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Food Sci Nutr. 2018 Nov 25;7(1):132-138. doi: 10.1002/fsn3.826. eCollection 2019 Jan.

In vitro antihypertensive and antioxidative properties of trypsin-derived Moringa oleifera seed globulin hydrolyzate and its membrane fractions.

Author information

1
Department of Food Science and Technology The Federal University of Technology, Akure Akure Nigeria.
2
Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada.

Abstract

Moringa oleifera seed globulin was hydrolyzed with trypsin and fractionated to produce <1, 1-3, and 3-5 kDa peptide sizes. These were evaluated for antioxidant properties: DPPH, hydroxyl radical scavenging assays, FRAP, and metal chelation tests; and in vitro antihypertensive properties: ACE and renin inhibition. Membrane fractionation led to improved antioxidative properties of 29.13% (<1 kDa), 180% (<1 kDa), and 30.58% (1-3 kDa) for DPPH, FRAP, and metal iron chelation, respectively. There was however 48.77% reduction (1-3 kDa) in hydroxyl radical scavenging activity. There was also improvement in ACE inhibitory potentials of the peptides with the 1-3 kDa peptide showing significantly highest ACE inhibition (72.48%)but very low (17.64%, 1-3 kDa) inhibition against the renin. It was concluded that hydrolysis of M oleifera seed globulin with trypsin produced peptides and peptide fractions with potential antioxidant and antihypertensive properties.

KEYWORDS:

ACE; Moringa oleifera seed; antihypertensive; globulin; hydrolyzate; membrane fractions; renin

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