Chemical composition and in vitro antioxidant property of peptides produced from cottonseed meal by solid-state fermentation
2015
Sun, Hong | Yao, Xiaohong | Wang, Xin | Wu, Yifei | Liu, Yong | Tang, Jiangwu | Feng, Jie
In the present study, the cottonseed peptides (CPs) were prepared from cottonseed meal fermented by Bacillus subtilis BJ-1. Chemical composition and antioxidant activities of the CP were investigated. The results showed that the CP contained a balanced ratio of amino acids which dominantly composed of glutamic acid (211.7 g kg ⁻¹), aspartic acid (81.4 g kg ⁻¹), and arginine (97.5 g kg ⁻¹). The molecular weight distribution of CP was lower than 1000 Da. The CP presented a concentration-dependent effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, hydroxyl radical activity, metal-chelating ability, and reducing power. The half maximal effective concentration values for the DPPH and hydroxyl radicals’ scavenging activities, metal-chelating activity, and reducing power were 3.41, 3.28, 1.80, and 1.66 mg mL ⁻¹, respectively. Moreover, CP at the lowest concentration of 0.01 mg mL ⁻¹ protected the H ₂O ₂-induced oxidant death in Raw 264.7 cells. These data suggest that CP could be used as a potential antioxidant for applications in food ingredients.
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