Oat kernel proteins as a source of antioxidant peptides
2023
Darewic Darewic, Małgorzata Malgorzata | Pliszka, Monika | Borawska-Dziadkiewicz, Justyna | Iwaniak, Anna | Minkiewicz, Piotr
Oat proteins are considered as a reservoir of peptides with biological activities, including antioxidant peptides. Oat (Avena sativa L.) kernels are characterized by a high content of nutrients, such as proteins, fats, vitamins, and minerals. Our initial studies relying on the ex vivo hydrolysis of oat kernel proteins revealed the potential of these proteins as precursors of bioactive peptides. In this study oat kernel proteins were examined for their antioxidant activity via in vitro digestion. In silico part of the study was carried out using computation tools available in UniProt (https://www.uniprot.org/), BIOPEPUWM (http://www.uwm.edu.pl/biochemia/), and METLIN (https://metlin. scripps. edu/) databases as well as Fragment Ion Calculator. According to INFOGEST method, the in vitro digestion procedure included the following steps: “oral” – 2 min, “gastric” – 2 hours, pH 3.0, “intestinal” – 2 hours, pH 7.0. Then, digests were analysed for their antioxidant activity. Next, they were used in a screening for antioxidant peptides. Based on the in silico systematic screening for antioxidant peptides, the amino acid sequences of biopeptides were identified in digests using LC-Q-TOF-MS/MS method. Digests of oat kernel proteins showed antioxidant activity. The intestine digest demonstrated the highest degree of antioxidant activity (ABTS = 96.27%; DPPH = 35.70%; FRAP = 23.02 µM Trolox mgE−1 of sample). The antioxidant fragments (i.e. ProTrp, Val-Trp), selected based on the results of in silico studies, were identified in the digests. According to our results, it can be concluded that oat kernel proteins are the source of peptides with antioxidative activity.
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