Membrane-based preparative methods and bioactivities mapping of tempe-based peptides.
Food Chem
; 329: 127193, 2020 Nov 01.
Article
em En
| MEDLINE
| ID: mdl-32516711
ABSTRACT
This study was aimed to produce bioactive peptides from optimally fermented tempe, and map their overall bioactivities. There were three preparative methods utilized for producing tempe-based peptides, such as water-facilitated extraction, alcalase, and papain hydrolysis, and in combination with membrane filtration. Fermenting soybean at 144 h was selected as the optimum time based on protein content and degree of hydrolysis. Through SDS-PAGE analysis, an increased degree of hydrolysis with longer fermentation time was confirmed. The best preparative method for producing bioactive peptides was through papain hydrolysis and followed by 5 kDa membrane filtration. By this, the enhancement was distinct for antioxidant activity, ACE-, α-glucosidase-, and Kunitz trypsin-inhibitory activity. The annotated peptide sequences resulting from Nano LC Ultimate 3000 Series System tandem Q Exactive™ Hybrid Quadrupole-Orbitrap™ Mass Spectrometer were matched with the BIOPEP database. The major bioactivities of tempe peptides obtained were as an ACE inhibitor, antioxidant, and antithrombotic.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Peptídeos
/
Alimentos de Soja
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article