Six fractions were able to decrease the activity of the enzyme to 50?% of the maximum at a concentration below 0.8?mg/mL (Fig.?5b). Open in a separate window Fig.?5 ACE inhibitory activity of -lactoglobulin (a, b) and WPC derived peptide fractions (c, d). ACE inhibitory peptides have been discovered in various food sources such as milk, gelatine, maize and soybean (Meisel 1997; Oshima et al. 1979; Miyoshi et al. 1991, Okamoto et al. 1995). Antihypertensive peptides have been found in processed dairy products. ACE inhibitors derived from milk proteins represent different fragments of casein (casokinins) or whey proteins (lactokinins) (Nakamura et al. 1995; Korhonen and Pihlanto-Lepp?l? 2006). Two potent ACE-inhibitory peptides from -casein, f84Cf86, which corresponds to ValCProCPro, and f74Cf76, which corresponds to IleCProCPro, and one from k-casein, f108Cf110, which corresponds to IleCProCPro, were purified from the Japanese soft drink Calpis, made from bovine skim milk fermented with and (Nakamura Mouse monoclonal antibody to Pyruvate Dehydrogenase. The pyruvate dehydrogenase (PDH) complex is a nuclear-encoded mitochondrial multienzymecomplex that catalyzes the overall conversion of pyruvate to acetyl-CoA and CO(2), andprovides the primary link between glycolysis and the tricarboxylic acid (TCA) cycle. The PDHcomplex is composed of multiple copies of three enzymatic components: pyruvatedehydrogenase (E1), dihydrolipoamide acetyltransferase (E2) and lipoamide dehydrogenase(E3). The E1 enzyme is a heterotetramer of two alpha and two beta subunits. This gene encodesthe E1 alpha 1 subunit containing the E1 active site, and plays a key role in the function of thePDH complex. Mutations in this gene are associated with pyruvate dehydrogenase E1-alphadeficiency and X-linked Leigh syndrome. Alternatively spliced transcript variants encodingdifferent isoforms have been found for this gene et al. 1995). The results of Pihlantos study demonstrate the living of several biologically active whey-derived peptides and hydrolysates (Pihlanto 2000). Whey proteins are significantly resistant to hydrolysis and the use of enzymes significantly increases the cost of their production. One of the encouraging alternatives is the use of flower serine protease isolated from exhibiting attractive proteolytic properties towards casein, protein from corn gluten meal (CGM) or ovoalbumin (Illanes et al. 1985; Curotto et al. 1989; Pokora et al. 2014). The protease exhibits a very high and broad pH optimum having a maximum at 10.7 and is able to cleave four bonds in an endogenous serine proteinase inhibitor. The optimum temperature is definitely 35?C and optimum pH is 8.6 (Dryjaski et al. 1990). Taking this into account we used serine protease from to hydrolyze whey proteins to generate peptides with antidiabetic and antyhipertensive activities. The aim of this study is to investigate peptides generated from whey proteins hydrolyzed from the non-commercial proteolytic enzyme from Asian pumpkin as the Vitamin K1 natural sources of DPP-IV, -glucosidase and ACE inhibitors that can be used as functional food elements for the complex management of type 2 diabetes and hypertension. Materials and Methods Isolation of the Enzyme Serine protease was isolated from Asian pumpkin according to the method of Dryjaski et al. (1990). After separating the peel from the seeds, the pulp was homogenized and centrifuged at 5,000(Sigma, G0660) hydrolyzed the substratewere also assessed for his or her inhibitory activity against -glucosidase (Fig.?4aCd). Among fifteen peptide fractions derived from the WPC-80 hydrolysate with the molecular mass below 3?kDa, thirteen exhibited -glucosidase inhibitory activity (Fig.?4c). Within this group six fractions showed the greatest potency with the IC50 ideals below 2.0?mg/mL. However, when we compared the results with those of -lactoglobulin peptide fractions of the same molecular mass range, only four fractions displayed the inhibiting activity. The relatively low inhibitory activity was amazing because -lactoglobulin is the major protein portion in whey. In addition, in the paper of Lacroix and Li-Chan (2013), -lactalbumin, lactoferrin and serum albumin hydrolysates acquired by peptic digestion were able to inhibit the activity of -glucosidase. Open in a separate windowpane Fig.?4 -Glucosidase inhibitory activity of -lactoglobulin (a, b) and WPC derived peptide fractions (c, d). -lactoglobulin fractions of molecular mass 3?kDa (a), 3C10?kDa (b). WPC fractions of molecular mass 3?kDa (c), 3C10?kDa (d). -Glucosidase inhibitory activity was reported as IC50 i.e. the concentration of the inhibitor required to inhibit 50?% of the DPP-IV activity under the assay conditions The only study on -glucosidase inhibitory activity of whey protein hydrolysates was carried out by Lacroix and Li-Chan (2013). The inhibitory activity towards -glucosidase was observed only in case of WPI (IC50?=?4.5?mg/mL) and -lactoglobulin (IC50?=?3.5?mg/mL). The different levels of this activity in their study might have resulted from the use of rat intestinal -glucosidase in the assay (Lacroix and Li-Chan, 2013). Some synthetic inhibitors display different ability to inhibit the activity of -glucosidase depending on the enzyme source. They strongly impact the activity of mammalian -glucosidase, but have little inhibitory effect on bakers candida -glucosidase (Oki et al. 1999). On the other hand, some food products such as yogurt, chicken substance and fish sauce, show inhibitory activity only against candida -glucosidase (Oki et al. 1999). Moreover, Lacroix and Li-Chan in their study used pepsin in the hydrolysis. Probably the different qualities of pepsin and serine protease from were.the concentration of the inhibitor required to inhibit 50?% of the DPP-IV activity under the assay conditions Relating to Hartmann and Meisel (2007), ACE-inhibitory peptides are generally short-chain and consist of polar amino acid residues in their structure. known. ACE inhibitory peptides have been discovered in various food sources such as milk, gelatine, maize and soybean (Meisel 1997; Oshima et al. 1979; Miyoshi et al. 1991, Okamoto et al. 1995). Antihypertensive peptides have been found in processed dairy products. ACE inhibitors derived from milk proteins represent different fragments of casein (casokinins) or whey proteins (lactokinins) (Nakamura et al. 1995; Korhonen and Pihlanto-Lepp?l? 2006). Two potent ACE-inhibitory peptides from -casein, f84Cf86, which corresponds to ValCProCPro, and f74Cf76, which corresponds to IleCProCPro, and one from k-casein, f108Cf110, which corresponds to IleCProCPro, were purified from the Japanese soft drink Calpis, made from bovine skim milk fermented with and (Nakamura et al. 1995). The results of Pihlantos study demonstrate the living of several biologically active whey-derived peptides and hydrolysates (Pihlanto 2000). Whey proteins are significantly resistant to hydrolysis and the use of enzymes significantly increases the cost of their production. One of the encouraging alternatives is the use of flower serine protease isolated from exhibiting attractive proteolytic properties towards casein, protein from corn gluten meal (CGM) or ovoalbumin (Illanes et al. 1985; Curotto et al. 1989; Pokora et al. 2014). The protease exhibits a very high and broad pH optimum with a maximum at 10.7 and is able to cleave four bonds in an endogenous serine proteinase inhibitor. The optimum temperature is definitely 35?C and optimum pH is 8.6 (Dryjaski et al. 1990). Taking this into account we used serine protease from to hydrolyze whey proteins to generate peptides with antidiabetic and antyhipertensive activities. The aim of this study is to investigate peptides generated from whey proteins hydrolyzed from the non-commercial proteolytic enzyme from Asian pumpkin as the natural sources of DPP-IV, -glucosidase and ACE inhibitors that can be used as functional food elements for the Vitamin K1 complex management of type 2 diabetes and hypertension. Materials and Methods Isolation of the Enzyme Serine protease was isolated from Asian pumpkin according to the method of Dryjaski et al. (1990). After separating the peel from your seeds, the pulp was homogenized and centrifuged at 5,000(Sigma, G0660) hydrolyzed the substratewere also assessed for his or her inhibitory activity against -glucosidase (Fig.?4aCd). Among fifteen peptide fractions derived from the WPC-80 hydrolysate with the molecular mass below 3?kDa, thirteen exhibited -glucosidase inhibitory activity (Fig.?4c). Within this group six fractions showed the greatest potency with the IC50 ideals below 2.0?mg/mL. However, when we compared the results with those of -lactoglobulin peptide fractions of the same molecular mass range, only four fractions displayed the inhibiting activity. The relatively low inhibitory activity was amazing because -lactoglobulin is the major protein portion in whey. In addition, in the paper of Lacroix and Li-Chan (2013), -lactalbumin, lactoferrin and serum albumin hydrolysates acquired Vitamin K1 by peptic digestion were able to inhibit the activity of -glucosidase. Open in a separate windowpane Fig.?4 -Glucosidase inhibitory activity of -lactoglobulin (a, b) and WPC derived peptide fractions (c, d). -lactoglobulin fractions of molecular mass 3?kDa (a), 3C10?kDa (b). WPC fractions of molecular mass 3?kDa (c), 3C10?kDa (d). -Glucosidase inhibitory activity was reported as IC50 i.e. the concentration of the inhibitor required to inhibit 50?% of the DPP-IV activity under the assay conditions The only study on -glucosidase inhibitory activity of whey protein hydrolysates was carried out by Lacroix and Li-Chan (2013). The inhibitory activity towards -glucosidase was observed only in case of WPI (IC50?=?4.5?mg/mL) and -lactoglobulin (IC50?=?3.5?mg/mL). The different levels of this activity in their study might have resulted from the use of rat intestinal -glucosidase in the assay (Lacroix and Li-Chan, 2013). Some synthetic inhibitors display different ability to inhibit the activity of -glucosidase depending on the enzyme source. They strongly impact the activity of mammalian -glucosidase, but have little inhibitory effect on bakers candida -glucosidase (Oki et al. 1999). On the other hand, some food products such as yogurt, chicken substance and fish sauce, show inhibitory activity only against candida -glucosidase (Oki et al. 1999). Moreover, Lacroix and Li-Chan in their study used pepsin in the hydrolysis. Probably the different qualities of pepsin and serine protease from were the most important factor influencing the biological activity of hydrolysates. Our results indicate that -lactoglobulin-derived peptides of the molecular mass 3C10?kDa coincide with those from WPC-80. However, the WPC-80 derived peptides showed greater potency than those originated from -lactoglobulin. Five of the six fractions experienced IC50 below 4.0?mg/mL (Fig.?4d). These observations are in line with results acquired by Matsui et al..
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