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Potential antiglycation, antioxidant and antiproliferative activities of Vicia faba peptides
Journal of Food Measurement and Characterization ( IF 2.9 ) Pub Date : 2020-04-15 , DOI: 10.1007/s11694-020-00462-9
Abudukadeer Kuerban , Ayat B. Al-Ghafari , Shareefa A. ALGhamadi , Fareeduddin Q. Syed , Muqtadir Baig Mirza , Furkhan A. Mohammed , Khalid O. Abulnaja , Huda F. Alshaibi , Hadeil M. Alsufiani , Taha A. Kumosani , Abdulrahman L. Al-Malki , Said Salama Moselhy

Abstract

The elevated blood sugar slowly attacks reactive amino group of functional proteins and impairs its functions, generates reactive oxygen species (ROS) as byproduct and increases risk of cancer. Bioactive peptides might act as protecting agent via trapping excess sugar. In this study, the bioactivity of peptides from Vicia faba by tryptic digestion was evaluated as antiglycation, antioxidant and antiproliferative assays. Results obtained indicated that V. faba peptides fractions < 3 kDa trapped extra glucose and fructose, inhibited in vitro glycation up to 49.5%, protected bovine serum albumin from glycation induced fibril formation, neutralized DPPH free radical and exhibited a cytotoxic effect against PC3, MCF-7 and HepG2 cell lines with a significant decrease in cell viability after 48 h of incubation (IC50 0.54 mg/ml to 7.58 mg/ml). Vicia faba peptides promising consumed as nutritional supplements due to its effective biological protection against diabetic complications and anticancer agent. Peptides obtained from Vicia faba were tested as antiglycation, antioxidants and antitumor activity against different cell lines. Different techniques and methods used including separation and identification of peptides from V. faba, peptides reactivity with reducing sugars, measuring peptides, measuring free sugars, antiglycation activity, MTT assay, DPPH radical assay and anti-proliferative effect of obtained peptides. Vicia faba could have the potential use as food ingredients or nutritional supplements due to its encapsulation of bioactive peptides.

Graphic abstract



中文翻译:

蚕豆蚕丝肽的潜在抗糖化,抗氧化和抗增殖活性

摘要

升高的血糖会缓慢攻击功能蛋白的反应性氨基并削弱其功能,产生副产物活性氧(ROS),并增加患癌症的风险。生物活性肽可以通过捕获过量的糖来充当保护剂。在这项研究中,通过胰蛋白酶消化法从蚕豆中提取的肽的生物活性被评估为抗糖化,抗氧化剂和抗增殖试验。获得的结果表明,蚕豆小于3 kDa的肽段捕获了多余的葡萄糖和果糖,抑制了体外糖基化高达49.5%,保护了牛血清白蛋白免于糖基化诱导的原纤维形成,中和了DPPH自由基,并对PC3,MCF-7和HepG2细胞系表现出细胞毒性作用,孵育48小时后细胞活力显着降低(IC50为0.54 mg / ml至7.58 mg / ml)。由于其对糖尿病并发症和抗癌剂的有效生物保护作用,蚕豆蚕豆肽有望作为营养补品消费。测试从蚕豆获得的肽作为抗糖基化剂,抗氧化剂和针对不同细胞系的抗肿瘤活性。所使用的不同技术和方法,包括从蚕豆中分离和鉴定多肽,肽与还原糖的反应性,测量肽,测量游离糖,抗糖化活性,MTT测定,DPPH自由基测定和所得肽的抗增殖作用。蚕豆由于其生物活性肽的包裹性,可能具有作为食品成分或营养补品的潜在用途。

图形摘要

更新日期:2020-04-15
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