TY - JOUR
T1 - Multi-functional bioactive properties of intact and enzymatically hydrolysed quinoa and amaranth proteins
AU - Mudgil, Priti
AU - Omar, Lina S.
AU - Kamal, Hina
AU - Kilari, Bhanu Priya
AU - Maqsood, Sajid
N1 - Funding Information:
Authors are thankful to United Arab Emirates University for the funding this research through UPAR ( 31F094 ) grants awarded to PI, Sajid Maqsood.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/8
Y1 - 2019/8
N2 - The present study explored the bioactive properties (antioxidant, antihaemolytic and antibacterial properties) of hydrolysates produced from quinoa and amaranth protein isolates. Various hydrolysates were produced using different enzymes (Bromelain, Chymotrypsin and Protease) at various time of hydrolysis (2, 4, 6 h). The results revealed that highest ABTS and DPPH radical scavenging activities were demonstrated by 2 h and 4 h chymotrypsin generated quinoa and amaranth protein hydrolysates (QC-2 and AC-4), respectively. For antibacterial activity, the zone of inhibition increased with increase in time of hydrolysis when tested against Staphylococcus aureus and the highest inhibition was shown by 6 h bromelain generated amaranth protein hydrolysate (AB-6). Highest Salmonella typhimurium, Escherichia. coli and Enterobacter aerogenes inhibition was revealed by 4 h bromelain (QB-4), 4 h protease (QP-4) and 2 h protease (QP-2) generated quinoa protein hydrolysates, respectively, compared to other hydrolysates. Moreover, 6 h bromelain and protease generated amaranth and quinoa protein hydrolysates displayed highest antihaemolytic activity. The outcomes of this study suggested that antioxidant, antimicrobial and antihaemolytic properties were significantly improved upon hydrolysis of quinoa and amaranth proteins. Therefore, quinoa and amaranth protein hydrolysates could be considered as a promising source of bioactive peptides with potential health promoting benefits.
AB - The present study explored the bioactive properties (antioxidant, antihaemolytic and antibacterial properties) of hydrolysates produced from quinoa and amaranth protein isolates. Various hydrolysates were produced using different enzymes (Bromelain, Chymotrypsin and Protease) at various time of hydrolysis (2, 4, 6 h). The results revealed that highest ABTS and DPPH radical scavenging activities were demonstrated by 2 h and 4 h chymotrypsin generated quinoa and amaranth protein hydrolysates (QC-2 and AC-4), respectively. For antibacterial activity, the zone of inhibition increased with increase in time of hydrolysis when tested against Staphylococcus aureus and the highest inhibition was shown by 6 h bromelain generated amaranth protein hydrolysate (AB-6). Highest Salmonella typhimurium, Escherichia. coli and Enterobacter aerogenes inhibition was revealed by 4 h bromelain (QB-4), 4 h protease (QP-4) and 2 h protease (QP-2) generated quinoa protein hydrolysates, respectively, compared to other hydrolysates. Moreover, 6 h bromelain and protease generated amaranth and quinoa protein hydrolysates displayed highest antihaemolytic activity. The outcomes of this study suggested that antioxidant, antimicrobial and antihaemolytic properties were significantly improved upon hydrolysis of quinoa and amaranth proteins. Therefore, quinoa and amaranth protein hydrolysates could be considered as a promising source of bioactive peptides with potential health promoting benefits.
KW - Amaranth
KW - Antihaemolytic
KW - Antimicrobial
KW - Proteases
KW - Protein hydrolysates
KW - Quinoa
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U2 - 10.1016/j.lwt.2019.04.084
DO - 10.1016/j.lwt.2019.04.084
M3 - Article
AN - SCOPUS:85065098963
SN - 0023-6438
VL - 110
SP - 207
EP - 213
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -