TITLE:
Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of α-Lactalbumin
AUTHORS:
Adriana Maite Fernández-Fernández, Tomás López-Pedemonte, Alejandra Medrano-Fernandez
KEYWORDS:
Whey Protein, Enzymatic Hydrolysis, Antioxidant, Antiglycant, ACE Inhibition
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.1,
January
13,
2017
ABSTRACT: Whey proteins are known for their high nutritional
value and bioactivity, notably great potential is found on α-lactalbumin. The objective of this study was to evaluate antioxidant,
antiglycant and ACE (angiotensin
converting enzyme)-inhibitory activity of α-lactalbumin peptides obtained from enzymatic hydrolysis with Alcalase
through different hydrolysis conditions. The optimization of enzymatic
hydrolysis was studied by response surface methodology variating
enzyme:substrate ratio (0.0050%, 0.0525% and 0.1000% w/w) and time (0, 30 and
60 minutes) measuring antioxidant activity by ABTS and ORAC-FL (response variables),
founding an augment of this activity with time. Characterization of seven
samples showed increasing hydrolysis with time. Hydrolysate obtained with
0.1000% w/w and 60 minutes demonstrated higher antioxidant activity related to
greater hydrolysis. This hydrolysate did not show antiglycant activity but
promoted advanced glycation end products formation with methylglyoxal and glucose.
In contrast, this sample showed 30% of ACE inhibition when compared to Captopril,
having great potential by enhancing hydrolysis.