Antioxidant,Anti-Diabetic,Anti-Obesity,and Antihypertensive Properties of Protein Hydrolysate and Peptide Fractions from Black Sesame Cake |
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| Authors: | Supakit Chaipoot Wanisa Punfa Sakaewan Ounjaijean Rewat Phongphisutthinant Kanokwan Kulprachakarn Wason Parklak Laddawan Phaworn Pattrawan Rotphet Kongsak Boonyapranai |
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| Affiliation: | 1.Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;2.School of Traditional and Alternative Medicine, Chiang Rai Rajabhat University, Chiang Rai 57100, Thailand;3.Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;4.Faculty of Allied Health Sciences, Nakhon Ratchasima College, Nakhon Ratchasima 30000, Thailand |
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| Abstract: | A low-value by-product of cold-pressed sesame oil is defatted black sesame cake (DBSC). The remaining protein and essential amino acids may be utilized as a renewable biological source to produce bioactive products. The bioactivities of the protein hydrolysate from black sesame cake and its peptide fractions were examined in this study for in vitro antioxidant activity and inhibition of DPP-IV, ACE, α-amylase, α-glucosidase, and pancreatic lipase. By using Flavourzyme to hydrolyze DBSC, followed by ultrafiltration, fractions with peptide sizes of <3, 3–10, and >10 kDa were obtained. According to the findings, the products of DBSC could neutralize free radicals and prevent ferric ion redox reactions. The highest inhibitory effects were shown with low Mw peptides (<3 kDa) against ACE, DPP-IV, α-amylase, and α-glucosidase. DBSC has demonstrated potential as a nutraceutical or functional ingredient for preventing and treating disorders associated with free radicals, such as diabetes, hypertension, and hyperglycemia. |
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| Keywords: | in vitro study sesame enzymatic hydrolysis peptide membrane filtration |
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