Journal of Food: Microbiology, Safety & Hygiene
Open Access

Identification and evaluation of biological properties of bioactive peptides derived from tryptic hydrolysis of Lens culinaris

Joint Event on International Conference on Food Safety & Regulatory & 3^rd International Conference on Water Microbiology, Water Sustainability and Reuse Technologies

December 03-04, 2018 | Chicago, USA

Abudukadeer Kuerban

King Abdulaziz University, Saudi Arabia

Posters & Accepted Abstracts: J Food Microbiol Saf Hyg

Abstract :

Glycation alters protein structure thus impairs its functions, bioactive peptides might act as a protecting agent via trapping excess sugar. In this study, red and brown Lens culinaris protein hydrolysate was prepared by tryptic digestion, using an enzyme/ substrate ratio of 1:20(g/g), at 37°C, 12h. Protective ability against protein glycation, antioxidant and antiproliferative activities (on MCF-7, PC3 and HepG2 cell lines) of hydrolysate fractions <3 kDa were assayed in vitro. Peptide fractions were sequenced by HPLCMS- MS. Results showed that those peptide fractions exhibited antiglycation, antioxidant and antiproliferative activities. Three novel peptides were identified from red and brown Lens culinaris for the first time.

Biography :

E-mail: abdukadir830@gmail.com