Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract

• Published in: Journal of functional foods Vol. 1; no. 2; pp. 170 - 176
• Main Authors: Kudo, Katsuhiro, Onodera, Shuichi, Takeda, Yasuyuki, Benkeblia, Noureddine, Shiomi, Norio
• Format: Journal Article
• Language: English
• Published: Elsevier 01.04.2009
• Subjects: Antioxidative activities; Gastric damage; Peptides; Potato hydrolysate
• ISSN: 1756-4646
• DOI: 10.1016/j.jff.2009.01.006

Three peptides (5A, 5C and 6C), purified from potato protein hydrolysate fractions, possessed antioxidative activities. Isolation and purification were carried out using gel permeation chromatography and successive reverse-phase HPLC. These three peptide fractions were sequenced and identified as Phe-Gly-Glu-Arg, Phe-Asp-Arg-Arg and Phe-Gly-Glu-Arg-Arg, respectively. The fractions 5A, 5C and 6C inhibited linoleic acid oxidation by 55.3%, 58.5% and 61.7% using β-carotene decolorization assay system, while the inhibition ratio was 32.1%, 93.0% and 93.4% in the ferric thiocyanate assay system, respectively. The peptide fractions 5A, 5C and 6C also repressed lipid oxidation by 24.2%, 14.7% and 26.4% in the erythrocyte membrane ghost assay system, respectively. Oral administration of 100 mg/kg of body weight of the chemically synthesized peptides, 5A, 5C and 6C to rats (male Wistar) 30 min prior to ethanol injection reduced ethanol-induced gastric mucosal damage by 67.9%, 57.0% and 60.3%, respectively. Conclusively, these peptides have shown real potent antioxidative activities and could further be investigated for potential use as food additives.