Stability of the antioxidant peptide SeMet-Pro-Ser identified from selenized brown rice protein hydrolysates

• Published in: Food chemistry Vol. 319; p. 126540
• Main Authors: Liu, Kunlun, Du, Runfeng, Chen, Fusheng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.07.2020
• Subjects: Antioxidant peptides; Brown rice; Gastrointestinal digestion; Selenium; Stability; Gastrointestinal digestion; Antioxidant peptides; Stability; Selenium; Brown rice
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126540

•The stability of Se-MPS under different processing conditions was evaluated.•Effect of gastrointestinal proteases on antioxidant activity of Se-MPS were investigated.•Se-MPS was superior to GSH and MPS as a candidate ingredient in nutraceuticals or functional foods. SeMet-Pro-Ser (Se-MPS) is an antioxidant selenopeptide derived from selenized brown rice protein hydrolysates. In this study, the stability of glutathione (GSH), Met-Pro-Ser (MPS), and Se-MPS under different processing conditions, namely, temperature, pH, NaCl, citric acid, light, and gastrointestinal proteases, were evaluated by measuring ABTS+ scavenging and Cr(VI) reduction capacities. The ABTS+ scavenging capacity of GSH under thermal treatment, high salt density, and long-term storage was significantly decreased, while its Cr(VI) reduction activity was relatively stable. No significant change of Se-MPS antioxidant activity was observed under different conditions, except under citric acid. Meanwhile, its Cr(VI) reduction activity was partially or mostly retained under different treatment conditions. However, it displayed negligible ABTS+ scavenging capacity. Se-MPS was superior to GSH and MPS in terms of stability and antioxidant activity and could be a candidate for development of nutraceuticals or functional food.