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Antiproliferative, ACE-inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases

Author:
Chalamaiah, M., Jyothirmayi, T., Diwan, Prakash V., Dinesh Kumar, B.
Source:
Journal of food science and technology 2015 v.52 no.12 pp. 8300-8307
ISSN:
0022-1155
Subject:
Labeo rohita, antioxidant activity, chemical composition, colorectal neoplasms, dose response, eggs, emulsifying, emulsifying properties, foaming, foaming capacity, food industry, gastrointestinal system, human cell lines, hydrolysates, molecular weight, pH, pepsin, peptidyl-dipeptidase A, protein hydrolysates, solubility, trypsin
Abstract:
Previously, we have reported the chemical composition, molecular mass distribution and antioxidant activity of rohu roe protein hydrolysates. In the current study, antiproliferative, angiotensin-converting enzyme (ACE)-inhibitory activities and functional properties of protein hydrolysates from rohu (Labeo rohita) roe proteins, prepared by gastrointestinal proteases (pepsin and trypsin), were investigated. Antiproliferative activity was evaluated against human colon cancer cell line Caco-2. The results showed that the pepsin hydrolysate possessed dose dependent inhibitory effect on Caco-2 cell line. Pepsin and trypsin hydrolysates displayed ACE-inhibitory activity in vitro. The ACE-inhibitory activity of the hydrolysate generated by pepsin (47 ± 1.7 %, at 1 mg/ml) is higher than that obtained by trypsin (36 ± 3.2 %). Additionally, the undigested rohu roe proteins and its hydrolysates exhibited functional properties. Solubilities of the hydrolysates were above 81 ± 9.2 % at all pH values tested. Pepsin and trypsin hydrolysates showed good foaming capacity (45–211 %) and emulsification activity (4–29 m²/g). The foaming abilities and emulsifying activity index (EAI) were affected by pH. The results suggest that protein hydrolysates from rohu roe could be useful in food industry for various applications.
Agid:
4662981