Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates

Background: Agrowastes like Theobroma cacao (Cocoa) pod husk can be used to prepare bioactive peptides with various bio-functionalities. Objectives: This study aimed to investigate antioxidant and angiotensin converting enzyme I (ACE) inhibitory peptides contained in Theobroma cacao (cocoa) pod h...

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Autores principales:	Rotimi Arise, Samuel Tobi Farohunbi, Halimat Olanike Ayilara
Formato:	article
Lenguaje:	EN
Publicado:	Hamadan University of Medical Sciences 2021
Materias:	theobroma cacao pod husk protein hydrolysates ace inhibition antioxidants Medical technology R855-855.5
Acceso en línea:	https://doaj.org/article/c129a73da0c54cc99ee3b7318628a72f
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spelling	oai:doaj.org-article:c129a73da0c54cc99ee3b7318628a72f2021-11-24T06:48:43ZBlood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates10.34172/ajmb.2021.052345-4113https://doaj.org/article/c129a73da0c54cc99ee3b7318628a72f2021-06-01T00:00:00Zhttp://ajmb.umsha.ac.ir/PDF/ajmb-9-26.pdfhttps://doaj.org/toc/2345-4113Background: Agrowastes like Theobroma cacao (Cocoa) pod husk can be used to prepare bioactive peptides with various bio-functionalities. Objectives: This study aimed to investigate antioxidant and angiotensin converting enzyme I (ACE) inhibitory peptides contained in Theobroma cacao (cocoa) pod husks – an agro-waste. Methods: Protein isolated from cocoa pod husk was enzymatically digested with alcalase, pepsin, and trypsin. ACE inhibition, kinetics of ACE inhibition, and antioxidant properties of the cocoa pod husks hydrolysates were evaluated in vitro. Results: Trypsin and alcalase hydrolysates displayed higher peptide yields (63.1% and 61.2%) than pepsin hydrolysate (61.2%). However, no significant difference (P>0.05) was observed in the degree of hydrolysis (DH) of the three proteases on cocoa pod husk protein. Methionine, lysine, and cysteine were the amino acid residues presented in cocoa pod husk hydrolysates. A concentration-dependent ACE inhibition by cocoa pod husk hydrolysates was observed. The highest ACE inhibitions of 84.4%, 81.5%, and 73.5% were obtained at 2.0 mg/mL of pepsin, trypsin, and alcalase hydrolysates, respectively, with the minimum IC50 value of 0.36 mg/mL obtained for trypsin hydrolysate. An uncompetitive and mixed-type inhibition was obtained from double reciprocal plots of alcalase and pepsin as well as trypsin cocoa pod husk protein hydrolysates. The Ki values of ACE inhibition for pepsin, trypsin, and alcalase hydrolysates were 3.05, 2.19, and 3.57 mg/mL, respectively. A concentration-dependent increase in the scavenging of 2,2-diphenyl-1-picrylhydrazyl and superoxide radicals as well as ferric reducing antioxidant power were recorded for the cocoa pod husk hydrolysates. Conclusion: Trypsin and alcalase cocoa pod husk protein hydrolysates could be an effective source of a natural ACE inhibitor and antioxidant.Rotimi AriseSamuel Tobi FarohunbiHalimat Olanike AyilaraHamadan University of Medical Sciencesarticletheobroma cacao pod huskprotein hydrolysatesace inhibitionantioxidantsMedical technologyR855-855.5ENAvicenna Journal of Medical Biochemistry, Vol 9, Iss 1, Pp 26-36 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	theobroma cacao pod husk protein hydrolysates ace inhibition antioxidants Medical technology R855-855.5
spellingShingle	theobroma cacao pod husk protein hydrolysates ace inhibition antioxidants Medical technology R855-855.5 Rotimi Arise Samuel Tobi Farohunbi Halimat Olanike Ayilara Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates
description	Background: Agrowastes like Theobroma cacao (Cocoa) pod husk can be used to prepare bioactive peptides with various bio-functionalities. Objectives: This study aimed to investigate antioxidant and angiotensin converting enzyme I (ACE) inhibitory peptides contained in Theobroma cacao (cocoa) pod husks – an agro-waste. Methods: Protein isolated from cocoa pod husk was enzymatically digested with alcalase, pepsin, and trypsin. ACE inhibition, kinetics of ACE inhibition, and antioxidant properties of the cocoa pod husks hydrolysates were evaluated in vitro. Results: Trypsin and alcalase hydrolysates displayed higher peptide yields (63.1% and 61.2%) than pepsin hydrolysate (61.2%). However, no significant difference (P>0.05) was observed in the degree of hydrolysis (DH) of the three proteases on cocoa pod husk protein. Methionine, lysine, and cysteine were the amino acid residues presented in cocoa pod husk hydrolysates. A concentration-dependent ACE inhibition by cocoa pod husk hydrolysates was observed. The highest ACE inhibitions of 84.4%, 81.5%, and 73.5% were obtained at 2.0 mg/mL of pepsin, trypsin, and alcalase hydrolysates, respectively, with the minimum IC50 value of 0.36 mg/mL obtained for trypsin hydrolysate. An uncompetitive and mixed-type inhibition was obtained from double reciprocal plots of alcalase and pepsin as well as trypsin cocoa pod husk protein hydrolysates. The Ki values of ACE inhibition for pepsin, trypsin, and alcalase hydrolysates were 3.05, 2.19, and 3.57 mg/mL, respectively. A concentration-dependent increase in the scavenging of 2,2-diphenyl-1-picrylhydrazyl and superoxide radicals as well as ferric reducing antioxidant power were recorded for the cocoa pod husk hydrolysates. Conclusion: Trypsin and alcalase cocoa pod husk protein hydrolysates could be an effective source of a natural ACE inhibitor and antioxidant.
format	article
author	Rotimi Arise Samuel Tobi Farohunbi Halimat Olanike Ayilara
author_facet	Rotimi Arise Samuel Tobi Farohunbi Halimat Olanike Ayilara
author_sort	Rotimi Arise
title	Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates
title_short	Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates
title_full	Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates
title_fullStr	Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates
title_full_unstemmed	Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates
title_sort	blood pressure regulating and antioxidant potentials of theobroma cacao pod husk protein hydrolysates
publisher	Hamadan University of Medical Sciences
publishDate	2021
url	https://doaj.org/article/c129a73da0c54cc99ee3b7318628a72f
work_keys_str_mv	AT rotimiarise bloodpressureregulatingandantioxidantpotentialsoftheobromacacaopodhuskproteinhydrolysates AT samueltobifarohunbi bloodpressureregulatingandantioxidantpotentialsoftheobromacacaopodhuskproteinhydrolysates AT halimatolanikeayilara bloodpressureregulatingandantioxidantpotentialsoftheobromacacaopodhuskproteinhydrolysates
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Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates

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