Peptides with antioxidant properties identified from casein, whey, and egg albumin hydrolysates generated by two novel fungal proteases

Author(s)

Hamin Neto, Youssef A. A. ^[1] ; Rosa, Jose Cesar ^[2] ; Cabral, Hamilton ^[1]

Affiliation

^[1] Univ Sao Paulo, Sch Pharmaceut Sci Ribeirao Preto, Cafe Ave S-N, Sao Paulo - Brazil

^[2] Univ Sao Paulo, Sch Med Ribeirao Preto, Prot Chem Ctr, Dept Mol & Cell Biol & Pathogen Bioagents, Sao Paulo - Brazil

• Document type: Journal article
• Source: PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY; v. 49, n. 7 MAY 2019.
• Web of Science Citations: 0

Abstract

There are many diseases linked to oxidative stress, including cancer. Importantly, endogenous antioxidants are insufficient to protect against this process. Peptides derived from food proteins produced by hydrolysis have been investigated as exogenous antioxidants. The present study aimed to identify novel peptides with antioxidant potential produced from egg and milk proteins hydrolysis with two new fungal proteases isolated from Eupenicillium javanicum and Myceliophthora thermophila. The degree of hydrolysis at several time points was calculated and correlated to DPPH scavenging and metal chelating assays, all hydrolysates presented antioxidant activity. Casein hydrolyzed by the M. thermophila protease showed the best antioxidant activity. The identified sequences showed that the proportions of amino acids that influence antioxidant activity support the antioxidant assay. Our data reveal the conditions necessary for the successful generation of antioxidant peptides using two novel fungal proteases. This opens a potential new avenue for the design and manufacture of antioxidant molecules. (AU)

• FAPESP's process: 12/18278-2 - Bioprocess, purification and characterization of peptidases produced by fungi Eupenicillium javanicum and Myceliophthora sp. and evaluating the production of biologically active peptides
• Grantee: Youssef Ali Abou Hamin Neto
• Support Opportunities: Scholarships in Brazil - Doctorate