Antioxidant, Anti-Diabetic, Anti-Obesity, and Antihypertensive Properties of Protein Hydrolysate and Peptide Fractions from Black Sesame Cake.
Supakit ChaipootWanisa PunfaSakaewan OunjaijeanRewat PhongphisutthinantKanokwan KulprachakarnWason ParklakLaddawan PhawornPattrawan RotphetKongsak BoonyapranaiPublished in: Molecules (Basel, Switzerland) (2022)
A low-value by-product of cold-pressed sesame oil is defatted black sesame cake (DBSC). The remaining protein and essential amino acids may be utilized as a renewable biological source to produce bioactive products. The bioactivities of the protein hydrolysate from black sesame cake and its peptide fractions were examined in this study for in vitro antioxidant activity and inhibition of DPP-IV, ACE, α-amylase, α-glucosidase, and pancreatic lipase. By using Flavourzyme to hydrolyze DBSC, followed by ultrafiltration, fractions with peptide sizes of <3, 3-10, and >10 kDa were obtained. According to the findings, the products of DBSC could neutralize free radicals and prevent ferric ion redox reactions. The highest inhibitory effects were shown with low Mw peptides (<3 kDa) against ACE, DPP-IV, α-amylase, and α-glucosidase. DBSC has demonstrated potential as a nutraceutical or functional ingredient for preventing and treating disorders associated with free radicals, such as diabetes, hypertension, and hyperglycemia.
Keyphrases
- amino acid
- type diabetes
- blood pressure
- protein protein
- molecular docking
- angiotensin ii
- oxidative stress
- metabolic syndrome
- cardiovascular disease
- insulin resistance
- weight loss
- angiotensin converting enzyme
- binding protein
- heat shock protein
- small molecule
- risk assessment
- glycemic control
- human health
- skeletal muscle
- wound healing
- weight gain
- hypertensive patients