Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (Perna canaliculus) Protein Hydrolyzates

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dc.contributor.author Jayaprakash, Ramya en
dc.contributor.author Perera, Conrad en
dc.date.accessioned 2020-08-18T03:45:35Z en
dc.date.issued 2020-07-04 en
dc.identifier.citation Foods 9(879):1-19 04 Jul 2020 en
dc.identifier.issn 2304-8158 en
dc.identifier.uri http://hdl.handle.net/2292/52659 en
dc.description.abstract Proteins from fresh New Zealand green-lipped mussels were hydrolyzed for 240 min using pepsin and alcalase. The extent of the hydrolysis, antioxidant, antimicrobial, and angiotensin-converting enzyme (ACE) inhibitory activities of each protein hydrolysate were investigated. Peptides obtained from pepsin hydrolysis after 30 min, named GPH, exhibited the highest antioxidant and ACE inhibitory activity, but no antimicrobial activity. Purification of the GPH using gel-filtration chromatography revealed that the protein fraction (GPH-IV*) containing peptides with a molecular weight (MW) below 5 kDa had the strongest antioxidant and ACE inhibitory activities. Further purification was done using reverse-phase HPLC (RP-HPLC) and the only major peak obtained (GPH-IV*-P2) had the highest antioxidant and ACE inhibitory activity. From this fraction, several bioactive peptides with an MW ≈ 5 kDa were identified using LC-MS and in silico analyses. This research highlights that green-lipped mussel protein hydrolysates could be used as a good source of bioactive peptides with potential therapeutic applications. en
dc.publisher MDPI AG en
dc.relation.ispartofseries Foods en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.title Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (Perna canaliculus) Protein Hydrolyzates en
dc.type Journal Article en
dc.identifier.doi 10.3390/foods9070879 en
pubs.issue 879 en
pubs.begin-page 1 en
pubs.volume 9 en
dc.rights.holder Copyright: The authors en
pubs.end-page 19 en
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.subtype Article en
pubs.elements-id 805461 en
pubs.record-created-at-source-date 2020-07-13 en
pubs.online-publication-date 2020-07-04 en


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