Antioxidant and Protein Protection Potentials of Fennel Seed-derived Protein Hydrolysates and Peptides
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Abstract:
Fennel seed is an edible spice frequently used to enhance the aroma and taste of assorted cooking, and it is treasured across different cultures for its medicinal values. Previous studies have reported on the various bioactivities linked to fennel seeds. However, no much is known of hydrolyzed proteins derived from fennel seeds. In this paper, total proteins were isolated from fennels seeds, followed by enzymatic hydrolysis using four different proteases. The degree of hydrolysis, pH and temperature profiles were reported. Guided by ABTS radical scavenging assay, the alcalase-digested protein hydrolysates were further fractionated using centrifugal filtration, C18 reverse-phase and strong-cation exchange (SCX) fractionations. Compared to the crude hydrolysates, the fractionated hydrolysate demonstrated a 4.5-fold enhancement in its radical scavenging potential. The purified SCX fraction were further analyzed by de novo peptide sequencing, and two peptides sequences were identified and ranged from six to eight amino acids. The identified peptides were tested for their protein protection potential using albumin protein denaturation inhibitory assay, with one of the identified peptides (EDVDFR) showing comparable EC50 value to that of commercial glutathione (GSH). In summary, fennel seed-derived protein hydrolysates and the identified peptide could potentially be exploited for utilization as health-promoting supplement or as food additive to preserve protein-rich foods.
