Trypsin-hydrolyzed Corn Silk Proteins: Antioxidant Activities, in vitro Gastrointestinal and Thermal Stability, and Hematoprotective Effects

DOI

10.2991/efood.k.200323.001How to use a DOI?

Keywords

Hematoprotection; lipid peroxidation; protein hydrolysate; simulated gastrointestinal digestion; stigma maydis; thermal stability

Abstract

The aim of this study was to examine the antioxidant capacity of Trypsin-hydrolyzed corn silk proteins, specifically radical scavenging, ferric reducing and anti-lipid peroxidation activities, as well as stability after heating and simulated gastrointestinal digestion. Among the 1–5-h hydrolysates, the 1-h Trypsin hydrolysate (T1H) was the strongest. T1H exhibited stronger H₂O₂ [half maximal effective concentration (EC₅₀) = 156.44 µg/mL] and superoxide (EC₅₀ = 0.33 mg/mL) scavenging activities than glutathione, carnosine and N-acetylcysteine. Radical scavenging activities of T1H were heat-stable (25–100°C), although lost by 20–58% after gastrointestinal digestion. Ferric reducing activity of T1H was heat-stable, even enhanced by 20% after gastrointestinal digestion. Lecithin liposome assay found anti-lipid peroxidation activity of T1H resistant to gastrointestinal peptidases. By contrast, 100°C incubation reduced anti-lipid peroxidation activity of 0.5 mg/mL T1H to 3.5-fold lower than that of 25°C incubation. At 30 µg/mL, T1H (3% hemolysis) was stronger than glutathione (32% hemolysis) in protecting human red blood cells. T1H was 1.5-fold more potent than glutathione and carnosine in alleviating lipid peroxidation in the cells. Overall, T1H demonstrated strong, heat-stable radical scavenging activities, besides partial resistance to gastrointestinal peptidases. T1H was also hematoprotective. T1H is a promising antioxidant for the development of functional food ingredients and nutraceuticals.

Copyright

© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - JOUR
AU  - Tsun-Thai Chai
AU  - Shin-Yii Ang
AU  - Kervine Goh
AU  - You-Han Lee
AU  - Jia-Min Ngoo
AU  - Lai-Kuan Teh
AU  - Fai-Chu Wong
PY  - 2020
DA  - 2020/03/27
TI  - Trypsin-hydrolyzed Corn Silk Proteins: Antioxidant Activities, in vitro Gastrointestinal and Thermal Stability, and Hematoprotective Effects
JO  - eFood
SP  - 156
EP  - 164
VL  - 1
IS  - 2
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200323.001
DO  - 10.2991/efood.k.200323.001
ID  - Chai2020
ER  -