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Response surface optimization of selenium-enriched Moringa oleifera seed peptides with antioxidant, ACEI and XOI activities

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Abstract

In this study, selenium (Se)-enriched Moringa oleifera (M. oleifera) seed protein peptides were prepared from Se-enriched M. oleifera seed protein powder by single-factor experiments and response surface optimization, and the Se content, amino acid composition, antioxidant activity, angiotensin-converting enzyme inhibitory (ACEI) activity and xanthine oxidase inhibitory (XOI) activity were evaluated. The results showed that the optimal enzymatic hydrolysis conditions were as follows: time 1.64 h, temperature 37 °C, pH1, enzyme to substrate ratio (E/S) 0.32%, solid to liquid ratio (S/l) 5%. The Se-enriched M. oleifera seed protein peptides prepared under these conditions were rich in essential amino acids (27.65%) and hydrophobicity amino acids (36.28%), and the Se content was 1.78 times that of M. oleifera seed protein, with good free radical scavenging activity against DPPH (IC50 = 4.37 mg/ml) and ABTS (IC50 = 5.45 mg/ml) and excellent cellular antioxidant activity (CAA) against HepG2 cells (EC50 = 0.221 μg/ml). In addition, the peptides had good ACEI activity (IC50 = 2.195 mg/ml) and XOI activity (IC50 = 6.393 mg/ml). This study provides a theoretical basis for the application of Se-enriched M. oleifera seed protein peptides in the development of natural Se-enriched antioxidant, antihypertensive and anti-hyperuricemia functional ingredients.

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Funding

This work was supported by the Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province (No. 2019GTY003), and the State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Guangxi Normal University) (CMEMR2020-B07) and the Open Research Fund Program of Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University (KLC-2021-YB10).

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Authors and Affiliations

  1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China

    Bingbing Chen, Zhen Xia, Haoduo Ye, Wen Huang, Lingyu Zhang, Yong Cao & Jianyin Miao

  2. Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644000, China

    Bingbing Chen & Wenhao Chen

  3. Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, Beibu Gulf University, Qinzhou, 535011, China

    Bingbing Chen, Dong Liang, Xingtang Liang & Yanzhen Yin

  4. State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Guangxi Normal University), Guilin, 541004, China

    Bingbing Chen, Xingtang Liang & Yanzhen Yin

  5. Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China

    Qiaoe Wang

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  1. Bingbing Chen
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Correspondence to Xingtang Liang, Yanzhen Yin or Jianyin Miao.

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Chen, B., Xia, Z., Ye, H. et al. Response surface optimization of selenium-enriched Moringa oleifera seed peptides with antioxidant, ACEI and XOI activities. Food Measure 17, 1289–1299 (2023). https://doi.org/10.1007/s11694-022-01690-x

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