Abstract
To obtain α-glucosidase inhibitory peptides from ginkgo seeds and use it to develop beverages, papain hydrolysis was used to hydrolyze and extract ginkgo seed peptides. Through ultrafiltration and semi-preparative high performance liquid chromatography, peptide fragments which were molecular weight of < 10 KDa with high α-glucosidase inhibition rate were separated and purified to prepare beverages. At the same time, the A1, A2, B1, and B2 peptide fragments purified by semi-preparative high performance liquid chromatography were analyzed for amino acid composition. All four peptide fragments have glutamate. Studies have shown that amino acids such as glutamate can promote postprandial insulin secretion and reduce glucose levels. The result indicates that the amino acid composition may be related to the inhibition rate of α-glucosidase. After orthogonal experiment design, analysis of variance and principal component analysis, when 5% xylitol and 0.3% citric acid were added, and the glycine content was 1.2%, the ginkgo polypeptides beverage had the best flavor.
Similar content being viewed by others
References
Aleman A, Gimenez B, Perez-Santin E, Gomez-Guillen MC, Montero P (2011) Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate. Food Chem 125:334–341. https://doi.org/10.1016/j.foodchem.2010.08.058
Bagheri Kakash S, Hojjatolestamy M, Babaei G, Molavi H (2019) Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat. Food Sci Technol 39:980–992
Chartrand D, Da Silva MS, Julien P, Rudkowska I (2017) Influence of amino acids in dairy products on glucose homeostasis: the clinical evidence. Can J Diabetes 41:329–337
Chen HY, Virk MS, Chen FS (2016) Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures. Int J Food Sci Nutr 67:400–411. https://doi.org/10.3109/09637486.2016.1166187
Chen S, Yang Q, Chen X, Tian Y, Liu Z, Wang S (2020a) Bioactive peptides derived from crimson snapper and in vivo anti-aging effects on fat diet-induced high fat Drosophila melanogaster. Food Funct 11:524–533
Chen X, Fang F, Wang SY (2020b) Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction. Food Chem Toxicol 137:111115
Choi C-I, Lee SR, Kim KH (2015) Antioxidant and α-glucosidase inhibitory activities of constituents from Euonymus alatus twigs. Ind Crops Prod 76:1055–1060. https://doi.org/10.1016/j.indcrop.2015.08.031
Cotabarren J, Rosso AM, Tellechem M, Garcia-Pardo J, Rivera JL, Obregon WD, Parisi MG (2019) Adding value to the chia (Salvia hispanica L.) expeller: production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain. Food Chem 274:848–856. https://doi.org/10.1016/j.foodchem.2018.09.061
Ehret-Sabatier L, Loew D, Goyffon M, Fehlbaum P, Hoffmann JA, Van Dorsselare A, Bulet P (1996) Characterization of novel cysteine-rich antimicrobial peptides from scorpion blood. J Biol Chem 271:29537–29544. https://doi.org/10.1074/jbc.271.47.29537
Fan MZ, Go TT, Li WR, Chen J, Li FS, Wang C, Shi Y, Li DXA, Zhang SH (2019) Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. Food Sci Hum Wellness 8:156–176
Grzesik M, Naparlo K, Bartosz G, Sadowska-Bartosz I (2018) Antioxidant properties of catechins: comparison with other antioxidants. Food Chem 241:480–492. https://doi.org/10.1016/j.foodchem.2017.08.117
Hong H, Chaplot S, Chalamaiah M, Roy BC, Bruce HL, Wu J (2017) Removing cross-linked telopeptides enhances the production of low-molecular-weight collagen peptides from spent hens. J Agric Food Chem 65:7491–7499. https://doi.org/10.1021/acs.jafc.7b02319
Hong H, Fan H, Chalamaiah M, Wu J (2019) Preparation of low-molecular-weight, collagen hydrolysates (peptides): current progress, challenges, and future perspectives. Food Chem 301:125222. https://doi.org/10.1016/j.foodchem.2019.125222
Huang X, Xie W, Gong Z (2000) Characteristics and antifungal activity of a chitin binding protein from Ginkgo biloba. FEBS Lett 478:123–126. https://doi.org/10.1016/s0014-5793(00)01834-2
Huang W, Deng QC, Xie BJ, Shi J, Huang FH, Tian BQ, Huang QD, Xue S (2010) Purification and characterization of an antioxidant protein from Ginkgo biloba seeds. Food Res Int 43:86–94. https://doi.org/10.1016/j.foodres.2009.08.015
Kang MG, Yi SH, Lee JS (2013) Production and characterization of a new alpha-glucosidase inhibitory peptide from Aspergillus oryzae N159-1. Mycobiology 41:149–154. https://doi.org/10.5941/myco.2013.41.3.149
Kim C, Kim B (2018) Anti-cancer natural products and their bioactive compounds inducing ER stress-mediated apoptosis: a review. Nutrients 10:1021
Korhonen H, Pihlanto A (2006) Bioactive peptides: production and functionality. Int Dairy J 16:945–960. https://doi.org/10.1016/j.idairyj.2005
Li B, Chen F, Wang X, Ji B, Wu Y (2007) Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem 102:1135–1143. https://doi.org/10.1016/j.foodchem.2006.07.002
Li Y, Bao T, Chen W (2018) Comparison of the protective effect of black and white mulberry against ethyl carbamate-induced cytotoxicity and oxidative damage. Food Chem 243:65–73. https://doi.org/10.1016/j.foodchem.2017.09.106
Marcuse R (1960) Antioxidative effect of amino-acids. Nature 186:886–887
Ngoh Y-Y, Gan C-Y (2016) Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto). Food Chem 190:331–337. https://doi.org/10.1016/j.foodchem.2015.05.120
Onuh JO, Aluko RE (2019) Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: a review of current literature (vol 91, pg 625, 2019). Trends Food Sci Technol 93:36–36
Park PJ, Jung WK, Nam KS, Shahidi F, Kim SK (2001) Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk. J Am Oil Chem Soc 78:651–656. https://doi.org/10.1007/s11746-001-0321-0
Qiu W, Chen X, Tian Y, Wu D, Du M, Wang S (2020) Protection against oxidative stress and anti-aging effect in Drosophila of royal jelly-collagen peptide. Food Chem Toxicol 135:110881
Ruan GH, Chen ZY, Wel MP, Liu YH, Li HY, Du FY (2013) The study on microwave assisted enzymatic digestion of ginkgo protein. J Mol Catal B-Enzymatic 94:23–28. https://doi.org/10.1016/j.foodres.2009.08.015
Sawano Y, Hatano K, Miyakawa T, Komagata H, Miyauchi Y, Yamazaki H, Tanokura M (2008) Proteinase inhibitor from ginkgo seeds is a member of the plant nonspecific lipid transfer protein gene family. Plant Physiol 146:1909–1919. https://doi.org/10.1104/pp.107.111500
Sun QA, Shen HX, Luo YK (2011) Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. J Food Sci Technol-Mysore 48:53–60
Wang H, Du Y-J, Song H-C (2010) α-Glucosidase and α-amylase inhibitory activities of guava leaves. Food Chem 123:6–13. https://doi.org/10.1016/j.foodchem.2010.03.088
Zhao DG, Zhou AY, Du Z, Zhang Y, Zhang K, Ma YY (2015) Coumarins with α-glucosidase and α-amylase inhibitory activities from the flower of Edgeworthia gardneri. Fitoterapia 107:122–127. https://doi.org/10.1016/j.fitote.2015.10.012
Acknowledgements
This research was financially supported by the Natural science foundation of Jiangsu Province [BE2015315]. The authors also acknowledged the support of Priority Academic Program Development of Jiangsu Higher Education Institutions [PAPD] and Coinnovation Center for Sustainable Forestry in southern China.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Sun, W., Wu, C., Fan, G. et al. Preparation of a functional beverage with α-glucosidase inhibitory peptides obtained from ginkgo seeds. J Food Sci Technol 58, 4495–4503 (2021). https://doi.org/10.1007/s13197-020-04931-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04931-3