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Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility

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Abstract

The aim of this work was to evaluate copper-chelating, iron-chelating and anticariogenic activity of peptides obtained by enzymatic hydrolysis of P. columbina protein concentrate and to study the effects of chelating peptides on iron bio-accessibility. Two hydrolyzates were obtained from P. columbina protein concentrate (PC) using two hydrolysis systems: alkaline protease (A) and alkaline protease + Flavourzyme (AF). FPLC gel filtration profile of PC shows a peak having molecular weight (MW) higher than 7000 Da (proteins). A and AF hydrolyzates had peptides with medium and low MW (1013 and 270 Da), respectively. Additionally, AF presented free amino acids with MW around 82 Da and higher content of His and Ser. Peptides from AF showed the highest chelating properties measured as copper-chelating activity (the lowest β-carotene oxidation rate: R o ; 0.7 min−1), iron-chelating activity (33 %), and phosphorous and Ca2+ release inhibition (87 and 81 %, respectively). These properties could indicate antioxidant properties, promotion of iron absorption and anticariogenic activity, respectively. In fact, hydrolyzates promoted iron dialyzability (≈16 %), values being higher than that found for P. columbina seaweed. Chelating peptides from both hydrolyzates can maintain the iron in a soluble and bio-accessible form after gastrointestinal digestion.

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Abbreviations

PC:

Pyropia columbina protein concentrate

A:

Hydrolyzate obtained with alkaline protease during 2 h

AF:

Hydrolyzate obtained with alkaline protease 2 h + Flavourzyme 4 h

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Acknowledgments

The authors are thankful to CAI + D 2011 PI 0292 LI and PRODEP-SEP: Hydrolyzates and Bioactive Peptides network for the financial support.

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Authors and Affiliations

  1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, (3000), Santa Fe, República Argentina

    Raúl E. Cian, Antonela G. Garzón & Silvina R. Drago

  2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 (C1425FQB), Ciudad Autónoma de Buenos Aires, República Argentina

    Raúl E. Cian, Antonela G. Garzón & Silvina R. Drago

  3. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte, Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, YUC, Mexico

    David Betancur Ancona & Luis Chel Guerrero

Authors
  1. Raúl E. Cian
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  2. Antonela G. Garzón
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  3. David Betancur Ancona
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  4. Luis Chel Guerrero
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  5. Silvina R. Drago
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Correspondence to Raúl E. Cian.

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Cian, R.E., Garzón, A.G., Ancona, D.B. et al. Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility. Plant Foods Hum Nutr 71, 96–101 (2016). https://doi.org/10.1007/s11130-016-0533-x

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  • DOI: https://doi.org/10.1007/s11130-016-0533-x

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