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Analysis of Food-derived Opioid Peptides

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Opioid Food Peptides

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Abstract

The proteins are isolated from foods like wheat, milk, soybean, spinach, and rice. The isolated proteins are dialyzed against weak salt solutions to remove the salts and sugars. The proteins are estimated by Folin Lowry or Bradford method. The purity of these proteins is checked by SDS-PAGE. Simulated gastrointestinal digestion (SGID) of the isolated proteins is done through proteolytic enzymes at 37 °C for different incubation time. The hydrolysates are filtered through centrifugal filters with different molecular weight cut-off filters (MWCOF). The generated exorphins are analyzed through analytical HPLC (RP-HPLC) using a C18 column and correlated with chemically synthesized standard exorphins. The peptide fractions are collected on the preparative HPLC and freeze lyophilized. The lyophilized powder is reconstituted in a buffer and the opioid activity is assessed on isolated organ bath using GPI or MVD assay. The other reconstituted fraction is estimated for the presence of exorphins by ELISA and the data is validated through mass spectrometers like a tandem, quadrupole ion-trap (QIT), or time of flight (TOF) (MALDI-TOF/TOF).

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Authors and Affiliations

  1. Department of Biochemistry, Sri Pratap College, Cluster University Srinagar, Srinagar, Jammu and Kashmir, India

    Mohammad Raies Ul Haq

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Ul Haq, M.R. (2020). Analysis of Food-derived Opioid Peptides. In: Opioid Food Peptides. Springer, Singapore. https://doi.org/10.1007/978-981-15-6102-3_8

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