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Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS

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Abstract

This paper shows the potential role of different ovine casein fractions and their hydrolysates to exert antioxidant activity. ABTS·+ decolorization assay was used to evaluate the antioxidant activity of the casein fractions (β-, κ- and αs-caseins) before and after their hydrolysis by pepsin, trypsin and chymotrypsin. Although the antioxidant activity increased in all the fractions after hydrolysis, the effect was particularly remarkable in the κ-casein fraction, which increased its antioxidant activity almost threefold. Further assays in a linoleic acid oxidation system showed that κ-casein hydrolysate inhibited lipid peroxidation. Analysis of the ovine κ-casein hydrolysate by RP-HPLC–MS/MS allowed the identification of 12 peptide sequences with potential antioxidant properties. One of the most abundant peptides, the fragment HPHPHLSF [f(98–105)] was chemically synthesized. Results showed that this κ-casein-derived peptide was a potent inhibitor of linoleic acid oxidation with an activity similar to that obtained with the synthetic antioxidant BHT. Although other peptides might also contribute, HPHPHLSF was the one most likely to be responsible for the activity found in the κ-casein hydrolysate.

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Acknowledgments

This study has received financial support from the projects AGL2005-03381 and CM-S0505-AGR-0153 financed by Ministerio Educación y Ciencia and Comunidad de Madrid, respectively.

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Authors and Affiliations

  1. Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    José Ángel Gómez-Ruiz, Iván López-Expósito, Mercedes Ramos & Isidra Recio

  2. Food Safety and Quality Unit, Institute for Reference Materials and Measurements (IRMM), Retieseweg, 2440, Geel, Belgium

    José Ángel Gómez-Ruiz

  3. Biotechnology and Food Research, MTT Agrifood Research Finland, 31600, Jokioinen, Finland

    Anne Pihlanto

Authors
  1. José Ángel Gómez-Ruiz
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  2. Iván López-Expósito
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  3. Anne Pihlanto
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  4. Mercedes Ramos
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  5. Isidra Recio
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Correspondence to Isidra Recio.

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Gómez-Ruiz, J.Á., López-Expósito, I., Pihlanto, A. et al. Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS. Eur Food Res Technol 227, 1061–1067 (2008). https://doi.org/10.1007/s00217-008-0820-3

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  • DOI: https://doi.org/10.1007/s00217-008-0820-3

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