Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages

Chibuike C. Udenigwe, Yeh L. Lu, Chuan Hsiao Han, Wen C. Hou, Rotimi E. Aluko

研究成果: 雜誌貢獻文章

88 引文 (Scopus)

摘要

A protein isolate was produced from cellulase-treated defatted flaxseed meal followed by hydrolysis with seven proteases and evaluation of the hydrolysates for antioxidant and anti-inflammatory properties. The flaxseed protein hydrolysates (FPH) were processed by ultrafiltration and ion-exchange chromatography to isolate low molecular weight (LMW) and cationic peptide fractions, respectively. The peptides showed antioxidant properties in scavenging 2,2-diphenyl-1-picrylhydrazyl radical, superoxide anion radical, electron-spin resonance-detected hydroxyl radical and nitric oxide. In addition, all peptide fractions inhibited semicarbazide-sensitive amine oxidase activity. Antioxidant activities of these peptides were dependent on the specificity of proteases and size of the resulting peptides. The LMW fractions from pepsin, ficin and papain FPH also inhibited lipopolysaccharide-induced nitric oxide productions in RAW 264.7 macrophages without apparent cytotoxicity; thus, these peptides may act as anti-inflammatory agents. Thus, flaxseed protein hydrolysates may serve as potential ingredients for the formulation of therapeutic products.

原文英語
頁(從 - 到)277-284
頁數8
期刊Food Chemistry
116
發行號1
DOIs
出版狀態已發佈 - 九月 1 2009

指紋

Flax
Macrophages
linseed
lipopolysaccharides
nitric oxide
Lipopolysaccharides
Nitric Oxide
macrophages
Antioxidants
peptides
Protein Hydrolysates
antioxidants
Peptides
protein hydrolysates
mice
Proteins
proteins
Superoxides
Peptide Hydrolases
Anti-Inflammatory Agents

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

引用此文

Flaxseed protein-derived peptide fractions : Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages. / Udenigwe, Chibuike C.; Lu, Yeh L.; Han, Chuan Hsiao; Hou, Wen C.; Aluko, Rotimi E.

於: Food Chemistry, 卷 116, 編號 1, 01.09.2009, p. 277-284.

研究成果: 雜誌貢獻文章

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