Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose
The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conj...
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MDPI AG
2024-09-01
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| Online Access: | https://www.mdpi.com/2304-8158/13/19/3041 |
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| author | Artorn Anuduang Sakaewan Ounjaijean Rewat Phongphisutthinant Pornsiri Pitchakarn Supakit Chaipoot Sirinya Taya Wason Parklak Pairote Wiriyacharee Kongsak Boonyapranai |
| author_facet | Artorn Anuduang Sakaewan Ounjaijean Rewat Phongphisutthinant Pornsiri Pitchakarn Supakit Chaipoot Sirinya Taya Wason Parklak Pairote Wiriyacharee Kongsak Boonyapranai |
| author_sort | Artorn Anuduang |
| collection | DOAJ |
| description | The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA). These two mixtures were products of the Maillard reaction, also known as non-enzymatic glycation. In vitro experiments were conducted to evaluate the antioxidant, anti-pancreatic lipase, inhibition of Bovine Serum Albumin (BSA) denaturation, and anti-angiotensin converting enzyme (ACE) activities of these conjugated mixtures. The results indicate that conjugated mixtures significantly enhance the antioxidant potential demonstrated via the DPPH and FRAP assays. SPHA exhibits superior DPPH scavenging activity (280.87 ± 16.39 µg Trolox/mL) and FRAP value (38.91 ± 0.02 mg Trolox/mL). Additionally, both conjugate mixtures, at a concentration of 10 mg/mL, enhance the BSA denaturation properties, with SPHM showing slightly higher effectiveness compared to SPHA (19.78 ± 2.26% and 5.95 ± 3.89%, respectively). SPHA also shows an improvement in pancreatic lipase inhibition (29.43 ± 1.94%) when compared to the SPHM (23.34 ± 3.75%). Furthermore, both the conjugated mixtures and rare sugars exhibit ACE inhibitory properties on their own, effectively reducing ACE activity. Notably, the ACE inhibitory effects of the individual compounds and their conjugate mixtures (SPHM and SPHA) are comparable to those of positive control (Enalapril). In conclusion, SPHM and SPHA demonstrate a variety of bioactive properties, suggesting their potential use in functional foods or as ingredients in supplementary products. |
| format | Article |
| id | doaj-art-b38895dbe3f742e3af410f82fc9a3fe6 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b38895dbe3f742e3af410f82fc9a3fe62025-08-20T02:16:50ZengMDPI AGFoods2304-81582024-09-011319304110.3390/foods13193041Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and AlluloseArtorn Anuduang0Sakaewan Ounjaijean1Rewat Phongphisutthinant2Pornsiri Pitchakarn3Supakit Chaipoot4Sirinya Taya5Wason Parklak6Pairote Wiriyacharee7Kongsak Boonyapranai8Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, ThailandResearch Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, ThailandThe Traditional Food Research and Development Unit, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, ThailandThe Traditional Food Research and Development Unit, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, ThailandThe Traditional Food Research and Development Unit, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, ThailandResearch Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, ThailandResearch Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, ThailandThe non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA). These two mixtures were products of the Maillard reaction, also known as non-enzymatic glycation. In vitro experiments were conducted to evaluate the antioxidant, anti-pancreatic lipase, inhibition of Bovine Serum Albumin (BSA) denaturation, and anti-angiotensin converting enzyme (ACE) activities of these conjugated mixtures. The results indicate that conjugated mixtures significantly enhance the antioxidant potential demonstrated via the DPPH and FRAP assays. SPHA exhibits superior DPPH scavenging activity (280.87 ± 16.39 µg Trolox/mL) and FRAP value (38.91 ± 0.02 mg Trolox/mL). Additionally, both conjugate mixtures, at a concentration of 10 mg/mL, enhance the BSA denaturation properties, with SPHM showing slightly higher effectiveness compared to SPHA (19.78 ± 2.26% and 5.95 ± 3.89%, respectively). SPHA also shows an improvement in pancreatic lipase inhibition (29.43 ± 1.94%) when compared to the SPHM (23.34 ± 3.75%). Furthermore, both the conjugated mixtures and rare sugars exhibit ACE inhibitory properties on their own, effectively reducing ACE activity. Notably, the ACE inhibitory effects of the individual compounds and their conjugate mixtures (SPHM and SPHA) are comparable to those of positive control (Enalapril). In conclusion, SPHM and SPHA demonstrate a variety of bioactive properties, suggesting their potential use in functional foods or as ingredients in supplementary products.https://www.mdpi.com/2304-8158/13/19/3041peptide conjugationsoy protein hydrolysateSPHMSPHAsupplementary products |
| spellingShingle | Artorn Anuduang Sakaewan Ounjaijean Rewat Phongphisutthinant Pornsiri Pitchakarn Supakit Chaipoot Sirinya Taya Wason Parklak Pairote Wiriyacharee Kongsak Boonyapranai Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose Foods peptide conjugation soy protein hydrolysate SPHM SPHA supplementary products |
| title | Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose |
| title_full | Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose |
| title_fullStr | Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose |
| title_full_unstemmed | Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose |
| title_short | Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose |
| title_sort | biological activities of soy protein hydrolysate conjugated with mannose and allulose |
| topic | peptide conjugation soy protein hydrolysate SPHM SPHA supplementary products |
| url | https://www.mdpi.com/2304-8158/13/19/3041 |
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