Enzymatic Preparation of Quinoa Protein Peptides and Its Lipid-lowering and Uric Acid-Lowering Activity <i>in Vitro</i>

ZHONG Wanying; MIAO Jianyin; YE Haoduo; MA Feng; HU Yichen

doi:10.13386/j.issn1002-0306.2023010046

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 156-166. > DOI: 10.13386/j.issn1002-0306.2023010046

ZHONG Wanying, MIAO Jianyin, YE Haoduo, et al. Enzymatic Preparation of Quinoa Protein Peptides and Its Lipid-lowering and Uric Acid-Lowering Activity in Vitro[J]. Science and Technology of Food Industry, 2023, 44(23): 156−166. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010046.

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Enzymatic Preparation of Quinoa Protein Peptides and Its Lipid-lowering and Uric Acid-Lowering Activity in Vitro

1.
College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
2.
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering,Chengdu University, Chengdu 610106, China

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Received Date: January 09, 2023
Available Online: September 24, 2023

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Abstract

Abstract

To study the optimal enzymatic hydrolysis conditions and uric acid-lowering activity of lipid-lowering peptides from quinoa protein, this study used quinoa as raw material to extract protein, and used pancreatic lipase inhibition rate as the activity index. The enzymatic hydrolysis process of lipid-lowering peptides was optimized by single factor experiment and response surface analysis. The pancreatic lipase inhibitory activity, sodium taurocholate binding activity, cholesterol esterase inhibitory activity, xanthine oxidase inhibitory activity and amino acid composition of quinoa protein peptides were analyzed and characterized. The results showed that the optimal enzymatic hydrolysis conditions of lipid-lowering peptides from quinoa were as follows: pH1.6, enzymatic hydrolysis temperature 42.9 ℃, substrate concentration 3.03%, enzymatic hydrolysis time 1 h and enzyme to substrate ratio 0.2%. The theoretical value of inhibition rate of pancreatic lipase was 90.43%, and the actual value was 90.93%±0.10%. The optimal enzymatic hydrolysates showed excellent effect of lowering lipid in vitro. The IC₅₀ of pancreatic lipase inhibition rate and cholesterol esterase inhibition rate were 7.49 μg/mL and 4.73 mg/mL, respectively. Meanwhile, the EC₅₀ of taurocholic sodium binding rate was 0.53 mg/mL. In addition, the optimal enzymatic hydrolysates showed good xanthine oxidase inhibition effect (IC₅₀=5.97 mg/mL), indicating that it had the uric acid-lowering effect in vitro. Amino acid analysis showed that quinoa protein peptides were rich in essential amino acids (34.23%), and the percentage of hydrophobic amino acid and acidic amino acid were 34.11% and 31.66%, respectively. The quinoa protein peptides had high lipid-lowering and uric acid-lowering activities in vitro, which provided a theoretical basis for the high-value application of quinoa protein peptides.
- quinoa protein,
- enzymatic hydrolysis process,
- lipid-lowering peptides,
- uric acid-lowering activity,
- amino acid composition

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