Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro

Wheat germ protein hydrolysates were prepared by protease hydrolysis, ultrafiltration and dynamical adsorption of resin. The total amount of amino acids in 100 g wheat germ protein hydrolysates is 93.95 g. Wheat germ protein hydrolysates are primarily composed of 4 fractions: 17.78% in the relative molecular mass range of 11 563–1 512, 17.50% in 1512 – 842, 27.38% in 842 – 372 and 30.65% in 372 – 76, respectively. The antioxidant properties of wheat germ protein hydrolysates were evaluated by using different antioxidant tests in vitro. 1.20 g/L wheat germ protein hydrolysates exhibit 78.75% inhibition of peroxidation in linolei acid system; and 1.6 g/L wheat germ protein hydrolysates show 81.11% scavenging effect on the 1,1-diphenyl-2-picrylhrazyl radical. The reducing power of 2.50 g/L wheat germ protein hydrolysates is 0.84. Furthermore, the scavenging activity of 0.60 g/L wheat germ protein hydrolysates against superoxide radical is 75.40%; 0.50 g/L wheat germ protein hydrolysates exhibit 63.35% chelating effect on ferrous ion. These antioxidant activities of wheat germ protein hydrolsates increase with the increase of its concentration. Experimental results suggest that wheat germ protein hydrolysate is a suitable natural antioxidant rich in nutrition and nontoxic.

[1]  G. Yen,et al.  Antioxidant activity of extracts from du-zhong (Eucommia ulmoides) toward various lipid peroxidation models in vitro , 1998 .

[2]  G. Yen,et al.  Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage. , 1999, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[3]  Eric A. Decker,et al.  Role of ferritin as a lipid oxidation catalyst in muscle food , 1990 .

[4]  N. Webster,et al.  Oxidative stress and gene expression in sepsis. , 2003, British journal of anaesthesia.

[5]  J. Terao,et al.  HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. , 1998, Bioscience, biotechnology, and biochemistry.

[6]  P. Duh.  Antioxidant activity of burdock (Arctium lappa Linné): Its scavenging effect on free-radical and active oxygen , 1998 .

[7]  H. J. Dorman,et al.  Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs , 2003 .

[8]  Gow-Chin Yen,et al.  Antioxidant activity of various tea extracts in relation to their antimutagenicity , 1995 .

[9]  B. Halliwell,et al.  Role of free radicals and catalytic metal ions in human disease: an overview. , 1990, Methods in enzymology.

[10]  H. Stich,et al.  The beneficial and hazardous effects of simple phenolic compounds. , 1991, Mutation research.

[11]  M. Ferencik,et al.  Chemistry, physiology and pathology of free radicals. , 1999, Life sciences.

[12]  A. Yildirim,et al.  Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. , 2001, Journal of agricultural and food chemistry.

[13]  Z. Yaping,et al.  The antioxidant properties of lycopene concentrate extracted from tomato paste , 2001 .

[14]  M. Sussman,et al.  Oxygen-derived free radicals in reperfusion injury. , 1990, Methods in enzymology.

[15]  L. Skibsted,et al.  Pro- and antioxidative activity of protein fractions from pork (longissimus dorsi) , 2003 .

[16]  K. Rhee,et al.  WATER‐SOLUBLE ANTIOXIDANT ACTIVITY OF OILSEED PROTEIN DERIVATIVES IN MODEL LIPID PEROXIDATION SYSTEMS OF MEAT , 1979 .

[17]  N Ito,et al.  Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. , 1986, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[18]  K. Shimada,et al.  Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion , 1992 .

[19]  D. Pratt.  WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANS , 1972 .

[20]  L. Juneja,et al.  Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization , 1998, British Journal of Nutrition.

[21]  Fereidoon Shahidi,et al.  Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk , 2001 .

[22]  D. Bandyopadhyay,et al.  Hydroxyl radical is the major causative factor in stress-induced gastric ulceration. , 1997, Free radical biology & medicine.

[23]  J. Drai,et al.  Oxidants and antioxidants in long-term haemodialysis patients. , 2001, Farmaco.

[24]  E. Mendis,et al.  Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. , 2005, Life sciences.