The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth‐stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions |
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Authors: | Monika Karaś Barbara Baraniak Kamila Rybczyńska Jan Gmiński Katarzyna Gaweł‐Bęben Anna Jakubczyk |
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Affiliation: | 1. Department of Biochemistry and Food Chemistry, University of Life Sciences, Lublin, Poland;2. Department of Public Health, Dietetics & Lifestyle Disorders, University of Information Technology and Management in Rzeszow, Tyczyn, Poland |
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Abstract: | This study presents the effect of heat treatment of chickpea seeds on biological activity of peptides obtained by in vitro gastrointestinal digestion. The most significant antiradical activity against ABTS+? expressed as IC50 value was observed for 3.5‐ to 7‐kDa peptide fraction from TC hydrolysate (41.01 μg mL?1). In turn, peptide fraction of 3.5–7.0 kDa obtained from raw chickpea seeds hydrolysate showed the highest antiradical activity against DPPH? and Fe2+ chelating activity with IC50 value of 20.94 and 52.53 μg mL?1, respectively. The highest Cu2+ chelating activity was observed for peptides obtained from TC hydrolysate (IC50 = 56.60 μg mL?1). Peptide fraction <3.5 kDa from TC hydrolysate demonstrated the most significant reducing power (0.362 A700/μg mL?1). The peptide fraction of 3.5–7 kDa from TC hydrolysate also showed the highest fibroblast growth‐stimulating activity. These results indicated that the heat treatment process has no significant effect on antiradical activity against DPPH? and Fe2+ chelating ability of peptides. |
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Keywords: | Antioxidant activities chickpea fibroblast growth‐stimulating properties peptide fractions |
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