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Identification of three novel antioxidative peptides from Auxenochlorella pyrenoidosa protein hydrolysates based on a peptidomics strategy.

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Auxenochlorella pyrenoidosa is recognized as a potential sustainable protein material in food industry, however, its application remains still very limited. Herein, this study aimed to investigate the antioxidative properties of… Click to show full abstract

Auxenochlorella pyrenoidosa is recognized as a potential sustainable protein material in food industry, however, its application remains still very limited. Herein, this study aimed to investigate the antioxidative properties of Auxenochlorella pyrenoidosa protein hydrolysates and identify novel antioxidative peptides from protein hydrolysates through a workflow mainly including enzymatic hydrolysis, peptidome quantification, quantitative structure-activity relationship (QSAR) modeling, in silico screening, and validation. Three novel antioxidative peptides including AGWACLVG, IDLAY and YPLDL were identified from protein hydrolysates by papain with the hydrolysis time of 4 h, in which, AGWACLVG showed strong 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity with the IC50 value of 68.88 µM and Trolox equivalent antioxidative capacity of 6.20 ± 0.23 mmol TE/g. This study suggested that Auxenochlorella pyrenoidosa protein hydrolysates could be used as potential antioxidative ingredients in food industry, and the identification of novel antioxidative peptides would contribute to the construction of more robust QSAR models in the future.

Keywords: auxenochlorella pyrenoidosa; antioxidative peptides; pyrenoidosa protein; protein hydrolysates; protein; novel antioxidative

Journal Title: Food chemistry
Year Published: 2021

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