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Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration

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Abstract

An alcalase-catalysed porcine placenta hydrolysate (PPH) with a 30% degree of hydrolysis was fractionated using two cycles of ultrafiltration (UF) with molecular weight cut-offs of 100 kDa and 30 kDa to search for novel bioactive peptides. The permeate of the 30 kDa UF (UF4) demonstrated superior radical scavenging activities (DPPH•/ABTS•+), ferric-reducing power, β-carotene bleaching inhibitory activity, nitric oxide scavenging activity, angiotensin-converting enzyme inhibition and anti-α-amylase/α-glucosidase activity with high antioxidant stability in an in vitro gastrointestinal tract model system. The UF4 fraction was rich in hydrophobic amino acids (e.g. valine, isoleucine, alanine, leucine and proline). The first five amino acid sequences identified in the UF4 fraction were LSSPATLNSR, ASISLPR, ILLEVNNR, ESLITLIEK and QPLLLDDR, with molecular weights ranging from 760 to 2682 Da. Based on the findings, the UF4 fraction isolated from crude PPH can be developed as a novel bioactive ingredient in functional foods with the potential for scale-up and economic feasibility.

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Funding

This work was supported by the National Research Council of Thailand (NRCT) under the Research and Researchers for Industries (RRI) program, Thailand, and Shaw Kaset Rungrueng Co. Ltd., Nakhon Si Thammarat, Thailand (Grant no. PHD62I0014). This research was financially supported by the new strategic research project (P2P) fiscal year 2022, Walailak University, Thailand. The foundations supported this study had no role in the study design, data collection or analysis. The authors alone are responsible for the content and writing of this paper.

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Authors and Affiliations

  1. Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Tha Sala, Nakhon Si Thammarat, 80161, Thailand

    Phanthipha Laosam, Worawan Panpipat & Manat Chaijan

  2. Functional Proteomics Technology Laboratory, Functional Ingredients and Food Innovation Research Group, National Centre for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd, 12120, Khlong Nueng, Khlong Luang, Pathum Thani, Thailand

    Sittiruk Roytrakul & Sawanya Charoenlappanit

  3. Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Centre for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd, 12120, Khlong Nueng, Khlong Luang, Pathum Thani, Thailand

    Atikorn Panya & Natthaporn Phonsatta

  4. Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China

    Ling-Zhi Cheong

  5. School of Pharmacy, Walailak University, Tha Sala, Nakhon Si Thammarat, 80160, Thailand

    Gorawit Yusakul

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  1. Phanthipha Laosam
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Contributions

P.L. conducted the experiment, collected the data and prepared the manuscript. S.C. and N.P. collected the data. W.P., M.C., S.R., A.P., L.C. and G.Y. assisted with the experiments and writing. W.P. designed the experiment, supervised the research and revised the manuscript. All authors read and approved the final manuscript.

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Correspondence to Worawan Panpipat.

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Laosam, P., Panpipat, W., Chaijan, M. et al. Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration. Food Bioprocess Technol 15, 669–682 (2022). https://doi.org/10.1007/s11947-022-02781-9

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