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Functional properties of the bioactive peptides derived from Sargassum angustifolium algae

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Abstract

Alga species such as Sargassum angustifolium have been introduced as potential source of bioactive proteins. Bioactive peptides were produced from Sargassum angustifolium protein isolate (SAPI) which was extracted by aqueous and ethanolic pathways, followed by enzymatic digestion using Alcalase, pepsin, and trypsin at 2% of enzyme to substrate ratio. Effects of time (30, 60, and 90 min) and temperature (40, 50, and 60 °C) were also studied on the production of S. angustifolium protein hydrolysate (SAPH). For the optimization, amino acid profile, antioxidant activity, and antimicrobial activity (minimum inhibitory concentration: MIC; minimum bactericidal concentration: MBC) were assessed. The results showed that the enzymatic hydrolysis of the extracted protein did not change the amino acid profile significantly (22.21% versus 22.66% as total amino acids for SAPI and SAPH, respectively). SAPHs produced through the ethanolic extraction of protein had stronger antioxidant and antimicrobial activities. Among the enzymes used for hydrolysis, Alcalase-derived hydrolysates showed a higher DPPH radical scavenging activity than the others followed by trypsin and pepsin, respectively. The hydrolysate achieved by Alcalase at 60 °C after 90 min showed the highest antioxidant activity (81.85% and 92.50% for aqueous and ethanolic methods, respectively) and the strongest antimicrobial activity (i.e., the lowest MIC) against Salmonella Typhimurium (551.03 and 52 µg/mL), Escherichia coli (610.03 and 51.80 µg/mL), Staphylococcus aureus (813.53 and 611.73 µg/mL), and Streptococcus mutans (745.60 and 440.27 µg/mL). Our study revealed that the optimized bioactive peptides can be considered as a potent functional additive in development of health-promotion dietary products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

    Sara Jafarirad & Leila Nateghi

  2. Halal Research Center of IRI., Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

    Masoumeh Moslemi

  3. Department of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

    Kian Pahlevan Afshari

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  1. Sara Jafarirad
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Jafarirad, S., Nateghi, L., Moslemi, M. et al. Functional properties of the bioactive peptides derived from Sargassum angustifolium algae. Food Measure 17, 6588–6599 (2023). https://doi.org/10.1007/s11694-023-02161-7

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