Skip to main content
SpringerLink
Log in

Purification and characterization of antioxidative peptides derived from rice bran protein hydrolysates

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstracts

Rice bran protein fraction (RBPF)—albumin, globulin, glutelin and prolamin were hydrolyzed with proteases M, N, P, S and pepsin under their optimal conditions for 24 h. Hydrolysates of various hydrolysis periods were collected and subjected to peptide mapping and the antioxidative activity measured by the 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) method. Protease M hydrolysates showed high degree of hydrolysis (DH), but low antioxidative activity. On the contrary, pepsin hydrolysates showed low DH with high activity. Albumin and globulin hydrolysates had higher DH values, but lower values for glutelin and prolamin. The globulin hydrolysate (Opep2) from 2 h-pepsin hydrolysis was separated by using three consecutive purification steps with RP-HPLC. Nineteen antioxidative peptides were isolated and their amino acid sequences were determined by a gas-phase protein sequencer and MALDI-TOF mass spectrometry. These peptides were composed of 6–30 amino acid residues with molecular masses ranging from 670–3,611 Da. Tyr-Leu-Ala-Gly-Met-Asn had the highest antioxidative activity among them.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10

Similar content being viewed by others

References

  1. Azuma K, Nakayama M, Koshioka M, Ippoushi K, Yamaguchi Y, Kohata K, Yamauchi Y, Ito H, Higashio H (1999) J Agric Food Chem 47:3963–3966

    Article  CAS  Google Scholar 

  2. Higashi-Okai K, Kanbara K, Amano K, Hagiwara A, Sugita C, Matsumoto N, Okai Y (2004) Phytotherapy Res 18:628–633

    Article  Google Scholar 

  3. Miliauskas G, Avan Beek T, Venskutonis PR, Linssen JPH, de Waard P, Sudh olter EJR (2004) J Sci Food Agric 84:1997–2009

    Google Scholar 

  4. Dapkevicius A, Venskutonis R, Avan Beek T, Linssen JPH (1998) J Sci Food Agric 77:140–146

    Article  CAS  Google Scholar 

  5. Karel M, Tannenbaum SR, Wallace DH, Maloney H (1966) J Food Sci 31:892–896

    Article  CAS  Google Scholar 

  6. Jung M-Y, Kim S-K, Kim S-Y (1995) Food Chem 53:397–403

    Article  CAS  Google Scholar 

  7. Yokomizo A, Takenaka Y, Takenaka T (2002) Food Sci Technol Res 8:357–359

    Article  CAS  Google Scholar 

  8. Suetsuna K, Ukeda H, Ochi H (2000) J Nutr Biochem 11:128–131

    Article  CAS  Google Scholar 

  9. Hattorii M, Yamaji-Tsukamoto K, Kumagai H, Feng Y, Takahashi K (1998) J Agric Food Chem 46:2167–2170

    Article  Google Scholar 

  10. Saito K, Jin D-H, Ogawa T, Muramoto K, Hatakeyama E, Yasuhara T, Nokihara K (2003) J Agric Food Chem 51:3668–3674

    Article  CAS  Google Scholar 

  11. Chen HM, Muramoto K, Yamauchi F, Nokihara K (1996) J Agric Food Chem 44:2619–2623

    Article  Google Scholar 

  12. Chen HM, Muramoto K, Yamauchi F, Nokihara K (1998) J Agric Food Chem 46:49–53

    Article  CAS  Google Scholar 

  13. Kim S-K, Kim Y-T, Byun H-G, Nam K-S, Joo D-S (2001) J Agric Food Chem 49:1984–1989

    Article  CAS  Google Scholar 

  14. Colbert LB, Decker EA (1991) J Food Sci 56:1248–1250

    Article  CAS  Google Scholar 

  15. Tong LM, Sasaki S, McClements DJ, Decker EA (2000) J Agric Food Chem 48:1473–1478

    Article  CAS  Google Scholar 

  16. Pena-Ramos EA, Xiong YL, Arteaga GE (2004) J Sci Food Agric 84:1908–1918

    Article  CAS  Google Scholar 

  17. Adebiyi AP, Adebiyi AO, Ogawa T, Muramoto K (2008) Int J Food Sci Technol 43:35–43

    Article  CAS  Google Scholar 

  18. Adebiyi AP, Adebiyi AO, Hasegawa Y, Ogawa T, Muramoto K (2008) Eur Food Res Technol. doi:10.1007/s00217-008-0945-4 (accepted)

  19. Miller NJ, Rice-Evans CA (1996) Redox Rep 2:161–171

  20. Church FC, Swaisgood HE, Porter DH, Catignani GL (1983) J Dairy Sci 66:1219–1227

    Google Scholar 

  21. Hamada JS, Spanier AM, Bland JM, Diack M (1998) J Chrom A 827:319–327

    Article  CAS  Google Scholar 

  22. Muramoto K, Hatakeyama E (2003) Foods and food ingredients J Japan 208:52–58

    CAS  Google Scholar 

  23. Uchida K, Kawakishi S (1992) J Agric Food Chem 40:13–16

    Article  CAS  Google Scholar 

  24. Murase H, Nagao A, Terao J (1993) J Agric Food Chem 41:1601–1604

    Article  CAS  Google Scholar 

  25. Park P-J, Jung W-K, Nam K-S, Shahidi F, Kim S-K (2001) JAOCS 78:651–656

    Article  CAS  Google Scholar 

  26. Chen H-M, Muramoto K, Yamauchi F (1995) J Agric Food Chem 43:574–578

    Article  CAS  Google Scholar 

  27. Ludescher RD (1996) In: Nakai S, Modler HW (eds) VCH Publishers, New York, pp 48–49

Download references

Acknowledgments

This work was supported by the funds of The Iijima Memorial Foundation. APA gratefully acknowledges the Japanese Ministry of Education, Culture, Science and Technology for granting him scholarship to undergo his study in Japan.

Author information

Authors and Affiliations

  1. Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria

    Abayomi Peter Adebiyi

  2. Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria

    Ayobamitale O. Adebiyi

  3. Department of Biomolecular Sciences, Graduate School of Life Sciences, Tohoku University, Sendai, 981-8555, Japan

    Junko Yamashita, Tomohisa Ogawa & Koji Muramoto

Authors
  1. Abayomi Peter Adebiyi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ayobamitale O. Adebiyi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Junko Yamashita
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Tomohisa Ogawa
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Koji Muramoto
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Abayomi Peter Adebiyi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Adebiyi, A.P., Adebiyi, A.O., Yamashita, J. et al. Purification and characterization of antioxidative peptides derived from rice bran protein hydrolysates. Eur Food Res Technol 228, 553–563 (2009). https://doi.org/10.1007/s00217-008-0962-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-008-0962-3

Keywords

Search

Navigation