Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus)

Document Type : Complete scientific research article

Authors

1 MSc Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 PhD Food Chemistry, Vice-Chancellor of Food and Drug Affairs, Mazanderan University of medical university, Sari, Iran

5 The Health of Plant and Livestock Products Research Centre, Mazandaran University of Medical Sciences, Sari, Iran

Abstract

Background and Objectives: Free radicals and hydroperoxides originate from oxidation reactions could reduce food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Demand for natural and safe antioxidants such as bioactive peptides has increased dramatically due to concerns about the safety and long-term health implications of synthetic antioxidants such as BHT and BHA. Bioactive peptides are defined as hydrolyzed proteins that, after entering the body, show potential ability to stimulate desirable and health promoting activities.
Materials and Methods: The aim of this study was to optimize the hydrolysis conditions of edible mushroom (Agaricus bisporus) powder protein with alcalase enzyme in order to produce hydrolyzed protein with potential antioxidant properties. To conduct this research, first, edible mushrooms were turned into powder after purchase from the market and conducting related processes. Then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity using response surface methodology, the independent variables selected as time, temperature and ratio of enzyme to substrate and dependent variables was selected as the antioxidant capacity of the hydrolyzed sample (using DPPH free radical scavenging methods, iron ion reduction power and total antioxidant capacity). The temperatures used were in the range of 40-55 °C, the hydrolysis time between 30 to 210 minutes and the enzyme to substrate ratio 1 to 3%, which was optimized by the surface response methodology. In this research, Design Expert statistical software was used to apply the response level of statistical design. The statistical design was prepared with a central composite design with 20 experimental treatments that included a central point with six replications.
Results: The obtained results showed that all the studied parameters (enzyme concentration, temperature and time of hydrolysis) had a significant effect on the antioxidant activity of the hydrolyzed product. The results showed that for the production of hydrolyzed protein of edible mushroom with high antioxidant activity (DPPH free radical scavenging methods, reducing power of Fe3+ and total antioxidant capacity) by the alcalase enzyme, the optimal conditions include temperature of 47.5 ° C, the hydrolysis time of 197 minutes and the enzyme-to-substrate ratio 2.1%, which with desirability of 100% was equal to DPPH free radical scavenging of 10.661%, reducing power of Fe3+ equal to 2.45 (absorption at 700 nm) and the total antioxidant capacity of 1.224 (absorption at 695 nm).
Conclusions: The results showed that by hydrolysis of protein of edible mushroom under optimal conditions a product with suitable antioxidant capacity can be obtained, which can be used as natural and functional additives in food formulations.

Keywords

References

  1. Salmanian, S., Sadeghi Mahoonak, A. R., Khomeiri, M., and Masteri Farahani, M.R. 2013. Phenolic acid content, antiradical and antimicrobial properties of Mentha aquatica leaf methanolic extract. Iranian Journal of Nutrition Sciences & Food Technology. 8:2.145-154. (In Persian)
  2. Shahidi, F. and Zhong, Y. 2008. Bioactive peptides. Journal of AOAO International. 91:4.914-31.
  3. Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., and Tatematsu, M. 1986. Studies on antioxidants: The carcinogenic and modifying effects on chemical carcinogenic. Journal of Food and Chemical Toxicology. 24;10-11.1071-82.
  4. Shimizu, M., Sawashita, N., Morimatsu, F., Ichikawa, J., Taguchi, Y., Ijiri, Y., and Yamamoto, J. 2009. Antithrombotic papain-hydrolyzed peptides isolated from pork meat. Thrombosis Research. 123:5.753- 757. ‏
  5. Beermann, C., Euler, M. Herzberg, J., and Stahl, B. 2009. Antioxidative capacity of enzymatically released peptides from soybean protein isolate. European Food Research and Technology. 229:4.644-637.
  6. Wu, H.C., Chen, H.M. and Shiau, C.Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International. 36:9.949-957.
  7. Nimalaratne, C., Bandara, N., and Wu, J. 2015. Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white. Food Chemistry.467-472.
  8. Gao, D., Cao, Y., and Li, H. 2010. Antioxidant activity of peptide fractions derived from cottonseed protein hydrolysate. Journal of the Science of Food and Agriculture. 90:11.1855-1860.
  9. Jamdar, S.N., Rajalakshmi, V., Pednekar, M.D., Juan, F., Yardi, V., and Sharma, A. 2010. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry. 1211.178-184.
  10. Girgih, A.T., He, R., Malomo, S., Offengenden, M., Wu, J., and Aluko, R. E. 2014. Structural and functional characterization of hemp seed (Cannabis sativa) protein-derived antioxidant and antihypertensive peptides. Journal of Functional Foods. 6.384-394.
  11. Korhnen, H., and Pihlanto, A. 2006. Bioactive peptides: Production and functionality. International Dairy Journal. 16: 9.945-960.
  12. Sherafat, N., Motamedzadegan A., and Safari. 2013. The effect of hydrolyzing time on cooked tuna fish (skipjack tuna) wastes by alcalase on protein recovery and the hydrolysate molecular weight. Innovation in Food Science and Technology. 3:17.47-54. (In Persian)
  13. Piri, G.S., Sadeghi Mahoonak, A., Ghorbani, M., and Alami, M. 2015. Production and study on antioxidant activity of protein hydrolysates from whey protein. Iranian Journal of Research and Innovation in Food Science and Technology. 282-271. (In Persian)
  14. Janakat, S.M., Al-Fakhiri, S.M., and Sallal, A.K.J. 2004. A promising peptide antibiotic from Terfezia claveryi aqueous extract against Staphylococcus aureus in vitro. Phytotherapy Research. 18;10.810-813.
  15. Oboh., G., and Shodehinde, S. A. 2009. Distribution of nutrients, polyphenols and antioxidant activities in the pilei and stipes of some commonly consumed edible mushrooms in Nigeria. Chemical Society of Ethiopia. 23;3.391-398.
  16. Lavi, I., Nimri, L., and Levinson, D. 2012. Glucans from the edible mushroom Pleurotus pulmonarius inhibit colitis-associated colon carcinogenesis in mice. Journal of Gastroenterology. 47:5.504–518.
  17. Farzaneh, P., Khanahamadi, M., Ehsani, M.R., and Sharifan, A. 2018. Bioactive properties of Agaricus bisporus and Terfezia claveryi proteins hydrolyzed by gastrointestinal proteases. LWT–Food Science and Technology. 91.322–329.
  18. Kimatu, B.M., Zhao, L., Biao, Y., Ma, G., Yang, W., Pei, F., and Hu, Q. 2017. Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions. Food Chemistry. 230.58–67.
  19. Diniz, F.M., and Martin, A.M., 1996. Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle. International Journal of food Science and Technology. 31:5.419-426.
  20. Garrote, R.L., Coutaz, V.R., Luna, J. A., Silva, E.R., and Bertone, R.A. 1993. Optimizing processing conditions for chemical peeling of potatoes using response surface methodology. Journal of Food Science. 58:4.821-826.
  21. He, J.Z., Ru, Q., Dong, D., and Sun, P. 2012. Chemical characteristics and antioxidant properties of crude water soluble polysaccharides from four common edible mushrooms. Molecules. 17:4.4373-87.
  22. Pedramnia, A., Mortazavi, S.A., Sadeghi Mahoonak, A.R., Elhamirad, A.H., and Armin, M. 2017. Optimizing the production of hydrolyzed watermellon seed protein (Citrullus lanatus) by evaluating chelating activity using the response surface methodology. Innovations in Food Science and Technology. 9:4.123-133. (In Persian)
  23. AOAC Method, 983.23 .2003. Fat in food, chloroform-methanol extraction. In Official methods of analysis (15th ed; pp. 101-111) Washington, DC, USA: Association of Official Analytical Chemists.
  24. Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y., and Nasri, M. 2009. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry. 114:4.1198-1205.
  25. Prieto, P,, Pineda, M,, and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry. 269.337-341.
  26. Rajapakse, N., Mendis, E., Byun, H.G., and Kim, S.K. 2005. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. Nutritional Biochemistry. 16: 562-569.
  27. Maghsudlou, A., Sadeghi Mahoonak, A., and Mohebbodini, H. 2017. Evaluation of the antioxidant properties hydrolyzed protein of bee pollen. Journal of Food Science and Technology of Iran. 13:73.227-240. (In Persian)
  28. Mazloomi, N., Sadeghi Mahoonak, A.R., Ghorbani, M., and Hoshmand, G. 2020. Process optimization the production of hydrolyzed protein from orange seed waste with pepsin enzyme. Iranian Journal of Nutrition Sciences & Food Technology. 15:1.35-48. (In Persian)
  29. Meshkinfar, N., Sadeghi Mahoonak, A., Ziaiifar, A.M., Ghorbani, M., and Kashani Nejad, M. 2014. Optimization of the production of protein hydrolysates from meat industry by products by response surface methodology. Tabriz Journal of Food Researches. 24:2.215- 225. (In Persian).
  30. Nourmohammadi, E., Sadeghi Mahoonak, A., Ghorbani, M., Alami, M., and Sadeghi, M. 2017. The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein. Iranian Food Science and Technology Research Journal, 13(1), 14-26. (In Persian).
  31. Piri, G.S., Sadeghi Mahoonak, A., Alami, M., and Ghorbani, M. 2019. Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology. Food Processing and Preservation Journal. 11:1.117-130. (In Persian)
  32. Je, J.Y., Lee, M.H., Lee, K., and Ahn, C.B. 2009. Antioxidant and hypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International. 42:1266-1272.
  33. Oveisipour, M., Abedian, A.M., Motamedzadegan, A., Rasco, B., Safari, R., and Shahiri, H. 2009. The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from the Persian sturgeon (Acipenser persicus) viscera. Food Chemistry. 115: 238-242.
  34. Khantaphant, S., Benjakul, S. and Ghomi, M. R. 2011. The effects of pre-treatments on antioxidative activities of protein hydrolysate from the muscle of brown stripe red snapper (Lutjanus vitta). LWT-Food Science and Technology. 44: 4.1139-1148
  35. Shabanpour, B., Kurdjazi, M., Nazari, M., and Esmaeili Kharaki, M. 2017. Effect of enzymatic hydrolysis time, temperature and ratio of enzyme to substrate on antioxidant properties of shrimp bioactive peptides. Journal of Food Science and Technology of Iran. 62:14.31-45. (in Persian).
  36. Pan, X., Zhao, Y.-Q., Hu, F.-Y., and Wang, B. 2016. Preparation and identification of antioxidant peptides from protein hydrolysate of skate (Raja porosa) cartilage. Journal of Functional Foods, 25: 220-230.
  37. Kaveh, S., Sadeghi Mahoonak, A.R., Ghorbani, M., and Sarabandi, Kh. 2019. Comparison of antioxidant properties of hydrolyzed fenugreek seed protein with alcalase and pancreatin. Journal of Innovations in Food Science and Technology. 4.78-88. (In Persian)
  38. Sarabandi, Kh., Sadeghi Mahoonak, A.R., Hamishehkar, H., Ghorbani, M., and Jafari, S.M. 2018. Effect of casein enzymatic hydrolysis by pancreatin conditions on functional and antioxidant properties of casein hydrolysate. Journal Food Science and Technology. 10:15.303-318. (In Persian)
  39. Ketnawa, S., Wickramathilaka, M., and Liceaga, A. M. 2018. Changes on antioxidant activity of microwave‐treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification. Food Chemistry. 254.36–46.
  40. Torres Fuentes, C., Contreras, M.D.M., Recio, I., Alaiz, M., and Vioque, J. 2015. Identification and characterization of antioxidant peptides from chickpea protein hydrolysates. Food Chemistry. 180. 194–202.
  41. Zou, T.B., He, T.P., Li, H.B., Tang, H.W., and Xia, E.Q. 2016. The Structure activity relationship of the antioxidant peptides from natural proteins. Molecules. 21.72-89.
  42. Gallego, M., Mora, L., and Toldrá, F. 2018. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry cured ham. Food Chemistry. 258.8–15.
  43. Nwachukwu, I.D., and Aluko, R.E. 2018. Antioxidant properties of flaxseed protein hydrolysates: Influence of hydrolytic enzyme concentration and peptide size. Journal of the American Oil Chemists' Society. 95.1105–1118.Jackubczyk, A., Karas, M., Rybczynska-Tkaczyk, K., Zielinska, E., and Zielinski, D. 2020. Current Trends of Bioactive Peptides-New Sources and Therapeutic Effect. Foods. 9.846-875.
Food Processing and Preservation Journal
Volume 14, Issue 3
October 2022
Pages 55-78

Files

Share

How to cite

Statistics