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Journal of Food: Microbiology, Safety & Hygiene | ISSN: 2476-2059 | Volume 3
December 03-04, 2018 | Chicago, USA
Food Safety & Regulatory
International Conference on
Water Microbiology, Water Sustainability and Reuse Technologies
3
rd
International Conference on
&
Identification and evaluation of biological properties of bioactive peptides derived from tryptic hydrolysis
of
Lens culinaris
Abudukadeer Kuerban
King Abdulaziz University, Saudi Arabia
G
lycation alters protein structure thus impairs its functions, bioactive peptides might act as a protecting agent via trapping excess
sugar. In this study, red and brown
Lens culinaris
protein hydrolysate was prepared by tryptic digestion, using an enzyme/
substrate ratio of 1:20(g/g), at 37°C, 12h. Protective ability against protein glycation, antioxidant and antiproliferative activities (on
MCF-7, PC3 and HepG2 cell lines) of hydrolysate fractions <3 kDa were assayed
in vitro
. Peptide fractions were sequenced by HPLC-
MS-MS. Results showed that those peptide fractions exhibited antiglycation, antioxidant and antiproliferative activities. Three novel
peptides were identified from red and brown
Lens culinaris
for the first time.
abdukadir830@gmail.comJ Food Microbiol Saf Hyg 2018, Volume 3
DOI: 10.4172/2476-2059-C4-018