The Effects of Rice Bran and Alcalase Contents on Degree of Hydrolysis, Yield and Free Radical Scavenging Activities of Peptide Hydrolysates from Defatted Rice Bran

Kulraphat Wachirasiri; Sorada Wanlapa; Maneerat Meeploy; Damrongchai Sitthisomang; Yuttasak Subkaree

Authors

Kulraphat Wachirasiri Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research, Pathum Thani, Thailand
Sorada Wanlapa Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research, Pathum Thani, Thailand
Maneerat Meeploy Expert Centre of Innovative Agriculture (InnoAg), Thailand Institute of Scientific and Technological Research, Pathum Thani, Thailand
Damrongchai Sitthisomang Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research, Pathum Thani, Thailand
Yuttasak Subkaree Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research, Pathum Thani, Thailand

Keywords:

Rice Bran, Alcalase, Peptide Hydrolysate, Degree of Hydrolysate, Free Radical Scavenging Activity

Abstract

As a number of factors are known to influence the degree of hydrolysis (DH) of protein, yield and free radical scavenging activity of peptide hydrolysate, the present study investigated the effects of rice bran concentration (2.0-30.0 g/100 mL) and alcalase concentration (0.0011– 0.210 mL/g rice bran DM) on DH, yield and free radical scavenging activities of peptide hydrolysates from defatted rice bran. The results showed that both rice bran and alcalase concentrations significantly affected DH, yield and DPPH radical scavenging activity of the hydrolysates (p ≤ 0.05). An increase in rice bran concentration had negative effect on DH and yield, while increased DPPH radical scavenging activity was observed. DH and yield of hydrolysates increased when the alcalase concentration increased; DPPH radical scavenging activity nevertheless decreased. The optimal condition was noted to be 20.0 g DM in 100 mL and alcalase concentration 0.00875 mL/ g rice bran DM; these resulted in 20.21 ± 0.54% DH, 32.19 ± 0.70% (w/w) yield, 44.02 ± 5.88% DPPH radical scavenging activity and 159.72 ± 5.56 µmol Fe2+/g sample ferric reducing antioxidant power. The results of the study indicated that both rice bran and alcalase concentrations affect free radical scavenging activities of peptide hydrolysates. The identified optimal condition can increase industrial production efficiency and result in suitable bioactive peptides.

References

Yimit, D., Hoxur, P., Amat, N., Uchikawa, K. and Yamaguchi, N., 2012, “Effects of Soybean Peptide on Immune Function, Brain Function, and Neurochemistry in Healthy Volunteers,” Nutrition, 28 (2), pp. 154-159.

Wang, X., Chen, H., Fu, X., Li, S. and Wei, J., 2017, “A Novel Antioxidant and ACE Inhibitory Peptide from Rice Bran Protein: Biochemical Characterization and Molecular Docking Study,” LWT - Food Science and Technology, 75, pp. 93-99.

Thamnarathip, P., Jangchud, K., Nitisinprasert, S. and Vardhanabhuti, B., 2016, “Identification of Peptide Molecular Weight from Rice Bran Protein Hydrolysate with High Antioxidant Activity,” Journal of Cereal Science, 69, pp. 329-335.

Kannan, A., Hettiarachchy, N. and Narayan, S., 2009, “Colon and Breast Anti-cancer Effects of Peptide Hydrolysates Derived from Rice Bran,” The Open Bioactive Compounds Journal, 2, pp. 17-20.

Karamac, M., Kulczyk, A. and Sulewska, K., 2014, “Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins using Pancreatin,” Polish Journal of Food and Nutrition Science, 64 (4), pp. 227–233.

Sbroggio, W.F., Montilha, M.S., Garcia de Figueiredo, V.R., Georgetti, S.R. and Kurozawa, L.E., 2016, “Influence of the Degree of Hydrolysis and Type of Enzyme on Antioxidant Activity of Okara Protein Hydrolysates,” Food Science and Technology (Campinas), 36 (2), pp. 375-381.

Zhang, C., Zhang, N., Li, Z., Tian, Y., Zhang, L. and Zhang, B., 2016, “Stability of Antioxidant Peptides Prepared from Large Yellow Croaker (Pseudosciaena crocea),” Current Topics in Nutraceutical Research, 14 (1), pp. 37-48.

Thongimpong, P., Laohakunjit, N., Kerdchoechuen, O., Pinitglang, S. and Thumthanaruk, B., 2015, “Antioxidant and Functional Properties of Extracted Sunflower Proteins by Bromelain and Flavourzyme®,” KMUTT Research and Development Journal, 39 (4), pp. 565 – 583. (In Thai)

Li, X., Xiong, H., Yang, K., Peng, D., Peng, H. and Zhao., 2012, “Optimization of the Biological Processing of Rice Dregs into Nutritional Peptides with the Aid of Trypsin,” Journal Food Science Technology, 49 (5), pp. 537–546.

Ahmadifard, N., Murueta, J.H.C., Abedian-Kenari, A., Motamedzadegan, A. and Jamali, H., 2016, “Comparison the Effect of Three Commercial Enzymes for Enzymatic Hydrolysis of Two Substrates (Rice Bran Protein Concentrate and Soy-been Protein) with SDS-PAGE,” Journal Food Science Technology, 53 (2), pp. 1279-1284.

Chaijaroen, T., 2015, Functional and Biological Properties of Enzymatic Hydrolysate from Defatted Rice Bran by Using Partial Purified Nile Tilapia (Oreochromis niloticus) Viscera Extract, Doctoral of Philosophy Thesis, Functional Food and Nutrition Program, Prince of Songkla University.

Li, X., Shen, S., Deng, J., Li, T. and Ding, C., 2014., “Antioxidant Activities and Functional Properties of Tea Seed Protein Hydrolysate (Camellia oleifera Abel.) Influenced by the Degree of Enzymatic Hydrolysis,” Food Science and Biotechnology, 23, pp. 2075-2082.

Charoen, R., Tipkanon, S. and Savebowon, W., 2017, “Production of Rice Bran Protein Hydrolysates from Traditional Thai Rice Bran (Plai-Ngahm-Prachinburi),” International Food Research Journal, 24 (6), pp. 2304-2311.

Baharuddin, N.A., Halim, N.R.A. and Sarbon, N.M., 2016, “Effect of Degree of Hydrolysis (DH) on the Functional Properties and Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Eel (Monopterus sp.) Protein Hydrolysate,” International Food Research Journal, 23 (4), pp. 1424-1431.

Bumrungsart, N. and Duangmal, K., 2019, “Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity,” Food and Applied Bioscience Journal, 7, pp. 105–117.

Mahdavi-Yekta, M., Nouri, L. and Azizi, M.H., 2019, “The Effects of Hydrolysis Condition on Antioxidant Activity of Protein Hydrolyzate from Quinoa,” Food Science and Nutrition, pp. 930-936.

Hamada, J.S., 2000, “Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases,” Journal of Food Science, 65 (2), pp. 305–310.

Timachai, S. and Thawornchinsombut, S., 2011, “Effect of Proteases on Bioactive Properties of Rice Bran Protein Hydrolysates,” The 12th Khon Kaen University 2011 Graduate Research Conference, BM02, pp. 507-517. (In Thai)

Phongthai, S., Homthawornchoo, W. and Rawdkuen, S., 2017, “Preparation, Properties and Application of Rice Bran Protein: A Review,” International Food Research Journal, 24 (1), pp. 25-34.

Zaky, A.A., Chen, Z., Qin, M., Wang, M. and Jia, Y., 2020, “Assessment of Antioxidant Activity, Amino Acids, Phenolic Acid and Functional Attributes in Defatted Rice Bran and Rice Bran Protein Concentrate,” Progress in Nutrition, 22 (4), pp. 1-9.

Phantuwong, N., 2017, Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by Enzymatic Hydrolysis and Its Application in Rice Pudding Product, Doctor of Philosophy Thesis, Functional Food and Nutrition Program, Prince of Songkla University.

Phusrisom, S., Senggunprai, L., Prawan, A., Kongpetch, S. Kukongviriyapan, U., Thawornchinsombut, S., Changsri, R. and Kukongviriyapan, V., 2020, “Rice Bran Hydrolysates Induce Immunomodulatory Effects by Suppression of Chemotaxis, and Modulation of Cytokine Release and Cell-mediated Cytotoxicity,” Asian Pacific Journal of Tropical Biomedicine, 10 (10), pp. 470-478.

Xu, Z., Mao, T., Huang, L., Yu, Z., Yin, B., Chen, M. and Cheng, Y., 2019, “Purification and Identification Immunomodulatory Peptide from Rice Protein Hydrolysates,” Food and Agricultural Immunology, 30 (1), pp. 150-162.

AOAC, 2000, Official Methods of Analysis, 17th ed., Association of Official Analytical Chemists, Washington, D.C.

Benjakul, S. and Morrissey, M.T., 1997, “Protein Hydrolysates from Pacific Whiting Solid Wastes,” Journal of Agricultural and Food Chemistry, 45, pp. 3423-3430.

Chen, G., Zhao, L., Zhao, L., Cong, T. and Bao, S., 2007, “In Vitro Study on Antioxidant Activities of Peanut Protein Hydrolysate,” Journal of Science of Food Agriculture, 87, pp. 357–362.

Aziz, A.G.K.A., Mohammad, A.W., Suhimi, A.M. and Jahim, J.M., 2014, “Influence of Substrate and Enzyme Concentration towards Degree of Hydrolysis for Gelatin,” Journal of Applied Science, 14 (12), pp. 1347-1350.

Kim, J.H., Jang, H.J., Cho, W.Y., Yeon, S.J. and Lee, C.H., 2020, “In Vitro Antioxidant Actions of Sulfur-containing Amino Acids,” Arabian Journal of Chemistry, 13, pp. 1678-1684.

Shahi, Z., Sayyed-Alangi S.Z. and Najafian, L., 2020, “Effects of Enzyme Type and Process Time on Hydrolysis Degree, Electrophoresis Bands and Antioxidant Properties of Hydrolyzed Proteins Derived from Defatted Bunium Persicum Bioss. Press Cake,” Heliyon, 6 (2).

Zhao, X.H., Wu, D. and Li, T.J., 2010, “Preparation and Radical Scavenging Activity of Papain-catalyzed Casein Plasteins,” Dairy Science and Technology, 90, pp. 521-535.

Li, X., Shen, S., Deng, J., Li, T. and Ding, C., 2014, “Antioxidant Activities and Functional Properties of Tea Seed Protein Hydrolysates (Camellia oleifera Abel.) Influenced by the Degree of Enzymatic Hydrolysis,” Food Science and Biotechnology, 23, pp. 2075 - 2082.

Wnayo, P., Schoenlechner, R., Meeso, N. and Siriamornpun, S., 2014, “Antioxidant Activities and Sensory Properties of Rice Bran with Marigold Tea,” Food and Applied Bioscience Journal, 2 (1), pp. 1-14

Wanyo, P., Meeso, N. and Siriamornpun, S., 2014, “Effects of Different Treatments on the Antioxidant Properties and Phenolic Compounds of Rice Bran and Rice Husk,” Food Chemistry, 157, pp. 457-463.

Peanparkdee, M., Patrawart, J. and Iwamoto, S., 2019, “Effect of Extraction Conditions on Phenolic Content, Anthocyanin Content and Antioxidant Activity of Bran Extracts from Thai Rice Cultivars,” Journal of Cereal Science, 86, pp. 6-91.

Klompong, V., Benjakul, S., Yachai, M., Visessanguam, W., Shahidi, F. and Hayes, K., 2009, “Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysate of Yellow Stripe Trevally (Selaroides leptolepis),” Journal of Food Science, 74 (2), pp. 126-133.

Ismail, N. and Hasni, F., 2014, “Antioxidant Activity and Solubility of Green Mussel (Perna viridis) Hydrplysate as Influenced by Degree of Hydrolysis,” Jurnal Intelek, 8 (2), pp. 13- 19.

Uraipong, C., 2016, Investigation into the Biological Functions of Rice Bran Protein Hydrolysates, Doctor of Philosophy Thesis, Faculty of Engineering, The University of New South Wales.

Boonyasri, N., Thirabunyanon, M., Kongjaroon, C. and Deangprok, W., 2016, “Antioxidant Activities and Total Polyphenol Contents of Methanol Extract Protein Isolates and Peptide Derived from Khao Dawk Mali 105 and Jao Hom Nin Rice Brans,” Journal of Agricultural Research and Extension, 32 (2), pp. 12-22. (In Thai)

Ghribi, A.M., Sila, M., Przybylski, R., Nedjar-Arroume, N., Makhlouf, I., Blecker, C., Attia, H., Dhulster, P., Bougatef, A. and Besbes, S., 2015, “Purification and Identification of Novel Antioxidant Peptides from Enzymatic Hydrolysate of Chickpea (Cicer arietinum L.) Protein Concentrate,” Journal of Functional Foods, 12, pp. 516-525.