The potential application of the protein hydrolysates of three medicinal plants: cytotoxicity and functional properties

• Published in: Journal of food science Vol. 85; no. 10; pp. 3160 - 3167
• Main Authors: Taghizadeh, Mohammad Sadegh, Niazi, Ali, Moghadam, Ali, Afsharifar, Ali Reza
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01-10-2020
• Subjects: Ammonium; Ammonium sulfate; Antineoplastic drugs; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Antitumor agents; bioactive peptide; Biocompatibility; Biological activity; Biotechnology; Bitterness; Brassicaceae - chemistry; Cell Proliferation - drug effects; Cell Survival - drug effects; Cytotoxicity; Digestive system; Food; Food production; Fourier transforms; functional properties; Gastrointestinal tract; HEK293 Cells; Herbal medicine; Humans; Hydrolysates; Hydrolysis; Lamiaceae - chemistry; Matricaria - chemistry; Medicinal plants; Pancreatin; Pancreatin - chemistry; Peptides; Peptides - chemistry; Peptides - pharmacology; Plant Proteins - chemistry; Plant Proteins - pharmacology; Plants, Medicinal - chemistry; protein hydrolysates; Protein Hydrolysates - chemistry; Protein Hydrolysates - pharmacology; Protein structure; Proteins; Sensory properties; Spectroscopy, Fourier Transform Infrared; Surface tension; Toxicity; Turbidity; functional properties; protein hydrolysates; medicinal plants; bioactive peptide
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15379

Functional evaluation of encrypted bioactive peptides in protein structure helps to better understand those for using in pharmacy and food sciences. For this purpose, the total protein was extracted from Matricaria chamomilla, Ziziphora clinopodioides, and Cressa cretica, and partially purified with ammonium sulfate. Protein hydrolysates were obtained from pancreatin hydrolysis for 240 min and the enzyme hydrolysis was confirmed using the determination of hydrolysis degree and Fourier transform infrared (FT‐IR) followed by the physicochemical and sensory properties were investigated. The results showed that all hydrolysates had both cytotoxic and antioxidant activities. Specifically, C. cretica hydrolysates represented cytotoxic activity against the MCF‐7 cell line with the IC50 of 135.21 µg/mL, while showed no significant growth inhibition effect on the HEK293 cell line. Besides, M. chamomilla hydrolysates showed the lowest bitterness value (1.125 ± 0.52). From the perspective of color investigation, M. chamomilla hydrolysates indicated the highest L* and the lowest a* factors. The highest turbidity and surface tension, and 10‐fold more cancer cell killing effect under gastrointestinal digestion conditions were observed for M. chamomilla hydrolysates. Therefore, bioactive peptides might be formulated in designing of novel anticancer drugs or could be used in promising protocols for the production of food products with beneficial health effects.