Bjørlie, M.; Hartmann, J.C.; Rasmussen, L.H.; Yesiltas, B.; Sørensen, A.-D.M.; Gregersen Echers, S.; Jacobsen, C. Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics. Antioxidants2024, 13, 346.
Bjørlie, M.; Hartmann, J.C.; Rasmussen, L.H.; Yesiltas, B.; Sørensen, A.-D.M.; Gregersen Echers, S.; Jacobsen, C. Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics. Antioxidants 2024, 13, 346.
Bjørlie, M.; Hartmann, J.C.; Rasmussen, L.H.; Yesiltas, B.; Sørensen, A.-D.M.; Gregersen Echers, S.; Jacobsen, C. Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics. Antioxidants2024, 13, 346.
Bjørlie, M.; Hartmann, J.C.; Rasmussen, L.H.; Yesiltas, B.; Sørensen, A.-D.M.; Gregersen Echers, S.; Jacobsen, C. Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics. Antioxidants 2024, 13, 346.
Abstract
Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal chelating antioxidants. Through sequential enzymatic hydrolysis using Alcalase or Trypsin combined with Flavourzyme, we produced various hydrolysates, which were then fractionated via ultrafiltration. Using a combination of peptidomics and bioinformatics, we predicted the presence of metal-chelating and free radical scavenging peptides across all hydrolysate fractions, with a trend indicating a higher content of antioxidant peptides in lower molecular weight fractions. To validate these predictions, we utilized Surface Plasmon Resonance (SPR) and a 9-day emulsion storage experiment. While SPR demonstrated potential in identifying antioxidant activity, it faced challenges in differentiating between hydrolysate fractions due to significant standard errors. In the storage experiment, all hydrolysates showed lipid oxidation inhibition, though not as effectively as EDTA. Remarkably, one fraction (AF13) was not significantly different (p < 0.05) from EDTA in suppressing hexanal formation. These results highlight SPR and peptidomics/bioinformatics as promising yet limited methods for antioxidant screening. Importantly, this study reveals the potential of potato protein hydrolysates as antioxidants in food products, warranting further research.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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