Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates

Muhammad Jamirul Ashad Zehadi; Kingsley Masamba; Yue Li; Maoshen Chen; Xuemei Chen; Hafiz Rizwan Sharif; Fang Zhong

doi:doi:10.11648/j.jps.20150303.13

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Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates

Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, Hafiz Rizwan Sharif, Fang Zhong

Published in Journal of Plant Sciences (Volume 3, Issue 3)

Received: 1 April 2015 Accepted: 11 April 2015 Published: 24 April 2015

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Abstract

Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.

Published in	Journal of Plant Sciences (Volume 3, Issue 3)
DOI	10.11648/j.jps.20150303.13
Page(s)	123-132
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Lentils, Lentils Peptide Hydrolysate, Antioxidant Properties, Sdspage

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APA Style

Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, et al. (2015). Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. Journal of Plant Sciences, 3(3), 123-132. https://doi.org/10.11648/j.jps.20150303.13

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ACS Style

Muhammad Jamirul Ashad Zehadi; Kingsley Masamba; Yue Li; Maoshen Chen; Xuemei Chen, et al. Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. J. Plant Sci. 2015, 3(3), 123-132. doi: 10.11648/j.jps.20150303.13

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AMA Style

Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, et al. Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. J Plant Sci. 2015;3(3):123-132. doi: 10.11648/j.jps.20150303.13

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@article{10.11648/j.jps.20150303.13,
  author = {Muhammad Jamirul Ashad Zehadi and Kingsley Masamba and Yue Li and Maoshen Chen and Xuemei Chen and Hafiz Rizwan Sharif and Fang Zhong},
  title = {Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates},
  journal = {Journal of Plant Sciences},
  volume = {3},
  number = {3},
  pages = {123-132},
  doi = {10.11648/j.jps.20150303.13},
  url = {https://doi.org/10.11648/j.jps.20150303.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20150303.13},
  abstract = {Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.},
 year = {2015}
}

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TY  - JOUR
T1  - Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates
AU  - Muhammad Jamirul Ashad Zehadi
AU  - Kingsley Masamba
AU  - Yue Li
AU  - Maoshen Chen
AU  - Xuemei Chen
AU  - Hafiz Rizwan Sharif
AU  - Fang Zhong
Y1  - 2015/04/24
PY  - 2015
N1  - https://doi.org/10.11648/j.jps.20150303.13
DO  - 10.11648/j.jps.20150303.13
T2  - Journal of Plant Sciences
JF  - Journal of Plant Sciences
JO  - Journal of Plant Sciences
SP  - 123
EP  - 132
PB  - Science Publishing Group
SN  - 2331-0731
UR  - https://doi.org/10.11648/j.jps.20150303.13
AB  - Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.
VL  - 3
IS  - 3
ER  -

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Author Information

Muhammad Jamirul Ashad Zehadi

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Kingsley Masamba

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Yue Li

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Maoshen Chen

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Xuemei Chen

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Hafiz Rizwan Sharif

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China
Fang Zhong

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, Peoples Republic China

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APA Style

Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, et al. (2015). Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. Journal of Plant Sciences, 3(3), 123-132. https://doi.org/10.11648/j.jps.20150303.13

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ACS Style

Muhammad Jamirul Ashad Zehadi; Kingsley Masamba; Yue Li; Maoshen Chen; Xuemei Chen, et al. Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. J. Plant Sci. 2015, 3(3), 123-132. doi: 10.11648/j.jps.20150303.13

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AMA Style

Muhammad Jamirul Ashad Zehadi, Kingsley Masamba, Yue Li, Maoshen Chen, Xuemei Chen, et al. Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates. J Plant Sci. 2015;3(3):123-132. doi: 10.11648/j.jps.20150303.13

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@article{10.11648/j.jps.20150303.13,
  author = {Muhammad Jamirul Ashad Zehadi and Kingsley Masamba and Yue Li and Maoshen Chen and Xuemei Chen and Hafiz Rizwan Sharif and Fang Zhong},
  title = {Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates},
  journal = {Journal of Plant Sciences},
  volume = {3},
  number = {3},
  pages = {123-132},
  doi = {10.11648/j.jps.20150303.13},
  url = {https://doi.org/10.11648/j.jps.20150303.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20150303.13},
  abstract = {Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Identification and Purification of Antioxidant Peptides from Lentils (Lens Culinaris) Hydrolysates
AU  - Muhammad Jamirul Ashad Zehadi
AU  - Kingsley Masamba
AU  - Yue Li
AU  - Maoshen Chen
AU  - Xuemei Chen
AU  - Hafiz Rizwan Sharif
AU  - Fang Zhong
Y1  - 2015/04/24
PY  - 2015
N1  - https://doi.org/10.11648/j.jps.20150303.13
DO  - 10.11648/j.jps.20150303.13
T2  - Journal of Plant Sciences
JF  - Journal of Plant Sciences
JO  - Journal of Plant Sciences
SP  - 123
EP  - 132
PB  - Science Publishing Group
SN  - 2331-0731
UR  - https://doi.org/10.11648/j.jps.20150303.13
AB  - Powder derived from Lentils was hydrolyzed sequentially using five different enzymes and their combinations for production of antioxidant peptide. For identifying antioxidant peptides, Lentils hydrolysate was fractionated using Ultra filtration and size exclusion chromatography (Superdex Peptide 10/300 GL) methods. The lentils peptide and its fractions demonstrated antioxidant activities as revealed from studies using a β-carotene-linoleate model system, hydroxyl radical-scavenging, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Molecular characteristics of individual Lentils protein was investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results demonstrated that Lentils peptide fraction III exhibited the highest antioxidant activity compared to the other Lentils Fraction. The molecular weight and sequence were identified by LC-MS analysis as 587.31 Da and the amino acid sequence was as follows: Ala- Leu- Gly- Pro- Val- Met.
VL  - 3
IS  - 3
ER  -

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