Preparation and in vitro bioactive evaluation of cashew-nut proteins hydrolysate as a potential source of anti-allergy p
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ORIGINAL ARTICLE
Preparation and in vitro bioactive evaluation of cashew-nut proteins hydrolysate as a potential source of anti-allergy peptides Di Chen1 • Yang Shu1 • Jian Chen1 • Xianying Cao1
Revised: 7 August 2020 / Accepted: 1 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This work proposes a novel potential source of antiallergens based on bioactive peptides. Cashew-nut protein hydrolysate with antiallergic activity was prepared from cashew nuts through protease treatment. The change in the antiallergic activity of cashew-nut protein hydrolysate during in vitro simulated digestion was investigated. Cashew-nut protein hydrolysates were prepared through treatment using five different enzymes, namely, Alcalase, Protamex, Neutrase, papain, and bromelin. According to the results of molecular weight distribution, more small molecular weight peptides could be obtained by selecting Alcalase protease than other proteases, and the degree of hydrolysis, trichloroacetic acid-soluble peptide yield and hyaluronidase inhibitory rate of the hydrolysate were 17.0 ± 61.52%, 26.28 ± 0.13% and 62.06% ± 5.07%, which were significantly higher than those of other proteases. Therefore, Alcalase is the most suitable protease for the preparation of cashew-nut hydrolysates. Cashew-nut protein hydrolysates prepared with Alcalase under optimum conditions were fractionated through ultrafiltration. Fractions with low molecular weight exhibited the highest hyaluronidase inhibitory rate (90.57%) among all fractions. The inhibition of hyaluronidase activity during digestion showed that cashew-nut protein hydrolysate III (CPH III)
Di Chen contributed equally to this work.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04838-z) contains supplementary material, which is available to authorized users. & Xianying Cao [email protected] 1
College of Food Science and Engineering, Hainan University, Haikou 570228, China
has persistent antiallergic activity. Therefore, CPH III could serve as a potential source of functional peptides with health-promoting effects. Keywords Cashew-nut protein hydrolysate Hydrolysis conditions In vitro digestibility Hyaluronidase inhibitory rate
Introduction The cashew nut contains approximately 15–25% protein. Previous study showed cashew nut protein was nutritional protein which had well-balanced in essential amino acids (Liu et al. 2018). Three conserved allergenic seed storage proteins had been characterized in cashew nut, including the 7S globulin Ana o 1, 11S globulin Ana o 2, and the 2S albumin Ana o 3. Mattison et al. (2014) indicated that high molecular weight cashew nut proteins except 2S albumin Ana o 3 was degraded in digestion by assessed with an in vitro digestion model. Allergic reactions occur when the immune system overreacts to normal substances. They manifest as certain conditions, such as atopic dermatitis, asthma, and allergic rhinitis. The incidence of allergic reactions has increased annuall
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