title: ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution.
abstract: The effects of amino acid composition and peptide molecular mass on ACE-inhibitory and antioxidant activities of protein fragments obtained from tomato waste fermented using Bacillus subtilis were evaluated. The addition of B. subtilis increased the relative amounts of aromatic and positively-charged amino acids which have been described to influence the biological activities of peptide fragments. IC50values of hydrolysates for ACE-inhibitory and 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities were found to be 1.5 and 8.2 mg/mL, respectively. Size-exclusion chromatography (SEC) pattern of the hydrolysate indicated the breakdown of parent proteins to smaller peptides with molecular weights mainly below 1400 Da. MALDI-TOF mass spectrometry analysis revealed that the highest ACE-inhibitory activity was due to peptides showing molecular mass range 500-800 Da, while the most active antioxidant peptides were found to be mainly at the two different peptide weight ranges 500-800 Da and 1200-1500 Da.
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Moayedi
authors.affiliation: Instituto de Agroquimica y Technologia de Alimentos (CSIC), Avenue Agustin Escardino, Paterna, Valencia, Spain.
authors.forename: Leticia
authors.initials: L
authors.lastname: Mora
authors.affiliation: Instituto de Agroquimica y Technologia de Alimentos (CSIC), Avenue Agustin Escardino, Paterna, Valencia, Spain.
authors.forename: M-Concepción
authors.initials: MC
authors.lastname: Aristoy
authors.affiliation: Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Hashemi
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.|Center of Excellence for Application of Modern Technology for Producing Functional Foods and Drinks, University of Tehran, Karaj, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Safari
authors.affiliation: Instituto de Agroquimica y Technologia de Alimentos (CSIC), Avenue Agustin Escardino, Paterna, Valencia, Spain. ftoldra@iata.csic.es.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
mesh_terms: D000596:Amino Acids / Q000737:chemistry / Q000378:metabolism*; D000806:Angiotensin-Converting Enzyme Inhibitors / Q000737:chemistry / Q000302:isolation & purification* / Q000378:metabolism; D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism; D001412:Bacillus subtilis / Q000378:metabolism; D005285:Fermentation; D006868:Hydrolysis; D018551:Solanum lycopersicum / Q000737:chemistry / Q000378:metabolism; D017744:Medical Waste Disposal; D010446:Peptide Fragments / Q000737:chemistry / Q000302:isolation & purification* / Q000378:metabolism; D011492:Protein Hydrolysates / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism
chemical_list: D000596:Amino Acids; D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants; D017744:Medical Waste Disposal; D010446:Peptide Fragments; D011492:Protein Hydrolysates
keywords: Bioactive peptides; Fermentation; MALDI-TOF; Size exclusion chromatography