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Title: Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions
Authors: Arise, Abimbola Kemisola 
Alashi, Adeola M. 
Nwachukwa, Ifeanyi D. 
Ijadadeniyi, Oluwatosin A. 
Aluko, Rotimi E. 
Amonsou, Eric Oscar 
Issue Date: May-2016
Publisher: Royal Society of Chemistry
Source: Arise, Abimbola K. et al. 2016. Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fraction. Food & Function. 7(5): 2431-2437.
Journal: Food & function (Print) 
In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs). These hydrolysates were passed through ultra-filtration membranes to obtain peptide fractions of different sizes (<1, 1–3, 3–5 and 5–10 kDa). The hydro-lysates and their peptide fractions were investigated for antioxidant activities. The membrane fractions showed that peptides with sizes <3 kDa had significantly (p < 0.05) reduced surface hydrophobicity when compared with peptides >3 kDa. This is in agreement with the result obtained for the ferric reducing power, metal chelating and hydroxyl radical scavenging activities where higher molecular weight peptides exhibited better activity (p < 0.05) when compared to low molecular weight peptide fractions. However, for all the hydrolysates, the low molecular weight peptides were more effective diphenyl-1-picrylhydrazyl (DPPH) radical scavengers but not superoxide radicals when compared to the bigger peptides. In com-parison with glutathione (GSH), BPHs and their membrane fractions had better (p < 0.05) reducing power and ability to chelate metal ions except for the pepsin hydrolysate and its membrane fractions that did not show any metal chelating activity. However, the 5–10 kDa pepsin hydrolysate peptide fractions had greater (88%) hydroxyl scavenging activity than GSH, alcalase and trypsin hydrolysates (82%). These findings show the potential use of BPHs and their peptide fraction as antioxidants in reducing food spoi-lage or management of oxidative stress-related metabolic disorders.
ISSN: 2042-6496 (print)
DOI: 10.1039/C6FO00057F
Appears in Collections:Research Publications (Applied Sciences)

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