Preparation, Identification, and Digestive Stability of Antioxidant Peptides From Chlorella vulgaris: Optimization of Process and Digestive Stability of Novel Chlorella Peptides

• Published in: Journal of food biochemistry 2024-01, Vol.2024 (1)
• Main Authors: Wang, Yan, Kong, Xiao, Du, Mengdi, Qiao, Yang, Ye, Minjie, Han, Bing, Gan, Jing
• Format: Article
• Language: English
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1155/2024/3828251

Chlorella , a single‐celled green algae rich in proteins, holds promise as a source of bioactive peptides. This research aimed to isolate an antioxidant peptide from Chlorella , examining its stability through digestion. Using Response Surface Methodology (RSM), we identified optimal hydrolysis conditions for Chlorella Protein Hydrolysate (CPH): 55°C, pH 8.75, and an enzyme‐to‐substrate ratio of 2.15%. These conditions led to CPH with notable radical scavenging activity against 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) (53.19 ± 0.99%), 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (76.86 ± 0.28%), hydroxyl radical (53.39 ± 1.74%), and Fe 2+ chelating rates of 22.56 ± 2.97%. Subsequently, peptides under 3 kDa isolated by ultrafication proved particularly stable and antioxidative after in vitro digestion. In addition, further purify to obtain component C1 with DPPH radical scavenging ability of 59.62 ± 1.29% and an Fe 2+ chelating ability of 49.78 ± 1.55%. Subsequent LC‐MS/MS identification and virtual screening led to the discovery of a stable and antioxidative peptide, Ser‐Gly‐His‐His‐Lys‐Pro‐Leu (SGHHKPL). The study provides the theoretical basis for the development and utilization of chlorella .