Chemical composition and in vitro antioxidant property of peptides produced from cottonseed meal by solid-state fermentation

• Published in: CYTA: journal of food 2015-04, Vol.13 (2), p.264-272
• Main Authors: Sun, Hong, Yao, Xiaohong, Wang, Xin, Wu, Yifei, Liu, Yong, Tang, Jiangwu, Feng, Jie
• Format: Article
• Language: English
• Subjects: actividad antioxidante in vitro; Amino acids; Antioxidants; Arginine; Aspartic acid; Bacillus subtilis; Cattle; Chelation; Chemical composition; Cottonseed meal; cottonseed peptides; fermentación en estado sólido; Fermentation; Fermented food; Free radicals; Glutamic acid; harina de semilla de algodón; Hydrogen peroxide; Hydroxyl radicals; in vitro antioxidant activity; Metals; Molecular weight; Molecular weight distribution; Organic chemistry; Peptides; péptidos de semilla de algodón; Scavenging; Solid state fermentation
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2014.948072

In the present study, the cottonseed peptides (CPs) were prepared from cottonseed meal fermented by Bacillus subtilis BJ-1. Chemical composition and antioxidant activities of the CP were investigated. The results showed that the CP contained a balanced ratio of amino acids which dominantly composed of glutamic acid (211.7 g kg −1 ), aspartic acid (81.4 g kg −1 ), and arginine (97.5 g kg −1 ). The molecular weight distribution of CP was lower than 1000 Da. The CP presented a concentration-dependent effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, hydroxyl radical activity, metal-chelating ability, and reducing power. The half maximal effective concentration values for the DPPH and hydroxyl radicals' scavenging activities, metal-chelating activity, and reducing power were 3.41, 3.28, 1.80, and 1.66 mg mL −1 , respectively. Moreover, CP at the lowest concentration of 0.01 mg mL −1 protected the H 2 O 2 -induced oxidant death in Raw 264.7 cells. These data suggest that CP could be used as a potential antioxidant for applications in food ingredients.