An in vitro study of lipase inhibitory peptides obtained from de-oiled rice bran

De-oiled rice bran (DORB) is a potentially useful by-product of the rice bran oil industry. DORB may prove to be an important protein source, and also contains many other micronutrients. This study has the principal aim of optimizing the process of DORB protein hydrolysate preparation, and then test...

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Bibliographic Details
Published in:RSC advances 2021-05, Vol.11 (31), p.18915-18929
Main Authors: Ketprayoon, Titima, Noitang, Sajee, Sangtanoo, Papassara, Srimongkol, Piroonporn, Saisavoey, Tanatorn, Reamtong, Onrapak, Choowongkomon, Kiattawee, Karnchanatat, Aphichart
Format: Article
Language:English
Subjects:
Amino acids
Binding sites
Chemistry
Fractionation
Functional foods & nutraceuticals
Hydrolysates
Hydrolysis
Lipase
Mass spectrometry
Optimization
Peptides
Proteins
Response surface methodology
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Summary:De-oiled rice bran (DORB) is a potentially useful by-product of the rice bran oil industry. DORB may prove to be an important protein source, and also contains many other micronutrients. This study has the principal aim of optimizing the process of DORB protein hydrolysate preparation, and then testing the hydrolysate to determine its lipase inhibitory activity. DORB underwent hydrolysis using Alcalase® and response surface methodology (RSM). The resulting degree of hydrolysis (DH) was then monitored along with the extent of any lipase inhibitory activity. The optimum levels of lipase inhibition were obtained at a temperature of 49.88 °C, a duration of 150.43 minutes, and 1.53% Alcalase® used for the sample 5% (w/v) solution. In these conditions, the DH value was 35.65%, and the IC value for lipase inhibitory activity was 2.84 μg mL . Five ranges of different molecular weights were obtained fractionation, whereupon it was determined that the highest level of inhibitory activity was achieved by the
ISSN:2046-2069
2046-2069
DOI:10.1039/d1ra01411k