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Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

The present study reports on the effects of boiling and fermentation processes on the antioxidant activity and antibacterial activity of the peptides generated from bitter beans. The protein content, peptide content, antioxidant activity and antibacterial activity were determined. The peptides were...

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Main Authors: Muhialdin, Belal J., Abdul Rani, Nur Fatin, Meor Hussin, Anis Shobirin
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/89253/1/BEAN.pdf
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spelling oai:psasir.upm.edu.my:89253 http://psasir.upm.edu.my/id/eprint/89253/ Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes Muhialdin, Belal J. Abdul Rani, Nur Fatin Meor Hussin, Anis Shobirin The present study reports on the effects of boiling and fermentation processes on the antioxidant activity and antibacterial activity of the peptides generated from bitter beans. The protein content, peptide content, antioxidant activity and antibacterial activity were determined. The peptides were fractionated using size exclusion and the identified using LC-MS/MS in combination with PEAKS Studio software. The protein content for raw, boiled and fermented samples was 20, 15 and 13 g/100g DW and the peptide content was 0.3, 12.1 and 15.1 mg/g DW, respectively. Fermentation process increased the DPPH activity of bitter beans to 78.48 ± 3.16%. Fermentation process significantly increased the antibacterial activity of bitter beans towards Escherichia coli (45%), Salmonella Typhimurium (73%), Staphylococcus aureus (64%), and Listeria monocytogenes (57%). Out of the seven peptides identified in fraction 11, three peptides including EAKPSFYLK, PVNNNAWAYATNFVPGK and AIGIFVKPDTAV demonstrated antibacterial activity at different concentrations (1000, 500, 250 and 125 μg/mL). The DPPH activity was only observed for the peptides EAKPSFYLK (74%) and PVNNNAWAYATNFVPGK (87%). In conclusion, fermentation process increased the antioxidant and antibacterial activity of bitter beans due to the presence of low molecular weight peptides. The bioactive peptides are very promising ingredients to formulate functional foods and beverages. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89253/1/BEAN.pdf Muhialdin, Belal J. and Abdul Rani, Nur Fatin and Meor Hussin, Anis Shobirin (2020) Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes. LWT - Food Science and Technology, 131. art. no. 109776. pp. 1-7. ISSN 0023-6438; ESSN: 1096-1127 https://www.sciencedirect.com/science/article/abs/pii/S0023643820307659 10.1016/j.lwt.2020.109776
institution UPM IR
collection UPM IR
language English
description The present study reports on the effects of boiling and fermentation processes on the antioxidant activity and antibacterial activity of the peptides generated from bitter beans. The protein content, peptide content, antioxidant activity and antibacterial activity were determined. The peptides were fractionated using size exclusion and the identified using LC-MS/MS in combination with PEAKS Studio software. The protein content for raw, boiled and fermented samples was 20, 15 and 13 g/100g DW and the peptide content was 0.3, 12.1 and 15.1 mg/g DW, respectively. Fermentation process increased the DPPH activity of bitter beans to 78.48 ± 3.16%. Fermentation process significantly increased the antibacterial activity of bitter beans towards Escherichia coli (45%), Salmonella Typhimurium (73%), Staphylococcus aureus (64%), and Listeria monocytogenes (57%). Out of the seven peptides identified in fraction 11, three peptides including EAKPSFYLK, PVNNNAWAYATNFVPGK and AIGIFVKPDTAV demonstrated antibacterial activity at different concentrations (1000, 500, 250 and 125 μg/mL). The DPPH activity was only observed for the peptides EAKPSFYLK (74%) and PVNNNAWAYATNFVPGK (87%). In conclusion, fermentation process increased the antioxidant and antibacterial activity of bitter beans due to the presence of low molecular weight peptides. The bioactive peptides are very promising ingredients to formulate functional foods and beverages.
format Article
author Muhialdin, Belal J.
Abdul Rani, Nur Fatin
Meor Hussin, Anis Shobirin
spellingShingle Muhialdin, Belal J.
Abdul Rani, Nur Fatin
Meor Hussin, Anis Shobirin
Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
author_facet Muhialdin, Belal J.
Abdul Rani, Nur Fatin
Meor Hussin, Anis Shobirin
author_sort Muhialdin, Belal J.
title Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
title_short Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
title_full Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
title_fullStr Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
title_full_unstemmed Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
title_sort identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (parkia speciosa) via boiling and fermentation processes
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/89253/1/BEAN.pdf
_version_ 1819300320563429376
score 13.4562235

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