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Issue 1, 2016
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Isolation of prolyl endopeptidase inhibitory peptides from a sodium caseinate hydrolysate

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Abstract

Prolyl endopeptidase (PEP) has been associated with neurodegenerative disorders, and the PEP inhibitors can restore the memory loss caused by amnesic compounds. In this study, we investigated the PEP inhibitory activity of the enzymatic hydrolysates from various food protein sources, and isolated and identified the PEP inhibitory peptides. The hydrolysate obtained from sodium caseinate using bromelain (SC/BML) displayed the highest inhibitory activity of 86.8% at 5 mg mL−1 in the present study, and its IC50 value against PEP was 0.77 mg mL−1. The F-5 fraction by RP-HPLC (reversed-phase high performance liquid chromatography) from SC/BML showed the highest PEP inhibition rate of 88.4%, and 9 peptide sequences were identified. The synthetic peptides (1245.63–1787.94 Da) showed dose-dependent inhibition effects on PEP as competitive inhibitors with IC50 values between 29.8 and 650.5 μM. The results suggest that the peptides derived from sodium caseinate have the potential to be PEP inhibitors.

Graphical abstract: Isolation of prolyl endopeptidase inhibitory peptides from a sodium caseinate hydrolysate

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Publication details

The article was received on 16 Oct 2015, accepted on 01 Nov 2015 and first published on 05 Nov 2015


Article type: Paper
DOI: 10.1039/C5FO01262G
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Citation: Food Funct., 2016,7, 565-573
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    Isolation of prolyl endopeptidase inhibitory peptides from a sodium caseinate hydrolysate

    C. Hsieh, T. Wang, C. Hung, Y. Hsieh and K. Hsu, Food Funct., 2016, 7, 565
    DOI: 10.1039/C5FO01262G

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