POTENTIAL HEALTH EFFECTS OF ENZYMATIC PROTEIN HYDROLYSATES FROM CHLORELLA VULGARIS

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SEDIGHI MAHSA; JALILI HASAN; RANAEI SIADAT SEYED OMID; AMRANE ABDELTIF

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Journal Paper

Paper Information

Journal: Applied Food Biotechnology Year:2016 | Volume:3 | Issue:3 Page(s): 160-169

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Title

POTENTIAL HEALTH EFFECTS OF ENZYMATIC PROTEIN HYDROLYSATES FROM CHLORELLA VULGARIS

Author(s)

SEDIGHI MAHSA | JALILI HASAN | RANAEI SIADAT SEYED OMID | AMRANE ABDELTIF | Issue Writer Certificate

Keywords

BIOACTIVE PEPTIDES

MICROALGAE

PEPSIN

PROTEIN

Abstract

Background and Objective: Chlorella vulgaris is a multi-cellular edible algal species with abundant PROTEINs. Extraction of high value PROTEIN fractions for pharmaceutical and nutritional applications can significantly increase the commercial value of microalga biomasses. There is no known report on the anticancer peptides derived from the Chlorella vulgaris abundant PROTEIN.Materials and Methods: This study examined the antimicrobial and anticancer effects of peptides from a hydrolyzed Chlorella vulgaris PROTEIN with 62 kDa molecular weight. PROTEIN hydrolysis was done by PEPSIN as a gastrointestinal protease, and was monitored through PROTEIN content measurement, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and high performance liquid chromatography measurements. Inhibitory effect of the produced peptides on Escherichia colicells and breast cancer cell lines was assayed.Results and Conclusion: Hydrolyzed peptides induced a decrease of about 34.1% in the growth of Escherichia coli, and the peptides of 3 to 5 kDa molecular weight had strong impact on the viability of breast cancer cells with IC50 value of 50 mg ml-1. The peptide fractions demonstrating antimicrobial and anti-cancer activities have the potential for use as functional food ingredients for health benefits. These results demonstrate that inexpensive algae PROTEINs could be a new alternative to produce anticancer peptides.

Cites

ANTICANCER AND ANTIBACTERIAL PROPERTIES IN PEPTIDE FRACTIONS FROM HYDROLYZED SPIRULINA PROTEIN

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APA: Copy

SEDIGHI, MAHSA, JALILI, HASAN, RANAEI SIADAT, SEYED OMID, & AMRANE, ABDELTIF. (2016). POTENTIAL HEALTH EFFECTS OF ENZYMATIC PROTEIN HYDROLYSATES FROM CHLORELLA VULGARIS. APPLIED FOOD BIOTECHNOLOGY, 3(3), 160-169. SID. https://sid.ir/paper/686294/en

Vancouver: Copy

SEDIGHI MAHSA, JALILI HASAN, RANAEI SIADAT SEYED OMID, AMRANE ABDELTIF. POTENTIAL HEALTH EFFECTS OF ENZYMATIC PROTEIN HYDROLYSATES FROM CHLORELLA VULGARIS. APPLIED FOOD BIOTECHNOLOGY[Internet]. 2016;3(3):160-169. Available from: https://sid.ir/paper/686294/en

IEEE: Copy

MAHSA SEDIGHI, HASAN JALILI, SEYED OMID RANAEI SIADAT, and ABDELTIF AMRANE, “POTENTIAL HEALTH EFFECTS OF ENZYMATIC PROTEIN HYDROLYSATES FROM CHLORELLA VULGARIS,” APPLIED FOOD BIOTECHNOLOGY, vol. 3, no. 3, pp. 160–169, 2016, [Online]. Available: https://sid.ir/paper/686294/en

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