Introduction: Renal damage can be caused by various causes. One of them is drugs that are toxic to  the  renal,   such  as  cisplatin  (CP).   In  an  attempt  to  find  a  remedy  for  antinephrotoxicity,   several  hydrolyzed  proteins  were  investigated.   This  study  was  conducted  to  find  out  the  effects  of  8  peas  protein  hydrolysates  (PPH)  hydrolyzed  using  simple  procedure  to  renal  organ  indexes  (OIs)  and  histopathological  features  of  CP‑ induced  nephrotoxicity  Wistar  rats.   Materials and Methods: Protein hydrolysates  of  yellow  peas,   gude  beans,   green  peas,   and  pea  protein  isolate  (PPI)  which  hydrolyzed  using  neutrase  or  bromelain  were  administered  to  50  female  Wistar  rats. The  treatments  were  given  for  30  days,   and  on  day  7,   all  groups  of  rats,   except  negative  control  group,   were  injected  CP  intraperitoneal.   Renal  OIs  were  measured  and  kidneys  were  histopathological  analyzed,   which  the  results  were  converted  to  scoring  system.   Data  were  analyzed  using  ANOVA,   LSD,   Kruskal– Wallis,   and  Mann– Whitney  test.   Results: Data of renal OIs were homogenous and normally distributed but  were  not  significantly  different  between  groups  (P  >  0. 05). The  nephrotoxicity  of  CP  were  not  changing the renal OI but worsen the histopathological features of renal tubules in CP-induced rats (P  <  0. 01).   All  protein  hydrolysate  treatment  groups  showed  less  histopathological  score  than CP group. Green PPH hydrolyzed by bromelain-treatment group showed the lowest scores. Conclusion: All PPH hydrolized with neutrase or bromelain improve the CP-induced nephrotoxicity rats. Green PPH with bromelain hydrolyzed had a promising potency as antinephrotoxicity.

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.

Yogurt whey contains lactose, lactic acid, soluble proteins, water-soluble vitamins, especially B vitamins, and minerals. Yogurt whey proteins can be a good source of bioactive peptides. In this study, we investigated the effect of enzyme type (pepsin and trypsin), temperature (37 and 50 C) and time (120 and 240 min) of enzymatic hydrolysis on bioactive properties of protein hydrolysates prepared from yogurt whey. The results showed that increasing the enzymatic hydrolysis time from 120 to 240 min, increased the degree of hydrolysis, antioxidant activity (iron ion chelating activity, FRAP reducing activity and ABTS cation radical inhibitory activity) and antibacterial properties against various pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes). Moreover, increasing the enzymatic hydrolysis temperature from 37 to 50 C increased the degree of hydrolysis and decreased antioxidant activity and antibacterial property against Salmonella typhimurium. The antioxidant activity, antibacterial properties and hydrolysis degree of yogurt whey protein hydrolysates produced by trypsin were higher than those of pepsin. Two hydrolysates, were prepared with trypsin at 37 C and pepsin at 50 C for 240 min, were selected as the best samples in terms of bioactive properties.

Background: Agrowastes like Theobroma cacao (Cocoa) pod husk can be used to prepare bioactive peptides with various bio-functionalities. Objectives: This study aimed to investigate antioxidant and angiotensin converting enzyme I (ACE) inhibitory peptides contained in Theobroma cacao (cocoa) pod husks – an agro-waste. Methods: Protein isolated from cocoa pod husk was enzymatically digested with alcalase, pepsin, and trypsin. ACE inhibition, kinetics of ACE inhibition, and antioxidant properties of the cocoa pod husks hydrolysates were evaluated in vitro. Results: Trypsin and alcalase hydrolysates displayed higher peptide yields (63. 1% and 61. 2%) than pepsin hydrolysate (61. 2%). However, no significant difference (P>0. 05) was observed in the degree of hydrolysis (DH) of the three proteases on cocoa pod husk protein. Methionine, lysine, and cysteine were the amino acid residues presented in cocoa pod husk hydrolysates. A concentration-dependent ACE inhibition by cocoa pod husk hydrolysates was observed. The highest ACE inhibitions of 84. 4%, 81. 5%, and 73. 5% were obtained at 2. 0 mg/mL of pepsin, trypsin, and alcalase hydrolysates, respectively, with the minimum IC50 value of 0. 36 mg/mL obtained for trypsin hydrolysate. An uncompetitive and mixed-type inhibition was obtained from double reciprocal plots of alcalase and pepsin as well as trypsin cocoa pod husk protein hydrolysates. The Ki values of ACE inhibition for pepsin, trypsin, and alcalase hydrolysates were 3. 05, 2. 19, and 3. 57 mg/mL, respectively. A concentration-dependent increase in the scavenging of 2, 2-diphenyl-1-picrylhydrazyl and superoxide radicals as well as ferric reducing antioxidant power were recorded for the cocoa pod husk hydrolysates. Conclusion: Trypsin and alcalase cocoa pod husk protein hydrolysates could be an effective source of a natural ACE inhibitor and antioxidant.