380289 Preparation of Anti-Diabetic Activity Peptides from Pumpkin Seeds Against Alpha-Glucosidase

Wednesday, November 19, 2014
Galleria Exhibit Hall (Hilton Atlanta)
Wei Tang, Qi Ning and Peidong Sun, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China

The prevalence of diabetes mellitus and obesity is rapidly rising worldwide. This study investigated the inhibition efficiency of peptides hydrolyzed from pumpkin seeds on α-glucosidase using an in vitro method. In this research, pumpkin seeds protein isolate was hydrolyzed by using Alcalase, chosen from 4 kind of proteases. The hydrolysis conditions was optimized through response surface method (RSM) in order to achieve the maximum α-glucosidase inhibitory activity. The effects of hydrolysis conditions including time, temperature, enzyme/substrate, substrate concentration and pH. RSM efficiently identified the critical levels of each variable to obtain maximum α-glucosidase inhibitory activity. It was shown that hydrolysate prepared at 53.5°C, E/S=2.8%, S%=5.2% and pH 10.4 resulting from hydrolysis for 2h exerted 56.7% α-glucosidase inhibitory activity and 18.3% hydrolysis degree. The amino acid composition and molecular weight distribution of the anti-diabetes peptides were also determined.

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See more of this Session: Poster Session: Bioengineering
See more of this Group/Topical: Food, Pharmaceutical & Bioengineering Division