Article

Separation and Purification of antioxidant peptide from fermented whey protein by Lactobacillus rhamnosus B2-1

Hao Guo1, Lei Fan1, Lin Ding1, Wenqin Yang1, Chuangang Zang1, Hong Guan1,*
Author Information & Copyright
1Qiqihar Medical University, Qiqihar, China.
*Corresponding Author: Hong Guan, Qiqihar Medical University, Qiqihar, China. E-mail: guanhong@qmu.edu.cn.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 24, 2022 ; Revised: Aug 18, 2022 ; Accepted: Sep 01, 2022

Published Online: Sep 06, 2022

Abstract

In this study, a new antioxidant activity peptide was isolated and purified from whey protein fermented by Lactobacillus rhamnosus. The fermentation sample was separated by macroporous resin D101 and Sephadex G-15. The collected fractions were tested for antioxidant and antitumor activities. In order to test the antioxidant activity of fractions, Hydroxyl (·OH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The final purified peptide B11 showed highest ABTS and ·OH radical scavenging rate by 84.36 ± 1.89% and 62.43 ± 2.64%, respectively, and had an ORAC activity of 1726.44 ± 2.76 μM Trolox equivalent/g at 1.0 mg/mL. Further, the effects of B11 on LoVo human colon cancer cells, KB and Cal-27 human oral cancer cells were enhanced with increasing concentrations of B11. B11 contains 51.421% amino acids, with Glu and Asp being the major constituents. This study obtained a new bifunctional peptide B11, which is promising for development.

Keywords: peptide; separation; purification; antioxidant; antitumor


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