Biological properties of LMW-peptide fractions from apricot kernel protein: Nutritional, antibacterial and ACE-inhibitory activities

Abstract

In this study, angiotensin-converting enzyme (ACE) inhibitory, antioxidant and antibacterial activities, and nutritional quality of low molecular weights (LMWs) peptide fractions (PFs) from apricot-kernel (Prunus armeniaca cv. Tabarzeh) with PFs <3, 3–10, 10–30 and 30–100 kDa were investigated. The ratio of essential to total (E/T) amino acids (∼34.5 %) and PER value (1.8–1.9) indicated the high nutritional and digestibility of peptide fractions. Antioxidant indices were affected by enzymatic hydrolysis, molecular weight (Mw) and concentration of peptides. In general, the highest inhibition of DPPH− (89.2 %), ABTS+ (93.1 %), TEAC (2.52 mM), OH• (78.1 %), NO• (70.4 %), total antioxidant activity (2.01), reducing power (1.27), ACE inhibitory (75.1 %), chelation of Fe2+ (90.2 %) and Cu2+ (40.2 %) metal-ions were related to low Mw fractions (PF-3 and PF-10). The hydrolysates and primary protein showed enhanced antibacterial effects against Escherichia coli and Bacillus cereus with diameter of inhibition zones of 17 and 14 mm, respectively. Overall, apricot-kernel peptides can be considered as a nutrient source, natural antioxidant and preservative with ACE-inhibitory effect in dietary supplements and food formulations.

Keywords

• Apricot kernel
• Bioactive peptides
• Nutritional value
• ACE-Inhibitory
• Antibacterial