Survey, isolation and characterization of bioactive peptides with anti-hypertensive activity from crude proteins for red, glutinous and brown rice (Oryza sativa L.)

Date

12-2014

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Mary Ann O. Torio

Abstract

The bioactive peptides with anti-hypertensive activity from the crude protein of cooked and uncooked red rice (RR), NSIC Rc 13 (NR13), M19 Brown (M19B), M19 Milled (M19M) varieties were determined. In silico analysis of the complete amino acid sequence of the target protein was performed using PeptideCutter online software to assess the presence of anti-hypertensive peptides and showed that the bioactive peptides VF, LQQ, LA, AY, VK and VY were the most common peptides released in rice glutelin, globulin and prolamin, while the highest number of peptides released was observed in rice glutelin with the use of pepsin and trypsin. Isolation was performed by overnight soaking of rice samples twice in 0.02% NaOH, followed by the separation of supernatant and addition of 0.1N HC1 to precipitate the protein. Digestion was performed using 1 mg/mL trypsin and pepsin enzymes at 0, 5, and 60 minutes. The crude samples and the digests were assessed through sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and were observed that the uncooked samples have proteins between 13-14 and 16-17 kDa, and that there was gradual digestion from 0-60 minutes. Protein concentration determination for uncooked samples was performed and results showed that M19M uncooked samples have the highest concentration at 1.862 mg/mL. In addition, results of ACE-inhibitory showed that RR cooked sample had the highest activity at 82.81%.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 C42 /D86

Document Type

Thesis

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