Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel
This study aimed to determine the lipid-lowering properties, antioxidant capacity (AC) and angiotensin-I converting enzyme (ACE)-inhibitory activity of oil palm kernel protein hydrolysates (OPKHs) that were produced using protease and pepsin-pancreatin hydrolysis. The effects of the OPKHs on apolipo...
| Main Authors: | , , , , , |
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| Format: | Article |
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Korean Society of Food Science and Technology
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37834/ |
| _version_ | 1848848712607989760 |
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| author | Chang, Sui Kiat Hamajima, Hiroshi Ismail, Amin Yanagita, Teruyoshi Mohd Esa, Norhaizan Baharuldin, Mohamad Taufik Hidayat |
| author_facet | Chang, Sui Kiat Hamajima, Hiroshi Ismail, Amin Yanagita, Teruyoshi Mohd Esa, Norhaizan Baharuldin, Mohamad Taufik Hidayat |
| author_sort | Chang, Sui Kiat |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to determine the lipid-lowering properties, antioxidant capacity (AC) and angiotensin-I converting enzyme (ACE)-inhibitory activity of oil palm kernel protein hydrolysates (OPKHs) that were produced using protease and pepsin-pancreatin hydrolysis. The effects of the OPKHs on apolipoprotein B (apoB) secretion was assessed using HepG2 cells as a model and the AC of the OPKHs was determined based on ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). Both protease and pepsin-pancreatin hydrolysates reduced apoB secretion significantly (p<0.05). The OPKHs scavenged ABTS radicals effectively and demonstrated a high reducing power even at a low concentration (1 mg/mL). The AC of the OPKHs was significantly correlated with the OPKHs protein content. However, the OPKHs demonstrated very low ACE-inhibitory activity. The pepsinpancreatin hydrolysate demonstrated significant lipidlowering properties, favourable AC and ACE inhibitory activity in compared to protease hydrolysate. Therefore, OPKH demonstrate the potential as a nutraceutical for functional foods. |
| first_indexed | 2025-11-15T09:38:52Z |
| format | Article |
| id | upm-37834 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:38:52Z |
| publishDate | 2014 |
| publisher | Korean Society of Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-378342015-09-17T13:13:39Z http://psasir.upm.edu.my/id/eprint/37834/ Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel Chang, Sui Kiat Hamajima, Hiroshi Ismail, Amin Yanagita, Teruyoshi Mohd Esa, Norhaizan Baharuldin, Mohamad Taufik Hidayat This study aimed to determine the lipid-lowering properties, antioxidant capacity (AC) and angiotensin-I converting enzyme (ACE)-inhibitory activity of oil palm kernel protein hydrolysates (OPKHs) that were produced using protease and pepsin-pancreatin hydrolysis. The effects of the OPKHs on apolipoprotein B (apoB) secretion was assessed using HepG2 cells as a model and the AC of the OPKHs was determined based on ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). Both protease and pepsin-pancreatin hydrolysates reduced apoB secretion significantly (p<0.05). The OPKHs scavenged ABTS radicals effectively and demonstrated a high reducing power even at a low concentration (1 mg/mL). The AC of the OPKHs was significantly correlated with the OPKHs protein content. However, the OPKHs demonstrated very low ACE-inhibitory activity. The pepsinpancreatin hydrolysate demonstrated significant lipidlowering properties, favourable AC and ACE inhibitory activity in compared to protease hydrolysate. Therefore, OPKH demonstrate the potential as a nutraceutical for functional foods. Korean Society of Food Science and Technology 2014 Article PeerReviewed Chang, Sui Kiat and Hamajima, Hiroshi and Ismail, Amin and Yanagita, Teruyoshi and Mohd Esa, Norhaizan and Baharuldin, Mohamad Taufik Hidayat (2014) Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel. Food Science and Biotechnology, 23 (4). pp. 1279-1285. ISSN 1226-7708; ESSN: 2092-6456 http://link.springer.com/article/10.1007%2Fs10068-014-0176-3 10.1007/s10068-014-0176-3 |
| spellingShingle | Chang, Sui Kiat Hamajima, Hiroshi Ismail, Amin Yanagita, Teruyoshi Mohd Esa, Norhaizan Baharuldin, Mohamad Taufik Hidayat Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel |
| title | Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel |
| title_full | Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel |
| title_fullStr | Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel |
| title_full_unstemmed | Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel |
| title_short | Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis ) kernel |
| title_sort | health promoting properties of protein hydrolysates produced from oil palm (elaeis guineensis ) kernel |
| url | http://psasir.upm.edu.my/id/eprint/37834/ http://psasir.upm.edu.my/id/eprint/37834/ http://psasir.upm.edu.my/id/eprint/37834/ |