Effect of conventional and novel techniques on extraction yield, chemical characterisation and biological activities of proteins from bitter gourd (Momordica charantia).

Autor: Noore S; School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland., Tiwari BK; School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland., Wanigasekara J; School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Dublin, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland., Amado IR; International Iberian Nanotechnology Laboratory, Food Processing, and Nutrition Research Group, Av. Mestre, José Veiga s/n, 4715-330 Braga, Portugal., Fuciños P; International Iberian Nanotechnology Laboratory, Food Processing, and Nutrition Research Group, Av. Mestre, José Veiga s/n, 4715-330 Braga, Portugal., McKeever K; Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, Ireland., Dillon E; Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, Ireland; BiOrbic, Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland., Cagney G; Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, Ireland; BiOrbic, Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland., Curtin JF; School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Dublin, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland., O'Donnell C; School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland. Electronic address: colm.odonnell@ucd.ie.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 139516. Date of Electronic Publication: 2024 Apr 29.
DOI: 10.1016/j.foodchem.2024.139516
Abstrakt: The study investigates the effect of conventional and novel extraction techniques on the protein extraction yield from bitter gourd seeds (Momordica charantia). Ultrasound assisted-extraction (UAE) treatment for 30 min at 4 °C using a 20 kHz ultrasound probe resulted in the highest extraction yield of crude proteins. After purification, 9.08 ± 0.23 g of protein with 82.69 ± 0.78% purity was obtained from 100 g of M. charantia seeds on a dry basis. Mass spectrometry identified proteins with reported antidiabetic activity. Antidiabetic assays showed significantly higher antidiabetic activity for the purified protein (81.10 ± 2.64%) compared to the crude protein (32.59 ± 2.76%). In vitro cytotoxicity analysis showed minimal cytotoxicity levels at concentrations <200 μg.mL -1 . Overall, UAE was effective to obtain crude protein from M. charantia seeds and a subsequent purification step enhanced antidiabetic activity. However, further research is required to demonstrate in-vivo antidiabetic activity.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interest of personal relationship that could have appeared to influence the wok reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
Externí odkaz: