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Paper Information

Journal:   APPLIED FOOD BIOTECHNOLOGY   2016 , Volume 3 , Number 3; Page(s) 160 To 169.
 
Paper: 

POTENTIAL HEALTH EFFECTS OF ENZYMATIC PROTEIN HYDROLYSATES FROM CHLORELLA VULGARIS

 
 
Author(s):  SEDIGHI MAHSA, JALILI HASAN*, RANAEI SIADAT SEYED OMID, AMRANE ABDELTIF
 
* LIFE SCIENCE ENGINEERING DEPARTMENT, FACULTY OF NEW SCIENCES AND TECHNOLOGIES, UNIVERSITY OF TEHRAN, TEHRAN, IRAN
 
Abstract: 

Background and Objective: Chlorella vulgaris is a multi-cellular edible algal species with abundant proteins. Extraction of high value protein fractions for pharmaceutical and nutritional applications can significantly increase the commercial value of microalga biomasses. There is no known report on the anticancer peptides derived from the Chlorella vulgaris abundant protein.
Materials and Methods: This study examined the antimicrobial and anticancer effects of peptides from a hydrolyzed Chlorella vulgaris protein with 62 kDa molecular weight. Protein hydrolysis was done by pepsin as a gastrointestinal protease, and was monitored through protein content measurement, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and high performance liquid chromatography measurements. Inhibitory effect of the produced peptides on Escherichia colicells and breast cancer cell lines was assayed.
Results and Conclusion: Hydrolyzed peptides induced a decrease of about 34.1% in the growth of Escherichia coli, and the peptides of 3 to 5 kDa molecular weight had strong impact on the viability of breast cancer cells with IC50 value of 50
mg ml-1. The peptide fractions demonstrating antimicrobial and anti-cancer activities have the potential for use as functional food ingredients for health benefits. These results demonstrate that inexpensive algae proteins could be a new alternative to produce anticancer peptides.

 
Keyword(s): BIOACTIVE PEPTIDES, MICROALGAE, PEPSIN, PROTEIN
 
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