Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

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dc.authorscopusid57575747000
dc.authorscopusid36718135700
dc.authorscopusid58294234900
dc.contributor.authorKirac F.T.
dc.contributor.authorSahingil D.
dc.contributor.authorHayaloglu A.A.
dc.date.accessioned2024-08-04T20:03:48Z
dc.date.available2024-08-04T20:03:48Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, white mulberry (WM; Morus alba L.) and its leaf (WML) were hydrolyzed using enzymes at different preheating temperatures (50, 60, 70, 80, and 90 °C) with distilled water at a ratio of 1:10 (w/v). Pepsin, trypsin, chymotrypsin, and alcalase were employed for enzymatic hydrolysis, aiming to investigate the impact of heat treatment and enzymatic hydrolysis on bioactive properties; in particular, angiotensin-converting enzyme-inhibitory (ACE-i) and antioxidant activities. The highest hydrolysis efficiency was observed when using pepsin. The smaller peptides with <3 kDa had better ACE-i and antioxidant activities in both WM and WML samples. Regarding antioxidant activity, the highest level was identified at a preheating temperature of 90 °C in the WM sample, and at preheating temperatures of 50 °C and without heating in the WML samples. In conclusion, heat treatment and enzymatic hydrolysis were found to be a positive impact on ACE-i and antioxidant activities under various conditions. Moreover, the proteins derived from WM and WML were rich in the sources of potential ACE-i and antioxidant peptides. © 2023en_US
dc.description.sponsorshipFYL-2018–1166en_US
dc.description.sponsorshipThis study was supported by the Inonu University Scientific Research Institutions (Project No: FYL-2018–1166 ).en_US
dc.identifier.doi10.1016/j.focha.2023.100597
dc.identifier.issn2772-753X
dc.identifier.scopus2-s2.0-85181147111en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.focha.2023.100597
dc.identifier.urihttps://hdl.handle.net/11616/92108
dc.identifier.volume4en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistry Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectACE-i activityen_US
dc.subjectAntioxidanten_US
dc.subjectBioactive peptidesen_US
dc.subjectPlant proteinen_US
dc.subjectWhite mulberry (Morus Alba)en_US
dc.titleIsolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leavesen_US
dc.typeArticleen_US

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