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Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis) kernel

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Abstract

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.

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Authors and Affiliations

  1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Sui Kiat Chang, Amin Ismail & Norhaizan Mohd. Esa

  2. Department of Health and Nutrition Sciences, Faculty of Health and Human Welfare Sciences, Nishikyushu University, Kanzaki, Saga, 842-8585, Japan

    Teruyoshi Yanagita

  3. Jofuku Fronteir Lanboratory, Saga University, Saga, 840-8502, Japan

    Hiroshi Hamajima & Teruyoshi Yanagita

  4. Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Mohamad Taufik Hidayat Baharuldin

  5. Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Amin Ismail

  6. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia

    Amin Ismail

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  1. Sui Kiat Chang
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  2. Hiroshi Hamajima
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  3. Amin Ismail
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  4. Teruyoshi Yanagita
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  5. Norhaizan Mohd. Esa
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  6. Mohamad Taufik Hidayat Baharuldin
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Correspondence to Amin Ismail.

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Chang, S.K., Hamajima, H., Ismail, A. et al. Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis) kernel. Food Sci Biotechnol 23, 1279–1285 (2014). https://doi.org/10.1007/s10068-014-0176-3

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  • DOI: https://doi.org/10.1007/s10068-014-0176-3

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