Potential Health Effects of Enzymatic Protein Hydrolysates from Chlorella vulgaris
Applied Food Biotechnology,
Vol. 3 No. 3 (2016),
28 June 2016
,
Page 160-169
https://doi.org/10.22037/afb.v3i3.11306
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 coli cells 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 μg μl-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.
Conflict of interest: The authors declare that there is no conflict of interest.
- Bioactive peptides
- Microalgae
- Pepsin
- Protein
How to Cite
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