Antioxidative and antimicrobial activity of bioactive peptide from Quinoa (Chenopodium quinoa) fermentation
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Date
2022-08
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CCSHAU Hisar
Abstract
Quinoa (Chenopodium quinoa Wild) also known as Inca rice is a pseudocereal having immense nutritional benefits (Dakhili et al., 2019). It is also called perfect food because of its nutritional content which contains proteins, vitamins, minerals (manganese, phosphorous, iron, zinc), dietary fibre, and the dietary minerals. It is gluten free, so can be used as food for people having gluten allergy (Galante et al., 2020). The proteins present in the quinoa can be broken down in to smaller peptide of 2-20 amino acid chain having beneficial effect on human health. Present investigation targeted bioactive peptide production by fermenting quinoa using three probiotic bacterial strains i.e. Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus fermentum. Submerged fermentation was performed using these probiotic bacterial cultures for different time intervals (24h, 48h and 72h). Maximum decrease in pH 6.72 to 3.72 was observed during fermentation of Quinoa with Lactobacillus fermentum. Maximum peptide concentration (13.6 mg/mL) was observed during 48 h of Quinoa by L. fermentum using OPA (o-phthaldialdehyde) spectrophotometric assay and it was selected for further analysis. SDS –PAGE segregated the peptides as per molecular weight and maximum peptides obtained were belong to size range 3-20 kDa. Peptides were separated from the supernatant of fermented quinoa using TCA (tri chloro acetic acid) precipitation and categorized on the basis of different size using membrane filter having cut off size 30kDa, 20kDa and 5kDa. The antioxidant scavenging activity were checked using DPPH (2,2-diphenyl picrylhydrazyl) radical assay (Yen and Duh 1994), ABTS (2,2 azino-bis (3 ethylbenzthiazoline-6sulphonic acid) assay (Joshi et al., 2015) and ferrous ion chelating ability (Do et al., 2014). Maximum DPPH radical scavenging ability (16 %) and maximum ABTS (26.2%) scavenging ability was observed in peptide below 5 kDa produced by Lactobacillus fermentum as compare to control. Ferrous ion chelating ability were maximum (26.83 mg AE/gmDW) in <5 kDa peptides formed by L. plantarum as compare to control (14.69 mg AE/DW). Antimicrobial activity of these different size peptide were also observed against Staphylococcus aureus, E.coli, Fusarium oxysporum and Candida sp.. Maximum zone of inhibition was observed in 5-20 kDa peptide (27mm) produced by Lactobacillus plantarum against Staphylococcus aureus followed by below 5 kDa peptides (26mm) by Lactobacillus fermentum. Maximum antimicrobial activity against E.coli (26mm) and Candida sp. (24 mm) was observed in peptides below 5 kDa produced by Lactobacillus fermentum. No antifungal activity was shown by peptides against Fusarium oxysporum. Significant antioxidant and antimicrobial activity were observed in peptides produced by submerged fermentation using Lactobacillus fermentum and Lactobacillus planatrum hence their application can be explored in fat rich food to prevent rancidity and also in post harvest disease management to enhance shelf life of perishable vegetables/fruits.