Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity

Abstract

In recent years antioxidant properties of plant derived protein hydrolysates were established. Antioxidative activity of these hydrolysates largely depends on specificity of the proteinase used for hydrolysis, duration of proteinase treatment, as well as composition and molecular weight of hydrolysis derived peptides. In order to explore potential use of nine proteinase containing Lactobacillus strains in production of antioxidative peptides we tested their ability to hydrolyze lyophilized hydrosoluble protein fraction from dehulled and defatted dry pea seeds (Pisum sativum), cultivar NS Mraz. We also developed plant protein based liquid medium for cultivation of lactobacilli which was later used as starter for hydrolysis reaction in larger volume. We found that all nine strains could hydrolyze plant hydrosoluble fraction of pea seed proteins but with different efficiency. We also examined the effect of duration of hydrolysis on antioxidative activity in <10kDa fraction of obtained peptide extracts, using most proteolyticaly active strain, human vaginal isolate Lactobacillus rhamnosus T10. General conclusion was that antioxidative activity was positively correlated with increase of hydrolysis duration and amount of small peptides, which reached up to 34% of total proteins after 24h of hydrolysis treatment.