Topical Area: Nutrition Translation
Objectives : Soy peptides, a hydrolysates product of soy protein, which has the same essential amino acid composition as soy protein. However, soy peptides is more easily digested and absorbed by the human body, with greater nutritional and functional properties. The aim of this study was to optimize hydrolysis condition of SPI by Alcalase and Flavorzyme and determine the effect of the two kinds of hydrolysates on myogenetic differentiation.
Methods : Optimization of five hydrolysis conditions of SPI by Alcalase and Flavorzyme including hydrolysis pH, temperature, substrate mass concentration, enzyme mass / substrate mass and hydrolysis time was investigated based on degree of hydrolysis(DH). Pepetide contents in hydrolysates obtained by ultrafiltration of 3- and 10-kDa molecular weight cut offs(MWCO). C2C12 cell was cultured to study the effect of SPI hydrolysates on myogenetic differentiation.
We found that the optimum conditions are pH 8, 60℃, 5% substrate mass concentration, 2% enzyme mass / substrate mass, hydrolysis for 3 hours for Alcalase and pH 7, 55℃, 5% substrate mass concentration, 2% enzyme mass / substrate mass, hydrolysis for 3 hours for Flavorzyme. We also detected higher < 3 and < 10 kDa peptides contents in Alcalase hydrolysates(6.72 and 39.73 mg) than those in Flavorzyme(2.59 and 7.21 mg) by ultrafiltration of SPI hydrolysates through 3- and 10-kDa molecular weight cut offs(MWCO). During C2C12 differentiation both SPI Alcalase hydrolysates(SPIAH) and SPI Flavorzyme hydrolysates(SPIFH) did not exhibit cytotoxic effect.
Conclusions : Alcalase has a better capacity to hydrolyze SPI compared to Flavorzyme. Cell culture results also showed the posibility for soy peptide to facilitate myogenetic differntiation.
Funding Sources :
This study was supported in part by National Research Foundation of Korea.