In vitro Antiglycation, Antioxidant and Antiproliferative Properties of Peptides Derived from Tryptic Hydrolysis of Soya Bean

Abstract

Aims: Bioactive peptides are acknowledged for their vital contributions to health promotion. This study aims to evaluate antiglycation, antioxidant and antiproliferative ability of peptides derived from tryptic hydrolysis of Soya bean. Place and Duration of Study: Department of Biochemistry, Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia, between September 2016 and June 2017. Methodology: Hydrolysis profile was qualified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Reducing sugars-trapping ability of peptides was examined. 0.5% methacrylamido phenylboronic acid (MPBA) gel was used to investigate the advanced glycation end products (AGEs) inhibition. The in vitro antioxidant activity of peptides were tested by 2,2-diphenyl-1-picrylhydrazyl(DPPH) free radical scavenging assay. MCF-7, PC3, and HepG2 cell lines were used to explore the antiproliferative potency of peptides. Results: Peptide fractions trapped reducing sugars and reduced AGEs formation, and exhibited well DPPH scavenging ability with IC50 8.96 mg/mL. Peptide fractions showed dose-dependent toxicity to the used cell lines. Conclusion: Released bioactive peptides emphasized the value of Soya bean proteins to be used as a functional food or alternative supplementary to diseases.