Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of <italic style="font-style: italic">Spirulina</italic> protein hydrolysates

Qishan SUO; Zhenzhen DENG; Yang YUE; Jing WANG; Ning WU; Lihua GENG; Quanbin ZHANG

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Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates

Biology | Updated：2025-02-19

- Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates
- Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates
- 海洋湖沼学报(英文) 2025年43卷第1期页码：196-209
- Affiliations：
  
  1.CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
  2.Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266237, China
  3.University of Chinese Academy of Sciences, Beijing 101408, China
- Author bio：
  
  yueyang@qdio.ac.cn
- Funds：
  
  the Science and Technology Project of Fujian Province(2023T3034;2020N3011);the Innovation Academy for Drug Discovery and Development, Chinese Academy of Sciences
- DOI：
  中图分类号：
- 收稿：2024-01-04，
  
  纸质出版：2025-01-01
- Accepted：
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Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates[J]. 海洋湖沼学报(英文), 2025,43(1):196-209.

SUO Qishan,DENG Zhenzhen,YUE Yang,et al.Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates[J].Journal of Oceanology and Limnology,2025,43(01):196-209.
Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates[J]. 海洋湖沼学报(英文), 2025,43(1):196-209. DOI：

SUO Qishan,DENG Zhenzhen,YUE Yang,et al.Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates[J].Journal of Oceanology and Limnology,2025,43(01):196-209. DOI：

摘要

Abstract

Safety

high protein content

and the numerous health benefits make

Spirulina

an outstanding source of bioactive peptides. Peptides from

Spirulina

which exhibit antioxidant

anti-inflammatory

and antihypertensive effects

may assist in the management of cardiovascular diseases (CVDs). Here

we present the optimization of enzyme-digested hydrolysates derived from

Spirulina

sp. by using response surface methodology (RSM). We also evaluated the biological activity of

Spirulina

protein hydrolysates (SPHs) in contributing to the amelioration of hypertension and associated cardiovascular diseases. Our findings suggest that

Spirulina

protein extracts contain a complex proteinaceous composition with phycocyanin being the dominant protein

as evidenced by both SDS-PAGE and LC-MS/MS profiling. Alkaline protease

protease K

and α-chymotrypsin exhibited a substantial hydrolytic effect on

Spirulina

prote

taking into account their degree of hydrolysis (DH)

peptide yield

and molecular weight distribution. Single-factor experiments identified pH

temperature

and enzyme/substrate ratio as the key factors influencing DH. Moreover

optimal hydrolysis conditions for the proteases were determined via RSM

leading to a considerable enhancement of the actual DH. Bioassays showed that SPHs have strong antioxidant activity against various free radicals

with a higher ability to scavenge hydroxyl radicals. Furthermore

SPHs inhibited macrophage nitric oxide secretion and significantly inhibited angiotensin I-converting enzyme in vitro at 400 μg/mL. It is worth noting that SPHs prepared with protease K exhibited a potent anti-hypertensive effect in vivo. The findings indicate the potential usefulness of including dietary SPHs in preventing hypertension and associated CVDs. This research could be valuable in guiding the development of health-promoting foods within the

Spirulina

industry.

关键词

Keywords

references

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Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates

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摘要

Abstract

关键词

Keywords

references