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Psidium Guajava Seed Protein Hydrolysates Exhibit Invitro Antioxidant and Inhibitory activity against a- Amylase and a-Glucosidase

Jalil Idi James, Gombe State University, Abubakar Aisami, Auwal Shuaibu Mohammed, Linda Saidu, Patricia Samuel, Lama Malum Peter
International Journal of Innovative Approaches in Science Research , Volume 4, pp 84-99; doi:10.29329/ijiasr.2020.312.1

Abstract: Exposure of certain amino acids in some plant peptides makes them biologically active and can be used as remedy for various diseases including diabetes. This investigation has examined the invitro α-amylase inhibitory properties and the antioxidant activities of Psidium guajava (guava) seed protein hydrolysate. Proteins from guava seed were isolated by precipitation using acid and then broken down by pepsin and trypsin. The degree of hydrolysis by trypsin (42.32±0.44%) was significantly higher than pepsin hydrolysis (31.85±0.32%). Tryptic hydrolysate showed the highest α-amylase inhibition (64.06±0.19%) than peptic hydrolysate inhibition (58.19±0.01%) but lower than acarbose used as standard (72.53±0.04%). All the hydrolysates show inhibitory activity as their concentration increases. The antioxidant study revealed that the hydrolysates have DPPH and H2O2 prowling activities with ferric reducing antioxidant property and none of the hydrolysates have higher antioxidant activity than the standard (Ascorbic acid). The outcomes therefore indicate the bioactivities of guava seed protein hydrolysates may make it a beneficial anti-diabetic agents.
Keywords: Protein / antioxidant / hydrolysis / trypsin / seed / pepsin / diabetic / hydrolysates / invitro / Guajava

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