Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

Yuanyuan Ma, Youling L. Xiong, Jianjun Zhai, Haining Zhu, Thomas Dziubla

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124 Scopus citations


Buckwheat protein (BWP) isolate was subjected to a two-stage in vitro digestion (1 h pepsin followed by 2-h pancreatin at 37 °C). The antioxidant potential of the BWP digests was compared by assessing their capacity to scavenge 2,2′-azinobis (3-ethylbenzothiszoline-6-sulphonic acid) (ABTS+{radical dot}) and hydroxyl ({radical dot}OH) radicals. The 2-h pancreatin digest, which demonstrated the strongest activity against both radicals, was subjected to Sephadex G-25 gel filtration. Of the six fractions collected, fractions IV (456 Da) and VI (362 Da) showed the highest ABTS+{radical dot} scavenging activity and were 23-27% superior to mixed BWP digest (P < 0.05). Fraction VI was most effective in neutralising {radical dot}OH and was 86% and 24% more efficient (P < 0.05) than mixed BWP digest and fraction IV, respectively. LC-MS/MS identified Trp-Pro-Leu, Val-Pro-Trp, and Val-Phe-Pro-Trp (IV), Pro-Trp (V) and tryptophan (VI) to be the prominent peptides/amino acid in these fractions.

Original languageEnglish
Pages (from-to)582-588
Number of pages7
JournalFood Chemistry
Issue number3
StatePublished - Feb 1 2010

Bibliographical note

Funding Information:
This research was supported by a CSREES/USDA NRI grant to Y.L.X. (2008-35503-18790). The Proteomics Core directed by H.Z. is in part supported by the NIH/NCRR Center of Biomedical Research Excellence in the Molecular Basis of Human Disease (P20-RR020171) and NIH/NIEHS Superfund Basic Research Program (P42-ES007380). The NIH Shared Instrumentation Grant S10RR023684 (to H.Z.) is acknowledged.


  • Buckwheat protein
  • Free radical scavenging
  • Gel filtration
  • In vitro digestion
  • Tandem mass spectrometry

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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