Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Revealing Antioxidant and Antidiabetic Potency of Melinjo (Gnetum Gnemon) Seed Protein Hydrolysate at Different Stages of Seed Maturation

Anang Supriyadi¹, Laras Sekar Arum¹, Ari Satia Nugraha^{1, 4}, Anak Agung Istri Ratnadewi^{1, 3}, Tri Agus Siswoyo^{1, 2}

¹Graduate Program of Biotechnology and Pusat Unggulan Bioteknologi Tanaman Industri (PU BioTIn), University of Jember, Jember, Indonesia.

²Department of Agronomy, Faculty of Agriculture, University of Jember, Jember, Indonesia.

³Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Jember, Jalan Kalimantan 37, Jember, Indonesia.

⁴Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Jember, Jalan Kalimantan 37, Jember, Indonesia.

Corresponding Author Email: triagus.faperta@unej.ac.id

Abstract:

Proteins hydrolyzed from melinjo seeds (Gnetum gnemon) at green (GM), yellow (YM) and red (RM) stages of maturity were studied for their effectiveness in antioxidant and antidiabetic activities. The seed protein extract was hydrolyzed using alcalase 2.4L, and the resulting hydrolysates with the highest degree of hydrolysis, protein profile, and the most potent contributors to antioxidant and invitro antidiabetic activities were identified. The degree of hydrolysis value of hydrolysates ranged from 52-84%, and the SDS-PAGE protein profile showed two distinct bands in which the band with molecular weight of 30 kDa degraded more intensively. Antioxidant capacity was measured using different standard methods, including radical cation 2,2-azinobis-(3-ethylbenzothizoline-6-sulphonate) (ABTS•+) assay, hydroxyl radical (OH•), and superoxide anion (O2•-) scavenging. The green hydrolysate (GMH) had significantly higher (p < 0.05) free radical scavenging (ABTS•+, OH•, and O2•-) activities than that of the yellow hydrolysate (YMH) and red hydrolysate (RMH). However, invitro antidiabetic testing was performed based on the inhibitory activity of α-amylase and α-glucosidase. GMH was found to be more effective than YMH and RMH. These results showed that the antioxidant and antidiabetic activity in hydrolyzed GM protein has high potential to be utilized as natural nutraceuticals.

Keywords:

Antidiabetic; Antioxidant; Gnetum Gnemon; Hydrolysis; Melinjo Seed; Protein

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