Antioxidant Activity of Pentapeptides from Yellow Pea (Pisum sativum) Proteins in relation to the Structure-Activity Modelling

Tuesday, April 30, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

Oluwaseyi A. Ogunrinola

Graduate Student
University of Ottawa
Ottawa, ON, Canada

Co-Author(s)

Raliat O. Abioye, BSc (Hons) (she/her/hers)

PhD Candidate
University of Ottawa
Nepean, ON, Canada
AS

Apiram Sinthupachee

Post-Graduate Student
University of Ottawa, Thailand
Rotimi E. Aluko, PhD (he/him/his)

Professor
University of Manitoba
Winnipeg, MB, Canada
Chibuike Udenigwe, PhD

Full Professor & University Research Chair
University of Ottawa, Ontario, Canada

Abstract: Antioxidant peptides play an important role in preventing the harmful effects of free radicals against human tissues, by inhibiting and delaying oxidation. In this study, we determined the 2D and 3D quantitative structure-activity relationship (QSAR) models based on 15 pentapeptides antioxidant activities. The QSAR study was designed using partial least square regression (PLS) analysis in SIMCA-P software. The antioxidant activity of the pentapeptides were evaluated using 4 antioxidant assays in free radical systems [1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity (DRSA), superoxide radical scavenging activity (SRSA), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing power activity (FRAP)]. The experimental results showed that pentapeptide containing Arg, Phe, Val, Ala, His, and Lys residues possess high antioxidant activities compared to the other peptides containing Ser, Ile, and Thr residues. The results demonstrated that 3 (PPP, KideraFactor, and FASGAI) out of the 15 descriptors used showed good reliability and predictability [R² (0.992 – 0.998); Q² (0.077 – 0.356)] values using the PLS method. The most active peptides from the PLS model have serine at the N-terminal with glycine, histidine at the 2nd position with arginine at the 3rd position with lysine and alanine at the 4th position and with glutamine at the C-terminal. Our findings show that peptides can be used as a potential functional food ingredient.

Keywords: Antioxidants, QSAR, Bioactive peptides, Pentapeptides, Partial least square regression.