02671nas a2200253 4500008004100000245012600041210006900167260001700236300001200253490000700265520184600272653001702118653001602135653004502151653001302196653001702209653002002226100001902246700002402265700002802289700001902317700001902336856006202355 2018 eng d00aIn vitro Antioxidant and Antidiabetic Activity of Oligopeptides Derived from Different Mulberry (Morus alba L.) Cultivars0 aIn vitro Antioxidant and Antidiabetic Activity of Oligopeptides  cOctober 2018 a361-3640 v103 a

Background: Several plant peptides have been known to exhibit various pharmacological activities. However, the bioactivity of mulberry peptides is not yet reported. Objective: In the present study, the peptides from different mulberry cultivars, namely S1, V1, S1635, and Dudhiya, were isolated and assessed for their in vitro free radical scavenging capacity and inhibitory activity of two key enzymes (α‑amylase [AA] and α‑glucosidase [AG]) associated with type‑II diabetes. Materials and Methods: The 0.5–3 kDa ranged oligopeptides were isolated using cation exchange chromatography and ultrafiltration system and further characterized by high‑performance liquid chromatography and protein sequencer. The peptides were investigated for their in vitro antioxidant potential by 1,1‑diphenyl‑2 picrylhydrazyl, 2,2‑azinobis‑(3‑ethylbenzothiazoline‑6‑sulfonic acid) diammonium salt, and nitric oxide scavenging capacity and reducing power, metal chelating, and anti‑lipid peroxidation activity along with in vitro antidiabetic activity by AA and AG inhibition. Results: The results revealed that the peptides were found to possess significant free radical scavenging as well as AA and AG inhibitory activity in a dose‑dependent manner. Overall, the peptide isolated from S1 cultivar exhibited the most promising therapeutic potential. Further, the variation in amino acid composition of the oligopeptides could be associated with the observed variation in their bioactivity. Conclusion: These natural peptides may constitute an important part of the antioxidant defense system as well as antidiabetic agent and further could be used for the formulation of functional food and nutraceuticals.

10aAntidiabetic10aAntioxidant10aHigh‑performance liquid chromatography10aMulberry10aOligopeptide10aUltrafiltration1 aJha, Suchisree1 aGupta, Saran, Kumar1 aBhattacharyya, Phalguni1 aGhosh, Amitava1 aMandal, Palash uhttps://www.phcogres.com/article/2018/10/4/104103prpr7018