Antioxidant potential of hydrolyzed proteins from Thai rice varieties and docking studies of novel peptides with free radicals

Saranyu Khammuang; Kamonpan Sanachai; Methus Kittika; Kriengsak Lirdprapamongkol; Jisnuson Svasti; Rakrudee Sarnthima; Saranyu Khammuang; Kamonpan Sanachai; Methus Kittika; Kriengsak Lirdprapamongkol; Jisnuson Svasti; Rakrudee Sarnthima

doi:10.3934/agrfood.2025019

AIMS Agriculture and Food

2025, Volume 10, Issue 2: 371-389. doi: 10.3934/agrfood.2025019

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Research article

Antioxidant potential of hydrolyzed proteins from Thai rice varieties and docking studies of novel peptides with free radicals

1.
Protein and Enzyme Technology Research Unit and Center of Excellence for Innovation in Chemistry, Department of Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham, 44150, Thailand
2.
Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
3.
Laboratory of Biochemistry, Chulabhorn Research Institute, Bangkok 10210, Thailand

Received: 10 December 2024 Revised: 04 May 2025 Accepted: 29 May 2025 Published: 13 June 2025

Five native rice varieties from Thailand were used to extract seed storage proteins. The most prevalent proteins were glutelin, globulin, albumin, and prolamin. Significant scavenging activity of crude glutelin was seen in all samples, and this activity was further improved in hydrolysates made with pepsin. Using PeptideCutter (https://web.expasy.org/peptide_cutter/), 99 peptides were produced by simulating the gastrointestinal digestion of rice glutelin (Oryza sativa Indica Group; GenBank: AGT59178.1). AnOxPePred-1.0 (https://services.healthtech.dtu.dk/services/AnOxPePred-1.0/) was used to predict the antioxidant potential of many peptides. The top five peptides with high ABTS•+ and DPPH• scavenging activities were examined for molecular docking. The results indicate that, when compared to glutathione, the positive control, the octapeptide TNTPGVVY had the lowest binding affinity with DPPH• (-4.26 kcal/mol), and the 13-amino acid peptide, TQQQEQAQAQDQY, had the lowest binding affinity with ABTS•+ (-3.70 kcal/mol). The antioxidant properties of both synthetic peptides were confirmed by in vitro assays. Neither peptide exhibited cytotoxic effects on human cell lines. This research indicates the value of Thai red glutinous rice and its potential to be developed into health food products for those who love eating sticky rice.
- Thai indigenous rice,
- seed storage proteins,
- antioxidant activity,
- protein hydrolysates,
- molecular docking
Citation: Saranyu Khammuang, Kamonpan Sanachai, Methus Kittika, Kriengsak Lirdprapamongkol, Jisnuson Svasti, Rakrudee Sarnthima. Antioxidant potential of hydrolyzed proteins from Thai rice varieties and docking studies of novel peptides with free radicals[J]. AIMS Agriculture and Food, 2025, 10(2): 371-389. doi: 10.3934/agrfood.2025019

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Abstract

Five native rice varieties from Thailand were used to extract seed storage proteins. The most prevalent proteins were glutelin, globulin, albumin, and prolamin. Significant scavenging activity of crude glutelin was seen in all samples, and this activity was further improved in hydrolysates made with pepsin. Using PeptideCutter (https://web.expasy.org/peptide_cutter/), 99 peptides were produced by simulating the gastrointestinal digestion of rice glutelin (Oryza sativa Indica Group; GenBank: AGT59178.1). AnOxPePred-1.0 (https://services.healthtech.dtu.dk/services/AnOxPePred-1.0/) was used to predict the antioxidant potential of many peptides. The top five peptides with high ABTS•+ and DPPH• scavenging activities were examined for molecular docking. The results indicate that, when compared to glutathione, the positive control, the octapeptide TNTPGVVY had the lowest binding affinity with DPPH• (-4.26 kcal/mol), and the 13-amino acid peptide, TQQQEQAQAQDQY, had the lowest binding affinity with ABTS•+ (-3.70 kcal/mol). The antioxidant properties of both synthetic peptides were confirmed by in vitro assays. Neither peptide exhibited cytotoxic effects on human cell lines. This research indicates the value of Thai red glutinous rice and its potential to be developed into health food products for those who love eating sticky rice.

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