Anticancer and Antibacterial Properties in Peptide Fractions from Hydrolyzed Spirulina Protein

Authors
S. Sadeghi 1
H. Jalili 1
S. O. Ranaei Siadat 2
M. Sedighi 1
1 Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Islamic Republic of Iran.
2 Nano-Biotechnology Engineering Laboratory, Department of Biotechnology, Faculty of Energy Engineering and New Technologies, Shahid Beheshti University, GC, Tehran, Islamic Republic of Iran.
Abstract
Spirulina platensis is an edible microalga with high protein content (60-70%). Presently, there is a rising interest to evaluate in vitro cytotoxic effect of edible protein after hydrolysis by the gastric protease. Unfortunately, despite widespread researches about the health effect of hydrolyzed proteins in dairy products, very few studies are available in the field of marine microalgae protein. Therefore, this research was aimed to investigate anticancer and antibacterial effects of the dominant protein of S. platensis after hydrolyzed by Trypsin and Chymotrypsin enzymes on Human colon adenocarcinoma cell and Escherichia coli, and Staphylococcus aureus, respectively. The results revealed that ̴ 20-22 kDa protein and its derived peptides decrease bacterial growth and <3kDa peptide fraction was able to significantly reduced SW480 cell viability. Based on this study, we can conclude that Spirulina plantesis is a potential protein source in the future industrial production of functional peptides.

Keywords

Subjects

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Journal of Agricultural Science and Technology
Volume 20, Issue 4
September and October 2018
Pages 673-683