Antioxidant activity of protein hydrolysates derived from blue-green algae spirulina platensis extracted with three different methods treated with enzymes

This study evaluated the hydrolysis of the biomass of Spirulina sp. by using three different enzymes: Pepsin, Trypsin and Papain that obtain protein hydrolysates with antioxidant application, which used as functional and nutritional food and in food supplement. Protein was extracted from Spirulina platensis by three different extraction methods (Sp1, Sp2 and Sp4). Protein extracts and hydrolysates were assessed by gel electrophoresis (SDS-PAGE) of samples and marker. Antioxidant activity of protein hydrolysates from Spirulina was investigated. Algae cells and protein extracts were rich in Arg, Lys, Asn, Ala and His. Protein hydrolyzed by trypsin (Sp2(Try)) and (Sp4(Try)) showed the highest antioxidant activity against 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging (32.27% and 30.11%, respectively) and on 2, 2'-azinobis 3-ethyl-Benzothiazoline-6-sulphonate(ABTS) radical (56.39% and 34.26%, respectively) at sample concentration (150 mu g/ml). The investigations conducted that algal biomass shows promising qualities as a novel source of protein, its quality of protein could be increased by treatments with enzymes. We think our data also demonstrate that antioxidant activities are related to amino acid sequence analysis as well as releasing of small peptides. Therefore, Spirulina platensis protein hydrolysates can be used as nutritional food with antioxidant properties.