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November 1, 2025Food Science & NutritionOpen Access

Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities

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Authors

OIOluwafemi Ayodeji IdowuCYChutha Takahashi Yupanqui

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Overview

Enzymatic hydrolysis with pepsin enhances nutrient composition and nitric oxide inhibition in soy protein hydrolysate, indicating potential as a functional food.

Key Points

  • This study evaluates the impact of pepsin enzymatic hydrolysis on the nutrient composition and biological activities of soy protein hydrolysate.
  • Developed soy protein hydrolysate using enzymatic hydrolysis with pepsin at 1.5% for 4 hours.
  • Analyzed molecular weights of SPI and SPH using SDS‐PAGE.
  • Measured nutrient composition and antioxidant activities using assays like DPPH and FRAP in RAW‐264.7 cells.
  • SPH showed lower molecular weight peptides compared to SPI, with over 71% protein content.
  • Significant radical scavenging activity and nitric oxide inhibition were observed in LPS-stimulated RAW 264.7 cells at 10 mg/mL.
  • Enhanced cell viability by over 80% at concentrations of 1, 2.5, and 10 mg/mL.

Cite This Study

Idowu et al. (2025) studied this question.

synapsesocial.com/papers/69254377c0ce034ddc358bafhttps://doi.org/10.1002/fsn3.71147
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