1. Evaluation of antioxidant, anti-inflammatory and antibacterial properties of protein extract isolated from Vigna trilobata.
- Author
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Kavya, Natalie, Krithika, S., Subikshaa, V. S., Rajavel, G., Malini, R., Sriprada, R., Jagadeeshwari, S., and Rupachandra, S.
- Subjects
REVERSE phase liquid chromatography ,SEED proteins ,TREATMENT effectiveness ,DENATURATION of proteins ,AMMONIUM sulfate ,LIQUID chromatography-mass spectrometry - Abstract
Vigna trilobata, belonging to the Fabaceae family, has been extensively used in traditional medicine in different societies due to its diverse medicinal attributes and potential therapeutic applications. The current study aimed to assess the antioxidant and antibacterial efficacy of protein extract derived from Vigna trilobata seeds. The extracted seed protein sample was precipitated using the ammonium sulphate method, at 80% concentration. Subsequent analysis of the crude sample was conducted using RP-HPLC (reverse phase high-performance liquid chromatography) and LC–MS (liquid chromatography–mass spectrometry). The antioxidant assays demonstrated that at a concentration of 10 mg/ml, the maximum percentage of inhibition of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical was found to be 87.88 ± 0.01%. The ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) assay revealed the most significant scavenging activity (22.69 ± 0.22%) at a concentration of 10 mg/ml of crude protein. Furthermore, the FRAP (ferric reducing antioxidant power) assay identified the highest scavenging activity in the crude protein at a concentration of 25 mg/ml, amounting to 2.344 mol Fe
2+ /mg. The anti-inflammatory efficacy was assessed by the protein denaturation and proteinase inhibition assays. The antibacterial activity of protein extract was also evaluated against Gram-positive and Gram-negative bacteria. In conclusion, the evaluation of the protein extract of Vigna trilobata shows its potential as a natural health-promoting agent due to its antioxidant, anti-inflammatory, and antibacterial properties. The protein can help in reducing oxidative stress related to chronic diseases. It also helps in alleviating inflammation-linked ailments. Additionally, its antibacterial activity shows that it helps in combating microbial infections. Further analysis and purification of the protein extract could impact the food industry, where the purified proteins could potentially be used as a natural preservative, to improve the longevity and safety of food products. [ABSTRACT FROM AUTHOR]- Published
- 2024
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