Preparation of a functional beverage with α-glucosidase inhibitory peptides obtained from ginkgo seeds

Wenjuan Sun; Caie Wu; Gongjian Fan; Gong Hao; Hongjun Shi; Can Zhang

doi:10.1007/s13197-020-04931-3

Preparation of a functional beverage with α-glucosidase inhibitory peptides obtained from ginkgo seeds

J Food Sci Technol. 2021 Dec;58(12):4495-4503. doi: 10.1007/s13197-020-04931-3. Epub 2021 Jan 6.

Authors

Wenjuan Sun¹, Caie Wu^{1

2}, Gongjian Fan^{1

2}, Gong Hao¹, Hongjun Shi¹, Can Zhang¹

Affiliations

¹ Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing, 210037 Jiangsu China.
² Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 China.

Abstract

To obtain α-glucosidase inhibitory peptides from ginkgo seeds and use it to develop beverages, papain hydrolysis was used to hydrolyze and extract ginkgo seed peptides. Through ultrafiltration and semi-preparative high performance liquid chromatography, peptide fragments which were molecular weight of < 10 KDa with high α-glucosidase inhibition rate were separated and purified to prepare beverages. At the same time, the A1, A2, B1, and B2 peptide fragments purified by semi-preparative high performance liquid chromatography were analyzed for amino acid composition. All four peptide fragments have glutamate. Studies have shown that amino acids such as glutamate can promote postprandial insulin secretion and reduce glucose levels. The result indicates that the amino acid composition may be related to the inhibition rate of α-glucosidase. After orthogonal experiment design, analysis of variance and principal component analysis, when 5% xylitol and 0.3% citric acid were added, and the glycine content was 1.2%, the ginkgo polypeptides beverage had the best flavor.

Keywords: Amino acid composition; Beverage; Ginkgo seed peptide; α-Glucosidase inhibitory peptide.