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Research Article | Open Access

Potato protease inhibitors, a functional food material with antioxidant and anticancer potential

Yaotong Liua,1, Yuanyuan Biana,1, Yan Baib, Siqi Yua, Yuxuan Tiana, Jie Lic, Suhong Lia( ), Tuoping Lia( )
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
College of Pharmaceutical Science, Liaoning University, Shenyang 110036, China

1 The two authors made the equal contribution to the article.

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

Potato protease inhibitors (PPIs), as the main component of potato protein isolate, have good safety, nutrition and great market potential. The antioxidant and anticancer properties of PPIs were evaluated with cell-based biological assays. The results showed that when the concentration of PPIs was 5 mg/mL, the peroxyl radical scavenging value was (2119 ± 204) mg VCE/100 g, and the cellular antioxidant activity values were (45.83 ± 3.5) (no PBS wash) and (33.25 ± 4.4) µmol QE/100 g (PBS wash). Cells pretreated with PPIs could significantly prevent the oxidative damage induced by H2O2, inhibit the morphological changes of cells and maintain the integrity. Furthermore, PPIs had selective anti-proliferative effects on GIST882 cells (IC50 = (10.53 ± 3.87) mg/mL) and demonstrated potent inhibition of the growth, migration and invasion of cancer cells. These findings provide a scientific basis for PPIs as promising candidates for functional foods to aid in the prevention of oxidative damage and cancer.

Keywords

Potato protease inhibitorsAntioxidant activityCytoprotectionAnticancer activity

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1762-1771
DOI: 10.1016/j.fshw.2023.02.027
Cite this article:
Liu Y, Bian Y, Bai Y, et al. Potato protease inhibitors, a functional food material with antioxidant and anticancer potential. Food Science and Human Wellness, 2023, 12(5): 1762-1771. https://doi.org/10.1016/j.fshw.2023.02.027

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Received: 19 October 2021
Revised: 02 March 2022
Accepted: 04 May 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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