Anticancer and anti-reactive oxygen species activity of bioactive peptides isolated from vigna unguiculata

Abstract

Cancer is a major cause of death globally and continues to escalate with current anticancer drugs associated with severe side effects and resistance driving the need for safer alternative therapeutics. Food proteins, from legumes, are a source of bioactive peptides and studies revealed that they are associated with various therapeutic properties. Cowpea (Vigna unguiculata) is an underutilized nutritious legume crop with promising potential due to its documented protein profile. Therefore, this study evaluated the in vitro anticancer effect of V. unguiculata peptides derived from alcalase and flavourzyme. Physicochemical properties such as water and oil absorption capacities, emulsifying properties, sub-unit composition, amino acid composition among others, were also assessed. Peptides were also evaluated for their antioxidant activity using superoxide radical scavenging, 1,1-diphenyl-2-picrylhydrazil (DPPH) and 2,2’-azino-bis (3 ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays as well as for their apoptotic potential using 3-(4,5 dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), reactive oxygen species (ROS) and caspase 3/7 assays on cancerous (Caco-2 and MCF 7) and healthy (C2C12) cell lines. From results obtained it was observed that the foam capacity for the peptides derived from alcalase and flavourzyme were 78.34 and 82.39%, respectively, which was noted to be significantly different. The physicochemical properties determined their potential application in food industries. Glutamic acid was the most abundant amino acid in all samples while methionine was noted to be the least concentrated amino acid in the flour and alcalase derived sample while proline was the least concentrated in the flavourzyme sample. Results from this study suggest that cowpea samples have antioxidant capabilities with enzymatic hydrolysis contributing to a higher capacity compared to that of raw flour flour samples. From the cowpea flour, the peptide sample derived from alcalase demonstrated the highest DPPH free radical scavenging activity (70.88-80.47%), followed by flavourzyme (67.27-75.84%), while the raw flour sample showed the lowest activity (24.28-66.17%). The ABTS scavenging capacity of the alcalase peptide was in the range of 35.26-85.92%. The MTT cytotoxicity assay revealed that the cowpea peptides and camptothecin showed different sensitivities on the MCF-7 cell lines. The IC50 values of flavourzyme peptide, alcalase peptide and camptothecin were 0.07, 0.09 and 0.07 µg/mL respectively. Cell viability of the cowpea peptides and camptothecin (control) on the Caco-2 cells varied with the different concentrations. Alcalase and flavourzyme samples had IC50 values of 0.15 and 0.11 µg/mL respectively. The apoptotic potential of the peptides was further shown by the caspase 3/7 activity. From the results in this study, it can be ascertained that the cowpea peptides have potential as an anticancer therapeutic agent. Further research is necessary to determine mechanism of action and to conduct in vivo evaluations of these peptides using animal models