This work proposes a novel potential source of antiallergens based on bioactive
peptides. Cashew-
nut protein hydrolysate with
antiallergic activity was prepared from cashew nuts through
protease treatment. The change in the
antiallergic activity of cashew-
nut protein hydrolysate during in vitro simulated digestion was investigated. Cashew-
nut protein hydrolysates were prepared through treatment using five different
enzymes, namely,
Alcalase, Protamex,
Neutrase,
papain, and
bromelin. According to the results of molecular weight distribution, more small molecular weight
peptides could be obtained by selecting
Alcalase protease than other
proteases, and the degree of hydrolysis,
trichloroacetic acid-soluble
peptide yield and
hyaluronidase inhibitory rate of the hydrolysate were 17.0 ± 61.52%, 26.28 ± 0.13% and 62.06% ± 5.07%, which were significantly higher than those of other
proteases. Therefore,
Alcalase is the most suitable
protease for the preparation of cashew-nut hydrolysates. Cashew-
nut protein hydrolysates prepared with
Alcalase under optimum conditions were fractionated through ultrafiltration. Fractions with low molecular weight exhibited the highest
hyaluronidase inhibitory rate (90.57%) among all fractions. The inhibition of
hyaluronidase activity during digestion showed that cashew-
nut protein hydrolysate III (CPH III) has persistent
antiallergic activity. Therefore, CPH III could serve as a potential source of functional
peptides with health-promoting effects.