Hydrolysates from aduwa (B.aegyptiaca Del): A new source of inhibitory peptide

Background: This study reports on the multi-enzyme potency of hydrolysates from Aduwa protein concentrates against α-amylase, α-glucosidase, chymotrypsin, trypsin, and pancreatic lipase inhibitory activities. Objective: This work aims to determine the inhibitory potential of Aduwa hydrolysates derived from Aduwa protein concentrate against selected proteases and their respective enzyme–substrate activities. The work seeks to raise awareness among food processors and consumers on the importance of Aduwa products in modulating digestive enzymes for optimal health. Method: Hydrolysates from Aduwa protein concentrate (APC) were digested using pancreatin–pepsin (PP), Alcalase (Alca), and Flavourzyme (Flav). All samples were subjected to enzyme inhibition assays using standard methods. Results: The hydrolysate produced with Alcalase showed stronger inhibitory effects on α-amylase and trypsin activity than the PP- and Flavozyme-derived samples. The PP hydrolysates were more active against carbohydrate-, protein-, and fatty acid-related enzymatic activities than APC and Flav-derived samples. Both PP and Alca hydrolysate samples demonstrated greater proteolytic action with a high capacity to break down the protein moiety. These hydrolysates could therefore function as useful bioactive peptides or raw materials for modulating protein and fatty acid digestion, potentially reducing organ overload and promoting human health. Novelty and Practical Implication of this study: This study corresponds to quantum and tempo theory of functional Aduwa hydrolysates as a biomarkers capable of inhibiting the degree of moieties breakdown, which should be a function of tempus or time to elicit maximum effect for optimal health, since certain threshold activities of α-amylase, α-glucosidase, chymotrypsin, trypsin, and pancreatic lipase could pose a health risk. The primary aim was to evaluate a new source of inhibitory peptide enzyme inhibition peptide biomarkers that are associated with the observed functional effects of modulating food nutrients and broken-down moieties. These findings provide preliminary evidence that could support subsequent steps of functional food product development using hydrolysate from desert date seeds. Conclusion: Findings suggest that PP and Alca hydrolysates have potential for development into functional foods or nutraceuticals for managing caloric or sugar absorption through the visceral system and into the bloodstream, with relevance to obesity, diabesity modulations, and other nutritional and health conditions.  Keywords: Aduwa, novel inhibitory peptides, functional hydrolysates, enzymes, inhibitions, ingredients.