{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:46Z","timestamp":1790567806248,"version":"4.1.0"},"reference-count":22,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Enzymatic hydrolysis can release bioactive peptides from spirulina proteins, but the influence of protease type and molecular\u2010weight fraction on antioxidant and cell viability endpoints remains incompletely defined. This study compared papain\u2010 and trypsin\u2010derived fractions from a food\u2010grade, C\u2010phycocyanin\u2010rich spirulina preparation. Hydrolysis was monitored by UV\u2012visible spectroscopy and quantified using the\n                      <jats:italic>o<\/jats:italic>\n                      \u2010phthaldialdehyde degree\u2010of\u2010hydrolysis assay, after which six membrane\u2010derived fractions (P1, P5, P10, T1, T5, and T10) were evaluated by ferric\u2010reducing antioxidant power (FRAP) and 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) radical\u2010scavenging assays. Fractions below 5\u00a0kDa (P1, P5, T1, and T5) were additionally screened in MCF\u20107 estrogen receptor\u2010positive breast adenocarcinoma cells, a widely used model for preliminary assessment of food\u2010derived antiproliferative activity, and in MCF\u201010A nontumorigenic breast epithelial cells. Papain at pH 6.5 produced the highest measured degree of hydrolysis (21.4\u00a0\u00b1\u00a01.8%). At 500\u00a0\u00b5g\/mL for 48\u00a0h, P1, P5, T1, and T5 reduced MCF\u20107 metabolic viability to 20.83\u00a0\u00b1\u00a04.33%, 28.43\u00a0\u00b1\u00a04.32%, 21.14\u00a0\u00b1\u00a04.33%, and 29.00\u00a0\u00b1\u00a04.95%, respectively. Screening\u2010level IC\n                      <jats:sub>50<\/jats:sub>\n                      estimates were 135.8, 154.0, 265.2, and 326.3\u00a0\u00b5g\/mL, respectively. MCF\u201010A viability remained above 90% at 500\u00a0\u00b5g\/mL. Antioxidant activity was endpoint\u2010 and fraction\u2010dependent: P5 showed the highest FRAP value (1.534\u00a0mmol FeSO\n                      <jats:sub>4<\/jats:sub>\n                      equivalents\/L at 405\u00a0\u00b5g\/mL) and DPPH scavenging (86.24% at 8.89\u00a0mg\/mL). The results identify P1 and P5 as distinct lead fractions for subsequent peptide identification and independent biological validation, while supporting the broader potential of controlled spirulina hydrolysis for the development of functional food peptide ingredients.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71449","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T09:48:31Z","timestamp":1789033711000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Papain\u2010 and Trypsin\u2010Derived Spirulina Peptides: Antiproliferative and Antioxidant Profiles"],"prefix":"10.1111","volume":"91","author":[{"given":"Shno N.","family":"Hassan","sequence":"first","affiliation":[{"name":"Department of Chemistry, College of Science University of Sulaimani  Sulaymaniyah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2071-7167","authenticated-orcid":false,"given":"Dlzar Dlshad","family":"Ghafoor","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Science University of Sulaimani  Sulaymaniyah Iraq"},{"name":"Department of Medical Laboratory Sciences, College of Science Komar University of Science and Technology  Sulaymaniyah 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