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The purpose of this study is to determine the in vitro bioactivities (antioxidant and anti-inflammatory activities) of\n                    <jats:italic>Garcinia kola<\/jats:italic>\n                    seeds enzymatic hydrolysates (GKPHs) at different enzyme (pepsin)-substrate ratios.\n                    <jats:italic>G. kola<\/jats:italic>\n                    protein, isolated by alkaline solubilization and acid precipitation, was hydrolyzed with pepsin at varying enzyme\u2013substrate (E:S) ratios. The antioxidant parameters investigated include 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging, hydrogen peroxide scavenging and ferrous ion (Fe\n                    <jats:sup>2+<\/jats:sup>\n                    ) chelating activities. For anti-inflammatory properties, membrane stabilization and protein denaturation activities tests were used. GKPH produced at 1:32 had the highest degree of hydrolysis (66.27\u2009\u00b1\u20094.21%). All GKPHs had excellent in vitro anti-inflammatory properties. However, only enzymatic hydrolysates produced at 1:16 (E:S) ratio chelated iron (II) and as well had the highest percentage hemolysis inhibition of 84.45\u2009\u00b1\u20090.007%, percentage protein denaturation inhibition of 53.36\u2009\u00b1\u20090.01% at maximum concentration and exhibited highest DPPH scavenging activity (87.24\u2009\u00b1\u20090.10%). The enzymatic hydrolysates had excellent solubility, emulsifying and foaming properties. It could be deduced from this study that pepsin at a ratio of 1:16 of\n                    <jats:italic>G. kola<\/jats:italic>\n                    protein produced the most effective enzymatic hydrolysates in terms of their antioxidant and anti-inflammatory activities.\n                    <jats:italic>G. kola<\/jats:italic>\n                    pepsin enzymatic hydrolysates, thus, have potential in development as functional foods and as therapeutics pharmaceutical industries in the management of diseases associated with oxidative stress and inflammation owing to their excellent functional, antioxidant and anti-inflammatory properties.\n                  <\/jats:p>","DOI":"10.1186\/s13568-023-01583-2","type":"journal-article","created":{"date-parts":[[2023,7,26]],"date-time":"2023-07-26T14:32:02Z","timestamp":1690381922000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Bioactivities of Garcinia kola enzymatic hydrolysates at different enzyme\u2013substrate ratios"],"prefix":"10.1186","volume":"13","author":[{"given":"Salmat Adenike","family":"Salami","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7900-0609","authenticated-orcid":false,"given":"Olukemi Adetutu","family":"Osukoya","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Olusola Bolaji","family":"Adewale","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oludele","family":"Odekanyin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tajudeen Olabisi","family":"Obafemi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adenike","family":"Kuku","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2023,7,26]]},"reference":[{"key":"1583_CR1","doi-asserted-by":"publisher","first-page":"241","DOI":"10.1080\/09637480701486108","volume":"58","author":"EI Adeyeye","year":"2007","unstructured":"Adeyeye EI, Asaolu SS, Aluko AO (2007) Amino acid composition of two masticatory nuts (Cola acuminata and Garcinia kola) and a snack nut (Anacardium occidentale). 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