Background: Trypsin Inhibitors are one of the most promising and investigated subject for
their role in pharmacognostical and pharmacological studies.
Aim: The paper describes purification and characterization of trypsin inhibitor obtained from blackeyed
cowpea (Vigna unguiculata).
Methods: The purification procedure of Vigna unguiculata trypsin inhibitor (VUTI) includes homogenization
followed by ammonium sulphate precipitation. The protein thus precipitated was further dialysed
and purified by ion exchange chromatography and gel permeation chromatography. The molecular
weight was determined by SDS-PAGE. The protein thus purified was characterized biochemically
to demonstrate curative potential as strong antioxidant, anti-inflammatory and antimicrobial
Results: The 15 kDa VUTI obtained showed IC50 values 490 µg/ml compared to standard which was
254µg/ml in 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. Also, the highest ferric reducing antioxidant
power (FRAP) results confirmed the highest FRAP value of 0.405 mM at 1000 µg/ml and the
lowest value of 0.113 mM at 100 μg/ml which were quite comparable to ascorbic acid (standard).
Anti-inflammatory activity of VUTI was depicted by the method of inhibition of albumin denaturation
where, VUTI showed high IC50 value of 696.46 µg/ml. Also, VUTI showed good antibacterial potential
by inhibiting all tested bacterial strains with maximum inhibition against Bacillus subtilis
(99.62%) and minimum against Staphylococcus aureus (34.62%). The results were quite comparable
with standard drug ampicillin (5 mg/ml). Unfortunately, VUTI failed to show any activity against
Conclusion: Thus, the results obtained depict that VUTI additionally be a wonderful candidate for development
of novel antibacterial drugs, and it can also be used to reduce the deletorious effects of free