51
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Gharibzahedi SMT, Smith B, Altintas Z. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Crit Rev Food Sci Nutr 2022; 64:2548-2578. [PMID: 36200775 DOI: 10.1080/10408398.2022.2124399] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). Proteolysis results in the partial structural unfolding of pulse proteins with an increase in buried hydrophobic groups of peptide sequences. The use of PPHs in a dose-dependent manner can enhance free radical scavenging and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and β-carotene bleaching inhibition. Ultrafiltered peptide fractions with low molecular weights imparted angiotensin-I converting enzyme (ACE) inhibitory effects during in vitro simulated gastrointestinal digestion and in vivo conditions. Ultrasonication, high-pressure pretreatments, and glycosylation as post-treatments can improve the antiradical, antioxidant, and ACE inhibitory activities of PPHs. The electrostatic attachment of pulse peptides to microbial cells can inhibit the growth and activity of bacteria and fungi. Bioactive pulse peptides can reduce serum cholesterol and triglycerides, and inhibit the formation of adipocyte lipid storage, allergenic factors, inflammatory markers, and arterial thrombus without cytotoxicity. The combination of germination and enzymatic hydrolysis can significantly increase the protein digestibility and bioavailability of essential amino acids. Moreover, the utilization and enrichment of bakery and meat products with functional PPHs ensure quality, safety, and health aspects of food products.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
- USDA-ARS-SRRC Food Processing and Sensory Quality, New Orleans, Louisiana, USA
| | - Zeynep Altintas
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
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52
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Mirmohammad Meiguni MS, Salami M, Rezaei K, Ghaffari SB, Aliyari MA, Emam-Djomeh Z, Barazandegan Y, Gruen I. Curcumin-loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation. J Food Sci 2022; 87:4930-4944. [PMID: 36190116 DOI: 10.1111/1750-3841.16341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 08/07/2022] [Accepted: 09/01/2022] [Indexed: 11/30/2022]
Abstract
A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic.
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Affiliation(s)
- Maryam Sadat Mirmohammad Meiguni
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Maryam Salami
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Mohammad Amin Aliyari
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Yasmin Barazandegan
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
| | - Ingolf Gruen
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
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53
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Meiguni MSM, Salami M, Rezaei K, Aliyari MA, Ghaffari SB, Emam-Djomeh Z, Kennedy JF, Ghasemi A. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation. Int J Biol Macromol 2022; 224:170-180. [DOI: 10.1016/j.ijbiomac.2022.10.113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/14/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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54
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Recent advances in Mung bean polysaccharides: Extraction, physicochemical properties and biological activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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55
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Karami Z, Duangmal K. Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Zohreh Karami
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand
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56
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Antioxidant Activity, Functional Properties, and Cytoprotective Effects on HepG2 Cells of Tree Peony ( Paeonia suffruticosa Andr.) Seed Protein Hydrolysate as Influenced by Molecular Weights Fractionation. Foods 2022; 11:foods11172592. [PMID: 36076778 PMCID: PMC9455679 DOI: 10.3390/foods11172592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 08/14/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
In recent years, plant protein hydrolysates have gained increased attention due to their superior antioxidant activity and potential to prevent several chronic diseases associated with oxidative stress. This study aimed to investigate the antioxidant activity, functional properties, and cytoprotective effects of the tree peony seed protein hydrolysate (TPSPH) with different molecular weights (MWs). The antioxidant activities were evaluated by DPPH, hydroxyl radicals scavenging, Fe2+ chelating, and inhibition of the β-carotene oxidation abilities. The protective effects and mechanism against oxidative stress were determined using H2O2-stressed HepG2 cells. MW > 30 kDa of TPSPH showed the highest radical scavenging (DPPH IC50 = 0.04, hydroxyl IC50 = 0.89 mg/mL) and inhibition of β-carotene oxidation (80.07% at 2.0 mg/mL) activity. Moreover, MW > 30 kDa possessed high hydrophobicity, emulsifying capacity, and abundant antioxidant amino acids (28.22% of hydrophobic amino acids and 8.3% of aromatic amino acids). MW 5−10 kDa exhibited more effective protection against H2O2-induced HepG2 cells, by reducing reactive oxygen species (ROS), malonaldehyde (MDA), lactate dehydrogenase (LDH), and activating antioxidant enzymes (superoxide dismutase and catalase). These results indicated the potential application of TPSPH as an antioxidant in food and functional foods.
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57
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Sentís-Moré P, Ortega-Olivé N, Mas-Capdevila A, Romero-Fabregat MP. Impact of centrifugation and vacuum filtration step on the yield and molecular weight distribution of protein hydrolysates from rapeseed and sunflower meals. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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58
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Czelej M, Garbacz K, Czernecki T, Wawrzykowski J, Waśko A. Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity. Foods 2022; 11:foods11131953. [PMID: 35804767 PMCID: PMC9266099 DOI: 10.3390/foods11131953] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/25/2022] [Accepted: 06/26/2022] [Indexed: 01/27/2023] Open
Abstract
There is currently considerable interest on the use of animal, plant, and fungal sources in the production of bioactive peptides, as evidenced by the substantial body of research on the topic. Such sources provide cheap and environmentally friendly material as it often includes waste and by-products. Enzymatic hydrolysis is considered an efficient method of obtaining peptides capable of antioxidant activity. Those properties have been proven in terms of radical-scavenging capacity using the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid)), hydroxyl and superoxide radical methods. Additionally, the reducing power, ferrous ion-chelating (FIC), ferric reducing antioxidant power (FRAP), and the ability of the protein hydrolysates to inhibit lipid peroxidation have also been explored. The results collected in this review clearly indicate that the substrate properties, as well as the conditions under which the hydrolysis reaction is carried out, affect the final antioxidant potential of the obtained peptides. This is mainly due to the structural properties of the obtained compounds such as size or amino acid sequences.
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Affiliation(s)
- Michał Czelej
- Biolive Innovation Sp. z o. o., 3 Dobrzańskiego Street, 20-262 Lublin, Poland;
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
- Correspondence:
| | - Katarzyna Garbacz
- Biolive Innovation Sp. z o. o., 3 Dobrzańskiego Street, 20-262 Lublin, Poland;
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
| | - Jacek Wawrzykowski
- Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 12 Akademicka Street, 20-400 Lublin, Poland;
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
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59
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Li L, Tian Y, Zhang S, Feng Y, Wang H, Cheng X, Ma Y, Zhang R, Wang C. Regulatory Effect of Mung Bean Peptide on Prediabetic Mice Induced by High-Fat Diet. Front Nutr 2022; 9:913016. [PMID: 35757244 PMCID: PMC9218720 DOI: 10.3389/fnut.2022.913016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 04/28/2022] [Indexed: 12/20/2022] Open
Abstract
Dietary supplementation with mung bean peptides (MBPs) has several health benefits. However, the effect of MBPs on prediabetes and gut microbiota imbalance caused by a high-fat diet (HFD) has not been thoroughly studied. In this study, dietary supplementation with MBPs for 5 weeks significantly reduced HFD-induced body weight gain, hyperglycaemia, hyperlipidaemia, insulin resistance, inflammation, and oxidative stress and alleviated liver and kidney damage in mice. In addition, it significantly reversed the HFD-induced gut microbiota imbalance, increased the gut microbial diversity, and decreased the abundance of Firmicutes and Bacteroidetes in prediabetic mice. Furthermore, we identified Lachnospiraceae_NK4A136 and Lactobacillus as important eubacteria with the potential to alleviate the clinical symptoms of prediabetes. According to PICRUSt2 analysis, the changes in intestinal microflora induced by MBPs diet intervention may be related to the downregulation of expression of genes such as rocR, lysX1, and grdA and regulation of seven pathways, including pyruvate, succinic acid, and butyric acid. Moreover, 17 genera with significantly altered levels in the intestine of HFD-fed mice, including Akkermansia, Roseburia, and Ruminiclostridium, were significantly correlated with 26 important differential metabolites, such as D-glutathione, anti-oleic acid, and cucurbitacin. Overall, these results show that MBPs diet intervention plays a key role in the management of HFD-induced prediabetes.
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Affiliation(s)
- Lina Li
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Library, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yu Tian
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Haoyu Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiaoyu Cheng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yantao Ma
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Rui Zhang
- Library, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
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60
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Expeller-Pressed Pomegranate Seed (Punica granatum L.) as a Protein Source for the Production of Antioxidant Peptides. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10432-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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61
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Rezvankhah A, Yarmand MS, Ghanbarzadeh B. The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01478-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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62
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Techno-functional, biological and structural properties of Spirulina platensis peptides from different proteases. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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63
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Huang L, Feng M, Sun J. Angiotensin‐converting enzyme (ACE) inhibitory peptides from fermented sausages inoculated with
Lactobacillus plantarum
CD101 and
Staphylococcus simulans
NJ201. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Lanlan Huang
- Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural Univ. Nanjing 210095 P.R. China
| | - Mei‐qin Feng
- College of Animal Science and Food Engineering Jinling Institute of Technology Nanjing 210038 P. R. China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural Univ. Nanjing 210095 P.R. China
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64
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Lee TY, Kim L, Kim D, An S, An YJ. Microplastics from shoe sole fragments cause oxidative stress in a plant (Vigna radiata) and impair soil environment. JOURNAL OF HAZARDOUS MATERIALS 2022; 429:128306. [PMID: 35101758 DOI: 10.1016/j.jhazmat.2022.128306] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/15/2022] [Accepted: 01/17/2022] [Indexed: 05/06/2023]
Abstract
Shoe sole fragments are generated by sole abrasion, which is unavoidable. These fragments can enter the soil ecosystem. However, limited studies have evaluated their effects on soils and plants. Here, we aimed to evaluate the toxicity of shoe sole fragments on a crop plant, Vigna radiata (mung bean). Shoe sole fragments (size: 57-229 µm) were obtained from four shoe types (trekking shoes, slippers, sneakers, and running shoes) and plant toxicity assessments were performed. Additionally, the fragments were leached for 30 d, and potentially toxic leachates were identified. Shoe sole fragments exhibited adverse effects depending on the shoe type. The fragments of soles from sneakers increased the bulk density of the soil but reduced its water holding capacity. Moreover, the microplastic fragments and leachates directly affected plant growth and photosynthetic activities. The fragments of slippers and running shoes boosted plant growth but changed the flavonoid content and photosynthetic factors. Trekking shoe sole fragments did not exhibit plant photoinhibition; however, their leachate inhibited photosynthesis. Overall, it was concluded that shoe sole fragments can cause adverse effects in plants and impair soil environment. Our study findings indicate that it is necessary to develop shoe soles that have less harmful environmental effects.
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Affiliation(s)
- Tae-Yang Lee
- Department of Environmental Health Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Lia Kim
- Department of Environmental Health Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Dokyung Kim
- Department of Environmental Health Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Sanghee An
- Department of Environmental Health Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Youn-Joo An
- Department of Environmental Health Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea.
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65
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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66
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Han R, Shao S, Zhang H, Qi H, Xiao F, Shen Y, Fan L, Wang H, Zhao D, Li G, Yan M. Physico-chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed. J Food Sci 2022; 87:2484-2503. [PMID: 35502672 PMCID: PMC9325541 DOI: 10.1111/1750-3841.16157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 03/02/2022] [Accepted: 03/27/2022] [Indexed: 11/28/2022]
Abstract
Wild jujube seed protein (WJSP) as one kind of functional food material has attracted much attention due to its highly nutritive and medicinal value in anti-inflammatory and improving immunomodulatory ability. However, owing to its large molecular weight and complex structure, biological activities of WJSP were greatly limited and cannot be fully utilized by the human body. Therefore, how to improve the bioavailability of WJSP and develop promising WJSP nutritious materials is a great challenge. In this work, wild jujube seed protein hydrolysates (WJSPHs) were prepared from WJSP via enzymatic hydrolysis method, and their physico-chemical properties, antioxidant activity, and angiotensin converting enzyme (ACE) inhibitory activity in vitro have been investigated for the first time. SDS-PAGE electrophoresis and size-exclusion chromatographic results indicate that WJSPHs have lower molecular weight distribution (< 5,000 Da) than WJSP. Circular dichroism (CD) spectroscopy and Fourier transform infrared spectroscopy (FTIR) results illustrated that random coil is the main secondary structure of WJSPHs. Antioxidant experiments indicate that WJSPHs exhibit high radicals-scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (94.60%), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS+ ) radicals (90.84%), superoxide radicals (44.77%), and hydroxyl radicals (47.77%). In vitro, WJSPHs can significantly decrease the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), and increase the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in HepG2 cells. Moreover, ACE activity was found that can be significantly inhibited by WJSPHs (73.02%). Therefore, all previously mentioned results suggest that WJSPHs may be a promising antioxidant food to prevent oxidative-related diseases in future. PRACTICAL APPLICATION: This study shows that WJSPHs exhibit high antioxidant activity and ACE inhibitory activity in vitro, which provide potential application value as antioxidant peptides to prevent oxidative-related diseases.
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Affiliation(s)
- Rongxin Han
- Changchun University of Chinese Medicine, Changchun, China
| | - Shuai Shao
- Changchun University of Chinese Medicine, Changchun, China
| | - Hongyin Zhang
- Changchun University of Chinese Medicine, Changchun, China
| | - Hongyu Qi
- Changchun University of Chinese Medicine, Changchun, China
| | - Fengqin Xiao
- Changchun University of Chinese Medicine, Changchun, China
| | - Yingxin Shen
- Changchun University of Chinese Medicine, Changchun, China
| | - Lin Fan
- Changchun University of Chinese Medicine, Changchun, China
| | - Haidong Wang
- Changchun University of Chinese Medicine, Changchun, China
| | - Daqing Zhao
- Changchun University of Chinese Medicine, Changchun, China
| | - Guangzhe Li
- Changchun University of Chinese Medicine, Changchun, China.,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Mingming Yan
- Changchun University of Chinese Medicine, Changchun, China.,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
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67
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Wang CX, Song CC, Liu XT, Qiao BW, Song S, Fu YH. ACE inhibitory activities of two peptides derived from Volutharpa Ampullacea Perryi hydrolysate and their protective effects on H2O2 induced HUVECs injury. Food Res Int 2022; 157:111402. [DOI: 10.1016/j.foodres.2022.111402] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/04/2022] [Accepted: 05/20/2022] [Indexed: 01/08/2023]
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68
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Li L, Tian Y, Feng Y, Zhang S, Jiang Y, Zhang Y, Zhan Y, Wang C. Improvement in Mung Bean Peptide on High-Fat Diet-Induced Insulin Resistance Mice Using Untargeted Serum Metabolomics. Front Nutr 2022; 9:893270. [PMID: 35571892 PMCID: PMC9101312 DOI: 10.3389/fnut.2022.893270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Accepted: 03/28/2022] [Indexed: 12/19/2022] Open
Abstract
This study aimed to elucidate the potential regulatory mechanism of mung bean peptides (MBPs) on glucolipid metabolism in insulin-resistant mice induced by high-fat diet (HFD) using untargeted serum metabolomics, enzyme linked immunosorbent assay (ELISA), intraperitoneal injection glucose tolerance test (IPGTT), insulin tolerance test (IPITT), and hematoxylin-eosin staining (H&E). The regulatory effect of MBPs for alleviating insulin resistance was studied by measuring body weight, fasting blood glucose (FBG) and serum insulin levels, C-Peptide levels, inflammatory and antioxidant factors, and histopathological observation of C57BL/6 mice. The experimental results showed that dietary intervention with MBPs (245 mg/kg/d) for 5 weeks significantly relieved insulin resistance in HFD mice. The body weight, insulin resistance index, and the levels of FBG, C-Peptide, IL-6, TNF-α, and MDA in the serum of HFD mice significantly decreased (P < 0.05). Conversely, SOD content and pancreatic β cell function index significantly increased (P < 0.05), and the damaged pancreatic tissue was repaired. One biomarker associated with insulin resistance was glycine. In addition, there were four important differential metabolites: pyroglutamate, D-glutamine, aminoadipic acid, and nicotinamide, involved in 12 metabolic pathway changes. It was found that MBPs may regulate amino acid, glycerol phospholipid, fatty acid, alkaloid, and nicotinamide metabolism to regulate the metabolic profile of HFD mice in a beneficial direction.
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Affiliation(s)
- Lina Li
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Library, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yu Tian
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yingjun Jiang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yiwei Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yuanyuan Zhan
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- *Correspondence: Changyuan Wang
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Dayakar B, Xavier KM, Ngasotter S, Layana P, Balange AK, Priyadarshini B, Nayak BB. Characterization of spray-dried carotenoprotein powder from Pacific white shrimp (Litopenaeus vannamei) shells and head waste extracted using papain: Antioxidant, spectroscopic, and microstructural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113188] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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70
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Du X, Jing H, Wang L, Huang X, Wang X, Wang H. Characterization of structure, physicochemical properties, and hypoglycemic activity of goat milk whey protein hydrolysate processed with different proteases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113257] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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71
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Yuan H, Luo Z, Ban Z, Reiter RJ, Ma Q, Liang Z, Yang M, Li X, Li L. Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health. Food Funct 2022; 13:3133-3158. [PMID: 35244644 DOI: 10.1039/d1fo04077d] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The multiple functions of peptides released from proteins have immense potential in food and health. In the past few decades, research interest in bioactive peptides of plant origin has surged tremendously, and new plant-derived peptides are continually discovered with advances in extraction, purification, and characterization technology. Plant-derived peptides are mainly extracted from dicot plants possessing bioactive functions, including antioxidant, cholesterol-lowering, and antihypertensive activities. Although the distinct functions are said to depend on the composition and structure of amino acids, the practical or industrial application of plant-derived peptides with bioactive features is still a long way off. In summary, the present review mainly focuses on the state-of-the-art extraction, separation, and analytical techniques, functional properties, mechanism of action, and clinical study of plant-derived peptides. Special emphasis has been placed on the necessity of more pre-clinical and clinical trials to authenticate the health claims of plant-derived peptides.
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Affiliation(s)
- Hemao Yuan
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. .,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Russel J Reiter
- Department of Cellular and Structural Biology, UT Health Science Center, San Antonio, USA
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Ze Liang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Mingyi Yang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. .,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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72
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Qiu L, Zhang M, Adhikari B, Chang L. Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107366] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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73
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Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, He JX, Mo HZ. Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate. ULTRASONICS SONOCHEMISTRY 2022; 84:105964. [PMID: 35231865 PMCID: PMC8885458 DOI: 10.1016/j.ultsonch.2022.105964] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/16/2022] [Accepted: 02/23/2022] [Indexed: 05/24/2023]
Abstract
This study aimed to investigate influence of ultrasonic treatment on physicochemical and antioxidant properties of mung bean protein hydrolysate (MPH). Physicochemical properties of MPH were evaluated by Tricine-SDS-PAGE, particle size distribution, fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy, among others. Radicals scavenging activities of ABTS, hydroxyl, superoxide anion, Fe2+ chelating ability and reducing power characterized antioxidant activities of MPH. MPH contained four bands of 25.6, 12.8, 10.6 and 4.9 kDa, in which 4.9 kDa was the most abundant. Ultrasonic treatment increased the contents of aromatic and hydrophobic amino acids in MPH. Ultrasonic treatment decreased the content of α-helix of MPH and increased β-sheet and β-turn compared to MPH. MPH-546 W (ultrasonic treatment 546 W, 20 min) had the lowest average particle size (290.13 nm), zeta potential (-36.37 mV) and surface hydrophobicity (367.95 A.U.). Antioxidant activities of ultrasonicated-MPH increased with the ultrasonic power, achieving the lowest IC50 (mg/mL) of 0.1087 (ABTS), 1.796 (hydroxyl), 1.003 (superoxide anion) and 0.185 (Fe2+ chelating ability) in 546 W power. These results indicated ultrasonic treatment would be a promising method to improve the antioxidant properties of MPH, which would broaden the application scope of MPH as bioactive components in the food industry.
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Affiliation(s)
- Fen-Fang Liu
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Ying-Qiu Li
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
| | - Gui-Jin Sun
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Chen-Ying Wang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Yan Liang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Xiang-Zhong Zhao
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Jin-Xing He
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 453003, China
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74
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Feng Y, Fan X, Suo D, Zhang S, Ma Y, Wang H, Guan X, Yang H, Wang C. Screening of heat stress-regulating active fractions in mung beans. Front Nutr 2022; 9:1102752. [PMID: 36890864 PMCID: PMC9986443 DOI: 10.3389/fnut.2022.1102752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 12/19/2022] [Indexed: 02/22/2023] Open
Abstract
Introduction Heat stress caused by high temperatures has important adverse effects on the safety and health status of humans and animals, and dietary interventions to alleviate heat stress in daily life are highly feasible. Methods In this study, the components of mung bean that have heat stress-regulating effects were characterized by in vitro antioxidant indicators and heat stress cell models. Results As a result, 15 target monomeric polyphenol fractions were identified based on untargeted analysis on an ultra performance liquid chromatography coupled with high field quadrupole orbit high resolution mass spectrometry (UHPLC-QE-HF-HRMS) platform and available reports. The results of DPPH and ABTS radical scavenging showed that mung bean polyphenols (crude extract) and 15 monomeric polyphenols had better antioxidant activity, followed by oil and mung bean peptides, while protein and polysaccharides had relatively poor antioxidant activity. Qualitative and quantitative assays for 20 polyphenols (15 polyphenols and 5 isomers) were then established based on platform targets. Vitexin, orientin, and caffeic acid were identified as monomeric polyphenols for heat stress control in mung beans based on their content. Finally, mild (39°C), moderate (41°C), and severe (43°C) heat stress models were successfully constructed based on mouse intestinal epithelial Mode-k cells and human colorectal adenocarcinoma Caco-2 cell lines, all with an optimal heat stress modeling time of 6 h. Screening of mung bean fractions using HSP70 mRNA content, a key indicator of heat stress. As a result, HSP70 mRNA content was significantly up-regulated by different levels of heat stress in both cell models. The addition of mung bean polyphenols (crude extract), vitexin, orientin, and caffeic acid resulted in significant down-regulation of HSP70 mRNA content, and the higher the level of heat stress, the more significant the regulation effect, with orientin having the best effect. Mung bean proteins, peptides, polysaccharides, oils and mung bean soup resulted in increased or no change in HSP70 mRNA levels after most heat stresses. Discussion The polyphenols were shown to be the main heat stress regulating components in mung bean. The results of the validation experiments confirm that the above three monomeric polyphenols may be the main heat stress regulating substances in mung bean. The role of polyphenols in the regulation of heat stress is closely linked to their antioxidant properties.
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Affiliation(s)
- Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China.,Chinese National Engineering Research Center, Daqing, China
| | - Xia Fan
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dengcheng Suo
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Chinese National Engineering Research Center, Daqing, China
| | - Yantao Ma
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Chinese National Engineering Research Center, Daqing, China
| | - Haoyu Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Chinese National Engineering Research Center, Daqing, China
| | - Xin Guan
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Hongzhi Yang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Chinese National Engineering Research Center, Daqing, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.,Chinese National Engineering Research Center, Daqing, China
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75
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Luo X, Wu S, Xue J, Hu H, He Z, Liu X, Wu F. The bioactive peptide screening from Torreya grandis meal protein hydrolysates. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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76
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Liu FF, Li YQ, Wang CY, Zhao XZ, Liang Y, He JX, Mo HZ. Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.10.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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77
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Sitohy M, Al-Mohammadi AR, Osman A, Abdel-Shafi S, El-Gazzar N, Hamdi S, Ismail SH, Enan G. Silver-Protein Nanocomposites as Antimicrobial Agents. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:3006. [PMID: 34835774 PMCID: PMC8617916 DOI: 10.3390/nano11113006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 01/09/2023]
Abstract
The use of nanomaterials alone or in composites with proteins is a promising alternative to inhibit pathogenic bacteria. In this regard, this study used seed proteins from both fenugreek (Trigonella foenum-graecum L.) (FNP) and mung bean (Viga radiate) (MNP), with silver nanoparticles (Ag-NPs) and nanocomposites of either Ag-NPs plus FNP (Ag-FNP) or Ag-NPs plus MNP (Ag-MNP) as inhibitory agents against pathogenic bacteria. FNP and MNP were isolated from fenugreek seeds and mung bean seeds, respectively, and fractionated using Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). Both FNP and MNP were immobilized with Ag-NPs to synthesize the nanocomposites Ag-FNP and Ag-MNP, respectively. The physicochemical characteristics of Ag-NPs and their composites with proteins were studied by X-ray Diffraction (XRD), dynamic light scattering (DLS), the zeta potential, Scanning and Transmission Electron Microscopy (SEM and TEM, respectively), Atomic Force Microscopy (AFM), and the Brunauer-Emmett-Teller isotherm (BET), elucidating their structural parameters, size distribution, size charges, size surface morphology, particle shape, dimensional forms of particles, and specific surface area, respectively. The sole proteins, Ag-NPs, and their nanocomposites inhibited pathogenic Gram-positive and Gram-negative bacteria. The inhibitory activities of both nanocomposites (Ag-FNP and Ag-MNP) were more than those obtained by either Ag-NPs or proteins (FNP, MNP). Minimum inhibitory concentrations (MICs) of Ag-FNP were very low (20 and 10 µg mL-1) against Salmonellatyphimurium and Pseudomonasaerugenosa, respectively, but higher (162 µg mL-1) against E. coli and Listeriamonocytogenes. MICs of Ag-MNP were also very low (20 µg mL-1) against Staphylococcusaureus but higher (325 µg mL-1) against Listeriamonocytogenes. TEM images of Staphylococcusaureus and Salmonellatyphimurium, treated with Ag-FNP and Ag-MNP, at their MIC values, showed asymmetric, wrinkled exterior surfaces, cell deformations, cell depressions, and diminished cell numbers.
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Affiliation(s)
- Mahmoud Sitohy
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (M.S.); (A.O.)
| | - Abdul-Raouf Al-Mohammadi
- Department of Science, King Khalid Military Academy, P.O. Box 22140, Riyadh 11495, Saudi Arabia;
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (M.S.); (A.O.)
| | - Seham Abdel-Shafi
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (N.E.-G.); (S.H.)
| | - Nashwa El-Gazzar
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (N.E.-G.); (S.H.)
| | - Sara Hamdi
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (N.E.-G.); (S.H.)
| | - Sameh H. Ismail
- Faculty of Nanotechnology for Postgraduate, Cairo University, Zayed City 12588, Egypt;
| | - Gamal Enan
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (N.E.-G.); (S.H.)
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78
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Anticancer activities of bioactive peptides derived from rice husk both in free and encapsulated form in chitosan. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.08.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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79
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Aguiló‐Aguayo I, Álvarez C, Saperas M, Rivera A, Abadias M, Lafarga T. Proteins isolated from
Ganxet
common bean (
Phaseolus vulgaris
L.) landrace: techno‐functional and antioxidant properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ingrid Aguiló‐Aguayo
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Dublin 15 Ireland
| | - Montse Saperas
- Grup de Recerca en Cuina i Gastronomia CETT‐UB Campus Turisme, Hoteleria i Gastronomia, Av. Can Marcet 36‐38 Barcelone 08035 Spain
| | - Ana Rivera
- Miquel Agustí Foundation Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
- Department of Agri‐Food Engineering and Biotechnology Universitat Politècnica de Catalunya BarcelonaTech Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
| | - Maribel Abadias
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Tomás Lafarga
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
- Department of chemical Engineering University of Almeria Almeria Spain
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80
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Ahmad Nadzri F, Tawalbeh D, Sarbon N. Physicochemical properties and antioxidant activity of enzymatic hydrolysed chickpea (Cicer arietinum L.) protein as influence by alcalase and papain enzyme. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102131] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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81
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Assessment of Intestinal Immunity and Permeability of Broilers on Partial Replacement Diets of Two-Stage Fermented Soybean Meal by Bacillus velezensis and Lactobacillus brevis ATCC 367. Animals (Basel) 2021; 11:ani11082336. [PMID: 34438793 PMCID: PMC8388759 DOI: 10.3390/ani11082336] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 08/04/2021] [Accepted: 08/05/2021] [Indexed: 12/21/2022] Open
Abstract
The effect of soybean peptides from fermented soybean meal on the intestinal immunity and tight junction of broilers was assessed. Roughly, two-stage fermented soybean meal prepared with Bv and Lb (FSBMB+L), which has nearly three times higher soluble peptides than soybean meal (SBM), and reduced galacto-oligosaccharide (GOS) content and allergen protein. The one-stage fermented by Bv (FSBMB) has the highest soluble peptides, while commercial lactic acid bacteria (FSBML) has the highest Lactic acid bacteria count; these were used to compare the differences in the process. Ross308 broilers (n = 320) were divided into four groups: SBM diet and a diet replaced with 6% FSBMB+L, FSBMB, or FSBML. The growth performance was recorded during the experiment, and six birds (35-day-old) per group were euthanized. Analysis of their jejunum and ileum showed that the fermented soybean meal significantly improved the villus height in the jejunum (p < 0.05) and reduced the crypt hyperplasia. The FSBMB group had the highest reducing crypt depth; however, the FSBMB+L group had the highest villus height/crypt depth in the ileum (p < 0.05). In the jejunum, the relative mRNA of CLDN-1 and Occludin increased 2-fold in the treatments, and ZO-1 mRNA increased 1.5 times in FSBML and FSBMB+L (p < 0.05). Furthermore, the level of NF-κB and IL-6 mRNAs in FSBML increased, respectively, by 4 and 2.5 times. While FSBMB, along with FSBMB+L, had a 1.5-fold increase in the mRNA of IL-10, that of NF-κB increased 2-fold. FSBMB+L and FSBMB singly led to a 2- and 3-fold increase in IL-6 mRNA, respectively (p < 0.05). FSBMB and FSBMB+L can also upregulate MUC2 in the jejunum (p < 0.05). In short, using the soybean peptides from two-stage fermented soybean meal can ameliorate the negative factors of SBM and effectively regulate immune expression and intestinal repair, which will help broilers maintain intestinal integrity.
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82
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The Effects of Mung Bean Peptide and Its’ Complexes on the Treatment of Lead Poisoning. J FOOD QUALITY 2021. [DOI: 10.1155/2021/2851146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Objective. To investigate the effects of mung bean peptide and its’ complexes on promoting lead excretion and neuroprotection of zebrafish. Methods. The lead poisoning models of zebrafish were established by lead acetate solution; the models were treated with high and low concentrations (58.3 and 175 μg/mL) of mung bean peptides, with high, medium, and low concentrations (27.8, 83.3, and 250 μg/mL) of mung bean peptide complexes, separately. The effects of the mung bean peptide complexes on the lead content, axonal fluorescence intensity, and peripheral motor nerve length changes were identified in the zebrafish model, and the effects of mung bean peptide and its’ complexes on zebrafish's lead excretion, axonal protection rate, and peripheral movement promotion rate of nerve regeneration were calculated. Results. The effects of high concentration of mung bean peptide (175 μg/mL) in promoting lead excretion was 29% (
), and the effect of high concentration of mung bean peptide complexes (250 μg/mL) in promoting lead excretion was 30% (
). The other concentrations of mung bean peptide and its’ complex groups did not show a noticeable lead excretion effect. The protective effects of mung bean peptide at concentrations of 58.3 and 175 μg/mL against zebrafish axonal injury were 98% and 101% (
), and the peripheral nerve regeneration promotion effects were 29% (
) and 42% (
), respectively. The protective effects of mung bean peptide complexes at concentrations of 27.8, 83.3, and 250 μg/mL against zebrafish axonal injury were 85%, 78%, and 93% (
); peripheral nerve regeneration promotion rates were 46%, 50%, and 50% (
). Conclusion. The mung bean peptide and its’ complexes can effectively promote the discharge of lead in the zebrafish lead poisoning and have protective and regeneration effects on zebrafish nerves.
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Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01077-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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84
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Tacias-Pascacio VG, Castañeda-Valbuena D, Morellon-Sterling R, Tavano O, Berenguer-Murcia Á, Vela-Gutiérrez G, Rather IA, Fernandez-Lafuente R. Bioactive peptides from fisheries residues: A review of use of papain in proteolysis reactions. Int J Biol Macromol 2021; 184:415-428. [PMID: 34157329 DOI: 10.1016/j.ijbiomac.2021.06.076] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/10/2021] [Accepted: 06/10/2021] [Indexed: 12/19/2022]
Abstract
Papain is a cysteine endopeptidase of vegetal origin (papaya (Carica papaya L.) with diverse applications in food technology. In this review we have focused our attention on its application in the production of bio-peptides by hydrolysis of proteins from fish residues. This way, a residual material, that can become a contaminant if dumped without control, is converted into highly interesting products. The main bioactivity of the produced peptides is their antioxidant activity, followed by their nutritional and functional activities, but peptides with many other bioactivities have been produced. Thera are also examples of production of hydrolysates with several bioactivities. The enzyme may be used alone, or in combination with other enzymes to increase the degree of hydrolysis.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | - Daniel Castañeda-Valbuena
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | | | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Gilber Vela-Gutiérrez
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Irfan A Rather
- Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, External Scientific Advisory Academics, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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Abstract
Legumes are an essential food source worldwide. Their high-quality proteins, complex carbohydrates, dietary fiber, and relatively low-fat content make these an important functional food. Known to possess a multitude of health benefits, legume consumption is associated with the prevention and treatment of cardiovascular diseases (CVD). Legume crude protein isolates and purified peptides possess many cardiopreventive properties. Here, we review selected economically valued legumes, their taxonomy and distribution, biochemical composition, and their protein components and the mechanism(s) of action associated with cardiovascular health. Most of the legume protein studies had shown upregulation of low-density lipoprotein (LDL) receptor leading to increased binding and uptake, in effect significantly reducing total lipid levels in the blood serum and liver. This is followed by decreased biosynthesis of cholesterol and fatty acids. To understand the relationship of identified genes from legume studies, we performed gene network analysis, pathway, and gene ontology (GO) enrichment. Results showed that the genes were functionally interrelated while enrichment and pathway analysis revealed involvement in lipid transport, fatty acid and triglyceride metabolic processes, and regulatory processes. This review is the first attempt to collate all known mechanisms of action of legume proteins associated with cardiovascular health. This also provides a snapshot of possible targets leading to systems-level approaches to further investigate the cardiometabolic potentials of legumes.
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86
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Nile A, Nile SH, Cespedes-Acuña CL, Oh JW. Spiraeoside extracted from red onion skin ameliorates apoptosis and exerts potent antitumor, antioxidant and enzyme inhibitory effects. Food Chem Toxicol 2021; 154:112327. [PMID: 34116102 DOI: 10.1016/j.fct.2021.112327] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/18/2021] [Accepted: 06/04/2021] [Indexed: 12/11/2022]
Abstract
Red onion skin waste (ROSW) was analyzed for extraction of naturally occurring 4'-O-glucoside of quercetin, spiraeoside (SPI) with promising biological activities. Reversed-phase high-performance liquid chromatography was used to determine the SPI content in three different solvent extracts of ROSW: water (12.2 mg/g), methanol (27.6 mg/g), and ethanol (32.5 mg/g). The ethanol extract and SPI showed significant radical-scavenging and anti-inflammatory activities. In addition, the anti-cancer effects of SPI on a HeLa cells was investigated. The results indicated that SPI treatment significantly inhibited cell growth, and the dose of 50 μg/mL exhibited the highest anti-cancer activity. SPI inhibited the expression of B-cell lymphoma 2 and BH3-interacting domain-death agonist and promoted apoptosis by activating caspase-9/-3 expression. Notably, SPI inhibited the expression of mu-2-related death-inducing gene, a molecule involved in death receptor-mediated apoptotic signaling. Cyclin-dependent kinase 2-cyclin-E expression was also inhibited after SPI treatment, particularly at the G2/M checkpoint. Our findings provide novel insights into the apoptotic potential with promising anticancer and enzyme inhibitory effects of ROSW SPI.
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Affiliation(s)
- Arti Nile
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Shivraj Hariram Nile
- Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, PR China.
| | - Carlos L Cespedes-Acuña
- Laboratory of Phytochemistry and Eco-toxicology, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Department of Basic Sciences, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue # 720, Chillan, Chile
| | - Jae-Wook Oh
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
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87
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Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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88
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Sakung JM, Nuryanti S, Afadil A, Pulukadang SHV, Maryam M, Mar’atun M. Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.6121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
AIM: This study aimed to evaluate the quality of biscuits formulated using chayote and mung bean flours to be used as health food products.
METHODS: The thermogravimetric method was used to analyses proximate evaluation for moisture content, the dry ashing method was used to analyses ash content, and the Soxhlet method was used to analyses fat content. Crude protein was measured using the spectrophotometric method, while mineral content was measured using the atomic absorption spectrophotometric method.
RESULTS: Proximate analysis obtained the highest water content value in F3 (5.298%) and the lowest in F5 (2.118%). The highest value of ash content was in F1 (2.87%) and the lowest was in F5 (1.42%). The highest value of carbohydrate content was in F5 (59.88%) and the lowest was in F2 (53.68). The highest value of fat content was in F1 (32.64%), and the lowest was in F5 (24.33%). The highest amount of protein content was in F5 (12.25%) and the lowest was in F1 (5.65%). Mineral analysis obtained the highest value of potassium content in F5 (429.12%) and the lowest in F1 (142.22%). The highest value of calcium levels was in F5 (69%) and the lowest was in F2 (26.8%). The highest amount of sodium levels was in F5 (417.39%). The highest iron content value was in F5 (14.06).
CONCLUSIONS: The quality of the biscuit products made from chayote flour, green bean flour, and both formulations are in the good category with indicators that are acceptable for human consumption because they have high macronutrients and minerals.
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89
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Xie J, Song Q, Yu Q, Chen Y, Hong Y, Shen M. Dietary polysaccharide from Mung bean [
Vigna radiate
(Linn.) Wilczek] skin modulates gut microbiota and short‐chain fatty acids in mice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15030] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Jianhua Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Qianqian Song
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yuzhen Hong
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
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90
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Mekkara Nikarthil Sudhakaran S, Bukkan DS. A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna radiata (L.) Wilczek). J Food Biochem 2021; 45:e13743. [PMID: 33934386 DOI: 10.1111/jfbc.13743] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 03/12/2021] [Accepted: 04/06/2021] [Indexed: 11/29/2022]
Abstract
Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of galactooligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics, land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods. PRACTICAL APPLICATIONS: Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, antioxidant, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of oligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics and land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods.
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91
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Trigui I, Yaich H, Sila A, Cheikh-Rouhou S, Krichen F, Bougatef A, Attia H, Ayadi MA. Physical, techno-functional and antioxidant properties of black cumin seeds protein isolate and hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00935-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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92
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Peighambardoust SH, Karami Z, Pateiro M, Lorenzo JM. A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications. Biomolecules 2021; 11:631. [PMID: 33922830 PMCID: PMC8145060 DOI: 10.3390/biom11050631] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/07/2023] Open
Abstract
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
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Affiliation(s)
| | - Zohreh Karami
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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93
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Fathollahy I, Farmani J, Kasaai MR, Hamishehkar H. Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110765] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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94
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Pepsin Hydrolysis of Orange By-Products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties. Foods 2021; 10:foods10030679. [PMID: 33807109 PMCID: PMC8004719 DOI: 10.3390/foods10030679] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 01/22/2023] Open
Abstract
Recently, the use of bioactive compounds in improving human health has received more attention. The aim of the present study was to hydrolyze orange seed proteins using pepsin enzyme to obtain bioactive peptides as well as to study the stability of such activity after simulated gastrointestinal digestion conditions. The method was optimized using different enzyme concentrations from 1% to 3%, hydrolysis times between 2 and 5 h, and an optimal temperature of 33 °C. Biological activities including α-glucosidase inhibition, α-amylase inhibition, Angiotensin I-Converting Enzyme (ACEI) inhibition, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. According to the results, a significant higher value of the biological activity (p < 0.05) was observed using an enzyme ratio of 0.03 E/S and hydrolysis time of 3.5 h. After size-exclusion chromatography separation, fractions 45–49 and 50–54 showed the highest biological roles such as antioxidant, ACEI inhibitory, and hypoglycemic. Fractions with the highest biological activity were purified using RP-HPLC and analyzed using nano-liquid chromatography and mass spectrometry. The results obtained after simulated gastrointestinal digestion indicated that peptide fractions obtained after chromatographic separation significantly maintain their activity.
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95
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Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00872-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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96
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Sonklin C, Alashi AM, Laohakunjit N, Aluko RE. Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides. Molecules 2021; 26:1515. [PMID: 33802127 PMCID: PMC7999109 DOI: 10.3390/molecules26061515] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 03/02/2021] [Accepted: 03/08/2021] [Indexed: 11/30/2022] Open
Abstract
The aim of this work was to characterize the antioxidant properties of some of the peptides present in bromelain mung bean meal protein hydrolysate (MMPH). The MMPH was subjected to two rounds of bioassay-guided reversed-phase HPLC separation followed by peptide identification in the most potent fractions using tandem mass spectrometry. Twelve antioxidant peptides, namely, HC, CGN, LAN, CTN, LAF, CSGD, MMGW, QFAAD, ERF, EYW, FLQL, and QFAW were identified and assayed for antioxidant properties. CTN, HC, CGN, and CSGD were the most potent (p < 0.05) DPPH radical scavengers with EC50 values of 0.30, 0.29, 0.28, and 0.30 mg/mL, respectively, which are lower than the 0.03 mg/mL obtained for reduced glutathione (GSH). CTN, HC, CGN, and CSGD exhibited the most potent (p < 0.05) scavenging activities against hydroxyl and superoxide radicals with EC50 values that are similar to those of GSH. The cysteine-containing peptides also had stronger ferric reducing antioxidant power and metal chelation activity than peptides devoid of cysteine. In contrast, MMGW, ERF, and EYW had poor radical scavenging and metal chelation activities. We conclude that the availability of the sulfhydryl group may have enhanced antioxidant potency while the presence of bulky groups such phenylalanine and tryptophan had an opposite effect.
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Affiliation(s)
- Chanikan Sonklin
- Department of Industrial Chemistry, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, 1518 Pracharat 1 Rd., Wongsawang, Bangsue, Bangkok 10800, Thailand;
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Natta Laohakunjit
- School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49 Tein-talay 25 Rd., Tha-kam, Bangkhuntein, Bangkok 10150, Thailand;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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97
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Matemu A, Nakamura S, Katayama S. Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score. Antioxidants (Basel) 2021; 10:316. [PMID: 33672537 PMCID: PMC7923761 DOI: 10.3390/antiox10020316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022] Open
Abstract
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.
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Affiliation(s)
- Athanasia Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha P.O. Box 447, Tanzania;
| | - Soichiro Nakamura
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
| | - Shigeru Katayama
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
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98
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Mohammadian M, Salami M, Moghadam M, Amirsalehi A, Emam-Djomeh Z. Mung bean protein as a promising biopolymeric vehicle for loading of curcumin: Structural characterization, antioxidant properties, and in vitro release kinetics. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.102148] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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99
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Senadheera TRL, Dave D, Shahidi F. Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa). FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00049-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo- and exopeptidase functions. These were employed individually or in combination under controlled conditions. The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time. Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals. The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes (C + F and A + F). All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system. In addition, sea cucumber protein hydrolysates were more than 75% soluble over a pH range of 2–12. Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts. The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed. These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients.
Graphical abstract
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100
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Kong X, Zhang L, Song W, Zhang C, Hua Y, Chen Y, Li X. Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein. Food Chem 2021; 347:129062. [PMID: 33476918 DOI: 10.1016/j.foodchem.2021.129062] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 11/05/2020] [Accepted: 01/06/2021] [Indexed: 12/26/2022]
Abstract
Walnut protein was hydrolyzed with different proteases to evaluate the hydrolytic efficiency and dipeptidyl peptidase IV (DPP-IV) inhibitory activity in vitro. All of walnut protein hydrolysates (WPHs) exhibited DPP-IV inhibitory activity and Alcalase-derived hydrolysate (WPH-Alc) with better DPP-IV inhibitory activity of 33.90% (at 0.50 mg/mL) was subsequently separated by ultrafiltration and cation exchange chromatography on a SP Sephadex C-25 column. The results showed that fractions with lower molecular weight and higher basic amino acid residues possessed stronger DPP-IV inhibitory activity. Comparably, the obtained fraction B with the yield of 19.80% had the highest DPP-IV inhibitory activity of 76.19% at 0.25 mg/mL. Moreover, nine novel DPP-IV inhibitory peptides were identified using MALDI-TOF/TOF-MS. Molecular docking revealed the peptides could interact with DPP-IV through hydrogen bonds, salt bridges, hydrophobic interactions, π-cation bonds and π-π bonds. The walnut DPP-IV inhibitory peptides showed better stability with heating treatment, pH treatment, or in vitro gastrointestinal digestion.
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Affiliation(s)
- Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Weiguang Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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