201
|
Hinderink EB, Schröder A, Sagis L, Schroën K, Berton-Carabin CC. Physical and oxidative stability of food emulsions prepared with pea protein fractions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111424] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
202
|
Alu'datt MH, Al-U'datt DGF, Alhamad MN, Tranchant CC, Rababah T, Gammoh S, Althnaibat RM, Daradkeh MG, Kubow S. Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties. J Food Sci 2021; 86:3046-3060. [PMID: 34146413 DOI: 10.1111/1750-3841.15794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/07/2021] [Accepted: 05/04/2021] [Indexed: 12/28/2022]
Abstract
This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed-phase high-performance liquid chromatography (RP-HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze-drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I-converting enzyme (ACE) and α-amylase. Sd samples showed more numerous peptide peaks in RP-HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α-amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti-α-amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti-ACE, and anti-α-amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions. PRACTICAL APPLICATION: This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP-HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.
Collapse
Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Doa'a G F Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada
| | - Taha Rababah
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Rami M Althnaibat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad G Daradkeh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, Québec, Canada
| |
Collapse
|
203
|
Chen HJ, Dai FJ, Chen CY, Fan SL, Zheng JH, Huang YC, Chau CF, Lin YS, Chen CS. Evaluating the Antioxidants, Whitening and Antiaging Properties of Rice Protein Hydrolysates. Molecules 2021; 26:molecules26123605. [PMID: 34204643 PMCID: PMC8231118 DOI: 10.3390/molecules26123605] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/03/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Plant-derived protein hydrolysates have potential applications in nutrition. Rice protein hydrolysates (RPHs), an excellent source of proteins, have attracted attention for the development of cosmeceuticals. However, few studies have reported the potential application of RPH in analysis, and this study examined their antioxidant activities and the inhibitory activities of skin aging enzymes. The results indicated that the total phenolic and flavonoid concentrations were 2.06 ± 0.13 mg gallic acid equivalent/g RPHs and 25.96 ± 0.52 µg quercetin equivalent/g RPHs, respectively. RPHs demonstrated dose-dependent activity for scavenging free radicals from 1,1-diphenyl-2-picrylhydrazyl [half-maximal inhibitory concentration (IC50) = 42.58 ± 2.1 mg/g RPHs] and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (IC50 = 2.11 ± 0.88 mg/g RPHs), dose-dependent reduction capacity (6.95 ± 1.40 mg vitamin C equivalent/g RPHs) and oxygen radical absorbance capacity (473 µmol Trolox equivalent/g RPHs). The concentrations of the RPH solution required to achieve 50% inhibition of hyaluronidase and tyrosinase activities were determined to be 8.91 and 107.6 mg/mL, respectively. This study demonstrated that RPHs have antioxidant, antihyaluronidase, and antityrosinase activities for future cosmetic applications.
Collapse
Affiliation(s)
- Hui-Ju Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Fan-Jhen Dai
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Cheng-You Chen
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Siao-Ling Fan
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Ji-Hong Zheng
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Yu-Chun Huang
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Chi-Fai Chau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
| | - Yung-Sheng Lin
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, Taipei 112304, Taiwan
- Correspondence: (Y.-S.L.); (C.-S.C.)
| | - Chin-Shuh Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
- Correspondence: (Y.-S.L.); (C.-S.C.)
| |
Collapse
|
204
|
García-Moreno PJ, Yang J, Gregersen S, Jones NC, Berton-Carabin CC, Sagis LM, Hoffmann SV, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C. The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106605] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
205
|
Durand E, Beaubier S, Ilic I, fine F, Kapel R, Villeneuve P. Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation. Curr Res Food Sci 2021; 4:365-397. [PMID: 34142097 PMCID: PMC8187438 DOI: 10.1016/j.crfs.2021.05.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 12/30/2022] Open
Abstract
Preventing lipid oxidation, especially with the polyunsaturated fat-based products, is a major concern in sectors as agri-food and cosmetic. Even though the efficiency of synthetic antioxidants has been recognized, both consumers and manufacturers are looking for more innovative, healthy and quality products while rejecting synthetic additives due to their concern about safety, along with their environmental impact issues. In this context, plant biomass, which have shown to be rich in compounds, have raised interest for the isolation of novel naturally occurring antioxidants. Among their myriad of molecules, bioactive peptides, which are biologically active sequence of amino acid residues of proteins, seem to be of a great interest. Therefore, the number of identified amino acids sequences of bioactive peptides from plant biomass with potential antioxidant action is progressively increasing. Thus, this review provides a description of 129 works that have been made to produce bioactive peptides (hydrolysate, fraction and/or isolate peptide) from 55 plant biomass, along with the procedure to examine their antioxidant capacity (until 2019 included). The protein name, the process, and the method to concentrate or isolate antioxidant bioactive peptides, along with their identification and/or specificity were described. Considering the complex, dynamic and multifactorial physico-chemical mechanisms of the lipid oxidation, an appropriate in-vitro methodology should be better performed to efficiently probe the antioxidant potential of bioactive peptides. Therefore, the results were discussed, and perspective for antioxidant applications of bioactive peptides from plant biomass was argued.
Collapse
Affiliation(s)
- Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Isidora Ilic
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Frederic fine
- TERRES INOVIA, Parc Industriel – 11 Rue Monge, 33600 Pessac, France
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| |
Collapse
|
206
|
Reviews on mechanisms of in vitro antioxidant, antibacterial and anticancer activities of water-soluble plant polysaccharides. Int J Biol Macromol 2021; 183:2262-2271. [PMID: 34062158 DOI: 10.1016/j.ijbiomac.2021.05.181] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 02/07/2023]
Abstract
Degenerative diseases such as cancer and cardiovascular diseases, and antimicrobial resistance are becoming prominent health problems needing utmost public health attention. Curative interventions such as the use of pharmaceutical drugs and alternative plant medicines are increasingly being explored. Plant polysaccharides have gained attention for their promising bioactivities such as antioxidant, antimicrobial and anticancer activities. Bioactive plant polysaccharides are also being preferred for their relatively few side effects compared to conventional pharmaceuticals. The elucidation of the bioactive potential of plant polysaccharides in disease treatment entails an understanding of the factors that determine their biofunctional properties using functional and mechanistic assays. This review summarizes the literature on the composition, structural, functional, and mechanistic determinations of the antioxidant, anticancer and antimicrobial activities of plant polysaccharides. The outcome of this review highlights the leading trends in the elucidation of the antioxidant, anticancer and antimicrobial activities of plant polysaccharides and underscores the promising health benefits of plant polysaccharides.
Collapse
|
207
|
Zhang M, Wang L, Liu Y, Li J. Effects of antioxidants, proteins, and their combination on emulsion oxidation. Crit Rev Food Sci Nutr 2021; 62:8137-8160. [PMID: 33998841 DOI: 10.1080/10408398.2021.1925869] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
Collapse
Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| |
Collapse
|
208
|
In vitro performance of free and encapsulated bromelain. Sci Rep 2021; 11:10195. [PMID: 33986357 PMCID: PMC8119986 DOI: 10.1038/s41598-021-89376-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 04/20/2021] [Indexed: 02/07/2023] Open
Abstract
For centuries, bromelain has been used to treat a range of ailments, even though its mechanism of action is not fully understood. Its therapeutic benefits include enzymatic debridement of the necrotic tissues of ulcers and burn wounds, besides anti-inflammatory, anti-tumor, and antioxidant properties. However, the protease is unstable and susceptible to self-hydrolysis over time. To overcome the stability issues of bromelain, a previous study formulated chitosan-bromelain nanoparticles (C-B-NP). We evaluated the optimized nanoformulation for in vitro antioxidant, cell antiproliferative activities and cell migration/proliferation in the scratch assay, comparing it with free bromelain. The antioxidant activity of free bromelain was concentration and time-dependent; after encapsulation, the activity level dropped, probably due to the slow release of protein from the nanoparticles. In vitro antiproliferative activity was observed in six tumor cell lines for free protein after 48 h of treatment (glioma, breast, ovarian, prostate, colon adenocarcinoma and chronic myeloid leukemia), but not for keratinocyte cells, enabling its use as an active topical treatment. In turn, C-B-NP only inhibited one cell line (chronic myeloid leukemia) and required higher concentrations for inhibition. After 144 h treatment of glioma cells with C-B-NP, growth inhibition was equivalent to that promoted by the free protein. This last result confirmed the delayed-release kinetics of the optimized formulation and bromelain integrity. Finally, a scratch assay with keratinocyte cells showed that C-B-NP achieved more than 90% wound retraction after 24 h, compared to no retraction with the free bromelain. Therefore, nanoencapsulation of bromelain with chitosan conferred physical protection, delayed release, and wound retraction activity to the formulation, properties that favor topical formulations with a modified release. In addition, the promising results with the glioma cell line point to further studies of C-B-NP for anti-tumor treatments.
Collapse
|
209
|
Cruz TM, Santos JS, do Carmo MAV, Hellström J, Pihlava JM, Azevedo L, Granato D, Marques MB. Extraction optimization of bioactive compounds from ora-pro-nobis (Pereskia aculeata Miller) leaves and their in vitro antioxidant and antihemolytic activities. Food Chem 2021; 361:130078. [PMID: 34023692 DOI: 10.1016/j.foodchem.2021.130078] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 04/29/2021] [Accepted: 05/08/2021] [Indexed: 11/18/2022]
Abstract
Ora-pro-nobis (Pereskia aculeata Miller) is a non-conventional food plant common in Brazil. The objective of this study was to optimize the extraction of bioactive phenolic compounds from ora-pro-nobis leaves by employing solvent mixtures. Ten extracts were obtained with water, ethanol, acetone, and their binary and ternary mixtures, evaluating the chemical composition, antioxidant activity and bioactivities in vitro. The response surface methodology was applied to model the results and calculate the optimal solvent composition, which is 60% water, 40% ethanol and 0% acetone. The optimized extract is rich in phenolic compounds (64 mg GAE/g) and proteins (823 mg/g) and presents antioxidant activity (in intracellular media as well) and inhibits lipid peroxidation (32%) along with hypotonic hemolysis (H50 = 0.339%), it does not present toxicity in vitro against cancer and normal cells. This is the first report of chicoric, caffeoyl-hexaric and coumaroyl-hexaric acids and some glycosylate derivatives of flavonols in ora-pro-nobis leaves.
Collapse
Affiliation(s)
- Thiago Mendanha Cruz
- Graduation Program in Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil
| | - Jânio Sousa Santos
- Graduation Program in Food Science and Technology, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil
| | | | - Jarkko Hellström
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Juha-Matti Pihlava
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Luciana Azevedo
- Nutrition Faculty, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil; Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Mariza Boscacci Marques
- Graduation Program in Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil.
| |
Collapse
|
210
|
Feng J, Schroën K, Fogliano V, Berton-Carabin C. Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106564] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
211
|
Durand E, Beaubier S, Fine F, Villeneuve P, Kapel R. High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000380] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Erwann Durand
- CIRAD UMR QualiSud Montpellier F‐34398 France
- QualiSud, Univ. Montpellier CIRAD, Montpellier SupAgro Univ. Avignon, Univ. Réunion Montpellier F‐34398 France
| | | | - Frederic Fine
- TERRES INOVIA Parc Industriel – 11 Rue Monge Pessac 33600 France
| | - Pierre Villeneuve
- CIRAD UMR QualiSud Montpellier F‐34398 France
- QualiSud, Univ. Montpellier CIRAD, Montpellier SupAgro Univ. Avignon, Univ. Réunion Montpellier F‐34398 France
| | - Romain Kapel
- LRGP UMR CNRS 7274 Vandœuvre‐lès‐Nancy F‐54500 France
| |
Collapse
|
212
|
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.
Collapse
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
| |
Collapse
|
213
|
Hellmann H, Goyer A, Navarre DA. Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide. Molecules 2021; 26:2446. [PMID: 33922183 PMCID: PMC8122721 DOI: 10.3390/molecules26092446] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/07/2021] [Accepted: 04/19/2021] [Indexed: 12/14/2022] Open
Abstract
With a growing world population, accelerating climate changes, and limited arable land, it is critical to focus on plant-based resources for sustainable food production. In addition, plants are a cornucopia for secondary metabolites, of which many have robust antioxidative capacities and are beneficial for human health. Potato is one of the major food crops worldwide, and is recognized by the United Nations as an excellent food source for an increasing world population. Potato tubers are rich in a plethora of antioxidants with an array of health-promoting effects. This review article provides a detailed overview about the biosynthesis, chemical and health-promoting properties of the most abundant antioxidants in potato tubers, including several vitamins, carotenoids and phenylpropanoids. The dietary contribution of diverse commercial and primitive cultivars are detailed and document that potato contributes much more than just complex carbohydrates to the diet. Finally, the review provides insights into the current and future potential of potato-based systems as tools and resources for healthy and sustainable food production.
Collapse
Affiliation(s)
- Hanjo Hellmann
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
| | - Aymeric Goyer
- Hermiston Agricultural Research and Extension Center, Department of Botany and Plant Pathology, Oregon State University, Hermiston, OR 97838, USA;
| | | |
Collapse
|
214
|
Lu M, Mishra A, Boschetti C, Lin J, Liu Y, Huang H, Kaminski CF, Huang Z, Tunnacliffe A, Kaminski Schierle GS. Sea Cucumber-Derived Peptides Alleviate Oxidative Stress in Neuroblastoma Cells and Improve Survival in C. elegans Exposed to Neurotoxic Paraquat. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:8842926. [PMID: 33959216 PMCID: PMC8075690 DOI: 10.1155/2021/8842926] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 03/16/2021] [Accepted: 03/30/2021] [Indexed: 01/22/2023]
Abstract
Oxidative stress results when the production of oxidants outweighs the capacity of the antioxidant defence mechanisms. This can lead to pathological conditions including cancer and neurodegeneration. Consequently, there is considerable interest in compounds with antioxidant activity, including those from natural sources. Here, we characterise the antioxidant activity of three novel peptides identified in protein hydrolysates from the sea cucumber Apostichopus japonicus. Under oxidative stress conditions, synthetic versions of the sea cucumber peptides significantly compensate for glutathione depletion, decrease mitochondrial superoxide levels, and alleviate mitophagy in human neuroblastoma cells. Moreover, orally supplied peptides improve survival of the Caenorhabditis elegans after treatment with paraquat, the latter of which leads to the production of excessive oxidative stress. Thus, the sea cucumber peptides exhibit antioxidant activity at both the cellular and organism levels and might prove attractive as nutritional supplements for healthy ageing.
Collapse
Affiliation(s)
- Meng Lu
- Cambridge Infinitus Research Centre, Department of Chemical Engineering and Biotechnology, University of Cambridge, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, UK
| | - Ajay Mishra
- Cambridge Infinitus Research Centre, Department of Chemical Engineering and Biotechnology, University of Cambridge, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, UK
| | - Chiara Boschetti
- Cambridge Infinitus Research Centre, Department of Chemical Engineering and Biotechnology, University of Cambridge, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, UK
| | - Jing Lin
- Research Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Yushuang Liu
- School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Hongliang Huang
- School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Clemens F. Kaminski
- Cambridge Infinitus Research Centre, Department of Chemical Engineering and Biotechnology, University of Cambridge, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, UK
| | - Zebo Huang
- Research Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Alan Tunnacliffe
- Cambridge Infinitus Research Centre, Department of Chemical Engineering and Biotechnology, University of Cambridge, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, UK
| | - Gabriele S. Kaminski Schierle
- Cambridge Infinitus Research Centre, Department of Chemical Engineering and Biotechnology, University of Cambridge, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, UK
| |
Collapse
|
215
|
Abstract
Background Oxidative stress is the result of cellular troubles related to aerobic metabolism. Furthermore, this stress is always associated with biological responses evoked by physical, chemical, environmental, and psychological factors. Several studies have developed many approaches of antioxidant defense to diminish the severity of many diseases. Ghrelin was originally identified from the rat stomach, and it is a potent growth hormone-releasing peptide that has pleiotropic functions. Methods A systematic review was conducted within PubMed, ScienceDirect, MEDLINE, and Scopus databases using keywords such as ghrelin, antioxidant, oxidative stress, and systemic oxidative stress sensor. Results In the last decade, many studies show that ghrelin exhibits protection effects against oxidative stress derived probably from its antioxidant effects. Pieces of evidence demonstrate that systemic oxidative stress increase ghrelin levels in the plasma. The expression of ghrelin and its receptor in ghrelin peripheral tissues and extensively in the central nervous system suggests that this endogenous peptide plays an important role as a systemic oxidative stress sensor Conclusion The current evidence confirms that ghrelin and its derived peptides (Desacyl-ghrelin, obestatin) act as a protective antioxidant agent. Therefore, stressor modality, duration, and intensity are the parameters of oxidative stress that must be taken into consideration to determine the role of ghrelin, Desacyl-ghrelin, and obestatin in the regulation of cell death pathways.
Collapse
Affiliation(s)
- Rachid Akki
- Department of Plant Protection and Environment, National School of Agriculture-Meknes/ENA, Meknes, Morocco.,Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Kawtar Raghay
- Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Mohammed Errami
- Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
| |
Collapse
|
216
|
Zhao Y, Wang C, Lu W, Sun C, Zhu X, Fang Y. Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process. Food Chem 2021; 357:129751. [PMID: 33872866 DOI: 10.1016/j.foodchem.2021.129751] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 04/01/2021] [Accepted: 04/04/2021] [Indexed: 11/21/2022]
Abstract
Whey protein isolate (WPI) fibrils have great potential for applications in future food manufacture due to their improved properties. However, the evolution of their properties during fibrillization is still not fully understood. Here, we investigate variational characteristics of WPI fibrils during formation process. WPI fibrils with a semiflexible and linear structure were formed and showed high aspect ratio after heat treatment. The conversion, fluorescence intensity and isoelectric point of WPI were increased with heating time. Moreover, the antioxidant activity of WPI was improved after fibrillization and was dependent on heating time. This could be attributed to the structure transformation of protein and the exposed amino acids with sulfur groups or aromatic side chains in the fibrillated system. Our findings move a step forward for a detailed understanding on the dynamical changes of WPI properties during fibrillization, which would provide a guidance for WPI fibril applications and future food technology development.
Collapse
Affiliation(s)
- Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chenxi Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyuan Zhu
- School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
217
|
Jia Q, Yuan JF, Liu HP, Li MY, Wu YR. Purification and identification of dual-enzyme hydrolysates obtained from defatted walnut and its antioxidant effects on d-galactose-induced aging mice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00702-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
218
|
Peng F, Yin H, Du B, Niu K, Ren X, Yang Y. Anti-fatigue activity of purified flavonoids prepared from chestnut (Castanea mollissima) flower. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104365] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
|
219
|
|
220
|
Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic. NANOMATERIALS 2021; 11:nano11040887. [PMID: 33807206 PMCID: PMC8065392 DOI: 10.3390/nano11040887] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/25/2021] [Accepted: 03/27/2021] [Indexed: 11/29/2022]
Abstract
Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D–PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.
Collapse
|
221
|
Wang J, Guo M, Wang Q, Dong J, Lu S, Lyu B, Ma X. Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham. Food Res Int 2021; 142:110195. [PMID: 33773670 DOI: 10.1016/j.foodres.2021.110195] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 01/17/2021] [Accepted: 01/24/2021] [Indexed: 12/28/2022]
Abstract
The aim of the study was to evaluate antioxidant activity of crude peptides with molecular weight less than 3 KDa extracted from Xuanwei ham, Jinhua ham and mutton ham. UPLC-Q-TOF-MS/MS was used for composition analysis of peptides and homologous protein matching. Further, crude peptide (<3 KDa) was purified using G-15 gel filtration chromatography, and the main antioxidant peptide identified. Analysis showed that mutton ham peptide (MHP) has the highest Fe2+ chelating ability, whereas Jinhua ham peptide (JHP) had the highest ABTS and DPPH free radical scavenging ability (P < 0.05). A total of 346, 203 and 296 peptides were identified in JHP, Xuanwei ham peptides (XHP) and MHP, respectively. Most of the peptides were derived from myosin, accounting for 21.97% in JHP, 18.72% in XHP, and 21.96% in MHP. Myosin, actin, myoglobin, troponin, tropomyosin and pyruvate kinase proteins were the main source of peptide differences in the three types of dry cured ham.
Collapse
Affiliation(s)
- Jingyun Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Meiting Guo
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Qingling Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Juan Dong
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China.
| | - Bing Lyu
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Xuelian Ma
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| |
Collapse
|
222
|
Lobine D, Rengasamy KRR, Mahomoodally MF. Functional foods and bioactive ingredients harnessed from the ocean: current status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:5794-5823. [PMID: 33724095 DOI: 10.1080/10408398.2021.1893643] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
With an increase in life expectancy and decrease of quality-of-life couple with the high prevalence of diseases, diet is expected to play a key function in sustaining human health. Nutritionists, food technologists and medical experts are working in synergy to cater for the increasing demand of food with associated therapeutic benefits, commonly known as functional food, that may improve well-being and reduce the risk of diseases. Interestingly, the marine ecosystem, due to its abundant and phenomenal biodiversity of marine organisms, constitutes a vital source of a panoply of healthy foods supply for the thriving functional food industry. Marine organisms such as seaweeds, sea cucumbers, sponges, and mollusks amongst others are sources of thousands of biologically active metabolites with antioxidant, anti-parasitic, antiviral, anti-inflammatory and anticancer properties. Given the growing number of research and interest to probe into the therapeutic roles of marine products, this review was designed to provide a comprehensive summary of the therapeutic properties of marine organisms (macroalgae, sea cucumbers and fish among others) which are consumed worldwide, in addition to their potentials and as sources of functional ingredients for developing novel food and fostering wellness. The gap between research development and actual commercialization, and future prospects of marine-based products also summarized to some extent.
Collapse
Affiliation(s)
- Devina Lobine
- Department of Health Sciences; Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius
| | - Kannan R R Rengasamy
- Indigenous Knowledge Systems Centre, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, North West Province, South Africa
| | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences; Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius
| |
Collapse
|
223
|
Han R, Hernández Álvarez AJ, Maycock J, Murray BS, Boesch C. Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates - Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Curr Res Food Sci 2021; 4:141-149. [PMID: 33778774 PMCID: PMC7985463 DOI: 10.1016/j.crfs.2021.03.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 01/06/2023] Open
Abstract
There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw < 3 kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods.
Collapse
Affiliation(s)
- Ruixian Han
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Alan J. Hernández Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Joanne Maycock
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Brent S. Murray
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| |
Collapse
|
224
|
The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants. Antioxidants (Basel) 2021; 10:antiox10030382. [PMID: 33806514 PMCID: PMC8001462 DOI: 10.3390/antiox10030382] [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: 01/20/2021] [Revised: 02/22/2021] [Accepted: 02/28/2021] [Indexed: 12/30/2022] Open
Abstract
This review aims to pin out the importance of developing a technique for rapid detection of antioxidants, based on molecular imprinting techniques. It covers three major areas that have made great progress over the years in the field of research, namely: antioxidants characterization, molecular imprinting and electrochemistry, alone or combined. It also reveals the importance of bringing these three areas together for a good evaluation of antioxidants in a simple or complex medium, based on selectivity and specificity. Although numerous studies have associated antioxidants with molecular imprinting, or antioxidants with electrochemistry, but even electrochemistry with molecular imprinting to valorize different compounds, the growing prominence of antioxidants in the food, medical, and paramedical sectors deserves to combine the three areas, which may lead to innovative industrial applications with satisfactory results for both manufacturers and consumers.
Collapse
|
225
|
Fouad AM, El-Senousey HK, Ruan D, Wang S, Xia W, Zheng C. Tryptophan in poultry nutrition: Impacts and mechanisms of action. J Anim Physiol Anim Nutr (Berl) 2021; 105:1146-1153. [PMID: 33655568 DOI: 10.1111/jpn.13515] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 01/23/2021] [Accepted: 02/08/2021] [Indexed: 01/09/2023]
Abstract
Many studies have shown that productivity, immune system, antioxidant status, and meat and egg quality can be optimized by dietary supplementation with amino acids that are not usually added to poultry diets. Understanding the effects of these amino acids may encourage feed manufacturers and poultry producers to include them as additives. One of these amino acids is tryptophan (Trp). The importance of Trp is directly related to its role in protein anabolism and indirectly related to its metabolites such as serotonin and melatonin. Thus, Trp could affect the secretion of hormones, development of immune organs, meat and egg production, and meat and egg quality in poultry raised under controlled or stressed conditions. Therefore, this review discusses the main roles of Trp in poultry production and its mode (s) of action in order to help poultry producers decide whether they need to add Trp to poultry diets. Further areas of research are also identified to address information gaps.
Collapse
Affiliation(s)
- Ahmed Mohamed Fouad
- Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Department of Animal Production, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - HebatAllah Kasem El-Senousey
- Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Department of Animal Production, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Dong Ruan
- Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Shuang Wang
- Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Weiguang Xia
- Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Chuntian Zheng
- Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| |
Collapse
|
226
|
Çelik EE, Gökmen V. Interactions between free and bound antioxidants under different conditions in food systems. Crit Rev Food Sci Nutr 2021; 62:5766-5782. [PMID: 33646856 DOI: 10.1080/10408398.2021.1892584] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
This review aimed to give comprehensive information about the interactions between free and bound antioxidants naturally found in different food matrices. In this context, firstly, the free and bound antioxidant terms are defined; their place in the daily diet, the path they follow in the body and their characteristics are explained. Factors affecting the interactions have been revealed as a result of the compilation of studies conducted until today, related to bound and free antioxidant interactions. Accordingly, it was observed that many factors such as reaction environment, concentration, pH, chemical structure, source and antioxidant/prooxidant nature of the compounds were effective on interactions. It has been emphasized that the interactions between free and bound antioxidants have a dynamic balance that can easily change under the influence of various factors, which in turn needs the interactions to be handled specifically for each case.
Collapse
Affiliation(s)
- Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Ankara, Turkey
| |
Collapse
|
227
|
Wang L, Ma M, Yu Z, Du SK. Preparation and identification of antioxidant peptides from cottonseed proteins. Food Chem 2021; 352:129399. [PMID: 33662918 DOI: 10.1016/j.foodchem.2021.129399] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 02/13/2021] [Accepted: 02/14/2021] [Indexed: 12/29/2022]
Abstract
The objective of this study was to investigate the antioxidant properties of cottonseed peptides. Results indicated that cottonseed peptides prepared by enzymatic hydrolysis and microbial fermentation both showed antioxidant properties. The cottonseed protein enzymatic hydrolysate with molecular weight less than 3 kDa exhibited excellent DPPH, ABTS and hydroxyl radical scavenging activity and ferrous ion chelating activity with EC50 values of 0.49 ± 0.02, 2.05 ± 0.02, 2.21 ± 0.12, and 0.99 ± 0.03 mg/mL, respectively. Amino acid composition analysis revealed that cottonseed protein hydrolysates are rich in acidic/basic and aromatic amino acids. In addition, among the 19 identified cottonseed protein-derived peptides, YSNQNGRF had the lowest CDOCKER energy and formed hydrogen bonds with Tyr334, Arg380, Arg415, Ser508, and Ser602, and van der Waals interactions with Asn382, Tyr525, Gln530, and Ser555, which all located in the binding site of Keap1-Nrf2 interaction. These findings suggested that the antioxidant peptides from cottonseed protein had the potential as functional ingredients in foods.
Collapse
Affiliation(s)
- Liying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mengting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhipeng Yu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Shuang-Kui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
228
|
Sha L, Koosis AO, Wang Q, True AD, Xiong YL. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein. Food Chem 2021; 350:129271. [PMID: 33618095 DOI: 10.1016/j.foodchem.2021.129271] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 01/27/2021] [Accepted: 01/30/2021] [Indexed: 10/22/2022]
Abstract
In this study, the structural, interfacial, and emulsifying properties of high-intensity ultrasound (HUS)-treated pea protein isolate (PPIUS) were investigated. HUS at 50% amplitude and 57-60 W·cm-2 for 5 min markedly improved protein solubility (by 132%), surface hydrophobicity (by 173%), and reduced particle size (by 52%). These physicochemical changes in PPIUS led to more rapid protein adsorption at the oil-water interface, improved emulsifying activity (by 18-27%) and capacity (by 11%), and enhanced emulsion physical stability. The multilayer nature, albeit less elastic, of the interfacial membrane formed by PPIUS when compared to control protein (PPIC), based on dilatational testing, contributed to the above results. Moreover, PPIUS-stabilized emulsions exhibited a tendency of being less susceptible to lipid oxidation during storage. Thus, structure-modifying HUS may be a valuable processing technology for the manufacture of pea protein-based emulsion foods.
Collapse
Affiliation(s)
- Lei Sha
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Aeneas O Koosis
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Qingling Wang
- College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 214122, China
| | - Alma D True
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
| |
Collapse
|
229
|
do Prado DM, de Almeida AB, de Oliveira Filho JG, Alves CCF, Egea MB, Lemes AC. Extraction of Bioactive Proteins from Seeds (Corn, Sorghum, and Sunflower) and Sunflower Byproduct: Enzymatic Hydrolysis and Antioxidant Properties. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200731005803] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Food proteins have benefits for human health, which justifies their production
and use. In this context, the use of seeds and byproducts that would be otherwise discarded is
highlighted in the present work, to produce protein extracts and hydrolyzed proteins, generating opportunities
to reduce environmental impacts.
Objective:
This work aimed to use different extraction methods to obtain protein extracts from
seeds (corn, sorghum, and sunflower) and sunflower byproduct to determine their antioxidant activity,
and apply different proteolytic enzymes in the hydrolysis of sunflower byproduct.
Methods:
The seeds of corn, sorghum, and sunflower, and sunflower byproduct were ground to produce
flour and the protein extracts were prepared using five different methods. The bioactivity of
fractions was analyzed by different methods (ABTS, DPPH, and FRAP) to evaluate the antioxidant
activity.
Results:
The most effective methods, which resulted in higher protein extraction and antioxidant activity,
were those in which NH4HCO3 (5 mM, pH 8.0) and H2O/C2H6O (2:3) were used. The highest
protein contents were 797.9, 303.8, and 11296.5 μg/g, and the highest antioxidant activity was
34417.5, 9732.6, and 47473.1 μg TE/g from Soxhlet and Bligh and Dyer defatted extractions for
sunflower seed, and sunflower byproduct, respectively. Regarding enzymatic hydrolysis, sunflower
byproduct was the substrate that presented the highest degree of hydrolysis (11.06%) when Neutrase
® enzyme was used. Enzymatic hydrolysis increased antioxidant activity in the hydrolyzed proteins,
approximately by 20.0%, using Neutrase® and 22.3% using Flavourzyme® treatments.
Conclusion:
The protein extracts and the hydrolyzed proteins exhibited high antioxidant activity,
demonstrating great potential for use as natural antioxidants in food systems.
Collapse
Affiliation(s)
- Danielle M.F. do Prado
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, 75901-970, Rio Verde, Goias, Brazil
| | - Adrielle B. de Almeida
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, 75901-970, Rio Verde, Goias, Brazil
| | - Josemar G. de Oliveira Filho
- School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Rodovia Araraquara-Jau Km 1, 14800-903, Araraquara, Sao Paulo, Brazil
| | - Cassia C. F. Alves
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, 75901-970, Rio Verde, Goias, Brazil
| | - Mariana B. Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, 75901-970, Rio Verde, Goias, Brazil
| | - Ailton C. Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Athos da Silveira Ramos, 149, 21941-909, Rio de Janeiro, Brazil
| |
Collapse
|
230
|
Qie X, Wu Y, Chen Y, Liu C, Zeng M, Qin F, Wang Z, Chen J, He Z. Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems. Food Res Int 2021; 140:110050. [DOI: 10.1016/j.foodres.2020.110050] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/19/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022]
|
231
|
Liburdi K, Esti M, Petroselli V, Mendler-Drienyovszki N, Radicetti E, Mancinelli R. Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris. J Food Biochem 2021; 45:e13617. [PMID: 33491200 DOI: 10.1111/jfbc.13617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 11/26/2022]
Abstract
Lipoxygenase (LOX, E.C. 1.13.11.12), among its various roles, catalyzes the degradation of polyunsaturated fatty acids and it is considered to be one of the main causes of undesirable off-flavor developments in legumes. The role of LOX in postharvest physiology is particularly significant in seeds with high values of lipoxygenase and linoleic acid levels. This research aimed to study the biochemical properties of the LOX extracted from green pea (Pisum sativum L. var. Léda, Zeusz, Zsuzsi), dry pea (Pisum sativum L. var. Hanka, Irina, Lutra), and lentil (Lens culinaris L., var. Pinklevi, Rézi, Castelluccio), using linoleic acid as a substrate. The raw extracts showed different catalytic properties, with dry pea (var. Irina) that expressed the highest LOX activity, while lentil (var. Pinklevi) expressed the lowest activity. To complete the biochemical characterization of the crude LOX extracts, their optimal pH and temperature were also examined. The highest value of lipoxygenase activity in the pH range 6-7 was measured in all legumes. The optimal temperature for all extracts fell within the range of 30-60°C given the nutritional importance of legumes. This study will serve as a basis for further detailed investigation of the legumes LOX activity and its roles in food products related to legumes. PRACTICAL APPLICATIONS: This study investigated the biochemical properties of lipoxygenase (LOX) extracted from different varieties of lentil and pea, the two important leguminous crops serving as the main protein source for the population of humans worldwide. The biochemical properties of LOX extracted from legumes showed large differences in terms of kinetic properties. The results of this study revealed that the use of lipoxygenase can be a suitable index for managing stabilization techniques of lentil and pea, in order to inhibit the lipid oxidation in grain legume without compromising its nutritional value.
Collapse
Affiliation(s)
- Katia Liburdi
- Department of Agricultural and Forestry Sciences (DAFNE), Tuscia University, Viterbo, Italy
| | - Marco Esti
- Department of Agricultural and Forestry Sciences (DAFNE), Tuscia University, Viterbo, Italy
| | - Verdiana Petroselli
- Department of Agricultural and Forestry Sciences (DAFNE), Tuscia University, Viterbo, Italy
| | - Nóra Mendler-Drienyovszki
- Institutes for Agricultural Research and Educational Farm, Research Institute of Nyíregyháza, University of Debrecen, Nyíregyháza, Hungary
| | - Emanuele Radicetti
- Department of Chemical and Pharmaceutical Sciences, University of Ferrara, Ferrara, Italy
| | - Roberto Mancinelli
- Department of Agricultural and Forestry Sciences (DAFNE), Tuscia University, Viterbo, Italy
| |
Collapse
|
232
|
Flores-Andrade E, Allende-Baltazar Z, Sandoval-González PE, Jiménez-Fernández M, Beristain CI, Pascual-Pineda LA. Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110208] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
233
|
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp. Food Res Int 2021; 141:110161. [PMID: 33642021 DOI: 10.1016/j.foodres.2021.110161] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 12/28/2020] [Accepted: 01/13/2021] [Indexed: 12/11/2022]
Abstract
Kinema is an alkaline traditionally fermented soybean product popularly consumed in Sikkim Himalayan region. Kinema was prepared by soybean fermented with different species of Bacillus and analyzed for peptide content, antioxidant activity and consequence of gastrointestinal enzymes (pepsin and pancreatin) on the antioxidant effect. Antioxidant effect was enhanced during soybean fermentation using different starters, which further increased during gastrointestinal digestion. The peptides formed during soybean fermentation were analyzed using LC-MS/MS. Soybean fermented using different starters resulted in the production of some common peptides and a large number of unique peptides, which may affect the functional property of kinema. Peptides having antioxidative amino acids (histidine, phenylalanine, methionine, tryptophan and tyrosine) and significant GRAVY value were selected for their molecular interaction with myeloperoxidase (MPO), a key enzyme responsible for elevated oxidative stress. A peptide SEDDVFVIPAAYPF produced in kinema fermented using Bacillus licheniformis 1G had interaction with four out of five catalytic residues identified in MPO. Kinema prepared using specific starter can produce unique peptides responsible for specific health benefits.
Collapse
|
234
|
Slaný O, Klempová T, Shapaval V, Zimmermann B, Kohler A, Čertík M. Animal Fat as a Substrate for Production of n-6 Fatty Acids by Fungal Solid-State Fermentation. Microorganisms 2021; 9:170. [PMID: 33466747 PMCID: PMC7830168 DOI: 10.3390/microorganisms9010170] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/07/2021] [Accepted: 01/11/2021] [Indexed: 12/03/2022] Open
Abstract
The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation technique for utilization and biotransformation of animal-based materials represents a distinguished step in their treatment. In this study, for the first time, the strain Umbelopsis isabellina CCF2412 was used for the bioconversion of animal fat by-products to the fermented bioproducts enriched with n-6 polyunsaturated fatty acids, mainly γ-linolenic acid (GLA). Bioconversion of both cereals and the animal fat by-product resulted in the production of fermented bioproducts enriched with not just GLA (maximal yield was 6.4 mg GLA/g of fermented bioproduct), but also with high yields of glucosamine. Moreover, the fermentation on the cornmeal matrix led to obtaining bioproduct enriched with β-carotene. An increased amount of β-carotene content improved the antioxidant stability of obtained fermented bioproducts. Furthermore, the application of Fourier-transform infrared spectroscopy for rapid analysis and characterization of the biochemical profile of obtained SSF bioproducts was also studied.
Collapse
Affiliation(s)
- Ondrej Slaný
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| | - Tatiana Klempová
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| | - Volha Shapaval
- Faculty of Science and Technology, Norwegian University of Life Sciences, Postbox 5003, 1432 Ås, Norway; (V.S.); (B.Z.); (A.K.)
| | - Boris Zimmermann
- Faculty of Science and Technology, Norwegian University of Life Sciences, Postbox 5003, 1432 Ås, Norway; (V.S.); (B.Z.); (A.K.)
| | - Achim Kohler
- Faculty of Science and Technology, Norwegian University of Life Sciences, Postbox 5003, 1432 Ås, Norway; (V.S.); (B.Z.); (A.K.)
| | - Milan Čertík
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| |
Collapse
|
235
|
Du S, Huang X, Cai Y, Hao Y, Qiu S, Liu L, Cui M, Luo L. Differential Antioxidant Compounds and Activities in Seedlings of Two Rice Cultivars Under Chilling Treatment. FRONTIERS IN PLANT SCIENCE 2021; 12:631421. [PMID: 33719304 PMCID: PMC7952967 DOI: 10.3389/fpls.2021.631421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Accepted: 02/02/2021] [Indexed: 05/15/2023]
Abstract
Variations in antioxidant compounds were examined in seedlings of two rice cultivars (Qiutianxiaoting and 93-11) exposed to low temperature (4°C) for 0, 12, 36, and 48 h. Antioxidant activity was identified by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. The concentrations of total phenols, flavonoids, chlorophyll, and anthocyanins (ACNs) were determined by spectrophotometry. In addition, high-performance liquid chromatography (HPLC) was used to reveal the changes in phenolic compound concentrations in rice seedlings under chilling treatment. Results showed that antioxidant concentrations and antioxidant activity after chilling treatment were higher in 93-11 compared to Qiutianxiaoting, reaching the highest level at 36 h chilling treatment in 93-11. Phenolic compounds in Qiutianxiaoting decreased between 12 and 36 h but then increased at 48 h, whereas the corresponding levels in 93-11 increased as chilling time increased. Moreover, 10 phenolic compounds were detected and quantified by HPLC, of which gallic acid and caffeic acid tended to only exist in 93-11, whereas rutin was observed only in Qiutianxiaoting. The results of this study could be leveraged to optimize the antioxidant potential of rice in the context of healthy food choices.
Collapse
Affiliation(s)
- Shangguang Du
- School of Life Sciences, Nanchang University, Nanchang, China
- School of Life Sciences, Nanchang Normal University, Nanchang, China
| | - Xueyong Huang
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Yali Cai
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Yingbin Hao
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Shengrong Qiu
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Lihua Liu
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Meng Cui
- School of Life Sciences, Nanchang University, Nanchang, China
- *Correspondence: Meng Cui,
| | - Liping Luo
- School of Life Sciences, Nanchang University, Nanchang, China
- *Correspondence: Meng Cui,
| |
Collapse
|
236
|
Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2020:8817778. [PMID: 33381540 PMCID: PMC7749770 DOI: 10.1155/2020/8817778] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 11/05/2020] [Accepted: 11/27/2020] [Indexed: 02/07/2023]
Abstract
Reducing oxidative species to non- or less-reactive matter is the principal function of an antioxidant. Plant-based food is the main external source of antioxidants that helps protect our cells from oxidative damage. During postharvest storage and distribution, fruits and vegetables often increase ROS production that is quenched by depleting their antioxidant pools to protect their cells, which may leave none for humans. ROS are molecules produced from oxygen metabolism; some of the most widely analyzed ROS in plants are singlet oxygen, superoxide, hydrogen peroxide, and hydroxyl radicals. ROS concentration and lifetime are determined by the availability and composition of the antioxidant system that includes enzymatic components such as SOD, CAT, and APX and nonenzymatic components such as vitamins, polyphenols, and carotenoid. Depending on its concentration in the cell, ROS can either be harmful or beneficial. At high concentrations, ROS can damage various kinds of biomolecules such as lipids, proteins, DNA, and RNA, whereas at low or moderate concentrations, ROS can act as second messengers in the intracellular signaling cascade that mediates various plant responses. Novel postharvest methods are sought to maintain fruit and vegetable quality, including minimizing ROS while preserving their antioxidant content.
Collapse
|
237
|
Aondona MM, Ikya JK, Ukeyima MT, Gborigo TWJA, Aluko RE, Girgih AT. In vitro antioxidant and antihypertensive properties of sesame seed enzymatic protein hydrolysate and ultrafiltration peptide fractions. J Food Biochem 2020; 45:e13587. [PMID: 33346921 DOI: 10.1111/jfbc.13587] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/26/2020] [Accepted: 11/29/2020] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the in vitro antioxidant and antihypertensive potentials of sesame seed protein hydrolysate and its membrane ultrafiltration peptide fractions in comparison to the unhydrolyzed protein. Sesame seed protein isolate (SESPI) was prepared from the defatted sesame seed meal and then hydrolyzed using consecutive additions of pepsin and pancreatin to yield sesame protein hydrolysate (SESPH). The SESPH was subjected to membrane ultrafiltration consecutively to obtain fractions with peptide sizes of <1, 1-3, 3-5, and 5-10 kDa, respectively, which were then assayed for in vitro antioxidant and antihypertensive properties. The results showed that protein hydrolysis and fractionation led to significant (p < .05) increases in the content of hydrophobic amino acids. Radical scavenging and metal ion chelation were also significantly (p < .05) enhanced by these treatments. Inhibition of linoleic acid oxidation was stronger with the 1.0 mg/ml of sesame peptide samples in comparison to the mild inhibitory effect exhibited by the 0.5 mg/ml of samples. The <1 kDa peptide fraction was the most active inhibitor (81%) against angiotensin converting enzyme, whereas the bigger peptides (>3-5 and 5-10 kDa) were the most effective (75%-85% ) inhibitors against renin. These sesame products could be used as therapeutic agents in the development of health enhancing foods for the prevention and management of chronic diseases. PRACTICAL APPLICATIONS: Bioactive peptides have been produced from plant protein sources through in vitro enzymatic activities. Sesame seed peptides have demonstrated multifunctional potential to act as antioxidative and antihypertensive agents that could be utilized as ingredients for the development of novel functional foods and nutraceuticals.
Collapse
Affiliation(s)
- Magdalene M Aondona
- Department of Food Science and Technology, University of Mkar, Gboko, Nigeria.,Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria
| | - Julius K Ikya
- Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria
| | - Moses T Ukeyima
- Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria
| | - Tsav-Wua J A Gborigo
- Department of Home Economics, College of Education, Katsina-ala, Benue State, Nigeria
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Abraham T Girgih
- Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria
| |
Collapse
|
238
|
Famuwagun A, Alashi A, Gbadamosi S, Taiwo K, Oyedele J, Adebooye O, Aluko R. In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/130401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
|
239
|
A review of recent progress on high internal-phase Pickering emulsions in food science. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.016] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
240
|
Song R, Liang T, Shen Q, Liu J, Lu Y, Tang C, Chen X, Hou T, Chen Y. The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109987] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
241
|
Zhang S, Tian L, Yi J, Zhu Z, Decker EA, McClements DJ. Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106136] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
242
|
Zhang Z, Jiang S, Zeng Y, He K, Luo Y, Yu F. Antioxidant peptides from Mytilus Coruscus on H2O2-induced human umbilical vein endothelial cell stress. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100762] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
243
|
Wang Y, Chen Y, Zhang X, Lu Y, Chen H. New insights in intestinal oxidative stress damage and the health intervention effects of nutrients: A review. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104248] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|
244
|
Manfredini PG, Cavanhi VAF, Costa JAV, Colla LM. Bioactive peptides and proteases: characteristics, applications and the simultaneous production in solid-state fermentation. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1849151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Paola Gouvêa Manfredini
- Graduation Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | | | | | - Luciane Maria Colla
- Graduation Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Brazil
| |
Collapse
|
245
|
Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis. Foods 2020; 9:foods9111678. [PMID: 33212815 PMCID: PMC7696775 DOI: 10.3390/foods9111678] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 12/20/2022] Open
Abstract
The objective was to investigate the anti-adipogenesis potential of selected legume protein hydrolysates (LPH) and combinations using biochemical assays and in silico predictions. Black bean, green pea, chickpea, lentil and fava bean protein isolates were hydrolyzed using alcalase (A) or pepsin/pancreatin (PP). The degree of hydrolysis ranged from 15.5% to 35.5% for A-LPH and PP-LPH, respectively. Antioxidant capacities ranged for ABTS•+ IC50 from 0.3 to 0.9 Trolox equivalents (TE) mg/mL, DPPH• IC50 from 0.7 to 13.5 TE mg/mL and nitric oxide (NO) inhibition IC50 from 0.3 to 1.3 mg/mL. LPH from PP–green pea, A–green pea and A–black bean inhibited pancreatic lipase (PL) (IC50 = 0.9 mg/mL, 2.2 mg/mL and 1.2 mg/mL, respectively) (p < 0.05). For HMG-CoA reductase (HMGR) inhibition, the LPH from A–chickpea (0.15 mg/mL), PP–lentil (1.2 mg/mL), A–green pea (1.4 mg/mL) and PP–green pea (1.5 mg/mL) were potent inhibitors. Combinations of PP–green pea + A–black bean (IC50 = 0.4 mg/mL), A–green pea + PP–green pea (IC50 = 0.9 mg/mL) and A–black bean + A–green pea (IC50 = 0.6 mg/mL) presented synergistic effects to inhibit PL. A–chickpea + PP–lentil (IC50 = 0.8 mg/mL) and PP–lentil + A–green pea (IC50 = 1.3 mg/mL) interacted additively to inhibit HMGR and synergistically in the combination of A–chickpea + PP–black bean (IC50 = 1.3 mg/mL) to block HMGR. Peptides FEDGLV and PYGVPVGVR inhibited PL and HMGR in silico, showing predicted binding energy interactions of −7.6 and −8.8 kcal/mol, respectively. Combinations of LPH from different legume protein sources could increase synergistically their anti-adipogenic potential.
Collapse
|
246
|
Tai L, Huang S, Zhao Z, Huang G. Chemical composition analysis and antioxidant activity of black rice pigment. Chem Biol Drug Des 2020; 97:711-720. [PMID: 33179435 DOI: 10.1111/cbdd.13806] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 08/27/2020] [Accepted: 10/17/2020] [Indexed: 11/30/2022]
Abstract
The purpose of this research was conducted to determine anthocyanin constituent from the grains of Purple black rice No. 6. Moreover, the in vitro antioxidant activity of black rice pigment (BRP) was evaluated. The crude extract of black rice was isolated and purified by silica gel thin layer chromatography. Anthocyanins were elucidated using ultraviolet visible spectroscopy, infrared spectroscopy, nuclear magnetic resonance spectroscopy, and high-performance liquid chromatography. Meanwhile, salicylic acid Fenton system, superoxide radical system, H2 O2 scavenging system, DPPH-free radical scavenging system, and Prussian blue method were used to determine the free radical scavenging ability and total reducing ability of BRP. Overall results suggest that the main component of BRP is cyanidin-3-glucoside, which is a kind of anthocyanins. It also had significant scavenging capacity to OH, O2 - , H2 O2 , DPPH, and its scavenging rate and reducing ability increased with the increase in pigment concentration.
Collapse
Affiliation(s)
- Linyu Tai
- Chongqing Engineering Research Center of Specialty Crop Resource, Chongqing Normal University, Chongqing, China
| | - Shiyu Huang
- Active Carbohydrate Research Institute, Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing, China
| | - Zhengwu Zhao
- Chongqing Engineering Research Center of Specialty Crop Resource, Chongqing Normal University, Chongqing, China
| | - Gangliang Huang
- Active Carbohydrate Research Institute, Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing, China
| |
Collapse
|
247
|
Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants (Basel) 2020; 9:antiox9111093. [PMID: 33171823 PMCID: PMC7695160 DOI: 10.3390/antiox9111093] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/14/2020] [Accepted: 11/04/2020] [Indexed: 12/31/2022] Open
Abstract
The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens were assigned to five treatments: control diet (C) and control diet supplemented with 0.18% L-histidine (ExpH), 0.3% β-alanine (ExpA), a mix of L-histidine\β-alanine (ExpH+A), and 0.27% carnosine (ExpCar). After 28 days, chicken breast muscles and blood samples were analyzed for the antioxidant enzyme activity (catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD)), carnosine and anserine content, amino acid profile, and anti-radical activity (ABTS, DPPH, ferric reducing antioxidant power (FRAP)). The results of the study showed that carnosine supplementation effectively increased body weight and breast muscle share in chicken carcasses. Carnosine and L-histidine supplementation with or without β-alanine increased carnosine content in chicken breast muscles up to 20% (p = 0.003), but the boost seems to be too low to affect the potential antioxidant capacity and amino acid content. The β-alanine-enriched diet lowered dipeptide concentration in chicken blood serum (p = 0.002) and activated catalase in chicken breast muscles in relation to the control group (p = 0.003). It can be concluded that histidine or dipeptide supplementation of chicken diets differently affected the total antioxidant potential: in breast muscles, it increased dipeptide content, while in blood cell sediment (rich in erythrocytes), increased SOD and GPx activities were observed.
Collapse
|
248
|
|
249
|
Ao C, Zhou W, Gao L, Dong B, Yu L. Prediction of antioxidant proteins using hybrid feature representation method and random forest. Genomics 2020; 112:4666-4674. [DOI: 10.1016/j.ygeno.2020.08.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 12/19/2022]
|
250
|
Vandemoortele A, Simon M, Claes A, De Meulenaer B. Behavior of Hexanal, ( E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11568-11577. [PMID: 32924473 DOI: 10.1021/acs.jafc.0c04060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 °C. In aqueous buffer, hexanal oxidized to hexanoic acid. In the presence of protein, an additional loss occurred, presumably as a result of adduct formation with cysteine. Similarly, (E)-hex-2-enal oxidized to (E)-hex-2-enoic acid in aqueous buffer, and the results suggested that this acid is also able to form adducts with proteins. 4-Hydroxyalk-2-enals showed the highest reactivity in all models evaluated. Especially in protein-containing systems, they were not detectable anymore or their initial concentration was seriously reduced. 4-Hydroxynon-2-enal was the most reactive of the substances studied. The reactivity of the aldehydes was influenced by their partition within emulsions, which was remarkably not correlated with their hydrophobicity. These findings need to be considered when using these aldehydes as lipid oxidation markers in foods.
Collapse
Affiliation(s)
- Angelique Vandemoortele
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Marie Simon
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Arnaud Claes
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| |
Collapse
|