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Cao H, Di N, Jiang B, Chen J, Zhang T. Purification and characterization of the dipeptidyl peptidase-IV inhibitory peptides from eel (Anguilla rostrata) scraps enzymatic hydrolysate for the treatment of type 2 diabetes mellitus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3714-3724. [PMID: 36661748 DOI: 10.1002/jsfa.12462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 01/06/2023] [Accepted: 01/20/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Type 2 diabetes mellitus (T2DM) is a serious threat to human health. Owing to the action of dipeptidyl peptidase-IV (DPP-IV), the half-life of entero-insulin hormone after secretion is extremely short, causing insufficient insulin secretion in diabetic patients. Dipeptidyl peptidase-IV inhibitors can be used as a new treatment for T2DM. In this study, the proteins of eel (Anguilla rostrata) scraps hydrolyzed using Protamex protease (EPHs) were found to have strong DPP-IV inhibitory activity. The study also provided research ideas for the development and utilization of A. rostrata scraps. RESULTS The median inhibition concentration (IC50 ) value of EPHs was 5.455 ± 0.24 mg mL-1 . The peptide fractions with the highest DPP-IV inhibitory activity were sequentially separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high performance liquid chromatography (RP-HPLC) in a continuous hierarchical manner and analyzed using matrix-assisted laser desorption/ionization time-of-flight/ time-of-flight mass spectrometry/mass spectrometry (MALDI-TOF/TOF MS/MS). Three peptides that revealed significant inhibitory activity were screened among the identified sequences, with sequences of Phe-Pro-Arg (IC50 = 62.14 ± 1.47 μM), Tyr-Pro-Pro-Ser-Phe-Ser (IC50 = 102.65 ± 4.57 μM), and Tyr-Pro-Tyr-Pro-Ala-Ser (IC50 = 68.30 ± 3.85 μM). Molecular docking simulations revealed that their inhibitory effect was mainly due to the formation of hydrogen bonds with amino acid residues in the active sites of DPP-IV. Analysis of the inhibition patterns of the synthetic peptides displayed that Phe-Pro-Arg and Tyr-Pro-Pro-Ser-Phe-Ser displayed competitive inhibition, whereas Tyr-Pro-Tyr-Pro-Ala-Ser showed mixed competitive/non-competitive inhibition. CONCLUSIONS The protein hydrolysates isolated from eel scraps are potential functional food ingredients for the treatment of T2DM. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hongzhen Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Nana Di
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Mardani M, Badakné K, Farmani J, Aluko RE. Antioxidant peptides: Overview of production, properties, and applications in food systems. Compr Rev Food Sci Food Saf 2023; 22:46-106. [PMID: 36370116 DOI: 10.1111/1541-4337.13061] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/23/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food-derived sources are reviewed. Then, computer-based screening methods of the available peptides are summarized, and methods to interpret their structure-activity relationship are illustrated. Finally, approaches to the large-scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in-depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Encapsulation of Salmon Peptides in Marine Liposomes: Physico-Chemical Properties, Antiradical Activities and Biocompatibility Assays. Mar Drugs 2022; 20:md20040249. [PMID: 35447922 PMCID: PMC9029219 DOI: 10.3390/md20040249] [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: 03/02/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Salmon byproducts (Salmo salar) generated by the food chain represent a source of long-chain polyunsaturated fatty acids (eicosapentaenoic acid (EPA): 20:5n-3; docosahexaenoic acid (DHA): 22:6n-3) and peptides that can be used as supplements in food for nutraceutical or health applications, such as in the prevention of certain pathologies (e.g., Alzheimer’s and cardiovascular diseases). The extraction of polar lipids naturally rich in PUFAs by enzymatic processes without organic solvent (controlled by pH-Stat method), coupled with the production of 1 kDa salmon peptides by membrane filtration, allowed the formulation of nanocarriers. The physicochemical properties of the nanoliposomes (size ranging from 120 to 140 nm, PDI of 0.27, zeta potential between −32 and −46 mV and encapsulation efficiency) were measured, and the bioactivity of salmon hydrolysate peptides was assessed (antioxidant and antiradical activity: ABTS, ORAC, DPPH; iron metal chelation). Salmon peptides exhibited good angiotensin-conversion-enzyme (ACE) inhibition activity, with an IC50 value of 413.43 ± 13.12 µg/mL. Cytotoxicity, metabolic activity and proliferation experiments demonstrated the harmlessness of the nanostructures in these experimental conditions.
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Zhang X, Noisa P, Yongsawatdigul J. Identification and characterization of tilapia antioxidant peptides that protect AAPH-induced HepG2 cell oxidative stress. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104662] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Korczek KR, Tkaczewska J, Duda I, Migdał W. Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring ( Clupea harengus) Protein Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1946630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Klaudia Róża Korczek
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Iwona Duda
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Władysław Migdał
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
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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: 25] [Impact Index Per Article: 8.3] [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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Tian X, Zheng J, Xu B, Ye J, Yang Z, Yuan F. Optimization of Extraction of Bioactive Peptides from Monkfish ( Lophius litulon) and Characterization of Their Role in H 2O 2-Induced Lesion. Mar Drugs 2020; 18:md18090468. [PMID: 32957435 PMCID: PMC7551588 DOI: 10.3390/md18090468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/15/2020] [Accepted: 09/15/2020] [Indexed: 12/28/2022] Open
Abstract
Background: Marine fish meat has been widely used for the extraction of bioactive peptides. This study was aimed to optimize the preparation of monkfish muscle peptides (LPs) using response surface methodology (RSM) and explore the antioxidant activities of <1 kDa LPs. Methods: Peptides were prepared from the muscles of monkfish (Lophius litulon), and five proteases were tested to hydrolyze muscle proteins. The hydrolysate that was treated using neutrase showed the highest degree of hydrolysis (DH) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activities. Results: The optimized conditions were as follows: water/material ratio of 5.4:1, a time span of 5 h, pH of 7.0, enzyme concentration of 2000 U/g, and temperature of 45 °C; the maximum DPPH scavenging activity and DH were 92.861% and 19.302%, respectively. LPs exhibited appreciable antioxidant activities, including DPPH radical, hydroxyl radical, 2,2′-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS) radical, and superoxide anion scavenging activities. LPs attenuated H2O2-related oxidative injury in RAW264.7 cells, reduced the reactive oxygen species (ROS) and malondialdehyde (MDA) levels, and increased the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) levels. Conclusion: We concluded that LPs could be an ideal source of bioactive peptides from monkfish and also have pharmaceutical potential.
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Tadesse SA, Emire SA. Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon 2020; 6:e04765. [PMID: 32913907 PMCID: PMC7472861 DOI: 10.1016/j.heliyon.2020.e04765] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 05/06/2020] [Accepted: 08/18/2020] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.
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Affiliation(s)
- Solomon Abebaw Tadesse
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia
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10
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Korczek KR, Tkaczewska J, Duda I, Migdał W. Effect of Heat Treatment on the Antioxidant and Antihypertensive Activity as Well as in vitro Digestion Stability of Mackerel (Scomber scombrus) Protein Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Klaudia Róża Korczek
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Iwona Duda
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Władysław Migdał
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
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11
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:127-185. [PMID: 32402443 DOI: 10.1016/bs.afnr.2019.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
There is a growing concern about chronic diseases such as obesity, diabetes, hypertension, hypercholesterolemia, cancer and cardiovascular diseases resulting from profound changes in the western lifestyle. Aquaculture by-products are generated in large quantities and they can be profitably recycled through their bioactive compounds used for health or food supplements. Improving waste utilization in the field of aquaculture is essential for a sustainable industry to prevent or minimize the environmental impact. In this sense fish by-products are a great source of protein and omega-3 polyunsaturated fatty acids which are particularly studied on Atlantic salmon or rainbow trout. Fish protein hydrolysate (FPH) obtained from chemical, enzymatical and microbial hydrolysis of processing by-products are being used as a source of amino acids and peptides with high digestibility, fast absorption and important biological activities. Omega-3 polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) from fish discards have been reported to decrease postprandial triacylglycerol levels, reduction of blood pressure, platelet aggregation and the inflammatory response. Crustacean by-products can also be used to produce chitosan with antioxidant and antimicrobial activity for food and pharmaceutical industries and carotenoids with important biological activity. Seaweeds are rich in bioactive compounds such as alginate, carrageenan, agar, carotenoids and polyphenols with different biological activities such as antioxidant, anticancer, antidiabetic, antimicrobial or anti-inflammatory activity. Finally, regarding harvest microalgae, during the past decades, they were mainly used in the healthy food market, with >75% of the annual microalgal biomass production, used for the manufacture of powders, tablets, capsules or pills. We will report and discuss the present and future role of aquaculture by-products as sources of biomolecules for the design and development of functional foods/beverages. This chapter will focus on the main bioactive compounds from aquaculture by-products as functional compounds in food and their applications in biomedicine for the prevention and treatment of diseases.
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Mada SB, Ugwu CP, Abarshi MM. Health Promoting Effects of Food-Derived Bioactive Peptides: A Review. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09890-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Noman A, Qixing J, Xu Y, Ali AH, Al-Bukhaiti WQ, Abed SM, Xia W. Influence of Degree of Hydrolysis on Chemical Composition, Functional Properties, and Antioxidant Activities of Chinese Sturgeon (Acipenser sinensis) Hydrolysates Obtained by Using Alcalase 2.4L. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1626523] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Anwar Noman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Department of Agricultural Engineering, Faculty of Agriculture, Sana’a University, Sana’a, Yemen
| | - Jiang Qixing
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdelmoneim H. Ali
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wedad Q. Al-Bukhaiti
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Sherif M. Abed
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Preparation and Identification of Antioxidative Peptides from Pacific Herring ( Clupea pallasii) Protein. Molecules 2019; 24:molecules24101946. [PMID: 31117172 PMCID: PMC6572113 DOI: 10.3390/molecules24101946] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to isolate and purify antioxidative peptides from Pacific herring (Clupea pallasii) protein. Five enzymes (pepsin, trypsin, papain, flavourzyme, and neutrase) were used for protein hydrolysis, and Pacific herring protein hydrolysates (PHPH) were separated by ultrafiltration. The fraction with the molecular weight below 3500 Da exhibited the highest in vitro antioxidant activities and cellular antioxidant activity. The PHPH was isolated and purified by consecutive chromatographic methods including gel filtration chromatography and reverse high-performance liquid chromatography (RP-HPLC). The purified antioxidant peptides were identified as Leu-His-Asp-Glu-Leu-Thr (MW = 726.35 Da) and Lys-Glu-Glu-Lys-Phe-Glu (MW = 808.40 Da), and the IC50 values of cellular antioxidant activity were 1.19 ± 0.05 mg/mL and 1.04 ± 0.06 mg/mL. The results demonstrate that is possible to produce natural antioxidative peptides from Pacific herring protein via enzymatic hydrolysis and purification.
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Protein Hydrolysate from Pterygoplichthys disjunctivus, Armoured Catfish, with High Antioxidant Activity. Molecules 2019; 24:molecules24081628. [PMID: 31027188 PMCID: PMC6514753 DOI: 10.3390/molecules24081628] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 04/18/2019] [Accepted: 04/19/2019] [Indexed: 01/12/2023] Open
Abstract
Pterygoplichthys disjunctivus, locally named the armoured catfish, is a by-catch of tilapia fishing that accounts for up to 80% of total captured fish in the Adolfo Lopez Mateos dam, in Michoacán, México, affecting the economy of its surrounding communities. This invasive fish is discarded by fishermen since native people do not consume it, partly due to its appearance, yet it is rich in protein. The aim of this study was to produce hydrolysates from armoured catfish using food-grade proteases (neutrases HT and PF and alcalase PAL) and investigate the processing conditions (pH and temperature) that lead to a high degree of hydrolysis, antioxidant activity, and Angiotensin I-Converting Enzyme (ACE) Inhibitory activity. No other similar research has been reported on this underutilized fish. The antioxidant activity was measured by three different methods, ABTS, FRAP and ORAC, with relevance to food and biological systems in order to obtain a more comprehensive assessment of the activity. In addition, the main peptide sequences were identified. All enzymes produced hydrolysates with high antioxidant activity. In particular, the protease HT led to the highest antioxidant activity according to the ABTS (174.68 μmol Trolox equivalent/g fish) and FRAP (7.59 mg ascorbic acid equivalent/g fish) methods and almost the same as PAL according to the ORAC method (51.43 μmol Trolox equivalent/g fish). Moreover, maximum activity was obtained at mild pH and temperature (7.5; 50 °C). Interestingly, the ORAC values obtained here were higher than others previously reported for fish hydrolysates and similar to those reported for fruits such as blueberries, apples and oranges. The peptide sequence IEE(E) was present in several peptides in both hydrolysates; this sequence may be partly responsible for the high antioxidant activity, particularly the one based on iron-reducing power. These findings will be relevant to the valorization of other fish/fish muscle discards and could contribute to the production of food supplements and nutraceuticals.
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Minkiewicz P, Turło M, Iwaniak A, Darewicz M. Free Accessible Databases as a Source of Information about Food Components and Other Compounds with Anticancer Activity⁻Brief Review. Molecules 2019; 24:E789. [PMID: 30813234 PMCID: PMC6412331 DOI: 10.3390/molecules24040789] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 02/19/2019] [Accepted: 02/20/2019] [Indexed: 12/26/2022] Open
Abstract
Diet is considered to be a significant factor in cancer prevention and therapy. Many food components reveal anticancer activity. The increasing number of experiments concerning the anticancer potential of chemical compounds, including food components, is a challenge for data searching. Specialized databases provide an opportunity to overcome this problem. Data concerning the anticancer activity of chemical compounds may be found in general databases of chemical compounds and databases of drugs, including specialized resources concerning anticancer compounds, databases of food components, and databases of individual groups of compounds, such as polyphenols or peptides. This brief review summarizes the state of knowledge of chemical databases containing information concerning natural anticancer compounds (e.g., from food). Additionally, the information about text- and structure-based search options and links between particular internet resources is provided in this paper. Examples of the application of databases in food and nutrition sciences are also presented with special attention to compounds that are interesting from the point of view of dietary cancer prevention. Simple examples of potential database search possibilities are also discussed.
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Affiliation(s)
- Piotr Minkiewicz
- University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo, Poland.
| | - Marta Turło
- University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo, Poland.
| | - Anna Iwaniak
- University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo, Poland.
| | - Małgorzata Darewicz
- University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo, Poland.
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Jiang W, Liu Y, Yang X, Wang P, Hu S, Li J. Recovery of Proteins from Squid By-Products with Enzymatic Hydrolysis and Increasing the Hydrolysate’s Bioactivity by Maillard Reaction. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1508104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Wei Jiang
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Yu Liu
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, Guangzhou, China
| | - Peifei Wang
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Shiwei Hu
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Jialiang Li
- Technology Development Company, Zhoushan Pelagic Fishery Base, Zhoushan, China
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Ketnawa S, Wickramathilaka M, Liceaga AM. Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification. Food Chem 2018; 254:36-46. [DOI: 10.1016/j.foodchem.2018.01.133] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 01/11/2018] [Accepted: 01/22/2018] [Indexed: 11/24/2022]
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Luo F, Xing R, Wang X, Yang H, Li P. Antioxidant activities of Rapana venosa
meat and visceral mass during simulated gastrointestinal digestion and their membrane ultrafiltration fractions. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13597] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Fenglei Luo
- Key Laboratory of Experimental Marine Biology; Institute of Oceanology, Chinese Academy of Sciences; Qingdao 266071 China
| | - Ronge Xing
- Key Laboratory of Experimental Marine Biology; Institute of Oceanology, Chinese Academy of Sciences; Qingdao 266071 China
| | - Xueqin Wang
- Key Laboratory of Experimental Marine Biology; Institute of Oceanology, Chinese Academy of Sciences; Qingdao 266071 China
| | - Haoyue Yang
- Key Laboratory of Experimental Marine Biology; Institute of Oceanology, Chinese Academy of Sciences; Qingdao 266071 China
| | - Pengcheng Li
- Key Laboratory of Experimental Marine Biology; Institute of Oceanology, Chinese Academy of Sciences; Qingdao 266071 China
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20
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Dias J, Axelband F, Lara LS, Muzi-Filho H, Vieyra A. Is angiotensin-(3-4) (Val-Tyr), the shortest angiotensin II-derived peptide, opening new vistas on the renin-angiotensin system? J Renin Angiotensin Aldosterone Syst 2017; 18:1470320316689338. [PMID: 28097883 PMCID: PMC5843854 DOI: 10.1177/1470320316689338] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Angiotensin-(3−4) (Ang-(3−4) or Val-Tyr) is the shorter angiotensin (Ang) II-derived peptide, formed through successive hydrolysis that culminates with the release of Val-Tyr as a dipeptide. It is formed both in plasma and in kidney from Ang II and Ang III, and can be considered a component of the systemic and organ-based renin–angiotensin system. It is potently antihypertensive in humans and rats, and its concerted actions on proximal tubule cells culminate in the inhibition of fluid reabsorption, hyperosmotic urinary excretion of Na+. At the renal cell signaling level, Ang-(3−4) counteracts Ang II-type 1 receptor-mediated responses by acting as an allosteric enhancer in Ang II-type 2 receptor populations that target adenosine triphosphate-dependent Ca2+ and Na+ transporters through a cyclic adenosine monophosphate-activated protein kinase pathway.
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Affiliation(s)
- Juliana Dias
- 1 National Institute of Cancer, Rio de Janeiro, Brazil.,2 Carlos Chagas Institute of Biophysics, Federal University of Rio de Janeiro, Brazil.,3 National Center of Structural Biology and Bioimaging, Federal University of Rio de Janeiro, Brazil
| | | | - Lucienne S Lara
- 3 National Center of Structural Biology and Bioimaging, Federal University of Rio de Janeiro, Brazil.,4 Institute of Biomedical Sciences, Federal University of Rio de Janeiro, Brazil
| | - Humberto Muzi-Filho
- 2 Carlos Chagas Institute of Biophysics, Federal University of Rio de Janeiro, Brazil.,3 National Center of Structural Biology and Bioimaging, Federal University of Rio de Janeiro, Brazil
| | - Adalberto Vieyra
- 2 Carlos Chagas Institute of Biophysics, Federal University of Rio de Janeiro, Brazil.,3 National Center of Structural Biology and Bioimaging, Federal University of Rio de Janeiro, Brazil.,5 Translational Biomedicine Graduate Program, Grande Rio University, Brazil
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21
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Wang X, Yu H, Xing R, Chen X, Liu S, Li P. Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel ( Pneumatophorus japonicus) Protein. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6837285. [PMID: 28194421 PMCID: PMC5282459 DOI: 10.1155/2017/6837285] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 12/07/2016] [Accepted: 12/18/2016] [Indexed: 11/18/2022]
Abstract
This study optimizes the preparation conditions for mackerel protein hydrolysate (MPH) by response surface methodology (RSM) and investigates the stability of the antioxidant activity of MPHs (<2.5 kDa). The optimal conditions were as follows: enzyme concentration of 1726.85 U/g, pH of 7.00, temperature of 39.55°C, time of 5.5 h, and water/material ratio of 25 : 1, and the maximum DPPH scavenging activity was 79.14%. The MPHs indicated significant cellular antioxidant activity at low concentrations. Furthermore, the temperature and freeze-thaw cycles had little effect on the antioxidative stability while pH had significant effect on the antioxidative stability. In addition, the MPHs were sensitive to the metal ions, such as Fe2+, Fe3+, Zn2+, and Cu2+. Notably, when the concentrations of Fe2+ and Fe3+ were 5 mM, the DPPH scavenging activities were only 1.1% and 0.6%, respectively; furthermore, Cu2+ at a 5 mM concentration could completely inhibit the DPPH scavenging activity of MPHs. In contrast, K+ and Mg2+ had no notable effect on the antioxidant activity of MPHs. These results may provide a scientific basis for the processing and application of MPHs.
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Affiliation(s)
- Xueqin Wang
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Huahua Yu
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Ronge Xing
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Xiaolin Chen
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Song Liu
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Pengcheng Li
- Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
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