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Pipaliya R, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Padhi S, Rai AK, Liu Z, Sarkar P, Hati S. Production and characterization of anti-hypertensive and anti-diabetic peptides from fermented sheep milk with anti-inflammatory activity: in vitro and molecular docking studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38855927 DOI: 10.1002/jsfa.13617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/09/2024] [Accepted: 05/18/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND The present study aimed to evaluate the anti-hypertensive and anti-diabetic activities from biologically active peptides produced by fermented sheep milk with Lacticaseibacillus paracasei M11 (MG027695), as well as to purify and characterize the angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic peptides produced from fermented sheep milk. RESULTS After 48 h of fermentation at 37 °C, sheep milk demonstrated significant changes in anti-diabetic effects and ACE-I effects, with inhibition percentages observed for ACE inhibition (76.32%), α-amylase (70.13%), α-glucosidase (70.11%) and lipase inhibition (68.22%). The highest level of peptides (9.77 mg mL-1) was produced by optimizing the growth conditions, which included an inoculation rate of 2.5% and a 48 h of incubation period. The comparison of molecular weight distributions among protein fractions was conducted through sodium dodecyl-sulfate polyacrylamide gel electrophoresis analysis, whereas spots were separated using 2D gel electrophoresis according to both the molecular weight and pH. Peptide characterization with ultra-filtration membranes at 3 and 10 kDa allowed the study to assess molecular weight-based separation. Nitric oxide generated by lipopolysaccharide and the secretion of pro-inflammatory cytokines in RAW 264.7 immune cells were both inhibited by sheep milk fermented with M11. Fourier-transform infrared spectroscopy was employed to assess changes in functional groups after fermentation, providing insights into the structural changes occurring during fermentation. CONCLUSION The present study demonstrates that fermentation with L. paracasei (M11) led to significant changes in fermented sheep milk, enhancing its bioactive properties, notably in terms of ACE inhibition and anti-diabetic activities, and the generation of peptides with bioactive properties has potential health benefits. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Rinkal Pipaliya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Srichandan Padhi
- Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Amit Kumar Rai
- Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, India
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Pipaliya R, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Singh BP, Paul S, Liu Z, Sarkar P, Patel A, Hati S. Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies. Front Chem 2024; 12:1389846. [PMID: 38746020 PMCID: PMC11091447 DOI: 10.3389/fchem.2024.1389846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Accepted: 04/01/2024] [Indexed: 05/16/2024] Open
Abstract
This study investigated the synthesis of bioactive peptides from sheep milk through fermentation with Limosilactobacillus fermentum KGL4 MTCC 25515 strain and assessed lipase inhibition, ACE inhibition, α-glucosidase inhibition, and α-amylase inhibition activities during the fermentation process. The study observed the highest activities, reaching 74.82%, 70.02%, 72.19%, and 67.08% (lipase inhibition, ACE inhibition, α-glucosidase inhibition, and α-amylase inhibition) after 48 h at 37°C, respectively. Growth optimization experiments revealed that a 2.5% inoculation rate after 48 h of fermentation time resulted in the highest proteolytic activity at 9.88 mg/mL. Additionally, fractions with less than 3 kDa of molecular weight exhibited superior ACE-inhibition and anti-diabetic activities compared to other fractions. Fermentation of sheep milk with KGL4 led to a significant reduction in the excessive production of NO, TNF-α, IL-6, and IL-1β produced in RAW 267.4 cells upon treatment with LPS. Peptides were purified utilizing SDS-PAGE and electrophoresis on 2D gels, identifying a maximum number of proteins bands ranging 10-70 kDa. Peptide sequences were cross-referenced with AHTPDB and BIOPEP databases, confirming potential antihypertensive and antidiabetic properties. Notably, the peptide (GPFPILV) exhibited the highest HPEPDOCK score against both α-amylase and ACE.
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Affiliation(s)
- Rinkal Pipaliya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya, India
| | - Amar A. Sakure
- Departmentof Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, Haryana, India
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India
| | - Brij Pal Singh
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India
| | - Souparno Paul
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Ashish Patel
- Department of Animal Genetics and Breeding, College of Veterinary Science, Kamdhenu University, Anand, Gujarat, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
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Echavarría JAC, El Hajj S, Irankunda R, Selmeczi K, Paris C, Udenigwe CC, Canabady-Rochelle L. Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications. Food Funct 2024; 15:3300-3326. [PMID: 38488016 DOI: 10.1039/d3fo05765h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Metal-chelating peptides, which form metal-peptide coordination complexes with various metal ions, can be used as biofunctional ingredients notably to enhance human health and prevent diseases. This review aims to discuss recent insights into food-derived metal-chelating peptides, the strategies set up for their discovery, their study, and identification. After understanding the overall properties of metal-chelating peptides, their production from food-derived protein sources and their potential applications will be discussed, particularly in nutritional, cosmetics and pharmaceutical fields. In addition, the review provides an overview of the last decades of progress in discovering food-derived metal-chelating peptides, addressing several screening, separation and identification methodologies. Furthermore, it emphasizes the methods used to assess peptide-metal interaction, allowing for better understanding of chemical and thermodynamic parameters associated with the formation of peptide-metal coordination complexes, as well as the specific amino acid residues that play important roles in the metal ion coordination.
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Affiliation(s)
| | - Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
| | | | | | - Cédric Paris
- Université de Lorraine, LIBIO, F-54000 Nancy, France
| | - Chibuike C Udenigwe
- School of Nutrition Science, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
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Schmidt HDO, Oliveira VRD. Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality. Foods 2023; 12:2586. [PMID: 37444324 DOI: 10.3390/foods12132586] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/30/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.
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Affiliation(s)
- Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 91501-970, RS, Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food, Nutrition and Health, Nutrition Department, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
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Alonso-Villegas R, González-Amaro RM, Figueroa-Hernández CY, Rodríguez-Buenfil IM. The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition. Molecules 2023; 28:molecules28104239. [PMID: 37241977 DOI: 10.3390/molecules28104239] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/15/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
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Affiliation(s)
- Rodrigo Alonso-Villegas
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Pascual Orozco s/n, Campus 1, Santo Niño, Chihuahua 31350, Chihuahua, Mexico
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C. Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa 91073, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Sureste, Tablaje Catastral, 31264, Carretera Sierra Papacal-Chuburna Puerto km 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico
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Khakhariya R, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Padhi S, Rai AK, Liu Z, Hati S. Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study. Foods 2023; 12:foods12102006. [PMID: 37238823 DOI: 10.3390/foods12102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
The investigation aimed at assessing a comparative study on the production and characterization of ACE inhibitory, anti-diabetic, and anti-inflammatory activities, along with the production of ACE inhibitory and anti-diabetic peptides through the fermentation of buffalo and camel milk by Limosilactobacillus fermentum (KGL4) and Saccharomyces cerevisiae (WBS2A). The angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic properties were evaluated at particular time intervals (12, 24, 36, and 48 h) at 37 °C, and we discovered maximum activity at 37 °C after 48 h of incubation. The maximum ACE inhibitory, lipase inhibitory activities, alpha-glucosidase inhibitory, and alpha-amylase inhibitory activities were found in the fermented camel milk (77.96 ± 2.61, 73.85 ± 1.19, 85.37 ± 2.15, and 70.86 ± 1.02), as compared to the fermented buffalo milk (FBM) (75.25 ± 1.72, 61.79 ± 2.14, 80.09 ± 0.51, and 67.29 ± 1.75). Proteolytic activity was measured with different inoculation rates (1.5%, 2.0%, and 2.5%) and incubation times (12, 24, 36, and 48 h) to optimize the growth conditions. Maximum proteolysis was found at a 2.5% inoculation rate and at a 48 h incubation period in both fermented buffalo (9.14 ± 0.06) and camel milk (9.10 ± 0.17). SDS-PAGE and 2D gel electrophoresis were conducted for protein purification. The camel and buffalo milk that had not been fermented revealed protein bands ranging from 10 to 100 kDa and 10 to 75 kDa, respectively, whereas all the fermented samples showed bands ranging from 10 to 75 kDa. There were no visible protein bands in the permeates on SDS-PAGE. When fermented buffalo and camel milk were electrophoresed in 2D gel, 15 and 20 protein spots were detected, respectively. The protein spots in the 2D gel electrophoresis ranged in size from 20 to 75 kDa. To distinguish between different peptide fractions, water-soluble extract (WSE) fractions of ultrafiltration (3 and 10 kDa retentate and permeate) of fermented camel and buffalo milk were employed in RP-HPLC (reversed-phase high-performance liquid chromatography). The impact of fermented buffalo and camel milk on inflammation induced by LPS (lipopolysaccharide) was also investigated in the RAW 264.7 cell line. Novel peptide sequences with ACE inhibitory and anti-diabetic properties were also analyzed on the anti-hypertensive database (AHTDB) and bioactive peptide (BIOPEP) database. We found the sequences SCQAQPTTMTR, EMPFPK, TTMPLW, HPHPHLSFMAIPPK, FFNDKIAK, ALPMHIR, IPAVFK, LDQWLCEK, and AVPYPQR from the fermented buffalo milk and the sequences TDVMPQWW, EKTFLLYSCPHR, SSHPYLEQLY, IDSGLYLGSNYITAIR, and FDEFLSQSCAPGSDPR from the fermented camel milk.
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Affiliation(s)
- Ruchita Khakhariya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand 388110, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, Tura Campus, North-Eastern Hill University, Chasingre 794002, Meghalaya, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand 388110, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad 121001, Haryana, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Sector 81, SAS Nagar 140306, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Sector 81, SAS Nagar 140306, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Sector 81, SAS Nagar 140306, Punjab, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong 737102, Sikkim, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong 737102, Sikkim, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand 388110, Gujarat, India
- Department of Dairy Microbiology, Kamdhenu University, Anand 388110, Gujarat, India
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In Vitro Assessment Methods for Antidiabetic Peptides from Legumes: A Review. Foods 2023; 12:foods12030631. [PMID: 36766167 PMCID: PMC9914741 DOI: 10.3390/foods12030631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 02/05/2023] Open
Abstract
Almost 65% of the human protein supply in the world originates from plants, with legumes being one of the highest contributors, comprising between 20 and 40% of the protein supply. Bioactive peptides from various food sources including legumes have been reported to show efficacy in modulating starch digestion and glucose absorption. This paper will provide a comprehensive review on recent in vitro studies that have been performed on leguminous antidiabetic peptides, focusing on the α-amylase inhibitor, α-glucosidase inhibitor, and dipeptidyl peptidase-IV (DPP-IV) inhibitor. Variations in legume cultivars and methods affect the release of peptides. Different methods have been used, such as in sample preparation, including fermentation (t, T), germination (t), and pre-cooking; in protein extraction, alkaline extraction, isoelectric precipitation, phosphate buffer extraction, and water extraction; in protein hydrolysis enzyme types and combination, enzyme substrate ratio, pH, and time; and in enzyme inhibitory assays, positive control type and concentration, inhibitor or peptide concentration, and the unit of inhibitory activity. The categorization of the relative scale of inhibitory activities among legume samples becomes difficult because of these method differences. Peptide sequences in samples were identified by means of HPLC/MS. Software and online tools were used in bioactivity prediction and computational modelling. The identification of the types and locations of chemical interactions between the inhibitor peptides and enzymes and the type of enzyme inhibition were achieved through computational modelling and enzyme kinetic studies.
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Sá GCDS, da Silva LB, Bezerra PVV, da Silva MAF, Inacio CLS, Paiva WDS, e Silva VPM, Cordeiro LV, Oliveira JWDF, Silva MS, Lima EDO, Moreira FJC, Rocha HADO, Barra PB, Ximenes MDFFDM, Uchôa AF. Tephrosia toxicaria (Sw.) Pers. extracts: Screening by examining aedicidal action under laboratory and field conditions along with its antioxidant, antileishmanial, and antimicrobial activities. PLoS One 2023; 18:e0275835. [PMID: 36630475 PMCID: PMC9833590 DOI: 10.1371/journal.pone.0275835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Accepted: 09/24/2022] [Indexed: 01/12/2023] Open
Abstract
An increase in the incidence of arboviral, microbial and parasitic infections, and to disorders related to oxidative stress has encouraged the development of adjuvant therapies based on natural formulations, such as those involving plant extracts. Thus, to expand the repertoire of the available therapeutic options, this study aimed to describe the versatility of Tephrosia toxicaria (Sw.) (Pers., 1807) extracts for the control of arbovirus vectors, as well as their antioxidant, antileishmanial, and antimicrobial potential. Among the aqueous and hydroethanolic extracts obtained, the hydroethanolic extract from roots (RHA) was identified as the most active larvicide extract demonstrating, respectively, the lowest lethal concentration (mg/mL) for 50%, 90% and 99% of Aedes aegypti (L., 1762) and Aedes albopictus (S., 1894) larvae, observed at 24 h (0.33, 0.84 and 1.80; 0.32, 0.70 and 1.32) and 48 h (0.17, 0.51 and 1.22; 0.26, 0.47 and 0.78) post-exposure. Field assays revealed that RHA (0.84 mg/mL) is a potential oviposition deterrent, reducing egg-laying by approximately 90%. RHA (0.1 mg/mL) also exhibited antioxidant activity for the following tests: total antioxidant capacity (286.86 mg AAE/g), iron (87.16%) and copper (25.64%) chelation, and superoxide scavenging (10%). In the cell culture assays, RHA (0.1 mg/mL) promoted regeneration of metabolic activity (92% cell viability) in cells exposed to oxidative stress. Furthermore, RHA displayed weak antileishmanial activity (IC50 = 3.53 mg/mL) against Leishmania amazonensis and not exhibit antimicrobial activity. The extraction favored the concentration of carbohydrates in RHA, in addition to lectins and protease inhibitors, with molecular masses estimated between 10 and 24 kDa. Cytotoxicity and phytotoxicity analyses of RHA suggested its biosecurity. Thus, RHA is a multivalent extract with insecticide and antioxidant properties at low and safe concentrations. However, others studies on its indirect toxic effects are ongoing to ensure the complete safety of RHA.
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Affiliation(s)
- Giulian César da Silva Sá
- Department of Cellular Biology and Genetics, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Instituto de Medicina Tropical do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Leidiane Barboza da Silva
- Department of Cellular Biology and Genetics, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Instituto de Medicina Tropical do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Pedro Vitor Vale Bezerra
- Department of Cellular Biology and Genetics, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Instituto de Medicina Tropical do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Melissa Alves Farias da Silva
- Department of Cellular Biology and Genetics, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Instituto de Medicina Tropical do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Cássio Lázaro Silva Inacio
- Department of Microbiology and Parasitology, Laboratory of Entomology Research, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Weslley de Souza Paiva
- Department of Biochemistry, Laboratory of Biotechnology of Natural Polymer, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Virgínia Penéllope Macedo e Silva
- Department of Microbiology and Parasitology, Laboratory of Entomology Research, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Laísa Vilar Cordeiro
- Department of Pharmaceutical Sciences, Laboratory of Mycology, Universidade Federal da Paraiba, João Pessoa, Paraiba, Brazil
| | - Johny Wysllas de Freitas Oliveira
- Department of Clinical and Toxicological Analysis, Laboratory of Immunoparasitology, Universidade Federal do Rio Grande do Norte, Natal, RN, Brazil
| | - Marcelo Sousa Silva
- Department of Clinical and Toxicological Analysis, Laboratory of Immunoparasitology, Universidade Federal do Rio Grande do Norte, Natal, RN, Brazil
| | - Edeltrudes de Oliveira Lima
- Department of Pharmaceutical Sciences, Laboratory of Mycology, Universidade Federal da Paraiba, João Pessoa, Paraiba, Brazil
| | | | - Hugo Alexandre de Oliveira Rocha
- Department of Biochemistry, Laboratory of Biotechnology of Natural Polymer, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Patricia Batista Barra
- Department of Biomedical Sciences, Universidade do Estado do Rio Grande do Norte, Mossoró, Rio Grande do Norte, Brazil
| | - Maria de Fátima Freire de Melo Ximenes
- Department of Microbiology and Parasitology, Laboratory of Entomology Research, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | - Adriana Ferreira Uchôa
- Department of Cellular Biology and Genetics, Universidade Federal do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Instituto de Medicina Tropical do Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
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A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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Patel D, Sakure A, Lodha D, Basaiawmoit B, Maurya R, Das S, Bishnoi M, Kondepudi KK, Hati S. Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed). JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:75-84. [PMID: 34605750 DOI: 10.1080/07315724.2021.1983485] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
OBJECTIVE The present study aimed to assess the bio-functional analysis of camel milk viz. anti-oxidative, anti-inflammatory activities using potent Lactobacillus fermentum (KGL4) strain through fermentation and also to release the bioactive peptides during fermentation. METHOD The antioxidant and proteolytic activities of the fermented camel milk were studied followed by SDS-PAGE analysis and 2 D PAGE. The separations of the bioactive peptides of water-soluble extract (WSE) of 3 and 10 kDa (Permeates & Retentates) were achieved by RP-HPLC. The purified bioactive peptides were identified and characterized using RPLC/MS and the effect of WSE of camel milk fermented with KGL4 on lipopolysaccharide (LPS)/endotoxin-induced inflammation in RAW 264.7 macrophages were also studied. RESULTS The maximal activity was observed in ABTS assay (64.03%), then in hydroxyl free radical scavenging assay, and minimal activity was observed in superoxide free radical assay (57.75%). ABTS assay was significantly (P < 0.05) higher than other assays. MTT assay was performed on WSE of camel milk fermented with KGL4 using treated macrophage cells with different concentrations and found the decreasing range of cell viability at 0.25 mg/mL treatment which was non-significant. 7.80 mg/ml peptide production was found after 48 h of fermentation using the OPA method. Further, WSE of fermented camel milk was separated and analyzed their protein profiles using SDS-PAGE and 2 D-PAGE techniques. Here, many new peptides were found in camel milk when fermented with KGL4 strain. Each protein sequence was characterized through bioinformatic tools, including SWISS-PROT & PIR protein databases. Novel bioactive anti-oxidative peptides were found by searching in the BIOPEP database. CONCLUSIONS The present study suggests that the L. fermentum KGL4 strain could be explored to produce novel antioxidative peptides from fermented camel milk (Indian breed).
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Affiliation(s)
- Dharmisthaben Patel
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat, India
| | - Amar Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, India
| | - Dikshita Lodha
- Department of Research and Development, Meril Life Science Pvt. Ltd, Vapi, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, Haryana, India.,Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Punjab, India
| | - Sujit Das
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Punjab, India
| | - Subrota Hati
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat, India
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11
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Potential Role of Bioactive Proteins and Peptides Derived from Legumes towards Metabolic Syndrome. Nutrients 2022; 14:nu14245271. [PMID: 36558429 PMCID: PMC9782127 DOI: 10.3390/nu14245271] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Legumes have been widely consumed and used to isolate bioactive compounds, mainly proteins. The aim of this study was to review the beneficial actions of different legumes proteins and peptides updating the main findings that correlate legumes consumption and the effects on non-transmissible chronic diseases, specifically metabolic syndrome. An exhaustive revision of five relevant bioactivities (antioxidant, anti-inflammatory, antihypertensive, hypocholesterolemic -all of them linked to metabolic syndrome- and antitumoral) of proteins and peptides from legumes focused on isolation and purification, enzymatic hydrolysis and in vitro gastrointestinal digestion was carried out. The promising potential of bioactive hydrolysates and peptides from pulses has been demonstrated by in vitro tests. However, only a few studies validated these biological activities using animal models. No clinical trials have been carried out yet; so further research is required to elucidate their effective health implications.
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12
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Intiquilla A, Jiménez-Aliaga K, Iris Zavaleta A, Gamboa A, Caro N, Diaz M, Gotteland M, Abugoch L, Tapia C. Nanoencapsulation of antioxidant peptides from Lupinus mutabilis in chitosan nanoparticles obtained by ionic gelling and spray freeze drying intended for colonic delivery. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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13
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Nicolás-García M, Perucini-Avendaño M, Arrieta-Báez D, de Jesús Perea-Flores M, Jiménez-Martínez C, Beatriz Gómez-Patiño M, Dávila-Ortiz G. Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage. Food Chem 2022; 395:133638. [PMID: 35816985 DOI: 10.1016/j.foodchem.2022.133638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 06/06/2022] [Accepted: 07/03/2022] [Indexed: 11/30/2022]
Abstract
Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenolic compounds and their relationship with the black bean seed coat microstructure during 270 days at 30 °C and 70% r. h. The water absorption capacity decrease to 12.19% that induced changes in seed texture observed by increasing the hardness from 5.42 to 19.96 N. A total of 37 compounds were identified by UPLC-ESI-MS and the changes in phenolic profile during storage period contribute to the seed coat color saturation. The identification of flavonoids, hydroxybenzoic and hydroxycinnamic acids, as well as distribution of condensed tannins in the seed coat, the changes in physical properties evidenced by seed darkening and hardening contribute to the seed coat impermeability.
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Affiliation(s)
- Mayra Nicolás-García
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, División de Ingeniería en Industrias Alimentarias, Av. Instituto Tecnológico, S/N, ejido de San Felipe del Progreso, 50640, San Felipe del Progreso, Estado de México, Mexico.
| | - Madeleine Perucini-Avendaño
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, División de Ingeniería en Industrias Alimentarias, Av. Instituto Tecnológico, S/N, ejido de San Felipe del Progreso, 50640, San Felipe del Progreso, Estado de México, Mexico
| | - Daniel Arrieta-Báez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - Mayra Beatriz Gómez-Patiño
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico.
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14
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Chopada K, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Solanki D, Singh BP, Padhi S, Rai AK, Liu Z, Mishra BK, Hati S. Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: In Vitro, In Silico, and Molecular Interactions Studies. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2022:1-20. [PMID: 36416542 DOI: 10.1080/27697061.2022.2110966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/01/2022] [Accepted: 08/04/2022] [Indexed: 06/16/2023]
Abstract
OBJECTIVE The goal of this research was to purify and characterize the novel angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides from fermented whey protein concentrate produced by Lactobacillus paracasei and Saccharomyces cerevisiae in a co-fermentation system. METHOD Whey protein fermented with lactic acid bacteria and yeast culture was analyzed for antioxidative, ACE inhibition, as well as anti-inflammatory activity followed by SDS-PAGE, isoelectric focusing, and 2-dimensional (2D) analysis. Anti-inflammatory activity of whey protein fermentate was also studied on the RAW 264.7 cell line. The bioactive peptides were separated from the whey protein fermentate using reverse-phase high-performance liquid chromatography (RP-HPLC) and reverse-phase liquid chromatography mass spectrometry (RPLC/MS), and thus identification and characterization of purified bioactive peptide was performed. RESULTS Whey protein fermentate samples' bioactivity was analyzed at specific time intervals at 12, 24, 36, and 48 hours at 37 °C for M11 and at 25 °C for WBS2A. The development settings (incubation time [12, 24, 36, and 48 hours) and inoculation rates [1.5%, 2.0%, and 2.5%]) were optimized for peptide synthesis via the o-phthaldialdehyde (OPA) method (proteolytic activity). Maximum proteolytic activity was observed at 37 °C for M11 (6.50 mg/mL) and at 25 °C for WBS2A (8.59 mg/mL) for 48 hours of incubation. Protein profiling was carried out using SDS-PAGE and 2D gel electrophoresis, in which Sodium dodecyl-sulfate (SDS) exhibited protein bands in the 10- to 55-kDa range, while 2D showed protein bands varying from 10 to 70 kDa. Every spot from 2D was digested by trypsin and identified by RPLC/MS. Protein fractionations (3- and 10-kDa permeates) were carried out employing RP-HPLC. Whey protein fermentate has anti-inflammatory action in RAW 264.7 macrophages that have been exposed to lipopolysaccharide. A molecular docking system was also used to investigate the interactions of peptides (AFLDSRTR, ILGAFIQIITFR) with human myeloperoxidase enzyme. CONCLUSIONS The antihypertensive and antioxidative peptides discovered from whey protein fermentate may be helpful in the design of pharmacologically active healthy ingredients in the upcoming years.
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Affiliation(s)
- Keval Chopada
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, Haryana, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Divyang Solanki
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia
| | - B P Singh
- Department of Microbiology, Central University of Haryana, Mahendragarh, Haryana, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - B K Mishra
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India
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15
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Ashokbhai JK, Basaiawmoit B, Sakure A, Das S, Patil GB, Mankad M, Hati S. Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4262-4272. [PMID: 36193483 PMCID: PMC9525493 DOI: 10.1007/s13197-022-05493-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2022] [Accepted: 05/18/2022] [Indexed: 06/16/2023]
Abstract
This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using Lactobacillus plantarum (KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radical & hydroxyl free radical scavenging activity were 34.5, 34.7, and 29.2% respectively) and antimicrobial properties against Escherichia coli, S. typhimurium, E. faecalis, & B. cereus were 11.3, 12.7, 13.3, & 12.3 mm. However, inoculation of culture at a level of 2.5% and 48 h fermentation give the highest proteolysis activities. Fermented sheep milk fractions of 3 & 10 kDa were analysed for antioxidative and antimicrobial activity, and the 10 kDa permeate showed the highest ABTS assay. The hydroxyl free radical scavenging activity was greatest in 10 kDa retentate and superoxide free radical scavenging activity was observed in 3 kDa permeate (34.7, 43.4, and 34.6%, respectively). Antimicrobial activity of 10 kDa retentate against B. cereus & E. coli (13.3 mm) was greater than 3 and 10 kDa retentate against S. typhimurium (13 mm) and 3 kDa retentate against E. faecalis (13.7 mm). The molecular weight of the protein was estimated using SDS-PAGE. On electrophoresis on a 2-D gel, 6 peptides were identified using RP-LC/MS. BIOPEP, a database for antioxidative and antimicrobial peptides, validated the antioxidative & antimicrobial activities of several peptides in sheep's milk that has been fermented. Sheep milk fermented using Lactobacillus could be considered a novel source of antioxidative and antimicrobial proteins. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05493-2.
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Affiliation(s)
- Jodhani Keyur Ashokbhai
- Department of Dairy Microbiology, Anand Agricultural University, Anand, 388110 Gujarat India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura campus, Tura, 794002 Meghalaya India
| | - Amar Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, 388110 Gujarat India
| | - Sujit Das
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura campus, Tura, 794002 Meghalaya India
| | - G. B. Patil
- Department of Tissue Culture, Anand Agricultural University, Anand, 388110 Gujarat India
| | - Maunil Mankad
- Department of Tissue Culture, Anand Agricultural University, Anand, 388110 Gujarat India
| | - Subrota Hati
- Department of Dairy Microbiology, Anand Agricultural University, Anand, 388110 Gujarat India
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16
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Dharmisthaben P, Sakure A, Liu Z, Maurya R, Das S, Basaiawmoit B, Kumari R, Bishnoi M, Kondepudi KK, Gawai KM, Baba WN, Maqsood S, Hati S. Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patel Dharmisthaben
- Department of Dairy Microbiology, SMC College of Dairy Science Kamdhenu University Anand 388110 Gujarat India
| | - Amar Sakure
- Department of Agriculture Biotechnology Anand Agricultural University Anand 388110 Gujarat India
| | - Zhenbin Liu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an 710021 China
| | - Ruchika Maurya
- Regional Centre for Biotechnology Faridabad Haryana 121001 India
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division National Agri‐Food Biotechnology Institute Knowledge City, Sector 81 SAS Nagar Punjab 140306 India
| | - Sujit Das
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura campus Tura 794001 Meghalaya India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura campus Tura 794001 Meghalaya India
| | - Reena Kumari
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura campus Tura 794001 Meghalaya India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division National Agri‐Food Biotechnology Institute Knowledge City, Sector 81 SAS Nagar Punjab 140306 India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division National Agri‐Food Biotechnology Institute Knowledge City, Sector 81 SAS Nagar Punjab 140306 India
| | - Kunal M. Gawai
- Department of Dairy Microbiology, SMC College of Dairy Science Kamdhenu University Anand 388110 Gujarat India
| | - Waqas N. Baba
- Food Science Department, College of Agriculture and Veterinary Medicine United Arab Emirates University P.O. Box 15551 Al Ain United Arab Emirates
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine United Arab Emirates University P.O. Box 15551 Al Ain United Arab Emirates
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science Kamdhenu University Anand 388110 Gujarat India
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Solanki D, Sakure A, Prakash S, Hati S. Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3567-3577. [PMID: 35875214 PMCID: PMC9304531 DOI: 10.1007/s13197-022-05357-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2021] [Accepted: 12/30/2021] [Indexed: 10/19/2022]
Abstract
Fermented camel milk provides many health benefits like antidiabetic activity, anti-hypertensive activity etc. Fermented camel milk contains IPP or VPP rich ACE inhibitory peptides. The aim of this study was to spot the novel Angiotensin I-Converting Enzyme inhibitory peptides liberated by the potent proteolytic Lactobacillus acidophilus NCDC-15 from camel milk (Indian breed). NCDC-15 had exhibited maximum PepX activity (0.655) and ACE-inhibitory activity (78.33%) at 12 and 48 h of incubation at 37 °C respectively. Proteolytic activity was measured using o-phthaldialdehyde method and observed maximum (0.976 OD) at 2% of inoculation for 12 h of incubation at 37 °C. Water soluble extracts derived from fermented camel milk were ultrafiltered through 3 kDa, 5 kDa and 10 kDa membrane filters from which 3 kDa permeates (48.01% peptides production & 49.46% ACE-inhibition) and 10 kDa permeates (55.04% peptides production & 42.40% ACE-inhibition) had shown maximum peptides production and ACE-inhibitory activity. Overall, 24 peptides were identified from the samples of 3 kDa permeates [6 fractions (K1, L1, M1, N1, O1 and P1)] and 10 permeates [5 fractions (S, T, U, V and W)]. Novel peptide (AIGPVADLHI) was matched with k-casein in AHTPDB database and other peptides were also found matched with α and β-caseins of camel milk. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05357-9.
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Affiliation(s)
- Divyang Solanki
- Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Amar Sakure
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388110 India
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Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides. Nutrients 2022; 14:nu14153001. [PMID: 35893855 PMCID: PMC9331789 DOI: 10.3390/nu14153001] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/11/2022] [Accepted: 07/14/2022] [Indexed: 01/27/2023] Open
Abstract
Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, food processing, and gastrointestinal digestion. Previous evidence suggested that milk protein-derived BAPs have numerous health-beneficial characteristics, including anti-cancerous activity, anti-microbial activity, anti-oxidative, anti-hypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic. In this literature overview, we briefly discussed the production of milk protein-derived BAPs and their mechanisms of action. Milk protein-derived BAPs are gaining much interest worldwide due to their immense potential as health-promoting agents. These BAPs are now used to formulate products sold in the market, which reflects their safety as natural compounds. However, enhanced commercialization of milk protein-derived BAPs depends on knowledge of their particular functions/attributes and safety confirmation using human intervention trials. We have summarized the therapeutic potentials of these BAPs based on data from in vivo and in vitro studies.
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Sun J, Liu X, Wang Z, Yin F, Liu H, Nakamura Y, Yu C, Zhou D. Gastrointestinal digestion and absorption characterization in vitro of zinc-chelating hydrolysate from scallop adductor (Patinopecten yessoensis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3277-3286. [PMID: 34802153 DOI: 10.1002/jsfa.11673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 09/17/2021] [Accepted: 11/21/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUD Zinc (Zn) is an essential catalytic element in the human health system but its absorption in the intestinal system can be strongly affected by gastrointestinal (GI) digestion. In this study, the food-derived potential Zn carrier, scallop adductor hydrolysates (SAHs), was produced and characterized. RESULTS During temporary storage at 4 °C, SAH decreased in Zn-chelating capacity in the aqueous phase, whereas the SAH-Zn complex exhibited high stability. Moreover, the secondary structure of SAH had no significant alteration. Zn morphologically altered the surface structures of SAH, which was involving in carboxyl group of SAH. Results of in vitro GI digestion suggested that the SAH-Zn maintained good stability in GI system and only proportion of high molecular weight cleaved. In addition, SAH could successfully carry and transport Zn while the fluorescence staining revealed free Zn accumulation inside the tissue. Finally, three representative absorbed peptides (around 600 Da) were identified and synthesized. Three synthetic peptides exhibit higher Zn-chelating capacity than SAH and could also successfully transported through the intestine. CONCLUSION This study provided a theoretical basis for the investigation of digestion and absorption of marine animal-derived peptides as Zn carriers. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiatong Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Zixu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fawen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Huilin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Dalian, China
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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Ashokbhai JK, Basaiawmoit B, Das S, Sakure A, Maurya R, Bishnoi M, Kondepudi KK, Padhi S, Rai AK, Liu Z, Hatia S. Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Panchal G, Sakure A, Hati S. Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2295-2305. [PMID: 35602423 DOI: 10.1007/s13197-021-05243-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2021] [Accepted: 08/13/2021] [Indexed: 12/27/2022]
Abstract
In this study, antioxidant activities were evaluated for goat milk fermented with Lactobacillus helveticus MTCC 5463. The fermentation conditions (inoculation rate and incubation time) were optimized by estimating proteolytic action of Lactobacillus. SDS-PAGE and 2D gel electrophoresis were carried out for identification of molecular weight and purification of identified peptides. 3 and 10 kDa peptides fractions were obtained through ultrafiltration and also by using RP-HPLC. Then, spots from 2D and fractions from RP-HPLC were also evaluated in RP-LC/MS for identification and characterization of peptides. Identified peptides were matched with online database of goat milk i.e. BLASTp (NCBI) and Protein information resource database (PIR) and subsequently, antioxidant activity of these peptides were also confirmed with BIOPEP database. However, antioxidative peptides from fermented goat milk with Lactobacillus helveticus MTCC 5463 could be produced in developing functional goat milk yoghurt. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05243-w.
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Affiliation(s)
- Gauravkumar Panchal
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Amar Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Subrota Hati
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
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22
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Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties. Food Chem X 2022; 13:100259. [PMID: 35498981 PMCID: PMC9040038 DOI: 10.1016/j.fochx.2022.100259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 01/28/2023] Open
Abstract
Postharvest hardening did not definitively affect bioactivity of bean peptides. Peptides from hardened and non-hardened beans showed high vasorelaxant activity. Thermal treatment positively affected the biological potential of hardened beans.
Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL−1 to 0.26 mg mL−1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
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Murugesan AK, Gunasagaran KS. Purification and characterization of a synergistic bioactive lectin from Pleurotus flabellatus (PFL-L) with potent antibacterial and in-vitro radical scavenging activity. Anal Biochem 2021; 635:114450. [PMID: 34767809 DOI: 10.1016/j.ab.2021.114450] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 02/06/2023]
Abstract
Lectin is a carbohydrate-binding protein, which exhibits a plethora of biological properties such as antimicrobial, antifungal, and anticancer activities. In the present study, lectin, with an antibacterial and antioxidant potential, was purified from the oyster mushroom Pleurotus flabellatus. The P. flabellatus Lectin (PFL-L) was purified by using a DEAE - cellulose anion exchange chromatography followed by gel-filtration chromatography. The PFL-L was characterized by CD, HPLC, and MALDI-TOF/MS. The purity of PFL-L increased to 62.40% with the recovery of hemagglutinating activity (HA) by 12.12%. On SDS - PAGE, the PFL-L gave a single band of 18 kDa. PFL-L, consisting of d-galactose, exhibits a strong hemagglutinating activity. It was stable at pH (6.0-7.5) and temperature (10-20 °C) in addition to having extensive hemagglutinating activity. PFL-L enhanced the HA with the use of different metal ions namely Mg2+, Ca2+, and Fe2+. The study of bacterial growth inhibition led to the inference that the PFL-L was more potent against gram-negative bacteria. PFL-L showed the highest radical scavenging activity for the DPPH assay at 100 μg/mL (89.9 ± 2.53%). The highest antioxidant activities with IC50 values (for DPPH assay) of 53.96 μg/mL were determined for PFL-L and the present study shows that lectin from P. flabellatus manifested distinctive character and potentially exploitable activities.
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Affiliation(s)
- Arul Kumar Murugesan
- Centre for Advanced Studies in Botany, University of Madras, Guindy Campus, Chennai, Tamil Nadu, Pin Code - 600025, India; Department of Botany, Bharathidasan University, Tiruchrappalli, Pin Code - 620024, India.
| | - Karuna Sagaran Gunasagaran
- Environment Information System (ENVIS-Centre), Department of Zoology, University of Madras, Guindy Campus, Chennai, Tamil Nadu, Pin Code - 600025, India
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25
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Dharmisthaben P, Basaiawmoit B, Sakure A, Das S, Maurya R, Bishnoi M, Kondepudi KK, Hati S. Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101404] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Devita L, Lioe HN, Nurilmala M, Suhartono MT. The Bioactivity Prediction of Peptides from Tuna Skin Collagen Using Integrated Method Combining In Vitro and In Silico. Foods 2021; 10:2739. [PMID: 34829019 PMCID: PMC8625179 DOI: 10.3390/foods10112739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/23/2021] [Accepted: 11/05/2021] [Indexed: 12/25/2022] Open
Abstract
The hydrolysates and peptide fractions of bigeye tuna (Thunnus obesus) skin collagen have been successfully studied. The hydrolysates (HPA, HPN, HPS, HBA, HBN, HBS) were the result of the hydrolysis of collagen using alcalase, neutrase, and savinase. The peptide fractions (PPA, PPN, PPS, PBA, PBN, PBS) were the fractions obtained following ultrafiltration of the hydrolysates. The antioxidant activities of the hydrolysates and peptide fractions were studied using the DPPH method. The effects of collagen types, enzymes, and molecular sizes on the antioxidant activities were analyzed using profile plots analysis. The amino acid sequences of the peptides in the fraction with the highest antioxidant activity were analyzed using LC-MS/MS. Finally, their bioactivity and characteristics were studied using in silico analysis. The hydrolysates and peptide fractions provided antioxidant activity (6.17-135.40 µmol AAE/g protein). The lower molecular weight fraction had higher antioxidant activity. Collagen from pepsin treatment produced higher activity than that of bromelain treatment. The fraction from collagen hydrolysates by savinase treatment had the highest activity compared to neutrase and alcalase treatments. The peptides in the PBN and PPS fractions of <3 kDa had antidiabetic, antihypertensive and antioxidant activities. In conclusion, they have the potential to be used in food and health applications.
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Affiliation(s)
- Liza Devita
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
- The Ministry of Agriculture Republic Indonesia, Jakarta 12550, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
| | - Mala Nurilmala
- Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor 16680, Indonesia;
| | - Maggy T. Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
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Panchal GK, Das S, Sakure A, Singh BP, Hati S. Production and characterization of antioxidative peptides during lactic fermentation of goat milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gaurav Kumar Panchal
- Department of Dairy Microbiology, SMC College of Dairy Science Anand Agricultural University Anand India
| | - Sujit Das
- Department of Rural Development and Agricultural Production North‐Eastern Hill University, Tura Campus Tura India
| | - Amar Sakure
- Department of Agricultural Biotechnology Anand Agricultural University Anand India
| | - Brij Pal Singh
- Department of Food Science, College of Food and Agriculture United Arab Emirates University Al‐Ain United Arab Emirates
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science Anand Agricultural University Anand India
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28
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Antioxidant and Antiradical Properties of Probiotic Strains Bacillus amyloliquefaciens ssp. plantarum. Probiotics Antimicrob Proteins 2021; 13:1585-1597. [PMID: 34378160 DOI: 10.1007/s12602-021-09827-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/22/2021] [Indexed: 01/09/2023]
Abstract
The aim of the present study was to investigate the in vitro antioxidant potential of the cell-free extracts (CFE) of two probiotic bacteria Bacillus amyloliquefaciens ssp. plantarum IMV B-7142 and Bacillus amyloliquefaciens ssp. plantarum IMV B-7143 and their hepatoprotective effects. These strains are the main components of the veterinary probiotic preparation endosporyn. The CFE of probiotic bacteria were able to stabilize the 2.2-diphenyl-1-picrylhydrazyl radical to its neutral form at their cultivation during 24-48 h. But this index was more pronounced for the IMV B-7142 strain and amounted to 44.4-51.2%. The hydroxyl radical scavenging activity of the CFE of probiotic bacteria increased more than 70-80% regardless of the cultivation period (24-48 h). The antioxidant potential of probiotic strains is associated with the synthesis of the multiple biologically active molecules. The phenolic and benzoic acids-antioxidants (gallic, 4-hydroxyphenylacetic, caffeic, syringic, p-coumaric, trans-ferulic, and trans-cinnamic acids) were identified among metabolites of B. amyloliquefaciens ssp. plantarum strains. The CFE of probiotic strains were able to protect of rat hepatocytes from the toxic effects of the carbon tetrachloride (CCl4). Post-treatment of stress-induced rat hepatocytes by CFE of the IMV B-7042 was accompanied by an increase of the catalase activity of cells by 485.2 mM/min × mg of protein, compared to stress-damaged sample. In doing so, the content of the main markers of oxidative stress: lipid hydroperoxides and malondialdehyde decreased significantly. The results suggested that CFE of both probiotic strains have potent antioxidant properties and effectively protect of stress-damaged rat hepatocytes.
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29
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Yu YP, Lai SJ, Chang CR, Chen WC, Wu SH, Lu CP. Peptidomic analysis of low molecular weight antioxidative peptides prepared by lotus (Nelumbo nucifera Gaertn.) seed protein hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111138] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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30
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El-Saadony MT, Abd El-Hack ME, Swelum AA, Al-Sultan SI, El-Ghareeb WR, Hussein EOS, Ba-Awadh HA, Akl BA, Nader MM. Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1926346] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | | | - Ayman A. Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Saad I. Al-Sultan
- Department of Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa, Saudi Arabia
| | - Waleed R. El-Ghareeb
- Department of Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa, Saudi Arabia
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Elsayed O. S. Hussein
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hani A. Ba-Awadh
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Behairy A. Akl
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Maha M. Nader
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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31
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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.
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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
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32
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Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111019] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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33
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Gong X, Sui L, Morton J, Brennan MA, Brennan CS. Investigation of nutritional and functional effects of rice bran protein hydrolysates by using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Sánchez-Velázquez OA, Cuevas-Rodríguez EO, Mondor M, Ribéreau S, Arcand Y, Mackie A, Hernández-Álvarez AJ. Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Curr Res Food Sci 2021; 4:93-104. [PMID: 33748776 PMCID: PMC7957154 DOI: 10.1016/j.crfs.2021.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 01/25/2021] [Accepted: 02/05/2021] [Indexed: 12/16/2022] Open
Abstract
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%-24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.
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Affiliation(s)
- Oscar Abel Sánchez-Velázquez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Edith Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa. Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Martin Mondor
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Quebec, G1V 0A6, Canada
| | - Sabine Ribéreau
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Yves Arcand
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Alan Mackie
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, United Kingdom
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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.
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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
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El-Garawani I, El-Seedi H, Khalifa S, El Azab IH, Abouhendia M, Mahmoud S. Enhanced Antioxidant and Cytotoxic Potentials of Lipopolysaccharides-Injected Musca domestica Larvae. Pharmaceutics 2020; 12:E1111. [PMID: 33227988 PMCID: PMC7699146 DOI: 10.3390/pharmaceutics12111111] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/16/2020] [Accepted: 11/16/2020] [Indexed: 01/06/2023] Open
Abstract
The usage of insects as a sustainable and functional natural products resource is a new promise in complementary and alternative medicine. The present study aimed to investigate the ability of Musca domestica (housefly) larval hemolymph (insect blood) to display the enhanced in vitro antioxidant and cytotoxic effects. The oxidative stress (OS) was elicited by inducing lipopolysaccharides (LPS) treatment as an exogenous stressor. Determination of superoxide dismutase 1 (SOD1), glutathione (GSH), malondialdehyde (MDA) and total antioxidant capacity (TAC), and mRNA and protein expressions of SOD1, was investigated as confirmatory markers of oxidative stress induction. Cytotoxicity on cancerous MCF-7 and normal Vero cells were also evaluated using an MTT assay at 24 h post-injection. The injection of LPS induced a significant (p < 0.05) increase in SOD, GSH and TAC, whereas, the MDA was diminished. Hemolymph was collected from normal and treated larvae after 6, 12 and 24 h. The M. domestica superoxide dismutase (MdSOD1) transcripts were significantly (p < 0.05) upregulated 6 and 12 h post-treatment, while a significant downregulation was observed after 24 h. Western blot analysis showed that MdSOD1 was expressed in the hemolymph of the treated larvae with an increase of 1.2 folds at 6 and 12 h and 1.6 folds at 24 h relative to the control group. LPS-treated larval hemolymphs exhibited significant cytotoxicity with respect to the untreated ones against MCF-7 while Vero cells showed no cytotoxicity for both hemolymphs. The DPPH free radical scavenging activity was examined and a significant antioxidant potential potency was observed at 6 h (50% maximal inhibitory concentration (IC50): 63.3 ± 3.51 µg/mL) when compared to the control M. domestica larval hemolymph (IC50: 611.7 ± 10.41 µg/mL). Taken together, M. domestica larval hemolymph exhibited enhanced antioxidant and consequently increased cytotoxic capacities under stressed conditions.
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Affiliation(s)
- Islam El-Garawani
- Department of Zoology, Faculty of Science, Menoufia University, Menoufia 32511, Egypt; (M.A.); (S.M.)
| | - Hesham El-Seedi
- Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, S-10691 Stockholm, Sweden;
- Chemistry Department, Faculty of Science, Menoufia University, Menoufia 32511, Egypt
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Shaden Khalifa
- Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, S-10691 Stockholm, Sweden;
| | - Islam H. El Azab
- Chemistry Department, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- On Leave from Chemistry Department, Faculty of Science, Aswan University, Aswan, P.O. Box 81528, Aswan 81528, Egypt
| | - Marwa Abouhendia
- Department of Zoology, Faculty of Science, Menoufia University, Menoufia 32511, Egypt; (M.A.); (S.M.)
| | - Shaymaa Mahmoud
- Department of Zoology, Faculty of Science, Menoufia University, Menoufia 32511, Egypt; (M.A.); (S.M.)
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Caetano-Silva ME, Simabuco FM, Bezerra RMN, da Silva DC, Barbosa EA, Moreira DC, Brand GD, Leite JRDSDA, Pacheco MTB. Isolation and Sequencing of Cu-, Fe-, and Zn-Binding Whey Peptides for Potential Neuroprotective Applications as Multitargeted Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12433-12443. [PMID: 33095576 DOI: 10.1021/acs.jafc.0c03647] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study aims to isolate metal-binding peptides and synthesize promising amino acid sequences to potentially act as neuroprotective compounds in the future, targeting different mechanisms. Fractions of whey metal-binding peptides (Cu, Fe, and Zn) isolated by immobilized metal affinity chromatography showed different amino acid profiles according to the metal. The Cu-binding peptides presented roughly twofold increase in the in vitro antioxidant, as assessed by oxygen radical absorbance capacity and anticholinesterase activities over the hydrolysate. This is probably because of the higher concentration of aromatic and basic residues, the latter being crucial for binding to the anionic sites of acetylcholinesterase. Six peptide sequences were synthesized based on the metal-binding sites, molecular mass, hydrophobicity, and bioactivity probability. Among the synthetic peptides, the VF dipeptide stood out both for its in vitro antioxidant and anticholinesterase activities. This peptide, as well as the fraction of Cu-binding peptides, should be further studied because it may act through different mechanisms related to neurodegenerative diseases, in addition to the chelation of the excess of metals in the central nervous system.
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Affiliation(s)
- Maria Elisa Caetano-Silva
- Center of Food Science and Quality, CCQA, Institute of Food Technology, ITAL, Campinas, 13070-178 Campinas, Brazil
| | - Fernando Moreira Simabuco
- Multidisciplinary Laboratory of Food and Health, LABMAS, School of Applied Sciences, FCA, University of Campinas, UNICAMP, Limeira, 13484-350 Limeira, Brazil
| | - Rosângela Maria Neves Bezerra
- Multidisciplinary Laboratory of Food and Health, LABMAS, School of Applied Sciences, FCA, University of Campinas, UNICAMP, Limeira, 13484-350 Limeira, Brazil
| | - Daniele Cristina da Silva
- Center of Food Science and Quality, CCQA, Institute of Food Technology, ITAL, Campinas, 13070-178 Campinas, Brazil
| | - Eder Alves Barbosa
- Laboratory for the Synthesis and Analysis of Biomolecules, Institute of Chemistry, IQ, University of Brasília, Brasília, 70910-900 Distrito Federal, Brazil
- Research Center in Morphology and Applied Immunology, NuPMIA, Morphology Area, Faculty of Medicine, University of Brasília, UnB, Brasília, 70910-900 Distrito Federal, Brazil
| | - Daniel Carneiro Moreira
- Research Center in Morphology and Applied Immunology, NuPMIA, Morphology Area, Faculty of Medicine, University of Brasília, UnB, Brasília, 70910-900 Distrito Federal, Brazil
| | - Guilherme Dotto Brand
- Laboratory for the Synthesis and Analysis of Biomolecules, Institute of Chemistry, IQ, University of Brasília, Brasília, 70910-900 Distrito Federal, Brazil
| | - José Roberto de Souza de Almeida Leite
- Research Center in Morphology and Applied Immunology, NuPMIA, Morphology Area, Faculty of Medicine, University of Brasília, UnB, Brasília, 70910-900 Distrito Federal, Brazil
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Singla P, Garg S, Bhatti R, Peeters M, Singh O, Mahajan RK. Solubilization of hydrophobic drugs clozapine and oxcarbazepine in the lower and higher molecular weight pluronic mixed micelles-a physicochemical, In vitro release and In vitro anti-oxidant study. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113816] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effect of Ultrafine Powderization and Solid Dispersion Formation via Hot-Melt Extrusion on Antioxidant, Anti-Inflammatory, and the Human Kv1.3 Channel Inhibitory Activities of Angelica gigas Nakai. Bioinorg Chem Appl 2020; 2020:7846176. [PMID: 32952541 PMCID: PMC7482008 DOI: 10.1155/2020/7846176] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 08/08/2020] [Indexed: 12/28/2022] Open
Abstract
Angelica gigas Nakai (AGN) was first processed by ultrafine grinding technology and hot-melt extrusion (HME). The potential antioxidant and anti-inflammatory activities of AGN with a different process were compared, and the effect on the human Kv1.3 potassium channel was detected. The process of ultrafine powderization on AGN significantly increased the total phenolic and flavonoid contents, antioxidant activity, and DNA damage protective effect. On the contrary, AGN solid dispersion (AGN-SD) based on Soluplus® showed the highest inhibitory effect on NO production and the human Kv1.3 channel. In addition, AGN-SD inhibited the production of prostaglandin E2 and intracellular reactive oxygen species and the mRNA expression of inducible nitric oxide synthase, cyclooxygenase-2, interleukin 1β, and interleukin 6. Taken together, these results suggest that ultrafine powderization and solid dispersion formation via HME can significantly improve the biological activities of AGN. The results also suggested that ultrafine powderization and HME may be developed and applied in the pharmaceutical industry.
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Caetano-Silva ME, Netto FM, Bertoldo-Pacheco MT, Alegría A, Cilla A. Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals. Crit Rev Food Sci Nutr 2020; 61:1470-1489. [PMID: 32370550 DOI: 10.1080/10408398.2020.1761770] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, antihypertensive, and opioid. Among them, metal-binding capacity has gained prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease mineral deficiencies since peptide-metal complexes could enhance their bioavailability. Furthermore, many studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable structure with the metal and avoiding its interaction with other food constituents. These complexes can be formed during gastrointestinal digestion or can be synthesized prior to intake, with the aim to protect the mineral through the gastrointestinal tract. This review addresses: (i) the amino acid residues for metal-binding peptides and their main protein sources, (ii) peptide-metal complexation prior to or during gastrointestinal digestion, (iii) the function of metal (especially Fe, Ca, and Zn)-binding peptides on the metal bioavailability and (iv) their reactivity and possible pro-oxidant and side effects.
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Affiliation(s)
| | - Flavia Maria Netto
- Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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Jantzen da Silva Lucas A, Menegon de Oliveira L, da Rocha M, Prentice C. Edible insects: An alternative of nutritional, functional and bioactive compounds. Food Chem 2020; 311:126022. [DOI: 10.1016/j.foodchem.2019.126022] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 11/08/2019] [Accepted: 12/04/2019] [Indexed: 01/06/2023]
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43
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Vo TDL, Pham KT, Le VMV, Lam HH, Huynh ON, Vo BC. Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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44
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Panchal G, Hati S, Sakure A. Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108887] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans ( Phaseolus vulgaris). Nutrients 2020; 12:E295. [PMID: 31978996 PMCID: PMC7070432 DOI: 10.3390/nu12020295] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/13/2020] [Accepted: 01/20/2020] [Indexed: 02/07/2023] Open
Abstract
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.
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Affiliation(s)
- Lucia Margarita Perez-Hernandez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Kartika Nugraheni
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | | | - Wen Sun
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Alan Javier Hernández-Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Michael R. A. Morgan
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
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Yuan B, Zhao C, Cheng C, Huang DC, Cheng SJ, Cao CJ, Chen GT. A peptide-Fe(II) complex from Grifola frondosa protein hydrolysates and its immunomodulatory activity. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100459] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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47
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Purification and Production of Novel Angiotensin I-Converting Enzyme (ACE) Inhibitory Bioactive Peptides Derived from Fermented Goat Milk. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09902-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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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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49
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Esfandi R, Willmore WG, Tsopmo A. Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells. Foods 2019; 8:E160. [PMID: 31083557 PMCID: PMC6560420 DOI: 10.3390/foods8050160] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 05/03/2019] [Accepted: 05/09/2019] [Indexed: 12/19/2022] Open
Abstract
The objective of this work was to find out how the method to extract proteins and subsequent enzymatic hydrolysis affect the ability of hepatic cells to resist oxidative stress. Proteins were isolated from oat brans in the presence of Cellulase (CPI) or Viscozyme (VPI). Four protein hydrolysates were produced from CPI and four others from VPI when they treated with Alcalase, Flavourzyme, Papain, or Protamex. Apart from CPI-Papain that reduced the viability of cell by 20%, no other hydrolysate was cytotoxic in the hepatic HepG2 cells. In the cytoprotection test, VPI-Papain and VPI-Flavourzyme fully prevented the damage due to peroxyl radical while CPI-Papain and CPI-Alcalase enhanced the cellular damage. Cells treated with VPI-hydrolysates reduced intracellular reactive oxygen species (ROS) by 20-40% and, also increased the intracellular concentration of glutathione, compared to CPI-hydrolysates. In antioxidant enzyme assays, although all hydrolysates enhanced the activity of both superoxide dismutase and catalase by up to 2- and 3.4-fold, respectively relative the control cells, the largest increase was due to VPI-Papain and VPI-Flavourzyme hydrolysates. In caspase-3 assays, hydrolysates with reduced ROS or enhanced antioxidant enzyme activities were able to reduce the activity of the pro-apoptotic enzyme, caspase-3 indicating that they prevented oxidative stress-induced cell death.
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Affiliation(s)
- Ramak Esfandi
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
| | - William G Willmore
- Department of Biology, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
- Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
- Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
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Enzymatic Hydrolysis of Phaseolus vulgaris Protein Isolate: Characterization of Hydrolysates and Effect on the Quality of Minced Beef During Cold Storage. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09863-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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