1
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Li J, Hu H, Chen X, Zhu H, Zhang W, Tai Z, Yu X, He Q. A novel ACE inhibitory peptide from Douchi hydrolysate: Stability, inhibition mechanism, and antihypertensive potential in spontaneously hypertensive rats. Food Chem 2024; 460:140734. [PMID: 39106751 DOI: 10.1016/j.foodchem.2024.140734] [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: 05/15/2024] [Revised: 07/29/2024] [Accepted: 07/30/2024] [Indexed: 08/09/2024]
Abstract
Angiotensin I-converting enzyme (ACE) regulates blood pressure through the renin-angiotensin system. Douchi, a traditional fermented soybean condiment, may have antihypertensive effects, but research on ACE inhibitory peptides from Douchi hydrolysates is limited. We hypothesized that enzymatic treatment could enhance ACE inhibitory peptide diversity and efficacy. We tested ten single enzymes and four combinations, finding pepsin-trypsin-chymotrypsin most effective. Hydrolysates were purified using Sephadex G-15 and reversed-phase HPLC, and peptides were identified via LC-MS/MS. Five peptides (LF, VVF, VGAW, GLFG, NGK) were identified, with VGAW as the most potent ACE inhibitor (IC50 46.6 ± 5.2 μM) showing excellent thermal and pH stability. Lineweaver-Burk plots confirmed competitive inhibition, and molecular docking revealed eight hydrogen bonds between VGAW and ACE. In hypertensive rats, VGAW significantly reduced blood pressure at 12.5, 25, and 50 mg/kg. These findings highlight Douchi as a source of ACE inhibitory peptides and suggest VGAW as a promising functional food ingredient.
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Affiliation(s)
- Jianfei Li
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Haohan Hu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Xiya Chen
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Haiting Zhu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Wenhao Zhang
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Zhiyuan Tai
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Xiaodong Yu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China
| | - Qiyi He
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Life Science, Chongqing Normal University, Chongqing 401331, China.
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2
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Pasidi E, Vareltzis P. Vitamin D 3 Bioaccessibility from Supplements and Foods-Gastric pH Effect Using a Static In Vitro Gastrointestinal Model. Molecules 2024; 29:1153. [PMID: 38474665 DOI: 10.3390/molecules29051153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
Vitamin D3 deficiency is a global phenomenon, which can be managed with supplementation and food fortification. However, vitamin D3 bioaccessibility may depend on factors such as matrix composition and interactions throughout the gastrointestinal (GI) tract. This research focused on the effect of different matrices on vitamin D3 content during digestion, as well as the effect of pH on its bioaccessibility. The INFOGEST protocol was employed to simulate digestion. Three different types of commercial supplements, two foods naturally rich in vitamin D3, and three fortified foods were investigated. High-Performance Liquid Chromatography was used to determine the initial vitamin D3 content in the supplements and foods, as well as after each digestion stage. The results indicate that the foods exhibited higher bioaccessibility indices compared to the supplements and a higher percentage retention at the end of the gastric phase. The pH study revealed a positive correlation between an increased gastric pH and the corresponding content of vitamin D3. Interestingly, exposing the matrix to a low pH during the gastric phase resulted in an increased intestinal content of D3. Vitamin D3 is more bioaccessible from foods than supplements, and its bioaccessibility is susceptible to changes in gastric pH. Fasting conditions (i.e., gastric pH = 1) enhance the vitamin's bioaccessibility.
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Affiliation(s)
- Evangelia Pasidi
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Patroklos Vareltzis
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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3
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Yang Q, Lyu S, Xu M, Li S, Du Z, Liu X, Shang X, Yu Z, Liu J, Zhang T. Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13168-13180. [PMID: 37639307 DOI: 10.1021/acs.jafc.3c03230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/29/2023]
Abstract
Impaired intestinal barrier function can impede the digestion and absorption of nutrients and cause a range of metabolic disorders, which are the main causes of intestinal disease. Evidence suggests that proper dietary protein intake can prevent and alleviate intestinal diseases. Egg white protein (EWP) has received considerable attention, because of its high protein digestibility and rich amino acid composition. Furthermore, bioactive peptides may have an increased repair effect due to their high degradation efficiency in the gut. In this study, we aimed to review the effects of EWP and its bioactive peptides on intestinal structural repair. The potential modulation mechanisms by which EWP and their peptides regulate the gut microbiota and intestinal barrier can be summarized as follows: (1) restoring the structure of the intestinal barrier to its intact form, (2) enhancing the intestinal immune system and alleviating the inflammatory response and oxidative damage, and (3) increasing the relative abundance of beneficial bacteria and metabolites. Further in-depth analysis of the coregulation of multiple signaling pathways by EWP is required, and the combined effects of these multiple mechanisms requires further evaluation in experimental models. Human trials can be considered to understand new directions for development.
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Affiliation(s)
- Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Siwen Lyu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Menglei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Shengrao Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhipeng Yu
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
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4
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Delbue S, Pariani E, Parapini S, Galli C, Basilico N, D'Alessandro S, Pellegrino S, Pini E, Ciceri S, Ferraboschi P, Grisenti P. Heat-Treated Lysozyme Hydrochloride: A Study on Its Structural Modifications and Anti-SARS-CoV-2 Activity. Molecules 2023; 28:molecules28062848. [PMID: 36985820 PMCID: PMC10054570 DOI: 10.3390/molecules28062848] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Lysozyme (E.C. 3.2.1.17), an about 14 kDa protein and pI 11, widely spread in nature, is present in humans mainly in milk, saliva, and intestinal mucus as a part of innate defense mechanisms. It is endowed with antimicrobial activity due to its action as an N-acetylmuramidase, cleaving the 1-4β glycosidic linkage in the peptidoglycan layer of Gram-positive bacteria. This antimicrobial activity is exerted only against a limited number of Gram-negative bacteria. Different action mechanisms are proposed to explain its activity against Gram-negative bacteria, viruses, and fungi. The antiviral activity prompted the study of a possible application of lysozyme in the treatment of SARS-CoV-2 infections. Among the different sources of lysozyme, the chicken egg albumen was chosen, being the richest source of this protein (c-type lysozyme, 129 amino acids). Interestingly, the activity of lysozyme hydrochloride against SARS-CoV-2 was related to the heating (to about 100 °C) of this molecule. A chemical-physical characterization was required to investigate the possible modifications of native lysozyme hydrochloride by heat treatment. The FTIR analysis of the two preparations of lysozyme hydrochloride showed appreciable differences in the secondary structure of the two protein chains. HPLC and NMR analyses, as well as the enzymatic activity determination, did not show significant modifications.
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Affiliation(s)
- Serena Delbue
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Elena Pariani
- Department of Biomedical Sciences for Health, Università degli Studi di Milano, 20133 Milan, Italy
| | - Silvia Parapini
- Department of Biomedical Sciences for Health, Università degli Studi di Milano, 20133 Milan, Italy
| | - Cristina Galli
- Department of Biomedical Sciences for Health, Università degli Studi di Milano, 20133 Milan, Italy
| | - Nicoletta Basilico
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Sarah D'Alessandro
- Department of Pharmacological and Biomedical Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Sara Pellegrino
- Department of Pharmaceutical Sciences, General and Organic Chemistry Section "Alessandro Marchesini", University of Milan, 20133 Milan, Italy
| | - Elena Pini
- Department of Pharmaceutical Sciences, General and Organic Chemistry Section "Alessandro Marchesini", University of Milan, 20133 Milan, Italy
| | - Samuele Ciceri
- Department of Pharmaceutical Sciences, University of Milan, Via L. Mangiagalli 25, 20133 Milan, Italy
| | - Patrizia Ferraboschi
- Department of Medical Biotechnology and Translational Medicine, Università degli Studi di Milano, Via Saldini 50, 20133 Milan, Italy
| | - Paride Grisenti
- Bioseutica, Landbouwweg 83, 3899 BD Zeewolde, The Netherlands
- Bioseutica, Corso Elvezia 4, 6900 Lugano, Switzerland
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5
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Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion. Food Chem 2023; 404:134574. [DOI: 10.1016/j.foodchem.2022.134574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/27/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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6
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Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L. Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods 2023; 12:foods12051022. [PMID: 36900539 PMCID: PMC10000787 DOI: 10.3390/foods12051022] [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: 01/26/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023] Open
Abstract
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to evaluate how the reduction of salt content and the pig genetic line influence bioactivity in boneless hams. For this purpose, 54 hams were studied, 18 boneless Iberian hams (RIB), 18 boneless white hams from commercial cross-bred pigs (RWC), and 18 salted and traditionally processed Iberian hams (TIB) to check if the pig genetic line (RIB vs. RWC) or the processing (RIB vs. TIB) affect the peptide production and bioactivity of the hams. The pig genetic line significantly affected the activity of ACE-I and DPPH, with RWC having the highest ACE-I activity and RIB having the highest antioxidative activity. This coincides with the results obtained in the identification of the peptides and the bioactivity analysis performed. Salt reduction positively affected the different hams, influencing their proteolysis and increasing their bioactivity in traditionally cured hams.
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Affiliation(s)
- Beatriz Muñoz-Rosique
- Departamento de Calidad, AromaIbérica Serrana, S.L. Ctra. Fuente Álamo, Km 17.4, 30332 Murcia, Spain
| | - Noelia Hernández-Correas
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
- Correspondence:
| | - Adela Abellán
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Estefanía Bueno
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Rafael Gómez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain
| | - Luis Tejada
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
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7
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Zhou W, Ma H, Dai Y, Du Y, Guo C, Wang J. Architecture of Nanoantioxidant Based on Mesoporous Organosilica Trp-Met-PMO with Dipeptide Skeleton. MATERIALS (BASEL, SWITZERLAND) 2023; 16:638. [PMID: 36676376 PMCID: PMC9863312 DOI: 10.3390/ma16020638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/31/2022] [Accepted: 01/04/2023] [Indexed: 06/17/2023]
Abstract
A nanoantioxidant of mesoporous organosilica (Trp-Met-PMO) based on the framework of tryptophan-methionine dipeptide was first designed and constructed by condensation between self-created dipeptide organosilica precursor (Trp-Met-Si) and tetraethyl orthosilicate (TEOS) in alkaline conditions under the template hexadecyl trimethyl ammonium bromide (CTAB). Trp-Met-Si was prepared by the reaction between dipeptide Trp-Met and conventional organosilicon coupling agent isocyanatopropyltriethoxysilane (IPTES) via a multiple-step reaction method. The material Trp-Met-PMO was confirmed by XRD, FT-IR and N2 adsorption-desorption analysis. The material Trp-Met-5-PMO with low amounts of organosilica precursor remained a mesoporous material with well-ordered 2D hexagonal (P6mm) structure. With increasing amounts of organosilica precursor, a mesoporous structure was still formed, as shown in the material Trp-Met-100-PMO with the highest amounts of organosilica precursor. Moreover, pore size distribution, surface area and porosity of Trp-Met-PMO are regulated with different amounts of organosilica precursor Trp-Met-Si. The antioxidant activity of Trp-Met-PMO was evaluated by ABTS free radical-scavenging assay. The results showed that antioxidant activity was largely enhanced with increasing contents of organosilica precusor Trp-Met-Si in the skeleton. The material Trp-Met-40-PMO exhibited maximum scavenging capacity of ABTS free radicals, the inhibition percent was 5.88%. This study provides a design strategy for nanoantioxidant by immobilizing short peptides within the porous framework of mesoporous material.
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8
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Dual Bioactivity of Angiotensin Converting Enzyme Inhibition and Antioxidant Novel Tripeptides from Sipunculus nudus L. and Their Related Mechanism Analysis for Antihypertention. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10470-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Göksu AG, Çakır B, Gülseren İ. Hazelnut peptide fractions preserve their bioactivities beyond industrial manufacture and simulated digestion of hazelnut cocoa cream. Food Res Int 2022; 161:111865. [DOI: 10.1016/j.foodres.2022.111865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 08/02/2022] [Accepted: 08/21/2022] [Indexed: 11/17/2022]
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10
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Isolation and identification of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from Pony Seed and evaluation of the inhibitory mechanisms. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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11
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Obianwuna UE, Oleforuh-Okoleh VU, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs. Front Nutr 2022; 9:875270. [PMID: 35757269 PMCID: PMC9226613 DOI: 10.3389/fnut.2022.875270] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
Albumen quality is recognized as one of the major yardsticks in measuring egg quality. The elasticity of thick albumen, a strong bond in the ovomucin-lysozyme complex, and excellent biological properties are indicators of high-quality albumen. The albumen quality prior to egg storage contribute to enhance egg’s shelf life and economic value. Evidence suggests that albumen quality can deteriorate due to changes in albumen structure, such as the degradation of β-ovomucin subunit and O-glyosidic bonds, the collapse of the ovomucin-lysozyme complex, and a decrease in albumen protein-protein interaction. Using organic minerals, natural plants and animal products with antioxidant and antimicrobial properties, high biological value, no residue effect and toxicity risk could improve albumen quality. These natural products (e.g., tea polyphenols, marigold extract, magnolol, essential oils, Upro (small peptide), yeast cell wall, Bacillus species, a purified amino acid from animal blood, and pumpkin seed meal) are bio-fortified into eggs, thus enhancing the biological and technological function of the albumen. Multiple strategies to meeting laying hens’ metabolic requirements and improvement in albumen quality are described in this review, including the use of amino acids, vitamins, minerals, essential oils, prebiotics, probiotics, organic trace elements, and phytogenic as feed additives. From this analysis, natural products can improve animal health and consequently albumen quality. Future research should focus on effects of these natural products in extending shelf life of the albumen during storage and at different storage conditions. Research in that direction may provide insight into albumen quality and its biological value in fresh and stored eggs.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Vivian U Oleforuh-Okoleh
- Department of Animal Science, Faculty of Agriculture, Rivers State University, Port Harcourt, Nigeria
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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12
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Zhou N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Wu J, Tu Y. Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5-20. [PMID: 34962122 DOI: 10.1021/acs.jafc.1c04742] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects. There is an increasing interest to identify food-derived bioactive compounds that can mitigate the pathological pathways associated with oxidative stress and chronic inflammation. Egg white contain a variety of biologically active proteins, many of which have antioxidant and anti-inflammatory activities and usually show better activity after enzymatic hydrolysis. This review covers the antioxidative stress and anti-inflammatory activities of egg white proteins and their derived peptides and clarifies their mechanism of action in vivo and in vitro. In addition, the link between oxidative stress and inflammation as well as their markers are reviewed. It suggests the potential application of egg white proteins and their derived peptides and puts forward further research prospects.
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Affiliation(s)
- Na Zhou
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jianping Wu
- Department of Agricultural Food and Nutritional Science, Faculty of Agricultural Life and Environmental Sciences, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
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13
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Floros S, Toskas A, Pasidi E, Vareltzis P. Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model. Molecules 2022; 27:415. [PMID: 35056730 PMCID: PMC8780033 DOI: 10.3390/molecules27020415] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 11/17/2022] Open
Abstract
Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form-i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms.
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Affiliation(s)
- Stylianos Floros
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (S.F.); (E.P.)
| | - Alexandros Toskas
- Petros Androulakis Medical Biology Analytical Laboratories, 57001 Thermi, Greece;
| | - Evagelia Pasidi
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (S.F.); (E.P.)
| | - Patroklos Vareltzis
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (S.F.); (E.P.)
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14
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Elam E, Feng J, Lv YM, Ni ZJ, Sun P, Thakur K, Zhang JG, Ma YL, Wei ZJ. Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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15
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Xiang L, Qiu Z, Zhao R, Zheng Z, Qiao X. Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides. Crit Rev Food Sci Nutr 2021; 63:1437-1463. [PMID: 34521280 DOI: 10.1080/10408398.2021.1964433] [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] [Indexed: 01/06/2023]
Abstract
Food-derived antihypertensive peptides have attracted increasing attention in functional foods for health promotion, due to their high biological activity, low toxicity and easy metabolism in the human body. Angiotensin converting enzyme (ACE) is a key enzyme that causes the increase in blood pressure in mammals. However, few reviews have summarized the current understanding of ACE inhibitory peptides and their knowledge gaps. This paper focuses on the food origins and production methods of ACE inhibitory peptides. Compared with conventional methods, the advanced technologies and emerging bioinformatics approaches have recently been applied for efficient and targeted release of ACE inhibitory peptides from food proteins. Furthermore, the transport and underlying mechanisms of ACE inhibitory peptides are emphatically described. Molecular modeling and the Michaelis-Menten equation can provide information on how ACE inhibitors function. Finally, we discuss the structure-activity relationships and other bio-functional properties of ACE inhibitory peptides. Molecular weight, hydrophobic amino acid residues, charge, amino acid composition and sequence (especially at the C-terminal and N-terminal) have a significant influence on ACE inhibitory activity. Some studies are required to increase productivity, improve bioavailability of peptides, evaluate their bio-accessibility and efficiency on reducing blood pressure to provide a reference for the development and application of health products and auxiliary treatment drugs.
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Affiliation(s)
- Lu Xiang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Zhichang Qiu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Renjie Zhao
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Zhenjia Zheng
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Xuguang Qiao
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
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16
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Effect of lysozyme infusion, high-intensity ultrasound and controlled thermal treatment on the physicochemical and functional characteristics of Chenopodium album protein isolate based active packaging film. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Saleem IM, Gulzar N, Nadeem M, Sameen A, Rafiq S, Rehman S. Influence of hen egg white lysozyme N‐acetylmuramide glycan hydrolase on the antimicrobial activity and textural characteristics of high‐moisture mozzarella cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Iqra Muqadas Saleem
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Aysha Sameen
- National Institute of Food Science & TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Saima Rafiq
- Department of Food Science and Technology University of Poonch Rawalakot Pakistan
| | - Sadia Rehman
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
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18
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Tang D, Wang R, He X, Chen X, Huo X, Lü X, Shan Y. Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion. Food Res Int 2021; 140:110013. [PMID: 33648245 DOI: 10.1016/j.foodres.2020.110013] [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] [Received: 05/13/2020] [Revised: 11/18/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
The purpose of this study was to compare the edible quality of liquid egg after steaming, baking, frying and microwaving. Texture profile analysis (TPA) and color analysis were used to evaluate the sensory characteristics of cooked eggs. The fat, vitamin A and E, protein and amino acid content of cooked eggs and the antioxidant activity after in vitro digestion were determined to display the variations in nutritional value. TPA results demonstrate that baked egg exhibited a softer and more elasticity texture, with a significant lower hardness of 3234 g than fried and microwaved eggs (p < 0.05). This is also consistent with the results of cohesiveness and chewiness. Consequences from scanning electron microscope showed plentiful honeycomb structure in baked egg, which may be related to the soft and elasticity texture. However, significantly higher contents of fat, vitamins A and E, protein were determined in fried egg (p < 0.05), which may be related to its lower moisture content. The strongest free radical scavenging efficiency for the hydroxyl, the DPPH and the superoxide radical were found in the gastrointestinal digestion of fried egg, with the rate of 95.76%, 81.08%, and 91.08%, respectively. Overall, baked egg showed superior soft and elasticity taste characteristics due to its honeycomb structure, while fried egg exhibited better antioxidant activity because of its high contents in vitamins and amino acids. The above results provide potential approach for the manufacture of pre-cooked eggs and related products using liquid eggs as ingredients.
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Affiliation(s)
- Dengyu Tang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaohua He
- Key Laboratory of Plant Protection Resources and Pest Integrated Management of the Ministry of Education, College of Plant Protection, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xuehan Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xingyu Huo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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19
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Arise RO, Taofeek OO, Babaita K, Adeoye RI, Osemwegie O. Blood pressure and sugar regulating potentials of Anarcadium occidentale nut globulin and albumin hydrolysates. Heliyon 2021; 7:e06384. [PMID: 33748468 PMCID: PMC7970272 DOI: 10.1016/j.heliyon.2021.e06384] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/30/2020] [Accepted: 02/24/2021] [Indexed: 12/18/2022] Open
Abstract
Several novel functional peptides have been successfully extracted from plant storage proteins. This study investigated the degree of hydrolysis, peptide yield, amino acid constituents, angiotensin converting enzyme (ACE), alpha amylase inhibitory and in vitro antioxidant activities of cashew (Anarcardium occidentale) nut proteins (CNP) hydrolysates (CNPHs). Cashew nut proteins (albumin and globulin) were hydrolysed using pancreatin, Alcalase and trypsin. The peptide yield and degree of hydrolysis (DH) of CNP by pancreatin (75.69 ± 0.84%; 37.39 ± 0.31) was significantly higher than those by Alcalase (61.67 ± 0.55%; 23.87 ± 0.23) and trypsin (43.33 ± 0.45%; 11 ± 0.15). The inhibition of ACE by albumin and globulin hydrolysates was concentration dependent. At 1.2 mg/mL, ACE-inhibitory activity of pancreatic cashew nut globulin (CNGH) hydrolysate (51.65 ± 1.2%) was significantly higher than those of Alcalase (34.603 ± 0.65%) and tryptic (29.92 ± 0.73%) CNGHs. Cashew nut albumin hydrolysate (CNAH) demonstrated concentration-dependent alpha-amylase inhibition (IC50 0.17 ± 0.02-0.41 ± 0.021 mg/mL). The order of inhibition was tryptic > Alcalase > pancreatic CNAHs. The pancreatic hydrolysates of both albumin and globulin fractions displayed the highest DPPH antioxidant activity, while pancreatic CNAH was the most potent superoxide anion scavenger. These findings therefore posit that cashew nut globulin and albumin hydrolysates are laden with useful bioactive peptides that may be further explored for regulation of blood pressure and sugar in hypertensive and diabetic in vivo models.
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Affiliation(s)
- Rotimi Olusanya Arise
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | | | - Kehinde Babaita
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | - Raphael Idowu Adeoye
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | - Omorefosa Osemwegie
- Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Nigeria
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20
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Dong X, Zhang YQ. An insight on egg white: From most common functional food to biomaterial application. J Biomed Mater Res B Appl Biomater 2020; 109:1045-1058. [PMID: 33252178 DOI: 10.1002/jbm.b.34768] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 11/13/2020] [Indexed: 02/06/2023]
Abstract
Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross-linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white-based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high-temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.
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Affiliation(s)
- Xuan Dong
- Department of Applied Biology, School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China
| | - Yu-Qing Zhang
- Department of Applied Biology, School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China
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21
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Rao PS, Nolasco E, Handa A, Naldrett MJ, Alvarez S, Majumder K. Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2020; 9:antiox9111114. [PMID: 33187320 PMCID: PMC7697783 DOI: 10.3390/antiox9111114] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/03/2020] [Accepted: 11/03/2020] [Indexed: 01/22/2023] Open
Abstract
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.
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Affiliation(s)
- Priyanka Singh Rao
- Dairy Chemistry Division, National Dairy Research Institute (ICAR-NDRI), Karnal, Haryana 132001, India;
| | - Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA;
| | - Akihiro Handa
- Institute of Technology Solution, R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Tokyo 1820002, Japan;
| | - Michael J. Naldrett
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (M.J.N.); (S.A.)
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (M.J.N.); (S.A.)
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA;
- Correspondence: ; Tel.: +402-472-3510; Fax: +402-472-4474
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22
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Pimentel FB, Cermeño M, Kleekayai T, Machado S, Rego A, Fernandes E, Alves RC, Oliveira MBP, FitzGerald RJ. Contribution of in vitro simulated gastrointestinal digestion to the antioxidant activity of Porphyra dioica conchocelis. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102085] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Moreno-Fernández S, Garcés-Rimón M, Miguel M. Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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24
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Mann JK, Ndung'u T. The potential of lactoferrin, ovotransferrin and lysozyme as antiviral and immune-modulating agents in COVID-19. Future Virol 2020. [PMCID: PMC7543043 DOI: 10.2217/fvl-2020-0170] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Coronavirus disease 2019 (COVID-19), caused by SARS coronavirus 2 (SARS-CoV-2), is spreading rapidly with no established effective treatments. While most cases are mild, others experience uncontrolled inflammatory responses with oxidative stress, dysregulation of iron and coagulation as features. Lactoferrin, ovotransferrin and lysozyme are abundant, safe antimicrobials that have wide antiviral as well as immunomodulatory properties. In particular, lactoferrin restores iron homeostasis and inhibits replication of SARS-CoV, which is closely related to SARS-CoV-2. Ovotransferrin has antiviral peptides and activities that are shared with lactoferrin. Both lactoferrin and lysozyme are ‘immune sensing’ as they may stimulate immune responses or resolve inflammation. Mechanisms by which these antimicrobials may treat or prevent COVID-19, as well as sources and forms of these, are reviewed.
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Affiliation(s)
- Jaclyn Kelly Mann
- HIV Pathogenesis Programme, University of KwaZulu-Natal, Durban 4001, South Africa
| | - Thumbi Ndung'u
- HIV Pathogenesis Programme, University of KwaZulu-Natal, Durban 4001, South Africa
- Africa Health Research Institute, Durban, 4001, South Africa
- Ragon Institute of MGH, MIT & Harvard University, Cambridge, MA 02139, USA
- Max Planck Institute for Infection Biology, Chariteplatz, D-10117 Berlin, Germany
- Division of Infection & Immunity, University College London, London WC1E 6BT, UK
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25
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Chai TT, Xiao J, Mohana Dass S, Teoh JY, Ee KY, Ng WJ, Wong FC. Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles. Food Chem 2020; 340:127876. [PMID: 32871354 DOI: 10.1016/j.foodchem.2020.127876] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 05/18/2020] [Accepted: 08/16/2020] [Indexed: 02/05/2023]
Abstract
Jackfruit is a sweet tropical fruit with very pleasant aroma, and the ripe seeds are edible. In this study, jackfruit seed proteins were isolated and subjected to trypsin digestion. The resultant protein hydrolysate was then subjected to antioxidant assay-guided purification, using centrifugal filtration, C18 reverse-phase and strong cation exchange (SCX) fractionations. The purified SCX fraction was further analyzed by de novo peptide sequencing, and two peptide sequences were identified and synthesized. Peptide JFS-2 (VGPWQK) was detected with antioxidant potential, with EC50 value comparable to that of commercial GSH antioxidant peptide. Additionally, the identified peptides were tested with protein protection potential, in an albumin protein denaturation inhibitory assay. Concurrently, we also investigated the pH, temperature, and gastrointestinal-digestion stability profiles for the identified peptide. With further research efforts, the identified peptides could potentially be developed into preservative agent for protein-rich food systems or as health-promoting diet supplements.
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Affiliation(s)
- Tsun-Thai Chai
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | | | - Jia-Yun Teoh
- Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Kah-Yaw Ee
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Wen-Jie Ng
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Fai-Chu Wong
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
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26
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Bioactive peptides generated in the processing of dry-cured ham. Food Chem 2020; 321:126689. [DOI: 10.1016/j.foodchem.2020.126689] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/27/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022]
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27
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Benedé S, Molina E. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties. Foods 2020; 9:foods9060735. [PMID: 32503187 PMCID: PMC7353489 DOI: 10.3390/foods9060735] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/22/2020] [Accepted: 06/01/2020] [Indexed: 12/12/2022] Open
Abstract
In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.
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28
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Lee JH, Paik HD. Anticancer and immunomodulatory activity of egg proteins and peptides: a review. Poult Sci 2020; 98:6505-6516. [PMID: 31237321 PMCID: PMC8913999 DOI: 10.3382/ps/pez381] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 06/11/2019] [Indexed: 12/15/2022] Open
Abstract
Eggs are widely recognized as a highly nutritious food source that offer specific health benefits for humans. Eggs contain all of the proteins, lipids, vitamins, minerals, and growth factors necessary for embryonic development. In particular, egg white and yolk proteins are considered functional food substances because they possess biological activities such as antimicrobial, antioxidant, metal-chelating, antihypertensive, anticancer, and immunomodulatory activities. Peptides produced via processes such as enzymatic hydrolysis, fermentation by microorganisms, and some chemical and physical treatments of egg proteins have been shown to enhance the functional properties and solubility of these peptides. Peptide activity is strongly related to amino acid sequence, composition, and length. At present, cancer remains among the leading causes of mortality worldwide, and therefore research aimed at developing new treatments for cancer immunotherapy is of great interest. The present review focuses primarily on the anticancer and immunomodulatory activities of egg proteins and their peptides and provides some insight into their underlying mechanisms of action. A number of egg proteins and peptides have been reported to induce apoptosis in cancer cells, protect against DNA damage, decrease the invasion ability of cancer cells, and exhibit cytotoxic and antimutagenic activity in various cancer cell lines. Furthermore, egg proteins and peptides can stimulate or suppress pro- or anti-inflammatory cytokines, as well as affect the production of inflammatory mediators in a variety of cell lines. In addition, the composition of eggs and the processes of egg proteins and peptides production will be discussed.
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Affiliation(s)
- J H Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - H-D Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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29
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Mora L, González-Rogel D, Heres A, Toldrá F. Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103840] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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30
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Zheng Y, Wang X, Zhuang Y, Li Y, Shi P, Tian H, Li X, Chen X. Isolation of novel ACE-inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin-1. J Food Sci 2020; 85:1328-1337. [PMID: 32220144 DOI: 10.1111/1750-3841.15115] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 02/03/2020] [Accepted: 02/23/2020] [Indexed: 01/25/2023]
Abstract
Naked oat globulin was hydrolyzed by alcalase, flavourzyme, pepsin, and trypsin in sequence. The hydrolysates (NOGH) were purified using gel chromatography, reversed-phase high performance liquid chromatography (RP-HPLC). Finally, fraction D7d with the highest ACE-inhibitory was subjected to liquid chromatography-mass spectrometry analysis and 14 peptides were identified. Of which, peptide SSYYPFK (890.4 Da) was chose to synthesize based on in silico analysis. The SSYYPFK demonstrated high ACE-inhibitory activity (IC50 : 91.82 µM) with competitive inhibition mode, and could effectively (P < 0.05) lower the systolic blood pressure and diastolic pressure of spontaneously hypertensive rats at the concentration of 100 to 150 mg/kg body weight. Molecular docking simulation demonstrated that SSYYPFK could bind with the active site S1 of ACE via short hydrogen bonds. It could remain the ACE-inhibitory activity after simulated gastrointestinal hydrolysis. Moreover, SSYYPFK showed acceptable renin and endothelin-1 suppressing capacity (47.59% and 27.88% at 1.5 mg/mL, respectively). These results indicated that SSYYPFK may have similar antihypertensive mechanism with captopril, and could be develop to natural antihypertensive products. PRACTICAL APPLICATION: One novel ACE-inhibitory peptide SSYYPFK (890.4 Da) was identified from naked oat globulin hydrolysates. It exhibited relatively high renin and intracellular endothelin-1 suppressing capacity, and could effectively (P < 0.05) lower the systolic blood pressure and diastolic pressure of spontaneously hypertensive rats. This peptide could be used as natural and safe nutraceuticals and/or functional ingredients.
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Affiliation(s)
- Yajun Zheng
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Xian Wang
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Yongliang Zhuang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, China
| | - Yan Li
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Panqi Shi
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Hailong Tian
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Xiaotian Li
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Xing Chen
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
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31
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Gewehr MCF, Silverio R, Rosa-Neto JC, Lira FS, Reckziegel P, Ferro ES. Peptides from Natural or Rationally Designed Sources Can Be Used in Overweight, Obesity, and Type 2 Diabetes Therapies. Molecules 2020; 25:E1093. [PMID: 32121443 PMCID: PMC7179135 DOI: 10.3390/molecules25051093] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 12/18/2022] Open
Abstract
Overweight and obesity are among the most prominent health problems in the modern world, mostly because they are either associated with or increase the risk of other diseases such as type 2 diabetes, hypertension, and/or cancer. Most professional organizations define overweight and obesity according to individual body-mass index (BMI, weight in kilograms divided by height squared in meters). Overweight is defined as individuals with BMI from 25 to 29, and obesity as individuals with BMI ≥30. Obesity is the result of genetic, behavioral, environmental, physiological, social, and cultural factors that result in energy imbalance and promote excessive fat deposition. Despite all the knowledge concerning the pathophysiology of obesity, which is considered a disease, none of the existing treatments alone or in combination can normalize blood glucose concentration and prevent debilitating complications from obesity. This review discusses some new perspectives for overweight and obesity treatments, including the use of the new orally active cannabinoid peptide Pep19, the advantage of which is the absence of undesired central nervous system effects usually experienced with other cannabinoids.
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Affiliation(s)
- Mayara C. F. Gewehr
- Department of Pharmacology, Biomedical Sciences Institute, University of São Paulo (USP), São Paulo 05508-000, Brazil;
| | - Renata Silverio
- Department of Pharmacology, Center of Biological Sciences, Federal University of Santa Catarina (UFSC), Florianópolis 88040-900, Brazil;
| | - José Cesar Rosa-Neto
- Department of Cell and Developmental Biology, Biomedical Sciences Institute, University of São Paulo (USP), São Paulo 05508-000, Brazil;
| | - Fabio S. Lira
- Department of Physical Education, São Paulo State University (UNESP), Presidente Prudente 19060-900, Brazil;
| | - Patrícia Reckziegel
- Department of Pharmacology, National Institute of Pharmacology and Molecular Biology (INFAR), Federal University of São Paulo (UNIFESP), São Paulo 05508-000, Brazil;
| | - Emer S. Ferro
- Department of Pharmacology, Biomedical Sciences Institute, University of São Paulo (USP), São Paulo 05508-000, Brazil;
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32
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Dewi AS, Patantis G, Fawzya YN, Irianto HE, Sa’diah S. Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Protein Hydrolysates from Indonesian Sea Cucumbers. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10035-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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33
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Shu Z, Liu L, Geng P, Liu J, Shen W, Tu M. Sesame cake hydrolysates improved spatial learning and memory of mice. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100440] [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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Gallego M, Mora L, Toldrá F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0002-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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35
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Mudgil P, Baby B, Ngoh YY, Kamal H, Vijayan R, Gan CY, Maqsood S. Molecular binding mechanism and identification of novel anti-hypertensive and anti-inflammatory bioactive peptides from camel milk protein hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.091] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Liu P, Lan X, Yaseen M, Wu S, Feng X, Zhou L, Sun J, Liao A, Liao D, Sun L. Purification, Characterization and Evaluation of Inhibitory Mechanism of ACE Inhibitory Peptides from Pearl Oyster ( Pinctada fucata martensii) Meat Protein Hydrolysate. Mar Drugs 2019; 17:E463. [PMID: 31398788 PMCID: PMC6723713 DOI: 10.3390/md17080463] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 07/27/2019] [Accepted: 08/02/2019] [Indexed: 12/14/2022] Open
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitory peptides derived from natural products have shown a blood pressure lowering effect with no side effects. In this study, two novel ACE inhibitory peptides (His-Leu-His-Thr, HLHT and Gly-Trp-Ala, GWA) were purified from pearl oyster (Pinctada fucata martensii) meat protein hydrolysate with alkaline protease by ultrafiltration, polyethylene glycol methyl ether modified immobilized metal ion affinity medium, and reverse-phase high performance liquid chromatography. Both peptides exhibited high ACE inhibitory activity with IC50 values of 458.06 ± 3.24 μM and 109.25 ± 1.45 μM, respectively. Based on the results of a Lineweaver-Burk plot, HLHT and GWA were found to be non-competitive inhibitor and competitive inhibitor respectively, which were confirmed by molecular docking. Furthermore, the pearl oyster meat protein hydrolysate exhibited an effective antihypertensive effect on SD rats. These results conclude that pearl oyster meat protein is a potential resource of ACE inhibitory peptides and the purified peptides, HLHT and GWA, can be exploited as functional food ingredients against hypertension.
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Affiliation(s)
- Pengru Liu
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Xiongdiao Lan
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530008, China
| | - Muhammad Yaseen
- Institute of Chemical Sciences, University of Peshawar, Khyber Pakhtunkhwa 25120, Pakistan
| | - Shanguang Wu
- Medical College, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xuezhen Feng
- Medical College, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Liqin Zhou
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Jianhua Sun
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Anping Liao
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530008, China
| | - Dankui Liao
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
| | - Lixia Sun
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
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Fan M, Guo T, Li W, Chen J, Li F, Wang C, Shi Y, Li DXA, Zhang S. Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gautron J, Guyot N, Brionne A, Réhault-Godbert S. Bioactive Minor Egg Components. EGGS AS FUNCTIONAL FOODS AND NUTRACEUTICALS FOR HUMAN HEALTH 2019. [DOI: 10.1039/9781788013833-00259] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
In the last 15 years, the development of functional genomics has increased the number of egg proteins identified from 50 to about 1300. These proteins are initially present in eggs to support a harmonious embryonic development. Consequently, this closed embryonic chamber contains molecules exhibiting diverse functions, including defense, nutrition and many predicted biological activities, which have been investigated using both bioinformatics and experimental investigations. In this chapter, we focus on some very interesting activities of high potential reported for minor egg proteins (excluding ovalbumin, ovotransferrin and lysozyme). The shell matrix proteins are involved in the calcification process to define and control the final texture of the shell and thereby its mechanical properties. Antimicrobial proteins are part of innate immunity and are mainly present in the white and vitelline membranes. They encompass several protein families, including protease inhibitors, vitamin-binding proteins, defensins, LBP-PLUNC family proteins and heparin-binding proteins. The egg also possesses additional bioactive proteins with direct anti-cancerous and antioxidant activities or whose biochemical properties are currently used to develop diagnostic tools and strategies for targeted therapy. Finally, this chapter also reports some emerging functions in tissue remodeling/wound healing and proposes some relevant bioactive candidates and research fields that would be interesting to investigate further.
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Affiliation(s)
- J. Gautron
- INRA, BOA, Université de Tours 37380 Nouzilly France
| | - N. Guyot
- INRA, BOA, Université de Tours 37380 Nouzilly France
| | - A. Brionne
- INRA, BOA, Université de Tours 37380 Nouzilly France
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Nolasco E, Guha S, Majumder K. Bioactive Egg Proteins. EGGS AS FUNCTIONAL FOODS AND NUTRACEUTICALS FOR HUMAN HEALTH 2019. [DOI: 10.1039/9781788013833-00223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles. In the last few decades, extensive research has been done to evaluate the various biological activities of egg proteins and protein-derived peptides. Egg proteins and protein-derived peptides have been attributed to diverse biological activities, the most well-known being their antimicrobial properties. However, egg proteins and peptides have been shown to have other biological activities, such as antihypertensive, antioxidant, anticancer, immunomodulatory, and protease inhibitory activity. Egg-derived bioactive proteins have had a relevant scientific impact and exhibit promising applicability as an ingredient for the development of functional foods and nutraceuticals. However, it is critical to understand the effects of these proteins in signaling pathways to delineate their molecular mechanisms of action. Further studies are required to fill the current knowledge gaps. Therefore, the purpose of the chapter is to illustrate the present knowledge of the bioactivity of different egg proteins and their physiological effects.
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Affiliation(s)
- Emerson Nolasco
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
| | - Snigdha Guha
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
| | - Kaustav Majumder
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
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Shi RJ, Chen ZJ, Fan WX, Chang MC, Meng JL, Liu JY, Feng CP. Research on the physicochemical and digestive properties of Pleurotus eryngii protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2018.1560309] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Rui-jie Shi
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China
| | - Zhen-jia Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China
| | - Wei-xin Fan
- Experimental Teaching Center, Shanxi Agricultural University, Shanxi, PR China
| | - Ming-chang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China
- Shanxi Research Station for Engineering Technology of Edible Fungi, Shanxi Agricultural University, Shanxi, PR China
| | - Jun-long Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China
| | - Jing-yu Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China
| | - Cui-ping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China
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41
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Zheng Y, Li Y, Li G. ACE-inhibitory and antioxidant peptides from coconut cake albumin hydrolysates: purification, identification and synthesis. RSC Adv 2019; 9:5925-5936. [PMID: 35517251 PMCID: PMC9060905 DOI: 10.1039/c8ra10269d] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Accepted: 02/11/2019] [Indexed: 11/24/2022] Open
Abstract
Coconut cake albumin was hydrolysed by sequential digestion with alcalase, flavourzyme, pepsin and trypsin to purify bioactive peptides with ACE-inhibitory and antioxidant activities. Following fractionation with sequential ultrafiltration, Sephadex gel chromatography and RP-HPLC, three novel peptides KAQYPYV, KIIIYN and KILIYG were identified. KAQYPYV, KIIIYN and KILIYG provided an IC50 value of 37.06 μM, 58.72 μM and 53.31 μM on ACE-inhibitory activity, respectively. For hydroxyl radical scavenging activity, KAQYPYV, KIIIYN and KILIYG demonstrated an IC50 value of 70.84 μM, 77.62 μM and 95.23 μM, respectively. All the three peptides exhibited a mixed modality of noncompetitive and uncompetitive inhibition on ACE and KAQYPYV showed good stability against gastrointestinal enzymes digestion. Moreover, these peptides could effectively lower intracellular endothelin-1 content without significant cytotoxicity, and protected vascular endothelial cells from reactive oxygen species mediated damage. Furthermore, KAQYPYV, KIIIYN and KILIYG also demonstrated high ion chelating ability (62.13% ± 4.21%, 64.66% ± 5.51% and 69.82% ± 7.24% at 0.1 mg mL−1, respectively) and considerable superoxide radical scavenging activity (39.30% ± 2.72%, 46.79% ± 1.70% and 51.16% ± 3.23% at 1.0 mg mL−1, respectively). These results indicate that coconut cake albumin is a potential source of bioactive peptides possessing ACE-inhibitory and antioxidant activities. Three ACE-inhibitory and antioxidant peptides were identified from enzymatic hydrolysates of coconut cake albumin in the current study.![]()
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Affiliation(s)
- Yajun Zheng
- College of Food Science
- Shanxi Normal University
- Linfen
- China
- College of Life Sciences and Food Engineering of Hebei Engineering University
| | - Yan Li
- College of Food Science
- Shanxi Normal University
- Linfen
- China
- College of Life Sciences and Food Engineering of Hebei Engineering University
| | - Guifeng Li
- College of Food Science
- Shanxi Normal University
- Linfen
- China
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Wulandari Z, Fardiaz D, Thenawijaya M, Dewi Yuliana N, Budiman C. ISOLASI LISOZIM ALBUMIN TELUR AYAM RAS DENGAN METODE KROMATOGRAFI PENUKAR ION. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.2.155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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43
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Panyayai T, Sangsawad P, Pacharawongsakda E, Sawatdichaikul O, Tongsima S, Choowongkomon K. The potential peptides against angiotensin-I converting enzyme through a virtual tripeptide-constructing library. Comput Biol Chem 2018; 77:207-213. [PMID: 30347317 DOI: 10.1016/j.compbiolchem.2018.10.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/29/2018] [Accepted: 10/04/2018] [Indexed: 11/27/2022]
Abstract
Peptides derived from food proteins are promising bioactive source for inhibiting Angiotensin-I converting enzyme (ACE) activity. Bioactive peptides (BP) have received much attention, particularly from the pharmaceutical industry. As they not only own potent properties but also possess less side-effects than synthetic drugs. In this work, an 8000 possible tripeptides library was constructed to predict the potential ACE inhibitory peptides by using in silico tools. GOLD molecular docking was then applied to determine the binding mode of action between ACE and each of tripeptide from this in-house library. The first 662 high-ranking tripeptides by ChemScore were chosen to create association rules of tripeptides-ACE complexes. An orientation pattern of amino acid in the binding tunnel of ACE has been examined by frequency analysis. The association rules (confident values over 90%) illustrated that hydrophobic factor has been displayed as main components in the ACE tripeptides inhibitor from four factors in equation, hydrophobic, aromatic, polar, charged. According to in silico output, five tripeptides were chosen to test in vitro study of ACE-inhibitory activity. The half-maximal inhibitory concentration (IC50) of these selective five peptides, WCW, IWW, WWW, WWI and WLW for inhibiting ACE were 49.50 ± 3.88 μM, 489.14 ± 8.84 μM, 536.02 ± 38.57 μM, 752.91 ± 41.89 μM and 1783 ± 0.113 μM, respectively. Molecular dynamics simulations approach was applied to study the interaction of WCW (Trp-Cys-Trp) within ACE pocket site. This ligand was stabilized by strong hydrogen bonding interactions with ACE active site, Tyr523-Trp'1 (99.76%) and His353-Trp'1 (95.68%). Our computational protocol could be considered as a new tool for identifying active peptide against ACE from hydrolysated peptides of natural sources.
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Affiliation(s)
- Thitima Panyayai
- Genetic Engineering Interdisciplinary Program, Graduate School, Kasetsart University, 50 Ngam Wong Wan Rd, Bangkok, Chatuchak 10900, Thailand; Department of Research and Development, Betagro Science Center Co. Ltd., 136 Moo 9, Klong Nueng, Pathumthani 12120, Thailand
| | - Papungkorn Sangsawad
- Department of Research and Development, Betagro Science Center Co. Ltd., 136 Moo 9, Klong Nueng, Pathumthani 12120, Thailand
| | - Eakasit Pacharawongsakda
- Big Data Engineering Program, College of Innovative Technology and Engineering, Dhurakij Pundit University, 110/1-4 Prachachuen Road, Laksi, Bangkok 10210, Thailand
| | - Orathai Sawatdichaikul
- Functional Food Unit, Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Thailand
| | - Sissades Tongsima
- Biostatistic and Bioinformatics Laboratory, Genome Technology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road Khlong Nueng, Khlong Luang, Pathum Thani, 121205, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, 50 Ngam, Wong Wan Rd, Bangkok, Chatuchak 10900, Thailand; Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand.
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44
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Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chem 2018; 276:164-173. [PMID: 30409580 DOI: 10.1016/j.foodchem.2018.10.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 08/30/2018] [Accepted: 10/02/2018] [Indexed: 12/17/2022]
Abstract
This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7 kV/cm, 653-695 kJ/kg) and heating (60 and 80 °C for 10 min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heating (80 °C for 10 min) at pH 4 enhanced the antioxidant activity of the whole hydrolysates, chemically determined using DPPH and ORAC assays. Furthermore, the anti-inflammatory activity of protein hydrolysates was assessed in lipopolysaccharide-stimulated HT-29 cells using ELISA assay. PEF and heating at pH 4 enhanced the anti-inflammatory activity of the whole hydrolysates dose-dependently. Hydrolysates at 1 mg/ml showed similar inhibition (35.5% and 35.9%) of interleukin-8 production, due to PEF treatment and heating (80 °C for 10 min), respectively. Results indicated that prior PEF treatment can analogously enhance both antioxidant and anti-inflammatory activity of OdEW hydrolysates to heating, with potentially reduced thermal input.
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45
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Okolie CL, Akanbi TO, Mason B, Udenigwe CC, Aryee ANA. Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review. Food Res Int 2018; 116:827-839. [PMID: 30717014 DOI: 10.1016/j.foodres.2018.09.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 09/04/2018] [Accepted: 09/08/2018] [Indexed: 02/02/2023]
Abstract
The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less associated adverse effects. To obtain bioactive macromolecules of high quality, appropriate use of extraction techniques and its influence on sensory and physicochemical properties is paramount. With the advent of technology-aided processes, there has been remarkable improvement in the extraction efficiency of these bioactive agents. An overview of the influence of these new techniques on extraction efficiency and physicochemical properties of proteins, lipids and fibers, which this detailed review provides, will prove to be a valuable resource to food industries aiming to maximize production of bioactive macromolecules from natural sources as well as the scientific community.
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Affiliation(s)
- Chigozie Louis Okolie
- Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, Sydney, NS B1P 6L2, Canada
| | - Taiwo O Akanbi
- Centre for Chemistry and Biotechnology, Deakin University, Locked Bag 20000, Geelong, VIC, Australia
| | - Beth Mason
- Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, Sydney, NS B1P 6L2, Canada
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Alberta N A Aryee
- Food Science & Biotechnology Program, Department of Human Ecology, College of Agriculture, Science and Technology, Delaware State University, Dover, DE 19901, USA.
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Changes in the amino acid profiles and free radical scavenging activities of Tenebrio molitor larvae following enzymatic hydrolysis. PLoS One 2018; 13:e0196218. [PMID: 29727456 PMCID: PMC5935390 DOI: 10.1371/journal.pone.0196218] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 04/09/2018] [Indexed: 11/25/2022] Open
Abstract
Tenebrio molitor (T. molitor) larvae provide food at low environmental cost and contribute positively to livelihoods. In this research, we compared the amino acids compositions and antioxidant activities of various extracts of T. molitor to enhance their quality as food. For the comparison, distilled water extracts, enzymatic hydrolysates, and condensed enzymatic hydrolysates of T. molitor larvae were prepared. Their amino acids (AAs) profiles and antioxidant activities, including ferric-reducing antioxidant power, oxygen radical absorption capacity, and DPPH, hydroxyl radical, and hydrogen peroxide radical scavenging properties assay were analyzed. DW extracts had the lowest AAs contents and antioxidant activity compared with enzymatic extracts. Condensed hydrolysates with a combination of alcalase and flavourzyme (C-A+F) exhibited the highest levels of total free AAs (11.1759 g/100 g). C-A+F produced higher total hydrolyzed AAs (32.5292 g/100 g) compared with the other groups. The C-A+F possessed the strongest antioxidant activity. Notably, the antioxidant activities of the hydrolysates and the total hydrolyzed AAs amount were correlated. Taken together, our findings showed that C-A+F was a promising technique for obtaining extracts of T. molitor larvae with antioxidant activity as potential nutritious functional food.
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47
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Guan H, Diao X, Jiang F, Han J, Kong B. The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates. Food Chem 2018; 245:89-96. [DOI: 10.1016/j.foodchem.2017.08.081] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 07/24/2017] [Accepted: 08/22/2017] [Indexed: 11/30/2022]
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48
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Wang J, Chi Y, Cheng Y, Zhao Y. Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein. Food Chem 2018; 246:18-25. [DOI: 10.1016/j.foodchem.2017.10.128] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 10/11/2017] [Accepted: 10/25/2017] [Indexed: 11/16/2022]
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49
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Abeyrathne E, Huang X, Ahn D. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – A review. Poult Sci 2018; 97:1462-1468. [DOI: 10.3382/ps/pex399] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Accepted: 11/27/2017] [Indexed: 01/09/2023] Open
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50
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Liao W, Jahandideh F, Fan H, Son M, Wu J. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:1-58. [PMID: 29860972 DOI: 10.1016/bs.afnr.2018.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The hen's egg is an important protein source of human diet. On average one large egg contains ~6g protein, which contributes to ~11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein. Quantitative structure-activity relationships-aided in silico prediction is increasingly applied as a promising tool for efficient prediction of novel bioactive peptides. A number of bioactive peptides from egg proteins have been characterized for antioxidant, immunomodulatory, antihypertensive, antidiabetic, anticancer, and antimicrobial activities. Egg protein-derived peptides that can improve bone health have been reported as well. However, molecular mechanisms of many peptides are not fully understood. The stability and absorption routes, bioavailability, safety, and production of bioactive peptides await further investigation.
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Affiliation(s)
- Wang Liao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Forough Jahandideh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Myoungjin Son
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada.
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