1
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Zhou N, Zhong Y, Liu H. Characterization and relationship analysis of antioxidant and anti-inflammatory peptides in pomelo fruitlet albumin. Food Chem 2024; 446:138798. [PMID: 38452501 DOI: 10.1016/j.foodchem.2024.138798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 02/09/2024] [Accepted: 02/16/2024] [Indexed: 03/09/2024]
Abstract
Several macromolecules from the pomelo fruitlet (PF) have demonstrated functional potential in previous research. In this study, pomelo fruitlet albumin (PFA) was extracted from PF, its anti-inflammatory and antioxidant properties were assessed using enzyme-linked immunosorbent assays, and its capacity to clear free radicals was measured. Meanwhile, we hypothesize that the amino acid sequence may affect the anti-inflammatory and antioxidant properties, and the two may rely on common significant sites within the amino acid sequence. Therefore, we analyzed the amino acid sequence using a quantitative structure-activity relationship model to explore the connection between the antioxidant and anti-inflammatory capacities of PFA. Both capacities were closely associated with six sites within the amino acid sequence. Collectively, this study illustrates that PFA exhibits both anti-inflammatory and antioxidant capacities, with six specific sites identified as significantly affecting both activities.
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Affiliation(s)
- Ningjing Zhou
- Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225 China.
| | - Yuming Zhong
- Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225 China.
| | - Huifan Liu
- Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225 China.
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2
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Zapata JE, Gómez-Sampedro LJ. Antioxidant and antiproliferative activity of enzymatic hydrolysates from red tilapia ( Oreochromis spp.) viscera. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2024; 42:e00832. [PMID: 38948352 PMCID: PMC11211095 DOI: 10.1016/j.btre.2024.e00832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 01/11/2024] [Accepted: 02/27/2024] [Indexed: 07/02/2024]
Abstract
The antioxidant and antiproliferative activity of red tilapia (Oreochromis spp.) viscera hydrolysates (RTVH) was evaluated. For that, the hydrolysates was applied to three cancer cell lines (HepG2, Huh7 and SW480) and the control (CCD-18Co). Finally, the line on which the hydrolysate had the greatest effect (SW480) and the control (CCD-18Co) were subjected to the ApoTox-Glo Triplex Assay to determine apoptosis, toxicity, and cell viability. The result showed that hydrolysate had a dose-dependent cytotoxic effect selective on the three cancer cell lines, compared to the control cells. There is a relationship between the antioxidant capacity of RTVHs and their antiproliferative capacity on cancer cells evaluated, which achieved cell viability by action of RTVH of 34.68 and 41.58 and 25.41 %, to HepG2, Huh7 and SW480, respectively. The action of RTVH on cancer cell line SW480 is not due to the induction of apoptosis but to the rupture of the cell membrane.
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Affiliation(s)
- José E. Zapata
- Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellín 050010, Colombia
| | - Leidy J. Gómez-Sampedro
- Giepronal Group, School of Basic Sciences, Technology and Engineering, National Open and Distance University, Medellín 050023, Colombia
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3
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Martí-Quijal FJ, Castagnini JM, Ruiz MJ, Barba FJ. Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells. Foods 2023; 12:2717. [PMID: 37509809 PMCID: PMC10378982 DOI: 10.3390/foods12142717] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/29/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Fish side streams are an environmental and economic problem. In this work, pulsed electric fields (PEF) extraction was optimized and used as a new method for their valorization. Sea bass head, skin, viscera, and backbone were used. PEF technology (123-300 kJ/kg, 1-3 kV/cm) improved the extraction of proteins and antioxidant compounds from head and skin, but was not successful for viscera. SDS-PAGE showed that the protein molecular weight distribution was affected by the extraction process, revealing differences between the control and PEF extraction conditions. In addition, the extraction of macro-minerals and micro-minerals were also evaluated. The effect of PEF differed according to the matrix and the mineral studied. Heavy metals were also taken into account, studying the presence of As, Cd, Hg, and Pb in the extracts. PEF pre-treatment reduced the presence of As in skin, viscera, and backbone, ranging from 18.25 to 28.48% according to the matrix evaluated. The analysis of potential antioxidant bioactive peptides showed that the treatment of the sample directly influenced their variety. Additionally, the extracts obtained from the head were found to increase cell viability when tested on SH-SY5Y cells. In conclusion, PEF extraction can be a useful tool for the valorization of fish side streams.
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Affiliation(s)
- Francisco J Martí-Quijal
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
- Research Group in Alternative Methods for Determining TOXICS Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
| | - Juan Manuel Castagnini
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
| | - María-José Ruiz
- Research Group in Alternative Methods for Determining TOXICS Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
| | - Francisco J Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
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4
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Zhang Q, Zheng L, Luo D, Zhao M. In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6987-6998. [PMID: 37128773 DOI: 10.1021/acs.jafc.3c00221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
WCPFSRSF, an octapeptide (Trp-Cys-Pro-Phe-Ser-Arg-Ser-Phe), has been reported to improve memory in mice, but its gastrointestinal stability is unclear. The objective of this study was to evaluate the gastrointestinal stability of peptide WCPFSRSF and explore the neuroprotective potential of its digestive fragments. Results showed that the content of WCPFSRSF after gastric and gastrointestinal digestion decreased to 71.64% and less than 1%, respectively. Furthermore, the antioxidant and neuroprotective ability of WCPFSRSF were also affected. Eleven and nine peptides were identified in its gastric and gastrointestinal digestive products, respectively. Multiple bioinformatics tools in combination with principal component analysis were employed to assess the physicochemical and structural properties of peptides. Novel peptides generated after gastrointestinal digestion could be classified into three groups: the first group had high bioactivity and bioavailability; the second group had high amphiphilicity, charge, and net hydrogen; and the third group had a long peptide chain. In addition, the representative peptides WCPF and SR showed neuroprotective ability.
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Affiliation(s)
- Qi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Donghui Luo
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
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5
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Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability. Foods 2022; 12:foods12010125. [PMID: 36613341 PMCID: PMC9818428 DOI: 10.3390/foods12010125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin (10%) and trehalose (5%), while trypsin-loaded beads (TLB) with 5% glycerol were obtained via chitosan/alginate ionotropic gelation. The storage stability of TPP and TLB and their proteolytic activity toward red kidney bean protein (RKB), threadfin bream surimi (TBS) and egg white protein (EWP) in varying simulated in vitro gastrointestinal (GI) tract conditions were studied. The intestinal transepithelial transportation of generated peptides was also carried out through Caco-2 cell monolayers after the cytotoxicity test. Enzyme activity was dropped when TPP and TLB in blister packs were kept for 10 weeks of storage at room (28 °C) and refrigerated (4 °C) temperatures. TPP and TLB at a level of 50% (w/w of proteins) effectively hydrolyzed RKB, TBS and EWP in a simulated in vitro GI tract, as indicated by marked protein degradation and increased degree of hydrolysis. Some peptides generated after GI digestion could transport through Caco-2 cell monolayers. Those peptides had different molecular size distribution and antioxidant activities. The highest antioxidant activity was observed for RKB hydrolysate after passing through the Caco-2 cell monolayer. Therefore, TPP and TLB from skipjack tuna viscera could potentially be used for enzyme supplementation to help digest food proteins. Food-derived bioactive peptides generated after GI digestion could assist in improving human health due to their antioxidant activity.
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6
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Brandelli A, Daroit DJ. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Crit Rev Food Sci Nutr 2022; 64:4714-4745. [PMID: 36377687 DOI: 10.1080/10408398.2022.2145262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Enzymatic hydrolysis is the most prominent strategy to release bioactive peptides from different food proteins and protein-rich by-products. Unconventional microbial proteases (UMPs) have gaining increased attention for such purposes, particularly from the 2010s. In this review, we present and discuss aspects related to UMPs production, and their use to obtain bioactive protein hydrolysates. Antioxidant and anti-hypertensive potentials, commonly evaluated through in vitro testing, are mainly reported. The in vivo bioactivities of protein hydrolysates and peptides produced through UMPs action are highlighted. In addition to bioactivities, enzymatic hydrolysis acts by modulating the functional properties of proteins for potential food uses. The compiled literature indicates that UMPs are promising biocatalysts to generate bioactive protein hydrolysates, adding up to commercially available enzymes. From the recent interest on this topic, continuous and in-depth research is needed to advance toward the applicability and commercial utility of both UMPs and obtained hydrolysates.
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Affiliation(s)
- Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis (PPGATS), Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
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7
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Deng X, Huang H, Huang S, Yang M, Wu J, Ci Z, He Y, Wu Z, Han L, Zhang D. Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Front Nutr 2022; 9:941527. [PMID: 36313079 PMCID: PMC9607893 DOI: 10.3389/fnut.2022.941527] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 09/23/2022] [Indexed: 11/13/2022] Open
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Affiliation(s)
- Xuan Deng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengjie Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,Zhenfeng Wu
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,*Correspondence: Li Han
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,Dingkun Zhang
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8
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Antioxidant Activity, Functional Properties, and Cytoprotective Effects on HepG2 Cells of Tree Peony ( Paeonia suffruticosa Andr.) Seed Protein Hydrolysate as Influenced by Molecular Weights Fractionation. Foods 2022; 11:foods11172592. [PMID: 36076778 PMCID: PMC9455679 DOI: 10.3390/foods11172592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 08/14/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
In recent years, plant protein hydrolysates have gained increased attention due to their superior antioxidant activity and potential to prevent several chronic diseases associated with oxidative stress. This study aimed to investigate the antioxidant activity, functional properties, and cytoprotective effects of the tree peony seed protein hydrolysate (TPSPH) with different molecular weights (MWs). The antioxidant activities were evaluated by DPPH, hydroxyl radicals scavenging, Fe2+ chelating, and inhibition of the β-carotene oxidation abilities. The protective effects and mechanism against oxidative stress were determined using H2O2-stressed HepG2 cells. MW > 30 kDa of TPSPH showed the highest radical scavenging (DPPH IC50 = 0.04, hydroxyl IC50 = 0.89 mg/mL) and inhibition of β-carotene oxidation (80.07% at 2.0 mg/mL) activity. Moreover, MW > 30 kDa possessed high hydrophobicity, emulsifying capacity, and abundant antioxidant amino acids (28.22% of hydrophobic amino acids and 8.3% of aromatic amino acids). MW 5−10 kDa exhibited more effective protection against H2O2-induced HepG2 cells, by reducing reactive oxygen species (ROS), malonaldehyde (MDA), lactate dehydrogenase (LDH), and activating antioxidant enzymes (superoxide dismutase and catalase). These results indicated the potential application of TPSPH as an antioxidant in food and functional foods.
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9
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Peng B, Cai B, Pan J. Octopus‐derived antioxidant peptide protects against hydrogen peroxide‐induced oxidative stress in
IEC
‐6 cells. Food Sci Nutr 2022; 10:4049-4058. [DOI: 10.1002/fsn3.3000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 06/01/2022] [Accepted: 06/17/2022] [Indexed: 11/07/2022] Open
Affiliation(s)
- Bo Peng
- Guangdong Eco‐Engineering Polytechnic Guangzhou China
- State Key Laboratory of Organic Geochemistry, Guangdong Provincial Key Laboratory of Environmental Protection and Resources Utilization Guangzhou Institute of Geochemistry, Chinese Academy of Sciences Guangzhou China
- CAS Center for Excellence in Deep Earth Science Guangzhou China
- University of Chinese Academy of Sciences Beijing China
| | - Bingna Cai
- Innovation Academy of South China Sea Ecology and Environmental Engineering (ISEE) Chinese Academy of Sciences Guangzhou China
- Key Laboratory of Tropical Marine Bio‐Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica South China Sea Institute of Oceanology, Chinese Academy of Sciences Guangzhou China
| | - Jianyu Pan
- Key Laboratory of Tropical Marine Bio‐Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica South China Sea Institute of Oceanology, Chinese Academy of Sciences Guangzhou China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou) Guangzhou China
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10
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Kaprasob R, Khongdetch J, Laohakunjit N, Selamassakul O, Kaisangsri N. Isolation and characterization, antioxidant, and antihypertensive activity of novel bioactive peptides derived from hydrolysis of King Boletus mushroom. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113287] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Ferysiuk K, Wójciak KM, Kęska P. Effect of willow herb ( Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides. Food Funct 2022; 13:3526-3539. [PMID: 35253026 DOI: 10.1039/d1fo01534f] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present study aimed to evaluate the effect of the addition of various amounts (50, 100, 150 and 1000 mg kg-1) of E. angustifolium L. extracts on the biological activity of peptides in canned meat with reduced amount of sodium nitrite and their stability during 180 days of storage (4 °C). The initial peptide data were collected by LC/MS. Antioxidant activities of peptide extracts were detected on the basis of ABTS˙*, FRAP, and iron(II) chelating activity in in vitro tests. A computational study (based on the BIOPEP-UWM database and INNOVAGEN, PeptideRanker and PROTPARAM tools) was also performed to assist in the interpretation of results. The addition of E. angustifolium L. extracts has a positive effect on the peptide profile and various biological activities, the results of which depend on the amount of the extract added to the meat product. However, it should be remembered that the differences between in silico and in vitro experimental environments necessitate further research to confirm the antioxidant behavior of canned meat products supplemented with E. angustifolium L. extract under physiological conditions. Other interactions between the peptide and the food matrix should also be considered as these can lead to chemical and structural modifications that can affect the bioavailability of the bioactive peptides.
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Affiliation(s)
- Karolina Ferysiuk
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
| | - Karolina Maria Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
| | - Paulina Kęska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
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12
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Nirmal NP, Santivarangkna C, Rajput MS, Benjakul S, Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Compr Rev Food Sci Food Saf 2022; 21:1803-1842. [PMID: 35150206 DOI: 10.1111/1541-4337.12917] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 12/16/2021] [Accepted: 01/05/2022] [Indexed: 12/17/2022]
Abstract
Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
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Affiliation(s)
| | | | - Mithun Singh Rajput
- Department of Pharmacology, Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology (CHARUSAT), Gujarat, India
| | - Soottawat Benjakul
- The International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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13
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Vásquez P, Zapata JE, Chamorro VC, García Fillería SF, Tironi VA. Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112834] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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14
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Jaziri AA, Shapawi R, Mohd Mokhtar RA, Md. Noordin WN, Huda N. Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012794] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Abdul Aziz Jaziri
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
- Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia
| | - Rossita Shapawi
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | | | | | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
- Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Indonesia
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15
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Kęska P, Stadnik J. Effect of
in vitro
gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Paulina Kęska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
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16
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Thi Le DH, Chiu CS, Chan YJ, Wang CCR, Liang ZC, Hsieh CW, Lu WC, Mulio AT, Wang YJ, Li PH. Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm ( Borassus flabellifer Linn.) Syrup. BIOLOGY 2021; 10:biology10101028. [PMID: 34681127 PMCID: PMC8533271 DOI: 10.3390/biology10101028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 01/17/2023]
Abstract
Simple Summary Syrup, a concentrated solution of sugar, is widely used as a sweetener for beverages, foods, and medicines. Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste. Palm syrup processing is simple: heating to evaporate water until the total soluble solid reaches 70° Bx. Traditional palmyra palm syrup processing is quick, simple, and low cost and does not require a machine. The disadvantages of palmyra palm syrup are its sensory properties such as dark color, lack of transparency, and it garners less interest than other syrups. Improving the quality of palmyra palm syrup requires increasing the syrup concentration under vacuum condition or using a membrane filter, or both. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics. Abstract Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.
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Affiliation(s)
- Dung Huynh Thi Le
- Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam;
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan;
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
- Institute of Biomedical Sciences, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Chiun-Chuan R. Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
| | - Zeng-Chin Liang
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan;
| | - Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan
- Correspondence: (W.-C.L.); (P.-H.L.); Tel.: +886-5-2772932 (ext. 860) (W.-C.L.); +886-4-2632-8001 (ext. 15326) (P.-H.L.)
| | - Amanda Tresiliana Mulio
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
| | - Yin-Jun Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
- Correspondence: (W.-C.L.); (P.-H.L.); Tel.: +886-5-2772932 (ext. 860) (W.-C.L.); +886-4-2632-8001 (ext. 15326) (P.-H.L.)
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Cytoprotective Effects of Fish Protein Hydrolysates against H 2O 2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells. Antioxidants (Basel) 2021; 10:antiox10060975. [PMID: 34207334 PMCID: PMC8234493 DOI: 10.3390/antiox10060975] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 01/01/2023] Open
Abstract
Many studies report the potent antioxidant capacity for fish protein hydrolysates, including radical scavenging activity and inhibition ability on lipid peroxidation (LPO). In this study, the in vitro cytotoxicity of protein hydrolysates from different salmon, mackerel, and herring side streams fractions was evaluated in the concentration range from 1 to 1:32 dilution, using cloned human colon adenocarcinoma cells TC7 (Caco-2/TC7) by MTT and PT assays. The protein hydrolysates' antioxidant capacity and oxidative stress effects were evaluated by LPO and reactive oxygen species (ROS) generation, respectively. The antioxidant capacity for pure and bioavailable hydrolysate fraction was also evaluated and compared. Additionally, mycotoxin levels were determined in the fish protein hydrolysates, and their cytoprotective effect against T-2 toxin was evaluated. Both hydrolysates and their bioavailable fraction induced similar cell viability rates. The highest cytoprotective effect was obtained for the salmon viscera protein hydrolysate (HSV), which increased the cell viability by 51.2%. ROS accumulation induced by H2O2 and LPO was suppressed by all pure hydrolysates. The cytoprotective effect of hydrolysates was observed against T-2. Moreover, the different fish fraction protein hydrolysates contain variable nutrients and unique bioactive peptide composition showing variable bioactivity, which could be a useful tool in developing dietary supplements with different target functional properties.
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Enzymatic Production of Novel European Eel Proteins Hydrolysates: Biological Activities, Techno-Functional Properties and Maltodextrin-Hydrolysates Efficient Electrosprayability. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-020-10156-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Nikoo M, Regenstein JM, Noori F, Piri Gheshlaghi S. Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110702] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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de Matos FM, Novelli PK, de Castro RJS. Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties. J Food Sci 2021; 86:571-578. [PMID: 33438276 DOI: 10.1111/1750-3841.15576] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 11/03/2020] [Accepted: 12/04/2020] [Indexed: 11/28/2022]
Abstract
The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source of bioactive peptides. The current study aimed to evaluate the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolysates produced using the proteases FlavourzymeTM 500L, AlcalaseTM 2.4L, and NeutraseTM 0.8L, either individually or in binary/ternary combinations. The enzymatic hydrolysis promoted an increase of approximately 160% in total antioxidant capacity and 93% in the ferric reducing antioxidant power. The isolated use of the enzyme FlavourzymeTM 500L showed the most prominent positive effect on the antioxidant properties, presenting an IC50 value of 455 and 71 µg/mL for DPPH and ABTS radicals scavenging activities, respectively. This sample was composed mainly of small peptides (MW < 3 kDa), in which the antioxidant properties increased after fractionation by ultrafiltration. Gel electrophoresis analysis showed protein hydrolysates composed mainly of polypeptide chains with a mass of less than 14 kDa. Finally, the enzymatic treatment proved to be an efficient process to improve the antioxidant properties of black cricket proteins, increasing the possibility of applying these hydrolysates as bioactive ingredients in food or nutraceutical products. PRACTICAL APPLICATION: Insects represent an alternative source of proteins. Their modification through hydrolysis allows for the acquisition of compounds with great potential in industrial applications, such as functional ingredients or for nutraceutical purposes. The use of our experimental design proved to be an adequate tool for defining the best process conditions required for increasing the attainment of biologically active compounds.
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Affiliation(s)
- Francielle Miranda de Matos
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
| | - Paula Kern Novelli
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
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21
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Matos FMD, Castro RJSD. Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.04420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O consumo de insetos como uma fonte alternativa de proteínas é considerado uma tendência futura e uma estratégia viável, com potencial notório para garantia do fornecimento de alimentos em nível global. Os insetos são uma fonte não convencional de proteínas, seja para consumo humano direto ou indiretamente, como ingredientes em alimentos formulados. Além disso, estudos científicos têm demonstrado que a hidrólise enzimática destas proteínas resulta na produção de peptídeos com atividades biológicas de grande interesse, como atividade antioxidante, antidiabética, anti-hipertensiva e antimicrobiana. O uso desses peptídeos com fim nutracêutico pode substituir ou reduzir o uso de drogas sintéticas, as quais estão associadas a efeitos colaterais indesejáveis. O presente trabalho teve como objetivo abordar o uso de insetos na alimentação humana, destacando sua aplicação como substrato proteico na hidrólise enzimática para produção de peptídeos bioativos. As principais propriedades bioativas dos peptídeos foram relatadas.
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22
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WANG P, LIN Y, WU H, LIN J, CHEN Y, HAMZAH SS, ZENG H, ZHANG Y, HU J. Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.23719] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Peixin WANG
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China; Fujian Agriculture and Forestry University, China
| | - Yan LIN
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China
| | - Hongqiang WU
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China
| | - Jiaxin LIN
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China
| | - Yueyu CHEN
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China
| | | | - Hongliang ZENG
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China; Fujian Agriculture and Forestry University, China
| | - Yi ZHANG
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China; Fujian Agriculture and Forestry University, China; State Key Laboratory of Food Safety Technology for Meat Products, China
| | - Jiamiao HU
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, China; Fujian Agriculture and Forestry University, China
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Wang K, Luo Q, Hong H, Liu H, Luo Y. Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion. Food Res Int 2020; 139:109908. [PMID: 33509476 DOI: 10.1016/j.foodres.2020.109908] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/21/2020] [Accepted: 11/12/2020] [Indexed: 01/13/2023]
Abstract
In current study, novel antioxidant and ACE inhibitory peptides were screened from Arthrospira platensis protein hydrolysates (APH) generated by six different proteases, respectively. The purification steps including ultrafiltration membrane and chromatography were guided by ABTS radical scavenging activity (ARSA), hydroxyl radical scavenging activity (HRSA), ferrous ion chelation activity (FICA) and ACE inhibitory activity. A novel antioxidant peptide VTAGLVGGGAGK, which exhibited highest ARSA, HRSA and FICA with EC50 value of 1.08 mg/mL 1.35 mg/mL and 1.24 mg/mL, respectively, was identified from alcalase-APH. Meanwhile, a novel ACE inhibitory peptide PTGNPLSP with the highest ACE inhibitory activity (IC50 = 1.54 mg/mL) was identified from trypsin-APH. Both VTAGLVGGGAGK and PTGNPLSP had strong stability under thermal processing (25-100 °C) and diverse pH conditions (pH 3-11). In addition, the PTGNPLSP was more stable than VTAGLVGGGAGK during in vitro gastrointestinal digestion. Our findings will provide new knowledge for the development of novel natural antioxidants and ACE inhibitors as well as the high-value utilization of Arthrospira platensis protein.
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Affiliation(s)
- Kai Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qinwen Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Huaigao Liu
- Anhui Guotai Biotechnology Co., Ltd., Xuancheng, Anhui, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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24
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Wang K, Han L, Hong H, Pan J, Liu H, Luo Y. Purification and identification of novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Food Chem 2020; 342:128275. [PMID: 33191015 DOI: 10.1016/j.foodchem.2020.128275] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/28/2020] [Accepted: 09/28/2020] [Indexed: 12/18/2022]
Abstract
Unregulated oxidative reactions occur in human body or food system can cause harmful effects both on food quality and human health. This study aimed to develop novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Results showed that alcalase- and papain-induced hydrolysates had higher antioxidant activities before and after in vitro gastrointestinal digestion. Fractions with molecular weight <1 kDa from these two digestive products (named A-GID-1 and P-GID-1) exhibited the greatest antioxidant capacity, which was ascribed to the large proportion of low-molecular peptides and hydrophobic amino acids. After transepithelial transport analysis, a total of ten peptides were identified from the RP-HPLC fractions with the highest antioxidant activity from both P-GID-1 and A-GID-1 permeates. Among them, LVPVAVF exhibited the highest DPPH radical scavenging and reactive oxygen species (ROS) inhibitory activity. Our findings will provide new knowledge for the development of novel natural antioxidants and the high-value utilization of silver carp protein.
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Key Words
- 1, 1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358)
- 2, 2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (PubChem CID: 16240279)
- 2, 2′-Azobis(2-methylpropionamidine) dihydrochloride (PubChem CID: 76344)
- 2, 4, 6-Trinitrobenzenesulfonic acid (PubChem CID: 11045)
- 2, 4, 6-Tripyridyl-s-triazine (PubChem CID: 77258)
- 6-hydroxy-2, 5, 7, 8tetramethylchroman-2-carboxylic acid (PubChem CID: 40634)
- Anti-oxidant activity
- Ferrozine (PubChem CID: 34127)
- In vitro gastrointestinal digestion
- Peptides sequence
- Silver carp peptides
- Transepithelial transport
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Affiliation(s)
- Kai Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lihua Han
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jing Pan
- Yunnan Ocean King Fisheries Co., Ltd., Yunnan Province, China
| | - Huaigao Liu
- Anhui Guotai Biotechnology Co., Ltd., Xuancheng City, Anhui Province, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro. Journal of Food Science and Technology 2020; 57:4076-4083. [PMID: 33071329 DOI: 10.1007/s13197-020-04441-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2020] [Accepted: 04/08/2020] [Indexed: 10/24/2022]
Abstract
The physicochemical properties of pressurized hot-water extract (PHE) from abalone muscle and the antioxidant activities of its digestive products were investigated in this study. The PHE contained protein of 49.58% and carbohydrate of 41.95%. After ethanol graded precipitation, most of carbohydrate and protein in PHE were successively remained in 40% ethanol precipitate (EP40) and 80% ethanol precipitate (EP80), respectively. High proportions of Glu and Gly were found in the PHE, EP40 and EP80, but the proportion of Ala in ethanol soluble extract (ESE) reached up to 46.00%. Both PHE and EP40 were rich in glucose, while galactose and glucose were main monosaccharides in the EP80 and ESE. Based on the results of SDS-PAGE and HPLC, high molecular weight components from PHE were precipitated in the EP40, but oligopeptides and free amino acids were fractionated in EP80 and ESE. Among the PHE and the digestive products, the highest antioxidant ability was found to be EP80 hydrolysate, the IC50 values of which for scavenging activity on hydroxyl radical, DMPD radical and ABTS radical were 1.05 mg/mL, 1.40 mg/mL and 0.56 mg/mL, respectively. It is concluded that carbohydrate of abalone muscle was dissolved more easily into hot water than protein, and protein hydrolysate of PHE might play an important role in antioxidant activity of gastrointestinal digestion.
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Gómez LJ, Gómez NA, Zapata JE, López-García G, Cilla A, Alegría A. Optimization of the Red Tilapia ( Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods 2020; 9:E883. [PMID: 32640574 PMCID: PMC7404791 DOI: 10.3390/foods9070883] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/26/2020] [Accepted: 06/29/2020] [Indexed: 12/22/2022] Open
Abstract
Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 °C, E/S ratio of 0.306 U/g protein, and substrate concentration of 8 g protein/L, the obtained hydrolysate with 42.5% degree of hydrolysis (RTVH-B), displayed the maximal iron-binding capacity of 67.1 ± 1.9%. Peptide fractionation was performed using ultrafiltration and the <1 kDa fraction (FRTVH-V) expressed the highest iron-binding capacity of 95.8 ± 1.5%. Iron content of RTVH-B and its fraction was assessed, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model and the result showed that bioavailability of bound minerals from protein complexes was significantly higher (p < 0.05) than iron salt in its free form, increased 4.7 times for the Fe2+-RTVH-B complex. This research suggests a potential application of RTVH-B as dietary supplements to improve iron absorption.
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Affiliation(s)
- Leidy J Gómez
- Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, Colombia
| | - Nathalia A Gómez
- Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, Colombia
| | - José E Zapata
- Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, Colombia
| | - Gabriel López-García
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
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Zhang X, Noisa P, Yongsawatdigul J. Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates. Foods 2020; 9:foods9060833. [PMID: 32630400 PMCID: PMC7353524 DOI: 10.3390/foods9060833] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/20/2020] [Accepted: 06/22/2020] [Indexed: 11/29/2022] Open
Abstract
Production of protein hydrolysate as nutraceuticals is typically based on the activity of the hydrolysate, which might not yield the optimal activity under physiological condition due to structural modification of peptides upon gastrointestinal (GI) digestion. This study systematically compared the chemical and cellular antioxidant activities of the in vitro digesta of tilapia protein and its hydrolysates prepared with various degree of hydrolysis (DH) by Alcalase. The enzymes used in the in vitro GI digestion analysis significantly contributed to the peptide content, Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC). Proteins and all hydrolysates were slightly digested by pepsin but hydrolyzed extensively by pancreatin. Both hydrolysate and digesta predominantly scavenged free radicals via hydrogen atom transfer (HAT). The antioxidant activities of the hydrolysates increased with the increasing DH up to 16 h of hydrolysis. However, the digesta of 10-h hydrolysate displayed the highest chemical and HepG2 cellular antioxidant activities, while the protein digesta displayed the lowest. Principal component analysis (PCA) showed that the TEAC of the digesta was positively correlated with the cellular antioxidant activity (CAA). Therefore, the production of protein hydrolysate should be optimized based on the activity of the hydrolysate digesta rather than that of hydrolysates.
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Affiliation(s)
- Xiaogang Zhang
- Institute of Agricultural Technology, School of Food Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand;
| | - Parinya Noisa
- Institute of Agricultural Technology, School of Biotechnology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand;
| | - Jirawat Yongsawatdigul
- Institute of Agricultural Technology, School of Food Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand;
- Correspondence: ; Tel.: +66-4422-4359; Fax: +66-4422-4387
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Agaricus bisporus peptide fractions confer cytoprotective ability against hydrogen peroxide-induced oxidative stress in HepG2 and Caco-2 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00497-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Sepúlveda CT, Zapata JE. Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (<i>Oreochromis spp</i>.) Viscera Hydrolysates. Curr Pharm Biotechnol 2020; 21:1249-1258. [PMID: 32370711 DOI: 10.2174/1389201021666200506072526] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 02/16/2020] [Accepted: 04/20/2020] [Indexed: 11/22/2022]
Abstract
BACKGROUND Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. OBJECTIVE We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. METHODS The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. RESULTS Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. DISCUSSION The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. CONCLUSION The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.
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Affiliation(s)
- Cindy T Sepúlveda
- Department of Pharmaceutical and Food Sciences, University of Antioquia, Medellin, Colombia
| | - José E Zapata
- Department of Pharmaceutical and Food Sciences, University of Antioquia, Medellin, Colombia
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Franco D, Munekata PES, Agregán R, Bermúdez R, López-Pedrouso M, Pateiro M, Lorenzo JM. Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues. Antioxidants (Basel) 2020; 9:E90. [PMID: 31973157 PMCID: PMC7070792 DOI: 10.3390/antiox9020090] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/13/2020] [Accepted: 01/18/2020] [Indexed: 11/17/2022] Open
Abstract
Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.
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Affiliation(s)
- Daniel Franco
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (D.F.); (P.E.S.M.); (R.A.); (R.B.); (M.P.)
| | - Paulo E. S. Munekata
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (D.F.); (P.E.S.M.); (R.A.); (R.B.); (M.P.)
| | - Rubén Agregán
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (D.F.); (P.E.S.M.); (R.A.); (R.B.); (M.P.)
| | - Roberto Bermúdez
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (D.F.); (P.E.S.M.); (R.A.); (R.B.); (M.P.)
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain;
| | - Mirian Pateiro
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (D.F.); (P.E.S.M.); (R.A.); (R.B.); (M.P.)
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n° 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (D.F.); (P.E.S.M.); (R.A.); (R.B.); (M.P.)
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Tanhaeian A, Habibi Najafi MB, Rahnama P, Azghandi M. Production of a Recombinant Peptide (Lasioglossin LL ΙΙΙ) and Assessment of Antibacterial and Antioxidant Activity. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09904-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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32
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Mirzaei M, Mirdamadi S, Safavi M. Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00186-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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33
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Pan XY, Wang YM, Li L, Chi CF, Wang B. Four Antioxidant Peptides from Protein Hydrolysate of Red Stingray ( Dasyatis akajei) Cartilages: Isolation, Identification, and In Vitro Activity Evaluation. Mar Drugs 2019; 17:E263. [PMID: 31058809 PMCID: PMC6562685 DOI: 10.3390/md17050263] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/22/2019] [Accepted: 04/30/2019] [Indexed: 12/26/2022] Open
Abstract
In the work, water-soluble proteins of red stingray (Dasyatis akajei) cartilages were extracted by guanidine hydrochloride and hydrolyzed using trypsin. Subsequently, four antioxidant peptides (RSHP-A, RSHP-B, RSHP-C, and RSHP-D) were isolated from the water-soluble protein hydrolysate while using ultrafiltration and chromatographic techniques, and the amino acid sequences of RSHP-A, RSHP-B, RSHP-C, and RSHP-D were identified as Val-Pro-Arg (VPR), Ile-Glu-Pro-His (IEPH), Leu-Glu-Glu--Glu-Glu (LEEEE), and Ile-Glu-Glu-Glu-Gln (IEEEQ), with molecular weights of 370.46 Da, 494.55 Da, 647.64 Da, and 646.66 Da, respectively. VPR, IEPH, LEEEE, and IEEEQ exhibited good scavenging activities on the DPPH radical (EC50 values of 4.61, 1.90, 3.69, and 4.01 mg/mL, respectively), hydroxyl radical (EC50 values of 0.77, 0.46, 0.70, and 1.30 mg/mL, respectively), superoxide anion radical (EC50 values of 0.08, 0.17, 0.15, and 0.16 mg/mL, respectively), and ABTS cation radical (EC50 values of 0.15, 0.11, 0.19, and 0.18 mg/mL, respectively). Among the four isolated antioxidant peptides, IEPH showed the strongest reducing power and lipid peroxidation inhibition activity, but LEEEE showed the highest Fe2+-chelating ability. The present results suggested that VPR, IEPH, LEEEE, and IEEEQ might have the possibility of being an antioxidant additive that is used in functional food and pharmaceuticals.
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Affiliation(s)
- Xiao-Yang Pan
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Yu-Mei Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Li Li
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
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Gómez LJ, Gómez NA, Zapata JE, López-García G, Cilla A, Alegría A. In-vitro antioxidant capacity and cytoprotective/cytotoxic effects upon Caco-2 cells of red tilapia (Oreochromis spp.) viscera hydrolysates. Food Res Int 2019; 120:52-61. [PMID: 31000267 DOI: 10.1016/j.foodres.2019.02.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 01/21/2019] [Accepted: 02/17/2019] [Indexed: 02/04/2023]
Abstract
The antioxidant capacity of red tilapia viscera hydrolysates (RTVH) with different degrees of hydrolysis (DH) as well as their ultrafiltration membrane fractions, were analyzed using different chemical assays. Their protective effects against oxidative stress were evaluated using H2O2-stressed human intestinal differentiated Caco-2. The highest antioxidant capacity was obtained with a DH of 42.5% (RTVH-A) and its <1 kDa fraction (FRTVH-V). RTVH-A and FRTVH-V did not show cytotoxic effects at a concentration of ≤0.5 mg/mL,prevented the decrease in cell viability, and suppressed intracellular reactive oxygen species (ROS) accumulation induced by H2O2. However, pretreatment with RTVH-A after adding H2O2, showed a greater decrease in glutathione levels. Moreover, FRTVH-V allowed for a recovery close to that of control levels of cell proportions in the G1 and G2/M cell cycle phases; and a decrease in the cell proportion in late apoptosis. These results suggest that RTVH-A and FRTVH-V can be beneficial ingredients with antioxidant properties and can have protective effects against ROS-mediated intestinal injuries.
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Affiliation(s)
- Leidy J Gómez
- Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, Colombia.
| | - Nathalia A Gómez
- Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, Colombia
| | - José E Zapata
- Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, Colombia.
| | - Gabriel López-García
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain.
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain.
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain.
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Weng W, Li J, Li T, Ye Y. Antioxidant Properties and Arsenic Speciation of Ultrafiltration and Nanofiltration Derived Abalone Viscera Hydrolysate Fraction. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2018.1561570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
| | - Jieyu Li
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Ting Li
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Yanjun Ye
- College of Food and Biological Engineering, Jimei University, Xiamen, China
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Ketnawa S, Wickramathilaka M, Liceaga AM. Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification. Food Chem 2018; 254:36-46. [DOI: 10.1016/j.foodchem.2018.01.133] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 01/11/2018] [Accepted: 01/22/2018] [Indexed: 11/24/2022]
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37
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Da Rocha M, Alemán A, Baccan GC, López-Caballero ME, Gómez-Guillén C, Montero P, Prentice C. Anti-Inflammatory, Antioxidant, and Antimicrobial Effects of Underutilized Fish Protein Hydrolysate. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461160] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Meritaine Da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Brazil
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | | | | | - Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Carlos Prentice
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Brazil
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38
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Zheng Z, Si D, Ahmad B, Li Z, Zhang R. A novel antioxidative peptide derived from chicken blood corpuscle hydrolysate. Food Res Int 2018; 106:410-419. [DOI: 10.1016/j.foodres.2017.12.078] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/09/2017] [Accepted: 12/30/2017] [Indexed: 11/28/2022]
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39
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Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.). Food Chem 2018; 256:397-404. [PMID: 29606465 DOI: 10.1016/j.foodchem.2018.02.145] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/23/2022]
Abstract
The effect of ultrafiltration process and temperature concentration on MRPs content and antioxidant, antimicrobial and cytotoxic properties of date palm sap syrups were investigated. MRPs were analyzed by HPLC. Antioxidant activity was evaluated by reducing power and DPPH free radical and H2O2 scavenging activities. Antimicrobial activity was evaluated by the agar disk diffusion method. In vitro cytotoxic activity was examined by cell proliferation assay. Date sap syrups displayed strong antioxidant activities which are correlated 5HMF and 2F contents. In addition, concentration at 100 °C, unlike ultrafiltration process, enhanced significantly the antioxidant activities sap syrups and total phenolic contents. The antimicrobial activities showed marked activity against S. enterica, P. aeruginosa, S. aureus, L. monocytogenes with an inhibition zone of 21, 34, 27 and 34 mm respectively. Cytotoxicity assays showed that sap syrups can inhibit the proliferation of HeLa cell lines at high concentration.
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40
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Chen PH, Weng YM, Lin SM, Yu ZR, Wang BJ. Molecular Weight Affected Antioxidant, Hypoglycemic and Hypotensive Activities of Cold Water Extract from Pleurotus citrinopileatus. J Food Sci 2017; 82:2456-2461. [DOI: 10.1111/1750-3841.13851] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 07/19/2017] [Accepted: 07/25/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Pao-Huei Chen
- Dept. of Food Science; Natl. Chia-Yi Univ.; Chia-Yi Taiwan Republic of China
| | - Yih-Ming Weng
- Dept. of Food Science; Natl. Chia-Yi Univ.; Chia-Yi Taiwan Republic of China
| | - Shu-Mei Lin
- Dept. of Food Science; Natl. Chia-Yi Univ.; Chia-Yi Taiwan Republic of China
| | - Zer-Ran Yu
- Superwell Biotechnology Corp.; Taichung City Taiwan Republic of China
| | - Be-Jen Wang
- Dept. of Food Science; Natl. Chia-Yi Univ.; Chia-Yi Taiwan Republic of China
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41
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Souza DD, Sbardelotto AF, Ziegler DDR, Pinto LMN, Ramos RCDS, Marczak LDF, Tessaro IC. Obtaining and purification of a highly soluble hydrolyzed rice endosperm protein. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.03.066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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42
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Phongthai S, D'Amico S, Schoenlechner R, Homthawornchoo W, Rawdkuen S. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Food Chem 2017; 240:156-164. [PMID: 28946256 DOI: 10.1016/j.foodchem.2017.07.080] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2016] [Revised: 06/23/2017] [Accepted: 07/17/2017] [Indexed: 11/17/2022]
Abstract
Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3kDa, F2: MW 3-5kDa, and F3: MW 5-10kDa). Peptides with smaller MW possessed higher antioxidant activities (P<0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r>0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.
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Affiliation(s)
- Suphat Phongthai
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Stefano D'Amico
- Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Regine Schoenlechner
- Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Wantida Homthawornchoo
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
| | - Saroat Rawdkuen
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
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Zhang X, Jiang Q, Xu Y, Xia W. Effects of washing and membrane removal pretreatments on the antioxidant properties of grass carp (Ctenopharyngodon idella) protein hydrolysates produced byin vitrodigestion. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13393] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- Collaborative Innovation Centre for Food Safety and Quality Control; Jiangnan University; Wuxi 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- Collaborative Innovation Centre for Food Safety and Quality Control; Jiangnan University; Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- Collaborative Innovation Centre for Food Safety and Quality Control; Jiangnan University; Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- Collaborative Innovation Centre for Food Safety and Quality Control; Jiangnan University; Wuxi 214122 China
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Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage. Mar Drugs 2017; 15:md15030061. [PMID: 28257057 PMCID: PMC5367018 DOI: 10.3390/md15030061] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 01/12/2017] [Accepted: 02/18/2017] [Indexed: 01/29/2023] Open
Abstract
The aim of this study was to purify and identify peptides with antioxidant properties from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Cartilaginous proteins of the scalloped hammerhead were extracted by guanidine hydrochloride, and three antioxidant peptides, named enzymolysis peptide of scalloped hammerhead cartilage A (SCPE-A), SCPE-B and SCPE-C, were subsequently isolated from the hydrolysate of the cartilaginous proteins using ultrafiltration and chromatography. The amino acid sequences of SCPE-A, SCPE-B and SCPE-C were identified as Gly-Pro-Glu (GPE), Gly-Ala-Arg-Gly-Pro-Gln (GARGPQ), and Gly-Phe-Thr-Gly-Pro-Pro-Gly-Phe-Asn-Gly (GFTGPPGFNG), with molecular weights of 301.30 Da, 584.64 Da and 950.03 Da, respectively. As per in vitro activity testing, SCPE-A, SCPE-B and SCPE-C exhibited strong scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) (half elimination ratio (EC50) 2.43, 2.66 and 1.99 mg/mL), hydroxyl radicals (HO•) (EC50 0.28, 0.21 and 0.15 mg/mL), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS⁺•) (EC50 0.24, 0.18 and 0.29 mg/mL), and superoxide anion radicals ( O 2 - •) (EC50 0.10, 0.14 and 0.11 mg/mL). In addition, SCPE-A showed inhibition activity similar to butylated hydroxytoluene (BHT) in lipid peroxidation in a linoleic acid model system. The amino acid residues of Gly, Pro and Phe could positively influence the antioxidant activities of GPE, GARGPQ and GFTGPPGFNG. These results suggested that GPE, GARGPQ and GFTGPPGFNG might serve as potential antioxidants and be used as food additives and functional foods.
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Sae-Leaw T, Karnjanapratum S, O'Callaghan YC, O'Keeffe MB, FitzGerald RJ, O'Brien NM, Benjakul S. Purification and identification of antioxidant peptides from gelatin hydrolysate of seabass skin. J Food Biochem 2016. [DOI: 10.1111/jfbc.12350] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Thanasak Sae-Leaw
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Supatra Karnjanapratum
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | | | | | | | - Nora M. O'Brien
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
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46
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Liu Y, Wan S, Liu J, Zou Y, Liao S. Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13081] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuanyuan Liu
- College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524000 China
| | - Siyuan Wan
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
| | - Jun Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
| | - Yuxiao Zou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
| | - Sentai Liao
- College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524000 China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
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BERNARDI DM, PARIS LDD, DIETERICH F, SILVA FGDE, BOSCOLO WR, SARY C, SIGNOR A, BERTOL TM, SGARBIERI VC. Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.15216] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | - Cezar SARY
- Universidade Estadual do Oeste do Paraná, Brazil
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Abdelhedi O, Jridi M, Jemil I, Mora L, Toldrá F, Aristoy MC, Boualga A, Nasri M, Nasri R. Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.013] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Partial purification and identification of three antioxidant peptides with hepatoprotective effects from blue mussel ( Mytilus edulis ) hydrolysate by peptic hydrolysis. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.10.023] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Sayari N, Sila A, Haddar A, Balti R, Ellouz-Chaabouni S, Bougatef A. Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2016; 23:366-376. [PMID: 26308921 DOI: 10.1007/s11356-015-5244-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 08/13/2015] [Indexed: 06/04/2023]
Abstract
Concerns over the environmental and waste disposal problems created by the large amounts of by-products generated from fish processing industries are increasing worldwide. The bioconversion of those marine waste by-products through the enzymatic hydrolysis of their protein content offers the possibility for the development of bioactive peptides for use in various biotechnological applications. The present study aimed to investigate and evaluate the biological and functional properties of smooth hound (Mustelus mustelus) protein hydrolysates (SHPHs) obtained by treatment with intestinal and gastric enzyme preparations from M. mustelus viscera and porcine pancreatin. The results revealed that the SHPHs exhibited different degrees of hydrolysis and antioxidant activity. The hydrolysate produced by the intestinal crude extract presented the highest rate of antioxidative activity, showing an IC50 value of 1.47 ± 0.07 mg/mL in 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assays. The alkaline protease extract from the intestine of M. mustelus produced hydrolysate with the highest angiotensin I-converting enzyme (ACE) inhibitory activity (82 ± 1.52% at 2 mg/mL). All the protein hydrolysates showed excellent solubility and interfacial properties that were governed by pH. The major amino acids detected in SHPHs were glutamic acid/glutamine, aspartic acid/asparagine, histidine and arginine, followed by methionine, phenylalanine, serine, valine and leucine. Overall, the results indicated that smooth hound by-products can be used to generate high value-added products, thus offering a valuable source of bioactive peptides for application in wide range of biotechnological and functional food applications.
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Affiliation(s)
- Nadhem Sayari
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Assaâd Sila
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Anissa Haddar
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Rafik Balti
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Semia Ellouz-Chaabouni
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Ali Bougatef
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia.
- Institut Supérieur de Biotechnologie de Sfax, BP 1175, Sfax, 3038, Tunisia.
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