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Wu D, Cao Y, Su D, Karrar E, Zhang L, Chen C, Deng N, Zhang Z, Liu J, Li G, Li J. Preparation and identification of antioxidant peptides from Quasipaa spinosa skin through two-step enzymatic hydrolysis and molecular simulation. Food Chem 2024; 445:138801. [PMID: 38387316 DOI: 10.1016/j.foodchem.2024.138801] [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: 09/18/2023] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/24/2024]
Abstract
Frog skin, a by-product of Quasipaa Spinosa farming, is rich in protein and potentially a valuable raw material for obtaining antioxidant peptides. This study used papain combined with acid protease to digest frog skin in a two-step enzymatic hydrolysis method. Based on a single factor and response surface experiments, experimental conditions were optimized, and the degree of hydrolysis was 30 %. A frog skin hydrolysate (QSPH-Ⅰ-3) was obtained following ultrafiltration and gel filtration chromatography. IC50 for DPPH, ABTS, and hydroxyl radical scavenging capacities were 1.68 ± 0.05, 1.20 ± 0.14 and 1.55 ± 0.11 mg/mL, respectively. Peptide sequences (17) were analyzed and, through molecular docking, peptides with low binding energies for KEAP1 were identified, which might affect the NRF2-KEAP1 pathway. These findings suggest protein hydrolysates and antioxidant peptide derivatives might be used in functional foods.
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Affiliation(s)
- Daren Wu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Yuanhao Cao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Dejin Su
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Jianfeng Biotechnology Co., LTD, Quanzhou 362500, China
| | - Emad Karrar
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Lingyu Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Chaoxiang Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Ning Deng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhengxiao Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Jingwen Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Guiling Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Jian Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
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Asakura S, Kaneko K, Kawano K, Shobako M, Xu C, Sato M, Kurabayashi A, Suzuki H, Ito A, Higuchi Y, Nakayama R, Takahashi H, Ohinata K. Characterization of rice endosperm-derived antidepressant-like peptide (REAP): An orally active novel tridecapeptide derived from rice protein. Peptides 2024; 177:171184. [PMID: 38432550 DOI: 10.1016/j.peptides.2024.171184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 02/20/2024] [Accepted: 02/29/2024] [Indexed: 03/05/2024]
Abstract
It is ideal to ingest bioactive substances from daily foods to stay healthy. Rice is the staple food for almost half of the human population. We found that an orally administered enzymatic digest of rice endosperm protein exhibits antidepressant-like effects in the tail suspension test (TST) using mice. A comprehensive peptide analysis of the digest using liquid chromatography-tandem mass spectrometry was performed, and a tridecapeptide QQFLPEGQSQSQK, detected in the digest, was chemosynthesized. Oral administration of the tridecapeptide exhibited antidepressant-like effects at a low dose comparable to classical antidepressant in the TST. This also exhibited anti-depressant-like effect in the forced swim test. We named it rice endosperm-derived antidepressant-like peptide (REAP). Intriguingly, intraperitoneal administration had no effect. Orally administered REAP(8-13) but not REAP(1-7) exhibited antidepressant-like activity, suggesting that the C-terminal structure is important for the antidepressant-like effect. We confirmed the presence of REAP, corresponding to rice glutelin type B4(130-142) and B5(130-142), in the digest. The effects of REAP were blocked by both dopamine D1 and D2 antagonists. These results suggest that it exerts its antidepressant-like activity through activation of the dopamine system. Taken together, oral administration of a novel tridecapeptide exhibited antidepressant-like effects via the dopamine system. This is the first report of a rice-derived peptide that exhibits antidepressant-like effects.
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Affiliation(s)
- Saho Asakura
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Uji, Kyoto 611-0011, Japan
| | - Kentaro Kaneko
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Uji, Kyoto 611-0011, Japan
| | - Kohei Kawano
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Uji, Kyoto 611-0011, Japan
| | - Maiko Shobako
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Uji, Kyoto 611-0011, Japan
| | - Chendong Xu
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Uji, Kyoto 611-0011, Japan
| | - Masaru Sato
- Department of Applied Genomics, Kazusa DNA Research Institute, 2-6-7 Kazusa-kamatari, Chiba, Kisarazu 292-0818, Japan
| | - Atsushi Kurabayashi
- Department of Applied Genomics, Kazusa DNA Research Institute, 2-6-7 Kazusa-kamatari, Chiba, Kisarazu 292-0818, Japan
| | - Hideyuki Suzuki
- Department of Applied Genomics, Kazusa DNA Research Institute, 2-6-7 Kazusa-kamatari, Chiba, Kisarazu 292-0818, Japan
| | - Akira Ito
- Rice Research Institute, Kameda Seika CO., LTD., 3-1-1Kameda-kogyodanchi, Konan, Niigata 950-0198, Japan
| | - Yuki Higuchi
- Rice Research Institute, Kameda Seika CO., LTD., 3-1-1Kameda-kogyodanchi, Konan, Niigata 950-0198, Japan
| | - Ryoko Nakayama
- Rice Research Institute, Kameda Seika CO., LTD., 3-1-1Kameda-kogyodanchi, Konan, Niigata 950-0198, Japan
| | - Hajime Takahashi
- Rice Research Institute, Kameda Seika CO., LTD., 3-1-1Kameda-kogyodanchi, Konan, Niigata 950-0198, Japan
| | - Kousaku Ohinata
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Uji, Kyoto 611-0011, Japan.
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Lee CC, Suttikhana I, Ashaolu TJ. Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12398-12414. [PMID: 38797944 DOI: 10.1021/acs.jafc.4c02464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.
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Affiliation(s)
- Chi-Ching Lee
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkalı Avenue No: 28, Halkalı, Küçükçekmece, Istanbul 34303, Türkiye
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Branišovská 1645/31a, 370 05 České Budějovice 2, Czechia
| | - Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
- Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam
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Pol R, Rahaman A, Diwakar M, Pable A, Jagtap S, Barvkar VT, Jadhav UU. Antioxidant peptide nanohybrid: a new perspective to immobilize bioactive peptides from milk industry wastewater. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:38723-38742. [PMID: 37454376 DOI: 10.1007/s11356-023-28735-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 07/06/2023] [Indexed: 07/18/2023]
Abstract
In this study, dairy industry wastewater was collected and used as a protein source. The proteins were converted into powder form using lyophilization. The proteins were digested using Bacillus subtilis (B. subtilis) NCIM 2724. The maximum degree of hydrolysis (DH) of protein was observed at pH of 7, 30 °C incubation temperature, 120 rpm shaking speed, and 96 h incubation. The tris-glycine sodium dodecyl sulfate-polyacrylamide (tris-glycine-SDS) gel electrophoresis showed the disappearance of large molecular weight proteins due to the proteolytic action of B. subtilis. The resulting digest was fractionated using a 3 kDa membrane filter. The antioxidant activity of the obtained fractions was evaluated. Antioxidant activity of digest and filtrate was found to be 12.78% (±0.040) and 49% (±0.025), respectively, at a concentration of 50 mg/mL. The 3 kDa filtrate was subjected to liquid chromatography-mass spectrometry (LCMS) analysis. Bioinformatics tools were used to predict the sequences of antioxidant peptides. Furthermore, the 3 kDa filtrate was used for the synthesis of antioxidant nanohybrid. Scanning electron microscopy (SEM)-energy dispersive spectroscopy (EDS) confirmed the nanohybrid formation and encapsulation of peptides. The antioxidant nanohybrid showed enhanced antioxidant activity compared to the free peptide solution. The dairy industry has a significant environmental impact due to high water use and waste generation. This study addresses an important issue of recycling protein-containing wastewater and the potential to be used for converting these proteins into antioxidant peptides. Such practices will help to reduce environmental impact and sustainably operate the industry.
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Affiliation(s)
- Rushikesh Pol
- Department of Microbiology, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Alisha Rahaman
- Department of Microbiology, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Manasi Diwakar
- Department of Microbiology, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Anupama Pable
- Department of Microbiology, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Shweta Jagtap
- Department of Electronic and Instrumentation Science, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Vitthal T Barvkar
- Department of Botany, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Umesh U Jadhav
- Department of Microbiology, Savitribai Phule Pune University, Pune, Maharashtra, India.
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Radhakrishnan DP, Kanakaraja A, Krishnan N, Sakthivelu M, Gopinath SCB, Pachaiappan R. HPLC purification of antioxidant and antibacterial peptides from a lichen "Parmotrema perlatum (Huds.) M. Choisy": Identification by LC-MS/MS peptide mass fingerprinting. Biotechnol Appl Biochem 2024; 71:627-640. [PMID: 38311972 DOI: 10.1002/bab.2563] [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: 11/06/2023] [Accepted: 01/14/2024] [Indexed: 02/06/2024]
Abstract
Parmotrema perlatum, a lichen belonging to the family Parmeliaceae, is well known for its culinary benefits and aroma used as a condiment in Indian homes is also known as the "black stone flower" or "kalpasi" in India. This research intends to analyze the antioxidant power of the crude extracts using four pH-based buffers solubilized proteins/peptides and RP-HPLC fractions of P. perlatum obtained by purification. The proteins that were extracted from the four different buffers were examined using LC-MS/MS-based peptide mass fingerprinting. When compared to the other buffers, the 0.1 M of Tris-HCl buffer pH 8.0 solubilized proteins/peptides had the strongest antioxidant capacity. The sequential purification of the peptide was carried out by using a 3-kDa cut-off membrane filter and semipreparative RP-HPLC. Additionally, the purified fractions of the peptide's antioxidant activity were assessed, and effects were compared with those of the crude and 3 kDa cut--off membrane filtrates. The peptide fractions were sequenced by LC-MS/MS, which reveals that fraction 2 from RP-HPLC with the sequence LSWFMVVAP has shown the highest antioxidant potential in comparison with other fractions which can serve as the potential natural antioxidant drug. Further, fraction 2 also showed antibacterial activity against the selected microorganisms.
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Affiliation(s)
- Dwarakanath P Radhakrishnan
- Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Chengalpet, Tamil Nadu, India
| | - Abinaya Kanakaraja
- Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Chengalpet, Tamil Nadu, India
| | - Nagasathiya Krishnan
- Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Chengalpet, Tamil Nadu, India
| | - Meenakumari Sakthivelu
- Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Chengalpet, Tamil Nadu, India
| | - Subash C B Gopinath
- Faculty of Chemical Engineering & Technology, Universiti Malaysia Perlis (UniMAP), Arau, Perlis, Malaysia
- Institute of Nano Electronic Engineering, Universiti Malaysia Perlis (UniMAP), Kangar, Perlis, Malaysia
- Micro System Technology, Centre of Excellence (CoE), Universiti Malaysia Perlis (UniMAP), Arau, Perlis, Malaysia
| | - Raman Pachaiappan
- Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Chengalpet, Tamil Nadu, India
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Vargas-Escobar P, Flórez-Acosta O, Corrales-García LL. Renewing the potential of rice crop residues as value-added products in the cosmetics industry. Heliyon 2024; 10:e28402. [PMID: 38596090 PMCID: PMC11002580 DOI: 10.1016/j.heliyon.2024.e28402] [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: 10/22/2023] [Revised: 03/16/2024] [Accepted: 03/18/2024] [Indexed: 04/11/2024] Open
Abstract
Purpose of this study is to explore the extraction of potentially valuable cosmetic ingredients from rice crop residues, aiming to mitigate their environmental impact. Methods We employed AOAC methods to analyze the fat, protein, ash, fiber, soluble, and insoluble carbohydrate content in these residues. To identify sugars rich in galactose and acidic sugars, a total soluble carbohydrate extraction was performed. Cellulose, as part of the insoluble carbohydrates, was isolated through alkaline and acid hydrolysis, while sodium silicate was derived from the ash. Characterization of insoluble cellulose and silicate involved techniques like FTIR, DSC, PXRD, microphotography, porosity assessments, and water absorption studies. For proteins, alkaline solubilization and precipitation at the isoelectric point were utilized, with quantification via BCA and amino acid profiling through gas chromatography. Evaluation of radical scavenging capacity using DPPH led to the calculation of apparent molecular weight via SDS-PAGE. Results The results revealed low levels of gum, mucilage, and pectin in both residues, contrasting with a high concentration of insoluble polysaccharides. Among these, Iβ cellulose displayed potential attributes for cosmetic applications due to its oil and water adsorption characteristics. However, silicates obtained from the ashes did not exhibit direct use potential. In terms of protein extraction, we observed antioxidant properties, with enhanced performance through enzymatic hydrolysis, achieving a hydrolysis degree of 30.41% and a DPPH radical absorption rate exceeding 70%. Conclusion Rice residues, particularly husk and straw, shown valuable substances suitable for potential cosmetic applications, encompassing cellulose, hydrolyzed proteins, and ash as a silicate precursor.
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Affiliation(s)
- Paola Vargas-Escobar
- Department of Pharmacy, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 - 108, Medellín, Colombia
| | - Oscar Flórez-Acosta
- Department of Pharmacy, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 - 108, Medellín, Colombia
| | - Ligia Luz Corrales-García
- Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 – 108, Medellín, Colombia
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Jingyun W, Zehao M, Hongyan Y, Xingyu L, Doudou C, Shiling L. Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H 2O 2-induced oxidative stress. J Food Sci 2024; 89:1944-1959. [PMID: 38411027 DOI: 10.1111/1750-3841.16953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/30/2023] [Accepted: 01/08/2024] [Indexed: 02/28/2024]
Abstract
This study sought to purify and identify antioxidant peptides from sheep (Ovis aries) plasma protein hydrolysates and assess their protective impacts on H2O2-induced Caco-2 cells. The purification process involved reversed high-performance liquid chromatography, anion-exchange chromatography, and Sephadex G-25. Three peptides, namely Trp-Glu-Glu-Pro-Ala-Met (WEEPAM), Ser-Leu-His-Phe-Met-Glu (SLHFME), and His-Cys-Thr-Thr-Phe-Met-Ile, with molecular weights of 761.84, 762.87, and 852.03 Da, respectively, were identified by liquid chromatography with tandem mass spectrometry. Among the three antioxidant peptides, superoxide radical (O2 -) radical scavenging capacity of WEEPAM and SLHFME was not significantly different from glutathione (GSH) (p > 0.05), while their 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity was greater than GSH (p < 0.05). WEEPAM revealed increased antioxidant activity after pepsin and trypsin hydrolysis under an in vitro digestion model. In addition, WEEPAM inhibited oxidative damage in Caco-2 cells by significantly reducing reactive oxygen species accumulation, early apoptosis, malondialdehyde formation, and increasing intracellular superoxide dismutase, glutathione peroxidase, and catalase activities.
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Affiliation(s)
- Wang Jingyun
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China
- Xinjiang Cerim Modern Agriculture Co., Xinjiang Autonomous Region, Shuanghe, China
| | - Ma Zehao
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China
| | - Yu Hongyan
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China
| | - Liu Xingyu
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China
| | - Cao Doudou
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China
| | - Lu Shiling
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, China
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8
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He P, Zhang Y, Zhang Y, Zhang L, Lin Z, Sun C, Wu H, Zhang M. Isolation, identification of antioxidant peptides from earthworm proteins and analysis of the structure-activity relationship of the peptides based on quantum chemical calculations. Food Chem 2024; 431:137137. [PMID: 37591140 DOI: 10.1016/j.foodchem.2023.137137] [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: 09/23/2022] [Revised: 07/18/2023] [Accepted: 08/09/2023] [Indexed: 08/19/2023]
Abstract
Earthworms are emerging sources of edible animal proteins. Earthworm extracts exhibit good in vivo antioxidant activity after oral administration. To better understand the antioxidant activity of earthworms, antioxidant peptides derived from earthworm proteins after gastrointestinal digestion were isolated and identified, and their structure-activity relationships were analysed in this research. Results showed that earthworm protein gastrointestinal digestion products exhibited good antioxidant activity, and 6030 peptide sequences were identified after separation using ion-exchange and gel-chromatography columns. Eleven peptides were screened using computer simulation activity scores, among which AFWYGLPCKL, WPWQMSLY, and GCFRYACGAFY showed the best antioxidant activities. Highest Occupied Molecular Orbital (HOMO) analysis indicated that N29-H10, O122-H38, and the peptide bond binding sites of serine and leucine were active sites of peptides AFWYGLPCKL, GCFRYACGAFY, and WPWQMSLY, respectively. This study provides a new understanding of substance basis of antioxidant activity in earthworms and contributes to application of earthworm proteins as antioxidants in health-foods.
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Affiliation(s)
- Ping He
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yi Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yizhe Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lina Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - ZhengLi Lin
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chongzhen Sun
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China
| | - Hui Wu
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mengmeng Zhang
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
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9
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Zhu Y, Wang K, Jia X, Fu C, Yu H, Wang Y. Antioxidant peptides, the guardian of life from oxidative stress. Med Res Rev 2024; 44:275-364. [PMID: 37621230 DOI: 10.1002/med.21986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 08/01/2023] [Accepted: 08/06/2023] [Indexed: 08/26/2023]
Abstract
Reactive oxygen species (ROS) are produced during oxidative metabolism in aerobic organisms. Under normal conditions, ROS production and elimination are in a relatively balanced state. However, under internal or external environmental stress, such as high glucose levels or UV radiation, ROS production can increase significantly, leading to oxidative stress. Excess ROS production not only damages biomolecules but is also closely associated with the pathogenesis of many diseases, such as skin photoaging, diabetes, and cancer. Antioxidant peptides (AOPs) are naturally occurring or artificially designed peptides that can reduce the levels of ROS and other pro-oxidants, thus showing great potential in the treatment of oxidative stress-related diseases. In this review, we discussed ROS production and its role in inducing oxidative stress-related diseases in humans. Additionally, we discussed the sources, mechanism of action, and evaluation methods of AOPs and provided directions for future studies on AOPs.
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Affiliation(s)
- Yiyun Zhu
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Kang Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Xinyi Jia
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
- Department of Food Science and Technology, Food Science and Technology Center, National University of Singapore, Singapore, Singapore
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
| | - Haining Yu
- Department of Bioscience and Biotechnology, Dalian University of Technology, Dalian, Liaoning, China
| | - Yipeng Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
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10
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Tacias-Pascacio VG, Castañeda-Valbuena D, Tavano O, Murcia ÁB, Torrestina-Sánchez B, Fernandez-Lafuente R. Peptides with biological and technofunctional properties produced by bromelain hydrolysis of proteins from different sources: A review. Int J Biol Macromol 2023; 253:127244. [PMID: 37806416 DOI: 10.1016/j.ijbiomac.2023.127244] [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: 08/31/2023] [Revised: 10/02/2023] [Accepted: 10/02/2023] [Indexed: 10/10/2023]
Abstract
Bromelains are cysteine peptidases with endopeptidase action (a subfamily of papains), obtained from different parts of vegetable belonging to the Bromeliaceae family. They have some intrinsic medical activity, but this review is focused on their application (individually or mixed with other proteases) to produce bioactive peptides. When compared to other proteases, perhaps due to the fact that they are commercialized as an extract containing several proteases, the hydrolysates produced by this enzyme tends to have higher bioactivities than other common proteases. The peptides and the intensity of their final properties depend on the substrate protein and reaction conditions, being the degree of hydrolysis a determining parameter (but not always positive or negative). The produced peptides may have diverse activities such as antioxidant, antitumoral, antihypertensive or antimicrobial ones, among others or they may be utilized to improve the organoleptic properties of foods and feeds. Evolution of the use of this enzyme in this application is proposed to be based on a more intense direct application of Bromeliaceae extract, without the cost associated to enzyme purification, and the use of immobilized biocatalysts of the enzyme by simplifying the enzyme recovery and reuse, and also making the sequential hydrolysis using diverse proteases possible.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Daniel Castañeda-Valbuena
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
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Wei K, Wei Y, Zhou P, Zhu J, Peng L, Cheng L, Wang Y, Wei X. Preparation, Characterization, and Antioxidant Properties of Selenium-Enriched Tea Peptides. Foods 2023; 12:4105. [PMID: 38002163 PMCID: PMC10670339 DOI: 10.3390/foods12224105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/10/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
The research on the activity of selenium (Se)-enriched agricultural products is receiving increasing attention since Se was recognized for its antioxidant activities and for its enhancement of immunity in trace elements. In this study, antioxidant Se-containing peptides, namely, Se-TAPepI-1 and Se-TAPepI-2, were optimally separated and prepared from Se-enriched tea protein hydrolysates by ultrafiltration and Sephadex G-25 purification, and subsequently, their physicochemical properties, oligopeptide sequence, and potential antioxidant mechanism were analyzed. Through the optimization of enzymatic hydrolysis conditions, the Se-enriched tea protein hydrolyzed by papain exhibited a better free radical scavenging activity. After separation and purification of hydrolysates, the two peptide fractions obtained showed significant differences in selenium content, amino acid composition, apparent morphology, peptide sequence, and free radical scavenging activity. Therein, two peptides from Se-TAPepI-1 included LPMFG (563.27 Da) and YPQSFIR (909.47 Da), and three peptides from Se-TAPepI-2 included GVNVPYK (775.42 Da), KGGPGG (552.24 Da), and GDEPPIVK (853.45 Da). Se-TAPepI-1 and Se-TAPepI-2 could ameliorate the cell peroxidation damage and inflammation by regulating NRF2/ARE pathway expression. Comparably, Se-TAPepI-1 showed a better regulatory effect than Se-TAPepI-2 due to their higher Se content, typical amino acid composition and sequence, higher surface roughness, and a looser arrangement in their apparent morphology. These results expanded the functional activities of tea peptide and provided the theoretical basis for the development of Se-containing peptides from Se-enriched tea as a potential natural source of antioxidant dietary supplements.
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Affiliation(s)
- Kang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Peng Zhou
- College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China;
| | - Jiangxiong Zhu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Yuanfeng Wang
- College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China;
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
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12
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Wang W, Lin H, Shen W, Qin X, Gao J, Cao W, Zheng H, Chen Z, Zhang Z. Optimization of a Novel Tyrosinase Inhibitory Peptide from Atrina pectinata Mantle and Its Molecular Inhibitory Mechanism. Foods 2023; 12:3884. [PMID: 37959003 PMCID: PMC10649063 DOI: 10.3390/foods12213884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/17/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
In order to realize the multi-level utilization of marine shellfish resources and to develop the potential biological activity of processing by-products of Atrina pectinata, gelatin was extracted from the mantle and the potential whitening effect of its enzymatic peptides was explored. Taking tyrosinase inhibitory activity as the evaluation index, the enzyme hydrolysate process was optimized by response-surface methodology, and the optimal enzyme hydrolysate conditions were as follows: pH 5.82, 238 min enzyme hydrolysate time, and temperature of 54.5 °C. Under these conditions, the tyrosinase inhibition activity of Atrina pectinata mantle gelatin peptide (APGP) was 88.6% (IC50 of 3.268 ± 0.048 mg/mL). The peptides obtained from the identification were separated by ultrafiltration and LC-MS/MS, and then four new peptides were screened by molecular docking, among which the peptide Tyr-Tyr-Pro (YYP) had the strongest inhibitory effect on tyrosinase with an IC50 value of 1.764 ± 0.025 mM. The molecular-docking results indicated that hydrogen bonding is the main driving force for the interaction of the peptide YYP with tyrosinase. From the Lineweaver-Burk analysis, it could be concluded that YYP is inhibitory to tyrosinase and exhibits a mixed mechanism of inhibition. These results suggest that YYP could be widely used as a tyrosinase inhibitor in whitening foods and pharmaceuticals.
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Affiliation(s)
- Wen Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Weiqiang Shen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhishu Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
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13
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Kong Y, Feng M, Sun J. Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells. Food Chem 2023; 426:136566. [PMID: 37331140 DOI: 10.1016/j.foodchem.2023.136566] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/20/2023]
Abstract
In this study, crude peptides from fermented sausages inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 were initially separated by ultrafiltration and molecular-sieve chromatography. The obtained fractions with high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power values (MWCO-1 and fraction A) were used in Caco-2 cells to evaluate their cytoprotective effect on oxidative damage triggered by H2O2. MWCO-1 and A showed slight cytotoxicity. Increased glutathione peroxidase, catalase, and superoxide dismutase activities and decreased malondialdehyde content were observed in the peptide-treated groups. Fraction A was further purified using reversed high-performance liquid chromatography. Eighty potential antioxidant peptides were identified by liquid chromatography with tandem mass spectrometry, and fourteen antioxidant peptides were synthesized. SDEEVEH and FAGDDAPR showed strong DPPH radical scavenging activity, whereas ALELDSNLYR and QEYDESGPSIVHR presented strong ABTS+· scavenging activity. These peptides might have great potential for food and pharmacological applications.
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Affiliation(s)
- Yawen Kong
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Meiqin Feng
- College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, PR China.
| | - Jian Sun
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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14
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Ren LK, Fan J, Yang Y, Liu XF, Wang B, Bian X, Wang DF, Xu Y, Liu BX, Zhu PY, Zhang N. Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates. Food Chem 2023; 408:135230. [PMID: 36549163 DOI: 10.1016/j.foodchem.2022.135230] [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: 06/28/2022] [Revised: 12/10/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
The work aimed to assess the antioxidant ability and obtain a new antioxidant peptide from rice bran protein. Rice bran protein was hydrolyzed by Alcalase, Neutral, Pepsin, Chymotrypsin, and Trypsin, separately. Trypsin hydrolysate (T-RBPH) showed high Fe2+ chelating activity (IC50, 2.271 ± 0.007 mg/mL), DPPH and hydroxyl radical scavenging ability (IC50, 0.191 ± 0.006 and 1.038 ± 0.034 mg/mL). Moreover, T-RBPH could alleviate the H2O2-induced oxidative damage in Caco-2. The T-RBPH was purified and identified by UF, GF, FPLC, and LC-MS/MS. Finally, 9-amino acid peptide-AFDEGPWPK with low molecular weight (1045.48 Da), high antioxidant activity, good safety, and solubility was screened by in silico method and chemical oxidation determination, and its interaction with Keap1 was also demonstrated. The ORAC and DPPH radical scavenging ability of AFDEGPWPK were 44.16 ± 0.79 and 28.38 ± 0.14 μmol TE/mM. Moreover, the Molecular docking and Western blot (WB) results showed that AFDEGPWPK could enter the binding pocket in the Kelch domain and activate Keap1/Nrf2/HO-1 pathway.
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Affiliation(s)
- Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Jing Fan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xiao-Fei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Dang-Feng Wang
- College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Xu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bao-Xiang Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Peng-Yu Zhu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
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15
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Chen HJ, Dai FJ, Chen CY, Fan SL, Zheng JH, Chau CF, Lin YS, Chen CS. Effects of molecular weight fraction on antioxidation capacity of rice protein hydrolysates. Sci Rep 2023; 13:3464. [PMID: 36859456 PMCID: PMC9977952 DOI: 10.1038/s41598-022-14314-7] [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: 07/01/2021] [Accepted: 06/06/2022] [Indexed: 03/03/2023] Open
Abstract
Rice protein was used as a starting material to provide rice protein hydrolysates (RPH) through enzyme-assisted extraction. RPH was further fractionated using ultrafiltration membrane (UF) and classified by molecular weight (MW; MW < 1 kDa, MW 1-10 kDa, and MW > 10 kDa). Peptides with MW < 1 kDa possessed superior antioxidant properties (p < 0.05). Therefore, UF demonstrated great efficacy in selectively separating antioxidant peptides. A Pearson correlation analysis revealed that the total phenolic concentration was correlated with oxygen radical absorbance capacity (ORAC; r = 0.999, p < 0.05). Amino acid contents had negative correlations with the scavenging activity (specifically, IC50) of 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals (r = - 0.986 to - 1.000). Reducing power was related to aromatic amino acid contents (r = 0.997, p < 0.05). In this study, enzymatic hydrolysis was discovered to be an effective method of extracting and isolating natural antioxidant proteins from broken rice, thus preserving the nutritional quality of rice and making those proteins more accessible in future applications.
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Affiliation(s)
- Hui-Ju Chen
- grid.260542.70000 0004 0532 3749Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 402204 Taiwan ,Healthmate Co., Ltd, Changhua, 500016 Taiwan
| | | | - Cheng-You Chen
- grid.412103.50000 0004 0622 7206Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 360302 Taiwan
| | | | - Ji-Hong Zheng
- grid.412103.50000 0004 0622 7206Department of Chemical Engineering, National United University, Miaoli, 360302 Taiwan
| | - Chi-Fai Chau
- grid.260542.70000 0004 0532 3749Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 402204 Taiwan
| | - Yung-Sheng Lin
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 360302, Taiwan. .,Department of Chemical Engineering, National United University, Miaoli, 360302, Taiwan. .,Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, Taipei, 112304, Taiwan.
| | - Chin-Shuh Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 402204, Taiwan.
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16
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Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L. Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods 2023; 12:foods12051022. [PMID: 36900539 PMCID: PMC10000787 DOI: 10.3390/foods12051022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023] Open
Abstract
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to evaluate how the reduction of salt content and the pig genetic line influence bioactivity in boneless hams. For this purpose, 54 hams were studied, 18 boneless Iberian hams (RIB), 18 boneless white hams from commercial cross-bred pigs (RWC), and 18 salted and traditionally processed Iberian hams (TIB) to check if the pig genetic line (RIB vs. RWC) or the processing (RIB vs. TIB) affect the peptide production and bioactivity of the hams. The pig genetic line significantly affected the activity of ACE-I and DPPH, with RWC having the highest ACE-I activity and RIB having the highest antioxidative activity. This coincides with the results obtained in the identification of the peptides and the bioactivity analysis performed. Salt reduction positively affected the different hams, influencing their proteolysis and increasing their bioactivity in traditionally cured hams.
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Affiliation(s)
- Beatriz Muñoz-Rosique
- Departamento de Calidad, AromaIbérica Serrana, S.L. Ctra. Fuente Álamo, Km 17.4, 30332 Murcia, Spain
| | - Noelia Hernández-Correas
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
- Correspondence:
| | - Adela Abellán
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Estefanía Bueno
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Rafael Gómez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain
| | - Luis Tejada
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
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17
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Thongkong S, Klangpetch W, Unban K, Tangjaidee P, Phimolsiripol Y, Rachtanapun P, Jantanasakulwong K, Schönlechner R, Thipchai P, Phongthai S. Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods 2023; 12:foods12040835. [PMID: 36832910 PMCID: PMC9956254 DOI: 10.3390/foods12040835] [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: 01/08/2023] [Revised: 02/01/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties ("Kum Chao Mor Chor 107" and "Kum Doi Saket"). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71-22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29-22.64% and 3.3-12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84-40.45% and 28.46-37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein's digestibility and functional properties.
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Affiliation(s)
- Saban Thongkong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | | | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Regine Schönlechner
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, 1190 Vienna, Austria
| | - Parichat Thipchai
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence:
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18
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Xu D, Li C, Li W, Lin B, Lv R. Recent advances in lanthanide-doped up-conversion probes for theranostics. Front Chem 2023; 11:1036715. [PMID: 36846851 PMCID: PMC9949555 DOI: 10.3389/fchem.2023.1036715] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Accepted: 01/31/2023] [Indexed: 02/11/2023] Open
Abstract
Up-conversion (or anti-Stokes) luminescence refers to the phenomenon whereby materials emit high energy, short-wavelength light upon excitation at longer wavelengths. Lanthanide-doped up-conversion nanoparticles (Ln-UCNPs) are widely used in biomedicine due to their excellent physical and chemical properties such as high penetration depth, low damage threshold and light conversion ability. Here, the latest developments in the synthesis and application of Ln-UCNPs are reviewed. First, methods used to synthesize Ln-UCNPs are introduced, and four strategies for enhancing up-conversion luminescence are analyzed, followed by an overview of the applications in phototherapy, bioimaging and biosensing. Finally, the challenges and future prospects of Ln-UCNPs are summarized.
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Affiliation(s)
| | | | | | - Bi Lin
- Engineering Research Center of Molecular and Neuro Imaging, Ministry of Education, School of Life Science and Technology, Xidian University, Xi’an, Shaanxi, China
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19
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Ju Y, Bu D, Li B, Cheng D. Protective function and mechanisms of soybean peptides on aluminum maltolate induced brain and liver toxicity on C57BL/6 mice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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20
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Onsaard W, Kate-Ngam S, Onsaard E. Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01796-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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21
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Li F, Wu X, Liang Y, Wu W. Potential implications of oxidative modification on dietary protein nutritional value: A review. Compr Rev Food Sci Food Saf 2023; 22:714-751. [PMID: 36527316 DOI: 10.1111/1541-4337.13090] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 12/23/2022]
Abstract
During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted the impact of oxidative modification on the nutritional value of dietary proteins and related mechanisms. Therefore, this review seeks to give an updated discussion of the effects of oxidative modification on the structural characteristics and nutritional value of dietary proteins, and elucidate the interaction with gut microbiota, intestinal tissues, and organs. Additionally, the specific mechanisms related to pathological conditions are also characterized. Dietary protein oxidation during food processing and storage change protein structure, which further influences the in vitro digestion properties of proteins. In vivo research demonstrates that oxidized dietary proteins threaten body health via complicated pathways and affect the intestinal microenvironment via gut microbiota, metabolites, and intestinal morphology. This review highlights the influence of oxidative modification on the nutritional value of dietary proteins based on organs and the intestinal tract, and illustrates the necessity of appropriate experimental design for comprehensively exploring the health consequences of oxidized dietary proteins.
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Affiliation(s)
- Fang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Ying Liang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
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22
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Guo H, Fan L, Ding L, Yang W, Zang C, Guan H. Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1. Food Sci Anim Resour 2023; 43:10-24. [PMID: 36789200 PMCID: PMC9890368 DOI: 10.5851/kosfa.2022.e52] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/18/2022] [Accepted: 09/01/2022] [Indexed: 11/06/2022] Open
Abstract
In this study, a antioxidant activity peptide fraction was separated and purified from metabolites of whey protein fermented by Lactobacillus rhamnosus B2-1. The fermentation sample was separated by macroporous resin D101 and Sephadex G-15. The collected fractions were tested for antioxidant and antitumor activities. In order to test the antioxidant activity of fractions, Hydroxyl (·OH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The final purified peptide B11 showed highest ABTS and ·OH radical scavenging rate by 84.36±1.89% and 62.43±2.64%, respectively, and had an ORAC activity of 1,726.44± 2.76 μM Trolox equivalent/g. Further, the inhibitory effect of B11 on the proliferation of LoVo human colon cancer cells, KB and Cal-27 human oral cancer cells were enhanced with increasing concentrations of B11. B11 contains 51.421% amino acids, with Glu and Asp being the major constituents. In this study, we obtained peptide fraction B11 with antioxidant activity, which is promising for development.
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Affiliation(s)
- Hao Guo
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Lei Fan
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Lin Ding
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Wenqin Yang
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Chuangang Zang
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Hong Guan
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China,Corresponding author: Hong
Guan, Research Office, Qiqihar Medical University, Qiqihar 161006, China, Tel:
+86-0452-2663563, E-mail:
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23
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Mardani M, Badakné K, Farmani J, Aluko RE. Antioxidant peptides: Overview of production, properties, and applications in food systems. Compr Rev Food Sci Food Saf 2023; 22:46-106. [PMID: 36370116 DOI: 10.1111/1541-4337.13061] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/23/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food-derived sources are reviewed. Then, computer-based screening methods of the available peptides are summarized, and methods to interpret their structure-activity relationship are illustrated. Finally, approaches to the large-scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in-depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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24
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Kalita P, Ahmad AB, Sen S, Deka B, Hazarika QK, Kapil MJ, Pachuau L. High-Value Compounds and Bioactivity of Rice Bran, Rice Bran Protein: A review. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2022; 14:RAFNA-EPUB-128479. [PMID: 36578259 DOI: 10.2174/2772574x14666221227151558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 09/26/2022] [Accepted: 10/17/2022] [Indexed: 12/30/2022]
Abstract
BACKGROUND Rice bran and rice bran protein are important sources of minerals, energy, and vitamins. Other bioactive compounds are abundantly available to exert therapeutical activity. Health-promoting activities of high-value compounds of rice bran were significant, as observed in recent studies. INTRODUCTION A variety of bioactive components present in rice bran and rice bran extract are responsible to exhibit therapeutical potential like chemopreventive, cardioprotective, hepatoprotective, immunomodulatory, neuroprotective, and lipid-lowering activity. Several bioactivity representative compounds like γ-oryzanol, ferulic acid, caffeic acid, tricin, protocatechuic acid, vanillic acid, coumaric acid, phytic acid, isoferulic acid, gallic acid, γ-amino butyric acid, sinapic acid, saturated and unsaturated fatty acids, vitamin E complexes, β-sitosterol, stigmasterol, campesterol, cyanidin-3-glucoside, peonidin-3-glucoside, quercetin, rutin, kaemferol, β-carotene, lutein, vitamin B and lycopene are known to display significant health benefits. The bioactive components produced therapeutical effects by regulation of different mechanisms like increasing faecal excretion, reducing oxidative stress, reducing the level of malondialdehyde (MDA), regulation of NF-kb activation, reduction of proinflammatory cytokines production, suppression of SREBP-1, reduction in the expression of anti-apoptotic protein Bcl-2, elevated the expression of pro-apoptotic protein Bax, up-regulating P53 expression and suppressing COX-2. METHODOLOGY Several research engines like PubMed, google scholar, science direct, etc. were used to collect the data on the mentioned keywords. Recent scientific works were included in this article. CONCLUSION In this review paper, we profiled the high-value compounds and focused on their antioxidant, anti-hyperlipidemic, antidiabetic, and anticancer activity with their possible mechanism of action.
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Affiliation(s)
- Pratap Kalita
- Pratiksha Institute of Pharmaceutical Sciences, Guwahati, Assam, 781026, India
- Research Scholar, Assam Science Technology University, Guwahati, Assam, 781013, India
| | - Abdul Baquee Ahmad
- Girijananda Choudhuary Institute of Pharmaceutical Sciences, Tezpur, Assam 784501, India
| | - Saikat Sen
- Faculty of Pharmaceutical Science, Assam down town University, Panikhaiti, Guwahati, Assam 781026, India
| | - Bhargab Deka
- Girijananda Choudhuary Institute of Pharmaceutical Sciences, Tezpur, Assam 784501, India India
| | - Quri Kiran Hazarika
- School of Pharmaceutical Sciences, University of Science and Technology Meghalaya, Ri-Bhoi, Meghalaya 793101
| | - Manas J Kapil
- Pratiksha Institute of Pharmaceutical Sciences, Guwahati, Assam, 781026, India
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25
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Zhu L, Ma M, Ahn DU, Guyonnet V, Wang L, Zheng Y, He Q, Xiong H, Huang X. Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H 2O 2-Induced Oxidative Stress in Human Chondrocytes. Antioxidants (Basel) 2022; 11:antiox11122428. [PMID: 36552636 PMCID: PMC9774709 DOI: 10.3390/antiox11122428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 11/30/2022] [Accepted: 12/03/2022] [Indexed: 12/14/2022] Open
Abstract
Natural antioxidants derived from agricultural by-products have great promise and ecological advantages in the treatment of oxidative stress-related diseases. The eggshell membrane (ESM) from hatched eggs, i.e., the hatched ESM, is a globally abundant agricultural byproduct, and its high-value utilization has been rarely studied compared to the well-studied ESM from fresh eggs. In this research, we systematically characterized the hatched ESM as a novel source of antioxidant hydrolysates and explored their potential role in H2O2-induced human chondrocytes. The results showed that the hatched ESM is a protein-rich fibrous mesh material with a significantly different structure and composition from those of fresh ESM. Enzymatic hydrolysis of hatched ESM can produce antioxidant hydrolysates rich in low molecular weight (MW) peptides, which mainly derived from the Lysyl oxidase homolog by Nano-LC-MS/MS analysis. The peptide fraction with MW < 3 kDa (HEMH-I) exhibited the highest DPPH radical scavenging, Fe2+-chelating, and Fe3+-reducing abilities. In H2O2-induced human SW1353 chondrocytes, HEMH-I treatment significantly increased the cell viability and ameliorated oxidative stress, inflammatory response, and cartilage matrix degradation by reducing the level of ROS, matrix metalloprotease 3 (MMP3), MMP13, and IL-6, and by promoting the expression of SOD and type II collagen, potentially through activating the cellular Keap1/Nrf2/HO-1 pathway. This study provides a theoretical basis for the value-added application of hatched ESM waste to produce antioxidant hydrolysates and indicates their potential as functional food and pharmaceuticals.
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Affiliation(s)
- Lingjiao Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Egg Processing, Jingmen 431800, China
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dong Uk Ahn
- Animal Science Department, Iowa State University, Ames, IO 50011, USA
| | - Vincent Guyonnet
- FFI Consulting, Limited, 2488 Lyn Road, Brockville, ON K6V 5T3, Canada
| | - Limei Wang
- National R&D Branch Center for Egg Processing, Jingmen 431800, China
| | - Yuting Zheng
- National R&D Branch Center for Egg Processing, Jingmen 431800, China
| | - Qin He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (H.X.); (X.H.); Tel.: +86-27-87282111 (X.H.)
| | - Xi Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (H.X.); (X.H.); Tel.: +86-27-87282111 (X.H.)
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26
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Terriente-Palacios C, Rubiño S, Hortós M, Peteiro C, Castellari M. Taurine, homotaurine, GABA and hydrophobic amino acids content influences "in vitro" antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae. Sci Rep 2022; 12:20832. [PMID: 36460715 PMCID: PMC9718854 DOI: 10.1038/s41598-022-25130-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major goals of biomedicine. Sirtuins, a family of NAD+ dependent deacylase enzymes, could be pivotal targets of novel preventive and therapeutic strategies to achieve such aims. SIRT1 activating and inhibiting compounds, such as polyphenols and bioactive peptides, have been proposed to be involved in the development of many human diseases. The objective of this work was to assess and compare the antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates (EPHs) from a wide number of algae species (24 commercial samples and 12 samples harvested off the Atlantic coast of northern Spain). High antioxidant activities were observed in EPHs from red and green seaweed species. Moreover, 19 samples exhibited SIRT1 activation, while EPHs from the 16 samples were SIRT1 inhibitors. Pearson's correlation test and Principal Component Analysis revealed significant correlations between (1) total peptide and hydrophobic amino acid content in EPHs and their antioxidant activities, and (2) concentrations of taurine, homotaurine, and amino acid gamma aminobutyric acid in EPHs and their SIRT1 modulation activity.
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Affiliation(s)
- Carlos Terriente-Palacios
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain ,grid.10702.340000 0001 2308 8920Escuela Internacional de Doctorado de la Universidad Nacional de Educación a Distancia (EIDUNED), Calle Bravo Murillo 38, 28015 Madrid, Spain
| | - Susana Rubiño
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain
| | - Maria Hortós
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain
| | - César Peteiro
- Spanish Institute of Oceanography of the Spanish National Research Council (IEO, CSIC), Oceanographic Center of Santander, Marine Culture Units “El Bocal”, Seaweeds Center, Barrio Corbanera s/n., Monte, 39012 Santander, Spain
| | - Massimo Castellari
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain
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27
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Tao L, Gu F, Liu Y, Yang M, Wu XZ, Sheng J, Tian Y. Preparation of antioxidant peptides from Moringa oleifera leaves and their protection against oxidative damage in HepG2 cells. Front Nutr 2022; 9:1062671. [PMID: 36532523 PMCID: PMC9751868 DOI: 10.3389/fnut.2022.1062671] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 11/14/2022] [Indexed: 10/20/2023] Open
Abstract
Moringa oleifera leaves are a kind of new food raw materials, rich in functional factors, M. oleifera leaves aqueous extract have antioxidant activity and M. oleifera leave protein is an important active ingredient in the aqueous extract. Numerous studies have shown that peptides have strong antioxidant activity. To reveal the antioxidant effects of M. oleifera (MO) leaves peptides, MO leave antioxidant peptides were isolated and prepared to clarify their antioxidant activity. MLPH1 (<1 kDa), MLPH3 (1~3 kDa), MLPH5 (3~5 kDa), and MLPH10 (5~10 kDa) fractions were obtained by the membrane ultrafiltration classification of MO leaves proteolytic hydrolysate (MLPH). MLPH1 was further separated by centrifugal filters, and the fraction separated by <1 kDa (MLPH1-1) was identified and analyzed by LC-MS/MS. The purpose of this study was to investigate the effect of MO leaves antioxidant peptide pretreatment on H2O2-treated HepG2 cells and to refine the antioxidant activity. The results showed that MLPH1 had the strongest antioxidant activity, and three MO leaves antioxidant peptides (LALPVYN, LHIAALVFQ, and FHEEDDAKLF) were obtained. The peptide with the sequence LALPVYN and a molecular weight of 788.44 Da had the strongest antioxidant activity. After 24 h of LALPVYN pretreatment, the cell viability and the CAT, GSH-Px, and SOD enzyme activity were significantly increased, and the MDA, ROS, and apoptosis rates were significantly decreased. These results provide a theoretical basis for further research on the antioxidant mechanism of MO leaves peptides.
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Affiliation(s)
- Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Fan Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
| | - Yan Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
| | - Xing-Zhong Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Jun Sheng
- Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
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28
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Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis. Food Chem 2022; 397:133784. [DOI: 10.1016/j.foodchem.2022.133784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 07/17/2022] [Accepted: 07/23/2022] [Indexed: 11/20/2022]
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29
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Liu H, Sun HN, Zhang M, Mu TH, Mehmood Khan N. Production, identification and characterization of antioxidant peptides from potato protein by energy-divergent and gathered ultrasound assisted enzymatic hydrolysis. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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30
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Gu F, Tao L, Chen R, Zhang J, Wu X, Yang M, Sheng J, Tian Y. Ultrasonic-Cellulase Synergistic Extraction of Crude Polysaccharides from Moringa oleifera Leaves and Alleviation of Insulin Resistance in HepG2 Cells. Int J Mol Sci 2022; 23:12405. [PMID: 36293262 PMCID: PMC9604441 DOI: 10.3390/ijms232012405] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/14/2022] [Accepted: 10/14/2022] [Indexed: 11/15/2023] Open
Abstract
Moringa oleifera leaves (MOL) are a new food resource, rich in functional factors. MOL polysaccharides are important active macromolecules within MOL. However, there are problems, such as low extraction rates and lack of evidence for functional activity. Therefore, in this experiment, single-factor experiments were carried out using MOL powder as the raw material, and the Plackett-Burman test was used to screen the significantly influential test factors. The extraction process of MOL polysaccharide was optimized by response surface methodology. The insulin resistance alleviating activity of MOLP polysaccharides was initially explored. The results showed that the extraction of Moringa oleifera leaves crude polysaccharides (MOLP) by ultrasonic assisted cellulase enzymatic digestion was (17.03 ± 1.03)%, and the obtained MOLP was a crude polysaccharide with an average molecular weight (Mw) of 279.48 kDa, consisting of fucose, rhamnose, arabinose, galactose, glucose, xylose, mannose, galacturonic acid, and glucuronic acid. MOLP had an IC50 value of 8.02 mg/mL for α-glucosidase and scavenging activity against free radicals such as ABTS, DPPH, hydroxyl radicals, and superoxide anion with an IC50 value of 0.21 mg/mL 0.31 mg/mL 0.97 mg/mL 0.49 mg/mL. At the same time, MOLP significantly enhanced the glucose consumption, glycogen synthesis, CAT, SOD, GSH-Px activity, and reduced the MDA and ROS content in high glucose-induced insulin-resistant HepG2 (IR-HepG2) cells. This experiment improved the extraction rate of MOLP and demonstrated that MOLP has antioxidant activity and α-glucosidase inhibitory activity, which can alleviate the insulin resistance of high glucose-induced HepG2 cells. It provides partial data support for the possible hypoglycemic effect of MOLP by alleviating oxidative stress, and also provides new ideas for the in-depth study of basic research and industrial application of MOLP.
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Affiliation(s)
- Fan Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming 650201, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
| | - Runling Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiao Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Xingzhong Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jun Sheng
- Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming 650201, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
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Harnkit N, Khongsonthi T, Masuwan N, Prasartkul P, Noikaew T, Chumnanpuen P. Virtual Screening for SARS-CoV-2 Main Protease Inhibitory Peptides from the Putative Hydrolyzed Peptidome of Rice Bran. Antibiotics (Basel) 2022; 11:antibiotics11101318. [PMID: 36289976 PMCID: PMC9598432 DOI: 10.3390/antibiotics11101318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/21/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The Coronavirus Disease 2019 (COVID-19) caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has led to the loss of life and has affected the life quality, economy, and lifestyle. The SARS-CoV-2 main protease (Mpro), which hydrolyzes the polyprotein, is an interesting antiviral target to inhibit the spreading mechanism of COVID-19. Through predictive digestion, the peptidomes of the four major proteins in rice bran, albumin, glutelin, globulin, and prolamin, with three protease enzymes (pepsin, trypsin, and chymotrypsin), the putative hydrolyzed peptidome was established and used as the input dataset. Then, the prediction of the antiviral peptides (AVPs) was performed by online bioinformatics tools, i.e., AVPpred, Meta-iAVP, AMPfun, and ENNAVIA programs. The amino acid composition and cytotoxicity of candidate AVPs were analyzed by COPid and ToxinPred, respectively. The ten top-ranked antiviral peptides were selected and docked to the SARS-CoV-2 main protease using GalaxyPepDock. Only the top docking scored candidate (AVP4) was further analyzed by molecular dynamics simulation for one nanosecond. According to the bioinformatic analysis results, the candidate SARS-CoV-2 main protease inhibitory peptides were 7–33 amino acid residues and formed hydrogen bonds at Thr22–24, Glu154, and Thr178 in domain 2 with short bonding distances. In addition, these top-ten candidate bioactive peptides contain hydrophilic amino acid residues and have a positive net charge. We hope that this study will provide a potential starting point for peptide-based therapeutic agents against COVID-19.
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Affiliation(s)
- Nathaphat Harnkit
- Medicinal Plant Research Institute, Department of Medical Sciences, Ministry of Public Health, Nonthaburi 11000, Thailand
| | - Thanakamol Khongsonthi
- Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Prathom 73170, Thailand
| | - Noprada Masuwan
- Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Prathom 73170, Thailand
| | - Pornpinit Prasartkul
- Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Prathom 73170, Thailand
| | - Tipanart Noikaew
- Department of Biology and Health Science, Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Prathom 73170, Thailand
| | - Pramote Chumnanpuen
- Omics Center for Agriculture, Bioresources, Food and Health, Kasetsart University (OmiKU), Bangkok 10900, Thailand
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Correspondence:
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32
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Physicochemical and antioxidative characteristics of rice bran protein extracted using subcritical water as a pretreatment and stability in a functional drink model during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Herawati E, Akhsanitaqwim Y, Agnesia P, Listyawati S, Pangastuti A, Ratriyanto A. In Vitro Antioxidant and Antiaging Activities of Collagen and Its Hydrolysate from Mackerel Scad Skin ( Decapterus macarellus). Mar Drugs 2022; 20:md20080516. [PMID: 36005519 PMCID: PMC9409949 DOI: 10.3390/md20080516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/07/2022] [Accepted: 08/11/2022] [Indexed: 11/25/2022] Open
Abstract
The skin of mackerel scad fish (Decapterus macarellus) is a new source for pepsin-soluble collagen and its hydrolysate, both of which have never been explored. This study aims to characterize and determine the in vitro antioxidant, antiglycation, and antityrosinase activity of pepsin-soluble collagen (PSC) and hydrolyzed collagen (HC) from mackerel scad skin. PSC was extracted using 0.5 M acetic acid containing 0.1% pepsin for 48 h at 4 °C. The obtained PSC was then hydrolyzed with collagenase type II (6250 U/g) to produce HC. The PSC yield obtained was 6.39 ± 0.97%, with a pH of 6.76 ± 0.18, while the HC yield was 96% from PSC. SDS-PAGE and Fourier Transform Infrared (FTIR) analysis showed the typical features of type I collagen. HC demonstrated high solubility (66.75–100%) throughout the entire pH range (1–10). The PSC and HC from mackerel scad skin showed antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), with IC50 values of 148.55 ± 3.14 ppm and 34.966 ± 0.518 ppm, respectively. In the antiglycation test, PSC had an IC50 value of 239.29 ± 15.67 ppm, while HC had an IC50 of 68.43 ± 0.44 ppm. PSC also exhibited antityrosinase activity, with IC50 values of 234.66 ± 0.185 ppm (on the L-DOPA substrate), while HC had an IC50 value of 79.35 ± 0.5 ppm. Taken together, these results suggest that the skin of mackerel scad fish has potential antiaging properties and can be further developed for pharmaceutical and cosmetic purposes.
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Affiliation(s)
- Elisa Herawati
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
- Correspondence: ; Tel.: +62-271669376
| | - Yochidamai Akhsanitaqwim
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Pipin Agnesia
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Shanti Listyawati
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Artini Pangastuti
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Adi Ratriyanto
- Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia
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Wasunan P, Maneewong C, Daengprok W, Thirabunyanon M. Bioactive Earthworm Peptides Produced by Novel Protease-Producing Bacillus velezensis PM 35 and Its Bioactivities on Liver Cancer Cell Death via Apoptosis, Antioxidant Activity, Protection Against Oxidative Stress, and Immune Cell Activation. Front Microbiol 2022; 13:892945. [PMID: 36033863 PMCID: PMC9399677 DOI: 10.3389/fmicb.2022.892945] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 05/10/2022] [Indexed: 11/13/2022] Open
Abstract
Earthworms have long been used as traditional medicine. The purposes of this research were to create bioactive peptides from the unique Amynthas arenulus earthworm (PAAEs) and test their potentials on liver cancer bioprophylactic activity, antioxidant, oxidative stress protection, and immune cell activation. This earthworm had a high protein content ratio, at 55.39%. Besides, PM 35 is one out of 58 bacteria isolated from the earthworm carcasses that exhibited the highest protease and yield protein production which was chosen as the protease-producing bacteria to hydrolyze the protein. The genera were identified by 16S rRNA and 16S–23S rRNA comparison and confirmed as Bacillus velezensis PM 35. The response surface methodology was applied to optimize these hydrolysis parameters, i.e., the enzyme/substrate (E/S) concentration ratio [1%–3% (v/v)] and time (1–3 h) of the hydrolyzing earthworm’s proteins. The optimal hydrolyzing conditions were 3% (v/v) of E/S concentration ratio and 3 h of hydrolysis time, which found protein-hydrolysate yield (24.62%) and degree of hydrolysis (85.45%) as the highest. After being challenged in the gastrointestinal tract-resistant model, these PAAEs (MW <3 and 3–5 kDa) induced liver cancer cell (HepG2) death via apoptotic action modes (cell morphological change and DNA fragmentation). The PAAEs (MW <3 kDa) exhibited significant antioxidant activity via DPPH, ABTS, and FRAP with IC50 values of 0.94, 0.44, and 6.34 mg/ml, respectively. The PAAEs (MW < 3 kDa) were non-cytotoxic and protected the mouse fibroblast cells (L929) against oxidative stress. These PAAEs (MW < 3 kDa, 0.2 mg/ml) stimulated the B lymphocytes (122.3%), and T lymphocytes (126.7%) proliferation. This research suggests that PAAEs can be used in a variety of applications, especially in the food and pharmaceutical industries.
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Affiliation(s)
- Pimphan Wasunan
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - Chutamas Maneewong
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - Wichittra Daengprok
- Program in Food Science and Technology, Faculty of Engineering and Agroindustry, Maejo University, Chiang Mai, Thailand
| | - Mongkol Thirabunyanon
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
- *Correspondence: Mongkol Thirabunyanon,
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35
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Wang S, Wang T, Li X, Cui Y, Sun Y, Yu G, Cheng J. Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification. ULTRASONICS SONOCHEMISTRY 2022; 88:106064. [PMID: 35749957 PMCID: PMC9234231 DOI: 10.1016/j.ultsonch.2022.106064] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/02/2022] [Accepted: 06/12/2022] [Indexed: 05/07/2023]
Abstract
The aim of the paper was to investigate the effect of ultrasonic emulsification treatment on the fabrication mechanism and stability of the emulsion. The covalent conjugate made with rice bran protein hydrolysate (RBPH) and ferulic acid (FA) was used as the emulsifier. The effects of high intensity ultrasound (HIU) power with different level (0 W, 150 W, 300 W, 450 W and 600 W) on the stability of emulsion were evaluated. The results showed that ultrasonic emulsification can significantly improve the stability of the emulsions (p < 0.05). The emulsion gained better stability and emulsifying property at 300 W. It was able to fabricate emulsion with smaller particle size, more uniform distribution and higher interfacial protein content. It was confirmed by fluorescent microscopy and cryo-scanning electron microscopy (cryo-SEM) furtherly. And it was also proved that the emulsion treated by proper HIU treatment at 300 W had better storage stability. Excessive HIU treatment (450 W, 600 W) had negative effects on the stability of emulsion. The stability of emulsion (300 W) against different environmental stresses was further explored, which established a theoretical basis for the industrial application of emulsion in food industry.
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Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tengyu Wang
- School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China
| | - Xiaoyi Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingju Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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36
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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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37
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Han T, Cong H, Yu B, Shen Y. Application of peptide biomarkers in life analysis based on liquid chromatography-mass spectrometry technology. Biofactors 2022; 48:725-743. [PMID: 35816279 DOI: 10.1002/biof.1875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 06/18/2022] [Indexed: 12/11/2022]
Abstract
Biomedicine is developing rapidly in the 21st century. Among them, the qualitative and quantitative analysis of peptide biomarkers is of considerable importance for the diagnosis and therapy of diseases and the quality evaluation of drugs and food. The identification and quantitative analysis of peptides have been going on for decades. Traditionally, immunoassays or biological assays are generally used to quantify peptides in biological matrices. However, the selectivity and sensitivity of these methods cannot meet the requirements of the application. The separation and analysis technique of liquid chromatography-mass spectrometry (LC-MS) supplies a reliable alternative. In contrast to immunoassays, LC-MS methods are capable of providing the analytical prowess necessary to satisfy the demands of peptide biomarker research in the life sciences arena. This review article provides a historical account of the in-roads made by LC-MS technology for the detection of peptide biomarkers in the past 10 years, with the focus on the qualification/quantification developments and their applications.
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Affiliation(s)
- Tingting Han
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
| | - Hailin Cong
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, China
| | - Bing Yu
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, China
| | - Youqing Shen
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- Center for Bionanoengineering and Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, China
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38
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Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review. Foods 2022; 11:foods11131823. [PMID: 35804638 PMCID: PMC9265340 DOI: 10.3390/foods11131823] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/14/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation of BPs from proteins in which conventional heat treatment is used as pre-treatment to enhance hydrolytic action. In recent years, application of non-thermal food processing technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) as pre-treatment methods has gained considerable research attention owing to the enhancement in yield and bioactivity of resulting peptides. This review provides an overview of bioactivities of peptides obtained from animal and plant proteins and an insight into the impact of US, HPP, and PEF as non-thermal treatment prior to enzymolysis on the generation of food-derived BPs and resulting bioactivities. US, HPP, and PEF were reported to improve antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, and antidiabetic properties of the food-derived BPs. The primary modes of action are due to conformational changes of food proteins caused by US, HPP, and PEF, improving the susceptibility of proteins to protease cleavage and subsequent proteolysis. However, the use of other non-thermal techniques such as cold plasma, radiofrequency electric field, dense phase carbon dioxide, and oscillating magnetic fields has not been examined in the generation of BPs from food proteins.
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Liu H, Liang J, Ye X, Huang M, Ma L, Xie X, Liu D, Cao H, Simal-Gandara J, Rengasamy KRR, Wang Q, Xiao G, Xiao J. The potential role of extracellular vesicles in bioactive compound-based therapy: A review of recent developments. Crit Rev Food Sci Nutr 2022; 63:10959-10973. [PMID: 35648042 DOI: 10.1080/10408398.2022.2081667] [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: 11/03/2022]
Abstract
Recent studies have explored the field of extracellular vesicles (EVs), driving an increasing interest in their application to human health. EVs have unique physicochemical traits to participate in intercellular communication, thus fostering the idea of using EVs to yield synergistic, preventive, and therapeutic effects. Many reports have shown that EVs contain natural bioactive compounds, such as lipids, proteins, RNA, and other active components that regulate biological processes, thereby contributing to human health. Therefore, in this review, we comprehensively elucidate various facets of the relationship between EVs and bioactive compounds that modulate EVs contents, including RNAs and proteins, discussing different forms of biological regulation. The use of EVs for cargo-loading bioactive compounds to exert biological functions and methods to load bioactive compounds into EVs are also discussed. This review highlighted the effect of EV-delivered bioactive compounds on several therapeutic mechanisms and applications, providing new insight into nutrition and pharmacology.
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Affiliation(s)
- Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Xia Ye
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Miaoru Huang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Lukai Ma
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Xi Xie
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Dongjie Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Hui Cao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Kannan R R Rengasamy
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Saveetha University, Chennai, India
| | - Qin Wang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Gengsheng Xiao
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
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40
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Tejada L, Buendía-Moreno L, Hernández I, Abellán A, Cayuela JM, Salazar E, Bueno-Gavilá E. Bioactivities of Mealworm ( Alphitobius diaperinus L.) Larvae Hydrolysates Obtained from Artichoke ( Cynara scolymus L.) Proteases. BIOLOGY 2022; 11:biology11050631. [PMID: 35625359 PMCID: PMC9137805 DOI: 10.3390/biology11050631] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/05/2022] [Accepted: 04/18/2022] [Indexed: 11/16/2022]
Abstract
In this study, we aimed to obtain hydrolysates with bioactive peptides from mealworm (Alphitobius diaperinus L.) larvae using an artichoke (Cynara scolymus L.) enzyme extract. Two types of substrates were used: the raw larvae flour (LF) and its protein extract (PE). The hydrolysis yield, considering the peptide concentration of the hydrolysates, was higher in PE hydrolysates than in LF hydrolysates (6.39 ± 0.59 vs. 3.02 ± 0.06 mg/mL, respectively). However, LF showed a higher antioxidant activity against the DPPH radical than PE (59.10 ± 1.42 vs. 18.79 ± 0.81 µM Trolox Eq/mg peptides, respectively). Regarding the inhibitory activity of angiotensin-I-converting enzyme (ACE), an IC50 value of 111.33 ± 21.3 µg peptides/mL was observed in the PE. The identification of the peptide sequence of both hydrolysates was conducted, and LF and its PE presented 404 and 116 peptides, respectively, most with low molecular weight (<3 kDa), high percentage of hydrophobic amino acids, and typical characteristics of well-known antioxidant and ACE-inhibitory peptides. Furthermore, the potential bioactivity of the sequences identified was searched in the BIOPEP database. Considering the antioxidant and ACE-inhibitory activities, LF hydrolysates contained a larger number of sequences with potential bioactivity than PE hydrolysates.
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41
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Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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42
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Cejudo-Bastante MJ, Oliva-Sobrado M, González-Miret ML, Heredia FJ. Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue. Food Chem 2022; 370:131078. [PMID: 34536783 DOI: 10.1016/j.foodchem.2021.131078] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 07/21/2021] [Accepted: 09/05/2021] [Indexed: 11/25/2022]
Abstract
The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable non-animal protein source; their techno-functional properties could be exploited to improve the colour stabilisation and modulating the astringency of red wines in warm climates. This study aims to optimise the methodology of obtaining protein hydrolysates from defatted grape seed meal residue. Five assays using different quantities of enzyme and raw materials were considered. Based on the protein purity, hydrolysates yield, colour and molecular weight distribution achieved, optimal conditions were the hydrolysis of the alkaline protein concentrate with the highest amount of enzyme. The products obtained showed the lowest colour parameters, with the lightness contributing the most to the colour differences, which were visually perceptible (ΔE*ab > 3). The hydrophobic amino acids remained within the peptide sequence, leaving polar and charged amino acids in terminal positions, which could affect the wine equilibrium related to colour stabilisation.
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Affiliation(s)
| | - Melanie Oliva-Sobrado
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - M Lourdes González-Miret
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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43
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Ding Y, Wang Y, Qu W, Ren X, Lu F, Tian W, Quaisie J, Azam SR, Ma H. Effect of innovative ultrasonic frequency excitation modes on rice protein: Enzymolysis and structure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112435] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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44
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Wang N, Cui X, Duan Y, Yang S, Wang P, Saleh ASM, Xiao Z. Potential health benefits and food applications of rice bran protein: research advances and challenges. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Na Wang
- College of Light Industry, Liaoning University, Shenyang, China
| | - Xiaotong Cui
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Shu Yang
- College of Life Science and Bioengineering, Shenyang University, Shenyang, Liaoning, China
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Ahmed S. M. Saleh
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
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45
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Wang S, Wang T, Sun Y, Cui Y, Yu G, Jiang L. Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods 2021; 11:29. [PMID: 35010157 PMCID: PMC8749986 DOI: 10.3390/foods11010029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/21/2021] [Indexed: 11/18/2022] Open
Abstract
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (p < 0.05) at 200 MPa. The content of free SH increased significantly (p < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.
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Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Tengyu Wang
- School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China;
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Yingju Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
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46
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Hu YM, Lu SZ, Li YS, Wang H, Shi Y, Zhang L, Tu ZC. Protective effect of antioxidant peptides from grass carp scale gelatin on the H 2O 2-mediated oxidative injured HepG2 cells. Food Chem 2021; 373:131539. [PMID: 34776311 DOI: 10.1016/j.foodchem.2021.131539] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 01/22/2023]
Abstract
The protective effect of antioxidant peptides from grass carp scale gelatin on hydrogen peroxide (H2O2)-mediated oxidative injured HepG2 cells was investigated, and the protective mechanism as well as peptide structure were studied. Pretreated with grass carp scale gelatin hydrolysates (GSGH) for 24 h significantly increased the survival rates and decreased the apoptosis rates of H2O2-mediated oxidative injured HepG2 cells. The increase in SOD, CAT and GPX activities, reduce in ROS level and MDA content, and weaken in damage on cell membrane and DNA could be responsible for the protective effect of GSGH on H2O2-mediated oxidative injured HepG2 cells. Peptide sequences of GSGH were analyzed by LC-ESI-Q-Orbitrap-MS/MS, and results showed that most of them were low molecular weight peptide at 358-986 Da. Synergistic effect existed among antioxidant peptides and contributed to the strong antioxidant activities of GSGH.
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Affiliation(s)
- Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Su-Zhen Lu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Ya-Si Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yan Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Lu Zhang
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
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Chen L, Li D, Zhu C, Rong Y, Zeng W. Characterisation of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology No.100 Haiquan Road Shanghai China
| | - Dongna Li
- School of Perfume and Aroma Technology Shanghai Institute of Technology No.100 Haiquan Road Shanghai China
| | - Chuchu Zhu
- School of Perfume and Aroma Technology Shanghai Institute of Technology No.100 Haiquan Road Shanghai China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology No.100 Haiquan Road Shanghai China
| | - Wenhua Zeng
- School of Perfume and Aroma Technology Shanghai Institute of Technology No.100 Haiquan Road Shanghai China
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48
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Li M, Fan W, Xu Y. Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112221] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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49
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Wu L, Li J, Wu W, Wang L, Qin F, Xie W. Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103314] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Liu H, Liang J, Xiao G, Vargas-De-La-Cruz C, Simal-Gandara J, Xiao J, Wang Q. Active sites of peptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp protect against cellular oxidative stress. Food Chem 2021; 366:130626. [PMID: 34325244 DOI: 10.1016/j.foodchem.2021.130626] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 06/22/2021] [Accepted: 07/15/2021] [Indexed: 02/05/2023]
Abstract
The protective effects of the peptides Asp-Asp-Asp-Tyr (DDDY) and Asp-Tyr-Asp-Asp (DYDD) against AAPH-induced HepG2 cells are unclear. Our objective was to investigate the active sites of these peptides and their cellular antioxidant mechanism. DDDY and DYDD show a direct free radical scavenging effect in reducing ROS levels and maintained cellular antioxidant enzymes at normal levels. The quantum chemistry analysis of the electronic properties of antioxidant activity showed that DYDD has a greater energy in the highest occupied molecular orbital than DDDY, and O58-H59 and N10-H12 were identified as the active antioxidant sites in DYDD and DDDY, respectively, indicating that the inconsistent arrangement of amino acids affects the distribution of the highest occupied orbital energy as well as the active sites; thus, influences the antioxidant activity of peptides. It provide valuable insights into the antioxidant active sites of peptides.
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Affiliation(s)
- Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Gengsheng Xiao
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China
| | - Celia Vargas-De-La-Cruz
- Faculty of Pharmacy and Biochemistry, Academic Department of Pharmacology, Bromatology and Toxicology, Centro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria (CLEIBA), Universidad Nacional Mayor de San Marcos, Lima 15001, Peru; Research Group Biotechnology and Omics in Life Sciences, Universidad Nacional Mayor de San Marcos, Lima 15001, Peru
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Qin Wang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong, China.
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