1
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Qiu Y, Ying J, Yan F, Yu H, Zhao Y, Li H, Xia S, Chen J, Zhu J. Novel antiosteoporotic peptides purified from protein hydrolysates of taihe black-boned silky fowl: By larval zebrafish model and molecular docking. Food Res Int 2023; 169:112850. [PMID: 37254422 DOI: 10.1016/j.foodres.2023.112850] [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: 12/06/2022] [Revised: 03/27/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
The black-boned silky fowl (BSF) muscle protein hydrolysate was gained by alcalase. The hydrolysate could stimulate MC3T3-E1 cell proliferation, as well as enhance alkaline phosphatas (ALP) activity and deposits of minerals. After isolation and purification, 55 peptide sequences with Mascot score over 40 were identified. Combined with molecular docking simulation and molecular dynamics analysis, two novel peptides (PASTGAAK and PGPPGTPF) were identified with the lowest binding energy of -4.99 kcal/mol and -3.07 kcal/mol with receptor BMPR1A of BMP-2/Smad pathway, showing the ability to increase BMPR1A stability. Moreover, both PASTGAAK and PGPPGTPF revealed strong anti-osteoporosis activities in the zebrafish model induced by dexamethasone. Additionally, the identified peptides could be beneficial for the differentiation of MC3T3-E1 cell for upregulating the expression of some osteoblast-related genes and proteins by stimulating BMP-2/Smad pathway. Overall, the two newly identified peptides could be the potential candidate to prevent osteoporosis.
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Affiliation(s)
- Yang Qiu
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianyue Ying
- Zhejiang University Hospital, Hangzhou 310027, China
| | - Fujie Yan
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huilin Yu
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yan Zhao
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
| | - Honghao Li
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shengyao Xia
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianchu Chen
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Jiajin Zhu
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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2
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Huang L, Feng M, Sun J. Angiotensin‐converting enzyme (ACE) inhibitory peptides from fermented sausages inoculated with
Lactobacillus plantarum
CD101 and
Staphylococcus simulans
NJ201. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Lanlan Huang
- Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural Univ. Nanjing 210095 P.R. China
| | - Mei‐qin Feng
- College of Animal Science and Food Engineering Jinling Institute of Technology Nanjing 210038 P. R. China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural Univ. Nanjing 210095 P.R. China
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3
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Kęska P, Stadnik J. Effect of
in vitro
gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Paulina Kęska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
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4
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Choe J, Park B, Lee HJ, Jo C. Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef. Sci Rep 2020; 10:7883. [PMID: 32398731 PMCID: PMC7217845 DOI: 10.1038/s41598-020-64861-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Accepted: 04/20/2020] [Indexed: 11/09/2022] Open
Abstract
Antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, and protein profile of crust (the dried surface of dry-aged beef) were evaluated compared to unaged, wet-, and dry-aged beef. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonate) radical scavenging activities, ferric reducing antioxidant power, and ferrous ion chelating activity. The crust samples showed the greatest (P < 0.05) ACE inhibitory and antioxidant activity resulting from the three different mechanisms of action (radical scavenging, non-radical redox potential activity, and metal chelating) among the treatments. Small molecular weight protein bands and small peptides (<3 kDa) indicating potent bioactivity were evident in the myofibrillar protein profile of crust samples. The lowest (P < 0.05) ACE inhibitory activity was observed in unaged beef. The results indicate that crust could be utilized in various areas as a functional ingredient possessed antioxidant and ACE inhibitory activity instead of being discarded. In addition, dry aging can use for generation of functional ingredient from beef as the regime.
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Affiliation(s)
- Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Bumjin Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea.
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5
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Ayyash M, Olaimat A, Al-Nabulsi A, Liu SQ. Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity. Food Sci Anim Resour 2020; 40:155-171. [PMID: 32161912 PMCID: PMC7057035 DOI: 10.5851/kosfa.2020.e1] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/12/2019] [Accepted: 12/23/2019] [Indexed: 01/08/2023] Open
Abstract
Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α-glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.
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Affiliation(s)
- Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, UAE
| | - Amin Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, P.O. Box 150459, Zarqa 13115, Jordan
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2 117542, Singapore
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6
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Ayyash M, Liu SQ, Al Mheiri A, Aldhaheri M, Raeisi B, Al-Nabulsi A, Osaili T, Olaimat A. In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.084] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Jayathilake C, Visvanathan R, Deen A, Bangamuwage R, Jayawardana BC, Nammi S, Liyanage R. Cowpea: an overview on its nutritional facts and health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4793-4806. [PMID: 29656381 DOI: 10.1002/jsfa.9074] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 02/16/2018] [Accepted: 04/04/2018] [Indexed: 05/23/2023]
Abstract
Cowpea (Vigna unguiculata) is a legume consumed as a high-quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti-cancer and anti-inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health-related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long-term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chathuni Jayathilake
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Rizliya Visvanathan
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Afka Deen
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Ruksheela Bangamuwage
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | | | - Srinivas Nammi
- School of Science and Health, Western Sydney University, Sydney, NSW, Australia
- National Institute of Complementary Medicine (NICM), Western Sydney University, Sydney, NSW, Australia
| | - Ruvini Liyanage
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
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8
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Lorenzo JM, Munekata PE, Gómez B, Barba FJ, Mora L, Pérez-Santaescolástica C, Toldrá F. Bioactive peptides as natural antioxidants in food products – A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.003] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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9
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Choe J, Seol KH, Kim HJ, Hwang JT, Lee M, Jo C. Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:430-436. [PMID: 30145878 PMCID: PMC6409468 DOI: 10.5713/ajas.18.0455] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 08/23/2018] [Indexed: 11/27/2022]
Abstract
Objective This study identified angiotensin I-converting enzyme (ACE) inhibitory peptides in beef M. longissimus injected with thermolysin (80 ppm) and stored for 3 days at 5°C. Methods Crude peptides (molecular weight <3 kDa) were obtained from the thermolysin hydrolysate and separated into seven fractions. Fraction V showing the highest ACE inhibitory activity was further fractionated, yielding subfractions V-15, V-m1, and V-m2, and selected for superior ACE inhibitory activity. Finally, twelve peptides were identified from the three peak fractions and the ACE inhibitory activity (IC50) of each peptide was evaluated. Results The Leu-Ser-Trp, Phe-Gly-Tyr, and Tyr-Arg-Gln peptides exhibited the strongest ACE inhibitory activity (IC50 values of 0.89, 2.69, and 3.09 mM, respectively) and had higher concentrations (6.63, 10.60, and 29.91 pg/g; p<0.05) relative to the other peptides tested. Conclusion These results suggest that the thermolysin injection process is beneficial to the generation of bioactive peptides with strong ACE inhibitory activity.
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Affiliation(s)
- Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Kuk-Hwan Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Hyun-Jin Kim
- Department of Food Science and Technology, Gyeongsang National University, Jinju 52828, Korea
| | | | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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10
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Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages. Int J Food Microbiol 2018; 276:71-78. [DOI: 10.1016/j.ijfoodmicro.2018.04.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/22/2018] [Accepted: 04/04/2018] [Indexed: 12/12/2022]
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11
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Acute Toxicity, Antioxidant, and Antifatigue Activities of Protein-Rich Extract from Oviductus ranae. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2018; 2018:9021371. [PMID: 29991975 PMCID: PMC5845489 DOI: 10.1155/2018/9021371] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/09/2018] [Accepted: 01/16/2018] [Indexed: 12/16/2022]
Abstract
The paper investigated the preparation, amino acid composition, acute toxicity, and in vitro and in vivo antioxidant, coupled with in vivo antifatigue activities of protein-rich extract of Oviductus ranae (PEOR). The results indicated that PEOR possesses high-safety property with maximum tolerated dose (MTD) higher than 20 g/kg in mice, shows weak scavenging capacities against hydroxyl, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, as well as ferric-reducing antioxidant power in vitro, but exerts strong antioxidant effect in ethanol-induced oxidative stress mice model; it can decrease malonaldehyde (MDA) and protein carbonyl (PCO) formation and increase total superoxide dismutase (T-SOD) activity and glutathione (GSH) synthesis. Besides the strong in vivo antioxidant activity, PEOR in a dose of 400 mg/kg also has antifatigue effect in mice, and it can prolong the exhaustive swimming time, reduce the elevated blood urea nitrogen (BUN) and blood lactic acid (BLA) caused by intense exercise. The in vivo activity of PEOR may be contributed by its absorbed amino acids, due to the fact that eight antioxidant amino acids and twelve glucogenic ones were found in it. This study will provide an evidence for the clinical use of PEOR as a dietary supplement for antioxidant and antifatigue in the same oral dose (400 mg/kg).
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12
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Mejri L, Vásquez-Villanueva R, Hassouna M, Marina ML, García MC. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times. Food Res Int 2017; 100:708-716. [DOI: 10.1016/j.foodres.2017.07.072] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 07/28/2017] [Accepted: 07/31/2017] [Indexed: 10/19/2022]
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13
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins. Food Sci Biotechnol 2017; 26:633-641. [PMID: 30263587 DOI: 10.1007/s10068-017-0076-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 01/27/2017] [Accepted: 02/06/2017] [Indexed: 12/01/2022] Open
Abstract
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain B. animalis ssp. lactis BB12.
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Affiliation(s)
- Anna Okoń
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Zbigniew Józef Dolatowski
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
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14
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Saleh ASM, Zhang Q, Shen Q. Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides. Crit Rev Food Sci Nutr 2017; 56:760-87. [PMID: 25036695 DOI: 10.1080/10408398.2012.724478] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Year to year obesity prevalence, reduced physical activities, bad habits/or stressful lifestyle, and other environmental and physiological impacts lead to increase in diseases such as coronary heart disease, stroke, cancer, diabetes, and hypertension worldwide. Hypertension is considered as one of the most common serious chronic diseases; however, discovery of medications with high efficacy and without side effects for treatment of patients remains a challenge for scientists. Recent trends in functional foods have evidenced that food bioactive proteins play a major role in the concepts of illness and curing; therefore, nutritionists, biomedical scientists, and food scientists are working together to develop improved systems for the discovery of peptides with increased potency and therapeutic benefits. This review presents a recent research carried out to date for the purpose of isolation and identification of bioactive hydrolyzates and peptides with angiotensin I converting enzyme inhibitory activity and antihypertensive effect from animal, marine, microbial, and plant food proteins. Effects of food processing and hydrolyzation conditions as well as some other impacts on formation, activity, and stability of these hydrolyzates and peptides are also presented.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Qing Zhang
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China
| | - Qun Shen
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China
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15
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Palamutoğlu R, Sariçoban C. The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk. Korean J Food Sci Anim Resour 2016; 36:807-818. [PMID: 28115893 PMCID: PMC5243966 DOI: 10.5851/kosfa.2016.36.6.807] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Accepted: 11/29/2016] [Indexed: 11/06/2022] Open
Abstract
The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) ‘ripening period × treatment’ interaction on sucuk’s pH, lactic acid contents, aw values and moisture contents were statistically significant (p<0.01). The pH, moisture and aw decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at 28th d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and ‘ripening period × treatment’ interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.
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Affiliation(s)
- Recep Palamutoğlu
- Department of Nutrition and Dietetics, Afyon Health School, Afyon Kocatepe University, Turkey
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16
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Huang J, Liu Q, Xue B, Chen L, Wang Y, Ou S, Peng X. Angiotensin-I-Converting Enzyme Inhibitory Activities andIn VivoAntihypertensive Effects of Sardine Protein Hydrolysate. J Food Sci 2016; 81:H2831-H2840. [DOI: 10.1111/1750-3841.13508] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 07/24/2016] [Accepted: 08/27/2016] [Indexed: 12/26/2022]
Affiliation(s)
- Jiacheng Huang
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
| | - Qianyue Liu
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
| | - Bin Xue
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
| | - Long Chen
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
| | - Yong Wang
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
| | - Shiyi Ou
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
| | - Xichun Peng
- Dept. of Food Science and Engineering; Jinan Univ; Guangzhou 510632 China
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17
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Takeda S, Matsufuji H, Nakade K, Takenoyama SI, Ahhmed A, Sakata R, Kawahara S, Muguruma M. Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities. Anim Sci J 2016; 88:507-516. [DOI: 10.1111/asj.12673] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2015] [Revised: 04/01/2016] [Accepted: 04/28/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Shiro Takeda
- Interdisciplinary Graduate School of Agriculture and Engineering; University of Miyazaki; Miyazaki Japan
- Department of Animal Science and Biotechnology, School of Veterinary Medicine; Azabu University; Sagamihara Kanagawa Japan
| | - Hisashi Matsufuji
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture; University of Miyazaki; Miyazaki Japan
| | - Koji Nakade
- Central Research Institute; Itoham Foods Inc.; Moriya Ibaraki Japan
| | - Shin-ichi Takenoyama
- Department of Nutrition Management, Faculty of Health and Nutrition; Minami- Kyushu University; Miyazaki Japan
| | - Abdulatef Ahhmed
- Department of Food Engineering, Faculty of Engineering; Erciyes University; Kayseri Turkey
| | - Ryoichi Sakata
- Department of Animal Science and Biotechnology, School of Veterinary Medicine; Azabu University; Sagamihara Kanagawa Japan
| | - Satoshi Kawahara
- Interdisciplinary Graduate School of Agriculture and Engineering; University of Miyazaki; Miyazaki Japan
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture; University of Miyazaki; Miyazaki Japan
| | - Michio Muguruma
- Interdisciplinary Graduate School of Agriculture and Engineering; University of Miyazaki; Miyazaki Japan
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture; University of Miyazaki; Miyazaki Japan
- Department of Nutrition Management, Faculty of Health and Nutrition; Minami- Kyushu University; Miyazaki Japan
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18
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Timón M, Broncano J, Andrés A, Petrón M. Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Sládková P, Rejchrtová E, Komprda T, Rožnovská D. In vitro inhibition activity of the spice mix used in the "paprikáš" sausages. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201159060313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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20
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21
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Petrón M, Broncano J, Otte J, Martín L, Timón M. Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Krkić N, Šojić B, Lazić V, Petrović L, Mandić A, Sedej I, Tomović V, Džinić N. Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.02.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages. Meat Sci 2012; 90:494-501. [DOI: 10.1016/j.meatsci.2011.09.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2010] [Revised: 08/02/2011] [Accepted: 09/19/2011] [Indexed: 11/18/2022]
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24
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Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.06.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása). Meat Sci 2011; 88:668-74. [DOI: 10.1016/j.meatsci.2011.02.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2010] [Revised: 02/05/2011] [Accepted: 02/22/2011] [Indexed: 11/16/2022]
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