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Poddar S, Yu J. Angiotensin-Converting Enzyme and Renin-Inhibitory Activities of Protein Hydrolysates Produced by Alcalase Hydrolysis of Peanut Protein. Int J Mol Sci 2024; 25:7463. [PMID: 39000571 PMCID: PMC11242875 DOI: 10.3390/ijms25137463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/03/2024] [Accepted: 07/05/2024] [Indexed: 07/16/2024] Open
Abstract
Hypertension is a major controllable risk factor associated with cardiovascular disease (CVD) and overall mortality worldwide. Most people with hypertension must take medications that are effective in blood pressure management but cause many side effects. Thus, it is important to explore safer antihypertensive alternatives to regulate blood pressure. In this study, peanut protein concentrate (PPC) was hydrolyzed with 3-5% Alcalase for 3-10 h. The in vitro angiotensin-converting enzyme (ACE) and renin-inhibitory activities of the resulting peanut protein hydrolysate (PPH) samples and their fractions of different molecular weight ranges were determined as two measures of their antihypertensive potentials. The results show that the crude PPH produced at 4% Alcalase for 6 h of hydrolysis had the highest ACE-inhibitory activity with IC50 being 5.45 mg/mL. The PPH samples produced with 3-5% Alcalase hydrolysis for 6-8 h also displayed substantial renin-inhibitory activities, which is a great advantage over the animal protein-derived bioactive peptides or hydrolysate. Remarkably higher ACE- and renin-inhibitory activities were observed in fractions smaller than 5 kDa with IC50 being 0.85 and 1.78 mg/mL. Hence, the PPH and its small molecular fraction produced under proper Alcalase hydrolysis conditions have great potential to serve as a cost-effective anti-hypertensive ingredient for blood pressure management.
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Affiliation(s)
- Sukanya Poddar
- Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
| | - Jianmei Yu
- Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
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2
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Toutirais L, Walrand S, Vaysse C. Are oilseeds a new alternative protein source for human nutrition? Food Funct 2024; 15:2366-2380. [PMID: 38372388 DOI: 10.1039/d3fo05370a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2024]
Abstract
This review focuses on the potential use, nutritional value and beneficial health effects of oilseeds as a source of food protein. The process of extracting oil from oilseeds produces a by-product that is rich in proteins and other valuable nutritional and bioactive components. This product is primarily used for animal feed. However, as the demand for proteins continues to rise, plant-based proteins have a real success in food applications. Among the different plant protein sources, oilseeds could be used as an alternative protein source for human diet. The data we have so far show that oilseeds present a protein content of up to 40% and a relatively well-balanced profile of amino acids with sulphur-containing amino acids. Nevertheless, they tend to be deficient in lysine and rich in anti-nutritional factors (ANFs), which therefore means they have lower anabolic potential than animal proteins. To enhance their nutritional value, oilseed proteins can be combined with other protein sources and subjected to processes such as dehulling, heating, soaking, germination or fermentation to reduce their ANFs and improve protein digestibility. Furthermore, due to their bioactive peptides, oilseeds can also bring health benefits, particularly in the prevention and treatment of diabetes, obesity and cardiovascular diseases. However, additional nutritional data are needed before oilseeds can be endorsed as a protein source for humans.
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Affiliation(s)
- Lina Toutirais
- ITERG, Department of Nutritional Health and Lipid Biochemistry, Bordeaux, France
- Université Clermont Auvergne, INRAE, UNH, 63000 Clermont-Ferrand, France.
| | - Stephane Walrand
- Université Clermont Auvergne, INRAE, UNH, 63000 Clermont-Ferrand, France.
- Clinical Nutrition Department, CHU, Clermont-Ferrand, France
| | - Carole Vaysse
- Clinical Nutrition Department, CHU, Clermont-Ferrand, France
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3
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Zhang M, Wang O, Cai S, Zhao L, Zhao L. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Res Int 2023; 171:113061. [PMID: 37330842 DOI: 10.1016/j.foodres.2023.113061] [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: 03/28/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.
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Affiliation(s)
- Mingxin Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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4
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Suwanangul S, Aluko RE, Sangsawad P, Kreungngernd D, Ruttarattanamongkol K. Antioxidant and enzyme inhibitory properties of sacha inchi (Plukenetia volubilis) protein hydrolysate and its peptide fractions. J Food Biochem 2022; 46:e14464. [PMID: 36190151 DOI: 10.1111/jfbc.14464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/01/2022] [Accepted: 09/22/2022] [Indexed: 01/14/2023]
Abstract
The objective of this study was to determine the in vitro activities such as antioxidant and inhibitions of angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase, and 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase of sacha inchi protein hydrolysate (SPH) and its membrane ultrafiltration peptide fractions. SPH was prepared after hydrolysis of sacha inchi protein using papain followed by separation into peptide fractions (F1: <1 kDa, F2: 1-3 kDa, F3: 3-5 kDa, and F4: 5-10 kDa) via ultrafiltration membranes. SPH and the peptide fractions were tested for multifunctional properties, specifically functional ability as antioxidants and enzyme inhibitors. Surface hydrophobicity was an important contributing factor to the activity of antioxidative peptides. The DPPH inhibitory activity of F4 was significantly higher (p < .05) than activities of the SPH and other fractions. The smaller peptides with <1 kDa size (F1) showed the most potent (p < .05) antioxidant properties based on the stronger scavenging of ABTS, DPPH, and superoxide radicals in addition to better attenuation of linoleic acid peroxidation. Moreover, the F1 was also the strongest inhibitor of angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase inhibition, and 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase based on the lower IC50 values. It was concluded that the smaller size of the F1 peptides was the main determinant of its strong antioxidant and enzyme inhibition potency, which could be taken as an advantage to formulate functional foods and nutraceuticals with potential activities in ameliorating some of the chronic human diseases. PRACTICAL APPLICATIONS: The results of present study indicate that SPH and its ultrafiltration fractions are potential sources of antihypertensive, antidiabetic, inhibition of POP, reduced cholesterol, and strong antioxidant peptides. The strong angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase inhibition, and 3-hydroxy-3-methyl-glutaryl-coenzyme inhibitory efficiency of the F1 peptides (MW < 1 kDa) suggest potential utility as an antihypertensive, antidiabetic agent, reduce cholesterol and brain plasticity and memory formation because the small peptide size could enhance absorption from the gastrointestinal tract. Overall, results from this study indicate that SPH, especially the F1 peptides may have applications as ingredients for the formulation of functional foods and nutraceuticals.
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Affiliation(s)
- Saranya Suwanangul
- Program in Food Science and Technology, Faculty of Engineering and Agro-industry, Maejo University, Chiang Mai, Thailand
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Papungkorn Sangsawad
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Danchai Kreungngernd
- Division of Food Science and Technology, Faculty of Science and Technology, Kamphaeng Phet Rajabhat University, Kamphaeng Phet, Thailand
| | - Khanitta Ruttarattanamongkol
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
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5
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Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates. Molecules 2022; 27:molecules27227897. [PMID: 36431994 PMCID: PMC9693037 DOI: 10.3390/molecules27227897] [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: 09/14/2022] [Revised: 11/02/2022] [Accepted: 11/12/2022] [Indexed: 11/17/2022] Open
Abstract
This study aims to evaluate the potential in vitro antioxidant and anti-obesity activities of watermelon seed protein hydrolysates (WSPH) obtained using different combinations of enzymes alcalase−proteinase K (ALC-PK) and alcalase−actinidin (ALC-ACT). There was a direct relationship between the degree of hydrolysis (DH) and the biological activities of the WSPH, with the highest DPPH (approximately 85%) and lipase inhibitory activities (≈59%) appreciated at DH of 36−37% and 33−35% when using ALC-PK and ALC-ACT, respectively. Following molecular weight fractionation, the ALC-PK WSPH < 3 kDa (F1) assayed at 1 mg.mL−1 had the highest DPPH-radical scavenging (89.22%), ferrous chelating (FC) (79.83%), reducing power (RP) (A 0.51), lipase inhibitory (71.36%), and α-amylase inhibitory (62.08%) activities. The amino acid analysis of ALC-PK WSPH and its fractions revealed a relationship between the biological activity of the extracts and their composition. High contents of hydrophobic amino acids, arginine, and aromatic amino acids were related to high antioxidant, lipase inhibitory, and α-amylase inhibitory activities in the extracts, respectively. Overall, this study revealed that underutilized protein sources such as WSPH, using the appropriate combination of enzymes, could result in the generation of new ingredients and compounds with powerful antioxidant and anti-obesity activities with promising applications as nutraceuticals or functional foods.
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6
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Srivastava N, Choudhury AR. Microbial Polysaccharide-Based Nanoformulations for Nutraceutical Delivery. ACS OMEGA 2022; 7:40724-40739. [PMID: 36406482 PMCID: PMC9670277 DOI: 10.1021/acsomega.2c06003] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Accepted: 10/19/2022] [Indexed: 05/06/2023]
Abstract
In recent times, nutrition and diet have become prominent health paradigms due to sedentary lifestyle disorders. Preventive health care strategies are becoming increasingly popular instead of treating and managing diseases. A nutraceutical is an innovative concept that offers additional health benefits beyond its fundamental nutritional value. These nutraceuticals have the potential to reduce the exorbitant use of synthetic drugs because the modern medicine approach of treating diseases with high-tech, expensive supplements, and long-term consequences aggravates consumers. However, most nutraceuticals are plant-derived, making them susceptible to degradation and prone to chemical instability, poor solubility, unpleasant taste, and bioactivity loss before absorption to the targeted site. To counteract this problem, the bioavailability of these labile compounds can be maximized by encapsulating them in protective nanocarriers. It is crucial that nanoencapsulation technologies convert bioactive compounds into forms that can be easily combined with functional foods and beverages without adversely affecting their organoleptic properties. In recent years, nanoformulations using food-grade materials, such as polysaccharides, proteins, lipids, etc., have received considerable attention. Among them, microbial polysaccharides are biocompatible, nontoxic, and nonimmunogenic, and most of them are US-FDA approved and can undergo tailored modifications. The nanoformulation of microbial polysaccharide is a relatively new frontier which has several advantages over existing systems. The present article, for the first time, comprehensively reviews microbial polysaccharides-based nanodelivery systems for nutraceuticals and discusses various techno-commercial aspects of these nanotechnological preparations. Moreover, this has also attempted to draw a future research perspective in this area.
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Affiliation(s)
- Nandita Srivastava
- Biochemical
Engineering Research & Process Development Centre (BERPDC), Institute of Microbial Technology (IMTECH), Council
of Scientific and Industrial Research (CSIR), Sector 39A, Chandigarh 160036, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Anirban Roy Choudhury
- Biochemical
Engineering Research & Process Development Centre (BERPDC), Institute of Microbial Technology (IMTECH), Council
of Scientific and Industrial Research (CSIR), Sector 39A, Chandigarh 160036, India
- Tel: +91 1722880312. E-mail:
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7
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Vahedifar A, Wu J. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:17-69. [PMID: 35940704 DOI: 10.1016/bs.afnr.2022.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Concerns about sustainability and nutrition security have encouraged the food sector to replace animal proteins in food formulations with underutilized plant protein sources and their co-products. In this scenario, canola protein-rich materials produced after oil extraction, including canola cold-pressed cakes and meals, offer an excellent opportunity, considering their nutritional advantages such as a well-balanced amino acid composition and their potential bioactivity. However, radical differences among major proteins (i.e., cruciferin and napin) in terms of the physicochemical properties, and the presence of a wide array of antinutritional factors in canola, impede the production of a highly pure protein extract with a reasonable extraction yield. In this manuscript, principles regarding the extraction methods applicable for the production of canola protein concentrates and isolates are explored in detail. Alkaline and salt extraction methods are presented as the primary isolation methods, which result in cruciferin-rich and napin-rich isolates with different nutritional and functional properties. Since a harsh alkaline condition would result in an inferior functionality in protein isolates, strategies are recommended to reduce the required solvent alkalinity, including using a combination of salt and alkaline and employing membrane technologies, application of proteases and carbohydrases to facilitate the protein solubilization from biomass, and novel green physical methods, such as ultrasound and microwave treatments. In terms of the commercialization progress, several canola protein products have received a GRAS notification so far, which facilitates their incorporation in food formulations, such as bakery, beverages, salad dressings, meat products and meat analogues, and dairies.
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Affiliation(s)
- Amir Vahedifar
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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8
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Mirzapour Z, Ariaii P, Safari R, Ahmadi M. Evaluation the Effect Hydrolyzed Canola Meal Protein with Composite Coating on Physicochemical and Sensory Properties of Chicken Nugget. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10403-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Evaluation of Functional Properties of Wheat Germ Protein Hydrolysates and Its Effect on Physicochemical Properties of Frozen Yogurt. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10378-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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10
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How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health. Foods 2022; 11:foods11040528. [PMID: 35206005 PMCID: PMC8871094 DOI: 10.3390/foods11040528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.
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11
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Jogi N, Yathisha UG, Bhat I, Mamatha BS. Antihypertensive activity of orally consumed ACE-I inhibitory peptides. Crit Rev Food Sci Nutr 2022; 62:8986-8999. [PMID: 34213991 DOI: 10.1080/10408398.2021.1938508] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Food proteins are sources for ACE-I inhibitory peptides that can be extracted by enzymatic hydrolysis exhibiting anti-hypertensive activity. However, these peptides are prone to further degradation by gastrointestinal enzymes during oral consumption. Bio-activity of these peptides is dependent on the resultant peptide post gastrointestinal digestion. To exhibit the bio-activity, they need to be absorbed in intact form. Although studies suggest di and tri-peptides show better ACE-I inhibitory activity, few peptides show altered IC50 values under simulated gastrointestinal digestion. Moreover, ACE-I inhibitory peptides with low IC50 values have not shown effective anti-hypertensive activity in spontaneously hypertensive rats when administered orally. Few ACE-I inhibitory peptides have reported effective reduction in systolic blood-pressure when administered through intravenously. During oral consumption of such peptides, the actual peptide sequence responsible for reducing blood-pressure is a result of breakdown in gastrointestinal tract. The fate of targeted peptides during digestion depends on amino acid sequence of the protein containing the specific site for cleavage where the action of digestive enzymes takes place. Therefore, this review attempts to explain the factors that affect the anti-hypertensive activity of ACE-I inhibitory peptides during oral consumption. It also highlights subsequent absorption of ACE-I inhibitory peptides after gastrointestinal digestion.
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Affiliation(s)
- Nishithkumar Jogi
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
| | - Undiganalu Gangadharappa Yathisha
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
| | - Ishani Bhat
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
| | - Bangera Sheshappa Mamatha
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
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12
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Mirsadeghi Darabi D, Ariaii P, Safari R, Ahmadi M. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise. Food Sci Nutr 2022; 10:253-263. [PMID: 35035926 PMCID: PMC8751449 DOI: 10.1002/fsn3.2665] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/29/2021] [Accepted: 10/30/2021] [Indexed: 11/25/2022] Open
Abstract
Mayonnaise is a semi-solid oil-in-water emulsion that in addition to eggs other stabilizers and thickeners are used as emulsifiers for better stability. Although eggs are an important ingredient in the production of mayonnaise, the health problems associated with the use of eggs is increasing due to their high cholesterol content. The aim of this study was to evaluate the feasibility of clover sprout protein hydrolysates (CSPH) to replace eggs for the production mayonnaise. First, CSPH was produced using alcalase and flavourzyme enzyme, and in order to find the best enzyme, the degree of hydrolysis (DH) and protein recovery (PR) were determined. Then four mayonnaise treatments included, T1: control (egg 9%), T2: egg 6%+ CSPH 3%, T3: egg 3%+ CSPH 6%, T4: egg 0%+ CSPH 9% was prepared and the stability, viscosity, physicochemical, textural, and sensory properties of mayonnaise was investigated. The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR, and increasing hydrolysis time had a positive effect on these parameters (p < .05); therefore, CSPH from alcalase enzyme was used for the production mayonnaise. The stability, viscosity, firmness, adhesion of texture, and pH increased with increasing CSPH, while the brightness, acidity, and sensory score of the samples decreased (p < .05). In general, T3 had an acceptable quality in terms of the studied characteristics, but sensory score in T4 could not be confirmed. Hence, by replacing eggs with CSPH up to 6%, mayonnaise with appropriate physicochemical and sensory properties can be produced. Therefore, the formulation egg 3%+ CSPH 6% is an appropriate choice to produce mayonnaise for consumers who are on a restricted diet to eat foods containing eggs.
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Affiliation(s)
- Dina Mirsadeghi Darabi
- Department of Food Science and Technology, Ayatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Peiman Ariaii
- Department of Food Science and Technology, Ayatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Reza Safari
- Agricultural Research Education and Extension OrganizationCaspian Sea Ecology Research InstituteIranian Fisheries Science Research InstituteSariIran
| | - Mohammad Ahmadi
- Department of Food Science and Technology, Ayatolla Amoli BranchIslamic Azad UniversityAmolIran
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13
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Zhu J, Li J, Guo Y, Quaisie J, Hong C, Ma H. Antihypertensive and Immunomodulatory Effects of Defatted Corn Germ Hydrolysates: An in vivo Study. Front Nutr 2021; 8:679583. [PMID: 34109205 PMCID: PMC8180860 DOI: 10.3389/fnut.2021.679583] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Accepted: 04/26/2021] [Indexed: 12/23/2022] Open
Abstract
This study investigated the antihypertensive and immunomodulatory effects of defatted corn germ hydrolysates (DCGHs) in vivo and their potential regulatory mechanisms. The systolic blood pressure (SBP) of spontaneously hypertensive rats (SHRs) was significantly reduced (10.30%) by the long-term intragastric administration of DCGHs (high doses). Also, there was drastic inhibition of angiotensin-I-converting enzyme (ACE) activity in the lung, kidney, and heart tissues by 24.53, 22.28, and 12.93%, respectively. It could regulate the blood pressure by adjusting the balance between endothelium-derived vasoconstrictor factors and endothelium-derived relaxing factors. Meanwhile, DCGHs enhanced the phagocytosis of mononuclear macrophages, cellular immunity, and humoral immunity of ICR mice by increasing the phagocytic index of mononuclear macrophages (23.71%), ear swelling degree (44.82%), and antibody levels (52.32%). Moreover, it stimulated the release of immunoactive substances (e.g., lysozyme, interferon-γ, immunoglobulin G, and complement 3). Consequently, DCGHs could suitably be used in the formulation of novel functional foods with antihypertensive and immunomodulatory properties.
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Affiliation(s)
- Jiaqi Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Jing Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Janet Quaisie
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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14
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates. Foods 2021; 10:foods10051112. [PMID: 34069802 PMCID: PMC8157255 DOI: 10.3390/foods10051112] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/27/2022] Open
Abstract
Solanum macrocarpon (eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property and was separated using ultrafiltration membranes into <1, 1–3 and 3–5 kDa peptide fractions. Gel-permeation chromatography confirmed conversion of the ELI (average of 22 kDa) into protein hydrolysates that contained smaller peptides (<6 kDa). A total of 23 peptides consisting of tri and tetrapeptides were identified from the CH, which is a wider spectrum when compared to seven for AH and four each for TH and PH. CH exhibited stronger scavenging activities against DPPH and hydroxyl radicals. CH and TH exhibited the strongest inhibitions against angiotensin-converting enzyme. In contrast, AH was the strongest inhibitor of α-amylase while AH and PH had strong inhibitory activities against α-glucosidase when compared with other hydrolysates. Ultrafiltration fractionation produced peptides that were stronger (p < 0.05) scavengers of DPPH, and hydroxyl radicals, in addition to better metal-chelating and enzyme inhibition agents. The study concluded that the eggplant protein hydrolysates and the UF fractions may find applications in tackling oxidative stress-related diseases and conditions involving excessive activities of the metabolic enzymes.
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Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
- Correspondence: ; Tel.: +234-7038688258
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Saka O. Gbadamosi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
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15
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Nnamezie AA, Famuwagun AA, Gbadamosi SO. Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00059-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to obtain defatted flour (DF), protein concentrate (PC) and protein isolate (PI), followed by hydrolysis of the protein isolate by three different proteases; pepsin (PHp), pancreatin (PHc) and trypsin (PHT) to produce hydrolysates. The okra seed flours, proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier, Transform Infrared (FTIR), amino acid composition, solubility profile and some functional properties. The FTIR results showed the presence of N-H stretching, C=O stretching, C=N stretching N-H bending and C-N stretching in the samples. Protein hydrolysate had higher essential amino acids (51.32–53.01%) than unhydrolysed samples (36.31–37.99%). PI and WF had the highest water absorption and swelling capacities respectively. The solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric point. The PC was more soluble than PI between pH 2–8. The foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium chloride. The emulsion capacity of the samples was least in the presence of 1.0 M NaCl. The in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible (83.26–86.08%) than unhydrolyzed proteins (36.48–80.90%). The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other samples. The study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.
Graphical abstract
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16
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Peighambardoust SH, Karami Z, Pateiro M, Lorenzo JM. A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications. Biomolecules 2021; 11:631. [PMID: 33922830 PMCID: PMC8145060 DOI: 10.3390/biom11050631] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/07/2023] Open
Abstract
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
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Affiliation(s)
| | - Zohreh Karami
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Protease Inhibitors Purified from the Canola Meal Extracts of Two Genetically Diverse Genotypes Exhibit Antidiabetic and Antihypertension Properties. Molecules 2021; 26:molecules26072078. [PMID: 33916639 PMCID: PMC8038563 DOI: 10.3390/molecules26072078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/22/2021] [Accepted: 04/01/2021] [Indexed: 12/29/2022] Open
Abstract
Valorization of vegetable oil waste residues is gaining importance due to their high protein and polyphenol contents. Protease inhibitors (PIs), proteins from these abundantly available waste residues, have recently gained importance in treating chronic diseases. This research aimed to use canola meal of genetically diverse Brassica napus genotypes, BLN-3347 and Rivette, to identify PIs with diverse functionalities in therapeutic and pharmacological applications. The canola meal PI purification steps involved: native PAGE and trypsin inhibition activity, followed by ammonium sulfate fractionation, anion exchange, gel filtration, and reverse-phase chromatography. The purified PI preparations were characterized using SDS-PAGE, isoelectric focusing (IEF), and N terminal sequencing. SDS-PAGE analysis of PI preparations under native reducing and nonreducing conditions revealed three polymorphic PIs in each genotype. The corresponding IEF of the genotype BLN-3347, exhibited three acidic isoforms with isoelectric points (pI) of 4.6, 4.0, and 3.9, while Rivette possessed three isoforms, exhibiting two basic forms of pI 8.65 and 9.9, and one acidic of pI 6.55. Purified PI preparations from both the genotypes displayed dipeptidyl peptidase-IV (DPP-IV) and angiotensin-converting enzyme (ACE) inhibition activities; the BLN-3347 PI preparation exhibited a strong inhibitory effect with lower IC50 values (DPP-IV 37.42 µg/mL; ACE 129 µg/mL) than that from Rivette (DPP-IV 67.97 µg/mL; ACE 376.2 µg/mL). In addition to potential human therapy, these highly polymorphic PIs, which can inhibit damaging serine proteases secreted by canola plant pathogens, have the potential to be used by canola plant breeders to seek qualitative trait locus (QTLs) linked to genes conferring resistance to canola diseases.
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Arise RO, Taofeek OO, Babaita K, Adeoye RI, Osemwegie O. Blood pressure and sugar regulating potentials of Anarcadium occidentale nut globulin and albumin hydrolysates. Heliyon 2021; 7:e06384. [PMID: 33748468 PMCID: PMC7970272 DOI: 10.1016/j.heliyon.2021.e06384] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/30/2020] [Accepted: 02/24/2021] [Indexed: 12/18/2022] Open
Abstract
Several novel functional peptides have been successfully extracted from plant storage proteins. This study investigated the degree of hydrolysis, peptide yield, amino acid constituents, angiotensin converting enzyme (ACE), alpha amylase inhibitory and in vitro antioxidant activities of cashew (Anarcardium occidentale) nut proteins (CNP) hydrolysates (CNPHs). Cashew nut proteins (albumin and globulin) were hydrolysed using pancreatin, Alcalase and trypsin. The peptide yield and degree of hydrolysis (DH) of CNP by pancreatin (75.69 ± 0.84%; 37.39 ± 0.31) was significantly higher than those by Alcalase (61.67 ± 0.55%; 23.87 ± 0.23) and trypsin (43.33 ± 0.45%; 11 ± 0.15). The inhibition of ACE by albumin and globulin hydrolysates was concentration dependent. At 1.2 mg/mL, ACE-inhibitory activity of pancreatic cashew nut globulin (CNGH) hydrolysate (51.65 ± 1.2%) was significantly higher than those of Alcalase (34.603 ± 0.65%) and tryptic (29.92 ± 0.73%) CNGHs. Cashew nut albumin hydrolysate (CNAH) demonstrated concentration-dependent alpha-amylase inhibition (IC50 0.17 ± 0.02-0.41 ± 0.021 mg/mL). The order of inhibition was tryptic > Alcalase > pancreatic CNAHs. The pancreatic hydrolysates of both albumin and globulin fractions displayed the highest DPPH antioxidant activity, while pancreatic CNAH was the most potent superoxide anion scavenger. These findings therefore posit that cashew nut globulin and albumin hydrolysates are laden with useful bioactive peptides that may be further explored for regulation of blood pressure and sugar in hypertensive and diabetic in vivo models.
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Affiliation(s)
- Rotimi Olusanya Arise
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | | | - Kehinde Babaita
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | - Raphael Idowu Adeoye
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | - Omorefosa Osemwegie
- Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Nigeria
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Wang J, Ye X, Su Z, Zou P, Pang J, Chen JC. ACE-inhibitory peptides from Laminaria japonica and their potential anti-hypertensive mechanism. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1900923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jie Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xianjiang Ye
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhichen Su
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ping Zou
- School of Food Science and Technology, Changzhou University, Changzhou, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ji-Cheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
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Famuwagun A, Alashi A, Gbadamosi S, Taiwo K, Oyedele J, Adebooye O, Aluko R. In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/130401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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21
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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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; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - 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
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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22
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Pérez-Gregorio R, Soares S, Mateus N, de Freitas V. Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin. Molecules 2020; 25:E3443. [PMID: 32751126 PMCID: PMC7435807 DOI: 10.3390/molecules25153443] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/15/2020] [Accepted: 07/22/2020] [Indexed: 02/06/2023] Open
Abstract
The call for health-promoting nutraceuticals and functional foods containing bioactive compounds is growing. Among the great diversity of functional phytochemicals, polyphenols and, more recently, bioactive peptides have stood out as functional compounds. The amount of an ingested nutrient able to reach the bloodstream and exert the biological activity is a critical factor, and is affected by several factors, such as food components and food processing. This can lead to unclaimed interactions and/or reactions between bioactive compounds, which is particularly important for these bioactive compounds, since some polyphenols are widely known for their ability to interact and/or precipitate proteins/peptides. This review focuses on this important topic, addressing how these interactions could affect molecules digestion, absorption, metabolism and (biological)function. At the end, it is evidenced that further research is needed to understand the true effect of polyphenol-bioactive peptide interactions on overall health outcomes.
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Affiliation(s)
- Rosa Pérez-Gregorio
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, 4169-007 Porto, Portugal; (N.M.); (V.d.F.)
| | - Susana Soares
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, 4169-007 Porto, Portugal; (N.M.); (V.d.F.)
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Wongngam W, Mitani T, Katayama S, Nakamura S, Yongsawatdigul J. Production and characterization of chicken blood hydrolysate with antihypertensive properties. Poult Sci 2020; 99:5163-5174. [PMID: 32988556 PMCID: PMC7598340 DOI: 10.1016/j.psj.2020.07.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 06/28/2020] [Accepted: 07/18/2020] [Indexed: 01/17/2023] Open
Abstract
Chicken blood has limited utilization despite its high protein content. Production of a blood hydrolysate exhibiting angiotensin I-converting enzyme (ACE)-inhibitory activity would be means of valorizing chicken blood. The optimized conditions used to produce chicken blood corpuscle hydrolysate (BCH) by Alcalase were 51.1°C, 4% enzyme, and pH 9.6 for 6 h, resulting in a 35.8% degree of hydrolysis and 37.7% ACE inhibition at a peptide concentration of 0.2 mg/mL. The permeate of a 1-kDa membrane, BCH-III, showed a 2.5-fold increase in ACE inhibition compared with that of BCH. BCH-III was resistant to in vitro gastrointestinal digestion, whereas the BCH digesta exhibited an increased ACE-inhibitory activity after digestion. Both BCH and BCH-III were rich in hydrophobic amino acids. A single administration of BCH and BCH-III to spontaneously hypertensive rats at concentrations of 600 and 100 mg/kg, respectively, lowered the systolic blood pressure by -57.7 and -70.9 mmHg, respectively, 6 h after oral administration compared with the control group. The blood pressure-lowering effect of the 600 mg/kg BCH dose was comparable with that of the 100 mg/kg BCH-III dose after 4 wk of oral administration. Both BCH and BCH-III could be developed for use as nutraceutical products with antihypertensive effects.
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Affiliation(s)
- W Wongngam
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - T Mitani
- Department of Bioscience and Biotechnology, Shinshu University, Nagano 399-4598, Japan
| | - S Katayama
- Department of Bioscience and Biotechnology, Shinshu University, Nagano 399-4598, Japan
| | - S Nakamura
- Department of Bioscience and Biotechnology, Shinshu University, Nagano 399-4598, Japan
| | - J Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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Famuwagun AA, Alashi AM, Gbadamosi OS, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions. J Food Biochem 2020; 45:e13396. [PMID: 32692412 DOI: 10.1111/jfbc.13396] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/01/2020] [Accepted: 07/06/2020] [Indexed: 12/21/2022]
Abstract
Amaranth leaf protein isolate (ALI) was hydrolyzed using four different proteases (alcalase, trypsin, pepsin, and chymotrypsin) followed by fractionation of the pepsin hydrolyzate (PH) into different sizes using ultrafiltration membrane. Gel permeation chromatography showed that all the hydrolyzates had smaller size peptides (<7 kDa) than the protein isolate (>32 kDa). The chymotrypsin hydrolyzate had higher contents of hydrophobic amino acid (44.95%) compared to alcalase (42.72%), pepsin (43.93%), and trypsin (40.95%) hydrolyzates. The PH had stronger DPPH, hydroxyl radical, and superoxide radical scavenging activities than the other protein hydrolyzates but weaker Ferric reducing antioxidant power and metal chelating activities when compared to the peptide fractions. The <1 kDa peptide fraction exhibited stronger DPPH, hydroxyl, and superoxide radicals scavenging activities than the higher molecular weight (>1 kDa) fractions. Fractionation of PH also resulted in enhanced inhibition of α-amylase and ACE activities but weaker α-glucosidase inhibition. PRACTICAL APPLICATIONS: ALI was hydrolyzed using four proteases to produce protein hydrolyzates. The most active of the hydrolyzate was then fractionated to produce fractions of different molecular sizes. The results of the analyses showed that the hydrolyzates and the fractions showed good antioxidant and enzyme inhibitory activities such as the inhibition of ACE, α-amylase, and glucosidase enzymes. The results suggest that the enzymatic hydrolyzates and peptide fractions could be used as ingredients in the nutraceutical and functional food industries to scavenge free radicals and inhibit angiotensin-converting enzyme activity.
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Affiliation(s)
- Akinsola A Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.,Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | | | - Kehinde A Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Odunayo C Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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Mason E, L’Hocine L, Achouri A, Pitre M, Karboune S. Health Promoting Bioactive Properties of Novel Hairless Canary Seed Flour after In Vitro Gastrointestinal Digestion. Foods 2020; 9:E932. [PMID: 32674503 PMCID: PMC7404810 DOI: 10.3390/foods9070932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/27/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023] Open
Abstract
The bioactive properties and health-promoting effects of two novel yellow (C09052, C05041) and two brown (Calvi, Bastia) hairless canary seed (Phalaris canariensis L.) cultivars were investigated in comparison to two common cereal grains (wheat and oat). The cereal flours were digested using the standardized INFOGEST in vitro human gastrointestinal digestion model. The three-kilo dalton molecular weight cutoff (3 kDa MWCO) permeate of the generated digestates was assessed in vitro for their antioxidant, chelating, antihypertensive and antidiabetic activities. The results showed no significant differences in studied bioactivities between yellow and brown canary seed cultivars, except for antioxidant activity by the DPPH and chelating Fe2+ assays, where brown cultivars had higher activities. Canary seeds had superior or equivalent antioxidant activity than those from oat and wheat. The anti-hypertensive activity (Angiotensin-converting enzyme (ACE) inhibition) in yellow canary seed cultivars was significantly higher than that of oat and wheat, particularly for C09052 and Calvi varieties. Peptides exhibiting the highest antihypertensive activity from the permeate of the C09052 canary seed variety were further fractionated and identified by mass spectrometry. Forty-six peptides were identified belonging to 18 proteins from the Pooideae subfamily. Fourteen of the parent proteins were homologous to barley proteins. Peptides were analyzed in silico to determine potential bioactivity based on their amino acid composition. All 46 peptides had potential anti-hypertensive and anti-diabetic activities and 20 had potential antioxidant activity, thereby validating the in vitro assay data. Canary seed peptides also exhibited potential antiamnestic, antithrombotic, immunostimulating, opioid and neuro-activity, demonstrating important potential for health promoting effects, particularly against cardiovascular disease.
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Affiliation(s)
- Emily Mason
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Lamia L’Hocine
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Allaoua Achouri
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Mélanie Pitre
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
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Malomo S, Nwachukwu I, Girgih A, Idowu A, Aluko R, Fagbemi T. Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/122460] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Sonklin C, Alashi MA, Laohakunjit N, Kerdchoechuen O, Aluko RE. Identification of antihypertensive peptides from mung bean protein hydrolysate and their effects in spontaneously hypertensive rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103635] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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28
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Pinciroli M, Aphalo P, Nardo AE, Añón MC, Quiroga AV. Broken Rice as a Potential Functional Ingredient with Inhibitory Activity of Renin and Angiotensin-Converting Enzyme(ACE). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:405-413. [PMID: 31273642 DOI: 10.1007/s11130-019-00754-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The aim of this work was to evaluate the ability of broken rice, an underutilized industrial by-product, as a potential functional and health promoting ingredient. With this purpose, the ability to inhibit the angiotensin converting enzyme and renin of a rice protein hydrolyzate (RPH) obtained from a high-protein variety of broken rice (var. Nutriar FCAyF) was analyzed (IC50 = 0.87 and 2.7 mg/mL, respectively). RPH was separated by gel permeation chromatography and in a second purification step by RP-HPLC. The sequence of antihypertensive peptides presented in two RP-HPLC fractions was analyzed. Peptides capable of interacting with the active sites of both enzymes were identified. In this study, we demonstrate that the hydrolysis treatment improves functional and biological properties of rice proteins. Protein preparations obtained from a by-product of rice industry, such as broken rice, are a promising ingredient with potentially good biological properties.
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Affiliation(s)
- María Pinciroli
- Programa Arroz, Facultad de Ciencias Agrarias y Forestales (FCAyF), Universidad Nacional de la Plata, 60 and 119 St. (1900), La Plata, Buenos Aires, Argentina
| | - Paula Aphalo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina
| | - Agustina E Nardo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina
| | - María C Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina
| | - Alejandra V Quiroga
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina.
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Awosika T, Aluko RE. Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors. Foods 2019; 8:E200. [PMID: 31185637 PMCID: PMC6616451 DOI: 10.3390/foods8060200] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 06/07/2019] [Accepted: 06/07/2019] [Indexed: 12/24/2022] Open
Abstract
In this work, we report the potency of enzymatic hydrolysates of pea proteins against trypsin and chymotrypsin. Pea protein concentrate was digested with each of alcalase, chymotrypsin, pepsin, and trypsin, followed by membrane separation of the protein hydrolysates into peptide fractions (<1, 1-3, 3-5, and 5-10 kDa). Peptide size profiling with size-exclusion gel chromatography indicated the narrowest size range (0.85-4.98 kDa) for alcalase. Trypsin activity was strongly (p < 0.05) inhibited by the ultrafiltration fractions (mean IC50 = 2.2 mg/mL) obtained from the trypsin hydrolysate when compared to the unfractionated hydrolysate (IC50 = 6.8 mg/mL). Similarly, ultrafiltration also enhanced trypsin inhibition by the alcalase-digested peptides with an IC50 of 21.4 mg/mL for the unfractionated hydrolysate in comparison to 3.1-4.7 mg/mL for the fractions. However, ultrafiltration did not enhance trypsin inhibitory activity of chymotrypsin-digested peptides, while the peptide separation reduced efficacy of pepsin-digested peptides. In contrast, chymotrypsin inhibition by all the enzymatic digests was significantly (p < 0.05) enhanced by ultrafiltration, especially peptide sizes >3 kDa. Kinetics of enzyme inhibition indicate peptides were bound to the enzyme active site in a competitive mode that led to reduced catalysis. We conclude that the pea peptides could function as useful tools to promote human health and as a preservative during food processing and storage.
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Affiliation(s)
- Temitola Awosika
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Arise RO, Acho MA, Yekeen AA, Omokanye IA, Sunday-Nwaso EO, Akiode OS, Malomo SO. Kinetics of angiotensin -1 converting enzyme inhibition and antioxidative properties of Azadirachta indica seed protein hydrolysates. Heliyon 2019; 5:e01747. [PMID: 31193663 PMCID: PMC6538965 DOI: 10.1016/j.heliyon.2019.e01747] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 04/15/2019] [Accepted: 05/14/2019] [Indexed: 01/25/2023] Open
Abstract
Neem (Azadirachta indica) seed protein hydrolysates were investigated for in vitro antioxidant and angiotensin 1-converting enzyme (ACE)-inhibitory activities. Neem seed proteins were hydrolysed using pepsin, trypsin and Alcalase. The degree of pepsin hydrolysis of neem seed protein was significantly higher (p < 0.05) than those of trypsin and Alcalase hydrolysis. Proteolytic hydrolysis of the isolate resulted in hydrolysates with improved Arg/Lys ratio, with pepsin hydrolysates still being able to maintain an acceptable level of essential amino acids comparable to that of the isolate. At 2.5 mg/mL, pepsin neem seed protein hydrolysate (NSPH) demonstrated the strongest antioxidant activity with 67.15 % and 50.07 % DPPH- and superoxide anion radical-scavenging activities, respectively, while trypsin NSPH had the highest ferric-reducing power. Using N-[3-(2-furyl)acryloyl]-L-phenylalanyl-glycyl-glycine (FAPGG) as substrate, NSPHs strongly inhibited ACE (69.20–80.39 %) in a concentration-dependent manner. Pepsin NSPH had higher ACE-inhibitory activity than trypsin and Alcalase NSPHs. Kinetic studies showed the mechanism of ACE inhibition to be mixed-type with Ki values of 0.62, 0.84, 1.5 for pepsin, trypsin and alcalase NSPH, respectively. These results suggest that NSPH can be used as a potential nutraceutical with antioxidant capacity and inhibitory activity against ACE.
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Affiliation(s)
- Rotimi O Arise
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria.,Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Marvellous A Acho
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria.,Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Abeeb A Yekeen
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria.,School of Life Sciences, University of Science and Technology of China, Hefei, Anhui, People's Republic of China
| | - Ibrahim A Omokanye
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria
| | - Elizabeth O Sunday-Nwaso
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria
| | - Olatunbosun S Akiode
- Sheda Science and Technology Complex, Km 10 from Gwagwalada, Abuja-Lokoja Expressway, Abuja, Nigeria
| | - Sylvia O Malomo
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria
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Arise RO, Idi JJ, Mic-Braimoh IM, Korode E, Ahmed RN, Osemwegie O. In vitro Angiotesin-1-converting enzyme, α-amylase and α-glucosidase inhibitory and antioxidant activities of Luffa cylindrical (L.) M. Roem seed protein hydrolysate. Heliyon 2019; 5:e01634. [PMID: 31193002 PMCID: PMC6512875 DOI: 10.1016/j.heliyon.2019.e01634] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 03/14/2019] [Accepted: 04/30/2019] [Indexed: 11/17/2022] Open
Abstract
In recent times, researchers have explored food derived peptides to circumvent the side effects of synthetic drugs. This study therefore examined the amino acid constituents, in vitro antioxidant activities, angiotensin-1-converting enzyme (ACE), α-glucosidase and α-amylase inhibition kinetics of protein hydrolysate obtained from the seed of Luffa cylindrica. The peptide yield by pepsin (16.93 ± 0.28%) and trypsin (13.20 ± 1.02%) were significantly lower than that of Alcalase (34.04 ± 1.96%). Alcalase hydrolysate however displayed the highest ferric reducing antioxidant capacity (FRAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and H2O2 scavenging activities (0.63%, 85.88% and 41.69% respectively), while the highest superoxide scavenging activity was shown by peptic hydrolysate (57.89%). The ACE inhibition by the hydrolysates with IC50 of 0.32-0.93 mg/mL, increased as the concentration of the peptic hydrolysate increased with the highest ACE-inhibitory activity (74.99 ± 0.43%) at 1.2 mg/mL of peptic hydrolysate. Tryptic and Alcalase hydrloysates exhibited a strong α-amylase inhibition having 27.96 ± 0.06% and 36.36 ± 0.71% inhibitory capacity respectively with IC50 of 1.02-3.31 mg/mL. Alcalase hydrolysates demonstrated the strongest inhibition (65.81 ± 1.95%), followed by tryptic hydrolysates (54.53 ± 0.52%) in a concentration-dependent inhibition of α-glucosidase (IC50 , 0.48-0.80 mg/mL). Kinetic analysis showed that ACE-inhibition by different concentrations of Alcalase, pepsin and trypsin hydrolysates is uncompetitive, mixed-type and non-competitive respectively. α-Amylase was non-competitively inhibited while α-glucosidase was un-competitively inhibited by all the hydrolysates. The total amino acid concentration for Alcalase, trypsin and pepsin hydrolysates was 53.51g/100g, 75.40g/100g and 85.42g/100g of Luffa cylindrica seed protein hydrolysate respectively, with glutamate being the most concentrated essential amino acid in all the three hydrolysates. From these results, it can be deduced that Luffa cylindrica seed Alcalase and tryptic protein hydrolysates may play critical and indispensible role as bio-tools in diabetes and hypertension treatment.
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Affiliation(s)
- Rotimi Olusanya Arise
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria
- Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Nigeria
- Corresponding author.
| | - Jalil James Idi
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria
- Department of Biochemistry, Faculty of Sciences, Gombe State University, Gombe, Nigeria
| | | | - Emmanuel Korode
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria
| | - Risikat Nike Ahmed
- Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria
| | - Omorefosa Osemwegie
- Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Nigeria
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Aderinola TA, Fagbemi TN, Enujiugha VN, Alashi AM, Aluko RE. In vitro antihypertensive and antioxidative properties of alcalase-derived Moringa oleifera
seed globulin hydrolysate and its membrane fractions. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13862] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Taiwo Ayodele Aderinola
- Department of Food Science and Technology; The Federal University of Technology, Akure; Akure Nigeria
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada
| | - Tayo Nathaniel Fagbemi
- Department of Food Science and Technology; The Federal University of Technology, Akure; Akure Nigeria
| | - Victor Ndigwe Enujiugha
- Department of Food Science and Technology; The Federal University of Technology, Akure; Akure Nigeria
| | - Adeola Monisola Alashi
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada
| | - Rotimi Emmanuel Aluko
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada
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Meshginfar N, Mahoonak AS, Hosseinian F, Tsopmo A. Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins. J Food Biochem 2018; 43:e12721. [PMID: 31353665 DOI: 10.1111/jfbc.12721] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 10/27/2022]
Abstract
The objective of this was to determine the impact of enzymatic hydrolysis on the multifunctionality of tomato seed protein hydrolysates (TSPH) and their physicochemical properties. The enzymatic hydrolysis was performed using alcalase and two factors response surface methodology. The best conditions were 131.4 min and 3% enzyme/substrate (E/S) for antioxidant activity; 174.5 min and 2.93% E/S for angiotensin-converting enzyme (ACE) inhibition; and 66.79 min and 2.27% E/S for the calcium binding. Antioxidant and ACE hydrolysates were characterized by higher solubility, zeta potential, and thermal stability while properties of the calcium binding hydrolysate were only minimally affected by the enzymatic hydrolysis. Gel electrophoresis showed that molecular weights of polypeptides in the calcium binding TSPH were higher compared to those in ACE and antioxidant TSPHs. This was due to the low degree of hydrolysis of the calcium binding hydrolysate. PRACTICAL APPLICATIONS: Nowadays, different protein sources are used to produce protein hydrolysates containing bioactive peptides that can help alleviate oxidation of foods, oxidative stress, and chronic conditions (e.g., hypertension, diabetes, cardiovascular disorder). Hydrolyzed proteins also have the potential to increase mineral absorption through the formation of mineral-binding complexes. Biological activities of proteins and peptides from tomato processing byproduct (i.e., pomace) have received until now little attention. The determination of physicochemical properties and biological activities of the hydrolyzed proteins has application in the formulation of value-added food products for the reduction of oxidative stress and risks of developing chronic diseases. In addition, there will be a reduction of pomace waste generated by the tomato processing industry.
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Affiliation(s)
- Nasim Meshginfar
- Department of Food Science, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran
| | - Farah Hosseinian
- Food Science and Nutrition, Department of Chemistry, Institute of Biochemistry Carleton University, Ottawa, Ontario, Canada
| | - Apollinaire Tsopmo
- Food Science and Nutrition, Department of Chemistry, Institute of Biochemistry Carleton University, Ottawa, Ontario, Canada
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Olagunju AI, Omoba OS, Enujiugha VN, Alashi AM, Aluko RE. Antioxidant properties, ACE/renin inhibitory activities of pigeon pea hydrolysates and effects on systolic blood pressure of spontaneously hypertensive rats. Food Sci Nutr 2018; 6:1879-1889. [PMID: 30349677 PMCID: PMC6189607 DOI: 10.1002/fsn3.740] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/19/2018] [Accepted: 06/25/2018] [Indexed: 01/22/2023] Open
Abstract
Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea (Cajanus cajan) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties. The hydrolysates had high hydrophobic amino acids, especially isoleucine, phenylalanine, and leucine. Pepsin-pancreatin-hydrolyzed pea protein (PPHPp) showed significantly higher ability to scavenge DPPH˙ while pancreatin-hydrolyzed pea protein (PPHPa) had higher ˙OH, ABTS˙+ scavenging, Fe3+ reducing and linoleic acid peroxidation inhibition. PPHPp exhibited superior angiotensin-converting enzyme inhibition (61.82%) while PPHPa showed higher renin inhibition (14.28%). PPHPp exhibited strong antihypertensive effect, showing an instantaneous systolic blood pressure lowering effect (-26.12 mmHg) within 2-h post-oral administration. Pigeon pea protein hydrolysate (especially from pancreatin digest) could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension.
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Affiliation(s)
- Aderonke I. Olagunju
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Olufunmilayo S. Omoba
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Victor N. Enujiugha
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Adeola M. Alashi
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
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Aluko RE. Food protein-derived renin-inhibitory peptides: in vitro and in vivo properties. J Food Biochem 2018; 43:e12648. [PMID: 31353494 DOI: 10.1111/jfbc.12648] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 08/01/2018] [Accepted: 08/03/2018] [Indexed: 11/30/2022]
Abstract
Renin catalyzes the rate-determining step in the renin-angiotensin-aldosterone system that regulates mammalian blood pressure by converting angiotensinogen to angiotensin I (Ang I). Excessive plasma levels of Ang I is a causative factor in hypertension development. Therefore, inhibition of renin activity can lower blood pressure and provide relief from clinical symptoms associated with hypertension. Synthetic compounds are currently the most used group of renin inhibitors; however, only aliskiren is approved as a drug for hypertension treatment. But some negative side effects are associated with aliskiren therapy, which have necessitated the search for alternative natural compounds such as food protein-derived renin-inhibitory peptides with blood pressure-reducing effects. This paper is a concise review of the currently known sources and methods of production of renin-inhibitory peptides including their potential in vitro and in vivo extent of renin inhibition. PRACTICAL APPLICATIONS: Hypertension is a major human chronic disease that leads to severe cardiovascular impairment and ultimately death if not managed properly. Current therapeutic approach to hypertension management involves the use of drugs that inhibit excessive activities of renin and angiotensin converting enzyme (ACE), the two main enzymes that control mammalian blood pressure. Since renin catalyzes a single reaction that is the rate-determining step in the renin-angiotensin system, inhibition of this enzyme activity could be a highly effective strategy for controlling blood pressure without severe negative side effects. However, therapeutic control of renin activity remains difficult with only one approved drug. Some food protein-derived peptides have been found to inhibit renin activity inhibition, which could offer a drug-free treatment for hypertension. Therefore, this review provides a summary of recent developments in the advances and efficacy testing of renin-inhibitory peptides.
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Affiliation(s)
- Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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36
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Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson JA, Aluko RE. Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13823] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adeola M. Alashi
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg R3T 2N2 MB Canada
| | - Christopher L. Blanchard
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Biomedical Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - Rodney J. Mailer
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - Samson O. Agboola
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - John A. Mawson
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg R3T 2N2 MB Canada
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Alashi AM, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Antihypertensive properties of aqueous extracts of vegetable leaf-fortified bread after oral administration to spontaneously hypertensive rats. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13755] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Adeola M. Alashi
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
| | - Kehinde A. Taiwo
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management; Faculty of Agriculture; Obafemi Awolowo University; Ile-Ife Nigeria
| | | | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
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38
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Yao S, Agyei D, Udenigwe CC. Structural Basis of Bioactivity of Food Peptides in Promoting Metabolic Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:145-181. [PMID: 29555068 DOI: 10.1016/bs.afnr.2017.12.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Bioactive peptides have many structural features that enable them to become functional in controlling several biological processes in the body, especially those related to metabolic health. This chapter provides an overview of the multiple targets of food-derived peptides against metabolic health problems (e.g., hypertension, dyslipidemia, hyperglycemia, oxidative stress) and discusses the importance of structural chemistry in determining the bioactivities of peptides and protein hydrolysates.
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Affiliation(s)
- Shixiang Yao
- Southwest University, Chongqing, PR China; University of Ottawa, Ottawa, ON, Canada
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Lin HC, Alashi AM, Aluko RE, Sun Pan B, Chang YW. Antihypertensive properties of tilapia ( Oreochromis spp.) frame and skin enzymatic protein hydrolysates. Food Nutr Res 2017; 61:1391666. [PMID: 29151830 PMCID: PMC5678373 DOI: 10.1080/16546628.2017.1391666] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 10/04/2017] [Indexed: 02/05/2023] Open
Abstract
Proteins from tilapia frame and skin can potentially be precursors of antihypertensive peptides according to the result of BIOPEP analyses. The aim was to generate peptides with inhibitory effects against angiotensin-converting enzyme (ACE) and renin from tilapia frame and skin protein isolates (FPI and SPI). The most active hydrolysate was then tested for blood pressure-lowering ability in spontaneously hypertensive rats (SHRs). Tilapia frame and skin protein hydrolysates (FPHs and SPHs) were respectively produced from FPI and SPI hydrolysis using pepsin, papain, or bromelain. The ACE-inhibitory activities of tilapia protein hydrolysates with varying degree of hydrolysis (DH) were evaluated. In order to enhance the activity, the hydrolysate was fractionated into four fractions (<1 kDa, 1–3 kDa, 3–5 kDa, and 5–10 kDa) and the one with the greatest ability to inhibit in vitro ACE and renin activities was subjected to oral administration (100 mg/kg body weight) to SHRs. Systolic and diastolic blood pressure (SBP and DBP), mean arterial pressure (MAP), and heart rates (HR) were subsequently measured within 24 h. The pepsin-hydrolyzed FPH (FPHPe) with the highest DH (23%) possessed the strongest ACE-inhibitory activity (IC50: 0.57 mg/mL). Its <1 kDa ultrafiltration fraction (FPHPe1) suppressed both ACE (IC50: 0.41 mg/mL) and renin activities more effectively than larger peptides. In addition, FPHPe1 significantly (p < 0.05) reduced SBP (maximum −33 mmHg), DBP (maximum −24 mmHg), MAP (maximum −28 mmHg), and HR (maximum −58 beats) in SHRs. FPHPe1 showed both in vitro and in vivo antihypertensive effects, which suggest tilapia processing coproducts may be valuable protein raw materials for producing antihypertensive peptides.
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Affiliation(s)
- Hsin-Chieh Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Adeola M Alashi
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E Aluko
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Bonnie Sun Pan
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
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40
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Wali A, Ma H, Aadil RM, Zhou C, Rashid MT, Liu X. Effects of multifrequency ultrasound pretreatment on the enzymolysis, ACE inhibitory activity, and the structure characterization of rapeseed protein. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13413] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Asif Wali
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013 People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013 People's Republic of China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products; Zhenjiang 212013 People's Republic of China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38000 Pakistan
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013 People's Republic of China
| | - Muhammad Tayyab Rashid
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013 People's Republic of China
| | - Xiao Liu
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road, Zhenjiang 212013 People's Republic of China
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41
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Rýdlová M, Růnová K, Száková J, Fučíková A, Hakenová A, Mlejnek P, Zídek V, Tremlová J, Mestek O, Kaňa A, Zídková J, Melčová M, Truhlářová K, Tlustoš P. The Response of Macro- and Micronutrient Nutrient Status and Biochemical Processes in Rats Fed on a Diet with Selenium-Enriched Defatted Rapeseed and/or Vitamin E Supplementation. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6759810. [PMID: 28638832 PMCID: PMC5468552 DOI: 10.1155/2017/6759810] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/30/2017] [Accepted: 05/07/2017] [Indexed: 11/21/2022]
Abstract
The response of nutrient status and biochemical processes in (i) Wistar and (ii) spontaneously hypertensive (SHR) rats upon dietary intake of selenium- (Se-) enriched defatted rapeseed (DRS) and/or vitamin E fortification was examined to assess the health benefit of DRS in animal nutrition. Twenty-four individuals of each type of rat were used: The control group was fed with an untreated diet (Diet A). In Diets B and C, soybean meal was replaced with defatted DRS, which comprised 14% of the total diet. The selenized DRS application resulted in ~3-fold increase of Se content in the diet. Diet C was also fortified with the addition of vitamin E, increasing the natural content by 30%. The Se content of the blood and kidneys tended to increase in the DRS groups, where the changes were significant (P < 0.05) only in the case of SHR rats. The iodine (I) content and the proportion of iodide in rat livers indicated a lower transformation rate of iodide into organoiodine compounds compared to the control. Slight and ambiguous alterations in the antioxidative response of the rat were observed in the DRS groups, but the addition of vitamin E to the diet helped to moderate these effects.
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Affiliation(s)
- Michaela Rýdlová
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
| | - Karolína Růnová
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
| | - Jiřina Száková
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
| | - Alena Fučíková
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
| | - Anna Hakenová
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
| | - Petr Mlejnek
- Institute of Physiology, Academy of Science of the Czech Republic, Prague, Czech Republic
| | - Václav Zídek
- Institute of Physiology, Academy of Science of the Czech Republic, Prague, Czech Republic
| | - Jana Tremlová
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
| | - Oto Mestek
- Faculty of Chemical Engineering, University of Chemistry and Technology, Prague, Czech Republic
| | - Antonín Kaňa
- Faculty of Chemical Engineering, University of Chemistry and Technology, Prague, Czech Republic
| | - Jarmila Zídková
- Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Magdalena Melčová
- Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Klára Truhlářová
- Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Pavel Tlustoš
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic
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Gong K, Deng L, Shi A, Liu H, Liu L, Hu H, Adhikari B, Wang Q. High-pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13449] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Kuijie Gong
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
- Crop Research Institute; Shandong Academy of Agricultural Sciences; Jinan 250100 China
| | - Lei Deng
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
| | - Aimin Shi
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
| | - Hongzhi Liu
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
| | - Li Liu
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
| | - Hui Hu
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
| | - Benu Adhikari
- School of Applied Sciences; RMIT University; City Campus Melbourne VIC 3001 Australia
| | - Qiang Wang
- Institute of Agro-products Processing and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; P.O. Box 5109 Beijing 100193 China
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43
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Mäkinen S, Streng T, Larsen LB, Laine A, Pihlanto A. Angiotensin I-converting enzyme inhibitory and antihypertensive properties of potato and rapeseed protein-derived peptides. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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44
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Girgih AT, Nwachukwu ID, Onuh JO, Malomo SA, Aluko RE. Antihypertensive Properties of a Pea Protein Hydrolysate during Short- and Long-Term Oral Administration to Spontaneously Hypertensive Rats. J Food Sci 2016; 81:H1281-7. [PMID: 27037677 DOI: 10.1111/1750-3841.13272] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 02/09/2016] [Accepted: 02/16/2016] [Indexed: 11/30/2022]
Abstract
This study investigated short-term (24 h) and long-term (5 wk) systolic blood pressure (SBP)-lowering effects in spontaneously hypertensive rats (SHR) of a 5 kDa membrane pea protein hydrolysate permeate (PPH-5) produced through thermoase hydrolysis of pea protein isolate (PPI). Amino acid analysis showed that the PPH-5 had lower contents of sulfur-containing amino acids than the PPI. Size-exclusion chromatography indicated mainly low molecular weight (<10 kDa) peptides in PPH-5 but not in the PPI. The PPH-5 had renin and angiotensin converting enzyme inhibition IC50 values of 0.57 and 0.10 mg/mL (P < 0.05), respectively, and consisted mainly of peptides with 2 to 6 amino acids. Mass spectrometry analysis revealed mainly hydrophilic tetrapeptide sequences. After a single oral administration (100 mg/kg body weight) to SHR, the unheated PPI showed weakest (P < 0.05) SBP-lowering effect with a -4 mm Hg maximum when compared to -25 mm Hg for heat-treated PPI and -36 mm Hg for PPH-5. Incorporation of the PPH-5 as 0.5% or 1% (w/w) casein substitute in the SHR diet produced maximum SBP reductions of -22 or -26 mm Hg (P < 0.05), respectively after 3 wk. In comparison, the unhydrolyzed PPI produced a maximum SBP reduction of -17 mm Hg also after 3 wk. Potency of the pea products decreased in the 4th and 5th wk, though SBP values of the treated rats were still lower than the untreated control. We conclude that the antihypertensive potency of PPH-5 may have been due to the presence of easily absorbed hydrophilic peptides.
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Affiliation(s)
- Abraham T Girgih
- Dept. of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Ifeanyi D Nwachukwu
- Dept. of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - John O Onuh
- Dept. of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Sunday A Malomo
- Dept. of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Rotimi E Aluko
- Dept. of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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45
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Campbell L, Rempel CB, Wanasundara JPD. Canola/Rapeseed Protein: Future Opportunities and Directions-Workshop Proceedings of IRC 2015. PLANTS 2016; 5:plants5020017. [PMID: 27135237 PMCID: PMC4931397 DOI: 10.3390/plants5020017] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Accepted: 04/05/2016] [Indexed: 11/16/2022]
Abstract
At present, canola meal is primarily streamlined into the animal feed market where it is a competitive animal feed source owing to its high protein value. Beyond animal feed lies a potential game-changer with regards to the value of canola meal, and its opportunity as a high quality food protein source. An economic and sustainable source of protein with high bioavailability and digestibility is essential to human health and well-being. Population pressures, ecological considerations, and production efficiency underscore the importance of highly bioavailable plant proteins, both for the developed and developing world. Despite decades of research, several technologies being developed, and products being brought to large scale production, there are still no commercially available canola protein products. The workshop entitled "Canola/Rapeseed Protein-Future Opportunities and Directions" that was held on 8 July 2015 during the 14th International Rapeseed Congress (IRC 2015) addressed the current situation and issues surrounding canola meal protein from the technological, nutritional, regulatory and genomics/breeding perspective. Discussions with participants and experts in the field helped to identify economic barriers and research gaps that need to be addressed in both the short and long term for the benefit of canola industry.
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Affiliation(s)
- Lisa Campbell
- Canola Council of Canada, 400-167 Lombard Avenue, Winnipeg, MB R3B 0T6, Canada.
| | - Curtis B Rempel
- Canola Council of Canada, 400-167 Lombard Avenue, Winnipeg, MB R3B 0T6, Canada.
- Department of Food Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Ellis Building, Winnipeg, MB R3T 2N2, Canada.
| | - Janitha P D Wanasundara
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, 107 Science Place, Saskatoon, SK S7N 0X2, Canada.
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Lafarga T, Hayes M. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175013] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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48
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Gong KJ, Shi AM, Liu HZ, Liu L, Hu H, Yang Y, Adhikari B, Wang Q. Preparation of nanoliposome loaded with peanut peptide fraction: stability and bioavailability. Food Funct 2016; 7:2034-42. [DOI: 10.1039/c5fo01612f] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Nanoliposome loaded with peanut peptide fraction (PPF) prepared by high pressure microfluidization (HPM) treatment was investigated as well as its stability and bioavailability.
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Affiliation(s)
- Kui-Jie Gong
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
| | - Ai-Min Shi
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
| | - Hong-Zhi Liu
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
| | - Li Liu
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
| | - Hui Hu
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
| | - Ying Yang
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
| | - Benu Adhikari
- School of Applied Sciences
- RMIT University
- Melbourne
- Australia
| | - Qiang Wang
- Institute of Agro-products Processing and Technology
- Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
- China
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Girgih AT, Nwachukwu ID, Hasan FM, Fagbemi TN, Malomo SA, Gill TA, Aluko RE. Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon ( Salmo salar ) protein hydrolysates in spontaneously hypertensive rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.10.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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50
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In Vitro Acetylcholinesterase-Inhibitory Properties of Enzymatic Hemp Seed Protein Hydrolysates. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2779-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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