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Zu X, Zhao Q, Liu W, Guo L, Liao T, Cai J, Li H. Sturgeon (Acipenser schrenckii) spinal cord peptides: Antioxidative and acetylcholinesterase inhibitory efficacy and mechanisms. Food Chem 2024; 461:140834. [PMID: 39153375 DOI: 10.1016/j.foodchem.2024.140834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 08/05/2024] [Accepted: 08/09/2024] [Indexed: 08/19/2024]
Abstract
Providing antioxidants and targeting acetylcholinesterase (AChE) are key strategies in treating neurocognitive dysfunction. In this study, bioactive sturgeon (Acipenser schrenckii) spinal cord peptides (SSCPs) with antioxidant and AChE inhibitory potency were extracted and separated from sturgeon spinal cord by enzymatic hydrolysis and ultrafiltration, and targeted peptide PGGW was screened via computer simulated molecular docking. Further, the molecular dynamic interactions of the PGGW with superoxide dismutase (SOD) and AChE were analyzed, and the protective effect of PGGW on glutamate-induced PC12 cells in vitro was evaluated. The <3 kDa fraction of SSCPs displays the most potent antioxidative efficacy (1 mg/mL, DPPH•: 89.07%, ABTS+: 76.35%). Molecular dynamics simulation showed that PGGW was stable within AChE and tightly bound to residues SER203, PHE295, ILE294 and TRP236. When combined with SOD, the indole group of PGGW was stuck inside SOD, but the tail chain PGG fluctuated greatly outside. Surface plasmon resonance demonstrated that PGGW has a high binding affinity for AChE (KD = 1.4 mM) and 0.01 mg/mL PGGW provided good protection against glutamate-induced apoptosis. The findings suggest a promising strategy for drug research on neurodegenerative diseases.
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Affiliation(s)
- Xiaoyan Zu
- Key Laboratory of Cold Chain Logistics Technology for Agricultural Products (Ministry of Agriculture and Rural Affairs), Institute of Agricultural Products Processing and Nuclear Technology, Hubei, Academy of Agricultural Sciences, Wuhan 430064, China
| | - Qing Zhao
- Key Laboratory of Cold Chain Logistics Technology for Agricultural Products (Ministry of Agriculture and Rural Affairs), Institute of Agricultural Products Processing and Nuclear Technology, Hubei, Academy of Agricultural Sciences, Wuhan 430064, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430000, China
| | - Wenbo Liu
- Key Laboratory of Cold Chain Logistics Technology for Agricultural Products (Ministry of Agriculture and Rural Affairs), Institute of Agricultural Products Processing and Nuclear Technology, Hubei, Academy of Agricultural Sciences, Wuhan 430064, China; School of Chemical and Environmental Engineering, Wuhan Institute of Technology, Wuhan 430205, China
| | - Lu Guo
- School of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Tao Liao
- Key Laboratory of Cold Chain Logistics Technology for Agricultural Products (Ministry of Agriculture and Rural Affairs), Institute of Agricultural Products Processing and Nuclear Technology, Hubei, Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jun Cai
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430000, China.
| | - Hailan Li
- Key Laboratory of Cold Chain Logistics Technology for Agricultural Products (Ministry of Agriculture and Rural Affairs), Institute of Agricultural Products Processing and Nuclear Technology, Hubei, Academy of Agricultural Sciences, Wuhan 430064, China.
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2
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Shen Y, Fang L, Liu C, Wang J, Wu D, Zeng Q, Leng Y, Min W. Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein. Food Chem 2024; 447:138947. [PMID: 38492294 DOI: 10.1016/j.foodchem.2024.138947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/18/2024]
Abstract
Walnut dreg (WD) active peptides are an important source of dietary antioxidants; however, the products of conventional hydrolysis have limited industrial output owing to poor flavour and low bioactivity. To this end, in this study, we aimed to employ bvLAP, an aminopeptidase previously identified in our research, as well as commercially available Alcalase for bi-enzyme digestion. The flavour, antioxidant activity, and structures of products resulting from various digestion methods were compared. The results showed that the bi-enzyme digestion products had enhanced antioxidant activity, increased β-sheet content, and reduced bitterness intensity from 9.65 to 6.93. Moreover, bi-enzyme hydrolysates showed a more diverse amino acid composition containing 1640 peptides with distinct sequences. These results demonstrate that bi-enzyme hydrolysis could be a potential process for converting WD into functional food ingredients. Additionally, our results provide new concepts that can be applied in waste processing and high-value utilisation of WD.
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Affiliation(s)
- Yue Shen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Qi Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Yue Leng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China.
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China.
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3
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Wei W, Wu Q, Wang S, Dong C, Shao S, Zhang Z, Zhang X, Zhang X, Kan J, Liu F. Treatment with walnut peptide ameliorates memory impairment in zebrafish and rats: promoting the expression of neurotrophic factors and suppressing oxidative stress. Food Funct 2024; 15:8043-8052. [PMID: 38988249 DOI: 10.1039/d4fo00074a] [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: 07/12/2024]
Abstract
Walnut peptide, a low molecular weight peptide separated from walnuts by enzymatic hydrolysis, is considered as a potential nutraceutical with a variety of biological activities. In this study, we characterized the walnut peptide prepared by alkaline protease hydrolysis and evaluated its neuroprotective effect in zebrafish and rat models of memory disorders. Series of concentrations of the walnut peptide were orally administered to zebrafish and rats to examine its impact on the behavior and biochemical indicators. The results showed that the oral administration of walnut peptide significantly ameliorated the behavioral performance in zebrafish exposed to bisphenol AF (1 μg mL-1) and rats exposed to alcohol (30% ethanol, 10 mL kg-1). Furthermore, the walnut peptide upregulated the expression of neurotrophic-related molecules in zebrafish, such as the brain-derived neurotrophic factor (BDNF) and the glial cell-derived neurotrophic factor (GDNF). In the rat brain, the walnut peptide increased the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), while dramatically reduced malondialdehyde (MDA) level. Together, these findings elucidated that the walnut peptide might partially offset the declarative memory deficits via regulation of neurotrophic-related molecule expression and promotion of the antioxidant defense ability. Therefore, walnut peptide holds the potential for development into functional foods as a nutritional supplement for the management of certain neurodegenerative disorders.
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Affiliation(s)
- Wei Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, PR China.
- Zhong Shi Du Qing (Shandong) Biotechnology Company, Heze, Shandong, 274108, PR China
| | - Qiming Wu
- Amway (Shanghai) Innovation & Science Co., Ltd, Shanghai, 201203, PR China.
| | - Shuai Wang
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, PR China
| | - Chuanmin Dong
- Institute of Scientific and Technical Information of Heze, Heze, Shandong, 274005, PR China
| | - Shujuan Shao
- Heze Administrative Examination and Approval Service Bureau, Heze, Shandong, 274000, PR China
| | - Zhao Zhang
- Zhong Shi Du Qing (Shandong) Biotechnology Company, Heze, Shandong, 274108, PR China
| | - Xiping Zhang
- Zhong Shi Du Qing (Shandong) Biotechnology Company, Heze, Shandong, 274108, PR China
| | - Xuejun Zhang
- Zhong Shi Du Qing (Shandong) Biotechnology Company, Heze, Shandong, 274108, PR China
| | - Juntao Kan
- Amway (Shanghai) Innovation & Science Co., Ltd, Shanghai, 201203, PR China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, PR China.
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4
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Gao F, Zhang Z, Xue N, Ma Y, Jiao J, Wang C, Zhang K, Lin Y, Li S, Guo Z, An J, Wang P, Xu B, Lei H. Identification of a novel oligopeptide from defatted walnut meal hydrolysate as a potential neuroprotective agent. Food Funct 2024; 15:5566-5578. [PMID: 38712886 DOI: 10.1039/d3fo05501a] [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: 05/08/2024]
Abstract
Free radical damage and oxidative stress are thought to play a crucial role in the development of neurodegenerative diseases. Walnut peptides, especially walnut oligopeptides, have been shown to protect nerve cells from oxidative stress and inflammatory damage, as well as improve memory function. In this study, walnut peptides were obtained from walnut meal through enzymatic hydrolysis, ultrafiltration, and gel filtration chromatography. A novel oligopeptide called AQ was successfully isolated and its chemical structure was identified as AASCDQ using ESI-MS/MS. AQ demonstrated remarkable scavenging activity against O2- free radicals (81.00%), DPPH free radicals (79.40%), and ABTS free radicals (67.09%) at a concentration of 1 mg mL-1. Furthermore, AQ exhibited strong neuroprotective effects against hydrogen peroxide-induced damage in SH-SY5Y cells, reducing cell injury and apoptosis. AQ also effectively inhibited the secretion of pro-inflammatory factors NO (IC50 = 46.03 ± 0.32 μM) and suppressed the expression of IL-6 and TNF-α in RAW264.7 cells stimulated by LPS. In vivo experiments demonstrated that AQ promoted angiogenesis in the quail chick chorioallantoic membrane assay and reduced ROS accumulation in Caenorhabditis elegans, thereby extending its lifespan. The anti-inflammatory mechanism of AQ was further confirmed by western blotting. In summary, the novel oligopeptide AQ possesses potential neuroprotective effects, including antioxidant, anti-inflammatory, angiogenic, and anti-aging properties, making it a promising candidate for the development of functional foods and pharmaceutical products.
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Affiliation(s)
- Feng Gao
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Zixuan Zhang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Nannan Xue
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Yunnan Ma
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Jingyi Jiao
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Cheng Wang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Keyi Zhang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Yixuan Lin
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Shanlan Li
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Zhuoqian Guo
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Jin An
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Penglong Wang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Bing Xu
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
| | - Haimin Lei
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing, 102400, China.
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Wang Z, Zhao Y, Yang M, Wang Y, Wang Y, Shi C, Dai T, Wang Y, Tao L, Tian Y. Glycated Walnut Meal Peptide-Calcium Chelates: Preparation, Characterization, and Stability. Foods 2024; 13:1109. [PMID: 38611413 PMCID: PMC11011802 DOI: 10.3390/foods13071109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
Finding stable and bioavailable calcium supplements is crucial for addressing calcium deficiency. In this study, glycated peptide-calcium chelates (WMPHs-COS-Ca) were prepared from walnut meal protein hydrolysates (WMPHs) and chitosan oligosaccharides (COSs) through the Maillard reaction, and the structural properties and stability of the WMPHs-COS-Ca were characterized. The results showed that WMPHs and COSs exhibited high binding affinities, with a glycation degree of 64.82%. After glycation, Asp, Lys, and Arg decreased by 2.07%, 0.46%, and 1.06%, respectively, which indicated that these three amino acids are involved in the Maillard reaction. In addition, compared with the WMPHs, the emulsifying ability and emulsion stability of the WMPHs-COS increased by 10.16 mg2/g and 52.73 min, respectively, suggesting that WMPHs-COS have better processing characteristics. After chelation with calcium ions, the calcium chelation rate of peptides with molecular weights less than 1 kDa was the highest (64.88%), and the optimized preparation conditions were 5:1 w/w for WMPH-COS/CaCl2s, with a temperature of 50 °C, a chelation time of 50 min, and a pH of 7.0. Scanning electron microscopy showed that the "bridging role" of WMPHs-COS changed to a loose structure. UV-vis spectroscopy and Fourier transform infrared spectrometry results indicated that the amino nitrogen atoms, carboxyl oxygen atoms, and carbon oxygen atoms in WMPHs-COS chelated with calcium ions, forming WMPHs-COS-Ca. Moreover, WMPHs-COS-Ca was relatively stable at high temperatures and under acidic and alkaline environmental and digestion conditions in the gastrointestinal tract, indicating that WMPHs-COS-Ca have a greater degree of bioavailability.
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Affiliation(s)
- Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Ye Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yuanli Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yue Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Tianyi Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yifan Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
- Puer University, Puer 665000, China
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Patel K, Mani A. Food-derived Peptides as Promising Neuroprotective Agents: Mechanism and Therapeutic Potential. Curr Top Med Chem 2024; 24:1212-1229. [PMID: 38551052 DOI: 10.2174/0115680266289248240322061723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/20/2024] [Accepted: 03/01/2024] [Indexed: 07/20/2024]
Abstract
Many food-derived peptides have the potential to improve brain health and slow down neurodegeneration. Peptides are produced by the enzymatic hydrolysis of proteins from different food sources. These peptides have been shown to be involved in antioxidant and anti-inflammatory activity, neuro-transmission modulation, and gene expression regulation. Although few peptides directly affect chromatin remodeling and histone alterations, others indirectly affect the neuroprotection process by interfering with epigenetic changes. Fish-derived peptides have shown neuroprotective properties that reduce oxidative stress and improve motor dysfunction in Parkinson's disease models. Peptides from milk and eggs have been found to have anti-inflammatory properties that reduce inflammation and improve cognitive function in Alzheimer's disease models. These peptides are potential therapeutics for neurodegenerative diseases, but more study is required to assess their efficacy and the underlying neuroprotective benefits. Consequently, this review concentrated on each mechanism of action used by food-derived peptides that have neuroprotective advantages and applications in treating neurodegenerative diseases. This article highlights various pathways, such as inflammatory pathways, major oxidant pathways, apoptotic pathways, neurotransmitter modulation, and gene regulation through which food-derived peptides interact at the cellular level.
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Affiliation(s)
- Kavita Patel
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, 211004, India
| | - Ashutosh Mani
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, 211004, India
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Rafique H, Hu X, Ren T, Dong R, Aadil RM, Zou L, Sharif MK, Li L. Characterization and Exploration of the Neuroprotective Potential of Oat-Protein-Derived Peptides in PC12 Cells and Scopolamine-Treated Zebrafish. Nutrients 2023; 16:117. [PMID: 38201947 PMCID: PMC10780882 DOI: 10.3390/nu16010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Neurodegenerative disorders pose a substantial risk to human health, and oxidative stress, cholinergic dysfunction, and inflammation are the major contributors. The purpose of this study was to explore the neuroprotective effects of oat protein hydrolysate (OPH) and identify peptides with neuroprotective potential. This study is the first to isolate and identify OPH peptides with neuroprotective potential, including DFVADHPFLF (DF-10), HGQNFPIL (HL-8), and RDFPITWPW (RW-9), by screening via peptidomes and molecular-docking simulations. These peptides showed positive effects on the activity of antioxidant enzymes and thus reduced oxidative stress through regulation of Nrf2-keap1/HO-1 gene expression in vitro and in vivo. The peptides also significantly ameliorated scopolamine-induced cognitive impairment in the zebrafish model. This improvement was correlated with mitigation of MDA levels, AChE activity, and levels of inflammatory cytokines in the brains of zebrafish. Furthermore, these peptides significantly upregulated the mRNA expression of Bdnf, Nrf2, and Erg1 in the brains of zebrafish with neurodegenerative disorders. Collectively, oat peptides have potential for use as active components in nutraceutical applications for the prevention of neurodegenerative diseases.
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Affiliation(s)
- Hamad Rafique
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Tian Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Rui Dong
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (H.R.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Lu Li
- Guilin Seamild Food Co., Ltd., Guilin 541000, China
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8
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El-Ansary A, Al-Ayadhi L. Effects of Walnut and Pumpkin on Selective Neurophenotypes of Autism Spectrum Disorders: A Case Study. Nutrients 2023; 15:4564. [PMID: 37960217 PMCID: PMC10647375 DOI: 10.3390/nu15214564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/23/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Special diets or nutritional supplements are regularly given to treat children with autism spectrum disorder (ASD). The increased consumption of particular foods has been demonstrated in numerous trials to lessen autism-related symptoms and comorbidities. A case study on a boy with moderate autism who significantly improved after three years of following a healthy diet consisting of pumpkin and walnuts was examined in this review in connection to a few different neurophenotypes of ASD. We are able to suggest that a diet high in pumpkin and walnuts was useful in improving the clinical presentation of the ASD case evaluated by reducing oxidative stress, neuroinflammation, glutamate excitotoxicity, mitochondrial dysfunction, and altered gut microbiota, all of which are etiological variables. Using illustrated figures, a full description of the ways by which a diet high in pumpkin and nuts could assist the included case is offered.
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Affiliation(s)
- Afaf El-Ansary
- Autism Center, Lotus Holistic Alternative Medical Center, Abu Dhabi P.O. Box 110281, United Arab Emirates
- Autism Research and Treatment Center, P.O. Box 2925, Riyadh 11461, Saudi Arabia;
| | - Laila Al-Ayadhi
- Autism Research and Treatment Center, P.O. Box 2925, Riyadh 11461, Saudi Arabia;
- Department of Physiology, Faculty of Medicine, King Saud University, P.O. Box 2925, Riyadh 11461, Saudi Arabia
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9
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Hu Y, Ni C, Wang Y, Yu X, Wu H, Tu J, Li C, Xiao Z, Wen L. Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts. Int J Mol Sci 2023; 24:14853. [PMID: 37834300 PMCID: PMC10573205 DOI: 10.3390/ijms241914853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/28/2023] [Accepted: 10/01/2023] [Indexed: 10/15/2023] Open
Abstract
Food-derived peptides have good antioxidant activity and are highly safe for humans; consequently, there has been continuous growth in research on antioxidants, with potential applications in food, medicine, cosmetics, and other fields. Among food-derived peptides, walnut-derived peptides have attracted increasing attention as food-derived peptides rich in eight essential amino acids. This review summarizes the progress made in the development and identification of antioxidant peptides in walnut proteins. This article mainly describes the interaction between reactive oxygen species and cellular antioxidant products, modulation of enzyme content and activity, and regulation of the redox signaling pathways and analyzes the mechanisms of reduction in oxidative stress. Finally, the complex structure-activity relationships of walnut-derived peptides are analyzed based on their amino acid composition and secondary structure of the polypeptides. This review provides a theoretical basis for the production of walnut-derived antioxidant peptides and could help promote the development of the walnut industry.
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Affiliation(s)
- Yuxi Hu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Ce Ni
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Yingying Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Xun Yu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Hao Wu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Jia Tu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Li Wen
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
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10
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Zhao Y, He W, Zhao S, Jiao T, Hu H, Li J, Zhang L, Zang J. Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications. Foods 2023; 12:3603. [PMID: 37835256 PMCID: PMC10572233 DOI: 10.3390/foods12193603] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets. Plant proteins have gained much attention in recent years, ascribing to their high nutritional value and environmental friendliness. In this review, we summarized recent advances in walnut protein with respect to its geographical distribution, structural and physiochemical properties and functional attributes. As a worldwide cultivated and largely consumptive crop, allergies and some physicochemical limitations have also led to a few concerns about walnut protein. Through comprehensive analysis and discussion, some strategies may be useful for future research, extraction and processing of walnut protein.
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Affiliation(s)
- Yuxuan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Weiheng He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Sihan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Teng Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Haifang Hu
- Academy of Forestry Sciences, Urumqi 830062, China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Lei Zhang
- College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
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11
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Zhang L, Bai YY, Hong ZS, Xie J, Tian Y. Isolation, Identification, Activity Evaluation, and Mechanism of Action of Neuroprotective Peptides from Walnuts: A Review. Nutrients 2023; 15:4085. [PMID: 37764868 PMCID: PMC10534798 DOI: 10.3390/nu15184085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
As human life expectancy increases, the incidence of neurodegenerative diseases in older adults has increased in parallel. Walnuts contain bioactive peptides with demonstrated neuroprotective effects, making them a valuable addition to the diet. We here present a comprehensive review of the various methods used to prepare, isolate, purify, and identify the neuroprotective peptides found in walnuts. We further summarise the different approaches currently used to evaluate the activity of these peptides in experimental settings, highlighting their potential to reduce oxidative stress, neuroinflammation, and promote autophagy, as well as to regulate the gut microflora and balance the cholinergic system. Finally, we offer suggestions for future research concerning bioavailability and improving or masking the bitter taste and sensory properties of final products containing the identified walnut neuroprotective peptides to ensure successful adoption of these peptides as functional food ingredients for neurohealth promotion.
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Affiliation(s)
- Li Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (L.Z.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yu-Ying Bai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (L.Z.)
- Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Zi-Shan Hong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (L.Z.)
- Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming 650201, China
| | - Jing Xie
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (L.Z.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming 650201, China
- School of Tea and Coffee, Puer University, Puer 665000, China
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12
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Wen C, Zhang Z, Cao L, Liu G, Liang L, Liu X, Zhang J, Li Y, Yang X, Li S, Ren J, Xu X. Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399339 DOI: 10.1021/acs.jafc.3c01620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Zhiyi Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Liyan Cao
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinquan Yang
- Dongguan Chuangwei Precision Nutrition and Health Innovation Center, Dong guan 523000, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 51064, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
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13
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Bidô RDCDA, Pereira DE, Alves MDC, Dutra LMG, Costa ACDS, Viera VB, Araújo WJD, Leite EL, Oliveira CJBD, Alves AF, Freitas JCR, Martins ACS, Cirino JA, Soares JKB. Mix of almond baru (Dipteryx alata Vog.) and goat whey modulated intestinal microbiota, improved memory and induced anxiolytic like behavior in aged rats. J Psychiatr Res 2023; 164:98-117. [PMID: 37331263 DOI: 10.1016/j.jpsychires.2023.05.046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 05/15/2023] [Indexed: 06/20/2023]
Abstract
The objective was to evaluate the effects of the consumption of a mix of baru almond and goat whey on memory performance and anxiety parameters related to the intestinal health of rats treated during aging. The animals were divided into three groups and treated by gavage for 10 weeks (n = 10/each group): Control (CT) - distilled water; Baru almond (BA) - 2000 mg of baru/kg of body weight; and Baru + Whey (BW) - 2000 mg of baru + 2000 mg of goat milk whey/kg of body weight. Anxiety behavior, memory, brain fatty acid profile and fecal microbiota were measured. BA and BW realized less grooming, spent more time in the central area of the open field and the open arms, and realized more head dipping in the elevated plus maze. A higher rate of exploration of the new object in the short and long-term memory was observed in BA and BW. There was an increase in the deposition of MUFAs and PUFAs and oleic acid in the brain of BA and BW. Regarding spatial memory, BA and BW performed better, with an emphasis on BW. There was a beneficial modulation of the fecal microbiota with a reduction of the pathogenic genus Clostridia_UFC-014 in BA and BW and an increase in the abundance of metabolic pathways of interest in the brain-gut axis. Thus, consumption of the mix is efficient in beneficially altering the intestinal microbiota, improving memory and anxiolytic-like behavior in rats during aging.
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Affiliation(s)
- Rita de Cássia de Araújo Bidô
- Program of Food Science and Technology, Federal University of Paraíba, João Pessoa, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, PB, Brazil.
| | - Diego Elias Pereira
- Program of Food Science and Technology, Federal University of Paraíba, João Pessoa, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, PB, Brazil
| | - Maciel da Costa Alves
- Department of Biophysics and Pharmacology, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Larissa Maria Gomes Dutra
- Program of Food Science and Technology, Federal University of Paraíba, João Pessoa, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, PB, Brazil
| | - Ana Carolina Dos Santos Costa
- Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, PB, Brazil; Department of Rural Technology, Federal Rural University of Pernambuco, Recife, PE, Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, PB, Brazil
| | - Wydemberg José de Araújo
- Laboratory for the Evaluation of Products of Animal Origin, Department of Animal Science, Federal University of Paraíba, Areia, PB, Brazil
| | - Elma Lima Leite
- Laboratory for the Evaluation of Products of Animal Origin, Department of Animal Science, Federal University of Paraíba, Areia, PB, Brazil
| | - Celso José Bruno de Oliveira
- Laboratory for the Evaluation of Products of Animal Origin, Department of Animal Science, Federal University of Paraíba, Areia, PB, Brazil
| | - Adriano Francisco Alves
- Laboratory of General Pathology, Department of Physiology and Pathology, Center for Health Sciences, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Juliano Carlo Rufino Freitas
- Education and Health Center, Academic Unit of Biology and Chemistry, Federal University of Campina Grande, Cuité, PB, Brazil
| | | | - Janaína André Cirino
- National Institute of Technology in Bonding and Coating Materials, University City, Recife, PE, Brazil
| | - Juliana Késsia Barbosa Soares
- Program of Food Science and Technology, Federal University of Paraíba, João Pessoa, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, PB, Brazil
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14
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Dini I, Mancusi A. Food Peptides for the Nutricosmetic Industry. Antioxidants (Basel) 2023; 12:antiox12040788. [PMID: 37107162 PMCID: PMC10135249 DOI: 10.3390/antiox12040788] [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: 02/27/2023] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, numerous reports have described bioactive peptides (biopeptides)/hydrolysates produced from various food sources. Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (e.g., solubility, emulsifying, and foaming). Moreover, they have fewer side effects than synthetic drugs. Nevertheless, some challenges must be overcome before their administration via the oral route. The gastric, pancreatic, and small intestinal enzymes and acidic stomach conditions can affect their bioavailability and the levels that can reach the site of action. Some delivery systems have been studied to avoid these problems (e.g., microemulsions, liposomes, solid lipid particles). This paper summarizes the results of studies conducted on biopeptides isolated from plants, marine organisms, animals, and biowaste by-products, discusses their potential application in the nutricosmetic industry, and considers potential delivery systems that could maintain their bioactivity. Our results show that food peptides are environmentally sustainable products that can be used as antioxidant, antimicrobial, anti-aging, and anti-inflammatory agents in nutricosmetic formulations. Biopeptide production from biowaste requires expertise in analytical procedures and good manufacturing practice. It is hoped that new analytical procedures can be developed to simplify large-scale production and that the authorities adopt and regulate use of appropriate testing standards to guarantee the population's safety.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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15
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Lin L, Li C, Li T, Zheng J, Shu Y, Zhang J, Shen Y, Ren D. Plant‐derived peptides for the improvement of Alzheimer's disease: Production, functions, and mechanisms. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Affiliation(s)
- Like Lin
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Tingting Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Jingyi Zheng
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Yu Shu
- College of Food Science and Technology Northwest University Xi'an Shaanxi China
| | - Jingjing Zhang
- College of Chemical Engineering Northwest University Xi'an Shaanxi China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry Department of Food Science and Engineering, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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16
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Xiao L, Liang Y, Liu G, Lin F, Wen X. Identification of antioxidant peptides after digestion and absorption of isinglass by serum peptidomics and cellular antioxidant activity analysis. Food Funct 2023; 14:2249-2259. [PMID: 36762544 DOI: 10.1039/d2fo03847a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Abstract
Isinglass, a dried product of the swim bladder, has been widely used in traditional Chinese medicine. This study attempts to identify natural antioxidant peptides after digestion and absorption of isinglass in vivo. The antioxidant effects of dietary isinglass were demonstrated by evaluating the activities of SOD, CAT and MDA contents in the mouse liver. Four novel antioxidant-related peptides (RLLWENGNLL, GSKAENPTNPGP, SPVPDLVPGSF and VPDLVPGSF) were screened based on serum peptidomics and amino acid composition. Furthermore, pretreating with four peptides significantly increased the cell viability, and SOD and CAT activities of AML12 cells with H2O2-mediated oxidative damage, meanwhile, significantly reduced the ROS level, MDA content and apoptosis rate and attenuated DNA damage. Therefore, it was concluded that pretreatment of the identified peptides had a protective effect on oxidatively damaged cells. This result can aid in the recognition of active peptides from isinglass consumption for potential application in nutraceuticals or functional ingredients in food.
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Affiliation(s)
- Lanfei Xiao
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.,College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
| | - Yongjun Liang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China.
| | - Geng Liu
- College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
| | - Fan Lin
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China.
| | - Xiaobo Wen
- College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
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17
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Xu D, Zhao M. Theragra chalcogramma Hydrolysates, Rich of Fragment Gly-Leu-Pro-Ser-Tyr-Thr, Ameliorate Alcohol-Induced Cognitive Impairment via Attenuating Neuroinflammation and Enhancing Neuronal Plasticity in Sprague-Dawley Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12513-12524. [PMID: 36162996 DOI: 10.1021/acs.jafc.2c05163] [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: 06/16/2023]
Abstract
Chronic alcohol abuse induces the cognitive deficits and is associated with low-grade inflammation and neurodegeneration. Currently, by virtue of the immunomodulatory and neuroprotective properties, nutrients represent a promising strategy to attenuate cognitive impairments. We previously prepared the hydrolysates from Theragra chalcogramma skin (TCH), and this study aims to evaluate the neuroprotection of TCH on alcohol-induced cognitive impairment (AICI) and to elucidate the associated mechanism. Behavioral results showed that TCH effectively ameliorated AICI and this amelioration was highly associated with the decrease of IL-1β and the increase of BDNF, CREB, and PSD95 in AICI rats (P < 0.05). Furthermore, TCH restored the histopathological impairment in hippocampus by reactivating extracellular signal-regulated kinase and suppressing Caspase-3 apoptosis signal pathways and modulating the abnormality of neurotransmitters acetylcholine and γ-aminobutyric acid(P < 0.05 or 0.01). Therefore, TCH exhibits potent attenuation of neuroinflammation and represents a potential ingredient for prevention of AICI.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Labora-tory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, Guangdong Province 524088, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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18
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Wang J, Liu J, John A, Jiang Y, Zhu H, Yang B, Wen L. Structure identification of walnut peptides and evaluation of cellular antioxidant activity. Food Chem 2022; 388:132943. [DOI: 10.1016/j.foodchem.2022.132943] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 03/25/2022] [Accepted: 04/07/2022] [Indexed: 01/13/2023]
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19
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The neuroprotective effect of walnut-derived peptides against glutamate-induced damage in PC12 cells: mechanism and bioavailability. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Cheng L, Feng Y, Hu Y, Shen Y, Li C, Ren DF. The Synergistic Anti-inflammatory Activity and Interaction Mechanism of Ellagic Acid and a Bioactive Tripeptide (Phe-Pro-Leu) from Walnut Meal. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:286-291. [PMID: 35641802 DOI: 10.1007/s11130-022-00979-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/21/2022] [Indexed: 06/15/2023]
Abstract
The anti-inflammatory effect of the interaction between ellagic acid (EA) and a bioactive tripeptide (FPL) from walnut meal was investigated in this study. We found that lipopolysaccharide (LPS) -induced expression of nitric oxide, tumor necrosis factor-α, interleukin-6, and interleukin-1β were significantly inhibited by the interaction of EA and FPL in RAW264.7 macrophage cells. Cell viability assays and CompuSyn simulations predicted the highest synergistic effect of the combination at doses of EA-25 µM and FPL-100 µM, with the lowest combination index (CI) values reaching 0.56. Fluorescence spectra revealed the intrinsic fluorescence of phenylalanine in FPL was quenched by interaction with EA. Fourier transform infrared spectroscopy indicated FPL had electrostatic and hydrophobic interactions with EA through N-H, C = O, C-N bonds and the secondary structure of FPL had effectively changed, with a decrease in α-helix when interacting with EA. Our results demonstrated that the synergistic anti-inflammatory effect of EA and FPL as potential inflammatory inhibitors in food industry.
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Affiliation(s)
- Le Cheng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China
| | - Yanxia Feng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China
| | - Yue Hu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi, 710127, People's Republic of China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi, 710127, People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China.
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21
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Karami Z, Akbari‐adergani B, Duangmal K. Recent development on recovering bioactive peptides and phenolic compounds from under‐utilised by‐products during production of certain edible oil plants: current situation and future perspectives. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zohreh Karami
- Department of Food Technology, Faculty of Science Chulalongkorn University Bangkok 10330 Thailand
| | - Behrouz Akbari‐adergani
- Food and Drug Laboratory Research Center, Food and Drug Organization Ministry of Health and Medical Education Tehran 11136‐15911 Iran
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science Chulalongkorn University Bangkok 10330 Thailand
- Emerging Processes for Food Functionality Design Research Unit Chulalongkorn University Bangkok 10330 Thailand
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22
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Wang M, Wu W, Xiao J, Li C, Chen B, Shen Y. Recent Development in Antioxidant Peptides of Woody Oil Plant By-Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2073367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Min Wang
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Sauvage Center for Molecular Sciences, Department of Chemistry, Wuhan University, Wuhan, Hubei, China
| | - Wenrui Wu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Bang Chen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
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23
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Liu D, Guo Y, Ma H. Production, bioactivities and bioavailability of bioactive peptides derived from walnut origin by-products: a review. Crit Rev Food Sci Nutr 2022; 63:8032-8047. [PMID: 35361034 DOI: 10.1080/10408398.2022.2054933] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Walnut-origin by-products obtained from walnut oil extraction industry are high in proteins with various physiological functions and pharmacological properties and an extensive potential for usage in producing bioactive peptides. This review presents the current research status of bioactive peptides derived from walnut by-products, including preparation, separation, purification, identification, bioactivities, and bioavailability. A plethora of walnut peptides with multiple biological activities, including antioxidative, antihypertensive, neuroprotective, antidiabetic, anticancer, and antihyperuricemia activities, were obtained from walnut-origin by-products by enzymatic hydrolysis, fermentation, and synthesis. Different bioactive peptides show various structural characteristics and amino acid composition due to their diverse mechanism of action. Furthermore, walnut protein and its hydrolysate present a high bioavailability in human gastrointestinal digestive system. Improving the bioavailability of walnut peptides is needful in the development of walnut industry. However, future research still needs to exploit energy conservation, high efficiency, environmentally friendly and low-cost production method of walnut bioactive peptide. The molecular mechanisms of different bioactive walnut peptides still need to be explored at the cell and gene levels. Additionally, the digestion, absorption, and metabolism processes of walnut peptides are also the focus of future research.
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Affiliation(s)
- Dandan Liu
- 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
| | - 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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24
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Anti-inflammatory and gut microbiota regulatory effects of walnut protein derived peptide LPF in vivo. Food Res Int 2022; 152:110875. [DOI: 10.1016/j.foodres.2021.110875] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 02/08/2023]
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25
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Xu D, Zhao M. Walnut protein hydrolysates ameliorate alcohol-induced cognitive impairment (AICI) by alleviating oxidative stress and inflammation in the brain and improving hippocampal synaptic plasticity in Sprague–Dawley rats. Food Funct 2022; 13:11615-11626. [DOI: 10.1039/d2fo01709a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Walnut protein hydrolysate (WPH) ameliorates Alcohol-induced cognitive impairment (AICI) via alleviating oxidative stress and inflammation in brain tissue and improving the hippocampal synaptic plasticity.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, Guangdong Province 524088, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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26
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Xu D, Li C, Zhao M. Attenuation of UV-induced skin photoaging in rats by walnut protein hydrolysates is linked to the modulation of MAPK/AP-1 and TGF-β/Smad signaling pathways. Food Funct 2021; 13:609-623. [PMID: 34927661 DOI: 10.1039/d1fo02598h] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
There is growing evidence that prevention of skin photoaging by oral administration of food-derived proteins hydrolysates is intricately linked to its alleviation against oxidative stress through modulation of the signaling pathway. Previously, walnut protein hydrolysates (WPHs) were prepared by enzymatic hydrolysis by our group and exhibited excellent anti-photoaging effect through regulation of extracellular matrix metabolism and the NF-κB signaling pathway. However, its response to oxidative stress and cascade mechanism remain unknown. In the present study, Sprague-Dawley rats were exposed periodically to UV irradiation and orally administered with WPHs to further examine the effects of WPHs on the redox state, MAPK/AP-1 and TGF-β/Smad signaling pathways, type I procollagen synthesis, and histopathological impairments in photoaging skin. Intervention with WPHs for 18 weeks significantly alleviated the photoaging morphology, enhanced the antioxidant components, and downregulated the phosphorylation levels of extracellular signal-regulated kinase (ERK) and C-Jun N-terminal kinase (JNK and p38 proteins) in photoaging tissues, while significant alterations on the gene expression levels of ERK, JNK and p38 were not observed. Meanwhile, WPHs significantly activated the TGF-β/Smad signaling pathway and type I procollagen production. Furthermore, histopathological analysis illustrated that WPHs predominately attenuated epidermal hyperplasia, reduced inflammatory filtration, and promoted the deposition of collagen fibers in photoaging skin. Altogether, the underlying mechanism of WPHs attenuating skin photoaging might lie in the synergistic modulation by increasing the antioxidant capacity, modulating the MAPK/AP-1/MMP-1 and TGF-β/Smad signaling pathways, stimulating the synthesis of type I procollagen, and restoring the impaired architecture structure. Our findings suggest that WPHs are promising agents for preventing skin photoaging.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Caihong Li
- School of Basic Medical Sciences, Guangdong Medical University, Dongguan, Guangdong Province 523808, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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27
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Deng Z, Yang Z, Peng J. Role of bioactive peptides derived from food proteins in programmed cell death to treat inflammatory diseases and cancer. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34694177 DOI: 10.1080/10408398.2021.1992606] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Bioactive peptides are specific peptide which usually contains 2-20 amino acid residues and actively exerts various functions and biological activities and ultimately affect health. Programmed cell deaths are some styles of cell death discovered in recent years, which is the key to tissue development and balance, eliminating excess, damaged or aging cells. More importantly, programmed cell death is a potential way to treat inflammatory diseases and cancer. In this review, through screening references from 2015 to present, we introduce the effect of bioactive peptides derived from food proteins on inflammatory diseases or cancer through regulating programmed cell deaths, including apoptosis, autophagy, pyroptosis, ferroptosis, and necroptosis. And this review also introduces the targets of these bioactive peptides to regulate programmed cell death. The purpose of this review is to help to expand the prospective applications of bioactive peptides in the field of inflammatory disease and cancer to provide some guidance.
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Affiliation(s)
- Zhao Deng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China.,State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China
| | - Zhipeng Yang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Jian Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China.,State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China.,The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, Hubei, China
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28
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Wang Q, Zhi T, Han P, Li S, Xia J, Chen Z, Wang C, Wu Y, Jia Y, Ma A. Potential anti-inflammatory activity of walnut protein derived peptide leucine-proline-phenylalanine in lipopolysaccharides-irritated RAW264.7 cells. FOOD AGR IMMUNOL 2021. [DOI: 10.1080/09540105.2021.1982870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Qinghua Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
- Hebei Yangyuan ZhiHui Beverage Co., Ltd., Hengshui, People’s Republic of China
| | - Tongxin Zhi
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
| | - Panpan Han
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
| | - Siting Li
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
| | - Junxia Xia
- Hebei Yangyuan ZhiHui Beverage Co., Ltd., Hengshui, People’s Republic of China
- Institution of Chinese Walnut Industry, Hengshui, People’s Republic of China
- Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui, People’s Republic of China
| | - Zhou Chen
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
| | - Chong Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Yongling Wu
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
| | - Yingmin Jia
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
| | - Aijin Ma
- School of Food and Health, Beijing Technology and Business University, Beijing, People’s Republic of China
- Institution of Chinese Walnut Industry, Hengshui, People’s Republic of China
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29
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Wang S, Sun-Waterhouse D, Neil Waterhouse GI, Zheng L, Su G, Zhao M. Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Katayama S, Corpuz HM, Nakamura S. Potential of plant-derived peptides for the improvement of memory and cognitive function. Peptides 2021; 142:170571. [PMID: 33965441 DOI: 10.1016/j.peptides.2021.170571] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/10/2021] [Accepted: 04/25/2021] [Indexed: 12/15/2022]
Abstract
Recently, there has been an increased demand for functional foods, to reduce the risk of age-related cognitive impairment, dementia, and Alzheimer's disease. Among them, plant-derived bioactive compounds, such as phytochemicals and peptides, have notable potential in improving memory and cognitive functions. Many studies have provided potential data concerning the characteristics and structure-activity relationships of memory-enhancing peptides. When considering the proof of efficacy of these plant-based peptides in humans as neurological treatment options, it is necessary to accumulate evidence concerning their bioavailability and permeability through blood-brain barrier (BBB). This review focuses on the memory-enhancing effects of peptides derived from plant proteins and presents a current perspective on their structure-activity relationships and BBB permeability.
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Affiliation(s)
- Shigeru Katayama
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano, 399-4598, Japan.
| | - Henry M Corpuz
- Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Muñoz, Nueva Ecija, 3119, Philippines
| | - Soichiro Nakamura
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano, 399-4598, Japan
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31
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Hong Q, Geng S, Ji J, Ye Y, Xu D, Zhang Y, Sun X. Separation and identification of antioxidant chemical components in Diaphragma juglandis Fructus and functional evaluation in Caenorhabditis elegans. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
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32
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Feng YX, Wang ZC, Chen JX, Li HR, Wang YB, Ren DF, Lu J. Separation, identification, and molecular docking of tyrosinase inhibitory peptides from the hydrolysates of defatted walnut (Juglans regia L.) meal. Food Chem 2021; 353:129471. [PMID: 33730668 DOI: 10.1016/j.foodchem.2021.129471] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 12/29/2022]
Abstract
Defatted walnut meal protein was hydrolyzed using alcalase to yield tyrosinase inhibitory peptides. After separation by ultrafiltration and Sephadex G-25, the fraction with the highest tyrosinase inhibitory activity was identified using liquid chromatography-tandem mass spectrometry and 606 peptides were obtained. Then, molecular docking was used to screen for tyrosinase inhibitory peptides and to clarify the theoretical interaction mechanism between the peptides and tyrosinase. A peptide with the sequence Phe-Pro-Tyr (FPY, MW: 425.2 Da) was identified and the synthesized peptide inhibited tyrosine monophenolase and diphenolase with IC50 values of 1.11 ± 0.05 and 3.22 ± 0.09 mM, respectively. The inhibition of tyrosinase by FPY was competitive and reversible. Good stability of FPY toward digestion was observed in an in vitro gastrointestinal digestion simulation experiment. These results indicated that FPY can be used as a potential tyrosinase inhibitor in the food, medicine, and cosmetics industries.
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Affiliation(s)
- Yan-Xia Feng
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Zi-Chun Wang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Jia-Xin Chen
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Hai-Rong Li
- Hebei Huang Jin Long Agricultural Technology Co. LTD, (Heibei province, She County), People's Republic of China
| | - Yan-Bing Wang
- Hebei Huang Jin Long Agricultural Technology Co. LTD, (Heibei province, She County), People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China.
| | - Jun Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food & Fermentation Industries, Beijing 100015, People's Republic of China.
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33
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A Skate Skin Hydrolysate Restores Cognitive Function in 5XFAD Alzheimer Disease Mice Model by Suppressing Amyloid-β Accumulation via Upregulation of ERK-CREB. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10178-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis. Antioxidants (Basel) 2021; 10:antiox10020249. [PMID: 33562036 PMCID: PMC7915985 DOI: 10.3390/antiox10020249] [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: 12/23/2020] [Revised: 01/31/2021] [Accepted: 02/03/2021] [Indexed: 11/25/2022] Open
Abstract
The conchocelis life cycle stage of P. dioica represents an unexplored source of bioactive compounds. The aim of this study was to generate and characterise, for the first time, hydrolysates of conchocelis using a specific combination of proteases (Prolyve® and Flavourzyme®). Hydrolysate molecular mass distribution and free amino acid contents were assessed, and the antioxidant activity was determined using a range of in vitro assays. The protein content and the total amino acid profiles of conchocelis were also studied. Conchocelis contained ~25% of protein (dry weight basis) and had a complete profile of essential amino acids. Direct sequential enzymatic treatment modified the profile of the generated compounds, increasing the amount of low molecular weight peptides (<1 kDa). There was a significant improvement in the antioxidant activity of the hydrolysates compared with the control (up to 2.5-fold), indicating their potential as a novel source of antioxidant ingredients.
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35
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Kong X, Zhang L, Song W, Zhang C, Hua Y, Chen Y, Li X. Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein. Food Chem 2021; 347:129062. [PMID: 33476918 DOI: 10.1016/j.foodchem.2021.129062] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 11/05/2020] [Accepted: 01/06/2021] [Indexed: 12/26/2022]
Abstract
Walnut protein was hydrolyzed with different proteases to evaluate the hydrolytic efficiency and dipeptidyl peptidase IV (DPP-IV) inhibitory activity in vitro. All of walnut protein hydrolysates (WPHs) exhibited DPP-IV inhibitory activity and Alcalase-derived hydrolysate (WPH-Alc) with better DPP-IV inhibitory activity of 33.90% (at 0.50 mg/mL) was subsequently separated by ultrafiltration and cation exchange chromatography on a SP Sephadex C-25 column. The results showed that fractions with lower molecular weight and higher basic amino acid residues possessed stronger DPP-IV inhibitory activity. Comparably, the obtained fraction B with the yield of 19.80% had the highest DPP-IV inhibitory activity of 76.19% at 0.25 mg/mL. Moreover, nine novel DPP-IV inhibitory peptides were identified using MALDI-TOF/TOF-MS. Molecular docking revealed the peptides could interact with DPP-IV through hydrogen bonds, salt bridges, hydrophobic interactions, π-cation bonds and π-π bonds. The walnut DPP-IV inhibitory peptides showed better stability with heating treatment, pH treatment, or in vitro gastrointestinal digestion.
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Affiliation(s)
- Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Weiguang Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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36
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Chataigner M, Mortessagne P, Lucas C, Pallet V, Layé S, Mehaignerie A, Bouvret E, Dinel AL, Joffre C. Dietary fish hydrolysate supplementation containing n-3 LC-PUFAs and peptides prevents short-term memory and stress response deficits in aged mice. Brain Behav Immun 2021; 91:716-730. [PMID: 32976934 DOI: 10.1016/j.bbi.2020.09.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/15/2020] [Accepted: 09/17/2020] [Indexed: 12/12/2022] Open
Abstract
Brain aging is characterized by a decline in cognitive functions, which can lead to the development of neurodegenerative pathologies. Age-related spatial learning and memory deficits are associated with a chronic low-grade inflammation. Anxiety disorders and stress response alterations, occurring for a part of the elderly, have also been linked to an increased neuroinflammation and thus, an accelerated cognitive decline. Nutrition is an innovative strategy to prevent age-related cognitive impairments. Among the nutrients, n-3 long chain polyunsaturated fatty acids (LC-PUFAs) and low molecular weight peptides from proteins, especially those from marine resources, are good candidates for their immunomodulatory, anxiolytic and neuroprotective properties. The aim of this study is to determine the combined effect of n-3 LC-PUFAs and low molecular weight peptides on cognitive functions, and their mechanism of action. We are the first to show that a dietary supplementation with a fish hydrolysate containing n-3 LC-PUFAs and low molecular weight peptides prevented the age-related spatial short-term memory deficits and modulated navigation strategies adopted during spatial learning. In addition, the fish hydrolysate displayed anxiolytic activities with the reduction of anxiety-like behaviour in aged mice, restored the plasmatic corticosterone levels similar to adult animals following an acute stress and modulated the hypothalamic stress response. These effects on behaviour can be explained by the immunomodulatory and neuroprotective properties of the fish hydrolysate that limited microgliosis in vivo, decreased LPS-induced expression of pro-inflammatory cytokines and increased the expression of growth factors such as BDNF and NGF in vitro. Thus, n-3 LC-PUFAs and low molecular weight peptides contained in the fish hydrolysate can play an important role in the limitation of neuroinflammation and stress response alterations during aging and represent a potential strategy for the prevention of age-related cognitive decline.
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Affiliation(s)
- M Chataigner
- Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France; Abyss Ingredients, 56850 Caudan, France
| | - P Mortessagne
- Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
| | - C Lucas
- NutriBrain Research and Technology Transfer, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
| | - V Pallet
- Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
| | - S Layé
- Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
| | | | - E Bouvret
- Abyss Ingredients, 56850 Caudan, France
| | - A L Dinel
- Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France; NutriBrain Research and Technology Transfer, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
| | - C Joffre
- Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France.
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37
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Xu D, Wang W, Liao J, Liao L, Li C, Zhao M. Walnut protein hydrolysates, rich with peptide fragments of WSREEQEREE and ADIYTEEAGR ameliorate UV-induced photoaging through inhibition of the NF-κB/MMP-1 signaling pathway in female rats. Food Funct 2020; 11:10601-10616. [PMID: 33206078 DOI: 10.1039/d0fo02027c] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Skin photoaging is a complicated pathological process, and the imbalance of inflammatory regulation is associated highly with photoaging progression. Previously, prepared walnut protein hydrolysates (WPH), rich with peptide fragments of WSREEQEREE and ADIYTEEAGR demonstrated desirable photoprotection. However, it remains unclear if the photoprotection is mediated by the targeted inhibition of the NF-κB signaling pathway. Herein, we examined the regulation of WPH on inflammatory cytokine expression, and elucidated the modulation of the NF-κB/MMP-1 signaling pathway by WPH in a photoaging SD rat model. WPH significantly reduced the expression level of inflammatory cytokines IL-1β and IL-6, but significantly increased the level of IL-2 (all P < 0.05). Furthermore, WPH dramatically inhibited the activation of the NF-κB signaling pathway by mitigating the phosphorylation of IκB and p-65 proteins in a dose-dependent manner. The histopathological results indicated that WPH predominately attenuated epidermal hyperplasia, reduced the inflammatory filtration, and promoted collagen deposition in the photoaging skin tissue. Furthermore, WPH significantly stimulated the expression of TGF-β and procollagen type I, and inhibited the MMP-1 activities (all P < 0.05). Overall, the underlying mechanism of WPH ameliorating skin photoaging may be attributed to the synergistic modulation via reversing the inflammatory imbalance, suppressing the activation of the NF-κB signal pathway, stimulating procollagen type I synthesis, and inhibiting MMP-1 activities. According to these results, it can be concluded that WPH has the potential as an anti-photoaging agent in functional foods.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province 524088, China.
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38
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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39
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Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100611] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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41
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Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities. Processes (Basel) 2020. [DOI: 10.3390/pr8070834] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, different amounts of cinnamomum essential oil (CEO) were encapsulated in chitosan nanoparticles (NPs) (CS-NPs) through oil-in-water emulsification and ionic gelation. An ultraviolet-visible spectrophotometer, Fourier-transform infrared spectroscopy, synchronous thermal analysis, and X-ray diffraction were employed to analyze the CEO encapsulation. As observed by field-emission scanning electron microscopy, NP size analysis and zeta potential, the prepared CS-NPs, containing CEO (CS-CEO), were spherical with uniformly distributed sizes (diameters: 190–340 nm). The ranges of encapsulation efficiency (EE) and loading capacity (LC) were 4.6–32.9% and 0.9–10.4%, with variations in the starting weight ratio of CEO to CS from 0.11 to 0.53 (w/w). It was also found that the antioxidant activity of the CS-NPs loaded with CEO increased as the EE increased. The active ingredients of the CEO were prevented from being volatilized, significantly improving the chemical stability. The antioxidant activity of CS-CEO was higher than that of the free CEO. These results indicate the promising potential of CS-CEO as an antioxidant for food processing, and packaging applications.
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42
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Liu D, Guo Y, Wu P, Wang Y, Kwaku Golly M, Ma H. The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities. Food Chem 2020; 311:125960. [DOI: 10.1016/j.foodchem.2019.125960] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 11/17/2019] [Accepted: 11/25/2019] [Indexed: 12/17/2022]
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43
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Xu J, Jin F, Hao J, Regenstein JM, Wang F. Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities. Food Sci Nutr 2020; 8:1665-1676. [PMID: 32180974 PMCID: PMC7063369 DOI: 10.1002/fsn3.1453] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 01/04/2020] [Accepted: 01/07/2020] [Indexed: 11/14/2022] Open
Abstract
Remaining walnut meal after oil extraction still contains many nutrients. However, these by‐products have not been effectively used. In this study, walnut meal and Aspergillus oryzae (3.042) were used in combination to prepare a soy sauce‐like material with high amino nitrogen content (ANC). The optimal conditions for the preparation of walnut soy sauce (ratio of brine:koji of 1.7:1 for 6 days at 45°C) were determined using response surface experiments (RSE), which showed maximum ANC of 855 mg/100 ml. The results of amino acid analysis indicated that walnut soy sauce had a similar amino acid composition compared with three commercial soy sauces. It contained all the essential amino acids and had a high content of umami amino acids such as Glu and Asp, which may give it a stronger umami taste. Moreover, the crude walnut soy sauce was extracted sequentially using ethyl acetate, n‐butanol, acetone and water, and the total phenols, total flavonoids, reducing sugars, and the peptides of different solvent extracts were measured. Results showed that the total phenolic and flavonoid contents were highest in the ethyl acetate extracts. However, water residue had the highest levels of reducing sugars and peptides. In vitro, the water residue showed the highest antioxidant capacity and angiotensin‐converting enzyme (ACE) inhibitory activity, due to more reducing sugars and peptides. These results indicated that walnut soy sauce may have significant antioxidant and ACE inhibitory activity. The findings provide a scientific basis for developing a replacement for soy sauce and broaden the beneficial application of walnut meal.
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Affiliation(s)
- Jie Xu
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Feng Jin
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Jing Hao
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | | | - Fengjun Wang
- Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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44
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Li X, Guo M, Chi J, Ma J. Bioactive Peptides from Walnut Residue Protein. Molecules 2020; 25:E1285. [PMID: 32178315 PMCID: PMC7143977 DOI: 10.3390/molecules25061285] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/17/2020] [Accepted: 03/03/2020] [Indexed: 12/12/2022] Open
Abstract
Walnut residue is a kind of high-quality plant protein resource. The bioactive peptide prepared from walnut residue has excellent health care functions such as antioxidation and antihypertensive activity, but at present, walnut residue is often regarded as waste or low value feed, fertilizer and other materials. The uneconomical use of walnut residue has hindered the development of the walnut industry to some extent. Effective utilization of walnut residue protein to develop bioactive peptides and other products is of great significance to realize the comprehensive utilization of walnut residue, improve the added value of by-products, and change the current low utilization rate of walnut residue. In this paper, the preparation, purification and structure identification of walnut protein bioactive peptides are reviewed, and different functional walnut active peptides (WBPs) are introduced. The potential effects of these bioactivities on human health and their different uses in food, medicine and other industries are discussed. The purpose is to provide reference information for the effective utilization of walnut residue resources and the development of walnut industry.
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Affiliation(s)
- Xiangyang Li
- Science and Technology Department, Hebei Lvlei Agroforestry Technology Co., Ltd. Shijiazhuang 050050, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Manli Guo
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jingtian Chi
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jiangang Ma
- Science and Technology Department, Hebei Lvlei Agroforestry Technology Co., Ltd. Shijiazhuang 050050, China
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45
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Kim D, Kim YHB, Ham JS, Lee SK, Jang A. Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice. Food Sci Anim Resour 2020; 40:183-196. [PMID: 32161914 PMCID: PMC7057036 DOI: 10.5851/kosfa.2020.e3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/13/2019] [Accepted: 12/24/2019] [Indexed: 01/21/2023] Open
Abstract
The protective effect of pig skin gelatin water extracts (PSW) and the low
molecular weight hydrolysates of PSW generated via enzymatic hydrolysis with
Flavourzyme® 1000L (LPSW) against scopolamine-induced impairment of
cognitive function in mice was determined. Seventy male ICR mice weighing
20–25 g were randomly assigned to seven groups: Control (CON);
scopolamine (SCO, 1 mg/kg B.W., intraperitoneally (i.p.);
tetrahydroaminoacridine 10 [THA 10, tacrine; 10 mg/kg B.W. per oral (p.o.) with
SCO (i.p.)]; PSW 10 (10 mg/kg B.W. (p.o.) with SCO (i.p.); PSW 40 (40 mg/kg B.W.
(p.o.) with SCO (i.p.); LPSW 100 (100 mg/kg B.W. (p.o.) with SCO (i.p.); LPSW
400 (400 mg/kg B.W. (p.o.) with SCO (i.p.). All treatment groups, except CON,
received scopolamine on the day of the experiment. The oxygen radical absorbance
capacity of LPSW 400 at 1 mg/mL was 154.14 μM Trolox equivalent.
Administration of PSW and LPSW for 15 weeks did not significantly affect on
physical performance of mice. LPSW 400 significantly increased spontaneous
alternation, reaching the level observed for THA and CON. The latency time of
animals receiving LPSW 400 was higher than that of mice treated with SCO alone
in the passive avoidance test, whereas it was shorter in the water maze test.
LPSW 400 increased acetylcholine (ACh) content and decreased ACh esterase
activity (p<0.05). LPSW 100 and LPSW 400 reduced monoamine oxidase-B
activity. These results indicated that LPSW at 400 mg/kg B.W. is a potentially
strong antioxidant and contains novel components for the functional food
industry.
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Affiliation(s)
- Dongwook Kim
- Department of Applied Animal Science, BK21 Plus Program, Kangwon National University, Chuncheon 24341, Korea
| | - Yuan H Brad Kim
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Jun-Sang Ham
- Animal Products and Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, BK21 Plus Program, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, BK21 Plus Program, Kangwon National University, Chuncheon 24341, Korea
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46
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Wang S, Zheng L, Zhao T, Zhang Q, Liu Y, Sun B, Su G, Zhao M. Inhibitory Effects of Walnut ( Juglans regia) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2381-2392. [PMID: 32037817 DOI: 10.1021/acs.jafc.9b07670] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Increasing level of inflammation and oxidative stress could lead to memory impairment. The purpose of this study was to determine the neuroprotective effects of walnut peptides against memory deficits induced by lipopolysaccharide (LPS) in mice and further to explore the underlying anti-inflammatory mechanisms against LPS-elicited inflammation in BV-2 cells. Results showed that walnut protein hydrolysate (WPH) and its low-molecular-weight fraction (WPHL) could ameliorate the memory deficits induced by LPS via normalizing the inflammatory response and oxidative stress in brain, especially WPHL. Furthermore, 18 peptides with anti-inflammatory activities on LPS-activated BV-2 cells were identified from WPHL and it was found that Trp, Gly, and Leu residues in peptides might contribute to the anti-inflammation. Meanwhile, the strong anti-inflammatory effects of LPF, GVYY, and APTLW might be related to their hydrophobic and aromatic amino acid residues as well. LPF, GVYY, and APTLW could reduce the content of proinflammatory mediators and cytokines by downregulating related enzyme expressions and mRNA expressions. Additionally, ROS and mitochondria homeostasis might also contribute to their anti-inflammatory effects.
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Affiliation(s)
- Shuguang Wang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Lin Zheng
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Tiantian Zhao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Qi Zhang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Yang Liu
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 100048 , China
| | - Guowan Su
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Mouming Zhao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 100048 , China
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47
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Wu S, Ni Z, Wang R, Zhao B, Han Y, Zheng Y, Liu F, Gong Y, Tang F, Liu Y. The effects of cultivar and climate zone on phytochemical components of walnut (
Juglans regia
L
.
). Food Energy Secur 2020. [DOI: 10.1002/fes3.196] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Affiliation(s)
- Shutian Wu
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
- Nanjing Forestry University Nanjing China
| | - Zhanglin Ni
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
| | - Ruohui Wang
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
| | - Baojun Zhao
- Liaoning Institute of Economic Forestry Dalian China
| | - Yongxiang Han
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
| | - Yuewen Zheng
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
| | - Feng Liu
- Liaoning Institute of Economic Forestry Dalian China
| | - Yonghong Gong
- Liaoning Institute of Economic Forestry Dalian China
| | - Fubin Tang
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
| | - Yihua Liu
- Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang China
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48
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Sheng J, Yang X, Liu Q, Luo H, Yin X, Liang M, Liu W, Lan X, Wan J, Yang X. Coadministration with Tea Polyphenols Enhances the Neuroprotective Effect of Defatted Walnut Meal Hydrolysate against Scopolamine-Induced Learning and Memory Deficits in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:751-758. [PMID: 31861959 DOI: 10.1021/acs.jafc.9b05081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The present study aimed to investigate the combined effects of defatted walnut meal hydrolysate (DWMH) and tea polyphenols (TP) on learning improvement and to explain mechanistically why the combined treatments were more effective than either subject alone. In the step-down avoidance test and the Morris water maze test, codelivery of DWMH and TP was more effective than either individual supplement in reversing memory impairment in scopolamine-treated mice. Mixing with TP significantly facilitated the protective effects of DWMH or DWMH-derived peptides (cationic peptide P1 and anionic peptide P2) on H2O2-injured SH-SY5Y cells. Although combination treatment with TP and DWMH did not significantly alter systemic exposure to P1 or P2 in rats, it significantly increased the accumulation of the two peptides in the mouse brain. In addition, TP significantly improved cellular uptake of P1 and P2 by brain capillary endothelial cells, indicating that TP enhanced the blood-brain barrier permeation of DWMH-derived peptides. The proposed explanation for the advantage of combined treatment with TP and DWMH in reversing memory impairment was that TP enhanced both the protective effects of DWMH on nerve cells and the accumulation of DWMH in the brain. Our study can aid efforts to develop products and investigate the effects of nutrient combinations on brain disorders.
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Affiliation(s)
- Jianyong Sheng
- National Engineering Research Center for Nanomedicine, College of Life Science and Technology , Huazhong University of Science and Technology , Wuhan , Hubei 430074 , China
| | - Xiaoyu Yang
- National Engineering Research Center for Nanomedicine, College of Life Science and Technology , Huazhong University of Science and Technology , Wuhan , Hubei 430074 , China
| | - Qingyao Liu
- Department of Nuclear Medicine, Union Hospital, Tongji Medical College , Huazhong University of Science and Technology , Wuhan , Hubei 430022 , China
- Hubei Province Key Laboratory of Molecular Imaging , Wuhan , Hubei 430022 , China
| | - Han Luo
- National Engineering Research Center for Nanomedicine, College of Life Science and Technology , Huazhong University of Science and Technology , Wuhan , Hubei 430074 , China
| | - Xiquan Yin
- Joint Laboratory for the Research of Modern Preparation Technology - Huazhong University of Science and Technology and Infinitus , Guangzhou , Guangdong 510663 , China
| | - Ming Liang
- Joint Laboratory for the Research of Modern Preparation Technology - Huazhong University of Science and Technology and Infinitus , Guangzhou , Guangdong 510663 , China
| | - Wei Liu
- National Engineering Research Center for Nanomedicine, College of Life Science and Technology , Huazhong University of Science and Technology , Wuhan , Hubei 430074 , China
| | - Xiaoli Lan
- Department of Nuclear Medicine, Union Hospital, Tongji Medical College , Huazhong University of Science and Technology , Wuhan , Hubei 430022 , China
- Hubei Province Key Laboratory of Molecular Imaging , Wuhan , Hubei 430022 , China
| | - Jiangling Wan
- National Engineering Research Center for Nanomedicine, College of Life Science and Technology , Huazhong University of Science and Technology , Wuhan , Hubei 430074 , China
| | - Xiangliang Yang
- National Engineering Research Center for Nanomedicine, College of Life Science and Technology , Huazhong University of Science and Technology , Wuhan , Hubei 430074 , China
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49
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CHANPUT W, LAWYER R. The Potential of Fractionated Rice Bran Protein Hydrolysates as Antioxidative and Anti-Inflammatory Agents. J Nutr Sci Vitaminol (Tokyo) 2020; 66:S349-S355. [DOI: 10.3177/jnsv.66.s349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wasaporn CHANPUT
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
| | - Richard LAWYER
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
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50
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Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins. Molecules 2019; 24:molecules24234260. [PMID: 31766733 PMCID: PMC6930450 DOI: 10.3390/molecules24234260] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 12/13/2022] Open
Abstract
The effects of ultrasonic-assisted extraction (UAE, 200 W, 20 min) on the yield and physicochemical properties of different walnut proteins (WNPs, including albumin, globulin, and glutelin) were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that UAE could result in protein molecular fragmentation of albumin, but did not affect the major bands of globulin and glutelin. The CD spectra demonstrated that different WNPs obtained by UAE had different changes in their secondary structure. Under UAE, there was an increase in surface hydrophobicity (H0) of albumin and gluten and no change in the fluorescence intensity, while decreases were observed in the H0 and fluorescence intensity of globulin; and the contents of total and surface free sulfhydryl in albumin dramatically decreased. UAE reduced the size of the particles and the dimension of the microstructures in albumin and gluten, indicating that ultrasound could unfold protein aggregates. In addition, UAE increased the solubility, emulsifying activity (EA), foaming capacity (FC), and foam stability (FS) of the obtained proteins. The above results indicate that ultrasound extraction is a promising approach to improve the extraction yield and properties of walnut proteins.
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