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Lin Z, Feng B, Fang S, Pang X, Liang H, Yuan S, Xu X, Zuo J, Yue X, Wang Q. The mechanism by which oriented polypropylene packaging alleviates postharvest 'Black Spot' in radish root (Raphanus sativus). J Adv Res 2024:S2090-1232(24)00263-7. [PMID: 38945295 DOI: 10.1016/j.jare.2024.06.026] [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: 02/21/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024] Open
Abstract
INTRODUCTION The postharvest physiological disorder known as 'black spot' in radish roots (Raphanus sativus) poses a significant challenge to quality maintenance during storage, particularly under summer conditions. The cause of this disorder, however, is poorly understood. OBJECTIVES Characterize the underlying causes of 'black spot' disorder in radish roots and identify strategies to delay its onset. METHODS Radish roots were placed in either polyvinyl chloride (PVC) or oriented polypropylene (OPP) packaging and stored for 4 days at 30 °C. Appearance and physiological parameters were assessed and transcriptomic and metabolomic analyses were conducted to identify the key molecular and biochemical factors contributing to the disorder and strategies for delaying its onset and development. RESULTS OPP packaging effectively delayed the onset of 'black spot' in radishes, potentially due to changes in phenolic and lipid metabolism. Regarding phenolic metabolism, POD and PPO activity decreased, RsCCR and RsPOD expression was downregulated, genes involved in phenols and flavonoids synthesis were upregulated and their content increased, preventing the oxidative browning of phenols and generally enhancing stress tolerance. Regarding lipid metabolism, the level of alpha-linolenic acid increased, and genes regulating cutin and wax synthesis were upregulated. Notably, high flavonoid and low ROS levels collectively inhibited RsPLA2G expression, which reduced the production of arachidonic acid, pro-inflammatory compounds (LTA4 and PGG2), and ROS, alleviating the inflammatory response and oxidative stress in radish epidermal tissues. CONCLUSION PVC packaging enhanced the postharvest onset of 'black spot' in radishes, while OPP packaging delayed both its onset and development. Our study provides insights into the response of radishes to different packaging materials during storage, and the causes and host responses that either enhance or delay 'black spot' disorder onset. Further studies will be conducted to confirm the molecular and biochemical processes responsible for the onset and development of 'black spot' in radishes.
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Affiliation(s)
- Zixin Lin
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Bihong Feng
- College of Agriculture, Guangxi University, Nanning 530004, China.
| | - Shibei Fang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Xi Pang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Huafeng Liang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; College of Agriculture, Guangxi University, Nanning 530004, China
| | - Shuzhi Yuan
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xiaodi Xu
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Jinhua Zuo
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xiaozhen Yue
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Qing Wang
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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Li G, Liu X, Miao Z, Hu N, Zheng X. Preparation of Corn Peptides with Anti-Adhesive Activity and Its Functionality to Alleviate Gastric Injury Induced by Helicobacter pylori Infection In Vivo. Nutrients 2023; 15:3467. [PMID: 37571404 PMCID: PMC10421185 DOI: 10.3390/nu15153467] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
More than 50% of the world population is infected with Helicobacter pylori (H. pylori), which is classified as group I carcinogen by the WHO. H. pylori surface adhesins specifically recognize gastric mucosal epithelial cells' (GES-1 cells) receptor to complete the adhesion. Blocking the adhesion with an anti-adhesion compound is an effective way to prevent H. pylori infection. The present study found that corn protein hydrolysate, hydrolyzed by Neutral, effectively alleviated gastric injury induced by H. pylori infection through anti-adhesive and anti-inflammatory effects in vitro and in vivo. The hydrolysate inhibited H. pylori adhesion to GES-1 cells significantly, and its anti-adhesive activity was 50.44 ± 0.27% at 4 mg/mL, which indicated that the hydrolysate possessed a similar structure to the GES-1 cells' receptor, and exhibited anti-adhesive activity in binding to H. pylori. In vivo, compared with the H. pylori infection model group, the medium and high dose of the hydrolysate (400-600 mg/kg·bw) significantly decreased (p < 0.05) the amount of H. pylori colonization, pro-inflammatory cytokines (IL-6, IL-1β, TNF-α and MPO), chemokines (KC and MCP-1) as well as key metabolites of NF-κB signaling pathway levels (TLR4, MyD88 and NF-κB), and it increased antioxidant enzyme contents (SOD and GSH-Px) and the mitigation of H. pylori-induced pathological changes in the gastric mucosa. Taken together, these results indicated that the hydrolysate intervention can prevent H. pylori-induced gastric injury by anti-adhesive activity and inhibiting the NF-κB signaling pathway's induction of inflammation. Hence, the corn protein hydrolysate might act as a potential anti-adhesive agent to prevent H. pylori infection.
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Affiliation(s)
- Guanlong Li
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Xiaolan Liu
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
| | - Zhengfei Miao
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
| | - Nan Hu
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
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Yang W, Zhang X, Sun M, Jiao Y, Li X, Liu L, Wang Z. The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H 2O 2-Induced Oxidative-Damaged Caco-2 Cells Models. Foods 2023; 12:2790. [PMID: 37509882 PMCID: PMC10379991 DOI: 10.3390/foods12142790] [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: 06/27/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (<3 kDa), WSP-Ⅱ (3-10 kDa), and WSP-Ⅲ (>10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism of WSP-Ⅰ on cells oxidative damage was elucidated via metabolomics. The results showed that all four peptide fractions were able to attenuate the decrease in cell viability caused by oxidative stress and also could reduce the production of reactive oxygen species and malondialdehyde caused by oxidative stress, and increased cellular catalase and superoxide dismutase activities, thereby enhancing cellular antioxidant capacity. The WSP-Ⅰ fraction with the highest protective effect was used for metabolomics analysis, and 15 significantly different metabolites were screened. Functional pathway analysis revealed that the protective effect of the WSP-I fraction was related with nine metabolic pathways and weakened the metabolic disorders caused by H2O2 via regulating energy metabolism and amino acid metabolism. All in all, peptide fractions of cheddar cheese showed a cytoprotective effect through improved cellular metabolism.
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Affiliation(s)
- Wanshuang Yang
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
| | - Xiuxiu Zhang
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
| | - Meng Sun
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
| | - Yang Jiao
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
| | - Xiaodong Li
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
| | - Lu Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
| | - Zhong Wang
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist., Harbin 150030, China
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Manzoor M, Mir RA, Farooq A, Hami A, Pakhtoon MM, Sofi SA, Malik FA, Hussain K, Bhat MA, Sofi NR, Pandey A, Khan MK, Hamurcu M, Zargar SM. Shifting archetype to nature's hidden gems: from sources, purification to uncover the nutritional potential of bioactive peptides. 3 Biotech 2023; 13:252. [PMID: 37388856 PMCID: PMC10299963 DOI: 10.1007/s13205-023-03667-z] [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: 10/28/2022] [Accepted: 06/11/2023] [Indexed: 07/01/2023] Open
Abstract
Contemporary scientific findings revealed that our daily food stuffs are enriched by encrypted bioactive peptides (BPs), evolved by peptide linkage of amino acids or encrypted from the native protein structures. Remarkable to these BPs lies in their potential health benefiting biological activities to serve as nutraceuticals or a lead addition to the development of functional foods. The biological activities of BPs vary depending on the sequence as well as amino acid composition. Existing database records approximately 3000 peptide sequences which possess potential biological activities such as antioxidants, antihypertensive, antithrombotic, anti-adipogenics, anti-microbials, anti-inflammatory, and anti-cancerous. The growing evidences suggest that BPs have very low toxicity, higher accuracy, less tissue accretion, and are easily degraded in the disposed environment. BPs are nowadays evolved as biologically active molecules with potential scope to reduce microbial contamination as well as ward off oxidation of foods, amend diverse range of human diseases to enhance the overall quality of human life. Against the clinical and health perspectives of BPs, this review aimed to elaborate current evolution of nutritional potential of BPs, studies pertaining to overcome limitations with respect to special focus on emerging extraction, protection and delivery tools of BPs. In addition, the nano-delivery mechanism of BP and its clinical significance is detailed. The aim of current review is to augment the research in the field of BPs production, identification, characterisation and to speed up the investigation of the incredible potentials of BPs as potential nutritional and functional food ingredient.
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Affiliation(s)
- Madhiya Manzoor
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Rakeeb Ahmad Mir
- Department of Biotechnology, Central University of Kashmir, Tulmulla, Kashmir(J&K) 191131 India
| | - Asmat Farooq
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Division of Biochemistry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (SKUAST-J), Chatha, Jammu (J&K) 180009 India
| | - Ammarah Hami
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Mohammad Maqbool Pakhtoon
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Department of Life Sciences, Rabindranath Tagore University, Bhopal, 462045 India
| | - Sajad Ahmad Sofi
- Department of Food Technology, Islamic University of Science and Technology Awantipora, Awantipora, Kashmir(J&K) 192122 India
| | - Firdose Ahmad Malik
- Division of Vegetable Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - khursheed Hussain
- MAR&ES, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Gurez, Shalimar, Kashmir(J&K) 190025 India
| | - M. Ashraf Bhat
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Najeebul Rehmen Sofi
- MRCFC, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Khudwani, Shalimar, J&K India
| | - Anamika Pandey
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mohd. Kamran Khan
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mehmet Hamurcu
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
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Dang J, Du S, Wang L. Screening and Identification of Novel Soluble Epoxide Hydrolase Inhibitors from Corn Gluten Peptides. Foods 2022; 11:foods11223695. [PMID: 36429288 PMCID: PMC9689838 DOI: 10.3390/foods11223695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to investigate the soluble epoxide hydrolase (sEH) inhibitory properties of corn gluten peptides. In total, 400 dipeptides and 8000 tripeptides were first virtually screened by molecular docking and 30 potential sEH inhibitory peptides were selected. Among them, WEY, WWY, WYW, YFW, and YFY showed the highest sEH inhibitory activities with IC50 values of 55.41 ± 1.55, 68.80 ± 7.72, 70.66 ± 9.90, 96.00 ± 7.5, and 94.06 ± 12.86 μM, respectively. These five peptides all behaved as mixed-type inhibitors and were predicted to form hydrogen bond interactions mainly with Asp333, a key residue located in the catalytic active site of sEH. Moreover, it was found that the corn gluten hydrolysates of Alcalase, Flavourzyme, pepsin and pancreatin all exhibited high sEH inhibitory activities, with IC50 values of 1.07 ± 0.08, 1.19 ± 0.24, and 1.46 ± 0.31 mg/mL, respectively. In addition, the sEH inhibitory peptides WYW, YFW, and YFY were successfully identified from the corn gluten hydrolysates by Alcalase using nano-LC-MS/MS. This study demonstrated the sEH inhibitory capacity of peptides for the first time and corn gluten might be a promising food protein source for discovering novel natural sEH inhibitory peptides.
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Affiliation(s)
- Jiamin Dang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Shuangkui Du
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, China
| | - Liying Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, China
- Correspondence: ; Tel.: +86-029-87880246
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Wang Y, Cao K, Li H, Sun H, Liu X. Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Chanajon P, Noisa P, Yongsawatdigul J. Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate. Cereal Chem 2022. [DOI: 10.1002/cche.10586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Phiromya Chanajon
- School of Food Technology, Institute of Agricultural TechnologySuranaree University of TechnologyNakhon Ratchasima30000Thailand
| | - Parinya Noisa
- School of Biotechnology, Institute of Agricultural TechnologySuranaree University of TechnologyNakhon Ratchasima30000Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural TechnologySuranaree University of TechnologyNakhon Ratchasima30000Thailand
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Liu XL, Wang JT, Liu Y, Cui N, Wang DY, Zheng XQ. Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products. Food Chem 2022; 380:132210. [DOI: 10.1016/j.foodchem.2022.132210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/04/2022]
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Zhang X, Noisa P, Yongsawatdigul J. Identification and characterization of tilapia antioxidant peptides that protect AAPH-induced HepG2 cell oxidative stress. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104662] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Nwachukwu ID, Sarteshnizi RA, Udenigwe CC, Aluko RE. A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods. Molecules 2021; 26:molecules26164865. [PMID: 34443459 PMCID: PMC8400447 DOI: 10.3390/molecules26164865] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/06/2021] [Accepted: 08/06/2021] [Indexed: 01/24/2023] Open
Abstract
Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to the potential negative impact on human health, there is an intensive effort within the research community to develop natural alternatives with similar antioxidant efficacy but without the negative side effects of synthetic molecules. Still, the successful development of new molecules depends on the use of reliable chemical or cell culture assays to screen antioxidant properties. Chemical antioxidant assays include the determination of scavenging ability against free radicals such as DPPH, superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, and nitric oxide. Other antioxidant tests include the ability of compounds to bind and sequester prooxidant metal cations, reduce ferric iron, and attenuate the rate of lipid oxidation. Ex vivo tests utilize cell cultures to confirm entry of the molecules into cells and the ability to quench synthetic intracellular free radicals or to stimulate the increased biosynthesis of endogenous antioxidants. In order to assist researchers in their choice of antioxidant evaluation methods, this review presents background scientific information on some of the most commonly used antioxidant assays with a comparative discussion of the relevance of published literature data to food science and human nutrition applications.
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Affiliation(s)
| | - Roghayeh Amini Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (R.A.S.); (C.C.U.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran 14115-111, Iran
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (R.A.S.); (C.C.U.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Correspondence:
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Cui Q, Wang Y, Zhou W, He S, Yang M, Xue Q, Wang Y, Zhao T, Cao J, Khan A, Cheng G. Phenolic composition, antioxidant and cytoprotective effects of aqueous‐methanol extract from
Anneslea fragrans
leaves as affected by drying methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15084] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Qimin Cui
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
| | - Yudan Wang
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials Yunnan Minzu University Kunming 650500 China
| | - Wenbing Zhou
- Yunnan Tobacco Company Yuxi Branch Yuxi 653100 China
| | - Shuyue He
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
| | - Meilian Yang
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
| | - Qingwang Xue
- Department of Chemistry Liaocheng University Liaocheng 252059 China
| | - Yifen Wang
- Kunming Institute of Zoology Chinese Academy of Sciences Kunming 650223 China
| | - Tianrui Zhao
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
| | - Jianxin Cao
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
| | - Afsar Khan
- Department of Chemistry COMSATS University Islamabad Abbottabad Campus Abbottabad 22060 Pakistan
| | - Guiguang Cheng
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming 650500 China
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Ofosu FK, Mensah DJF, Daliri EBM, Oh DH. Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention. Antioxidants (Basel) 2021; 10:518. [PMID: 33810450 PMCID: PMC8066008 DOI: 10.3390/antiox10040518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 11/23/2022] Open
Abstract
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Dylis-Judith Fafa Mensah
- Department of Family and Consumer Sciences, College of Applied Science and Technology, Illinois State University, Normal, IL 61761, USA;
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
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Wang Z, Liu X, Xie H, Liu Z, Rakariyatham K, Yu C, Shahidi F, Zhou D. Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro. Food Chem 2020; 344:128566. [PMID: 33191007 DOI: 10.1016/j.foodchem.2020.128566] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 10/21/2020] [Accepted: 11/02/2020] [Indexed: 12/26/2022]
Abstract
Three scallop protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of scallop meal by Pepsin, Dispase and Alcalase, respectively. The antioxidant activities of the SPHs were characterized for their free radical scavenging activities through 1,1-diphenyl-2-picrylhydrazyl (DPPH)/hydroxyl/2,2' azino-bis-3-(ethylbenzthiazoline-6-sulphonic acid) (ABTS) assays, showing at least 60% radicals scavenging activities in samples (10 mg/mL). Moreover, the Alcalase-hydrolyzed SPH (ASPH) was shown to have the highest free radical scavenging activity determined by Electron Spin Resonance (ESR), due to the high proportion of antioxidant amino acids (35.25%) and better solubility. In addition, the ASPH also exhibited promising inhibitory effects (30-40%) against lipid oxidation in emulsifying system and excellent emulsifying and foaming properties. In vitro, the ASPH exhibited protective effects (nearly 20%) against H2O2-induced cytotoxicity probably due to the inhibition of mitochondria-associated generation of reactive oxygen species (ROS). The ASPH may potentially serve as a high-valued scallop-based food additive with great health benefits.
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Affiliation(s)
- Zixu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Hongkai Xie
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Ziqiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Kanyasiri Rakariyatham
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Dalian 116034, PR China; Department of Agricultural and Biosystems Engineering, Iowa State University, IA 50011, USA
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, PR China
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14
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Wen C, Zhang J, Zhang H, Duan Y, Ma H. Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.019] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Rosemary extract reverses oxidative stress through activation of Nrf2 signaling pathway in hamsters fed on high fat diet and HepG2 cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104136] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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16
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Liu J, Tian S, Xin C, Liu J, Wang Q, He Y, Liu M, Fu M, Yang Y, Cao X. The Identification of Anthocyanins from Padus racemosa and Its Protective Effects on H 2 O 2 -Induced INS-1 Cells Damage and STZ-Induced Diabetes Mice. Chem Biodivers 2020; 17:e2000382. [PMID: 32914574 DOI: 10.1002/cbdv.202000382] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 09/10/2020] [Indexed: 11/08/2022]
Abstract
Oxidative damage in cells induced by reactive oxygen species (ROS) is a main factor in diabetes mellitus diseases progression. The composition of anthocyanins from Padus racemosa (APR) and the protective effects of APR on H2 O2 -induced rat insulinoma (INS-1) cells damage and streptozocin (STZ)-induced diabetes mice were investigated in this study. The main components of APR were cyanidin-cyanidin glucosyl-rutinoside, cyanidin-cyanidin xylosyl-rutinoside, cyanidin-xylosyl-glucoside and cyanidin-rutinoside, which were determined by liquid chromatography-mass spectrometry (LC/MS). APR could scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and superoxide radical in vitro. ROS level was decreased and the cell viability was increased in INS-1 cells after treated with APR. Cell apoptosis induced by H2 O2 in INS-1 cells was decreased after incubation with APR. APR could decrease the phosphorylation of p38 and the nuclear translocation of p65, which indicated that APR could inhibit the activation of p38 Mitogen-activated protein kinase (MAPK) and Nuclear factor kappa B (NF-κB) cell signaling pathways. Meanwhile, APR could effectively reduce the blood glucose and blood lipid in STZ-induced diabetic mice. These results suggested that APR might be a potential agent for diabetes mellitus diseases treatment.
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Affiliation(s)
- Jianli Liu
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Siqi Tian
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Chong Xin
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Jia Liu
- Department of Laboratory Animal Science, China Medical University, Shenyang, 110122, P. R. China
| | - Qiuyu Wang
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Yin He
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Meijia Liu
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Mingyang Fu
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Yang Yang
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
| | - Xiangyu Cao
- School of Life Science, Liaoning University, Shenyang, 110036, P. R. China
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17
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Domínguez-Pérez LA, Beltrán-Barrientos LM, González-Córdova AF, Hernández-Mendoza A, Vallejo-Cordoba B. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104134] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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18
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Mieres-Castro D, Schmeda-Hirschmann G, Theoduloz C, Rojas A, Piderit D, Jiménez-Aspee F. Isolation and characterization of secondary metabolites from Gaultheria tenuifolia berries. J Food Sci 2020; 85:2792-2802. [PMID: 32812218 DOI: 10.1111/1750-3841.15380] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/11/2020] [Accepted: 06/28/2020] [Indexed: 11/28/2022]
Abstract
Gaultheria berries (Ericaceae) are consumed as food or used in folk medicine throughout the world. In the present study, Gaultheria tenuifolia berries were studied to describe their polyphenol and iridoid composition, aroma volatiles, and cytoprotective effects. In total, 14 metabolites were isolated using a combination of countercurrent chromatography and Sephadex LH-20, namely, cyanidin-3-O-β-galactoside, cyanidin-3-O-β-arabinoside, 3-O-caffeoylquinic acid, 5-O-caffeoylshikimic acid, quercetin, quercetin-3-O-β-glucuronide, quercetin-3-O-β-rutinoside, quercetin-3-O-β-glucoside, quercetin-3-O-β-arabinoside, quercetin-3-O-β-rhamnoside, 6α-hydroxydihydromonotropein-10-trans-cinnamate, monotropein-10-trans-cinnamate, and an (epi)-catechin dimer and trimer. Other flavan-3-ols, proanthocyanidins, and iridoids were tentatively identified by spectroscopic and spectrometric means in the fruit extracts. The tentative volatile organic compound characterization pointed to methyl salicylate as responsible for the aroma of this species. The extracts showed significant cytoprotective effects in an oxidative stress model in human gastric epithelial cells. This is the first report on the isolation, characterization, and potential biological activity of secondary metabolites from G. tenuifolia berries and insights on its possible application as a functional food. PRACTICAL APPLICATION: Berries are desirable fruit species because of their phytochemical composition and pleasant taste. Gaultheria berries are special due to their high content of iridoids and the presence of salicylic acid derivatives. Aroma of native berries is relevant for the development of new products reflecting the local identity and use of fruits. The present work involves cooperation of academia and industry on the constituents of the native products. The results provided in this article could be useful for the introduction of this species in the food and nutraceutical industries.
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Affiliation(s)
- Daniel Mieres-Castro
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3460000, Chile
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3460000, Chile
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, Talca, 3460000, Chile
| | - Ana Rojas
- Carlos Cramer Productos Aromáticos, S.A.C.I., Lucerna 4925, Cerrillos, Santiago, 9230049, Chile
| | - Daniela Piderit
- Carlos Cramer Productos Aromáticos, S.A.C.I., Lucerna 4925, Cerrillos, Santiago, 9230049, Chile
| | - Felipe Jiménez-Aspee
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3460000, Chile.,Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
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19
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Preparation of corn glycopeptides and evaluation of their antagonistic effects on alcohol-induced liver injury in rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103776] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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20
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Jiang Y, Sun J, Yin Z, Li H, Sun X, Zheng F. Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:59-73. [PMID: 31435933 DOI: 10.1002/jsfa.9994] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2019] [Revised: 08/14/2019] [Accepted: 08/14/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Jiuzao is the residue after Bajiu distillation which is usually used as forage for livestock. However, it is not fully utilized yet considering the content of protein remained. The present study aimed to isolate antioxidant peptides from Jiuzao protein hydrolysates, then add these peptides into Baijiu product to enhance the healthy value of Baiju. Meanwhile environmental pollution caused by massive Jiuzao can be mitigated indirectly. RESULTS Four peptides Ala-Tyr-Ile(Leu) (AYI(L)) and Asp-Arg-Glu-Ile(Leu) (DREI(L)) were identified from Jiuzao protein hydrolysates, the extraction contents of AYI + AYL and DREI + DREL were 896.10 and 110.51 mg kg-1 Jiuzao, respectively. On the one hand, antioxidant activities of these peptides were investigated. For in vitro antioxidant assays, AYI, AYL and DREI exhibited strong capacities in oxygen radical absorbance capacity (ORAC) assay. Furthermore, three levels of four peptides were assessed by 2,2'-azobis(2-methylpropanimidamidine) (AAPH)-induced HepG2 cells model. The results showed that these peptides exerted a degree of antioxidant activities in cells. Meanwhile, selected peptides concentrations according to cell assays remined at effective doses after in vitro digestion. On the other hand, the influence of these four peptides on the characteristic aroma compounds in Baijiu was studied. Most characteristic aroma compounds releases were increased with the addition of peptides. CONCLUSION In the study, antioxidant activities of peptides were evaluated, the feasibility of utilizing Jiuzao protein hydrolysates to obtain beneficial peptides was also proved. Healthy effect of Baijiu or other food can be increased by adding these functional substances. The findings might contribute to food application and Baijiu industries. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yunsong Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Department of Applied Chemisty, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Department of Applied Chemistry, Beijing, China
| | - Jinyuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Department of Applied Chemisty, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Department of Applied Chemistry, Beijing, China
| | - Zhongtian Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Department of Applied Chemisty, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Department of Applied Chemistry, Beijing, China
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Department of Applied Chemisty, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Department of Applied Chemistry, Beijing, China
| | - Xiaotao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Department of Applied Chemisty, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Department of Applied Chemistry, Beijing, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Department of Applied Chemisty, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Department of Applied Chemistry, Beijing, China
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21
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Andean Prumnopitys Andina (Podocarpacae) Fruit Extracts: Characterization of Secondary Metabolites and Potential Cytoprotective Effect. Molecules 2019; 24:molecules24224028. [PMID: 31703314 PMCID: PMC6891447 DOI: 10.3390/molecules24224028] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/04/2019] [Accepted: 11/05/2019] [Indexed: 11/17/2022] Open
Abstract
The fruits from the Chilean Podocarpaceae Prumnopitys andina have been consumed since pre-Hispanic times. Little is known about the composition and biological properties of this fruit. The aim of this work was to identify the secondary metabolites of the edible part of P. andina fruits and to assess their antioxidant activity by means of chemical and cell-based assays. Methanol extracts from P. andina fruits were fractionated on a XAD7 resin and the main compounds were isolated by chromatographic means. Antioxidant activity was determined by means of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), ferric reducing power (FRAP), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays. The cytoprotective activity of the extract against oxidative and dicarbonyl stress was evaluated in human gastric epithelial cells (AGS). The total intracellular antioxidant activity (TAA) of the extract was determined in AGS cells. The inhibition of meat lipoperoxidation was evaluated under simulated gastric digestion conditions. Rutin, caffeic acid β-glucoside and 20-hydroxyecdysone were identified as major components of the fruit extract. Additional compounds were identified by high-performance liquid chromatography diode-array detector mass spectrometry (HPLC-DAD-MSn) and/or co-injection with standards. Extracts showed dose-dependent cytoprotective effects against oxidative and dicarbonyl-induced damage in AGS cells. The TAA increased with the pre-incubation of AGS cells with the extract. This is the first report on the composition and biological activity of this Andean fruit.
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22
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Nwachukwu ID, Aluko RE. Structural and functional properties of food protein-derived antioxidant peptides. J Food Biochem 2019; 43:e12761. [PMID: 31353492 DOI: 10.1111/jfbc.12761] [Citation(s) in RCA: 198] [Impact Index Per Article: 39.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/13/2018] [Accepted: 12/14/2018] [Indexed: 01/14/2023]
Abstract
The aim of this work is to provide a timely examination of the structure-activity relationship of antioxidative peptides. The main production approach involves enzymatic hydrolysis of animal and plant proteins to produce protein hydrolyzates, which can be further processed by membrane ultrafiltration into size-based peptide fractions. The hydrolyzates and peptide fractions can also be subjected to separation by column chromatography to obtain pure peptides. Although the structural basis for enhanced antioxidant activity varies, protein hydrolyzates and peptide fractions that contain largely low molecular weight peptides have generally been shown to be potent antioxidants. In addition to having hydrophobic amino acids such as Leu or Val in their N-terminal regions, protein hydrolyzates, and peptides containing the nucleophilic sulfur-containing amino acid residues (Cys and Met), aromatic amino acid residues (Phe, Trp, and Tyr) and/or the imidazole ring-containing His have been generally found to possess strong antioxidant properties. PRACTICAL APPLICATIONS: High levels of reactive oxygen species (ROS) in addition to the presence of metal cations can lead to oxidative stress, which promotes reactions that cause destruction of critical cellular biopolymers, such as proteins, lipids, and nucleic acids. Oxidative stress could be due to insufficient levels of natural cellular antioxidants, which enables accumulation of ROS to toxic levels. A proposed approach to ameliorating oxidative stress is the provision of exogenous peptides that can be consumed to complement cellular antioxidants. Food protein-derived peptides consist of amino acids joined by peptides bonds just like glutathione, a very powerful natural cellular antioxidant. Therefore, this review provides a timely summary of the in vitro and in vivo reactions impacted by antioxidant peptides and the postulated mechanisms of action, which could aid development of potent antioxidant agents. The review also serves as a resource material for identifying novel antioxidant peptide sources for the formulation of functional foods and nutraceuticals.
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Affiliation(s)
- Ifeanyi D Nwachukwu
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada
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