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Yao Q, Su D, Zheng Y, Huang M, Chen M, Xu H, Zeng S. Risk assessment of multiple pesticide residues in Agrocybe aegerita: Based on a 3-year monitoring survey. Food Chem X 2024; 22:101323. [PMID: 38978692 PMCID: PMC11228446 DOI: 10.1016/j.fochx.2024.101323] [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: 01/11/2024] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 07/10/2024] Open
Abstract
The presence of pesticide residues in Agrocybe aegerita has raised an extensive concern. In this paper, based on a 3-year monitoring survey, the dietary exposure risks through A. aegerita consumption for different population subgroups were assessed using both deterministic and semi-probabilistic approaches under the best-case and the worst-case scenarios. Among the 52 targeted pesticides, 28 different compounds were identified in the concentration range of 0.005-3.610 mg/kg, and 87.4 % of samples contained one or more pesticide residues. The most frequently detected pesticide was chlormequat, followed by chlorfenapyr and cyhalothrin. The overall risk assessment results indicated extremely low chronic, acute, and cumulative dietary exposure risks for consumers. Using the ranking matrix, intake risks of pesticides were ranked, revealing endsoluran, chlorpyrifos, and methamidophos to be in the high-risk group. Finally, considering various factors such as the toxicity and risk assessment outcomes of each positive pesticide, use suggestions were proposed for A. aegerita cultivation.
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Affiliation(s)
- Qinghua Yao
- Institute of Quality Standards Testing Technology for Agro-products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Desen Su
- Institute of Quality Standards Testing Technology for Agro-products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
| | - Yunyun Zheng
- Institute of Quality Standards Testing Technology for Agro-products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
| | - Minmin Huang
- Institute of Quality Standards Testing Technology for Agro-products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
| | - Meizhen Chen
- Institute of Quality Standards Testing Technology for Agro-products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
| | - Hui Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
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Yao Q, Su D, Zheng Y, Xu H, Huang M, Chen M, Zeng S. Residue Behaviors and Degradation Dynamics of Insecticides Commonly Applied to Agrocybe aegerita Mushrooms from Field to Product Processing and Corresponding Risk Assessments. Foods 2024; 13:1310. [PMID: 38731680 PMCID: PMC11083258 DOI: 10.3390/foods13091310] [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: 04/02/2024] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Residual pesticides in Agrocybe aegerita mushroom have emerged as a significant concern and bring much uncertainty due to processing procedures. In this study, a modified QuEChERS sample preparation procedure and UPLC-MS/MS were used to analyze the residual levels of four commonly used pesticides in A. aegerita from field to product processing. The field results showed that dissipation of these targeted chemicals was consistent with the first-order kinetics, and the half-life time ranged from 20.4 h to 47.6 h. The terminal residues of the four pesticides at harvest time ranged from 9.81 to 4412.56 μg/kg in raw mushroom. The processing factors (PFs) of clothianidin, diflubenzuron, chlorbenzuron, and pyridaben ranged from 0.119 to 0.808 for the drying process and from 0.191 to 1 for the washing process. By integrating the data from the field trials, the PFs, and the consumption survey, the chronic dietary risks of the target chemicals via A. aegerita intake ranged from 2.41 × 10-5 to 5.69 × 10-2 for children and from 6.34 × 10-6 to 1.88 × 10-2 for adults, which are considerably below the threshold of 1, indicating no unacceptable risk to consumers in the Fujian province of China. This research offers foundational data for appropriate use and the maximum residue limit (MRL) establishment for these four insecticides in A. aegerita.
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Affiliation(s)
- Qinghua Yao
- Institute of Quality Standards Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (D.S.); (Y.Z.); (M.H.); (M.C.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Desen Su
- Institute of Quality Standards Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (D.S.); (Y.Z.); (M.H.); (M.C.)
| | - Yunyun Zheng
- Institute of Quality Standards Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (D.S.); (Y.Z.); (M.H.); (M.C.)
| | - Hui Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Minmin Huang
- Institute of Quality Standards Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (D.S.); (Y.Z.); (M.H.); (M.C.)
| | - Meizhen Chen
- Institute of Quality Standards Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (D.S.); (Y.Z.); (M.H.); (M.C.)
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
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Xu B, Dong Q, Yu C, Chen H, Zhao Y, Zhang B, Yu P, Chen M. Advances in Research on the Activity Evaluation, Mechanism and Structure-Activity Relationships of Natural Antioxidant Peptides. Antioxidants (Basel) 2024; 13:479. [PMID: 38671926 PMCID: PMC11047381 DOI: 10.3390/antiox13040479] [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: 03/05/2024] [Revised: 04/08/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Antioxidant peptides are a class of biologically active peptides with low molecular weights and stable antioxidant properties that are isolated from proteins. In this review, the progress in research on the activity evaluation, action mechanism, and structure-activity relationships of natural antioxidant peptides are summarized. The methods used to evaluate antioxidant activity are mainly classified into three categories: in vitro chemical, in vitro cellular, and in vivo animal methods. Also, the biological effects produced by these three methods are listed: the scavenging of free radicals, chelation of metal ions, inhibition of lipid peroxidation, inhibition of oxidative enzyme activities, and activation of antioxidant enzymes and non-enzymatic systems. The antioxidant effects of natural peptides primarily consist of the regulation of redox signaling pathways, which includes activation of the Nrf2 pathway and the inhibition of the NF-κB pathway. The structure-activity relationships of the antioxidant peptides are investigated, including the effects of peptide molecular weight, amino acid composition and sequence, and secondary structure on antioxidant activity. In addition, four computer-assisted methods (molecular docking, molecular dynamics simulation, quantum chemical calculations, and the determination of quantitative structure-activity relationships) for analyzing the structure-activity effects of natural peptides are summarized. Thus, this review lays a theoretical foundation for the development of new antioxidants, nutraceuticals, and cosmetics.
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Affiliation(s)
- Baoting Xu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qin Dong
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
| | - Changxia Yu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
| | - Hongyu Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
| | - Yan Zhao
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
| | - Baosheng Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Panling Yu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mingjie Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (B.X.); (Q.D.); (C.Y.); (H.C.); (B.Z.); (P.Y.)
- Shanghai Fanshun Edible Fungus Professional Cooperative, Shanghai 201317, China
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Ayimbila F, Keawsompong S. Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative. Curr Nutr Rep 2023:10.1007/s13668-023-00468-x. [PMID: 37032416 PMCID: PMC10088739 DOI: 10.1007/s13668-023-00468-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/13/2023] [Indexed: 04/11/2023]
Abstract
PURPOSE OF REVIEW Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. RECENT FINDINGS Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.
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Affiliation(s)
- Francis Ayimbila
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900, Thailand
| | - Suttipun Keawsompong
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900, Thailand.
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Fan L, Mao X, Wu Q. Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238423. [PMID: 36500518 PMCID: PMC9739930 DOI: 10.3390/molecules27238423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/02/2022] [Accepted: 11/17/2022] [Indexed: 12/04/2022]
Abstract
Walnut protein isolate (WPI) was hydrolyzed using Alcalase for 0, 30, 60, 90, 120 and 150 min to investigate the effect of different hydrolysis times on the structure and antioxidant properties of walnut proteins. The identified peptides HADMVFY, NHCQYYL, NLFHKRP and PSYQPTP were used to investigate the structure-activity relationship by using LC-MS/MS and molecular docking. The kinetic equations DH = 3.72ln [1 + (6.68 E0/S0 + 0.08) t] were developed and validated to explore the mechanism of WIP hydrolysis by Alcalase. Structural characteristics showed that the UV fluorescence intensity and endogenous fluorescence intensity of the hydrolysates were significantly higher than those of the control. FTIR results suggested that the secondary structure gradually shifted from an ordered to a disordered structure. Enzymatic hydrolysis containing much smaller molecule peptides than WPI was observed by molecular weight distribution. In vitro, an antioxidant test indicated that Alcalase protease hydrolysis at 120 min showed more potent antioxidant activity than hydrolysates at other hydrolysis times. In addition, four new antioxidant peptides were identified by LC-MS/MS. Molecular docking indicated that these peptides could interact with ABTS through interactions such as hydrogen bonding and hydrophobic interactions. Thus, WPI hydrolysates could be used as potential antioxidants in the food and pharmaceutical industries.
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6
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Novel antioxidant peptides identified in millet bran glutelin-2 hydrolysates: Purification, in silico characterization and security prediction, and stability profiles under different food processing conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Sarker A. A Review on the Application of Bioactive Peptides as Preservatives and Functional Ingredients in Food Model Systems. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayesha Sarker
- Assistant Professor for Food Science Agricultural and Environmental Research Station, West Virginia State University Institute WV USA
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8
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Amino acids imprinted ZIF-8s for the highly efficient and selective adsorption of antioxidant peptides from silkworm pupa protein. Food Res Int 2022; 157:111406. [DOI: 10.1016/j.foodres.2022.111406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/30/2022] [Accepted: 05/21/2022] [Indexed: 12/28/2022]
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9
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Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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Conventional and in silico approaches to select promising food-derived bioactive peptides: A review. Food Chem X 2022; 13:100183. [PMID: 35499000 PMCID: PMC9039911 DOI: 10.1016/j.fochx.2021.100183] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/18/2021] [Accepted: 12/06/2021] [Indexed: 02/06/2023] Open
Abstract
Seaweed and edible insects are considered new sources of bioactive peptides. Conventional approaches are necessary to validate the bioactivity of peptides. Bioinformatics tools accelerate the obtaining of bioactive peptides. The integrated approach is a promising strategy to obtain bioactive peptides.
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods is a long journey, expensive and time-consuming. Hence, bioinformatic approaches, which can not only help to predict the formation of bioactive peptides from any known protein source, but also to analyze the protein structure/function relationship, have gained a new meaning in this scientific field. Therefore, this review aims to provides an overview of conventional characterization methods and the most recent advances in the field of in silico approaches for predicting and screening promising food-derived bioactive peptides.
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Antioxidant stability of a novel peptide from porcine plasma hydrolysates by in vitro digestion/HepG-2 model. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03916-6] [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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12
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Hu Y, Yang J, He C, Wei H, Wu G, Xiong H, Ma Y. Fractionation and purification of antioxidant peptides from abalone viscera by a combination of Sephadex G‐15 and Toyopearl HW‐40F chromatography. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yaqin Hu
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Jiahong Yang
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Chuanbo He
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Haocheng Wei
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Guohong Wu
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Hejian Xiong
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Ying Ma
- Fisheries College of Jimei University Xiamen 361021 China
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Immunomodulatory effects of different molecular weight sporisorium reilianum polypeptides on LPS-induced RAW264.7 macrophages. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Zhan J, Li G, Dang Y, Pan D. Study on the antioxidant activity of peptide isolated from porcine plasma during in vitro digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lee JH, Lee YY, Lee J, Jang YJ, Jang HW. Chemical Composition, Antioxidant, and Anti-Inflammatory Activity of Essential Oil from Omija ( Schisandra chinensis (Turcz.) Baill.) Produced by Supercritical Fluid Extraction Using CO 2. Foods 2021; 10:foods10071619. [PMID: 34359489 PMCID: PMC8304754 DOI: 10.3390/foods10071619] [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: 06/07/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 12/18/2022] Open
Abstract
Schisandra chinensis (Turcz.) Baill., which is known as omija in South Korea, is mainly cultivated in East Asia. The present study aimed to investigate the chemical composition of essential oil from the omija (OMEO) fruit obtained by supercritical fluid extraction using CO2 and to confirm the antioxidant and anti-inflammatory activity of OMEO using HaCaT human keratinocyte and RAW 264.7 murine macrophages. As a result of the chemical composition analysis of OMEO using gas chromatography-mass spectrometry, a total of 41 compounds were identified. The detailed analysis results are sesquiterpenoids (16), monoterpenoids (14), ketones (4), alcohols (3), aldehydes (2), acids (1), and aromatic hydrocarbons (1). OMEO significantly reduced the increased ROS levels in HaCaT keratinocytes induced by UV-B irradiation (p < 0.05). It was confirmed that 5 compounds (α-pinene, camphene, β-myrcene, 2-nonanone, and nerolidol) present in OMEO exhibited inhibitory activity on ROS production. Furthermore, OMEO showed excellent anti-inflammatory activity in RAW 264.7 macrophages induced by lipopolysaccharide. OMEO effectively inhibited NO production (p < 0.05) by suppressing the expression of the iNOS protein. Finally, OMEO was investigated for exhibition of anti-inflammatory activity by inhibiting the activation of NF-κB pathway. Taken together, OMEO could be used as a functional food ingredient with excellent antioxidant and anti-inflammatory activity.
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Affiliation(s)
- Jae-Hoon Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea
| | - Yun-Yeol Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea
| | - Jangho Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea
| | - Young-Jin Jang
- Major of Food Science & Technology, Seoul Women's University, Seoul 01797, Korea
| | - Hae-Won Jang
- Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Korea
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Li G, Zhan J, Hu L, Yuan C, Ying X, Hu Y. Identification of novel antioxidant peptide from porcine plasma hydrolysate and its effect in in vitro digestion/HepG2 cells model. J Food Biochem 2021; 46:e13853. [PMID: 34240447 DOI: 10.1111/jfbc.13853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/30/2022]
Abstract
A novel antioxidant peptide EDEQKFWGK from porcine plasma hydrolysate (PPH) was separated by chromatography, HPLC, and identified by LC-MS/MS. Results showed that EDEQKFWGK had better antioxidant ability (Hydroxyl RAS 32.19%, ABTS RAS 92.93% and DPPH RAS 26.76%) compared with glutathione (30.11%, 82.01%, 26.44%) due to the presence of hydrophobic, aromatic acids (F, W) and acidic amino acids (E, D), decreasing ROS by providing hydrogen atom and chelating metal ions. Furthermore, the antioxidant properties of synthetic EDEQKFWGK still significant despite in vitro digestion because of the production of smaller active peptide. Additionally, it could increase SOD, CAT, GSH-Px to resist oxidative damage in HepG2 cells by inhibiting ROS (O2 - , OH·), forming complexes to prevent OH· from destroying DNA and binding to ARE to promote antioxidase expression. Thereby, the novel peptide EDEQKFWGK from porcine plasma had much stable antioxidant properties and hade great potential in formulating functional foods. PRACTICAL APPLICATIONS: This research isolated a novel antioxidant peptide. Moreover, the antioxidant effects of peptide were confirmed under the in vitro digestion model and oxidative damage HepG2 cells model. The results showed the antioxidant peptide could play better effect after digestion and protect the cells from oxidative damage. These data could expand the sequence data of antioxidant peptides and promote the high-value utilization of PPH.
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Affiliation(s)
- Gaoshang Li
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
| | - Junqi Zhan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Lingping Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Japan
| | - Xiaoguo Ying
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
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