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Abeyrathne EDNS, Nam K, Huang X, Ahn DU. Plant- and Animal-Based Antioxidants' Structure, Efficacy, Mechanisms, and Applications: A Review. Antioxidants (Basel) 2022; 11:antiox11051025. [PMID: 35624889 PMCID: PMC9137533 DOI: 10.3390/antiox11051025] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/09/2022] [Accepted: 05/10/2022] [Indexed: 02/06/2023] Open
Abstract
Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a major role in preventing many adverse conditions in the human body, including inflammation and cancer. Synthetic antioxidants are widely used in the food industry to prevent the production of adverse compounds that harm humans. However, plant- and animal-based antioxidants are more appealing to consumers than synthetic antioxidants. Plant-based antioxidants are mainly phenolic compounds, carotenoids, and vitamins, while animal-based antioxidants are mainly whole protein or the peptides of meat, fish, egg, milk, and plant proteins. Plant-based antioxidants mainly consist of aromatic rings, while animal-based antioxidants mainly consist of amino acids. The phenolic compounds and peptides act differently in preventing oxidation and can be used in the food and pharmaceutical industries. Therefore, compared with animal-based antioxidants, plant-based compounds are more practical in the food industry. Even though plant-based antioxidant compounds are good sources of antioxidants, animal-based peptides (individual peptides) cannot be considered antioxidant compounds to add to food. However, they can be considered an ingredient that will enhance the antioxidant capacity. This review mainly compares plant- and animal-based antioxidants’ structure, efficacy, mechanisms, and applications.
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Affiliation(s)
- Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka;
- Department of Animal Science & Technology, Suncheon National University, Suncheon 57922, Korea;
| | - Kichang Nam
- Department of Animal Science & Technology, Suncheon National University, Suncheon 57922, Korea;
| | - Xi Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
- Correspondence:
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Yuan L, Zhang Q, Zheng Z, Zhou J, Cui Y, Jin W, Gao R. Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2048154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Qianqian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Zhiying Zheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Jing Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Yixin Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
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3
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Luan X, Feng M, Sun J. Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage. Food Res Int 2021; 144:110351. [PMID: 34053544 DOI: 10.1016/j.foodres.2021.110351] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/19/2021] [Accepted: 03/21/2021] [Indexed: 12/13/2022]
Abstract
This study investigated in vitro antioxidant activity of Lactobacillus plantarum CD101 and its effect on antioxidant peptides formation in fermented sausage. The antioxidant substances of L. plantarum CD101 were mainly distributed on the cell surface and extracellular secretions. L. plantarum CD101 affected the acidification and proteolysis during the fermentation. Combined with electrophoresis and peptide content analysis, these results indicated the effectiveness of the starters in promoting peptide formation, accompanied by a small change in antioxidant activities. Forty-four effective peptides were identified by LC-MS/MS. The masses of the peptides were less than 3 kDa, and their amino acid sequences were between 5 and 27 amino acids in length. Thus, L. plantarum CD101 may be beneficial to inhibit the oxidative rancidity of fermented sausage through its in vitro antioxidant activity, while effectively promoting protein degradation with a weak effect on antioxidant peptides promotion.
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Affiliation(s)
- Xiaoxu Luan
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Meiqin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, PR China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. Food Res Int 2020; 136:109585. [PMID: 32846614 DOI: 10.1016/j.foodres.2020.109585] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/29/2023]
Abstract
Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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6
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Gao R, Zheng Z, Zhou J, Tian H, Yuan L. Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.053] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages. Int J Food Microbiol 2018; 276:71-78. [DOI: 10.1016/j.ijfoodmicro.2018.04.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/22/2018] [Accepted: 04/04/2018] [Indexed: 12/12/2022]
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Perales‐Jasso YJ, Gamez‐Noyola SA, Aranda‐Ruiz J, Hernandez‐Martinez CA, Gutierrez‐Soto G, Luna‐Maldonado AI, Silva‐Vazquez R, Hume ME, Mendez‐Zamora G. Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil. Food Sci Nutr 2018; 6:1254-1260. [PMID: 30065826 PMCID: PMC6060905 DOI: 10.1002/fsn3.668] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/03/2018] [Accepted: 04/08/2018] [Indexed: 11/11/2022] Open
Abstract
The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a*), yellowness (b*), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1-4.19 vs. 4.73 log CFU/g and T2-4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics.
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Affiliation(s)
| | | | - Juana Aranda‐Ruiz
- Facultad de AgronomiaUniversidad Autonoma de Nuevo LeonGeneral EscobedoMexico
| | | | | | | | | | - Michael E. Hume
- Food and Feed Safety Research UnitSouthern Plains Agricultural Research CenterU.S. Department of AgricultureAgricultural Research ServiceCollege StationTexas
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Marrubini G, Appelblad P, Maietta M, Papetti A. Hydrophilic interaction chromatography in food matrices analysis: An updated review. Food Chem 2018; 257:53-66. [PMID: 29622230 DOI: 10.1016/j.foodchem.2018.03.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 02/28/2018] [Accepted: 03/01/2018] [Indexed: 01/27/2023]
Abstract
This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, artificial sweeteners and polyphenolic compounds), using hydrophilic interaction liquid chromatography (HILIC) combined with different detection techniques. For each compound class, the investigated food matrices are grouped per: foods of animal origin, vegetables, fruits and related products, baby food, and other matrices such as drinks and mushrooms/fungi. Furthermore, the main advantages of HILIC chromatography respect to the other commonly used techniques are discussed.
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Affiliation(s)
- Giorgio Marrubini
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | | | - Mariarosa Maietta
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy.
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Albenzio M, Santillo A, Caroprese M, Della Malva A, Marino R. Bioactive Peptides in Animal Food Products. Foods 2017; 6:E35. [PMID: 28486398 PMCID: PMC5447911 DOI: 10.3390/foods6050035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 04/03/2017] [Accepted: 05/05/2017] [Indexed: 01/18/2023] Open
Abstract
Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.
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Affiliation(s)
- Marzia Albenzio
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Antonella Santillo
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Mariangela Caroprese
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Sabeena Farvin K, Andersen LL, Otte J, Nielsen HH, Jessen F, Jacobsen C. Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions. Food Chem 2016; 204:409-419. [DOI: 10.1016/j.foodchem.2016.02.145] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2015] [Revised: 02/06/2016] [Accepted: 02/24/2016] [Indexed: 11/25/2022]
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12
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Fernández M, Benito MJ, Martín A, Casquete R, Córdoba JJ, Córdoba MG. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón". Heliyon 2016; 2:e00093. [PMID: 27441267 PMCID: PMC4946076 DOI: 10.1016/j.heliyon.2016.e00093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 02/19/2016] [Accepted: 03/21/2016] [Indexed: 12/02/2022] Open
Abstract
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I-converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage "salchichón" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days) studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA) linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.
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Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - María J. Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Juan J Córdoba
- Higiene y Seguridad de los Alimentos, Universidad de Extremadura, Avda. Universidad s/n, 10071 Cáceres, Spain
| | - María G. Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
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Fernández M, Ruiz-Moyano S, Benito MJ, Martín A, Hernández A, Córdoba MDG. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages. Food Funct 2016; 7:2320-30. [DOI: 10.1039/c6fo00236f] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures and protease EPg222.
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Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - María José Benito
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Alberto Martín
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Alejandro Hernández
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
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Fernández M, Martín A, Benito MJ, Casquete R, Recio I, Córdoba MDG. Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12978] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María José Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Rocio Casquete
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL CSIC-UAM); Nicolás Cabrera 9 28049 Madrid Spain
| | - María De Guía Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
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Kleekayai T, Harnedy PA, O’Keeffe MB, Poyarkov AA, CunhaNeves A, Suntornsuk W, FitzGerald RJ. Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes. Food Chem 2015; 176:441-7. [DOI: 10.1016/j.foodchem.2014.12.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 11/21/2014] [Accepted: 12/10/2014] [Indexed: 01/07/2023]
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16
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Antioxidant and Chelating Activity of NontoxicJatropha curcasL. Protein Hydrolysates Produced byIn VitroDigestion Using Pepsin and Pancreatin. J CHEM-NY 2015. [DOI: 10.1155/2015/190129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The antioxidant and metal chelating activities inJ. curcasprotein hydrolysates have been determined. The hydrolysates were produced by treatment of a nontoxic genotype with the digestive enzymes pepsin and pancreatin and then were characterized by fast protein liquid chromatography and reverse phase chromatography. Peptidic fractions with higher radical scavenging activity were analysed by matrix-assisted laser desorption/ionization mass spectrometry. The antioxidant activity was determined by measuring inhibition of the oxidative degradation ofβ-carotene and by measuring the reactive oxygen species (ROS) in Caco-2 cell cultures. Cu2+and Fe2+chelating activities were also determined. The hydrolysates inhibited the degradation ofβ-carotene and the formation of ROS in Caco-2 cells. The lower molecular weight peptidic fractions from FPLC had stronger antioxidant activity in cell cultures compared with the hydrolysates, which correlated with a higher content in antioxidant and chelating amino acids. These fractions were characterized by a large presence of peptides with different molecular masses. The hydrolysates exhibited both Cu2+and Fe2+chelating activity. It was concluded thatJ. curcasis a good source of antioxidant and metal chelating peptides, which may have a positive impact on the economic value of this crop, as a potential source of food functional components.
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Song R, Wei R, Luo H. Biochemical Properties and Stability of Antioxidative Activity of Half-Fin Anchovy (Setipinna taty) Fermented Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.782519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Espejo-Carpio FJ, De Gobba C, Guadix A, Guadix EM, Otte J. Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Petrón M, Broncano J, Otte J, Martín L, Timón M. Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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He R, Ju X, Yuan J, Wang L, Girgih AT, Aluko RE. Antioxidant activities of rapeseed peptides produced by solid state fermentation. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.023] [Citation(s) in RCA: 107] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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