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Kriangkrai W, Kantasa T, Sagasae W, Inpad C, Kaewkong W, Roytrakul S, Attarat J. Discovery of superior bioactive peptides of two edible Lentinus mushrooms protein hydrolysate in biological activities: tyrosinase inhibitory and antioxidant activity. Food Sci Biotechnol 2024; 33:3105-3117. [PMID: 39220303 PMCID: PMC11364733 DOI: 10.1007/s10068-024-01563-7] [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: 09/06/2023] [Revised: 02/15/2024] [Accepted: 03/15/2024] [Indexed: 09/04/2024] Open
Abstract
This study investigated protein hydrolysates obtained from Lentinus squarrosulus and Lentinus edodes fruiting bodies via gastric protease hydrolysis and ultrafiltration, yielding peptides with a molecular weight below 6.5 kDa. These hydrolysates displayed significant tyrosinase inhibitory activity similar to positive controls, peptide from Chinese quince seed (RHAKF) and kojic acid. L. squarrosulus-derived hydrolysates exhibited superior antioxidant properties compared to L. edodes in DPPH (47% vs. 23%) and ABTS (77% vs. 23%) assays. Identified bioactive peptides, particularly LILGGSSS from L. squarrosulus, interacted with tyrosinase through hydrogen bonds at specific residues. Notably, these protein hydrolysates showcased potent tyrosinase inhibition without cytotoxic effects, presenting promising prospects for addressing hyperpigmentation caused by excessive tyrosinase activity from stress or UV exposure.
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Affiliation(s)
- Worawut Kriangkrai
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok, Thailand
| | - Tattiya Kantasa
- Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Wannaporn Sagasae
- Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Chaturong Inpad
- Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Worasak Kaewkong
- Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Sittiruk Roytrakul
- Functional Proteomics Technology Laboratory, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, 12120 Thailand
| | - Jongrak Attarat
- Department of Biochemistry, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
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Orts A, Navarro-Torre S, Macías-Benítez S, Orts JM, Naranjo E, Castaño A, Parrado J. A new biostimulant derived from soybean by-products enhances plant tolerance to abiotic stress triggered by ozone. BMC PLANT BIOLOGY 2024; 24:580. [PMID: 38890606 PMCID: PMC11186251 DOI: 10.1186/s12870-024-05290-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Accepted: 06/12/2024] [Indexed: 06/20/2024]
Abstract
BACKGROUND Tropospheric ozone is an air pollutant that causes negative effects on vegetation, leading to significant losses in crop productivity. It is generated by chemical reactions in the presence of sunlight between primary pollutants resulting from human activity, such as nitrogen oxides and volatile organic compounds. Due to the constantly increasing emission of ozone precursors, together with the influence of a warming climate on ozone levels, crop losses may be aggravated in the future. Therefore, the search for solutions to mitigate these losses becomes a priority. Ozone-induced abiotic stress is mainly due to reactive oxygen species generated by the spontaneous decomposition of ozone once it reaches the apoplast. In this regard, compounds with antioxidant activity offer a viable option to alleviate ozone-induced damage. Using enzymatic technology, we have developed a process that enables the production of an extract with biostimulant properties from okara, an industrial soybean byproduct. The biostimulant, named as OEE (Okara Enzymatic Extract), is water-soluble and is enriched in bioactive compounds present in okara, such as isoflavones. Additionally, it contains a significant fraction of protein hydrolysates contributing to its functional effect. Given its antioxidant capacity, we aimed to investigate whether OEE could alleviate ozone-induced damage in plants. For that, pepper plants (Capsicum annuum) exposed to ozone were treated with a foliar application of OEE. RESULTS OEE mitigated ozone-induced damage, as evidenced by the net photosynthetic rate, electron transport rate, effective quantum yield of PSII, and delayed fluorescence. This protection was confirmed by the level of expression of genes associated with photosystem II. The beneficial effect was primarily due to its antioxidant activity, as evidenced by the lipid peroxidation rate measured through malondialdehyde content. Additionally, OEE triggered a mild oxidative response, indicated by increased activities of antioxidant enzymes in leaves (catalase, superoxide dismutase, and guaiacol peroxidase) and the oxidative stress index, providing further protection against ozone-induced stress. CONCLUSIONS The present results support that OEE protects plants from ozone exposure. Taking into consideration that the promotion of plant resistance against abiotic damage is an important goal of biostimulants, we assume that its use as a new biostimulant could be considered.
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Affiliation(s)
- Angel Orts
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain
| | - Salvadora Navarro-Torre
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain
| | - Sandra Macías-Benítez
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain
| | - José M Orts
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain
| | - Emilia Naranjo
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain
| | - Angélica Castaño
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain.
| | - Juan Parrado
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad de Sevilla. C/Profesor García González, Nº2. 41012, Seville, Spain
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Fallahasghari EZ, Højgaard Lynge M, Espholin Gudnason E, Munkerup K, Mendes AC, Chronakis IS. Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate. Pharmaceutics 2023; 15:2633. [PMID: 38004611 PMCID: PMC10675355 DOI: 10.3390/pharmaceutics15112633] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/03/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Vitamin A is an essential micronutrient that is readily oxidized. In this study, the encapsulation of vitamin A palmitate (AP) within a core-shell carbohydrate matrix by co-axial electrospray and its oxidative stability was evaluated. The electrosprayed core-shell microcapsules consisted of a shell of octenyl succinic anhydride (OSA) modified corn starch, maltose (Hi-Cap), and a core of ethyl cellulose-AP (average diameter of about 3.7 µm). The effect of different compounds (digestion-resistant maltodextrin, soy protein hydrolysate, casein protein hydrolysate, and lecithin) added to the base core-shell matrix formulation on the oxidative stability of AP was investigated. The oxidative stability of AP was evaluated using isothermal and non-isothermal differential scanning calorimetry (DSC), and Raman and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy methods. The core-shell carbohydrate matrix minimizes the amount of AP present at the microparticle surface, thus protecting AP from oxidation. Furthermore, the most effective oxidation protection was achieved when casein protein hydrolysate was added to the core of the microcapsule due to hydrophobic and hydrogen bond interactions with AP and by the resistant maltodextrin in the shell, which acted as a filler. The utilization of ethanol as a solvent for the dispersion of the core compounds increased the hydrophobicity of the hydrolyzed proteins and contributed to the enhancement of their antioxidant ability. Both the carbohydrate core-shell microcapsule prepared by co-axial electrospray and the addition of oxidation protection compounds enhance the oxidative stability of the encapsulated AP.
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Affiliation(s)
- Elnaz Z. Fallahasghari
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Marie Højgaard Lynge
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Emma Espholin Gudnason
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | | | - Ana C. Mendes
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Ioannis S. Chronakis
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
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Lee S, Choi SP, Jeong H, Yu WK, Kim SW, Park YS. The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with Lacticaseibacillus paracasei MK1 and Their Derived Peptides. Antioxidants (Basel) 2023; 12:1392. [PMID: 37507931 PMCID: PMC10376689 DOI: 10.3390/antiox12071392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
Soybean-derived peptides exert several beneficial effects in various experimental models. However, only a few studies have focused on the radical scavenging and anti-wrinkle effects of soymilk-derived peptides produced via different processes, such as fermentation, enzymatic treatment, and ultrafiltration. Therefore, in this study, we investigated the radical scavenging and antiwrinkle effects of soymilk fractions produced using these processes. We found that 50SFMKUF5, a 5 kDa ultrafiltration fraction fermented with Lacticaseibacillus paracasei MK1 after flavourzyme treatment, exhibited the highest radical scavenging activity using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay as well as potent anti-wrinkle effects assessed by type 1 procollagen production and tumor necrosis factor-α production in ultraviolet B (UVB)-treated human dermal fibroblasts and HaCaT keratinocytes. To identify potential bioactive peptides, candidate peptides were synthesized, and their anti-wrinkle effects were assessed. APEFLKEAFGVN (APE), palmitoyl-APE, and QIVTVEGGLSVISPK peptides were synthesized and used to treat UVB-irradiated fibroblasts, HaCaT keratinocytes, and α-melanocyte-stimulating hormone-induced B16F1 melanoma cells. Among these peptides, Pal-APE exerted the strongest effect. Our results highlight the potential of soymilk peptides as anti-aging substances.
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Affiliation(s)
- Sulhee Lee
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Sang-Pil Choi
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Huijin Jeong
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Won Kyu Yu
- Yonsei University Dairy, Asan 31419, Republic of Korea
| | - Sang Won Kim
- Yonsei University Dairy, Asan 31419, Republic of Korea
| | - Young-Seo Park
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
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Yu X, Chen Y, Qi Z, Chen Q, Cao Y, Kong Q. Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal. Food Chem 2023; 424:136389. [PMID: 37209437 DOI: 10.1016/j.foodchem.2023.136389] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/20/2023] [Accepted: 05/13/2023] [Indexed: 05/22/2023]
Abstract
The antioxidant activity of corn peptides is related to their molecular weight and structure. Corn gluten meal (CGM) was hydrolyzed using a combination of Alcalase, Flavorzyme and Protamex, and the hydrolysates were subjected to antioxidant activity analysis after further fractionation. Corn peptides with molecular weights less than 1 kDa (CPP1) exhibited excellent antioxidant activity. A novel peptide, Arg-Tyr-Leu-Leu (RYLL), was identified from CPP1. RYLL displayed preferable scavenging capacities for ABTS radicals and DPPH radicals, with IC50 values of 0.122 mg/ml and 0.180 mg/ml, respectively. Based on quantum calculations, RYLL had multiple antioxidant active sites, and tyrosine was the main active site due to the highest energy of the highest occupied molecular orbit (HOMO). Moreover, the simple peptide structure and hydrogen bond network of RYLL contributed to the exposure of the active site. This study elucidated the antioxidant mechanism of corn peptides, which could provide an understanding for CGM hydrolysates as natural antioxidants.
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Affiliation(s)
- Xiao Yu
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yanan Chen
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Zhiguo Qi
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Quan Chen
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China.
| | - Yujin Cao
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China.
| | - Qingshan Kong
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
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Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
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Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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Chen YT, Tu CW, Hou CY, Chen YA, Xu RQ, Kuo CH, Wu CC, Hsieh SL. Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1633-1641. [PMID: 37033317 PMCID: PMC10076489 DOI: 10.1007/s13197-023-05706-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023]
Abstract
The small molecule characteristics and nutritional value of egg white hydrolysates have been widely used. In the present study, in vitro and in vivo models were used to investigate the hepatoprotective effect of egg protein hydrolysate (EWH) by regulating the expression of antioxidant enzymes. The in vitro experiment results showed that 0.1, 0.5, and 1 mg/mL of EWH enhanced antioxidant activity in HepG2 cells by increased glutathione peroxidase (GPx) activity and reduced glutathione (GSH) levels. The in vivo experiment results showed that EWH (L) (38.5 mg/kg BW) and EWH (H) (385 mg/kg BW) alleviated carbon tetrachloride (CCl4)-induced hepatotoxicity in SD rats through reduced levels of serum aspartate aminotransferase (AST) alanine aminotransferase (ALT), and lipid peroxidation products malondialdehyde (MDA). In addition, EWH also ameliorates CCl4-induced hepatotoxicity in SD rats by increasing the antioxidant activity of GSH levels with a decrease in oxidized glutathione (GSSG) levels. Besides, EWH ameliorates liver tissue injuries by CCl4-induction. EWH has the highest glutamic acid in free amino acid composition, the second highest was aspartic acid, and the third was cystine, 204, 141, and 125 mg/100 g, respectively. These results suggest EWH has hepatoprotective potential through reduced lipid peroxidation products and enhanced antioxidant activity.
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Affiliation(s)
- Ya-Ting Chen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
| | - Chao-Wen Tu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
| | - Yu-An Chen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
| | - Ruo-Qi Xu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
| | - Chih-Chung Wu
- Department of Food and Nutrition, Providence University, Taichung, 43301 Taiwan
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, R.O.C
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Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Partitioning of Antioxidants in Edible Oil-Water Binary Systems and in Oil-in-Water Emulsions. Antioxidants (Basel) 2023; 12:828. [PMID: 37107202 PMCID: PMC10135117 DOI: 10.3390/antiox12040828] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023] Open
Abstract
In recent years, partitioning of antioxidants in oil-water two-phase systems has received great interest because of their potential in the downstream processing of biomolecules, their benefits in health, and because partition constant values between water and model organic solvents are closely related to important biological and pharmaceutical properties such as bioavailability, passive transport, membrane permeability, and metabolism. Partitioning is also of general interest in the oil industry. Edible oils such as olive oil contain a variety of bioactive components that, depending on their partition constants, end up in an aqueous phase when extracted from olive fruits. Frequently, waste waters are subsequently discarded, but their recovery would allow for obtaining extracts with antioxidant and/or biological activities, adding commercial value to the wastes and, at the same time, would allow for minimizing environmental risks. Thus, given the importance of partitioning antioxidants, in this manuscript, we review the background theory necessary to derive the relevant equations necessary to describe, quantitatively, the partitioning of antioxidants (and, in general, other drugs) and the common methods for determining their partition constants in both binary (PWOIL) and multiphasic systems composed with edible oils. We also include some discussion on the usefulness (or not) of extrapolating the widely employed octanol-water partition constant (PWOCT) values to predict PWOIL values as well as on the effects of acidity and temperature on their distributions. Finally, there is a brief section discussing the importance of partitioning in lipidic oil-in-water emulsions, where two partition constants, that between the oil-interfacial, POI, and that between aqueous-interfacial, PwI, regions, which are needed to describe the partitioning of antioxidants, and whose values cannot be predicted from the PWOIL or the PWOCT ones.
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Affiliation(s)
- Sonia Losada-Barreiro
- Departamento Química-Física, Facultad de Química, Universidade de Vigo, 36310 Vigo, Spain
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Carlos Bravo-Díaz
- Departamento Química-Física, Facultad de Química, Universidade de Vigo, 36310 Vigo, Spain
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Suwanangul S, Aluko RE, Sangsawad P, Kreungngernd D, Ruttarattanamongkol K. Antioxidant and enzyme inhibitory properties of sacha inchi (Plukenetia volubilis) protein hydrolysate and its peptide fractions. J Food Biochem 2022; 46:e14464. [PMID: 36190151 DOI: 10.1111/jfbc.14464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/01/2022] [Accepted: 09/22/2022] [Indexed: 01/14/2023]
Abstract
The objective of this study was to determine the in vitro activities such as antioxidant and inhibitions of angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase, and 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase of sacha inchi protein hydrolysate (SPH) and its membrane ultrafiltration peptide fractions. SPH was prepared after hydrolysis of sacha inchi protein using papain followed by separation into peptide fractions (F1: <1 kDa, F2: 1-3 kDa, F3: 3-5 kDa, and F4: 5-10 kDa) via ultrafiltration membranes. SPH and the peptide fractions were tested for multifunctional properties, specifically functional ability as antioxidants and enzyme inhibitors. Surface hydrophobicity was an important contributing factor to the activity of antioxidative peptides. The DPPH inhibitory activity of F4 was significantly higher (p < .05) than activities of the SPH and other fractions. The smaller peptides with <1 kDa size (F1) showed the most potent (p < .05) antioxidant properties based on the stronger scavenging of ABTS, DPPH, and superoxide radicals in addition to better attenuation of linoleic acid peroxidation. Moreover, the F1 was also the strongest inhibitor of angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase inhibition, and 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase based on the lower IC50 values. It was concluded that the smaller size of the F1 peptides was the main determinant of its strong antioxidant and enzyme inhibition potency, which could be taken as an advantage to formulate functional foods and nutraceuticals with potential activities in ameliorating some of the chronic human diseases. PRACTICAL APPLICATIONS: The results of present study indicate that SPH and its ultrafiltration fractions are potential sources of antihypertensive, antidiabetic, inhibition of POP, reduced cholesterol, and strong antioxidant peptides. The strong angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase inhibition, and 3-hydroxy-3-methyl-glutaryl-coenzyme inhibitory efficiency of the F1 peptides (MW < 1 kDa) suggest potential utility as an antihypertensive, antidiabetic agent, reduce cholesterol and brain plasticity and memory formation because the small peptide size could enhance absorption from the gastrointestinal tract. Overall, results from this study indicate that SPH, especially the F1 peptides may have applications as ingredients for the formulation of functional foods and nutraceuticals.
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Affiliation(s)
- Saranya Suwanangul
- Program in Food Science and Technology, Faculty of Engineering and Agro-industry, Maejo University, Chiang Mai, Thailand
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Papungkorn Sangsawad
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Danchai Kreungngernd
- Division of Food Science and Technology, Faculty of Science and Technology, Kamphaeng Phet Rajabhat University, Kamphaeng Phet, Thailand
| | - Khanitta Ruttarattanamongkol
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
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Antioxidant Properties of Hemp Proteins: From Functional Food to Phytotherapy and Beyond. Molecules 2022; 27:molecules27227924. [PMID: 36432024 PMCID: PMC9693028 DOI: 10.3390/molecules27227924] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
As one of the oldest plants cultivated by humans, hemp used to be banned in the United States but returned as a legal crop in 2018. Since then, the United States has become the leading hemp producer in the world. Currently, hemp attracts increasing attention from consumers and scientists as hemp products provide a wide spectrum of potential functions. Particularly, bioactive peptides derived from hemp proteins have been proven to be strong antioxidants, which is an extremely hot research topic in recent years. However, some controversial disputes and unknown issues are still underway to be explored and verified in the aspects of technique, methodology, characteristic, mechanism, application, caution, etc. Therefore, this review focusing on the antioxidant properties of hemp proteins is necessary to discuss the multiple critical issues, including in vitro structure-modifying techniques and antioxidant assays, structure-activity relationships of antioxidant peptides, pre-clinical studies on hemp proteins and pathogenesis-related molecular mechanisms, usage and potential hazard, and novel advanced techniques involving bioinformatics methodology (QSAR, PPI, GO, KEGG), proteomic analysis, and genomics analysis, etc. Taken together, the antioxidant potential of hemp proteins may provide both functional food benefits and phytotherapy efficacy to human health.
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Alam MR, Shahid MA, Alimuzzaman S, Khan AN. Sources, extractions and applications of bio-maker collagen- A review. BIOMEDICAL ENGINEERING ADVANCES 2022. [DOI: 10.1016/j.bea.2022.100064] [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] Open
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12
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Qin Y, Cheng M, Fan X, Shao X, Wang C, Jiang H, Zhang X. Preparation and Antioxidant Activities of High Fischer's Ratio Oligopeptides from Goat Whey. Food Sci Anim Resour 2022; 42:800-815. [PMID: 36133637 PMCID: PMC9478979 DOI: 10.5851/kosfa.2022.e32] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/11/2022] [Accepted: 06/22/2022] [Indexed: 11/09/2022] Open
Abstract
This study aimed to obtain high Fischer's ratio oligopeptides from goat whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey was done with the approach of sequential digestion of pepsin and flavourzyme. With the adsorption of aromatic amino acids by activated carbon, HFO with a Fischer's ratio of 27.070 and a molecular weight of 200-1,000 Da were obtained, and the branched-chain amino acids accounted for 22.87%. Then the antioxidant activity of HFO was evaluated. At the concentrations of 2.0 mg/mL and 0.50 mg/mL, HFO scavenged 77.27% and 99.63% of 1,1-diphenyl-2-picrylhydrazyl and 3-ethylbenzthiazoline-6-sulphonate free radicals respectively. The scavenging rate of HFO against hydroxyl radicals reached 92.31% at the concentration of 0.25 mg/mL. Animal experiments demonstrated that HFO could moderate the changes of malondialdehyde, superoxide dismutase and glutathione peroxidase caused by CCl4-induced oxidative stress in vivo. This study indicated that HFO from goat whey was capable of oxidation resistance both in vivo and in vitro, which provided a scientific basis for the high-value processing and application of goat milk whey.
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Affiliation(s)
- Yusi Qin
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry
and Veterinary, Qingdao 266100, China
| | - Xiaoxue Fan
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Xiaoqing Shao
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Cunfang Wang
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Hua Jiang
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Xiaoning Zhang
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
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Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022; 63:10351-10381. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.
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Affiliation(s)
- L B Olvera-Rosales
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - A E Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - J M García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
- Departamento de Ciencias de la Alimentación Lerma de Villada, Universidad Autónoma Metropolitana-Lerma, Edo. de México, México
| | - L C Gómez-Ruíz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - E Contreras-López
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - F Guzmán-Rodríguez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - L G González-Olivares
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
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Ewert J, Eisele T, Stressler T. Enzymatic production and analysis of antioxidative protein hydrolysates. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04022-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062916] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Whey protein is a common food additive for enhancing product stability and texture, while phenolics are considered food antioxidants. As a consequence, combining whey protein with phenolics is an effective way to improve protein functionality while also maintaining polyphenol bioactivity. Herein, the functional properties and antioxidant activity of whey protein modified with various types and concentrations of oxidized phenolic compounds, including gallic acid (OGA), ferulic acid (OFA), and tannic acid (OTA), were studied. In general, the modified whey protein had a decrease in free amino content, but an increase in total phenolic content. Whey protein modified with 5% OTA showed the highest total phenolic content and the lowest free amino content. Modification of whey protein with OTA and OGA resulted in a loss of surface hydrophobicity in contrast to whey protein modified with OFA. However, no significant difference in surface activity including foam and emulsion properties in the whey protein with/without modification was observed. The modified whey protein had an increase in antioxidant activity when compared with that of the control.
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López-García G, Dublan-García O, Arizmendi-Cotero D, Gómez Oliván LM. Antioxidant and Antimicrobial Peptides Derived from Food Proteins. Molecules 2022; 27:1343. [PMID: 35209132 PMCID: PMC8878547 DOI: 10.3390/molecules27041343] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/11/2022] [Accepted: 02/13/2022] [Indexed: 12/12/2022] Open
Abstract
Recently, the demand for food proteins in the market has increased due to a rise in degenerative illnesses that are associated with the excessive production of free radicals and the unwanted side effects of various drugs, for which researchers have suggested diets rich in bioactive compounds. Some of the functional compounds present in foods are antioxidant and antimicrobial peptides, which are used to produce foods that promote health and to reduce the consumption of antibiotics. These peptides have been obtained from various sources of proteins, such as foods and agri-food by-products, via enzymatic hydrolysis and microbial fermentation. Peptides with antioxidant properties exert effective metal ion (Fe2+/Cu2+) chelating activity and lipid peroxidation inhibition, which may lead to notably beneficial effects in promoting human health and food processing. Antimicrobial peptides are small oligo-peptides generally containing from 10 to 100 amino acids, with a net positive charge and an amphipathic structure; they are the most important components of the antibacterial defense of organisms at almost all levels of life-bacteria, fungi, plants, amphibians, insects, birds and mammals-and have been suggested as natural compounds that neutralize the toxicity of reactive oxygen species generated by antibiotics and the stress generated by various exogenous sources. This review discusses what antioxidant and antimicrobial peptides are, their source, production, some bioinformatics tools used for their obtainment, emerging technologies, and health benefits.
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Affiliation(s)
- Guadalupe López-García
- Food and Environmental Toxicology Laboratory, Chemistry Faculty, Universidad Autónoma del Estado de México, Paseo Colón Intersección Paseo Tollocan s/n. Col. Residencial Colón, Toluca 50120, Mexico; (G.L.-G.); (L.M.G.O.)
| | - Octavio Dublan-García
- Food and Environmental Toxicology Laboratory, Chemistry Faculty, Universidad Autónoma del Estado de México, Paseo Colón Intersección Paseo Tollocan s/n. Col. Residencial Colón, Toluca 50120, Mexico; (G.L.-G.); (L.M.G.O.)
| | - Daniel Arizmendi-Cotero
- Department of Industrial Engineering, Engineering Faculty, Campus Toluca, Universidad Tecnológica de México (UNITEC), Estado de México, Toluca 50160, Mexico;
| | - Leobardo Manuel Gómez Oliván
- Food and Environmental Toxicology Laboratory, Chemistry Faculty, Universidad Autónoma del Estado de México, Paseo Colón Intersección Paseo Tollocan s/n. Col. Residencial Colón, Toluca 50120, Mexico; (G.L.-G.); (L.M.G.O.)
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Peptides Isolated from Yak Milk Residue Exert Antioxidant Effects through Nrf2 Signal Pathway. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2021:9426314. [PMID: 35003522 PMCID: PMC8741346 DOI: 10.1155/2021/9426314] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Accepted: 11/30/2021] [Indexed: 02/06/2023]
Abstract
Food-derived bioactive peptides are considered as the important sources of natural bioactive ingredients. Approximately 3094 peptides were identified by nESI-LC–MS/MS in the hydrolyzed yak milk residue. Peptide KALNEINQF (T10) is the strongest antioxidant peptide. The damage model of H2O2-induced human umbilical vein endothelial cells (HUVECs) was used to evaluate the antioxidant effect. After treatment with 25, 50, or 100 μg/mL T10 peptide, T10 obviously decreased H2O2-induced damage and increased the cell survival. Comparing with the H2O2-induced damage group, superoxide dismutase (SOD) activities were significantly increased 1.03, 1.1, and 1.33 times, and glutathione reductase (GR) activities were significantly increased 1.11, 1.30, and 1.43 times, respectively. Malondialdehyde (MDA) also reduced 1.41, 1.54, and 1.72 times, respectively. T10 inhibited H2O2-induced apoptosis in HUVECs, and protein expressions of the apoptosis-related genes bcl-2 and bax were increased and decreased by 1.95 and 1.44 times, respectively, suggesting T10 decreases apoptosis of the mitochondria-dependent pathway. Comparing with the H2O2-induced damage group, the RNA expressions of Nrf2, HO-1, and NQO1 were significantly increased by 2.00, 2.11, and 1.94 times; the protein expressions of p-Nrf2, HO-1, and NQO1 were significantly increased by 2.67, 1.73, and 1.04 times; and Keap1 was downregulated by 3.9 and 1.32 times, respectively. T10 also regulated the Nrf2 pathway and expressions of related genes (Keap1, HO-1, and NQO1), and blocking the Nrf2 pathway in the model decreased the protective effect of T10. Taken together, T10 peptide isolated from yak milk residue has a protective effect against H2O2-induced damage in HUVECs and the molecular mechanisms are involved in the regulation of Nrf2 signaling pathway and cell apoptosis.
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Liu J, Luo Y, Zhang X, Gao Y, Zhang W. Effects of bioactive peptides derived from cottonseed meal solid‐state fermentation on the growth, metabolism, and immunity of yellow‐feathered broilers. Anim Sci J 2022; 93:e13781. [PMID: 36437240 DOI: 10.1111/asj.13781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 08/27/2022] [Accepted: 10/24/2022] [Indexed: 11/29/2022]
Abstract
This study investigated the effects of bioactive peptides derived from solid-state fermentation of cottonseed meal on the growth performance, apparent dietary digestibility, serum biochemical parameters, protein metabolism, antioxidant activity, and immunity in yellow-feathered broilers. A total of two hundred forty 21-days-old male broilers were randomly divided into four groups with six replicates per group. The control group received a basal diet and three experimental groups were fed diets with 1%, 2%, and 3% cottonseed meal bioactive peptides (CSBP) replacing equivalent protein of cottonseed meal in basic diet. Dietary supplementation of 2% and 3% CSBP increased the average daily weight gain, crude protein digestibility, total serum protein, and immunoglobulin (Ig) G contents in serum (P < 0.05). The 3% CSBP increased albumin, total antioxidant capacity, spleen weight/bodyweight, interleukin-6, and IgM, while reducing the feed to gain ratio, total cholesterol, urea nitrogen, total superoxide dismutase, glutathione peroxidase, and malondialdehyde contents in serum (P < 0.05). The 2% CSBP diet increased PepT1 expression in duodenum, jejunum, and ileum (P < 0.05). The 1%, 2%, and 3% CSBP diets increased S6kinase-polypeptide-1 and inositol-3-hydroxylase expression in chest and leg muscles (P < 0.05). The CSBP addition in diets can improve growth performance, nutrient digestibility, protein metabolism, antioxidant, and immune capabilities of yellow-feathered broilers.
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Affiliation(s)
- Jiancheng Liu
- College of Animal Science Xinjiang Agricultural University Urumqi China
- College of Animal Science and Technology Shihezi University Shihezi China
| | - Yuanqin Luo
- College of Animal Science and Technology Shihezi University Shihezi China
| | - Xiaoyang Zhang
- College of Animal Science and Technology Shihezi University Shihezi China
| | - Yan Gao
- Institute of Applied Microbiology Xinjiang Academy of Agriculture Science, Xinjiang Special Environmental Microbiology Laboratory Urumqi China
| | - Wenju Zhang
- College of Animal Science and Technology Shihezi University Shihezi China
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20
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Fang J, Lu J, Zhang Y, Wang J, Wang S, Fan H, Zhang J, Dai W, Gao J, Yu H. Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara). Food Chem X 2021; 12:100175. [PMID: 34917928 PMCID: PMC8645904 DOI: 10.1016/j.fochx.2021.100175] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 01/31/2023] Open
Abstract
In this study, a method for preparing low molecular weight peptides (HPH-VAP) from okara using high-pressure homogenization assisted double enzymes was proposed. In order to explore its advantages, the effects of various methods on protein extraction rate and on the structure, antioxidant and immune properties of peptides were compared. The results showed that the protein extraction rate of this method was increased by 69% and 51% compared with other methods, and the structure only led to changes in the hydrogen bonds between peptide chains. HPH-VAP was screened out through functional characteristics, its structure was identified by HPLC-MS/MS, and further immunological activity analysis was carried out. The results showed that it promoted cell phagocytic ability, NO level and release of cytokines IL-6, IFN- γ, TNF-α. Therefore, this method is an effective and applicable method for industrial preparation of okara peptides, and has a positive effect on the reuse of okara resources.
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Affiliation(s)
- Jiaqi Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jiahong Lu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Ying Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jinyu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jiarui Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Junpeng Gao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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22
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Optimization of Enzymatic Hydrolysis for Preparing Cassava Leaf Hydrolysate with Antioxidant Activity. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02693-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Li Y, Ma Q, Liu G, Wang C. Effects of donkey milk on oxidative stress and inflammatory response. J Food Biochem 2021; 46:e13935. [PMID: 34519070 DOI: 10.1111/jfbc.13935] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/20/2021] [Accepted: 08/28/2021] [Indexed: 12/12/2022]
Abstract
Donkey milk is gaining interest as a natural nutritional and medicinal product, mainly because its composition is similar to that of human milk, and it has some potential biological properties, such as antioxidant, anti-inflammatory, antiaging, antimicrobial, and anticancer properties. Considering the increasing prevalence of several chronic diseases related to oxidative stress and inflammation and the multiple beneficial properties and nutritional value of donkey milk, an up-to-date review of the current studies related to the antioxidative and anti-inflammatory abilities of donkey milk is necessary. Therefore, this review aims to discuss the relationship between inflammation and oxidative stress; and to further systematically review the progress of recent research on donkey milk, mainly including its nutritional value and functional properties. Particularly, we highlighted the anti-inflammatory and antioxidative properties of donkey milk using in vitro model, animal model, and the potential role of donkey milk in alleviating some chronic diseases related to inflammation. PRACTICAL APPLICATIONS: This paper was conducted on anti-inflammation and antioxidant activities of donkey milk and its related products, in addition to a summary of the relationship between oxidative stress and inflammation and the value of donkey milk. Donkey milk and its related products have been shown to scavenge reactive oxygen species, activate the antioxidant system, enhance immune function, and maintain the balance of intestinal flora in in vitro and in vivo models. This paper should provide a better understanding of the influences of oxidative stress and inflammation on host health and the biological functions and application of donkey milk, and will provide a certain basis for the nutritional regulation of several chronic diseases related to oxidative stress and inflammation. However, the underlying mechanism is poorly understood. In addition, few clinical studies have been performed to establish its multiple benefits in humans. Further research is warranted to evaluate its impacts on health at molecular levels.
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Affiliation(s)
- Yan Li
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Qingshan Ma
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
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Lei F, Chen Y, Chen L, Zhang L, Zheng J. An arginine aminopeptidase from marine
Bacillus axarquiensis
SWJSX8 and its application in improving pumpkin seed protein hydrolysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fenfen Lei
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan 430023 China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State of Administration of Grain Wuhan 430023 China
| | - Yaqi Chen
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan 430023 China
| | - Lin Chen
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan 430023 China
| | - Liwei Zhang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
| | - Jincheng Zheng
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan 430023 China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State of Administration of Grain Wuhan 430023 China
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25
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Kim IS, Yang WS, Kim CH. Beneficial Effects of Soybean-Derived Bioactive Peptides. Int J Mol Sci 2021; 22:8570. [PMID: 34445273 PMCID: PMC8395274 DOI: 10.3390/ijms22168570] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/04/2021] [Accepted: 08/07/2021] [Indexed: 12/19/2022] Open
Abstract
Peptides present in foods are involved in nutritional functions by supplying amino acids; sensory functions related to taste or solubility, emulsification, etc.; and bioregulatory functions in various physiological activities. In particular, peptides have a wide range of physiological functions, including as anticancer agents and in lowering blood pressure and serum cholesterol levels, enhancing immunity, and promoting calcium absorption. Soy protein can be partially hydrolyzed enzymatically to physiologically active soy (or soybean) peptides (SPs), which not only exert physiological functions but also help amino acid absorption in the body and reduce bitterness by hydrolyzing hydrophobic amino acids from the C- or N-terminus of soy proteins. They also possess significant gel-forming, emulsifying, and foaming abilities. SPs are expected to be able to prevent and treat atherosclerosis by inhibiting the reabsorption of bile acids in the digestive system, thereby reducing blood cholesterol, low-density lipoprotein, and fat levels. In addition, soy contains blood pressure-lowering peptides that inhibit angiotensin-I converting enzyme activity and antithrombotic peptides that inhibit platelet aggregation, as well as anticancer, antioxidative, antimicrobial, immunoregulatory, opiate-like, hypocholesterolemic, and antihypertensive activities. In animal models, neuroprotective and cognitive capacity as well as cardiovascular activity have been reported. SPs also inhibit chronic kidney disease and tumor cell growth by regulating the expression of genes associated with apoptosis, inflammation, cell cycle arrest, invasion, and metastasis. Recently, various functions of soybeans, including their physiologically active functions, have been applied to health-oriented foods, functional foods, pharmaceuticals, and cosmetics. This review introduces some current results on the role of bioactive peptides found in soybeans related to health functions.
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Affiliation(s)
- Il-Sup Kim
- Advanced Bioresource Research Center, Kyungpook National University, Daegu 41566, Korea;
| | | | - Cheorl-Ho Kim
- Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Seoul 16419, Gyunggi-Do, Korea
- Samsung Advanced Institute of Health Science and Technology, Seoul 16419, Gyunggi-Do, Korea
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Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106639] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Durand E, Beaubier S, Ilic I, fine F, Kapel R, Villeneuve P. Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation. Curr Res Food Sci 2021; 4:365-397. [PMID: 34142097 PMCID: PMC8187438 DOI: 10.1016/j.crfs.2021.05.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 12/30/2022] Open
Abstract
Preventing lipid oxidation, especially with the polyunsaturated fat-based products, is a major concern in sectors as agri-food and cosmetic. Even though the efficiency of synthetic antioxidants has been recognized, both consumers and manufacturers are looking for more innovative, healthy and quality products while rejecting synthetic additives due to their concern about safety, along with their environmental impact issues. In this context, plant biomass, which have shown to be rich in compounds, have raised interest for the isolation of novel naturally occurring antioxidants. Among their myriad of molecules, bioactive peptides, which are biologically active sequence of amino acid residues of proteins, seem to be of a great interest. Therefore, the number of identified amino acids sequences of bioactive peptides from plant biomass with potential antioxidant action is progressively increasing. Thus, this review provides a description of 129 works that have been made to produce bioactive peptides (hydrolysate, fraction and/or isolate peptide) from 55 plant biomass, along with the procedure to examine their antioxidant capacity (until 2019 included). The protein name, the process, and the method to concentrate or isolate antioxidant bioactive peptides, along with their identification and/or specificity were described. Considering the complex, dynamic and multifactorial physico-chemical mechanisms of the lipid oxidation, an appropriate in-vitro methodology should be better performed to efficiently probe the antioxidant potential of bioactive peptides. Therefore, the results were discussed, and perspective for antioxidant applications of bioactive peptides from plant biomass was argued.
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Affiliation(s)
- Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Isidora Ilic
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Frederic fine
- TERRES INOVIA, Parc Industriel – 11 Rue Monge, 33600 Pessac, France
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Mahgoub S, Alagawany M, Nader M, Omar SM, Abd El-Hack ME, Swelum A, Elnesr SS, Khafaga AF, Taha AE, Farag MR, Tiwari R, Marappan G, El-Sayed AS, Patel SK, Pathak M, Michalak I, Al-Ghamdi ES, Dhama K. Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Samir Mahgoub
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mahmoud Alagawany
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig Egypt
| | - Maha Nader
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Safaa M. Omar
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | | | - Ayman Swelum
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Shaaban S. Elnesr
- Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Asmaa F. Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina’ Egypt
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina’ Egypt
| | - Mayada R. Farag
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig’ Egypt
| | - Ruchi Tiwari
- Department of Veterinary Microbiology and Immunology, College of Veterinary Sciences, Up Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura, Uttar Pradesh, India
| | - Gopi Marappan
- Division of Avian Physiology and Reproduction, ICAR-Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh, India
| | - Ashraf S. El-Sayed
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig, Egypt
| | - Shailesh K. Patel
- Division of Pathology, ICAR-Indian Veterinary Research Institute Izatnagar, Bareilly- Uttar Pradesh, India
| | - Mamta Pathak
- Division of Pathology, ICAR-Indian Veterinary Research Institute Izatnagar, Bareilly- Uttar Pradesh, India
| | - Izabela Michalak
- Department of Advanced Material Technologies,Faculty of Chemistry, Wrocław University of Science and Technology, Wrocław’, Poland
| | - Etab S. Al-Ghamdi
- Department of Food and Nutrition, College of Human Sciences and Design, King Abdualziz University, Jeddah, Saudi Arabia
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute Izatnagar, Bareilly- Uttar Pradesh, India
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Swelum AA, El-Saadony MT, Abdo M, Ombarak RA, Hussein EO, Suliman G, Alhimaidi AR, Ammari AA, Ba-Awadh H, Taha AE, El-Tarabily KA, Abd El-Hack ME. Nutritional, antimicrobial and medicinal properties of Camel's milk: A review. Saudi J Biol Sci 2021; 28:3126-3136. [PMID: 34025186 PMCID: PMC8117040 DOI: 10.1016/j.sjbs.2021.02.057] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/03/2021] [Accepted: 02/15/2021] [Indexed: 01/20/2023] Open
Abstract
Camel's milk is an important part of staple diet in several parts of the world, particularly in the arid and semi-arid zones. Camel's milk is rich in health-beneficial substances, such as bioactive peptides, lactoferrin, zinc, and mono and polyunsaturated fatty acids. These substances could help in the treatment of some important human diseases like tuberculosis, asthma, gastrointestinal diseases, and jaundice. Camel's milk composition is more variable compared to cow's milk. The effects of feed, breed, age, and lactation stage on milk composition are more significant in camel. Region and season significantly change the ratio of compounds in camel's milk. Camel's whey protein is not only composed of numerous soluble proteins, but also has indigenous proteases such as chymotrypsin A and cathepsin D. In addition to their high nutritional value, these whey proteins have unique characteristics, including physical, chemical, physiological, functional, and technological features that are useful in the food application. The hydrolysis of camel's milk proteins leads to the formation of bioactive peptides, which affect major organ systems of the body and impart physiological functions to these systems. The camel's milk has antioxidant, antimicrobial, angiotensin-I-converting enzyme (ACE)-inhibitory peptides, antidiabetic as well as anticholesterol activities.
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Affiliation(s)
- Ayman A. Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed Abdo
- Department of Animal Histology and Anatomy, School of Veterinary Medicine, Badr University in Cairo (BUC), Egypt
- Department of Anatomy and Embryology, Faculty of Veterinary Medicine, University of Sadat City, Sadat City 32897, Egypt
| | - Rabee A. Ombarak
- Department Food Hygiene & Control, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Egypt
| | - Elsayed O.S. Hussein
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Ahmed R. Alhimaidi
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Aiman A. Ammari
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hani Ba-Awadh
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, 15551 Al-Ain, United Arab Emirates
- Harry Butler Institute, Murdoch University, Murdoch 6150, Western Australia, Australia
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Ellagic acid solid dispersion: Characterization and bioactivity in the hydroxyl radical oxidation system. Food Res Int 2021; 142:110184. [PMID: 33773661 DOI: 10.1016/j.foodres.2021.110184] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/21/2022]
Abstract
Ellagic acid solid dispersion (EASD) was prepared using polyvinylpyrrolidone (PVP) as a carrier to improve its solubility. The solubility of EASD enhanced to 0.593 mg/mL, more than 20 times of the solubility on pure EA. The structure of EASD was analyzed by UV-visible spectroscopy, Fourier transforms infrared spectrometer (FT-IR) and X-ray diffraction (XRD), and results indicated the successful preparation of EASD, with a decrease in crystallinity. Differential scanning calorimetry (DSC) spectrums showed a lower endothermic peak of EASD than EA. By antioxidant analysis, the EASD with the concentration of 3 mg/mL was used in the protein oxidation analysis in hydroxyl radical oxidation simulation system, which was established by the myofibrillar of hairtail. EASD exhibited an excellent inhibit effect on protein oxidation. By increasing the solubility, EASD broadens the application range of EA, providing a theoretical basis for its application in the preservation of aquatic products.
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Wang S, Gan Y, Mao X, Kan H, Li N, Zhang C, Wang Z, Wang Y. Antioxidant Activity Evaluation of Oviductus Ranae Protein Hydrolyzed by Different Proteases. Molecules 2021; 26:1625. [PMID: 33804057 PMCID: PMC8002033 DOI: 10.3390/molecules26061625] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/06/2021] [Accepted: 03/12/2021] [Indexed: 11/16/2022] Open
Abstract
As nutrition and a health tonic for both medicine and food, the protein content of Oviductus Ranae is more than 40%, making it an ideal source to produce antioxidant peptides. This work evaluated the effects of six different proteases (pepsin, trypsin, papain, flavourzyme, neutral protease and alcalase) on the antioxidant activity of Oviductus Ranae protein, and analyzed the relationship between the hydrolysis time, the degree of hydrolysis (DH) and the antioxidant activity of the enzymatic hydrolysates. The results showed that the antioxidant activity of Oviductus Ranae protein was significantly improved and the optimal hydrolysis time was maintained between 3-4 h under the action of different proteases. Among them, the protein hydrolysate which was hydrolyzed by pepsin for 180 min had the strongest comprehensive antioxidant activity and was most suitable for the production of antioxidant peptides. At this time, the DH, the DPPH radical scavenging activity, the absorbance value of reducing power determination and the hydroxyl radical scavenging activity corresponding to the enzymatic hydrolysate were 13.32 ± 0.24%, 70.63 ± 1.53%, 0.376 ± 0.009 and 31.96 ± 0.78%, respectively. Correlation analysis showed that there was a significant positive correlation between the hydrolysis time, the DH and the antioxidant activity of the enzymatic hydrolysates, further indicating that the hydrolysates of Oviductus Ranae protein had great antioxidant potential. The traditional anti-aging efficacy of Oviductus Ranae is closely related to the scavenging of reactive oxygen species, and its hydrolysates have better antioxidant capacity, which also provides support for further development of its traditional anti-aging efficacy.
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Affiliation(s)
- Shihan Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (X.M.); (H.K.)
| | - Yuanshuai Gan
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
| | - Xinxin Mao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (X.M.); (H.K.)
| | - Hong Kan
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (X.M.); (H.K.)
| | - Nan Li
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
| | - Changli Zhang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
| | - Zhihan Wang
- Department of Physical Sciences, Eastern New Mexico University, Portales, NM 88130, USA;
| | - Yongsheng Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
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Arise RO, Taofeek OO, Babaita K, Adeoye RI, Osemwegie O. Blood pressure and sugar regulating potentials of Anarcadium occidentale nut globulin and albumin hydrolysates. Heliyon 2021; 7:e06384. [PMID: 33748468 PMCID: PMC7970272 DOI: 10.1016/j.heliyon.2021.e06384] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/30/2020] [Accepted: 02/24/2021] [Indexed: 12/18/2022] Open
Abstract
Several novel functional peptides have been successfully extracted from plant storage proteins. This study investigated the degree of hydrolysis, peptide yield, amino acid constituents, angiotensin converting enzyme (ACE), alpha amylase inhibitory and in vitro antioxidant activities of cashew (Anarcardium occidentale) nut proteins (CNP) hydrolysates (CNPHs). Cashew nut proteins (albumin and globulin) were hydrolysed using pancreatin, Alcalase and trypsin. The peptide yield and degree of hydrolysis (DH) of CNP by pancreatin (75.69 ± 0.84%; 37.39 ± 0.31) was significantly higher than those by Alcalase (61.67 ± 0.55%; 23.87 ± 0.23) and trypsin (43.33 ± 0.45%; 11 ± 0.15). The inhibition of ACE by albumin and globulin hydrolysates was concentration dependent. At 1.2 mg/mL, ACE-inhibitory activity of pancreatic cashew nut globulin (CNGH) hydrolysate (51.65 ± 1.2%) was significantly higher than those of Alcalase (34.603 ± 0.65%) and tryptic (29.92 ± 0.73%) CNGHs. Cashew nut albumin hydrolysate (CNAH) demonstrated concentration-dependent alpha-amylase inhibition (IC50 0.17 ± 0.02-0.41 ± 0.021 mg/mL). The order of inhibition was tryptic > Alcalase > pancreatic CNAHs. The pancreatic hydrolysates of both albumin and globulin fractions displayed the highest DPPH antioxidant activity, while pancreatic CNAH was the most potent superoxide anion scavenger. These findings therefore posit that cashew nut globulin and albumin hydrolysates are laden with useful bioactive peptides that may be further explored for regulation of blood pressure and sugar in hypertensive and diabetic in vivo models.
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Affiliation(s)
- Rotimi Olusanya Arise
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | | | - Kehinde Babaita
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | - Raphael Idowu Adeoye
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria
| | - Omorefosa Osemwegie
- Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Nigeria
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Ma S, Li X, Sun Y, Mi R, Li Y, Wen Z, Meng N, Yi L, Du X, Li S. Enzymatic Hydrolysis of Defatted Antheraea pernyi (Lepidoptera: Saturniidae) Pupa Protein by Combined Neutral Protease Yield Peptides With Antioxidant Activity. JOURNAL OF INSECT SCIENCE (ONLINE) 2021; 21:5. [PMID: 33693805 PMCID: PMC7947994 DOI: 10.1093/jisesa/ieab013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Indexed: 06/12/2023]
Abstract
In this study, peptides were prepared from defatted Antheraea pernyi (Lepidoptera: Saturniidae) pupa protein via hydrolysis with combined neutral proteases. Single-factor tests and response surface methodology (RSM) were used to determine the optimal hydrolysis condition suitable for industrial application. Optimal hydrolysis of the defatted pupa protein was found to occur at an enzyme concentration of 4.85 g/liter, a substrate concentration of 41 g/liter, a hydrolysis temperature of 55°C, and a hydrolysis time of 10 h and 40 min. Under these conditions, the predicted and actual rates of hydrolysis were 45.82% and 45.75%, respectively. Peptides with a molecular weight of less than 2,000 Da accounted for 90.5% of the total peptides generated. Some of the peptides were antioxidant peptides as revealed by sequencing and functional analysis. The antioxidant activity of the mixed peptides was subsequently confirmed by an antioxidant activity assay. The results showed that peptides with high antioxidant activity could be obtained from the hydrolysis of A. pernyi pupa protein.
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Affiliation(s)
- Shuhui Ma
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Xuejun Li
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Yongxin Sun
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Rui Mi
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Yajie Li
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Zhixin Wen
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Nan Meng
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Li Yi
- Shanghai Jianqiao University, Shanghai, China
| | - Xingfan Du
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Shuying Li
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
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Matemu A, Nakamura S, Katayama S. Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score. Antioxidants (Basel) 2021; 10:316. [PMID: 33672537 PMCID: PMC7923761 DOI: 10.3390/antiox10020316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022] Open
Abstract
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.
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Affiliation(s)
- Athanasia Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha P.O. Box 447, Tanzania;
| | - Soichiro Nakamura
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
| | - Shigeru Katayama
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
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Yan S, Xu J, Zhang X, Xie F, Zhang S, Jiang L, Qi B, Li Y. Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Torbica A, Belović M, Popović L, Čakarević J, Jovičić M, Pavličević J. Comparative study of nutritional and technological quality aspects of minor cereals. Journal of Food Science and Technology 2021; 58:311-322. [PMID: 33505075 DOI: 10.1007/s13197-020-04544-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2020] [Accepted: 05/21/2020] [Indexed: 10/24/2022]
Abstract
In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and amino acid composition. Sorghum flour was characterized by the highest total phenolic content and was the only flour which contained detectable amounts of tannins. Sorghum and millet flours differed from other flours by lower water absorption index and higher temperature of starch gelatinization. Additionally, sorghum and millet flours could be analysed by Mixolab only using constant hydration and require more time to obtain complete hydration than other flours. All flours would require modification of standard breadmaking process in order to obtain quality of product similar to those already present at the market.
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Affiliation(s)
- Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Mirjana Jovičić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Pavličević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
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Sarabandi K, Jafari SM. Fractionation of Flaxseed-Derived Bioactive Peptides and Their Influence on Nanoliposomal Carriers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15097-15106. [PMID: 33290068 DOI: 10.1021/acs.jafc.0c02583] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This study addressed the extraction, enzymatic hydrolysis, and production of peptide fractions (PF) from defatted flaxseed meal and their loading into nanoliposomes. Enzymatic hydrolysis significantly increased the free hydrophobic (from 19 to 134 mg/g) and antioxidant (from 8 to 46 mg/g) amino acids. The PF with lower molecular weights (MW < 10 kDa) had the highest scavenging capacity of DPPH- free radicals (61.82%), ABTS+ (86.37%), Trolox equivalent antioxidant capacity, TEAC (2.34 mM), hydroxyl (61.91%), reducing power (0.94 Abs700), total antioxidant activity (1.76 Abs695), nitric oxide (49.9%), iron (69.34%), and copper (24.58%) chelating activities compared with other fractions. The physical properties (such as particle size and polydispersity index), stability, and encapsulation efficiency of nanoliposomes were affected by temperature, stress type (freeze and thaw tension), MW, and in vitro conditions (release of PF in simulated biological fluids at different times). Besides, the Fourier-transform infrared spectroscopy (FTIR) results showed the placement of peptides inside the polar regions and the bilayer membrane. The scanning electron microscopy (SEM) images of nanocarriers indicated agglomerated and relatively spherical structures. Our findings revealed the efficiency of nanoliposomes as appropriate carriers for the delivery of peptide fractions with the highest antioxidant activity.
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Affiliation(s)
- Khashayar Sarabandi
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49189-43464, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49189-43464, Iran
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Sharma P, Sharma D, Kaur S, Borah A. Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities. FOOD SCI TECHNOL INT 2020; 27:585-597. [PMID: 33269945 DOI: 10.1177/1082013220973815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bioactive peptides are protein fragments which have a positive impact on the functions and conditions of living organisms. Apart from other animal and plant sources flaxseed is an excellent source of bioactive peptides. In recent years, fermentation has been explored as effective way for bioactive peptides generation. Hence, the present study has been carried out to evaluate an indigenous Lactobacillus plantarum strain NCDC 374 for fermentation and peptides generation in flaxseed milk. Optimization of fermentation condition to obtain maximum functional properties (Proteolytic activity, Antioxidant activity and ACE inhibition %) was investigated using response surface methodology. Optimal condition to produce the functional peptides were found to be 4.20% inoculum size with 126 hours of fermentation time. The fermented milk resulted in 67.38% inhibition in DPPH, 41.35% inhibition in ACE and 30.38 micro gram leucine/ml proteolytic activity. Molecular weight cut off membrane (Viva spin) were used to fractionate the peptides. 10 kDa peptides showed optimal results for % DPPH inhibition, ACE inhibition, Antimicrobial activity and DPP-IV inhibition as compared to 5 kDa.
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Affiliation(s)
- Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Deepansh Sharma
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Anjan Borah
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
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Tok K, Moulahoum H, Kocadag Kocazorbaz E, Zihnioglu F. Bioactive peptides with multiple activities extracted from Barley (
Hordeum vulgare
L.) grain protein hydrolysates: Biochemical analysis and computational identification. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Kerem Tok
- Department of Biochemistry Ege University Bornova‐Izmir Turkey
| | | | | | - Figen Zihnioglu
- Department of Biochemistry Ege University Bornova‐Izmir Turkey
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40
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Zaky AA, Abd El-Aty AM, Ma A, Jia Y. An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications. Crit Rev Food Sci Nutr 2020; 62:1350-1362. [PMID: 33146021 DOI: 10.1080/10408398.2020.1842324] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Rice by-products, generated through the milling processes, have recently been recognized as a potential source of bioactive compounds, such as proteins, essential amino acids, and phenolics. Owing to their antioxidant capacity (which improve the storage stability of foods), these compounds have gained much attention because of their beneficial impacts on human health. It has to be noted that large quantities of rice by-products are not efficiently utilized, which may result in industrial wastes and environmental consequences. Thence, the aim of this review is to provide a comprehensive insight on the antioxidant capabilities, extraction, identification, functional attributes, and applications of bioactive hydrolysates and peptides derived from rice bran protein. This overview would provide an insight on rice bran proteins, which are abundant in bioactive peptides, and could be used as value-added products in food and pharmaceutical applications. Inclusion of bioactive peptides to prevent food spoilage while maintaining food safety has also been highlighted.
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Affiliation(s)
- Ahmed A Zaky
- Lab of Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China.,Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.,State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China.,Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
| | - Aijin Ma
- Lab of Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yingmin Jia
- Lab of Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
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41
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Wang K, Han L, Hong H, Pan J, Liu H, Luo Y. Purification and identification of novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Food Chem 2020; 342:128275. [PMID: 33191015 DOI: 10.1016/j.foodchem.2020.128275] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/28/2020] [Accepted: 09/28/2020] [Indexed: 12/18/2022]
Abstract
Unregulated oxidative reactions occur in human body or food system can cause harmful effects both on food quality and human health. This study aimed to develop novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Results showed that alcalase- and papain-induced hydrolysates had higher antioxidant activities before and after in vitro gastrointestinal digestion. Fractions with molecular weight <1 kDa from these two digestive products (named A-GID-1 and P-GID-1) exhibited the greatest antioxidant capacity, which was ascribed to the large proportion of low-molecular peptides and hydrophobic amino acids. After transepithelial transport analysis, a total of ten peptides were identified from the RP-HPLC fractions with the highest antioxidant activity from both P-GID-1 and A-GID-1 permeates. Among them, LVPVAVF exhibited the highest DPPH radical scavenging and reactive oxygen species (ROS) inhibitory activity. Our findings will provide new knowledge for the development of novel natural antioxidants and the high-value utilization of silver carp protein.
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Key Words
- 1, 1-Diphenyl-2-picrylhydrazine (PubChem CID: 74358)
- 2, 2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (PubChem CID: 16240279)
- 2, 2′-Azobis(2-methylpropionamidine) dihydrochloride (PubChem CID: 76344)
- 2, 4, 6-Trinitrobenzenesulfonic acid (PubChem CID: 11045)
- 2, 4, 6-Tripyridyl-s-triazine (PubChem CID: 77258)
- 6-hydroxy-2, 5, 7, 8tetramethylchroman-2-carboxylic acid (PubChem CID: 40634)
- Anti-oxidant activity
- Ferrozine (PubChem CID: 34127)
- In vitro gastrointestinal digestion
- Peptides sequence
- Silver carp peptides
- Transepithelial transport
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Affiliation(s)
- Kai Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lihua Han
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jing Pan
- Yunnan Ocean King Fisheries Co., Ltd., Yunnan Province, China
| | - Huaigao Liu
- Anhui Guotai Biotechnology Co., Ltd., Xuancheng City, Anhui Province, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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42
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Rahimnejad S, Yuan XY, Liu WB, Jiang GZ, Cao XF, Dai YJ, Wang CC, Desouky HE. Evaluation of antioxidant capacity and immunomodulatory effects of yeast hydrolysates for hepatocytes of blunt snout bream (Megalobrama amblycephala). FISH & SHELLFISH IMMUNOLOGY 2020; 106:142-148. [PMID: 32540503 DOI: 10.1016/j.fsi.2020.06.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 06/11/2023]
Abstract
An in-vitro study was carried out to examine the effects of yeast hydrolysate (YH) on antioxidant capacity and innate immunity of blunt snout bream (Megalobrama amblycephala) hepatocytes. Fish primary hepatocytes were seeded at a density of 3 × 105 cells mL-1 in 6-well tissue culture plates and treated with two different media including: 1) DMEM/F12 medium (control), and 2) YH medium [DMEM/F12 + 0.1 g L-1 YH]. After incubation for 24 h, the culture medium and primary hepatocytes were collected for subsequent analyses. The results showed no significant (P > 0.05) effect of YH on aspartate aminotransferase (AST), alanine aminotransferase (ALT) and lactate dehydrogenase (LDH) activities and urea nitrogen (UN) concentration in the conditioned medium. However, significantly (P < 0.05) higher ALT and AST activities were found in YH treated hepatocytes compared to control. Moreover, YH supplementation led to significant enhancement of superoxide dismutase (SOD), catalase (CAT), alternative complement pathway (ACH50) and glutathione peroxidase (GPX) activities and reduction of malondialdehyde (MDA) concentration in the conditioned medium. Furthermore, YH application upregulated the expression of SOD, CAT and NOX2 genes and downregulated mRNA levels of Keap1, Nrf2 and Bach1 in hepatocytes. Also, markedly higher lysozyme activity and albumin concentration were found in the conditioned medium of YH group compared to the control. Additionally, expression of immune-related genes such as antimicrobial peptides 1 (Leap 1) and Leap 2 were significantly upregulated by YH application. Down-regulated expression of NADPH oxidase-2 (NOX2), Kelch-like-ECH-associated protein 1 (Keap1), NF-E2-related factor 2 (Nrf2) and BTB and CNC homolog 1 (Bach1) were observed in YH treated hepatocytes. To conclude, YH supplementation improved antioxidant capacity and innate immunity of blunt snout bream hepatocytes.
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Affiliation(s)
- Samad Rahimnejad
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Zatisi 728/ II, 389 25, Vodnany, Czech Republic
| | - Xiang-Yang Yuan
- Jiangsu Provincial Key Construction Laboratory of Probiotics Preparation, School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, PR China.
| | - Wen-Bin Liu
- National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Guang-Zhen Jiang
- National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Xiu-Fei Cao
- The Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture and Rural Affairs, The Key Laboratory of Mariculture, Ministry of Education, Fisheries College, Ocean University of China, Qingdao, 266003, PR China
| | - Yong-Jun Dai
- National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Cong-Cong Wang
- National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Hesham Eed Desouky
- National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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43
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Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysate. Journal of Food Science and Technology 2020; 57:4562-4575. [PMID: 33087969 DOI: 10.1007/s13197-020-04495-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/06/2019] [Accepted: 04/29/2020] [Indexed: 10/24/2022]
Abstract
Abstract This paper shows the potential of dual enzyme approach on antioxidant activity of casein hydrolysates. Casein was hydrolysed using the proteolytic enzymes alcalase, flavourzyme in isolation and in sequential order. Casein hydrolysates were evaluated for the degree of hydrolysis, antioxidant activity, molecular weight distribution patterns and peptide sequence. Casein hydrolysate produced by the sequential hydrolysis of alcalase and flavourzyme showed higher degree of hydrolysis and antioxidant activity as compared to hydrolysate obtained by individual enzymes. In size exclusion chromatograph of casein hydrolysate S3, peptides with molecular weight of 0.57 kDa share 12% area in total area of chromatogram which was 10 times higher than that of hydrolysate S1 and nearly half of that of hydrolysate S2. On subjecting to HPLC-TOF-ESI separation potential antioxidant peptides were identified. The peptide sequence VLPVPQ along with potential fragments was identified in hydrolysate S1 and S2 and HPHPHLS along with its potential sequence was identified in hydrolysate S1, S2 and S3. Sequential hydrolysis of casein showed better antioxidant activity and peptide profile in less duration as compared to the casein hydrolysate obtained by individual enzyme. Graphic abstract
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44
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Optimization of antihypertensive and antioxidant hydrolysate extraction from rice bran proteins using ultrasound assisted enzymatic hydrolysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00504-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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45
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Hu R, Chen G, Li Y. Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain. Molecules 2020; 25:E4091. [PMID: 32906778 PMCID: PMC7571122 DOI: 10.3390/molecules25184091] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 08/30/2020] [Accepted: 09/04/2020] [Indexed: 12/03/2022] Open
Abstract
There has been a growing interest in developing natural antioxidants with high efficiency and low cost. Bioactive protein hydrolysates could be a potential source of natural and safer antioxidants. The objectives of this study were to hydrolyze corn gluten meal using three plant-derived proteases, namely papain, ficin, and bromelain, to produce antioxidative hydrolysates and peptides and to characterize the antioxidant performances using both chemical assays and a ground meat model. The optimum hydrolysis time for papain was 3 h, and for ficin and bromelain was 4 h. The hydrolysates were further separated by sequential ultrafiltration to 5 hydrolysate fractions named F1 to F5 from low molecular weight (MW) (<1 kDa) to high MW range (>10 kDa), which were further characterized for TPC, free radical scavenging capacity against DPPH and ABTS, and metal chelating activity. The fraction F4 produced by papain (CH-P4), F1 produced by ficin (CH-F1), and F3 produced by bromelain (CH-B3) showed the strongest antioxidant activity and yield, respectively. These three fractions were incorporated into ground pork to determine their inhibition effects on lipid oxidation during a 16-day storage period. The inhibition effect was enhanced with the addition of higher amount of hydrolysate (e.g., 1000 vs. 500 mg/kg). The CH-P4 reduced lipid oxidation in ground meat by as much as 30.45%, and CH-B3 reduced oxidation by 27.2% at the same level, but the inhibition was only 13.83% with 1000 mg/kg of CH-F1. The study demonstrated that CGM protein hydrolysates and peptides could be used as naturally derived antioxidant in retarding lipid oxidation and improving product storage stability.
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Affiliation(s)
| | | | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (R.H.); (G.C.)
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46
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Akinyede AI, Fagbemi TN, Osundahunsi OF, Aluko RE. Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg (Monodora myristica) and its membrane ultrafiltration peptide fractions. J Food Biochem 2020; 45:e13437. [PMID: 32794208 DOI: 10.1111/jfbc.13437] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 10/23/2022]
Abstract
The aim of this work was to determine amino acid composition and in vitro antioxidant activities of Monodora myristica protein hydrolysate and its membrane ultrafiltration peptide fractions. The Alcalase hydrolysate was fractionated using ultrafiltration membranes to produce peptide sizes of <1, 1-3, 3-5, and 5-10 kDa. The results showed that sequential fractionation resulted in higher glycine and glutamic acid and glutamine contents. Analysis of in vitro antioxidant properties showed that fractionation of the M. myristica hydrolysate led to significant (p < .05) improvements in 2,2-diphenyl-1-picrylhydrazyl radical scavenging, metal chelation activity, ferric reducing antioxidant power (FRAP), and hydroxyl (OH) radical scavenging activity. Linoleic acid oxidation was significantly (p < .05) attenuated by the peptide fractions. We conclude that peptide antioxidant activities were significantly (p < .05) improved by membrane fractionation, especially the 3-5 kDa fraction. PRACTICAL APPLICATIONS: The use of protein hydrolysate fractions with potential to prevent oxidation, which can reduce shelf life of foods and cause degenerate diseases due to cell damage is proposed for Monodora myristica. The demand for natural products and negative health issues associated with artificial food ingredients have led to increased consumer preference for natural sources of antioxidants. The protein hydrolysate and membrane fractions produced in this work showed high antioxidant ability that could qualify them to replace toxic synthetic antioxidants in foods. Peptide fractions had better metal chelation than the hydrolysates, which is important because chelation of metal ions can decrease the amount of free iron available to participate in the Fenton reaction and ultimately decrease the formation of toxic free radicals. Incorporation of the peptides into foods will enhance scavenging of toxic free radicals that may form during storage, thereby improving product freshness and shelf life in addition to preventing human degenerative diseases.
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Affiliation(s)
- Adedamola I Akinyede
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Tayo N Fagbemi
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | | | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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47
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Hamdi M, Feki A, Bardaa S, Li S, Nagarajan S, Mellouli M, Boudawara T, Sahnoun Z, Nasri M, Nasri R. A novel blue crab chitosan/protein composite hydrogel enriched with carotenoids endowed with distinguished wound healing capability: In vitro characterization and in vivo assessment. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 113:110978. [PMID: 32487393 DOI: 10.1016/j.msec.2020.110978] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 03/28/2020] [Accepted: 04/15/2020] [Indexed: 12/18/2022]
Abstract
This work aimed to the development of chitosan and protein isolate composite hydrogels, for carotenoids-controlled delivery and wound healing. By increasing the concentration of the protein isolate, chitosan hydrogels were more elastic at a protein isolate concentration not exceeding 15% (w/w). Chitosan-protein isolate composite hydrogels revealed low cytotoxicity towards MG-63 osteosarcoma cells. Thanks to its appropriate structural, swelling and mechanical resistance properties, chitosan hydrogel (3%; w/v), reinforced with 15% (w/w) of protein isolate, was selected for the carotenoids in vitro release study. Release profiles, show delivery patterns, where carotenoids were more barely released at a pH 7.4 medium (p < .05), compared to more acidic microenvironments (pH 4.0 and pH 2.0). Thus, developed hydrogels could be applied as pH-sensitive intelligent carriers, for drugs-controlled release, with interesting antioxidant abilities. The in vivo healing potential of hydrogels in rats' models was further studied. Topical application of hydrogel-based patches allowed the acceleration of wound healing and the complete healing, for composite hydrogel enriched with carotenoids.
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Affiliation(s)
- Marwa Hamdi
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia.
| | - Amal Feki
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia
| | - Sana Bardaa
- Laboratory of Pharmacology, Faculty of Medicine of Sfax, University of Sfax, Tunisia
| | - Suming Li
- European Institute of Membranes, UMR CNRS 5635, University of Montpellier, Montpellier Cedex 5, France
| | - Sakthivel Nagarajan
- European Institute of Membranes, UMR CNRS 5635, University of Montpellier, Montpellier Cedex 5, France
| | - Manel Mellouli
- Laboratory of Anatomopathology, CHU Habib Bourguiba, University of Sfax, Sfax, Tunisia
| | - Tahia Boudawara
- Laboratory of Anatomopathology, CHU Habib Bourguiba, University of Sfax, Sfax, Tunisia
| | - Zouheir Sahnoun
- Laboratory of Pharmacology, Faculty of Medicine of Sfax, University of Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia
| | - Rim Nasri
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia; Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia
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48
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Zaky AA, Liu Y, Han P, Ma A, Jia Y. Effect of flavorzyme digestion on the antioxidant capacities of ultra‐filtrated rice bran protein hydrolyzates. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14551] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ahmed A. Zaky
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
- Department of Food TechnologyNational Research Centre Cairo Egypt
| | - Yangliu Liu
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
| | - Panpan Han
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
| | - Aijin Ma
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
| | - Yingmin Jia
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
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49
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Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods 2020; 9:foods9050636. [PMID: 32429164 PMCID: PMC7278789 DOI: 10.3390/foods9050636] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/13/2020] [Accepted: 05/14/2020] [Indexed: 01/15/2023] Open
Abstract
The incorporation of lipid ingredients into food matrices presents a main drawback-their susceptibility to oxidation-which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers' demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2-14%) and emulsion pH (2-8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate.
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50
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Pillaca-Pullo OS, Intiquilla A, Santos JHPM, Sánchez-Moguel I, Brandelli A, Zavaleta AI. Purification of Pseudomonas sp. proteases through aqueous biphasic systems as an alternative source to obtain bioactive protein hydrolysates. Biotechnol Prog 2020; 37:e3003. [PMID: 32281294 DOI: 10.1002/btpr.3003] [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: 06/25/2019] [Revised: 03/30/2020] [Accepted: 04/03/2020] [Indexed: 11/10/2022]
Abstract
Aqueous biphasic systems (ABSs) are an interesting alternative for separating industrial enzymes due to easy scale-up and low operational cost. The proteases of Pseudomonas sp. M211 were purified through ABS platforms formed by polyethylene glycol (PEG) and citrate buffer salt. Two experimental designs 23 + 4 were performed to evaluate the following parameters: molar mass of PEG (MPEG ), concentration of PEG (CPEG ), concentration of citrate buffer (CCit ), and pH. The partition coefficient (K), activity yield (Y), and purification factor (PF) were the responses analyzed. The best purification performance was obtained with the system composed of MPEG = 10,000 g/mol, CPEG = 22 wt%, CCit = 12 wt%, pH = 8.0; the responses obtained were K = 4.9, Y = 84.5%, PF = 15.1, and tie-line length = 52.74%. The purified proteases of Pseudomonas sp. (PPP) were used to obtain hydrolysates of Lupinus mutabilis (Peruvian lupin cultivar) seed protein in comparison with the commercial protease Alcalase® 2.4L. A strong correlation between hydrolysis degree and radical scavenging activity was observed, and the highest antioxidant activity was obtained with Alcalase® (1.40 and 3.47 μmol Trolox equivalent/mg protein, for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and oxygen radical absorbance capacity, respectively) compared with PPP (0.55 and 1.03 μmol Trolox/mg protein). Nevertheless, the IC50 values were lower than those often observed for antioxidant hydrolysates from plant proteins. PEG/citrate buffer system is valuable to purify Pseudomonas proteases from the fermented broth, and the purified protease could be promising to produce antioxidant protein hydrolysates.
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Affiliation(s)
- Omar S Pillaca-Pullo
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
| | - Arturo Intiquilla
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
| | - João H P M Santos
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro, Portugal.,Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Ignacio Sánchez-Moguel
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquimica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Amparo I Zavaleta
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
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