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Du K, Tian S, Chen H, Gao S, Dong X, Yan F. Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front Nutr 2022; 9:943950. [PMID: 35923206 PMCID: PMC9341326 DOI: 10.3389/fnut.2022.943950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Accepted: 06/27/2022] [Indexed: 12/05/2022] Open
Abstract
Wheat germ, a byproduct of wheat industrial processing, contains 30% protein and is a comprehensive source of plant-based protein. But a large amount of wheat germs are disposed of as waste every year. Wheat germ protein can be hydrolyzed into polypeptides with antioxidant, antihypertensive, anti-tumor, bacteriostatic and other activities. At present, researches on the hydrolysis of wheat germ protein and the preparation of bioactive peptides from wheat germ protein have attracted increasing attentions. However, the traditional protein hydrolysis method, protease hydrolysis, can no longer meet the market's needs for efficient production. Various auxiliary means, such as ultrasound, microwave and membrane separation, were applied to boost the yield and biological activity of wheat germ peptides by enzymatic hydrolysis. Under ultrasound and microwave, the protein structure may expand to increase the binding sites between enzyme and substrate and promote hydrolysis efficiency. Membrane separation is applied to separate products from enzymatic hydrolysate to reduce the inhibitory effect of the product on the hydrolysis reaction. The paper reviewed the hydrolysis methods of wheat germ protein and summarized the biological activity of wheat germ peptides to provide references for further study of wheat germ peptides.
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Affiliation(s)
- Ke Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Shuangqi Tian
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | | | - Feng Yan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Gong X, An Q, Le L, Geng F, Jiang L, Yan J, Xiang D, Peng L, Zou L, Zhao G, Wan Y. Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production. Crit Rev Food Sci Nutr 2020; 62:2855-2871. [PMID: 33325758 DOI: 10.1080/10408398.2020.1860897] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins. Cereal protein peptides have good application potential as antioxidant, antibacterial, anti-inflammatory and anticancer compounds, in lowering blood pressure, controlling blood sugar, and inhibiting thrombosis. This article reviews the literature on the functional properties, mechanisms of action, and applications of cereal protein peptides in the food industry with two perspectives, and summarizes the methods for their preparation and identification. The biologically active peptides derived from different grain proteins have varied main functional properties, which may be related to the differences in the amino acid composition and protein types of different grains. On this basis, the structure-activity relationship of cereal protein peptides was discussed. The advancement of identification technology makes the integration of bioinformatics and bioactive peptide research closer. Bioinformatics by combination of online database, computer simulation and experimental verification is helpful to in-deep study the structure-activity relationship of biologically active peptides, and improve efficiency in the process of obtaining target peptides with less cost. In addition, the application of cereal protein peptides in the food industry is also discussed.
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Affiliation(s)
- Xuxiao Gong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Qi An
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liqing Le
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liangzhen Jiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
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Yu L, Li R, Liu W, Zhou Y, Li Y, Qin Y, Chen Y, Xu Y. Protective Effects of Wheat Peptides against Ethanol-Induced Gastric Mucosal Lesions in Rats: Vasodilation and Anti-Inflammation. Nutrients 2020; 12:nu12082355. [PMID: 32784583 PMCID: PMC7469019 DOI: 10.3390/nu12082355] [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: 05/23/2020] [Revised: 07/30/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023] Open
Abstract
Alcohol consumption increases the risk of gastritis and gastric ulcer. Nutritional alternatives are considered for relieving the progression of gastric mucosal lesions instead of conventional drugs that produce side effects. This study was designed to evaluate the gastroprotective effects and investigate the defensive mechanisms of wheat peptides against ethanol-induced acute gastric mucosal injury in rats. Sixty male Sprague-Dawley rats were divided into six groups and orally treated with wheat peptides (0.1, 0.2, 0.4 g/kgbw) and omeprazole (20 mg/kgbw) for 4 weeks, following absolute ethanol administration for 1 h. Pretreatment with wheat peptides obviously enhanced the vasodilation of gastric mucosal blood vessels via improving the gastric mucosal blood flow and elevating the defensive factors nitric oxide (NO) and prostaglandin E2 (PGE2), and lowering the level of vasoconstrictor factor endothelin (ET)-1. Wheat peptides exhibited anti-inflammatory reaction through decreasing inducible nitric oxide synthase (iNOS) and pro-inflammatory cytokines tumor necrosis factor α (TNF-α), interleukin (IL)-1β, IL-6, and increasing trefoil factor 1 (TFF1) levels. Moreover, wheat peptides significantly down-regulated the expression of phosphorylated nuclear factor kappa-B (p-NF-κB) p65 proteins in the NF-κB signaling pathway. Altogether, wheat peptides protect gastric mucosa from ethanol-induced lesions in rats via improving the gastric microcirculation and inhibiting inflammation mediated by the NF-κB signaling transduction pathway.
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Affiliation(s)
- Lanlan Yu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Ruijun Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Wei Liu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Yalin Zhou
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Yong Qin
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Yuhan Chen
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100083, China; (L.Y.); (R.L.); (W.L.); (Y.Z.); (Y.L.); (Y.Q.); (Y.C.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-8280-2552
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Cui X, Lin Q, Liang Y. Plant-Derived Antioxidants Protect the Nervous System From Aging by Inhibiting Oxidative Stress. Front Aging Neurosci 2020; 12:209. [PMID: 32760268 PMCID: PMC7372124 DOI: 10.3389/fnagi.2020.00209] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 06/15/2020] [Indexed: 01/04/2023] Open
Abstract
Alzheimer's disease (AD) has become a major disease contributing to human death and is thought to be closely related to the aging process. The rich antioxidant substances in plants have been shown to play a role in delaying aging, and in recent years, significant research has focused on also examining their potential role in AD onset and progression. Many plant-derived antioxidant research studies have provided insights for the future treatment and prevention of AD. This article reviews various types of plant-derived antioxidants with anti-aging effects on neurons. Also it distinguishes the different types of active substances that exhibit different degrees of protection for the nervous system and summarizes the mechanism thereof. Plant-derived antioxidants with neuroprotective functions can protect various components of the nervous system in a variety of ways and can have a positive impact on interventions to prevent and alleviate AD. Furthermore, when considering neuroprotective agents, glial cells also contribute to the defense of the nervous system and should not be ignored.
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Affiliation(s)
- Xiaoji Cui
- Molecular Nutrition Branch, National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Qinlu Lin
- Molecular Nutrition Branch, National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Ying Liang
- Molecular Nutrition Branch, National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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Xiong X, Liang J, Xu Y, Liu J, Liu Y. The wound healing effects of the Tilapia collagen peptide mixture TY001 in streptozotocin diabetic mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2848-2858. [PMID: 31646634 DOI: 10.1002/jsfa.10104] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 09/12/2019] [Accepted: 09/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The Tilapia collagen peptides mixture TY001 is effective in promoting wound healing in acetic acid-induced skin lesions in zebrafish and in protecting against lipopolysaccharide-induced inflammation and disruption of glucose metabolism in mice. The present study aimed to further examine the wound healing effects of TY001 in streptozotocin-induced diabetic mice. METHODS Full-thickness skin excision wounds were created with 8-mm biopsy punches and TY001 was administered via drinking water (15, 30 and 45 g L-1 in emulsion) for 15 days. RESULTS Wound healing was delayed in diabetic mice but was promoted by TY001 after 5, 10 or 15 days of treatment. Collagen deposition and tissue hydroxyproline contents were increased by TY001. The expressions of insulin growth factor-1, basic fibroblast growth factor, platelet-derived growth factor, transforming growth facts β1, vascular endothelial growth factor and epidermal growth factor were increased by TY001, as indicated by immunobiochemistry and a quantitative polymerase chain reaction. Diabetes-associated serum pro-inflammatory cytokines interleukin (IL)-1β and IL-8 were decreased, whereas anti-inflammatory IL-10 and nitric oxide were increased by TY001, along with increased tissue antioxidant superoxide dismutase and catalase activities. Diabetes-reduced serum protein levels were also recovered by TY001 CONCLUSION: Taken together, Tilapia collagen peptide mixture TY001 was effective with respect to enhancing diabetes-associated wound healing delay, probably via increasing growth factors and collagen deposition in the wound, attenuating diabetes-induced prolonged inflammation, increasing tissue antioxidants and providing nutritional support in diabetic mice. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyun Xiong
- Yabao Pharmaceutical Group Co., Ltd, Fenglingdu, China
| | - Jun Liang
- Yabao Pharmaceutical Group Co., Ltd, Fenglingdu, China
| | - Yiqiao Xu
- Hunter Biotechnology, Inc., Hangzhou, China
| | - Jie Liu
- Zunyi Medical University, Zunyi, China
| | - Yi Liu
- The Center for Disease Control and Prevention of Shaanxi Province, Xi'an, China
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