1
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Pan W, Gu F, Yan X, Huang J, Liao H, Niu F. Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy. Int J Biol Macromol 2024; 269:132274. [PMID: 38734357 DOI: 10.1016/j.ijbiomac.2024.132274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Cancer is the second leading cause of death worldwide. It was estimated that 90 % of cancer-related deaths were attributable to the development of multi-drug resistance (MDR) during chemotherapy, which results in ineffective chemotherapy. Hydrophobic natural products plays a pivotal role in the field of cancer therapy, with the potential to reverse MDR in tumor cells, thereby enhancing the efficacy of tumor therapy. However, their targeted delivery is considered a major hurdle in their application. The advent of numerous approaches for encapsulating bioactive ingredients in the nanodelivery systems has improved the stability and targeted delivery of these biomolecules. The manuscript comprehensively analyses the nanodelivery systems of bioactive compounds with potential cancer therapy applications, including liposomes, emulsions, solid lipid nanoparticles (NPs), and polymeric NPs. Then, the advantages and disadvantages of various nanoagents in the treatment of various cancer types are critically discussed. Further, the application of multiple-compbine delivery methods to overcome the limitations of single-delivery have need critically analyzed, which thus could help in the designing nanodrug delivery systems for bioactive compounds in clinical settings. Therefore, the review is timely and important for development of efficient nanodelivery systems involving hydrophobic natural products to improve pharmacokinetic properties for effective cancer treatment.
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Affiliation(s)
- Weichun Pan
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinyu Yan
- College of Materials and Metallurgy, Guizhou University, Guiyang 550025, China
| | - Jianghui Huang
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huabin Liao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuge Niu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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2
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Irankunda R, Bjørlie M, Yesiltas B, Muhr L, Canabady-Rochelle L, Jacobsen C. Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates. Food Chem 2024; 439:138042. [PMID: 38100881 DOI: 10.1016/j.foodchem.2023.138042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 10/10/2023] [Accepted: 11/17/2023] [Indexed: 12/17/2023]
Abstract
A novel approach consisting of preselection of peptides using bioinformatics tool followed by final selection using Surface Plasmon Resonance (SPR) - an efficient technique to investigate metal complexing properties of peptides/hydrolysates - was developed. Selected pea hydrolysates and synthetic metal chelating peptides potentially present in pea hydrolysates were investigated for their ability to inhibit the lipid oxidation in emulsions composed of 5 % w/w fish oil and stabilized with Tween® 20. Results indicated that addition of peptides/hydrolysates did not impact the physical stability of emulsions and led to lower level of lipid hydroperoxides. Moreover, peptide KGKSR inhibited the generation of 1-penten-3-ol and hexanal to the same level as ethylenediaminetetraacetic acid (EDTA) did and the formation of 2 ethyl-furan was lower than when EDTA was added. Peptide GRHRQKHS showed same concentration of hexanal as EDTA thus confirming efficacy of using SPR for selecting peptides/hydrolysates to use as antioxidants in emulsions.
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Affiliation(s)
| | - Mads Bjørlie
- Technical University of Denmark, Lyngby, Denmark.
| | | | - Laurence Muhr
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
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3
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Copado CN, Ixtaina VY, Tomás MC. Enrichment of a fruit-based smoothie beverage with omega-3 fatty acids from microencapsulated chia seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3352-3360. [PMID: 38105416 DOI: 10.1002/jsfa.13220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
BACKGROUND Omega-3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega-3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega-3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg-1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega-3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Claudia N Copado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Vanesa Y Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF, UNLP), La Plata, Argentina
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
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4
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Tarek H, Cho SS, Hossain MS, Yoo JC. Attenuation of Oxidative Damage via Upregulating Nrf2/HO-1 Signaling Pathway by Protease SH21 with Exerting Anti-Inflammatory and Anticancer Properties In Vitro. Cells 2023; 12:2190. [PMID: 37681922 PMCID: PMC10486937 DOI: 10.3390/cells12172190] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/26/2023] [Accepted: 08/29/2023] [Indexed: 09/09/2023] Open
Abstract
Oxidative damage and inflammation are among the very significant aspects interrelated with cancer and other degenerative diseases. In this study, we investigated the biological activities of a 25 kDa protease (SH21) that was purified from Bacillus siamensis. SH21 exhibited very powerful antioxidant and reactive oxygen species (ROS) generation inhibition activity in a dose-dependent approach. The mRNA and protein levels of antioxidant enzymes such as superoxide dismutase 1 (SOD1), catalase (CAT), and glutathione peroxidase 1 (GPx-1) were enhanced in the SH21-treated sample. SH21 also increased the transcriptional and translational activities of NF-E2-related factor 2 (Nrf2) with the subsequent development of detoxifying enzyme heme oxygenase-1 (HO-1). In addition, SH21 showed potential anti-inflammatory activity via inhibition of nitric oxide (NO) and proinflammatory cytokines, such as TNF-α, IL-6, and IL-1β, production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. At concentrations of 60, 80, and 100 μg/mL, SH21 potentially suppressed nitric oxide synthase (iNOS) and cytokine gene expressions. Furthermore, SH21 significantly released lactate dehydrogenase (LDH) enzyme in cancer cell supernatant in a concentration-dependent manner and showed strong activity against three tested cancer cell lines, including HL-60, A549, and Hela. Our results suggest that SH21 has effective antioxidant, anti-inflammatory, and anticancer effects and could be an excellent therapeutic agent against inflammation-related diseases.
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Affiliation(s)
- Hasan Tarek
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju 61452, Republic of Korea;
| | - Seung Sik Cho
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan 58554, Republic of Korea;
- Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Muan 58554, Republic of Korea
| | - Md. Selim Hossain
- Department of Biomedical Sciences, Chosun University, Gwangju 61452, Republic of Korea;
| | - Jin Cheol Yoo
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju 61452, Republic of Korea;
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5
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Ha HK, Woo DB, Lee MR, Lee WJ. Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation. Food Sci Anim Resour 2023; 43:220-231. [PMID: 36909858 PMCID: PMC9998197 DOI: 10.5851/kosfa.2022.e66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/09/2022] [Accepted: 11/12/2022] [Indexed: 11/27/2022] Open
Abstract
Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manufacture casein derivative-based delivery system using acid-induced gelation method with glucono-σ-lactone and to investigate the effects of production variables, such as pH and charged amount of linoleic acid, on the physicochemical properties of delivery systems and oxidative stability of DHA during storage in model milk. Covalent modification with linoleic acid resulted in the production of casein derivatives with varying degrees of modification. As pH was reduced from 5.0 to 4.8 and the charged amount of linoleic acid was increased from 0% to 30%, an increase in particle size of casein derivative-based delivery systems was observed. The encapsulation efficiency of DHA was increased with decreased pH and increased charged amount of linoleic acid. The use of delivery system for DHA resulted in a decrease in the development of primary and secondary oxidation products. An increase in the degree of modification of casein derivatives with linoleic acid resulted in a decrease in the formation of primary and secondary oxidation products than of free DHA indicating that delivery systems could enhance the oxidative stability of DHA during storage in model milk. In conclusions, casein derivatives can be an effective delivery system for DHA and charged amount of linoleic acid played a key role determining the physicochemical characteristics of delivery system and oxidative stability of DHA.
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Affiliation(s)
- Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea.,Interdisciplinary Program in IT-Bio Convergence System, Sunchon National University, Sunchon 57922, Korea
| | - Dan-Bi Woo
- Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea
| | - Mee-Ryung Lee
- Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea
| | - Won-Jae Lee
- Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea
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6
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Bayram I, Decker EA. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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7
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Yu C, Zheng L, Cai Y, Zhao Q, Zhao M. Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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8
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Identification, production and bioactivity of casein phosphopeptides – A review. Food Res Int 2022; 157:111360. [DOI: 10.1016/j.foodres.2022.111360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/23/2023]
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9
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Gao Y, Wu X, McClements DJ, Cheng C, Xie Y, Liang R, Liu J, Zou L, Liu W. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. Food Chem 2022; 386:132787. [PMID: 35344718 DOI: 10.1016/j.foodchem.2022.132787] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 12/24/2022]
Abstract
Many peptides exhibit beneficial physiological functions, but their application in foods is limited because of their undesirable taste and their tendency to degrade when exposed to gastrointestinal conditions. In this study, water-in-oil high internal phase emulsions (W/O HIPEs) were used to encapsulate bitter peptides. A combination of confocal fluorescence and electron microscopy was used to confirm the formation of W/O HIPEs. The presence of high concentrations of bitter peptides increased the apparent shear viscosity, shear modulus and sedimentation stability. They also improved the oxidative stability of the HIPEs. Electronic-tongue and sensory analysis showed that encapsulated peptides within the HIPEs substantially reduced their bitterness. Moreover, a simulated gastrointestinal study showed that W/O HIPEs protected peptides from being released in the stomach. Our results show that W/O HIPEs can be used to mask the bitterness and improve the gastrointestinal stability of peptides, which may increase their utilization as bioactive ingredients in foods.
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Affiliation(s)
- Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, Jiangxi 330041, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
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10
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Kwon UH, Chang YH. Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer. Foods 2022; 11:foods11020242. [PMID: 35053975 PMCID: PMC8774694 DOI: 10.3390/foods11020242] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/07/2022] [Accepted: 01/10/2022] [Indexed: 12/14/2022] Open
Abstract
The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was esterified with citric acid (30%, w/w) to produce ERCA. Emulsions and oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. In the steady shear rheological analysis, it was found that the values of apparent viscosity (ηa, 100) and consistency index (K) of emulsions were significantly increased by increasing the concentrations of ERCA. Oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. All oleogels showed a hydrophobic carbonyl bond in the Fourier transform infrared (FT-IR) spectra. The peaks on new hydrogen bonds and amorphous regions, which did not appear in oleogel prepared with 0% ERCA, were observed at 3300–3400 cm−1 and 1018 cm−1, respectively, in oleogels prepared with ERCA. With the increase in ERCA concentrations in oleogels, oil loss values were significantly decreased. In a time-dependent test, it was found that all oleogels exhibited thixotropic properties. The frequency sweep test revealed that storage modulus (G′), loss modulus (G″), and complex viscosity (η*) values of oleogels were elevated with an increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition of oleogels to cookies did not considerably affect appearance. However, it increased the content of unsaturated fatty acid. These results indicate that oleogels prepared with ERCA can be used as a fat replacer in food industry.
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11
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Liu M, Chen S, Zhiwen Z, Li H, Sun G, Yin N, Wen J. Anti-ageing peptides and proteins for topical applications: a review. Pharm Dev Technol 2021; 27:108-125. [PMID: 34957891 DOI: 10.1080/10837450.2021.2023569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Skin ageing is a cumulative result of oxidative stress, predominantly caused by reactive oxygen species (ROS). Respiration, pollutants, toxins, or ultraviolet A (UVA) irradiation produce ROS with 80% of skin damage attributed to UVA irradiation. Anti-ageing peptides and proteins are considered valuable compounds for removing ROS to prevent skin ageing and maintenance of skin health. In this review, skin ageing theory has been illustrated with a focus on the mechanism and relationship with anti-ageing peptides and proteins. The effects, classification, and transport pathways of anti-ageing peptides and proteins across skin are summarized and discussed. Over the last decade, several novel formulations and advanced strategies have been developed to overcome the challenges in the dermal delivery of proteins and peptides for skin ageing. This article also provides an in-depth review of the latest advancements in the dermal delivery of anti-ageing proteins and peptides. Based on these studies, this review prospected several semi-solid dosage forms to achieve topical applicability for anti-ageing peptides and proteins.
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Affiliation(s)
- Mengyang Liu
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
| | - Shuo Chen
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
| | - Zhang Zhiwen
- Shanghai Institute of Materia Medica, Chinese Academy of Science, China
| | - Hongyu Li
- School of Pharmacy, University of Arkansas for Medical Sciences, Arkansas, USA
| | - Guiju Sun
- Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, China
| | - Naibo Yin
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
| | - Jingyuan Wen
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
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12
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Queiroz LS, Casanova F, Feyissa AH, Jessen F, Ajalloueian F, Perrone IT, de Carvalho AF, Mohammadifar MA, Jacobsen C, Yesiltas B. Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens) Larvae Protein Concentrate. Foods 2021; 10:foods10122977. [PMID: 34945527 PMCID: PMC8701752 DOI: 10.3390/foods10122977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/24/2021] [Indexed: 01/03/2023] Open
Abstract
The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (Hermetia illucens) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combination of ohmic heating and ultrasound (BSFL-UOH). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were performed in order to characterize the secondary structure and thermal stability of all protein concentrate samples. The interfacial properties were evaluated by the pendant drop technique. The lowest interfacial tension (12.95 mN/m) after 30 min was observed for BSFL-OH. Dynamic light scattering, ζ-potential and turbiscan stability index (TSI) were used to evaluate the physical stability of emulsions. BSFL-OH showed the smallest droplet size (0.68 μm) and the best emulsion stability (TSI = 8.89). The formation of primary and secondary volatile oxidation products and consumption of tocopherols were evaluated for all emulsions, revealing that OH and ultrasound treatment did not improve oxidative stability compared to the emulsion with untreated BSFL. The results revealed the promising application of BSFL proteins as emulsifiers and the ability of ohmic heating to improve the emulsifying properties of BSFL proteins.
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Affiliation(s)
- Lucas Sales Queiroz
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
| | - Federico Casanova
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Aberham Hailu Feyissa
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Fatemeh Ajalloueian
- Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Italo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, Brazil;
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
- Correspondence: (A.F.d.C.); (B.Y.)
| | - Mohammad Amin Mohammadifar
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Correspondence: (A.F.d.C.); (B.Y.)
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13
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Copado CN, Julio LM, Diehl BW, Ixtaina VY, Tomás MC. Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Cotabarren J, Ozón B, Claver S, Garcia-Pardo J, Obregón WD. Purification and Identification of Novel Antioxidant Peptides Isolated from Geoffroea decorticans Seeds with Anticoagulant Activity. Pharmaceutics 2021; 13:1153. [PMID: 34452114 PMCID: PMC8399481 DOI: 10.3390/pharmaceutics13081153] [Citation(s) in RCA: 3] [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: 06/14/2021] [Revised: 07/16/2021] [Accepted: 07/22/2021] [Indexed: 11/17/2022] Open
Abstract
Geoffroea decorticans is a xerophilous deciduous tree present in most arid forests of southern South America, which is commonly used in traditional medicine. The seeds of this tree have been previously investigated for their singular chemical composition, but their protein content has been poorly investigated. Herein, we report the isolation, purification, and characterization of a set of thermostable peptides derived from Geoffroea decorticans seeds (GdAPs) with strong antioxidant and anticoagulant activities. The most potent antioxidant peptides showed a half maximal inhibitory concentration (IC50) of 35.5 ± 0.3 µg/mL determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH). They also caused a dose-dependent prolongation of the aPTT clotting time with an IC50 value of ~82 µg/mL. Interestingly, MALDI-TOF/MS analysis showed the presence of three major peptides with low molecular weights of 2257.199 Da, 2717.165 Da, and 5422.002 Da. The derived amino-acid sequence of GdAPs revealed their unique structural features, exhibiting homology with various proteins present in the genome of Arachis hypogaea. All in all, our data suggest a direct applicability of GdAPs for pharmaceutical purposes.
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Affiliation(s)
- Juliana Cotabarren
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Buenos Aires B1900, Argentina; (B.O.); (S.C.)
| | - Brenda Ozón
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Buenos Aires B1900, Argentina; (B.O.); (S.C.)
| | - Santiago Claver
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Buenos Aires B1900, Argentina; (B.O.); (S.C.)
| | - Javier Garcia-Pardo
- Institut de Biotecnologia i Biomedicina and Departament de Bioquimica i Biologia Molecular, Universitat Autònoma de Barcelona, 08193 Barcelona, Spain
| | - Walter David Obregón
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de la Plata, Buenos Aires B1900, Argentina; (B.O.); (S.C.)
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15
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Xu N, Wu X, Zhu Y, Miao J, Gao Y, Cheng C, Peng S, Zou L, Julian McClements D, Liu W. Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration. Food Chem 2021; 355:129508. [PMID: 33773457 DOI: 10.1016/j.foodchem.2021.129508] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/30/2023]
Abstract
The effects of sweet orange essential oil (SOEO) concentration (0-12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets.
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Affiliation(s)
- Na Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; School of Life Sciences, Nanchang University, Nanchang 330031, Jiangxi, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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16
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Johns PW, Strozier DC, McKenna RJ, Veldhuis J, Weber LE, Thompson JJ. Evaluations of protein-metal association in nutritional products. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Zhang H, Nakamura S, Kitts DD. Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products. Antioxidants (Basel) 2020; 9:E648. [PMID: 32707948 PMCID: PMC7464099 DOI: 10.3390/antiox9080648] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/10/2020] [Accepted: 07/16/2020] [Indexed: 12/21/2022] Open
Abstract
A casein phosphopeptide (CPP) fraction derived from tryptic hydrolysis of bovine casein was evaluated for antioxidant activity. Conjugations or mixtures of CPP with polysaccharide, galactomannan (Gal), or xyloglucan (Xyl) were prepared to evaluate potential enhancement of CPP antioxidant activity. The effect of calcium was also investigated. The CPP preparation alone was effective at scavenging hydroxyl radicals and sequestering Fe2+ to protect against Fenton reaction-induced deoxyribose oxidation in non-site-specific (up 63.3% inhibition) and site-specific (up 32.1% inhibition) binding assays, respectively. CPP also effectively quenched 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS•+) to an extent of 67.6% scavenging in an aqueous system. In a soybean lecithin liposome system, CPP exhibited effective protection against peroxyl radical-induced liposomal peroxidation (38.3% of control in terms of rate of propagation). Conjugating CPP with Gal or Xyl polysaccharides using Maillard reaction conditions significantly reduced activity in the Fenton reaction-deoxyribose assays, while exhibiting no effect on the antioxidant activity of native CPP in both the ABTS and liposome assays, respectively. These results represent comparative antioxidant capacity of the native CPP and associated conjugates in phases that varied in relative hydrophilic and hydrophobic character. We conclude that CPP has the potential to act as both a primary and secondary antioxidant by displaying transition metal ion sequestering activity and free radical quenching activity. Improvements in antioxidant activity of CPP by Maillard-type conjugation with Xyl or Gal were relatively small and model-specific.
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Affiliation(s)
- Huiying Zhang
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Soichiro Nakamura
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowamura, Kamiina, Nagano 399-4598, Japan;
| | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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18
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Caetano-Silva ME, Netto FM, Bertoldo-Pacheco MT, Alegría A, Cilla A. Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals. Crit Rev Food Sci Nutr 2020; 61:1470-1489. [PMID: 32370550 DOI: 10.1080/10408398.2020.1761770] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, antihypertensive, and opioid. Among them, metal-binding capacity has gained prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease mineral deficiencies since peptide-metal complexes could enhance their bioavailability. Furthermore, many studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable structure with the metal and avoiding its interaction with other food constituents. These complexes can be formed during gastrointestinal digestion or can be synthesized prior to intake, with the aim to protect the mineral through the gastrointestinal tract. This review addresses: (i) the amino acid residues for metal-binding peptides and their main protein sources, (ii) peptide-metal complexation prior to or during gastrointestinal digestion, (iii) the function of metal (especially Fe, Ca, and Zn)-binding peptides on the metal bioavailability and (iv) their reactivity and possible pro-oxidant and side effects.
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Affiliation(s)
| | - Flavia Maria Netto
- Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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19
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Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Res Int 2020; 130:108844. [DOI: 10.1016/j.foodres.2019.108844] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 11/18/2022]
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20
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In vitro antioxidant properties of digests of hydrolyzed casein and caseinophosphopeptide preparations in cell models of human intestine and osteoblasts. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103673] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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21
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Abdel-Hamid M, Osman A, El-Hadary A, Romeih E, Sitohy M, Li L. Hepatoprotective action of papain-hydrolyzed buffalo milk protein on carbon tetrachloride oxidative stressed albino rats. J Dairy Sci 2019; 103:1884-1893. [PMID: 31837790 DOI: 10.3168/jds.2019-17355] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 10/11/2019] [Indexed: 01/10/2023]
Abstract
Buffalo skim milk retentate was hydrolyzed with papain for 4 h (enzyme:substrate, 1:200), resulting in a retentate hydrolysate (RH) with a degree of hydrolysis of 23%. We then investigated the potential hepatoprotective activity of RH at 250 and 500 mg/kg of body weight per day on carbon tetrachloride (CCl4)-induced oxidative stress in albino rats. Liver biomarkers (alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and lactate dehydrogenase), kidney biomarkers (urea, creatinine), and serum lipid profile (total lipids and triglycerides) were measured, in addition to histopathological status. Injection of CCl4 significantly increased all liver and kidney biomarkers compared with the negative control. In contrast, CCl4 injection significantly reduced hepatic antioxidant enzyme activities; that is, glutathione peroxidase and superoxide dismutase. Oral administration of RH for 28 d effectively maintained a physiologically normal range of liver and kidney biomarkers compared with the positive control. Furthermore, RH administration significantly increased activities of glutathione peroxidase and superoxide dismutase. Histopathological sections of CCl4-stressed rats treated with RH were different from that of the positive control and were similar to those of the negative control, in a concentration-dependent manner. Our results demonstrated the antihepatotoxic activities of buffalo milk RH and demonstrated that the higher RH concentration (500 mg/kg of body weight per day) could maintain the healthy biological status of the CCl4-injected rats.
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Affiliation(s)
- M Abdel-Hamid
- Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China; Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - A Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - A El-Hadary
- Biochemistry Department, Faculty of Agriculture, Banha University, Banha 13736, Egypt
| | - E Romeih
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - M Sitohy
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - L Li
- Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China.
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22
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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23
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Abstract
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of "oxidized" dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
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24
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Huang XN, Zhou FZ, Yang T, Yin SW, Tang CH, Yang XQ. Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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25
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Colostral Proline-Rich Polypeptide Complexes. Comparative Study of the Antioxidant Properties, Cytokine-Inducing Activity, and Nitric Oxide Release of Preparations Produced by a Laboratory and a Large-Scale Method. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09876-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Copado CN, Diehl BWK, Ixtaina VY, Tomás MC. Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Claudia N. Copado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
| | - Bernd W. K. Diehl
- Spectral Service GmbH Laboratorium fur AuftragsanalytikEmil Hoffman Str. 33D‐50996 CologneGermany
| | - Vanesa Y. Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF‐UNLP)Calle 60 and 119La Plata 1900Argentina
| | - Mabel C. Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
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27
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Pan XY, Wang YM, Li L, Chi CF, Wang B. Four Antioxidant Peptides from Protein Hydrolysate of Red Stingray ( Dasyatis akajei) Cartilages: Isolation, Identification, and In Vitro Activity Evaluation. Mar Drugs 2019; 17:E263. [PMID: 31058809 PMCID: PMC6562685 DOI: 10.3390/md17050263] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/22/2019] [Accepted: 04/30/2019] [Indexed: 12/26/2022] Open
Abstract
In the work, water-soluble proteins of red stingray (Dasyatis akajei) cartilages were extracted by guanidine hydrochloride and hydrolyzed using trypsin. Subsequently, four antioxidant peptides (RSHP-A, RSHP-B, RSHP-C, and RSHP-D) were isolated from the water-soluble protein hydrolysate while using ultrafiltration and chromatographic techniques, and the amino acid sequences of RSHP-A, RSHP-B, RSHP-C, and RSHP-D were identified as Val-Pro-Arg (VPR), Ile-Glu-Pro-His (IEPH), Leu-Glu-Glu--Glu-Glu (LEEEE), and Ile-Glu-Glu-Glu-Gln (IEEEQ), with molecular weights of 370.46 Da, 494.55 Da, 647.64 Da, and 646.66 Da, respectively. VPR, IEPH, LEEEE, and IEEEQ exhibited good scavenging activities on the DPPH radical (EC50 values of 4.61, 1.90, 3.69, and 4.01 mg/mL, respectively), hydroxyl radical (EC50 values of 0.77, 0.46, 0.70, and 1.30 mg/mL, respectively), superoxide anion radical (EC50 values of 0.08, 0.17, 0.15, and 0.16 mg/mL, respectively), and ABTS cation radical (EC50 values of 0.15, 0.11, 0.19, and 0.18 mg/mL, respectively). Among the four isolated antioxidant peptides, IEPH showed the strongest reducing power and lipid peroxidation inhibition activity, but LEEEE showed the highest Fe2+-chelating ability. The present results suggested that VPR, IEPH, LEEEE, and IEEEQ might have the possibility of being an antioxidant additive that is used in functional food and pharmaceuticals.
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Affiliation(s)
- Xiao-Yang Pan
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Yu-Mei Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Li Li
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
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28
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Bautista-Expósito S, Peñas E, Frias J, Martínez-Villaluenga C. Pilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylation. Food Chem 2019; 274:750-759. [DOI: 10.1016/j.foodchem.2018.09.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/12/2018] [Accepted: 09/02/2018] [Indexed: 12/18/2022]
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29
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Ruiz-Ruiz JC, Acereto-Escoffié P, Segura-Campos MR. In vitro antioxidant and anti-inflammatory activities of Melipona beecheii honey protein fractions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9881-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Yesiltas B, García-Moreno PJ, Sørensen ADM, Akoh CC, Jacobsen C. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers. Food Chem 2018; 276:110-118. [PMID: 30409573 DOI: 10.1016/j.foodchem.2018.09.172] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 09/05/2018] [Accepted: 09/29/2018] [Indexed: 11/30/2022]
Abstract
The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS + PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.
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Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
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31
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Caetano-Silva ME, Barros Mariutti LR, Bragagnolo N, Bertoldo-Pacheco MT, Netto FM. Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1981-1989. [PMID: 29397714 DOI: 10.1021/acs.jafc.7b04873] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide-iron complexes. The addition of the peptide-iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide-iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form.
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Affiliation(s)
- Maria Elisa Caetano-Silva
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | | | - Flavia Maria Netto
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
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32
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McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:20-35. [PMID: 29227097 DOI: 10.1021/acs.jafc.7b05066] [Citation(s) in RCA: 152] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products due to the need to incorporate oxidatively labile bioactive lipids, such as ω-3 fatty acids, conjugated linoleic acids, or carotenoids. Emulsifiers or coemulsifiers can be utilized to inhibit lipid oxidation in emulsions. Both of these molecular types can adsorb to droplet surfaces and inhibit lipid oxidation, but emulsifiers can also stabilize droplets against aggregation whereas coemulsifiers cannot. There are a host of existing emulsifiers, covalent conjugates, or physical complexes that have the potential to inhibit lipid oxidation by a variety of mechanisms. Existing emulsifiers with antioxidant potential consist of surfactants, phospholipids, proteins, polysaccharides, and colloidal particles. Conjugates and complexes are typically formed by covalently or physically linking together a surface-active molecule with an antioxidant molecule. This article reviews the molecular and physicochemical basis for the surface and antioxidant activities of emulsifiers and coemulsifiers, highlights the important properties of interfacial layers that can be engineered to control lipid oxidation, and outlines different kinds of existing emulsifiers, conjugates, and complexes that can be used to inhibit oxidation.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
| | - Eric Decker
- Department of Food Science, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
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33
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Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Smialowska A, Matia-Merino L, Carr A. Oxidative stability of iron fortified goat and cow milk and their peptide isolates. Food Chem 2017; 237:1021-1024. [PMID: 28763945 DOI: 10.1016/j.foodchem.2017.06.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 11/26/2022]
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35
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Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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36
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Rahman MS, Hee Choi Y, Seok Choi Y, Alam MB, Han Lee S, Cheol Yoo J. A novel antioxidant peptide, purified from Bacillus amyloliquefaciens, showed strong antioxidant potential via Nrf-2 mediated heme oxygenase-1 expression. Food Chem 2017; 239:502-510. [PMID: 28873597 DOI: 10.1016/j.foodchem.2017.06.106] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 06/14/2017] [Accepted: 06/20/2017] [Indexed: 11/19/2022]
Abstract
A novel antioxidant peptide YD1 (∼1.0kDa), purified from the strain Bacillus amyloliquefaciens CBSYD1, displayed activity in several in vitro assays and was also efficient against Gram-positive, Gram-negative as well as multidrug-resistant (MDR) bacteria. Strain growth was adapted to bile-salt conditions where a clear halos-zone was observed in a bile-salt plate assay and was viable in different digestive track conditions. YD1 treatment on RAW 264.7 cells increased the transcriptional and translational activities of NF-E2-related factor-2 (Nrf-2) through the enhanced levels of heme oxygenase-1 (HO-1). Furthermore, the YD1-treated group showed higher levels of antioxidant enzymes compared to the oxidative stress group. YD1 demonstrated a strong antioxidant activity by decreasing nitric oxide (NO) and reactive oxygen species (ROS) in RAW 264.7 cells. This study suggests that YD1 and the strain could be a natural antioxidant and a probiotic candidate respectively.
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Affiliation(s)
- Md Saifur Rahman
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju 501-759, Republic of Korea
| | - Yun Hee Choi
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju 501-759, Republic of Korea
| | - Yoon Seok Choi
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju 501-759, Republic of Korea
| | - Md Badrul Alam
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Sang Han Lee
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Jin Cheol Yoo
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju 501-759, Republic of Korea.
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37
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Sensory Evaluation and Oxidative Stability of a Suncream Formulated with Thermal Spring Waters from Ourense (NW Spain) and Sargassum muticum Extracts. COSMETICS 2017. [DOI: 10.3390/cosmetics4020019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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38
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Smialowska A, Matia-Merino L, Carr A. Assessing the iron chelation capacity of goat casein digest isolates. J Dairy Sci 2017; 100:2553-2563. [DOI: 10.3168/jds.2016-12090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 12/21/2016] [Indexed: 11/19/2022]
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Kiokias S, Gordon MH, Oreopoulou V. Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. Crit Rev Food Sci Nutr 2017; 57:549-558. [PMID: 25849994 DOI: 10.1080/10408398.2014.893503] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.
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Affiliation(s)
- Sotirios Kiokias
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| | - Michael H Gordon
- b Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading , Reading , UK
| | - Vassiliki Oreopoulou
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
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40
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Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage. Mar Drugs 2017; 15:md15030061. [PMID: 28257057 PMCID: PMC5367018 DOI: 10.3390/md15030061] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 01/12/2017] [Accepted: 02/18/2017] [Indexed: 01/29/2023] Open
Abstract
The aim of this study was to purify and identify peptides with antioxidant properties from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Cartilaginous proteins of the scalloped hammerhead were extracted by guanidine hydrochloride, and three antioxidant peptides, named enzymolysis peptide of scalloped hammerhead cartilage A (SCPE-A), SCPE-B and SCPE-C, were subsequently isolated from the hydrolysate of the cartilaginous proteins using ultrafiltration and chromatography. The amino acid sequences of SCPE-A, SCPE-B and SCPE-C were identified as Gly-Pro-Glu (GPE), Gly-Ala-Arg-Gly-Pro-Gln (GARGPQ), and Gly-Phe-Thr-Gly-Pro-Pro-Gly-Phe-Asn-Gly (GFTGPPGFNG), with molecular weights of 301.30 Da, 584.64 Da and 950.03 Da, respectively. As per in vitro activity testing, SCPE-A, SCPE-B and SCPE-C exhibited strong scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) (half elimination ratio (EC50) 2.43, 2.66 and 1.99 mg/mL), hydroxyl radicals (HO•) (EC50 0.28, 0.21 and 0.15 mg/mL), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS⁺•) (EC50 0.24, 0.18 and 0.29 mg/mL), and superoxide anion radicals ( O 2 - •) (EC50 0.10, 0.14 and 0.11 mg/mL). In addition, SCPE-A showed inhibition activity similar to butylated hydroxytoluene (BHT) in lipid peroxidation in a linoleic acid model system. The amino acid residues of Gly, Pro and Phe could positively influence the antioxidant activities of GPE, GARGPQ and GFTGPPGFNG. These results suggested that GPE, GARGPQ and GFTGPPGFNG might serve as potential antioxidants and be used as food additives and functional foods.
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41
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Grażyna C, Hanna C, Adam A, Magdalena BM. Natural antioxidants in milk and dairy products. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12359] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Cichosz Grażyna
- Department of Dairy Science and Quality Management; University of Warmia and Mazury in Olsztyn; ul. Oczapowskiego 7 10-719 Olsztyn Poland
| | - Czeczot Hanna
- Department of Biochemistry; I Faculty of Medicine; Medical University of Warsaw; ul. Banacha 1 02-097 Warszawa Poland
| | - Ambroziak Adam
- Department of Dairy Science and Quality Management; University of Warmia and Mazury in Olsztyn; ul. Oczapowskiego 7 10-719 Olsztyn Poland
| | - Bielecka Marika Magdalena
- Department of Dairy Science and Quality Management; University of Warmia and Mazury in Olsztyn; ul. Oczapowskiego 7 10-719 Olsztyn Poland
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42
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Faihst TJ, Myburgh J, Bothma C, Hugo C, Hugo A. Effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12325] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Toni-Jone Faihst
- Department of Microbial, Biochemical and Food Biotechnology; PO Box 339 University of the Free State; Bloemfontein 9300 South Africa
| | - Jacobus Myburgh
- Department of Microbial, Biochemical and Food Biotechnology; PO Box 339 University of the Free State; Bloemfontein 9300 South Africa
| | - Carina Bothma
- Department of Microbial, Biochemical and Food Biotechnology; PO Box 339 University of the Free State; Bloemfontein 9300 South Africa
| | - Celia Hugo
- Department of Microbial, Biochemical and Food Biotechnology; PO Box 339 University of the Free State; Bloemfontein 9300 South Africa
| | - Arno Hugo
- Department of Microbial, Biochemical and Food Biotechnology; PO Box 339 University of the Free State; Bloemfontein 9300 South Africa
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Singh P, Singh TP, Gandhi N. Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1261297] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Parminder Singh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Tarun pal Singh
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, India
| | - Neeraj Gandhi
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
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44
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Stability of Sun Creams Formulated with Thermal Spring Waters from Ourense, Northwest Spain. COSMETICS 2016. [DOI: 10.3390/cosmetics3040042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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45
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Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins. Food Funct 2016; 7:227-38. [PMID: 26692051 DOI: 10.1039/c5fo01269d] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The formation of oxidation products was higher when higher concentrations of encapsulated polyphenols were used, indicating a possible binding with the WPI added in the system as a natural emulsifier. This paper might help in solving the issue of using the olive mill wastewater from olive processing in formulating functional food products with high antioxidant activity and improved health properties.
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Affiliation(s)
- Nicola Caporaso
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
| | - Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
| | - Róisín Burke
- School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland
| | - Catherine Barry-Ryan
- School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland
| | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
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46
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Awad S, El-Sayed MI, Wahba A, El Attar A, Yousef MI, Zedan M. Antioxidant activity of milk protein hydrolysate in alloxan-induced diabetic rats. J Dairy Sci 2016; 99:8499-8510. [PMID: 27592424 DOI: 10.3168/jds.2015-10626] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Accepted: 07/15/2016] [Indexed: 01/21/2023]
Abstract
We investigated the effects of milk protein concentrate (MPC) and milk protein concentrate hydrolysate (MPCH) as antioxidant agents in rats. Six groups of healthy (non-diabetic) and type-II diabetic rats were used: (1) healthy rats (control), (2) alloxan-induced rats (diabetic control group), (3) healthy rats treated orally with MPC, (4) diabetic rats treated orally with MPC, (5) healthy rats treated orally with MPCH, and (6) diabetic rats treated orally with MPCH. We concluded that treatment with MPC or MPCH reduced the level of thiobarbituric acid reactive substances in healthy and diabetic rats. Treatment with MPC or MPCH improved activities of antioxidant enzymes (catalase, superoxide dismutase, reduced glutathione, glutathione-S-transferase, and glutathione peroxidase) in healthy and diabetic rats. From the present data, we concluded that both MPC and MPCH contain potent antioxidants and could improve the health of rats or other animals with diabetes mellitus.
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Affiliation(s)
- S Awad
- Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt.
| | - M I El-Sayed
- Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt; Department of Dairy Technology Research, Food Technology Research Institute, ARC, Giza 12622, Egypt
| | - A Wahba
- Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
| | - A El Attar
- Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
| | - M I Yousef
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria 21526, Egypt
| | - M Zedan
- Department of Dairy Technology Research, Food Technology Research Institute, ARC, Giza 12622, Egypt
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47
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Hashemi SMB, Shahidi F, Mortazavi SA, Milani E, Eshaghi Z. Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12292] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Fakhri Shahidi
- Department of Food Science and Technology; College of Agriculture; Ferdowsi University of Mashhad; P. O. Box 91775-1163 Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; College of Agriculture; Ferdowsi University of Mashhad; P. O. Box 91775-1163 Iran
| | - Elnaz Milani
- Food Science and Technology Research Institute; Iranian Academic Center for Education Culture and Research (ACECR); Iran
| | - Zarrin Eshaghi
- Department of Chemistry; Faculty of Sciences; Payame Noor University; Mashhad P. O. Box 19395-4697 Iran
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48
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Barac M, Pesic M, Zilic S, Smiljanic M, Stanojevic S, Vasic M, Despotovic S, Vucic T, Kostic A. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13091] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Miroljub Barac
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
| | - Mirjana Pesic
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
| | - Slađana Zilic
- Maize Research Institute; Belgrade, Slobodana Bajića 1 Serbia
| | - Milenko Smiljanic
- Faculty of Technology; Zvornik Karakaj 75400, Bosnia and Herzegovina
| | - Slađana Stanojevic
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
| | - Milena Vasic
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
| | - Sasa Despotovic
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
| | - Tanja Vucic
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
| | - Aleksandar Kostic
- Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia
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49
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Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white. Food Chem 2015; 188:467-72. [DOI: 10.1016/j.foodchem.2015.05.014] [Citation(s) in RCA: 134] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Revised: 03/05/2015] [Accepted: 05/05/2015] [Indexed: 12/19/2022]
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50
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