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Cao WJ, Liu R, Zhao WX, Li J, Wang Y, Yuan XJ, Wang HL, Zhang YZ, Chen XL, Zhang YQ. Potential of Marine Bacterial Metalloprotease A69 in the Preparation of Peanut Peptides with Angiotensin-Converting Enzyme (ACE)-Inhibitory and Antioxidant Properties. Mar Drugs 2024; 22:305. [PMID: 39057414 PMCID: PMC11277839 DOI: 10.3390/md22070305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2024] [Revised: 06/26/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024] Open
Abstract
Marine bacterial proteases have rarely been used to produce bioactive peptides, although many have been reported. This study aims to evaluate the potential of the marine bacterial metalloprotease A69 from recombinant Bacillus subtilis in the preparation of peanut peptides (PPs) with antioxidant activity and angiotensin-converting enzyme (ACE)-inhibitory activity. Based on the optimization of the hydrolysis parameters of protease A69, a process for PPs preparation was set up in which the peanut protein was hydrolyzed by A69 at 3000 U g-1 and 60 °C, pH 7.0 for 4 h. The prepared PPs exhibited a high content of peptides with molecular weights lower than 1000 Da (>80%) and 3000 Da (>95%) and contained 17 kinds of amino acids. Moreover, the PPs displayed elevated scavenging of hydroxyl radical and 1,1-diphenyl-2-picryl-hydrazyl radical, with IC50 values of 1.50 mg mL-1 and 1.66 mg mL-1, respectively, indicating the good antioxidant activity of the PPs. The PPs also showed remarkable ACE-inhibitory activity, with an IC50 value of 0.71 mg mL-1. By liquid chromatography mass spectrometry analysis, the sequences of 19 ACE inhibitory peptides and 15 antioxidant peptides were identified from the PPs. These results indicate that the prepared PPs have a good nutritional value, as well as good antioxidant and antihypertensive effects, and that the marine bacterial metalloprotease A69 has promising potential in relation to the preparation of bioactive peptides from peanut protein.
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Affiliation(s)
- Wen-Jie Cao
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Rui Liu
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Wen-Xiao Zhao
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Jian Li
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Yan Wang
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Xiao-Jie Yuan
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Hui-Lin Wang
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
| | - Yu-Zhong Zhang
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, China
- Joint Research Center for Marine Microbial Science and Technology of Shandong University and Ocean University of China, Qingdao 266237, China
- Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266237, China
| | - Xiu-Lan Chen
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
- Joint Research Center for Marine Microbial Science and Technology of Shandong University and Ocean University of China, Qingdao 266237, China
- Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266237, China
| | - Yu-Qiang Zhang
- State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Qingdao 266237, China; (W.-J.C.); (R.L.); (W.-X.Z.); (J.L.); (Y.W.); (X.-J.Y.); (H.-L.W.); (Y.-Z.Z.)
- Joint Research Center for Marine Microbial Science and Technology of Shandong University and Ocean University of China, Qingdao 266237, China
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2
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Miao X, Liu X, Chen H, Wang C, Diao J. Restoration and preservation effects of mung bean antioxidant peptides on H 2O 2-induced WRL-68 cells via Keap1-Nrf2 pathway. Food Sci Nutr 2023; 11:7130-7144. [PMID: 37970394 PMCID: PMC10630844 DOI: 10.1002/fsn3.3638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 07/18/2023] [Accepted: 08/04/2023] [Indexed: 11/17/2023] Open
Abstract
Mung bean antioxidant peptides (MBAPs) were prepared from mung bean protein hydrolysate, and four peptide sequences including Ser-Asp-Arg-Thr-Gln-Ala-Pro-His (~953 Da), Ser-His-Pro-Gly-Asp-Phe-Thr-Pro-Val (~956 Da), Ser-Asp-Arg-Trp-Phe (~710 Da), and Leu-Asp-Arg-Gln-Leu (~644 Da) were identified. The effects of MBAPs on the oxidation-induced normal human liver cell line WRL-68 were analyzed to determine the mechanism protecting the oxidation-induced injury. The results showed that the cells were subjected to certain oxidative damage by H2O2 induction, as evidenced by decreased cell number and viability, overproduction of intracellular ROS, and decreased mitochondrial membrane potential. Compared with the H2O2-induced group, the MBAP-treated oxidation-induced group exhibited significantly higher cell number and viability, and the intracellular ROS was similar to that of the control group, suggesting that MBAP scavenges excessive intracellular free radicals after acting on the oxidation-induced cells. Combined with Western blotting results, it was concluded that the MBAP-treated oxidation-induced group also significantly promoted the expression of proteins related to the kelch-like ech-related protein 1 (Keap1)/ nuclear factor e2-related factor 2 (Nrf2) signaling pathway, which resulted in an approximately 2-fold increase in antioxidant enzymes, and a decrease in malondialdehyde content of approximately 55% compared to oxidatively-induced cells, leading to the recovery of both cell morphology and viability. These results suggest that MBAPs scavenge intracellular free radicals and improve oxidative stress in hepatocytes through the expression of Keap1/Nrf2 pathway-related protein, thereby reducing oxidative attack on the liver. Therefore, MBAP is applied as a nutritional ingredient in the functional food field, and this study provides a theoretical basis for the high utilization of mung bean proteins.
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Affiliation(s)
- Xue Miao
- College of Food ScienceHeilongjiang Bayi Agricultural UniversityDaqingChina
| | - Xin Liu
- College of Food ScienceHeilongjiang Bayi Agricultural UniversityDaqingChina
| | - Hongsheng Chen
- College of Food ScienceHeilongjiang Bayi Agricultural UniversityDaqingChina
- Mudanjiang Institute of Food and BiotechnologyHeilongjiang Bayi Agricultural UniversityMudanjiangChina
| | - Changyuan Wang
- College of Food ScienceHeilongjiang Bayi Agricultural UniversityDaqingChina
| | - Jingjing Diao
- National Coarse Cereals Engineering Research CenterHeilongjiang Bayi Agricultural UniversityDaqingChina
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3
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Yesiltas B, García-Moreno PJ, Mikkelsen RK, Echers SG, Hansen DK, Greve-Poulsen M, Hyldig G, Hansen EB, Jacobsen C. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream. Antioxidants (Basel) 2023; 12:1622. [PMID: 37627617 PMCID: PMC10451251 DOI: 10.3390/antiox12081622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10-5 kDa, PPH4 as 5-0.8 kDa, and PPH5 as <0.8 kDa) protein hydrolysates were evaluated. Pendant drop tensiometry and dilatational rheology were applied for determining the ability of PPHs to reduce interfacial tension and affect the viscoelasticity of the interfacial films at the oil-water interface. Peptides >10 kDa showed the highest ability to decrease oil-water interfacial tension. All PPH fractions predominantly provided elastic, weak, and easily stretchable interfaces. PPH2 provided a more rigid interfacial layer than the other hydrolysates. Radical scavenging and metal chelating activities of PPHs were also tested and the highest activities were provided by the unfractionated hydrolysate and the fractions with peptides >5 kDa. Furthermore, the ability of PPHs to form physically and oxidatively stable 5% fish oil-in-water emulsions (pH 7) was investigated during 8-day storage at 20 °C. Our results generally show that the fractions with peptides >5 kDa provided the highest physicochemical stability, followed by the fraction with peptides between 5 and 0.8 kDa. Lastly, promising sensory results with mostly mild attributes were obtained even at protein concentration levels that are higher than needed to obtain functional properties. The more prominent attributes (e.g., bitterness and astringency) were within an acceptable range for PPH3 and PPH4.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | | | - Rasmus K. Mikkelsen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | | | | | | | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | - Egon B. Hansen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
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4
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Wang K, Mi L, Wang X, Zhou L, Xu Z. Integration of Untargeted Metabolomics and Object-Oriented Data-Processing Protocols to Characterize Acerola Powder Composition as Functional Food Ingredient. Antioxidants (Basel) 2023; 12:1341. [PMID: 37507881 PMCID: PMC10376614 DOI: 10.3390/antiox12071341] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/30/2023] Open
Abstract
Acerola powder has been experiencing a surge in demand as a functional food ingredient, particularly due to its usage in vitamin C supplements. However, limited research has been conducted on its other bioactive compounds. In this study, we employed metabolomics and object-oriented data-processing protocols to comprehensively characterize acerola powder. To ensure maximum coverage of metabolomics, we selected a 50% methanol aqueous solution as the extraction solvent and utilized the HSS T3 column for chromatography analysis. Through this approach, we successfully identified a total of 175 compounds in acerola powder, encompassing amino acids and peptides, polyphenols, organic acids, and various other compounds. Additionally, we measured the total phenolic content (TPC) and assessed the antioxidant activity of acerola powder. Furthermore, we analyzed the differential composition of acerola fruit and juice powder, identifying polyphenols and lipids as primary markers in fruit powder, while peptides emerged as key markers in juice powder. Notably, two specific peptides, Thr-Trp and Val-Tyr, were identified as antioxidant peptides. Overall, our study provides novel composition data for acerola powder, shedding light on its potential as a functional food ingredient. These findings contribute to the development and utilization of acerola powder in the formulation of functional food products.
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Affiliation(s)
- Kewen Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Lu Mi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xue Wang
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhenzhen Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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5
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Ashaolu TJ, Khoder RM, Alkaltham MS, Nawaz A, Walayat N, Umair M, Khalifa I. Mechanism and technological evaluation of biopeptidal-based emulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Rendón-Rosales MÁ, Torres-Llanez MJ, Mazorra-Manzano MA, González-Córdova AF, Hernández-Mendoza A, Vallejo-Cordoba B. In vitro and in silico evaluation of multifunctional properties of bioactive synthetic peptides identified in milk fermented with Lactococcus lactis NRRL B-50571 and NRRL B-50572. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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8
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Aguiló‐Aguayo I, Álvarez C, Saperas M, Rivera A, Abadias M, Lafarga T. Proteins isolated from
Ganxet
common bean (
Phaseolus vulgaris
L.) landrace: techno‐functional and antioxidant properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ingrid Aguiló‐Aguayo
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Dublin 15 Ireland
| | - Montse Saperas
- Grup de Recerca en Cuina i Gastronomia CETT‐UB Campus Turisme, Hoteleria i Gastronomia, Av. Can Marcet 36‐38 Barcelone 08035 Spain
| | - Ana Rivera
- Miquel Agustí Foundation Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
- Department of Agri‐Food Engineering and Biotechnology Universitat Politècnica de Catalunya BarcelonaTech Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
| | - Maribel Abadias
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Tomás Lafarga
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
- Department of chemical Engineering University of Almeria Almeria Spain
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9
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Engineering Concanavalin B to Release Bioactive Peptides against Metabolic Syndrome. Foods 2021; 10:foods10071554. [PMID: 34359424 PMCID: PMC8307266 DOI: 10.3390/foods10071554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 06/19/2021] [Accepted: 06/23/2021] [Indexed: 11/16/2022] Open
Abstract
Metabolic syndrome is a severe public health issue characterized by multiple metabolic disturbances. Current treatments prescribe a particular drug for each of them, producing multiple side effects. As a first step towards a more integral approach, we applied our recently described methodology to design single proteins, based in the Concanavalin B scaffold (1CNV), that contain several bioactive peptides (BPs), including antioxidant and lipid-lowering activities as well as inhibitors of dipeptidyl peptidase IV (DPPIV) and the angiotensin converting enzyme. Modified Concanavalin (CNV44), the designed protein that showed the best in silico properties, was expressed in high yields in E. coli and purified to homogeneity. After in vitro digestion with gastrointestinal enzymes, all the biological activities tested where higher in CNV44 when compared to the non-modified protein 1CNV, or to other previous reports. The results presented here represent the first in vitro evidence of a modified protein with the potential to treat metabolic syndrome and open the venue for the design of proteins to treat other non-communicable diseases.
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10
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Yu YP, Lai SJ, Chang CR, Chen WC, Wu SH, Lu CP. Peptidomic analysis of low molecular weight antioxidative peptides prepared by lotus (Nelumbo nucifera Gaertn.) seed protein hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111138] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Zhang W, Liu C, Zhao J, Ma T, He Z, Huang M, Wang Y. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chem 2021; 358:129862. [PMID: 33940296 DOI: 10.1016/j.foodchem.2021.129862] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 12/11/2022]
Abstract
Modification and improvement of protein functionalities are important for expanding the applications of proteins in food. The objective of this study was to investigate the effects of pH-shifting treatments on the structural and functional properties of ginkgo seed protein isolate (GSPI). GSPI was exposed to acidic (pH 2.0-4.0) and basic (pH 10.0-12.0) pHs for 0, 0.5, 1, 2, and 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly increased GSPI solubility by 43-141% except for the treatment at pH 2.0, which decreased protein solubility by 16-39%. All pH-shifting treatments more than doubled the surface hydrophobicity of GSPI and significantly improved the emulsifying activity. The highest emulsifying activity was observed in the pH 2.0-treated GSPI, which was 4.9-fold higher than the control. Acid-induced GSPI degradation likely promoted protein adsorption to the oil-water interface. In summary, the pH-shifting-modified GSPI may serve as a promising emulsifier in various food systems.
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Affiliation(s)
- Weiwei Zhang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Jing Zhao
- School of Kinesiology, Nutrition, and Food Science, California State University, Los Angeles, CA 90032, USA
| | - Tianyi Ma
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Zhendong He
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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12
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Zhou M, Bu T, Zheng J, Liu L, Yu S, Li S, Wu J. Peptides in Brewed Wines: Formation, Structure, and Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2647-2657. [PMID: 33621074 DOI: 10.1021/acs.jafc.1c00452] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The traditional low-alcoholic beverages, such as grape wine, sake, and rice wine, have been consumed all over the world for thousands of years, each with their unique methods of production that have been practiced for centuries. Moderate consumption of wine is generally touted as beneficial for health, although there is ongoing debate for the responsible components in wine. In this review, the structural and functional characteristics, the formation mechanisms, and their health-promoting activities of peptides in three brewed wines, grape wine, Chinese rice wine (also called Chinese Huangjiu or Chinese yellow wine), and Japanese sake, are discussed. The formation of peptides in wine imparts sensorial, technological, and biological attributes. Prospects on future research, with an emphasis on the peptide characterization, formation mechanism, physiological activity, and molecular mechanisms of action, are presented.
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Affiliation(s)
- Mengjie Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tingting Bu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jiexia Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Ling Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Songfeng Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shanshan Li
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
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13
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Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8889555] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Principal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and preparative RP-HPLC and identified by UPLC-MS/MS. Phe, Tyr, and His were shown to group together with ABTS+• scavenging capacity in component matrix plot. Three prominent peptides, namely, Phe-Tyr, Tyr-Phe-Glu, and Pro-Pro-His-Tyr-Phe, which matched the sequence of patatin and were made up of Phe and Tyr, were identified. The peptide Tyr-Phe-Glu demonstrated antioxidant activity against Caco-2 cell oxidation induced by H2O2. The results suggested that multivariate analysis could be used to predict the amino acid compositions of antioxidant peptides.
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14
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Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8885886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated. The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g. The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C. However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.
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15
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López-Pedrouso M, Borrajo P, Pateiro M, Lorenzo JM, Franco D. Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes. Food Res Int 2020; 137:109389. [PMID: 33233091 DOI: 10.1016/j.foodres.2020.109389] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 05/25/2020] [Accepted: 06/02/2020] [Indexed: 12/17/2022]
Abstract
Antioxidant peptides are increasingly being recognized as food additives due to their effects on body human, regulating in vivo oxidative stress against oxidation of lipids and proteins. Meat by-products are rich sources of protein that can be employed for this purpose. Specifically, porcine liver can be used to prepare hydrolysates with antioxidant activity employing proteolytic enzymes such as alcalase, bromelain, papain and flavourzyme. In this study, the antioxidant activity of these four porcine liver hydrolysates was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ((2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate) (ABTS), Ferric reducing antioxidant power assay (FRAP) and Oxygen radical absorbance capacity assay (ORAC) assays and the identification of bioactive peptides was carried out by SWATH-MS technology. According to the SDS-PAGE pattern, the proteolysis index and the free amino acids amount, the protein degradation was clearly different among the studied enzymes. Indeed, alcalase enzyme produced the release of small peptides, meanwhile flavourzyme produced higher level of free amino acids. The heatmap analysis showed a peptidomic pattern more differentiated for alcalase than for the other enzymes. The peptides most abundant and correlated with antioxidant capacity were APAAIGPYSQAVLVDR from uncharacterized protein, GLNQALVDLHALGSAR, ALFQDVQKPSQDEWGK and LSGPQAGLGEYLFER from ferritin and LGEHNIDVLEGNEQFINAAK from trypsinogen. The production and characterization of biopeptides is a new merging challenge of meat industry.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Paula Borrajo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
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16
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Szerszunowicz I, Kłobukowski J. Characteristics of Potential Protein Nutraceuticals of Plant Origin with Antioxidant Activity. Molecules 2020; 25:E1621. [PMID: 32244766 PMCID: PMC7180451 DOI: 10.3390/molecules25071621] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/11/2020] [Accepted: 03/26/2020] [Indexed: 12/14/2022] Open
Abstract
This study used selected plant proteins and the tools available in the BIOPEP-UWM database to profile proteins and release antioxidant nutraceuticals from their primary structures. The frequency of the occurrence of fragments with antioxidant activity in a protein sequence (the A parameter) was determined. A simulated monocatalytic proteolysis was carried out using ficin or stem bromelain or pepsin (pH > 2), and the theoretical degree of hydrolysis (DHt) and the frequency (including relative frequency) of the release of fragments with a particular antioxidant activity by a selected enzyme (the AE and W parameters, respectively). Both barley hordoindolines and the protein group of "actins and other rice proteins" were characterised by the best antioxidant potential. On the other hand, among the main analysed cereal protein groups or species, the best nutraceutical sources included kafirins, rice glutelins and α-gliadins. Potentially the most nutraceutical molecules were released by pepsin (HL, VY, PHQ and PWQ biopeptides) from gliadins, but the most analysed proteins were hydrolysed (66% on average) and the DHt for ficin and bromelain amounted to 27% and 31%, respectively. However, based on the calculated AE mean values, it can be concluded that nutraceuticals were more frequently released from rice protein structures (IY and VY biopeptides), and less frequently released from barley and other cereal protein species, which may be of significance in the context of designing nutraceutical food.
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Affiliation(s)
- Iwona Szerszunowicz
- Chair of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, Olsztyn-Kortowo 10-726, Poland
| | - Jan Kłobukowski
- Chair of Human Nutrition, University of Warmia and Mazury in Olsztyn, ul. Słoneczna 45f, Olsztyn-Kortowo 10-718, Poland;
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17
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Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105529] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105397] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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García-Moreno PJ, Gregersen S, Nedamani ER, Olsen TH, Marcatili P, Overgaard MT, Andersen ML, Hansen EB, Jacobsen C. Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams. Sci Rep 2020; 10:690. [PMID: 31959786 PMCID: PMC6971092 DOI: 10.1038/s41598-019-57229-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 12/20/2019] [Indexed: 11/08/2022] Open
Abstract
In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein. Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18-29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13-15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.
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Affiliation(s)
- Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark.
- Department of Chemical Engineering, University of Granada, Granada, Spain.
| | - Simon Gregersen
- Department of Chemistry and Bioscience, Aalborg University, Copenhagen, Denmark
| | - Elham R Nedamani
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark
| | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Copenhagen, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Copenhagen, Denmark
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Aalborg University, Copenhagen, Denmark
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark
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20
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Liang LL, Cai SY, Gao M, Chu XM, Pan XY, Gong KK, Xiao CW, Chen Y, Zhao YQ, Wang B, Sun KL. Purification of antioxidant peptides of Moringa oleifera seeds and their protective effects on H2O2 oxidative damaged Chang liver cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103698] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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21
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Karami Z, Peighambardoust SH, Hesari J, Akbari-Adergani B, Andreu D. Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100450] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Zhao Y, Zhang M, Devahastin S, Liu Y. Progresses on processing methods of umami substances: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Wang Y, Liu C, Ma T, Zhao J. Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins. Food Chem 2019; 295:267-273. [DOI: 10.1016/j.foodchem.2019.05.128] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 05/18/2019] [Accepted: 05/19/2019] [Indexed: 12/13/2022]
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Tamam B, Syah D, Suhartono MT, Kusuma WA, Tachibana S, Lioe HN. Proteomic study of bioactive peptides from tempe. J Biosci Bioeng 2019; 128:241-248. [PMID: 30930003 DOI: 10.1016/j.jbiosc.2019.01.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 11/20/2018] [Accepted: 01/15/2019] [Indexed: 01/04/2023]
Abstract
Tempe is a traditional Indonesian fermented soybean mostly produced in small industries and sold locally throughout the country. Studies on the bioactive peptides in tempe are rare. Here, we studied bioactive peptides in samples from three tempe producers with different degrees of sanitation. The peptide sub-fractions of tempe from each producer were collected following water extraction, ultrafiltration (<3 kDa), gel filtration chromatography, and reversed phase-high performance liquid chromatography (RP-HPLC) separation followed by liquid chromatography-mass spectrometry (LC-MS). The MS spectra were then predicted using FindPept tools, and their biofunctionalities were confirmed with BIOPEP databases. There were few similar peptides found in tempe from the three producers. Peptides Val-His and Ala-Leu-Glu-Pro were found in tempe from all producers. Producers having a good sanitation level had more bioactive peptides than those with moderate or poor sanitation levels (58%, 43% and 35%, from good to poor sanitation). This work showed that the tempe from the three producers had antihypertensive, antidiabetic, antioxidative and antitumor peptides.
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Affiliation(s)
- Badrut Tamam
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia; Department of Nutrition, Polytechnic of Health, Denpasar, Bali 80237, Indonesia
| | - Dahrul Syah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Maggy Thenawidjaja Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Wisnu Ananta Kusuma
- Department of Computer Science, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Shinjiro Tachibana
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara cho, Nakagami gun, Okinawa 903-0213, Japan
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
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25
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Zhao J, Yang J, Hao Z, An Y, Zhang M, Liu J, Ren R, Lin D. Structural characterization of centipede oligopeptides and capability detection in human small cell lung carcinoma: inducing apoptosis. RSC Adv 2019; 9:10927-10936. [PMID: 35515302 PMCID: PMC9062626 DOI: 10.1039/c8ra09018a] [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: 10/31/2018] [Accepted: 03/12/2019] [Indexed: 11/26/2022] Open
Abstract
Lung cancer is the most frequent cause of cancer deaths in the world, and smoking is considered as one of the major causes. Small cell lung carcinoma (SCLC) represents a highly malignant and particularly aggressive form, with properties of widespread metastases and poor prognosis. Herein, twenty-five Scolopendra subspinipes mutilans L. Koch Oligopeptides (SSMOs) were isolated and their structures were identified, and the anti-proliferative activity against lung cancer cell lines was evaluated. Results showed that SSMO-5 induced the production of reactive oxygen species (ROS) markedly in NCI-H446 cells. Furthermore, SSMO-5 decreased the mitochondrial membrane potential (MMP) and enhanced the mitochondria-related apoptosis. These results demonstrate that in NCI-H446 cells, the apoptotic and cytotoxic effects of SSMO-5 are mediated by the intrinsic mitochondria-mediated apoptotic pathway, which in turn causes the activation of caspases and increases Bax expression, while decreases Bcl-2 and Bcl-xL expressions and regulates the interaction of p53/MDM2. In conclusion, a ROS-mediated mitochondrial pathway plays an important role in the process of SSMO-5-induced apoptosis against SCLC. SSMO-5 mediated the lung cancer cells apoptosis by activating the caspases and regulating the interaction of p53/MDM2.![]()
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Affiliation(s)
- JingQuan Zhao
- Department of Respiratory Medicine
- Shandong Provincial Hospital Affiliated to Shandong University
- Jinan
- China
- Beijing Tsinghua Changgung Hospital
| | - Jianmei Yang
- Department of Respiratory Medicine
- The People's Hospital of Dongying
- Dongying
- China
| | - Zerui Hao
- Department of Respiratory Medicine
- The Second People's Hospital of Liaocheng affiliated to Taishan Medical College
- Linqing
- China
| | - Yulin An
- Beijing Tsinghua Changgung Hospital
- School of Clinical Medicine
- Tsinghua University
- Beijing
- China
| | - Mingqiang Zhang
- Beijing Tsinghua Changgung Hospital
- School of Clinical Medicine
- Tsinghua University
- Beijing
- China
| | - Jie Liu
- The Research Center of Allergy & Immunology
- Shenzhen University School of Medicine
- Shenzhen
- China
| | - Rongrong Ren
- Department of Gastroenterology and Hepatology
- The Chinese PLA General Hospital
- Beijing
- China
| | - Dianjie Lin
- Department of Respiratory Medicine
- Shandong Provincial Hospital Affiliated to Shandong University
- Jinan
- China
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26
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Fang L, Ren D, Wang Z, Liu C, Wang J, Min W. Protective role of hazelnut peptides on oxidative stress injury in human umbilical vein endothelial cells. J Food Biochem 2018; 43:e12722. [PMID: 31353565 DOI: 10.1111/jfbc.12722] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 10/08/2018] [Accepted: 10/11/2018] [Indexed: 12/20/2022]
Abstract
The crude protein hydrolysates of wild hazel have good immunoregulation and antioxidation effects. However, the components responsible for their antioxidation effect remain unknown. In this study, six antioxidative peptides (EW, DWDPK, ADGF, SGAF, ETTL, and AGGF) were tested for their protective effects on oxidative stress injury in human umbilical vein endothelial cells (HUVECs). The results demonstrated that the six peptides are nontoxic and have a protective effect on oxidative stress injury induced by Ang II. Three peptides (EW, ADGF, and DWDPK) inhibited the morphological changes, downregulated the content of lactate dehydrogenase and malondialdehyde, upregulated the activity of antioxidant enzymes catalase, total superoxide dismutase and glutathione peroxidase, and scavenged reactive oxygen species (ROS) in HUVECs. Quantitative reverse transcriptive polymerase chain reaction and western blot assays indicated that these three peptides regulated NADPH oxidase activity and ROS production by reducing NOX4 and p22phox levels. Overall, they have a significant protective effect against oxidative stress injury and have potential application in developing new functional foods. PRACTICAL APPLICATIONS: Corylus heterophylla Fisch is a good quality wild hazel distributed in Northeast China. Wild hazelnut of the species C. heterophylla Fisch was selected as experimental object and has high nutritive values and have abundant proteins (20%-30%), fats (40%-50%), carbohydrates (13%-24%), dietary fibers (8.2%-9.6%), vitamins, and micronutrients. Our results indicate that hazelnut peptides (EW, ADGF, and DWDPK) can ensure normal growth of cells by protecting important antioxidant enzyme systems, by enhancing antioxidant defense, by directly affecting nicotinamide adenine dinucleotide phosphate (NADPH) oxidase activity, and by reducing intracellular reactive oxygen species (ROS) production in HUVECs, indicating that the three antioxidative peptides have a protective effect against Ang II-induced oxidative stress injury. Therefore, the antioxidative peptides from C. heterophylla Fisch may be a promising candidate for functional food ingredients and/or pharmaceuticals.
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Affiliation(s)
- Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Dayong Ren
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Zuhao Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
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27
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Ma Y, Wu Y, Li L. Relationship between primary structure or spatial conformation and functional activity of antioxidant peptides from Pinctada fucata. Food Chem 2018; 264:108-117. [DOI: 10.1016/j.foodchem.2018.05.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 04/12/2018] [Accepted: 05/01/2018] [Indexed: 10/17/2022]
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28
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Feng YX, Ruan GR, Jin F, Xu J, Wang FJ. Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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29
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Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.014] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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30
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Tagliazucchi D, Shamsia S, Helal A, Conte A. Angiotensin-converting enzyme inhibitory peptides from goats' milk released by in vitro gastro-intestinal digestion. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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31
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Mäkinen S, Streng T, Larsen LB, Laine A, Pihlanto A. Angiotensin I-converting enzyme inhibitory and antihypertensive properties of potato and rapeseed protein-derived peptides. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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32
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Jiang J, Xiong YL. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat Sci 2015; 109:56-65. [PMID: 26008711 DOI: 10.1016/j.meatsci.2015.05.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 05/13/2015] [Accepted: 05/15/2015] [Indexed: 11/24/2022]
Abstract
The potential health risk associated with excessive dietary intake of fat and cholesterol has led to a renewed interest in replacing animal fat with nutritionally-balanced unsaturated oil in processed meats. However, as oils are more fluid and unsaturated than fats, one must overcome the challenge of maintaining both physical and chemical (oxidative) stabilities of prepared emulsions. Apart from physical entrapments, an emulsion droplet to be incorporated into a meat protein gel matrix (batter) should be equipped with an interactive protein membrane rather than a small surfactant, and the classical DLVO stabilization theory becomes less applicable. This review paper describes the steric effects along with chemical roles (radical scavenging and metal ion chelation) of proteins and their structurally modified derivatives as potential interface-building materials for oxidatively stable meat emulsions.
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Affiliation(s)
- Jiang Jiang
- School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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33
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Li X, Fan P, Zang M, Xing J. Rapid determination of oligopeptides and amino acids in soybean protein hydrolysates using high-resolution mass spectrometry. PHYTOCHEMICAL ANALYSIS : PCA 2015; 26:15-22. [PMID: 25043352 DOI: 10.1002/pca.2531] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 06/02/2014] [Accepted: 06/02/2014] [Indexed: 06/03/2023]
Abstract
INTRODUCTION Soybean protein hydrolysates (SPHs), especially oligopeptides, have shown a variety of functional properties, including immunomodulatory and anti-oxidant effects. Soybean protein hydrolysate products have been used as functional ingredients in food, sports nutrition or clinical nutrition. However, the mixture is mostly undefined due to its complex nature, containing peptides and minor amino acids as well as small proteins. OBJECTIVES To develop a specific and efficient method for the identification and structural characterisation of oligopeptides in SPHs, and to determine free amino acids in SPHs in the same analytical run, for evaluation of the chemical profile of SPH products. METHODS Accurate mass spectrometry (MS) datasets of SPH samples were recorded on a high-performance liquid chromatography (HPLC) tandem high-resolution (HR) MS system. Potential oligopeptides were tentatively characterised based on their elemental compositions and ring double bond equivalent (RDBE) values, as well as HRMS/MS data. The analytical method to determine amino acids was evaluated in terms of linearity, precision, apparent recovery and limits of detection and quantitation. RESULTS In total, 186 oligopeptides spanning the mass range of m/z 200-1500 and three major free amino acids could be determined in SPH samples in a single sample injection. Ninety-nine oligopeptides were tentatively characterised. The sensitive and specific instrumental performances also permitted the determination of 19 amino acids with a limit of quantitation of ≤ 0.1 μg/mL. CONCLUSION The HPLC-HRMS technique has proven to be an advantageous tool for the rapid characterisation of oligopeptides and determination of amino acids in soybean protein hydrolysates.
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Affiliation(s)
- Xinxiu Li
- School of Pharmaceutical Sciences, Shandong University, Jinan, China
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34
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Wang Y, Liu M, Zhao L, Qiu Y, Zhuang Y. Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production. RSC Adv 2015. [DOI: 10.1039/c5ra16271h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
γ-aminobutyric acid mainly cross-links the β-lg fraction and adducts with α-la or αs1-casein fractions, and tends to form its linear or membered ring structure oligomers.
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Affiliation(s)
- Yaosong Wang
- State Key Laboratory of Bioreactor Engineering
- R&D Center of Separation and Extraction Technology in Fermentation Industry
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Mingying Liu
- State Key Laboratory of Bioreactor Engineering
- R&D Center of Separation and Extraction Technology in Fermentation Industry
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Liming Zhao
- State Key Laboratory of Bioreactor Engineering
- R&D Center of Separation and Extraction Technology in Fermentation Industry
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Yongjun Qiu
- State Key Laboratory of Bioreactor Engineering
- R&D Center of Separation and Extraction Technology in Fermentation Industry
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering
- R&D Center of Separation and Extraction Technology in Fermentation Industry
- East China University of Science and Technology
- Shanghai 200237
- China
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35
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De Gobba C, Tompa G, Otte J. Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense. Food Chem 2014; 165:205-15. [DOI: 10.1016/j.foodchem.2014.05.082] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 04/07/2014] [Accepted: 05/15/2014] [Indexed: 11/27/2022]
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36
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Cheng Y, Chen J, Xiong YL. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11575-11581. [PMID: 25372669 DOI: 10.1021/jf5038135] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Previous studies have shown that soybean oil-in-water (O/W) emulsions prepared with potato protein hydrolysate (PPH) are remarkably stable against oxidative changes. It was hypothesized that partitioning of peptides at the emulsion interface plays an important role in this phenomenon. The present study was conducted to examine the structural characteristics of the interfacial membrane. As revealed by atomic force microscopy, oil droplets costabilized with PPH and Tween 20 were more uniform than those stabilized with Tween 20 only (control). Confocal laser scanning microscopy images indicated the existence of peptides directly anchored into the interfacial membrane. The adsorbed peptides were mostly short oligopeptides composed of two to seven amino acids, of which Ser-Phe-Asp-Leu(Ile)-Lys matched the sequence of patatin. The adsorption of these peptides appeared to both improve the integrity of the interface and contribute to the oxidative stability of the emulsions. Furthermore, cryogenic transmission electron microscopy illustrated the morphology of the interfacial membrane as a noncontinuous short fibril structure. Partitioning of antioxidative peptides in the interfacial membrane provided steric hindrances and electrostatic effects to inhibit oxidation.
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Affiliation(s)
- Yu Cheng
- School of Food and Biological Engineering, Jiangsu University , Zhenjiang, Jiangsu 212013, China
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Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.02.012] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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Zhao J, Xiong YL, McNear DH. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. J Food Sci 2013; 78:C152-9. [PMID: 23331209 DOI: 10.1111/1750-3841.12030] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2012] [Accepted: 11/30/2012] [Indexed: 11/26/2022]
Abstract
Antioxidant activity of soy protein (SP) and its hydrolyzed peptides has been widely reported. During scavenging of radicals, these antioxidative compounds would be oxidatively modified, but their fate is not understood. The objective of this study was to evaluate the structural characteristics of SP hydrolysates (SPHs), compared to intact SP, when used to neutralize hydroxyl radicals (•OH). SPHs with degree of hydrolysis (DH) 1 to 5 were prepared with Alcalase. Antioxidant activity of SPHs was confirmed by lipid oxidation inhibition measured with thiobarbituric acid-reactive substances, ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals, and ferrous ion chelation capability. Oxidation of SPHs was initiated by reaction with •OH generated from 0.1 mM FeCl(3) , 20 mM H(2) O(2) , and 1.0 mM ascorbate. After oxidative stress, carbonyl content of SPHs increased by 2- to 3-fold and sulfhydryl groups decreased by up to 42% compared to nonoxidized samples (P < 0.05). Methionine, histidine, and lysine residues were significantly reduced as a result of inactivating •OH (P < 0.05). Attenuated total reflectance-Fourier transform infrared and circular dichroism spectroscopy suggested the conversion of helical structure to strands and turns. Oxidatively modified SPHs had a lower intrinsic fluorescence intensity but similar solubility when compared to nonoxidized samples. These structural changes due to •OH stress may impact the ingredient interaction and functionality of SPHs in food products.
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Affiliation(s)
- Jing Zhao
- Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY 40546, USA
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Zhao J, Chen J, Zhu H, Xiong YL. Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9727-36. [PMID: 22946674 PMCID: PMC3580276 DOI: 10.1021/jf3026277] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Antioxidative peptides in food systems are potential targets of lipid oxidation-generated reactive aldehydes, such as malonaldehyde (MDA) and 4-hydroxynonenal (HNE). In this study, covalent modifications on radical-scavenging peptides prepared from soy protein hydrolysate by MDA and HNE were characterized by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS/MS). MS/MS analyses detected the formation of Schiff base type adducts of MDA on the side-chain groups of lysine, histidine, arginine, glutamine, and asparagine residues as well as the N-termini of peptides. MDA also formed a fluorescent product with lysine residues. HNE adducted on lysine residues through Schiff base formation and on histidine, arginine, glutamine, and asparagine residues mainly through Michael addition. Despite the extensive MDA modification, peptide cross-linking by this potential mechanism was undetectable.
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Affiliation(s)
- Jing Zhao
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Jing Chen
- Department of Biochemistry, University of Kentucky, Lexington, KY 40546, USA
| | - Haining Zhu
- Department of Biochemistry, University of Kentucky, Lexington, KY 40546, USA
| | - Youling L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Sagar S, Gehring C, Minneman KP. Methods to Isolate and Identify New Plant Signaling Peptides. SIGNALING AND COMMUNICATION IN PLANTS 2012. [DOI: 10.1007/978-3-642-27603-3_12] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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