1
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Liboureau P, Pampanin DM. Effects of vegetative propagation on protein content and bioactivity of the red seaweed Palmaria palmata. Food Chem 2024; 455:139929. [PMID: 38850972 DOI: 10.1016/j.foodchem.2024.139929] [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: 02/28/2024] [Revised: 05/23/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
Production of the red seaweed Palmaria palmata is currently hindered by a lack of standardised cultivation methods leading to uncertainties in yield and product quality. This study assessed vegetative propagation of meristematic fragments and the protein content and bioactivity potential of resulting plants. Growth was strong and sustained, averaging 5% day-1. Total protein contents initially decreased but recovered as the fragments grew larger and thicker. Samples displayed the highest antioxidant activity early in the experiment, suggesting that wounds may increase the secretion of antioxidant compounds. In silico analysis identified 762 potentially bioactive motifs, including 70 matching in vitro results. The newly discovered peptide SLLYSDITRPGGNMYTTR (SR18), linked to the pigment allophycocyanin, had very strong antioxidant properties and may drive the recorded in vitro activity. Vegetative propagation appears as a strong potential cultivation tool, and the utilised approach can be applied to assess the cultivation and nutritional potential of other seaweed species.
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Affiliation(s)
- Pierre Liboureau
- Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Stavanger 4036, Norway.
| | - Daniela Maria Pampanin
- Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Stavanger 4036, Norway.
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2
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Cui Q, Li Y, Li T, Yu J, Shen G, Sun X, Zhou M, Zhang Z. Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes. Foods 2024; 13:2978. [PMID: 39335906 PMCID: PMC11431592 DOI: 10.3390/foods13182978] [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: 08/14/2024] [Revised: 09/11/2024] [Accepted: 09/15/2024] [Indexed: 09/30/2024] Open
Abstract
Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and <0.3 kDa, and the distribution of peptide profiles for the two hydrolysates was significantly different. Furthermore, 5 bioactive peptides and 15 allergenic peptides were identified using peptidomics. The peptide profiles and the composition of the master proteins of the O-AD and T-AD were different. The DPPH and ABTS radical scavenging abilities of WPHs were measured, and hydrolysates were found to exhibit a strong radical scavenging ability after being treated using different hydrolysis methods. An enzyme-linked immunosorbent assay showed that the sensitization of WPHs was significantly reduced. This study may provide useful information regarding the antioxidant properties and allergenicity of WPHs.
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Affiliation(s)
- Qiang Cui
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yuting Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Tingli Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jie Yu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xiaomeng Sun
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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3
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Shen Y, Fang L, Liu C, Wang J, Wu D, Zeng Q, Leng Y, Min W. Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein. Food Chem 2024; 447:138947. [PMID: 38492294 DOI: 10.1016/j.foodchem.2024.138947] [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: 05/15/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/18/2024]
Abstract
Walnut dreg (WD) active peptides are an important source of dietary antioxidants; however, the products of conventional hydrolysis have limited industrial output owing to poor flavour and low bioactivity. To this end, in this study, we aimed to employ bvLAP, an aminopeptidase previously identified in our research, as well as commercially available Alcalase for bi-enzyme digestion. The flavour, antioxidant activity, and structures of products resulting from various digestion methods were compared. The results showed that the bi-enzyme digestion products had enhanced antioxidant activity, increased β-sheet content, and reduced bitterness intensity from 9.65 to 6.93. Moreover, bi-enzyme hydrolysates showed a more diverse amino acid composition containing 1640 peptides with distinct sequences. These results demonstrate that bi-enzyme hydrolysis could be a potential process for converting WD into functional food ingredients. Additionally, our results provide new concepts that can be applied in waste processing and high-value utilisation of WD.
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Affiliation(s)
- Yue Shen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Qi Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Yue Leng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China.
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, PR China.
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4
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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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5
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Ai L, Liu L, Zheng L, Liu Y, Sun B, Su G, Xu J, Chen Y, Zhao M. An on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system and its application in separation and identification of antioxidant peptides. Food Chem 2024; 436:137670. [PMID: 37847962 DOI: 10.1016/j.foodchem.2023.137670] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/04/2023] [Accepted: 10/03/2023] [Indexed: 10/19/2023]
Abstract
Food-derived antioxidant peptides have become the focus of research due to their high safety and low cost. However, the discovery is suffering from a low efficient and empirical approach, involving multi-step off-line separation and identification. In this work, an on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system was developed. For optimization, the conditions: 10 m reaction loop, 200 μM DPPH radical concentration, 40℃ temperature and 0.06 % formic acid were recommended. The system was fully validated by its application in glutathione analysis. The system was further applied in analysis of complex mixed standards, and the dipeptides GC (Gly-Cys) and CW (Cys-Trp) with relatively strong DPPH radical scavenging activity were validated. Maize protein hydrolysates were used for tests and the peptide AC (Ala-Cys) of high probability with strong DPPH radical scavenging activity was identified, demonstrating a high potential of the system. This would help to facilitate the discovery of antioxidative peptides in the future.
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Affiliation(s)
- Liqi Ai
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Lei Liu
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Yang Liu
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Jucai Xu
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
| | - Yajun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China.
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6
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Hu Y, Ling Y, Qin Z, Huang J, Jian L, Ren DF. Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus. Food Chem 2024; 433:137333. [PMID: 37696092 DOI: 10.1016/j.foodchem.2023.137333] [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: 12/04/2022] [Revised: 04/26/2023] [Accepted: 08/28/2023] [Indexed: 09/13/2023]
Abstract
This study aimed to identify an antimicrobial peptide and phenolic compound combination derived from fermented walnut meal against Penicillium. victoriae, a fungus responsible for Rosa. roxbughii Tratt spoilage, and ultimately investigate their synergistic mechanism. YVVPW and salicylic acid (SA) had the highest antifungal activity among identified 4 antimicrobial peptides, including FGGDSTHP, ALGGGY, YVVPW, and PLLRW, and 15 phenolic compounds, respectively. Molecular docking verified that YVVPW bound to regulatory subunit via hydrogen-bond, hydrophobic, and π-π conjugate interactions. YVVPW and SA exhibited synergistic effects with average minimal inhibitory concentration decreasing by 85.44 ± 8.04%. Fluorescence spectroscopy demonstrated quenching of intrinsic Trp and Tyr fluorescence by interaction. FTIR and molecular docking results revealed formation of 3 hydrogen bonds via OH, CO, NH, and CH bonds in YVVPW + SA, with π-π stacking occurring between the benzene ring and five-membered ring. These reinforce potential application of this combination as an effective fungistatic combination in fruit preservation.
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Affiliation(s)
- Yue Hu
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China.
| | - Yuxi Ling
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China.
| | - Zhouyi Qin
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China.
| | - Jingmei Huang
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China.
| | - Liuyu Jian
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China.
| | - Di Feng Ren
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, China.
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7
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Skibska A, Perlikowska R. Natural Plant Materials as a Source of Neuroprotective Peptides. Curr Med Chem 2024; 31:5027-5045. [PMID: 37403392 DOI: 10.2174/0929867331666230703145043] [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: 03/30/2023] [Revised: 05/24/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023]
Abstract
In many circumstances, some crucial elements of the neuronal defense system fail, slowly leading to neurodegenerative diseases. Activating this natural process by administering exogenous agents to counteract unfavourable changes seems promising. Therefore, looking for neuroprotective therapeutics, we have to focus on compounds that inhibit the primary mechanisms leading to neuronal injuries, e.g., apoptosis, excitotoxicity, oxidative stress, and inflammation. Among many compounds considered neuroprotective agents, protein hydrolysates and peptides derived from natural materials or their synthetic analogues are good candidates. They have several advantages, such as high selectivity and biological activity, a broad range of targets, and high safety profile. This review aims to provide biological activities, the mechanism of action and the functional properties of plant-derived protein hydrolysates and peptides. We focused on their significant role in human health by affecting the nervous system and having neuroprotective and brain-boosting properties, leading to memory and cognitive improving activities. We hope our observation may guide the evaluation of novel peptides with potential neuroprotective effects. Research into neuroprotective peptides may find application in different sectors as ingredients in functional foods or pharmaceuticals to improve human health and prevent diseases.
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Affiliation(s)
- Agnieszka Skibska
- Department of Biomolecular Chemistry, Faculty of Medicine, Medical University, Lodz, Poland
| | - Renata Perlikowska
- Department of Biomolecular Chemistry, Faculty of Medicine, Medical University, Lodz, Poland
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8
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Ma R, Bai J, Huang Y, Wang Z, Xu Y, Huang Y, Zhong K, Huang Y, Gao H, Bu Q. Purification and Identification of Novel Antioxidant Peptides from Hydrolysates of Peanuts ( Arachis hypogaea) and Their Neuroprotective Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37036935 DOI: 10.1021/acs.jafc.2c06075] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
Peanut (Arachis hypogaea) peptides have various functional activities and a high utilization value. This study aims to isolate and characterize antioxidant peptides from peanut protein hydrolysates and further evaluate their neuroprotection against oxidative damage to PC12 cells induced by 6-hydroxydopamine (6-OHDA). After the peanut protein was hydrolyzed with pepsin and purified using ultrafiltration and gel chromatography, six peptides were identified and sequenced by high-performance liquid chromatography (HPLC) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Out of these six peptides, Pro-Gly-Cys-Pro-Ser-Thr (PGCPST) exhibited a desirable antioxidant capacity, as determined using the 1,1-diphenyl-2-picrylhydrazyl, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, and hydroxyl radical scavenging assays. Moreover, our results indicated that the peptide PGCPST effectively increased the cell viability and reduced the cell apoptosis in 6-OHDA-induced PC12. RNA sequencing further showed that the neuroprotective effect of the peptide PGCPST was mediated via sphingolipid metabolism-related pathways. With further research efforts, the peptide PGCPST was expected to develop into a new neuroprotective agent.
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Affiliation(s)
- Rui Ma
- Molecular Toxicology Laboratory of Sichuan Provincial Education Office, Institute of Systems Epidemiology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
- Department of Food Science and Technology, College of Biomass and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Jinrong Bai
- Molecular Toxicology Laboratory of Sichuan Provincial Education Office, Institute of Systems Epidemiology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Yuting Huang
- Department of Food Science and Technology, College of Biomass and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Zhiqiu Wang
- Molecular Toxicology Laboratory of Sichuan Provincial Education Office, Institute of Systems Epidemiology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Yongju Xu
- Industrial Crops Research Institute Sichuan Academy of Agricultural Sciences, Chengdu 610300, China
| | - Yan Huang
- Molecular Toxicology Laboratory of Sichuan Provincial Education Office, Institute of Systems Epidemiology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Kai Zhong
- Department of Food Science and Technology, College of Biomass and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yina Huang
- Molecular Toxicology Laboratory of Sichuan Provincial Education Office, Institute of Systems Epidemiology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Hong Gao
- Department of Food Science and Technology, College of Biomass and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qian Bu
- Molecular Toxicology Laboratory of Sichuan Provincial Education Office, Institute of Systems Epidemiology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
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9
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Study of the antiaging effects of bird's nest peptide based on biochemical, cellular, and animal models. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
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10
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Hu YY, Xiao S, Wang B, Xie RH, Cai YX, Wang JH. Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Food Funct 2023; 14:3552-3563. [PMID: 36945861 DOI: 10.1039/d2fo03614b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
As a traditional fermented meat product, dry-cured Xuanwei ham could be a rich source of bioactive peptides. This study intended to investigate the transepithelial transport and cytoprotection of antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Through ultrafiltration and gel filtration chromatography after simulated digestion, five new antioxidative cell-penetrating peptides (CPPs) with 16-27 amino acid residues were identified, and protective effects of the pretreatment with GHYTEGAELVDSVLDVVRK (GK-19) and TDEFQLHTNVNDGTEFGGSIYQK (TK-23) on H2O2-induced damaged HepG2 cells were investigated. The results showed that the peptide TK-23 at 0.5 mg mL-1 showed a good antioxidant activity through upregulating the activity of antioxidant enzymes (CAT, SOD and GR) and decreasing the MDA level in H2O2-induced damaged HepG2 cells with a better protective effect compared to GSH. Our observations of novel antioxidant CPPs with 16-27 amino acid residues could enrich the antioxidative CPP database, and these findings could provide data support for further study of CPPs.
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Affiliation(s)
- Yao-Yao Hu
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Shan Xiao
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Rui-Hong Xie
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Yan-Xue Cai
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Ji-Hui Wang
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
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11
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Mardani M, Badakné K, Farmani J, Aluko RE. Antioxidant peptides: Overview of production, properties, and applications in food systems. Compr Rev Food Sci Food Saf 2023; 22:46-106. [PMID: 36370116 DOI: 10.1111/1541-4337.13061] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/23/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food-derived sources are reviewed. Then, computer-based screening methods of the available peptides are summarized, and methods to interpret their structure-activity relationship are illustrated. Finally, approaches to the large-scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in-depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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12
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Wang Q, Yang Z, Zhuang J, Zhang J, Shen F, Yu P, Zhong H, Feng F. Antiaging function of Chinese pond turtle (Chinemys reevesii) peptide through activation of the Nrf2/Keap1 signaling pathway and its structure-activity relationship. Front Nutr 2022; 9:961922. [PMID: 35938097 PMCID: PMC9355154 DOI: 10.3389/fnut.2022.961922] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
Chinese pond turtle is a traditional nourishing food with high nutritional value and bioactivity and has been considered a dietary remedy for prolonging the lifespan since ancient times. However, only limited information about their effects on longevity is available. This study was performed to assess the antioxidant activities and antiaging potential of Chinese pond turtle peptide (CPTP) using Drosophila melanogaster model and uncover the possible mechanisms underlying the beneficial effects. CPTP exhibited excellent antioxidant capability in vitro with IC50 values of 3.31, 1.93, and 9.52 mg/ml for 1,1-diphenyl-2-pycryl-hydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazo-line-6-sulfonic acid) diammonium salt (ABTS), and hydroxyl radical scavenging, respectively. In vivo, 0.8% of CPTP significantly extended the mean and median lifespan of female flies by 7.66 and 7.85%, followed by enhanced resistance to oxidative and heat stress. Besides, CPTP remarkably increased the antioxidant enzyme activities and diminished the peroxide product accumulation. Furthermore, CPTP upregulated the relative mRNA expression of antioxidant-related genes, including nuclear factor-erythroid-2-like 2 (Nrf2) and its downstream target genes, while downregulated the expression of Kelch-like ECH-associated protein 1 (Keap1). Taken together, CPTP displayed promising potential in both antioxidant and antiaging effects on flies by targeting the Nrf2/Keap1 pathway. Further peptide sequence determination revealed that 89.23% of peptides from the identified sequences in CPTP could exert potential inhibitory effects on Keap1. Among these peptides, ten representative peptide sequences could actively interact with the binding sites of Keap1-Nrf2 interaction through hydrogen bonds, van der Walls, hydrophobic interactions, and electrostatic interactions. Conclusively, CPTP could be utilized as health-promoting bioactive peptide with antioxidant and antiaging capacities.
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Affiliation(s)
- Qianqian Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zherui Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jiachen Zhuang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Junhui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Fei Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Peng Yu
- Yuyao Lengjiang Turtle Industry, Ningbo, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- *Correspondence: Hao Zhong,
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Fengqin Feng,
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13
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Zhang L, Song C, Chang J, Wang Z, Meng X. Optimization of protein hydrolysates production from defatted peanut meal based on physicochemical characteristics and sensory analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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14
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Zhan Q, Chen Y, Guo Y, Wang Q, Wu H, Zhao L. Effects of selenylation modification on the antioxidative and immunoregulatory activities of polysaccharides from the pulp of Rose laevigata Michx fruit. Int J Biol Macromol 2022; 206:242-254. [PMID: 35240204 DOI: 10.1016/j.ijbiomac.2022.02.149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/10/2022] [Accepted: 02/24/2022] [Indexed: 12/28/2022]
Abstract
Selenylation modification has been widely utilized to improve the activity of polysaccharides and to develop novel sources of selenium (Se) supplements. A purified pulp polysaccharide of Rose laevigata Michx fruit (PPRLMF-2) was selenized into Se-PPRLMF-2 in this study. PPRLMF-2 + Se was formulated by Na2SeO3 according to the Se content of Se-PPRLMF-2. To investigate the effects of selenylation modification on the structure and functions of PPRLMF-2, the characteristics, antioxidative and immunoregulatory activities of PPRLMF-2 before and after selenylation were compared. The results showed that compared with PPRLMF-2, Se-PPRLMF-2 became an irregular fibrous network, and its Mw decreased and C-6 substitution predominated in 13C NMR spectra. Se-PPRLMF-2 significantly increased chemical antioxidant activity and reduced the oxidative damage of erythrocytes, which was not due to Se alone. Se-PPRLMF-2 significantly increased immunomodulatory activity on macrophages, which was related to Se alone. Se-PPRLMF-2 could be a good potential source of antioxidants, immune enhancers and dietary Se supplements.
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Affiliation(s)
- Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
| | - Yong Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China; College of Chemical and Biological Engineering, Guangxi Normal University for Nationalities, Chongzuo 532200, PR China
| | - Yifang Guo
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
| | - Qian Wang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
| | - Hui Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China.
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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15
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Zhang X, Noisa P, Yongsawatdigul J. Identification and characterization of tilapia antioxidant peptides that protect AAPH-induced HepG2 cell oxidative stress. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104662] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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16
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Wang S, Sun-Waterhouse D, Neil Waterhouse GI, Zheng L, Su G, Zhao M. Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Cui Q, Sun Y, Cheng J, Guo M. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate. Food Chem 2021; 366:130711. [PMID: 34343947 DOI: 10.1016/j.foodchem.2021.130711] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/20/2021] [Accepted: 07/25/2021] [Indexed: 01/11/2023]
Abstract
Food protein and peptides are generally considered a source of dietary antioxidants. The antioxidant activity and peptide profiles of four extensive hydrolysates of milk protein concentrate (MPC) were examined using the two-step enzymatic method. The hydrolysis combinations were Alcalase-Flavourzyme (AE), Alcalase-ProteAXH (AH), Alcalase-Protamex (AX) and Alcalase-Protease A 2SD (AD). The results showed that highest degree of hydrolysis corresponded to the AE sample (20.41%). High-efficiency gel-filtration chromatography results indicated that the relative proportions of extensive hydrolysates with molecular weights < 3 kDa were 99.89%, 99.57%, 99.93%, and 99.89% for AX, AE, AD and AH, respectively. The hydrolysates of the MPC exhibited increased radical-scavenging capacity, as evidenced through an analysis with 1,1-diphenyl-2-pycryl-hydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazo-line-6-sulfonic acid) diammonium salt (ABTS), reducing power and hydroxyl-radical scavenging activity testing. The main bioactive peptides were identified through EASY-nLC-orbitrap MS/MS and bioinformatics. The study may provide useful information regarding the antioxidant properties of extensive hydrolysates of MPC.
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Affiliation(s)
- Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingruo Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405, United States.
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18
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Zhan Q, Wang Q, Liu Q, Guo Y, Gong F, Hao L, Wu H, Dong Z. The antioxidant activity of protein fractions from Sacha inchi seeds after a simulated gastrointestinal digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111356] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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19
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Durand E, Beaubier S, Ilic I, fine F, Kapel R, Villeneuve P. Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation. Curr Res Food Sci 2021; 4:365-397. [PMID: 34142097 PMCID: PMC8187438 DOI: 10.1016/j.crfs.2021.05.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 12/30/2022] Open
Abstract
Preventing lipid oxidation, especially with the polyunsaturated fat-based products, is a major concern in sectors as agri-food and cosmetic. Even though the efficiency of synthetic antioxidants has been recognized, both consumers and manufacturers are looking for more innovative, healthy and quality products while rejecting synthetic additives due to their concern about safety, along with their environmental impact issues. In this context, plant biomass, which have shown to be rich in compounds, have raised interest for the isolation of novel naturally occurring antioxidants. Among their myriad of molecules, bioactive peptides, which are biologically active sequence of amino acid residues of proteins, seem to be of a great interest. Therefore, the number of identified amino acids sequences of bioactive peptides from plant biomass with potential antioxidant action is progressively increasing. Thus, this review provides a description of 129 works that have been made to produce bioactive peptides (hydrolysate, fraction and/or isolate peptide) from 55 plant biomass, along with the procedure to examine their antioxidant capacity (until 2019 included). The protein name, the process, and the method to concentrate or isolate antioxidant bioactive peptides, along with their identification and/or specificity were described. Considering the complex, dynamic and multifactorial physico-chemical mechanisms of the lipid oxidation, an appropriate in-vitro methodology should be better performed to efficiently probe the antioxidant potential of bioactive peptides. Therefore, the results were discussed, and perspective for antioxidant applications of bioactive peptides from plant biomass was argued.
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Affiliation(s)
- Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Isidora Ilic
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Frederic fine
- TERRES INOVIA, Parc Industriel – 11 Rue Monge, 33600 Pessac, France
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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20
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Feng YX, Wang ZC, Chen JX, Li HR, Wang YB, Ren DF, Lu J. Separation, identification, and molecular docking of tyrosinase inhibitory peptides from the hydrolysates of defatted walnut (Juglans regia L.) meal. Food Chem 2021; 353:129471. [PMID: 33730668 DOI: 10.1016/j.foodchem.2021.129471] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 12/29/2022]
Abstract
Defatted walnut meal protein was hydrolyzed using alcalase to yield tyrosinase inhibitory peptides. After separation by ultrafiltration and Sephadex G-25, the fraction with the highest tyrosinase inhibitory activity was identified using liquid chromatography-tandem mass spectrometry and 606 peptides were obtained. Then, molecular docking was used to screen for tyrosinase inhibitory peptides and to clarify the theoretical interaction mechanism between the peptides and tyrosinase. A peptide with the sequence Phe-Pro-Tyr (FPY, MW: 425.2 Da) was identified and the synthesized peptide inhibited tyrosine monophenolase and diphenolase with IC50 values of 1.11 ± 0.05 and 3.22 ± 0.09 mM, respectively. The inhibition of tyrosinase by FPY was competitive and reversible. Good stability of FPY toward digestion was observed in an in vitro gastrointestinal digestion simulation experiment. These results indicated that FPY can be used as a potential tyrosinase inhibitor in the food, medicine, and cosmetics industries.
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Affiliation(s)
- Yan-Xia Feng
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Zi-Chun Wang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Jia-Xin Chen
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Hai-Rong Li
- Hebei Huang Jin Long Agricultural Technology Co. LTD, (Heibei province, She County), People's Republic of China
| | - Yan-Bing Wang
- Hebei Huang Jin Long Agricultural Technology Co. LTD, (Heibei province, She County), People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China.
| | - Jun Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food & Fermentation Industries, Beijing 100015, People's Republic of China.
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21
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Hou H, Wang J, Wang J, Tang W, Shaikh AS, Li Y, Fu J, Lu L, Wang F, Sun F, Tan H. A Review of Bioactive Peptides: Chemical Modification, Structural Characterization and Therapeutic Applications. J Biomed Nanotechnol 2021; 16:1687-1718. [PMID: 33485398 DOI: 10.1166/jbn.2020.3001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In recent years, the development and applications of protein drugs have attracted extensive attention from researchers. However, the shortcomings of protein drugs also limit their further development. Therefore, bioactive peptides isolated or simulated from protein polymers have broad application prospects in food, medicine, biotechnology, and other industries. Such peptides have a molecular weight distribution between 180 and 1000 Da. As a small molecule substance, bioactive peptide is usually degraded by various enzymes in the organism and have a short half-life. At the same time, such substances have poor stability and are difficult to produce and store. Therefore, these active peptides may be modified through phosphorylation, glycosylation, and acylation. Compared with other protein drugs, the modified active peptides are more easily absorbed by the body, have longer half-life, stronger targeting, and fewer side effects in addition to higher bioavailability. In the light of their functions, bioactive peptide can be divided into antimicrobial, anti-tumour, anti-angiogenic, antioxidant, anti-fatigue, and anti-hypertensive peptides. This article mainly focuses on the introduction of several promising biologically active peptides functioning as antimicrobial, anti-tumour, antiangiogenic, and antioxidant peptides from the three aspects modification, structural characteristics and mechanism of action.
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22
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Aguilar‐Toalá JE, Liceaga AM. Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14855] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Jose Eleazar Aguilar‐Toalá
- Protein Chemistry and Bioactive Peptides Laboratory Department of Food Science Purdue University 745 Agriculture Mall Dr. West Lafayette IN47907USA
| | - Andrea M. Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory Department of Food Science Purdue University 745 Agriculture Mall Dr. West Lafayette IN47907USA
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23
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Xiao C, Toldrá F, Zhou F, Gallego M, Zhao M, Mora L. Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity. Food Res Int 2020; 136:109459. [DOI: 10.1016/j.foodres.2020.109459] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/12/2020] [Accepted: 06/16/2020] [Indexed: 02/03/2023]
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24
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Ren J, Sha W, Shang S, Yuan E. Hepatoprotective peptides purified from
Corbicula fluminea
and its effect against ethanol‐induced LO2 cells injury. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jiaoyan Ren
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Research Institute for Food Nutrition and Human Health Guangzhou 510641 China
| | - Wanqian Sha
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Shuaiming Shang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Erdong Yuan
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
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25
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Du R, Liu K, Zhao S, Chen F. Changes in Antioxidant Activity of Peptides Identified from Brown Rice Hydrolysates under Different Conditions and Their Protective Effects against AAPH-Induced Oxidative Stress in Human Erythrocytes. ACS OMEGA 2020; 5:12751-12759. [PMID: 32548459 PMCID: PMC7288362 DOI: 10.1021/acsomega.0c00349] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 05/13/2020] [Indexed: 05/03/2023]
Abstract
Four antioxidant peptides (Ile-Tyr, Leu-Tyr, Val-Tyr, and Tyr-Leu-Ala), identified from brown rice protein hydrolysates, showed strong ROO· and ABTS·+ scavenging activities. Changes in the antioxidant activity of peptides and GSH (control) under different processing conditions, namely, NaCl, temperature, pH, and gastrointestinal proteases, were evaluated by the oxygen radical absorbance capacity assay and the Trolox equivalent antioxidant capacity assay. Results indicated that with the increase in NaCl concentration, temperature, and pH (beyond neutral), the antioxidant activity of the peptides decreased, while the decrease was lower than that of GSH. The antioxidant activity of the four antioxidant peptides changed slightly after in vitro digestion, indicating a relatively high digestion resistance. The protective effect on the oxidative damage model of 2,2-azobis (2-methylpropionamide)-dihydrochloride-induced human red blood cells was also studied. Leu-Tyr and Tyr-Leu-Ala could alleviate but not totally inhibit oxidative damage in red blood cells, and their protective effects were dependent on concentration.
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26
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Agaricus bisporus peptide fractions confer cytoprotective ability against hydrogen peroxide-induced oxidative stress in HepG2 and Caco-2 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00497-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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28
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Isolation of an antioxidant peptide from krill protein hydrolysates as a novel agent with potential hepatoprotective effects. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103889] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
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29
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Chen C, Li T, Chen Z, Wang L, Luo X. Absorption Rates and Mechanisms of Avenanthramides in a Caco-2 Cell Model and Their Antioxidant Activity during Absorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2347-2356. [PMID: 32026690 DOI: 10.1021/acs.jafc.9b06576] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Avenanthramides (AVNs) are a unique kind of polyphenols that were only detected in the oats and have been demonstrated to exhibit strong antioxidant activities but low bioavailability. The purpose of the present research was to evaluate the absorption rates and mechanisms of AVNs (AVN 2c, AVN 2f, and AVN 2p) using a human colon adenocarcinoma cell line (Caco-2) cell model and clarify the influence of the absorption process on the antioxidant capacities of AVNs. Furthermore, the absorption rates and antioxidant activities of ferulic acid and caffeic acid were compared with those of AVNs. Results showed that the apparent absorption rates (Papp) of AVN 2c, AVN 2f, and AVN 2p were 0.65 ± 0.05 × 10-6, 1.18 ± 0.16 × 10-6, and 1.44 ± 0.09 × 10-6 cm/s, respectively, which were significantly lower than those of caffeic acid (3.76 ± 0.31 × 10-6 cm/s) and ferulic acid (1.69 ± 0.13 × 10-5 cm/s). Moreover, the metabolites (caffeic acid, ferulic acid, and AVN 2f) of AVNs after absorption were detected and quantified by high-performance liquid chromatography-mass spectrometry. Before absorption, although the antioxidant capacities of AVNs were significantly stronger than those of ferulic acid and caffeic acid, there was an opposite result after absorption. In addition, AVNs transported the Caco-2 monolayer by paracellular diffusion and were affected by monoamine oxidase and efflux transporters (P-gp, MRP2) during absorption. The co-administration of quercetin could significantly improve the absorption rates of AVNs.
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Affiliation(s)
- Chao Chen
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi 214122 , China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Ting Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi 214122 , China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi 214122 , China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Li Wang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi 214122 , China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Xiaohu Luo
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi 214122 , China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
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30
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Liu L, Li S, Zheng J, Bu T, He G, Wu J. Safety considerations on food protein-derived bioactive peptides. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.022] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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31
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The Role of an Acidic Peptide in Controlling the Oxidation Process of Walnut Oil. Foods 2019; 8:foods8100499. [PMID: 31618871 PMCID: PMC6835922 DOI: 10.3390/foods8100499] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 10/06/2019] [Accepted: 10/14/2019] [Indexed: 12/16/2022] Open
Abstract
Here, the mechanism of action of an antioxidant peptide rich in acidic amino acid residues in controlling lipid oxidation is discussed. Firstly, in the presence of this peptide, the fluorescence intensity of lipid peroxide in samples of walnut oil was very low, indicating that the peptide prevented the formation of lipid peroxides. Secondly, the production of lipid-derived radicals of oil was reduced by 23% following addition of the anti-oxidative peptide. Thirdly, Raman shifts of the lipid with the anti-oxidative peptide showed that acidic amino acid residues of the peptide were involved in delaying lipid oxidation. Finally, seven peptide inhibitors were synthesized with variations to the amino acid sequence of the original peptide, and Glu-Asp was proven to enhance the peptide's superoxide anion radical scavenging activity and decrease the formation of linoleic acid peroxides. Our findings emphasize the potential value of acidic amino acid residues in protecting unsaturated fatty acids from oxidation.
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32
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Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion. Food Chem 2019; 295:120-128. [DOI: 10.1016/j.foodchem.2019.04.115] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 04/28/2019] [Accepted: 04/29/2019] [Indexed: 11/21/2022]
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33
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Ji Z, Feng R, Mao J. Separation and identification of antioxidant peptides from foxtail millet (
Setaria italica
) prolamins enzymatic hydrolysate. Cereal Chem 2019. [DOI: 10.1002/cche.10202] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zhongwei Ji
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Ruixue Feng
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
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34
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Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102818] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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36
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Čakarević J, Vidović S, Vladić J, Gavarić A, Jokić S, Pavlović N, Blažić M, Popović L. Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake. Foods 2019; 8:foods8080318. [PMID: 31390766 PMCID: PMC6723179 DOI: 10.3390/foods8080318] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/29/2019] [Accepted: 08/02/2019] [Indexed: 12/05/2022] Open
Abstract
The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of α-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.
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Affiliation(s)
- Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Vladić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Gavarić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Nika Pavlović
- Faculty of Medicine, J.J. Strossmayer University of Osijek, Cara Hadrijana 10E, 31000 Osijek, Croatia
| | - Marijana Blažić
- Josip Juraj Strossmayer Square 9, Karlovac University of Applied Sciences, 47000 Karlovac, Croatia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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37
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Antioxidant activities of Se-MPS: A selenopeptide identified from selenized brown rice protein hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.076] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Min WH, Fang XB, Wu T, Fang L, Liu CL, Wang J. Characterization and antioxidant activity of an acidic exopolysaccharide from Lactobacillus plantarum JLAU103. J Biosci Bioeng 2019; 127:758-766. [DOI: 10.1016/j.jbiosc.2018.12.004] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 12/03/2018] [Accepted: 12/13/2018] [Indexed: 01/01/2023]
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39
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Zhang B, Wang H, Wang Y, Yu Y, Liu J, Liu B, Zhang T. Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H
2
O
2
‐induced cell damage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14133] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Biying Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
| | - Huiyu Wang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
- State Key Laboratory of Microbial Metabolism School of Life Science and Biotechnology Shanghai Jiao Tong University Shanghai 200240 China
| | - Ying Wang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
- College of Food Engineering Jilin Engineering Normal University Changchun 130052 China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food Jilin University Changchun 130062 China
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40
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Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins. Food Res Int 2019; 116:518-526. [DOI: 10.1016/j.foodres.2018.08.068] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 07/23/2018] [Accepted: 08/20/2018] [Indexed: 02/01/2023]
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41
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Yang J, Wu XB, Chen HL, Sun-Waterhouse D, Zhong HB, Cui C. A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22. Food Chem 2019; 272:396-403. [PMID: 30309561 DOI: 10.1016/j.foodchem.2018.08.037] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 07/25/2018] [Accepted: 08/08/2018] [Indexed: 10/28/2022]
Abstract
The action of β-glucosidase and protease of Bacillus amyloliquefaciens SWJS22 in the fermentation of soybean meal caused a significant increase 1): in total phenolic and flavonoid contents with two-fold or higher, largely associated with daidzein, glycitein, genistein, protocatechuic, and p-hydroxybenzoic, gallic acids; 2): the amount of peptides <3 kDa, maillard reaction intermediate and maillard reaction product with five-, three- and twenty-one-fold, respectively. The significant increase in the amount of antioxidant components in the lyophilised fermented soybean meal supernatant (LFSMS) was associated with the improved antioxidant activity. Namely, the DPPH radical scavenging activity, reducing power, and oxygen radical absorbance capacity of the LFSMS generally increased, and LFSMS (at doses >250 mg/kg body weight) improved the activities of superoxide dismutase, glutathione peroxidase, catalase and total antioxidant capacity, and inhibited the formation of malondialdehyde in mouse serum and liver (p < 0.05). Therefore, LFSMS could be used as functional food ingredients.
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Affiliation(s)
- Juan Yang
- School of Light Industry and Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Bin Wu
- Department of Gastrointestinal Surgery, The Sixth Affiliated Hospital, Sun Yat-sen University, No. 26 Yuancun Er Heng Rd, Tianhe District, Guangzhou, Guangdong Province 510655, PR China
| | - Hong-Lei Chen
- Department of Gastrointestinal Surgery, The Sixth Affiliated Hospital, Sun Yat-sen University, No. 26 Yuancun Er Heng Rd, Tianhe District, Guangzhou, Guangdong Province 510655, PR China; Gastrointestinal Endoscopy Center, The Sixth Affiliated Hospital, Sun Yat-sen University, No. 26 Yuancun Er Heng Rd, Tianhe District, Guangzhou, Guangdong Province 510655, PR China
| | - Dongxiao Sun-Waterhouse
- School of Light Industry and Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Hong-Bo Zhong
- School of Light Industry and Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Chun Cui
- School of Light Industry and Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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42
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Xu D, Li D, Zhao Z, Wu J, Zhao M. Regulation by walnut protein hydrolysate on the components and structural degradation of photoaged skin in SD rats. Food Funct 2019; 10:6792-6802. [DOI: 10.1039/c8fo01833b] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Skin photoaging induced by consecutive exposure of skin to ultraviolet radiation is primarily responsible for skin aging and preparation of food-derived ingredients with anti-aging functions has been the hot topic worldwide.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology
- Guangdong Ocean University
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety
- Guangdong Provincial Engineering Technology Research Center of Marine Food
- Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution
| | - Dan Li
- School of Chemistry and Materials Science
- Huaibei Normal University
- Huaibei 235000
- China
| | - Zijian Zhao
- College of Food Science and Technology
- Guangdong Ocean University
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety
- Guangdong Provincial Engineering Technology Research Center of Marine Food
- Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution
| | - Jiaxin Wu
- College of Food Science and Technology
- Guangdong Ocean University
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety
- Guangdong Provincial Engineering Technology Research Center of Marine Food
- Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution
| | - Mouming Zhao
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
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43
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Zhang S, Zhang M, Xing J, Lin S. A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine-Tryptophan-Phenylalanine-Histidine. J Food Biochem 2018; 43:e12714. [PMID: 31353541 DOI: 10.1111/jfbc.12714] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/06/2018] [Accepted: 10/11/2018] [Indexed: 12/21/2022]
Abstract
The aim of this study was to investigate the possible mechanism for increasing the antioxidant activity on peptide Glutamine-Tryptophan-Phenylalanine-Histidine (QWFH) from pine nut (Pinus koraiensis) protein by a pulsed electric field (PEF). The antioxidant capacity of PEF-treated QWFH increased significantly (p < 0.05) through 1,1-diphenyl-2-pycryl-hydrazyl radical scavenging and oxygen radical absorbance capacity assays. A series of mechanism exploration methods, including reversed-phase high-performance liquid chromatography, ultraviolet absorption spectroscopy, intrinsic fluorescence spectra, circular dichroism spectroscopy, and 1D and 2D nuclear magnetic resonance spectroscopies, were applied. QWFH chain was not cleaved by the PEF treatment, while more aromatic amino acids (Trp and Phe) were exposed to the polar solvent. In addition, the content of random coil of QWFH in solution was increased and its active hydrogen was changed after the PEF treatment. Moreover, the long-range connectivity between OH (14.234 ppm) on 4-H His, Nα H (7.295 ppm) on 3-H Phe, and Nα H2 (6.801 ppm) on 1-H Gln disappeared due to the PEF. PRACTICAL APPLICATIONS: Antioxidants have been extensively explored as a potential drug to decrease the risk of certain chronic diseases. Food-derived bioactive compounds are safer than synthetic antioxidants for human health and well-being. And the PEF technology is one of the promising processes for improving the biological activity of food components. Currently, the activity of the antioxidant peptide QWFH increased after a PEF treatment. The basic structure of QWFH did not change, but the unfolding of the secondary structure on the peptide chain and the displacement of the active hydrogen increased the antioxidant activity of the peptide. Thus, the range of application of a PEF has been expanded and it also benefited the development of more functional factors in the functional food industry.
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Affiliation(s)
- Sitian Zhang
- College of Food Science and Technology, Jilin University, Changchun, P. R. China
| | - Mingdi Zhang
- College of Food Science and Technology, Jilin University, Changchun, P. R. China
| | - Jie Xing
- College of Food Science and Technology, Jilin University, Changchun, P. R. China
| | - Songyi Lin
- College of Food Science and Technology, Jilin University, Changchun, P. R. China.,National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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44
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Zhao Y, Sun-Waterhouse D, Zhao M, Zhao Q, Qiu C, Su G. Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Ren D, Zhao F, Liu C, Wang J, Guo Y, Liu J, Min W. Antioxidant hydrolyzed peptides from Manchurian walnut (Juglans mandshurica Maxim.) attenuate scopolamine-induced memory impairment in mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5142-5152. [PMID: 29652442 DOI: 10.1002/jsfa.9060] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 02/12/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Walnut protein, which is obtained as a by-product of oil expression, has not been used efficiently. Although walnuts are beneficial for cognitive functioning, the potential of their protein composition in strengthening learning and memory functions remains unknown. In this study, the inhibition of memory impairment by the Manchurian walnut hydrolyzed peptide (MWHP) was evaluated. RESULTS Small-molecular-weight MWHP (<3 kDa) achieved the optimal antioxidative activity. Therefore, MWHP (<3 kDa) was subjected to the following mice trials to evaluate its attenuation effect on memory impairment. In the Morris water maze test, MWHP shortened the total path for searching the platform, reduced the escape latency, and increased the dwelling distance and time in the coverage zone. MWHP also prolonged the latency and diminished errors in the passive avoidance response tests. These behavioral tests demonstrated that MWHP could inhibit scopolamine-induced memory impairment. MWHP improved memory by reducing oxidative stress, inhibiting apoptosis, regulating neurotransmitter functions, maintaining hippocampal CA3 pyramidal neurons, and increasing calmodulin-dependent protein kinase II levels in brain tissues. CONCLUSION Experimental results proved that MWHP exhibits potential in improving memory and should be used to develop novel functional food. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Dayong Ren
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
| | - Fanrui Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
| | - Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
| | - Yong Guo
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, Jilin, China
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46
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Liu B, Aisa HA, Yili A. Isolation and identification of two potential antioxidant peptides from sheep abomasum protein hydrolysates. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3074-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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47
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Zheng Z, Si D, Ahmad B, Li Z, Zhang R. A novel antioxidative peptide derived from chicken blood corpuscle hydrolysate. Food Res Int 2018; 106:410-419. [DOI: 10.1016/j.foodres.2017.12.078] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/09/2017] [Accepted: 12/30/2017] [Indexed: 11/28/2022]
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48
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Liu H, Wang C, Qi X, Zou J, Sun Z. Antiglycation and antioxidant activities of mogroside extract from Siraitia grosvenorii (Swingle) fruits. Journal of Food Science and Technology 2018; 55:1880-1888. [PMID: 29666541 DOI: 10.1007/s13197-018-3105-2] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2018] [Accepted: 03/02/2018] [Indexed: 01/09/2023]
Abstract
Siraitia grosvenorii (Swingle) is one kind of medical and edible plants with various health-promoting properties. Recently, its hypoglycemic and antidiabetic activities have been reported, but the underlying mechanism remains to be explored. The current study was aimed to investigate the antioxidant and antiglycation activities of mogroside extract (MGE) from Siraitia grosvenorii (Swingle). The results showed that compared to glycated BSA, MGE at middle (125 μg/mL) and high dose (500 μg/mL) significantly inhibited BSA glycation evidenced by decreased fluorescent AGEs formation, protein carbonyls and Nε-(carboxymethyl) lysine (CML) level at 500 μg/mL by 58.5, 26.7 and 71.2%, respectively. Additionally, the antiglycative activity of MGE (500 μg/mL) was comparable to aminoguanidine (AG) at the equal concentration. However, the inhibitory effect of MGE on glycation-induced increase of fructosamine level and decrease of thiol level was not remarkable. MGE was a potent peroxide radicals scavenger (851.8 μmol TE/g), moderate DPPH and ABTS radicals scavenger with IC50 1118.1 and 1473.2 μg/mL, respectively, corresponding to positive controls ascorbic acid of IC50 9.6 μg/mL, and trolox of IC50 47.9 μg/mL, respectively, and mild reducing power. These findings suggest that MGE may serve as a new promising antiglycative agent against diabetic complications by inhibiting protein glycation and glycoxidation.
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Affiliation(s)
- Hesheng Liu
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 People's Republic of China
- 3College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100 People's Republic of China
| | - Chengcheng Wang
- Shanghai OPM Biosciences Co., Ltd., Shanghai, 201321 People's Republic of China
| | - Xiangyang Qi
- 3College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100 People's Republic of China
- 4Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 People's Republic of China
| | - Jian Zou
- 3College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100 People's Republic of China
| | - Zhida Sun
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 People's Republic of China
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49
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G. Ghalehshahi H, Balalaie S, Aliahmadi A. Peptides N-connected to hydroxycoumarin and cinnamic acid derivatives: synthesis and fluorescence spectroscopic, antioxidant and antimicrobial properties. NEW J CHEM 2018. [DOI: 10.1039/c8nj00383a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
In this study, we developed an efficient synthesis of tripeptide Tyr–Gly–Ser and a series of conjugations to coumarin, cinnamic and gallic acid and their antioxidant and antimicrobial activities were investigated.
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Affiliation(s)
| | - Saeed Balalaie
- Peptide Chemistry Research Center
- K. N. Toosi University of Technology
- Tehran
- Iran
- Medical Biology Research Center
| | - Atousa Aliahmadi
- Medicinal Plant and Drug Research Institute
- Shahid Beheshti University
- Tehran
- Iran
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50
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Dong D, Dong M, Liu K, Lu Y, Yu B. Antioxidant activity of queen bee larvae processed by enzymatic hydrolysis. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13461] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Deyuan Dong
- Department of Environmental Resources & Chemical Engineering, Key Laboratory of Poyang Lake Environment and Bio‐Resources Utilization, Ministry of Education ChinaNanchang University Nanchang 330047 China
| | - Mengyi Dong
- Department of Environmental Resources & Chemical Engineering, Key Laboratory of Poyang Lake Environment and Bio‐Resources Utilization, Ministry of Education ChinaNanchang University Nanchang 330047 China
| | - Kemei Liu
- Department of Environmental Resources & Chemical Engineering, Key Laboratory of Poyang Lake Environment and Bio‐Resources Utilization, Ministry of Education ChinaNanchang University Nanchang 330047 China
| | - Yu Lu
- Department of Environmental Resources & Chemical Engineering, Key Laboratory of Poyang Lake Environment and Bio‐Resources Utilization, Ministry of Education ChinaNanchang University Nanchang 330047 China
- Sino‐German Joint Research InstituteNanchang University Nanchang 330047 China
| | - Bo Yu
- Department of Environmental Resources & Chemical Engineering, Key Laboratory of Poyang Lake Environment and Bio‐Resources Utilization, Ministry of Education ChinaNanchang University Nanchang 330047 China
- Sino‐German Joint Research InstituteNanchang University Nanchang 330047 China
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