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Upadhyaya B, Moreau R, Majumder K. Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18445-18454. [PMID: 39110605 DOI: 10.1021/acs.jafc.4c02215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2024]
Abstract
The present study delved into the chemical composition, antioxidant, and anti-inflammatory properties of three dry edible beans: Black (BL), Great Northern (GN), and Pinto (PN). The beans were soaked, cooked, and subjected to in vitro gastrointestinal (GI) digestion. BL bean exhibited significantly higher gastric (42%) and intestinal (8%) digestion rates. Comparative assessment of soluble GI-digested fractions (<3 kDa) revealed that the GN bean exhibited the highest abundance of dipeptides (P < 0.05). The BL bean fraction displayed a 4-fold increase in tripeptides (P < 0.05). Both BL and PN bean fractions are high in essential free amino acids, flavonols, and derivatives of hydroxybenzoic acid when compared to the GN bean. All the beans exhibited the ability to mitigate TNF-α-induced pro-inflammatory signaling; however, the BL bean fraction was the most effective at lowering AAPH-induced oxidative stress in HT-29 cells, followed by the GN bean (P < 0.05). In contrast, a low antioxidant effect was observed with PN beans.
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Affiliation(s)
- Bikram Upadhyaya
- Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68588-6205, United States
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
| | - Regis Moreau
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68588-6205, United States
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Burbano JJ, Cabezas DM, Correa MJ. Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01219-1. [PMID: 39141162 DOI: 10.1007/s11130-024-01219-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/27/2024] [Indexed: 08/15/2024]
Abstract
A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources.
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Affiliation(s)
- Juan José Burbano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, 47 y 116, (C.P 1900), La Plata, Argentina.
| | - Darío Marcelino Cabezas
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Argentina
| | - María Jimena Correa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, 47 y 116, (C.P 1900), La Plata, Argentina.
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Kasprzak M, Jamróz E, Nowak N, Grzebieniarz W, Tkaczewska J. Design of triple-layer films with blackseed protein as dispersion or emulsion. Food Chem 2024; 435:137533. [PMID: 37774615 DOI: 10.1016/j.foodchem.2023.137533] [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: 05/03/2023] [Revised: 07/12/2023] [Accepted: 09/18/2023] [Indexed: 10/01/2023]
Abstract
The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12. For the first time, innovative, active triple-layer films have been developed in the 1st furcellaran layer with BBPI stabilised emulsion or BBPI aqueous extract alone, followed by a 2nd layer of furcellaran and citric acid matrix, and a 3rd layer of chitosan and gelatin matrix. Compared to the control, the tested films showed improved the water behaviour, UV-Vis barrier and increased antioxidant activity for the DPPH parameter (>70%).
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Affiliation(s)
- Mirosław Kasprzak
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Ewelina Jamróz
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
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Sharma S, Pradhan R, Manickavasagan A, Tsopmo A, Thimmanagari M, Dutta A. Corn distillers solubles by two-step proteolytic hydrolysis as a new source of plant-based protein hydrolysates with ACE and DPP4 inhibition activities. Food Chem 2023; 401:134120. [DOI: 10.1016/j.foodchem.2022.134120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 08/03/2022] [Accepted: 09/02/2022] [Indexed: 10/14/2022]
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Sun J, Su Y, Wang L, Lv F, Wu H. Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy ( Engraulis japonicus) paste. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2129793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jiang Sun
- School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China
| | - Yongchang Su
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian Province, Xiamen, Fujian, China
| | - Linghua Wang
- Technology Department of Zhejiang Eiifne Marine Biological Products Co,Ltd, Taizhou, Zhejiang, China
- National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhejiang, China
| | - Feng Lv
- School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China
| | - Haiyan Wu
- School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China
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Fan L, Mao X, Wu Q. Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238423. [PMID: 36500518 PMCID: PMC9739930 DOI: 10.3390/molecules27238423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/02/2022] [Accepted: 11/17/2022] [Indexed: 12/04/2022]
Abstract
Walnut protein isolate (WPI) was hydrolyzed using Alcalase for 0, 30, 60, 90, 120 and 150 min to investigate the effect of different hydrolysis times on the structure and antioxidant properties of walnut proteins. The identified peptides HADMVFY, NHCQYYL, NLFHKRP and PSYQPTP were used to investigate the structure-activity relationship by using LC-MS/MS and molecular docking. The kinetic equations DH = 3.72ln [1 + (6.68 E0/S0 + 0.08) t] were developed and validated to explore the mechanism of WIP hydrolysis by Alcalase. Structural characteristics showed that the UV fluorescence intensity and endogenous fluorescence intensity of the hydrolysates were significantly higher than those of the control. FTIR results suggested that the secondary structure gradually shifted from an ordered to a disordered structure. Enzymatic hydrolysis containing much smaller molecule peptides than WPI was observed by molecular weight distribution. In vitro, an antioxidant test indicated that Alcalase protease hydrolysis at 120 min showed more potent antioxidant activity than hydrolysates at other hydrolysis times. In addition, four new antioxidant peptides were identified by LC-MS/MS. Molecular docking indicated that these peptides could interact with ABTS through interactions such as hydrogen bonding and hydrophobic interactions. Thus, WPI hydrolysates could be used as potential antioxidants in the food and pharmaceutical industries.
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Wang J, Wang G, Zhang Y, Zhang R, Zhang Y. Novel Angiotensin-Converting Enzyme Inhibitory Peptides Identified from Walnut Glutelin-1 Hydrolysates: Molecular Interaction, Stability, and Antihypertensive Effects. Nutrients 2021; 14:151. [PMID: 35011025 PMCID: PMC8747639 DOI: 10.3390/nu14010151] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/22/2021] [Accepted: 12/25/2021] [Indexed: 12/20/2022] Open
Abstract
In recent years, angiotensin-converting enzyme (ACE) inhibitory peptide has become a research hotspot because of its essential role in maintaining human blood pressure balance. In this study, two novel ACE inhibitory peptides of Val-Glu-Arg-Gly-Arg-Arg-lle-Thr-Ser-Val (Valine-Glutamate-Arginine-Glycine-Arginine-Arginine-Isoleucine-Threonine-Serine-Valine, VERGRRITSV) and Phe-Val-Ile-Glu-Pro-Asn-Ile-Thr-Pro-Ala (Phenylalanine-Valine-Isoleucine-Glutamate-Proline-Asparagine-Isoleucine-Threonine-Proline-Alanine, FVIEPNITPA) were isolated and purified from defatted walnut meal hydrolysates through a series of preparation processes including ultrafiltration, Sephadex G-15 gel chromatography, and reverse high performance liquid chromatography (RP-HPLC). Both peptides showed high ACE inhibitory activities. The molecular docking study revealed that VERGRRITSV and FVIEPNITPA were primarily attributed to the formation of strong hydrogen bonds with the active pockets of ACE. The binding free energies of VERGRRITSV and FVIEPNITPA with ACE were -14.99 and -14.69 kcal/mol, respectively. Moreover, these ACE inhibitory peptides showed good stability against gastrointestinal enzymes digestion and common food processing conditions (e.g., temperature and pH, sugar, and salt treatments). Furthermore, animal experiment results indicated that the administration of VERGRRITSV or FVIEPNITPA exhibited antihypertensive effects in spontaneously hypertensive rats. Our results demonstrated that walnut could be a potential source of bioactive peptides with ACE inhibitory activity.
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Affiliation(s)
- Jing Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi’an 710100, China
- The Key Laboratory of Se-Enriched Products Development and Quality Control, Ministry of Agriculture, Ankang 725000, China
| | - Guoliang Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
| | - Yufeng Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Runguang Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
| | - Youlin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
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