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Zhu Z, Guo H, Xu Y, Pius Bassey A, Ali A, Huang M, Huang J. ACE Inhibitory Peptides Derived from Muscovy Duck ( Cairina moschata) Plasma. Foods 2022; 12:50. [PMID: 36613266 PMCID: PMC9818667 DOI: 10.3390/foods12010050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/17/2022] [Accepted: 12/19/2022] [Indexed: 12/25/2022] Open
Abstract
In this study, angiotensin-converting enzyme inhibitory peptides (ACE-IPs) derived from Muscovy duck (Cairina moschata) plasma hydrolysate (MDPH) were investigated. According to the general research protocol for bioactive peptides, the crude ACE-IPs of Muscovy duck plasma were separated and purified by ultrafiltration, gel chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). Then the components with the highest ACE inhibition potential were selected for identification. Finally, the inhibition mechanism was explored by molecular docking and in silico simulated digestion. A total of 121 peptides was detected, and five were screened for synthesis verification and molecular docking. The peptide VALSSLRP revealed high ACE inhibitory activity (91.67 ± 0.73%) because this peptide bound tightly to the S1' pocket and formed 3 hydrogen bonds. Meaningfully, this work provides some new information about the generation of ACE-IPs derived from duck blood plasma.
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Affiliation(s)
- Zongshuai Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Haoyu Guo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Anthony Pius Bassey
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ahtisham Ali
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ming Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing 210031, China
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Yang L, Xing Y, Chen R, Ni H, Li HH. Isolation and identification of antioxidative peptides from crocodile meat hydrolysates using silica gel chromatography. Sci Rep 2022; 12:13223. [PMID: 35918356 PMCID: PMC9345901 DOI: 10.1038/s41598-022-16009-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 07/04/2022] [Indexed: 11/29/2022] Open
Abstract
Crocodiles are cultured in large numbers in Asia and other places in order to protect wild resources and meet the needs of human life. In this study, crocodile (Crocodylus siamensis) meat proteins were extracted and hydrolyzed into peptides, their antioxidant peptides were isolated and purified by silica gel chromatography and identified by LC/MS. Crocodile meat proteins were optimally extracted with water and hydrolyzed by papain based on the degree of hydrolysis and antioxidant activity. The hydrolysates were fractionated by ultrafiltration into 3 kDa, 3–30 kDa, and ≥ 30 kDa fractions. The 3 kDa fraction showed most antioxidant activity of the hydrolysates. Its active peptides were separated by silica gel column chromatography and purified by silica gel TLC, based on TLC bio-autographic assays of the activity. Four highly active peptides were identified by LC/MS as SSLTIQFVEGQFVDSYDPTIENTFTK, VPPHIY, VAPEEHPVLLTEAPLNPK, and RNGLPGPIGPAG. The identified peptides were synthesized and showed 50% free radical scavenging activities at 1.0 mg/mL, equal or higher to ascorbic acid at 0.5 mg/mL, in both DPPH and ABTS assays. The results indicated that the 3 kDa hydrolyzed peptides of crocodile meat had high antioxidant activity and the active peptides can be effectively separated and purified by silica gel column chromatography and TLC.
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Affiliation(s)
- Liu Yang
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Yan Xing
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Rui Chen
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Hai-Hang Li
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China.
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Amino acids imprinted ZIF-8s for the highly efficient and selective adsorption of antioxidant peptides from silkworm pupa protein. Food Res Int 2022; 157:111406. [DOI: 10.1016/j.foodres.2022.111406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/30/2022] [Accepted: 05/21/2022] [Indexed: 12/28/2022]
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Romero-Garay MG, Montalvo-González E, Hernández-González C, Soto-Domínguez A, Becerra-Verdín EM, De Lourdes García-Magaña M. Bioactivity of peptides obtained from poultry by-products: A review. Food Chem X 2022; 13:100181. [PMID: 35498958 PMCID: PMC9039914 DOI: 10.1016/j.fochx.2021.100181] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/02/2021] [Accepted: 12/03/2021] [Indexed: 10/26/2022] Open
Abstract
The production and consumption of poultry products (chicken, duck, and turkey) are continually growing throughout the world, leading to the generation of thousands of tons of organic by-products, which may be important sources of bioactive peptides. The bioactive peptides isolated from poultry by-products have biological properties that can be useful in the prevention of different metabolic diseases and hence, their consumption could be beneficial for human health. Such peptides can be used as nutraceuticals, and their inclusion as active components of functional food products is increasingly gaining attention. The aim of this review was to present the investigations of the biological effect of the peptides obtained from different poultry by-products and the possible mechanisms of action underlying these effects.
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Affiliation(s)
- Martha Guillermina Romero-Garay
- Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico
| | - Efigenia Montalvo-González
- Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico
| | - Crisantema Hernández-González
- Centro de Investigación en Alimentación y Desarrollo, A. C., Unidad Mazatlán, Av. Sábalo Cerritos s/n. Mazatlán, Sinaloa 89010, Mexico
| | - Adolfo Soto-Domínguez
- Histology Department, Facultad de Medicina, Universidad Autónoma de Nuevo León, Madero y E. Aguirre Pequeño SN, C.P. 64460. Monterrey, Nuevo León, Mexico
| | - Eduardo Mendeleev Becerra-Verdín
- Clinical Research and Histology Laboratory, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, 63155 Tepic, Nayarit, Mexico
| | - María De Lourdes García-Magaña
- Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico
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Izydorczyk G, Mikula K, Skrzypczak D, Witek-Krowiak A, Mironiuk M, Furman K, Gramza M, Moustakas K, Chojnacka K. Valorization of poultry slaughterhouse waste for fertilizer purposes as an alternative for thermal utilization methods. JOURNAL OF HAZARDOUS MATERIALS 2022; 424:127328. [PMID: 34597935 DOI: 10.1016/j.jhazmat.2021.127328] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/02/2021] [Accepted: 09/21/2021] [Indexed: 06/13/2023]
Abstract
Slaughterhouse waste and dead animals are mainly disposed of by incineration, which generates greenhouse gases and NOx. These wastes are a source of nutrients that can be recovered by circular economy techniques if material recycling is given a priority over energy recovery. To valorize high-protein animal waste (containing bones, meat, feather) for fertilizer purposes, the waste was processed by acid solubilization and neutralized with potassium hydroxide solution, which yielded a liquid fertilizer with plant growth biostimulating properties (due to the amino acids presence). The composition analysis showed that new fertilizers met all quality requirements set by the law, contain ~0.5% m/m amino acids and are microbiologically pure. The fertilizer was enriched with microelements to the level of 0.2% m/m and tested for biological effectiveness in germination tests and field studies. Compared with the commercial formulation, the fertilizer increased stem length and chlorophyll content (by 8.2% and 27.0%, respectively), wheat crop yield and grain micronutrients density (Cu by 31.2%, Mn by 10.5%, Zn by 33.9%) and improved the wheat flour baking properties. The described solution propose a safe way to utilize hazardous waste via technological mobile installation, enabling no transportation of waste, which is an important aspect of sanitary-epidemiological risk minimization.
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Affiliation(s)
- Grzegorz Izydorczyk
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, Poland.
| | - Katarzyna Mikula
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, Poland
| | - Dawid Skrzypczak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, Poland
| | - Anna Witek-Krowiak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, Poland
| | - Małgorzata Mironiuk
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, Poland
| | | | | | - Konstantinos Moustakas
- School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780 Athens, Greece
| | - Katarzyna Chojnacka
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, Poland
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Xue L, Yin R, Howell K, Zhang P. Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides. Compr Rev Food Sci Food Saf 2021; 20:1150-1187. [PMID: 33527706 DOI: 10.1111/1541-4337.12711] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 12/11/2020] [Accepted: 12/11/2020] [Indexed: 12/22/2022]
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE-inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE-inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE-inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo. In this paper, the mechanism of ACE-inhibition, sources of the inhibitory peptides, structure-activity relationships, stability during digestion, absorption and transportation of ACE-inhibitory peptides, and consumption of ACE-inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.
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Affiliation(s)
- Lu Xue
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.,School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Rongxin Yin
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Kong YW, Feng MQ, Sun J. Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109985] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Xia Y, Yu J, Xu W, Shuang Q. Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented with Lactobacillus plantarum QS670. J Dairy Sci 2020; 103:4919-4928. [DOI: 10.3168/jds.2019-17594] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 01/27/2020] [Indexed: 12/16/2022]
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Yang J, Huang J, Dong X, Zhang Y, Zhou X, Huang M, Zhou G. Purification and identification of antioxidant peptides from duck plasma proteins. Food Chem 2020; 319:126534. [PMID: 32193058 DOI: 10.1016/j.foodchem.2020.126534] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 02/25/2020] [Accepted: 02/29/2020] [Indexed: 12/18/2022]
Abstract
The antioxidant peptides extracted from duck plasma hydrolysate (DPH) was investigated. The antioxidant activity of DPH, which was isolated and purified via ultrafiltration, size exclusion chromatography, and reversed-phase high-performance liquid chromatography, was evaluated using its free radical scavenging ability. Nano-liquid chromatography-tandem mass spectrometry was conducted to identify the DPH fractions with the highest antioxidant ability. Seven novel peptides: LDGP, TGVGTK, EVGK, RCLQ, LHDVK, KLGA, and AGGVPAG (400.43, 561.63, 431.48, 260.14, 610.71, 387.47, and 527.57 Da, respectively) were identified and synthesized using a solid-phase peptide produce to evaluate their antioxidant activities. Of these, EVGK exhibited the highest Fe2+ chelating ability (16.35%), and RCLQ presented the highest reducing power, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt scavenging activity, and 1,1-diphenyl-2-picrylhydrazyl scavenging rate (0.62, 274.83 mM TE/mg, and 95.12%, respectively). Our results indicated that DPH possessed antioxidant capabilities and could be used to obtain antioxidant peptides, thus adding economic value to duck blood.
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Affiliation(s)
- Jing Yang
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China; Nanjing Professor Huang Food Science and Technology Co. Ltd., Nanjing, Jiangsu 211225, People's Republic of China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xiaoli Dong
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Yali Zhang
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Professor Huang Food Science and Technology Co. Ltd., Nanjing, Jiangsu 211225, People's Republic of China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
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