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Meng J, Cheng M, Liu L, Sun J, Condori-Apfata JA, Zhao D, Tao J. In-vitro antioxidant and in-vivo anti-aging with stress resistance on Caenorhabditis elegans of herbaceous peony stamen tea. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1967385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jiasong Meng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, P.R. China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, P.R. China
| | - Menglin Cheng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, P.R. China
| | - Lei Liu
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, P.R. China
| | - Jing Sun
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, P.R. China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, P.R. China
| | | | - Daqiu Zhao
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, P.R. China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, P.R. China
| | - Jun Tao
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, P.R. China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, P.R. China
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Tian R, Feng J, Huang G, Tian B, Zhang Y, Jiang L, Sui X. Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates. ULTRASONICS SONOCHEMISTRY 2020; 68:105202. [PMID: 32593148 DOI: 10.1016/j.ultsonch.2020.105202] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 05/24/2020] [Accepted: 05/30/2020] [Indexed: 05/06/2023]
Abstract
The effect of ultrasound on the conformational and physicochemical properties of soy protein isolate hydrolysates (SPHs) was investigated. SPHs were prepared at hydrolysis times of 20 min, 60 min, and 180 min, then treated with ultrasound for 10 min, 20 min, and 30 min at a frequency of 20 kHz and output powers of 150 W and 450 W. The structural properties and antioxidant capacities of the aqueous layer of SPHs (ASPHs) after sonication were evaluated by Fourier-transform infrared spectroscopy (FTIR), intrinsic fluorescence, DPPH radical scavenging activity assays, and microscopy observations. Results obtained showed that ultrasound treatment significantly disrupted the peptide aggregates formed during protein hydrolysis. The protein solubility was significantly increased after sonication (by up to 18.33%), as did the percentage of proteins with MW < 1 kDa in ASPHs. The antioxidant capacity of ASPHs also increased, as measured by DPPH assay. FTIR analysis of ASPHs indicated that the protein secondary structures were different, with an increase in β-sheet and a decrease in α-helix and β-turn. Furthermore, the changes in fluorescence spectra of ASPHs showed the transition of protein tertiary structure with a greater exposure of Trp residues in the side chains. Scanning electron microscope (SEM) and atomic force microscope (AFM) observations of the morphological structure of ASPHs further confirmed the significant effect of sonication on disrupting peptide aggregates. In conclusion, ultrasound can be used as an efficient treatment to promote the solubility of protein hydrolysates.
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Affiliation(s)
- Ran Tian
- College of Food Science, Northeast Agricultural University, China
| | - Junran Feng
- College of Food Science, Northeast Agricultural University, China
| | - Guo Huang
- College of Food Science, Northeast Agricultural University, China
| | - Bo Tian
- College of Food Science, Northeast Agricultural University, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
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Cao C, Zhao X, Zhang C, Ding Z, Sun F, Zhao C. Effect of inlet temperature on the physicochemical properties of spray-dried seed-watermelon seed protein powder. J Food Sci 2020; 85:3442-3449. [PMID: 32926421 DOI: 10.1111/1750-3841.15432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 08/07/2020] [Accepted: 08/09/2020] [Indexed: 11/30/2022]
Abstract
Here, we studied the effects of inlet temperature on the physicochemical properties of the hydrolyzed protein (seed-watermelon seed hydrolyzed protein [SWSP]) powder in seed-watermelon seeds. The inlet temperature of the study was in the range of 150 to 180 °C, and the remaining experimental parameters remained constant, that is, the feed flow rate was 0.2 L/hr, the concentration of maltodextrin was 30%, and the outlet temperature was 80 °C. We studied the water activity and moisture content, bulk density, flowability (Carr index and Hausner ratio), angle of repose, solubility, color, hygroscopicity, powder morphology, particle size, crystallinity, and odor of the sample. Inlet temperature of 170 to 180 °C reduced the moisture content and increased the particle size. It was found that the value of measured water activity was less than 0.5, which helped in maintaining stability of the sample. Powders produced at the temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope. The inlet temperature affected the color of the sample, thus at high temperature, the sample had a brighter color. The sample was approximately 18% crystalline. At a preparation temperature of 160 °C, the sample showed significant antioxidant activity (P < 0.05).
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Affiliation(s)
- Chengxu Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing, 100097, P. R. China
| | - Chao Zhang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing, 100097, P. R. China
| | - Zhenzhen Ding
- College of Life and Geographical Sciences, Kashi University, Kashi, 844006, P. R. China
| | - Fenglin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
| | - Chunyan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, P. R. China
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Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates. J CHEM-NY 2019. [DOI: 10.1155/2019/9105605] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Yak (Bos grunniens) is an animal mainly living on the Tibetan Plateau. Yak skin is a valuable resource that is wasted in the meat production process. This study aimed to prepare yak skin gelatin hydrolysates (YSGH) from yak skin through enzymatic hydrolysis and investigate functional characterization of YSGH. We showed that trypsin was more effective than neutrase, papain, and pepsin in increasing the degree of hydrolysis (DH) of YSGH. The conditions of enzymatic hydrolysis were optimized using central composite design (CCD) and response surface method (RSM), and the highest DH value of 31.96% was obtained. We then analyzed the amino acid compositions and molecular weight distribution of peptides in YSGH. The obtained YSGH exhibited certain antioxidant activity and excellent ACE-inhibitory activity (IC50 = 0.991 mg/mL). In addition, the solubility (98.79%), emulsification, and foaming properties of YSGH developed here were also evaluated. With these physicochemical and biological functions, YSGH had potential applications in food, pharmaceuticals, and cosmetics as an ingredient.
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Zhu X, Li Y, Yang G, Lv M, Zhang L. Covalent immobilization of alkaline proteinase on amino‐functionalized magnetic nanoparticles and application in soy protein hydrolysis. Biotechnol Prog 2018; 35:e2756. [DOI: 10.1002/btpr.2756] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 11/10/2018] [Accepted: 11/20/2018] [Indexed: 01/03/2023]
Affiliation(s)
- Xinjun Zhu
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
| | - Ying Li
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
| | - Guang Yang
- Animal Husbandry and Veterinary Bureau Binzhou P.R. China
| | - Min Lv
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
| | - Lianying Zhang
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
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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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Zhang Y, Zhou F, Zhao M, Ning Z, Sun-Waterhouse D, Sun B. Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value. Food Funct 2018; 8:4384-4395. [PMID: 29068450 DOI: 10.1039/c7fo00812k] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Upon enzymatic hydrolysis, soy protein isolates showed a strong tendency to aggregate, presenting a significant loss of valuable proteins. This study mainly focused on the large insoluble aggregates formed during proteolysis, and the influence of heating was further explored for a better understanding of the mechanism involved. The results from SDS-PAGE and amino acid analysis clearly showed that the insoluble aggregates formed upon hydrolysis were aggregated peptides, mainly attributed to the hydrophobic interactions between peptides with hydrophobic amino acids (Val, Ala, Leu, Ile, Tyr, Phe, and Pro) and sulfur-containing (Met and Cys) residues. Heating of the hydrolysates further enhanced the peptide-protein interactions through hydrophobic forces and disulfide bonds, accelerating the aggregation, where fractions from the basic subunits of glycinin were particularly involved. Furthermore, taking into consideration the fact that aggregates had a high proportion of essential amino acids, the in vitro digestion properties of the aggregates were also investigated. Interestingly, the relatively pepsin-resistant aggregates showed a high degradability toward pancreatin, releasing low molecular weight peptides possessing a higher proportion of antioxidative amino acids, which therefore had a better antioxidant activity. These results indicated a potential use of the insoluble peptide aggregates as protein supplements or active delivery systems for human consumption.
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Affiliation(s)
- Yuanhong Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhang Y, Zhao M, Ning Z, Yu S, Tang N, Zhou F. Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4208-4218. [PMID: 29634264 DOI: 10.1021/acs.jafc.7b05889] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Soy proteins are prone to aggregate upon proteolysis, hindering their sustainable development in food processing. Here, a continuous work on the large insoluble peptide aggregates was carried out, aiming to develop a new type of soy peptide-based nanoparticle (SPN) for active cargo delivery. Sono-assembled SPN in spherical appearance and core-shell structure maintained by noncovalent interactions was successfully fabricated, exhibiting small particle size (103.95 nm) in a homogeneous distribution state (PDI = 0.18). Curcumin as a model cargo was efficiently encapsulated into SPN upon sonication, showing high water dispersity (129.6 mg/L, 104 higher than its water solubility) and storage stability. Additionally, the pepsin-resistant SPN contributed to the controlled release of curcumin at the intestinal phase and thus significantly improved the bioaccessibility. Encapsulated curcumin was effective in protecting glutamate-induced toxicity in PC12 cells, where the matrix SPN can simultaneously reduce lipid peroxidation and elevate antioxidant enzymes levels, innovatively demonstrating its bifunctionality during cellular delivery.
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Affiliation(s)
- Yuanhong Zhang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technology 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 Technology Research Center, Guangzhou 510640 , China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, (111 Center) , Guangzhou 510640, China
| | - Zhengxiang Ning
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Shujuan Yu
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Ning Tang
- Department of Chemistry , Technical University of Denmark , DK-2800 Kgs. Lyngby , Denmark
| | - Feibai Zhou
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, (111 Center) , Guangzhou 510640, China
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Zhang Y, Zhou F, Zhao M, Lin L, Ning Z, Sun B. Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Xu J, Li Y, Regenstein J, Su X. In vitro and in vivo anti-oxidation and anti-fatigue effect of monkfish liver hydrolysate. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Tian L, Liu J, Ma L, Zhang L, Wang S, Yan E, Zhu H. Isolation and Purification of Antioxidant and ACE-Inhibitory Peptides from Yak (Bos grunniens
) Skin. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13123] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Li Tian
- Key Laboratory of Systems Bioengineering; Ministry of Education, Tianjin University; Tianjin 300072 People's Republic of China
- Department of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
- Collaborative Innovation Center of Chemical Science and Engineering, Tianjin University; Tianjin 300072 People's Republic of China
| | - Jiaheng Liu
- Key Laboratory of Systems Bioengineering; Ministry of Education, Tianjin University; Tianjin 300072 People's Republic of China
- Department of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
- Collaborative Innovation Center of Chemical Science and Engineering, Tianjin University; Tianjin 300072 People's Republic of China
| | - Li Ma
- Key Laboratory of Systems Bioengineering; Ministry of Education, Tianjin University; Tianjin 300072 People's Republic of China
- Department of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
- Collaborative Innovation Center of Chemical Science and Engineering, Tianjin University; Tianjin 300072 People's Republic of China
| | - Lei Zhang
- Key Laboratory of Systems Bioengineering; Ministry of Education, Tianjin University; Tianjin 300072 People's Republic of China
- Department of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
- Collaborative Innovation Center of Chemical Science and Engineering, Tianjin University; Tianjin 300072 People's Republic of China
| | - Shipeng Wang
- Key Laboratory of Systems Bioengineering; Ministry of Education, Tianjin University; Tianjin 300072 People's Republic of China
- Department of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
- Collaborative Innovation Center of Chemical Science and Engineering, Tianjin University; Tianjin 300072 People's Republic of China
| | - Erfu Yan
- Department of Pharmaceutical Sciences; College of Pharmacy, University of Kentucky; Lexington KY 40536
| | - Hongji Zhu
- Key Laboratory of Systems Bioengineering; Ministry of Education, Tianjin University; Tianjin 300072 People's Republic of China
- Department of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
- Collaborative Innovation Center of Chemical Science and Engineering, Tianjin University; Tianjin 300072 People's Republic of China
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