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Briceño-Islas G, Mojica L, Urías-Silvas JE. Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical properties. Food Chem 2024; 460:140406. [PMID: 39047480 DOI: 10.1016/j.foodchem.2024.140406] [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: 05/02/2024] [Revised: 06/22/2024] [Accepted: 07/07/2024] [Indexed: 07/27/2024]
Abstract
Protein hydrolysates with antioxidant potential have been reported to act as adjuvants in preventing and treating type-2 diabetes (T2D). This work investigated the biochemical, antidiabetic, antioxidant potential, and physicochemical properties of chia meal protein hydrolysate (CMPH). Bands smaller than 14 kDa were observed in the electrophoretic profile. The predominant amino acids were hydrophobic and aromatic. CMPH had the potential to inhibit α-amylase (IC50: 1.76 ± 0.13 mg/mL), α-glucosidase (IC50: 0.42 ± 0.13 mg/mL), and DPP-IV (IC50: 0.46 ± 0.14 mg/mL). Antioxidant activity for ABTS (IC50: 0.236 mg/mL), DPPH (8.83 ± 0.52%), and ORAC (IC25: 0.115 mg/mL). Against chia meal protein isolate (CMPI), CMPH has a broad solubility (pH 2-12.46). Particle size (624.5 ± 247.3 nm), low PDI (0.22 ± 0.06), ζ-potential (-31.1 ± 2.5 mV), and surface hydrophobicity (11,183.33 ± 2024.11) and the intrinsic fluorescence peak of CMPH was lower than that of CMPI. CMPH represents an alternative to add value to the agri-food co-product of the chia seed oil industry, generating food ingredients with outstanding antidiabetic and antioxidant potential.
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Affiliation(s)
- Gislane Briceño-Islas
- Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Camino Arenero 1227, El Bajío Arenal, 45019 Zapopan, Jalisco, Mexico
| | - Luis Mojica
- Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Camino Arenero 1227, El Bajío Arenal, 45019 Zapopan, Jalisco, Mexico
| | - Judith E Urías-Silvas
- Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Camino Arenero 1227, El Bajío Arenal, 45019 Zapopan, Jalisco, Mexico.
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2
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Yiğit A, Bielska P, Cais-Sokolińska D, Samur G. Whey proteins as a functional food: Health effects, functional properties, and applications in food. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:758-768. [PMID: 36725371 DOI: 10.1080/27697061.2023.2169208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 01/11/2023] [Indexed: 02/03/2023]
Abstract
Functional foods are defined as foods and ingredients that exhibit health benefits beyond their nutritional value. Research on functional foods is increasing rapidly as they may help prevent and manage some non-communicable diseases. Whey proteins are recognized as a high-quality nutrient source and known to contain some bioactive components. They are rich in essential amino acids such as cysteine, branched-chain amino acids such as leucine, valine, and isoleucine, and bioactive peptides. Whey proteins look promising as a potential functional food, given its antioxidant, anti-inflammatory, blood pressure lowering, anti-obesity, and appetite suppressing effects that is discussed in the literature. Whey proteins also show functional properties that play an essential role in food processing as an emulsifier, fat-replacer, gelling and encapsulating agent and are known to improve sensory and textural characteristics of food. This review focuses on the functional food aspects of whey proteins, associated health effects, and current food applications.
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Affiliation(s)
- Aslı Yiğit
- Faculty of Health Sciences, Nutrition and Dietetics, Süleyman Demirel University, Isparta, Turkey
| | - Paulina Bielska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland
| | - Gülhan Samur
- Faculty of Health Sciences, Nutrition and Dietetics, Hacettepe University, Ankara, Turkey
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3
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de Espindola JS, Ferreira Taccóla M, da Silva VSN, Dos Santos LD, Rossini BC, Mendonça BC, Pacheco MTB, Galland F. Digestion-resistant whey peptides promote antioxidant effect on Caco-2 cells. Food Res Int 2023; 173:113291. [PMID: 37803604 DOI: 10.1016/j.foodres.2023.113291] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 10/08/2023]
Abstract
Enteric endothelial cells are the first structure to come in contact with digested food and may suffer oxidative damage by innumerous exogenous factors. Although peptides derived from whey digestion have presented antioxidant potential, little is known regarding antioxidant pathways activation in Caco-2 cell line model. Hence, we evaluated the ability to form whey peptides resistant to simulated gastrointestinal digestive processes, with potential antioxidant activity on gastrointestinal cells and associated with sequence structure and activity. Using the INFOGEST method of simulated static digestion, we achieved 35.2% proteolysis, with formation of peptides of low molecular mass (<600 Da) evaluated by FPLC. The digestion-resistant peptides showed a high proportion of hydrophobic and acidic amino acids, but with average surface hydrophobicity. We identified 24 peptide sequences, mainly originated from β-lactoglobulin, that exhibit various bioactivities. Structurally, the sequenced peptides predominantly contained the amino acids lysine and valine in the N-terminal region, and tyrosine in the C-terminal region, which are known to exhibit antioxidant properties. The antioxidant activity of the peptide digests was on average twice as potent as that of the protein isolates for the same concentration, as evaluated by ABTS, DPPH and ORAC. Evaluation of biological activity in Caco-2 intestinal cells, stimulated with hydrogen peroxide, showed that they attenuated the production of reactive oxygen species and prevented GSH reduction and SOD activity increase. Caco-2 cells were not responsive to nitric oxide secretion. This study suggests that whey peptides formed during gastric digestion exhibit biological antioxidant activity, without the need for previously hydrolysis with exogenous enzymes for supplement application. The study's primary contribution was demonstrating the antioxidant activity of whey peptides in maintaining the gastrointestinal epithelial cells, potentially preventing oxidative stress that affects the digestive system.
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Affiliation(s)
- Juliana Santos de Espindola
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Milena Ferreira Taccóla
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Vera Sônia Nunes da Silva
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | | | - Bruno Cesar Rossini
- Institute of Biotechnology, São Paulo State University (UNESP), Botucatu, SP 18607-440, Brazil.
| | - Bruna Cavecci Mendonça
- Institute of Biotechnology, São Paulo State University (UNESP), Botucatu, SP 18607-440, Brazil.
| | - Maria Teresa Bertoldo Pacheco
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Fabiana Galland
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
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4
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Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis. Food Chem 2022; 397:133784. [DOI: 10.1016/j.foodchem.2022.133784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 07/17/2022] [Accepted: 07/23/2022] [Indexed: 11/20/2022]
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5
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Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, single and co-cultures of proteolytic Lactobacillus delberueckii subsp. bulgaricus ORT2, Limosilactobacillus reuteri SRM2 and Lactococcus lactis subsp. lactis BRM3 isolated from different raw milk samples were applied as starter cultures to manufacture functional fermented milks. Peptide extracts from fermented milk samples were evaluated after fermentation and 7 days of cold storage for proteolytic, angiotensin-converting enzyme (ACE) inhibitory and antioxidant activity by different methods including 2, 2′-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP), OH-radical scavenging, and total antioxidant (molybdate-reducing activity). The highest proteolysis was found in milk fermented by co-cultures of three strains. Fermentation with the mentioned bacteria increased ACE inhibitory and antioxidant activity of the final products which were dependent on peptide concentration. The crude peptide extract obtained from fermented milk with triple co-culture showed the highest ACE inhibitory activity (IC50 = 0.61 mg/mL) which was reduced after 7 days of cold storage (IC50 = 0.78 mg/mL). Similar concentration-dependent activities were found in antioxidant activity at different antioxidant assays. Overall, high proteolytic activity resulted in increased ACE inhibitory and antioxidant activities, but the highest activity was not necessarily found for the samples with the highest proteolytic activity. The results of this study suggest the potential of using co-cultures of L. delberueckii subsp. bulgaricus, L. reuteri and L. lactis subsp. Lactis to manufacture antihypertensive fermented milk.
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6
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Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.08.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Cermeño M, Bascón C, Amigo-Benavent M, Felix M, FitzGerald RJ. Identification of peptides from edible silkworm pupae (Bombyx mori) protein hydrolysates with antioxidant activity. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105052] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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8
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López EC, Eberhardt A, Marino F, Mammarella EJ, Sihufe GA, Manzo RM. Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase
®
whey protein hydrolysates using fractionation strategies. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Emilse C López
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa Fe S3000GLN Argentina
| | - Agustina Eberhardt
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa Fe S3000GLN Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa Fe S3000GLN Argentina
| | - Enrique J Mammarella
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa Fe S3000GLN Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa Fe S3000GLN Argentina
| | - Ricardo M Manzo
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa Fe S3000GLN Argentina
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9
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Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties. Antioxidants (Basel) 2022; 11:antiox11020399. [PMID: 35204281 PMCID: PMC8869527 DOI: 10.3390/antiox11020399] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 12/20/2022] Open
Abstract
During the generation of functional food ingredients by enzymatic hydrolysis, parameters such as choice of enzyme, reaction pH and the drying process employed may contribute to the physicochemical and bio-functional properties of the resultant protein hydrolysate ingredients. This study characterised the properties of spray- (SD) and freeze-dried (FD) whey protein hydrolysates (WPHs) generated using Alcalase® and Prolyve® under pH-stat and free-fall pH conditions. The enzyme preparation used affected the physicochemical and antioxidative properties but had no impact on powder composition, morphology or colour. SD resulted in spherical particles with higher moisture content (~6%) compared to the FD powders (~1%), which had a glass shard-like structure. The SD-WPHs exhibited higher antioxidative properties compared to the FD-WPHs, which may be linked to a higher proportion of peptides <1 kDa in the SD-WPHs. Furthermore, the SD- and FD-WPHs had similar peptide profiles, and no evidence of Maillard reaction product formation during the SD processing was evident. The most potent in vitro antioxidative WPH was generated using Alcalase® under free-fall pH conditions, followed by SD, which had oxygen radical absorbance capacity and Trolox equivalent (TE) antioxidant capacity values of 1132 and 686 µmol TE/g, respectively. These results demonstrate that both the hydrolysis and the drying process impact the biofunctional (antioxidant) activity of WPHs.
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10
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Minj S, Anand S, Martinez-Monteagudo S. Evaluating the effect of conjugation on the bioactivities of whey protein hydrolysates. J Food Sci 2021; 86:5107-5119. [PMID: 34766355 DOI: 10.1111/1750-3841.15958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 09/29/2021] [Accepted: 10/06/2021] [Indexed: 11/26/2022]
Abstract
In this study, the ability of a whey protein hydrolysate to exhibit the antimicrobial, antioxidant, and antihypertensive behavior after combining with a reducing carbohydrate was studied. Whey protein hydrolysates with varying degrees of hydrolysis (WPH10, WPH15, and WPH20) were determined for their antimicrobial, antioxidant, and antihypertensive activities. Of these, hydrolysate (WPH10) exhibited the highest antimicrobial activity (with 10-11.2 mm zone of inhibition) against tested microorganisms: Listeria innocua, Staphylococcus aureus, and Bacillus coagulans. Also, the WPH10 exhibited the highest antioxidant (866.56 TEAC µmol/L) and antihypertensive (67.52%) attributes. Hence, based on the highest bioactivity, hydrolysate WPH10 was selected for conjugation with maltodextrin, and the effect of conjugation on the bioactivities was evaluated. The conjugated WPH10 solution demonstrated higher antimicrobial (17.16 mm) and antioxidant activity (1044.37 TEAC µmol/L), whereas a slight decrease in the antihypertensive activity (65.4%) was observed, as compared to WPH10 alone. The conjugated solution was further spray dried and alternatively, freeze-dried. The dried WPH10 conjugate exhibited even higher antimicrobial (18.5 mm) and antioxidant activity (1268.89 TEAC µmol/L) while retaining the antihypertensive activity (65.6%). Overall, the results indicate the ability of the WPH10-maltodextrin to retain the bioactive behavior after combining with a reduced carbohydrate. PRACTICAL APPLICATION: Whey protein hydrolysates upon conjugation with carbohydrates retain the bioactive properties of whey protein, which provides opportunities for application as an ingredient to develop novel health formulations.
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Affiliation(s)
- Shayanti Minj
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, South Dakota, USA.,Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota, USA
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, South Dakota, USA.,Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota, USA
| | - Sergio Martinez-Monteagudo
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, South Dakota, USA.,Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota, USA
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11
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Zapata Bustamante S, Sepúlveda Valencia JU, Correa Londoño GA, Durango Restrepo DL, Gil González JH. Hydrolysates from ultrafiltrated double‐cream cheese whey: Enzymatic hydrolysis, antioxidant, and ACE‐inhibitory activities and peptide characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15790] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Hinnenkamp C, Ismail BP. A proteomics approach to characterizing limited hydrolysis of whey protein concentrate. Food Chem 2021; 350:129235. [PMID: 33610844 DOI: 10.1016/j.foodchem.2021.129235] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 01/14/2023]
Abstract
Whey Protein Concentrate was hydrolyzed by trypsin and Protease M, a novel endo/exopeptidase mix from Aspergillus oryzae. Protein peptide profiling demonstrated that Protease M preferentially hydrolyzedα-lactalbumin (α-la), while trypsin targeted β-lactoglobulin (β-lg). Peptide fractions were analyzed by liquid chromatography coupled with tandem mass-spectrometry to characterize differences in enzyme specificity, peptide hydrophobicity, and bioactivity, using bioinformatics tools. While trypsin cleaved at the C-terminal end of lysine and arginine, Protease M contributed to pepsin-like endopeptidase activity coupled with carboxyl, amino, and leucine exopeptidase activity, resulting in relatively more hydrophilic peptides compared to those released by trypsin hydrolysis. While trypsin and Protease M had varying specificity, 9 bioactive peptides were common among the hydrolysates, which was attributed to the exopeptidase activity of Protease M. The proteomics coupled with bioinformatics approach provided fundamental knowledge needed to optimize whey protein hydrolysis in a direct and efficient manner for targeted applications.
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Affiliation(s)
- Chelsey Hinnenkamp
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN, 55108, USA.
| | - Baraem P Ismail
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN, 55108, USA.
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Ketprayoon T, Noitang S, Sangtanoo P, Srimongkol P, Saisavoey T, Reamtong O, Choowongkomon K, Karnchanatat A. An in vitro study of lipase inhibitory peptides obtained from de-oiled rice bran. RSC Adv 2021; 11:18915-18929. [PMID: 35478653 PMCID: PMC9033478 DOI: 10.1039/d1ra01411k] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Accepted: 05/20/2021] [Indexed: 01/03/2023] Open
Abstract
De-oiled rice bran (DORB) is a potentially useful by-product of the rice bran oil industry.
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Affiliation(s)
- Titima Ketprayoon
- Program in Biotechnology
- Faculty of Science
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Sajee Noitang
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Tanatorn Saisavoey
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics
- Faculty of Tropical Medicine
- Mahidol University
- Bangkok 10400
- Thailand
| | | | - Aphichart Karnchanatat
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
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14
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Shivanna SK, Nataraj BH. Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Fan Y, Yu Z, Zhao W, Ding L, Zheng F, Li J, Liu J. Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Cermeño M, Kleekayai T, Amigo‐Benavent M, Harnedy‐Rothwell P, FitzGerald RJ. Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed. Electrophoresis 2020; 41:1694-1717. [DOI: 10.1002/elps.202000153] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 06/26/2020] [Accepted: 06/28/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Maria Cermeño
- Department of Biological Sciences University of Limerick Limerick Ireland
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In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions. Foods 2020; 9:foods9050582. [PMID: 32380669 PMCID: PMC7278780 DOI: 10.3390/foods9050582] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 02/06/2023] Open
Abstract
Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW-WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.
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18
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Yu Z, Wu S, Zhao W, Mi G, Ding L, Li J, Liu J. Identification of novel angiotensin I‐converting enzyme inhibitory peptide from collagen hydrolysates and its molecular inhibitory mechanism. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Zhipeng Yu
- College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Sijia Wu
- College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Wenzhu Zhao
- College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Geng Mi
- College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Long Ding
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Jingbo Liu
- Lab of Nutrition and Functional Food Jilin University Changchun 130062 China
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19
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Hussein FA, Chay SY, Zarei M, Auwal SM, Hamid AA, Wan Ibadullah WZ, Saari N. Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study. Foods 2020; 9:foods9010064. [PMID: 31936191 PMCID: PMC7022510 DOI: 10.3390/foods9010064] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 10/07/2019] [Accepted: 10/09/2019] [Indexed: 11/16/2022] Open
Abstract
Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.
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Affiliation(s)
- Fatima Abdelhameed Hussein
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
- Department of Dairy Production, Faculty of Animal Production, University of Khartoum, PO Box 32, Khartoum North 13314, Sudan
| | - Shyan Yea Chay
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
| | - Mohammad Zarei
- Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor 40450, Malaysia;
| | - Shehu Muhammad Auwal
- Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University, Kano 700231, Nigeria;
| | - Azizah Abdul Hamid
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
- Correspondence: ; Tel.: +603-9769-8367
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20
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Zhang M, Huang T, Mu T. Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14441] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tung‐Shi Huang
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
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21
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Nazir MA, Mu T, Zhang M. Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14291] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Muhammad Amer Nazir
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
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22
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Argenta AB, Scheer ADP. Membrane Separation Processes Applied to Whey: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649694] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Aline Brum Argenta
- Graduate Program in Food Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, Paraná, Brazil
| | - Agnes De Paula Scheer
- Graduate Program in Food Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, Paraná, Brazil
- Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, Paraná, Brazil
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23
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Mine Y, Matsui T. Current understanding of bioaccessibility and bioavailability of food‐derived bioactive peptides. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14164] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yoshinori Mine
- Department of Food Science University of Guelph Guelph ON N1G2W1 Canada
| | - Toshiro Matsui
- Faculty of Agriculture Kyushu University 744 Motooka Fukuoka 819‐0395 Japan
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24
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Xue H, Wang J, Xie J, Xiong C, Li J, Tu Y, Zhao Y. Isolation, purification, and structure identification of antioxidant peptides from embryonated eggs. Poult Sci 2019; 98:2360-2370. [DOI: 10.3382/ps/pey606] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Accepted: 12/26/2018] [Indexed: 11/20/2022] Open
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25
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Ozorio L, Pereira NR, da Silva-Santos JE, Brígida AI, Mellinger-Silva C, Cabral LM. Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Corrochano AR, Ferraretto A, Arranz E, Stuknytė M, Bottani M, O'Connor PM, Kelly PM, De Noni I, Buckin V, Giblin L. Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells. Food Chem 2019; 288:306-314. [PMID: 30902298 DOI: 10.1016/j.foodchem.2019.03.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 03/04/2019] [Accepted: 03/05/2019] [Indexed: 01/01/2023]
Abstract
Health benefits are routinely attributed to whey proteins, their hydrolysates and peptides based on in vitro chemical and cellular assays. The objective of this study was to track the fate of whey proteins through the upper gastrointestinal tract, their uptake across the intestinal barrier and then assess the physiological impact to downstream target cells. Simulated gastrointestinal digestion (SGID) released a selection of whey peptides some of which were transported across a Caco-2/HT-29 intestinal barrier, inhibited free radical formation in muscle and liver cells. In addition, SGID of β-lactoglobulin resulted in the highest concentration of free amino acids (176 nM) arriving on the basolateral side of the co-culture with notable levels of branched chain and sulphur-containing amino acids. In vitro results indicate that consumption of whey proteins will deliver bioactive peptides to target cells.
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Affiliation(s)
- Alberto R Corrochano
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland; School of Chemistry & Chemical Biology, University College Dublin, Dublin 4, Ireland
| | - Anita Ferraretto
- Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, Segrate, Italy
| | - Elena Arranz
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
| | - Milda Stuknytė
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Michela Bottani
- Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, Segrate, Italy
| | - Paula M O'Connor
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Vitaly Buckin
- School of Chemistry & Chemical Biology, University College Dublin, Dublin 4, Ireland
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland.
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27
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Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.023] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Zhang M, Huang T, Mu T. Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14095] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road Haidian District, P.O. Box 5109 Beijing 100193 China
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tung‐Shi Huang
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road Haidian District, P.O. Box 5109 Beijing 100193 China
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29
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Corrochano AR, Sariçay Y, Arranz E, Kelly PM, Buckin V, Giblin L. Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. J Dairy Sci 2019; 102:54-67. [DOI: 10.3168/jds.2018-14581] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 09/11/2018] [Indexed: 01/08/2023]
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30
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Corrochano AR, Arranz E, De Noni I, Stuknytė M, Ferraretto A, Kelly PM, Buckin V, Giblin L. Intestinal health benefits of bovine whey proteins after simulated gastrointestinal digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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31
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Corrochano AR, Buckin V, Kelly PM, Giblin L. Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways. J Dairy Sci 2018; 101:4747-4761. [PMID: 29605324 DOI: 10.3168/jds.2017-13618] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 10/25/2017] [Indexed: 01/08/2023]
Abstract
Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary antioxidants help the body to fight against free radicals and, therefore, avoid or reduce oxidative stress. Recently, proteins from milk whey liquid have been described as antioxidants. This review summarizes the evidence that whey products exhibit radical scavenging activity and reducing power. It examines the processing and treatment attempts to increase the antioxidant bioactivity and identifies 1 enzyme, subtilisin, which consistently produces the most potent whey fractions. The review compares whey from different milk sources and puts whey proteins in the context of other known food antioxidants. However, for efficacy, the antioxidant activity of whey proteins must not only survive processing, but also upper gut transit and arrival in the bloodstream, if whey products are to promote antioxidant levels in target organs. Studies reveal that direct cell exposure to whey samples increases intracellular antioxidants such as glutathione. However, the physiological relevance of these in vitro assays is questionable, and evidence is conflicting from dietary intervention trials, with both rats and humans, that whey products can boost cellular antioxidant biomarkers.
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Affiliation(s)
- Alberto R Corrochano
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Vitaly Buckin
- School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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32
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Dullius A, Goettert MI, de Souza CFV. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.063] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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33
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O'Keeffe MB, FitzGerald RJ. Whey protein hydrolysate induced modulation of endothelial cell gene expression. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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