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Bisinotto MS, da Silva Napoli DC, Simabuco FM, Bezerra RMN, Antunes AEC, Galland F, Pacheco MTB. Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity. Foods 2023; 12:3283. [PMID: 37685216 PMCID: PMC10486993 DOI: 10.3390/foods12173283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Sunflower (Helianthus annuus L.) and African palm kernel (Elaeis guineensis Jacq.) are among the most cultivated in the world regarding oil extraction. The oil industry generates a large amount of meal as a by-product, which can be a source of nutrients and bioactive compounds. However, the physiological effects of bioactive compounds in such matrices are only valid if they remain bioavailable and bioactive after simulated gastrointestinal digestion. This study evaluated the chemical composition and antioxidant and prebiotic potential of de-oiled sunflower (DS) and de-oiled palm kernel (DP) meal after in vitro digestion. The DS sample had the highest protein content and the best chemical score, in which lysine was the limiting amino acid. Digested samples showed increased antioxidant activity, measured by in vitro methods. The digested DS sample showed a better antioxidant effect compared to DP. Moreover, both samples managed to preserve DNA supercoiling in the presence of the oxidizing agent. The insoluble fractions after digestion stimulated the growth of prebiotic bacterium, similar to inulin. In conclusion, simulated gastrointestinal digestion promoted in both matrices an increase in protein bioaccessibility and antioxidant capacity, pointing to a metabolic modulation favorable to the organism.
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Affiliation(s)
- Mariana Sisconeto Bisinotto
- CCQA, Science and Quality Food Center, Institute of Food Technology (ITAL), Av. Brasil, 2880, Campinas 13070-178, SP, Brazil
| | | | - Fernando Moreira Simabuco
- LABMAS, Multidisciplinary Laboratory in Food and Health, School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, SP, Brazil
| | - Rosângela Maria Neves Bezerra
- LABMAS, Multidisciplinary Laboratory in Food and Health, School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, SP, Brazil
| | - Adriane Elisabete Costa Antunes
- LLPP, Dairy Products, Probiotics and Prebiotics Laboratory, School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, SP, Brazil
| | - Fabiana Galland
- CCQA, Science and Quality Food Center, Institute of Food Technology (ITAL), Av. Brasil, 2880, Campinas 13070-178, SP, Brazil
| | - Maria Teresa Bertoldo Pacheco
- CCQA, Science and Quality Food Center, Institute of Food Technology (ITAL), Av. Brasil, 2880, Campinas 13070-178, SP, Brazil
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Nuñez SM, Cárdenas C, Valencia P, Pinto M, Silva J, Pino-Cortés E, Almonacid S. Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods 2023; 12:foods12071496. [PMID: 37048317 PMCID: PMC10094089 DOI: 10.3390/foods12071496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/21/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen production, and improving food quality, in addition to being a source of protein. The effect of the addition of bovine skin gelatin hydrolysates on the texture and color of thermally processed chicken meat (boiled type) and antioxidant activity was evaluated. (2) Methods: Hydrolysates were prepared with subtilisin with the degree of hydrolysis being 6.57 and 13.14%, which were obtained from our previous study. (3) Results: The hydrolysates improved the firmness of the meat matrix compared to the control. Additionally, the hydrolysate with a 13.14% degree of hydrolysis reached the same firmness (p > 0.05) as the commercial ingredient sodium tripolyphosphate at its maximum limit allowed in the food industry when it was applied at 5% (w/w meat) in the meat matrix, improving firmness over the control by 63%. Furthermore, both hydrolysates reached a similar color difference to sodium tripolyphosphate at its maximum allowed limit when applied at a concentration of 2% (w/w meat). Additionally, it was found that these hydrolysates obtained the same antioxidant activity as sodium tripolyphosphate, capturing free radicals at 10%. (4) Conclusion: The findings of this study suggest that bovine skin gelatin hydrolysates can be applied as an ingredient with functional properties, being an alternative to phosphates to improve the quality of meat products.
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Affiliation(s)
- Suleivys M. Nuñez
- Escuela de Ingeniería Química, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile
| | - Constanza Cárdenas
- Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile
| | - Pedro Valencia
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile
| | - Marlene Pinto
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile
| | - Javier Silva
- Escuela de Ingeniería Química, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile
| | - Ernesto Pino-Cortés
- Escuela de Ingeniería Química, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile
| | - Sergio Almonacid
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile
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3
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Abalone visceral peptides containing Cys and Tyr exhibit strong in vitro antioxidant activity and cytoprotective effects against oxidative damage. Food Chem X 2023; 17:100582. [PMID: 36845506 PMCID: PMC9944499 DOI: 10.1016/j.fochx.2023.100582] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/06/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
The in vitro antioxidation and cytoprotection of abalone visceral peptides against oxidative damage were investigated. Results show that the DPPH· scavenging activities of the 16 chemically synthesized peptides were significantly and positively correlated with their reducing power. Their scavenging activities against ABTS·+ were positively correlated with their ability to inhibit linoleic acid oxidation. Only Cys containing peptides exhibited good DPPH· scavenging activity, while only Tyr containing peptides showed significant ABTS·+ scavenging activity. In the cytoprotection assay, all four representative peptides significantly increased the viability of H2O2-damaged LO2 cells and the activities of GSH-Px, CAT, and SOD, and all decreased MDA levels and LDH leakage, in which the Cys-containing peptides were more effective at increasing the activities of antioxidant enzymes, while the Tyr-containing peptides were more effective at decreasing MDA levels and LDH leakage. Abalone visceral peptides containing both Cys and Tyr exhibit strong in vitro and cellular antioxidation.
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Olagunju AI, Alashi AM, Omoba OS, Enujiugha VN, Aluko RE. Pigeon pea penta- and hexapeptides with antioxidant properties also inhibit renin and angiotensin-I-converting enzyme activities. J Food Biochem 2022; 46:e14485. [PMID: 36250929 DOI: 10.1111/jfbc.14485] [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: 07/09/2022] [Revised: 09/09/2022] [Accepted: 10/04/2022] [Indexed: 01/14/2023]
Abstract
Pigeon pea protein was sequentially digested with pepsin followed by pancreatin and the hydrolysate separated into 18 fractions using reversed-phase high-performance liquid chromatography. Fractions were analyzed for in vitro antioxidant properties (radical scavenging, metal chelation, and ferric iron reducing ability) in addition to inhibition of renin and angiotensin-converting enzyme (ACE). The most active fractions were analyzed by mass spectroscopy followed by identification of 10 peptide sequences (7 pentapeptides and 3 hexapeptides). All the peptides showed a wide range of multifunctional activity by scavenging hydroxyl (31.9-66.8%) and superoxide (25.6-100.0%) radicals in addition to ACE inhibition (7.4-100%) with significant (p < .05) differences between the peptides. AGVTVS, TKDIG, TSRLG, GRIST, and SGEKI were the most active; however, AGVTVS had the highest hydrophobic residue and exhibited the strongest activity against ACE, renin as well as superoxide and hydroxyl radicals. PRACTICAL APPLICATIONS: There is an increasing attraction of researchers to food peptides especially from legume proteins. Enzymatic digestion as well as high performance liquid chromatography (HPLC) purification has become an important process used to separate peptides with significant biological activities and health-promoting effects. There is useful information regarding the bioactive and functional (in vitro antioxidant, antidiabetic, in vitro/in vivo antihypertensive) properties of hydrolyzed and ultra-filtered pigeon pea fractions but scant research output still exists for purified peptides from pigeon pea establishing their therapeutic potential. The present study aimed to separate peptide fractions from pigeon pea hydrolysate and identify available amino acid sequences from the parent protein. Therefore, peptide sequences generated from the most bioactive fractions showed prospects for the expanded industrial utilization of pigeon pea. Further promoting its application as functional ingredient or additive for alleviating angiotensin-converting enzyme-related diseases.
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Affiliation(s)
- Aderonke I Olagunju
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Adeola M Alashi
- Research & Development, Custom Agricultural Intelligence Inc., Regina, Saskatchewan, Canada
| | - Olufunmilayo S Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Victor N Enujiugha
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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XIE Y, Wang J, Li Z, Luan Y, Li M, Peng X, Xiao S, Zhang S. Damage prevention effect of milk-derived peptides on UVB irradiated human foreskin fibroblasts and regulation of photoaging related indicators. Food Res Int 2022; 161:111798. [DOI: 10.1016/j.foodres.2022.111798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 07/07/2022] [Accepted: 08/18/2022] [Indexed: 11/29/2022]
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Chen Y, Lin Q, Wang J, Mu J, Liang Y. Proteins, polysaccharides and their derivatives as macromolecular antioxidant supplements: A review of in vitro screening methods and strategies. Int J Biol Macromol 2022; 224:958-971. [DOI: 10.1016/j.ijbiomac.2022.10.181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 10/16/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects. Nutrients 2022; 14:nu14061188. [PMID: 35334845 PMCID: PMC8955165 DOI: 10.3390/nu14061188] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed.
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Chaijan M, Rodsamai T, Charoenlappanit S, Roytrakul S, Panya A, Phonsatta N, Cheong L, Panpipat W. Antioxidant activity and stability of endogenous peptides from farmed hybrid catfish (
Clarias macrocephalus
×
Clarias gariepinus
) muscle. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Thasala Nakhon Si Thammarat 80161 Thailand
| | - Tanutchaporn Rodsamai
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Thasala Nakhon Si Thammarat 80161 Thailand
| | - Sawanya Charoenlappanit
- Functional Proteomics Technology Laboratory Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phaholyothin Rd, Khlong Nueng Khlong Luang Pathumthani 12120 Thailand
| | - Sittiruk Roytrakul
- Functional Proteomics Technology Laboratory Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phaholyothin Rd, Khlong Nueng Khlong Luang Pathumthani 12120 Thailand
| | - Atikorn Panya
- Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phaholyothin Rd, Khlong Nueng Khlong Luang Pathumthani 12120 Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phaholyothin Rd, Khlong Nueng Khlong Luang Pathumthani 12120 Thailand
| | - Ling‐Zhi Cheong
- Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Thasala Nakhon Si Thammarat 80161 Thailand
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Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Herein, the antioxidant peptides from a Thai traditional semi-dried fermented farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus) catfish, Pla Duk Ra, were characterized. After extraction and deproteinization, Pla Duk Ra crude peptide extract (CPE) was fractioned using 2 connected Hitrap Sephadex-G25 columns, yielding two significant fractions, F1 with higher browning intensity (A420) and F2. CPE, F1, and F2 had different amino acid profiles, contents, and sequences evaluated by LC-MS/MS, which could be responsible for their antioxidant properties. F2 contained the highest numbers of hydrophobic amino acid (HBA) (47.45%) and aromatic amino acid (27.31%), followed by F1, and CPE. The peptides with 8–24 amino acid residues were detected in CPE and its fractions. In CPE, F1, and F2, there were 69, 68, and 85 peptides with varied HBA content, respectively. ARHSYGMLYCSCPPND (50% HBA), ALRKMGRK (37.5% HBA), and ANWMIPLM (87.5% HBA) were the most prevalent peptides found in CPE, F1, and F2. Overall, F2 was the most effective at inhibiting free radicals (DPPH● and ABTS●+) and reactive oxygen species (hydroxyl radical, singlet oxygen, and hydrogen peroxide), followed by F1 and CPE. The metal chelation of F1 was, however, superior to that of F2 and CPE. For the stability test, the effects of pH, heating temperature, and in vitro digestion on the DPPH● scavenging activity of F2 were investigated. The activity was boosted by lowering the pH and raising the heating temperature. In the gastrointestinal tract model system, however, roughly 50% of DPPH● scavenging activity reduced after digesting.
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Antioxidant and cytoprotective effects of synthetic peptides identified from Kluyveromyces marxianus protein hydrolysate: Insight into the molecular mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111792] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Habeebullah SFK, Alagarsamy S, Arnous A, Jacobsen C. Enzymatic extraction of antioxidant ingredients from Danish seaweeds and characterization of active principles. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102292] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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12
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Novel Amino Acid Derivatives of Quinolines as Potential Antibacterial and Fluorophore Agents. Sci Pharm 2020. [DOI: 10.3390/scipharm88040057] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
A new series of amino acid derivatives of quinolines was synthesized through the hydrolysis of amino acid methyl esters of quinoline carboxamides with alkali hydroxide. The compounds were purified on silica gel by column chromatography and further characterized by TLC, NMR and ESI-TOF mass spectrometry. All compounds were screened for in vitro antimicrobial activity against different bacterial strains using the microdilution method. Most of the synthesized amino acid-quinolines show more potent or equipotent inhibitory action against the tested bacteria than their correspond esters. In addition, many of them exhibit fluorescent properties and could possibly be utilized as fluorophores. Molecular docking and simulation studies of the compounds at putative bacterial target enzymes suggest that the antimicrobial potency of these synthesized analogues could be due to enzyme inhibition via their favorable binding at the fluoroquinolone binding site at the GyrA subunit of DNA gyrase and/or the ParC subunit of topoisomerase-IV.
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13
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In Vitro Antioxidant Activity of Memantine Derivatives Containing Amino Acids. Pharm Chem J 2020. [DOI: 10.1007/s11094-020-02189-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Uno S, Kodama D, Yukawa H, Shidara H, Akamatsu M. Quantitative analysis of the relationship between structure and antioxidant activity of tripeptides. J Pept Sci 2020; 26:e3238. [PMID: 31930566 DOI: 10.1002/psc.3238] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 10/25/2019] [Accepted: 11/14/2019] [Indexed: 12/23/2022]
Abstract
Peptides from enzymatic hydrolysates of food proteins exhibit significant antioxidant activity. Several studies have attempted to determine the factors contributing to the antioxidant activity of peptides; however, the physicochemical properties and factors essential for the antioxidant activity of peptides are still unclear. In this study, in order to clarify the factors important for peptide antioxidant activity based on the properties of component amino acids, 55 tripeptides were synthesized from 20 natural amino acids and their antioxidant activity was measured using the Trolox equivalent antioxidant capacity (TEAC) assay system. The tripeptides were divided into two data sets: a training set comprising 50 compounds and a validated set comprising five compounds. The structure-activity relationship of the training set was then analyzed using classical quantitative structure-activity relationship (QSAR) analysis. The study findings demonstrate that the presence of a cysteine residue at any position, an aromatic amino acid at the C-terminus, higher hydrophobicity of the N-terminal residue, and smaller HOMO-LUMO energy gap of the middle residue can significantly enhance the antioxidant activity. The activities of the five validated compounds were predicted using the constructed QSAR model, and a good correlation between measured and predicted activities was observed. The information obtained from the QSAR model could be useful for effective production of antioxidant peptides from food proteins such as egg white proteins.
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Affiliation(s)
- Shinya Uno
- R&D Division, Kewpie Corporation, Chofu-Shi, Japan
| | | | | | | | - Miki Akamatsu
- Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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Shinji T, Moe Y, Yukihiro K, Yoko Y, Hitoshi A. Characterization of an organic-solvent-stable elastase from Pseudomonas indica and its potential use in eggshell membrane hydrolysis. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.021] [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: 11/27/2022]
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16
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Synthesis, in vitro and cellular antioxidant activity evaluation of novel peptides derived from Saccharomyces cerevisiae protein hydrolysate: structure-function relationship : Antioxidant activity and synthetic peptides. Amino Acids 2019; 51:1167-1175. [PMID: 31209576 DOI: 10.1007/s00726-019-02752-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Accepted: 06/07/2019] [Indexed: 01/29/2023]
Abstract
The relationship between structure and function of primary antioxidant peptide, YR-10 (YGKPVAVPAR) was considered by synthesizing three analogues including YHR-10 (YGKHVAVHAR), GA-8 (GKPVAVPA) and PAR-3 (PAR). Antioxidant activity was determined through in vitro and cellular assays. Substitution of Pro with His in the structure of YR-10 led to significant (P < 0.05) higher ABTS radical scavenging and ferric reducing activity. Following in silico simulated gastrointestinal digestion, Tyr and Arg were omitted, respectively, from N and C-terminal positions and resulted in decreasing DPPH, ABTS radical scavenging, and ferric reducing activities. PAR-3 showed the best inhibitory activity on linoleic acid oxidation. Pretreatment of Caco-2 cells with YR-10, YHR-10, and GA-8 (1000 µM) before exposure to H2O2 (160 µM) resulted in 34.10%, 39.66% and 29.159% reduction in malondialdehyde and 53.52%, 17.02% and 24.71% reduction in protein carbonyl levels. The peptide pretreatment reduced catalase level in cells and PAR-3 exhibited the most protective effects on the viability of cells exposed to oxidative stress.
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17
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Synthesis of 4-N-α-coumaryl amino acids and investigation of their antioxidant, antimicrobial activities and fluorescence spectra. Amino Acids 2018; 50:1461-1470. [DOI: 10.1007/s00726-018-2624-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2018] [Accepted: 07/16/2018] [Indexed: 01/29/2023]
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18
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Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains. Food Chem 2018; 245:750-755. [DOI: 10.1016/j.foodchem.2017.11.119] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 11/30/2017] [Accepted: 11/30/2017] [Indexed: 12/11/2022]
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