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Irankunda R, Bjørlie M, Yesiltas B, Muhr L, Canabady-Rochelle L, Jacobsen C. Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates. Food Chem 2024; 439:138042. [PMID: 38100881 DOI: 10.1016/j.foodchem.2023.138042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 10/10/2023] [Accepted: 11/17/2023] [Indexed: 12/17/2023]
Abstract
A novel approach consisting of preselection of peptides using bioinformatics tool followed by final selection using Surface Plasmon Resonance (SPR) - an efficient technique to investigate metal complexing properties of peptides/hydrolysates - was developed. Selected pea hydrolysates and synthetic metal chelating peptides potentially present in pea hydrolysates were investigated for their ability to inhibit the lipid oxidation in emulsions composed of 5 % w/w fish oil and stabilized with Tween® 20. Results indicated that addition of peptides/hydrolysates did not impact the physical stability of emulsions and led to lower level of lipid hydroperoxides. Moreover, peptide KGKSR inhibited the generation of 1-penten-3-ol and hexanal to the same level as ethylenediaminetetraacetic acid (EDTA) did and the formation of 2 ethyl-furan was lower than when EDTA was added. Peptide GRHRQKHS showed same concentration of hexanal as EDTA thus confirming efficacy of using SPR for selecting peptides/hydrolysates to use as antioxidants in emulsions.
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Affiliation(s)
| | - Mads Bjørlie
- Technical University of Denmark, Lyngby, Denmark.
| | | | - Laurence Muhr
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
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Beaubier S, Durand E, Lenclume C, Fine F, Aymes A, Framboisier X, Kapel R, Villeneuve P. Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation. Food Chem 2023; 422:136187. [PMID: 37137240 DOI: 10.1016/j.foodchem.2023.136187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 02/17/2023] [Accepted: 04/15/2023] [Indexed: 05/05/2023]
Abstract
An optimized proteolysis process was applied to rapeseed meal proteins (RP) and the hydrolysate was separated by membrane filtration allowing the production of highly metal-chelating peptides in the permeate. In order to identify the chemical structure of the most active obtained metal-chelating peptides, immobilized metal affinity chromatography (IMAC) was applied. The RP-IMAC peptide fraction was mainly composed of small peptides from 2 to 20 amino acids. Using the Ferrozine assay, RP-IMAC peptides showed a significant chelating efficiency higher than sodium citrate and close to that of EDTA. The peptide sequences were identified by UHPLC-MS and several possible iron binding sites were found. β-carotene oxidation assay and lipid oxidation in bulk oils or emulsion were carried out to evaluate the potential of such peptides as efficient antioxidants to protect lipids from oxidation. While chelating peptides showed a limited efficiency in bulk oil, they performed more efficiently in emulsion.
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Affiliation(s)
| | - Erwann Durand
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de la Réunion, Montpellier, France.
| | - Charles Lenclume
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de la Réunion, Montpellier, France
| | - Frédéric Fine
- TERRES INOVIA, Parc Industriel - 11 Rue Monge, 33600 Pessac, France
| | - Arnaud Aymes
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France
| | | | - Romain Kapel
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France
| | - Pierre Villeneuve
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de la Réunion, Montpellier, France
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El Hajj S, Irankunda R, Camaño Echavarría JA, Arnoux P, Paris C, Stefan L, Gaucher C, Boschi-Muller S, Canabady-Rochelle L. Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates. Food Chem 2023; 405:134788. [PMID: 36370575 DOI: 10.1016/j.foodchem.2022.134788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 09/28/2022] [Accepted: 10/25/2022] [Indexed: 11/09/2022]
Abstract
Soy and pea proteins are two rich sources of essential amino acids. The hydrolysis of these proteins reveals functional and bioactive properties of the produced small peptide mixtures. In our study, we employed the hydrolysis of soy and pea protein isolates with the endopeptidases Alcalase® and Protamex®, used alone or followed by the exopeptidase Flavourzyme®. The sequential enzyme treatments were the most efficient regarding the degree of hydrolysis. Then, soy and pea protein hydrolysates (SPHs and PPHs, respectively) were ultrafiltrated in order to select peptides of molecular weight ≤ 1 kDa. Whatever the protein source or the hydrolysis treatment, the hydrolysates showed similar molecular weight distributions and amino acid compositions. In addition, all the ultrafiltrated hydrolysates possess metal-chelating activities, as determined by UV-spectrophotometry and Surface Plasmon Resonance (SPR). However, the SPR data revealed better chelating affinities in SPHs and PPHs when produced by sequential enzymatic treatment.
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Affiliation(s)
- Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France; Université de Lorraine, CITHEFOR, F-54505 Vandoeuvre Les Nancy, France.
| | | | | | | | - Cédric Paris
- Université de Lorraine, LIBio, F-54505 Vandoeuvre Les Nancy, France
| | - Loic Stefan
- Université de Lorraine, CNRS, LCPM, F-54000 Nancy, France
| | - Caroline Gaucher
- Université de Lorraine, CITHEFOR, F-54505 Vandoeuvre Les Nancy, France
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Paris C, Selmeczi K, Ebel B, Stefan L, Csire G, Cakir-Kiefer C, Desobry S, Canabady-Rochelle L, Chaimbault P. Metabolomics approach based on LC-HRMS for the fast screening of iron(II)-chelating peptides in protein hydrolysates. Anal Bioanal Chem 2021; 413:315-329. [PMID: 33386417 DOI: 10.1007/s00216-020-03037-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/21/2020] [Accepted: 10/28/2020] [Indexed: 02/05/2023]
Abstract
Production of iron-chelating peptides from protein hydrolysates requires robust and adequate screening methods to optimize their purification and subsequently valorize their potential antioxidant properties. An original methodology was developed for direct and sensitive screening of iron(II)-chelating peptides based on ion-pair reverse phase liquid chromatography (IP-RPLC) coupled to high-resolution mass spectrometry (HRMS). Peptide mixture was first added to iron(II) solution to form iron(II)-peptide complexes. Then IP-RPLC-HRMS analysis was conducted on this iron-peptide mixture and on the iron-free peptide solution for comparative mass spectra analysis. This protocol, initially applied to a range of low molecular weight standard peptides, allowed detection of [(Peptide-H)+56FeII]+ complex ion for iron(II)-chelating peptides (GGH, EAH, DAH, βAH, DMH, DTH, DSH). GGH was added in complex peptide mixtures and targeted analysis of [(GGH-H)+56FeII]+ complex showed a limit of detection (LOD) below 0.77 mg L-1 of GGH. This protocol was finally tested in combination with metabolomics software and additional digital processing for non-targeted search for iron(II)-chelating peptides. Applicability of this new screening methodology has been validated by detection of GGH as iron(II)-chelating peptide when added at 0.77 mg L-1 in casein hydrolysate. Graphical abstract.
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Affiliation(s)
- Cédric Paris
- Université de Lorraine, LIBio, 54000, Nancy, France.
- Université de Lorraine, PASM, 54000, Nancy, France.
| | | | - Bruno Ebel
- Université de Lorraine, CNRS, LRGP, 54000, Nancy, France
| | - Loic Stefan
- Université de Lorraine, CNRS, LCPM, 54000, Nancy, France
| | - Gizella Csire
- Université de Lorraine, CNRS, L2CM, 54000, Nancy, France
- Université de Lorraine, CNRS, LCPM, 54000, Nancy, France
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