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Peng D, He Z, Pan X, Zheng R, Bao H, Liao J, Dong L, Li W, Chen J, Li P, Du B. A comparative evaluation of the structure, functionality and volatile profiles of Trichosanthes kirilowii seed protein isolates based on different extraction methods. Food Chem 2024; 443:138547. [PMID: 38271897 DOI: 10.1016/j.foodchem.2024.138547] [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: 10/25/2023] [Revised: 01/17/2024] [Accepted: 01/21/2024] [Indexed: 01/27/2024]
Abstract
In the present study, we hypothesised that Trichosanthes kirilowii seed protein isolate (TPI) obtained by different extraction methods have distinct structure, functional attributes and volatile profiles. Alkaline-extracted isolate (AE-TPI) exhibited lower protein content and a darker colour than the other two isolates because more polyphenols and pigments were coextracted. Salt-extracted isolate (SE-TPI) and AE-TPI had higher in vitro protein digestibility than reverse micelle-extracted isolate (RME-TPI) due to higher degrees of denaturation, which enabled them to be more susceptible to proteolysis. The SE-TPI gel resulted in a stronger gel network and greater hardness than the other two isolate gels. In the volatile profile, SE-TPI (22) yielded the largest number of volatile compounds, followed by AE-TPI (20) and RME-TPI (15). The current results indicated that the structure, functional properties and volatile profiles of TPI are largely influenced by the extraction technique.
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Affiliation(s)
- Dong Peng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhilin He
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiangmin Pan
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Rui Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Hanxiao Bao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jingru Liao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Ling Dong
- Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Weiwen Li
- Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Jianping Chen
- School of Chinese Medicine, The University of Hong Kong, Hong Kong 999077, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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2
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Liu Q, Tan L, Hong P, Liu H, Zhou C. Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile. Food Chem X 2024; 21:101179. [PMID: 38370298 PMCID: PMC10869750 DOI: 10.1016/j.fochx.2024.101179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 01/08/2024] [Accepted: 02/01/2024] [Indexed: 02/20/2024] Open
Abstract
The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC2:1 and TSPC1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro protein digestibility and protein digestibility corrected amino acid scores of TSPCs were also higher than that of SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Moreover, the lysine-to-arginine ratio and β subunit were greatly correlated with protein digestibility with correlation coefficients of -0.962 (P < 0.01) and -0.971 (P < 0.01), respectively. Compared to SPI, TSPCs displayed a lower lysine-to-arginine ratio and β-conglycinin content, which improved its digestibility. Proteomic analysis indicated that TSPC1:1 had 989 unique proteins, which gives TSPCs enhanced biological properties compared to TPI and SPI, allowing them to participate in a broad range of biochemical metabolic and signal transduction pathways. The study would advance the utilization of mixed proteins toward exceptional food industry applications.
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Affiliation(s)
- Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Li Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Huanming Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
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3
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Li D, Yao M, Yang Y, Wang B, Zhang D, Zhang N. Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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4
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Hou Y, Ding J, Guo Q, Zhang N. Nutritional Value and Structure Characterization of Protein Components of Corylus mandshurica Maxim. Molecules 2023; 28:6355. [PMID: 37687184 PMCID: PMC10489673 DOI: 10.3390/molecules28176355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/19/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Alternative protein sources for the human diet may help overcome the growing food pressure. Plants with abundant resources and high protein content are potential sources. In this article, graded proteins and isolated proteins from Corylus mandshurica Maxim kernels were extracted by the Osborne procedure and the alkali-solution and acid-isolation method, respectively, and the contents of the five proteins, and the differences in nutritional value and structural properties of the main proteins, were investigated. Amino acid analysis revealed that the total essential amino acids in the five proteins ranged from 249.58 to 324.52 mg/g. The essential amino acid profiles in the proteins were similar to those of FAO/WHO except for the alcohol-soluble protein. The essential amino acid indices ranged from 58.59 to 72.19 and the biological values ranged from 52.16 to 66.99, and the highest nutritional indices were found for the isolate and water-soluble protein, which were 41.68 and 55.78, respectively. The molecular weight pattern distribution of the protein isolates of the Corylus mandshurica Maxim kernel was more similar to that of the water-soluble proteins by SDS-PAGE. The β-sheet and α-helix were the main secondary structures in the two protein fractions. The fluorescence spectra showed that the maximum fluorescence intensity of the two proteins and their λmax were also somewhat different. From the perspective of microscopic morphology, the two proteins are mainly compact and irregular lamellar structures, but the surface of the water-soluble protein is more flat and regular. Both proteins have good solubility, and the water-soluble protein has higher solubility. In general, the protein isolates of the Corylus mandshurica Maxim kernel and the water-soluble protein showed their potential as plant protein resources.
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Affiliation(s)
- Yanli Hou
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (Y.H.); (J.D.)
| | - Jie Ding
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (Y.H.); (J.D.)
| | - Qingqi Guo
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (Y.H.); (J.D.)
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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5
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Wang Z, Liang M, Li H, Liu B, Yang L. Rice protein suppresses 4-hydroxy-2-nonenal-induced inflammation owing to methionine availability. Appl Physiol Nutr Metab 2022; 47:826-838. [PMID: 35390263 DOI: 10.1139/apnm-2021-0575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
4-Hydroxy-2-nonenal (HNE) is one of the most important products of lipid peroxidation which induces inflammation. In order to investigate the effect of rice protein (RP) on suppressing HNE-induced inflammation and the role of methionine in regulating the anti-inflammatory function of RP, Wistar rats (male, weighing180-200 g) were ad libitum fed either a pellet diet with oral administration of methionine or ad libitum fed RP for two weeks. RP and methionine significantly reduced HNE levels and effectively suppressed the expressions of cyclooxygenase-2, tumor necrosis factor alpha, interleukin (IL)-1β, IL-6, and inducible nitric oxide synthase. The anti-inflammatory action of RP was evident from the upregulation of IL-10 and glutathione S-transferase, which played a role in the detoxification of HNE. The results show that the molecular mechanism responsible for the anti-inflammatory function of RP is the inhibition of nuclear factor-κB activation by the downregulation of protein kinase B/phosphoinositide 3 kinase. Further, this study demonstrates that methionine availability contributes to the suppression of HNE-induced inflammation through up-regulating IL-10 and GST in rats fed RP. Novelty: RP suppresses HNE-induced inflammation. Met plays a role in up-regulating IL-10 and GST. Met availability regulates the inhibition of NF-κB by RP.
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Affiliation(s)
- Zhengxuan Wang
- Harbin Institute of Technology, 47822, Harbin, Heilongjiang, China;
| | - Mingcai Liang
- Harbin Institute of Technology, 47822, Harbin, Heilongjiang, China;
| | - Hui Li
- Harbin Institute of Technology, 47822, Harbin, Heilongjiang, China;
| | - Bingxiao Liu
- Harbin Institute of Technology, 47822, Harbin, Heilongjiang, China;
| | - Lin Yang
- Harbin Institute of Technology, 47822, Department of Food Science and Engineering, 92 West Dazhi Street, Harbin, Heilongjiang, China, 150001;
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6
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Zhao W, Xiang H, Liu Y, He S, Cui C, Gao J. Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Langyan S, Yadava P, Khan FN, Dar ZA, Singh R, Kumar A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr 2022; 8:772573. [PMID: 35118103 PMCID: PMC8804093 DOI: 10.3389/fnut.2021.772573] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 12/24/2022] Open
Abstract
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.
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Affiliation(s)
- Sapna Langyan
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
| | - Pranjal Yadava
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | | | - Zahoor A. Dar
- Dryland Agricultural Research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Renu Singh
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | - Ashok Kumar
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
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8
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Lv D, Zhang P, Chen F, Yin L. Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Wang D, Zheng X, Fan Q, Wang P, Zeng H, Zhang Y, Zheng B, Lin S. The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Dehua Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Xinyi Zheng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Qunyan Fan
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Xiamen Yanzhiwu Sinong Food Co., Ltd Xiamen Fujian China
| | - Peixin Wang
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Hongliang Zeng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Yi Zhang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- State Key Laboratory of Food Safety Technology for Meat Products Xiamen Fujian China
| | - Baodong Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Shaoling Lin
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Key Laboratory of Marine Biotechnology of Fujian Province Institute of Oceanology Fujian Agriculture and Forestry University Fuzhou Fujian China
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10
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Alashi AM, Wu H, Aluko RE. Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00061-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Cowpea protein isolate (CPI) was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin; the undigested residues were isolated as the indigestible cowpea proteins (ICPs). All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield (68%) and was used for rat feeding experiments to determine effect on plasma total cholesterol (TC). Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks. Results showed diet that contained 5% (w/w) ICP was more effective in preventing TC increase (1.8 mmol/L) when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets, respectively.
Graphical abstract
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11
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Likittrakulwong W, Poolprasert P, Srikaeo K. Effects of extraction methods on protein properties obtained from paddy rice and germinated paddy rice. PeerJ 2021; 9:e11365. [PMID: 33987028 PMCID: PMC8103913 DOI: 10.7717/peerj.11365] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 04/07/2021] [Indexed: 11/20/2022] Open
Abstract
Rice protein has attracted considerable attention recently due to its physiological effects. This study extracted the proteins from paddy rice (PR) and germinated paddy rice (GPR) using three methods i.e., alkaline, sodium dodecyl sulfate (SDS) reagent and enzymatic extractions. The extracted proteins or protein fractions were assessed for their properties using various techniques. Data were analyzed by 2'3 factorial design experiment. It was found that germination and extraction methods significantly affected the concentration of protein fractions when analyzed by Bradford assay. Average protein fraction concentration of the GPR was lower than that of PR. SDS-PAGE patterns of protein fractions obtained from PR and GPR using any extraction method displayed similar protein profiles. Three major protein bands at about 13 kDa (prolamin), 22-23 kDa (basic glutelin) and 37-39 kDa (acidic glutelin) with small amount of 57 kDa proglutelin were observed. For amino acid profile, germination increased the content of most amino acids, resulting in the higher content of amino acids in GPR, excepted for some amino acids. When processed with in vitro digestion, protein fractions from GPR exhibited a higher level of digestibility than those from PR as evidenced by the less intensity of the protein bands obtained from SDS-PAGE. Alkaline and SDS reagent extractions provided more digestible protein fractions than enzymatic extraction. Extraction methods also influenced phase transition of protein fractions as investigated by a DSC. Alkaline extraction resulted in protein fractions with higher phase transition temperature than the other methods. For antioxidant capacity, extraction methods as well as germination significantly affected antioxidant capacity of the protein fractions. Enzymatic extraction provided protein fractions with the best antioxidant capacity.
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Affiliation(s)
- Wirot Likittrakulwong
- Animal Science Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok, Thailand
| | - Pisit Poolprasert
- Biology Program, Faculty of Science and Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok, Thailand
| | - Khongsak Srikaeo
- Food Science and Technology Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok, Thailand
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12
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Liu K, Zheng J, Chen F. Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions. Journal of Food Science and Technology 2020; 58:1368-1377. [PMID: 33746265 DOI: 10.1007/s13197-020-04648-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of heat treatment on protein interaction, surface hydrophobicity, protein profile, amino acid composition, and in vitro digestibility of individual rice protein fractions were investigated. Heat treatment at 100 °C for 20 min had no negative effect on essential amino acids in rice protein. Surface hydrophobicity increased significantly with the increased heat treatment temperature. Moreover, free-thiol content decreased significantly with increased temperature and time extension. Hydrophobic interactions contributed to the heat-induced interaction of glutelin and prolamin. Intramolecular disulfide linkages participated in the heat-induced interaction of all rice-protein fractions. Heat treatment had no effects on the in vitro digestibility of glutelin, globulin, and albumin. Thus, the heat-induced interactions of glutelin, globulin, and albumin were not related to their digestibility. By contrast, the formation of intramolecular disulfide bonds and hydrophobic interactions in prolamin may reduce its digestibility by strengthening protein bodies-Is.
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Affiliation(s)
- Kunlun Liu
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Jiabao Zheng
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Fusheng Chen
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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13
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Wang Z, Cai L, Li H, Liang M, Zhang Y, Wu Q, Yang L. Rice protein stimulates endogenous antioxidant response attributed to methionine availability in growing rats. J Food Biochem 2020; 44:e13180. [PMID: 32163604 DOI: 10.1111/jfbc.13180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 01/31/2020] [Accepted: 02/21/2020] [Indexed: 12/11/2022]
Abstract
Methionine sulfoxide reductase (Msr) and glutathione (GSH) are two endogenous antioxidant systems for depressing oxidative stress. The aim of this study is to investigate the role of methionine in involving the stimulation of endogenous antioxidant capacity of rice protein (RP). Seven-week-old male Wistar rats (body weight 180-200 g) were fed with commercial pellets (as control), methionine, and RP for 2 weeks. Compared with control, GSH synthesis and expressions of MsrA, MsrB2, and MsrB3 were stimulated by methionine and RP. After 2 weeks of feeding, Nrf2 was activated by RP and methionine, whereas the expressions of Keap1 and Cul3 were depressed. The ARE-driven antioxidant expressions (GCLC, GCLM, GS, HO-1, NQO1, CAT, SOD, GR, GST, GPx) were upregulated by methionine and RP. Results suggest that the endogenous antioxidant response induced by RP is primarily attributed to the methionine availability, in which the stimulation of Msr and GSH antioxidant system via Nrf2-ARE pathway. PRACTICAL APPLICATIONS: Rice protein is a major plant protein, which is rich in sulfur-containing amino acids and widely consumed in the world. This paper emphasizes that the amino acid plays a key role in inducing the antioxidant activity of rice protein. The present study provides an insight that the methionine availability of rice protein will be a useful target for health promoting by activating endogenous antioxidant response against ROS-induced oxidative damage.
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Affiliation(s)
- Zhengxuan Wang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Liang Cai
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Hui Li
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Mingcai Liang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Yan Zhang
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin, China
| | - Qiong Wu
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin, China
| | - Lin Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
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14
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Methionine augments endogenous antioxidant capacity of rice protein through stimulating MSR antioxidant system and activating Nrf2-ARE pathway in growing and adult rats. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03464-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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15
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16
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Li H, Liang M, Wang Z, Zhang Y, Wu Q, Yang L. Rice Protein Exerts Endogenous Antioxidant Capacity via Methionine Sulfoxide Reductase and the Nrf2 Antioxidant System Independent of Age. J Med Food 2020; 23:565-574. [PMID: 32069428 DOI: 10.1089/jmf.2019.4504] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The major aim of this study was to investigate the effect of rice protein (RP) on the activation of endogenous antioxidant defense in growing and adult rats. After 2 weeks, RP activated nuclear factor erythroid 2 (NF-E2)-related factor 2 (Nrf2) by suppressing Kelch-like ECH-associated protein 1 (Keap1) and Cullin 3 (Cul3) in growing and adult rats. Compared with casein, the upregulation of antioxidant responsive element (ARE)-driven antioxidant expression levels (glutamate cysteine ligase catalytic subunit, glutamate cysteine ligase modulatory subunit, glutathione synthase, glutathione reductase, glutathione S-transferase, glutathione peroxidase, catalase, superoxide dismutase, heme oxygenase 1, NAD(P)H:quinone oxidoreductase 1) were found in RP groups. Also, RP upregulated methionine sulfoxide reductase (MsrA, MsrB2, and MsrB3) expression levels in growing and adult rats. As a result, RP enhanced endogenous antioxidative capacities to reduce hepatic accumulations of malondialdehyde, protein carbonyl, and reactive oxygen species. This study demonstrates that RP exerts the endogenous antioxidant capacity in growing and adult rats, which is due to stimulating Msr antioxidant expression and activating Nrf2-ARE pathway. Results suggest that the antioxidant activity induced by RP is independent of age.
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Affiliation(s)
- Hui Li
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Mingcai Liang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Zhengxuan Wang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Yan Zhang
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin, China
| | - Qiong Wu
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin, China
| | - Lin Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
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Rice Protein Exerts Anti-Inflammatory Effect in Growing and Adult Rats via Suppressing NF-κB Pathway. Int J Mol Sci 2019; 20:ijms20246164. [PMID: 31817701 PMCID: PMC6941109 DOI: 10.3390/ijms20246164] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 12/03/2019] [Accepted: 12/04/2019] [Indexed: 12/11/2022] Open
Abstract
To elucidate the effect of rice protein (RP) on the depression of inflammation, growing and adult rats were fed with caseins and RP for 2 weeks. Compared with casein, RP reduced hepatic accumulations of reactive oxygen species (ROS) and nitro oxide (NO), and plasma activities of alanine transaminase (ALT) and aspartate transaminase (AST) in growing and adult rats. Intake of RP led to increased mRNA levels, and protein expressions of phosphoinositide 3 kinase (PI3K), protein kinase B (Akt), nuclear factor-κB 1 (NF-αB1), reticuloendotheliosis viral oncogene homolog A (RelA), tumor necrotic factor α (TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and monocyte chemoattractant protein-1 (MCP-1) were decreased, whereas hepatic expressions of interleukin-10 (IL-10) and heme oxygenase 1 (HO-1) were increased by RP. The activation of NF-κB was suppressed by RP through upregulation of inhibitory κB α (IκBα), resulting in decreased translocation of nuclear factor-κB 1 (p50) and RelA (p65) to the nucleus in RP groups. The present study demonstrates that RP exerts an anti-inflammatory effect to inhibit ROS-derived inflammation through suppression of the NF-κB pathway in growing and adult rats. Results suggest that the anti-inflammatory capacity of RP is independent of age.
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Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Liang M, Li H, Wang Z, Cai L, Yang L. Rice protein reduces DNA damage by activating the p53 pathway and stimulating endogenous antioxidant response in growing and adult rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6097-6107. [PMID: 31250448 DOI: 10.1002/jsfa.9888] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Reactive oxygen species (ROS) can cause DNA damage. Rice protein (RP) inhibits ROS accumulation. However, a link between the reduction of ROS-derived DNA damage and the intake of RP is far from clear. The main objective of this study is to elucidate the effects of RPs on the reduction of DNA damage in growing and adult rats. RESULTS An intake of RP for 2 weeks significantly reduced the hepatic accumulation of ROS and 8-hydroxydeoxyguanosine (8-OHdG) in growing and adult rats, whereas the hepatic p53 content was markedly increased by RPs. After 2 weeks' feeding, the mRNA levels and protein expressions of p53, ataxia-telangiectasia mutated (ATM), and Checkpoint kinase 2 (Chk2) were up-regulated by RPs, whereas Murine Double Minute 2 (MDM2) expressions were markedly inhibited by RPs, resulting in more p53 being translocated into the nucleus. Nuclear factor erythroid 2 (NF-E2)-related factor 2 (Nrf2) was activated by RP by reducing Kelch-like ECH-associated protein 1 (Keap1), resulting in the up-regulation of antioxidant expressions of catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) in RP groups. CONCLUSION Rice protein can exert an endogenous antioxidant activity to reduce ROS-derived DNA damage by activating the Nrf2-Keap1 pathway. This study suggests that the activation of the ATM-Chk2-p53 pathway might be one of the mechanisms exerted by RP for reducing DNA damage in growing and adult rats. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mingcai Liang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Hui Li
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Zhengxuan Wang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Liang Cai
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Lin Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
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Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling. Int J Biol Macromol 2019; 138:116-124. [DOI: 10.1016/j.ijbiomac.2019.07.057] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 02/07/2023]
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21
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Zhang Z, Wang Y, Li Y, Dai C, Ding Q, Hong C, He Y, He R, Ma H. Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine. Food Chem 2019; 289:609-615. [DOI: 10.1016/j.foodchem.2019.03.085] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 03/11/2019] [Accepted: 03/18/2019] [Indexed: 02/05/2023]
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Li H, Wang Z, Liang M, Cai L, Yang L. Methionine Augments Antioxidant Activity of Rice Protein during Gastrointestinal Digestion. Int J Mol Sci 2019; 20:ijms20040868. [PMID: 30781587 PMCID: PMC6412667 DOI: 10.3390/ijms20040868] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/31/2019] [Accepted: 02/13/2019] [Indexed: 12/27/2022] Open
Abstract
To elucidate the influence of methionine, which is an essential sulfur-containing amino acid, on the antioxidant activity of rice protein (RP), methionine was added to RP (RM). The addition of methionine to RM0.5, RM1.0, RM1.5, RM2.0, and RM2.5 was 0.5-, 1.0-, 1.5-, 2.0-, and 2.5-fold of methionine of RP, respectively. Using the in vitro digestive system, the antioxidant capacities of scavenging free radicals (superoxide; nitric oxide; 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ABTS), chelating metal (iron), and reducing power were investigated in the hydrolysates of RP and RMs. Upon pepsin-pancreatin digestion, the weakest antioxidant capacity was produced by RP. With the addition of methionine, RMs exhibited more excellent responses to free radical scavenging activities and reducing power than RP, whereas RMs did not produce the marked enhancements in iron chelating activity as compared to RP. The present study demonstrated that RMs differently exerted the free radical scavenging activities that emerged in the protein hydrolysates, in which the strongest scavenging capacities for ABTS, superoxide, and nitric oxide were RM1.5, RM2.0, and RM2.5, respectively. Results suggested that the availability of methionine is a critical factor to augment antioxidant ability of RP in the in vitro gastrointestinal tract.
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Affiliation(s)
- Hui Li
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Zhengxuan Wang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Mingcai Liang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Liang Cai
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Lin Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
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Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein. Food Chem 2018; 261:176-183. [DOI: 10.1016/j.foodchem.2018.04.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 04/09/2018] [Accepted: 04/10/2018] [Indexed: 11/18/2022]
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l-Arginine induces antioxidant response to prevent oxidative stress via stimulation of glutathione synthesis and activation of Nrf2 pathway. Food Chem Toxicol 2018; 115:315-328. [DOI: 10.1016/j.fct.2018.03.029] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/16/2018] [Accepted: 03/20/2018] [Indexed: 01/15/2023]
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25
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Singh TP, Sogi DS. Comparative study of structural and functional characterization of bran protein concentrates from superfine, fine and coarse rice cultivars. Int J Biol Macromol 2018; 111:281-288. [DOI: 10.1016/j.ijbiomac.2017.12.161] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/28/2017] [Accepted: 12/30/2017] [Indexed: 10/18/2022]
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26
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Iyenagbe DO, Malomo SA, Idowu AO, Badejo AA, Fagbemi TN. Effects of thermal processing on the nutritional and functional properties of defatted conophor nut ( Tetracarpidium conophorum) flour and protein isolates. Food Sci Nutr 2017; 5:1170-1178. [PMID: 29188045 PMCID: PMC5694875 DOI: 10.1002/fsn3.508] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Accepted: 07/06/2017] [Indexed: 11/12/2022] Open
Abstract
Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protein contents of the isolate ranges between 86.86 g/100g and 87.74 g/100 g, about 1.5-fold higher than those of the defatted flour samples. The essential amino acids of the isolates ranged between 40.57%-41.55%. Glutamic acid, aspartic acid, and arginine were the most predominant amino acids, while methionine and lysine were the first and second limiting amino acids, respectively. The protein efficiency ratio, biological values as well as the functional properties of the proteins were improved with processing. These properties may enhance the potential use of conophor nut protein isolates as high-quality protein ingredient in food systems.
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Affiliation(s)
- David O. Iyenagbe
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
| | - Sunday A. Malomo
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
| | - Atinuke O. Idowu
- Department of Food Science and TechnologyMountain Top UniversityIbafoOgun StateNigeria
| | - Adebanjo A. Badejo
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
- Department of Agricultural BiotechnologyAssam Agricultural UniversityJorhatAssamIndia
| | - Tayo N. Fagbemi
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
- Department of Food Science and TechnologyMountain Top UniversityIbafoOgun StateNigeria
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27
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Akinyede AI, Malomo SA, Fagbemi TN, Osundahunsi OF, Aluko RE. Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3043-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.067] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Liu Y, Wang Z, Li H, Liang M, Yang L. In vitro antioxidant activity of rice protein affected by alkaline degree and gastrointestinal protease digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4940-4950. [PMID: 27376465 DOI: 10.1002/jsfa.7877] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 06/15/2016] [Accepted: 06/23/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND To elucidate whether and how alkali treatment, which is a common process for rice protein (RP) extraction, affects antioxidant activity of RP, the different degree of alkali (from 0.1% to 0.4% of NaOH) was used to extract RP (RP-1, RP-2, RP-3, RP-4). RESULTS The antioxidant capacities of scavenging free radicals [2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt, ABTS; 1,1-diphenyl-2-picrylhydrazyl, DPPH), chelating metals (iron, copper) and reducing power investigated in the hydrolysates of RPs (RP-1, RP-2, RP-3, RP-4) during in vitro pepsin-pancreatin digestion were effectively affected by alkali treatment. The present study demonstrated that the weakest antioxidant responses to ABTS radical-scavenging activity, DPPH radical-scavenging activity, iron chelating activity, copper chelating activity and reducing power were produced by RP-4 extracted by the highest alkali proportion (0.4% NaOH). CONCULSION The present study indicates that antioxidant capacity of RP could be more readily depressed by strict alkali degree and affected by gastrointestinal proteases. Results suggest that alkali extraction is a vital process to regulate the antioxidant activity of RP through modifying the compositions of amino acids, which are dependent on alkali magnitude. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ye Liu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, China
| | - Zhengxuan Wang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, China
| | - Hui Li
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, China
| | - Mingcai Liang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, China
| | - Lin Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, China.
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30
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Wang Z, Li H, Liang M, Yang L. Glutelin and prolamin, different components of rice protein, exert differently in vitro antioxidant activities. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.006] [Citation(s) in RCA: 18] [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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31
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Wang Z, Liu Y, Li H, Yang L. Rice proteins, extracted by alkali and α-amylase, differently affect in vitro antioxidant activity. Food Chem 2016; 206:137-45. [DOI: 10.1016/j.foodchem.2016.03.042] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 02/22/2016] [Accepted: 03/14/2016] [Indexed: 01/23/2023]
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Li H, He H, Wang Z, Cai J, Sun B, Wu Q, Zhang Y, Zhou G, Yang L. Rice protein suppresses ROS generation and stimulates antioxidant gene expression via Nrf2 activation in adult rats. Gene 2016; 585:256-64. [DOI: 10.1016/j.gene.2016.03.052] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2015] [Revised: 03/22/2016] [Accepted: 03/29/2016] [Indexed: 10/22/2022]
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Dziedzic K, Górecka D, Szwengiel A, Smoczyńska P, Czaczyk K, Komolka P. Binding of bile acids by pastry products containing bioactive substances during in vitro digestion. Food Funct 2016; 6:1011-20. [PMID: 25677572 DOI: 10.1039/c4fo00946k] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The modern day consumer tends to choose products with health enhancing properties, enriched in bioactive substances. One such bioactive food component is dietary fibre, which shows a number of physiological properties including the binding of bile acids. Dietary fibre should be contained in everyday, easily accessible food products. Therefore, the aim of this study was to determine sorption capacities of primary bile acid (cholic acid - CA) and secondary bile acids (deoxycholic - DCA and lithocholic acids - LCA) by muffins (BM) and cookies (BC) with bioactive substances and control muffins (CM) and cookies (CC) in two sections of the in vitro gastrointestinal tract. Variations in gut flora were also analysed in the process of in vitro digestion of pastry products in a bioreactor. Enzymes: pepsin, pancreatin and bile salts: cholic acid, deoxycholic acid and lithocholic acid were added to the culture. Faecal bacteria, isolated from human large intestine, were added in the section of large intestine. The influence of dietary fibre content in cookies and concentration of bile acids in two stages of digestion were analysed. Generally, pastry goods with bioactive substances were characterized by a higher content of total fibre compared with the control samples. These products also differ in the profile of dietary fibre fractions. Principal Component Analysis (PCA) showed that the bile acid profile after two stages of digestion depends on the quality and quantity of fibre. The bile acid profile after digestion of BM and BC forms one cluster, and with the CM and CC forms a separate cluster. High concentration of H (hemicellulose) is positively correlated with LCA (low binding effect) and negatively correlated with CA and DCA contents. The relative content of bile acids in the second stage of digestion was in some cases above the content in the control sample, particularly LCA. This means that the bacteria introduced in the 2nd stage of digestion synthesize the LCA.
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Affiliation(s)
- Krzysztof Dziedzic
- Department of Food Service and Catering, Food Sciences and Nutrition, Poznań University of Life Sciences, Poland.
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34
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Characterization of rice starch and protein obtained by a fast alkaline extraction method. Food Chem 2016; 191:36-44. [DOI: 10.1016/j.foodchem.2015.03.032] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 03/05/2015] [Accepted: 03/10/2015] [Indexed: 11/15/2022]
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35
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Wang T, Liu F, Wang R, Wang L, Zhang H, Chen Z. Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food Funct 2015; 6:423-30. [DOI: 10.1039/c4fo00828f] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Rice proteins were innovatively solubilized by freeze-milling, and showed superior functional properties and thermostability.
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Affiliation(s)
- Tao Wang
- State Key Laboratory of Food Science and Technology
- National Engineering Laboratory for Cereal Fermentation Technology
- and School of Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Fengru Liu
- State Key Laboratory of Food Science and Technology
- National Engineering Laboratory for Cereal Fermentation Technology
- and School of Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Ren Wang
- State Key Laboratory of Food Science and Technology
- National Engineering Laboratory for Cereal Fermentation Technology
- and School of Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Li Wang
- State Key Laboratory of Food Science and Technology
- National Engineering Laboratory for Cereal Fermentation Technology
- and School of Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology
- National Engineering Laboratory for Cereal Fermentation Technology
- and School of Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology
- National Engineering Laboratory for Cereal Fermentation Technology
- and School of Science and Technology
- Jiangnan University
- Wuxi 214122
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36
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Rice protein regulates HDL metabolism-related gene expression and enzyme activity in adult rats. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.08.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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37
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Nagata Y, Noguchi Y, Tamaru S, Kuwahara K, Okamoto A, Suruga K, Koba K, Tanaka K. Hypolipidemic potential of squid homogenate irrespective of a relatively high content of cholesterol. Lipids Health Dis 2014; 13:165. [PMID: 25354424 PMCID: PMC4232677 DOI: 10.1186/1476-511x-13-165] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2014] [Accepted: 10/01/2014] [Indexed: 11/10/2022] Open
Abstract
Background Our previous study has shown that regardless of a relatively high amount of cholesterol, squid homogenate lowers serum and hepatic cholesterol in animals. Since this work, we have developed a new method to inhibit autolysis of squid proteins with sodium citrate. This study aims to investigate how squid homogenate prepared with sodium citrate affects lipid metabolism in Sprague–Dawley rats at the molecular level. Methods We prepared squid homogenate with sodium citrate to inhibit autolysis of squid protein. In Experiment 1 (Exp. 1), rats were given a cholesterol-free control diet or a squid diet, with squid homogenate added at the level of 5% as dietary protein for 4 weeks. Blood, the liver and adipose tissue were taken after 6 hours fasting. Serum and hepatic lipids and activities of enzymes related to lipid metabolism were measured. In Experiment 2 (Exp. 2), the above-mentioned diets had cholesterol added at the level of 0.1% and given to rats. Lipid parameters, enzyme activities, and gene expression of proteins involved in lipid metabolism in the liver and the small intestine were determined. In addition, feces were collected for two days at the end of Exp. 2 to measure fecal excretion of steroids. Results In Exp.1, serum triglyceride and cholesterol were ~50% and ~20% lower, respectively, in the squid diet-fed rats than in the control diet-fed animals while hepatic cholesterol was ~290% higher in the squid diet-fed rats. When cholesterol was included into the diets (Exp. 2), serum lipids were significantly lower in the squid group while no difference of hepatic lipid was seen between two groups. Activities of hepatic lipogenic enzymes were significantly lower in rats on the squid diet while the enzyme responsible for fatty acid oxidation was not modified (Expt. 1 and 2). Hepatic level of mRNA of microsomal triglyceride transfer protein was significantly lower in the squid group. In the small intestine, the squid diet exhibited significantly lower gene expression of proteins involved in fatty acid transport and cholesterol absorption. Fecal secretion of acidic steroids, but not neutral steroids, was higher in rats fed the squid diet than in those fed the control diet. Conclusion These results imply that newly-developed squid homogenate has hypolipidemic potential primarily through decreased absorption of bile acids in the small intestine and suppressed lipogenesis in the liver.
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Affiliation(s)
- Yasuo Nagata
- Department of Nutrition, University of Nagasaki, 1-1-1 Manabino, Nagayo-cho, Nishisonogi-gun, Nagasaki 851-2195, Japan.
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Chang SK, Hamajima H, Ismail A, Yanagita T, Esa NM, Baharuldin MTH. Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis) kernel. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0176-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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39
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Malomo SA, He R, Aluko RE. Structural and Functional Properties of Hemp Seed Protein Products. J Food Sci 2014; 79:C1512-21. [DOI: 10.1111/1750-3841.12537] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Accepted: 05/15/2014] [Indexed: 10/24/2022]
Affiliation(s)
- Sunday A. Malomo
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
| | - Rong He
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
- College of Food Science and Engineering; Nanjing Univ. of Finance and Economics; Nanjing 210046 People's Republic of China
| | - Rotimi E. Aluko
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
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Um MY, Ahn J, Jung CH, Ha TY. Cholesterol-lowering Effect of Rice Protein by Enhancing Fecal Excretion of Lipids in Rats. Prev Nutr Food Sci 2014; 18:210-3. [PMID: 24471134 PMCID: PMC3892493 DOI: 10.3746/pnf.2013.18.3.210] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Accepted: 07/08/2013] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to investigate the effects of isolated protein from white rice on lipid metabolism in a hypercholesterolemic animal model. Male Sprague-Dawley rats were divided into three groups and fed either a normal diet or a high-cholesterol diet (HCD) containing either casein or isolated rice protein for 4 weeks. Compared with rats fed a HCD with casein, the total cholesterol (TC) level in the plasma was significantly reduced in the rats fed rice protein. However, no significant differences were observed in the triglycerides, high-density lipoprotein (HDL), and glucose levels among the experimental groups. Hepatic total lipids and TC levels were significantly decreased by supplementation with rice protein. In addition, rice protein significantly increased the levels of TC and bile acids in the feces. These results suggest that rice protein may improve HCD-induced hypercholesterolemia by enhancing fecal excretion of cholesterol.
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Affiliation(s)
- Min Young Um
- Nutrition and Metabolism Research Group, Korea Food Research Institute, Gyeonggi 463-746, Korea
| | - Jiyun Ahn
- Nutrition and Metabolism Research Group, Korea Food Research Institute, Gyeonggi 463-746, Korea
| | - Chang Hwa Jung
- Nutrition and Metabolism Research Group, Korea Food Research Institute, Gyeonggi 463-746, Korea
| | - Tae Youl Ha
- Nutrition and Metabolism Research Group, Korea Food Research Institute, Gyeonggi 463-746, Korea
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41
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Venuste M, Zhang X, Shoemaker CF, Karangwa E, Abbas S, Kamdem PE. Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates. Food Funct 2014; 4:811-20. [PMID: 23591974 DOI: 10.1039/c3fo30347k] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nutritional and antioxidant properties of pumpkin meal and their hydrolysates prepared by hydrolysis with alcalase, flavourzyme, protamex or neutrase were evaluated. The hydrolysis process significantly increased protein content from 67.07% to 92.22%. All the essential amino acids met the Food and Agriculture Organization of United Nations/World Health Organization (WHO/FAO) suggested requirements for children and adults. The amino acid score (AAS) of meal was increased from 65.59 to 73.00 except for flavourzyme (62.97) and protamex (62.50). The Biological Value (BV) was increased from 53.18 to 83.44 except for protamex (40.97). However hydrolysis decreased the Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) from 32.98% to 29.43%. Protein Efficiency Ratio (PER) was comparable to that of good quality protein (1.5) except for flavourzyme hydrolysate which had PER1 = 0.92, PER2 = 1.03, PER3 = 0.38. The in vitro protein digestibility (IVPD) increased from 71.32% to 77.96%. Antioxidant activity increased in a dose-dependent manner. At 10 mg mL(-1), the hydrolysates had increased 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities from 21.89% to 85.27%, the reducing power increased from Abs(700nm) 0.21 to 0.48. Metal (Iron) chelating ability was improved from 30.50% to 80.03% at 1 mg mL(-1). Hydrolysates also showed better capabilities to suppress or delay lipid peroxidation in a linoleic acid model system. Different proteases lead to different Degrees of Hydrolysis (DH), molecular weight (MW) distribution, amino acid composition and sequence, which influenced the nutritional properties and antioxidant activities of the hydrolysates. Alcalase was the most promising protease in production of pumpkin protein hydrolysates with improved nutritional quality, while flavourzyme was best in production of hydrolysates with improved antioxidative activity among various assays. These results showed that hydrolysates from by-products of pumpkin oil-processing might serve as alternative sources of dietary proteins with good nutritional quality, and protection against oxidative damage.
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Affiliation(s)
- Muhamyankaka Venuste
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
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Cai J, Yang L, He HJ, Xu T, Liu HB, Wu Q, Ma Y, Liu QH, Nie MH. Antioxidant capacity responsible for a hypocholesterolemia is independent of dietary cholesterol in adult rats fed rice protein. Gene 2013; 533:57-66. [PMID: 24120393 DOI: 10.1016/j.gene.2013.09.124] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 09/29/2013] [Accepted: 09/30/2013] [Indexed: 01/02/2023]
Abstract
Dietary cholesterol and aging are major risk factors to accelerate oxidation process for developing hypercholesterolemia. The major aim of this study is to elucidate the effects of rice protein on cholesterol level and oxidative stress in adult rats fed with and without cholesterol. After 2 weeks of feeding, hepatic and plasma contents of cholesterol, reduced glutathione (GSH), oxidized glutathione (GSSG), malondialdehyde (MDA) and protein carbonyl (PCO) were measured. In liver, total antioxidative capacity (T-AOC), activities of antioxidant enzymes (total superoxide dismutase, T-SOD; catalase, CAT), glutathione metabolizing enzyme activities and gene expression levels (γ-glutamylcysteine synthetase, γ-GCS; glutathione reductase, GR; glutathione peroxidase, GPx) were determined. Under cholesterol-free/enriched dietary condition, T-AOC, activities of T-SOD and CAT, glutathione metabolism related enzymes' activities and mRNA levels (γ-GCS, GR and GPx) were effectively stimulated by rice proteins as compared to caseins. Compared with caseins, rice proteins significantly increased hepatic and plasma GSH contents, whereas hepatic and plasma accumulations of MDA, PCO and GSSG were significantly reduced by rice protein-feedings. As a result, the marked reductions of cholesterol in the plasma and in the liver were observed in adult rats fed rice proteins with and without cholesterol. The present study demonstrates that the hypocholesterolemic effect of rice protein is attributable to inducing antioxidative response and depressing oxidative damage in adult rats fed cholesterol-free/enriched diets. Results suggest that the antioxidant capability involved in the hypocholesterolemic action exerted by rice protein is independent of dietary cholesterol during adult period.
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Affiliation(s)
- Jixiang Cai
- Department of Food Science, School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China
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Cooked rice prevents hyperlipidemia in hamsters fed a high-fat/cholesterol diet by the regulation of the expression of hepatic genes involved in lipid metabolism. Nutr Res 2013; 33:572-9. [DOI: 10.1016/j.nutres.2013.04.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 04/08/2013] [Accepted: 04/10/2013] [Indexed: 12/17/2022]
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Yang L, Han G, Liu QH, Wu Q, He HJ, Cheng CZ, Duan YJ. Rice protein exerts a hypocholesterolemic effect through regulating cholesterol metabolism-related gene expression and enzyme activity in adult rats fed a cholesterol-enriched diet. Int J Food Sci Nutr 2013; 64:836-42. [PMID: 23763670 DOI: 10.3109/09637486.2013.804038] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The major aim of this study is to elucidate the hypocholesterolemic mechanism exerted by rice protein (RP) in adult rats under cholesterol-enriched dietary condition. Compared with casein, the cholesterol levels in plasma and the liver were significantly reduced by RP, accompanying significant inhibition of cholesterol absorption. RP increased the activity and mRNA level of cholesterol 7α-hydroxylase, whereas acyl-CoA:cholesterol acyltransferase activity and gene expression were significantly depressed with consumption of RP. Neither the activity nor gene expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase of RP differed from that of casein. The gene expression of the peroxisome proliferator-activated receptor α and liver X receptor α were significantly activated by consumption of RP. RP did not modify the mRNA level of sterol regulatory element-binding protein-2 with respect to casein. These results suggest RP can induce a cholesterol-lowering effect through modifying cholesterol metabolism-related gene expression and enzyme activity in adult rats.
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Affiliation(s)
- Lin Yang
- Department of Food Science, School of Food Science and Engineering, Harbin Institute of Technology , Harbin , China
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Yang L, Chen JH, Xu T, Nie MH, Yang HK. Hypocholesterolemic effect of rice protein is due to regulating hepatic cholesterol metabolism in adult rats. Gene 2013; 512:470-6. [PMID: 23107769 DOI: 10.1016/j.gene.2012.10.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Accepted: 10/11/2012] [Indexed: 01/04/2023]
Abstract
Aging is one of major risk factors for developing hypercholesterolemia. To elucidate the cholesterol-lowering mechanism exerted by rice protein (RP), the effects on hepatic cholesterol outputs and cholesterol metabolism related enzymes were investigated in adult rats, which were fed by casein (CAS) and RP without cholesterol in diets. After 2 weeks of feeding, the significant cholesterol-lowering effect was observed in adult rats fed by RP compared to CAS. The hepatic total- and VLDL-cholesterol secretions into circulation were significantly depressed in RP group, whereas biliary outputs of bile acids and cholesterol were effectively stimulated by RP-feeding, causing an increase in fecal sterol excretion compared to CAS. As a result, the apparent cholesterol absorption was significantly inhibited by RP. RP-feeding significantly increased the activity and gene expression of cholesterol 7α-hydroxylase, whereas acyl-CoA:cholesterol acyltransferase-2 activity and gene expression were significantly decreased by RP as compared with CAS. Neither activity nor gene expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase of RP did differ from CAS in the liver. The present study demonstrates that rice protein can prevent hypercholesterolemia through modifying hepatic cholesterol metabolism under cholesterol-free dietary condition. The findings suggest that hypocholesterolemic action induced by rice protein is attributed in part to the inhibition of cholesterol absorption during the adult period.
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Affiliation(s)
- Lin Yang
- Department of Food Science, School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
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Zhong C, Wang R, Zhou Z, Jia SR, Tan ZL, Han PP. Functional properties of protein isolates from Caragana korshinskii Kom. extracted by three different methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10337-10342. [PMID: 22998113 DOI: 10.1021/jf303442u] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Seeking cheap, sustainable protein sources greatly facilitates in alleviating the dependence upon expensive animal-based protein in many developing countries. Caragana korshinskii Kom. offers a good alternative feedstock because of its high-content of protein, low fertilizer and pesticide requirements, excellent stress (high salty and less water) tolerance, wide adaptability, etc. The functional properties of C. korshinskii Kom. protein isolates by three different extraction methods were investigated. The extraction processes greatly influenced the physiological characteristics of protein isolates. C. korshinskii Kom. protein isolate by traditional alkaline extraction (Al-CPI) exhibited good performance on emulsifying activity index, oil and water absorption capacity, and foaming property compared to A-CPI ( C. korshinskii Kom. protein isolate by the acetone precipitation method) and TCA-CPI ( C. korshinskii Kom. protein isolate by trichloroacetic acid-acetone precipitation). The water and oil adsorption capacities of Al-CPI were observed at 4.99 and 3.45 g/g, respectively, even much higher than those of soy protein isolate (SPI) (3.94 and 2.95 g/g, respectively). The highest foaming capacity was observed by Al-CPI at 185.0%, followed by A-CPI (177.5%), TCA-CPI (142.5%), and SPI (141.9%), respectively. It has to be noted that A-CPI showed good solubility at acidic pH and excellent in vitro digestibility. After sequential pepsin-trypsin digestion, the percentage of N release of A-CPI reached up to 83.7%, which was 1.63 times that of Al-CPI (51.2%), 1.19 times that of TCA-CPI (70.1%), and slightly higher than that of the commercial SPI (82.5%). These results indicate that C. korshinskii Kom. holds great potential for application in the animal feed and food additive industry.
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Affiliation(s)
- Cheng Zhong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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47
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Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.06.008] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Yang L, Chen JH, Xu T, Zhou AS, Yang HK. Rice protein improves oxidative stress by regulating glutathione metabolism and attenuating oxidative damage to lipids and proteins in rats. Life Sci 2012; 91:389-394. [PMID: 22906634 DOI: 10.1016/j.lfs.2012.08.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2012] [Revised: 06/10/2012] [Accepted: 08/02/2012] [Indexed: 12/22/2022]
Abstract
AIMS To evaluate the effects of rice protein (RP) on glutathione metabolism and oxidative damage. MAIN METHODS Seven-week-old male Wistar rats were fed diets containing casein and RP without cholesterol for 3weeks. Plasma and liver lipid levels, hepatic accumulation of total glutathione (T-GSH), oxidized glutathione (GSSG), reduced glutathione (GSH), malondialdehyde (MDA) and protein carbonyl (PCO) were measured. In the liver, the total antioxidative capacity (T-AOC), mRNA levels of glutamate cysteine ligase catalytic subunit (GCLC) and glutamate cysteine ligase modulatory subunit (GCLM), and the activities of hepatic catalase (CAT), total superoxide dismutase (T-SOD), γ-glutamylcysteine synthetase (γ-GCS), glutathione S-transferase (GST), glutathione reductase (GR) and glutathione peroxidase (GSHPx) were also measured. KEY FINDINGS T-AOC, GCLC and GCLM mRNA levels, antioxidative enzyme activities (T-SOD and CAT) and glutathione metabolism related enzyme activities (γ-GCS, GST, GR and GSHPx) were effectively stimulated by RP feeding compared to casein, and RP significantly reduced the hepatic accumulation of MDA and PCO in rats. These results indicate that lipid-lowering activity was induced by RP feeding. SIGNIFICANCE The present study demonstrates that RP improves oxidative stress primarily through enzymatic and non-enzymatic antioxidative defense mechanisms, reflected by enhancing the antioxidative status and attenuating the oxidative damage to lipids and proteins. These results suggest that RP can prevent hyperlipidemia in part through modifying glutathione metabolism, and sulfur amino acids may be the main modulator of this antioxidative mechanism.
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Affiliation(s)
- Lin Yang
- School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
| | - Jia-Hou Chen
- Heilongjiang Provincial Environmental Monitoring Central Station, Harbin 150056, China
| | - Tong Xu
- Heilongjiang Provincial Hospital, Harbin 150036, China
| | - Ai-Shen Zhou
- Heilongjiang Provincial Environmental Monitoring Central Station, Harbin 150056, China
| | - Hong-Kun Yang
- Heilongjiang Provincial Environmental Monitoring Central Station, Harbin 150056, China
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