1
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de Carvalho Oliveira L, Martinez-Villaluenga C, Frias J, Elena Cartea M, Francisco M, Cristianini M, Peñas E. High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities. Food Chem 2024; 447:138887. [PMID: 38492299 DOI: 10.1016/j.foodchem.2024.138887] [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: 11/06/2023] [Revised: 02/21/2024] [Accepted: 02/25/2024] [Indexed: 03/18/2024]
Abstract
The impact of different pressure levels in the HHP-assisted hydrolysis by Alcalase of quinoa proteins on the catalytic efficiency, peptide release, phenolic compounds content, and biological activities was investigated. The protein profile (SDS-PAGE) showed a more extensive peptide breakdown for the HHP-assisted proteolysis at 300-400 MPa, which was confirmed by the higher extent of hydrolysis and peptide concentration. Quinoa protein hydrolysates (QPH) produced at 200 and 300 MPa exhibited higher total phenolic contents and antioxidant activities (methanol-acetone and aqueous extracts) when compared to the non-hydrolyzed (QPI) and non-pressurized hydrolyzed samples. Kaempferol dirhamnosyl-galactopyranoside was the prevalent phenolic compound in those samples, increasing total flavonoids by 1.8-fold over QPI. The QPH produced at 300 MPa inhibited ACE more effectively, exhibiting the greatest anti-hypertensive potential, along with the presence of several ACE-inhibitory peptides. The peptide sequences GSHWPFGGK, FSIAWPR, and PWLNFK presented the highest Peptide Ranker scores and were predicted to have ACE inhibitory, DPP-IV inhibitory, and antioxidant activities. Mild pressure levels were effective in producing QPH with enhanced functionality due to the effects of bioactive soluble phenolics and low molecular weight peptides.
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Affiliation(s)
- Ludmilla de Carvalho Oliveira
- Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas SP 13083-970, Brazil
| | - Cristina Martinez-Villaluenga
- Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas SP 13083-970, Brazil.
| | - Juana Frias
- Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas SP 13083-970, Brazil
| | - María Elena Cartea
- Group of Genetics, Breeding and Biochemistry of Brassicas, Mision Biologica de Galicia (MBG-CSIC), 36080 Pontevedra, Spain
| | - Marta Francisco
- Group of Genetics, Breeding and Biochemistry of Brassicas, Mision Biologica de Galicia (MBG-CSIC), 36080 Pontevedra, Spain
| | - Marcelo Cristianini
- Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas SP 13083-970, Brazil
| | - Elena Peñas
- Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas SP 13083-970, Brazil.
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2
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Zhang X, Ma D, Yin C, Li Z, Hao J, Li Y, Zhang S. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate-proanthocyanidin conjugates. Food Chem 2024; 432:137159. [PMID: 37625306 DOI: 10.1016/j.foodchem.2023.137159] [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: 04/04/2023] [Revised: 08/06/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023]
Abstract
The use of by-product hydrolysates as functional ingredients in food production is becoming more widespread. We hypothesized that the covalent binding of proanthocyanidin (PC) to soybean meal hydrolysates (SMHs) will improve the biological activity and function of the SMHs. Accordingly, we investigated the structure, antioxidant activity, and emulsion stability of SMHs after covalent conjugation with different concentrations of PC. An increase in PC addition resulted in the development of more high-molecular-weight SMHs-PC conjugates (40 kDa). The observed increase in the random coil content indicated that greater unfolding and disordered structure formation occurred with increasing PC addition. In addition, the fluorescence intensity and surface hydrophobicity of the SMHs increased, suggesting the presence of free amino acids, which likely contributed to the antioxidant activity and emulsifying properties of the SMHs. Addition of 3.0 mg/mL PC gave the SMHs-PC conjugates the highest antioxidant activity (ABTS+ and DPPH radical scavenging capacities of 89.08 ± 0.47 and 40.90 ± 1.53%, respectively) and emulsifying activity index (79.13 ± 2.80 m2/g), which may be attributed to protein unfolding and maximization of the polyphenol content when PC was covalently bound to the SMHs. Moreover, the SMHs-PC emulsion with 2.0 mg/mL PC showed the smallest particle size and highest viscosity, presenting promising potential as an emulsifier with high biological activity in food.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Bernier MÈ, Thibodeau J, Bazinet L. Enzymatic Hydrolysis of Water Lentil (Duckweed): An Emerging Source of Proteins for the Production of Antihypertensive Fractions. Foods 2024; 13:323. [PMID: 38275690 PMCID: PMC10814938 DOI: 10.3390/foods13020323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/27/2024] Open
Abstract
Water lentil (Duckweed), an emerging protein source, is a small floating aquatic plant with agronomic and compositional characteristics rendering it a potential source of bioactive peptides. However, enzymatic hydrolysis of duckweeds has only been carried out to assess the antioxidant and antimicrobial activities of the hydrolysates. The main objectives of this study were to perform enzymatic hydrolysis of duckweed powder utilizing several enzymes and to evaluate the final antihypertensive activity of the fractions. Duckweed powder was efficiently hydrolyzed by pepsin, chymotrypsin, papain and trypsin, with degree of hydrolysis ranging from 3% to 9%, even without prior extraction and concentration of proteins. A total of 485 peptide sequences were identified in the hydrolysates and only 51 were common to two or three hydrolysates. It appeared that phenolic compounds were released through enzymatic hydrolyses and primarily found in the supernatants after centrifugation at concentrations up to 11 mg gallic acid/g sample. The chymotryptic final hydrolysate, the chymotryptic supernatant and the papain supernatant increased the ACE inhibitory activity by more than 6- to 8-folds, resulting in IC50 values ranging between 0.55 to 0.70 mg peptides/mL. Depending on the fraction, the ACE-inhibition was attributed to either bioactive peptides, phenolic compounds or a synergistic effect of both. To the best of our knowledge, this was the first study to investigate the enzymatic hydrolysis of duckweed proteins to produce bioactive peptides with therapeutic applications in mind.
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Affiliation(s)
| | | | - Laurent Bazinet
- Department of Food Sciences, Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.-È.B.); (J.T.)
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4
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Günal-Köroğlu D, Lorenzo JM, Capanoglu E. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Res Int 2023; 173:113269. [PMID: 37803589 DOI: 10.1016/j.foodres.2023.113269] [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: 03/16/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein-phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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5
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Moguel-Concha DDR, Borges-Martínez JE, Cid-Gallegos MS, Juárez-Chairez MF, Gómez-Gómez AL, Téllez-Medina DI, Jiménez-Martínez C. Antioxidant and Renin Inhibitory Activities of Peptides from Food Proteins on Hypertension: A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:493-505. [PMID: 37578677 DOI: 10.1007/s11130-023-01085-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/24/2023] [Indexed: 08/15/2023]
Abstract
Hypertension is a condition induced by oxidative stress causing an alteration in the endothelium, which increases the risk of suffering from other degenerative diseases. This review compiles the findings on peptides from food proteins with antioxidant and antihypertensive activities. Antihypertensive peptides are mainly focused on renin inhibition. Peptides containing hydrophobic amino acids have antioxidant and renin inhibitory activities, as reported by studies on the biological activity of peptides from various food sources evaluated separately and simultaneously. Peptides from food sources can present multiple biological activities. Moreover, antioxidant peptides have the potential to be evaluated against renin, offering an alternative for hypertension therapy without causing adverse side effects.
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Affiliation(s)
- Deyanira Del Rosario Moguel-Concha
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, CDMX, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Delegación Gustavo A. Madero, C.P. 07738, Coahuila, México
| | - José Eduardo Borges-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, CDMX, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Delegación Gustavo A. Madero, C.P. 07738, Coahuila, México
| | - María Stephanie Cid-Gallegos
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, CDMX, Av. Acueducto. La Laguna Ticomán, C.P. 07340, Coahuila, México
| | - Milagros Faridy Juárez-Chairez
- Unidad Académica de Ciencias Biológicas, Universidad Autónoma de Zacatecas, Calzada de la Revolución Mexicana S/N, La Fe. C.P. 98615, Guadalupe, Zacatecas, México
| | - Ana Luisa Gómez-Gómez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, CDMX, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Delegación Gustavo A. Madero, C.P. 07738, Coahuila, México
| | - Darío Iker Téllez-Medina
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, CDMX, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Delegación Gustavo A. Madero, C.P. 07738, Coahuila, México
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, CDMX, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Delegación Gustavo A. Madero, C.P. 07738, Coahuila, México.
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6
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Rasera GB, de Vilhena Araújo É, Pereira AK, Liszbinski RB, Pacheco G, Fill TP, Bispo de Jesus M, Janser Soares de Castro R. Biotransformation of white and black mustard grains through germination and enzymatic hydrolysis revealed important metabolites for antioxidant properties and cytotoxic activity against Caco-2 cells. Food Res Int 2023; 169:112881. [PMID: 37254329 DOI: 10.1016/j.foodres.2023.112881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Germination and enzymatic hydrolysis are biological processes with well-recognized positive effects on phenolic composition and antioxidant potential. This study aimed to apply those processes to white (Sinapsis alba) and black (Brassica nigra) mustard grains and to analyze the influences on the total phenolic content (TPC); phenolic and peptide profile determined by ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS); antioxidant potential (DPPH, ABTS, and FRAP assays); and cytotoxicity against Caco-2, a human colorectal adenocarcinoma cell line. Enzyme combinations for hydrolysis were different for each mustard grain, but for both species, enzymatic hydrolysis and germination showed a positive effect on antioxidant properties. From UPLC-HRMS analysis and molecular network studies, 14 peptides and 17 phenolic compounds were identified as metabolites released from mustard after processes application, which were strongly correlated with increased antioxidant activity. In addition, enzymatic hydrolysis applied in germinated mustard grains for both mustards increased the cytotoxic activity against Caco-2 human colorectal adenocarcinoma cell line.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
| | - Éder de Vilhena Araújo
- Department of Chemistry, Institute of Chemistry, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Alana Kelyene Pereira
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Raquel Bester Liszbinski
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Guilherme Pacheco
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Taícia Pacheco Fill
- Department of Chemistry, Institute of Chemistry, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Marcelo Bispo de Jesus
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
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7
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Ji X, Wang L, Zhao J, Jiang J. Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage. Food Chem 2023; 425:136359. [PMID: 37244236 DOI: 10.1016/j.foodchem.2023.136359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 04/26/2023] [Accepted: 05/08/2023] [Indexed: 05/29/2023]
Abstract
The effect of quinoa protein hydrolysate (QPH) beverage on the physicochemical and sensory characteristics of coffee was investigated. The scores of sensory properties of coffee-quinoa beverage revealed that the unpleasant sensory characteristics, such as extreme bitterness and astringency, were covered up by the addition of quinoa beverage; while smooth mouthfeel and sweetness were enhanced. On the other hand, the introduction of coffee into quinoa beverage significantly retarded oxidation characterized by TBARS. When treated with chlorogenic acid (CGA), significant structural changes and improved functionalities of QPH were detected. CGA induced the unfolding structure of QPH and decreased surface hydrophobicity. The interaction between QPH and CGA was shown by the changes of sulfydryl content and the pattern of SDS-PAGE. Besides, neutral protease treatment increased the equilibrium oil-water interfacial pressure value of QPH, revealing improved stability of emulsions. Synergistic antioxidant effect between QPH and CGA was revealed by increased ABTS+· scavenging rate.
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Affiliation(s)
- Xin Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92128, United States.
| | - Jiang Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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8
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Liu P, Gong Y, Yang C, Ledesma-Amaro R, Park YK, Deng S, Wang Y, Wei H, Chen W. Biorefining of rapeseed meal: A new and sustainable strategy for improving Cr(VI) biosorption on residual wastes from agricultural byproducts after phenolic extraction. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 165:70-81. [PMID: 37086658 DOI: 10.1016/j.wasman.2023.04.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/02/2023] [Accepted: 04/12/2023] [Indexed: 05/03/2023]
Abstract
Phenolic recovery from agricultural byproducts has been highlighted due to their health-promoting bioactivities. However, uncontrolled discard of residues after extraction process would induce environmental pollution and bioresource waste. In this study, biorefining of phenolic-rich rapeseed meal (RSM) and its defatted sample (dRSM) was attempted by holistic utilization of phenolic extract and residue separately. Phenolic removal could significantly improve residues' Cr(VI) adsorption capacities by about 21%, which presented extended physical surface and more released functional groups. Moreover, simulating raw material by remixing 3% separated phenolic extracts or main component sinapic acid therein with corresponding residues further improved about 12% adsorption efficiencies. These indicated that the different present forms of phenolics had opposite effects on Cr(VI) removal. While natural conjugational form inhibited hosts' biosorption, free form had enhanced functions for either extract or residue. Four optimal adsorption parameters (pH, adsorbent dosage, contact time and initial Cr(VI) concentration), three kinetic (pseudo-first order, pseudo-second order and intra-particle diffusion) models and two isotherms (Langmuir and Freundlich) were used to reveal the adsorption process. The maximum Cr(VI) adsorption capacity on residues could reach about 100 mg/g, which was superior to that of most biosorbents derived from agricultural byproducts, even some biochar. Together with the residues' advantages with everlasting capacity after 3 adsorption-desorption cycles and excellent abilities for adsorbing multiple co-existed metal ions (Cr(VI), Cd(II), Cu(II), Pb(II), Ni(II) and Zn(II)), phenolic recovery was first proved to be a new and sustainable strategy for modifying biosorbents from agricultural byproducts with zero waste.
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Affiliation(s)
- Pei Liu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China
| | - Yangmin Gong
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China
| | - Rodrigo Ledesma-Amaro
- Department of Bioengineering and Imperial College Centre for Synthetic Biology, Imperial College London, London SW7 2AZ, UK
| | - Young-Kyoung Park
- Department of Bioengineering and Imperial College Centre for Synthetic Biology, Imperial College London, London SW7 2AZ, UK
| | - Shiyu Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China
| | - Yuliang Wang
- Hubei University of Technology, Wuhan 430068, PR China
| | - Hongbo Wei
- Yangtze University, Jingzhou 434025, PR China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China.
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9
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Bermejo-Cruz M, Osorio-Ruiz A, Rodríguez-Canto W, Betancur-Ancona D, Martínez-Ayala A, Chel-Guerrero L. Antioxidant potential of protein hydrolysates from canola (Brassica napus L.) seeds. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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10
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Yan X, Zeng Z, McClements DJ, Gong X, Yu P, Xia J, Gong D. A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes. Compr Rev Food Sci Food Saf 2023; 22:1312-1336. [PMID: 36789802 DOI: 10.1111/1541-4337.13112] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/10/2023] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
Interactions between plant-based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP-PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein-phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health-promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP-PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy-reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP-PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure-function relationships of PP-PC conjugates and complexes that may influence their application as functional ingredients in the food industry.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | | | - Xiaofeng Gong
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- New Zealand Institute of Natural Medicine Research, Auckland, New Zealand
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11
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Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
Affiliation(s)
- Amir Rezvankhah
- Department of Food Science and Technology, Razi Food Chemistry Lab College of Agriculture and Natural Resources, University of Tehran Karaj Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science and Technology, Razi Food Chemistry Lab College of Agriculture and Natural Resources, University of Tehran Karaj Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran
| | - Homaira Mirzaee
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
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12
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Guo J, Lu A, Sun Y, Liu B, Zhang J, Zhang L, Huang P, Yang A, Li Z, Cao Y, Miao J. Purification and identification of antioxidant and angiotensin converting enzyme-inhibitory peptides from Guangdong glutinous rice wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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13
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Cheng L, Feng Y, Hu Y, Shen Y, Li C, Ren DF. The Synergistic Anti-inflammatory Activity and Interaction Mechanism of Ellagic Acid and a Bioactive Tripeptide (Phe-Pro-Leu) from Walnut Meal. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:286-291. [PMID: 35641802 DOI: 10.1007/s11130-022-00979-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/21/2022] [Indexed: 06/15/2023]
Abstract
The anti-inflammatory effect of the interaction between ellagic acid (EA) and a bioactive tripeptide (FPL) from walnut meal was investigated in this study. We found that lipopolysaccharide (LPS) -induced expression of nitric oxide, tumor necrosis factor-α, interleukin-6, and interleukin-1β were significantly inhibited by the interaction of EA and FPL in RAW264.7 macrophage cells. Cell viability assays and CompuSyn simulations predicted the highest synergistic effect of the combination at doses of EA-25 µM and FPL-100 µM, with the lowest combination index (CI) values reaching 0.56. Fluorescence spectra revealed the intrinsic fluorescence of phenylalanine in FPL was quenched by interaction with EA. Fourier transform infrared spectroscopy indicated FPL had electrostatic and hydrophobic interactions with EA through N-H, C = O, C-N bonds and the secondary structure of FPL had effectively changed, with a decrease in α-helix when interacting with EA. Our results demonstrated that the synergistic anti-inflammatory effect of EA and FPL as potential inflammatory inhibitors in food industry.
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Affiliation(s)
- Le Cheng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China
| | - Yanxia Feng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China
| | - Yue Hu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi, 710127, People's Republic of China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi, 710127, People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, People's Republic of China.
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14
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Apea-Bah FB, Serem JC, Bester MJ, Duodu KG, Beta T. Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection. Food Res Int 2021; 150:110750. [PMID: 34865768 DOI: 10.1016/j.foodres.2021.110750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 09/09/2021] [Accepted: 10/10/2021] [Indexed: 11/17/2022]
Abstract
The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and two reddish-brown cultivars. Dry cowpea seeds were soaked in water, blended into paste and deep-fried in vegetable oil. The fried samples were taken through in vitro upper gut digestion followed by freeze-drying of the supernatant. Phenolic composition of extracts from the supernatants were determined using HPLC-MS. Radical scavenging activities were documented using the TEAC, ORAC and nitric oxide (NO) assays. In vitro digestion of the processed cowpeas resulted in phenolic-peptide complexes that were identified for the first time, and decreased extractable phenolic compounds. However, the radical scavenging activities increased. The processed cowpeas and their digests inhibited cellular NO production, and oxidative DNA and cellular damage. In conclusion, deep-fried cowpeas when consumed, could potentially help alleviate oxidative stress-related conditions.
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Affiliation(s)
- Franklin B Apea-Bah
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Fort Garry Campus, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpak, 196 Innovation Drive, University of Manitoba, Winnipeg, Manitoba R3T 2E1, Canada; Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
| | - June C Serem
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa.
| | - Megan J Bester
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa.
| | - Kwaku G Duodu
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
| | - Trust Beta
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Fort Garry Campus, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpak, 196 Innovation Drive, University of Manitoba, Winnipeg, Manitoba R3T 2E1, Canada.
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15
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Wang M, Yang C, François JM, Wan X, Deng Q, Feng D, Deng S, Chen S, Huang F, Chen W, Gong Y. A Two-step Strategy for High-Value-Added Utilization of Rapeseed Meal by Concurrent Improvement of Phenolic Extraction and Protein Conversion for Microbial Iturin A Production. Front Bioeng Biotechnol 2021; 9:735714. [PMID: 34869254 PMCID: PMC8635924 DOI: 10.3389/fbioe.2021.735714] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Accepted: 10/04/2021] [Indexed: 11/24/2022] Open
Abstract
Rapeseed meal (RSM) is a major by-product of oil extraction from rapeseed, consists mainly of proteins and phenolic compounds. The use of RSM as protein feedstock for microbial fermentation is always hampered by phenolic compounds, which have antioxidant property with health-promoting benefits but inhibit bacterial growth. However, there is still not any good process that simultaneously improve extraction efficiency of phenolic compounds with conversion efficiency of protein residue into microbial production. Here we established a two-step strategy including fungal pretreatment followed by extraction of phenolic compounds. This could not only increase extraction efficiency and antioxidant property of phenolic compounds by about 2-fold, but also improve conversion efficiency of protein residue into iturin A production by Bacillus amyloliquefaciens CX-20 by about 33%. The antioxidant and antibacterial activities of phenolic extracts were influenced by both total phenolic content and profile, while microbial feedstock value of residue was greatly improved because protein content was increased by ∼5% and phenolic content was decreased by ∼60%. Moreover, this two-step process resulted in isolating more proteins from RSM, bringing iturin A production to 1.95 g/L. In conclusion, high-value-added and graded utilization of phenolic extract and protein residue from RSM with zero waste is realized by a two-step strategy, which combines both benefits of fungal pretreatment and phenolic extraction procedures.
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Affiliation(s)
- Meng Wang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China.,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.,Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | | | - Xia Wan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China.,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.,Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China.,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.,Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Danyang Feng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Environmental Microbial Technology Center of Hubei Province, College of Life Sciences, Hubei University, Wuhan, China
| | - Shiyu Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Environmental Microbial Technology Center of Hubei Province, College of Life Sciences, Hubei University, Wuhan, China
| | - Shouwen Chen
- Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Environmental Microbial Technology Center of Hubei Province, College of Life Sciences, Hubei University, Wuhan, China
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China.,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.,Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China.,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.,Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Yangmin Gong
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China.,Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, China.,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.,Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
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16
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Nolasco E, Naldrett M, Alvarez S, Johnson PE, Majumder K. Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects. Nutrients 2021; 13:4232. [PMID: 34959785 PMCID: PMC8705232 DOI: 10.3390/nu13124232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Hen breed, diet enrichment, cooking methods, and gastrointestinal (GI) digestion modulates the bioaccessibility of the bioactive compounds in eggs, but their synergistic role in modulating bioactivity is still unclear. The present study evaluates the effect of hen breed, diet enrichment, and GI digestion on the cooked whole egg-derived peptides in-vitro antioxidant and antihypertensive activities. Standard and enriched whole eggs from White Leghorn (WLH) and Rhode Island Red (RIR) hens were boiled or fried and subjected to GI digestion. Antioxidant activity was measured through oxygen radical absorbance capacity (ORAC) and gastrointestinal epithelial cell-based assays, and the antihypertensive capacity by in-vitro Angiotensin-I Converting Enzyme (ACE) inhibition assay. WLH fried standard egg hydrolysate showed a high ORAC antioxidant activity but failed to show any significant antioxidant effect in the cell-based assay. No significant differences were observed in the antihypertensive activity, although enriched samples tended to have a higher ACE-inhibitory capacity. The peptide profile explained the antioxidant capacities based on antioxidant structural requirements from different peptide fractions, while previously reported antihypertensive peptides were found in all samples. The study validates the importance of physiologically relevant models and requires future studies to confirm mechanisms that yield bioactive compounds in whole egg hydrolysates.
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Affiliation(s)
- Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (E.N.); (P.E.J.)
| | - Mike Naldrett
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-0665, USA; (M.N.); (S.A.)
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-0665, USA; (M.N.); (S.A.)
| | - Philip E. Johnson
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (E.N.); (P.E.J.)
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (E.N.); (P.E.J.)
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17
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Tang PL, Goh HS, Sia SS. Combined enzymatic hydrolysis and herbal extracts fortification to boost in vitro antioxidant activity of edible bird’s nest solution. CHINESE HERBAL MEDICINES 2021; 13:549-555. [PMID: 36119365 PMCID: PMC9476631 DOI: 10.1016/j.chmed.2021.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/18/2021] [Accepted: 09/15/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Edible bird’s nest (EBN) is a popular traditional tonic food in Chinese population for centuries. Malaysia is one of the main EBN suppliers in the world. This study aims to explore the best strategy to boost the antioxidant potential of EBN solution. Methods In this study, the raw EBN (4%, mass to volume ratio) was initially enzymatic hydrolyzed using papain enzyme to produce EBN hydrolysate (EBNH), then spray-dried into powdered form. Next, 4% (mass to volume ratio) of EBNH powder was dissolved in ginger extract (GE), mulberry leaf extract (MLE) and cinnamon twig extract (CTE) to detect the changes of antioxidant activities, respectively. Results Results obtained suggest that enzymatic hydrolysis significantly reduced the viscosity of 4% EBN solution from (68.12 ± 0.69) mPa·s to (7.84 ± 0.31) mPa·s. Besides, the total phenolic content (TPC), total flavonoid content (TFC), total soluble protein, DPPH scavenging activity and ferric reducing antioxidant power (FRAP) were substantially increased following EBN hydrolysis using papain enzyme. In addition, fortification with GE, MLE and CTE had further improved the TPC, TFC, DPPH scavenging activity and FRAP of the EBNH solution. Among the samples, MLE-EBNH solution showed the most superior antioxidant potential at (86.39 ± 1.66)% of DPPH scavenging activity and (19.79 ± 2.96) mmol/L FeSO4 of FRAP. Conclusion This study proved that combined enzymatic hydrolysis and MLE fortification is the best strategy to produce EBN product with prominent in vitro antioxidant potential. This preliminary study provides new insight into the compatibility of EBN with different herbal extracts for future health food production.
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18
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Yan X, Zhang G, Zhao J, Ma M, Bao X, Zeng Z, Gong X, Yu P, Wen X, Gong D. Influence of phenolic compounds on the structural characteristics, functional properties and antioxidant activities of Alcalase-hydrolyzed protein isolate from Cinnamomum camphora seed kernel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01077-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Udenigwe CC, Abioye RO, Okagu IU, Obeme-Nmom JI. Bioaccessibility of bioactive peptides: recent advances and perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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21
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Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111019] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Wu Y, Yin Z, Qie X, Chen Y, Zeng M, Wang Z, Qin F, Chen J, He Z. Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3- O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition. Molecules 2021; 26:1721. [PMID: 33808779 PMCID: PMC8003374 DOI: 10.3390/molecules26061721] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/06/2021] [Accepted: 03/16/2021] [Indexed: 01/25/2023] Open
Abstract
The interaction of soy protein isolate (SPI) and its hydrolysates (SPIHs) with cyanidin-3-O-glucoside (C3G) at pH 7.0 were investigated to clarify the changes in the antioxidant capacity of their complexes. The results of intrinsic fluorescence revealed that C3G binds to SPI/SPIHs mainly through hydrophobic interaction, and the binding affinity of SPI was stronger than that of SPIHs. Circular dichroism and Fourier-transform infrared spectroscopy analyses revealed that the interaction with C3G did not significantly change the secondary structures of SPI/SPIHs, while the surface hydrophobicity and average particle size of proteins decreased. Furthermore, the SPI/SPIHs-C3G interaction induced an antagonistic effect on the antioxidant capacity (ABTS and DPPH) of the complex system, with the masking effect on the ABTS scavenging capacity of the SPIHs-C3G complexes being lower than that of the SPI-C3G complexes. This study contributes to the design and development of functional beverages that are rich in hydrolysates and anthocyanins.
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Affiliation(s)
- Yaru Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhucheng Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xuejiao Qie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Yao Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
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23
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Sun X, Udenigwe CC. Chemistry and Biofunctional Significance of Bioactive Peptide Interactions with Food and Gut Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12972-12977. [PMID: 31994880 DOI: 10.1021/acs.jafc.9b07559] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Food-derived bioactive peptides (BAPs) have gained significant interest as functional agents for developing food products with health benefits. To elucidate the underlying bioactivity mechanisms, current research investigates mostly the structure-activity relationship of native peptides. However, peptide structures are highly susceptible to chemical modifications, which can subsequently influence their physiological behaviors and bioactivities. This paper highlights the peptide structure modifications occurring with major food components during processing and the digestive environment of the gut as well as associated changes in peptide properties and biofunctions. Given the modification propensity of peptides, focus should be shifted toward characterizing the nature, biofunctions, gut activity, bioavailability, and safety of the modified peptides toward achieving pragmatic food applications of BAPs.
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Affiliation(s)
- Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, People's Republic of China
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
- Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
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24
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Aguilar‐Toalá JE, Liceaga AM. Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14855] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Jose Eleazar Aguilar‐Toalá
- Protein Chemistry and Bioactive Peptides Laboratory Department of Food Science Purdue University 745 Agriculture Mall Dr. West Lafayette IN47907USA
| | - Andrea M. Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory Department of Food Science Purdue University 745 Agriculture Mall Dr. West Lafayette IN47907USA
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25
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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26
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Zhu HG, Wang Y, Cheng YQ, Li ZG, Tong LT. Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.07.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Yan X, Liang S, Peng T, Zhang G, Zeng Z, Yu P, Gong D, Deng S. Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105612] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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28
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He D, Peng X, Xing YF, Wang Y, Zeng W, Su N, Zhang C, Lu DN, Xing XH. Increased stability and intracellular antioxidant activity of chlorogenic acid depend on its molecular interaction with wheat gluten hydrolysate. Food Chem 2020; 325:126873. [PMID: 32387948 DOI: 10.1016/j.foodchem.2020.126873] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 04/17/2020] [Accepted: 04/19/2020] [Indexed: 01/02/2023]
Abstract
Gastrointestinal stability and cell entry efficiency affect the biological accessibility of chlorogenic acid (CGA). Here, wheat gluten hydrolysate (WGH) was proven to improve the stability of CGA during simulated gastrointestinal digestion, promote the intestinal epithelial cell entry efficiency of CGA, and increase its intracellular antioxidant activity. The interaction between WGH and CGA was studied by fluorescence quenching and molecular dynamics simulations. The thermodynamic parameters and molecular dynamics simulation analysis showed that the interaction between WGH and CGA was dependent on hydrogen bonding and hydrophobic and electrostatic interactions. Analyses of the binding sites of WGH showed that Arg12, Arg49, Lys54, and Pro74-Gln89 had strong interactions with CGA molecules. This interaction between CGA and WGH was related to both electrostatic interactions and their respective concentrations. Taken together, the stability, intestinal epithelial cell entry, and antioxidant activity of CGA can be increased by its molecular interactions with WGH.
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Affiliation(s)
- Dong He
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
| | - Xue Peng
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
| | - Yi-Fan Xing
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
| | - Yi Wang
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
| | - Wen Zeng
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
| | - Nan Su
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
| | - Chong Zhang
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China; Center for Synthetic and Systems Biology, Tsinghua University, Beijing 100084, China
| | - Dian-Nan Lu
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China.
| | - Xin-Hui Xing
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China; Center for Synthetic and Systems Biology, Tsinghua University, Beijing 100084, China; Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China.
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29
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Sun C, Tang X, Ren Y, Wang E, Shi L, Wu X, Wu H. Novel Antioxidant Peptides Purified from Mulberry ( Morus atropurpurea Roxb.) Leaf Protein Hydrolysates with Hemolysis Inhibition Ability and Cellular Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7650-7659. [PMID: 31241944 DOI: 10.1021/acs.jafc.9b01115] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Neutrase-hydrolysates hydrolyzed from mulberry leaf proteins were separated by ion exchange chromatography, gel filtration chromatography, and semipreparative reverse-phase HPLC. Purified fractions were analyzed for their radical scavenging activity, hemolysis inhibition ability, and cellular antioxidant activity (CAA). Three new antioxidant peptides, P1 (SVL, 317 Da), P2 (EAVQ, 445 Da), and P3 (RDY, 452 Da), were obtained from the most active HPLC fraction (R1) and identified using UPLC-QTOF-MS. These three peptides were then synthesized, and their antioxidant activities were analyzed. P1 and P2 had no ability to inhibit hemolysis of erythrocytes but did show antioxidant activity on HepG2 cells. P3 showed the highest hemolysis inhibition ability (92%) and CAA value (2204 μM QE/100 g peptide). The Tyr residues at the C-terminal region play an important role in the antioxidant activity in P3. Thus, the natural peptide R1 and synthesized P3 could be used as antioxidants and might be promising components of functional foods.
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Affiliation(s)
- Chongzhen Sun
- Department of Food Science and Engineering , Jinan University , Huangpu Road 601, Guangzhou , Guangdong 510632 , China
| | - Xin Tang
- Department of Food Science and Engineering , Jinan University , Huangpu Road 601, Guangzhou , Guangdong 510632 , China
| | - Yao Ren
- College of Light Industry , Sichuan University , Chengdu , Sichuan 610065 , China
| | - Erpei Wang
- Plant Breeding Institute, Sydney Institute of Agriculture , University of Sydney , NSW 2006 , Australia
| | - Lei Shi
- Department of Food Science and Engineering , Jinan University , Huangpu Road 601, Guangzhou , Guangdong 510632 , China
| | - Xiyang Wu
- Department of Food Science and Engineering , Jinan University , Huangpu Road 601, Guangzhou , Guangdong 510632 , China
| | - Hui Wu
- College of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510640 , China
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30
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Jiang Y, Zhao D, Sun J, Luo X, Li H, Sun X, Zheng F. Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4-methylguaiacol, 4-ethylguaiacol, and vanillin. Food Sci Nutr 2019; 7:2391-2403. [PMID: 31367368 PMCID: PMC6657717 DOI: 10.1002/fsn3.1100] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/20/2019] [Accepted: 05/23/2019] [Indexed: 12/14/2022] Open
Abstract
Jiupei (fermented grains) is the raw material for Baijiu distillation. The antioxidant activities of peptides Val-Asn-Pro (VNP) and Tyr-Gly-Asp (YGD) identified from Jiupei were evaluated according to in vitro chemical assays (e.g., 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, 1,1-diphenyl-2-picrylhydrazyl, and oxygen radical absorbance capacity) and 2,2'-azobis (2-methylpropionamide)-dihydrochloride-activated HepG2 cell model. The interaction on antioxidant activities between peptides (VNP and YGD) and three functional phenols (4-methylguaiacol, 4-ethylguaiacol, and vanillin) which were found in Baijiu was also measured. On the basis of the results, two peptides exhibited strong antioxidant ability in oxygen radical absorbance capacity (ORAC) assay. Furthermore, they suppressed the generation of reactive oxygen species. The intracellular antioxidant enzymatic system and nonenzymatic system were also regulated by VNP and YGD. In addition, it was confirmed that partial auxo-action between peptides and phenols appeared mostly in chemical assays. The findings above might indicate that VNP and YGD are potent natural antioxidants in Jiupei even in Baijiu through distillation process and lay the foundation for illustrating the interactions among different functional substances in Baijiu.
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Affiliation(s)
- Yunsong Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Dongrui Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Jinyuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
| | - Xuelian Luo
- State Key Laboratory of Infectious Disease Prevention and Control, National Insititue for Communicable Disease Control and Prevention, Collaborative Innovation Centre for Diagnosis and Treatment of Infectious DiseaseChinese Centre for Disease Control and PreventionBeijingChina
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
| | - Xiaotao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
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31
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Bo LY, Pang JN, Song CL, Li TJ. Effect of the Plastein Reaction in Presence of Extrinsic Amino Acids on the Protective Activity of Casein Hydrolysate against Ethanol-Induced Damage in HHL-5 Cells. Foods 2019; 8:E112. [PMID: 30934930 PMCID: PMC6518021 DOI: 10.3390/foods8040112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 12/05/2022] Open
Abstract
Casein hydrolysates (CH) were prepared using papain and modified by the plastein reaction (CH-P) in the presence of extrinsic phenylalanine (CH-P-Phe) or tryptophan (CH-P-Trp). The in vitro protective activity of CH and its modified products against ethanol-induced damage in HHL-5 cells was investigated. The results showed that the modification by the plastein reaction reduced the amino group content of CH. However, the modification by the plastein reaction in the presence of extrinsic amino acids could enhance the antioxidant, proliferative, cell cycle arresting, and anti-apoptosis activity of CH. Biological activities of CH and its modified products in the HHL-5 cells varied depending on the hydrolysate concentration (1, 2, and 3 mg/mL) and treatment time (24, 48, and 72 h). Generally, higher biological activities were found after cell treatment with CH or its modified products at concentration of 2 mg/mL for 48 h compared to other treatments. In addition, CH modified in the presence of tryptophan (CH-P-Trp) showed higher biological activity than that modified in the presence of phenylalanine (CH-P-Phe). Based on the obtained results, it can be concluded that casein hydrolysates with enhanced biological activity and potential health benefits can be produced by papain and the plastein reaction with the incorporation of extrinsic amino acids.
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Affiliation(s)
- Li-Ying Bo
- College of Light Industry, Liaoning University, Shenyang 110036, China.
- Faculty of Food Quality and Safety, Qiqihar University, Qiqihar 161006, China.
| | - Jia-Nan Pang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Chun-Li Song
- Faculty of Food Quality and Safety, Qiqihar University, Qiqihar 161006, China.
| | - Tie-Jing Li
- College of Light Industry, Liaoning University, Shenyang 110036, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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32
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Wang Y, Li J, Dong L, Wu Q, Li L, Yang H, Zhang M, Su D. Effects of thermal processing methods and simulated digestion on the phenolic content and antioxidant activity of lotus leaves. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13869] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yun Wang
- College of Life Science; Yangtze University; Jingzhou P. R. China
- Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education; Yangtze University; Jingzhou P. R. China
| | - Jie Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou P. R. China
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou P.R. China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou P. R. China
| | - Qinghua Wu
- College of Life Science; Yangtze University; Jingzhou P. R. China
| | - Li Li
- College of Life Science; Yangtze University; Jingzhou P. R. China
| | - Hualin Yang
- College of Life Science; Yangtze University; Jingzhou P. R. China
| | - Mingwei Zhang
- College of Life Science; Yangtze University; Jingzhou P. R. China
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou P. R. China
| | - Dongxiao Su
- Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education; Yangtze University; Jingzhou P. R. China
- School of Chemistry and Chemical Engineering; Guangzhou University, Guangzhou Higher Education Mega Center; Guangzhou P. R. China
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33
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Su D, Li N, Chen M, Yuan Y, He S, Wang Y, Wu Q, Li L, Yang H, Zeng Q. Effects ofin vitrodigestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13746] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Dongxiao Su
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
| | - Ni Li
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Min Chen
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
| | - Shan He
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
| | - Yun Wang
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Qinhua Wu
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Li Li
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Hualin Yang
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
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34
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Buitimea-Cantúa NE, Gutiérrez-Uribe JA, Serna-Saldívar SO. Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits. J Med Food 2018; 21:188-198. [DOI: 10.1089/jmf.2017.0057] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Nydia E. Buitimea-Cantúa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
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35
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Hou F, Hu K, Gong Y, Xu J, Wu Y, Zhang M. Effects of in vitro
simulated digestion on the flavonoid content and antioxidant activity of aged and fresh dried tangerine peel. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Fangli Hou
- School of Food Science; Guangdong Pharmaceutical University; Zhongshan 528458 People's Republic of China
| | - Kun Hu
- School of Food Science; Guangdong Pharmaceutical University; Zhongshan 528458 People's Republic of China
| | - Yushi Gong
- School of Food Science; Guangdong Pharmaceutical University; Zhongshan 528458 People's Republic of China
| | - Jinrui Xu
- School of Food Science; Guangdong Pharmaceutical University; Zhongshan 528458 People's Republic of China
| | - Yongxin Wu
- School of Food Science; Guangdong Pharmaceutical University; Zhongshan 528458 People's Republic of China
| | - Mingwei Zhang
- School of Food Science; Guangdong Pharmaceutical University; Zhongshan 528458 People's Republic of China
- Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture; Sericultural & Agri-Food Research Institute; Guangzhou 510610 People's Republic of China
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36
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Su S, Wan Y, Guo S, Zhang C, Zhang T, Liang M. Effect of peptide-phenolic interaction on the antioxidant capacity of walnut protein hydrolysates. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13610] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shiwei Su
- College of Food Science and Nutritional Engineering; China Agricultural University; 17 Qinghua Donglu Haidian District, Beijing 100083 China
| | - Yangling Wan
- College of Food Science and Nutritional Engineering; China Agricultural University; 17 Qinghua Donglu Haidian District, Beijing 100083 China
| | - Shuntang Guo
- College of Food Science and Nutritional Engineering; China Agricultural University; 17 Qinghua Donglu Haidian District, Beijing 100083 China
| | - Chao Zhang
- Infinitus (China) Company Ltd.; Guangzhou 510665 China
| | - Ting Zhang
- Infinitus (China) Company Ltd.; Guangzhou 510665 China
| | - Ming Liang
- Infinitus (China) Company Ltd.; Guangzhou 510665 China
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37
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Value addition of oilseed meal: a focus on bioactive peptides. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9658-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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38
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Meng D, Zhang P, Zhang L, Wang H, Ho CT, Li S, Shahidi F, Zhao H. Detection of cellular redox reactions and antioxidant activity assays. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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39
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Su D, Liu H, Zeng Q, Qi X, Yao X, Zhang J. Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars afterin vitrodigestion. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13532] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dongxiao Su
- School of Chemistry and Chemical Engineering; Guangzhou University, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Zhejiang Provincial Top Key Discipline of Biological Engineering; Zhejiang Wanli University; Ningbo 315100 China
- College of Life Science; Yangtze University; Jingzhou 434025 China
| | - Hesheng Liu
- Zhejiang Provincial Top Key Discipline of Biological Engineering; Zhejiang Wanli University; Ningbo 315100 China
- College of Biological and Environmental Sciences; Zhejiang Wanli University; Ningbo 315100 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering; Guangzhou University, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
| | - Xiangyang Qi
- Zhejiang Provincial Top Key Discipline of Biological Engineering; Zhejiang Wanli University; Ningbo 315100 China
- College of Biological and Environmental Sciences; Zhejiang Wanli University; Ningbo 315100 China
| | - Xueshuang Yao
- College of Life Science; Yangtze University; Jingzhou 434025 China
| | - Jie Zhang
- Zhejiang Provincial Top Key Discipline of Biological Engineering; Zhejiang Wanli University; Ningbo 315100 China
- College of Biological and Environmental Sciences; Zhejiang Wanli University; Ningbo 315100 China
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40
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Chino XMS, Martínez CJ, Garzón VRV, González IÁ, Treviño SV, Bujaidar EM, Ortiz GD, Hoyos RB. Cooked Chickpea Consumption Inhibits Colon Carcinogenesis in Mice Induced with Azoxymethane and Dextran Sulfate Sodium. J Am Coll Nutr 2017; 36:391-398. [DOI: 10.1080/07315724.2017.1297744] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Xariss M. Sánchez Chino
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México
| | - Cristian Jiménez Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México
| | - Verónica R. Vásquez Garzón
- Cátedra-CONACYT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez, México
| | - Isela Álvarez González
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México
| | - Saúl Villa Treviño
- Departamento de Biología Celular, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico, México
| | - Eduardo Madrigal Bujaidar
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México
| | - Gloria Dávila Ortiz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México
| | - Rafael Baltiérrez Hoyos
- Cátedra-CONACYT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez, México
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41
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Wang MP, Lu W, Yang J, Wang JM, Yang XQ. Preparation and characterisation of isoflavone aglycone-rich calcium-binding soy protein hydrolysates. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13502] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Meng-Ping Wang
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Wei Lu
- School of Biological Engineering and Food Science; Hubei University of Technology; Wuhan 430064 China
| | - Juan Yang
- School of Chemistry and Chemical Engineering; Lingnan Normal University; Zhanjiang 524048 China
| | - Jin-Mei Wang
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xiao-quan Yang
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
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42
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Yang R, Wang J, Lin S, Ye H, Chen F. In vitro antioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1945-1952. [PMID: 27545418 DOI: 10.1002/jsfa.8000] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 08/10/2016] [Accepted: 08/17/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Using high-performance liquid chromatography/tandem mass spectrometry, two novel antioxidant pentapeptides [Ser-His-Glu-Cys-Asn (SHECN) and Leu-Pro-Phe-Ala-Met (LPFAM)] were identified from 1-3-kDa soybean protein hydrolysates (SPH). The MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay was used to evaluate cytotoxicity in HepG2 cells. Antioxidant activity was measured using in vitro assays, including the cellular antioxidant activity assay (CAA), 2,2-diphenyl-1-picrylhydrazyl or 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) inhibition, and oxygen radical absorbance capacity (ORAC) assays. Finally, the secondary structure was determined using circular dichroism (CD). RESULTS The results revealed that two novel peptides were nontoxic and possessed antioxidant activity. SHECN had significantly higher antioxidant activity than LPFAM (P < 0.05). The CAA value of SHECN was 776.22 µmol QE 100 g-1 . SHECN also showed significant DPPH inhibition (70.18 ± 4.06%) and ABTS inhibition (88.16 ± 0.76%). It had normalized ORAC values of 0.3000 ± 0.0070 µmol GE mg-1 and 0.0900 ± 0.0020 µmol TE mg-1 , respectively. The results of the CD analysis demonstrated that, compared to LPFAM, which had much lower antioxidant activity, SHECN had a high β-sheet content and reduced α-helix content. CONCLUSION The results indicated that SHECN possessed high antioxidant activity. A higher β-sheet content and lower content levels of α-helix appear to be correlated with antioxidant activity. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P.R. China
| | - Jia Wang
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark
| | - Songyi Lin
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P.R. China
- School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
| | - Haiqing Ye
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P.R. China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA
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43
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Yang R, Li X, Lin S, Zhang Z, Chen F. Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure. Food Chem 2017; 219:311-320. [DOI: 10.1016/j.foodchem.2016.09.163] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 09/24/2016] [Accepted: 09/26/2016] [Indexed: 11/27/2022]
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44
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Guimarães Drummond E Silva F, Miralles B, Hernández-Ledesma B, Amigo L, Iglesias AH, Reyes Reyes FG, Netto FM. Influence of Protein-Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:800-809. [PMID: 28064494 DOI: 10.1021/acs.jafc.6b04639] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The impact of the naturally present phenolic compounds and/or proteins on the antioxidant capacity of flaxseed products (phenolic fraction, protein concentrates, and hydrolysates) before and after simulated gastrointestinal digestion was studied. For that, whole and phenolic reduced products were assessed. Four glycosylated phenolic compounds (secoisolariciresinol and ferulic, p-coumaric, and caffeic acids) were identified in flaxseed products. Phenolic fraction exerts the highest antioxidant capacity that increased by alkaline hydrolysis and by simulated gastrointestinal digestion. The action of Alcalase and digestive enzymes resulted in an increase of the antioxidant capacity of whole and phenolic reduced products. Principal component analysis showed that proteinaceous samples act as antioxidant is by H+ transfer, while those samples containing phenolic compounds exert their effects by both electron donation and H+ transfer mechanisms. Protein/peptide-phenolic complexation, confirmed by fluorescence spectra, exerted a positive effect on the antioxidant capacity, mainly in protein concentrates.
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Affiliation(s)
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Lourdes Amigo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Amadeu Hoshi Iglesias
- Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil
- Apex Science Analytical Consulting , Av. Marechal Rondon 2148, 13070-175, Campinas, São Paulo Brazil
| | - Felix Guillermo Reyes Reyes
- Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil
| | - Flavia Maria Netto
- Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil
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45
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Budryn G, Zaczyńska D, Rachwał-Rosiak D. Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12908] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz Poland
| | - Donata Zaczyńska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz Poland
| | - Danuta Rachwał-Rosiak
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz Poland
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Thamnarathip P, Jangchud K, Nitisinprasert S, Vardhanabhuti B. Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Garcia-Mora P, Peñas E, Frias J, Zieliński H, Wiczkowski W, Zielińska D, Martínez-Villaluenga C. High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1730-1740. [PMID: 26857428 DOI: 10.1021/acs.jafc.5b06080] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C for 15 min. Alcalase hydrolysis at 100 MPa led to higher ACE inhibition, reducing power, and free radical scavenging activity of hydrolysates. However, hydrolysate obtained by Savinase at 200 MPa showed the best ACE-inhibitory and radical scavenging activities. Proteolysis by Savinase at 200 MPa was considered the most effective treatment to increase small peptides (<3 kDa), flavonoids, total phenolic compounds, and oxygen radical absorbance capacity in hydrolysates. In this hydrolysate, small phaseolin fragments with reported ACE-inhibitory and antioxidant sequences were identified. Catechin, pelargonidin 3-glucoside, and ferulic acid were the main phenolic compounds. Hihg-pressure-assisted hydrolysis of common bean protein concentrates would provide benefits in the production of functional hydrolysates providing higher functionality and added value to the resulting hydrolysate due to synergistic effects of bioactive peptides and soluble phenolics.
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Affiliation(s)
- Patricia Garcia-Mora
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| | - Elena Peñas
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| | - Juana Frias
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| | - Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Wiesław Wiczkowski
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Danuta Zielińska
- Department of Chemistry, University of Warmia and Mazury in Olsztyn , Plac Lodzki 4, 10-727 Olsztyn, Poland
| | - Cristina Martínez-Villaluenga
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
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Budryn G, Zaczyńska D, Pałecz B, Rachwał-Rosiak D, Belica S, den-Haan H, Peña-García J, Pérez-Sánchez H. Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Thamnarathip P, Jangchud K, Jangchud A, Nitisinprasert S, Tadakittisarn S, Vardhanabhuti B. Extraction and characterisation of Riceberry bran protein hydrolysate using enzymatic hydrolysis. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13008] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Parichart Thamnarathip
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Sunee Nitisinprasert
- Department of Biotechnology; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Sukuntaros Tadakittisarn
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Bongkosh Vardhanabhuti
- Food Science Program; Division of Food Systems and Bioengineering; University of Missouri; Columbia MO 65211 USA
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