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Li XM, Che LH, Zhang WD, Huang QL, Li C, Xu BC. Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles. Food Chem 2024; 443:138446. [PMID: 38281415 DOI: 10.1016/j.foodchem.2024.138446] [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: 11/22/2023] [Revised: 12/28/2023] [Accepted: 01/12/2024] [Indexed: 01/30/2024]
Abstract
The purpose of this study was to reveal the effect of inoculating autochthonous bacterial strains (Lactobacillus and Staphylococcus simulans) on the flavor profiles, microbial community, and metabolites, and to elucidate the potential mechanism of flavor formation in dry-cured duck. The results indicated that the inoculation of bacterial strains could improve the amount of lactic acid bacteria and Staphylococcus and reduce the counts of Enterobacteria. There was a significant difference in flavor profiles between samples inoculated with different strains. Hexanal-D, acetone, 3-methyl-1-butanol-D, thiophene, hexanal-M, propanal, pentanal, (Z)-2-penten-1-ol and ethanol-D were the potential biomarkers. A total of 70 differential metabolites were screened and identified. Amino acid metabolism and lipid metabolism were the key pathways for the production of flavor and metabolites in dry-cured duck. The results of this study will improve our understanding of the mechanism of flavor formation regarding the inoculation of autochthonous starter cultures.
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Affiliation(s)
- Xiao-Min Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lie-Hua Che
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Wen-di Zhang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qian-Li Huang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bao-Cai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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2
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Yang D, Li C, Li L, Yang X, Chen S, Wu Y, Feng Y. Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu). FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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3
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Sun F, Wang H, Liu Q, Xia X, Chen Q, Kong B. Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease. Food Chem 2023; 404:134692. [DOI: 10.1016/j.foodchem.2022.134692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/15/2022] [Accepted: 10/17/2022] [Indexed: 11/06/2022]
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4
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Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L. Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods 2023; 12:foods12051022. [PMID: 36900539 PMCID: PMC10000787 DOI: 10.3390/foods12051022] [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: 01/26/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023] Open
Abstract
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to evaluate how the reduction of salt content and the pig genetic line influence bioactivity in boneless hams. For this purpose, 54 hams were studied, 18 boneless Iberian hams (RIB), 18 boneless white hams from commercial cross-bred pigs (RWC), and 18 salted and traditionally processed Iberian hams (TIB) to check if the pig genetic line (RIB vs. RWC) or the processing (RIB vs. TIB) affect the peptide production and bioactivity of the hams. The pig genetic line significantly affected the activity of ACE-I and DPPH, with RWC having the highest ACE-I activity and RIB having the highest antioxidative activity. This coincides with the results obtained in the identification of the peptides and the bioactivity analysis performed. Salt reduction positively affected the different hams, influencing their proteolysis and increasing their bioactivity in traditionally cured hams.
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Affiliation(s)
- Beatriz Muñoz-Rosique
- Departamento de Calidad, AromaIbérica Serrana, S.L. Ctra. Fuente Álamo, Km 17.4, 30332 Murcia, Spain
| | - Noelia Hernández-Correas
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
- Correspondence:
| | - Adela Abellán
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Estefanía Bueno
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Rafael Gómez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain
| | - Luis Tejada
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
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Maheswarappa NB, Banerjee R, Muthukumar M. Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo ( Bubalus bubalis) liver. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:36-43. [PMID: 36618041 PMCID: PMC9813329 DOI: 10.1007/s13197-022-05571-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2022] [Accepted: 08/07/2022] [Indexed: 11/05/2022]
Abstract
In the current study, we attempted to use ginger as a novel and natural source of protease in comparison with other commercially available enzymes to extract and characterize antioxidant and antihypertensive hydrolysates from water buffalo liver, a protein rich offal. Hydrolysis of protein extracts from buffalo liver using proteinase-K, pronase-E and ginger protease significantly increased the %degree of hydrolysis (18.5-55%) and generated low-molecular weight peptides evident from SDS-PAGE. Enzyme treated hydrolysates exhibited higher (p < 0.05) DPPH radical scavenging activity (43.7-82.4%) and angiotensin-I-converting enzyme (ACE-I) inhibitory activity (46.9-50.1%) relative to control. Mass spectrometric analysis (MALDI-TOF MS) of selected gel-filtered fractions identified few important peptides derived from nuclear ribonucleoprotein, pyruvate kinase and phosphoglycerate kinase that possess strong antioxidant activity. Present findings indicate the efficacy of partially purified ginger as a novel source of protease in generating protein hydrolysates from water buffalo liver with significant antioxidant and antihypertensive activity in vitro. We successfully demonstrated the recovery of functional bioactive peptides from water buffalo liver which presents a potential opportunity for the meat industries to economically use this important byproduct.
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Affiliation(s)
| | - Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092 India
| | - M. Muthukumar
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092 India
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6
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Dong J, Wang S, Yin X, Fang M, Gong Z, Wu Y. Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.06.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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7
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Li P, Xu F, Zhou H, Gao Y, Zhu H, Nie W, Wang Z, Wang Y, Deng J, Zhou K, Xu B. Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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8
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Yang D, Li L, Li C, Chen S, Deng J, Yang S. Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu. Front Nutr 2022; 9:920945. [PMID: 35938113 PMCID: PMC9355153 DOI: 10.3389/fnut.2022.920945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Accepted: 06/27/2022] [Indexed: 12/19/2022] Open
Abstract
Angiotensin I converting enzyme (ACE) inhibitory peptides from fermented foods exhibit great potential to alleviate hypertension. In this study, the peptide extract from Chouguiyu exhibited a good inhibition effect on ACE, and the inhibition rate was significantly enhanced after fermentation for 8 days. The ACE inhibitory peptides were further identified, followed by their inhibition and formation mechanisms using microbiome technology and molecular docking. A total of 356 ACE inhibitory peptides were predicted using in silico, and most ACE inhibitory peptides increased after fermentation. These peptides could be hydrolyzed from 94 kinds of precursor proteins, mainly including muscle-type creatine kinase, nebulin, and troponin I. P1 (VEIINARA), P2 (FAVMVKG), P4 (EITWSDDKK), P7 (DFDDIQK), P8 (IGDDPKF), P9 (INDDPKIL), and P10 (GVDNPGHPFI) were selected as the core ACE inhibitory peptides according to their abundance and docking energy. The salt bridge and conventional hydrogen bond connecting unsaturated oxygen atoms in the peptides contributed most to the ACE inhibition. The cleavage proteases from the microbial genera in Chouguiyu for preparing these 7 core ACE inhibitory peptides were further analyzed by hydrolysis prediction and Pearson's correlation. The correlation network showed that P7, P8, and P9 were mainly produced by the proteases from LAB including Lactococcus, Enterococcus, Vagococcus, Peptostreptococcus, and Streptococcus, while P1, P2, P4, and P10 were mainly Produced by Aeromonas, Bacillus, Escherichia, and Psychrobacter. This study is helpful in isolating the proteases and microbial strains to directionally produce the responding ACE inhibitory peptides.
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Affiliation(s)
- Daqiao Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Laihao Li
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- *Correspondence: Chunsheng Li
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Jianchao Deng
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Peptidomics refers to the comprehensive profiling of endogenous peptides obtained from biological sources. The formation of endogenous peptides is dependent on not only endogenous factors but also exogenous factors such as microbial proteases or process conditions, including fermentation. This study analyzed the probiotic strains of Lactobacillus rhamnosus LOCK900 (LOCK), Bifidobacterium animalis ssp. lactis BB-12 (BB12), and potential probiotic Lactobacillus acidophilus Bauer Ł0938 (BAUER) to assess their ability of fermentation and peptide production in dry-cured pork loin. The peptides obtained after in vitro digestion were characterized by liquid chromatography–tandem mass spectrometry. Based on the sequences identified, the degree of similarity or differences between the peptides was determined and presented graphically on the factor plane. The charts showed that the meat products aged for 180 and 270 days were the most diverse when BB12 or BAUER were used as starter cultures. Myosin and keratin were identified as the most likely precursors of bioactive peptides in products obtained using this strain of lactic acid bacteria (LAB). The knowledge acquired from this study may contribute to the design of functional meat products as the results revealed not only the peptidogenic potential of the LAB strains indicated on their beneficial effect on the bioactivity of peptides.
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11
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Xing L, Fu L, Toldrá F, Teng S, Yin Y, Zhang W. The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lujuan Xing
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Lijuan Fu
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Fidel Toldrá
- Instituto de Agroquímicay Tecnología de Alimentos (CSIC) Avenue Agustín Escardino 7 46980 Paterna Valencia Spain
| | - Shuang Teng
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yantao Yin
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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12
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Abdullah FAA, Buchtová H, Ježek F. The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres. Br Poult Sci 2022; 63:528-534. [PMID: 35107343 DOI: 10.1080/00071668.2022.2035674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcasses from each group of ducks were investigated, and 24 carcasses from each type of duck were stored under vacuum or in air at 3°C±1°C. Sample analyses were conducted after 1, 3, 6 and 9 days of storage.2. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl: DPPH), thiobarbituric acid reactive substances (TBARS) and free fatty acids in the breast, thigh and wing muscles were determined.3. The antioxidant capacity of meat from conventional ducks was higher than that from organic and wild ducks. The muscles of organic and wild ducks were more susceptible to secondary oxidation (particularly when stored in air) than conventionally-raised birds. The free fatty acid levels in samples of breast and thigh meat from wild ducks on the last day of storage were higher than in conventional and organic ducks.4. The results showed that the oxidation status of meat from conventional ducks was more stable during refrigerated storage than the meat of organic and wild ducks.
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Affiliation(s)
- Fouad Ali Abdullah Abdullah
- University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food & Gastronomic Sciences, Brno, Czech Republic
| | - Hana Buchtová
- University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food & Gastronomic Sciences, Brno, Czech Republic
| | - František Ježek
- University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food & Gastronomic Sciences, Brno, Czech Republic
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Montoro-García S, Velasco-Soria Á, Mora L, Carazo-Díaz C, Prieto-Merino D, Avellaneda A, Miranzo D, Casas-Pina T, Toldrá F, Abellán-Alemán J. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022; 14:nu14020298. [PMID: 35057479 PMCID: PMC8777827 DOI: 10.3390/nu14020298] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/15/2021] [Accepted: 01/07/2022] [Indexed: 12/21/2022] Open
Abstract
Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease.
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Affiliation(s)
- Silvia Montoro-García
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (Á.V.-S.); (J.A.-A.)
- Correspondence:
| | - Ángeles Velasco-Soria
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (Á.V.-S.); (J.A.-A.)
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.M.); (F.T.)
| | - Carmen Carazo-Díaz
- Cátedra de Estadística “Big data”, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (C.C.-D.); (D.P.-M.)
| | - David Prieto-Merino
- Cátedra de Estadística “Big data”, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (C.C.-D.); (D.P.-M.)
| | - Antonio Avellaneda
- R&D Department, ElPozo Alimentación S.A., 30840 Alhama de Murcia, Spain; (A.A.); (D.M.)
| | - Domingo Miranzo
- R&D Department, ElPozo Alimentación S.A., 30840 Alhama de Murcia, Spain; (A.A.); (D.M.)
| | - Teresa Casas-Pina
- Clinical Analysis Service, University Hospital Virgen de la Arrixaca, Carretera Madrid-Cartagena, s/n, 30120 Murcia, Spain;
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.M.); (F.T.)
| | - José Abellán-Alemán
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (Á.V.-S.); (J.A.-A.)
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14
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Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption. Food Chem 2021; 375:131913. [PMID: 34959144 DOI: 10.1016/j.foodchem.2021.131913] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/03/2021] [Accepted: 12/18/2021] [Indexed: 12/12/2022]
Abstract
To investigate the cross-linking degree on the in vitro gastrointestinal digestion and absorption properties of surimi gel, three types of surimi gels with low, moderate, and high cross-linking degrees were prepared, and then in vitro digestion models (static and dynamic) and a Caco-2 cell monolayer model combined with LC-MS/MS were used to do peptidomic analysis of digestive and absorbed juices. The results showed that an increase in cross-linking degree promoted the release of peptides after gastrointestinal digestion. These peptides originated from the myosin head and rod, the rod was the main digestion region. More potential bioactive peptides from intestinal digestive juice could be transported through the intestinal epithelium. Compared with static digestion, dynamic digestion digested surimi gels more thoroughly, especially during gastric digestion. This study provides a theoretical basis and guidance for the production of surimi products with higher nutritional value and the in vitro digestion methods of gelatinous foods.
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15
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Fu L, Xing L, Hao Y, Yang Z, Teng S, Wei L, Zhang W. The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104827] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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16
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Zhu W, Xu W, Han M, Bu Y, Li X, Li J. Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate. Food Chem 2021; 375:131664. [PMID: 34848094 DOI: 10.1016/j.foodchem.2021.131664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/29/2021] [Accepted: 11/20/2021] [Indexed: 12/17/2022]
Abstract
In this study, the stability and flavor characteristics of nanoemulsions prepared with dextran-conjugated Meretrix meretrix clam protein isolate were studied by characterizing particle size, polydispersity index, zeta potential, turbidity, microstructure, e-tongue, e-nose and HS-GC-IMS. Compared with the NCPI (CPI nanoemulsions) and NCPI-Dex Mix (CPI-Dex Mix nanoemulsions), the NCPI-Dex Con (CPI-Dex Con nanoemulsions) has better stability and flavor. The breaking strength and breaking strain of clam sausages were significantly (P > 0.05) affected by the addition of NCPI-Dex Con. The gel strength with 8% NCPI-Dex Con was the highest (5122.08 g‧mm), a 51.07% increase compared with the control group (3390.58 g‧mm). The clam sausages supplemented with the 8% NCPI-Dex Con had the highest sensory score, with the densest and the most uniform gel structure. Therefore, CPI-Dex Con stabilized nanoemulsions could effectively improve the gel property and flavor of the clam sausages.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China.
| | - Wenting Xu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
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17
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Heres A, Mora L, Toldrá F. Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00058-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
AbstractHigh cholesterolemia is a key risk factor for the development of cardiovascular diseases, which are the main cause of mortality in developed countries. Most therapies are focused on the modulation of its biosynthesis through 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoAR) inhibitors. In this sense, food-derived bioactive peptides might act as promising health alternatives through their ability to interact with crucial enzymes involved in metabolic pathways, avoiding the adverse effects of synthetic drugs. Dry-cured ham has been widely described as an important source of naturally-generated bioactive peptides exerting ACEI-inhibitory activity, antioxidant activity, and anti-inflammatory activity between others. Based on these findings, the aim of this work was to assess, for the first time, the in vitro inhibitory activity of HMG-CoAR exerted by dipeptides generated during the manufacturing of dry-cured ham, previously described with relevant roles on other bioactivities.The in vitro inhibitory activity of the dipeptides was assessed by measuring the substrate consumption rate of the 3-hydroxy-3-methylglutaryl CoA reductase in their presence, with the following pertinent calculations.Further research was carried out to estimate the possible interactions of the most bioactive dipeptides with the enzyme by performing in silico analysis consisting of molecular docking approaches.Main findings showed DA, DD, EE, ES, and LL dipeptides as main HMG-CoAR inhibitors. Additionally, computational analysis indicated statin-like interactions of the dipeptides with HMG-CoAR.This study reveals, for the first time, the hypocholesterolemic potential of dry-cured ham-derived dipeptides and, at the same time, converges in the same vein as many reports that experimentally argue the cardiovascular benefits of dry-cured ham consumption due to its bioactive peptide content.
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18
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Arihara K, Yokoyama I, Ohata M. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction. Meat Sci 2021; 180:108561. [PMID: 34034035 DOI: 10.1016/j.meatsci.2021.108561] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
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Affiliation(s)
- K Arihara
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan.
| | - I Yokoyama
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan
| | - M Ohata
- College of Bioresource Sciences, Nihon University, Fujisawa 252-0880, Japan
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19
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Peighambardoust SH, Karami Z, Pateiro M, Lorenzo JM. A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications. Biomolecules 2021; 11:631. [PMID: 33922830 PMCID: PMC8145060 DOI: 10.3390/biom11050631] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/07/2023] Open
Abstract
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
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Affiliation(s)
| | - Zohreh Karami
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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20
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Pedro D, Lorenzo JM, Saldaña E, Heck RT, Dos Santos BA, Cichoski AJ, Campagnol PCB. Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs. Meat Sci 2021; 177:108485. [PMID: 33743433 DOI: 10.1016/j.meatsci.2021.108485] [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: 01/18/2021] [Revised: 02/26/2021] [Accepted: 02/27/2021] [Indexed: 10/22/2022]
Abstract
The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was evaluated during 90 days of storage at 20 °C by determining pH, redox potential (Eh), and TBARS while overall liking and sensory profile were measured at the beginning of storage. The results indicated that oxidative stability of the dry-cured rabbit legs was not affected by the sodium reformulation. However, TBARS values increased about 15-fold during storage in all treatments. Dry-cured rabbit legs produced with KCl showed lower scores (P < 0.05) for the overall liking and flavor attributes as "astringent flavor", "bitter taste" and "metallic flavor". The addition of MG to products with 50% NaCl reduction provided a liking and a sensory profile similar to the product with 100% NaCl.
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Affiliation(s)
- Douglas Pedro
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil; Instituto Federal Farroupilha, CEP 98130-000 Júlio de Castillhos, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Rosane Teresinha Heck
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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21
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Voss GB, Monteiro MJP, Jauregi P, Valente LMP, Pintado ME. Functional characterisation and sensory evaluation of a novel synbiotic okara beverage. Food Chem 2021; 340:127793. [PMID: 32916402 DOI: 10.1016/j.foodchem.2020.127793] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 07/07/2020] [Accepted: 08/05/2020] [Indexed: 12/18/2022]
Abstract
This study aimed to produce four different beverages from okara (soybean by-product) previously hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria or unfermented beverage. The probiotic viable cells, the isoflavones profile and organic acids were evaluated in the okara beverage. In addition, total phenolic content, antioxidant and ACE inhibitory activities were evaluated at storage time and during in vitro gastrointestinal digestion of all beverages. The probiotic was viable throughout storage in all fermented beverages. The significant bioconversion of the isoflavone glycosides into their corresponding bioactive aglycones was observed in fermented beverage. Furthermore, the beverages showed a good ACE inhibitory activity. After gastrointestinal tract, all beverages showed an increase in the antioxidant and ACE inhibitory activities. In conclusion, this study shows that the application of okara for a multifunctional beverage could be a promising strategy in the disease prevention and contribution to a zero waste approach in food industry.
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Affiliation(s)
- Glenise B Voss
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Maria João P Monteiro
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Paula Jauregi
- Department of Food and Nutritional Sciences, Harry Nursten Building, Whiteknigts, The University of Reading, Reading RG6 6AP, UK
| | - Luísa M P Valente
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS - Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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22
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Nie W, Zhou K, Wang Y, Wang ZM, Xie Y, Zhou H, Xu BC. Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes. Food Funct 2020; 11:9710-9720. [PMID: 33057513 DOI: 10.1039/d0fo02329a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Peptides extracted from Xuanwei ham (XHP) can prevent free radical-induced diseases. The aim of the present study was to isolate and identify bioactive peptides from Xuanwei hams that rescue the oxidative stress damage induced by alcohol in HHL-5 hepatocytes. Alcohol-treated HHL-5 human hepatocytes were utilized as the alcohol-induced hepatocyte damage model to evaluate the effects of XHP on amounts of aminotransferase (ALT), aspartate aminotransferase (AST) and malondialdehyde (MDA). The result showed that XHP could significantly reduce ALT, AST and MDA, the major biomarkers of liver damage. The crude XHP was separated by size exclusion chromatography, followed by the evaluation of respective activities. Then, the most active components were further separated by RP-HPLC, and their activities were evaluated according to the above method. The peptide was identified as a hexapeptide with the sequence of Asn-Pro-Pro-Lys-Phe-Asp (NPPKFD) through LC-MS/MS. Further, the molecular mechanisms by which NPPKFD prevents alcohol-induced oxidative stress damage were revealed. Results showed that the hexapeptide could downregulate CYP2E1 expression, reduce generation of ROS and enhance oxidant defense systems via the activation of NrF2/HO-1 pathway. The findings suggest that Xuanwei ham can be used as a new source of bioactive peptides for protection from alcohol-induced liver damage.
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Affiliation(s)
- Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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23
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Kong YW, Feng MQ, Sun J. Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109985] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Arthrospira platensis transglutaminase derived antioxidant peptide-packed electrospun chitosan/ poly (vinyl alcohol) nanofibrous mat accelerates wound healing, in vitro, via inducing mouse embryonic fibroblast proliferation. Colloids Surf B Biointerfaces 2020; 193:111124. [DOI: 10.1016/j.colsurfb.2020.111124] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 05/03/2020] [Accepted: 05/07/2020] [Indexed: 11/19/2022]
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25
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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26
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Bioactive peptides generated in the processing of dry-cured ham. Food Chem 2020; 321:126689. [DOI: 10.1016/j.foodchem.2020.126689] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/27/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022]
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27
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Identification of antibacterial peptides generated from enzymatic hydrolysis of cottonseed proteins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109199] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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28
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Barrón-Ayala CG, Valenzuela-Melendres M, Camou JP, Sebranek JG, Dávila-Ramírez JL, Cumplido-Barbeitia G. Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme. Meat Sci 2020; 166:108111. [PMID: 32171565 DOI: 10.1016/j.meatsci.2020.108111] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/10/2020] [Accepted: 03/06/2020] [Indexed: 01/26/2023]
Abstract
The objective of this study was to assess the addition of whey protein hydrolysate (WH) on quality and antihypertensive potential of pork frankfurters, as the first step in development of a functional meat product. A hydrolyzed whey protein solution was incorporated in the frankfurter formula according to the following treatments: T0 (30% water), T1 (10% WH, 20% water), T2 (20% WH, 10% water) and T3 (30% WH). Addition of up to 30% WH increased lightness and yellowness, decreased hardness and chewiness by 15% and shear force by 43%, with no effect on pH (6.36) and cooking yield (93%). The WH addition resulted in an increase in the antihypertensive potential (IC50 258.78 μg/mL) relative to the T0 (IC50 1548.25 μg/mL). Cold storage of the product with 30% WH did not impact physicochemical quality, nor did it modify the antihypertensive potential. Incorporation of whey hydrolysate into pork frankfurters could be an option for providing antihypertensive peptides in food for health-oriented consumers.
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Affiliation(s)
- Cynthia G Barrón-Ayala
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Juan P Camou
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico.
| | - Joseph G Sebranek
- Iowa State University, Department of Animal Science, 215 Meat Laboratory, Ames, IA 50011, USA
| | - José L Dávila-Ramírez
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Germán Cumplido-Barbeitia
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
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29
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Cao S, Wang Y, Hao Y, Zhang W, Zhou G. Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:759-768. [PMID: 31841328 DOI: 10.1021/acs.jafc.9b05618] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, we investigated the antihypertensive effects in vitro and in vivo of novel angiotensin-converting enzyme inhibitory (ACEI) peptides purified and identified from bovine bone gelatin hydrolysate (BGH). Thirteen ACEI peptides were identified from BGH, and among which, RGL-(Hyp)-GL and RGM-(Hyp)-GF exhibited high ACE inhibition with IC50 values of 1.44 and 10.23 μM. Molecular docking predicted that RGM-(Hyp)-GF and ACE residues of Glu384, His513, and Lys511 formed hydrogen-bonding interactions at distances of 2.57, 2.99, and 2.42 + 3.0 Å. RGL-(Hyp)-GL formed hydrogen bonds with Lys511 and Tyr523 and generated hydrogen-bonding interactions with His387 and Glu411 in the zinc(II) complexation motif at distances of 2.74 and 3.03 + 1.93 Å. The maximal decrements in systolic blood pressure in spontaneously hypertensive rats induced by one-time gavage of RGL-(Hyp)-GL and RGM-(Hyp)-GF at 30 mg/kg were 31.3 and 38.6 mmHg. RGL-(Hyp)-GL had higher enzyme degradation resistance than that of RGM-(Hyp)-GF in vitro incubation in rat plasma, and they were sequentially degraded into pentapeptides and tetrapeptides within 2 h. Our results indicate that BGH can serve as a nutritional candidate to control blood pressure.
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Affiliation(s)
- Songmin Cao
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yi Wang
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yuejing Hao
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety , Nanjing Agricultural University , Nanjing 210095 , P.R. China
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30
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Zhang Y, Hu P, Xie Y, Yang P, Zheng S, Tian Y, Li J, Feng D. DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1762745] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yulong Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Yaoyao Xie
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Ping Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Shasha Zheng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Ya Tian
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Juan Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
| | - Dandan Feng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P.R. China
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Martínez-Sánchez SM, Pérez-Sánchez H, Antonio Gabaldón J, Abellán-Alemán J, Montoro-García S. Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies. Int J Mol Sci 2019; 20:ijms20174204. [PMID: 31466215 PMCID: PMC6747274 DOI: 10.3390/ijms20174204] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/25/2019] [Accepted: 08/26/2019] [Indexed: 12/28/2022] Open
Abstract
Food peptides contain a very wide range of diversified structures, which explains their diverse range of functional activities. Proatherogenic endothelium is related to vasoconstriction, inflammation, and oxidative stress. In this line, four synthetic bioactive peptides from dry-cured pork ham, previously identified according to their Angiotensin I Converting Enzyme (ACE) inhibitory capacity and high bioavailability, were tested. Among them, KPVAAP displayed an estimated IC50 of 59.22 µM for human ACE inhibition, and docking simulations demonstrated the consistency of the noncompetitive binding with the protein. The addition of synthetic peptides to human endothelial cells significantly prevents the expression of genes related to endothelial dysfunction and inflammation (eNOS, ICAM-1, VCAM-1, IL-6) and lowers NF-κB activation (all p < 0.05). In silico dockings showed that the four bioactive peptides interact with the regulatory subunit NEMO of the NF-κB transcription factor at the same site as other characterized inhibitors (CC2-LZ region). This is the first study linking experimental and computational approaches that shows NF-κB to be the target of biopeptides of food origin. These multifunctional peptides from dry-cured pork ham make them good candidates for further research into their therapeutic or preventive use to attenuate the inflammatory atherosclerotic process.
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Affiliation(s)
- Sara María Martínez-Sánchez
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos s/n, Guadalupe 30107, Murcia, Spain
- Departamento Tecnología de la Alimentación y Nutrición, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos s/n, Guadalupe 30107, Murcia, Spain
| | - Horacio Pérez-Sánchez
- Bioinformatics and High Performance Computing Research Group (BIO-HPC), Computer Engineering Department, Universidad Católica de Murcia (UCAM), Guadalupe 30107, Murcia, Spain
| | - José Antonio Gabaldón
- Departamento Tecnología de la Alimentación y Nutrición, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos s/n, Guadalupe 30107, Murcia, Spain
| | - José Abellán-Alemán
- Cátedra de Riesgo Cardiovascular, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos s/n, Guadalupe 30107, Murcia, Spain
| | - Silvia Montoro-García
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos s/n, Guadalupe 30107, Murcia, Spain.
- Cátedra de Riesgo Cardiovascular, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos s/n, Guadalupe 30107, Murcia, Spain.
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Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants (Basel) 2019; 8:antiox8090335. [PMID: 31443517 PMCID: PMC6769838 DOI: 10.3390/antiox8090335] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/11/2019] [Accepted: 08/19/2019] [Indexed: 01/15/2023] Open
Abstract
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.
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Mora L, M G, F T. Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100416] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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34
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Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01595-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Liu D, Chen X, Huang M, Zhou G. Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1605374] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Dongmei Liu
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
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Zhao S, Li J, Zhou Y, Huang L, Li Y, Xu J, Fu C, Guo X, Yang J. Lipid Nanoparticles-Encapsulated YF4: A Potential Therapeutic Oral Peptide Delivery System for Hypertension Treatment. Front Pharmacol 2019; 10:102. [PMID: 30873021 PMCID: PMC6401629 DOI: 10.3389/fphar.2019.00102] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Accepted: 01/25/2019] [Indexed: 12/15/2022] Open
Abstract
Drugs are administered orally in the clinical treatment of hypertension. Antihypertensive peptides have excellent angiotensin converting enzyme inhibitors activity in vitro. However, the poor oral bioavailability and therapeutic effect of antihypertensive peptides were mainly caused by rapid degradation in gastrointestinal and the short circulation time in blood, which remain to be further optimized. Therefore, the novel oral peptide delivery system is urged to improve the oral absorption and efficacy of peptide drugs. In this work, Tyr-Gly-Leu-Phe (YF4)-loaded lipid nanoparticles (YF4-LNPs) combined the advantages of polymer nanoparticles and liposomes were developed, which could greatly enhance the oral bioavailability and ameliorate the sustained release of peptide drug. YF4 loaded nanoparticles (YF4-NPs) were firstly prepared by a double-emulsion internal phase/organic phase/external phase (W1/O/W2) solvent evaporation method. YF4-NPs were further coated by membrane hydration-ultrasonic dispersion method to obtain the YF4-LNPs. The optimal YF4-LNPs showed a small particle size of 227.3 ± 3.8 nm, zeta potential of -7.27 ± 0.85 mV and high entrapment efficiency of 90.28 ± 1.23%. Transmission electronic microscopy analysis showed that the core-shell lipid nanoparticles were spherical shapes with an apparent lipid bilayer on the surface. Differential scanning calorimetry further proved that YF4 was successfully entrapped into YF4-LNPs. The optimal preparation of YF4-LNPs exhibited sustained release of YF4 in vitro and a 5 days long-term antihypertensive effect in vivo. In summary, the lipid nanoparticles for oral antihypertensive peptide delivery were successfully constructed, which might have a promising future for hypertension treatment.
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Affiliation(s)
- Shengnan Zhao
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, China
| | - Jinhua Li
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, China.,Key Laboratory of Birth Defect and Related Disorders of Women and Children, Department of Pediatric Hematology/Oncology, West China Second University Hospital, Sichuan University, Chengdu, China
| | - Yang Zhou
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, China.,Key Laboratory of Birth Defect and Related Disorders of Women and Children, Department of Pediatric Hematology/Oncology, West China Second University Hospital, Sichuan University, Chengdu, China
| | - Lingjing Huang
- Key Laboratory of Drug Targeting and Drug Delivery System (Ministry of Education), West China School of Pharmacy, Sichuan University, Chengdu, China
| | - Yanfei Li
- Key Laboratory of Drug Targeting and Drug Delivery System (Ministry of Education), West China School of Pharmacy, Sichuan University, Chengdu, China
| | - Juanjuan Xu
- Key Laboratory of Drug Targeting and Drug Delivery System (Ministry of Education), West China School of Pharmacy, Sichuan University, Chengdu, China
| | - Chunmei Fu
- Key Laboratory of Drug Targeting and Drug Delivery System (Ministry of Education), West China School of Pharmacy, Sichuan University, Chengdu, China
| | - Xia Guo
- Key Laboratory of Birth Defect and Related Disorders of Women and Children, Department of Pediatric Hematology/Oncology, West China Second University Hospital, Sichuan University, Chengdu, China
| | - Jian Yang
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, China
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Sasaki C, Tamura S, Tohse R, Fujita S, Kikuchi M, Asada C, Nakamura Y. Isolation and identification of an angiotensin I-converting enzyme inhibitory peptide from pearl oyster (Pinctada fucata) shell protein hydrolysate. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.11.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Kim JH, Kim JH, Jang HJ, Lee HJ, Lee CH. Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (tyrosine, methionine, phenylalanine, isoleucine and leucine) in AHW was higher (P < 0.05) compared with those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panellists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared with that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.
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Amorim M, Marques C, Pereira J, Guardão L, Martins M, Osório H, Moura D, Calhau C, Pinheiro H, Pintado M. Antihypertensive effect of spent brewer yeast peptide. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.10.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Kim HJ, Yang SR, Jang A. Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells. Korean J Food Sci Anim Resour 2018; 38:1168-1178. [PMID: 30675109 PMCID: PMC6335142 DOI: 10.5851/kosfa.2018.e48] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 10/16/2018] [Accepted: 10/18/2018] [Indexed: 01/06/2023] Open
Abstract
The present study aimed to characterise anti-oxidant peptides from water-soluble
protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on
human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified
from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract.
Antioxidant activity of peptide fractions was determined using the oxygen
radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher
ORAC activity than the low-molecular-weight fraction (202.66 μM TE/g vs
167.38 μM TE/g of dry matter, respectively) (p<0.05). The peptide
sequence of P3 was Cys-Cys-Cys-Cys-Ser-Val-Gln-Lys (888.30 Da). The novel
peptide P3, at 250 μg/mL, also significantly inhibited HCT116 cell
proliferation up to 25.24% through phosphorylation of ERK, JNK, and p38 kinase
(p<0.05). Hence, antioxidant peptide P3 from Hanwoo beef extract can be
used as an antioxidative and anti-cancer agent in the functional food
industry.
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Affiliation(s)
- Hye-Jin Kim
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Se-Ran Yang
- Department of Thoracic and Cardiovascular Surgery, School of Medicine, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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41
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Xing L, Liu R, Gao X, Zheng J, Wang C, Zhou G, Zhang W. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham. Food Chem 2018; 266:420-426. [DOI: 10.1016/j.foodchem.2018.06.034] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 03/20/2018] [Accepted: 06/07/2018] [Indexed: 10/28/2022]
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42
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Márquez Contreras E, Vázquez‐Rico I, Baldonedo‐Suárez A, Márquez‐Rivero S, Jiménez J, Machancoses F, Morano‐Báez R, León‐Justel A. Effect of moderate and regular consumption of Cinco Jotas acorn-fed 100% Iberian ham on overall cardiovascular risk: A cohort study. Food Sci Nutr 2018; 6:2553-2559. [PMID: 30510757 PMCID: PMC6261208 DOI: 10.1002/fsn3.869] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 10/02/2018] [Accepted: 10/04/2018] [Indexed: 12/16/2022] Open
Abstract
OBJECTIVE To evaluate the impact that the moderate and regular consumption of Cinco Jotas acorn-fed 100% Iberian ham has on overall cardiovascular risk, lipid parameters, blood pressure, and weight. METHODS A longitudinal, analytical, and quasi-experimental clinical study with repeated measures was carried out with 100 randomly selected individuals in primary care. The sample population included men and women (64%) between the ages of 25 and 55 (42.08, SD 9.6) who were not diagnosed with any cardiovascular illness or diabetes, were not undergoing antihypertensive treatment, nor taking lipid-lowering drugs. There were four visits during a 2-week washout period for the first of three phases. Phases 2 and 3 included an 8-week habitual diet phase followed by an 8-week intervention phase when participants consumed 40 g daily of acorn-fed 100% Cinco Jotas Iberian ham. Measurements of cardiovascular risk factors were taken following the SCORE table. These included total cholesterol, high-density lipoproteins cholesterol (HDL-c), low-density lipoproteins cholesterol (LDL-c), triglycerides (TG), and weight. RESULTS The average vascular risk (SCORE) was 0.20 (SD 0.49) before the consumption phase and 0.18 (SD 0.48) at the end of the study (p > 0.05). An increase in HDL-c of 5 mg/dl was observed while there was a decrease in LDL-c and TG of 10 mg/dl (p < 0.05). There were no differences in total cholesterol levels, blood pressure, or weight; nor were differences observed in average consumption of calories, protein, lipids, carbohydrates, or alcohol (p > 0.05). CONCLUSIONS The daily consumption of 40 g of Cinco Jotas acorn-fed 100% Iberian ham does not increase the risk of cardiovascular disease and has a favorable impact on lipid levels without affecting blood pressure or weight.
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Affiliation(s)
| | | | | | | | | | - Francisco Machancoses
- Beturia Andalusian Foundation for Health ResearchJuan Ramón Jiménez HospitalHuelvaSpain
| | - Rocío Morano‐Báez
- Beturia Andalusian Foundation for Health ResearchJuan Ramón Jiménez HospitalHuelvaSpain
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43
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Lorenzo JM, Munekata PE, Gómez B, Barba FJ, Mora L, Pérez-Santaescolástica C, Toldrá F. Bioactive peptides as natural antioxidants in food products – A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.003] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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44
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Gallego M, Mora L, Toldrá F. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham. Food Chem 2018; 258:8-15. [DOI: 10.1016/j.foodchem.2018.03.035] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 03/05/2018] [Accepted: 03/08/2018] [Indexed: 10/17/2022]
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45
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Wójciak KM, Kęska P, Okoń A, Solska E, Libera J, Dolatowski ZJ. The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3728-3734. [PMID: 29315594 DOI: 10.1002/jsfa.8883] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 12/11/2017] [Accepted: 01/04/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The effect of marinating beef in acid whey on the antioxidant peptides generated, and their influence on lipid oxidation, colour stability, sensory analysis and protein degradation products in uncured roasted beef stored 6 weeks in vacuum conditions (T = 4 °C) were determined. Measurements of pHe, water activity, oxidation-reduction potential, colour, TBARS, the cutting force, texture and amino acid profile, the total content of peptides, and antioxidant activity of isolated peptides were conducted immediately after production and during 42 days of storage. RESULTS The non-nitrite control batch (C) was characterized by a lower a* value (6.33-6.70) during the whole storage period compared to the non-nitrite sample with acid whey (W). It also appears that meat with the worst colour stability has the poorest oxidative stability (C = 1.57 mg MDA kg-1 , W = 0.76 mg MDA kg-1 ). Activity against reactive forms of oxygen to fraction A and fraction B (P < 0.05) showed an increasing trend with time and it was the largest in sample C and W. CONCLUSION The results indicated that bioactive peptides could be generated in uncured roasted beef. The <3.5 kDa peptides have strong antioxidant activity, as a result of which they function as inhibitors of lipid oxidation and colour discoloration during prolonged storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Karolina M Wójciak
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Paulina Kęska
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Anna Okoń
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Elżbieta Solska
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Justyna Libera
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Zbigniew J Dolatowski
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
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46
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Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages. Int J Food Microbiol 2018; 276:71-78. [DOI: 10.1016/j.ijfoodmicro.2018.04.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/22/2018] [Accepted: 04/04/2018] [Indexed: 12/12/2022]
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47
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Gallego M, Mora L, Toldrá F. Perspectives in the Use of Peptidomics in Ham. Proteomics 2018; 18:e1700422. [DOI: 10.1002/pmic.201700422] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 05/28/2018] [Indexed: 12/21/2022]
Affiliation(s)
- Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenue Agustín Escardino 7; 46980 Paterna Valencia Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenue Agustín Escardino 7; 46980 Paterna Valencia Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenue Agustín Escardino 7; 46980 Paterna Valencia Spain
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48
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Xing L, Liu R, Tang C, Pereira J, Zhou G, Zhang W. The antioxidant activity and transcellular pathway ofAsp-Leu-Glu-Gluin a Caco-2 cell monolayer. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Rui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Changbo Tang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Jailson Pereira
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
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49
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Gallego M, Mora L, Reig M, Toldrá F. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham. Food Res Int 2018; 105:873-879. [DOI: 10.1016/j.foodres.2017.12.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 11/30/2017] [Accepted: 12/02/2017] [Indexed: 02/01/2023]
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50
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Moayedi A, Mora L, Aristoy MC, Safari M, Hashemi M, Toldrá F. Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis. Food Chem 2018; 250:180-187. [PMID: 29412909 DOI: 10.1016/j.foodchem.2018.01.033] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 12/04/2017] [Accepted: 01/03/2018] [Indexed: 12/31/2022]
Abstract
In this study, tomato seeds were obtained as by-products and submitted to fermentation with the proteolytic strain Bacillus subtilis A14h. The resulting peptide mixture was fractionated and purified through different chromatographic steps. Fractions were assayed for antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities and peptides were identified by using nano-liquid chromatography coupled to mass spectrometry in tandem (nLC-MS/MS). Most of the identified peptides were smaller than 1000 Da and had different aromatic and hydrophobic amino acid residues. Their sequences were novel but some of them showed active domains previously reported in other bioactive peptides. The hexapeptide DGVVYY showed an IC50 value of 2 µM in angiotensin-I converting enzyme (ACE-I) inhibitory activity, whereas the pentapeptide GQVPP displayed a 97% of DPPH activity at 0.4 mM. The results revealed that B. subtilis fermentation of tomato by-products could be a good strategy for obtaining added-value peptides that might be used as an ingredient in functional foods and nutraceuticals.
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Affiliation(s)
- Ali Moayedi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Maria Concepción Aristoy
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Mohammad Safari
- Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran; Center of Excellence for Application of Modern Technology for Producing Functional Foods and Drinks, University of Tehran, P.O. Box 4111, 31587-77871 Karaj, Iran
| | - Maryam Hashemi
- Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), AREEO, P.O. Box 3135933151, Karaj, Iran
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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