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Zheng L, San Y, Xing Y, Regenstein JM. Rice proteins: A review of their extraction, modification techniques and applications. Int J Biol Macromol 2024; 268:131705. [PMID: 38643916 DOI: 10.1016/j.ijbiomac.2024.131705] [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: 02/25/2024] [Revised: 04/09/2024] [Accepted: 04/18/2024] [Indexed: 04/23/2024]
Abstract
Rice protein is highly nutritious and easy to digest and absorb. Its hydrolyzed peptides have significant effects on lowering blood pressure and cholesterol. First, a detailed and comprehensive explanation of rice protein extraction methods was given, and it was found that the combination of enzymatic and physical methods could improve the extraction rate of rice protein, but it was only suitable for laboratory studies. Second, the methods for improving the functional properties of rice protein were introduced, including physical modification, chemical modification, and enzymatic modification. Enzymatic modification of the solubility of rice protein to improve its functional properties has certain limitations due to the low degree of hydrolysis, the long time required, the low utilization of the enzyme, and the possible undesirable taste of the product. Finally, the development and utilization of rice protein was summarized and the future research direction was suggested. This paper lists the advantages and disadvantages of various extraction techniques, points out the shortcomings of existing extraction techniques, aims to fill the gap in the field of rice protein extraction, and then provides a possible improvement method for the extraction and development of rice protein in the future.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Guoru Biotechnology Ltd., Harbin, Heilongjiang 150036, China.
| | - Yue San
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuejiao Xing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
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Sudan J, Urwat U, Farooq A, Pakhtoon MM, Zaffar A, Naik ZA, Batool A, Bashir S, Mansoor M, Sofi PA, Sofi NUR, Shikari AB, Khan MK, Hossain MA, Henry RJ, Zargar SM. Explicating genetic architecture governing nutritional quality in pigmented rice. PeerJ 2023; 11:e15901. [PMID: 37719119 PMCID: PMC10501373 DOI: 10.7717/peerj.15901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Accepted: 07/25/2023] [Indexed: 09/19/2023] Open
Abstract
Rice is one of the most important staple plant foods that provide a major source of calories and nutrients for tackling the global hunger index especially in developing countries. In terms of nutritional profile, pigmented rice grains are favoured for their nutritional and health benefits. The pigmented rice varieties are rich sources of flavonoids, anthocyanin and proanthocyanidin that can be readily incorporated into diets to help address various lifestyle diseases. However, the cultivation of pigmented rice is limited due to low productivity and unfavourable cooking qualities. With the advances in genome sequencing, molecular breeding, gene expression analysis and multi-omics approaches, various attempts have been made to explore the genetic architecture of rice grain pigmentation. In this review, we have compiled the current state of knowledge of the genetic architecture and nutritional value of pigmentation in rice based upon the available experimental evidence. Future research areas that can help to deepen our understanding and help in harnessing the economic and health benefits of pigmented rice are also explored.
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Affiliation(s)
- Jebi Sudan
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Uneeb Urwat
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Asmat Farooq
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Mohammad Maqbool Pakhtoon
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Aaqif Zaffar
- Division of Genetics and Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (J&K), Srinagar, Jammu and Kashmir, India
| | - Zafir Ahmad Naik
- Division of Genetics and Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (J&K), Srinagar, Jammu and Kashmir, India
| | - Aneesa Batool
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Saika Bashir
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Madeeha Mansoor
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Parvaze A. Sofi
- Division of Genetics and Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (J&K), Srinagar, Jammu and Kashmir, India
| | - Najeebul Ul Rehman Sofi
- Mountain Research Centre for Field Crops, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Khudwani, Jammu and Kashmir, India
| | - Asif B. Shikari
- Division of Genetics and Plant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (J&K), Srinagar, Jammu and Kashmir, India
| | - Mohd. Kamran Khan
- Department of Soil Sciences and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Mohammad Anwar Hossain
- Department of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Robert J. Henry
- Queensland Alliance for Agriculture and Food Innovation, Queensland University, Brisbane, Australia
| | - Sajad Majeed Zargar
- Proteomics Lab, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
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In Silico Identification of Peptides with PPARγ Antagonism in Protein Hydrolysate from Rice (Oryza sativa). Pharmaceuticals (Basel) 2023; 16:ph16030440. [PMID: 36986539 PMCID: PMC10057873 DOI: 10.3390/ph16030440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/04/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023] Open
Abstract
At least half the population in industrialized countries suffers from obesity due to excessive accumulation of adipose tissue. Recently, rice (Oryza sativa) proteins have been considered valuable sources of bioactive peptides with antiadipogenic potential. In this study, the digestibility and bioaccessibility in vitro of a novel protein concentrate (NPC) from rice were determined through INFOGEST protocols. Furthermore, the presence of prolamin and glutelin was evaluated via SDS-PAGE, and their potential digestibility and the bioactivity of ligands against peroxisome proliferator-activated receptor gamma (PPARγ) were explored by BIOPEP UWM and HPEPDOCK. For the top candidates, molecular simulations were conducted using Autodock Vina to evaluate their binding affinity against the antiadipogenic region of PPARγ and their pharmacokinetics and drug-likeness using SwissADME. Simulating gastrointestinal digestion showed a recovery of 43.07% and 35.92% bioaccessibility. The protein banding patterns showed the presence of prolamin (57 kDa) and glutelin (12 kDa) as the predominant proteins in the NPC. The in silico hydrolysis predicts the presence of three and two peptide ligands in glutelin and prolamin fraction, respectively, with high affinity for PPARγ (≤160). Finally, the docking studies suggest that the prolamin-derived peptides QSPVF and QPY (−6.38 & −5.61 kcal/mol, respectively) have expected affinity and pharmacokinetic properties to act as potential PPARγ antagonists. Hence, according to our results, bioactive peptides resulting from NPC rice consumption might have an antiadipogenic effect via PPARγ interactions, but further experimentation and validation in suitable biological model systems are necessary to gain more insight and to provide evidence to support our in silico findings.
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Soto-Sánchez O, Hidalgo P, González A, Oliveira PE, Hernández Arias AJ, Dantagnan P. Microalgae as Raw Materials for Aquafeeds: Growth Kinetics and Improvement Strategies of Polyunsaturated Fatty Acids Production. AQUACULTURE NUTRITION 2023; 2023:5110281. [PMID: 36860971 PMCID: PMC9973195 DOI: 10.1155/2023/5110281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/25/2022] [Accepted: 12/13/2022] [Indexed: 06/18/2023]
Abstract
Studies have shown that ancient cultures used microalgae as food for centuries. Currently, scientific reports highlight the value of nutritional composition of microalgae and their ability to accumulate polyunsaturated fatty acids at certain operational conditions. These characteristics are gaining increasing interest for the aquaculture industry which is searching for cost-effective replacements for fish meal and oil because these commodities are one of the most significant operational expenses and their dependency has become a bottleneck for their sustainable development of the aquaculture industry. This review is aimed at highlighting the use of microalgae as polyunsaturated fatty acid source in aquaculture feed formulations, despite their scarce production at industrial scale. Moreover, this document includes several approaches to improve microalgae production and to increase the content of polyunsaturated fatty acids with emphasis in the accumulation of DHA, EPA, and ARA. Furthermore, the document compiles several studies which prove microalgae-based aquafeeds for marine and freshwater species. Finally, the study explores the aspects that intervene in production kinetics and improvement strategies with possibilities for upscaling and facing main challenges of using microalgae in the commercial production of aquafeeds.
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Affiliation(s)
- Oscar Soto-Sánchez
- Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
| | - Pamela Hidalgo
- Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
- Núcleo de Investigación en Bioproductos y Materiales Avanzados, Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
| | - Aixa González
- Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
- Núcleo de Investigación en Bioproductos y Materiales Avanzados, Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
| | - Patricia E. Oliveira
- Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
- Núcleo de Investigación en Bioproductos y Materiales Avanzados, Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
| | - Adrián J. Hernández Arias
- Núcleo de Investigación en Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
| | - Patricio Dantagnan
- Núcleo de Investigación en Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
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Ren LK, Yang Y, Fan J, Ma CM, Bian X, Wang DF, Xu Y, Liu BX, Zhang N. Novel antioxidant peptide from broken rice resist H2O2-induced premature senescence in 2BS cells via PI3K/Akt and JNK/Bax signaling pathway. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Sharma S, Pradhan R, Manickavasagan A, Thimmanagari M, Dutta A. Corn distillers solubles as a novel bioresource of bioactive peptides with ACE and DPP IV inhibition activity: characterization, in silico evaluation, and molecular docking. Food Funct 2022; 13:8179-8203. [PMID: 35829682 DOI: 10.1039/d1fo04109f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to investigate the biological potential of underutilized and low-value corn distillers solubles, containing a unique unexplored blend of heat-treated corn and yeast proteins, from the bioethanol industries, by bioinformatic and biochemical approaches. Protein hydrolysates were produced by applying four commercially accessible proteases, among which alcalase provided the best results in terms of yield, degree of hydrolysis, molecular weight, number of proteins, bioactive peptides, and deactivation against anti-angiotensin I-converting enzyme (ACE) and anti-dipeptidyl peptidase IV (DPP IV). The optimal conditions to produce anti-ACE and anti-DPP IV peptides were using alcalase for 10.82 h and an enzyme : substrate ratio of 7.90 (%w/w), with inhibition values for ACE and DPP IV of 98.76 ± 1.28% and 34.99 ± 1.44%, respectively. Corn (α-zein) and yeast (glyceraldehyde-3-phosphate dehydrogenase) proteins were mainly suitable, upon enzymolysis, for the release of bioactive peptides. The peptides DPANLPWG, FDFFDNIN, WNGPPGVF, and TPPFHLPPP inhibited ACE more effectively as verified with binding energies of -11.3, -11.6, -10.5, and -11.6 kcal mol-1, respectively, as compared to captopril (-6.38 kcal mol-1). Compared with the binding energy of sitagliptin (-8.6 kcal mol-1), WNGPPGVF (-9.6 kcal mol-1), WPLPPFG (-9.8 kcal mol-1), LPPYLPS (-9.7 kcal mol-1), TPPFHLPPP (-10.1 kcal mol-1), and DPANLPWG peptides (-10.1 kcal mol-1) had greater inhibition potential against DPP IV. The peptides impeded ACE and DPP IV majorly via hydrophobic and hydrogen linkage interactions. The key amino acids TYR523, GLU384, and HIS353 were bound to the catalytic sites of ACE and GLN553, GLU206, PHE364, VAL303, and THR304 were bound to the DPP IV enzyme. The PHs can be used as ingredients in the feed or food industries with possible health advantages.
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Affiliation(s)
- Sonu Sharma
- School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
| | - Ranjan Pradhan
- School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1. .,Shrimp Canada, 67 Watson Rd. S (Unit-2), Guelph, Ontario, N1L 1 E3, Canada
| | | | - Mahendra Thimmanagari
- Food and Rural Affairs, Ontario Ministry of Agriculture, 1 Stone Road West, Guelph N1G 4Y1, Ontario, Canada
| | - Animesh Dutta
- School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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Ferri M, Tedeschi T, Prandi B, Michelini E, Calabretta MM, Babini E, Graen-Heedfeld J, Bretz K, Raddadi N, Gianotti A, Lamborghini M, Tassoni A. Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment. FRONTIERS IN PLANT SCIENCE 2022; 13:929918. [PMID: 35909767 PMCID: PMC9335147 DOI: 10.3389/fpls.2022.929918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
One of the major challenges for the modern society, is the development of a sustainable economy also aiming at the valorization of agro-industrial by-products in conjunction with at a significant reduction of generated residues from farm to retail. In this context, the present study demonstrates a biotechnological approach to yield bioactive peptides from a protein fraction obtained as a by-product of the rice starch production. Enzymatic hydrolysis, with the commercial proteases Alcalase and Protamex, were optimized in bioreactor up to 2 L of volume. The two best digestates, selected with respect to peptide release and extract antioxidant capacity, were further fractionated (cut-offs of 10, 5, and 1 kDa) via cross-flow filtration. Amino acid composition indicated that most of the fractions showed positive nutritional characteristics, but a putative bitter taste. A fraction obtained with Alcalase enzyme (retentate 8 kDa) exerted anti-inflammatory potential, while the smaller molecular weight fractions (retentate 1-5 kDa and permeate < 1 kDa) were more active in tyrosinase inhibition. The latter were further sub-fractionated by size-exclusion chromatography. From the 15 most anti-tyrosinase sub-fractions, 365 peptide sequences were identified via liquid chromatography coupled with high resolution mass spectrometry. The present data support the possible exploitation of bioactive peptide from rice starch by-product as ingredients into food, nutraceutical, pharmaceutical, and cosmetic formulations.
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Affiliation(s)
- Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Elisa Michelini
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
| | | | - Elena Babini
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | - Jürgen Graen-Heedfeld
- Fraunhofer Institute for Environmental, Safety, and Energy Technology, Oberhausen, Germany
| | - Karlheinz Bretz
- Fraunhofer Institute for Environmental, Safety, and Energy Technology, Oberhausen, Germany
| | - Noura Raddadi
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | | | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
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Abbasi S, Moslehishad M, Salami M. Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa. Int J Biol Macromol 2022; 213:602-609. [PMID: 35659938 DOI: 10.1016/j.ijbiomac.2022.05.189] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 05/15/2022] [Accepted: 05/30/2022] [Indexed: 11/05/2022]
Abstract
The quinoa protein is gaining global attraction due to high content of gluten-free protein. It is a rich source of high-quality protein with all essential amino acids. The objective of this study was to evaluate the antioxidant activity and alpha-glucosidase inhibition effect of bioactive peptides obtained from quinoa protein that was hydrolyzed by alcalase and trypsin. Peptides were fractionated using ultrafiltration with MW cut-off = 3, 10 kDa. The peptide concentration was evaluated using OPA solution and peptide bonds were studied by SDS-PAGE. The highest antioxidant activity obtained from quinoa bioactive peptides by alcalase and trypsin was observed after 0.5 h (10 kDa≤) and 4 h (3 kDa≥), respectively. The highest α-glucosidase inhibition activity was observed in peptides with MW 3 kDa ≥ when hydrolyzed by trypsin. The amino acid composition of the most effective samples has been determined. Comparing the results showed that MW and the composition of peptides influenced the studied traits. From the result of this study, it concluded that bioactive peptides obtained from quinoa protein could be used in functional food and supplements formulation.
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Affiliation(s)
- Shiva Abbasi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Maryam Moslehishad
- Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.
| | - Maryam Salami
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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Wu J, Gao T, Zhao L, Bao H, Yu C, Hu J, Ma F. Investigating Phragmites australis response to copper exposure using physiologic, Fourier Transform Infrared and metabolomic approaches. FUNCTIONAL PLANT BIOLOGY : FPB 2022; 49:365-381. [PMID: 35290177 DOI: 10.1071/fp21258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 01/19/2022] [Indexed: 06/14/2023]
Abstract
Phragmites australis (Cav.) Trin. ex Steud is a landscape plant with resistance to heavy metals that has significance in phytoremediation. However, little is known about the metabolomic background of the heavy metal resistance mechanisms of Phragmites . We studied copper stress on Phragmites and monitored physiological indicators such as malondialdehyde (MDA) and electrolyte leakage (EL). In addition, Fourier Transform Infrared (FTIR) was used to study the related chemical composition in the roots, stems, and leaves under copper stress. Furthermore, LC-MS technology was used to analyse the plants metabolic profile. Results showed that increased copper concentration in Phragmites led to the accumulation of MDA and EL. FTIR spectrum detected the presence of O-H and C=O stretching. O-H stretching was related to the presence of flavonoids, while C=O stretching reflected the presence of protein amide I. The latter was related to the change of amino acid composition. Both flavonoids and amino acids are regarded as contributors to the antioxidant of Phragmites under copper stress. Metabolomics analysis revealed that arginine and ayarin were accumulated and Phragmites leaves responded to copper stress with changes in the pool size of arginine and ayarin. It is speculated that they could improve resistance. Arginine is accumulated through two pathways: the citrulline decomposition and conversion pathway; and the circular pathway composed of ornithine, citrulline, l -argininosuccinate and arginine. Ayarin is synthesised through the quercetin methylation pathway. This study elucidates the antioxidant mechanisms for enhancing its resistance to heavy metal stress, thus improving of phytoremediation efficiency.
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Affiliation(s)
- Jieting Wu
- School of Environmental Science, Liaoning University, Shenyang 110036, People's Republic of China
| | - Tian Gao
- School of Environmental Science, Liaoning University, Shenyang 110036, People's Republic of China
| | - Lei Zhao
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, People's Republic of China
| | - Hongxu Bao
- School of Environmental Science, Liaoning University, Shenyang 110036, People's Republic of China
| | - Chang Yu
- School of Environmental Science, Liaoning University, Shenyang 110036, People's Republic of China
| | - Jianing Hu
- Dalian Neusoft University of Information, Dalian 116032, People's Republic of China
| | - Fang Ma
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, People's Republic of China
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Allahdad Z, Manus J, Aguilar-Uscanga BR, Salmieri S, Millette M, Lacroix M. Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:112-120. [PMID: 35142990 DOI: 10.1007/s11130-021-00944-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/23/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVES The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4 °C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages. METHODS The beverage was supplemented with a 50/50 mixture of pea and rice protein concentrate to 13% concentration. Following inoculation with 108 CFU/mL of lactic acid bacteria, it was incubated at 37 °C for 14 h. RESULTS Results showed that the enrichment with protein induced an increase in pH, titratable acidity and viscosity of the PR products, while the fermentation led to a decrease of pH and viscosity. However, a significant increase of the viscosity of PRF from 39 to 57 cP was observed during the 143 days of storage (P ≤ 0.05). The PRF beverage contained significantly more peptides < 200 Da than the non-fermented one (PRNF) and these small peptides were also released during the storage. Despite the physico-chemical modifications, the sensorial properties of the PRF product were appreciated over the storage, particularly for the texture. Furthermore, the beverage maintained a high concentration of viable probiotics during the entire storage with 8.4 log colony form unit (CFU)/mL after 143 days. CONCLUSION Applying probiotics and the mixture of rice and pea proteins in the fermented beverage can enhance nutritional and nutraceutical value of the product.
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Affiliation(s)
- Zahra Allahdad
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Blanca R Aguilar-Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas E Ingenierías, Universidad de Guadalajara, 1421, Blvd. Marcelino Garcia Barragan. Col. Olímpica, 44430, Guadalajara, , Jalisco, Mexico
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Mathieu Millette
- Bio-K Plus International Inc, Preclinical Research Division, 495 Armand-Frappier blvd, Laval, Québec, H7V 4B3, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada.
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13
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Laosam P, Panpipat W, Yusakul G, Cheong LZ, Chaijan M. Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments. PLoS One 2021; 16:e0258445. [PMID: 34695136 PMCID: PMC8544860 DOI: 10.1371/journal.pone.0258445] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 09/27/2021] [Indexed: 01/06/2023] Open
Abstract
The production of bioactive peptides from animal-based raw materials highly depends on enzymatic hydrolysis. Porcine placenta is an underutilized biomass in Thailand's pig farms, yet it is still a source of proteins and beneficial compounds. Porcine placenta could be used as a protein substrate for the production of enzymatic hydrolysate, which could be employed as a functional food ingredient in the future. The goal of this study was to enzymatically produce porcine placenta hydrolysates (PPH) using three commercial enzymes (Alcalase, Flavouzyme, and papain) and evaluate their in vitro antioxidant and antibacterial activity. The degree of hydrolysis (DH) increased as the enzyme load and hydrolysis time increased, but the DH was governed by the enzyme class. The maximum DH was found after using 10% enzyme for 20 min of hydrolysis (36.60%, 31.40%, and 29.81% for Alcalase, Flavouzyme, and papain). Depending on the enzyme type and DH, peptides of various sizes (0.40-323.56 kDa) were detected in all PPH. PPH created with Alcalase had an excellent reducing capacity and metal chelating ability (p < 0.05), whereas PPH made with Flavourzyme and Papain had higher DPPH• and ABTS•+ inhibitory activities (p < 0.05). Papain-derived PPH also had a strong antibacterial effect against Staphylococcus aureus and Escherichia coli, with clear zone values of 17.20 mm and 14.00 mm, respectively (p < 0.05). When PPH was transported via a gastrointestinal tract model system, its antioxidative characteristics were altered. PPH's properties and bioactivities were thus influenced by the enzyme type, enzyme concentration, and hydrolysis time used. Therefore, PPH produced from porcine placenta can be categorized as an antioxidant and antibacterial alternative.
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Affiliation(s)
- Phanthipha Laosam
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Gorawit Yusakul
- School of Pharmacy, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China
| | - Manat Chaijan
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
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14
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He Z, Liu G, Qiao Z, Cao Y, Song M. Novel Angiotensin-I Converting Enzyme Inhibitory Peptides Isolated From Rice Wine Lees: Purification, Characterization, and Structure-Activity Relationship. Front Nutr 2021; 8:746113. [PMID: 34568409 PMCID: PMC8460919 DOI: 10.3389/fnut.2021.746113] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 08/17/2021] [Indexed: 11/24/2022] Open
Abstract
The bioactive peptides that can inhibit angiotensin-I converting enzyme (ACE, EC. 3. 4.15.1) are considered as possible cures of hypertension. Food-derived angiotensin-I converting enzyme inhibitory (ACEi) peptides have gained more attention because of their reduced side effects. In this study, we reported the method for purifying ACEi peptides from the lees of traditional Chinese rice wine and evaluated the product's biochemical properties. After three steps of reversed-phase high-performance liquid chromatography (RP-HPLC), for the first time, we isolated, purified, and identified two novel peptides: LIIPQH and LIIPEH, both of which showed strong ACEi activity (IC50-values of 120.10 ± 9.31 and 60.49±5.78 μg/ml, respectively). They were further categorized as mixed-type ACE inhibitors and were stable against both ACE and gastrointestinal enzymes during in vitro digestion. Together, these results suggest that the rice wine lees that produced as a by-product during rice wine production can be utilized in various fields related to functional foods and antihypertensive medicine.
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Affiliation(s)
- Zeqi He
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Zijiao Qiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
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15
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Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101110] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Ma XY, Chen XX, Ma MY, Xu Y, Wu XM, Mu GQ, Zhu XM. Lutein transport systems loaded with rice protein-based self-assembled nanoparticles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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17
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Wang S, Li X, Zhu J, Liu H, Liu T, Yu G, Shao M. Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7777-7785. [PMID: 34213327 DOI: 10.1021/acs.jafc.1c01949] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Rice bran protein hydrolysates (RBPH) pretreated with high hydrostatic pressure (HHP) covalently interacted with ferulic acid (FA) (0.5 to 2.5 mg/mL) under alkaline conditions. The structural and functional properties of the conjugates were investigated. The results revealed that the FA binding equivalent on RBPH increased from 6.03 to 207.64 nmol/mg. FTIR spectral analysis indicated that the content of α-helix increased, whereas the contents of β-sheet, β-turn, and random coil decreased. The surface hydrophobicity (H0) of RBPH increased, the fluorescence intensity decreased, and the tertiary structure changed because of covalent interactions between RBPH and FA. The emulsifying activity index of RBPH-FA (1.5 mg/mL) was 35.10% higher than that of the control, whereas FA concentrations higher than 1.5 mg/mL had a negative effect on emulsifying properties. RBPH-FA (2.5 mg/mL) exhibited the strongest antioxidant activity. This study provides a new reference for the application of RBPH-FA conjugates in food processing.
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Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyi Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingshu Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hengchen Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Meili Shao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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18
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Chen HJ, Dai FJ, Chen CY, Fan SL, Zheng JH, Huang YC, Chau CF, Lin YS, Chen CS. Evaluating the Antioxidants, Whitening and Antiaging Properties of Rice Protein Hydrolysates. Molecules 2021; 26:molecules26123605. [PMID: 34204643 PMCID: PMC8231118 DOI: 10.3390/molecules26123605] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/03/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Plant-derived protein hydrolysates have potential applications in nutrition. Rice protein hydrolysates (RPHs), an excellent source of proteins, have attracted attention for the development of cosmeceuticals. However, few studies have reported the potential application of RPH in analysis, and this study examined their antioxidant activities and the inhibitory activities of skin aging enzymes. The results indicated that the total phenolic and flavonoid concentrations were 2.06 ± 0.13 mg gallic acid equivalent/g RPHs and 25.96 ± 0.52 µg quercetin equivalent/g RPHs, respectively. RPHs demonstrated dose-dependent activity for scavenging free radicals from 1,1-diphenyl-2-picrylhydrazyl [half-maximal inhibitory concentration (IC50) = 42.58 ± 2.1 mg/g RPHs] and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (IC50 = 2.11 ± 0.88 mg/g RPHs), dose-dependent reduction capacity (6.95 ± 1.40 mg vitamin C equivalent/g RPHs) and oxygen radical absorbance capacity (473 µmol Trolox equivalent/g RPHs). The concentrations of the RPH solution required to achieve 50% inhibition of hyaluronidase and tyrosinase activities were determined to be 8.91 and 107.6 mg/mL, respectively. This study demonstrated that RPHs have antioxidant, antihyaluronidase, and antityrosinase activities for future cosmetic applications.
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Affiliation(s)
- Hui-Ju Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Fan-Jhen Dai
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Cheng-You Chen
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Siao-Ling Fan
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Ji-Hong Zheng
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Yu-Chun Huang
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Chi-Fai Chau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
| | - Yung-Sheng Lin
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, Taipei 112304, Taiwan
- Correspondence: (Y.-S.L.); (C.-S.C.)
| | - Chin-Shuh Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
- Correspondence: (Y.-S.L.); (C.-S.C.)
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19
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Doan NTT, Lai QD. Ultrafiltration for recovery of rice protein: Fouling analysis and technical assessment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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The Modulatory Effect of Cholesterol Synthesis by Oryza sativa Derived Bioactive Peptide Fractions: An In Vitro Investigation. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-020-10079-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Sisconeto Bisinotto M, da Silva DC, de Carvalho Fino L, Moreira Simabuco F, Neves Bezerra RM, Costa Antunes AE, Bertoldo Pacheco MT. Bioaccessibility of cashew nut kernel flour compounds released after simulated in vitro human gastrointestinal digestion. Food Res Int 2021; 139:109906. [PMID: 33509474 DOI: 10.1016/j.foodres.2020.109906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 11/02/2020] [Accepted: 11/12/2020] [Indexed: 11/28/2022]
Abstract
Cashew nuts are mainly consumed as a roasted and salted snack. Lately, the industry has gained interest in broken kernels because of their added value. In this study, defatted cashew nut flour (DCF) underwent simulated gastrointestinal digestion to obtain a soluble (CDs) and an insoluble (CDi) digested fraction. These fractions, which resulted from the digestion of a complex matrix, were evaluated for antioxidant capacity of bioaccessible compounds (present on the soluble digested fraction, CDs) and their potential prebiotic effect, considering that the insoluble digested fraction (CDi) could be fermented by the microbiota in the gut. The DCF had a high protein content (40.74%), being nutritionally characterized as a balanced source of amino acids, with a predominance of aromatic amino acids (phenylalanine and tyrosine), threonine and histidine. The digested DCF presented 76.90% of the soluble components of low molecular weight (0.1-2 kDa), which is typical of antioxidant peptides. The soluble digested fraction (CDs) significantly increased the antioxidant capacity in relation to flour in the ORAC and ABTS assays and the aqueous extract presented the highest values (526.0 and 76.64 as µmol Trolox Eq./g sample, respectively). The CDs protected 29.03% of the supercoiled DNA band and ratified the potential antioxidant capacity after GID in a physiological assay. In addition, the insoluble digested fraction showed a potential prebiotic effect for Bifdobacterium lactis BB-12. Finally, simulated gastrointestinal digestion improves the bioaccessibility of CDF antioxidant compounds as a complex matrix, containing low molecular weight peptides and phenolic compounds, which become more available to react with reactive oxygen species (ROS). In addition, the potential prebiotic effect of defatted cashew nut flour has yielded a promising solution for the total reuse of broken cashew nut kernel as a functional food ingredient.
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Affiliation(s)
- Mariana Sisconeto Bisinotto
- Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas Zip Code: 13070-178, SP, Brazil.
| | - Daniele Cristina da Silva
- Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas Zip Code: 13070-178, SP, Brazil.
| | - Luciana de Carvalho Fino
- Laboratório de Lácteos, Probióticos e Prebióticos (LLPP), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil
| | - Fernando Moreira Simabuco
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil.
| | - Rosângela Maria Neves Bezerra
- Laboratório Multidisciplinar em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil.
| | - Adriane Elisabete Costa Antunes
- Laboratório de Lácteos, Probióticos e Prebióticos (LLPP), Faculdade de Ciências Aplicadas (FCA), Universidade de Campinas (UNICAMP), Rua Pedro Zacarias, n. 1300, Bloco 2 dos Laboratórios, Limeira, SP Zip Code: 13070-178, Brazil.
| | - Maria Teresa Bertoldo Pacheco
- Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas Zip Code: 13070-178, SP, Brazil.
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22
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Barati M, Javanmardi F, Mousavi Jazayeri SMH, Jabbari M, Rahmani J, Barati F, Nickho H, Davoodi SH, Roshanravan N, Mousavi Khaneghah A. Techniques, perspectives, and challenges of bioactive peptide generation: A comprehensive systematic review. Compr Rev Food Sci Food Saf 2020; 19:1488-1520. [PMID: 33337080 DOI: 10.1111/1541-4337.12578] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 04/03/2020] [Accepted: 04/27/2020] [Indexed: 12/14/2022]
Abstract
Due to the digestible refractory and absorbable structures of bioactive peptides (BPs), they could induce notable biological impacts on the living organism. In this regard, the current study was devoted to providing an overview regarding the available methods for BPs generation by the aid of a systematic review conducted on the published articles up to April 2019. In this context, the PubMed and Scopus databases were screened to retrieve the related publications. According to the results, although the characterization of BPs mainly has been performed using enzymatic and microbial in-vitro methods, they cannot be considered as suitable techniques for further stimulation of digestion in the gastrointestinal tract. Therefore, new approaches for both in-vivo and in-silico methods for BPs identification should be developed to overcome the obstacles that belonged to the current methods. The purpose of this review was to compile the recent analytical methods applied for studying various aspects of food-derived biopeptides, and emphasizing generation at in vitro, in vivo, and in silico.
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Affiliation(s)
- Meisam Barati
- Student Research Committee, Department of Cellular and Molecular Nutrition, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Masoumeh Jabbari
- Department of Community Nutrition, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Jamal Rahmani
- Department of Community Nutrition, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Farzaneh Barati
- Department of Biotechnology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - Hamid Nickho
- Immunology Research Center, Iran University of Medical Sciences, Tehran, Iran.,Department of Immunology, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Sayed Hossein Davoodi
- Department of Clinical Nutrition and Dietetic, National Institute and Faculty of Nutrition and Food Technology; Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Neda Roshanravan
- Cardiovascular Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
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23
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Zaky AA, Abd El-Aty AM, Ma A, Jia Y. An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications. Crit Rev Food Sci Nutr 2020; 62:1350-1362. [PMID: 33146021 DOI: 10.1080/10408398.2020.1842324] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Rice by-products, generated through the milling processes, have recently been recognized as a potential source of bioactive compounds, such as proteins, essential amino acids, and phenolics. Owing to their antioxidant capacity (which improve the storage stability of foods), these compounds have gained much attention because of their beneficial impacts on human health. It has to be noted that large quantities of rice by-products are not efficiently utilized, which may result in industrial wastes and environmental consequences. Thence, the aim of this review is to provide a comprehensive insight on the antioxidant capabilities, extraction, identification, functional attributes, and applications of bioactive hydrolysates and peptides derived from rice bran protein. This overview would provide an insight on rice bran proteins, which are abundant in bioactive peptides, and could be used as value-added products in food and pharmaceutical applications. Inclusion of bioactive peptides to prevent food spoilage while maintaining food safety has also been highlighted.
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Affiliation(s)
- Ahmed A Zaky
- Lab of Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China.,Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.,State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China.,Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
| | - Aijin Ma
- Lab of Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yingmin Jia
- Lab of Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
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24
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Chauhan R, Singh N, Pal GK, Goel G. Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review. Food Res Int 2020; 137:109385. [DOI: 10.1016/j.foodres.2020.109385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 12/29/2022]
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25
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Castro-Jácome TP, Alcántara-Quintana LE, Tovar-Pérez EG. Optimization of Sorghum Kafirin Extraction Conditions and Identification of Potential Bioactive Peptides. Biores Open Access 2020; 9:198-208. [PMID: 32923174 PMCID: PMC7484892 DOI: 10.1089/biores.2020.0013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2020] [Indexed: 12/12/2022] Open
Abstract
The interest in extracting kafirins (KAF), the main storage protein from sorghum grain has recently increased due to its gluten-free content and the significant scientific evidence showing the health benefits of the bioactive peptides from cereal grains in human diets. The objectives were to obtain the highest percentage of KAF extraction using amyloglucosidase as pretreatment to increase the extraction yield and predict the bioactive peptides in the KAF. In this study, pretreatments with amyloglucosidase increased the extraction yield of KAF compared with extraction methods using only ethanol and sodium metabisulfite. Two protein fragment sequences were identified from KAF extract and were evaluated for potential bioactive peptide using the BIOPEP-UWM database, which suggest that KAF proteins from white sorghum may be considered as good precursors of dipeptidyl peptidase-inhibitor, angiotensin-converting enzyme inhibitor, antioxidant and hypotensive peptides following chymotrypsin, thermolysin, and subtilisin and their combination. Average scores aligned using PeptideRanker confirmed KAF proteins' potential sources of bioactive peptides with over 5 peptides scored over 0.8. In addition, 31 unexplored peptide sequences that could have biological activity were identified. Our results suggest that KAF can be used in the peptide productions with potential biological activity and beyond.
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Affiliation(s)
- Tania P. Castro-Jácome
- Instituto Tecnológico de Tepic. Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit, México
| | - Luz E. Alcántara-Quintana
- Catedra CONACyT, Facultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Niño Artillero No. 130, Zona Universitaria, S.L.P., México
| | - Erik G. Tovar-Pérez
- Catedra CONACyT, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Carretera Chichimequillas s/n, El Marqués, Querétaro, México
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Babini E, Taneyo-Saa DL, Tassoni A, Ferri M, Kraft A, Grän-Heedfeld J, Bretz K, Roda A, Michelini E, Calabretta MM, Guillon F, Tagliazucchi D, Martini S, Nissen L, Gianotti A. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms 2020; 8:E986. [PMID: 32630107 PMCID: PMC7409224 DOI: 10.3390/microorganisms8070986] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 06/02/2020] [Accepted: 06/30/2020] [Indexed: 12/17/2022] Open
Abstract
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice's nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry.
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Affiliation(s)
- Elena Babini
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Danielle Laure Taneyo-Saa
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Annalisa Tassoni
- Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (A.T.); (M.F.)
| | - Maura Ferri
- Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (A.T.); (M.F.)
- Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum-University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Axel Kraft
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Jürgen Grän-Heedfeld
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Karlheinz Bretz
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Aldo Roda
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Elisa Michelini
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Maria Maddalena Calabretta
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Fabien Guillon
- Sterlab, Cell Culture Laboratory, Ch. St-Bernard 2720, 06224 Vallauris Cedex, France;
| | - Davide Tagliazucchi
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (D.T.); (S.M.)
| | - Serena Martini
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (D.T.); (S.M.)
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
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Du R, Liu K, Zhao S, Chen F. Changes in Antioxidant Activity of Peptides Identified from Brown Rice Hydrolysates under Different Conditions and Their Protective Effects against AAPH-Induced Oxidative Stress in Human Erythrocytes. ACS OMEGA 2020; 5:12751-12759. [PMID: 32548459 PMCID: PMC7288362 DOI: 10.1021/acsomega.0c00349] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 05/13/2020] [Indexed: 05/03/2023]
Abstract
Four antioxidant peptides (Ile-Tyr, Leu-Tyr, Val-Tyr, and Tyr-Leu-Ala), identified from brown rice protein hydrolysates, showed strong ROO· and ABTS·+ scavenging activities. Changes in the antioxidant activity of peptides and GSH (control) under different processing conditions, namely, NaCl, temperature, pH, and gastrointestinal proteases, were evaluated by the oxygen radical absorbance capacity assay and the Trolox equivalent antioxidant capacity assay. Results indicated that with the increase in NaCl concentration, temperature, and pH (beyond neutral), the antioxidant activity of the peptides decreased, while the decrease was lower than that of GSH. The antioxidant activity of the four antioxidant peptides changed slightly after in vitro digestion, indicating a relatively high digestion resistance. The protective effect on the oxidative damage model of 2,2-azobis (2-methylpropionamide)-dihydrochloride-induced human red blood cells was also studied. Leu-Tyr and Tyr-Leu-Ala could alleviate but not totally inhibit oxidative damage in red blood cells, and their protective effects were dependent on concentration.
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Zaky AA, Liu Y, Han P, Ma A, Jia Y. Effect of flavorzyme digestion on the antioxidant capacities of ultra‐filtrated rice bran protein hydrolyzates. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14551] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ahmed A. Zaky
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
- Department of Food TechnologyNational Research Centre Cairo Egypt
| | - Yangliu Liu
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
| | - Panpan Han
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
| | - Aijin Ma
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
| | - Yingmin Jia
- Lab of Enzyme EngineeringSchool of Food and Health, Beijing Technology and Business University Beijing China
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29
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Ashaolu TJ. Antioxidative peptides derived from plants for human nutrition: their production, mechanisms and applications. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03479-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour. Int J Biol Macromol 2020; 146:524-529. [DOI: 10.1016/j.ijbiomac.2020.01.048] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/29/2019] [Accepted: 01/06/2020] [Indexed: 02/06/2023]
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31
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Reyes-Díaz A, Del-Toro-Sánchez CL, Rodríguez-Figueroa JC, Valdéz-Hurtado S, Wong-Corral FJ, Borboa-Flores J, González-Osuna MF, Perez-Perez LM, González-Vega RI. Legume Proteins as a Promising Source of Anti-Inflammatory Peptides. Curr Protein Pept Sci 2020; 20:1204-1217. [PMID: 31208309 DOI: 10.2174/1389203720666190430110647] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 02/21/2019] [Accepted: 03/27/2019] [Indexed: 11/22/2022]
Abstract
Legume proteins are precursors of bioactive components, such as peptides. In the present paper, different types of legume as sources of bioactive peptides and hydrolysates are considered and discussed based on their anti-inflammatory effect. Peptides with anti-inflammatory activity were included from in vitro and in vivo studies. Current strategies for obtaining bioactive peptides, as well as their structure and impact on health, were also reviewed. It was discovered that peptides derived from legume protein, mainly soybean and bean, can regulate several inflammatory markers, which include prostaglandin E2 (PGE2), nitric oxide (NO), inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX- 2), cytokines, and chemokines. So far, lunasin, VPY and γ-glutamyl peptides have been identified with anti-inflammatory activity but their mechanisms have not been fully elucidated. Furthermore, it is necessary to gather more information about hydrolysates containing peptides and single peptides with antiinflammatory activity. Considering the wide diversity, legume may be promising components to produce peptides efficient to ameliorate inflammatory disorders.
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Affiliation(s)
- Aline Reyes-Díaz
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - José Carlos Rodríguez-Figueroa
- Departamento de Ingenieria Quimica y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Santiago Valdéz-Hurtado
- Universidad Estatal de Sonora, Unidad Navojoa, Blvd. Manlio Fabio Beltrones 810, Col. Bugambilias, 85875, Navojoa, Sonora, Mexico
| | - Francisco Javier Wong-Corral
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Jesús Borboa-Flores
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - María Fernanda González-Osuna
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Liliana Maribel Perez-Perez
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Ricardo Iván González-Vega
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
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32
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Zhang Y, Aryee ANA, Simpson BK. Current role of in silico approaches for food enzymes. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.11.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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33
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Xu Y, Ma XY, Gong W, Li X, Huang HB, Zhu XM. Nanoparticles based on carboxymethylcellulose-modified rice protein for efficient delivery of lutein. Food Funct 2020; 11:2380-2394. [DOI: 10.1039/c9fo02439e] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Lutein, as a natural nutrient, has many benefits for human health.
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Affiliation(s)
- Yu Xu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiao-Yu Ma
- State Key Lab of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Wei Gong
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiang Li
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Hai-Bo Huang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xue-Mei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
- State Key Lab of Food Science and Technology
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34
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Aguilar-Toalá JE, Hernández-Mendoza A, González-Córdova AF, Vallejo-Cordoba B, Liceaga AM. Potential role of natural bioactive peptides for development of cosmeceutical skin products. Peptides 2019; 122:170170. [PMID: 31574281 DOI: 10.1016/j.peptides.2019.170170] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/23/2019] [Accepted: 09/25/2019] [Indexed: 12/11/2022]
Abstract
In recent years, consumers' demand for cosmeceutical products with protective and therapeutic functions derived from natural sources have caused this industry to search for alternative active ingredients. Bioactive peptides have a wide spectrum of bioactivities, which make them ideal candidates for development of these cosmeceutical products. In vitro studies have demonstrated that bioactive peptides (obtained as extracts, hydrolysates, and/or individual peptides) exhibit biological properties including antioxidant, antimicrobial, and anti-inflammatory activities, in addition to their properties of inhibiting aging-related enzymes such as elastase, collagenase, tyrosinase and hyaluronidase. Some studies report multifunctional bioactive peptides that can simultaneously affect, beneficially, multiple physiological pathways in the skin. Moreover, in vivo studies have revealed that topical application or consumption of bioactive peptides possess remarkable skin protection. These properties suggest that bioactive peptides may contribute in the improvement of skin health by providing specific physiological functions, even though the mechanisms underlying the protective effect have not been completely elucidated. This review provides an overview of in vitro, in silico and in vivo properties of bioactive peptides with potential use as functional ingredients in the cosmeceutical field. It also describes the possible mechanisms involved as well as opportunities and challenges associated with their application.
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Affiliation(s)
- J E Aguilar-Toalá
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States
| | - A Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
| | - A F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
| | - B Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
| | - A M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States.
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35
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Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102789] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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36
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Contreras MDM, Lama-Muñoz A, Manuel Gutiérrez-Pérez J, Espínola F, Moya M, Castro E. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status. BIORESOURCE TECHNOLOGY 2019; 280:459-477. [PMID: 30777702 DOI: 10.1016/j.biortech.2019.02.040] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 06/09/2023]
Abstract
The biorefinery concept is attracting scientific and policy attention as a promising option for enhancing the benefits of agri-food biomass along with a reduction of the environmental impact. Obtaining bioproducts based on proteins from agri-food residues could help to diversify the revenue stream in a biorefinery. In fact, the extracted proteins can be applied as such or in the form of hydrolyzates due to their nutritional, bioactive and techno-functional properties. In this context, the present review summarizes, exemplifies and discusses conventional extraction methods and current trends to extract proteins from residues of the harvesting, post-harvesting and/or processing of important crops worldwide. Moreover, those extraction methods just integrated in a biorefinery scheme are also described. In conclusion, a plethora of methods exits but only some of them have been applied in biorefinery designs, mostly at laboratory scale. Their economic and technical feasibility at large scale requires further study.
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Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - José Manuel Gutiérrez-Pérez
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
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