Advancement of the preparation methods and biological activity of peptides from sesame oil byproducts: a review

Antioxidant Peptides from the Fruit Source of the Oil Crop Litsea cubeba Ameliorate FFA-Induced Oxidative Stress Injury: Based on Nrf2/Keap1 Pathway and Molecular Dynamics Simulations

In this study, we systematically investigated the mechanisms of the antioxidation and anti-lipid accumulation effects of antioxidant peptides from Litsea cubeba on a free fatty acid (FFA)-induced NAFLD model of HepG2 cells. The NAFLD cell model was constructed by inducing the HepG2 hepatocellular carcinoma cell line with 0.5 mmol/L FFAs, and AQRDAGLL, QEGPFVR, and DVPPPRGPL were given to the culture to study their lipid-lowering and antioxidant activities on NAFLD cells. The lipid-lowering activities of the three antioxidant peptides were evaluated by Oil Red O staining and TG and TC content assays, and the results showed that all three peptides had strong ameliorating effects on FFA-induced lipid accumulation in NAFLD cells. The intracellular antioxidant protease (CAT, GSH, and SOD) activity levels and lipid peroxidation (MDA) content were measured and intracellular ROS levels were detected. The results showed that after intervention with the antioxidant peptides, the intracellular ROS levels in the NAFLD model cells were significantly reduced, the SOD and CAT activities were increased, the GSH content was elevated, and the MDA content was reduced, which indicated that AQRDAGLL, QEGPFVR, and DVPPPRGPL were able to inhibit the oxidative stress of the cells effectively and to achieve the effect of intervening in NAFLD. JC-1 fluorescence staining experiments showed that the mitochondrial membrane potential function of NAFLD cells was restored under the effect of the antioxidant peptides. Molecular dynamics simulations revealed that the main driving force between QEGPFVR and Keap1 protein was van der Waals forces, ΔG = -62.11 kcal/mol, which indicated that QEGPFVR was capable of spontaneously binding to Keap1 protein.

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of extrusion processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.

Recent advance in sesame allergens: Influence of food processing and their detection methods

Sesame (Sesamum indicum L.) is a valuable oilseed crop with numerous nutritional benefits containing a diverse range of bioactive compounds. However, sesame is also considered an allergenic food that triggers various mild to severe adverse reactions (e.g., anaphylaxis). Strict dietary avoidance of sesame components is the best option to protect the sensitized consumers. Sesame or sesame-derived foods are always consumed after certain food processing operations, which would cause a considerable impact on the structure of sesame proteins, changing their sensitization capacity and detectability. In the review, the molecular structure properties, and immunological characteristics of the sesame allergens were described. Meanwhile, the influence of food processing techniques on sesame proteins and the relevant detection techniques used for the sesame allergens quantification are also emphasized critically. Hopefully, this review could provide valuable insight into the development and management for the new "Big Eight" sesame allergen in food industry.

Sesame Seeds: A Nutrient-Rich Superfood

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

Characterisation and beneficial effects of a Lupinus angustifolius protein hydrolysate obtained by immobilisation of the enzyme alcalase®

Bioactive peptides have been considered potential components for the future functional foods and nutraceuticals generation. The enzymatic method of hydrolysis has several advantages compared to those of chemical hydrolysis and fermentation. Despite this fact, the high cost of natural and commercial proteases limits the commercialization of hydrolysates in the food and pharmacological industries. For this reason, more efficient and economically interesting techniques, such as the immobilisation of the enzyme, are gaining attention. In the present study, a new protein hydrolysate from Lupinus angustifolius was generated by enzymatic hydrolysis through the immobilisation of the enzyme alcalase® (imLPH). After the chemical and nutritional characterization of the imLPH, an in vivo study was carried out in order to evaluate the effect of 12 weeks treatment with imLPH on the plasmatic lipid profile and antioxidant status in western-diet-fed apolipoprotein E knockout mice. The immobilisation of alcalase® generated an imLPH with a degree of hydrolysis of 29.71 ± 2.11%. The imLPH was mainly composed of protein (82.50 ± 0.88%) with a high content of glycine/glutamine, arginine, and aspartic acid/asparagine. The imLPH-treatment reduced the amount of abdominal white adipose tissue, total plasma cholesterol, LDL-C, and triglycerides, as well as the cardiovascular risk indexes (CRI) -I, CRI-II, and atherogenic index of plasma. The imLPH-treated mice also showed an increase in the plasma antioxidant capacity. For the first time, this study demonstrates the beneficial in vivo effect of a lupin protein hydrolysate obtained with the alcalase® immobilised and points out this approach as a possible cost-effective solution at the expensive generation of the hydrolysate through the traditional batch conditions with soluble enzymes.

First Study of Improved Nutritional Properties and Anti-Oxidant Activity in Novel Sesame Mutant Lines as Compared to Their Wild-Types

Sesame seed represents a reservoir of nutritional components with many medicinal properties. With the current trend to increase both seed yield and nutritional quality, the cultivation of new high-quality sesame varieties is a necessity to improve human health and promote the economic efficiency of this crop. However, research efforts for the development of cultivars of high nutritional quality are too scarce. In this study, we evaluated the nutritional value and antioxidant activity of seeds of selected M3 sesame mutants, in comparison with their two wild-type cultivars. The measurements included ash, proteins, crude fibers, sugars, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), lignans and free radical scavenging activity (FRSA). The results show higher FRSA, TPC, TAC and lignans in the mutant “US2-6”, compared to the wild type “US06”. Besides this, seeds of the mutant “US1-DL” are rich in ash and sugars, while high protein and fiber contents were found in the mutants “ML2-5” and “US2-7”, respectively. This work highlights the possibility of improving the nutritional value of sesame germplasm through mutagenesis. The valuable germplasm obtained will be used in the sesame breeding program to develop cultivars with high nutritional quality and antioxidant activity, which could contribute to the prevention of diseases related to free radicals and nutritional deficiencies.

Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, L* value, texture properties, initial relaxation times of T_2b, T_21, and T₂₂, and peak ratios of P₂₁ in the samples treated under 200 and 400 MPa significantly increased (p < 0.05) compared with those at 0.1 MPa, but the a* and b* values, and the peak ratio of P₂₂ significantly decreased (p < 0.05). The sample treated at 200 MPa exhibited the best emulsion stability, textural properties, water-holding capacity and sensory scores among the samples. High-pressure processing induced structural changes from α-helical to β-sheet, β-turn, and random coil structures, enhancing protein-water incorporation and lowering water mobility. High-pressure processing and pre-emulsified sesame oil improved the techno-functional properties and emulsion stability of reduced-fat pork batters.

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High pressure (HP) and pre-emulsified oil combined lowered the water mobility.

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HP and pre-emulsified oil combined increased emulsion stability and cooking yield.

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HP and pre-emulsified oil combined increased β-sheet, β-turn, random coil structures.

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Treat at 200 MPa improved the gel properties of reduced-fat pork batters.