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Abstract
Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.
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Affiliation(s)
- Tingting Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuaishuai Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Nanhai Xiao
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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Liu C, Wang P, Yang C, Zhao B, Sun P. Comparative assessment of Cucurbita moschata seed polypeptides toward the protection of human skin cells against oxidative stress-induced aging. Front Nutr 2023; 9:1091499. [PMID: 36687694 PMCID: PMC9845612 DOI: 10.3389/fnut.2022.1091499] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 11/30/2022] [Indexed: 01/06/2023] Open
Abstract
Skin aging has attracted much attention among the current aging population of society. The seeds of Cucurbita moschata possess a variety of potential biological activities as a healthy diet. However, limited information is available on the skin-antiaging properties of C. moschata seed protein and its hydrolysate. Herein, we developed a novel strategy for protecting human skin cells against oxidative stress-induced aging by C. moschata seed polypeptides. C. moschata seed polypeptides (CSPs) with different molecular weight distributions were successfully prepared by controlling the protease hydrolysis time. The proportions of < 1,000 Da polypeptides of P-1, P-2, and P-3 were 0.11, 20.26, and 92.72%, respectively. P-3 contained the highest proportion of polypeptides of size < 1,000 Da, which was observed to promote human skin fibroblast (HSF) growth by MTT assay, cell cycle, and morphology. P-3 has an efficient repair effect on the H2O2-induced aging of HSF cells. To explain this phenomenon, cell lifespan, intracellular ROS level, superoxide dismutase (SOD) activity, and glutathione (GSH) content were investigated to reveal the interactions between P-3 and antiaging. With the increase in P-3 concentration, the ROS level significantly decreased, and the SOD activity and GSH content significantly increased in H2O2-induced HSF cells. These findings indicated that CSPs have the potential to inhibit skin aging, which could be advantageous in the health industry for providing personal care.
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Benítez-Arvizu G, Castro-Jácome TP, Tovar-Pérez E, Alcántara-Quintana LE. [Antiproliferative, apoptotic, and antimigratory activities of kafirins on cervical cancer-derived cell lines]. Rev Med Inst Mex Seguro Soc 2023; 61:S4-S11. [PMID: 36378016 PMCID: PMC10395951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/27/2022] [Indexed: 06/16/2023]
Abstract
Background Cervical cancer is one of the leading causes of death in women worldwide, both in developed and developing countries. Therefore, effective treatment of cervical cancer with potential anti-tumor drugs is important. However, new treatments inspired by nutritional medicine are needed. Objective To use the human cervical cancer cell lines HeLa and SiHa to evaluate the antiproliferative, apoptotic, and migratory activity of sorghum (kafirins). Materials and methods The anticancer effects of the kafirins were examined by counting cells, MTT assays, apoptosis, and migration assays. Results This investigation showed that sorghum induced growth inhibition of HeLa and SiHa cells at a significant level. The growth inhibition is dose-dependent and irreversible. When HeLa and SiHa cells were treated with sorghum due to the activity of kafirins, morphological changes were observed, which were identified through the formation of apoptopic bodies. And the kafirins at concentrations of 37.5, 75, 150, and 300 μg/mL decreased the migration of HeLa cells and SiHa cells. Conclusion This paper demonstrates the induction of antiproliferative, apoptotic, and anti-migratory activity in HeLa and SiHa cells by kafirins. Sorghum may be used as a nutraceutical with potential cancer-prevention benefits.
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Affiliation(s)
- Gamaliel Benítez-Arvizu
- Instituto Mexicano del Seguro Social, Centro Médico Nacional Siglo XXI, Hospital de Especialidades “Dr. Bernardo Sepúlveda Gutiérrez”, Unidad Complementaria Banco de Sangre. Ciudad de México, MéxicoInstituto Mexicano del Seguro SocialMéxico
| | - Tania Patricia Castro-Jácome
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos. Tepic, Nayarit, MéxicoInstituto Tecnológico de TepicMéxico
| | - Erik Tovar-Pérez
- Universidad Autónoma de Querétaro, Campus Amazcala, Facultad de Ingeniería. El Marqués, Querétaro, MéxicoUniversidad Autónoma de QuerétaroMéxico
| | - Luz Eugenia Alcántara-Quintana
- Universidad Autónoma de San Luis Potosí, Coordinación para la Innovación y Aplicación de la Ciencia y la Tecnología. San Luis Potosí, San Luis Potosí, México Universidad Autónoma de San Luis PotosíMéxico
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Castro-Jácome TP, Montalvo-González E, Chacón-López MA, Kalixto-Sánchez MA, Rivera MDP, López-García UM, Alcántara-Quintana LE, Tovar-Pérez EG. Antioxidant activity of kafirin hydrolysates on UVB irradiated human keratinocyte cells and in silico identification. Photodermatol Photoimmunol Photomed 2023; 39:51-59. [PMID: 35801374 DOI: 10.1111/phpp.12815] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/21/2022] [Accepted: 07/06/2022] [Indexed: 01/18/2023]
Abstract
BACKGROUND Ultraviolet B (UVB) causes photoaging of the skin, the appearance of wrinkles, spots, and alteration of the skin barrier. The main cells in the most superficial layer of the skin are the keratinocytes; these cells play an important role in protecting this organ. OBJECTIVE The present study aimed to investigate the antioxidant activity of the hydrolysates from kafirin to inhibit UVB-induced responses in human keratinocytes cells (HaCaT). METHODS Kafirin hydrolysates were produced by enzymatic hydrolysis with alcalase. The activity of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx), in the HaCaT cell line in the presence of UVB and the effects of the hydrolysates against the UVB-induced response were evaluated. Furthermore, the peptides that were generated by hydrolysis were identified in silico using the BIOPEP database. RESULTS Two protein sequences were identified (α-kafirin and the precursor protein of α-kafirin), in the kafirin extract. A degree of hydrolysis of 18.8% was obtained by hydrolyzing the kafirin extract with alcalase. The kafirin hydrolysates avoided the decrease in endogenous antioxidant enzymes such as SOD, CAT, and GPx reducing the oxidative stress generated by UVB. Using the BIOPEP-UWM database, we found 102 peptide sequences, and it has shown that the peptides have a large amount of hydrophobic amino acids such as proline, alanine, and glutamine, and amino acids with high antioxidant capacity. CONCLUSION These results suggest that the kafirin hydrolysates can be used as antioxidant agents to ameliorate UVB-induced skin keratinocytes cells' response in vitro, providing an alternative against UVB-induced photoaging.
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Affiliation(s)
- Tania P Castro-Jácome
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | - M Alejandra Chacón-López
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | | | | | - Ulises M López-García
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | | | - Erik G Tovar-Pérez
- CONACyT-Universidad Autonoma de Queretaro - Campus Amazcala, Querétaro, Mexico
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Aderinola TA, Duodu KG. Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains. Biofactors 2022; 48:972-992. [PMID: 36161374 PMCID: PMC9828255 DOI: 10.1002/biof.1889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/07/2022] [Indexed: 01/12/2023]
Abstract
The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti-inflammatory, antihypertensive, anti-cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.
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Affiliation(s)
- Taiwo Ayodele Aderinola
- Department of Food Science and Technology, School of Agriculture and Agricultural TechnologyThe Federal University of TechnologyAkureNigeria
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural SciencesUniversity of PretoriaHatfieldSouth Africa
| | - Kwaku Gyebi Duodu
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural SciencesUniversity of PretoriaHatfieldSouth Africa
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Singh PP, Gupta V, Prakash B. Recent advancement in functional properties and toxicity assessment of plant-derived bioactive peptides using bioinformatic approaches. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34783283 DOI: 10.1080/10408398.2021.2002807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Nowadays, biopeptides have gained considerable interest by the food industries, given their potent biological effect on health. BPs, when released from the sequence of their precursors by proteolytic enzymes, improved the various physiological functions of the body. Diabetic and hypertension are the two most common life-threatening diseases linked to dietary patterns. Angiotensin-converting enzyme (ACE) (hypertension-responsible glycoprotein) and dipeptidyl peptidase IV (DPP-IV) (proline-specific dimeric aminopeptidase) have been widely used as molecular target sites of action of bioactive compounds possessing antihypertensive and antidiabetic effects. Although, BPs possess considerable biological properties (antioxidant, antimicrobial, antiviral, immunomodulating, antiproliferative, antidiabetic, and antihypertensive effects), most of them possess inherent lacunae such as toxicity, allergenicity, bitterness, and lack of detailed mechanistic investigation, limiting their commercial application. The present review provides an overview on various sources of bioactive peptides, conventional and modern methods of extraction, and challenges that need to be addressed before its commercial application. In addition, bioinformatics' role in exploring the functional properties of biopeptides (ACE and DPP-IV inhibitory effects) toxicity, the target site of action with special reference to plant-based peptides, and recent burgeoning proficiencies in biopeptide research have been discussed.
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Affiliation(s)
- Prem Pratap Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Vishal Gupta
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Bhanu Prakash
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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Durand E, Beaubier S, Ilic I, fine F, Kapel R, Villeneuve P. Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation. Curr Res Food Sci 2021; 4:365-397. [PMID: 34142097 PMCID: PMC8187438 DOI: 10.1016/j.crfs.2021.05.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 12/30/2022] Open
Abstract
Preventing lipid oxidation, especially with the polyunsaturated fat-based products, is a major concern in sectors as agri-food and cosmetic. Even though the efficiency of synthetic antioxidants has been recognized, both consumers and manufacturers are looking for more innovative, healthy and quality products while rejecting synthetic additives due to their concern about safety, along with their environmental impact issues. In this context, plant biomass, which have shown to be rich in compounds, have raised interest for the isolation of novel naturally occurring antioxidants. Among their myriad of molecules, bioactive peptides, which are biologically active sequence of amino acid residues of proteins, seem to be of a great interest. Therefore, the number of identified amino acids sequences of bioactive peptides from plant biomass with potential antioxidant action is progressively increasing. Thus, this review provides a description of 129 works that have been made to produce bioactive peptides (hydrolysate, fraction and/or isolate peptide) from 55 plant biomass, along with the procedure to examine their antioxidant capacity (until 2019 included). The protein name, the process, and the method to concentrate or isolate antioxidant bioactive peptides, along with their identification and/or specificity were described. Considering the complex, dynamic and multifactorial physico-chemical mechanisms of the lipid oxidation, an appropriate in-vitro methodology should be better performed to efficiently probe the antioxidant potential of bioactive peptides. Therefore, the results were discussed, and perspective for antioxidant applications of bioactive peptides from plant biomass was argued.
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Affiliation(s)
- Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Isidora Ilic
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Frederic fine
- TERRES INOVIA, Parc Industriel – 11 Rue Monge, 33600 Pessac, France
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Shen D, Begum N, Song H, Zhang Y, Wang L, Zhao Y, Zhang L, Liu P. In vitro and in vivo antioxidant activity and umami taste of peptides (<1 kDa) from porcine bone protein extract. FOOD BIOSCI 2021; 40:100901. [DOI: 10.1016/j.fbio.2021.100901] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Ofosu FK, Mensah DJF, Daliri EBM, Oh DH. Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention. Antioxidants (Basel) 2021; 10:518. [PMID: 33810450 PMCID: PMC8066008 DOI: 10.3390/antiox10040518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 11/23/2022] Open
Abstract
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Dylis-Judith Fafa Mensah
- Department of Family and Consumer Sciences, College of Applied Science and Technology, Illinois State University, Normal, IL 61761, USA;
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
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Sitanggang AB, Sumitra J, Budijanto S. Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor. INNOV FOOD SCI EMERG 2021; 68:102639. [DOI: 10.1016/j.ifset.2021.102639] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Gong X, An Q, Le L, Geng F, Jiang L, Yan J, Xiang D, Peng L, Zou L, Zhao G, Wan Y. Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production. Crit Rev Food Sci Nutr 2020; 62:2855-2871. [PMID: 33325758 DOI: 10.1080/10408398.2020.1860897] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins. Cereal protein peptides have good application potential as antioxidant, antibacterial, anti-inflammatory and anticancer compounds, in lowering blood pressure, controlling blood sugar, and inhibiting thrombosis. This article reviews the literature on the functional properties, mechanisms of action, and applications of cereal protein peptides in the food industry with two perspectives, and summarizes the methods for their preparation and identification. The biologically active peptides derived from different grain proteins have varied main functional properties, which may be related to the differences in the amino acid composition and protein types of different grains. On this basis, the structure-activity relationship of cereal protein peptides was discussed. The advancement of identification technology makes the integration of bioinformatics and bioactive peptide research closer. Bioinformatics by combination of online database, computer simulation and experimental verification is helpful to in-deep study the structure-activity relationship of biologically active peptides, and improve efficiency in the process of obtaining target peptides with less cost. In addition, the application of cereal protein peptides in the food industry is also discussed.
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Affiliation(s)
- Xuxiao Gong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Qi An
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liqing Le
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liangzhen Jiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
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Song R, Liang T, Shen Q, Liu J, Lu Y, Tang C, Chen X, Hou T, Chen Y. The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109987] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Xu H, Lv S, Jiang S, Lu J, Lin L. Radical scavenging activities of peptide from Asian clam (Corbicula fluminea) and its protective effects on oxidative damage induced by hydrogen peroxide in HepG2 cells. J Food Biochem 2020; 44:e13146. [PMID: 31944325 DOI: 10.1111/jfbc.13146] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 12/25/2019] [Accepted: 12/27/2019] [Indexed: 11/29/2022]
Abstract
The soft part of Asian clam (Corbicula fluminea) was hydrolyzed using trypsin and the hydrolysates were separated by ultrafiltration using the membrane with molecular weight cutoff of 10 and 5 kDa. Three fractions (F10000, F10000-5000, and F5000) were obtained. The F5000 showed the strongest scavenging abilities to DPPH (2,2-diphenyl-1-picrylhydrazyl), superoxide anion, and hydroxyl radicals, and was further fractionated into four fractions (component I, II, III, and IV) by gel chromatography. The protective effects of these components on oxidative damage induced by hydrogen peroxide (H2 O2 ) in HepG2 cells were evaluated. Meanwhile, component I separated from F5000 had more positive effects on increasing the activity of catalase, decreasing lipid peroxidation, inhibiting H2 O2 -induced apoptosis, and higher yield. The component I was further separated using anion exchange chromatography and reversed phase high-performance liquid chromatography, and the peptide sequence of Lys-Gly-Pro-Ala- Pro-Phe-Tyr-Pro-Leu was identified by mass with molecular weight of 988.3 Da. PRACTICAL APPLICATIONS: Asian clam (C. fluminea) is used for liver protection in traditional Chinese medicine. The present study investigated the radical scavenging activity of the hydrolysates from C. fluminea and the protective effects of the hydrolysate fractions on oxidative damage induced by H2 O2 in HepG2 cells. In addition, a peptide was purified from the hydrolysate and the amino acid sequence of it was identified. Although chemical antioxidant has some side effects on health, the peptide with antioxidant activity obtained from C. fluminea would have more extensive application in food and nutraceutical.
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Affiliation(s)
- Hao Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shun Lv
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
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Zou Z, Wang M, Wang Z, Aluko RE, He R. Antihypertensive and antioxidant activities of enzymatic wheat bran protein hydrolysates. J Food Biochem 2019; 44:e13090. [PMID: 31663146 DOI: 10.1111/jfbc.13090] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 09/01/2019] [Accepted: 10/02/2019] [Indexed: 02/01/2023]
Abstract
Bioactive peptides from plant protein sources have been continuously identified as nutrient supplements for low toxicity but multiple physiological activities such as antihypertensive, antioxidant, and anti-inflammatory. In this study, wheat bran protein isolate was digested with alcalase to produce wheat bran protein hydrolysate (WPH) that was then separated into different peptide fractions (<1, 1-3, 3-5, and 5-10 kDa) by membrane ultrafiltration. WPH and the peptide fractions were evaluated for in vitro activities such as antioxidant, renin inhibition, and angiotensin-converting enzyme (ACE) inhibition. In addition, the blood pressure-lowering effects of WPH and the <1 kDa peptides were determined by oral administration to spontaneously hypertensive rats (SHRs). Results showed that the ACE and renin inhibitions were significantly (p < .05) higher for the <1 kDa fraction (84.25% ± 2.45%, 75.19% ± 1.75%, respectively) when compared to the WPH and >1 kDa fractions. The <1 kDa fraction also showed significantly (p < .05) higher oxygen radical antioxidant activity with 2044.73 ± 37.45 (μM TE/g protein) when compared to lower values obtained for the >1 kDa membrane fractions and WPH. Oral administration (100 mg/kg body weight) of the <1 kDa membrane fraction to SHRs resulted in a better decrease (-35 mmHg) in the systolic blood pressure when compared to the WPH (-20 mmHg) after 6 hr. And seven peptides (NL, QL, FL, HAL, AAVL, AKTVF, and TPLTR) were identified and amino acid sequence was determined by tandem mass spectrometry. We conclude that the WPH could be considered as a suitable natural antihypertensive and antioxidant resource. PRACTICAL APPLICATIONS: The results of the present study indicate that WPH and its ultrafiltration fractions possess potential as a source of antihypertensive and strong antioxidant peptides. It has been proved that wheat bran has a good blood pressure lowering and antioxidation and other biological activities, and the <1 kDa fraction showing high oxygen radical absorbance capacity level also has better in vitro ACE inhibition and renin-inhibitory activity. The higher antihypertensive efficiency of the <1 kDa fraction may be because the peptides can be better absorbed from the gastrointestinal tract or an increased ability to interact with the enzyme (ACE or renin) protein structure to change the active conformation and lead to decreased catalysis. The results of this study indicate that WPH, especially <1 kDa peptide, can be used as a component in formulating antihypertensive functional foods and nutraceuticals, thus improving the industrial production efficiency and bioavailability of wheat bran.
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Affiliation(s)
- Zhipeng Zou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Mingjie Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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Zhao QC, Zhao JY, Ahn DU, Jin YG, Huang X. Separation and Identification of Highly Efficient Antioxidant Peptides from Eggshell Membrane. Antioxidants (Basel) 2019; 8:antiox8100495. [PMID: 31635262 PMCID: PMC6826681 DOI: 10.3390/antiox8100495] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 10/12/2019] [Accepted: 10/16/2019] [Indexed: 01/05/2023] Open
Abstract
The enzymatic hydrolysates (EHs) of the eggshell membrane (ESM) were obtained after incubating eggshell membrane in solutions prepared with Na2SO3 and alkaline protease combinations. The effects of enzyme species, enzyme dosage, Na2SO3 concentration, and hydrolysis time on the antioxidant activity of the ESM-EH were determined. Also, the correlation between the degree of hydrolysis (DH) and the antioxidant activity of ESM-EH was analyzed. The DH of ESM-EH showed a highly positive correlation with the reducing power (R2 = 0.857) and total antioxidant activity (TAA) (R2 = 0.876) and performed negative correlation with the Fe2+-chelating ability (R2 = −0.529). The molecular weight distribution of the ESM-EH was determined by MALDI-TOF/MS. Cation exchange chromatography (Sephadex C-25) was used to isolate the ESM-EH and then the enzymatic hydrolysis fragment (EHF) was obtained. Among the five isolated fragments (F1~F5), fragment 3 (F3), which was composed of 28 polypeptides, showed the highest ability to quench ABTS• (2,2-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid) (90.44%) and also displayed stronger TBARS (thiobarbituric acid– reactive substances) (58.17%) and TAA (303.82 µg /mL) than the ESM-EH. Further analysis of the 28 peptides in F3 identified using LC-MS/MS indicated that five peptides (ESYHLPR, NVIDPPIYAR, MFAEWQPR, LLFAMTKPK, MLKMLPFK) showed high water-solubility, biological activities, and antioxidant characteristics. Finally, the TAA of the synthetic peptide was verified, the synthetic peptides ESYHLPR and MFAEWQPR performed the best activity and have high potentials to be used as antioxidant agents in functional foods, pharmaceuticals, or cosmetics.
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Affiliation(s)
- Qian-Cheng Zhao
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
| | - Jie-Yuan Zhao
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA.
| | - Yong-Guo Jin
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
| | - Xi Huang
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
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