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Xie M, Ma Y, An F, Yu M, Zhang L, Tao X, Pan G, Liu Q, Wu J, Wu R. Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses. Food Chem 2024; 439:138078. [PMID: 38086234 DOI: 10.1016/j.foodchem.2023.138078] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/10/2024]
Abstract
This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.
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Affiliation(s)
- Mengxi Xie
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, PR China
| | - Yuanyuan Ma
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Miao Yu
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, PR China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China
| | - Xinyu Tao
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Guoyang Pan
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Qu Liu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Panchal G, Sakure A, Hati S. Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity. J Food Sci Technol 2022; 59:2295-2305. [PMID: 35602423 DOI: 10.1007/s13197-021-05243-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2021] [Accepted: 08/13/2021] [Indexed: 12/27/2022]
Abstract
In this study, antioxidant activities were evaluated for goat milk fermented with Lactobacillus helveticus MTCC 5463. The fermentation conditions (inoculation rate and incubation time) were optimized by estimating proteolytic action of Lactobacillus. SDS-PAGE and 2D gel electrophoresis were carried out for identification of molecular weight and purification of identified peptides. 3 and 10 kDa peptides fractions were obtained through ultrafiltration and also by using RP-HPLC. Then, spots from 2D and fractions from RP-HPLC were also evaluated in RP-LC/MS for identification and characterization of peptides. Identified peptides were matched with online database of goat milk i.e. BLASTp (NCBI) and Protein information resource database (PIR) and subsequently, antioxidant activity of these peptides were also confirmed with BIOPEP database. However, antioxidative peptides from fermented goat milk with Lactobacillus helveticus MTCC 5463 could be produced in developing functional goat milk yoghurt. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05243-w.
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Affiliation(s)
- Gauravkumar Panchal
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Amar Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Subrota Hati
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
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Meng YC, Mo XG, He TT, Wen XX, Nieh JC, Yang XW, Tan K. New bioactive peptides from the venom gland of a social hornet Vespa velutina. Toxicon 2021; 199:94-100. [PMID: 34129853 DOI: 10.1016/j.toxicon.2021.06.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 05/29/2021] [Accepted: 06/02/2021] [Indexed: 01/09/2023]
Abstract
Bacterial resistance to drugs is a global problem requiring the urgent development of new antibiotics. Antimicrobial peptides (AMPs) are excellent candidates for the design of novel antibiotics to combat microbial resistance. In this research, we identified four new peptides (U-VVTX-Vp1a, U-VVTX-Vp1b, U-VVTX-Vp2a, and U-VVTX-Vp2b, respectively) from the venom of Vespa velutina, and tested their antimicrobial, antioxidant, and hemolytic effects. All four peptides showed scavenging ability against DPPH, ABTS+, and •OH free radicals. Of note, Vp1b strongly inhibited the growth of Staphylococcus aureus and Escherichia coli bacteria at concentrations of 60 and 120 μM. Due to their low hemolytic activity, all four peptides could be utilized in the development of new antioxidants and as candidates for the design of novel antimicrobial agents.
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Affiliation(s)
- Yi-Chuan Meng
- CAS Key Laboratory of Tropical Forest Ecology, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, Yunnan, 650000, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xiang-Gui Mo
- CAS Key Laboratory of Tropical Forest Ecology, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, Yunnan, 650000, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Tian-Tian He
- Department of Anatomy and Histology & Embryology, Faculty of Basic Medical Science, Kunming Medical University, Kunming, Yunnan, 650500, China
| | - Xin-Xin Wen
- CAS Key Laboratory of Tropical Forest Ecology, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, Yunnan, 650000, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - James-C Nieh
- Division of Biological Sciences, Section of Ecology, Behavior, and Evolution, University of California San Diego, La Jolla, CA, 92093, USA
| | - Xin-Wang Yang
- Department of Anatomy and Histology & Embryology, Faculty of Basic Medical Science, Kunming Medical University, Kunming, Yunnan, 650500, China.
| | - Ken Tan
- CAS Key Laboratory of Tropical Forest Ecology, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Kunming, Yunnan, 650000, China.
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