A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

Liu, Mingchuan; Yang, Shengjie; Hong, Da Hye; Yang, Jin-ping; Liu, Min; Lin, Yuanyuan; Huang, Chin-Wei; Wang, Chao-Jih

doi:10.1186/s13065-016-0184-x

Cited by 42 publications

(37 citation statements)

References 55 publications

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“…Food-derived antioxidant peptides are attracting the interest of research globally because of their safety (Papas, 1999). A number of antioxidant peptides from various animal and plant protein hydrolysates, such as Chinese chestnut protein (Feng, Ruan, Jin, Xu, & Wang, 2018), walnut protein (Liu et al, 2016), pearl millet protein (Agrawal, Joshi, & Gupta, 2016), and monkfish muscle (Chi et al, 2014), have been reported recently.…”

Section: Introductionmentioning

confidence: 99%

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine

Zhang

Xing

et al. 2018

J Food Biochem

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The aim of this study was to investigate the possible mechanism for increasing the antioxidant activity on peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine (QWFH) from pine nut (Pinus koraiensis) protein by a pulsed electric field (PEF). The antioxidant capacity of PEF‐treated QWFH increased significantly (p < 0.05) through 1,1‐diphenyl‐2‐pycryl‐hydrazyl radical scavenging and oxygen radical absorbance capacity assays. A series of mechanism exploration methods, including reversed‐phase high‐performance liquid chromatography, ultraviolet absorption spectroscopy, intrinsic fluorescence spectra, circular dichroism spectroscopy, and 1D and 2D nuclear magnetic resonance spectroscopies, were applied. QWFH chain was not cleaved by the PEF treatment, while more aromatic amino acids (Trp and Phe) were exposed to the polar solvent. In addition, the content of random coil of QWFH in solution was increased and its active hydrogen was changed after the PEF treatment. Moreover, the long‐range connectivity between OH (14.234 ppm) on 4‐H His, NαH (7.295 ppm) on 3‐H Phe, and NαH2 (6.801 ppm) on 1‐H Gln disappeared due to the PEF. Practical applications Antioxidants have been extensively explored as a potential drug to decrease the risk of certain chronic diseases. Food‐derived bioactive compounds are safer than synthetic antioxidants for human health and well‐being. And the PEF technology is one of the promising processes for improving the biological activity of food components. Currently, the activity of the antioxidant peptide QWFH increased after a PEF treatment. The basic structure of QWFH did not change, but the unfolding of the secondary structure on the peptide chain and the displacement of the active hydrogen increased the antioxidant activity of the peptide. Thus, the range of application of a PEF has been expanded and it also benefited the development of more functional factors in the functional food industry.

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Section: Introductionmentioning

confidence: 99%

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine

Zhang

Xing

et al. 2018

J Food Biochem

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“…The production of fish protein hydrolysates from seafood processing waste via papain, a proteolytic enzyme derived from papaya that has found widespread industrial application, has garnered attention recently because the process is a potential solution for minimizing pollution from fishing industries [39]. Additionally, papain has been researched as a biocatalyst for production of protein hydrosylates from Chinese walnuts; lab-scale work on papain catalysis has shown moderate yields and purities of hydrosylates, and peptides obtained from produced hydrosylates showed good antioxidant properties [40].…”

Section: Food and Beverage Industrymentioning

confidence: 99%

Industrial Applications of Enzymes: Recent Advances, Techniques, and Outlooks

2018

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Enzymes as industrial biocatalysts offer numerous advantages over traditional chemical processes with respect to sustainability and process efficiency. Enzyme catalysis has been scaled up for commercial processes in the pharmaceutical, food and beverage industries, although further enhancements in stability and biocatalyst functionality are required for optimal biocatalytic processes in the energy sector for biofuel production and in natural gas conversion. The technical barriers associated with the implementation of immobilized enzymes suggest that a multidisciplinary approach is necessary for the development of immobilized biocatalysts applicable in such industrial-scale processes. Specifically, the overlap of technical expertise in enzyme immobilization, protein and process engineering will define the next generation of immobilized biocatalysts and the successful scale-up of their induced processes. This review discusses how biocatalysis has been successfully deployed, how enzyme immobilization can improve industrial processes, as well as focuses on the analysis tools critical for the multi-scale implementation of enzyme immobilization for increased product yield at maximum market profitability and minimum logistical burden on the environment and user.

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“…The enzymes used for the preparation of WBP must follow the same requirements as other industrial enzymes, which requires not only a wide range of sources, but also a relatively low price. According to the literature, the commonly used walnut proteolytic enzymes are pepsin [19][20][21], trypsin [22,23], alkaline protease [24], papain [25], neutral protease [26], composite protease (pancreatin) [21], etc. As special proteins with physiological activity, enzymes have different activation centers and hydrolysis specificity.…”

Section: Enzymatic Preparationmentioning

confidence: 99%

Bioactive Peptides from Walnut Residue Protein

Guo

Chi

et al. 2020

Molecules

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Walnut residue is a kind of high-quality plant protein resource. The bioactive peptide prepared from walnut residue has excellent health care functions such as antioxidation and antihypertensive activity, but at present, walnut residue is often regarded as waste or low value feed, fertilizer and other materials. The uneconomical use of walnut residue has hindered the development of the walnut industry to some extent. Effective utilization of walnut residue protein to develop bioactive peptides and other products is of great significance to realize the comprehensive utilization of walnut residue, improve the added value of by-products, and change the current low utilization rate of walnut residue. In this paper, the preparation, purification and structure identification of walnut protein bioactive peptides are reviewed, and different functional walnut active peptides (WBPs) are introduced. The potential effects of these bioactivities on human health and their different uses in food, medicine and other industries are discussed. The purpose is to provide reference information for the effective utilization of walnut residue resources and the development of walnut industry.

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A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

Cited by 42 publications

References 55 publications

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine

Industrial Applications of Enzymes: Recent Advances, Techniques, and Outlooks

Bioactive Peptides from Walnut Residue Protein

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