Amaranth lunasin-like peptide internalizes into the cell nucleus and inhibits chemical carcinogen-induced transformation of NIH-3T3 cells

Maldonado‐Cervantes, Enrique; Jeong, Hyung Jin; León-Galván, Ma. Fabiola; Barrera-Pacheco, Alberto; León‐Rodríguez, Antonio De; Mejía, Elvira González de; Lumen, Ben O. de; Rosa, Ana

doi:10.1016/j.peptides.2010.06.014

Cited by 59 publications

(48 citation statements)

References 35 publications

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“…Regarding soybean byproducts, it was shown that commercial soy isolates and hydrolyzates contain a higher concentration of lunasin compared to seeds (56). The concentration of lunasin found in control dough (chemically acidified to pH 4.0, containing 0.05 mg/g erythromycin and without bacterial inoculum) was comparable to those previously reported for soybean, wheat, barley, and amaranth raw flour (15,19,24,25,56). Lunasin was not found in rye dough.…”

Section: Downloaded By [Stanford University Libraries] At 03:25 02 Ocsupporting

confidence: 66%

“…The concentration of lunasin in soybean sourdough was above 700 µM. Also, the concentrations of lunasin from wholemeal wheat, barley, and amaranth sourdough were markedly higher than those found from the respective raw flours that were already active on humans or rat cell lines (15,24,25). Lunasin was stable after heat treatment.…”

Section: Downloaded By [Stanford University Libraries] At 03:25 02 Ocmentioning

confidence: 90%

“…Originally isolated from soybean, lunasin was also found in barley, wheat (15,19,24), amaranth (25), rye (26), and Solanum nigrum L. (27,28). In amaranth, the lunasin peptide is encripted under a nonprocessed form (22 kDa protein), and the primary structure of the native protein differs from that of soybean lunasin (25).…”

Section: Introductionmentioning

confidence: 99%

“…In amaranth, the lunasin peptide is encripted under a nonprocessed form (22 kDa protein), and the primary structure of the native protein differs from that of soybean lunasin (25). The sequence of amaranth lunasin (SKWQHQQDSCRKQLQGFKMTATPPCEKHITRAFRRAPI QQRGRGISTRRGDDDDDDDDD) was recently reported, showing high homology with the soybean peptide (25). Recent studies have focused on the capacity of lunasin to remain bioactive during food processing (24).…”

Section: Introductionmentioning

confidence: 99%

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Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Rizzello

Nionelli

Coda

et al. 2012

Nutrition and Cancer

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This study aimed to exploit the potential of sourdough lactic acid bacteria to release lunasin during fermentation of cereal and nonconventional flours. The peptidase activities of a large number of sourdough lactic acid bacteria were screened using synthetic substrates. Selected lactic acid bacteria were used as sourdough starters to ferment wholemeal wheat, soybean, barley, amaranth, and rye flours. Proteinase activity during fermentation was characterized by SDS-PAGE analysis of the water-soluble extracts. Albumins having molecular masses of 18 to 22 kDa, which included the size of lunasin precursors, were markedly affected by proteolysis of lactic acid bacteria. After fermentation, lunasin from the water-soluble extracts was quantified, purified, and identified through RP-HPLC and nano-LC-ESI-MS analyses. Compared to control doughs, the concentration of lunasin increased up to 2-4 times during fermentation. Lactobacillus curvatus SAL33 and Lactobacillus brevis AM7 synthesized the highest concentrations of lunasin in all the flours. Besides the presence of the entire lunasin sequence, fragments containing the immunoreactive epitope RGDDDDDDDDD were also found. This study shows that fermentation by lactic acid bacteria increased the concentration of lunasin to levels that would suggest new possibilities for the biological synthesis and for the formulation of functional foods.

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Section: Downloaded By [Stanford University Libraries] At 03:25 02 Ocsupporting

confidence: 66%

Section: Downloaded By [Stanford University Libraries] At 03:25 02 Ocmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Rizzello

Nionelli

Coda

et al. 2012

Nutrition and Cancer

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“…Besides these nutritional characteristics, studies have shown that introduction of amaranth seeds in the diet may prevent or diminish the risk of occurrence of diseases by presenting several biological activities [4,5,6,7]. …”

Section: Introductionmentioning

confidence: 99%

Major Peptides from Amaranth (Amaranthus cruentus) Protein Inhibit HMG-CoA Reductase Activity

Soares

Mendonça

Castro

et al. 2015

IJMS

112

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The objective of this study was to identify the major peptides generated by the in vitro hydrolysis of Amaranthus cruentus protein and to verify the effect of these peptides on the activity of 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMG-CoA reductase), a key enzyme in cholesterol biosynthesis. A protein isolate was prepared, and an enzymatic hydrolysis that simulated the in vivo digestion of the protein was performed. After hydrolysis, the peptide mixture was filtered through a 3 kDa membrane. The peptide profile of this mixture was determined by reversed phase high performance chromatography (RP-HPLC), and the peptide identification was performed by LC-ESI MS/MS. Three major peptides under 3 kDa were detected, corresponding to more than 90% of the peptides of similar size produced by enzymatic hydrolysis. The sequences identified were GGV, IVG or LVG and VGVI or VGVL. These peptides had not yet been described for amaranth protein nor are they present in known sequences of amaranth grain protein, except LVG, which can be found in amaranth α‑amylase. Their ability to inhibit the activity of HMG-CoA reductase was determined, and we found that the sequences GGV, IVG, and VGVL, significantly inhibited this enzyme, suggesting a possible hypocholesterolemic effect.

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New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

Wang

Bamdad

Chen

2014

Nutraceutical and Functional Food Processing Technology

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Amaranth lunasin-like peptide internalizes into the cell nucleus and inhibits chemical carcinogen-induced transformation of NIH-3T3 cells

Cited by 59 publications

References 35 publications

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Major Peptides from Amaranth (Amaranthus cruentus) Protein Inhibit HMG-CoA Reductase Activity

New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

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