Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum

Gaspar‐Pintiliescu, Alexandra; Oancea, Anca; Cotârleț, Mihaela; Vasile, Aida; Bahrim, Gabriela; Shaposhnikov, Sergey; Crăciunescu, Oana; Oprita, Elena Iulia

doi:10.1111/1471-0307.12659

Cited by 45 publications

(26 citation statements)

References 35 publications

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“…The capacity to scavenge ABTS free radicals was evaluated by Trolox equivalent antioxidant capacity (TEAC) assay [ 74 ]. Briefly, the stock solution of 7 mM ABTS containing 2.45 mM potassium persulfate was diluted to reach an OD value of 0.7 ± 0.02 at 734 nm (control).…”

Section: Methodsmentioning

confidence: 99%

Effect of Fish Bone Bioactive Peptides on Oxidative, Inflammatory and Pigmentation Processes Triggered by UVB Irradiation in Skin Cells

et al. 2021

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In the present study, we evaluated for the first time the photoprotective effect of fish bone bioactive peptides (FBBP) preparation isolated from silver carp (Hypophthalmichthys molitrix) discarded tissue using in vitro experimental models of skin cells exposed to ultraviolet B (UVB) irradiation and stressing agents. FBBP preparation was obtained by papain treatment of minced bones and centrifugal ultrafiltration, and the molecular weight (MW) distribution was characterized by size exclusion and reversed-phase high performance liquid chromatography (RP-HPLC). In vitro assessment of the effect of FBBP pretreatment in UVB-irradiated L929 fibroblasts and HaCaT keratinocytes revealed their cytoprotective activity. Their capacity to efficiently reduce reactive oxygen species (ROS) production and lipid peroxidation varied in a dose-dependent manner, and it was greater in fibroblasts. A decrease of proinflammatory cytokines secretion, in particular of tumor necrosis factor alpha (TNF-α), was found after FBBP pretreatment of THP-1-derived inflamed macrophages. Melanin production and tyrosinase activity investigated in UVB-irradiated Mel-Juso cells were lowered in direct relation to FBBP concentrations. FBBP fractions with high radical scavenging activity were separated by ion exchange chromatography, and two collagenic sequences were identified. All these results offer new scientific data on aquaculture fish bone-derived peptides confirming their ability to control the antioxidant, anti-inflammatory and pigmentation processes developed during UV irradiation of skin cells and recommend their use as valuable natural ingredients of photoprotective cosmeceutical products.

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Section: Methodsmentioning

confidence: 99%

Effect of Fish Bone Bioactive Peptides on Oxidative, Inflammatory and Pigmentation Processes Triggered by UVB Irradiation in Skin Cells

et al. 2021

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“…From our previous results, several yeast strains were identified as active producers of lipase and protease by using bovine colostrum and cow milk fat as substrates [26][27][28]. Y. lipolytica A-101 and W29 produced a lipase after 54 h of incubation at 25 • C (2.3 mm) on the spirit blue agar medium supplemented with butter fat [29].…”

Section: Discussionmentioning

confidence: 99%

“…Hence, the antimicrobial potential of the fermented products could be associated with the production of organic acids, also including small chain saturated fatty acids, peptides (bacteriocins), carbon dioxide, hydrogen peroxide, ethanol, and diacetyl [30]. Our previous results stated that the fermented product obtained by bovine colostrum fermentation with kefir grains enhanced with a selected Candida lypolitica inoculum showed an inhibition zone ranging between 3.0 and 5.0 mm against B. subtilis MIUG B1, while for A. niger MIUG M64, spore inhibition was observed [26,28].…”

Section: Discussionmentioning

confidence: 99%

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

2020

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This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further used for the fermentation alone or in a co-culture with L. paracasei MIUG BL2. The Plackett–Burman experimental design was used to establish the effects of the fermentation parameters in order to obtain a fermented product with improved antioxidant and antimicrobial activities. As the Plackett–Burman experimental design are independent variables, the concentrations of the freeze-dried okara, pork lard, glycerol, inoculums type, inoculum concentration, and the fermentation time were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential and the antimicrobial activity against aerobic spore-forming microorganisms were assessed as responses. For the fermented products, an antioxidant potential between 6.77–17.78 mM TE/g was obtained while the antimicrobial activity against Aspergillus niger ranged from 24 to 64%. Based on the statistical analysis, the time of the yeast fermentation and the concentration of pork lard were selected as variables with the influence on the SSF fermentation process and the functional properties of the fermented product. In the general context of a circular economy, the results demonstrate the possibility of bio-transforming the freeze-dried okara and the pork lard using Y. lipolytica as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredient with biotic properties.

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“…However, the exact mechanism underlying the antioxidant activity and the structure–antioxidant activity relationship of peptides are not fully understood. Even so, many studies have shown that these antioxidant peptides are capable of scavenging free radicals (Gallego, Mora, & Toldrá, 2018; Gaspar‐Pintiliescu et al., 2020; Solieri et al., 2015; Tkaczewska et al., 2019), lipid peroxidation (Ayyash, Liu, et al., 2019; Jemil, Mora, et al., 2016; Tonolo et al., 2019), reducing ferric ion (Fe 3+ ) to ferrous ion (Fe 2+ ) (Cao et al., 2019; Jemil, Mora, et al., 2016; Tkaczewska et al., 2019), and chelating the transition of metal ions (Jemil, Mora, et al., 2016; Tkaczewska et al., 2019; Yu et al., 2020). As compared to the parent proteins, peptides exert greater antioxidant activities due to the higher accessibility of the functional site chain (R‐group) to the reactive species and the electron‐dense peptide bonds (Siow & Gan, 2016).…”

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

160

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum

Cited by 45 publications

References 35 publications

Effect of Fish Bone Bioactive Peptides on Oxidative, Inflammatory and Pigmentation Processes Triggered by UVB Irradiation in Skin Cells

Effect of Fish Bone Bioactive Peptides on Oxidative, Inflammatory and Pigmentation Processes Triggered by UVB Irradiation in Skin Cells

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

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