Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes

López‐Pedrouso, María; Borrajo, Paula; Pateiro, Mirian; Lorenzo, José M.; Franco, Daniel

doi:10.1016/j.foodres.2020.109389

Cited by 61 publications

(26 citation statements)

References 51 publications

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“…Bromelain is an endopeptidase that can extensively hydrolyze protein. Therefore, the decrease of TBARS values might be due to the antioxidant peptides and FAAs produced by the protein degradation from bromelain (Borrajo et al, 2020). It has been reported that peptides and FAAs from bromelain-induced protein degradation possessed antioxidant activity through reacting with free radicals (Lopez-Pedrouso et al, 2020).…”

Section: Tbarsmentioning

confidence: 99%

“…Fat and the oxidative polymerization of carbohydrates could significantly affect the b* of meat (Wang et al, 2019). The reduced values of b* might be due to the antioxidant properties of peptides and amino acids from the protein degradation by bromelain thus decreasing the oxidation of fat, protein, and carbohydrates (Borrajo et al, 2020;Wang et al, 2019).…”

Section: Physiochemical Analysismentioning

confidence: 99%

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Effects of bromelain on the quality of smoked salted duck

Zhang

Lorenzo

Zhang³

et al. 2021

Food Science & Nutrition

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Nowadays, many cured meat products are produced from different raw materials and under different processing conditions (Lorenzo et al., 2008;Toldra, 2006). During the processing of cured meat products, chemical and biochemical changes lead to produce a large number of volatile compounds which contribute to their characteristic flavor (Shi et al., 2021). Smoked salted duck is one of the Chinese traditional cured meat products which are largely favored by consumers in China due to its unique flavor (Li et al., 2011).Traditionally, the smoked salted duck is produced by marination and slowly air-dried process and then is matured under natural conditions at 4-10℃ for approximately one month (Luo et al., 2008).Therefore, as to shorten the production cycle, high temperature (45-60℃) is generally used instead of natural air drying in modern factories . However, the efficiency of endogenous enzymes in duck meat is easily inhibited at high temperature (Perez-Santaescolastica et al., 2018), which reduces the degree of protein hydrolysis, and thus induces flavor deficiency and tough texture (Feng et al., 2014). In addition, the lipid and protein oxidation in dried cured meat products would be accelerated at high temperatures leading to the deteriorated flavor (Dominguez et al., 2019;

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Section: Tbarsmentioning

confidence: 99%

Section: Physiochemical Analysismentioning

confidence: 99%

Effects of bromelain on the quality of smoked salted duck

Zhang

Lorenzo

Zhang³

et al. 2021

Food Science & Nutrition

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“…Several types of enzymes have been tested for their extraction such as Alcalase, bromelain, flavourzyme, papain, or pepsin, with papain, pepsin, and Alcalase being those that reported the most successful results for releasing antioxidant biopeptides from animal tissues [ 73 , 74 ]. In this regard, López-Pedrouso et al [ 43 ] found that the use of Alcalase in the enzymatic hydrolysis of porcine liver displayed better results than those obtained with bromelain, flavourzyme, and papain. The peptides released were smaller and showed a peptidomic pattern more differentiated than those found with the other enzymes.…”

Section: Physiological Properties Of Food-derived Bioactive Peptidesmentioning

confidence: 99%

A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Peighambardoust

Karami

Pateiro³

et al. 2021

Biomolecules

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115

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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.

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“…Papain hydrolyzed oat proteins had high ability to quench ABTS%+ radicals and to chelate ferrous ions while displayed the second strongest activity for ROO% radicals [23]. Antioxidant activity of porcine liver hydrolysates using papain were relatively high [24]. Papain can cleave high number of potential angiotensin converting enzyme (ACE)-inhibitory peptides from tilapia (Oreochromis spp.)…”

Section: Identi Cation Of Cow Placenta Proteins Hydrolysis By Trypsin Pepsin and Papainmentioning

confidence: 99%

Label-free proteomic comparative analysis of cow placental proteins enzymatic hydrolysis by different proteases

Shen

Zhang

You

et al. 2021

Preprint

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Background Novel findings in biochemical characteristics of placenta can bring new insight for further studies on the potential markers of physiological/pathological pregnancy or function of placenta. In this study, we compared the proteome of dairy cow placenta enzymatic hydrolysis by different proteases using a label-free mass spectrometry approach. Results In total, 541, 136 and 86 proteins were identified in trypsin group (TRY), pepsin group (PEP) and papain group (PAP), respectively. 432 differentially expressed proteins (DEPs) were identified between the proteomes of PAP and TRY. 421 DEPs were identified between PEP and TRY, while 136 DEPs were identified between PEP and PAP. Further analysis of the up-regulated DEPs and down-regulated DEPs of each comparison showed the proteins identified by papain are mostly derived from extracellular matrix and collagen and enriched in relaxin signaling pathway, advanced glycation end products-receptor of advanced glycation end products (AGE-RAGE) signaling pathway in diabetic complications. Moreover, pepsin digestion resulted in more muscle-related proteins, which enriched in lysosome, platelet activation, cardiac muscle contraction,bacterial invasion of epithelial cell and small cell lung cancer. Trypsin mainly enzymatically degrades extracellular matrix, blood particles, and cell surface proteins which enriched in arginine and proline metabolism, olfactory transduction proteasome, protein processing in endoplasmic reticulum, pyruvate metabolism and arrhythmogenic right ventricular cardiomyopathy (ARVC). Conclusions In summary, these data provide insights into the selection of protease in dairy cow placenta proteomics.

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Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes

Cited by 61 publications

References 51 publications

Effects of bromelain on the quality of smoked salted duck

Effects of bromelain on the quality of smoked salted duck

A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Label-free proteomic comparative analysis of cow placental proteins enzymatic hydrolysis by different proteases

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