Antioxidant activity of enzymatic hydrolysates from eggshell membrane proteins and its protective capacity in human intestinal epithelial Caco-2 cells

Potato protein hydrolysate attenuates high fat diet-induced cardiac apoptosis through SIRT1/ PGC-1á/Akt signalling

“…Bioactive peptides with various physiological functions have been identified and their applications are extensively studied (Chiang et al, 2014;Lee, Jeon, & Byun, 2014;Ngo, Kang, Jung, Byun, & Kim, 2014;Shi, Kovacs-Nolan, Jiang, Tsao, & Mine, 2014). In animals as well as in human, gastrointestinal digestion of proteins to simpler peptides enhances the actions of parent proteins (Korhonen & Pihlanto, 2003).…”

Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates

“…In a cellular environment, peptides with lower molecular weight have stronger ability to scavenge free radicals than large molecules (Shi, Kovacs-Nolan, Jiang, Tsao, & Mine, 2014). Enzymatic digestion of E1 increased the content of small peptides as it can be noticed in the electrophoretic profile ( Figure 1A), which in turn was reflected in the cellular antioxidant activity ( Figure 1C).…”

Protective effects against H2O2-induced oxidative damage in lung fibroblast cell by peptide isolated from plasma albumin hydrolysate

“…These results agree with the protective effect of peptide on cells viability damaged by H 2 O 2 and RP, where the highest concentration of P4 also demonstrated better activities than P4b and AHA. Similarly, casein phosphopeptides, peptide lunasin and hydrolysate of eggshell membrane proteins have been demonstrated to exert this effect in H 2 O 2 -induced Caco-2 cells [20,41], while casein and whey hydrolysates are confirmed of protective effects on H 2 O 2 -induced hepatic HepG2 and MRC-5 cell line, respectively [32,42].…”

“…In contrast to the detailed and extensive information concerning about the antioxidant properties of blood protein hydrolysate in in vitro models, little is known about the protective effect on cells of the small peptides derived from blood against radical-initiated oxidative damage. Therefore, it is important to study the biological effects of antioxidants in food using a valid in vitro cell model, which vividly mimics the targeted site of oxidative stress in vivo and uses a simple method to determine various bioactive antioxidants [19,20]. Hence, the specific effect of antioxidative peptides derived from porcine albumin hydrolysate needs to be identified, and further evaluation of the activities in living cell is urgently required.…”