Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates

Karami, Zohreh; Peighambardoust, Seyed Hadi; Hesari, Javad; Akbari‐adergani, Behrouz; Andreu, David

doi:10.1016/j.fbio.2019.100450

Cited by 132 publications

(69 citation statements)

References 58 publications

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“…e metabolism of Lactobacillus plantarum DY-1 could lead to the liberation and/or synthesis of various bioactive compounds. It was demonstrated that fermentation has a positive influence on total phenolic content and antioxidant activity of cereals [12,14]. And the degree of influence depended on microorganism species [31].…”

Section: Composition Analysis Of Fwgementioning

confidence: 99%

“…After extracting the wheat germ oil, the defatted wheat germ still contains components including protein and phenolic compounds. Both peptides released from wheat germ protein by commercial enzyme [14] and phenolic compounds [15] extracted from wheat germ have showed antioxidant activities. However, these studies concerned on only peptides or phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Cheng

Dong

2020

Journal of Food Quality

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The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated. The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g. The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C. However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.

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Section: Composition Analysis Of Fwgementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Cheng

Dong

2020

Journal of Food Quality

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“…It has been reported that probiotics can be an alternative to antibiotics and that fermented food is an ideal vehicle for the delivery of probiotics to animals. In addition, the fermented feed has antioxidant, immune, and antibacterial effects (32)(33)(34)(35). Thus, in this study, we used FSMS to explore its effects on growth performance and intestinal health of weaned piglets.…”

Section: Discussionmentioning

confidence: 99%

Microbiome Analysis Investigating the Impacts of Fermented Spent Mushroom Substrates on the Composition of Microbiota in Weaned Piglets Hindgut

Peng

Tang

et al. 2020

Front. Vet. Sci.

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The purpose of this study was to investigate the effects of fermented spent mushroom substrates (FSMS) on growth performance, serum biochemical, gut digestive enzyme activity, microbial community, genes expression of tight junction proteins, and volatile fatty acids in the hindgut (colon and cecum) of weaned piglets. A total of 100 weaned Yihao native pigs (native × Duroc, 50 males and 50 females) were allocated to two groups with five replicates and 10 pigs per replicate. Pigs in the control group were fed a basal diet (BD group), and the others were fed basal diets supplemented with 3% FSMS (FSMS group). Relative to the BD group, it had better results for final weight, average daily gain, and feed conversion ratio in the FSMS group but not significant ( p > 0.05), which was accompanied by improved serum triiodothyronine, immunoglobulin G, and immunoglobulin A ( p < 0.05) but lower serum total protein, albumin, total cholesterol, and total triglyceride during the overall period ( p < 0.05). Similarly, FSMS significantly upregulated ( p < 0.05) the messenger RNA expression of duodenal tight junction proteins such as tight junction protein 1, tight junction protein 2, and occludin. Meanwhile, isobutyric acid, valeric acid, and isovaleric acid levels were increased, whereas propanoic acid was decreased ( p < 0.05) in the FSMS group than the BD group. In addition, the piglets in the FSMS group changed the microbial diversity in the colon and cecum. 16S rRNA gene sequencing-based compositional analysis of the colonic and cecal microbiota showed differences in the relative abundance of bacterial phyla ( Firmicutes, Bacteroidetes , etc.), genus ( Lactobacillus, Streptococcus, Roseburia , etc.), and species ( Lactobacillus gasseri, Clostridium disporicum , etc.) between the BD and FSMS fed piglets. In conclusion, dietary supplementation with FSMS benefited to the intestinal mucosal barrier, immunity, and composition of the microbiota.

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“…A search for proper antioxidant agents for food preservation is of interest for their economical usage in food formulations [ 52 , 53 ]. Antioxidant capacity of films can be measured by in situ methods [ 54 ].…”

Section: Methodsmentioning

confidence: 99%

Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization

Peighambardoust

Fasihnia

Pateiro

et al. 2021

Foods

Self Cite

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Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions and can preserve the quality of food. This study was aimed to use a combination of sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) to provide a synergistic effect at their reduced concentrations. A Combination of the additives was more effective in enhancing mechanical properties compared to their single state in film composition. The PP-2%SA-3%BHA film (T3) had the highest tensile strength (17.9 MPa) and the lowest elongation at break (7.1%) than other films. The fourier-transform infrared (FTIR) proposed physical mixing of active additives within PP-matrix. Scanning electron microscopy showed uniform dispersion of the additives in PP-2%SA-1%BHT-1%BHA film (T4) compared to others. BHT containing films decreased the storage and loss moduli leading to weakening of film viscoelastic behaviour and reducing film melting point. The prepared active films showed higher antioxidant activity than control PP-film following an order of T4 > T2 > T3 corresponding to DPPH radical scavenging values of 89.1, 83.4 and 79.1%, respectively. All active films inhibited gram-negative and gram-positive bacteria growth. The results of this study indicated that the prepared active films possess desirable mechanical, thermal, antioxidant and antimicrobial properties enabling their use in food packaging.

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Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates

Cited by 132 publications

References 58 publications

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Microbiome Analysis Investigating the Impacts of Fermented Spent Mushroom Substrates on the Composition of Microbiota in Weaned Piglets Hindgut

Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization

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