Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease

Corrêa, Ana Paula Folmer; Daroit, Daniel Joner; Coelho, Julise Gonzalez; Meira, Stela Maris Meister; Lopes, Fernanda Cortez; Segalin, Jéferson; Risso, Patricia Hilda; Brandelli, Adriano

doi:10.1002/jsfa.4446

Cited by 85 publications

(104 citation statements)

References 36 publications

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“…Wheat germ proteins treated with Alcalase were also capable of reducing Fe 3+ (Zhu et al 2006), as well as sheep milk caseinate hydrolyzed with a Bacillus sp. P7 protease preparation (Corrêa et al 2011). Klompong et al (2007) observed that higher DH of yellow stripe trevally meat resulted in less reducing power, whereas Peng et al (2010) reported the opposite pattern for hydrolysates of whey protein.…”

Section: Antioxidant Activitymentioning

confidence: 97%

“…Supernatant (1 mL) was mixed with 2.5 mL of distilled water and 0.2 mL of ferric chloride (1 mg mL −1 ), and the absorbance was measured at 700 nm. Increased absorbance of the reaction mixture indicated greater reducing power (Corrêa et al 2011). …”

Section: Determination Of Reducing Powermentioning

confidence: 99%

“…In fact, a correlation analysis of these variables shows R = 0.813 (P < 0.05) indicating strong positive correlation (Cohen 1988). The degree of hydrolysis is showed to affect the ABTS quenching ability of protein hydrolysates (Corrêa et al 2011;Nalinanon et al 2011).…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Sheep caseinate subjected to hydrolysis with protease from Bacillus sp. P7 at 45°C, pH 8 for 30 min, was reported to chelate 83 % of iron (Corrêa et al 2011). Pownall et al (2010 studied hydrolysates of pea protein isolate, and found a high ability to chelate iron ions (around 95 %), and silver carp protein hydrolyzed for 6 h with Alcalase showed 95 % of metal-chelating activity (Dong et al 2008).…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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Soybean proteins are widely used as nutritional and functional food ingredients. This investigation evaluated through a 2 3 central composite design the effect of three variables (pH, temperature and enzyme/substrate (E/S) ratio) on the production of soy protein isolate (SPI) hydrolysates with a microbial protease. Soluble peptides, antioxidant activity, and foaming and emulsifying capabilities of the hydrolysates were analyzed. All variables, as well as their interactions, were significant for the soluble peptides content of SPI hydrolysates. Optimal conditions for obtaining soluble peptides were around 30-35°C, pH 6.5-9.5, and E/S ratios of 1,650-6,300 U g −1 . SPI hydrolysates produced at 30-45°C, pH 8.0-9.5, and E/S ratios of 4,000-8,000 U g −1 showed higher capacity to scavenge the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical. Models for soluble peptides and ABTS activity of hydrolysates were obtained. In the range studied, the variables had not significant influence on the ability of hydrolysates to scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. SPI hydrolysates also presented reducing power and ability to chelate iron. Hydrolysis temperature was significant for the Fe 2+ -chelating ability of hydrolysates. Temperature of hydrolysis was significant for the foaming capacity of hydrolysates, with higher values observed at 45°C and 8,000 U g −1 . For emulsifying capacity, only E/S ratio presented a significant effect. Temperature and E/S ratio appeared to be more significant variables influencing the properties of the SPI hydrolysates. The results of this study indicate that specific hydrolysis conditions should be selected to obtain SPI hydrolysates with preferred characteristics.

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Section: Antioxidant Activitymentioning

confidence: 97%

Section: Determination Of Reducing Powermentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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“…Several studies carried out in the past 15 years clearly showed that cheeses and the other fermented milk-based products contained a large number of bioactive proteins and peptides including those with ACE-inhibitor, antimicrobial, immunostimulatory and antioxidant activity (Möller et al, 2008;Corrêa et al, 2011;Pattom and Hongsprabhas, 2013). According to the current knowledge, a large part of antioxidant proteins and peptides originate from milk itself but most of them were formed during cheese production.…”

Section: Introductionmentioning

confidence: 99%

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Barać

2016

Mljekarstvo

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This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of α s -caseins up to 15.42 % of initial content, slow degradation of β-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p<0.05) between ripening time and resudual α s -caseins, β-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.

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BiotecVisions 2011, October

2011

Biotechnology Journal

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Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease

Abstract: Ovine caseinate hydrolyzed with Bacillus sp. P7 protease presented antioxidant, antihypertensive, and antimicrobial activities. Hydrolysis time was observed to affect the evaluated bioactivities. Such hydrolysates might have potential applications in the food industry.

Cited by 85 publications

References 36 publications

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

BiotecVisions 2011, October

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