Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

Chang, Ching-Yu; Wu, Kuei-Ching; Chiang, Shu-Hua

doi:10.1016/j.foodchem.2005.12.019

Cited by 205 publications

(161 citation statements)

References 21 publications

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“…These peptides are very valuable because they have variety of functions and they are easily absorbed in the body and therefore, they can potentially be considered a great alternative for the synthetic antihypertensive drugs (Lee et al, 2010). Although a huge body of research has been dedicated to antihypertensive effect of bioactive peptides from plant (Motoi and Kodama, 2003;Chen et al, 2003;Motoi and Kodama, 2003;Nakano et al, 2006;Kodera and Nio, 2006;Kodera and Nio, 2006;Lee et al, 2006a, b;Zhu et al, 2006;OsegueraToledo et al, 2011;Gonz alez-Garc ıa et al, 2014;OsegueraToledo et al, 2015;Capriotti et al, 2015;Esteve et al, 2015;Coscueta et al, 2016;Da Silva Vaz et al, 2016), terrestrial animals (Morimatsu et al, 1996;Arihara et al, 2001;Nakashima et al, 2002;Saiga et al, 2003;Vercruysse et al, 2005;Arihara, 2006;Yu et al, 2006;Sentandreu and Toldra, 2007;Li et al, 2007;Chang et al, 2007;Wang et al, 2008a;Xu et al, 2009;Shimizu et al, 2009;Kim et al, 2009;Liu et al, 2010;Bernardini et al, 2012;Escudero et al, 2013), seafood (Jeon et al, 1999;Byun and Kim, 2001;Morimura et al, 2002;…”

Section: Ace Inhibitory and Antihypertensive Effectmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Ace Inhibitory and Antihypertensive Effectmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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“…The chelating activity of Fe 2+ was measured using the method described by Chang et al (2007) with slight modifications. One milliliter of sample was mixed with 3.7 mL distilled water and then the mixture was reacted with 0.1 mL of 2 mmol L −1 FeSO4 (Fe 2+ ) and 0.2 mL of 5 mmol L −1 ferrozine (3-(2-pyridyl)-5,6-bis(4-phenyl-sulfonic acid)-1,2,4-triazine).…”

Section: Metal Chelating Activitymentioning

confidence: 99%

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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“…It is well known that natural antioxidants can act as radical scavengers [4]. Antioxidant activity is one of the most important biological properties of protein hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

Preparation and radical scavenging activity of papain-catalyzed casein plasteins

Zhao

2010

Dairy Sci. Technol.

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-The aim of this study was to prepare papain-catalyzed casein plasteins and to demonstrate the influence of the plastein reaction on the radical scavenging activity. Casein was initially hydrolyzed with papain under selected conditions to give a degree of hydrolysis of 9.6%. The casein hydrolysates were then subjected to papain-catalyzed plastein reaction to prepare casein plasteins. The formation of plasteins in the prepared casein plasteins was confirmed by size exclusion chromatography. The optimal conditions for the plastein reaction, determined by response surface methodology using the decrease of free amino groups in the casein plasteins as the response variable, were as follows: papain addition level was fixed at 500 U·g −1 proteins, reaction temperature 30°C, concentration of casein hydrolysates 50% and reaction time 5.6 h. Six different casein plasteins were prepared and the radical scavenging activity on two radicals, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), was evaluated by the Trolox equivalent antioxidant capacity (TEAC). Analysis showed that all casein plasteins had improved radical scavenging activities. Compared to casein hydrolysates, the scavenging activity of the casein plasteins on DPPH radical had a seven-or ninefold increase, as TEAC increased from 10.45 to 73.41 or 90.31 mmol·g −1 proteins, while a onefold increase was detected on ABTS + (TEAC increased from 8.33 μmol·g −1 to 15.09 or 16.45 μmol·g −1 proteins). The results of this study clearly showed that the papain-catalyzed plastein reaction could be applied to prepare casein antioxidant peptides with higher activity, and that the plastein reaction may have a new application in dairy science.casein / plastein reaction / papain / radical scavenging activity / antioxidant 摘要 -酪蛋白类蛋白物的木瓜蛋白酶法制备及其自由基清除活性○ 本研究利用木瓜蛋白酶催化制备酪蛋白类蛋白物，证明类蛋白反应影响酪蛋白类蛋白物的自由基清除活性○ 首先，在选定的条件下用木瓜蛋白酶水解酪蛋白，制备出水解度为 9.6% 的酪蛋白水解物; 然后，酪蛋白水解物进行类蛋白反应制备酪蛋白类蛋白物，并且用排阻色谱证实所制备的酪蛋白类蛋白物中有类蛋白形成○ 优化的类蛋白反应条件，通过以酪蛋白类蛋白物的游离氨基含量降低为指标、利用响应面法而确定，它们分别是: 木瓜蛋白酶添加量固定为每克蛋白质 500 U，反应温度为 30°C，酪蛋白水解物质量分数为 50%，反应时间为 5.6 h○ 制备 6 个反应程度不同的酪蛋白类蛋白物，并评价它们对 2 个自由基 1,1-二苯基-2-苦基肼 (DPPH)、2,2'-连氮-二 (3-乙基-苯并噻唑啉-6-磺酸)(ABTS) 的 Trolox 等价抗氧化能力 (TEAC)○ 分析结果显示，所有的酪蛋白类蛋白物的自由基清除活性得到改善○ 与酪 Résumé -Préparation de plastéines à partir de la catalyse de caséines par la papaïne et leur activité anti-radicalaire. L'objectif de cette étude était de préparer des plastéines à partir de la catalyse de caséines par la papaïne et de démontrer l'influence de la réaction de formation des plastéines sur l'activité anti-radicalaire. La caséine a été préalablement hydrolysée par la papaïne dans des conditions sélectionnées afin d'obtenir un degré d'hydrolyse de 9,6 %. Les hydrolysats de caséine ont ensuite été soumis à une réaction de catalyse par la papaïne pour préparer les plastéines. La formation des plastéines a été confirmée par chromatographie d'exclusion de taille. Les conditions optimales de la réaction, déterminées par la méthode de surface de réponse ...

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Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

Cited by 205 publications

References 21 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

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

Preparation and radical scavenging activity of papain-catalyzed casein plasteins

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