Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects

Bo, Weichen; Chen, Lang; Qin, Dongya; Geng, Shujiang; Li, Jiaqi; Mei, Hu; Ли, Бо; Liang, Guizhao

doi:10.1016/j.tifs.2021.05.031

Cited by 55 publications

(31 citation statements)

References 129 publications

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“…The imidazole, phenolic hydroxyl, indolyl, or thiol group of these amino acids can serve as electron donors. Moreover, acidic amino acids (aspartic and glutamic acids) form chelates with metal ions and deactivate their pro-oxidant properties (Bo et al, 2021;Mirzaei et al, 2021). Hydrophobic amino acids (leucine, valine, alanine, proline, phenylalanine) increase accessibility and solubility of the peptide to the lipid radicals thus improving antioxidant activity of peptides.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

“…Finally, the molecular weight of peptidic antioxidants usually ranges from 250 to 1800 Da. In this context, a smaller molecular weight usually contributes more to antioxidant activity (Bo et al, 2021;Mirzaei et al, 2021;Sila & Bougatef, 2016). In terms of the effect of enzymatic reaction conditions, the increase of protein substrate or enzyme concentration can increase the free DPPH radical inhibitory activity of the protein hydrolysates (Sun et al, 2012).…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

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Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Razavizadeh

Farmani

Motamedzadegan

2022

J Americ Oil Chem Soc

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Enzyme‐assisted extraction (EAE) of oils/fats involves the disruption of the cell wall of source material using enzymes to facilitate the release of oil. When proteases are used as the enzyme, EAE ends in the extracted oil as well as the protein hydrolysates. Herein, the EAE (using a commercial protease, Alcalase) was exploited to obtain fat and protein hydrolysates from chicken skin. Degree of hydrolysis (DH, the percentage ratio of cleaved peptide bonds), which showed a logarithmic correlation with the reaction time, was found to affect the properties of the products. As the DH increased, the peptide chain length of protein hydrolysates decreased which was confirmed by SDS‐PAGE analysis. With the increase of DH, the emulsifying activity index, foaming capacity, and oil holding capacity of the hydrolysates decreased but the solubility and emulsion stability index increased (p < 0.05). The DPPH free radical scavenging activity of the hydrolysates increased with the DH up to DH = 39.62% but decreased thereafter (p < 0.05). EAE resulted in a rise in fat yield and the fat contained a higher amount of unsaponifiables and lower free fatty acids (FFA) content, as compared to the control treatment (No enzyme, 80°C, 2 h, p < 0.05). DH affected the fat yield and the unsaponifiables content of the fat, positively (p < 0.05). However, it did not affect the fat FFA content and iodine value (p > 0.05). Results obtained here showed DH can be used as an effective measure for controlling the physicochemical and functional properties of chicken skin protein hydrolysates and fat in the EAE process.

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Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Razavizadeh

Farmani

Motamedzadegan

2022

J Americ Oil Chem Soc

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“…In recent years, dietary supplements have attracted much attention (Hu et al, 2020). Peptides have become the focus of research due to their high nutritional value, wide source, fast absorption, and diverse functions (Bo et al, 2021;Chen et al, 2021). Many studies have shown that peptides are safe and effective in reducing fatigue, such as peptides from oysters (Xiao et al, 2020), mackerel (Wang et al, 2014), hairtail (Wang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Anti-fatigue effect of small molecule oligopeptides from tilapia (Oreochromis Mossambicus) in mice

Peng

Song

et al. 2022

Food Sci. Technol

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In order to promote the development and application of small molecule oligopeptides from tilapia (SMOT), its anti-fatigue effect was evaluated by using exhaustive swimming in mice. The results showed that compared with the negative control group, SMOT could significantly prolong the exhausted swimming time of mice, reduce blood lactic acid, blood urea nitrogen and malondialdehyde content, and could significantly improve liver glycogen storage status. Meanwhile, the activities of superoxide dismutase and glutathione peroxidase of the mice gavaged with SMOT were significantly higher than those in the negative control group. In addition, SMOT could increase the activity of immune factor IL-2, stimulate the secretion of sIgA and regulate the level of inflammatory factors. So SMOT had significant anti-fatigue effect. Its anti-fatigue effect was exerted by increasing energy reserves, eliminating the accumulation of metabolites, reducing oxidative stress, and improving the body's immune function.

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“…The purpose of this review is to analyze current information on the features of unfolding intermediates of BLG, including conditions that may facilitate or impair its formation in response to chemical or physical denaturing agents. Please note that, for the sake of brevity and with the only exception of disulfide exchange events, this review will not consider modifications that result in covalent modification of specific amino acid side chains (such as the much studied process-dependent glycation [ 13 ] and the covalent attachment of fluorophores as relevant to cellular uptake or to structural studies), or of the primary structure (such as the release of bioactive peptides [ 14 ]).…”

Section: Introductionmentioning

confidence: 99%

Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

2022

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Bovine milk beta-lactoglobulin (BLG) is a small whey protein that is a common ingredient in many foods. Many of the properties of BLG relevant to the food industry are related to its unfolding processes induced by physical or chemical treatments. Unfolding occurs through a number of individual steps, generating transient intermediates through reversible and irreversible modifications. The rate of formation of these intermediates and of their further evolution into different structures often dictates the outcome of a given process. This report addresses the main structural features of the BLG unfolding intermediates under conditions that may facilitate or impair their formation in response to chemical or physical denaturing agents. In consideration of the short lifespan of the transient species generated upon unfolding, this review also discusses how various methodological approaches may be adapted in exploring the process-dependent structural modifications of BLG from a kinetic and/or a thermodynamic standpoint. Some of the conceptual and methodological approaches presented and discussed in this review can provide hints for improving the understanding of transient conformers formation by proteins present in other food systems, as well as when other physical or chemical denaturing agents are acting on proteins much different from BLG in complex food systems.

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Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects

Cited by 55 publications

References 129 publications

Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Anti-fatigue effect of small molecule oligopeptides from tilapia (Oreochromis Mossambicus) in mice

Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

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