Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis

Coscueta, Ezequiel R.; Amorim, Manuela; Voss, Glenise Bierhalz; Nerli, Bibiana Beatriz; Picó, Guillermo; Pintado, Manuela

doi:10.1016/j.foodchem.2015.11.068

Cited by 80 publications

(63 citation statements)

References 38 publications

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“…In the evaluation of antioxidant capacity through ORAC assay, differences were not found between both liquid pineapple fractions. This discrepancy between the presented results of ABTS and ORAC, where ABTS presents lower values of equivalents, was expected since both methods present different reaction mechanisms [35]. ABTS radical presents a higher molecular weight when compared with the molecule of transfer mechanisms of hydrogen-atom of ORAC; therefore, a steric block of the active centers of ABTS can occur, decreasing the rate of reaction of this assay.…”

Section: Determination Of Free Total Phenolics Compounds and Antioxidmentioning

confidence: 72%

“…ABTS radical presents a higher molecular weight when compared with the molecule of transfer mechanisms of hydrogen-atom of ORAC; therefore, a steric block of the active centers of ABTS can occur, decreasing the rate of reaction of this assay. Therefore, due to the small molecules of atom transfer of ORAC assay, this method has higher accuracy in the antioxidant capacity, as previously described by Campos, et al [24] and Coscueta, et al [35].…”

Section: Determination Of Free Total Phenolics Compounds and Antioxidmentioning

confidence: 74%

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Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Campos

Ribeiro

Teixeira

et al. 2020

Foods

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Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to create a fine powder flour. To the juice, a precipitation methodology with polysaccharides was applied, which allowed the bromelain separation (developing of an enzymatic fraction) from the fruit juice. The enzymatic extract was freeze-dried, and the juice was spray-dried, developing two more fine powders. Thus, three new ingredients were produced from each by-product, creating a total of six new ingredients. Overall, the enzymatic fractions represented around 0.26% (w/w) of pineapple weight. Pineapple stem juice represented 4.8% (w/w), and peel juice represented 17.3% (w/w). Pineapple stem flour represented 3.1% (w/w), and peel flour represented 11.4% (w/w) of the total pineapple weight. To valorize the by-products juices, a full characterization was performed of bioactive molecules and biological activities. When comparing the two juices, the peel juice showed lower content of total phenolic compounds, lower antioxidant capacity, and lower content of vitamin C. The different phenolic compounds were identified by HPLC analysis in the two pineapple by-products juices. However, the same compounds in both juices were quantified (chlorogenic, caffeic, and ferulic acids). On the other hand, the by-products flours had a high content of insoluble dietary fiber (IDF), mainly cellulose and hemicellulose. Therefore, the approach applied in this work opens the door to the production of green products, as a result of by-products valorization. This could be applied not only in the food industry but also in the nutraceutical and cosmetic industries.

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Section: Determination Of Free Total Phenolics Compounds and Antioxidmentioning

confidence: 72%

Section: Determination Of Free Total Phenolics Compounds and Antioxidmentioning

confidence: 74%

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Campos

Ribeiro

Teixeira

et al. 2020

Foods

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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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“…Peptides are inactive within the sequence of the matrix protein, but are released during food processing, gastrointestinal digestion or specific hydrolytic processes. Production of enzymatic protein hydrolysates with bioactive properties have been extensively developed in recent years employing diverse proteases, including commercial proteolytic plant/microbe‐derived proteases such as Alcalase®, Flavourzyme, Neutrase ® , Protease P, Corolase PP, Papain, among others (Aluko & Monu, 2003; Betancur‐Ancona, Sosa‐Espinoza, Ruiz‐Ruiz, Segura‐Campos, & Chel‐Guerrero, 2014; Chirinos et al., 2018; Coscueta et al., 2016; Korczek, Tkaczewska, & Migdal, 2018). Betancur‐Ancona et al (2014) mentioned that enzymatic hydrolysis of proteins is a promising option for modifying the biological and functional properties of food proteins.…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

et al. 2020

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Background and objectives This study investigated the in vitro antioxidant and angiotensin I‐converting enzyme (ACE‐I) inhibitory properties of quinoa (QPH) and kiwicha (KPH) protein hydrolysates. Findings Enzymatic treatments with Neutrase for 120 min for quinoa and sequential Alcalase‐Neutrase hydrolysis for 240 min for kiwicha protein, both at 50°C, presented high antioxidant activities and ACE‐I inhibition (1.50 and 1.67 μmol TE/mg of protein and 89.2 and 72.8%, respectively) and the lowest IC50 values (0.08 and 0.29 mg/ml, respectively). After simulated gastrointestinal digestion (pepsin–pancreatin), both protein hydrolysates did not display significant changes in their antioxidant and ACE‐I inhibition properties. Conclusions The in vitro antioxidant and antihypertensive properties (ACE‐I inhibition) of QPH and KPH obtained via enzymatic hydrolysis using food‐grade commercial enzymes were demonstrated. In addition, tested in vitro bioactive properties did not change after simulated gastrointestinal digestion. Significance and novelty The results of this research might be used to obtain QPH and KPH with bioactive properties and/or as starting material for subsequent processes of separation and purification to obtain bioactive peptides.

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Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis

Cited by 80 publications

References 38 publications

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Peptides: Production, bioactivity, functionality, and applications

In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

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