Characterization and in vitro antioxidation of papain hydrolysate from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions

Liu, Jianhua; Tian, Yaoqi; Wang, Yong; Nie, Shaoping; Xie, Mingyong; Zhu, Shuijin; Wang, Chunyan; Zhang, Pan

doi:10.1016/j.foodres.2010.10.050

Cited by 32 publications

(25 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In a study performed by researchers regarding the effect of structural properties of bioactive peptides on their antioxidant characteristics, it was shown that the presence of some amino acids such as asparagine, glutamine, proline, histidine, arginine, methionine, and valine have a crucial role in their antioxidant activity (Wu et al 2003;Zhu et al 2008;Liu et al 2011).…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, protein hydrolysate containing bioactive peptides has been produced by enzyme hydrolysis from protein‐rich sources such as soybean, gelatin, chicken egg, whey, casein, potato, rice, fish different oil seeds such as kariya walnut seed, canola, and wheat gluten (Liu et al . ; Guo et al . ; Adiamo et al .…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, protein hydrolysate containing bioactive peptides has been produced by enzyme hydrolysis from proteinrich sources such as soybean, gelatin, chicken egg, whey, casein, potato, rice, fish different oil seeds such as kariya walnut seed, canola, and wheat gluten (Liu et al 2011;Guo et al 2013;Adiamo et al 2015;Latip et al 2015;Sai-Ut et al 2015), and it is known that these compounds have unique antioxidant properties as well as high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Meshginfar

Mahoonak

Ghorbani

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured in all samples to evaluate antioxidant effects of the SVPH. SVPH (700 ppm) showed higher antioxidant effect (P < 0.05) in SBO as compared with Butylated hydroxytoluene BHT at concentrations lower than 550 ppm. Also, inclusion of SVPH in the chicken sausages resulted in a significant decrease (P < 0.05) in oxidation rate especially at 1,250 ppm, possibly due to free radical‐scavenging ability of SVPH. Also the relatively low molecular weight peptides ranging from 316.80 to 12571.00 Da are mainly associated with their high antioxidant activity. Therefore, SVPH can be used in oils or lipid‐containing products like sausage as an enriching additive and as a natural antioxidant. Practical Applications Nowadays, different protein sources have been used to produce protein hydrolysate containing bioactive peptides which are considered as inhibitor for oxidative progress in lipids and provide essential amino acids for human body. Therefore, slaughterhouse byproducts such as skin, blood and viscera are potential resources to produce these bioactive compounds throughout the world. It can be suitable to use these compounds in two systems including edible oil (model system) and food matrix for better evaluating their antioxidant effect.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Meshginfar

Mahoonak

Ghorbani

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…The black-brown fruit body of A. auricula is rich in natural melanin and is increasingly popular in China due to its biological activities, including immunomodulatory activity (Sava et al, 2001), anti-HIV activity (Manning et al, 2003;Montefiori & Zhou, 1991), and antioxidant activity (Liu et al, 2011;Tu et al, 2009;Wu et al, 2008). Thus, melanin is regarded as the main functional components in A. auricula fruit body.…”

Section: Introductionmentioning

confidence: 99%

Optimization of culture medium for production of melanin by Auricularia auricula

Zou

Hou

2017

Food Sci. Technol

View full text Add to dashboard Cite

Melanin is a natural high molecular weight pigment with the huge application value and development potential in food industry. In the present study, medium composition for melanin production by fungus Auricularia auricula was investigated. Wheat bran extract, l-tyrosine, and CuSD 4 were determined to optimize medium composition by response surface methodology with Box-Behnken design. Results indicated that the optimal medium composition was 26.80% (v/v) wheat bran extract, 1.59 g/L l-tyrosine, and 0.11 g/L CuSD 4 , and the maximum melanin yield was 519.54 mg/L. Melanin production through A. auricula fermentation avoided expensive enzymatic or complicated chemical methods for melanin extraction from tissues of plant or animal, which had the huge application value and development potential for efficient production of melanin.Keywords: optimization; culture medium; melanin; Auricularia auricula.Practical Application: Melanin production through A. auricula fermentation is a new preparation method of melanin.

show abstract

“…Melanocytes contain melanosomes, and melanosomes are lysosome‐related organelles in which melanins are synthesized and stored (Hurbain et al., ). Melanin has many functions, such as strengthening the body structure (Rosas & Casadevall, ), resistance to radiation, ageing and oxidation (Geng et al., ; Kollias, Saye, Zeise & Chedekel, ; Liu et al., ; Menter, Patta, Hollins, Moore & Willis, ; Sava, Hung, Golkin, Hong & Huang, ; Wu, Shan, Yang & Ma, ), enhancing immunity (Manning, Bundred & Henzi, ; Sava, Hung, Golkin, Hong & Huang, ), and chelating toxic metals (Gadd & Derome, ). The carotenoid pigment astaxanthin has important applications in the nutraceutical, cosmetics, food and animal feed industries.…”

Section: Introductionmentioning

confidence: 99%

Growth, histology, ultrastructure and expression of MITF and astacin in the pigmentation stages of green, white and purple morphs of the sea cucumber,Apostichopus japonicus

et al. 2017

View full text Add to dashboard Cite

The body colour of sea cucumber, Apostichopus japonicus (Selenka), is an important trait affecting the price and taste of its products; the rare white and purple colour types are favoured and are more expensive in China. Identification of factors that may contribute to the differences among white, green and purple sea cucumbers will provide a scientific basis for improving the cultivability of the rare colour morphs. In this study, the growth, histology, ultrastructure and expression of microphthalmia-associated transcription factor (MITF) and astacin of two newly discovered white and purple colour morphs were investigated and compared with the common green morph, in the same breeding environment. At 50 days old, the growth and survival rates and the extent of pigmentation were the highest in purple, then green colour morphs and were lowest in white morphs. The white morph had fewer, and less developed, epidermal melanocytes compared with the green and purple colour morphs. MITF and astacin expression, which are necessary for the formation of melanin and astaxanthin, respectively, were highest in purple morphs and lowest in white morphs. In addition, there were significant differences in growth rates and expression of MITF and astacin among early, mid and late pigmentation stages of each colour morph. The results suggested that growth and survival rates were highest in purple sea cucumber and lowest in white sea cucumber. Epidermis thickness and melanin content may be the newfound factors contributed to the differences in growth and survival rate among three colour morphs.

show abstract

Characterization and in vitro antioxidation of papain hydrolysate from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions

Cited by 32 publications

References 34 publications

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Optimization of culture medium for production of melanin by Auricularia auricula

Growth, histology, ultrastructure and expression of MITF and astacin in the pigmentation stages of green, white and purple morphs of the sea cucumber,Apostichopus japonicus

Contact Info

Product

Resources

About