Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties

Gottardi, Davide; Hong, Pui Khoon; Ndagijimana, Maurice; Betti, Mirko

doi:10.1016/j.lwt.2014.01.013

Cited by 41 publications

(19 citation statements)

References 37 publications

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“…These electrons reacted with free radicals, thereby preventing the radical chain reaction. Similar results were also reported regarding the radicalscavenging ability of DPPH due to the increase of glycated gluten hydrolysates after the treatment of GlcN by TGase [28]. High DPPH radical-scavenging activities were also observed when the CGM hydrolysates and their GlcN-conjugated products were hydrolyzed by pepsin or pepsin-trypsin (Figure 3a), suggesting that GlcN conjugation with CGM hydrolysates enhanced radical-scavenging activity.…”

Section: Antioxidant Properties In Vitro Of the Prepared Glcn-cgm Hydsupporting

confidence: 86%

Preparation and Evaluation of New Glycopeptides Obtained by Proteolysis from Corn Gluten Meal Followed by Transglutaminase-Induced Glycosylation with Glucosamine

Liu

Song

Chen

et al. 2020

Foods

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New glycopeptides were generated by proteolysis from corn gluten meal (CGM) followed by transglutaminase (TGase)-induced glycosylation with glucosamine (GlcN). The glycopeptides exhibited desirable antioxidant and intracellular ROS-scavenging properties. The amount of conjugated GlcN quantified by high-performance liquid chromatography (HPLC) was 23.0 g/kg protein. The formed glycopeptides contained both glycosylated and glycation types, as demonstrated by the electrospray ionization time-of-flight mass spectrometry (ESI-TOF MS/MS). The glycopeptides exhibited scavenging capabilities against free radical diphenylpicrylhydrazyl (DPPH) and hydroxyl radicals by reducing their power. The potential protection of glycopeptides against ethanol-induced injury in LO2 cells was assessed In Vitro based on methyl thiazole tetrazolium (MTT) testing and intracellular reactive oxygen species (ROS) scavenging capacity, respectively. Glycopeptide cytoprotection was expressed in a dose-dependent manner, with the glycopeptides exhibiting good solubility ranging from 74.8% to 83.2% throughout a pH range of 2–10. Correspondingly, the glycopeptides showed good emulsifying activity (36.0 m2/g protein), emulsion stability (74.9%), and low surface hydrophobicity (16.3). These results indicate that glycosylation of CGM significantly improved its biological and functional properties. Glycopeptides from CGM could be used as potential antioxidants as well as comprising a functional food ingredient.

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Section: Antioxidant Properties In Vitro Of the Prepared Glcn-cgm Hydsupporting

confidence: 86%

Preparation and Evaluation of New Glycopeptides Obtained by Proteolysis from Corn Gluten Meal Followed by Transglutaminase-Induced Glycosylation with Glucosamine

Liu

Song

Chen

et al. 2020

Foods

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“…Wheat pepsin (<3 kDa) and papain (<5 kDa) gluten hydrolysates had higher DPPH, HO · , and O 2 ·− activities relative to fractions with higher molecular weights [66, 67, 68]. The influence of chemical modifications is illustrated by the increased DPPH and HO · activities after conjugation of wheat gluten hydrolysates (alcalase and flavourzyme) with glucosamine [69], and a decreased ROO · in scavenging activity of pepsin and pancreatin hydrolysates upon deamidation with citric acid [70]. Polysaccharide degrading enzymes have been used to enhance both extraction yield of proteins and radical scavenging properties of hydrolysates [44].…”

Section: Main Textmentioning

confidence: 99%

Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals

Esfandi

Walters

Tsopmo

2019

Heliyon

192

137

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Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions around the world and contribute to more than half of human energy requirements. Scientific publications contain evidence showing that apart from energy, the regular consumption of whole grains is useful for the prevention of many chronic diseases associated with oxidative stress. Biological activities have mostly been attributed to the presence of glucans and polyphenols. In recent years however, food proteins have been investigated as sources of peptides that can exert biological functions, promote health and prevent oxidative stress. This review focuses on the role of hydrolyzed proteins and peptides with antioxidant properties in various models and their mechanisms which include hydrogen or electron transfer, metal chelating, and regulation of enzymes involved in the oxidation-reduction process.

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“…Three types of modifications are of greatest interest to researchers of drag design: lipidation, glycosylation, and PEGylation. A feature of these modifications is that they increase the activity and bioavailability, increase the metabolic stability of the molecule, and can promote direct translocation [ 64 , 65 , 66 ]. Lipidation and glycosylation of molecules can be a modification of both natural and synthetic AMPs.…”

Section: Brief History Of Research Physicochemical Properties CLmentioning

confidence: 99%

Antimicrobial and Amyloidogenic Activity of Peptides. Can Antimicrobial Peptides Be Used against SARS-CoV-2?

Kurpe

Grishin

Surin

et al. 2020

IJMS

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At present, much attention is paid to the use of antimicrobial peptides (AMPs) of natural and artificial origin to combat pathogens. AMPs have several points that determine their biological activity. We analyzed the structural properties of AMPs, as well as described their mechanism of action and impact on pathogenic bacteria and viruses. Recently published data on the development of new AMP drugs based on a combination of molecular design and genetic engineering approaches are presented. In this article, we have focused on information on the amyloidogenic properties of AMP. This review examines AMP development strategies from the perspective of the current high prevalence of antibiotic-resistant bacteria, and the potential prospects and challenges of using AMPs against infection caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).

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Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties

Cited by 41 publications

References 37 publications

Preparation and Evaluation of New Glycopeptides Obtained by Proteolysis from Corn Gluten Meal Followed by Transglutaminase-Induced Glycosylation with Glucosamine

Preparation and Evaluation of New Glycopeptides Obtained by Proteolysis from Corn Gluten Meal Followed by Transglutaminase-Induced Glycosylation with Glucosamine

Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals

Antimicrobial and Amyloidogenic Activity of Peptides. Can Antimicrobial Peptides Be Used against SARS-CoV-2?

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