Detection of the lunasin peptide in oats (Avena sativa L)

Nakurte, Ilva; Kirhnere, Inga; Namniece, Jana; Saleniece, Kristine; Krigere, Liga; Mekss, Peteris; Vicupe, Zaiga; Bleidere, Māra; Legzdiņa, Linda; Muceniece, Ruta

doi:10.1016/j.jcs.2012.12.008

Cited by 55 publications

(52 citation statements)

References 29 publications

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“…The body cholesterol is broken down to replace them, thus changes in bile acid metabolism in response to β-glucan have been implicated in their hypocholesterolemic action (Kahlon et al 1993). Oats have been studied to contain lunasin peptide (approximately 0.197 mg/g of grain) known to possesses cholesterol reducing properties (Nakurte et al 2013).…”

Section: Other Usesmentioning

confidence: 99%

“…Contradicting the health benefits, the report suggests that the β-glucan stimulates the proliferation of monocytic lineage leukaemic cells in vitro and facilitates the maturation of dendritic cells derived from leukemic cells. Lunasin peptides isolated form oats are believed to have anti-inflammatory and anticancerous properties (Nakurte et al 2013). …”

Section: Other Usesmentioning

confidence: 99%

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Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Other Usesmentioning

confidence: 99%

Section: Other Usesmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…Recent studies have, however, shown that, in addition to fibers and polyphenols, hydrolyzed proteins and peptides also contribute to the health promoting effect of cereals [7,8]. Lunasin, a peptide originally discovered in soy and later found in oat, wheat, and barley, demonstrated good radical scavenging and anti-carcinogenic activities in mammalian cells [7].…”

Section: Introductionmentioning

confidence: 99%

“…Lunasin, a peptide originally discovered in soy and later found in oat, wheat, and barley, demonstrated good radical scavenging and anti-carcinogenic activities in mammalian cells [7]. Protein hydrolysates from oats, wheat, and rice have all shown antioxidant activities against common reactive oxygen species (ROS) in various systems [9,10,11].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Oat Proteins Derived Peptides in Stressed Hepatic HepG2 Cells

Esfandi

Willmore

et al. 2016

Antioxidants

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The purpose of this study was to determine, for the first time, antioxidant activities of seven peptides (P1–P7) derived from hydrolysis of oat proteins in a cellular model. In the oxygen radical absorbance capacity (ORAC) assay, it was found that P2 had the highest radical scavenging activity (0.67 ± 0.02 µM Trolox equivalent (TE)/µM peptide) followed by P5, P3, P6, P4, P1, and P7 whose activities were between 0.14–0.61 µM TE/µM). In the hepatic HepG2 cells, none of the peptides was cytotoxic at 20–300 µM. In addition to having the highest ORAC value, P2 was also the most protective (29% increase in cell viability) against 2,2′-azobis(2-methylpropionamidine) dihydrochloride -induced oxidative stress. P1, P6, and P7 protected at a lesser extent, with an 8%–21% increase viability of cells. The protection of cells was attributed to several factors including reduced production of intracellular reactive oxygen species, increased cellular glutathione, and increased activities of three main endogenous antioxidant enzymes.

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“…Lunasin, a peptide formed of 43 AA res (MM 4.8kDa) was described in soy [66], wheat [67], oats [68], barley [69], and rye [70].…”

Section: Peptides With Antitumor Activitymentioning

confidence: 99%

Food Proteins and Bioactive Peptides, Functional Diets

Sgarbieri¹,

Armadas²

2017

FSN

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Throughout the second half of the last century and early this century the concept of the biological function of food proteins has changed significantly. While in the past the food proteins were regarded only as macronutrients capable of providing the amino acids to form the protein component of organs and tissues, also participating in the generation of metabolic energy for the normal functioning of living organisms, today it is known that certain proteins present in food, as well as fragments or peptides derived thereof, may participate in the general metabolism in a much more interactive manner, through bioactivities that go far beyond the nutritional functions that had been established by the end of the first half of the prior century.By making an analogy with the aeronautical activity we can say that in the past the food proteins functioned as black boxes holding numerous important pieces of information, which research and technology have only revealed, in part, in recent decades. In this period it Received: August 07, 2017; Accepted: September 12, 2017; Published: September 26, 2017 was found that certain proteins present in foods are naturally bioactive, and can be absorbed from the Gastrointestinal System (GIS) in their intact or slightly modified form and exercise specific bioactivities in the systemic metabolism [1], or, in addition, resist the action of digestive enzymes exercising different bioactivities in the gastrointestinal system [2]. Even more interesting were the findings that food proteins, of both plant and animal origin, contain, in their primary structures, specific amino acid sequences in their polypeptide chains, which when cleaved in the form of peptides by proteolytic enzymes or by specific chemical reagents may exercise diverse bioactivities that were latent in the original structure of the protein from which they originated.Bioactive peptides have been obtained from precursor proteins through the use of methodologies that have reached a high degree of sophistication and complexity, such as: (a) enzymatic hydrolysis by digestive enzymes; (b) proteolysis of the protein source by enzymes derived from microorganisms or plants; (c) fermentation process using culture with high proteolytic power and specificity. The bioactive potential of the peptides originating from the proteolysis of food proteins can be explored in the integral hydrolysates, produced in special conditions. However, in the current literature there are numerous research works and literature reviews emphasizing the importance of the isolation, purification, characterization, study of mechanisms and impact of these peptides on human health [3][4][5][6][7][8]. Production and Processing of Bioactive Peptides Derived from Food ProteinsA large number of plants and animals have been object of study as source of Bioactive Peptides (BAPs). Several studies were conducted, particularly with milk proteins [9,10], eggs [11,12], and muscle proteins from pigs [13], cattle [14], poultry [15], and fish [16]. BAPs have been obtained from...

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Detection of the lunasin peptide in oats (Avena sativa L)

Cited by 55 publications

References 29 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Antioxidant Activity of Oat Proteins Derived Peptides in Stressed Hepatic HepG2 Cells

Food Proteins and Bioactive Peptides, Functional Diets

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