Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (<i>Morus atropurpurea</i> Roxb.) leaf protein

Sun, Chongzhen; Shan, Yangwei; Tang, Xin; Han, Didi; Wu, Xiyang; Wu, Hui; Hosseininezhad, Marzieh

doi:10.1002/fsn3.2474

Cited by 28 publications

(24 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A previous study on SGID of mulberry leaf protein and its neutrase hydrolysates found similar results (Sun et al. 2021 ). Further, the antioxidant activity of different molecular weight fractions indicated the lower fraction (< 3 kDa) exhibited the maximum activity, demonstrated with ORAC and TEAC assays.…”

Section: Discussionsupporting

confidence: 74%

Antioxidant and protective effects of a peptide (VTAL) derived from simulated gastrointestinal digestion of protein hydrolysates of Magallana gigas against acetaminophen-induced HepG2 cells

et al. 2022

View full text Add to dashboard Cite

Oxidative stress is an automatic mechanism responsible for the commencement and continuance of liver injury. In this study, an antioxidative peptide Val-Thr-Ala-Leu (VTAL) was purified from simulated gastrointestinal digestion of protein hydrolysates of the triploid oyster Magallana gigas . Significant antioxidant activity was identified, as well as a protective effect against acetaminophen (APAP)-induced human liver cancer (HepG2) cells. The results suggested that the antioxidant activity improved in a dose-dependent manner. The highest cell viability (88.105 ± 3.62%) was observed in 15 mM APAP-induced cells when treated with 25 μg/mL M. gigas peptide [M.g (pep)]. The peptide sequences include hydrophobic amino acids, which could be responsible for its chemoprotective and antioxidant activities. Treatment with M.g (pep) significantly promoted the proliferation of HepG2 cells, thus protecting them against APAP and imbuing them with significant antioxidant capacity. M.g (pep) could be beneficial for treating drug-induced oxidative stress and liver damage. Additionally, M.g (pep) could serve as an alternative to synthetic antioxidant drugs.

show abstract

Section: Discussionsupporting

confidence: 74%

Antioxidant and protective effects of a peptide (VTAL) derived from simulated gastrointestinal digestion of protein hydrolysates of Magallana gigas against acetaminophen-induced HepG2 cells

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The ratio of peptide bonds cleaved in a protein to the total number of peptide bonds during enzymatic hydrolysis is known as DH, which is an important measure of the degree of protein degradation . The reaction time of enzymatic hydrolysis is one of the main factors affecting DH . Flavourzyme has both endo- and exo-peptidase activities, which is specific for terminal hydrophobic amino acids.…”

Section: Resultsmentioning

confidence: 99%

“…32 The reaction time of enzymatic hydrolysis is one of the main factors affecting DH. 33 Flavourzyme has both endo-and exo-peptidase activities, which is specific for terminal hydrophobic amino acids. It can effectively reduce the bitter taste of protein hydrolysates by cleaving the terminal hydrophobic amino acids.…”

Section: Optimization Of Hydrolysis Timementioning

confidence: 99%

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

Guo

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

This study aimed to prepare collagen glycopeptides by transglutaminase-induced glycosylation and to explore their salt taste-enhancing effects and mechanism. Collagen glycopeptides were obtained by Flavourzyme-catalyzed hydrolysis, followed by transglutaminase-induced glycosylation. The salt taste-enhancing effects of collagen glycopeptides were evaluated by sensory evaluation and an electronic tongue. LC–MS/MS and molecular docking technologies were employed to investigate the underlying mechanism responsible for the salt taste-enhancing effect. The optimal conditions were 5 h for enzymatic hydrolysis, 3 h for enzymatic glycosylation, and 1.0% (E/S, w/w) for transglutaminase. The grafting degree of collagen glycopeptides was 26.9 mg/g, and the salt taste-enhancing rate was 59.0%. LC–MS/MS analysis revealed that Gln was the glycosylation modification site. Molecular docking confirmed that collagen glycopeptides can bind to salt taste receptors epithelial sodium channel protein and transient receptor potential vanilloid 1 through hydrogen bonds and hydrophobic interaction. Overall, collagen glycopeptides have a significant salt taste-enhancing effect, which contributes to the application of collagen glycopeptides for salt reduction without compromising taste in the food industry.

show abstract

“…Our previous study showed MP was mainly composed of proteins above 35 kDa (25%), proteins and polypeptides of 6.5 kDa–35 kDa (21%), and some small molecular peptides of 0.5 kDa–6.5 kDa [ 22 ]. To retain the main protein composition of MP, we chose the Amicon ® Ultra-15 centrifugal filter with 10 kDa and 30 kDa membranes as a segregator for separating the main proteins from the fractions below 10 kDa and 30 kDa (including small-molecular-weight saccharides and peptides), respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Furthermore, mulberry leaves are a rich source of protein (17–25% of dry weight) [ 21 ]. It has been reported that mulberry leaf protein (MP) has antioxidant activities [ 22 , 23 ]. According to our preliminary studies, MP was found to activate the immune response of RAW264.7 macrophages and significantly increase their pinocytosis capacity (see Figure S1 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Purified Mulberry Leaf Glycoprotein and Its Immunoregulatory Effect on Cyclophosphamide-Treated Mice

Shan

Sun

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Mulberry leaf protein is a potentially functional food component and health care agent with antioxidant and anti-inflammatory properties. However, its composition, immunoregulatory effects, and gut microbial regulatory effects are unclear. Herein, ultra-filtrated and gel-fractionated mulberry leaf protein (GUMP) was characterized. Its effects on cyclophosphamide-induced immunosuppressed mice were further investigated. The results indicated that GUMP is a glycoprotein mainly containing glucose, arabinose, and mannose with 9.23% total sugar content. Its secondary structure is mainly β-sheet. LC–MS/MS analysis showed that GUMP closely matched with a 16.7 kDa mannose-binding lectin and a 52.7 kDa Rubisco’s large subunit. GUMP intervention significantly improved serous TNF-α, IL-6, and IL-2 contents; increased serum immunoglobulins (IgA and IgG) levels; and reversed splenic damage prominently. Moreover, GUMP administration increased fecal shot-chain fatty acid concentration and up-regulated the relative abundance of Odoribacter, which was positively correlated with SCFAs and cytokine contents. Overall, GUMP alleviated immunosuppression through the integrated modulation of the gut microbiota and immune response. Therefore, GUMP could be a promising dietary supplement to help maintain gut health.

show abstract

Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein

Cited by 28 publications

References 60 publications

Antioxidant and protective effects of a peptide (VTAL) derived from simulated gastrointestinal digestion of protein hydrolysates of Magallana gigas against acetaminophen-induced HepG2 cells

Antioxidant and protective effects of a peptide (VTAL) derived from simulated gastrointestinal digestion of protein hydrolysates of Magallana gigas against acetaminophen-induced HepG2 cells

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

Characterization of Purified Mulberry Leaf Glycoprotein and Its Immunoregulatory Effect on Cyclophosphamide-Treated Mice

Contact Info

Product

Resources

About