Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Aristichthys nobilis) Skin Hydrolysates

Dong, Ye; Yan, Wen; Zhang, Yiqi

doi:10.3390/foods11142083

Cited by 14 publications

(3 citation statements)

References 37 publications

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“…The DPPH radical scavenging activity was determined according to the method described by Tian et al ( 24 ). The ABTS + radical scavenging ability was determined according to the method of Dong et al ( 25 ). The hydroxyl radical scavenging activity and ferric reducing antioxidant power (FRAP) were determined according to the method of Wang et al ( 26 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

et al. 2022

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The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.

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Section: Methodsmentioning

confidence: 99%

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

et al. 2022

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“…The PSCs were hydrolyzed with 6 M hydrochloric acid in a sealed tube at 110 • C under vacuum for 22 h. The amino acid composition of PSC was measured using the method of Dong et al [45] using an Agilent 1100 series HPLC system (Agilent Technologies, Inc., Santa Clara, CA, USA) equipped with a C18 ODS Hypersil column (4.6 mm 250 mm i.d., 5 m particle size; Agilent Technologies, Inc.) for the analysis. Hydroxyproline was detected at 262 nm and the detection wavelength of the other amino acids was 338 nm.…”

Section: Amino Acid Profilementioning

confidence: 99%

Physicochemical, Structural and Antioxidant Properties of Collagens from the Swim Bladder of Four Fish Species

Dong

Dai

2022

Marine Drugs

Self Cite

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This study aimed to isolate and characterize pepsin-solubilized collagen (PSC) from marine and freshwater fish swim bladders. The physicochemical properties, protein pattern, amino acid composition, structure, thermal denaturation temperature, and antioxidant activity of PSC from four different swim bladder sources were investigated and compared. The results demonstrated that the four types of collagen extracted were all type I collagen. The yield of PSC extracted from grass carp (GCSB-PSC), bighead carp (BCSB-PSC), grouper (GSB-PSC), and monkfish swim bladders (MSB-PSC) were 38.98, 27.97, 18.16, and 10.35%, respectively. Compared to the other three PSCs, BCSB-PSC has the highest thermal denaturation temperature (38.60 °C). Based on FTIR spectroscopy and circular dichroism (CD) analysis, the extracted PSCs retained the triple helix and secondary structure well. Antioxidant studies showed that in the swim bladders of four species the swim bladder PSC could scavenge DPPH and ABTS radicals. Overall, swim bladders from marine and freshwater fish can be utilized as raw materials for collagen extraction, and the extracted collagen has potential commercial applications.

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“…However, the high temperatures involved in the process can be detrimental to heat-sensitive materials [ 10 ]. Therefore, it is advantageous to develop a drying method that efficiently removes flaws while preserving the biological activity of the probiotics [ 11 ]. Depending on the probiotic bacterium's nature and the desired product, several operational factors need to be carefully evaluated and improved, these factors include choosing the best protective matrix and adjusting the drying conditions [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

Ramirez-Olea,

Herrera-Cruz,

Chavez-Santoscoy

2024

Heliyon

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Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Aristichthys nobilis) Skin Hydrolysates

Cited by 14 publications

References 37 publications

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

Physicochemical, Structural and Antioxidant Properties of Collagens from the Swim Bladder of Four Fish Species

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

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