Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

Wang, Yuting; Wang, Zhongjiang; Handa, Cíntia Ladeira; Xu, Jing

doi:10.1016/j.foodchem.2016.09.069

Cited by 121 publications

(81 citation statements)

References 31 publications

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“…() attributed this reduction in protein particle size to cavitation forces, microstreaming, and turbulent forces produced during ultrasonication. Second, during ultrasonication, strong shear stresses produced around the oscillating and collapsing bubbles damage cells, resulting in the release of more proteins (Iida et al ., ; Wang et al ., ). Jia et al .…”

Section: Resultsmentioning

confidence: 97%

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Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

Tan

2017

Int J of Food Sci Tech

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In this study, the effect of ultrasonic pretreatment on the antioxidant activity of porcine liver protein hydrolysates (PLPHs) was investigated. The results showed that the degree of hydrolysis (DH) and peptide contents of the PLPHs increased as the time of ultrasonication increased. The hydrolysate pretreated with ultrasonication for 60 s exhibited the highest DH and peptide contents. The hydrolysate pretreated with ultrasonication for 45 s exhibited the highest ferrous ion chelating ability and reducing power. The hydrolysate pretreated with ultrasonication for 30 s exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the higher inhibitory activity in the linoleic acid autoxidation system. The molecular weight of peptides in the hydrolysates was less than 6.2 kDa. The results clearly demonstrated that ultrasonic pretreatment enhances the antioxidant activities of the PLPHs in a short period of time (15-30 s).

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Section: Resultsmentioning

confidence: 97%

“…Ultrasonic‐assisted enzymolysis has been reported to improve the antioxidant activities of peanut (Yu et al ., ), β‐conglycinin and glycinin (Wang et al ., ), and wheat gluten (Zhu et al ., ) hydrolysates. Rajapakse et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

Tan

2017

Int J of Food Sci Tech

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“…Wang et al [] reported that ultrasound treatment improved the reduction capacity and iron‐chelating potential of hydrolysates of soybean protein fractions [7S (b‐conglycinin) and 11S (glycinin)]. The authors justified ultrasound effects by an enhancement in the contact of the protein fractions with enzymes and by activation of soybean antioxidant peptides.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound‐Assisted Enzyme‐Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276

Costa‐Junior

Costa

Albuquerque

et al. 2019

Bioelectromagnetics

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Ultrasound has been applied for varied purposes as it provides additional mechanical energy to a system, and is still profitable and straightforward, which are advantages for industrial applications. In this work, ultrasonic treatments were applied to purified collagenase fractions from a fermented extract by Aspergillus terreus UCP 1276 aiming to evaluate the potential effect on collagen hydrolysis. The physical agent was evaluated as an inductor of collagen degradation and consequently as a producer of peptides with anticoagulant activity. The sodium dodecyl sulphatepolyacrylamide gel electrophoresis analyses were also carried out to compare the hydrolysis techniques. The ultrasound (40 kHz, 47.4 W/L) processing was conducted under the same conditions of pH and temperature at different times. The ultrasound-assisted reaction was accelerated in relation to conventional processing. Collagenolytic activity was enhanced and tested in the presence of phenylmethanesulfonyl fluoride inhibitor. Underexposure, the activity was enhanced, reaching more than 72.0% of improvement in relation to the non-exposed enzyme. A period of 30 min of incubation under ultrasound exposure was enough to efficiently produce peptides with biological activity, including anticoagulation and effect on prothrombin time at about 60%. The results indicate that low-frequency ultrasound is an enzymatic inducer with likely commercial applicability accelerating the enzymatic reaction. Bioelectromagnetics. 2020;41:113-120.

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“…7S and 11S are the main allergens (Holzhauser et al., ). Researchers have reported that high hydrostatic pressure and ultrasound pretreatment can be used to destroy ANFs (Li, Zhu, Zhou, & Peng, ; Wang, Wang, Handa, & Xu, ). Additionally, the effects of soybean antigen proteins on the production performance, immune function, and intestinal function of animals have been analyzed, and the sensitization mechanism of soybean antigen protein has been explored (Sun, Liu, Wang, Liu, & Feng, ; Wu, Cao, Meng et al., ; Wu, Cao, Ren et al., ; Wu, Zhang et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…7S and 11S are the main allergens (Holzhauser et al, 2009). Researchers have reported that high hydrostatic pressure and ultrasound pretreatment can be used to destroy ANFs (Li, Zhu, Zhou, & Peng, 2012;Wang, Wang, Handa, & Xu, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of 7S and 11S on the intestine of weaned piglets after injection and oral administration of soybean antigen protein

Peng

Tang

Shu

et al. 2019

Animal Science Journal

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Soybeans are used increasingly in food products because of their health benefits. In this study, we investigated the effect of soybean antigen protein on weaned piglet intestine. Seventy piglets were randomly divided into seven groups with 10 piglets each. At 7 and 14 days of age, groups A–C were injected with saline, and D–G were intramuscularly injected with or orally administered 7S or 11S. Groups B–G were artificially sensitized by dietary 7S or 11S. At 27 days, the small intestinal tissues were collected to determine levels of histamine, sIgA protein, and IgA mRNA. Histamine in B–G was significantly decreased in the duodenum and ileum. Moreover, sIgA expression was higher in all groups than in A, with B/C>D–G and F/G>D/E; the trend in IgA expression was similar. Collectively, these results indicated that soybean antigen protein‐immunizing agents decrease sIgA and IgA levels. Additionally, the effect of injection immunization occurred prior to that of oral immunization.

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Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

Cited by 121 publications

References 31 publications

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

Ultrasound‐Assisted Enzyme‐Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276

Effects of 7S and 11S on the intestine of weaned piglets after injection and oral administration of soybean antigen protein

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