Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages

Udenigwe, Chibuike C.; Lu, Yeh‐Lin; Han, Chuan-Hsiao; Hou, Wen Chi; Aluko, Rotimi E.

doi:10.1016/j.foodchem.2009.02.046

Cited by 149 publications

(116 citation statements)

References 45 publications

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“…Among our results, the SDG content in the methanolic extracts decreased as hydrolysis progressed; however, both DPPH radical scavenging and copper reducing activities were increased by hydrolysis. Udenigwe et al (2009b) mentioned that linseed protein hydrolysate showed different radical scavenging activities depending on the hydrolysis method. The pepsin hydrolysate of linseed protein was reported to have no DPPH or hydroxyl radical scavenging activity but pancreatin hydrolysate showed a high hydroxyl radical scavenging activity.…”

Section: Resultsmentioning

confidence: 99%

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Yoshie-Stark

Müller

Kawarada

et al. 2011

FSTR

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Brown linseed (Linum ustatissimum) is pressed to produce oil, and the remaining linseed meal is rich in protein and soluble dietary fiber. To utilize the derivatives of linseed meal as food ingredients or additives, linseed meal was fractionated by controlling pH on a pilot-plant scale. Chemical composition, functional properties and health-related bioactivities, such as angiotensin-converting enzyme (ACE) inhibition and antioxidant activities, of the fractions were then analyzed. The alkaline soluble protein had the highest content of secoisolariciresinol diglucoside (SDG) and showed good emulsification activity, comparable to that of whole egg. The acid-soluble fraction showed the highest viscosity. ACE inhibition, antioxidant activities, and bile acid binding activity were observed in the soluble dietary fiber fraction. There was no correlation between SDG content and bioactivities. These findings indicate that the acid-soluble fraction is useful as a food ingredient to increase viscosity, while the soluble dietary fiber fraction has health-related features.Keywords: Linum ustatissimum, fractionation, functional properties, hydrolysis, ACE inhibition, DPPH radical scavenging, Cu reduction, bile acid binding, LOX inhibition *To whom correspondence should be addressed. E-mail: yumiko_y@toyo.jp IntroductionLinseed is useful for its oil, while the remaining material after oil extraction is rich in protein and viscous mucilage. Many researchers attempted to utilize whole linseed by fractionation; however, these purification methods are timeconsuming, expensive or decompose useful compounds such as phenolic acids (Chung et al., 2005, Oomah and Mazza, 1993, Oomah and Mazza, 1998. Interest in the use of whole linseed and its derivatives as functional foods or nutraceutical ingredients is still growing. Thus, we have attempted to fractionate de-oiled linseed using the simplest method possible. After establishing a simple fractionation method in preliminary experiments, it was necessary to further determine the functions and activities of each fraction in order to select the appropriate food application.Physicochemical properties such as emulsification capacity and viscosity have provided ideas on how to apply linseed fractions to food processing. As in the case of lupin fractions (Yoshie-Stark et al., 2004), a protein-rich fraction may express angiotensin-converting enzyme (ACE) inhibitory activity after being converted to a peptide by gastrointestinal hydrolysis. Dietary fiber binds bile acids; therefore, a dietary-fiber-rich, viscous linseed fraction may exhibit bile acid binding and affect cholesterol metabolism in the human body (Wang et al., 2001).In order to use linseed fractions for food applications, such fractions should not promote oxidation or induce spoliation. Therefore, the nonpromotion of lipid oxidation should be confirmed. It has been reported that lignans show certain health-related activities, and linseed is one of the richest sources of lignans (Westcott and Muir, 2003). The main et al. (2010), fra...

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Section: Resultsmentioning

confidence: 99%

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Yoshie-Stark

Müller

Kawarada

et al. 2011

FSTR

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“…It has been found that antioxidant activity of Alcalase derived hydrolysates is higher than that of other hydrolysates [52][53][54]. It is also reported that peptides produced by Alcalase have diverse biological activities, including antioxidant activity [55]. In comparison to other proteases, it provided higher yields of antioxidative peptides and develops shorter peptides.…”

Section: Production Of Peptidesmentioning

confidence: 99%

“…In comparison to other proteases, it provided higher yields of antioxidative peptides and develops shorter peptides. Udenigwe and colleagues [55] observed that release of radical scavenging peptides depends on the specificity of protease used in hydrolysis. In another study, flaxseed protein was treated with thermolysin followed by pronase to produce antioxidant peptides [42].…”

Section: Production Of Peptidesmentioning

confidence: 99%

“…D i e t r i c h i n a n t i o x i d a n t s c a n reduce blood pressure and thus, antioxidant properties of food-derived peptides may also affect on blood pressure regulation [180,181]. Several food derived peptides have been reported to possess dual (ACE-inhibition and antioxidant) activity, among them plant protein derived hydrolysates of flaxseed [44,55,182], rapeseed [47], potato [13] and yam [115,116].…”

Section: Health Benefitsmentioning

confidence: 99%

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Antihypertensive Properties of Plant Protein Derived Peptides

Pihlanto¹,

Mäkinen²

2013

Bioactive Food Peptides in Health and Disease

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“…By using Alcalase or Flavourzyme it is also possible to produce flaxseed protein hydrolysates with the antioxidant activity [Marambe et al, 2008;Silva et al, 2013]. In turn, Udenigwe et al [2009b] compared the antiradical and antiinflammatory activity of low molecular weight and cationic peptide fractions isolated from hydrolysates produced using Alcalase, pepsin, ficin, trypsin, papain, thermolysin and pancreatin.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin

Karamać

Kulczyk

Sulewska

2014

Pol. J. Food Nutr. Sci.

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Key words: flaxseed protein hydrolysates, pancreatin, degree of hydrolysis, antioxidant activity Proteins were isolated from defatted flaxseed cake and hydrolysed with pancreatin. The hydrolysis process was conducted at a stable temperature of 50°C and pH 7.5, and monitored with the pH-stat method. The obtained hydrolysates with a degree of hydrolysis (DH) of 5, 10, 15, 20, 25% were investigated in terms of antioxidant properties. The radical scavenging activity was assayed against DPPH• and ABTS•+, the reducing ability -with FRAP assay, and the capability to bind Fe(II) -by reaction with ferrozine. SE-HPLC analysis was used to determine molecular weight distribution of hydrolysis products.The antiradical activity of pancreatin hydrolysates of flaxseed proteins was increasing along with an increasing DH and for the hydrolysate with DH 25% the EC 50 value determined with the DPPH assay accounted for 0.083 mg/assay, and the ABTS•+ scavenging activity -for 0.218 mmol Trolox/g. This hydrolysate was constituted mainly by peptides with low molecular weights (MW) of 0.238-0.556 kDa. In turn, the Fe(II) binding capability increased from 44.5% to 64.9% in the case of hydrolysates with DH 5-20% and decreased in the case of the hydrolysate with DH 25%. A similar dependency was observed in the ability of pancreatin hydrolysates of flaxseed proteins to reduce Fe(III). The maximum value of reducing ability reached 0.25 mmol Fe(II)/g for the hydrolysate with DH 20% that was predominated by polypeptides and peptides with MW of 0.238-1.046 Da.

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Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages

Cited by 149 publications

References 45 publications

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Antihypertensive Properties of Plant Protein Derived Peptides

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin

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