Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases

Bah, Clara Shui Fern; Bekhit, Alaa El‐Din A.; McConnell, Michelle; Carne, Alan

doi:10.1016/j.foodchem.2016.06.065

Cited by 43 publications

(25 citation statements)

References 36 publications

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“…1). Enriched blood proteins were used in our study compared to whole blood plasma in the report by Bah et al (2016a). In the same study, FRAP activity was reported to be lower compared to ORAC activity; this correlates with results found in our study.…”

Section: Discussionsupporting

confidence: 85%

“…1). A recent study reported similar findings where plasma, from cattle blood, was hydrolysed using papain, and hydrolysates were generated displaying antioxidant activity in the DPPH, FRAP and ORAC assays (Bah et al, 2016a). In the same study, FRAP activity was reported to be lower compared to ORAC activity; this correlates with results found in our study.…”

Section: Discussionmentioning

confidence: 58%

“…The treatment of c-globulin and fibrinogen with papain resulted in the production of hydrolysates with some reducing capacity and radical scavenging activity (Fig. A recent study reported similar findings where plasma, from cattle blood, was hydrolysed using papain, and hydrolysates were generated displaying antioxidant activity in the DPPH, FRAP and ORAC assays (Bah et al, 2016a). A recent study reported similar findings where plasma, from cattle blood, was hydrolysed using papain, and hydrolysates were generated displaying antioxidant activity in the DPPH, FRAP and ORAC assays (Bah et al, 2016a).…”

Section: Discussionmentioning

confidence: 61%

“…In the same study, FRAP activity was reported to be lower compared to ORAC activity; this correlates with results found in our study. Enriched blood proteins were used in our study compared to whole blood plasma in the report by Bah et al (2016a).…”

Section: Discussionmentioning

confidence: 99%

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Anti‐proliferative activity of bovine blood hydrolysates towards cancer cells in culture

O'Sullivan

Lafarga

Hayes

et al. 2017

Int J of Food Sci Tech

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Four proteins, α/β globulin, serum albumin, γ‐globulin and fibrinogen, were isolated from bovine blood and hydrolysed using papain. Hydrolysates were assessed for non‐cellular and cellular antioxidant activity. The anti‐proliferative activity of hydrolysed fractions was assessed in a number of cancer cell lines including U937 lymphoma cells, MCF‐7 breast cancer cells, HepG2 hepatocytes and Caco‐2 epithelial colorectal adenocarcinoma cells. Anti‐inflammatory activity of the hydrolysates was also assessed. Hydrolysates generated from γ‐globulin or fibrinogen had significant antioxidant activity in non‐cellular assays. Hydrolysates were also found to be highly toxic to different cancer cell lines, in particular U937 lymphoma cells when assessed using the MTT assay. The fibrinogen hydrolysate was the most toxic sample and toxicity appeared to correlate with its non‐cellular antioxidant activity. None of the hydrolysates had significant anti‐inflammatory activity. The high cytotoxicity of the γ‐globulin and the fibrinogen hydrolysates towards cancer cells may indicate a potential use as anti‐proliferative agents.

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Section: Discussionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 58%

Section: Discussionmentioning

confidence: 61%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Anti‐proliferative activity of bovine blood hydrolysates towards cancer cells in culture

O'Sullivan

Lafarga

Hayes

et al. 2017

Int J of Food Sci Tech

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“…Adapted from Lima et al [39], Osman et al [40], and Wald et al [41] a minimal inhibition concentrations = 0.6 – 5 mg/mL b minimal inhibition concentrations = 0.36 – 0.44 μg/mL…”

Section: Introductionmentioning

confidence: 99%

Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance

Hou

Dai

et al. 2017

J Animal Sci Biotechnol

305

201

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Recent years have witnessed growing interest in the role of peptides in animal nutrition. Chemical, enzymatic, or microbial hydrolysis of proteins in animal by-products or plant-source feedstuffs before feeding is an attractive means of generating high-quality small or large peptides that have both nutritional and physiological or regulatory functions in livestock, poultry and fish. These peptides may also be formed from ingested proteins in the gastrointestinal tract, but the types of resultant peptides can vary greatly with the physiological conditions of the animals and the composition of the diets. In the small intestine, large peptides are hydrolyzed to small peptides, which are absorbed into enterocytes faster than free amino acids (AAs) to provide a more balanced pattern of AAs in the blood circulation. Some peptides of plant or animal sources also have antimicrobial, antioxidant, antihypertensive, and immunomodulatory activities. Those peptides which confer biological functions beyond their nutritional value are called bioactive peptides. They are usually 2–20 AA residues in length but may consist of >20 AA residues. Inclusion of some (e.g. 2–8%) animal-protein hydrolysates (e.g., porcine intestine, porcine mucosa, salmon viscera, or poultry tissue hydrolysates) or soybean protein hydrolysates in practical corn- and soybean meal-based diets can ensure desirable rates of growth performance and feed efficiency in weanling pigs, young calves, post-hatching poultry, and fish. Thus, protein hydrolysates hold promise in optimizing the nutrition of domestic and companion animals, as well as their health (particularly gut health) and well-being.

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Plant Proteases in Food Processing

Shah

Mir

2018

Reference Series in Phytochemistry

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Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases

Cited by 43 publications

References 36 publications

Anti‐proliferative activity of bovine blood hydrolysates towards cancer cells in culture

Anti‐proliferative activity of bovine blood hydrolysates towards cancer cells in culture

Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance

Plant Proteases in Food Processing

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