<i>In vitro</i> antioxidant activity of protein hydrolysates prepared from corn gluten meal

Li, Xiuxia; Han, Lujia; Chen, Long-jian

doi:10.1002/jsfa.3264

Cited by 150 publications

(96 citation statements)

References 52 publications

(63 reference statements)

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“…Studies have been conducted to investigate the antioxidant properties of hydrolysates or bioactive peptides from plant or animal sources including peanut kernels (4), rice bran (5), sun flower protein (6), alfalfa leaf protein (7), corn gluten meal (8), and egg-yolk protein (9). In the previous study (10), the antioxidant properties of egg protein hydrolysate from egg powder prepared by Neutrase hydrolysis were investigated.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Noh

Suh

2015

JFN

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In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of -amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of -amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate : water ratio of 2:1. Five percent Alacalse treatment did not show significant (P＞0.05) increases of DH and -amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P＜0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.

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Section: Introductionmentioning

confidence: 99%

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Noh

Suh

2015

JFN

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“…The major protein fractions in corn gluten meal are zein and glutelin, accounting for 68% and 28%, respectively, of the total protein weight [1]. At present, corn gluten meal is mainly used as a foodstuff or disposed of, largely due to the water insolubility of zein and the severe imbalance of amino acids that compose it [2]. Zein belongs to the class of prolamins with a molecular weight of apparently 24 kDa and 27 kDa ( -zein) and 17 kDa ( -zein) and consists of mostly hydrophobic nonpolar amino acids that are buried inside the molecule [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Ren

Zhang

Liang

et al. 2017

Journal of Food Quality

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Ultrasound was used as a new technology to pretreat protein prior to proteolysis to improve enzymolysis efficiency. The effects of different working modes of ultrasound on the angiotensin I-converting enzyme (ACE) inhibitory activity of zein hydrolysates and the structural characteristics of zein were investigated. The solubility, surface hydrophobicity ( 0 ), ultraviolet-visible (UV-Vis) spectra, intrinsic fluorescence spectra, and circular dichroism (CD) spectra of zein pretreated with ultrasound were determined. All ultrasound pretreatments significantly improved the ACE inhibitory activity of zein hydrolysates ( < 0.05). The highest ACE inhibitory activity, representing an increase of 99.21% over the control, was obtained with dual sweeping frequency ultrasound of 33 ± 2 and 68 ± 2 kHz. The effects of single sweeping frequency and dual fixed frequency ultrasound were stronger than those of single fixed frequency ultrasound for improving the ACE inhibitory activity of zein. Structural changes in zein were induced by ultrasound, as confirmed by changes in the solubility, 0 , UV-Vis spectra, intrinsic fluorescence spectra, and CD spectra of zein, and these were consistent with the corresponding ACE inhibitory activities of zein hydrolysates. Thus, ultrasound working mode and frequency have significant effects on the structure of zein and the ACE inhibitory activity of zein hydrolysates.

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“…Por ejemplo, la actividad antioxidante de los hidrolizados del gluten del maíz estaba muy relacionada con la concentración y el peso molecular de los hidrolizados y la actividad antioxidante de péptidos de entre 500-1500 Da era más elevada que la de péptidos por encima de 1500 Da (Li et al, 2008).…”

Section: Péptidos Antioxidantesunclassified

“…Este ensayo es técnicamente simple y rápido y sólo requiere de un espectrofotómetro UV-VIS. Muchos autores han utilizado este ensayo para medir la actividad antioxidante de los péptidos originados a partir de proteínas de alimentos (Zhang et al, 2010;Tang et al, 2010;Li et al, 2008;Chen et al, 2007;Dong et al, 2010; (Jensen, et al, 2009;Ragahvan et al, 2008;Phanturat, 2010).…”

Section: Métodos In Vitrounclassified

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ESTUDIO DE PEQUEÑOS PÉPTIDOS (<1500 Da) CON ACTIVIDAD ANTIHIPERTENSIVA Y ANTIOXIDANTE GENERADOS EN EL JAMÓN CURADO

Fernández¹,

Elizabeth²

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ResumenDurante el proceso de curado del jamón tienen lugar una serie de reacciones bioquímicas entre las que destaca la intensa proteolisis de las proteínas musculares. El resultado de esta proteolisis es una acumulación de oligopéptidos y aminoácidos que contribuyen tanto directa como indirectamente al aroma, sabor y calidad final del jamón. A pesar de tener evidencia de la presencia de oligopéptidos al final del proceso de curado del jamón, se sabe muy poco sobre sus secuencias en aminoácidos y del efecto que pueden tener sobre la salud humana. En este sentido, se tiene conocimiento de que los péptidos pueden regular diferentes procesos en el organismo ejerciendo un impacto positivo en algunas funciones del cuerpo que pueden tener una importante influencia en la salud. En la última década, péptidos biológicamente activos han sido aislados de alimentos de distinta naturaleza. A estos péptidos se les ha atribuido propiedades bioactivas tales como antihipertensiva, antioxidante o antimicrobiana, entre otras. Ante la evidencia de la presencia de péptidos en el jamón curado, en esta Tesis Doctoral se investigó la presencia de actividad inhibidora de la enzima convertidora de angiotensina I (ECA) y actividad antioxidante en fracciones peptídicas obtenidas de dicho producto. Además, se verificó in vivo el efecto que producían en la presión sanguínea sistólica de ratas espontáneamente hipertensas la administración de las fracciones peptídicas que poseían actividad inhibidora de la ECA. Los péptidos responsables de las actividades antihipertensiva y antioxidante, fueron aislados y secuenciados mediante cromatografía líquida acoplada a espectrometría de masas. Así, se pudieron identificar varios péptidos con actividades in vitro antioxidante e inhibidora de la ECA e incluso identificar un péptido con una relevante actividad antihipertensiva in vivo. ResumDurant el proces de curat del pernil tenen lloc una serie de reaccions bioquímiques entre les que destaca l'intensa proteolisis de les fibres musculars. El resultat d'esta proteolisis es una acumulació d'oligopèptids i aminoàcids que contribuixen tant directa com indirectament a l'aroma, sabor i qualitat final del pernil. A pesar de tindre evidencia de la presencia d´oligopèptids al final del procés de curat del pernil, es sap molt poc sobre les seues seqüencies en aminoàcids i de l'efecte que poden tindre sobre la salut humana. En este sentit, es te coneiximent de que els pèptids poden regular diferents processos en l'organisme eixercint un impacte positiu en algunes funcions del cos que poden tindre una important influència en la salut. En la darrera decada, els pèptids biològicament actius han segut aïllats d'aliments de distinta naturalea. A aquest pèptids se'ls ha atribuït propietats bioactives tals com antihipertensiva, antioxidant o antimicrobiana, entre altres. Davant l'evidencia de la presencia de pèptids en el pernil curat, en la present Tesi Doctoral s'investigà la presencia d'activitat inhibidora de l'enzima convertidora d'angiotensina I (ECA) i activitat an...

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In vitro antioxidant activity of protein hydrolysates prepared from corn gluten meal

Cited by 150 publications

References 52 publications

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

ESTUDIO DE PEQUEÑOS PÉPTIDOS (<1500 Da) CON ACTIVIDAD ANTIHIPERTENSIVA Y ANTIOXIDANTE GENERADOS EN EL JAMÓN CURADO

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