Nutraceuticals and Antioxidant Function

Young, Denise; Tsao, Rong; Mine, Yoshinori

doi:10.1002/9780470960844.ch4

Cited by 6 publications

(5 citation statements)

References 201 publications

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“…It is plausible that unfolding of the protein structure exposed amino acids previously unavailable within the native protein structure, resulting in an overall increase of the antioxidant activity. 7 The observed increase in free radical scavenging activity was significant (p < 0.05). Buttermilk concentrates gave the highest ORAC FL scores following the 5 h treatment, with values of 1319.6 and 1052.0 μmol TE/g protein, respectively, for native (BC) and heatdenatured protein (DBC).…”

Section: ■ Results and Discussionmentioning

confidence: 87%

“…The highest ORAC FL values were obtained after the 5 h treatment, with values ranging from 554.4 to 1319.6 μmol TE/g protein. It is plausible that unfolding of the protein structure exposed amino acids previously unavailable within the native protein structure, resulting in an overall increase of the antioxidant activity . The observed increase in free radical scavenging activity was significant ( p < 0.05).…”

Section: Resultsmentioning

confidence: 88%

“…The antioxidant properties of peptides released during enzymatic hydrolysis of major milk proteins are well recognized . Consisting generally of 3–20 amino acid residues, these antioxidant peptides can inhibit lipid or protein oxidation by any of several mechanisms, of which the best known are scavenging of free radicals and chelation of pro-oxidative metal ions …”

Section: Introductionmentioning

confidence: 99%

“…5 Consisting generally of 3−20 amino acid residues, these antioxidant peptides can inhibit lipid or protein oxidation by any of several mechanisms, 6 of which the best known are scavenging of free radicals and chelation of pro-oxidative metal ions. 7 The aim of the present study was to evaluate the antioxidant activity of buttermilk and cheese whey proteins hydrolyzed sequentially with pepsin and then trypsin and of peptides obtained from such hydrolysates using liquid-phase isoelectric focusing (IEF). Skim milk was used as a control.…”

Section: ■ Introductionmentioning

confidence: 99%

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Antioxidant Activities of Buttermilk Proteins, Whey Proteins, and Their Enzymatic Hydrolysates

Conway

Gauthier

Pouliot

2012

J. Agric. Food Chem.

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The oxygen radical absorbance capacities (ORAC) and metal chelating capacities (MCC) of protein concentrates prepared from buttermilk and cheese whey by ultrafiltration were compared with those of skim milk protein. Samples were also heat-denatured and hydrolyzed by pepsin for 2 h followed by trypsin for 3 h. The highest MCC was obtained for hydrolyzed skim milk protein. ORAC values ranged from 554.4 to 1319.6 μmol Trolox equivalents/g protein, with the highest value obtained for hydrolyzed buttermilk protein. Liquid-phase isoelectric focusing (IEF) of this hydrolysate yielded peptide fractions with lower ORAC values. LC-MS analysis of the hydrolyzed skim milk and buttermilk proteins and IEF fractions of the latter showed that peptides derived from milk fat globule membrane proteins, primarily butyrophilin, could be responsible for the superior antioxidant activity of buttermilk. These results suggest overall that hydrolyzed buttermilk protein could be used as a source of natural antioxidants.

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Section: ■ Results and Discussionmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Activities of Buttermilk Proteins, Whey Proteins, and Their Enzymatic Hydrolysates

Conway

Gauthier

Pouliot

2012

J. Agric. Food Chem.

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“…In several human trials, fruit polyphenols have been found to down regulate pro-inflammatory cytokines and chemokines [ 45 , 46 , 47 ]. Thus, dietary antioxidants are potent candidates for use as bioactives to enhance the function of the antioxidant defense system during normal living conditions thus preventing inflammation and decreasing the chance of developing cancer [ 48 , 49 ].…”

Section: Plant Bioactives and Targeting Antioxidant Pathwaysmentioning

confidence: 99%

Molecular Mechanisms and Pathways as Targets for Cancer Prevention and Progression with Dietary Compounds

Nosrati

Bakovic

Paliyath

2017

IJMS

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A unique feature of bioactive food ingredients is their broad antioxidant function. Antioxidants having a wide spectrum of chemical structure and activity beyond basic nutrition; display different health benefits by the prevention and progression of chronic diseases. Functional food components are capable of enhancing the natural antioxidant defense system by scavenging reactive oxygen and nitrogen species, protecting and repairing DNA damage, as well as modulating the signal transduction pathways and gene expression. Major pathways affected by bioactive food ingredients include the pro-inflammatory pathways regulated by nuclear factor kappa B (NF-κB), as well as those associated with cytokines and chemokines. The present review summarizes the importance of plant bioactives and their roles in the regulation of inflammatory pathways. Bioactives influence several physiological processes such as gene expression, cell cycle regulation, cell proliferation, cell migration, etc., resulting in cancer prevention. Cancer initiation is associated with changes in metabolic pathways such as glucose metabolism, and the effect of bioactives in normalizing this process has been provided. Initiation and progression of inflammatory bowel diseases (IBD) which increase the chances of developing of colorectal cancers can be downregulated by plant bioactives. Several aspects of the potential roles of microRNAs and epigenetic modifications in the development of cancers have also been presented.

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Solutions, Aqueous Solutions, Juices and Syrups and Its Evaluation of Nutraceutical Formulation Contents

Mittal,

Anand,

Chawla

et al. 2023

Handbook of Nutraceuticals

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Nutraceuticals and Antioxidant Function

Cited by 6 publications

References 201 publications

Antioxidant Activities of Buttermilk Proteins, Whey Proteins, and Their Enzymatic Hydrolysates

Antioxidant Activities of Buttermilk Proteins, Whey Proteins, and Their Enzymatic Hydrolysates

Molecular Mechanisms and Pathways as Targets for Cancer Prevention and Progression with Dietary Compounds

Solutions, Aqueous Solutions, Juices and Syrups and Its Evaluation of Nutraceutical Formulation Contents

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