Peptides with antioxidant properties identified from casein, whey, and egg albumin hydrolysates generated by two novel fungal proteases

Neto, Youssef Ali Abou Hamin; Rosa, José César; Cabral, Hamilton

doi:10.1080/10826068.2019.1566147

Cited by 28 publications

(18 citation statements)

References 26 publications

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“…A new enzyme produced by Aspergillus avenaceus URM 6706 has been used in the hydrolysis of egg white at pH 10.0 and 50 • C and a positive correlation between the in vitro antioxidant activity and the degree of hydrolysis has been observed [41]. Similar results were obtained when fungal proteases obtained from Eupenicillium javanicum and Myceliophthora thermophile were used [45].…”

Section: Hydrolysis Of Egg Whitesupporting

confidence: 55%

“…Normally, one or several proteases are used to obtain proteins hydrolysate [41] being pepsin, trypsin, alcalase and papain some of the most popular enzymes used [12,[42][43][44]. Alternatively, non-commercial enzymes have also applied to produce functional egg peptides to reduce the cost of hydrolysis [41,45].…”

Section: Production Of Antioxidant Peptides From Chicken Egg Proteinsmentioning

confidence: 99%

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Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Benedé

Molina

2020

Foods

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In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.

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Section: Hydrolysis Of Egg Whitesupporting

confidence: 55%

Section: Production Of Antioxidant Peptides From Chicken Egg Proteinsmentioning

confidence: 99%

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Benedé

Molina

2020

Foods

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“…In addition, some newly developed proteases have also been applied to hydrolyze proteins to prepare PAs. Metalloproteases and Serine proteases have been respectively prepared from fungus Eupenicillium javanicum and Myceliophthora thermophila [78]. These two proteases were used to digest egg albumin, casein, and whey protein, and new PAs were separated and purified from the three protein hydrolysates.…”

Section: Sourcementioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…Dietary antioxidants have certain advantages over Foods 2020, 9, 582 2 of 22 synthetic antioxidants due to their low risk of side-effects and the fact that they can be included as part of the daily dietary intake [8]. Numerous studies show that whey proteins and their hydrolysates have potential antioxidant effects [1,[3][4][5][9][10][11][12][13][14][15][16][17]. Therefore, whey proteins may have potential applications as a source of antioxidant activity in the prevention and management of diseases associated with oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Kleekayai

Gouic

Deracinois

et al. 2020

Foods

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Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW–WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.

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Peptides with antioxidant properties identified from casein, whey, and egg albumin hydrolysates generated by two novel fungal proteases

Cited by 28 publications

References 26 publications

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Advances on Food-Derived Peptidic Antioxidants—A Review

In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

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