Potential use of antioxidative mungbean protein hydrolysate as an anticancer asiatic acid carrier

Wongekalak, La-ongdao; Sakulsom, Premwadee; Jirasripongpun, Kalyanee; Hongsprabhas, Parichat

doi:10.1016/j.foodres.2011.01.043

Cited by 31 publications

(30 citation statements)

References 32 publications

(28 reference statements)

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“…Several techniques have been employed on pulse protein hydrolysates to determinate their AOX capacities (Table ). It can be noted that in some investigations, the same hydrolysates exhibit different AOX activities depending on the method for the AOX assay employed (Wongekalak and others ; Carrasco‐Castilla and others ; Medina‐Godoy and others ). Nonetheless, it may be possible to identify a particular hydrolysate that presents an overall AOX activity in all the methods analyzed, as in the case of the kidney bean hydrolysate fraction Fra‐C reported by Ren and others ().…”

Section: Aoxmentioning

confidence: 99%

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Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

López-Barrios

Gutiérrez-Uribe

Serna‐Saldívar

2014

Journal of Food Science

149

100

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Abstract:Bioactive peptides (BPs) are amino acid sequences derived from food proteins. Their relevance lies in the biological activities they have once they are released from the parent protein. BPs or protein hydrolysates can be commercialized as nutraceutical products or functional ingredients according to their activities. Different food protein sources have been researched for their potential to generate BPs. However, with the exception of lunasin (derived from soy), animal protein sources have been predominantly exploited as commercial BPs sources. On the other hand, pulses have shown diverse BP contents without further impact on their commercialization. Pulses are a rich source of protein in the human diet and their consumption has been associated with the prevention of chronic diseases. The beneficial effect in human health has been related to their micronutrients, phytochemical bioactive compounds, and recently BPs. This article reviews the current literature about pulse protein hydrolysates and BPs with proved angiotensin converting enzyme inhibitory, antioxidant, cancer preventing, and other health promoting activities. Proteolysis process is commonly achieved by digestive and microorganism enzymes. BP purification and identification has consisted mainly on size segregation procedures followed by mass spectrometry techniques. Hydrolysis time, peptide size, and hydrophobicity are employed as process variants and structural features relevant for the BP activities. Finally, some considerations about industrial processing and BPs used as functional food ingredients were reviewed.

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Section: Aoxmentioning

confidence: 99%

“…From a different approach, Wongekalak and others () explored the potential use of hydrolysates as cell‐penetrating vehicles to bioactive compounds. The mung bean ( V. radiata ) tryptic hydrolysates, described previously with AOX activities (Table ), were successfully used as a carrier for anticancer Asiatic acid (AA).…”

Section: Cancer Preventingmentioning

confidence: 99%

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

López-Barrios

Gutiérrez-Uribe

Serna‐Saldívar

2014

Journal of Food Science

149

100

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“…[3] The biofunctional properties of mung bean protein hydrolysate and peptides, such as antioxidant capacity of andangiotensinconverting enzyme (ACE) inhibitory activity, have also been previously reported. [4] The techno-functional characteristics of proteins can be intensified using physical, chemical, or enzymatic treatments to obtain food ingredients for different applications. [5] One modification recognized as being suitable for producing speciality ingredients for food applications is proteinpolysaccharide conjugation via a Maillard-type reaction.…”

Section: Introductionmentioning

confidence: 99%

Structural and functional properties of Maillard reaction products of protein isolate (mung bean,Vigna radiate(L.)) with dextran

Zhou

Zhang

et al. 2017

International Journal of Food Properties

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The objective of this study was to determine the functional and structural properties of Maillard reaction products of mung bean [Vigna radiate (L.)] protein isolate with dextran obtained under the temperature of 80°C or 90°C with different times (0, 1, 2, 3, 4, 5, and 6 h). The mung bean protein isolate-dextran conjugate had better solubility, emulsifying activity, and emulsifying stability than mung bean protein isolate; however, the protein aggregation decreased the solubility, surface hydrophobicity, emulsifying activity, and emulsifying stability of mung bean protein isolate-dextran conjugate. In general, these functional properties of mung bean protein isolate-dextran conjugate obtained at 80°C with lower degree of glycosylation and browning degree were better than mung bean protein isolatedextran conjugate obtained at 90°C. Both vicilin (8S) and legumin type (11S) globulins both participated in the graft reaction, the subunit with a molecular weight of 21 kDa that contributed to 11S globulin might be the most vulnerable to dextran followed by the 60, 32, and 26 kDa subunits. Maillard reaction between mung bean protein isolate and dextran led to a decreased fluorescence intensity and a bathochromic shift. The fluorescence intensity of mung bean protein isolate-dextran conjugate generally decreased, and λ max of mung bean protein isolate-dextran conjugate first increased and then decreased. The grafted mung bean protein isolates had lower α-helix content but higher β-sheet content. As the Maillard reaction between mung bean protein isolate and dextran proceeded, the α-helix contents of the mung bean protein isolate-dextran conjugates were significantly increased and then decreased, and the β-sheet content generally decreased and then increased. Excessive grafted dextran and more protein aggregation was observed in mung bean protein isolate-dextran conjugate obtained at 90°C, which induced structural changes that might have impaired the functions. Our findings suggest that conjugation of mung bean protein isolate with dextran through the Maillard reaction is an effective way of improving the functional properties of mung bean protein isolate for its application in the food industry. ARTICLE HISTORY

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“…Mung bean ( Vigna radiate ), commonly known as “green gram,” is a common source of protein in the Asian diet [5]. A previous study had reported the in vitro cytotoxicity and immunomodulatory effects of mung bean sprout thus indicating it as a potential nutraceutical agent against cervical and liver cancers.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, mung bean sprouts extract also induced cell cycle arrest and apoptosis on the tested cancer cells [6]. Besides germination, products that contained enzyme hydrolysed [7] or fermented [8] mung bean have also been identified as potential cancer chemopreventive or therapeutic agents. We have previously reported that fermentation can significantly improve GABA content of mung bean [9].…”

Section: Introductionmentioning

confidence: 99%

In VivoImmunomodulation and Lipid Peroxidation Activities Contributed to Chemoprevention Effects of Fermented Mung Bean against Breast Cancer

Yeap

Yusof

Mohamad

et al. 2013

Evidence-Based Complementary and Alternative Medicine

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Mung bean has been reported to have antioxidant, cytotoxic, and immunomodulatory effects in vitro. Fermented products are reported to have enhanced immunomodulation and cancer chemopreventive effects. In this study, fermented mung bean treatments in vivo were studied by monitoring tumor development, spleen immunity, serum cytokine (interleukin 2 and interferon gamma) levels, and spleen/tumor antioxidant levels after injection with low and high risk 4T1 breast cancer cells. Pretreatment with fermented mung bean was associated with delayed tumor formation in low risk mice. Furthermore, this treatment was connected with higher serum anticancer cytokine levels, spleen T cell populations, splenocyte cytotoxicity, and spleen/tumor antioxidant levels. Histopathological evaluation of fermented mung bean treated tumor revealed lower event of mitotic division. On the other hand, antioxidant and nitric oxide levels that were significantly increased in the untreated mice were inhibited in the fermented mung bean treated groups. These results suggested that fermented mung bean has potential cancer chemoprevention effects through the stimulation of immunity, lipid peroxidation, and anti-inflammation.

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Potential use of antioxidative mungbean protein hydrolysate as an anticancer asiatic acid carrier

Cited by 31 publications

References 32 publications

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

Structural and functional properties of Maillard reaction products of protein isolate (mung bean,Vigna radiate(L.)) with dextran

In VivoImmunomodulation and Lipid Peroxidation Activities Contributed to Chemoprevention Effects of Fermented Mung Bean against Breast Cancer

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