Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates

Yao, Hongliang; Yang, Jiani; Zhan, Jiajia; Lu, Qu; Su, Min; Jiang, Yaojiong

doi:10.1002/fsn3.2263

Cited by 12 publications

(13 citation statements)

References 40 publications

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“…Proline can scavenge free radicals by acting as a hydrogen donor (Zou et al, 2016). Arginine enhances the DPPH and ABTS radical scavenging activities of peptides (Yao et al, 2021). Cysteine and its disulfide molecule (cysteine/cysteine disulfide) affect the antioxidant capacity of peptides by inhibiting the formation of the DPPH complex.…”

Section: Antioxidant Properties Of Tuna Cooking Juice Concentrate Hyd...mentioning

confidence: 99%

Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology

Kiettiolarn¹,

Kitsanayanyong²,

Maneerote³

et al. 2022

Fish Aquat Sci

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To optimize the hydrolysis conditions in the production of antioxidant hydrolysates from tuna cooking juice concentrate (TC) to maximize the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, TC containing 48.91% protein was hydrolyzed with Alcalase 2.4 L, and response surface methodology (RSM) was applied. The optimum hydrolysis conditions included a 2.2% (w/v) Alcalase concentration and 281 min hydrolysis time, resulting in the highest DPPH radical scavenging activity of 66.49% (0.98 µmol Trolox/mg protein). The analysis of variance for RSM showed that hydrolysis time was an important factor that significantly affected the process (p < 0.05). The effects of different drying methods (freeze drying, hot air drying, and vacuum drying) on the DPPH radical scavenging activity and amino acid (AA) profiles of TC hydrolysate (TCH) were evaluated. Vacuum-dried TCH (VD) exhibited an increase in DPPH radical scavenging activity of 81.28% (1.20 µmol Trolox/mg protein). The VD samples were further fractionated by ultrafiltration. The AA profiles and antioxidant activities in terms of the DPPH radical scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power, and ferrous ion chelating activity were investigated. Glutamic acid, glycine, arginine, and cysteine were the major AAs found in the TCH fractions. The highest DPPH radical scavenging activity was found in the VD-1 fraction (< 5 kDa). The VD-3 fraction (> 10 kDa) exhibited the highest ABTS radical scavenging activity and ferric reducing antioxidant power. The ferrous ion chelating activity was the highest in VD-1 and VD-2 (5 to 10 kDa). In conclusion, this study provided the optimal conditions to obtain high antioxidant activities through TCH production, and these conditions could provide a basis for the future application of TCH as a functional food ingredient.

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Section: Antioxidant Properties Of Tuna Cooking Juice Concentrate Hyd...mentioning

confidence: 99%

Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology

Kiettiolarn¹,

Kitsanayanyong²,

Maneerote³

et al. 2022

Fish Aquat Sci

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show abstract

“…The design is a two-level factorial design for combining incomplete groups of zones, wherein in each module, a certain number of factors are placed through all combinations of the design, while other factors remain at the central level [13]. The BBD-based response surface design has been successfully applied to optimize the hydrolysis conditions for the preparation of α-glucosidase inhibiting peptides from plant-based proteins [14,15].…”

Section: Introductionmentioning

confidence: 99%

Optimization and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides Derived from Camellia Seed Cake through Enzymatic Hydrolysis

Yuan

et al. 2023

Foods

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In recent years, food-derived hypoglycemic peptides have received a lot of attention in the study of active peptides, but their anti-diabetic mechanism of action is not yet clear. In this study, camellia seed cake protein (CSCP) was used to prepare active peptides with α-glucosidase inhibition. The optimization of the preparation of camellia seed cake protein hydrolyzed peptides (CSCPH) was conducted via response surface methodology (RSM) using a protamex with α-glucosidase inhibition as an indicator. The optimal hydrolysis conditions were pH 7.11, 4300 U/g enzyme concentration, 50 °C hydrolysis temperature, and 3.95 h hydrolysis time. Under these conditions, the α-glucosidase inhibition rate of CSCPH was 58.70% (IC50 8.442 ± 0.33 mg/mL). The peptides with high α-glucosidase inhibitory activity were isolated from CSCPH by ultrafiltration and Sephadex G25. Leu-Leu-Val-Leu-Tyr-Tyr-Glu-Tyr (LLVLYYEY) and Leu-Leu-Leu-Leu-Pro-Ser-Tyr-Ser-Glu-Phe (LLLLPSYSEF) were identified and synthesized for the first time by Liquid chromatography electrospray ionisation tandem mass spectrometry (LC-ESI-MS/MS) analysis and virtual screening with IC50 values of 0.33 and 1.11 mM, respectively. Lineweaver-Burk analysis and molecular docking demonstrated that LLVLYYEY was a non-competitive inhibitor of α-glucosidase, whereas LLLLPSYSEF inhibited α-glucosidase, which displayed a mixed inhibition mechanism. The study suggests the possibility of using peptides from Camellia seed cake as hypoglycaemic compounds for the prevention and treatment of diabetes.

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“…Tus, providing natural alternatives is of utmost importance. In recent years, characterizing natural antioxidants has received special attention, which leads to studies on antioxidant and antibacterial capacity of peptides derived from hydrolysed proteins of a variety of food resources, e.g., soy protein [2], casein [3], egg white protein [4], seeds of river tamarind [5], sesame seed [6], cowpea [7], Okra seed meal [8], and fsh proteins [9].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli

Mahdavi-Yekta

Reihani

Mohammadi

2023

Journal of Food Quality

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Quinoa seed, as a rich source of protein with strong antioxidant properties, plays an important role in improving consumers’ nutrition. This study was aimed at comparing the antimicrobial activity of peptides from quinoa hydrolysed proteins (QHP) on Streptococcus pyogenes as a Gram-positive and Escherichia coli as a Gram-negative bacterium with gentamicin antibiotic as a positive control. Different enzymatic ratios of pepsin and alcalase (30–90 AU/kg protein) at different temperatures (50–55°C) and times (150–210 min) were used to determine the optimal conditions for peptide hydrolysis with the highest antimicrobial properties. Similar to gentamicin, the maximum growth inhibition zones were 11.88 ± 0.37 mm and 12.49 ± 0.58 mm for S. pyogenes and E. coli, respectively, with an enzyme/substrate ratio as 60 AU/kg protein, a peptides concentration of 800 μg/ml, and at 50°C for 150 min of hydrolysis. The results showed that QHP has a good inhibitory effect on the bacteria mentioned and can be used as a food preservative.

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Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates

Cited by 12 publications

References 40 publications

Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology

Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology

Optimization and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides Derived from Camellia Seed Cake through Enzymatic Hydrolysis

Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli

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