Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

Gibbs, Bernard F.; Zougman, Alexandre; Massé, Robert; Mulligan, Catherine N.

doi:10.1016/j.foodres.2003.09.010

Cited by 347 publications

(186 citation statements)

References 15 publications

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“…The peptides from soybean, rice bran, oil seeds, seafood, milk and other dairy products have been extensively studied as the promising precursors of the bioactive peptides (Wenyi & Elvira, 2005;Gibbs et al, 2004;Yoshikawa et al, 2003;Floris et al, 2003). Also, several reports have indicated that fermented chungkukjang showed stronger antimutagenic effects than nonfermented cooked soybeans (Lee et al, 2005;Chung et al, 1997;Ko et al, 1996;Kwon et al, 2002;Park et al, 2001).…”

Section: Soybean (Glycine Max L) Contains Approximately 40mentioning

confidence: 99%

Evaluation of Antioxidant Activities of Peptides Isolated from Korean Fermented Soybean Paste, Chungkukjang

Kim¹,

Chi²,

Kim³

et al. 2011

Korean Journal of Crop Science

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The objectives of present study were to characterize the peptides which were isolated from Korean fermented soybean paste, chungkukjang, and to determine their antioxidant activities. Four fractions were collected from the methanol extract of chungkukjang by using a recycling preparative HPLC. Among fractions, Fr-2 was identified to be highly potent free radical scavenging activity in the assay of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and nitroblue tetrazolium(NBT)-reduction inhibition. Base on antioxidant effects, fraction Fr-2 was employed for the refraction with a prep-column and separated into five fractions of which two fractions were identified to have higher antioxidant activity. To confirm the amino acid constituents of antioxidant fractions Fr-2-2 and Fr-2-3 were analyzed, and eight kinds of amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, lysine, histidine, and arginine were identified as the constituent amino acids. Antioxidant activities of the separated peptides were further assessed cell viability with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl terazolium bromide (MTT), and fluorescence-activated cell sorting (FACS) analysis of H4IIE cells treated with hydrogen peroxide (H 2 O 2 ). Chungkukjang peptides have shown their ability to protect H4IIE rat hepatoma cells against H 2 O 2 -induced oxidative stress by concentration and time-dependent manner. Therefore, These results indicated that fermented soybean paste chungkukjang will be promoted the antioxidant and radical scavenging activities, and beneficial for health. The antioxidant peptide fractions Fr-2-2 and Fr-2-3 were denominated as P-NICS-1 and P-NICS-2, respectively. However, further studies were required to clarify their amino acid sequences and molecular properties, and physiological significances.

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Section: Soybean (Glycine Max L) Contains Approximately 40mentioning

confidence: 99%

Evaluation of Antioxidant Activities of Peptides Isolated from Korean Fermented Soybean Paste, Chungkukjang

Kim¹,

Chi²,

Kim³

et al. 2011

Korean Journal of Crop Science

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show abstract

“…This means that Lactobacillus and its fermentation products are acceptable to humans. It has also been well documented that short peptides produced by enzymatic hydrolysis and fermentation from different sources of protein have immunomodulatory effects, and antimicrobial and antioxidant activity (Gibbs et al, 2004;He et al, 2006;Kristinsson and Rasco, 2000). The culture supernatants of TKU010 and TKU012 were prepared under the optimal culture conditions of extracellular protease production (Wang et al, 2008a, c) and the culture supernatants of L. paracasei subsp.…”

Section: Enhancement Of Growthmentioning

confidence: 99%

“…It is well known that bioactive peptides from different sources of proteins have immunomodulatory effects, and antimicrobial and antioxidant activity (Gibbs et al, 2004;He et al, 2006;Kristinsson and Rasco, 2000). However, squid pen is a cheap protein/chitin-containing waste of marine processing.…”

Section: Introductionmentioning

confidence: 99%

Conversion of squid pen by a novel strain Lactobacillus paracasei subsp. paracasei TKU010, and its application in antimicrobial and antioxidants activity

Liang

Huang

et al. 2010

J. Gen. Appl. Microbiol.

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TKU010 was isolated from infant vomited milk and identifi ed as Lactobacillus paracasei subsp. paracasei. TKU010 had desirable properties concerning its ability to withstand adverse conditions in the gastrointestinal tract. The hydrolysate of casein enhanced the growth of TKU010 most obviously (17.20 18.25 OD 660 ), followed by the hydrolysate of SPP (16.00 15.06 OD 660 ). Incubating with SPP, both the culture supernatant of TKU010 on the fi rst day and the fourth day showed inhibitory activities on E. coli BCRC13086, F. oxysporum BCRC32121 and A. fumigatus BCRC30099. TKU010 culture supernatant (1% SPP) incubated for 3 days has high antioxidant activity; the DPPH scavenging ability was 75% per ml. Thus, TKU010 could be preferably used as a starter to produce fermented milk with possibly interesting organoleptic properties. Besides, we have shown that squid pen wastes can be utilized to generate a high value-added product, and have revealed its hidden potential in the production of biocontrol agents and functional foods.

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“…Hydrolysis may also create bioactive peptides for additional health benefits (Gibbs, Zougman, Masse, & Mulligan, 2004;Erdmann, Cheung, & Schröder, 2008). In an industrial hydrolysis facility, it is difficult to control the conditions used during reaction (pH, temperature, enzyme concentration, etc.)…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Hydrolyzing Isolated Soy Protein by an Endopeptidase and its Conceptual Application in Process Engineering

Wang¹,

Lombardi²,

Shaffer³

et al. 2012

Int. J. Food Stud.

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A response study and the effects of different parameters (pH, temperature and enzyme dose) on kinetics of isolated soy protein hydrolysis by a trypsin-like endopeptidase (TL1) were conducted. Degree of hydrolysis (%DH) data varied at different times under different hydrolysis conditions. Fitting the kinetics data to Michaelis-Menten kinetics model did not result in reasonable kinetic parameters, which implied that Michaelis-Menten kinetics was invalid for such a hydrolysis process. A kinetics model proposed by (Gonzalez-Tello, Camacho, Jurado, Paez, & Guadix, 1994) was found to fit the kinetics curve well and resulted in acceptable model parameters. A simple simulation example was performed to demonstrate the concept of how the kinetics equation could be applied in process engineering.

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Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

Cited by 347 publications

References 15 publications

Evaluation of Antioxidant Activities of Peptides Isolated from Korean Fermented Soybean Paste, Chungkukjang

Evaluation of Antioxidant Activities of Peptides Isolated from Korean Fermented Soybean Paste, Chungkukjang

Conversion of squid pen by a novel strain Lactobacillus paracasei subsp. paracasei TKU010, and its application in antimicrobial and antioxidants activity

Kinetics of Hydrolyzing Isolated Soy Protein by an Endopeptidase and its Conceptual Application in Process Engineering

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