Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Rajapakse, Niranjan; Mendis, Eresha; Jung, Won‐Kyo; Je, Jae‐Young; Kim, Se‐Kwon

doi:10.1016/j.foodres.2004.10.002

Cited by 570 publications

(407 citation statements)

References 25 publications

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“…pH-solubility profiles of different hazelnut meal protein extracts. groups such as those of basic amino acids like lysine, histidine and arginine and those of acidic amino acids like aspartate and glutamate (Rajapakse et al, 2005;Saiga, Tanabe, & Nishimura, 2003). This is an interesting finding suggesting the selective effects of acetone and heat treatment on protein conformation and resulting bioactivity.…”

Section: Protein Solubility Of Isolated Hazelnut Meal Proteinsmentioning

confidence: 87%

“…The acetone washing of meal was more effective on increased antioxidant capacity of extracts than the hot extraction, but the combinational application of acetone washing and hot extraction was the most effective method to improve the antioxidant capacity of proteins. The increased FRS based antioxidant activity of protein extracts by acetone and heat treatment could be related with their effects on protein unfolding and resulting increased accessibility to protein antioxidant groups such as those of histidine, tyrosine, phenylalanine, tryptophan and cysteine which were capable to donate protons to free radicals (Hu, McClements, & Decker, 2003;Je, Park, & Kim, 2004;Rajapakse, Mendis, Jung, Je, & Kim, 2005). It is also possible that the slight differences in solubility of extracts at the pH of antioxidant activity measurements (pH 7.4) and removal of some prooxidants in the meal by acetone washing and heat denaturation contribute to the differences in FRS based antioxidant activity of the isolated protein.…”

Section: Protein Solubility Of Isolated Hazelnut Meal Proteinsmentioning

confidence: 99%

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Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

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Section: Protein Solubility Of Isolated Hazelnut Meal Proteinsmentioning

confidence: 87%

Section: Protein Solubility Of Isolated Hazelnut Meal Proteinsmentioning

confidence: 99%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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“…Hydrolysis was progressed throughout the prolonged fermentation, leading to the accumulation of hydrolysed peptides and amino acids. Low molecular weight peptides and amino acids have been reported to possess antioxidant activity (Faithong et al 2010;Benjakul et al 2009;Binsan et al 2008;Sachindra and Bhaskar 2008;Rajapakse et al 2005) Protein patterns After prior salting and drying for a total of 7 days (KP0), the degradation of proteins was pronounced, as evidenced by the almost complete disappearance of myosin heavy chain (MHC) and actin (Fig. 2).…”

Section: Changes In Antioxidant Activitiesmentioning

confidence: 99%

“…Fermentation of Kapi is generally taken place until the typical aroma is developed and the fermentation time varies with each manufacturer (Phithakpol 1993). Enzymatic hydrolysis of fish yielded a large amount of short chain peptide and amino acid (Benjakul et al 2009;Rajapakse et al 2005), thereby the disruption of the native structure resulted in the unfolding and exposing of active amino acid residues and patches which were capable of reacting with oxidants (Sun et al 2011). The hydrolysis of peptides and amino acids during fermentation was associated with antioxidant activity (Sachindra and Bhaskar 2008).…”

Section: Introductionmentioning

confidence: 99%

“…With increased fermentation, the degree of hydrolysis and amino nitrogen content of fish sauce increased (Tungkawachara et al 2003;Jiang et al 2007). Fermented fish products had potential antioxidant activities in favor of substantial amount of peptides and amino acids generated throughout fermentation from both endogenous and exogenous enzymes (Rajapakse et al 2005;Yin et al 2005). Recently, it has been reported that fermented shrimp and krill products exhibited strong antioxidant activities (Faithong et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Faithong

Benjakul

2012

J Food Sci Technol

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Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing antioxidant power (FRAP) gradually increased as the fermentation time increased, particularly during the first 8 months (P<0.05). Thereafter, the decreases in DPPH and ABTS radical scavenging activities were observed (P<0.05), whereas FRAP remained constant (P> 0.05). The continuous increases in ammonia nitrogen, formaldehyde nitrogen and amino nitrogen contents were noticeable within the first 8 months (P< 0.05), indicating the formation of peptides and free amino acids via the hydrolysis of protein by both microbial and indigenous proteases. Browning intensity most likely caused by the formation of Maillard reaction products (MRPs) were concomitantly observed throughout fermentation, as evidenced by the decreases in lightness (L*-value), but the increases in redness (a*-value) and yellowness (b*-value). Low level of thiobarbituric acid reactive substances in Kapi was found during 12 months. Antioxidant activities of Kapi were more likely governed by the low molecular weight peptides, amino acids as well as Maillard reaction products generated during fermentation.

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Cosmeceutical Compounds From Marine Sources

Kim

2012

Kirk-Othmer Encyclopedia of Chemical Technology

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Cosmeceuticals represent a marriage between cosmetics and pharmaceuticals. These cosmeceuticals are cosmetic products with biologically active ingredients purporting to have medical or drug‐like benefits. They are formulated not only to improve the skin's appearance but also to enhance positive physiological effects at the cellular level. Because of the demand of consumers, cosmeceutical products have become one of the fastest growing industries. Simultaneously, it is necessary to discover novel bioactive substances with efficient, safe, and stable properties from natural sources for cosmeceutical development. Recently, marine resources have been demonstrated as rich sources of structurally diverse biologically active compounds with great cosmeceutical potential. Numerous compounds isolated from marine organisms exhibit various cosmeceutical activities such as antioxidant, antiinflammation, antiallergy, antiaging and antiwrinkling effect, tyrosinase and MMP inhibition, and ultraviolet protection. Accordingly, this contribution focuses on cosmeceutical compounds derived from marine sources and presents a brief overview of their cosmeceutical activities with health benefits.

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Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Cited by 570 publications

References 25 publications

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Cosmeceutical Compounds From Marine Sources

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