Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

Lin, Songyi; Yan, Jin; Liu, Mingyuan; Yang, Yudi; Zhang, Meishuo; Guo, Yiting; Jones, Gregory S.; Liu, Jingbo; Yin, Yunfei

doi:10.1016/j.foodchem.2013.01.048

Cited by 88 publications

(65 citation statements)

References 12 publications

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“…The similar tendency has been reported previously ). These results may be from the effects of polarization of the protein molecule and polarized structures, which tend to attract each orther by electrostatic forces (Jin et al 2011;Lin et al 2013). Therefore, a PEF electric field intensity of 10 kV cm −1 was used in the following experiments.…”

Section: Effects Of Concentration On Antioxidant Activitymentioning

confidence: 99%

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

Wang

Lin

et al. 2014

J Food Sci Technol

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In this study, the effects on antioxidant activity and structure change of corn peptides (CPS) with 10 to 30 kDa molecular weight (MW) treated by pulsed electric field (PEF) technology were investigated. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) inhibition was used to evaluate the antioxidant activity of CPS. Response surface methodology (RSM) was used to investigate the effects of PEF treatment parameters on antioxidant activity of CPS. The optimal conditions were as follows: concentration of CPS 10 mg mL −1 , electric field intensity 15 kV cm −1 , and pulse frequency 2,000 Hz. Under the optimized conditions, the DPPH inhibition of CPS increased 32.1 %, compared to the sample untreated. And mid-infrared spectroscopy (MIR) was used for analyzing the structure change of CPS. The results showed that PEF technology could obviously increase the DPPH inhibition of CPS under the optimized conditions (P<0.05).

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Section: Effects Of Concentration On Antioxidant Activitymentioning

confidence: 99%

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

Wang

Lin

et al. 2014

J Food Sci Technol

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“…Antioxidant activity is most commonly assessed by assays such as DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity, hydroxyl radical scavenging activity, ABTS-(2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate)) radical anion scavenging activity, oxygen radical scavenging capacity, oxygen radical absorbance capacity-fluorescein (ORAC-FL) assay, FRAP (ferric reducing antioxidant potential), superoxide anion scavenging activity, and lipid peroxidation inhibition activity, [14][15][16][17] but these chemical methods have been criticized for lack of biological relevance. [18][19][20][21] Consequently, biologically relevant cell-based antioxidant assays are considered as a better alternative to evaluate the protective effects of antioxidants against oxidative stressors.…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

et al. 2018

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Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen's egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated that gastrointestinal digestion of cooked eggs significantly increased the antioxidant activity due to hydrolysis of egg proteins. To characterize the responsible antioxidant peptides, cooked eggs were digested in a simulated in vitro model of human gastro-intestinal digestion. Prepared digests were fractionated with FPLC (Fast Protein Liquid Chromatography) and RP-HPLC (Reverse-Phase High-Performance Liquid Chromatography) and the antioxidant activity was determined in A7r5 cells (vascular smooth muscle cell line). Further identification of peptides from peptide fractions with the highest antioxidant activity was carried out using LC-MS/MS. Four peptides derived from ovalbumin, DSTRTQ (48-53), DKLPG (61-65), DVYSF (96-100), and ESKPV (205-209), were identified; of which DKLPG did not show antioxidant activity in cells. Enzyme cleave analysis suggested that these four peptides were likely released from ovalbumin only by pepsin non-specific cleaves. It is postulated that egg consumption may exert protection against oxidative stress on human health due to release of antioxidant peptides during digestion.

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“…Resultados de varios estudios indican que la intensidad de campo, la duración, la cantidad y la forma del pulso son las principales variables que afectan a la actividad de las proteínas (Lin et al, 2013;Ojeda-Armaignac et al, 2012;Peña et al, 2010). Los primeros estudios de aplicación de CEPAI se centran en la esterilización a baja temperatura, sin embargo, hasta hace poco, se descubrió que esta técnica puede ser ampliamente utilizada para extraer ingredientes a partir de productos naturales, con las ventajas de rendimiento no térmico, rapidez, eficiencia, bajo consumo de energía y baja contaminación (He et al, 2014).…”

Section: Introductionunclassified

Extracción de Proteínas del Lactosuero de la Leche de Cabra Mediante la Aplicación de Campos Eléctricos Pulsantes de Alta Intensidad (CEPAI)

2015

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ResumenSe estudió la técnica de aplicación de campos eléctricos pulsantes de alta intensidad (CEPAI) en la separación de la proteína del lactosuero fresco de leche de cabra. Para ello, se construyó un equipo prototipo de laboratorio. Se estandarizaron los voltajes, amperajes y tiempos de descarga, utilizando tres tipos de material: titanio, tungsteno y acero inoxidable, siendo este último el que mejor resultado mostró, ya que no hubo contaminación electrolítica de la muestra. En los experimentos se usó corriente alterna y corriente directa. Se realizaron análisis fisicoquímicos, microbiológicos y pruebas de conductividad a los materiales a utilizar. El método CEPAI resultó ser un buen mecanismo para tratar lactosuero de desecho de la industria láctea. También resulto ser un método eficaz en la obtención de fracciones de proteína con potencial uso en la industria alimentaria. Palabras clave: campos eléctricos pulsantes, proteína de lactosuero, voltaje, amperaje Goat Milk Whey Protein Extraction by Applying Pulsed Electric Fields of High Intensity (PEF) AbstractThe technique of pulsed electric fields of high intensity (PEF) in the separation of whey protein fresh goat milk was studied. For this, a lab equipment was constructed. Voltages, amperages and download times were standardized using three types of material: titanium, tungsten and stainless steel. The latter showed to be the best since there was not electrolytic pollution of the sample. In the experiments alternate current and direct current were used. Physico-chemical, microbiological and conductivity tests were performed. The method of PEF turned out to be a good mechanism to treat waste whey from the dairy industry. It also shows to be an effective method for obtaining protein fractions with potential use in the food industry.

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Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

Cited by 88 publications

References 12 publications

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Extracción de Proteínas del Lactosuero de la Leche de Cabra Mediante la Aplicación de Campos Eléctricos Pulsantes de Alta Intensidad (CEPAI)

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