The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities

Rezvankhah, Amir; Yarmand, Mohammad Saeid; Ghanbarzadeh, Babak

doi:10.1007/s11694-022-01478-z

Cited by 14 publications

(92 citation statements)

References 91 publications

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“…Also, SPH had higher hydrophilic amino acids that are known to have high interaction with the hydrophilic radical (ABTS) (Hu, Chen, et al, 2020; Hu, Dunmire, et al, 2020). ABTS radical has hydrophilic affinity, while DPPH radical has hydrophobic affinity; thus, SPH indicated higher ABTS RSA, while CPH exhibited higher DPPH RSA, similar to previous findings (Hu, Chen, et al, 2020; Rezvankhah, Yarmand, et al, 2022).…”

Section: Resultssupporting

confidence: 90%

“…Strong ACE‐inhibitory activity has been reported for lentil protein hydrolysates obtained from sequential hydrolysis with Alcalase and Flavourzyme (Rezvankhah et al, 2021a, 2021b). In addition, cross‐linked lentil protein hydrolysates showed improved ACE‐inhibitory activity (Rezvankhah, Emam‐Djomeh, et al, 2022; Rezvankhah, Yarmand, et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Mirzaee

Gavlighi

Nikoo

et al. 2022

Food Science & Nutrition

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Mirzaee

Gavlighi

Nikoo

et al. 2022

Food Science & Nutrition

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“…Plant proteins have attracted great attention for their nutritional and pharmaceutical attributes (Emam-Djomeh & Rezvankhah, 2020;Mirzaee et al, 2022;Rezvankhah et al, 2019Rezvankhah et al, , 2021aRezvankhah et al, , 2021bRezvankhah, Yarmand, & Ghanbarzadeh, 2022). Many diseases have been widespread due to the consumption of artificial and synthetic additives in food formulations.…”

Section: Introductionmentioning

confidence: 99%

“…Alcalase and Flavourzyme are proteolytic enzymes with industrial applications (Rezvankhah et al, 2021a;Wei et al, 2018). Alcalase acts as an endopeptidase and cleaves the polypeptide chain from the inner section while Flavourzyme as an endo-and exopeptidase which cleaves the polypeptide chain from the end and inner sections (Gomes & Kurozawa, 2020;Xu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Alcalase-mediated hydrolysis has been reported to have a higher degree of hydrolysis than Flavourzyme-mediated hydrolysis (Ghelich et al, 2022;Xu et al, 2020). The peptides produced by Alcalase have bitter, umami, and meaty tastes while the peptides produced by Flavourzyme have sweet, umami, and meaty tastes (Fu et al, 2018;Rezvankhah et al, 2021a). Both enzymes are used in food flavor companies to develop umami and meaty tastes.…”

Section: Introductionmentioning

confidence: 99%

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Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste

Rezvankhah

Yarmand

Ghanbarzadeh

et al. 2023

Food Science & Nutrition

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Lentil peptides have shown promising bioactive properties regarding the antioxidant activity and also inhibitory activity of angiotensin‐I‐converting enzyme (ACE). Sequential hydrolysis of proteins has shown a higher degree of hydrolysis with enhanced antioxidant and ACE‐inhibitory activities. The lentil protein concentrate (LPC) was sequentially hydrolyzed using Alcalase and Flavourzyme at 2% w/w. The hydrolysate (LPH) was cross‐linked (LPHC) or sonicated (LPHUS) and sequentially cross‐linked (LPHUSC). Amino acid profile, molecular weight (MW) distribution, DPPH and ABTS radical scavenging activities (RSA; 7 mg/mL), ACE (0.1–2 mg/mL), α‐glucosidase, and α‐amylase inhibitory activities (10–500 μg/mL), and umami taste were determined. The highest DPPH RSA was obtained for LPH (68.75%), followed by LPHUSC (67.60%), and LPHUS (67.49%) while the highest ABTS RSA values were obtained for LPHC (97.28%) and LPHUSC (97.20%). Cross‐linking and sonication led to the improvement of the ACE‐inhibitory activity so that LPHUSC and LPHC had IC50 values of 0.23 and 0.27 mg/mL, respectively. LPHC and LPHUSC also indicated higher α‐glucosidase inhibitory activity (IC50 of 1.2 and 1.23 mg/mL) compared to LPH (IC50 of 1.74 mg/mL) and LPHUS (IC50 of 1.75 mg/mL) while the IC50 value of acarbose indicated 0.51 mg/mL. Moreover, LPHC and LPHUSC exhibited higher α‐amylase inhibitory activities (IC50 of 1.35 and 1.16 mg/mL) than LPHUS (IC50 of 1.95 mg/mL), and LPH (IC50 of 2.51 mg/mL) while acarbose had an IC50 value of 0.43 mg/mL. Umami taste analysis revealed that LPH and LPHC due to MW of 1.7 and 2.3 kDa and also high umami amino acids could be well considered as representative of meaty and umami analog flavors while indicating stronger antioxidant, antihypertension, and antidiabetic attributes.

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Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray‐drying technique

Jokar,

Goli,

Esfahani

et al. 2024

Euro J Lipid Sci & Tech

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The microencapsulation of fish oil by the spray‐drying technique was conducted using Arabic gum (AG) and Persian gum (PG) as wall materials. AG‐to‐PG ratios, including 29:1, 28:2, 27:3, 26:4, and 25:5 (%w/w), wall‐to‐oil ratios, including 5:1, 4:1, 3:1, 2;1, and 1:1, drying temperature (180, 190, 200, 210, and 220°C), and feed flow rate at high and low states were optimized using response surface methodology. Microencapsulation efficiency (MEE), moisture content (MC), peroxide value (PV), and particle size (PS) were determined. Results showed that the highest MEE and the lowest MC, PV, and PS were attained when 26:4, 4:1, 210°C, and high speed were considered, respectively. At this point, the MEE, MC, PV, and PS were 79.49%, 3.39%, 10.98 meq O2/kg oil, and 39.05 µm, respectively. The microstructure of optimum microencapsulated powder exhibited no observable cracks, fissures, or pores while having a typical spherical and smooth surface. Microencapsulation of fish oil using a mixture of AG and PG showed higher oxidative stability associated with high MEE, low MC, and low PV at the final product. Moreover, the optimized emulsion formulation and drying conditions increased the storage stability.

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The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities

Cited by 14 publications

References 91 publications

Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste

Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray‐drying technique

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