The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Jia, Jizeng; Ma, Haile; Wang, Zhao; Wang, Zhenbin; Tian, Wei; Luo, Lin; He, Ronghai

doi:10.1016/j.foodchem.2009.06.036

Cited by 252 publications

(183 citation statements)

References 34 publications

Supporting

Mentioning

163

Contrasting

Order By: Relevance

“…3. Increasing ultrasonic power enhanced the radical scavenging capacity and reduction capacity of the hydrolysate, which may be caused by the cavitation effect of ultrasonic waves Jia et al 2010). The bubbles that formed because of cavitation fracture and instantly generate strong shear forces.…”

Section: Resultsmentioning

confidence: 98%

“…The results indicated that the ultrasonic pretreatment could promote the antioxidant activity of soybean protein hydrolysate. Jia et al (2010) studied the effects of ultrasonic treatment on kinetic characterisation and ACE-inhibitory activity during the hydrolysis of defatted wheat germ protein. The results indicated that ultrasonic treatment during proteolysis could facilitate the enzymatic hydrolysis of defatted wheat germ protein, whereas ultrasonic pretreatment could promote the release of ACEinhibitory peptides from defatted wheat germ protein during enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase

2013

J Food Sci Technol

View full text Add to dashboard Cite

Highly denatured soybean meal is a by-product of soybean oil extraction obtained through high-temperature desolventization. High-temperature treatment can result in soybean protein denaturation. Compare with ordinary soybean meal, the protein structure of highly denatured soybean meal has changed. Highly denatured soybean meal was pretreated with thermal treatment or ultrasonication, and then hydrolyzed with neutrase. The ultrasonicated hydrolysate exhibited better antioxidant activity than the thermally treated hydrolysate. The ultrasonication increased 1,1-diphenyl-2-pycryl hydrazyl (DPPH) radical scavenging activity by 8.31 % and reduction capacity by 10.19 %. The highly denatured soybean meal hydrolysate ultrasonicated at 400 W exhibited the highest antioxidant activity. The DPPH radical scavenging activity was 56.22 % and reduction capacity was 0.717. The ultrasonicated hydrolysate at 400 W was fractionated using ultrafiltration into three fractions: I (>10 kDa), II (5 kDa to 10 kDa), and III (<5 kDa). The in vitro antioxidant activity and others in vivo anti-exercise-fatigue effect of the three fractions (I, II, and III) were determined. Fraction III exhibited the highest DPPH radical scavenging activity and reduction capacity, improved the hemoglobin and hepatic glycogen content and reduced blood urea nitrogen and blood lactic acid. Fraction III improved the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) and reduced the malonaldehyde (MDA) content in mouse livers. Therefore, the highly denatured soybean meal hydrolysate has an anti-oxidative effect and it significantly alleviates exercisefatigue in mice. Amino acids of hydrolysate were determined.Results showed that the antioxidant activity and anti-exercisefatigue effect were related to the amino acid compositions.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase

2013

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The surface hydrophobicity of zein dispersions was determined using the method described by Kato and Nakai [11,17] with slight modifications using 1-anilino-8-naphthalene-sulfonate as a fluorescent probe (ANS). The ultrasound-pretreated and control samples were dissolved in 0.01 M phosphate buffer saline (PBS) to 0.5 mg/mL.…”

Section: Surface Hydrophobicitymentioning

confidence: 99%

“…Jin et al [9,10] reported that dual sweeping frequency ultrasound pretreatment at 28 ± 2/68 ± 2 kHz can change the surface microstructure and chemical structure of proteins. Jia et al [11] demonstrated that ultrasound with a single fixed frequency of 24 kHz resulted in increases of 21.0-40.7% in the ACE inhibitory activity of wheat germ protein hydrolysates. Ultrasound pretreatment can significantly change the structure of proteins and improve the functionality of protein hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Ren

Zhang

Liang

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

Ultrasound was used as a new technology to pretreat protein prior to proteolysis to improve enzymolysis efficiency. The effects of different working modes of ultrasound on the angiotensin I-converting enzyme (ACE) inhibitory activity of zein hydrolysates and the structural characteristics of zein were investigated. The solubility, surface hydrophobicity ( 0 ), ultraviolet-visible (UV-Vis) spectra, intrinsic fluorescence spectra, and circular dichroism (CD) spectra of zein pretreated with ultrasound were determined. All ultrasound pretreatments significantly improved the ACE inhibitory activity of zein hydrolysates ( < 0.05). The highest ACE inhibitory activity, representing an increase of 99.21% over the control, was obtained with dual sweeping frequency ultrasound of 33 ± 2 and 68 ± 2 kHz. The effects of single sweeping frequency and dual fixed frequency ultrasound were stronger than those of single fixed frequency ultrasound for improving the ACE inhibitory activity of zein. Structural changes in zein were induced by ultrasound, as confirmed by changes in the solubility, 0 , UV-Vis spectra, intrinsic fluorescence spectra, and CD spectra of zein, and these were consistent with the corresponding ACE inhibitory activities of zein hydrolysates. Thus, ultrasound working mode and frequency have significant effects on the structure of zein and the ACE inhibitory activity of zein hydrolysates.

show abstract

“…It has been reported that rice wine or its raw materials (rice and wheat) have antioxidative 27,38 , antihypertensive 12,13 , hypocholesterolemic 29 , and antimicrobial 8 properties because of the γ-amino butyric acid, phenols, peptides and other compounds.…”

Section: Identification Of Low Molecular Weight Peptides In Chinese Rmentioning

confidence: 99%

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Han

2011

Journal of the Institute of Brewing

View full text Add to dashboard Cite

The aim of this work was to increase the general knowledge of peptide identification and to examine the low molecular weight peptides in Chinese rice wine (Huang Jiu) as there are very few publications in the literature on this topic. Chinese rice wine (Huang Jiu) has a high content of peptides and more than 500 peptides have been tentatively identified by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-MS/MS), including 43 potential bioactive peptides and 3 sensory-active peptides, based on published references to date. These peptides have been tentatively identified according to the MS/MS spectra which produced sufficient information of product ions (complementary y ions and b ions). Results from this work indicated that it is feasible to produce rice wine with rich bioactive peptides and that there is potential to examine for rice wine authenticity and traceability based on the origin of the peptides.

show abstract

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Cited by 252 publications

References 34 publications

Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase

Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase

Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Contact Info

Product

Resources

About