Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein

Wang, Bei; Atungulu, Griffiths G.; Khir, Ragab; Geng, Jingjing; Ma, Haile; Li, Yunliang; Wu, Bengang

doi:10.1007/s11483-014-9375-y

Cited by 52 publications

(53 citation statements)

References 24 publications

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“…It can be seen that, CFU pretreatment improved the DH and ACE inhibitory activity of enzymatic hydrolysis when compared with control, significantly (P<0.05). The result was in consonance with the case of ultrasound-pretreated enzymolysis of oats protein [16], corn gluten meal [17], and wheat germ protein [6]. In respect to the ACE inhibitory activities the CFU pretreatment resulted in significantly (P<0.05) higher value compared with control, the ACE inhibitory activity was increased by 29.8 % and the IC 50 was decreased by 36.92 %.…”

Section: Resultssupporting

confidence: 81%

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Zhang

Wang

et al. 2015

Food Biophysics

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Ultrasound pretreatment of protein could improve the angiotensin-I converting enzyme (ACE) inhibitory activity of hydrolysates and by alerting the structure of enzyme substrates. In this research the effects on ACE inhibitory activity and enzymolysis efficiency were explored under the optimum counter flow ultrasound (CFU) pretreatment conditions which obtained from our previous studies. The mechanism was studied by microstructure, nano-mechanical properties and secondary structures of wheat gluten (WG), which measured by scanning electron microscopy (SEM), atomic force microscopy (AFM), and flourier transform infrared spectrum (FTIR). The results showed that the CFU pretreatment resulted in significantly (P<0.05) higher value compared with control, the ACE inhibitory activity was increased by 29.8 % and the value of IC 50 was decreased by 36.92 %. CFU pretreatment increased the initial reaction rate by 9.58-20.27 % at a substrate concentration of 10-50 g/L, the K A was increased by 2.90 % and K M was decreased by 15.83 % compared to control. The microstructure revealed that the meshwork structure of WG was loosened and the surface roughness values of R a and R q were increased by CFU pretreatment. The nanomechanical analyses showed that CFU pretreatment redistributed the adhesion map and decreased the stiffness. The secondary structures were less ordered by CFU pretreatment. Intermolecular β-sheet of protein aggregation and random coil were increased, Intramolecular β-sheet, α-helix and β-turn were decreased. It was concluded that CFU pretreatment can remarkably improve the ACE inhibitory activity of hydrolysate and enzymolysis efficiency of WG confirmed by the changes of microstructure, nano-mechanical properties, and secondary structures.

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Section: Resultssupporting

confidence: 81%

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Zhang

Wang

et al. 2015

Food Biophysics

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“…Likewise, increasing the sonication time from 3 to 12 min gave rise to the DH from 16.24 to 22.07%. These results agree with previous studies where it was seen that sonication prior to enzymolysis increased the DH and the enzymolysis rate [36][37][38]. Similarly, the exposure time of sonication greatly increased the ACE inhibitory activity from 51.10 to 72.13%.…”

Section: Effect Of Ultrasonic Power and Time On Degree Of Hydrolysis supporting

confidence: 92%

“…Such effects could bring changes to the protein structure by exposing more enzyme sites and by enhancing the protein extensibility [40]. Furthermore, the structural changes induced by sonication could promote enzymolysis efficiency by escalating the combination of the proteolytic enzymes and proteins [37]. The improved enzymolysis was because of the high intensity power ultrasound and sonochemistry effects assisted to disrupt strong solute-matrix interactions, which involved hydrogen bonding, Van de Walls forces, and dipole attractions between the molecules.…”

Section: Effect Of Ultrasonic Power and Time On Degree Of Hydrolysis mentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

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“…Milk‐derived antioxidant peptides contain 5–11 hydrophobic amino acids . Traditional protein enzymolysis is characterised by the low utilisation rate of enzyme, low conversion rate of substrate, and long enzymolysis time . Therefore, there is a great demand for developing an effective way to eliminate these drawbacks.…”

Section: Introductionmentioning

confidence: 99%

Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

Abdualrahman

Zhou

et al. 2016

J Sci Food Agric

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Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein

Cited by 52 publications

References 24 publications

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Thermal and single frequency counter‐current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides

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