scholarly journals Peptidomic Approach for the Identification of Peptides with Potential Antioxidant and Anti-Hyperthensive Effects Derived From Asparagus By-Products

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3627 ◽  
Author(s):  
Carmela Maria Montone ◽  
Riccardo Zenezini Chiozzi ◽  
Nicola Marchetti ◽  
Andrea Cerrato ◽  
Michela Antonelli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Large Scale ◽  
Bioactive Peptides ◽  
Ace Inhibitor ◽  
Protein Hydrolysate ◽  
Low Cost ◽  
Reversed Phase ◽  
Antihypertensive Activity ◽  
Dpph Assay ◽  
By Products

Asparagus waste represents products of great interest since many compounds with high biological value are located in the lower portion of the spears. The extraction of bioactive compounds from asparagus by-products is therefore crucial for the purpose of adding value to these by-products. In this paper, bioactive peptides from asparagus waste were extracted, digested, purified and identified. In particular, Alcalase® was chosen as the enzyme to use to obtain protein hydrolysate due to its low cost and, consequently, the possibility of implementing the method on a large scale. In order to simplify the peptide extract to reach better identification, the hydrolysate was fractionated by reversed-phase chromatography in 10 fractions. Two tests were carried out for antioxidant activity (ABTS-DPPH) and one for antihypertensive activity (ACE). Fractions with a higher bioactivity score were identified by peptidomics technologies and screened for bioactivity with the use of bioinformatics. For ACE-inhibitor activity, two peptides were synthetized, PDWFLLL and ASQSIWLPGWL, which provided an EC50 value of 1.76 µmol L−1 and 4.02 µmol L−1, respectively. For the antioxidant activity, by DPPH assay, MLLFPM exhibited the lowest EC50 value at 4.14 µmol L−1, followed by FIARNFLLGW and FAPVPFDF with EC50 values of 6.76 µmol L−1 and 10.01 µmol L−1, respectively. A validation of the five identified peptides was also carried out. The obtained results showed that peptides obtained from asparagus by-products are of interest for their biological activity and are suitable for being used as functional ingredients.

Antioxidant Activity of Peptides Extracted from Brewers’ Spent Grain Peptides

2012 ◽  
Vol 554-556 ◽  
pp. 891-899
Author(s):  
Xu Yan Zong ◽  
Li Li ◽  
Xu Qiao Feng ◽  
Hui Bo Luo ◽  
Jian Zhou ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nutritive Value ◽  
Superoxide Radical ◽  
Reduced Glutathione ◽  
Protein Hydrolysate ◽  
Low Cost ◽  
Reducing Power ◽  
Gel Permeation Chromatography ◽  
Cosmetic Products ◽  
Spent Grain

Brewer’s spent grain (BSG) protein extracted from BSG was hydrolyzed using Alcalase to produce BSG protein hydrolysate. BSG protein hydrolysate was fractionated by ultrafiltration to obtain brown color BSG peptides. Antioxidant activity of BSG peptides was analyzeded and compared with reduced glutathione (GSH). BSG peptides exhibited 50% of scavenging activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, and superoxide radical with concentrations less than 0.8 mg/mL, 0.6 mg/mL and 0.6 mg/mL, respectively. The reducing power of BSG peptides was 0.70 at the concentration of 2.00 mg/mL. 86.30% of the total amount of the BSG peptides purified by gel permeation chromatography was below 2000 Da. Because of its antioxidant activity, stability, nutritive value and low cost, BSG peptides exerts a possibility to use in food or cosmetic products.

Corrigendum to “Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products” [Food Chem. 165 (2014) 198–204]

2015 ◽  
Vol 177 ◽  
pp. 405 ◽  
Author(s):  
Yolanda Carmona-Jiménez ◽  
M. Valme García-Moreno ◽  
Jose M. Igartuburu ◽  
Carmelo Garcia Barroso
Keyword(s):  
Antioxidant Activity ◽  
Dpph Assay ◽  
By Products

scholarly journals Bioactive Peptides from Walnut Residue Protein

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1285 ◽  
Author(s):  
Xiangyang Li ◽  
Manli Guo ◽  
Jingtian Chi ◽  
Jiangang Ma
Keyword(s):  
Bioactive Peptides ◽  
Added Value ◽  
Structure Identification ◽  
Antihypertensive Activity ◽  
Utilization Rate ◽  
Effective Utilization ◽  
Active Peptides ◽  
Reference Information ◽  
Excellent Health ◽  
By Products

Walnut residue is a kind of high-quality plant protein resource. The bioactive peptide prepared from walnut residue has excellent health care functions such as antioxidation and antihypertensive activity, but at present, walnut residue is often regarded as waste or low value feed, fertilizer and other materials. The uneconomical use of walnut residue has hindered the development of the walnut industry to some extent. Effective utilization of walnut residue protein to develop bioactive peptides and other products is of great significance to realize the comprehensive utilization of walnut residue, improve the added value of by-products, and change the current low utilization rate of walnut residue. In this paper, the preparation, purification and structure identification of walnut protein bioactive peptides are reviewed, and different functional walnut active peptides (WBPs) are introduced. The potential effects of these bioactivities on human health and their different uses in food, medicine and other industries are discussed. The purpose is to provide reference information for the effective utilization of walnut residue resources and the development of walnut industry.

scholarly journals Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

2021 ◽  
Vol 302 ◽  
pp. 02010
Author(s):  
Pratchaya Muangrod ◽  
Wiriya Charoenchokpanich ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Inhibitory Effect ◽  
Raw Material ◽  
Degree Of Hydrolysis ◽  
Dpph Radical ◽  
Radical Scavengers ◽  
Hydrolysis Time ◽  
Hydrolysis Of ◽  
By Products

Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values.

scholarly journals Characterization, Preparation, and Purification of Marine Bioactive Peptides

2017 ◽  
Vol 2017 ◽  
pp. 1-16 ◽  
Author(s):  
Xueqin Wang ◽  
Huahua Yu ◽  
Ronge Xing ◽  
Pengcheng Li
Keyword(s):  
High Performance ◽  
Bioactive Peptides ◽  
Reversed Phase ◽  
Size Exclusion ◽  
Antihypertensive Activity ◽  
Microwave Assisted ◽  
Chemical Hydrolysis ◽  
Assisted Extraction ◽  
Exclusion Chromatography ◽  
Manufacturing Techniques

Marine bioactive peptides, as a source of unique bioactive compounds, are the focus of current research. They exert various biological roles, some of the most crucial of which are antioxidant activity, antimicrobial activity, anticancer activity, antihypertensive activity, anti-inflammatory activity, and so forth, and specific characteristics of the bioactivities are described. This review also describes various manufacturing techniques for marine bioactive peptides using organic synthesis, microwave assisted extraction, chemical hydrolysis, and enzymes hydrolysis. Finally, purification of marine bioactive peptides is described, including gel or size exclusion chromatography, ion-exchange column chromatography, and reversed-phase high-performance liquid chromatography, which are aimed at finding a fast, simple, and effective method to obtain the target peptides.

Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

2014 ◽  
Vol 165 ◽  
pp. 198-204 ◽  
Author(s):  
Yolanda Carmona-Jiménez ◽  
M. Valme García-Moreno ◽  
Jose M. Igartuburu ◽  
Carmelo Garcia Barroso
Keyword(s):  
Antioxidant Activity ◽  
Dpph Assay ◽  
By Products

scholarly journals Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 895
Author(s):  
Izabela Dmytrów ◽  
Mariusz Szymczak ◽  
Katarzyna Szkolnicka ◽  
Patryk Kamiński
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Titratable Acidity ◽  
Thiobarbituric Acid ◽  
Dpph Assay ◽  
Shrimp Shells ◽  
Sensory Features ◽  
Colour Parameters ◽  
By Products ◽  
Natural Additives

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

scholarly journals Fermented rice bran: an alternative ingredient in baking

2020 ◽  
Vol 9 (11) ◽  
pp. e45491110225 ◽  
Author(s):  
Anelise Christ-Ribeiro ◽  
Janaína Barreto Alves ◽  
Leonor Almeida de Souza-Soares ◽  
Eliana Badiale-Furlong
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Rice Bran ◽  
Scientific Community ◽  
Animal Feed ◽  
Culture Media ◽  
Low Cost ◽  
Raw Material ◽  
By Products

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

scholarly journals Three-plant stubble (Family: Fabaceae) as a substrate for cultivation of Pleurotus ostreatus (Jacq.) P. Kummer., in Mexico

2020 ◽  
Vol 12 (2) ◽  
pp. 156-158
Author(s):  
Maricela Cayetano-Catarino ◽  
Teodoro Bernabé-González ◽  
Gadiel Bernabé-Villanueva ◽  
Adalid Romero-Flores
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Large Scale ◽  
Low Cost ◽  
Biological Efficiency ◽  
Phaseolus Vulgaris L ◽  
Arachis Hypogaea L ◽  
Chickpea Plant ◽  
Crop Cycle ◽  
By Products

Mushroom cultivation is an economically feasible bio-technological process for conversion of various agricultural by-products. In Mexico, a large quantity of lignocellulosic residues is generated and several of them have been used as a substrate in the cultivation of Pleurotus spp. Thus, high nutritional value food is produced at a relatively low cost. In this study, fermented chickpea stubble (Cicer arietinum L.); bean (Phaseolus vulgaris L.) and peanut (Arachis hypogaea L.) stubble sun-dried were used as a substrate for growing a strain of Pleurotus ostreatus (Jacq.) P. Kummer. (IE-8). On the chickpea stubble, the spawning was carried out on three, five and seven days of fermentated (FCS-3, FCS-5 and FCS-7, respectively) substrate. Highest productivity was obtained on the FCS-3 substrate with the formation of first primordia between 15 and 17 days; crop cycle between 44 to 49 days, with 156% of biological efficiency (BE), 46.8% of yield (Y) and 3.3% of production rate (PR). In the other treatments, forming first primordia was between 16 to 35 days, crop cycles between 43 and 61 days, with BE from 76.2% to 130.2%, Y between 16.8% to 39.0% and PR between 1.7% to 2.9%. Stubbles studied can be used as a substrate for the cultivation of the strain IE-8 on a small to large scale in the regions where they are generated, mainly the stubble of the chickpea plant.

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