Article
Biochemistry & Molecular Biology
Dewei Xie, Yaling Shen, Erzheng Su, Lei Du, Jingli Xie, Dongzhi Wei
Summary: The study found that VGINYW and LH-3k can effectively lower blood pressure and improve oxidative stress in hypertensive rats. Additionally, these substances control blood pressure by regulating the renin-angiotensin system and improving intestinal microbiota dysbiosis.
Article
Food Science & Technology
Roya Rahimi, Hassan Ahmadi Gavlighi, Roghayeh Amini Sarteshnizi, Mohsen Barzegar, Chibuike C. Udenigwe
Summary: Potato processing effluents can provide valuable proteins for bioactive peptide production. In this study, potato protein was hydrolyzed and fractionated, with the hydrophobic fraction showing the highest antioxidant activity and the high molecular weight fraction exhibiting the best alpha-amylase inhibitory activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Md Rashidul Islam, Wen Li, Yumi Ogata, Takeya Yoshioka, Kazuhiro Ura, Takagi Yasuaki
Summary: A new method was developed to make head tissue peptides (HTPs) from sturgeon head tissue. The method involved autoclaving, blending, and enzymatic hydrolysis. The HTPs produced using distilled water, papain, and bromelain showed the highest peptide yield and antioxidant activity.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Food Science & Technology
Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Joe M. Regenstein, Sutee Wangtueai
Summary: The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was achieved through response surface methodology. The study determined the optimal hydrolysis duration and enzyme concentration for different types of jellyfish hydrolysate. The results showed that flavorzyme had the highest antioxidant and tyrosinase inhibitory activity. The study also isolated a peptide fraction with the highest antioxidative and tyrosinase inhibitory activity.
Article
Chemistry, Applied
Sonu Sharma, Ranjan Pradhan, Annamalai Manickavasagan, Apollinaire Tsopmo, Mahendra Thimmanagari, Animesh Dutta
Summary: By enzymatically hydrolyzing proteins in corn distillers solubles, a hydrolysate called AF was found to have both angiotensin-I converting enzyme (ACE) and dipeptidyl peptidase4 (DPP4) inhibition effects, with high yield and protein content. Mass spectrometry analysis revealed the presence of peptides in the AF hydrolysate, which can bind significantly with other functional groups at enzyme active sites. This demonstrates the dual bioactivity of peptides and their potential applications in food, feed, and pharmaceutical industries.
Article
Food Science & Technology
Dong-Yu Shen, Nabila Begum, Huan-Lu Song, Yu Zhang, Li-Jin Wang, Yi-Jia Zhao, Lei Zhang, Peng Liu
Summary: The study showed that peptides with <1 kDa molecular weight purified from porcine bone protein extracts have good in vitro antioxidant activity and umami score. In vivo studies demonstrated significant antioxidant activity and dose-dependent differences compared to the control group for these peptides fractions.
Article
Food Science & Technology
Qiping Zhan, Qian Wang, Qi Liu, Yifang Guo, Fan Gong, Lihua Hao, Hui Wu, Zhou Dong
Summary: This study investigated the changes in antioxidant capacities of protein fractions from Sacha inchi seeds during simulated gastrointestinal digestion, showing that the digestion process increased their antioxidant activity, especially the glutelin fraction. This highlights the potential application of glutelin hydrolysates as natural antioxidant supplements to prevent non-communicable diseases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Sonu Sharma, Ranjan Pradhan, Annamalai Manickavasagan, Mahendra Thimmanagari, Dhritiman Saha, Singam Suranjoy Singh, Animesh Dutta
Summary: This study evaluated the bioprospects of corn distillers solubles containing a unique blend of thermally treated corn and yeast from ethanol industries. The optimization of protein concentrate hydrolysis, measurement of antioxidant activities, and peptide analysis were conducted. The results showed that the optimal values of enzyme: substrate ratio and incubation time were 5.2% (w/w) and 9.3 h, respectively. Artificial neural network proved to be a good predictor of responses. The study also identified the peptides present in the corn and yeast blend. The findings suggest the potential for alternative valorized product streams in bioethanol industries.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Patricia Costa da Silva, Tassiele Toledo, Vandre Briao, Telma Elita Bertolin, Jorge Alberto Vieira Costa
Summary: The study focused on the development of products with bioactive peptides from Spirulina, showing their potential in enhancing antioxidant activity and physical properties when added to snacks, thus indicating a viable natural alternative for improving the quality of extruded foods.
Article
Chemistry, Medicinal
Sucheewin Krobthong, Yodying Yingchutrakul, Pawitrabhorn Samutrtai, Kiattawee Choowongkomon
Summary: The study enhanced the anti-tyrosinase activity of a peptide from Ganoderma lucidum through chemical modification of its C-terminus. The modified peptide showed better activity than the original one, indicating its potential as a safe cosmetic ingredient with tyrosinase-suppressing ability.
ARCHIV DER PHARMAZIE
(2021)
Article
Biochemistry & Molecular Biology
Henghui Zhang, Zhijun Zhang, Dongliang He, Shuying Li, Yongping Xu
Summary: In this study, the development of bioactive peptides, such as Perilla peptide, from Perilla meal protein was achieved through biotechnology. The optimized hydrolysis conditions resulted in a high degree of hydrolysis and antioxidant activity. These findings contribute to future research on the separation, purification, and identification of antioxidant peptides from Perilla meal protein hydrolysate.
Article
Chemistry, Applied
Mao-Long Chen, Peng Ning, Ye Jiao, Zhou Xu, Yun-Hui Cheng
Summary: Selective enrichment of antioxidant peptides with high activity is essential due to the lack of efficient methods leading to long screening processes. The use of a synthetic metal-organic framework and reversed-phase high-performance liquid chromatography successfully extracted two antioxidant peptides with the highest antioxidant activities from rice dreg protein hydrolysate.
Article
Food Science & Technology
Wenhui Li, Ying Yu, Shengxiang Gong, Wei Zhang, Xinzhe Gu, Jinhong Wu, Zhengwu Wang
Summary: The addition of corn protein or its hydrolysate can reduce the structural changes of starch granules, increase their crystallinity, and significantly enhance the proportion of slowly digestible starch and resistant starch. Removal of endogenous protein leads to severe disintegration of starch granules during frying, resulting in a significant increase in starch digestibility.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yi-Ping Yu, Shu-Jung Lai, Chien-Ru Chang, Wen-Chi Chen, Shih-Hsiung Wu, Chun-Ping Lu
Summary: This study prepared lotus seed protein hydrolysate (LSPH) using Flavourzyme and evaluated its antioxidant activities. The results showed that the low molecular weight fragments generated from Flavourzyme hydrolysis of lotus seed protein have potential as nutraceutical or health promoting supplements due to their antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fatih Bozkurt, Hatice Bekiroglu, Kubra Dogan, Salih Karasu, Osman Sagdic
Summary: This study investigated the effects of different types of proteolytic enzymes on the technological and bioactive properties of glutenin hydrolysates. The results showed that hydrolysates with lower degree of hydrolysis had superior technological properties, while those with higher degree of hydrolysis exhibited better antioxidant and anti-diabetic activities. Additionally, the hydrolysates showed no cytotoxic effects on HEK293 healthy cell line but exhibited cytotoxic effects on MIA PaCa 2 and CaCo 2 cancer cell lines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Y. Wang, L. Jin, Q. N. Wen, N. K. Kopparapu, J. Liu, X. L. Liu, Y. G. Zhang
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
(2016)
Article
Food Science & Technology
Shifeng Yu, Jinling Liu, Yang Yang, Jian Ren, Xiqun Zheng, Narasimha Kumar Kopparapu
Article
Food Science & Technology
Jian Ren, Chun-Li Song, Ping Wang, Shuang Li, Narasimha-Kumar Kopparapu, Xi-Qun Zheng
CZECH JOURNAL OF FOOD SCIENCES
(2015)
Article
Food Science & Technology
Jian Ren, Chun-Li Song, Hui-Ying Zhang, Narasimha-Kumar Kopparapu, Xi-Qun Zheng
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Article
Biochemistry & Molecular Biology
Xiao Lan Liu, Narasimha Kumar Kopparapu, Hong Chen Zheng, Priti Katrolia, Yong Ping Deng, Xi Qun Zheng
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC
(2016)
Article
Chemistry, Applied
Xiao-Jie Wang, Xi-Qun Zheng, Xiao-Lan Liu, Narasimha-Kumar Kopparapu, Wan-Suo Cong, Yong-Ping Deng
Article
Biochemistry & Molecular Biology
Xiaolan Liu, Narasimha-kumar Kopparapu, Yao Li, Yongping Deng, Xiqun Zheng
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2017)
Article
Biochemistry & Molecular Biology
Yongping Deng, Xiaolan Liu, Priti Katrolia, Narasimha Kumar Kopparapu, Xiqun Zheng
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Food Science & Technology
Shifeng Yu, Lian-Zhou Jiang, Narasimha Kumar Kopparapu
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2015)
Article
Food Science & Technology
Chun-Li Song, Jian Ren, Jia-Peng Chen, Xiao-Hong Sun, Narasimha-Kumar Kopparapu, Yong-Guo Xue
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Biochemistry & Molecular Biology
Priti Katrolia, Xiaolan Liu, Guanlong Li, Narasimha Kumar Kopparapu
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2019)
Article
Biochemistry & Molecular Biology
Priti Katrolia, Xiaolan Liu, Junzhong Li, Narasimha Kumar Kopparapu
JOURNAL OF FOOD BIOCHEMISTRY
(2019)
Article
Biochemistry & Molecular Biology
Priti Katrolia, Xiaolan Liu, Yiyu Zhao, Narasimha Kumar Kopparapu, Xiqun Zheng
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Review
Food Science & Technology
Narasimha Kumar Kopparapu, Yajie Duan, Linhua Huang, Priti Katrolia
Summary: Food wastage is a pressing global issue that needs immediate attention. Utilizing by-products and converting them into value-added products can contribute to a sustainable economy. This review focuses on the modification of corn gluten meal (CGM) and its potential applications in food and other industries.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemical Research Methods
Yajie Duan, Priti Katrolia, Ailing Zhong, Narasimha Kumar Kopparapu
Summary: A novel thrombolytic enzyme was produced using a food grade microorganism, Neurospora crassa, and agro-industrial by-products as substrates. The enzyme exhibited high fibrinolytic and anticoagulant activities, making it a potential candidate for thrombolytic agent development.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2022)