Article
Food Science & Technology
Zohreh Karami, Chutikarn Butkinaree, Yodying Yingchutrakul, Nattapon Simanon, Kiattisak Duangmal
Summary: This study evaluated the physicochemical features and health-promoting activities of mung bean protein and adzuki bean protein hydrolysates. The choice of peptidase and substrate significantly affected the properties of the hydrolysates. Different peptides with potent antioxidant and ACE-inhibitory properties were identified.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Maria Lopez-Pedrouso, Jose M. Lorenzo, Paula Borrajo, Daniel Franco
Summary: The aim of this study was to identify antioxidant peptides from pork liver using different enzymes. The results showed that hydrolysates from alcalase and bromelain enzymes had the strongest antioxidant capacity. Further research is needed to isolate and test these peptides in vivo.
Article
Biochemistry & Molecular Biology
Guillermo Santos-Sanchez, Gilda Aiello, Fabrizio Rivardo, Martina Bartolomei, Carlotta Bollati, Anna Arnoldi, Ivan Cruz-Chamorro, Carmen Lammi
Summary: Hempseed is a promising source of plant proteins, with approximately 24% protein content, and edestin makes up the majority of its proteins. Two hempseed protein hydrolysates (HH1 and HH2) were produced using enzymes from different strains for different time periods. These hydrolysates exhibited strong direct antioxidant activity and certain peptides within them were found to be transported across intestinal cells, retaining their antioxidant activity. This suggests that these hempseed hydrolysates could be utilized as sustainable antioxidant ingredients in nutraceutical and/or food industries.
Article
Biochemistry & Molecular Biology
Shiva Abbasi, Maryam Moslehishad, Maryam Salami
Summary: This study evaluated the antioxidant activity and alpha-glucosidase inhibition effect of bioactive peptides obtained from quinoa protein hydrolyzed by alcalase and trypsin. It was found that the molecular weight and composition of the peptides influenced these traits. The bioactive peptides obtained from quinoa protein could be used in the formulation of functional food and supplements.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Mahnaz Samadi Varedesara, Peiman Ariaii, Javad Hesari
Summary: The study found that GPH produced with alcalase enzyme has significant effects on the physicochemical and sensory properties of stirred yogurt. Adding GPH resulted in yogurt with higher pH, viscosity, and texture firmness, as well as slower decrease in L.casei viability.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Andrea Gomez, Carolina Gay, Valeria Tironi, Maria Victoria Avanza
Summary: Cowpea protein isolates extracted at different pH levels were hydrolyzed by alcalase, resulting in limited and extensive hydrolysates with varying degrees of antioxidant activity. Limited hydrolysis increased the antioxidant activity of the protein hydrolysates, while extensive hydrolysis showed similar effects in terms of physicochemical and functional properties. Peptides with a molecular weight between 1.8 and 6.5 kDa exhibited the highest antioxidant activity among all samples.
Article
Food Science & Technology
Mingzhen Liu, Tao Zhang, Xiaohui Liang, Qiaoyue Yuan, Xiaoqun Zeng, Zhen Wu, Daodong Pan, Mingxuan Tao, Yuxing Guo
Summary: In this study, a novel antioxidant pentapeptide LHSMK was discovered, which showed free radical scavenging ability and the ability to regulate antioxidant enzyme activity. The study provides a method for preparing intestinal absorbable peptides and supports the development of the functional food market.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lee Suan Chua, Farah Izana Abdullah, Teck Kwang Lim, Qingsong Lin
Summary: This study aimed to extract bioactive peptides from the white and purple flower varieties of Orthosiphon aristatus leaves. The results showed that trypsin hydrolysates had higher antioxidant and antibacterial activities. The white flower hydrolysates exhibited higher radical scavenging activity, while the purple flower hydrolysates showed higher ferric reducing power and bacterial growth inhibition.
Article
Chemistry, Applied
Shanshan Sun, Yahui Gao, Junde Chen, Rui Liu
Summary: Collagen extracted from tilapia skin was identified as type I collagen. Hydrolysis of collagen with alcalase revealed the structure-activity relationship of released peptides, with proline at position C3 enhancing ACE inhibitory activity and proline at position C2 having a negative effect. Collagen peptide release kinetics showed an initial increase in peptide amount followed by a decrease and stabilization, indicating primary enzymolysis followed by secondary hydrolysis. Understanding collagen peptide release kinetics can help control food safety and quality in the collagen-peptide food processing industry.
Article
Biochemistry & Molecular Biology
Alessandra Roseline Vidal, Rogerio Luis Cansian, Renius de Oliveira Mello, Ivo Mottin Demiate, Aniela Pinto Kempka, Rosa Cristina Prestes Dornelles, Jose Manuel Lorenzo Rodriguez, Paulo Cezar Bastianello Campagnol
Summary: This study aimed to extract collagen and hydrolysates with antimicrobial and antioxidant activity from sheep slaughter by-products. The results showed that sheep slaughter by-products can be a viable source for obtaining protein hydrolysates and collagens beneficial to human health.
Article
Chemistry, Applied
Yianna Y. Zhang, Regine Stockmann, Ken Ng, James A. Broadbent, Sally Stockwell, Hafiz Suleria, Noor E. Karishma Shaik, Ranjith R. Unnithan, Said Ajlouni
Summary: This study aimed to identify enzymatically-derived pea peptides that enhance the bioavailability of Fe(III) by acting as solubilizing agents. The pea hydrolysates showed a strong iron-binding capacity of 5.3 mg/g lyophilized powder. The Fe(III)-binding peptides were separated and sequenced, with results indicating that they primarily belonged to the Vicilin family and were rich in Glu, Asn, Lys, and Leu. 15 novel peptides below 1.5 kDa were identified as potential candidates for enhancing iron bioavailability based on their relative abundance and physicochemical properties.
Article
Chemistry, Multidisciplinary
Silvia N. Rios-Morales, Edmundo Brito-De La Fuente, Beatriz Torrestiana-Sanchez
Summary: Lecithin-free egg yolk (LFEY) is a byproduct of egg yolk phospholipid extraction, containing a significant amount of egg yolk proteins and lipids. Proteolysis of defatted LFEY showed higher maximum rate of hydrolysis and Michaelis-Menten constant compared to full-fat LFEY. Defatting process induced conformational changes in egg yolk protein molecules, affecting their interaction with the enzyme.
Article
Chemistry, Applied
Hui Hong, Hongbing Fan, Bimol C. Roy, Jianping Wu
Summary: The use of ?-amylase pre-treatment significantly improves the production of low molecular weight collagen peptides from spent hen, porcine, bovine, and tilapia skin sources. Among these sources, spent hen skin has the highest carbohydrate content and shows the greatest increase in LMW peptides after amylase pretreatment. This suggests that ?-amylase can cleave the glycosidic bonds of AGEs in collagen and enhance the production of LMW collagen peptides.
Article
Chemistry, Applied
Julio Alfonso Gonzalez-Noriega, Martin Valenzuela-Melendres, Adrian Hernandez-Mendoza, Humberto Astiazaran-Garcia, Miguel Angel Mazorra-Manzano, Etna Aida Pena-Ramos
Summary: The objective of this study was to obtain hydrolysates and peptide fractions from pork and chicken skin collagen extracts and assess their potential as pancreatic lipase inhibitors. The results showed that these hydrolysates and peptide fractions exhibited strong inhibitory activity against lipase under appropriate conditions.
Article
Biochemistry & Molecular Biology
Komail Hasani, Peiman Ariaii, Mohammad Ahmadi
Summary: This study investigated the properties of hydrolyzed Indian mackerel protein using two different enzymes at different hydrolysis times. The results showed that the alcalase enzyme had the highest nitrogen recovery and degree of hydrolysis. The hydrolyzed protein produced by alcalase enzyme in 30 minutes exhibited the highest antioxidant, anticancer, and antimicrobial properties.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.