Article
Food Science & Technology
Weijia Li, Haoming Li, Jia Li, Jia Xu, Li Fang, Chunlei Liu, Dan Wu, Weihong Min
Summary: This study explored the relationship between the digestion of walnut peptide (<3 kDa) and its antioxidant activity, focusing on the inhibitory effect of DPP-IV on the antioxidant peptide KGHLFPN. The results showed that after simulated gastrointestinal digestion, the antioxidant capacity of the peptides was enhanced, while their tertiary structures became weaker and secondary structures became random coiled. The study also found that the antioxidant walnut peptide KGHLFPN exhibited good DPP-IV inhibitory activity, and the optimal time for oral absorption of KGHLFPN in vivo was found to be 4-8 hours. Therefore, walnut protein hydrolysate (<3 kDa) can be used as an antioxidant precursor, and walnut peptides have the potential to serve as food-derived antioxidants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuan Cheng, Yuan Chi, Xuhao Geng, Yujie Chi
Summary: This study investigated the impact of protein oxidation on the physicochemical properties and digestibility of egg white protein (EWP). Results showed that increasing concentration of AAPH led to decreased amino acid content, protein solubility, and free sulfhydryl content in EWP, while carbonyl content doubled. The study also found that essential amino acids were particularly sensitive to oxidation, with a decrease of more than 10% after EWP oxidation by 5.0 mmol/L AAPH. Additionally, the formation of larger soluble aggregates by AAPH increased, and the digestibility of EWP decreased with higher oxidation degree, indicating reduced nutritional and biological activity of EWP.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ruibin Guo, Jinzhao Xu, Yinlong Ma, Guoxin Teng, Yidan Chen, Xiaoxi Xu
Summary: In this study, the effect of high hydrostatic pressure treatment on the hydrolysis and antioxidant activity of lactoferrin was examined. The results showed that treatment at 600 MPa increased the exposure of tryptophan residues and altered the tertiary structure of lactoferrin. The pressure treatments also enhanced the hydrolysis of lactoferrin and increased its antioxidant capacity.
Article
Biochemistry & Molecular Biology
Meizhi Wan, Mingyue Wang, Yang Zhao, Haotian Deng, Chang Tan, Sixu Lin, Yanwen Kong, Yuqi Tong, Xianjun Meng
Summary: The study aimed to find a high-yielding method for extracting mannoprotein and compare the properties of mannoprotein obtained by different extraction methods. It was found that mannoprotein extracted thermally had higher extraction rate, broader molecular weight distribution, higher mannose proportion, and essential amino acid content compared to other extraction methods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
C. Mutlu, M. Erbas
Summary: The study investigates the phenolic composition and antioxidant capacity of bee pollen samples from different regions of Turkiye using spectroscopic and chromatographic techniques. It also evaluates the bioaccessibility of identified phenolic compounds through simulated in vitro digestion. The results show significant regional differences in phenolic composition and suggest an increase in bioaccessibility and antioxidant activity during digestion.
Article
Biochemistry & Molecular Biology
Akshay Bisht, Kelvin K. T. Goh, Lara Matia-Merino
Summary: In this study, the effect of mamaku gum on gut function was examined. The results showed that mamaku gum was indigestible and could reduce the activity of digestive enzymes. It could also bind bile acids and alter the composition of colonic microbiota.
Article
Biochemistry & Molecular Biology
Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush
Summary: This study investigated the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with tamarillo powder. The results showed that the fruit polyphenols were retained and the yoghurt had increased levels of free essential amino acids, total phenolic content, and antioxidant activity after digestion. The fortified yoghurt also had higher bioaccessibility of chlorogenic acid and kaempferol-3-rutinoside. This suggests that the yoghurt matrix can protect compounds from degradation and increase their absorption in the small intestine.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Applied
Qi Yang, Ying Wang, Meng Yang, Xuanting Liu, Siwen Lyu, Boqun Liu, Jingbo Liu, Ting Zhang
Summary: This study investigates the effects of glycation on protein structure and digestive characteristics. The results show that glycation decreases the turbidity and hydrophobicity of protein and changes its structure. It also reduces the contents of essential amino acids and total amino acids after digestion.
Article
Nutrition & Dietetics
Yun-Hui Cheng, Bu-Qing Liu, Bo Cui, Li Wen, Zhou Xu, Mao-Long Chen, Hao Wu
Summary: This study investigated the effect of alanine replacement on the structure of peptides LR5 (LHKFR) and YR6 (YGLYPR) and found that it enhanced hydrophobicity and subsequently increased the antioxidant and anti-inflammatory activity of the peptides. The results also indicated that the hydrophobicity of the peptides was associated with their amino acid composition and specific sequence.
Article
Food Science & Technology
Huan Zhang, Yijie Chen, Yafei Guo, Wencan Xu, Wenfeng Wang, Shuang Wu, Wenjun Chen, Youyi Huang
Summary: During anaerobic fermentation, the degradation of tea proteins triggers the continuous release of peptides, with ILW, WLR, WY, YV, ELW, FY, and PYV being key peptides related to the antioxidant activity of pickled tea. Enzyme proteins may be responsible for releasing these potential antioxidant peptides.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Horticulture
Misun Kim, Seok Kyu Yun, Sang Suk Kim, YoSup Park, Jaeho Joa, Seunggab Han
Summary: Research has shown that freezing at low temperatures affects the cold tolerance, fruit characteristics, amino acid content, volatile compounds, and antioxidant activity of Shiranuhi mandarin, especially with -7 degrees Celsius treatment causing more damage to leaves. Low-temperature treatments reduce the total soluble solid content of the fruit, change its color and firmness, and impact the levels of sugars and organic acids. Furthermore, low-temperature treatments increase amino acid content associated with bitterness in the fruit.
SCIENTIA HORTICULTURAE
(2021)
Article
Chemistry, Applied
Aijun Chen, Yatong Liu, Tao Zhang, Yu Xiao, Xiaoqi Xu, Zheng Xu, Hong Xu
Summary: In this study, the digestion, fermentation, and adhesive properties of fucoidan from the sea cucumber were investigated. The results showed that fucoidan was non-digestible and had strong mucin adhesive function in the intestinal environment. It was also found to promote the growth of beneficial gut bacteria and could potentially be used in targeted delivery systems.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Environmental Sciences
Guiqin Cai, Kaylee Moffitt, Laura Navone, Zhanying Zhang, Karen Robins, Robert Speight
Summary: Conversion of keratin waste into value-added products reduces waste volumes and creates new revenue streams for the animal production industry. The study demonstrated that controlling alkaline pretreatment conditions could lead to the production of enzymatic hydrolysates with higher antioxidant activities for value-adding applications. The information generated from this study will aid in scaling up and commercializing processes with optimized antioxidant peptide production.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)