Article
Fisheries
Ghasem Rashidian, Abdolmohammad Abedian Kenari, Maryam Nikkhah
Summary: The study focused on evaluating the antioxidant and antibacterial activities of fractions from white leg shrimp head wastes hydrolysate. Results showed that fractions smaller than 10 kDa exhibited potent antioxidant and antimicrobial properties against Streptococcus iniae and Yersinia ruckeri.
AQUACULTURE RESEARCH
(2021)
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
Chemistry, Applied
Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu
Summary: This study successfully prepared and characterized antioxidative hydrolysate and lipophilic peptides derived from mung bean protein. The hydrolysate exhibited excellent radical scavenging and metal ion-chelating activities, and effectively inhibited lipid oxidation. The lipophilic peptide fraction extracted from the hydrolysate showed significant suppression of oxidation products in bulk oil. LC-MS/MS analysis identified lipophilic peptides with high amounts of hydrophobic amino acids and histidine, suggesting their potential as natural antioxidants.
Article
Biotechnology & Applied Microbiology
Kamon Yakul, Tanyawat Kaewsalud, Charin Techapun, Phisit Seesuriyachan, Kittisak Jantanasakulwong, Masanori Watanabe, Shinji Takenaka, Thanongsak Chaiyaso
Summary: Enzymatic valorization of cocoon waste into antioxidative sericin hydrolysate and fibroin film was demonstrated in this study, showing promising applications in various fields. The enzymatic process using protease SE5 was found to be superior to conventional methods, producing bioactive peptides with high radical scavenging activities and improving the mechanical properties of fibroin film.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Betul Yesiltas, Pedro J. Garcia-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigates the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis. The results show that peptides >10 kDa have the highest ability to decrease interfacial tension. PPHs with peptides >5 kDa exhibit the highest radical scavenging and metal chelating activities.
Article
Food Science & Technology
Feyisola Fisayo Ajayi, Priti Mudgil, Amie Jobe, Priya Antony, Ranjit Vijayan, Chee-Yuen Gan, Sajid Maqsood
Summary: Hypercholesterolemia is a serious global public health concern. Natural products have emerged as an alternative therapy for ameliorating this condition. This study aimed to produce novel bioactive peptides from quinoa protein hydrolysates using enzymatic hydrolysis methods and found that chymotrypsin-generated hydrolysates showed higher inhibitory potential against cholesterol esterase and pancreatic lipase. Several bioactive peptides were identified as potential inhibitors for these enzymes. The results suggest that quinoa protein hydrolysates can be considered as an alternative therapy for hypercholesterolemia.
Article
Multidisciplinary Sciences
Passakorn Kingwascharapong, Manat Chaijan, Supatra Karnjanapratum
Summary: The study showed that ultrasound-assisted process (UAP) could increase the yield and protein recovery of protein extracted from Bombay locusts (BL), improve solubility without affecting foaming capacity and stability, but impact emulsion activity and stability. UAP also enhanced BL with high radical scavenging activities and good electron donating ability, affecting the isoelectric point and molecular characteristics compared to typical process (TP).
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Jodhani Keyur Ashokbhai, Bethsheba Basaiawmoit, Sujit Das, Amar Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi, Amit Kumar Rai, Zhenbin Liu, Subrota Hatia
Summary: The antioxidative, antimicrobial, and anti-inflammatory properties of fermented sheep milk with L. fermentum (KGL4) were evaluated in this study. The study found that the antioxidative and antibacterial activities of the fermented sheep milk increased with incubation hours, along with varied antioxidative properties. The antimicrobial activity against various bacteria was also observed. The fractions of the fermented sheep milk with molecular weights below 10 kDa exhibited the highest antioxidative and antimicrobial activities. Furthermore, the fermented sheep milk reduced the production of inflammatory substances in activated cells.
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.
Review
Food Science & Technology
Zohreh Karami, Kiattisak Duangmal
Summary: This article focuses on the bioactivity of peptides derived from vigna and common beans and discusses approaches to improve their bioactivity. By reviewing the stability and mechanisms of action of these peptides, the paper outlines important criteria for designing and selecting bean bioactive peptides with therapeutic potential. This study is of great importance for further investigations on bean protein hydrolysates and the incorporation of these peptides into functional foods.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Chelsey Hinnenkamp, Baraem P. Ismail
Summary: The study hydrolyzed whey protein concentrate using trypsin and Protease M, showing that Protease M preferentially hydrolyzed alpha-lactalbumin while trypsin targeted beta-lactoglobulin. The two enzymes exhibited different specificity and produced peptides with varying hydrophobicity, but shared 9 bioactive peptides.
Article
Food Science & Technology
Patel Dharmisthaben, Bethsheba Basaiawmoit, Amar Sakure, Sujit Das, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Subrota Hati
Summary: Camel milk has nutritional and medicinal benefits for human hosts. Fermented camel milk contains antioxidant properties that can reduce the production of inflammatory cytokines. The study analyzed the protein profiles and new antioxidant peptides in fermented camel milk.
Article
Biotechnology & Applied Microbiology
Yufei Wang, Jianzhen Li, Xixi Dai, Zhenhua Wang, Xueqin Ni, Dong Zeng, Yan Zeng, Dongmei Zhang, Kangcheng Pan
Summary: The study showed that adding AMP Gal-13 to the diet improved the growth performance of broilers, reduced bacterial counts in the intestine, enhanced antioxidant capacity, and boosted immune function.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Chemistry, Multidisciplinary
Wei Gao, Min Liu, Yu Wang
Summary: After hydrolysis, ginkgo seed globulin produced five oligopeptides, among which the heptapeptide EASPKPV showed high capacities to inhibit ACE and bind with zinc ions. EASPKPV restrained ACE through multiple mechanisms and was not affected by gastrointestinal digestion.
Article
Food Science & Technology
Marie-Louise Heymich, Laura Nissl, Dominik Hahn, Matthias Noll, Monika Pischetsrieder
Summary: The study found that antimicrobial peptides Leg1 and Leg2 from chickpea have the potential to be used as preservatives against bacterial, fungal, and oxidative spoilage in food and other products, without cytotoxic effects on human cells. Additionally, Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms.
Article
Chemistry, Applied
Noureddine Benkeblia, Mercedes G. Lopez
Article
Horticulture
Racquel S. Williams, Noureddine Benkeblia
SCIENTIA HORTICULTURAE
(2018)
Review
Agriculture, Multidisciplinary
Sunil Pareek, Noureddine Benkeblia, Jules Janick, Shifeng Cao, Elhadi M. Yahia
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2014)
Article
Environmental Sciences
Da-Vaugh Sanderson, Mitko Voutchkov, Noureddine Benkeblia
SCIENCE OF THE TOTAL ENVIRONMENT
(2019)
Correction
Environmental Sciences
Da-Vaugh Sanderson, Mitko Voutchkov, Noureddine Benkeblia
SCIENCE OF THE TOTAL ENVIRONMENT
(2019)
Review
Food Science & Technology
Noureddine Benkeblia
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Horticulture
Alex Sybron, Dilip K. Rai, Kisan R. Vaidya, Mohammad B. Hossain, Noureddine Benkeblia
SCIENTIA HORTICULTURAE
(2019)
Review
Biotechnology & Applied Microbiology
Noureddine Benkeblia
Summary: Viruses can contaminate crops during growth and handling, but there is currently no evidence that SARS-CoV-2 can be transmitted through contaminated fresh or minimally processed fruits and vegetables. However, cross-contamination or contamination of food and packaging materials from infected but asymptomatic workers cannot be completely ruled out.
JOURNAL OF FOOD SAFETY
(2021)
Review
Food Science & Technology
Noreddine Benkerroum
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2018)
Article
Food Science & Technology
N. Benkeblia, R. M. Beaudry
INTERNATIONAL FOOD RESEARCH JOURNAL
(2018)
Article
Nutrition & Dietetics
Mercedes G. Lopez, Noureddine Benkeblia
CURRENT NUTRITION & FOOD SCIENCE
(2017)
Article
Nutrition & Dietetics
Noureddine Benkeblia
CURRENT NUTRITION & FOOD SCIENCE
(2015)
Proceedings Paper
Agronomy
N. Benkeblia, M. A. Emanuel
III INTERNATIONAL CONFERENCE ON POSTHARVEST AND QUALITY MANAGEMENT OF HORTICULTURAL PRODUCTS OF INTEREST FOR TROPICAL REGIONS
(2014)
Proceedings Paper
Agronomy
N. Benkeblia
III INTERNATIONAL CONFERENCE ON POSTHARVEST AND QUALITY MANAGEMENT OF HORTICULTURAL PRODUCTS OF INTEREST FOR TROPICAL REGIONS
(2014)
Proceedings Paper
Agronomy
F. A. H. Boyd, N. Benkeblia
III INTERNATIONAL CONFERENCE ON POSTHARVEST AND QUALITY MANAGEMENT OF HORTICULTURAL PRODUCTS OF INTEREST FOR TROPICAL REGIONS
(2014)