Article
Food Science & Technology
Kunlun Liu, Mengru Ning
Summary: The protein obtained from selenium-enriched germinated brown rice (Se-GBR) showed higher antioxidant activity compared to germinated brown rice (GBR), but this activity was reduced significantly by the addition of citric acid, metal ions, and salt ions. Different cooking methods did not affect protein content significantly, but high pressure and microwave cooking led to decreased protein digestibility. Food processing methods should be carefully considered to maintain the nutritional properties of Se-GBR and GBR proteins effectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: Polyphenol-rich purple rice has been found to have various health benefits, including antioxidant activity. This study investigated the effect of gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice. The results showed a significant difference in bioaccessible phenolic content and antioxidant activity between gastric and intestinal digestion. However, the number of bioaccessible polyphenols decreased after digestion, but significant free radical scavenging activity was still retained due to the bioaccessibility of bioactive compounds such as tryptophan and protocatechuic acid.
Article
Chemistry, Applied
Jiao Jia, Qing Liu, Huimin Liu, Chunyu Yang, Qi Zhao, Yu Xu, Wenfei Wu
Summary: This study prepared a new type of peptides-selenium chelate using abalone visceral peptides (AVP) and found that it had antioxidant activity. Structural analysis showed that selenium was mainly bound to the functional groups of AVP. The study provided a theoretical basis for the development of new selenium supplements.
Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
Summary: The potential of peptides from Amaranthus manteggazianus seeds to scavenge peroxyl radicals and exhibit antioxidant activity on intestinal cells was studied. The beverage derived from the seeds showed greater antioxidant activity compared to the flour.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Akanksha Tyagi, Ramachandran Chelliah, Eric Banan-Mwine Daliri, Ghazala Sultan, Inamul Hasan Madar, Namehyeon Kim, Umair Shabbir, Deog-Hwan Oh
Summary: This study investigated the antioxidative and protective effect of six novel peptides obtained after microbial fermentation of brown rice. The selected peptides exhibited strong antioxidant potential against in vitro radicals and reduced ROS concentrations in Caco-2 cells treated with hydrogen peroxide. In silico studies indicated that all six peptides had a higher binding score for the Keap1-Kelch domain than TX6, a potential Keap1 reference ligand.
Article
Food Science & Technology
Mariana Sisconeto Bisinotto, Daniele Cristina da Silva, Luciana de Carvalho Fino, Fernando Moreira Simabuco, Rosangela Maria Neves Bezerra, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco
Summary: Cashew nuts, mainly consumed as snacks, have gained interest in broken kernels for their added value. The study evaluated the antioxidant capacity and potential prebiotic effect of defatted cashew nut flour through simulated gastrointestinal digestion, showing significant increase in antioxidant capacity in the soluble digested fraction and potential prebiotic effect in the insoluble digested fraction. The high protein content and presence of antioxidant peptides make defatted cashew nut flour a promising functional food ingredient.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Eslim Sugey Sandoval-Sicairos, Ada Keila Milan-Noris, Diego Armando Luna-Vital, Jorge Milan-Carrillo, Alvaro Montoya-Rodriguez
Summary: This study identified bioactive peptides, especially anti-inflammatory ones, released from germinated amaranth during in vitro gastrointestinal digestion, showing potential for combating non-communicable diseases.
Review
Food Science & Technology
Tausif Ahmed, Xiaohong Sun, Chibuike C. Udenigwe
Summary: This systematic review investigated peptide sequences and structural stability, finding that peptides resistant to gastrointestinal digestion had smaller molecular size and hydrophobicity, higher positive net charge at intestinal pH, branched-chain aliphatic N-terminal residues, the absence of C-terminal leucine, higher histidine content, and higher proline, especially at the C-terminal, compared to unstable peptides. These findings provide important guidelines for the selection and rational design of BAPs with conserved structure and therapeutic activity in vivo.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Mingmin Qing, Jingnan Zang, Yanqiu Ma, Yujie Chi, Yuan Chi
Summary: This study investigated the effects of vinegar treatment on whole egg proteins, and found that vinegar treatment increased the hydrolysis and antioxidant activity of egg proteins, promoted gastrointestinal digestion, and altered protein structures.
Review
Biochemistry & Molecular Biology
Ivana Prodic, Maja Krstic Ristivojevic, Katarina Smiljanic
Summary: Thermally processed peanuts are used as plant models to study the allergenicity and antioxidant capacity of protein-rich foods. This study reviews the composition of peanuts and their proteins, focusing on recent proteomic studies. It elaborates on the role of thermal processing and gastrointestinal digestion on allergenicity and antioxidant properties, as well as the antioxidant properties of bioactive peptides from nuts. The study highlights the need to consider the antioxidant contribution of proteins and carbohydrates in addition to polyphenols and vitamins before and after gastrointestinal digestion.
Article
Biotechnology & Applied Microbiology
Selvakumari Ulagesan, Taekil Eom, Taek-Jeong Nam, Youn-Hee Choi
Summary: The antioxidants peptides extracted from Pyropia yezoensis have shown protective effects against liver injury and promoted the proliferation of HepG2 cells. Their sequences containing hydrophobic and aromatic amino acids may be responsible for their antioxidant activities.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Food Science & Technology
Kai Wang, Qinwen Luo, Hui Hong, Huaigao Liu, Yongkang Luo
Summary: Novel antioxidant and ACE inhibitory peptides VTAGLVGGGAGK and PTGNPLSP were screened from Arthrospira platensis protein hydrolysates, exhibiting high stability under thermal processing and various pH conditions. PTGNPLSP showed higher stability during in vitro gastrointestinal digestion compared to VTAGLVGGGAGK.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Xinchang Gao, Chaoying Zhang, Ning Wang, Jin-Ming Lin, Yali Dang, Yufen Zhao
Summary: This study predicts the potential activity of peptides derived from Zizyphus jujuba proteins and investigates their ACE-inhibitory activity and in vitro digestion stability.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Ana Coelho Marques, Fernando C. Lidon, Ana Rita F. Coelho, Claudia Campos Pessoa, Diana Daccak, Ines Carmo Luis, Manuela Simoes, Paula Scotti-Campos, Ana Sofia Almeida, Mauro Guerra, Roberta G. Leitao, Ana Bagulho, Jose Moreira, Maria F. Pessoa, Paulo Legoinha, Jose C. Ramalho, Jose N. Semedo, Lourenco Palha, Catia Silva, Maria Manuela Silva, Karliana Oliveira, Isabel P. Pais, Fernando H. Reboredo
Summary: This study demonstrated that foliar application of selenium increased the selenium content in rice grains, and affected the levels of micro and macronutrients in the grains. The Ariete and Ceres varieties showed the highest enrichment of selenium.
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.