Article
Food Science & Technology
Lina M. Suarez, Hongbing Fan, Jose E. Zapata, Jianping Wu
Summary: This study optimized the enzymatic hydrolysis of cassava leaf proteins, revealing the potential of cassava leaves as a source of producing antioxidant peptides. The results indicated that response variables were influenced by pH, enzyme/substrate ratio, and time in the hydrolysis reaction. Fractionation of the hydrolysate enriched antioxidant peptides, with enhanced antioxidant activity observed in both in vitro assays and cellular experiments.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Monirul Islam, Yatao Huang, Serajul Islam, Bei Fan, Litao Tong, Fengzhong Wang
Summary: Soybean protein hydrolysates were prepared using Alcalase and Protamex, and their degree of hydrolysis and functional properties were evaluated. Protamex showed excellent solubility, emulsifying activity, and foaming capacity, while Alcalase had high water-holding capacity. Additionally, Protamex exhibited the strongest antioxidant activity. These findings indicate the potential of soybean protein hydrolysates in improving the functional properties, antioxidant activity, and nutritional values of soybeans.
Article
Biochemistry & Molecular Biology
Fang Chen, Shiyu Huang, Gangliang Huang
Summary: Rice bran polysaccharide has a wide range of physiological functions and is an ideal healthcare product that can enhance the antioxidant capacity of mice.
Article
Agriculture, Multidisciplinary
Lei Zheng, XingYi Zhu, Jialu Wang, Weike Su
Summary: The study developed mechanochemical-assisted extraction (MCAE) and mechanochemical-assisted enzyme catalysis (MCAEC) methods for extracting and enzymatic hydrolysis of calcium phytate from defatted rice bran, respectively. The optimized MCAE conditions resulted in a calcium phytate yield of 97.0 mg/g, while the optimized MCAEC conditions achieved a hydrolysis rate of 39.7% for calcium phytate. Compared to traditional methods, MCAE and MCAEC demonstrated higher yields and hydrolysis rates, respectively.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Food Science & Technology
Tajendra Pal Singh, Raashid Ahmad Siddiqi, Dalbir Singh Sogi
Summary: Hydrolysis of rice bran protein concentrate by papain enzyme resulted in improved structural flexibility, antioxidant activity, and solubility of the protein hydrolysates, but decreased hydrophobicity and thermal properties. The study indicated that hydrolysis degree significantly affected the thermal, functional, and digestibility properties, with secondary structure and hydrophobicity playing important roles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Food Science & Technology
Mehmet Hayta, Busra Benli, Elif Meltem Iscimen, Asli Kaya
Summary: This study optimized the production of antihypertensive and antioxidant hydrolysates from rice bran proteins using microwave assisted enzymatic hydrolysis. The optimal protein extraction and hydrolysis parameters were determined, and different molecular weight fractions of protein hydrolysates were obtained. The study offers a new approach for obtaining biofunctional protein hydrolysates from rice bran, a by-product of paddy processing, with potential for high added value products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Agriculture, Multidisciplinary
Shirang Wang, Xiaoyi Li, Jingshu Zhu, Hengchen Liu, Tong Liu, Guoping Yu, Meili Shao
Summary: The study found that the covalent interaction between RBPH and FA increased the binding equivalent of FA on RBPH, altering the structure and properties of RBPH, and enhancing the emulsifying activity and antioxidant activity of RBPH-FA.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Fisheries
Muhammad A. B. Siddik, Janet Howieson, Ravi Fotedar, Gavin J. Partridge
Summary: In intensive farming systems, incorporating health-promoting compounds like proteins, hydrolysates, and bioactive peptides into fish feed is crucial for enhancing defense mechanisms, growth, and immune functions of fish. Fish processing waste can be converted into valuable products such as fish protein hydrolysate (FPH), which is rich in nutrients and antioxidants, improving fish growth, immune response, and disease resistance. The production of targeted FPH with superior functionalities has high demand in aquafeed supplements, showing potential for sustainable aquaculture development.
REVIEWS IN AQUACULTURE
(2021)
Article
Chemistry, Applied
Maria Emilia Cano, Alberto Garcia-Martin, Miguel Ladero, David Lesur, Serge Pilard, Jose Kovensky
Summary: Pectin oligosaccharides derived from fruit wastes have shown potential as elicitors of plant immune responses. Three defined OGAs mixtures were obtained from commercial pectin, orange peel, and apple pomace using a methodology involving acid treatments and ethanol precipitation. Analysis revealed that the medium-sized fractions are the most active, containing OGAs with degree of polymerization ranging from 6 to 18.
Article
Biochemistry & Molecular Biology
Ismael Marcet, Maria Carpintero, Manuel Rendueles, Mario Diaz
Summary: Obtaining peptides with antioxidant properties by non-enzymatic hydrolysis has been investigated in this study. Delipidated egg yolk granules were hydrolyzed with trypsin and with a non-enzymatic method using sub-critical water hydrolysis. The results showed that sub-critical water hydrolysis under a nitrogen stream produced peptides with good antioxidant capacities compared to enzymatic hydrolysis, while the oxygen environment in sub-critical water hydrolysis reduced the antioxidant capacities of the peptides.
Article
Food Science & Technology
Guanghe Zhao, Ruifen Zhang, Lihong Dong, Lei Liu, Fei Huang, Xuchao Jia, Mei Deng, Jianwei Chi, Yongxuan Ma, Yanxia Chen, Qin Ma, Mingwei Zhang
Summary: This study analyzed the content, composition, and antioxidant activity of bound phenolics released from rice bran dietary fiber (RBDF) by different chemical hydrolysis methods. The results showed that alkaline hydrolysis could release more phenolics than acid hydrolysis, and the combination of alkaline and acid hydrolysis was more effective in releasing bound phenolics. RBDF residues exhibited considerable antioxidant activity in the colon microenvironment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Cheng Li, Li Wang, Zhengxing Chen, Yongfu Li, Xiaohu Luo, Feiyang Zhao
Summary: By studying different pretreatment methods for wheat bran, it was found that sequential combination of ozonolysis and subcritical water showed a synergistic effect, significantly improving the enzymatic digestion and hemicellulose solubilization of wheat bran, providing new possibilities for wheat bran biorefinery.
JOURNAL OF SUPERCRITICAL FLUIDS
(2021)
Article
Food Science & Technology
Yuanyuan Zhu, Min Zhang, Lihui Zhang, Chung Lim Law, Yuchuan Wang, Kun Liu
Summary: Enzymatic hydrolysate of edible fungi residuals showed higher reducing sugar content, degree of hydrolysis, yellowish-brown color, antioxidant capacity, retention of Na and Mg, and no potential harm from excessive heavy metals.
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.