Article
Biochemistry & Molecular Biology
Ping He, Qian Wang, Qiping Zhan, Leiman Pan, Xuan Xin, Hui Wu, Mengmeng Zhang
Summary: Duck egg white (DEW) is explored as a source of immunomodulatory peptides, with papain hydrolysate (PH) showing high hydrolysis degree and strong activity. Among the nine identified peptides, five exhibit strong activity, with TQIDKVVHFDKLPGF peptide showing the highest immunomodulatory activity. Molecular docking results suggest good affinity between these peptides and toll-like receptor 2 and 4, with three selected peptides forming stable bonds contributing to their immune activity.
Article
Food Science & Technology
Fernando Rivero-Pino, Maria J. Leon, Maria C. Millan-Linares, Sergio Montserrat-de la Paz
Summary: This review discusses the potential of using antimicrobial peptides derived from plant protein hydrolysates as natural alternatives and preservatives, as well as their application in the food industry for fortification of products or edible coatings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
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.
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
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
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
Chemistry, Applied
Fen-Fang Liu, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Jin-Xing He, Hai-Zhen Mo
Summary: This study investigated the physicochemical, functional, and antioxidant properties of mung bean protein enzymatic hydrolysates. The results showed that the hydrolysates obtained from different proteases had different characteristics, which could be used as foaming agents, emulsifiers, and antioxidants in the food industry.
Article
Chemistry, Multidisciplinary
Miguel Angulo, Ma Carmen Marquez
Summary: This research focuses on the enzymatic hydrolysis of meat waste as a green technology to obtain high-value products. Optimized process variables for protein hydrolysis included pH 8.0, temperature 50°C, and Eo/So 0.16 AU/g, resulting in easily digestible and pleasant-tasting protein hydrolysates and collagen. For lipid hydrolysis, the optimal process variables were Eo'/So' 0.83 kLU/g, pH 8.0, and temperature 50°C, with unsaturated fatty acids being the predominant components. The combination of Alcalase and Resinase enzymes showed potential for simultaneous recovery of protein hydrolysates, collagen, and fatty acids.
APPLIED SCIENCES-BASEL
(2023)
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
Food Science & Technology
Xiaohui Luo, Shaozhen Wu, Jiawen Xue, Hao Hu, Zhiping He, Xingquan Liu, Fenghua Wu
Summary: This study systematically investigated the enzymolysis of Torreya grandis, finding that amino acid supplementation is necessary for optimizing bioactivity and that the discrepancy between predicted and actual solubilities may be caused by peptide structures. The antioxidant capacity varied due to different factors, and foaming capacity was found to be uncorrelated with molecular weight. Low molecular weight hydrolysates of T. grandis protein showed poor foaming stability. Emulsifying stability was more affected by the hydrophobic amino acid composition than molecular weight.
Article
Food Science & Technology
Patricia Costa da Silva, Tassiele Toledo, Vandre Briao, Telma Elita Bertolin, Jorge Alberto Vieira Costa
Summary: The study focused on the development of products with bioactive peptides from Spirulina, showing their potential in enhancing antioxidant activity and physical properties when added to snacks, thus indicating a viable natural alternative for improving the quality of extruded foods.
Article
Biochemistry & Molecular Biology
Huina Pang, Yihan Yue, Hongying Dong, Ting Jiang, Hongyin Zhang, Yu Zhao, Tiequan Cai, Mingming Yan, Shuai Shao
Summary: The study investigated the differences in structural and functional properties between Kudzu protein (KP) and Kudzu protein hydrolysate (KPH). KPH exhibited higher foaming capacity, foaming stability, and antioxidant activity compared to KP. KPH showed beneficial effects by repairing oxidative damage, activating antioxidant signaling pathways, and increasing the levels of antioxidant substances.
Review
Food Science & Technology
Michal Czelej, Katarzyna Garbacz, Tomasz Czernecki, Jacek Wawrzykowski, Adam Wasko
Summary: There is significant interest in the use of animal, plant, and fungal sources for the production of bioactive peptides. These sources offer cheap and environmentally friendly material, often including waste and by-products. Enzymatic hydrolysis is an efficient method for obtaining peptides with antioxidant activity.
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
Biochemistry & Molecular Biology
Jie Zhou, Mengfen Wei, Lijun You
Summary: In this study, peptides from Pinctada martensii meat were prepared and the structures were identified. The potential antioxidant peptides were synthesized and their activities were verified using HepG2 cells. The results showed that the peptides exhibited antioxidant effects and could be used as candidates in functional foods.
Article
Chemistry, Applied
Jing Yang, Jichao Huang, Xiaoli Dong, Yali Zhang, Xinghu Zhou, Ming Huang, Guanghong Zhou
Article
Agriculture, Dairy & Animal Science
Yuchen Guo, Jichao Huang, Yuru Chen, Qin Hou, Ming Huang
Article
Food Science & Technology
Zongshuai Zhu, Rui Fang, Yiqun Cheng, Iftikhar Ali Khan, Jichao Huang, Bin Li, Ming Huang
FOOD SCIENCE & NUTRITION
(2020)
Article
Food Science & Technology
Huang Jichao, Guo Yuchen, Hou Qin, Huang Ming, Zhou Xinghu
JOURNAL OF FOOD SCIENCE
(2020)
Article
Agriculture, Dairy & Animal Science
Jing Yang, Jichao Huang, Zongshuai Zhu, Ming Huang
Article
Agriculture, Dairy & Animal Science
Zongshuai Zhu, Rui Fang, Jing Yang, Iftikhar Ali Khan, Jichao Huang, Ming Huang
Summary: The study compared the inhibitory effects of GSE on the levels of AGE in chicken breast, with the combination of 0.5g/kg GSE and air frying showing the best results for inhibiting CML and CEL.
Article
Engineering, Electrical & Electronic
Baohua Zhang, Ning Guo, Jichao Huang, Baoxing Gu, Jun Zhou
JOURNAL OF SENSORS
(2020)
Article
Food Science & Technology
Yang Lei, Jichao Huang, Yiqun Cheng, Yali Zhang, Tianran Huang, Ming Huang
Summary: The objective of this study was to investigate the effect of different packaging conditions on the bacterial communities and volatile organic compounds in braised chicken stored at 4 degrees C. The results showed that MAP and VP groups had slower growth rates of bacteria and better sensory scores compared to AP groups. Different packaging conditions also had significant effects on the succession of bacteria at the genus level.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Yali Zhang, Yang Lei, Suhong Huang, Xiaoli Dong, Jichao Huang, Ming Huang
Summary: This study investigated the effect of different dielectric barrier discharge cold plasma (DBD-CP) treatment voltages on the microbiological growth and quality characteristics of braised chicken during storage. The results showed that DBD-CP treatment could extend the shelf life of braised chicken without negative impacts on quality characteristics.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Wenmin Yang, Jichao Huang, Zongshuai Zhu, Yang Lei, Xinghu Zhou, Ming Huang
Summary: This study explored the associations between discoloration and pH, water, lipid oxidation, and protein oxidation in spiced beef during storage. The results showed that the pigment of spiced beef changed its conjugated structure during storage, and the mobility of water increased while the water content decreased. The oxidation of nitrosohemachrome was found to be the primary reason for the decline in lightness and redness. In addition, water loss exerted a promotion function in the oxidation process. This study provides valuable information on maintaining the quality of spiced beef during storage.
Article
Food Science & Technology
Yaqi Cao, Jichao Huang, Mingzhu Sun, Wenhao Shui, Tianran Huang, Ming Huang
Summary: This study investigated the potential target and mechanism of duck-derived active peptides in preventing hypertension through network pharmacology and molecular docking. The research found 20 target genes associated with hypertension, and identified ACE, MMP2, REN, NOS3, and VCAM1 as the main potential targets. In addition, the study also showed that these active peptides exert anti-hypertensive activity by regulating blood pressure, endocrine function, and the renin-angiotensin cycle.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Mengmeng Song, Yang Lei, Ahtisham Ali, Yan Xu, Kairan Sheng, Tianran Huang, Jichao Huang, Ming Huang
Summary: Licorice extract has been found to inhibit the germination and outgrowth of Paraclostridium bifermentans spores, offering a promising strategy to control contamination in vacuum-packaged meat.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Zongshuai Zhu, Haoyu Guo, Yan Xu, Anthony Pius Bassey, Ahtisham Ali, Ming Huang, Jichao Huang
Summary: This study investigated angiotensin-converting enzyme inhibitory peptides (ACE-IPs) derived from Muscovy duck plasma hydrolysate (MDPH). The crude ACE-IPs were separated and purified using ultrafiltration, gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). The components with the highest ACE inhibition potential were selected for identification. The peptide VALSSLRP showed high ACE inhibitory activity (91.67 +/- 0.73%) due to its tight binding to the S1 ' pocket and formation of 3 hydrogen bonds. This study provides new information about the generation of ACE-IPs from duck blood plasma.
Article
Food Science & Technology
Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang
Summary: This study monitored the bacterial populations and spoilage-related microorganisms in braised chicken meat stored under different CO2-modified atmosphere packaging (MAP). The study found that increasing the CO2 content in the MAP can slow down the growth rate of bacteria and delay the spoilage of the meat. Additionally, MAP had beneficial effects on the quality of braised chicken, as it delayed the production of volatile nitrogen compounds and lipid oxidation.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Chemistry, Applied
Qiannan Wang, Zongshuai Zhu, Tianran Huang, Ming Huang, Jichao Huang
Summary: In this study, the correlation between the formation of CML and the structural changes of glycosylated MPs under thermal conditions was investigated through gradient heating experiments. It was found that glycation accelerated the aggregation and fibrillation behavior of MPs during heating, leading to increased hydrophobicity and particle size. Protein cross-linking affected the protein modifications caused by heating and glycation. This study highlights the significant influences of glycosylation and thermal treatments on the structural characteristics of MPs and the level of CML.
