An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications

Zaky, Ahmed A.; El‐Aty, A.M. Abd; Ma, Aijin; Jia, Yingmin

doi:10.1080/10408398.2020.1842324

Cited by 41 publications

(34 citation statements)

References 123 publications

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“…For example, Charunuch et al [ 90 ] utilized DRB at a different rate for the preparation of extruded breakfast cereal. Meanwhile Alfaro et al [ 91 ] attempted to produce an oil-in-water emulsion using purple and brown rice bran oils, achieving acceptable stability and oxidative protection. However, the use of pretreated rice bran by means of bioprocessing, thermal and physical treatments in food preparation is still scarce, possibly due to the lack of industrial-scale or pilot-scale studies.…”

Section: Rice Bran Application In Food Industrymentioning

confidence: 99%

Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

Spaggiari

Dall’Asta

Galaverna

et al. 2021

Foods

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The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.

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Section: Rice Bran Application In Food Industrymentioning

confidence: 99%

Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

Spaggiari

Dall’Asta

Galaverna

et al. 2021

Foods

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“…The use of commercial enzymes is very costly. (38,46,47) liquid chromatography-MS/MS; and hydrophilic interaction liquid chromatography (HILIC) are routinely used for protein identification.…”

Section: Enzyme-assisted Extractionmentioning

confidence: 99%

“…Protein isolates and concentrates for the food sector can be prepared via an alkaline-based method followed by precipitation at an isoelectric point. Proteins are essentially soluble in an alkaline solution and subsequently precipitated in an acidic medium ( 38 ). Protein extracts from deoiled cakes were commonly carried out with NaOH (mild alkaline conditions) at a pH range of 8–10.…”

Section: Extraction Of Proteins From Cumin Seed Cakementioning

confidence: 99%

“…The water and oil absorption traits of protein concentrates could impact the physical force, flexibility, plasticity, and final product stream. The absorption features also benefit other protein properties, namely, wettability, swelling, and water holding capacity ( 38 , 54 ). The black cumin cake protein has excellent functional behavior with efficient water and oil retention and good emulsifying properties, thus increasing the product quality.…”

Section: Functional Propertiesmentioning

confidence: 99%

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A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake

Zaky

El‐Aty

2021

Front. Nutr.

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Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.

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“…Components of rice bran show significant biological activities that make it a promising raw material for various medical applications [ [1] , [2] , [3] ]. Particularly, proteins and small molecular weight peptides derived from rice bran exhibit a wide variety of biological activities, including anti-cancer, anti-inflammatory, anti-diabetic and angiotensin-converting enzyme (ACE) inhibitory properties and may be valuable against certain chronic diseases [ [4] , [5] , [6] , [7] , [8] ]. Because of having high activity and low toxicity properties, some of these peptides are in clinical trials or are considered to have the great potential to be drugs [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of anti-cancer and anti-covid-19 properties of cationic pentapeptide Glu-Gln-Arg-Pro-Arg, from rice bran protein and its d-isomer analogs through molecular docking simulations

Gasymov¹,

Çeli̇k

Agaeva

et al. 2021

Journal of Molecular Graphics and Modelling

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Bioactive peptides derived from food proteins are becoming increasingly popular due to the growing awareness of their health-promoting properties. The structure and mechanism of anti-cancer action of pentapeptide Glu-Gln-Arg-Pro-Arg (EQRPR) derived from a rice bran protein are not known. Theoretical and experimental methods were employed to fill this gap. The conformation analysis of the EQRPR pentapeptide was performed first and the obtained lowest energy conformer was optimized. The experimental structural data obtained by FTIR and CD spectroscopies agree well with the theoretical results. d -isomer introduced one-by-one to each position and all D-isomers of the peptide were also examined for its possible anti-proteolytic and activity enhancement properties. The molecular docking revealed avid binding of the pentapeptide to the integrins α 5 β 1 and α IIb β 3 , with K d values of 90 nM and 180 nM, respectively. Moreover, the EQRPR and its D-isomers showed strong binding affinities to apo- and holo-forms of M pro , spike glycoprotein, ACE2, and dACE2. The predicted results indicate that the pentapeptide may significantly inhibit SARS-CoV-2 infection. Thus, the peptide has the potential to be the leading molecule in the drug discovery process as having multifunctional with diverse biological activities.

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An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications

Cited by 41 publications

References 123 publications

Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake

Evaluation of anti-cancer and anti-covid-19 properties of cationic pentapeptide Glu-Gln-Arg-Pro-Arg, from rice bran protein and its d-isomer analogs through molecular docking simulations

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