Anti-Oxidant, Anti-Diabetic, and Anti-Hypertensive Effects of Extracted Phenolics and Hydrolyzed Peptides from Barley Protein Fractions

Alu’datt, Muhammad H.; Ereifej, Khalil; Abu-Zaiton, Ahmed; Alrababah, Mohammad A.; Almajwal, Ali; Rababah, Taha; Yang, Wade

doi:10.1080/10942912.2010.503357

Cited by 45 publications

(29 citation statements)

References 38 publications

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“…Hydrolysates of barley prolamin fraction exhibited the highest antioxidant and ACE-inhibitory activity compared to other protein fractions and protein isolate. Moreover, positive correlations were obtained between antioxidant and ACEinhibitory activity and the degree of hydrolysis of hydrolysed protein fractions and protein isolate [146].…”

Section: Cerealsmentioning

confidence: 93%

Antihypertensive Properties of Plant Protein Derived Peptides

Pihlanto¹,

Mäkinen²

2013

Bioactive Food Peptides in Health and Disease

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Section: Cerealsmentioning

confidence: 93%

Antihypertensive Properties of Plant Protein Derived Peptides

Pihlanto¹,

Mäkinen²

2013

Bioactive Food Peptides in Health and Disease

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“…Barley showed a variety of inhibitory effects when used as a barley protein isolate for fortification of wheat flour in bread (Alu'Datt and others ). When used at a maximum amount of 15%, the barley protein isolate showed a 75% ACE‐inhibitory activity in bread.…”

Section: Cereal Grain Protein Health Benefitsmentioning

confidence: 99%

Identification of Bioactive Peptides from Cereal Storage Proteins and Their Potential Role in Prevention of Chronic Diseases

Cavazos

Mejía

2013

Comp Rev Food Sci Food Safe

153

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Cereal grains, such as wheat, barley, rice, rye, oat, millet, sorghum, and corn, have been staples in human diets since ancient times. At present, there is a significant body of scientific evidence showing the health benefits of consuming whole grains in chronic disease prevention, particularly in regards to diabetes, cardiovascular disease, and cancer. The objective was to determine bioactive peptides in cereal grains that may prevent cardiovascular disease, cancer, inflammation, and diabetes. Bioactive peptides that may be obtained from cereal grains, particularly wheat, oat, barley, and rice, were identified. Bioactive peptides that play a role in chronic disease prevention have been found primarily in legumes and dairy products; although research connecting cereal grains with potential bioactive peptide activity is limited. In this review, 4 cereal grains, wheat, oat, barley, and rice, were evaluated for bioactive peptide potential using the BIOPEP database. In addition, research information was compiled for each grain regarding evidence about the effect of their proteins in prevention of chronic diseases. All 4 grains showed high occurrence frequencies of angiotensin-converting enzyme-inhibitor peptides (A = 0.239 to 0.511), as well as of dipeptidyl peptidase-inhibitor and antithrombotic, antioxidant, hypotensive, and opioid activity. Wheat and rice proteins had anticancer sequences present. Wheat and barley showed the greatest diversity and abundance of potential biological activity among the cereal proteins. Further research needs to be conducted to learn how these biologically active peptide sequences are released from cereal grains. This study supports the notion that cereal grains are a nutritious part of a healthy diet by preventing chronic diseases.

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“…Hydrolyzed peptides from barley proteins have demonstrated antioxidant, antihypertensive and anti-diabetic effects in vitro [105].…”

Section: Proteins Barleymentioning

confidence: 99%

“…Alkaline extraction using NaOH and addition of HCl at pH 4.6 for precipitation of protein [105]; A peptide lunasin has been isolated from barley with phosphate-buffered saline supplemented with protease inhibitor cocktail, followed by column and immunoaffinity chromatography [89].…”

Section: Proteins Barleymentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

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Anti-Oxidant, Anti-Diabetic, and Anti-Hypertensive Effects of Extracted Phenolics and Hydrolyzed Peptides from Barley Protein Fractions

Cited by 45 publications

References 38 publications

Antihypertensive Properties of Plant Protein Derived Peptides

Antihypertensive Properties of Plant Protein Derived Peptides

Identification of Bioactive Peptides from Cereal Storage Proteins and Their Potential Role in Prevention of Chronic Diseases

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

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