Antioxidant activity of bioactive peptides derived from bovine casein hydrolysate fractions

Irshad, Imran; Kanekanian, Ara; Peters, Adrian; Masud, Tariq

doi:10.1007/s13197-012-0920-8

Cited by 50 publications

(34 citation statements)

References 21 publications

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“…Peptides are also known to possess antioxidant activity, showing excellent metal ion (Fe 2+ /Cu 2+ ) chelating potential and the ability to inhibit lipid peroxidation, creating a niche for their applications in the food system as a natural antioxidant (Zou et al., ). The prevention of free radical formation or the scavenging ability of active oxygen species and free radicals are the key roles of bioactive peptides as antioxidants in seafood (Irshad, Kanekanian, Peters, & Masud, ). Free radicals with high energy, especially hydroxyl radicals, can interact with all 20 amino acids.…”

Section: Bioactive Peptidesmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

182

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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Section: Bioactive Peptidesmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

182

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“…This is in agreement with our results showing that, despite the variation, all hydrolysates consisted mainly of low molecular weight peptides (54 to 89 % of peptides were < 3 kDa). This is expected to be beneficial for the antioxidant activity, since small peptides have been shown to exert higher activity than larger peptides (Ajibola et al 2011;Irshad et al 2013). …”

Section: Peptide Size Distribution Of Hydrolysatesmentioning

confidence: 99%

“…Several studies employing molecular fractionation techniques to separate protein hydrolysates, have reported that low molecular weight fractions (<3 kDa) possess higher antioxidant activity than fractions of higher molecular weights (Ajibola et al 2011;Irshad et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

2015

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The antioxidative capacity of six different tissue hydrolysates (porcine colon, heart and neck and bovine lung, kidney and pancreas) were tested by three different assays monitoring iron chelation, ABTS radical scavenging and inhibition of lipid oxidation in emulsions, respectively. The hydrolysates were also investigated with respect to amino acid composition and peptide size distribution. The hydrolysates contained peptides ranging from 20 kDa to below 100 Da with a predominance of peptides with low molecular weight (53.8 to 89.0 % below 3 kDa). All hydrolysates exhibited antioxidant activity as assessed with all three methods; inhibition of lipid oxidation ranging from 72 to 88 % (at a final protein concentration of 7 mg/mL), iron chelation capacity from 23 to 63 % (at 1.1 mg/mL), and ABTS radical scavenging from 38 to 50 % (at 10 μg /mL). The antioxidant activity did not correlate with the proportion of low molecular weight peptides in the hydrolysed tissues, but with the content of specific amino acid residues. The ABTS radical scavenging capacity of the tissues was found to correlate with the content of Trp, Tyr, Met and Arg, whereas the ability to inhibit the oxidation of lineoleic acid correlated with the content of Glu and His. The chosen animal by-products thus represent a natural source of antioxidants with potential for food application.

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“…These produced peptides possess much more health‐promoting features compared to casein and whey proteins. For example, casein and whey proteins have been confirmed to have antioxidant properties through scavenging‐free radicals, chelating preoxidative metals, and/or inactivating reactive oxygen species (Tong et al ., ; Rival et al ., ; Irshad et al ., ). Compared to these proteins, peptides derived from casein and whey proteins possess low molecular weights, making their antioxidative groups easily exposed to react with free radicals.…”

Section: Introductionmentioning

confidence: 97%

“…Microbial transglutaminase has been widely applied in the biotechnological field to modify proteins (Yang et al ., ). For example, microbial transglutaminase resulted in the formation of low molecular weight peptides during the hydrolysis of bovine casein, and these low molecular weight peptides play a primary role in the DPPH radical scavenging activity (Guo et al ., ; Irshad et al ., ; Power et al ., ; Song et al ., ). Recently, microbial transglutaminase has been used in yogurt production with an aim of stabilizing yogurt texture and improving the functional attributes of yogurt.…”

Section: Introductionmentioning

confidence: 99%

Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water‐soluble peptides and increasing release of amino acids

Yuan

Gong

et al. 2017

Int J of Food Sci Tech

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This study compared the antioxidant capacity of yogurt with and without microbial transglutaminase treatment after milk fermentation, and investigated the correlation between antioxidant property and the water-soluble peptides and amino acids composition. Results showed that small molecular peptide fraction exhibited stronger antioxidant activity than large peptides. Microbial transglutaminase yogurt isolated fraction had stronger antioxidant capacity than that from the control. Microbial transglutaminase altered the peptides composition, and resulted in higher amount of small molecular peptides (<1.5 kDa) mainly consisting of j-casein-derived peptides in yogurt. The dominant peptides sequences (IAKYI, IAKYIPI, IAKYIPIQY, PYYAK and NQFLPYPYYAK) in the treated yogurt were different from those in the control (PYPQ, VLPVPQKAVPYPQ, PVPQKAVPYPQ and VLSRYPSYGLN). Microbial transglutaminase improved the composition and concentration of amino acids in yogurt.

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Antioxidant activity of bioactive peptides derived from bovine casein hydrolysate fractions

Cited by 50 publications

References 21 publications

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water‐soluble peptides and increasing release of amino acids

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