Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent

Shavandi, Amin; Hu, Zhihao; Teh, Sue-Siang; Zhao, Jenny H.; Carne, Alan; Bekhit, Adnan A.; Bekhit, Alaa El‐Din A.

doi:10.1016/j.foodchem.2017.01.099

Cited by 44 publications

(24 citation statements)

References 35 publications

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“…This radical will be scavenged by antioxidants via donating hydrogen to form a stable DPPH molecule. As a by-product of industrial production, both GPH-P and GPH-T offer significant DPPH inhibition activity even at low concentration (16.67 μg/ml) than the protein hydrolysates obtained from squid pen chitosan (at 4 mg/ml) (Shavandi et al, 2017). At the concentration of 16.67 μg/ml, the radical scavenging activity of GPH-P and GPH-T was 55.02% and 51.27%, respectively.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 93%

“…At the concentration of 16.67 μg/ml, the radical scavenging activity of GPH-P and GPH-T was 55.02% and 51.27%, respectively. As a by-product of industrial production, both GPH-P and GPH-T offer significant DPPH inhibition activity even at low concentration (16.67 μg/ml) than the protein hydrolysates obtained from squid pen chitosan (at 4 mg/ml) (Shavandi et al, 2017).…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 98%

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Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H 2 O 2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. Practical applicationsGarlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it.In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H 2 O 2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage. K E Y W O R D SACE inhibitory activity, antioxidant, L02 cells, oxidative damage

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Section: Dpph Radical Scavenging Activitymentioning

confidence: 93%

Section: Dpph Radical Scavenging Activitymentioning

confidence: 98%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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“…Given the growing interest in using underutilized foods as inexpensive sources for the production of bioactive peptides, there has been an upsurge in the number of studies examining the antioxidant properties of peptides generated from hitherto conventionally inedible or non‐conventional foods in recent years. These include hydrolyzates and peptides from the red alga Palmaria palmata (Harnedy et al, ), processed fish wash water (Zhou et al, ), chicken blood cells (Zheng, Si, Ahmad, Li, & Zhang, ), squid pen chitosan (Shavandi et al, ), abalone viscera (Je, Park, Hwang, & Ahn, ), pearl oysters (Ma, Wu, & Li, ), rice bran (Phongthai et al, ), mulberry leaf (Sun et al, ), and silkworm (Liu, Wan, Liu, Zou, & Liao, ). Others include microorganisms and single cell organisms (Alzahrani, Perera, & Hemar, ), blood clam (Chi, Hu, Wang, Li, & Ding, ), and echinoderm byproducts (Mamelona, Saint‐Louis, & Pelletier, ).…”

Section: Production Of Antioxidant Enzymatic Protein Hydrolyzatesmentioning

confidence: 99%

Structural and functional properties of food protein-derived antioxidant peptides

2019

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The aim of this work is to provide a timely examination of the structure-activity relationship of antioxidative peptides. The main production approach involves enzymatic hydrolysis of animal and plant proteins to produce protein hydrolyzates, which can be further processed by membrane ultrafiltration into size-based peptide fractions. The hydrolyzates and peptide fractions can also be subjected to separation by column chromatography to obtain pure peptides. Although the structural basis for enhanced antioxidant activity varies, protein hydrolyzates and peptide fractions that contain largely low molecular weight peptides have generally been shown to be potent antioxidants. In addition to having hydrophobic amino acids such as Leu or Val in their N-terminal regions, protein hydrolyzates, and peptides containing the nucleophilic sulfur-containing amino acid residues (Cys and Met), aromatic amino acid residues (Phe, Trp, and Tyr) and/or the imidazole ring-containing His have been generally found to possess strong antioxidant properties. Practical applicationsHigh levels of reactive oxygen species (ROS) in addition to the presence of metal cations can lead to oxidative stress, which promotes reactions that cause destruction of critical cellular biopolymers, such as proteins, lipids, and nucleic acids. Oxidative stress could be due to insufficient levels of natural cellular antioxidants, which enables accumulation of ROS to toxic levels. A proposed approach to ameliorating oxidative stress is the provision of exogenous peptides that can be consumed to complement cellular antioxidants. Food protein-derived peptides consist of amino acids joined by peptides bonds just like glutathione, a very powerful natural cellular antioxidant. Therefore, this review provides a timely summary of the in vitro and in vivo reactions impacted by antioxidant peptides and the postulated mechanisms of action, which could aid development of potent antioxidant agents. The review also serves as a resource material for identifying novel antioxidant peptide sources for the formulation of functional foods and nutraceuticals. K E Y W O R D S antioxidants, FRAP, lipid peroxidation, metal chelation, peptides, protein hydrolyzates, radical scavenging [Correction added on 30 January 2019: this article has been added to the issue after an inadvertent omission.]

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“…Enzymatic hydrolysis, using enzymes such as alcalase, papain, pepsin, trypsin, chymotrypsin, pancreatin, flavourzyme, pronase, neutrase, protamex, bromelain, cryotin F, protease N, protease A, orientase, thermolysin, and validase, is the most preferred method during the production of bioactive hydrolysates [5]. The production of hydrolysates via enzymatic hydrolysis occurs under controlled conditions of pH and temperatures and has been shown to have several advantages compared to chemical hydrolysis particularly with regards to the quality, bioactivity, and bioavailability of the end product [33,34]. Hydrolysis breaks down larger proteins into smaller soluble peptide chains containing 2-20 amino acids.…”

Section: Protein Hydrolysatesmentioning

confidence: 99%

Fish By-Product Use as Biostimulants: An Overview of the Current State of the Art, Including Relevant Legislation and Regulations within the EU and USA

Madende

Hayes

2020

Molecules

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Crop production systems have adopted cost-effective, sustainable and environmentally friendly agricultural practices to improve crop yields and the quality of food derived from plants. Approaches such as genetic selection and the creation of varieties displaying favorable traits such as disease and drought resistance have been used in the past and continue to be used. However, the use of biostimulants to promote plant growth has increasingly gained attention, and the market size for biostimulants is estimated to reach USD 4.14 billion by 2025. Plant biostimulants are products obtained from different inorganic or organic substances and microorganisms that can improve plant growth and productivity and abate the negative effects of abiotic stresses. They include materials such as protein hydrolysates, amino acids, humic substances, seaweed extracts and food or industrial waste-derived compounds. Fish processing waste products have potential applications as plant biostimulants. This review gives an overview of plant biostimulants with a focus on fish protein hydrolysates and legislation governing the use of plant biostimulants in agriculture.

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Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent

Cited by 44 publications

References 35 publications

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Structural and functional properties of food protein-derived antioxidant peptides

Fish By-Product Use as Biostimulants: An Overview of the Current State of the Art, Including Relevant Legislation and Regulations within the EU and USA

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