Antioxidant potential of edible mushroom ( Agaricus bisporus)  protein hydrolysates and their ultrafiltration fractions

Kimatu, Benard Muinde; Zhao, Liyan; Yuan, Biao; Ma, Gaoxing; Yang, Wenjian; Pei, Fei

doi:10.1016/j.foodchem.2017.03.030

Cited by 98 publications

(74 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The intensity of high-M w bands was reduced and the major M w bands were below 31 kDa and primarily below 20 kDa, indicating that small molecules were successfully generated during fermentation. 25 …”

Section: Sds-pagementioning

confidence: 99%

Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress

Liu

2017

RSC Adv.

View full text Add to dashboard Cite

Antioxidative peptides were extracted from Dendrobium aphyllum. The Lactobacillus strain was identified as Lactobacillus amylolyticus L6. Analysis of amino acid composition and HPLC-MS/MS analysis indicated a high antioxidative potential of the low molecular weight DA-P fractions which contained 21 different types of polypeptides. DA-P exhibited antioxidative abilities and the DA-P fraction with a size less than 1 kDa displayed optimal activity, as determined through DPPH and ABTS free radical scavenging assays and the reducing power assay. Human erythrocytes subjected to an 2,2 0 -azobis[2-methylpropionamidine] dihydrochloride (AAPH)-induced hemolysis assay using the DA-P fraction with the size below 1 kDa quenched the intracellular antioxidant system by inhibiting the generation of reactive oxygen species and malondialdehyde and regulating the activity of cellular antioxidative enzymes, including superoxide dismutase, catalase, and glutathione peroxidase. These results provide valuable information for the use of Dendrobium aphyllum as a functional food for Lactobacillus sp.

show abstract

Section: Sds-pagementioning

confidence: 99%

Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress

Liu

2017

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…The initial product of enzyme hydrolysis is called a protein hydrolysate because it contains several peptides that differ in chain length, amino acid sequence, and bioactive potency (Aluko, ). A common practice in refining protein hydrolysates involves the use of membrane ultrafiltration to separate the peptides into different molecular size fractions (Kimatu et al, ; Saisavoey, Sangtanoo, Reamtong, & Karnchanatat, ). These membrane‐separated peptide fractions may or may not have better bioactive properties than the original protein hydrolysate (Kimatu et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…A common practice in refining protein hydrolysates involves the use of membrane ultrafiltration to separate the peptides into different molecular size fractions (Kimatu et al, ; Saisavoey, Sangtanoo, Reamtong, & Karnchanatat, ). These membrane‐separated peptide fractions may or may not have better bioactive properties than the original protein hydrolysate (Kimatu et al, ). For example, hemp seed peptide fractions had weaker antihypertensive properties than the protein hydrolysate (Girgih, Udenigwe, Li, Adebiyi, & Aluko, ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

Nwachukwu

Aluko

2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Flaxseed is an emerging source of protein raw materials for bioactive protein hydrolysate production; however, there is insufficient information on the structural properties of its antioxidative peptides. The aim of this work was to determine the peptide composition and relationships to antioxidant properties of flaxseed protein hydrolysates (FPH) obtained using two protease (thermoase) concentrations (2.5 and 3.0%). The FPH were passed through ultrafiltration membranes to yield fractions with <1, 1-3, 3-5, and 5-10 kDa peptide sizes, which were also tested for antioxidant properties. Mass spectrometry data yielded several peptide sequences located within the flaxseed conlinin, but a lesser number was found in the 3.0% thermoase-FPH. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging was lowest (54%) for the 3.0% thermoase-FPH while membrane separation enhanced the values up to 65% for the <1 kDa peptides. Metal chelation and iron-reducing ability were also significantly (P < 0.05) enhanced after membrane fractionation. In contrast, the hydroxyl radical scavenging ability was unchanged (2.5% thermoase-FPH) or significantly (P < 0.05) diminished (3.0% thermoase-FPH) after membrane fractionation, except for the 5-10 kDa peptides that had notably (P < 0.05) higher values. We conclude that the <1 and 1-3 kDa peptides may be useful agents to suppress oxidative stress within living tissues while the 3-5 and 5-10 kDa could be suitable preservatives to enhance food shelf life.

show abstract

“…Moreover, hydrophobic amino acids can enhance the solubility of protein hydrolysates in lipids, thus increasing their interaction with free radicals (Najafian & Babji, ). Aromatic amino acids (Tyr, Phe) have been credited to enhance the potency of radical scavenging activity by donating protons to stabilize electron‐deficient radicals while retaining their own stability through resonance structures (Kimatu et al., ). Above antioxidant‐related amino acids are rich in ACCH, suggesting that ACCH may have potential antioxidant ability.…”

Section: Resultsmentioning

confidence: 99%

“…ACCH contains hydrophobic amino acids (Ala, Leu, Lys), which confer antioxidant activity to ACCH owing to the abundance of their electrons that can be donated to quench free radicals. Met in ACCH has the ability to donate its sulfur hydrogen and therefore is considered as an efficient radical scavenger (Kimatu et al., ). In addition, EGb showed remarkable antioxidant activity because EGb can terminate the radical chain reaction by donating electrons or protons to the radicals (Li et al., ).…”

Section: Resultsmentioning

confidence: 99%

Improving antioxidant and antiproliferative activities of colla corii asini hydrolysates using ginkgo biloba extracts

Guo²,

Hao³

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

Colla corii asini hydrolysates (ACCH) and ginkgo biloba extracts (EGb) possess more potent antioxidant effects when used in combination than when used alone. The mixture of ACCH and EGb at a dose ratio of 20:4(w:w) showed the highest radical scavenging activity with IC 50 of 0.17 ± 0.01, 0.43 ± 0.02 and 1.52 ± 0.07 mg/ml against DPPH, ABTS and HO · free radicals, respectively. Furthermore, the inhibition of breast cancer cells MCF‐7 and MDA‐MB‐231 proliferation increased when these cell lines were treated with a combination of ACCH and EGb for 72 hr, with IC 50 of 4.32 ± 0.12 mg/ml and 0.39 ± 0.01 mg/ml, respectively. The findings indicated that the mixtures of ACCH and EGb could be used to prevent and treat some diseases caused by the excessive free radicals, especially cancer. Therefore, the mixtures of ACCH and EGb might serve as a natural source of desirable antioxidant and anticancer agents for the nutraceutical and pharmaceutical industries.

show abstract

Antioxidant potential of edible mushroom ( Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions

Cited by 98 publications

References 42 publications

Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress

Detoxifying effects of ultrafiltration fractions of Dendrobium aphyllum peptides on chemical and AAPH-induced oxidative stress

Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

Improving antioxidant and antiproliferative activities of colla corii asini hydrolysates using ginkgo biloba extracts

Contact Info

Product

Resources

About