Effect of tannic and gallic acid on glycation of egg white protein and formation N-(Carboxyl methyl) lysine

Abdi, Fardin; Golchinfar, Zahra; Tabibiazar, Mahnaz; Taghvimi, Arezo; Ghorbani, Marjan

doi:10.1016/j.fbio.2021.101245

Cited by 7 publications

(5 citation statements)

References 42 publications

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“…Similar results were observed in the methanolic extract of P. emblica fruit from Sri Lanka, with the highest anti-glycation activity among nine antidiabetic plant extracts [ 16 ]. The most abundant phenolic detected in our P. emblica , gallic acid, was also able to inhibit advanced glycation end-products in both cell cultures and animal models [ 17 , 18 , 19 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Drying Processes on Phenolics and In Vitro Health-Related Activities of Indigenous Plants in Thailand

Sirichai

Kittibunchakul

Thangsiri

et al. 2022

Plants

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Thailand has vast areas of tropical forests with many indigenous plants, but limited information is available on their phytochemical profile and in vitro inhibitions of enzymatic and nonenzymatic reactions. This study investigated phenolic profiles using liquid chromatography–electrospray ionization tandem mass spectrometry (LC–ESI-MS/MS), antioxidant activities, and in vitro inhibitory activities of 10 indigenous plants on key enzymes related to obesity (lipase), diabetes (α-amylase and α-glucosidase), and Alzheimer’s disease (cholinesterases and β-secretase). The nonenzymatic anti-glycation reaction was also investigated. The 10 indigenous plants were Albizia lebbeck (L.) Benth, Alpinia malaccensis (Burm.) Roscoe, Careya arborea Roxb., Diplazium esculentum (Retz.) Swartz, Kaempferia roscoeana Wall., Millettia brandisiana Kurz., Momordica charantia, Phyllanthus emblica L., Zingiber cassumunar Roxb, and Zingiber citriodorum J. Mood & T. Theleide. Preparations were made by either freeze-drying or oven-drying processes. Results suggested that the drying processes had a minor impact on in vitro inhibitions of enzymatic and nonenzymatic reactions (<4-fold difference). P. emblica was the most potent antioxidant provider with high anti-glycation activity (>80% inhibition using the extract concentration of ≤6 mg/mL), while D. esculentum effectively inhibited β-secretase activity (>80% inhibition using the extract concentration of 10 mg/mL). C. arborea exhibited the highest inhibitory activities against lipase (47–51% inhibition using the extract concentration of 1 mg/mL) and cholinesterases (>60% inhibition using the extract concentration of 2 mg/mL), while Mi. brandisiana dominantly provided α-amylase and α-glucosidase inhibitors (>80% inhibition using the extract concentration of ≤2 mg/mL). Information obtained from this research may support usage of the oven-drying method due to its lower cost and easier preparation step for these studied plant species and plant parts. Furthermore, the information on in vitro inhibitions of enzymatic and nonenzymatic reactions could be used as fundamental knowledge for further investigations into other biological activities such as cell culture or in vivo experiments of these health-beneficial plants.

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Section: Discussionmentioning

confidence: 99%

Impact of Drying Processes on Phenolics and In Vitro Health-Related Activities of Indigenous Plants in Thailand

Sirichai

Kittibunchakul

Thangsiri

et al. 2022

Plants

View full text Add to dashboard Cite

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“…EW could absorb water and expand during heating to form irreversibly a stable and heat‐induced hydrogel when heated above 80°C (Abdi, golchinfar, Tabibiazar, Taghvimi, & Ghorbani, 2021). When added into the GC‐FBs, it could fill into gaps between the MfP network to strengthen it, and enhance the gel strength of the GC‐FBs.…”

Section: Resultsmentioning

confidence: 99%

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

Wang

Xie

et al. 2022

Journal of Texture Studies

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Dried egg white powder (EWP) and purified ovalbumin (OVA, 98%) were used as supplements to improve grass carp (GC) fish balls (FB) quality. The effects of EWP and/or OVA contents on the gel strength, water holding capacity (WHC), moisture migration and distribution, and rheological properties of GC-FB, as well as on myofibrillar protein (MfP) structures in the GC-FB were evaluated. The results showed that with the increase of EWP addition from 0 to 4% (w/w), the gel strength, and WHC of the GC-FB samples were increased from 34.28 to 66.63 N Â mm, and 83.02 to 88.36%, respectively, but the increases were insignificant between 3 and 4% EWPadded GC-FBs (p > .05). As the EWP increased, the T 2 relaxation time shifted toward lower values, indicating a general decline in water mobility. The effects of EWP on rheological properties were insignificant. Addition of OVA and/or EWP led to changes in secondary structural units in the FB, with α-helix (27.53%) reaching the highest value in OVA-added GC-FB, β-sheet (46.07%) reaching the highest value in GC-FB, and β-turn (33.54%) reaching the highest value in EWP-added GC-FB, respectively. Raman spectroscopy revealed that OVA-added GC-FB had the lowest hydrophobic interlinkages. Protein pattern analysis suggested that the OVA (1.58%) might contribute to the decrease in the myosin heavy chain band intensity through cross-linked with MfP. These results suggested that EWP could improve the quality of GC-FBs and OVA played an important role with MfP gelation.

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“…The instrument was zeroed using anhydrous ethanol solution, and deionized water was used as a control. 30 2.4.2. ABTS Free Radical Scavenging Activity.…”

Section: Methodsmentioning

confidence: 99%

“…The sample (1 mg/mL) was then mixed with DPPH solution and incubated for 30 min in the dark at room temperature, and then the absorbance was measured at 517 nm using a UV–visible spectrophotometer (UH5300, Hitachi, Japan). The instrument was zeroed using anhydrous ethanol solution, and deionized water was used as a control …”

Section: Methodsmentioning

confidence: 99%

Egg Yolk Selenopeptides: Preparation, Characterization, and Immunomodulatory Activity

Zhao,

McClements,

et al. 2024

J. Agric. Food Chem.

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In this study, egg yolk selenium peptides (Se-EYP) were prepared using double-enzyme hydrolysis combined with a shearing pretreatment. The properties of the selenopeptides formed were then characterized, including their yield, composition, molecular weight distribution, antioxidant activity, in vitro digestion, and immunomodulatory activity. The peptide yield obtained after enzymatic hydrolysis using a combination of alkaline protease and neutral protease was 74.5%, of which 82.6% had a molecular weight <1000 Da. The selenium content of the lyophilized solid product was 4.01 μg/g. Chromatography−mass spectrometry analysis showed that 88.6% of selenium in Se-EYP was in the organic form, of which SeMet accounted for 60.3%, SeCys2 for 21.8%, and MeSeCys for 17.9%. After being exposed to in vitro simulated digestion, Se-EYP still had 65.1% of oligopeptides present, and the in vitro antioxidant activity was enhanced. Moreover, Se-EYP exhibited superior immune detection indices, including immune organ index, level of immune factors in the serum, histopathological changes in the spleen, and selenium content in the liver. Our results suggest that Se-EYP may be used as selenium-enriched ingredients in functional food products.

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Effect of tannic and gallic acid on glycation of egg white protein and formation N-(Carboxyl methyl) lysine

Cited by 7 publications

References 42 publications

Impact of Drying Processes on Phenolics and In Vitro Health-Related Activities of Indigenous Plants in Thailand

Impact of Drying Processes on Phenolics and In Vitro Health-Related Activities of Indigenous Plants in Thailand

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

Egg Yolk Selenopeptides: Preparation, Characterization, and Immunomodulatory Activity

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