Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Phongthai, Suphat; D’Amico, Stefano; Schoenlechner, Regine; Homthawornchoo, Wantida; Rawdkuen, Saroat

doi:10.1016/j.foodchem.2017.07.080

Cited by 167 publications

(129 citation statements)

References 38 publications

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“…These results were supported by our previous study (Phongthai et al, 2017) that radical scavenging and reducing activities of rice bran peptides were positively related to aromatic amino acid content, which is a part of hydrophobic amino acid, with high correlation coefficient (r > .83). Fraction that had the higher level of phenylalanine and total aromatic amino acids showed the higher radical scavenging and reducing activities than that fractions containing lower level of those amino acids.…”

Section: Antioxidant Activities Of Peptide Fractions From Rp-hplcsupporting

confidence: 87%

“…Mostly, the nonpurified rice bran protein hydrolysates were directly used to determine its bioactivity (Phongthai et al, 2016b;Thamnarathip et al, 2016;Wattanasiritham et al, 2016); meanwhile, the purification of those mix peptides by using chromatography techniques has never been reported. According to our previous study (Phongthai, D'Amico, Schoenlechner, & Rawdkuen, 2017), it was clearly seen that total aromatic amino acid content in nonpurified rice bran protein hydrolysates had a strong positive correlation with free radicals scavenging activity and reducing power (Pearson's correlation coefficients; r > .83). Meanwhile, a weak positive correlation (r = .120) was found with metal chelating activity.…”

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confidence: 80%

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Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Phongthai

Rawdkuen

2020

Cereal Chem

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Background and objective Rice bran protein concentrate was prepared and hydrolyzed by using pepsin–pancreatin. The obtained result was further filtered through 5‐kDa membranes. A permeate was collected and sequentially fractionated by different chromatographic techniques. The peptide fractions were determined for the antioxidant activities. Findings Three peptide fractions were derived after separating the crude protein hydrolysates by anion‐exchange chromatography. Due to its highest ABTS radical scavenging and metal chelating activities (p < .05), fraction F2‐A was pooled and separated further by size‐exclusion chromatography (SEC). Among the SEC fractions, F1‐S showed strongest antioxidant activities; thus, it was collected for reverse‐phase HPLC purification. Subsequently, the peptide fractions were successfully separated and F4‐H had the greatest ABTS‐scavenging activities (214.61 µmol Trolox/g sample, respectively). In addition, it displayed the strongest ability to reduce ferric to ferrous ions (104.80 µmol FeSO4/g sample) (p < .05), while F1‐H showed the highest ability to chelate metal ions (266.40 µmol EDTA/g sample) (p < .05). Conclusion These results demonstrate that hydrophobic amino acids play a major role in scavenging free radicals, whereas polar amino acids are responsible for reducing and chelating metal ions. Significance and novelty Rice bran protein composes of high ratio of hydrophobic amino acid. It is a suitable source of antioxidant peptides that might be produced during gastrointestinal digestion. Separation and purification using chromatographic techniques showed promising results for selectively fractionate antioxidant peptides with specific activity.

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Section: Antioxidant Activities Of Peptide Fractions From Rp-hplcsupporting

confidence: 87%

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confidence: 80%

Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Phongthai

Rawdkuen

2020

Cereal Chem

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“…Some studies (Agrawal et al., ; Jin et al., ; Liu, Jin, Lin, Jones, & Chen, ; Tang & Zhuang, ) indicated that short‐chained peptide fractions with smaller M w were more efficient antioxidants because smaller antioxidants are more accessible to the oxidant agents. However, other studies (Park et al., ; Phongthai et al., ; Wang et al., ; Wang et al., ) indicated that medium‐ or large‐sized fractions of peptides were more active antioxidants. In this study, the medium‐sized fraction of peptides was found to be more effective.…”

Section: Resultsmentioning

confidence: 93%

“…The type of enzyme applied to the substrate plays a dominant role in determining the properties of hydrolysates. Due to the specificity of each enzyme, different cleavage positions on polypeptide chains result in unique amino acid composition, peptide chain length, molecular weight, and structural characteristic that ultimately determine the antioxidative properties of hydrolysates (Alashi et al., ; Phongthai, Amico, Schoenlechner, Homthawornchoo, & Rawdkuen, ; Thamnarathip et al., ). Five bacterial enzymes (Alcalase, Flavorzyme, Neutrase, Everlase, and Protamex), two animal enzymes (trypsin and pepsin), and three plant enzymes (bromelain, ficin, and papain) were investigated for their potentials in producing antioxidative hydrolysates from kafirin.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates

Shen

Chen

et al. 2019

Journal of Food Science

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Grain sorghum is gaining interest for various uses as a highly sustainable crop. Kafirin is the main storage protein in grain sorghum. However, the antioxidant activities of kafirin hydrolysates have not been systematically investigated. The objectives of this study were to characterize the antioxidative hydrolysates and their ultrafiltrated fractions from sorghum kafirin using chemical assays and model systems and to identify the representative peptides. Kafirin Neutrase hydrolysates displayed promising yield and antioxidant capacity among those prepared with several different proteases. The effects of critical variables including protein substrate content, enzyme‐to‐substrate ratio, and reaction time on antioxidant production were studied. Selected hydrolysates were further fractionated through ultrafiltration and gel filtration chromatography (GFC). Medium‐sized fraction (3 to 10 kDa) revealed relatively higher total phenolic content and stronger antioxidative activities with regard to free radical scavenging activity, metal ion chelating activity, reducing power, and oxygen radical absorbance capacity. In an oil‐in‐water emulsion system, incorporation of selected fraction of hydrolysates inhibited the formation of primary and secondary oxidation products by 83.03% and 65.59%, respectively, by the end of a 14‐day incubation period. Similar oxidation inhibition effect was also observed in a ground meat system. Peptide compositions of the most promising fraction from GFC and reversed‐phase high‐performance liquid chromatography were identified using matrix‐assisted laser desorption ionization–time of flight/time of flight mass spectrometry. Practical Application This study provided a feasible approach to produce peptide antioxidants from sorghum kafirin. The novel naturally derived antioxidants could be potentially used as alternatives or synergetic components to synthetic antioxidants in improving the oxidative stability of various food products.

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“…with some modifications, as shown in Fig. (a) . Individual experiments were conducted to measure the amounts of free calcium at each stage of digestion.…”

Section: Methodsmentioning

confidence: 99%

Bioavailability and prebiotic potential of Carapax Trionycis, a waste from soft‐shelled turtle processing

Wang

Chen

et al. 2020

J Sci Food Agric

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BACKGROUND Carapax Trionycis is the shell of the soft‐shelled turtle. It is rich in minerals, amino acid, peptides, and other nutrients. Current processing and consumption of soft‐shelled turtle leads to the waste of huge quantities of Carapax Trionycis in the form of spent materials. In this study, the bioavailability, prebiotic activity, and physicochemical properties of Carapax Trionycis using different processing methods were investigated. The vinegar‐quenched Carapax Trionycis (V‐CT), fine powders (D0.18, D0.10), and superfine powders (D0.05, D0.025) of Carapax Trionycis were prepared by the vinegar‐quenching method, common grinding, and the superfine grinding method. RESULTS The average particle sizes of D0.18, D0.10, D0.05, and D0.025 were 147.82, 77.35, 36.65, and 2.24 μm, respectively. Superfine grinding changed the surface morphology of Carapax Trionycis and promoted the release of active ingredients. D0.025 had the highest polypeptide (8.15%), polysaccharide (1.21%), total free amino acid (232.36 mg 100 g−1) and water‐soluble extract content (10.74%), and showed the highest calcium release rate (55.64%) after in vitro digestion. The apparent permeability (PAPP) of the resulting Carapax Trionycis samples in the dialysis tubing model and the everted intestinal sac model increased significantly with the decrease in the Carapax Trionycis particle sizes. Furthermore, the five Carapax Trionycis samples significantly stimulated the growth of the tested probiotics and increased lactic acids production after 48 h fermentation compared to the control. The Carapax Trionycis powder prepared by superfine grinding displayed better prebiotic activity than other samples as it significantly induced a greater proliferation of probiotic bacteria and higher production of lactic acid, as well as greater release of free calcium. CONCLUSIONS The results showed that Carapax Trionycis superfine powder D0.025 had the highest active ingredient content, calcium bioavailability, and prebiotic activity. Our approach of developing Carapax Trionycis superfine powder as natural calcium supplement or potential prebiotic would therefore broaden the scope of soft‐shelled turtle processing waste utilization in an eco‐friendly, cost‐effective, and sustainable approach in the future. © 2020 Society of Chemical Industry

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Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Cited by 167 publications

References 38 publications

Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates

Bioavailability and prebiotic potential of Carapax Trionycis, a waste from soft‐shelled turtle processing

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