High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity

Franck, Maximilien; Perreault, Véronique; Suwal, Shyam; Marciniak, Alice; Bazinet, Laurent; Doyen, Alain

doi:10.1016/j.foodres.2018.10.034

Cited by 72 publications

(36 citation statements)

References 33 publications

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“…Accordingly, biochemical hydrolysis methods coupled with emerging processing technologies, such as high hydrostatic pressure (HHP), microwave, and pulsed electric field, have recently been considered to overcome the limitation associated with conventional methods (Dong et al, 2019;Gohi et al, 2019;Wen et al, 2019;Yang et al, 2017). As a result, these technologies have been found as the most promising methods to reduce the time and costs of biological agents used by biochemical methods alone, and improve the yield and bioactivities of peptides (Franck et al, 2018;Liu et al, 2019;Nguyen et al, 2017;Wang et al, 2017c).…”

Section: Emerging Processing Technologies For Production Of Antioxidamentioning

confidence: 99%

“…In the past two decades, this technology has successfully been used in the food industry to improve the shelf life of food products with minimal effect on the nutritional values and sensory qualities of products. Moreover, the functional properties of food products can be improved by HHP because of structural modification in macromolecular components of the products (Franck et al, 2018). The protein conformations change and protein molecular chain extension, therefore, support the proteolysis reaction by allowing the enzymes to cleave peptide bonds in the new restriction sites and help to produce the bioactive peptides (Zhang and Mu, 2017).…”

Section: High Hydrostatic Pressure Processingmentioning

confidence: 99%

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Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

152

119

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Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

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Section: Emerging Processing Technologies For Production Of Antioxidamentioning

confidence: 99%

Section: High Hydrostatic Pressure Processingmentioning

confidence: 99%

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

152

119

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“…Additionally, high hydrostatic pressure (HHP) also has the ability to improve the efficiency of enzymatic hydrolysis [110]. HHP auxiliary treatment can improve the enzymatic hydrolysis efficiency of Corolase PP, reduce the surface hydrophobicity of the hydrolysate, and increase the production of small peptides [111,112]. PEF is a non-thermal processing technology that is used to sterilize, inactivate enzymes, extract functional active substances, and improve the nutritional value of foods.…”

Section: Sourcementioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…The DH is defined as the proportion of cleaved peptide bonds in a protein hydrolysate [28]. The effect of preheat treatment on DH of SPIs in vitro is shown in Figure 2.…”

Section: Effect Of Heat Treatment On Dh Of Spis In Vitromentioning

confidence: 99%

A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates

Tian

Teng

Zhang

et al. 2019

Foods

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Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and demonstrated the relationship between structure and in vitro digestibility in simulated gastric fluid by means of Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Raman spectroscopy. It was found that the degree of hydrolysis (DH) of SPI increased and then decreased upon increasing exposure to heat. Different subunits of conglycinin were digested and degraded by pepsin. Heat treatment improved digestion characteristics that would reduce e the unnecessary loss of protein, offering potential for the efficient delivery of nutrients in nanoemulsions. These results could have significant relevance for research groups that are interested in the biological interactions and activity of functional SPI.

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High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity

Cited by 72 publications

References 33 publications

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Advances on Food-Derived Peptidic Antioxidants—A Review

A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates

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