Identification and characterization of two novel α-glucosidase inhibitory oligopeptides from hemp ( Cannabis sativa L.) seed protein

Ren, Yao; Liang, Kai Feng; Jin, Yiqiong; Zhang, Mengmeng; Chen, Yu; Wu, Hui; Lai, Furao

doi:10.1016/j.jff.2016.07.024

Cited by 109 publications

(54 citation statements)

References 33 publications

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“…Depending on the method of extraction employed, the final HPI could vary in protein content, composition, solubility, and, when applied as a functional ingredient, the reactivity with food additives. Alkaline extraction followed by isoelectric precipitation is the most common method for the preparation of HPI (Lu et al., ; Malomo et al., ; Orio et al., ; Raikos, Duthie, & Ranawana, ; Ren et al., ; Tang et al., ; Wang et al., ). The method can produce an isolate with a purity up to 94% depending on the specific extracting conditions, for example, pH, temperature, extraction time, and centrifugal force.…”

Section: Major Hempseed Proteinsmentioning

confidence: 99%

“…Two novel α-glucosidase inhibitory oligopeptides were isolated and identified having the sequences of Leu-Arg (287.2 Da) and Pro-Leu-Met-Leu-Pro (568.4 Da). Ren et al, 2016 hydrolysis with gastrointestinal enzymes (pepsin, pancreatin, and trypsin) Girgih et al, 2014d,b;Girgih, Alashi, He, Malomo, & Aluko, 2014a;Girgih, He, & Aluko, 2014c;Girgih, Udenigwe, & Akuko, 2011aGirgih, Udenigwe, Li, Adebiyi, & Aluko, 2011b; or exogenous proteases such as alcalase, papain, flavourzyme, neutrase, and thermolysin (Hadnađev et al, 2018b;Lu et al, 2010;Malomo & Akuko, 2016;Malomo, Onuh, Girgih, & Aluko, 2015;Wang, Tang, Chen, & Yang, 2009). Peptides with ACE inhibitory activity have also been produced from hemp protein with acid hydrolysis (Orio et al, 2017).…”

Section: Girgih Et Al 2014cmentioning

confidence: 99%

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Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

150

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The increasing demand for plant proteins, along with rising awareness of the nutritional and functional roles of dietary proteins, has prompted the nutrition and food industry to explore nontraditional protein sources. Hempseed protein with its excellent nutritional value and superior digestibility has drawn great interest in both scientific and industrial fields. In this review, the chemistry and nutritional quality of hempseed protein and the health benefits of bioactive peptides derived thereof are highlighted. Processing, functionality, and application of various hemp protein products, including hempseed meal, hemp protein concentrates, and hemp protein isolates, are discussed. Moreover, recent advances in technological innovation to improve hempseed protein functionality are introduced. The objective of this review is to provide an updated summary of the research on hempseed protein and to fill the knowledge gap in the exploitation of potential nutritional, health, and processing benefits of this emerging protein source.

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Section: Major Hempseed Proteinsmentioning

confidence: 99%

Section: Girgih Et Al 2014cmentioning

confidence: 99%

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

150

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“…For instance, alcalase was used to prepare hydrolyzate from peanut protein, chickpea protein, rice protein, and hemp seed protein (Ghribi et al, 2015;Jamdar et al, 2010;Ren et al, 2016;Xue, Li, et al, 2017). For instance, alcalase was used to prepare hydrolyzate from peanut protein, chickpea protein, rice protein, and hemp seed protein (Ghribi et al, 2015;Jamdar et al, 2010;Ren et al, 2016;Xue, Li, et al, 2017).…”

Section: Enzymatic Hydrolysis Of Pretreated Qpimentioning

confidence: 99%

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

et al. 2018

Cereal Chem

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Background and objectives:The effects of ultrasound pretreatment with different levels of power output (200, 400, and 600 W) on hydrolysis degree of Quinoa protein isolate (QPI) and antioxidant activity of QPI hydrolyzate were studied.The secondary structure, surface hydrophobicity, intrinsic fluorescence, and scanning electron microscopy (SEM) of QPI treated by ultrasound were measured.The untreated QPI and high-temperature treatment (90°C for 30 min) were used as control. Findings:The results showed that ultrasound pretreatment at 400 W significantly improved the hydrolysis degree of QPI and antioxidant activity of QPI hydrolyzate. The changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated the unfolding of QPI after ultrasound. The SEM results showed that ultrasound treatment resulted in the deformation of QPI. Conclusions:The improvement in degree of hydrolysis might be related to the changes in structure induced by ultrasound treatment, which supported more groups for the process of enzymatic hydrolysis. Significance and novelty: The power output selection of ultrasound pretreatment is essential for improvement of accessibility of QPI to the alcalase and preparation of antioxidant peptides. K E Y W O R D Santioxidant activity, Quinoa protein isolate, structure, ultrasound pretreatment

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“…Generally, protein from seeds have been recognized as essential sources of bioactive peptides which exerted various activities, such as antioxidant, antihypertensive, -glucosidase inhibitory. [36][37][38][39] The biological activity of peptides produced via hydro hydrolysis depends on not only the enzymes employed but also the DH value. The effects of ultrasonic treatment on DH values are shown in Fig.…”

Section: Effect Of Ultrasonic Treatment On Dhmentioning

confidence: 99%