Identification by hydrophilic interaction and reversed-phase liquid chromatography–tandem mass spectrometry of peptides with antioxidant capacity in food residues

Vásquez-Villanueva, Romy; Marina, Marı́a Luisa; García, María Concepción

doi:10.1016/j.chroma.2015.07.032

Cited by 40 publications

(41 citation statements)

References 24 publications

(32 reference statements)

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“…Trypsin, conversely, is a highly selective protease and has not been very effective in antioxidant peptide releasing [90]. Other food-grade enzymes such as pepsin, papain, pancreatin, and flavourzyme have also resulted in hydrolysates with high antioxidant activity [28,32,33,45,46,52,65,66]. Hydrolysis times were much lower than the required in microbial fermentation.…”

Section: Methods Used For the Release Of Antioxidant Peptidesmentioning

confidence: 99%

“…Seeds from Prunus fruits (plum, peach, cherry, and apricot) also present a high protein content and have been exploited to obtain antioxidant peptides [11,14,[27][28][29]33,35,55]. Like in other samples, different enzymes (Alcalase, flavourzyme, protease P, and thermolysin) were tried, and the highest antioxidant activity was observed in the hydrolysates obtained with Alcalase and thermolysin.…”

Section: Methods Used For the Release Of Antioxidant Peptidesmentioning

confidence: 99%

“…Molecular weights between 0.5 and 1.5 kDa are also a common feature within antioxidant peptides [22]. Antioxidant peptides have been obtained from rapeseed residues (Brassica napus) [23,24], peels of pomegranate (Punica granatum) [3,25] and mango (Mangifera indica) [26], and seeds of apricot (Prunus armeniaca) [11,27], peach (Prunus persica L.) [11,16,28,29], bottle gourd (Lagenaria sciceraria) [30][31][32], cherry (Prunus cerasus L.) [11,33], olive (Olea europaea) [11,16,17,34], plum (Prunus domestica L.) [11,14,29,35], tomato (Solanum lycopersicum) [21,[36][37][38][39][40][41][42][43], wax gourd (Benincasa hispida) [44], jujube (Ziziphus jujube) [45,46], muskmelon (Cucumis melo) [47], watermelon (Citrullus lanatus) [32,[48][49][50][51][52][53], papaya (Carica papaya)…”

Section: Antioxidant Peptides In Fruit Residuesmentioning

confidence: 99%

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Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Olivares-Galván

Marina

García

2020

Foods

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Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be sources of peptides with protective effects against oxidative damage. The revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the application of analytical techniques for their characterization. The exploitation of these residues involves two main steps: the extraction and purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly carried out under alkaline conditions and, in some cases, denaturing reagents are also employed to improve protein solubilization. Alternatively, more sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized liquids, electric fields, or discharges, as well as deep eutectic solvents, are being implemented for the extraction of proteins. The scarce selectivity of these extraction methods usually makes the subsequent purification of proteins necessary. The purification of proteins based on their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next step. Microbial fermentation and, especially, digestion with enzymes such as Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next characterized by the evaluation of their antioxidant properties and the application of proteomic tools to identify their sequences.

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Section: Methods Used For the Release Of Antioxidant Peptidesmentioning

confidence: 99%

Section: Methods Used For the Release Of Antioxidant Peptidesmentioning

confidence: 99%

Section: Antioxidant Peptides In Fruit Residuesmentioning

confidence: 99%

See 1 more Smart Citation

Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Olivares-Galván

Marina

García

2020

Foods

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“…18%). Vasquez‐Villanueva, Marina, and Garcia () have argued that the phenolic hydroxyl in Tyr can act both as a proton‐donor and a radical scavenger. High amounts of acidic Glu and Asp residues were also found (11.41% and 6.75%, respectively), in tune with previous studies (Feng, Ruan, Jin, Xu, & Wang, ).…”

Section: Resultsmentioning

confidence: 99%

“…The fact that the latter two sequences contain Tyr agrees with earlier observations (Zhang, Mu, & Sun, ). Vasquez‐Villanueva et al () suggesting Tyr acts as an electron donor by its phenolic group and converts ABTS + (blue green) radicals to stable ABTS molecules (colorless). In order to ascertain the contribution of Tyr to antioxidant activity, a Thr (T) → Tyr (Y) replacement was done on the inert VDSLLTAAK peptide.…”

Section: Resultsmentioning

confidence: 99%

Identification and synthesis of multifunctional peptides from wheat germ hydrolysate fractions obtained by proteinase K digestion

et al. 2019

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Wheat germ protein hydrolysate (WGPH) was obtained by proteinase K digestion, in order to produce bioactive antioxidant and antihypertensive peptides. Response surface methodology (RSM) was used to optimize hydrolysis conditions (enzyme‐to‐substrate ratio, time, and temperature) for antioxidant activity of hydrolysates. The crude WGPH produced in this way significantly inhibited angiotensin‐I converting enzyme (ACE) in a concentration‐dependent manner. It was next fractionated by reversed‐phase semi‐preparative High Performance Liquid Chromatography (HPLC) into 12 fractions that were examined for antioxidant and antihypertensive activities. Fractions with antioxidant and ACE‐inhibitory activities were then submitted to further analysis by nano‐LC‐ESI‐MS‐MS. Among the various peptides identified, MDATALHYENQK (IC50: 293.3 ± 6.5 µg/ml) and SGGSYADELVSTAK (IC50: 265.5 ± 8.3 µg/ml) displayed antioxidant activity and VALTGDNGHSDHVVHF (IC50: 189.3 ± 4.05 µg/ml), VDSLLTAAK (IC50: 159.7 ± 0.33 µg/ml), MDATALHYENQK (IC50: 303.6 ± 2.47 µg/ml), IGGIGTVPVGR (IC50: 125.7 ± 2.3 µg/ml) and SGGSYADELVSTAK (IC50: 128.2 ± 1.17 µg/ml) showed good ACE‐inhibitory activity. Practical applications Wheat milling industries produce massive amounts of wheat germ as by‐product that can be converted into valuable compounds. The present research indicates that proteinase K is useful to hydrolyze wheat germ proteins in a search for bioactive peptides with antioxidant and ACE‐inhibitory properties. The identified peptides can be regarded as functional food additives, or nutraceuticals to improve human health.

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Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect

Jia

Zhu

Zhang

et al. 2022

Food Science & Nutrition

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Reactive oxygen species (ROS), for instance hydroxyl free radical, hydrogen peroxide, and singlet oxygen are normal products of cellular respiration or as a response of human body to ultraviolet (UV) radiation, chemical agents, and thermal stress. But overformation or accumulation of ROS will trigger oxidative stress, which is related to many human diseases, such as cardiovascular diseases (Petyaev et al., 2018), cancers (Diehn et al., 2009, diabetes, aging and neurodegenerative diseases (Sarmadi & Ismail, 2010), etc. Therefore, it is

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Identification by hydrophilic interaction and reversed-phase liquid chromatography–tandem mass spectrometry of peptides with antioxidant capacity in food residues

Cited by 40 publications

References 24 publications

Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Identification and synthesis of multifunctional peptides from wheat germ hydrolysate fractions obtained by proteinase K digestion

Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect

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