Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles

Chai, Tsun-Thai; Xiao, Jianbo; Dass, Sharmila Mohana; Teoh, Jia-Yun; Ee, Kah Yaw; Ng, Wen-Jie; Wong, Fai-Chu

doi:10.1016/j.foodchem.2020.127876

Cited by 66 publications

(33 citation statements)

References 31 publications

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“…As revealed by the AnOxPePred analysis, 10 CS peptides (MCFHHHFHK, NLE-GYR, AGFPLGK, FMFFVYK, NMVPGR, PVVWAAKR, DFPGAK, FSCPLVMKGPNGLR, RHGSGR, and VHFNKGKKR) had comparable or higher free radical scavenger (FRS) scores relative to the four reference peptides VGPWQK, MYPGLA, FPLPSF and WAFAPA (Table 2). The four reference peptides were empirically proven as ABTS •+ scavengers [11,39,42]. Our results are in accordance with the finding that His, Trp, Tyr, and Pro are common in free-radical-scavenging peptides [17].…”

Section: Identification and Characterization Of Antioxidant Peptidessupporting

confidence: 89%

“…By estimation, the 0 and 20 mM KCl fractions may be 26-fold and 17-fold stronger than GF-III as ABTS •+ scavengers, respectively. Other studies also showed 33% [39] and 44% [34] improvement in the ABTS •+ scavenging activity of a peptide fraction purified by the SCX-SPE. The potency of the 0 and 20 mM KCl fractions over the other SPE fractions as ABTS •+ scavenger may be attributed to the presence of negatively charged amino acids (e.g., Glu) [40] or proton-donating amino acids (e.g., Trp and Gln) [38].…”

Section: Purification Of Gf-iii By Scx-spementioning

confidence: 84%

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Purification, Identification and Characterization of Antioxidant Peptides from Corn Silk Tryptic Hydrolysate: An Integrated In Vitro-In Silico Approach

et al. 2021

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Corn silk (CS) is an agro-by-product from corn cultivation. It is used in folk medicines in some countries, besides being commercialized as health-promoting supplements and beverages. Unlike CS-derived natural products, their bioactive peptides, particularly antioxidant peptides, are understudied. This study aimed to purify, identify and characterize antioxidant peptides from trypsin-hydrolyzed CS proteins. Purification was accomplished by membrane ultrafiltration, gel filtration chromatography, and strong-cation-exchange solid-phase extraction, guided by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS•+) scavenging, hydrogen peroxide scavenging, and lipid peroxidation inhibition assays. De novo sequencing identified 29 peptides (6–14 residues; 633–1518 Da). The peptides consisted of 33–86% hydrophobic and 10–67% basic residues. Molecular docking found MCFHHHFHK, VHFNKGKKR, and PVVWAAKR having the strongest affinity (−4.7 to −4.8 kcal/mol) to ABTS•+, via hydrogen bonds and hydrophobic interactions. Potential cellular mechanisms of the peptides were supported by their interactions with modulators of intracellular oxidant status: Kelch-like ECH-associated protein 1, myeloperoxidase, and xanthine oxidase. NDGPSR (Asn-Asp-Gly-Pro-Ser-Arg), the most promising peptide, showed stable binding to all three cellular targets, besides exhibiting low toxicity, low allergenicity, and cell-penetrating potential. Overall, CS peptides have potential application as natural antioxidant additives and functional food ingredients.

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Section: Identification and Characterization Of Antioxidant Peptidessupporting

confidence: 89%

Section: Purification Of Gf-iii By Scx-spementioning

confidence: 84%

Purification, Identification and Characterization of Antioxidant Peptides from Corn Silk Tryptic Hydrolysate: An Integrated In Vitro-In Silico Approach

et al. 2021

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“…Next, PH was prepared by incubating a mixture containing 0.5 g isolated soy protein and 0.05 g of protease (Alcalase), in 100 mL of 50 mM Phosphate Buffer Saline (PBS) for 6 h at 50 °C. Following heat-inactivation (20 min at 100 °C), the prepared PH was cooled on ice and stored at −20 °C for further use ( Chai et al, 2021 , Quah et al, 2018 ).…”

Section: Methodsmentioning

confidence: 99%

“…Among them, the potential rewards of plant-derived protein hydrolysates (PH) are particularly promising. In general, PH is derived from the parental proteins via enzymatic hydrolytic digestion, microbial proteolytic actions or fermentation ( Chai et al, 2021 ). Following these hydrolytic processes, plant protein macromolecules are converted into smaller-sized protein hydrolysates and peptides, accustomed with their unique physical and biological properties.…”

Section: Introductionmentioning

confidence: 99%

Application of enzyme-digested soy protein hydrolysate on hydroponic-planted lettuce: Effects on phytochemical contents, biochemical profiles and physical properties

et al. 2021

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Highlights Protein hydrolysates (PH) prepared from soy via enzymatic-digestion method. PH tested on hydroponic-planted lettuce. Increased phytochemical, chlorophyll and carotenoid contents detected in lettuce. Limited improvements in lettuce length and weight observed at 0.01 mg/mL PH. Potential PH application as agricultural nutrient supplement for hydroponic plants.

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“…The jackfruit seed crude extracts contain jacalin protein [31]. Regarding the antioxidant activity of peptides from jackfruit seeds, Chai et al [32] found, by subjecting proteins to trypsin digestion, that the peptide JFS-2 has antioxidant activity, which can be affected by pH, temperature, and gastrointestinal digestion.…”

Section: Seedmentioning

confidence: 99%

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

2021

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In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

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Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles

Cited by 66 publications

References 31 publications

Purification, Identification and Characterization of Antioxidant Peptides from Corn Silk Tryptic Hydrolysate: An Integrated In Vitro-In Silico Approach

Purification, Identification and Characterization of Antioxidant Peptides from Corn Silk Tryptic Hydrolysate: An Integrated In Vitro-In Silico Approach

Application of enzyme-digested soy protein hydrolysate on hydroponic-planted lettuce: Effects on phytochemical contents, biochemical profiles and physical properties

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

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