Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

Chalamaiah, Meram; Yu, Wenlin; Wu, Jianping

doi:10.1016/j.foodchem.2017.10.087

Cited by 419 publications

(239 citation statements)

References 120 publications

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“…Therefore, natural antioxidants have gained much attention from today's consumer according to the worldwide trend to avoid consuming foods containing synthetic additives. Antioxidant peptide is one of the most popular alternative natural antioxidants that usually contain 2-20 amino acid residues (Chalamaiah, Yu, & Wu, 2018;Pan, Zhao, Hu, & Wang, 2016). The antioxidant activities of peptide are closely related to their amino acid compositions and sequences (Xia, Bamdad, Gänzle, & Chen, 2012).…”

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confidence: 99%

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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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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“…It has been demonstrated that phenolic compounds have anti‐inflammatory activity because of their ability to modulate the inflammatory intracellular pathways and not merely because of their antioxidant activity . Similarly, studies on the anti‐inflammatory activity of food‐derived peptides suggest that they may also modulate inflammatory pathways …”

Section: Resultsmentioning

confidence: 99%

“…All of them might be potential anti‐inflammatory agents since different food‐derived peptides with different sequences and molecular weight ranges present anti‐inflammatory activity . Recently, Chalamaiah and colleagues have suggested that the immunomodulatory activity of food‐derived peptides is more related to length (2–10 residues) and to hydrophobic nature. These findings are consistent with our data, since we have demonstrated in a previous study that 70% of FPH are composed of peptides ranging from 500 to 1500 Da and hydrophobic amino acids represented 34.7% of the total amount of amino acids.…”

Section: Resultsmentioning

confidence: 99%

Intake of Protein Hydrolysates and Phenolic Fractions Isolated from Flaxseed Ameliorates TNBS‐Induced Colitis

Silva

Paiatto

Yamada

et al. 2018

Molecular Nutrition Food Res

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“…Shrimp processing results in the disposal and discharge of more than 500,000 t of shrimp-head waste each year. Furthermore, numerous low-MW peptides derived from food proteins exhibit certain bioactivities, such as antioxidant, antihypertensive, immunoregulatory, and anticancer activities (Ambigaipalan & Shahidi, 2017;Chalamaiah, Yu, & Wu, 2018;Erdmann, Grosser, & Schipporeit, 2006). Shrimp-head waste is a rich source of chitin (Sjaifullah & Santoso, 2016), proteins, peptides, nutritive components (Cahú et al, 2012;Cao et al, 2009;Yuan, Li, Pan, Wang, & Chen, 2018), and enzymes (Heu, Kim, Shahidi, & Jeong, 2003;Shahidi & Synowiecki, 1991).…”

Section: Introductionmentioning

confidence: 99%

Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress

Cao

Shen

et al. 2019

Food Science & Nutrition

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UV-C irradiation can activate endogenous enzymes in the body of many aquatic animals. Autolysis kinetics of shrimp head after UV-C irradiation stress was investigated.During the first 5 hr of autolysis, the release of the autolysis products was in line with the first-order equations of the reaction rate: Y = 37.681e −0.173t , Pe = −1.769Y + 74.156, and TP = −1.5117Y + 60.866. A good linear correlation was founded between the release of total protein and that of products with molecular weight of 3,000 Da after these products associated with residual total protein were autolyzed. In contrast to the inconsistent effect of substrate concentration on autolysis rate constants, the effects of pH and temperature on the autolysis rate constants of shrimp head showed a consistent pattern. An Arrhenius equation (lnKa = 8,090.2/T − 26.497) was established to validate the proposed autolysis kinetic equations. The autolysis rate of products with molecular weight < 3,000 Da increased rapidly from 0 hr to 3 hr. The aliphatic amino acids showed a higher amount release than that of other amino acids during the autolysis. The amounts of released heterocyclic amino acids (Trp and His) were also much more than that of other amino acids. K E Y W O R D Sautolysis, kinetics, Litopenaeus vannamei, peptides release, shrimp head

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Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

Cited by 419 publications

References 120 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

Intake of Protein Hydrolysates and Phenolic Fractions Isolated from Flaxseed Ameliorates TNBS‐Induced Colitis

Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress

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