Improvement of antioxidant activity of <i>Morchella esculenta</i> protein hydrolysate by optimized glycosylation reaction

Zhang, Qiang; Wu, Caie; Fan, Gongjian; Li, Ting‐Ting; Sun, Yangying

doi:10.1080/19476337.2017.1389989

Cited by 18 publications

(11 citation statements)

References 40 publications

(43 reference statements)

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“…These fi ndings are similar to the earlier study which reported the antioxidative activities of rice dreg protein hydrolysate [Zhang et al, 2016]. The protective effect may be due to the wide range of antioxidant activities MPH and G-MPH possess and the roles they play as H 2 O 2 and free radical scavengers, which have been confi rmed in our previous studies [Zhang et al, 2018b].…”

Section: Mph and G-mph Inhibited H 2 O 2 -Induced Ros Generation And supporting

confidence: 92%

“…MPH and G-MPH were prepared based on our previous report [Zhang et al, 2018b]. Briefl y, the Morchella protein was hydrolyzed using papain at an enzyme/protein ratio of 2% in a shaking water bath at 45°C for 3 h, at pH 6.0.…”

Section: Preparation Of Mph and G-mphmentioning

confidence: 99%

“…Additionally, our previous studies demonstrated that the protein hydrolysate (MPH) from Morchella esculenta (L.), an edible and medicinal fungus of high economic value, exhibited various antioxidant properties such as excellent reducing power, effi cient free radical scavenging activity, and considerable H 2 O 2 scavenging activity. Moreover, the glycosylated derivative of MPH (G-MPH) produced by conjugating with xylose via Maillard reaction exhibited higher antioxidant properties than MPH [Zhang et al, 2018b]. However, to the best of our knowledge, the cytoprotective effect of MPH and G-MPH against oxidative stress and its underlying mechanisms have never been reported.…”

Section: Introductionmentioning

confidence: 98%

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Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress

Zhang

Sun

et al. 2019

Pol. J. Food Nutr. Sci.

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Morchella protein hydrolysate (MPH) and its glycosylated derivative (G-MPH) may possess the potential as natural antioxidants. However, knowledge about the protective effects of MPH and G-MPH on cellular oxidative damage is limited. This study evaluated whether MPH and G-MPH protected Caco-2 cells from H 2 O 2-induced oxidative injury and explored the potential mechanisms of protection. The results showed that, under H 2 O 2 stress, both MPH and G-MPH signifi cantly increased cell viability, suppressed intracellular ROS and MDA production, increased cellular antioxidant capacity, and activated Nrf2 signaling pathway. More importantly, MPH and G-MPH signifi cantly inhibited the H 2 O 2-induced apoptosis via restoring the loss of mitochondrial membrane potential and regulating the protein expressions of Bax, Bcl-2, and caspase-3. These data indicate that MPH and G-MPH can protect Caco-2 cells against oxidative injury by improving cellular antioxidant responses and inhibiting apoptosis. Therefore, MPH and G-MPH can have a broad application potential as promising ingredients of nutraceutical products or functional foods.

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Section: Mph and G-mph Inhibited H 2 O 2 -Induced Ros Generation And supporting

confidence: 92%

Section: Preparation Of Mph and G-mphmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress

Zhang

Sun

et al. 2019

Pol. J. Food Nutr. Sci.

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“…The reactivity of a sugar is related to its structure and form in solution. Xylose has less steric hindrance and a greater proportion of its active form; these factors could promote the reaction with amino acids.…”

Section: Resultsmentioning

confidence: 99%

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

et al. 2019

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BACKGROUND: In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS: Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHPMRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 ∘ C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg −1 could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS: The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. mediate and final products of the Maillard reaction. The MRPs were diluted appropriately in order to obtain absorbance values of less than 1.5. J Sci Food Agric 2020; 100: 1524-1531

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“…MPH was prepared according to our previously described method (Zhang, Wu, Fan, Li, & Sun, ). Morchella protein was extracted by alkali extraction and acid precipitation procedure from mycelium obtained by liquid fermentation.…”

Section: Methodsmentioning

confidence: 99%

Improvement of Biological Activity of Morchella esculenta Protein Hydrolysate by Microwave‐Assisted Selenization

Zhang

Wang

et al. 2018

Journal of Food Science

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Morchella esculenta protein hydrolysate (MPH) from a valued medicinal and edible fungus M. esculenta (L.) is an excellent material for functional food development. To promote MPH utilization, selenization of MPH was performed by applying a simple and environmentally friendly microwave irradiation procedure. The physicochemical characteristics of selenized MPH (Se‐MPH) were investigated by SEM‐EDX, FTIR, CD, and amino acid analyzer, and its biological activity were assessed by ABTS, DPPH, H2O2 scavenging, and reducing power assays, as well as α‐glucosidase, α‐amylase, and tyrosinase inhibition tests. The results showed that MPH was successfully selenized, Se content in Se‐MPH reached 59.0 ± 0.64 mg/g, and amino groups, hydroxyl groups, and sulfur atoms of methionine residues in the MPH molecule may participate in selenization. Furthermore, Se‐MPH exhibited significantly enhanced antioxidant, antidiabetic, and tyrosinase inhibitory activities, compared with the native MPH and microwave‐irradiated MPH. Thus, the microwave‐assisted selenization is a feasible strategy for preparing organic Se and improving the biological activity of MPH. Practical Application In this study, selenized Morchella esculenta protein hydrolysate (Se‐MPH) was successfully prepared via conjugation with sodium selenite using the microwave‐assisted method. The results showed that Se‐MPH, synthesized with the aid of microwave, exhibited favorable selenium content and improved antioxidant, antidiabetic, and tyrosinase inhibitory activities. Therefore, microwave can be employed as an innovative and effective avenue for the production of organic selenium in nutraceutical and functional food industry.

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Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Cited by 18 publications

References 40 publications

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Improvement of Biological Activity of Morchella esculenta Protein Hydrolysate by Microwave‐Assisted Selenization

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