Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production

Zhang, Limo; Jiang, Yunsong; Yin, Zhongtian; Jiang, Yunsong; Li, Hehe; Sun, Xiaotao; Huang, Mingquan; Zheng, Fang

doi:10.1039/c8ra07251e

Cited by 20 publications

(21 citation statements)

References 38 publications

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“…In this study, the main purpose was to measure the identified peptides’ (Zhang, Jiang, et al, ) antioxidant activities with ABTS, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ORAC, reducing power (RP), and ferrous chelating ability (FCA) assays. The effect of protection against 2,2′‐azobis (2‐methylpropionamide)‐dihydrochloride (AAPH)‐induced oxidative damage in human hepatoma cells (HepG2 cells) was also investigated by measuring the levels of OS biomarkers [MDA, oxidized glutathione (GSSG), and glutathione (GSH)] and antioxidant enzymes (SOD, CAT, and GSH‐Px).…”

Section: Introductionmentioning

confidence: 99%

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Jiang

Zhao

Luo

et al. 2019

Food Science & Nutrition

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Jiupei (fermented grains) is the raw material for Baijiu distillation. The antioxidant activities of peptides Val‐Asn‐Pro (VNP) and Tyr‐Gly‐Asp (YGD) identified from Jiupei were evaluated according to in vitro chemical assays (e.g., 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt, 1,1‐diphenyl‐2‐picrylhydrazyl, and oxygen radical absorbance capacity) and 2,2′‐azobis (2‐methylpropionamide)‐dihydrochloride‐activated HepG2 cell model. The interaction on antioxidant activities between peptides (VNP and YGD) and three functional phenols (4‐methylguaiacol, 4‐ethylguaiacol, and vanillin) which were found in Baijiu was also measured. On the basis of the results, two peptides exhibited strong antioxidant ability in oxygen radical absorbance capacity (ORAC) assay. Furthermore, they suppressed the generation of reactive oxygen species. The intracellular antioxidant enzymatic system and nonenzymatic system were also regulated by VNP and YGD. In addition, it was confirmed that partial auxo‐action between peptides and phenols appeared mostly in chemical assays. The findings above might indicate that VNP and YGD are potent natural antioxidants in Jiupei even in Baijiu through distillation process and lay the foundation for illustrating the interactions among different functional substances in Baijiu.

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Section: Introductionmentioning

confidence: 99%

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Jiang

Zhao

Luo

et al. 2019

Food Science & Nutrition

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“…The extraction protocol of Jiupei protein was followed according to a previously published method . Briefly, 400 g frozen Jiuzao was smashed after dried.…”

Section: Methodsmentioning

confidence: 99%

“…The elution of JPH components with higher activity were carried on according to the previous study . Briefly, XAD‐16 resin was loaded in the chromatographic column and the column was rinsed with ultrapure water at a flow rate of 2 mL min −1 .…”

Section: Methodsmentioning

confidence: 99%

“…The separation degree of peaks obtained from fractions with strong signal were further checked by reversed‐phase HPLC. The parameters were referred to as Zhang's method with slight modification . Briefly, the mobile phase was a mixture of ultra‐pure water with 0.05% trifluoroacetic acid (TFA) (A) and acetonitrile containing 0.05% TFA (B).…”

Section: Methodsmentioning

confidence: 99%

“…Fractions separated were solubilized in 1 mL ultrapure water then they were identified by HPLC‐Q‐TOF‐MS/MS with Zhang's method . Data were collected and analyzed with a Mass Hunter B.06.00 computer workstation (Agilent Technologies).…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

et al. 2019

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BACKGROUND: Jiuzao is the residue after Bajiu distillation which is usually used as forage for livestock. However, it is not fully utilized yet considering the content of protein remained. The present study aimed to isolate antioxidant peptides from Jiuzao protein hydrolysates, then add these peptides into Baijiu product to enhance the healthy value of Baiju. Meanwhile environmental pollution caused by massive Jiuzao can be mitigated indirectly. RESULTS: Four peptides Ala-Tyr-Ile(Leu) (AYI(L)) andAsp-Arg-Glu-Ile(Leu) (DREI(L)) were identified from Jiuzao protein hydrolysates, the extraction contents of AYI + AYL and DREI + DREL were 896.10 and 110.51 mg kg −1 Jiuzao, respectively. On the one hand, antioxidant activities of these peptides were investigated. For in vitro antioxidant assays, AYI, AYL and DREI exhibited strong capacities in oxygen radical absorbance capacity (ORAC) assay. Furthermore, three levels of four peptides were assessed by 2,2'-azobis(2-methylpropanimidamidine) (AAPH)-induced HepG2 cells model. The results showed that these peptides exerted a degree of antioxidant activities in cells. Meanwhile, selected peptides concentrations according to cell assays remined at effective doses after in vitro digestion. On the other hand, the influence of these four peptides on the characteristic aroma compounds in Baijiu was studied. Most characteristic aroma compounds releases were increased with the addition of peptides.CONCLUSION: In the study, antioxidant activities of peptides were evaluated, the feasibility of utilizing Jiuzao protein hydrolysates to obtain beneficial peptides was also proved. Healthy effect of Baijiu or other food can be increased by adding these functional substances. The findings might contribute to food application and Baijiu industries.

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Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation

Jiang,

Sun,

Chandrapala

et al. 2024

Food Frontiers

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Functional peptides constitute a class of small molecular peptide chains with specific functions in biology and are typically composed of various amino acids. The chemical‐synthesis methods for preparation of functional peptides can bring high toxicity to the human body. Therefore, there is a growing need to explore alternative, safter sources to obtain bioactive peptides. Food‐derived bioactive peptides (FBPs) stand out as an ideal substitution offering safety and accessibility that can be used in health products and pharmaceuticals to elicit their effects. Presently, the extraction, purification, functional properties, and bioavailability of FBPs have been poorly summarized. This review aims to address this gap by summarizing key aspects of FBPs, covering their source, methods of preparation, extraction, isolation, purification, and identification. Additionally, the review explores the functional characteristics and mechanism underlying FBPs. Emphasis is placed on strategies to enhance the stability and bioaccessibility of FBPs, crucial for their successful application in the food and medical industries. Existing research findings suggest that adopting appropriate methods can extract FBPs with high yield and purity. FBPs exhibit both in vitro and in vivo biological activities regulating relevant pathways, showcasing their potential in the medical field. In the quest for improved stability, the application of nanomaterials emerges as a promising strategy. These advancements collectively hint at a bright future for FBPs in both food and medical matrices. As the field progresses, further exploration and refinement of extraction techniques, functional properties, and bioavailability will contribute to unlocking the full potential of FBPs in various applications.

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Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production

Abstract: Two tripeptides with ACE inhibitory activity were isolated from Jiupei (the raw material of Baijiu) distillation.

Cited by 20 publications

References 38 publications

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation

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