Isolation and identification of antioxidant peptides from tartary buckwheat albumin (<i>Fagopyrum tataricum Gaertn</i>.) and their antioxidant activities

Luo, Xiaoyu; Fei, Ye; Xu, Qingzhong; Tong, Lei; Mo, Xiaochuan; Wang, Zhuting; Zhang, Lilin; Mou, Xia; Li, Hongmei

doi:10.1111/1750-3841.15004

Cited by 30 publications

(17 citation statements)

References 42 publications

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“…MLPH of different molecular weights all showed scavenging activity against free radicals. Among them, MLPH1 has a stronger ability to scavenge free radicals and MLPH10 has a weaker ability to scavenge free radicals.This is consistent with the results of Graziani et al ( 26 ) who studied small-molecular-weight antioxidant peptides from kidney beans, and Luo et al ( 27 ) who studied small-molecular-weight antioxidant peptides from buckwheat with strong scavenging activity. It has been shown that the small molecular weight fractions are all more active in scavenging free radicals because they facilitate binding to the target molecules ( 28 ).…”

Section: Resultssupporting

confidence: 91%

Preparation of antioxidant peptides from Moringa oleifera leaves and their protection against oxidative damage in HepG2 cells

Tao

Liu

et al. 2022

Front. Nutr.

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Moringa oleifera leaves are a kind of new food raw materials, rich in functional factors, M. oleifera leaves aqueous extract have antioxidant activity and M. oleifera leave protein is an important active ingredient in the aqueous extract. Numerous studies have shown that peptides have strong antioxidant activity. To reveal the antioxidant effects of M. oleifera (MO) leaves peptides, MO leave antioxidant peptides were isolated and prepared to clarify their antioxidant activity. MLPH1 (<1 kDa), MLPH3 (1~3 kDa), MLPH5 (3~5 kDa), and MLPH10 (5~10 kDa) fractions were obtained by the membrane ultrafiltration classification of MO leaves proteolytic hydrolysate (MLPH). MLPH1 was further separated by centrifugal filters, and the fraction separated by <1 kDa (MLPH1-1) was identified and analyzed by LC–MS/MS. The purpose of this study was to investigate the effect of MO leaves antioxidant peptide pretreatment on H2O2-treated HepG2 cells and to refine the antioxidant activity. The results showed that MLPH1 had the strongest antioxidant activity, and three MO leaves antioxidant peptides (LALPVYN, LHIAALVFQ, and FHEEDDAKLF) were obtained. The peptide with the sequence LALPVYN and a molecular weight of 788.44 Da had the strongest antioxidant activity. After 24 h of LALPVYN pretreatment, the cell viability and the CAT, GSH-Px, and SOD enzyme activity were significantly increased, and the MDA, ROS, and apoptosis rates were significantly decreased. These results provide a theoretical basis for further research on the antioxidant mechanism of MO leaves peptides.

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Section: Resultssupporting

confidence: 91%

Preparation of antioxidant peptides from Moringa oleifera leaves and their protection against oxidative damage in HepG2 cells

Tao

Liu

et al. 2022

Front. Nutr.

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“…The experimental protocol used for sample preparation was based on the study by Luo et al ( 20 ), with minor modifications. Briefly, the quinoa powder was weighed and added to an equal volume of n-hexane (w/v) and stirred 4 times (48 h each) using a magnetic stirrer to remove flavonoids and lipids.…”

Section: Methodsmentioning

confidence: 99%

Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties

Yang

Zhu²,

Zhang³

et al. 2022

Front. Nutr.

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Quinoa seeds are rich in protein, polyphenols, phytosterols, and flavonoid substances, and excellent amino acid balance that has been revisited recently as a new food material showing potential applied in fitness and disease prevention. Heat treatment is one of the most effective strategies for improving the physiochemical characteristics of a protein. However, research examining the effects of temperature on quinoa albumin (QA) properties is limited. In this study, QA was subjected to thermal treatment (50, 60, 70, 80, 90, 100, and 121 • C). SDS−PAGE revealed that QA is composed of several polypeptides in the 10−40 kDa range. Amino acid (AA) analysis showed that the branched-chain amino acids (BCAAs), negatively charged amino acid residues (NCAAs), and positively charged amino acids (PCAAs) contents of QA were more than double that of the FAO/WHO reference standard. Additionally, heating induced structural changes, including sulfhydryl-disulfide interchange and the exposure of hydrophobic groups. Scanning electron microscopy demonstrated that the albumin underwent denaturation, dissociation, and aggregation during heating. Moreover, moderate heat treatment (60, 70, and 80 • C) remarkably improved the functional properties of QA, enhancing its solubility, water (oil) holding capacity, and emulsification and foaming characteristics. However, heating also reduced the in vitro digestibility of QA. Together, these results indicate that heat treatment can improve the structural and functional properties of QA. This information has important implications for optimizing quinoa protein production, and various products related to quinoa protein could be developed. which provides the gist of commercial applications of quinoa seeds for spreading out in the marketplace.

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“…However, numerous studies have shown that cereal and legume proteins do contain the most abundant peptide fragments with antioxidant activity among all investigated crop proteins. Among the major cereal cash crops, antioxidant peptide sequences have been identified in oats [ 116 ], rye [ 117 ], wheat [ 118 ], buckwheat [ 119 ], rice [ 2 ], corn [ 120 ], millet [ 121 , 122 ] and canary seeds [ 123 ]; meanwhile, among the legumes, soybean peptides have received the most attention, followed by chickpea, faba bean and mung bean [ 9 , 124 , 125 , 126 ].…”

Section: Sources Of Antioxidant Peptidesmentioning

confidence: 99%

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

et al. 2022

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The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.

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Isolation and identification of antioxidant peptides from tartary buckwheat albumin (Fagopyrum tataricum Gaertn.) and their antioxidant activities

Cited by 30 publications

References 42 publications

Preparation of antioxidant peptides from Moringa oleifera leaves and their protection against oxidative damage in HepG2 cells

Preparation of antioxidant peptides from Moringa oleifera leaves and their protection against oxidative damage in HepG2 cells

Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

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