Isolation, purification, and characterization of antioxidant peptides from fresh mare's milk

Waili, Yizaitiguli; Gahafu, Yiming; Aobulitalifu, Alimijiang; Chang, Zhan-Ying; Xie, Xiangyun; Kawuli, Gulibahaer

doi:10.1002/fsn3.2292

Cited by 5 publications

(5 citation statements)

References 23 publications

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“…The combination of size‐exclusion chromatography and RP‐HPLC is a common and effective way to separate and purify bioactive peptides (Waili et al, 2021 ). In this study, the Sephadex G‐25 column was used to separate the relative complex hydrolysate based on the size of the peptides.…”

Section: Discussionmentioning

confidence: 99%

Purification and characterization of a novel immunoregulatory peptide from Sipunculus nudus L. protein

Lin,

Li,

Sun

et al. 2023

Food Science & Nutrition

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This study aimed to purify and characterize immunoregulatory peptides from Sipunculus nudus L. and to explore the underlying mechanisms. Ultrafiltration, gel filtration chromatography, and reverse phase high‐performance liquid chromatography (RP‐HPLC) were used to purify the peptide following enzymatic hydrolysis. Rates of lymphocyte proliferation and phagocytosis as well as nitric oxide (NO) production levels were used as indicators of immunoregulatory activity to screen the fractions. The amino acid sequence of the peptide, designated as SNLP, was identified as Arg–Val–Lys–Gly–Lys–Ile–Leu–Ala–Lys–Arg–Leu–Asn (RVKGKILAKRLN) by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Treatment with the synthetic SNLP increased the proliferation and phagocytosis of RAW 264.7 macrophages and promoted the secretion of tumor necrosis factor‐ɑ (TNF‐α), interleukin‐6 (IL‐6), interleukin‐1β (IL‐1β), and NO levels. The mRNA levels of these cytokines and iNOS were also increased by SNLP. Our results provide preliminary evidence suggesting that SNLP acts as a dual immunomodulatory peptide with immunostimulatory and anti‐inflammatory activities. In summary, SNLP derived from Sipunculus nudus L. is a potent immunoregulatory peptide and represents a potential functional food or immunoregulatory drug.

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Section: Discussionmentioning

confidence: 99%

Purification and characterization of a novel immunoregulatory peptide from Sipunculus nudus L. protein

Lin,

Li,

Sun

et al. 2023

Food Science & Nutrition

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“…Highly active molecules, such as reactive nitrogen species (RNS) and reactive oxygen species (ROS), are produced during the normal course of cellular metabolism, but reduced intrinsic scavenging capacity can lead to accumulation. Hence, tissue damages occur mainly due to an imbalance between cellular antioxidant capacity and the oxidative systems [ 97 ]. Therefore, dietary supplementation with external sources of antioxidants could strengthen cellular capacity for neutralizing toxic free radicals and ameliorating oxidative stress.…”

Section: Therapeutic Potentials Of Milk-derived Bapsmentioning

confidence: 99%

Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides

Samtiya

Badgujar

et al. 2022

Nutrients

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Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, food processing, and gastrointestinal digestion. Previous evidence suggested that milk protein-derived BAPs have numerous health-beneficial characteristics, including anti-cancerous activity, anti-microbial activity, anti-oxidative, anti-hypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic. In this literature overview, we briefly discussed the production of milk protein-derived BAPs and their mechanisms of action. Milk protein-derived BAPs are gaining much interest worldwide due to their immense potential as health-promoting agents. These BAPs are now used to formulate products sold in the market, which reflects their safety as natural compounds. However, enhanced commercialization of milk protein-derived BAPs depends on knowledge of their particular functions/attributes and safety confirmation using human intervention trials. We have summarized the therapeutic potentials of these BAPs based on data from in vivo and in vitro studies.

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“…Since antimicrobial peptides have a net positive charge and also exhibit hydrophobicity, they can combine with the negatively charged surface due to electrostatic interactions, penetrate and destroy the membrane, thereby killing the microorganisms (Wei & Zhang, 2022 ). Enzymatic breakdown of dietary proteins produces peptides with antioxidant properties (Chang et al, 2013 ; Kim et al, 2019 ; Liao et al, 2020 ; Waili et al, 2021 ; Wong et al, 2020 ). The antioxidant activity of peptides is therefore regulated by the amino acid content and order, which is influenced by the protein supply, hydrolysis conditions such as digesting enzyme, temperature, pH, reaction duration, and substrate‐to‐enzyme ratio (Aleman et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

Mashayekh

Pourahmad

Eshaghi

et al. 2023

Food Science & Nutrition

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The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4 h. Then, the resulting protein hydrolysate was fractionated using reversed phase‐high performance liquid chromatography (RP‐HPLC). Since the F7 fraction showed the best antioxidant and antibacterial capabilities, different levels (6.5, 13, and 17 mg/mL) of this peptide fraction were added to yogurt. A control sample (without the bioactive peptide) was also prepared. Yogurt samples were stored for 3 weeks. With the increase in peptide concentration, the antioxidant activity of yogurt increased while viscosity and syneresis decreased (p < .05). During storage, yogurt acidity, syneresis, and viscosity increased while pH and antioxidant activity declined (p < .05). The addition of bioactive peptide reduced the quantity of Escherichia coli and Staphylococcus aureus bacteria in yogurt during storage (p < .05), and the reduction in bacterial quantity was stronger as the peptide content was increased. The sample containing the largest concentration of peptide (17 mg/mL) got the lowest overall acceptability score. The level of 13 mg/mL of the peptide was chosen as the best concentration for yogurt fortification in terms of overall acceptance and functional properties. Therefore, soy whey‐derived peptide can be utilized as a functional component as well as a natural preservative in yogurt.

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Isolation, purification, and characterization of antioxidant peptides from fresh mare's milk

Cited by 5 publications

References 23 publications

Purification and characterization of a novel immunoregulatory peptide from Sipunculus nudus L. protein

Purification and characterization of a novel immunoregulatory peptide from Sipunculus nudus L. protein

Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

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