Novel bioactive peptides from enzymatic hydrolysate of Sardinelle ( Sardinella aurita ) muscle proteins hydrolysed by  Bacillus subtilis  A26 proteases

Jemil, Ines; Abdelhedi, Ola; Nasri, Rim; Mora, Leticia; Jridi, Mourad; Aristoy, M‐Concepción; Nasri, Monçef

doi:10.1016/j.foodres.2017.06.018

Cited by 52 publications

(22 citation statements)

References 64 publications

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“…Useful antioxidant peptides have also been obtained through fermentation (He et al, ) or by chemical synthesis based on the sequences of peptides identified from food proteins (Gallego et al, ; Jin, Liu, Zheng, Wang, & He, ). In a couple of recent reports, microbial enzyme preparations were employed for the liberation of antioxidative cryptides (specific amino acid sequences encrypted within the primary structure of various food proteins) from their parent vegetable (Babini, Tagliazucchi, Martini, Dei Più, & Gianotti, ) and fish muscle (Jemil et al, ) proteins.…”

Section: Production Of Antioxidant Enzymatic Protein Hydrolyzatesmentioning

confidence: 99%

Structural and functional properties of food protein-derived antioxidant peptides

2019

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The aim of this work is to provide a timely examination of the structure-activity relationship of antioxidative peptides. The main production approach involves enzymatic hydrolysis of animal and plant proteins to produce protein hydrolyzates, which can be further processed by membrane ultrafiltration into size-based peptide fractions. The hydrolyzates and peptide fractions can also be subjected to separation by column chromatography to obtain pure peptides. Although the structural basis for enhanced antioxidant activity varies, protein hydrolyzates and peptide fractions that contain largely low molecular weight peptides have generally been shown to be potent antioxidants. In addition to having hydrophobic amino acids such as Leu or Val in their N-terminal regions, protein hydrolyzates, and peptides containing the nucleophilic sulfur-containing amino acid residues (Cys and Met), aromatic amino acid residues (Phe, Trp, and Tyr) and/or the imidazole ring-containing His have been generally found to possess strong antioxidant properties. Practical applicationsHigh levels of reactive oxygen species (ROS) in addition to the presence of metal cations can lead to oxidative stress, which promotes reactions that cause destruction of critical cellular biopolymers, such as proteins, lipids, and nucleic acids. Oxidative stress could be due to insufficient levels of natural cellular antioxidants, which enables accumulation of ROS to toxic levels. A proposed approach to ameliorating oxidative stress is the provision of exogenous peptides that can be consumed to complement cellular antioxidants. Food protein-derived peptides consist of amino acids joined by peptides bonds just like glutathione, a very powerful natural cellular antioxidant. Therefore, this review provides a timely summary of the in vitro and in vivo reactions impacted by antioxidant peptides and the postulated mechanisms of action, which could aid development of potent antioxidant agents. The review also serves as a resource material for identifying novel antioxidant peptide sources for the formulation of functional foods and nutraceuticals. K E Y W O R D S antioxidants, FRAP, lipid peroxidation, metal chelation, peptides, protein hydrolyzates, radical scavenging [Correction added on 30 January 2019: this article has been added to the issue after an inadvertent omission.]

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Section: Production Of Antioxidant Enzymatic Protein Hydrolyzatesmentioning

confidence: 99%

Structural and functional properties of food protein-derived antioxidant peptides

2019

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“…Therefore, suitable separation and purification methods are needed to enrich peptide fragments with high antioxidant activity. At present, the commonly used purification strategies for PAs mainly include membrane and chromatographic separation technology based on the changes of Mw, charge and polarity/hydrophobicity [ 153 , 154 ]. The membrane separation technology, containing microfiltration, UF and nanofiltration, is cheap and easy to operate, often applied for the initial purification [ 155 ].…”

Section: Purification and Identification Of Pasmentioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…Hydrolysed collagens or gelatin hydrolysates from fish origins have attracted an increasing interest for consumers as potential ingredients for various health-promoting benefits. Bioactive peptides from marine sources with antioxidant properties have gained attention as pharmaceuticals and functional ingredients (Jemil et al, 2017;Neves et al, 2017). Hydrolysed collagens from fish skins have been reported to contain biologically active peptides with several bioactivities (Sae-leaw et al, 2016a;Wu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of hydrolysed collagen from salmon scale ossein prepared with the aid of ultrasound

Sae‐leaw

Benjakul

2018

Int J of Food Sci Tech

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Summary Hydrolysed collagen with antioxidant activity from salmon scale ossein as influenced by ultrasound pretreatment and prior thermal treatment were investigated. Ultrasound pretreatment of scale ossein at 70% amplitude for 30 min with intensity power of 750 W, followed by heating at 55 °C for 6 h resulted in the highest release of collagenous materials from ossein. Hydrolysed collagen from aforementioned scale ossein prepared using Alcalase had higher degree of hydrolysis and recovery than those from ossein with other pretreatments. 2,2′‐Azinobis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activities and ferric reducing antioxidant power (FRAP) increased as Alcalase concentration increased. Higher proportion of low molecular weight (MW) peptides was observed after gastrointestinal digestion, in which peptides with MWs of 347 and 219 Da exhibited the highest ABTS radical scavenging activity and FRAP, respectively. Therefore, ultrasound pretreatment of ossein along with subsequent thermal treatment could increase yield and antioxidant activities of hydrolysed collagen.

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Novel bioactive peptides from enzymatic hydrolysate of Sardinelle ( Sardinella aurita ) muscle proteins hydrolysed by Bacillus subtilis A26 proteases

Cited by 52 publications

References 64 publications

Structural and functional properties of food protein-derived antioxidant peptides

Structural and functional properties of food protein-derived antioxidant peptides

Advances on Food-Derived Peptidic Antioxidants—A Review

Antioxidant activities of hydrolysed collagen from salmon scale ossein prepared with the aid of ultrasound

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