Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Walters, Mallory E.; Esfandi, Ramak; Tsopmo, Apollinaire

doi:10.3390/foods7100172

Cited by 121 publications

(79 citation statements)

References 117 publications

(135 reference statements)

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“…Lactic acid bacteria have also been employed in different food sources as seeds to produce angiotensin converting enzyme inhibitor (ACEI) peptides. These peptides are the result of different conditions, such as proteases or strain used, duration of fermentation, pH, and others [ 38 , 39 ]. TSMDF showed almost ten-fold higher ACEI capacity than TSMD.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

et al. 2020

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Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8–9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49–58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.

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Section: Discussionmentioning

confidence: 99%

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

et al. 2020

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“…secondary metabolites) such as carotenoids and polyphenols have antioxidant properties, meanwhile, they also possess pro-oxidant function due to the formation of peroxides [12, 19]. Phenoxyl radicals, often quinones and semiquinones, are formed via auto-oxidation reactions of phenol moieties in the presence of radicals, hydrogen peroxide, and divalent metal ions [19, 20]. Hydroxyl radicals generated from the reaction of hydrogen peroxide with metals such as ferrous ions are also present in foods [21].…”

Section: Main Textmentioning

confidence: 99%

Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals

Esfandi

Walters

Tsopmo

2019

Heliyon

Self Cite

183

137

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Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions around the world and contribute to more than half of human energy requirements. Scientific publications contain evidence showing that apart from energy, the regular consumption of whole grains is useful for the prevention of many chronic diseases associated with oxidative stress. Biological activities have mostly been attributed to the presence of glucans and polyphenols. In recent years however, food proteins have been investigated as sources of peptides that can exert biological functions, promote health and prevent oxidative stress. This review focuses on the role of hydrolyzed proteins and peptides with antioxidant properties in various models and their mechanisms which include hydrogen or electron transfer, metal chelating, and regulation of enzymes involved in the oxidation-reduction process.

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“…In addition, some bioactive peptides prepared by enzymatic methods often have strong ability to chelate metals such as calcium and zinc [31,32]. Liao et al reported that WBP-Zn, a walnut protein zinc-chelating peptide prepared by combining the WBP obtained by an enzymatic method with zinc ion has a better ability of reducing toxicity and better anti-proliferation effects [32].…”

Section: Enzymatic Preparationmentioning

confidence: 99%

Bioactive Peptides from Walnut Residue Protein

Guo

Chi

et al. 2020

Molecules

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Walnut residue is a kind of high-quality plant protein resource. The bioactive peptide prepared from walnut residue has excellent health care functions such as antioxidation and antihypertensive activity, but at present, walnut residue is often regarded as waste or low value feed, fertilizer and other materials. The uneconomical use of walnut residue has hindered the development of the walnut industry to some extent. Effective utilization of walnut residue protein to develop bioactive peptides and other products is of great significance to realize the comprehensive utilization of walnut residue, improve the added value of by-products, and change the current low utilization rate of walnut residue. In this paper, the preparation, purification and structure identification of walnut protein bioactive peptides are reviewed, and different functional walnut active peptides (WBPs) are introduced. The potential effects of these bioactivities on human health and their different uses in food, medicine and other industries are discussed. The purpose is to provide reference information for the effective utilization of walnut residue resources and the development of walnut industry.

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Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Cited by 121 publications

References 117 publications

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals

Bioactive Peptides from Walnut Residue Protein

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