Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

Zheng, Lin; Zhao, Ming; Xiao, Chuqiao; Zhao, Qiangzhong; Su, Guowan

doi:10.1016/j.foodchem.2015.07.015

Cited by 145 publications

(87 citation statements)

References 40 publications

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“…It is also an ideal selection when isolating functional peptides from Jiuzao (residue after Baijiu distillation) considering a content of protein and peptides left in it after distillation. when it is at both terminals of the peptides; therefore, it can stabilize active oxygen through direct electron transfer (Zheng, Zhao, Xiao, Zhao, & Su, 2016). It is the same that peptide (LPGPILSSFPQ) isolated from feather keratin exhibited activity in ABTS (Fontoura et al, 2019), what can be found after the structure comparison with YGD is that Gly in the sequence may contribute to the capacity as well.…”

Section: The Extraction Yields Of Vnp and Ygdmentioning

confidence: 72%

“…YGD exhibited relative high abilities both in ABTS and ORAC assays mainly in virtue of the existence of Tyr in N‐terminal and Asp in C‐terminal. For Tyr, it is supposed to play an important role in high radical scavenging ability when it is at both terminals of the peptides; therefore, it can stabilize active oxygen through direct electron transfer (Zheng, Zhao, Xiao, Zhao, & Su, ). It is the same that peptide (LPGPILSSFPQ) isolated from feather keratin exhibited activity in ABTS (Fontoura et al, ), what can be found after the structure comparison with YGD is that Gly in the sequence may contribute to the capacity as well.…”

Section: Resultsmentioning

confidence: 99%

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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: The Extraction Yields Of Vnp and Ygdmentioning

confidence: 72%

Section: Resultsmentioning

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 ABTS + • scavenging assay is a sensitive method to determine the antioxidant capacity of bioactive compounds, in which sodium persulfate converts ABTS to its radical cation with a blue color and an absorption maximum of 734 nm, and the blue ABTS + • is converted back to its colorless neutral form when ABTS + • is reactive towards an antioxidant [10,37,38]. The abilities of SCPE-A, SCPE-B and SCPE-C to scavenge ABTS + • in comparison with ascorbic acid were investigated, and dose-related effects were observed at different peptide concentrations ranging from 0 to 5.0 mg/mL (Figure 6C).…”

Section: Resultsmentioning

confidence: 99%

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Chi

et al. 2017

Marine Drugs

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The aim of this study was to purify and identify peptides with antioxidant properties from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Cartilaginous proteins of the scalloped hammerhead were extracted by guanidine hydrochloride, and three antioxidant peptides, named enzymolysis peptide of scalloped hammerhead cartilage A (SCPE-A), SCPE-B and SCPE-C, were subsequently isolated from the hydrolysate of the cartilaginous proteins using ultrafiltration and chromatography. The amino acid sequences of SCPE-A, SCPE-B and SCPE-C were identified as Gly-Pro-Glu (GPE), Gly-Ala-Arg-Gly-Pro-Gln (GARGPQ), and Gly-Phe-Thr-Gly-Pro-Pro-Gly-Phe-Asn-Gly (GFTGPPGFNG), with molecular weights of 301.30 Da, 584.64 Da and 950.03 Da, respectively. As per in vitro activity testing, SCPE-A, SCPE-B and SCPE-C exhibited strong scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) (half elimination ratio (EC50) 2.43, 2.66 and 1.99 mg/mL), hydroxyl radicals (HO•) (EC50 0.28, 0.21 and 0.15 mg/mL), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS+•) (EC50 0.24, 0.18 and 0.29 mg/mL), and superoxide anion radicals (normalO2−•) (EC50 0.10, 0.14 and 0.11 mg/mL). In addition, SCPE-A showed inhibition activity similar to butylated hydroxytoluene (BHT) in lipid peroxidation in a linoleic acid model system. The amino acid residues of Gly, Pro and Phe could positively influence the antioxidant activities of GPE, GARGPQ and GFTGPPGFNG. These results suggested that GPE, GARGPQ and GFTGPPGFNG might serve as potential antioxidants and be used as food additives and functional foods.

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“…There was a significant variation (P < 0.05) in the TEAC value for GJ and KJ after gastrointestinal digestion, whereas little change (P > 0.05) was observed for AJ, OJ and PJ. In addition to the polyphenols having quenching activity, these radical cations can be scavenged by digestive enzymatic (Granato et al, 2017), chemicals and electrochemical means, such as the vitamin C and E originally found in the fruit juices, the pepsin added for digestion (Zheng et al, 2016), and some antioxidant peptides produced by digestion enzyme. Though the TEAC values of GJ and KJ slightly decreased after the gastric digestion, the antioxidant ability of GJ increased by 35.53% after the intestinal digestion while the antioxidant ability of KJ decreased by 19.34%.…”

Section: Individual Phenolic Compounds Of Fruit Juices During In Vitrmentioning

confidence: 99%

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

Quan

Tao

Lü

et al. 2017

Int J of Food Sci Tech

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Summary The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin‐trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in AJ by 43.74%, 27.59%, 47.11% and 33.28%, respectively. Conversely, the antioxidant capacity of fruit juices during digestion measured by ABTS assay increased from 4.79% to 35.53%, except in KJ, which decreased by 19.34%. These results show the health benefits of fruit juices after processing and contribute towards establishing suitable dietary recommendations.

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Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

Cited by 145 publications

References 40 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

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

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