Preparation and properties of antioxidant peptides from wampee seed protein

Liu, Yong; Xie, Yu-Ping; Ma, Xiuyun; Liu, Linna; Ke, Yong-Jian

doi:10.1007/s11694-021-01164-6

Cited by 8 publications

(2 citation statements)

References 51 publications

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“…Almond protein extraction by alkaline solubilization and acid precipitation method (Liu et al., 2022). Pearl oil apricot almonds were mixed with n ‐hexane (1:8 (w/v)) during 90 min at room temperature under stirring, which was repeated three times, with new n ‐hexane each time.…”

Section: Methodsmentioning

confidence: 99%

Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

Chen

Guo

et al. 2023

Food Frontiers

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Pearl oil apricot almonds are rich in proteins, being a valuable raw material for preparing antioxidant peptides. In this study, almond protein hydrolysates (APHs) were obtained by enzymatic hydrolysis and divided into APHs‐1 (<3 kDa), APHs‐2 (3–10 kDa), and APHs‐3 (>10 kDa). APHs‐1‐c, purified from APHs‐1, was proved to show the strongest antioxidant effect through activity tracking experiments. APHs‐1‐c also can protect HepG2 cells against oxidative damage by reducing intracellular reactive oxygen species and MDA levels, elevating glutathione levels as well as increasing superoxide dismutase and catalase activities, and its protective effect is related to the Keap1–Nrf2 signaling pathway. Forty bioactive peptide sequences were identified from APHs‐1‐c, and Thr‐Glu‐Asp‐Asp‐Trp‐Arg‐Trp‐His (TEDDWRWH; P1), Trp‐Tyr‐Asp‐Asn‐Glu‐Trp‐Gly‐Tyr‐Arg (WYDNEWGYR; P2), and Ala‐Glu‐Asp‐His‐Glu‐Trp‐Trp‐Arg (AEDHEWWWR; P3) had the most potential for antioxidant activity by molecular docking studies. P1, P2, and P3 showed desirable 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity (IC50 = 0.634–3.381 mmol/L), 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt radical scavenging activity (IC50 = 0.221–0.309 mmol/L), and ferric‐reducing antioxidant power. These results suggested that almonds protein hydrolysates and its derived antioxidant peptides could serve as potential ingredients applied in functional foods.

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Section: Methodsmentioning

confidence: 99%

Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

Chen

Guo

et al. 2023

Food Frontiers

View full text Add to dashboard Cite

show abstract

“…A signi cantly (p < 0.05) higher value of the index of the interfacial area stabilized per unit of weight (EAI = 186 ± 4 m 2 g − 1 ) was observed for CNCs. This phenomenon was attributed to the smaller molecules that could quickly diffuse and adsorb onto the oil-water interface (Bao et al, 2022;Y. Liu et al, 2022).…”

Section: Characterization and Stability Of Pickering Emulsionsmentioning

confidence: 99%

Oil-in-water Pickering emulsions stabilized by nanostructured cellulose: comparison of cellulose nanocrystals and nanofibrils

Pirozzi

Bettotti

Ferrari

et al. 2023

Preprint

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Nanostructured celluloses, in the form of nanofibrils (CNFs) and nanocrystals (CNCs), obtained through TEMPO-mediated oxidation, by controlling the intensity of the process (changing catalyst concentration and processing time), were tested in the stabilization of Pickering emulsions, fabricated through high-pressure homogenization (HPH). Results showed that both CNFs and CNCs provided an efficient steric and electrostatic stabilization of the oil-in-water emulsions. Remarkably, the strong inter-droplet interactions, observed when CNFs were used as stabilizers, because of fibrils entanglement in the continuous phase, resulted in a 3D fibrous network emulsion, with higher viscosity than CNCs-stabilized emulsions, and higher tendency towards flocculation. However, the HPH treatment significantly affected the nanofibrils interfacial layer, promoting the emulsifying ability of CNFs, and increasing stability against coalescence. In contrast, CNCs-stabilized emulsions exhibited, along with lower viscosity, higher interfacial activity and emulsion stabilization capability, without any phase separation during 10 months of refrigerated storage. Remarkably, the HPH treatment did not significantly change the emulsifying ability of CNCs. Therefore, it can be concluded that nanocelluloses with tailored emulsifying properties can be easily obtained through the regulation of the process intensity of TEMPO-mediated oxidation of pulp cellulose, opening the way to the production of new ingredients for the food and cosmetic industries.

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Tailoring Nanostructured Cellulose for Efficient Pickering Emulsions Stabilization

Pirozzi,

Bettotti,

Facchinelli

et al. 2024

Macro Materials & Eng

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Nanostructured celluloses, nanofibrils (CNFs) and nanocrystals (CNCs), are prepared through TEMPO‐mediated oxidation by controlling the intensity of the process modulated by catalyst concentration and processing time. These nanomaterials are evaluated as stabilizers for Pickering emulsions, fabricated using high‐pressure homogenization (HPH). Both CNFs and CNCs exhibit efficient steric and electrostatic stabilization of oil‐in‐water (O/W) emulsions. CNFs display strong inter‐droplet interactions, leading to the formation of a 3D fibrous network emulsion with higher viscosity compared to CNCs‐stabilized emulsions. However, CNFs also show a higher tendency toward flocculation, due to fibrils’ entanglement in the continuous phase. Interestingly, the HPH treatment has a notable impact on the CNFs’ interfacial layer, enhancing the emulsifying ability of CNFs and improving stability against coalescence. Conversely, CNCs‐stabilized emulsions exhibit lower viscosity but demonstrate higher interfacial activity and stabilization capability. Remarkably, no phase separation during 10 months of refrigerated storage, indicating excellent long‐term stability. Importantly, the HPH treatment does not significantly change the emulsifying ability of CNCs. In conclusion, this study highlights the possibility of obtaining nanocelluloses (NCs) with tailored emulsifying properties by regulating the intensity of TEMPO‐mediated oxidation applied to pulp cellulose. These findings open up new opportunities for the development of innovative ingredients for the food and cosmetic industries.

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Preparation and properties of antioxidant peptides from wampee seed protein

Cited by 8 publications

References 51 publications

Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

Oil-in-water Pickering emulsions stabilized by nanostructured cellulose: comparison of cellulose nanocrystals and nanofibrils

Tailoring Nanostructured Cellulose for Efficient Pickering Emulsions Stabilization

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