Preparation, structure identification and the anti-photoaging activity of peptide fraction OP-Ia from <i>Ostrea rivularis</i>

Yu-hui, YE; You, Lijun; Deng, Qihui; Xiong, Lixia; Zhao, Ming

doi:10.1039/c8ra08137a

Cited by 7 publications

(1 citation statement)

References 30 publications

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“…Bioactive peptides have been extensively reported to be generated during both the postmortem aging and enzymatic tenderization process, whereas the evaluation of bioavailability of these peptides is often overlooked. − Some of these peptides may be hydrolyzed and therefore lost the bioactivity during the gastrointestinal digestion. Therefore, the peptide number of survived gastric and gastrointestinal peptides are shown in Table .…”

Section: Resultsmentioning

confidence: 99%

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Zhao

et al. 2019

J. Agric. Food Chem.

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This work investigated the influence of enzymatic tenderization on digestibility changes of beef semimembranosus proteins using peptidomics methods. Hydrolysis by proteinase K and bromelain elevated the average bitterness index of identified peptides by generating high-Q values peptides (1714–1790 Cal/mol), including KDLFDPIIQ, LIDDHFLFDKPVSPL, and QLIDDHFLFDKPVSPLLL. Proteolysis during enzymatic tenderization acted as a “pre-digestion” step and significantly elevated the degree of hydrolysis of beef protein (by 4.5–17.3%) in subsequent simulated gastrointestinal digestion. Peptidomics analysis of digests revealed large variations in the peptide composition, which was positively correlated with the degree of proteolysis during enzymatic tenderization. Enzymatic tenderization with proteinase K- (for 0.5 h) or bromelain-treated samples largely increased the survival rate (by 65.5 or 82.8%) of peptides during simulated digestion, possibly because of the “secondary enzyme–substrate interaction” effect. This work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.

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Section: Resultsmentioning

confidence: 99%

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Zhao

et al. 2019

J. Agric. Food Chem.

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Comprehensive workflow encompassing discovery, verification, and quantification of indicator peptide in snail mucin using LC-quadrupole Orbitrap high-resolution tandem mass spectrometry

Moon,

Jeong,

Tonog

et al. 2024

Food Research International

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Identification of anti-photoaging components of Olea europaea leaves based on spectrum-effect relationship

Zhang

et al. 2023

Journal of Chromatography B

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Preparation, structure identification and the anti-photoaging activity of peptide fraction OP-Ia from Ostrea rivularis

Abstract: OP-Ia could reduce ROS generation and cell viability declination induced by UV, and downregulate the expressions of IL-1β, IL-8, c-Jun, c-Fos, p65 and p38 genes.

Cited by 7 publications

References 30 publications

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Comprehensive workflow encompassing discovery, verification, and quantification of indicator peptide in snail mucin using LC-quadrupole Orbitrap high-resolution tandem mass spectrometry

Identification of anti-photoaging components of Olea europaea leaves based on spectrum-effect relationship

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