Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates

Ren, Yao; Wu, Hui; Li, Xiaofeng; Lai, Furao; Xiao, Xi

doi:10.1016/j.bbrc.2014.08.116

Cited by 51 publications

(28 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Aliquots of 3 mL were placed into oven at 60 °C for drying. The dried samples were analysed by HPLC on ‘PICO‐TAG’ column (Hitachi, Tokyo, Japan) after dissolved in 1 mL sample buffer and filtered through a 0.22‐μm membrane (Ren et al ., ). Amino acid composition was reported as gram of amino acid per 100 g protein.…”

Section: Methodsmentioning

confidence: 99%

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Zhang

Sun

et al. 2016

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Defatted wheat germ globulin (DWGG) was hydrolysed using the enzymes alcalase, neutrase, papain, pepsin or trypsin to improve the immunomodulatory effects of the protein. The degree of hydrolysis (DH), molecular weight distribution, hydrophobicity, secondary structures and immunomodulatory activities were determined. The DH of hydrolysate using alcalase or neutrase was higher (P < 0.05) than that of hydrolysate prepared by other proteases. Alcalase hydrolysate (AH) had the strongest (P < 0.05) immunomodulatory activity with respect to lymphocyte proliferation, phagocytosis of neutral red and secretion of pro‐inflammatory cytokines. The molecular weight of AH ranged between 300 and 1450 Da and was composed of α‐helix and β‐turns. AH also showed the highest hydrophobic value (P < 0.05). The DH and hydrophobicity appear to be related to immunomodulatory activities. The hydrolysate prepared by the alcalase treatment on DWGG may be used as an immune supplement by the food industry.

show abstract

Section: Methodsmentioning

confidence: 99%

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Zhang

Sun

et al. 2016

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…() revealed that hen albumen peptides with MW < 1000 Da showed the highest ABTS‐RSA when hen albumen treated with ultrasound at frequency of 40 kHz and 21.3 W for 15 min prior to hydrolysis. Duck albumen hydrolysate produced by two‐step of enzymatic hydrolysis yielded the peptides with MWs ranging from 202 to 514 Da, exhibiting the highest AA (Ren et al ., ). This indicated that small peptides from duck albumen hydrolysate contributed to AA of the hydrolysate prepared from albumen after heating in combination with ultrasound pretreatment.…”

Section: Resultsmentioning

confidence: 99%

Production and characterisation of duck albumen hydrolysate using enzymatic process

Quan

Benjakul

2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Influences of different ultrasound treatments combined with heat pretreatment on enzymatic hydrolysis, emulsifying properties and antioxidant activities of hydrolysates from duck egg albumen were studied. Heat pretreatment at 95 °C for 30 min inhibited both serine and cysteine protease inhibitors effectively. Ultrasonication of heated duck albumen at 60% amplitude for 10 min yielded the highest surface hydrophobicity. Coincidentally, aforementioned pretreatment rendered the hydrolysate with highest degree of hydrolysis (DH) than other pretreatments when Alcalase was used. The resulting hydrolysate showed the highest antioxidant activities including DPPH radical and ABTS radical cation scavenging activities and ferric reducing antioxidant power as well as emulsifying properties when hydrolysis time of 90 min was used. The hydrolysate possessed the peptides with molecular weight of 219–255 Da with the highest ABTS radical scavenging activity. Thus, heat pretreatment, followed by ultrasonication of duck albumen under appropriate condition could increase DH, antioxidant activities and emulsifying properties of duck albumen hydrolysate.

show abstract

“…Moreover, this duck protein extracts consists of higher content of Glu and Tyr among their amino acids, highlighting that they possess strong antioxidant activity. At present, a large number of active proteins and peptides with antioxidant effects were isolated and purified from the natural plant and animal resources (Li et al, ; Motoko et al, ; Ren, Wu, Li, Lai, & Xiao, ; Yoko et al, ). Our experimental results suggest that the Cherry Valley ducks with high nutritional value can be effectively used as natural protein resources to protect the human body from oxidative damage of free radicals.…”

Section: Discussionmentioning

confidence: 99%

Image recognition of automatic evisceration of Cherry Valley ducks and biological activities of protein extracts isolated from the duck meat

Cao

Kong

Wang

2018

J Food Process Engineering

View full text Add to dashboard Cite

Based on active contour segmentation algorithm and image acquisition system, Cherry Valley duck meats were collected after evisceration, protein extracts were preliminarily isolated, and their various biological properties were evaluated in present study. The amino acid analysis revealed that these protein extracts contained abundant essential amino acids including Thr, Val, Ile, Leu, Met, Phe, Lys, and His, suggesting that this duck meat have high nutritional value. Antioxidant results indicated that the protein extracts had great free radical scavenging effects and excellent in vivo antioxidant capacities. The immunomodulatory results demonstrated that the duck protein extracts exhibited obvious co‐mitogenic effects on the splenocytes activated by the mitogen and effective natural killer (NK) cells' activity. Moreover, the proposed image processing method based on the visceral contour recognition can be applied in poultry processing, which can improve the production efficiency of Cherry Valley duck processing in the poultry industry. Practical applications In the world, duck meat is very popular by people for a long time because of its delicacy and high nutritional value. In the present study, antioxidant and immunomodulatory activities of protein extracts from the Cherry Valley duck show that this duck has significant nutritional value to human body. For a long time, there are many difficult problems on the automatic slaughter and evisceration of duck, chicken and goose in poultry processing industry. Moreover, avian influenza virus has been threatening poultry breeding and slaughter processing, which can easily harm to the health of workers and cause a wide range of virus spread. Image recognition system and contour segmentation algorithm may provide useful information for the development of automatic slaughter of Cherry Valley ducks, which is also helpful to conduct further research in food processing and utilization of various kinds of poultry.

show abstract

Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates

Cited by 51 publications

References 16 publications

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin

Production and characterisation of duck albumen hydrolysate using enzymatic process

Image recognition of automatic evisceration of Cherry Valley ducks and biological activities of protein extracts isolated from the duck meat

Contact Info

Product

Resources

About