Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Mirzaee, Homaira; Gavlighi, Hassan Ahmadi; Nikoo, Mehdi; Udenigwe, Chibuike C.; Khodaiyan, Faramarz

doi:10.1002/fsn3.3160

Cited by 19 publications

(22 citation statements)

References 86 publications

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“…ACE is an enzyme that contributes to the increase of blood pressure, leading to cardiovascular diseases (Lu et al, 2021; Xie et al, 2019). Prevention of the activity of this enzyme is so crucial regarding hypertension control (Mirzaee et al, 2022). The ACE‐inhibitory activity of lentil proteins and their hydrolysates have been reported by several authors (Akillioǧlu & Karakaya, 2009; Boye et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…Another enzyme that is involved in glucose release in the gastrointestinal tract is α-amylase which acts on amylose and amylopectin. Inhibition of this enzyme can control diabetes mellitus even more effectively than α-glucosidase due to the higher MW of starch molecules than disaccharides, consequently, more glucose molecules are liberated (Karimi et al, 2020(Karimi et al, , 2021Mirzaee et al, 2022;Rahimi et al, 2022). Acarbose has been introduced as the most efficient drug in controlling this enzyme activity while suffering from the side effects mentioned above (Casarin et al, 2021;Rezvankhah, Yarmand, & Ghanbarzadeh, 2022).…”

Section: α-Amylase Inhibitory Activitymentioning

confidence: 99%

“…the amino acid composition possibly due to the separation of some nontreated peptides/polypeptides during the centrifugation process Mirzaee et al, 2022;Rezvankhah, Yarmand, & Ghanbarzadeh, 2022;Zhang, Cheng, et al, 2021) LPC could be attributed to its inherent hydrophobic segments, which have been buried within the protein spatial structure. After the hydrolysis, the buried hydrophobic parts are exposed and thus, the biological activities are altered (Rezvankhah et al, 2021b).…”

Section: Amino Acid Profilementioning

confidence: 99%

“…Plant proteins have attracted great attention for their nutritional and pharmaceutical attributes (Emam-Djomeh & Rezvankhah, 2020;Mirzaee et al, 2022;Rezvankhah et al, 2019Rezvankhah et al, , 2021aRezvankhah et al, , 2021bRezvankhah, Yarmand, & Ghanbarzadeh, 2022). Many diseases have been widespread due to the consumption of artificial and synthetic additives in food formulations.…”

Section: Introductionmentioning

confidence: 99%

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Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste

Rezvankhah

Yarmand

Ghanbarzadeh

et al. 2023

Food Science & Nutrition

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Lentil peptides have shown promising bioactive properties regarding the antioxidant activity and also inhibitory activity of angiotensin‐I‐converting enzyme (ACE). Sequential hydrolysis of proteins has shown a higher degree of hydrolysis with enhanced antioxidant and ACE‐inhibitory activities. The lentil protein concentrate (LPC) was sequentially hydrolyzed using Alcalase and Flavourzyme at 2% w/w. The hydrolysate (LPH) was cross‐linked (LPHC) or sonicated (LPHUS) and sequentially cross‐linked (LPHUSC). Amino acid profile, molecular weight (MW) distribution, DPPH and ABTS radical scavenging activities (RSA; 7 mg/mL), ACE (0.1–2 mg/mL), α‐glucosidase, and α‐amylase inhibitory activities (10–500 μg/mL), and umami taste were determined. The highest DPPH RSA was obtained for LPH (68.75%), followed by LPHUSC (67.60%), and LPHUS (67.49%) while the highest ABTS RSA values were obtained for LPHC (97.28%) and LPHUSC (97.20%). Cross‐linking and sonication led to the improvement of the ACE‐inhibitory activity so that LPHUSC and LPHC had IC50 values of 0.23 and 0.27 mg/mL, respectively. LPHC and LPHUSC also indicated higher α‐glucosidase inhibitory activity (IC50 of 1.2 and 1.23 mg/mL) compared to LPH (IC50 of 1.74 mg/mL) and LPHUS (IC50 of 1.75 mg/mL) while the IC50 value of acarbose indicated 0.51 mg/mL. Moreover, LPHC and LPHUSC exhibited higher α‐amylase inhibitory activities (IC50 of 1.35 and 1.16 mg/mL) than LPHUS (IC50 of 1.95 mg/mL), and LPH (IC50 of 2.51 mg/mL) while acarbose had an IC50 value of 0.43 mg/mL. Umami taste analysis revealed that LPH and LPHC due to MW of 1.7 and 2.3 kDa and also high umami amino acids could be well considered as representative of meaty and umami analog flavors while indicating stronger antioxidant, antihypertension, and antidiabetic attributes.

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Section: Resultsmentioning

confidence: 99%

Section: α-Amylase Inhibitory Activitymentioning

confidence: 99%

Section: Amino Acid Profilementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste

Rezvankhah

Yarmand

Ghanbarzadeh

et al. 2023

Food Science & Nutrition

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“…The molecular weight distribution of the shrimp‐head autolysates was determined using gel permeation chromatography (GPC) following the method of (Mirzaee et al ., 2023) Polyethylene glycerol (PEG) was used as the standard compound. The equation ( y = 16.907686–0.941245x + 0.018671x 2 –0.000114x 3 –0.2448t ) was used to estimate the MW distribution of the shrimp‐head autolysates.…”

Section: Methodsmentioning

confidence: 99%

The antifreeze activity and physicochemical properties of Litopenaeus vannamei head autolysate

Majura,

Han,

Ouyang

et al. 2023

Int J of Food Sci Tech

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SummaryLitopenaeus vannamei heads were autolysed at a constant temperature of 50 °C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determined. Thermal hysteresis (TH) was used as an index for determining the antifreeze activity of the shrimp head autolysates. The highest thermal hysteresis activity was 1.82 °C which was measured in the 5 h‐shrimp head autolysate. The highest negative zeta potential value (−41.06 ± 2.08 mV) and surface hydrophobicity (295.575 ± 9.7819) were in the 5 and 1.5 h autolysate groups, respectively. Generally, <2000 Da components accounted for over 85% of the total molecular weight in all shrimp head autolysate groups. Pearson correlation analysis was used to investigate how physicochemical properties influenced the thermal hysteresis index. Although at varying degrees, the analysis confirmed that a positive correlation existed between TH activity and molecular weight, hydrophobic amino acid content, and surface hydrophobicity. A negative correlation existed between TH activity and zeta potential, and hydrophilic amino acids. The findings of our study suggest that Litopenaeus vannamei head autolysate has a potential antifreeze effect and that the physicochemical properties influence its thermal hysteresis.

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Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties

Rezvankhah,

Ghanbarzadeh,

Mirzaee

et al. 2024

Food Science & Nutrition

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Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross‐linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm−1, while the intensities of amide I bands at 1637 and 1659 cm−1 and amide II bands at 1498 and 1495 cm−1 were decreased. Hydrolysis, cross‐linking, and especially Maillard grafting provided well‐balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).

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Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 19 publications

References 86 publications

Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste

Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste

The antifreeze activity and physicochemical properties of Litopenaeus vannamei head autolysate

Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties

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