Study on Skin Care Properties of Milk Kefir Whey

Chen, Ming Ju; Liu, J. R.; Sheu, J. F.; Lin, Chin-Wen; Chuang, C. L.

doi:10.5713/ajas.2006.905

Cited by 30 publications

(29 citation statements)

References 15 publications

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“…Meanwhile, peptides are thought to bind with exquisite specificity to their in vivo targets, resulting in exceptionally high potencies of action and relatively few offtarget side effects (Craik et al, 2013). Thus, several studies made efforts to find novel proteins and peptides from natural resources, such as silk (Kato et al, 1998), milk (Nakajima et al, 1996;Chen et al, 2006), honey (Oszmianski, 1990;Ates and Cokmus, 2001), wheat (Okot-Kotber et al, 2001), and the housefly (Daquinag et al, 1995(Daquinag et al, , 1999, for tyrosinase inhibition. On top of that, dipeptides (Girelli et al, 2004), kojic acid tripeptides (Noh et al, 2007), mimosine tetrapeptides (Upadhyay et al, 2011), cyclic peptides (Morita et al, 1994), short-sequence oligopeptides (Abu Ubeid et al, 2009), and octameric peptides (Schurink et al, 2007) were also investigated for their tyrosinase-inhibitory abilities.…”

Section: Discussionmentioning

confidence: 99%

Phage Display–Mediated Discovery of Novel Tyrosinase-Targeting Tetrapeptide Inhibitors Reveals the Significance of N-Terminal Preference of Cysteine Residues and Their Functional Sulfur Atom

et al. 2014

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Tyrosinase, a key copper-containing enzyme involved in melanin biosynthesis, is closely associated with hyperpigmentation disorders, cancer, and neurodegenerative diseases, and as such, it is an essential target in medicine and cosmetics. Known tyrosinase inhibitors possess adverse side effects, and there are no safety regulations; therefore, it is necessary to develop new inhibitors with fewer side effects and less toxicity. Peptides are exquisitely specific to their in vivo targets, with high potencies and relatively few off-target side effects. Thus, we systematically and comprehensively investigated the tyrosinase-inhibitory abilities of N-and C-terminal cysteine/tyrosine-containing tetrapeptides by constructing a phage-display random tetrapeptide library and conducting computational molecular docking studies on novel tyrosinase tetrapeptide inhibitors. We found that N-terminal cysteine-containing tetrapeptides exhibited the most potent tyrosinase-inhibitory abilities. The positional preference of cysteine residues at the N terminus in the tetrapeptides significantly contributed to their tyrosinase-inhibitory function. The sulfur atom in cysteine moieties of N-and C-terminal cysteine-containing tetrapeptides coordinated with copper ions, which then tightly blocked substrate-binding sites. N-and C-terminal tyrosinecontaining tetrapeptides functioned as competitive inhibitors against mushroom tyrosinase by using the phenol ring of tyrosine to stack with the imidazole ring of His263, thus competing for the substrate-binding site. The N-terminal cysteine-containing tetrapeptide CRVI exhibited the strongest tyrosinase-inhibitory potency (with an IC 50 of 2.7 6 0.5 mM), which was superior to those of the known tyrosinase inhibitors (arbutin and kojic acid) and outperformed kojic acid-tripeptides, mimosine-FFY, and shortsequence oligopeptides at inhibiting mushroom tyrosinase.

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Section: Discussionmentioning

confidence: 99%

Phage Display–Mediated Discovery of Novel Tyrosinase-Targeting Tetrapeptide Inhibitors Reveals the Significance of N-Terminal Preference of Cysteine Residues and Their Functional Sulfur Atom

et al. 2014

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“…Lactic acid was analyzed by HPLC according to the procedure described by Chen et al (2006). Alcohol was determined by enzymatic methods as described by Beshkova et al (2002) using K-EtOH kits (Megazyme International Ireland Limited, Wicklow, Ireland).…”

Section: Chemical Analysismentioning

confidence: 99%

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains

Chen

Wang

Chen

et al. 2009

Journal of Dairy Science

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In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of this study was to develop a new technique to produce kefir using immobilized starter cultures isolated from kefir grains. An increase in cell counts with fermentation cycles was observed for both the lactic acid bacteria (LAB) and yeasts, whereas the cell counts of kefir grains were very stable during cultivation. Scanning electron microscopy showed that the short-chain lactobacilli and lactococci occupied the surface of the LAB microspheres, whereas the long-chain lactobacilli were inside the microspheres. When the yeasts were analyzed, cells at a high density were entrapped in cracks on the surface and within the microspheres, where they were surrounded by the short-chain lactobacilli. The distribution of the LAB and yeast species in kefir produced from grains and microspheres showed that there was no significant difference between the kefirs produced by the 2 methods; moreover, Leu. mesenteroides and K. marxianus were the predominating microflora in both types of kefir. There was no significant difference in the ethanol and exopolysaccharide contents between the 2 kefirs, although the acidity was different.

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“…Therefore, the development of natural antioxidants remains in need of further attention. Bioactive peptides derived from protein by hydrolysis have been investigated and have exhibited a variety of functional properties, such as angiotensin I‐converting enzyme inhibitor, antioxidant, promoting wound‐healing, and tyrosinase inhibition activity (Chen et al ; Shigemura et al ; Alemán et al ). The antioxidant activity has been studied extensively and several peptides obtained from many resources were reported to have antioxidative activities resulting from cooperative and synergistic actions, including the scavenging of free radicals, Fe 2+ chelating, and the inhibition of lipid peroxidation (Samaranayaka & Li‐Chan ).…”

Section: Introductionmentioning

confidence: 99%

The in vitro antioxidant properties of alcalase hydrolysate prepared from silkie fowl (Gallus gallus) blood protein

Cheng

Lai

Lin

et al. 2015

Animal Science Journal

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Two types of proteins including blood plasma protein and blood cell protein were isolated from silkie fowl (Gallus gallus) blood and hydrolyzed using alcalase for 0, 2, 4 and 6 h. The blood plasma protein hydrolysate (BPH) and blood cell protein hydrolysate (BCH) were analyzed for pH value, peptide content and antioxidative properties. The significantly higher peptide contents were observed in BPH than that of BCH, which showed that blood plasma protein was more suitable to hydrolysis by alcalase than blood cell protein. Both BPH and BCH showed strong 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and Fe(2+) chelating ability. BPH at 4 h of hydrolysis (BPH4) demonstrated significantly higher antioxidant capacity than those treated by alcalase in most of the assays. The BPH4 was separated using ultra-filtration and assessment of the fractions and indicated that low molecular weight of peptides (< 3 kDa) possessed greater DPPH scavenging activity, Fe(2+) chelating ability and inhibitory activity of lipid peroxidation. These results show that BPH has the potential to be ingredients in the food industry as a replacement of synthetic antioxidants.

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Study on Skin Care Properties of Milk Kefir Whey

Cited by 30 publications

References 15 publications

Phage Display–Mediated Discovery of Novel Tyrosinase-Targeting Tetrapeptide Inhibitors Reveals the Significance of N-Terminal Preference of Cysteine Residues and Their Functional Sulfur Atom

Phage Display–Mediated Discovery of Novel Tyrosinase-Targeting Tetrapeptide Inhibitors Reveals the Significance of N-Terminal Preference of Cysteine Residues and Their Functional Sulfur Atom

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains

The in vitro antioxidant properties of alcalase hydrolysate prepared from silkie fowl (Gallus gallus) blood protein

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