The Saccharomyces cerevisiae through increasing the expression of membrane transporter to produce more GSH inhibit the browning of pear wine

Yang, Hua; Wang, Shang; Chen, Ming; Lu, Jian

doi:10.1016/j.fbio.2024.103689

Cited by 1 publication

(1 citation statement)

References 26 publications

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“…In particular, VGFC had the strongest antioxidant activity, and its effect was close to GSH. GSH is a recognized antioxidant peptide that could inhibit the oxidative deterioration of food and prevent oxidative stress and injury [ 32 , 33 ]. VGFC was of great research value and could be widely used as antioxidants or nutritional supplements in functional foods.…”

Section: Resultsmentioning

confidence: 99%

Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue

Zhao,

Liu,

Zhang

et al. 2024

Metabolites

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This study aimed to explore the potential antioxidant activity and mechanism of oligopeptides from sauce-aroma Baijiu. The oligopeptides of Val-Leu-Pro-Phe (VLPF), Pro-Leu-Phe (PLF), Val-Gly-Phe-Cys (VGFC), Leu-Tyr-Pro (LYP), Leu-Pro-Phe (LPF), and Phe-Thr-Phe (FTF) were identified by liquid chromatography–mass spectrometry (LC–MS) from the mixed-distillate of Baijiu fermented grains and soy sauce residue (MDFS). The antioxidant mechanism of these oligopeptides on scavenging DPPH•, ABTS•+, and hydroxide radicals was investigated, respectively. Among them, VGFC had the strongest potential antioxidant activity, which was responsible for its hydrogen bonds with these radicals with high affinity. The binding energies between VGFC and these radicals were −1.26 kcal/mol, −1.33 kcal/mol, and −1.93 kcal/mol, respectively. Additionally, free radicals prefer to bind the oligopeptide composed of hydrophobic amino acid residues such as Leu, Val, Phe, and Pro, thus being scavenged for exerting antioxidant activity. It provided a new idea for the development and utilization of bioactive oligopeptides in sauce-aroma Baijiu.

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Section: Resultsmentioning

confidence: 99%