Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties

Lajmi, Khouloud; Gómez-Estaca, Joaquín; Hammami, Mohamed; Martínez-Álvarez, Óscar

doi:10.1016/j.fbio.2019.01.014

Cited by 20 publications

(17 citation statements)

References 54 publications

(64 reference statements)

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“…The other two Cys–Met and Cys–Cys can resist the digestion of enzymes. In order to reduce the influence of digestive enzymes on these peptides, embedding or encapsulation technology can be used to increase their stability …”

Section: Resultsmentioning

confidence: 99%

Predictive Modeling of Angiotensin I-Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches

Wang

Russo

Liu

et al. 2020

J. Agric. Food Chem.

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Food-derived angiotensin I-converting enzyme (ACE) inhibitory peptides could potentially be used as safe supportive therapeutic products for high blood pressure. Theoretical approaches are promising methods with the advantage through exploring the relationships between peptide structures and their bioactivities. In this study, peptides with ACE inhibitory activity were collected and curated. Quantitative structure−activity relationship (QSAR) models were developed by using the combination of various machine learning approaches and chemical descriptors. The resultant models have revealed several structure features accounting for the ACE inhibitions. 14 new dipeptides predicted to lower blood pressure by inhibiting ACE were selected. Molecular docking indicated that these dipeptides formed hydrogen bonds with ACE. Five of these dipeptides were synthesized for experimental testing. The QSAR models developed were proofed to design and propose novel ACE inhibitory peptides. Machine learning algorithms and properly selected chemical descriptors can be promising modeling approaches for rational design of natural functional food components.

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Section: Resultsmentioning

confidence: 99%

Predictive Modeling of Angiotensin I-Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches

Wang

Russo

Liu

et al. 2020

J. Agric. Food Chem.

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“…In relation with bioactive peptides, microcapsules of alginate-whey protein containing collagen-derived peptides have been used, demonstrating that the bioactive peptides remained intact in gastric uid, but were degraded in intestinal uid. 45 The type of encapsulating method and/or material has advantages and disadvantages that need to be considered based on the desired application for the bioactive peptide. Overall, the selection of the matrix material for encapsulation of bioactive peptides is based on properties such as biodegradability, nontoxicity, low cost, and preferably it should be edible.…”

Section: Main Methods and Vehicles Used For Encapsulation Of Bioactiv...mentioning

confidence: 99%

Section: Encapsulation As a Strategy To Improve The Bioactivities And...mentioning

confidence: 99%

“…On the other hand, it was reported that the ACE inhibition (IC 50 = 0.62 mg mL −1 ), after in vitro gastrointestinal digestion, of bioactive peptides derived from smoothhound ( Mustelus mustelus ) was improved after they were encapsulated with alginate-whey protein isolate (IC 50 = 0.24 mg mL −1 ). 45 This improvement of the bioactivity could be explained by the fact that some additional bioactive peptides were released from whey protein isolate during gastrointestinal digestion. Mosquera et al 48 reported that bioactive peptides from collagen of jumbo squid ( Dosidicus gigas ) encapsulated in phosphatidylcholine nanoliposomes, retained 100% of their bioactivity after the nanoencapsulation.…”

Section: Encapsulation As a Strategy To Improve The Bioactivities And...mentioning

confidence: 99%

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Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications

et al. 2022

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“…The classical version of this method was adapted from the assay developed by Martin-Diana et al [25]. A stock ABTS•+ solution was prepared by mixing a 7 mM aqueous ABTS solution with 2.45 mM K2O8S2 in a 1:1 (v/v) ratio.…”

Section: Antioxidant Activity 291 Abts•+ Radical Cation Scavenging Ac...mentioning

confidence: 99%

Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

Gómez-Estaca

Albertos

Martín‐Diana

et al. 2021

Foods

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The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.

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Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties

Abstract: Title Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties Short title bioactivity of fish collagen hydrolysates before and after encapsulation Article type Research Paper

Cited by 20 publications

References 54 publications

Predictive Modeling of Angiotensin I-Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches

Predictive Modeling of Angiotensin I-Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches

Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications

Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

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