α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei

Ujiroghene, Obaroakpo Joy; Liu, Lu; Zhang, Shuwen; Lu, Jianwei; Lv, Jing

doi:10.1016/j.foodchem.2019.124985

Cited by 75 publications

(37 citation statements)

References 18 publications

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“…2), QPH (A2, IC 50 = 0.36 mg protein/mL) exhibited a significantly higher ACE inhibitory effect ( P < 0.01), which indicated that peptides produced by the digestion might contribute to ACE‐inhibitory activity. Quinoa peptides released by hydrolysis with Alcalase 11 and fermentation with probiotic lactic acid bacteria strains 13 also showed a potent ACE inhibitory effect. Then the hydrolyzate (A2) was fractionated by ultrafiltration and size exclusion chromatography (SEC) according to their molecular mass.…”

Section: Resultsmentioning

confidence: 99%

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Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization

et al. 2020

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BACKGROUND: Quinoa protein is a potential source of bioactive peptides. Although some studies have demonstrated its angiotensin converting enzyme (ACE) inhibitory properties, research into its in vivo effect on blood-pressure regulation and peptide characterization remains limited. RESULTS: Quinoa protein hydrolyzate (QPH) was prepared by simulated gastrointestinal digestion. QPH lowered the systolic blood pressure (SBP) and diastolic blood pressure (DBP) in spontaneously hypertensive model rats (SHRs) from 2 h to10 h after oral administration, effectively controlling blood pressure in these SHRs. An in vitro study showed that QPH is capable of inhibiting ACE activity. This was attributed to the activity of a number of low-molecular-weight peptides. With relatively high scores predicted by PeptideRanker, three promising bioactive peptides, FHPFPR, NWFPLPR, and NIFRPF, were further studied and their ACE-inhibition effects were confirmed with IC 50 values of 34.92, 16.77, and 32.40 ∼M, respectively. A molecular docking study provided insights into the binding of ACE with peptides, and revealed that the presence of specific amino acids in the peptide sequence (Pro, Phe, and Arg at the C-terminal, and Asn at the N-terminal) could contribute to the interaction between ACE and peptides. CONCLUSION: These results demonstrated the potential of QPH for the management of hypertension, which indicates that it could be a good candidate for inclusion in functional foods to control high blood pressure.

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Section: Resultsmentioning

confidence: 99%

“…Recently, Obaroakpo et al . identified some peptides with ACE inhibition activities from quinoa yoghurt beverage 13 . Although these studies demonstrated the role of quinoa proteins as sources of ACE inhibitory peptides, little information is available concerning their in vivo effect on blood‐pressure regulation.…”

Section: Introductionmentioning

confidence: 99%

Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization

et al. 2020

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“…In this respect, Tables 1 and 2 show examples of bioactive peptides that have been described in the literature with respective calculated IC50 values. However, the identification of ACE -inhibitory peptides is of high interest and other interesting sequences have been described in mushroom 114 , and cereals such as wheat, quinoa and corn [115][116][117] .…”

Section: Ace-inhibitory Peptidesmentioning

confidence: 99%

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

Toldrá

Gallego

Reig

et al. 2020

J. Agric. Food Chem.

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There is a wide variety of peptides released from food proteins which are able to exert a relevant benefit for human health like angiotensin-converting enzyme (ACE) inhibition, antioxidant, anti-inflammatory, hypoglucemic or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of food proteins, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans, as well as the hydrolysis of food proteins for the production of bioactive peptides are also reviewed.

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“…Ultrasonic assisted protein hydrolysis can also be used to promote the protein hydrolysis by exposing active groups and improving the efficiency of enzymatic hydrolysis [17]. In addition, protein is also hydrolysed by microbial fermentation, such as lactic acid bacterial [18,19]. Different from other food-derived peptides, cereals and pseudocereals can promote protein hydrolysis by activating endogenous proteases via germination [19].…”

Section: Isolation Purification and Analysis Of Hydrolysates And Pepmentioning

confidence: 99%

“…Identifying peptides are crucial for screening their active peptides and predicting their regulation of blood glucose homeostasis. As shown in Table 1, the enriched peptides with high activity were identified via mass spectrometry and then compared with the peptides already active in a database (such as BIOPEP) to predict the inhibitory activity of α-glucosidase of peptides [10,15,19,30]. Peptides with α-glucosidase inhibitory activity contain hydroxyl-containing amino acids at the N-terminal, such as Ser, Tyr, and Thr, or basic amino acids, such as Arg and Lys [31].…”

Section: Carbohydrate Digestive Enzyme Inhibition Activitymentioning

confidence: 99%

Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals

Wu¹,

Xie²,

Tan³

et al. 2020

E3S Web Conf.

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Diabetes is a complex and heterogeneous disorder disease with elevated blood glucose, which is one of the most serious global public health problems. Cereals and pseudocereals, as staple food, are major sources of dietary protein. Cereal and pseudocereal proteins are potential sources of food-derived bioactive peptides and proposed to prevent and ameliorate diabetes. According to recent researches, this review summaries the isolation, purification and analysis of anti-diabetic protein hydrolysates and peptides from cereals and pseudocereals. In addition, their anti-diabetic activities and mechanisms were reviewed by in vitro inhibition of carbohydrate digestive enzyme and dipeptidyl peptidase-IV, in vivo hypoglycaemic effects, and glucose homeostasis in cell model.

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α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei

Cited by 75 publications

References 18 publications

Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization

Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals

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