☆ 4.5 Article

Antioxidant peptides obtained from abalone muscle hot water extract during in-vitro simulated digestion and Caco-2 cell absorption

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Differences in texture and digestive properties of different parts in boiled abalone muscles

Man-Man Yu et al.

Summary: This study investigated the texture and digestive properties of different parts of abalone muscle (adductor and transition part) boiled at 80 degrees Celsius for varying times. The shear force and hardness of the adductor initially increased and then decreased with longer boiling times, while these indices dramatically decreased for the transition part after boiling for 6 minutes and remained stable until 240 minutes. The degree of protein hydrolysis, digestibility, and peptide transport levels decreased with longer boiling times for the adductor, while these protein digestion and transport indices initially decreased (6 minutes and 30 minutes) and then increased (240 minutes) for the transition part.

FOOD CHEMISTRY (2023)

Add to Collection

Article Food Science & Technology

Identification and evaluation of antioxidant activity of bioactive casein-derived peptides during in vitro digestion and transepithelial transport in Caco-2 cells

Victor D'Opazo et al.

Summary: Dairy products are important sources of bioactive peptides, which can be released from target proteins through hydrolysis. In this study, bovine milk casein protein was hydrolyzed by pancreatin and trypsin, and the hydrolysis efficiency, sequence of casein-derived peptides, and their antioxidant activity, bioactivity in silico, bioaccessibility after in vitro digestion, and bioavailablility by transepithelial transport were evaluated. The hydrolysis degree increased with incubation time, with pancreatin showing higher degree than trypsin. The derived peptides showed increased antioxidant activity with incubation time, with trypsin derived peptides exhibiting higher effect. A total of 69 casein-derived peptides were identified, with some described as antioxidant, anti-inflammatory, and antihypertensive. After in vitro digestion, 123 peptides were found, and 5 peptides were bioavailable after crossing the intestinal barrier.

FOOD BIOSCIENCE (2023)

Add to Collection

Article Chemistry, Applied

Active sites of peptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp protect against cellular oxidative stress

Huifan Liu et al.

Summary: The study found that DYDD and DDDY have protective effects in reducing ROS levels and maintaining cellular antioxidant enzyme levels. Due to the different arrangement of amino acids, there are different distributions of the highest occupied orbital energy and active sites.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Fractionation and purification of antioxidant peptides from abalone viscera by a combination of Sephadex G-15 and Toyopearl HW-40F chromatography

Yaqin Hu et al.

Summary: In this study, four different proteases were used to hydrolyze abalone viscera to prepare high-activity antioxidant peptides. The peptides mainly consisted of molecules with a molecular weight <3 kDa, and further fractionation led to the identification of 16 target peptides enriched in hydrophobic amino acids and C-terminal Arg.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article Chemistry, Applied

Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking

Binghong Gao et al.

Summary: This study used nano-high-performance liquid chromatography tandem mass spectrometry to identify umami peptides in preserved egg yolk and discovered five novel umami peptides. Molecular docking experiments revealed that Phe527 on the taste receptor T1R1/T1R3 was the key interaction site. Hydrogen bonding, electrostatic interactions, and hydrophobic interactions were the main binding forces between T1R1/T1R3 and umami peptides.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis

Lei Cui et al.

Summary: This research investigated the bioactive peptides released from casein and whey protein by Lactobacillus strains. The hydrolysates generated by Lactobacillus reuteri WQ-Y1 showed potential antioxidant activity, and specific milk-derived peptides were identified with promising antioxidant properties. These findings demonstrate the potential bioactive function of LAB fermented milk products.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Biochemistry & Molecular Biology

Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa

Shiva Abbasi et al.

Summary: This study evaluated the antioxidant activity and alpha-glucosidase inhibition effect of bioactive peptides obtained from quinoa protein hydrolyzed by alcalase and trypsin. It was found that the molecular weight and composition of the peptides influenced these traits. The bioactive peptides obtained from quinoa protein could be used in the formulation of functional food and supplements.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Add to Collection

Article Multidisciplinary Sciences

Plasma Hsp90 levels in patients with systemic sclerosis and relation to lung and skin involvement: a cross-sectional and longitudinal study

Hana Storkanova et al.

Summary: According to the study, plasma levels of Hsp90 are increased in patients with systemic sclerosis compared to healthy controls, and are associated with increased inflammatory activity, worsened lung function, and extent of skin involvement in patients with diffuse cutaneous systemic sclerosis. In patients with systemic sclerosis-associated interstitial lung disease treated with cyclophosphamide, baseline Hsp90 levels can predict changes in DLCO over 12 months of therapy.

SCIENTIFIC REPORTS (2021)

Add to Collection

Article Chemistry, Applied

Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

Jian Zou et al.

Summary: The study showed that soups prepared by four-stage stewing technique with Silkie chicken and pork ribs had the best chemical composition and sensory qualities, with smaller particle size, higher stability, and richer taste characteristics.

FOOD CHEMISTRY (2021)

Add to Collection

Article Chemistry, Applied

Preparation and identification of antioxidant peptides from cottonseed proteins

Liying Wang et al.

Summary: The study revealed that cottonseed peptides prepared by enzymatic hydrolysis and microbial fermentation possess antioxidant properties, especially when the molecular weight is less than 3 kDa. The cottonseed protein hydrolysates are rich in specific amino acids, and certain peptides interact with the binding site of Keap1-Nrf2 interaction, indicating potential as functional ingredients in food products.

FOOD CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

Oral absorption mechanism of the polysaccharides from Gastrodia elata Blume base on fluorescence labeling

Baiyu Zhang et al.

Summary: This study elucidated the mechanisms of oral absorption of GEP polysaccharides through animal and Caco-2 cell models, demonstrating absorption through the small intestine, distribution in the liver and kidneys, and transport via endocytosis processes. The research provides guidance for clinical medicine administration and deepens the biological understanding of oral polysaccharides.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection

Article Food Science & Technology

Identification and molecular docking of antioxidant peptides from hemp seed protein hydrolysates

Jingxin Gao et al.

Summary: This study demonstrated the antioxidant activities of hemp seed protein hydrolysates and identified two potential antioxidant peptides, showing that they could block specific enzyme active cavities to exert antioxidant effects. Molecular docking analysis revealed the potential mechanisms of action for these peptides.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Chemistry, Medicinal

Purification, Identification, Activity Evaluation, and Stability of Antioxidant Peptides from Alcalase Hydrolysate of Antarctic Krill (Euphausia superba) Proteins

Shuang-Yi Zhang et al.

Summary: Fifteen antioxidant peptides were purified from Antarctic krill proteins after hydrolysis, with SLPY, QYPPMQY, and EYEA showing the highest scavenging activities and stability under various conditions.

MARINE DRUGS (2021)

Add to Collection

Article Food Science & Technology

Nutritional evaluation of Japanese abalone (Haliotis discus hannai Ino) muscle: Mineral content, amino acid profile and protein digestibility

Linfan Shi et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Effects of hydrophobicity and molecular weight on the transport permeability of oligopeptides across Caco-2 cell monolayers

Liying Wang et al.

JOURNAL OF FOOD BIOCHEMISTRY (2020)

Add to Collection

Article Food Science & Technology

Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro

Peixiao Wei et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Add to Collection

Review Food Science & Technology

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Fernando Rivero-Pino et al.

FOODS (2020)

Add to Collection

Review Food Science & Technology

Transport, metabolism and remedial potential of functional food extracts (FFEs) in Caco-2 cells monolayer: A review

Maryam Iftikhar et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Food Science & Technology

Effects of quercetin and cinnamaldehyde on the nutrient release from beef into soup during stewing process

Yunlong Li et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection

Article Food Science & Technology

Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis

Peishan Zheng et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Add to Collection

Article Chemistry, Medicinal

Preparation and Evaluation of Peptides with Potential Antioxidant Activity by Microwave Assisted Enzymatic Hydrolysis of Collagen from Sea Cucumber Acaudina Molpadioides Obtained from Zhejiang Province in China

Huo-Xi Jin et al.

MARINE DRUGS (2019)

Add to Collection

Article Food Science & Technology

Purification and identification of an antioxidant peptide from perilla seed (Perilla frutescens) meal protein hydrolysate

Ja Min Kim et al.

FOOD SCIENCE & NUTRITION (2019)

Add to Collection

Article Biochemistry & Molecular Biology

Stability towards the gastrointestinal simulated digestion and bioactivity of PAYCS and its digestive product PAY with cognitive improving properties

Tiantian Zhao et al.

FOOD & FUNCTION (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Bioaccessibility and Absorption Mechanism of Phenylethanoid Glycosides Using Simulated Digestion/Caco-2 Intestinal Cell Models

Fei Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Add to Collection

Article Chemistry, Medicinal

Bioactive Peptides from Cartilage Protein Hydrolysate of Spotless Smoothhound and Their Antioxidant Activity In Vitro

Jing Tao et al.

MARINE DRUGS (2018)

Add to Collection

Article Food Science & Technology

Transport of ACE Inhibitory Peptides Ile-Gln-Pro and Val-Glu-Pro Derived from Spirulina platensis Across Caco-2 Monolayers

Yuan-Yuan He et al.

JOURNAL OF FOOD SCIENCE (2018)

Add to Collection

Article Biochemistry & Molecular Biology

In silico assessment and structural characterization of antioxidant peptides from major yolk protein of sea urchin Strongylocentrotus nudus

Wen-Hui Shang et al.

FOOD & FUNCTION (2018)

Add to Collection

Article Chemistry, Applied

Effect of molecular weight on the transepithelial transport and peptidase degradation of casein-derived peptides by using Caco-2 cell model

Bo Wang et al.

FOOD CHEMISTRY (2017)

Add to Collection

Article Agriculture, Multidisciplinary

Transepithelial Transport of YWDHNNPQIR and Its Metabolic Fate with Cytoprotection against Oxidative Stress in Human Intestinal Caco-2 Cells

Feiran Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Add to Collection

Article Food Science & Technology

Transport of angiotensin converting enzyme and renin dual inhibitory peptides LY, RALP and TF across Caco-2 cell monolayers

Yi-Jie Yang et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Add to Collection

Article Agriculture, Multidisciplinary

Structural Design of Oligopeptides for Intestinal Transport Model

Seong-Min Hong et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Add to Collection

Review Biochemistry & Molecular Biology

Overview of Antioxidant Peptides Derived from Marine Resources: The Sources, Characteristic, Purification, and Evaluation Methods

RiBang Wu et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2015)

Add to Collection

Article Food Science & Technology

Hydrophobicity exerts different effects on bioavailability and stability of antioxidant peptide fractions from casein during simulated gastrointestinal digestion and Caco-2 cell absorption

Ningning Xie et al.

FOOD RESEARCH INTERNATIONAL (2015)

Add to Collection

Article Food Science & Technology

Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle

Chang-Feng Chi et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Add to Collection

Article Food Science & Technology

Transepithelial transport across Caco-2 cell monolayers of antihypertensive egg-derived peptides. PepT1-mediated flux of Tyr-Pro-lle

Marta Miguel et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2008)

Add to Collection

© Peeref 2019-2024. All rights reserved.