The heads and bones of hybrid groupers are potential precursors for angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides. The aim of this study was to isolate the dual-action peptides from the Alcalase-treated head and bone hydrolysate of hybrid groupers followed by identification of the novel peptides. The stability of these peptides against stimulated in vitro gastrointestinal digestion (SGID) was also determined. Fraction HB-IV (less than 1 kDa) obtained from ultrafiltration showed the strongest ACE-inhibition ability (IC50: 0.28 mg/mL), which was comparable to the potency of the commercial supplement, PeptACE (IC50: 0.22 mg/mL). This fraction also demonstrated the highest hydroxyl radical scavenging and metal-chelating activities. However, further fractionation of HB-IV by a series of chromatography resulted in peptide fractions of reduced ACE-inhibitory and antioxidant activities. The hydroxyl radical scavenging and reduction potential of HB-IV were enhanced, whereas ACE-inhibitory and metal-chelating activities were reduced following SGID. A total of 145 peptide sequences were identified from HB-IV, of which 137 peptides were novel to the BIOPEP database. The results suggested that the bioactive peptides isolated from the heads and bones of hybrid groupers could be used as functional foods/ingredients with potential ACE-inhibitory and antioxidant effects.
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http://dx.doi.org/10.3390/foods11243991 | DOI Listing |
J Food Sci
December 2024
Faculty of Medicine and Biology, North-Caucasus Federal University, Stavropol, Russia.
A comparative analysis of mass-volume characteristics of structural and morphological components of hen eggs before incubation and on the fifth (HH25-HH27) and 10th (HH36) days of incubation was carried out. During incubation, egg weight decreased by 9.25% (10 days), mainly due to a decrease in albumen weight (35.
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November 2024
Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil. Electronic address:
Insects are a rich source of proteins and are produced in systems that have lower environmental impact. As an alternative protein source, they can be consumed directly or used as an ingredient in other formulations. Recently, there has been growing interest in utilizing insect proteins as a substrate to obtain bioactive peptides as well as in investigating the maintenance of their biological properties under physiological conditions.
View Article and Find Full Text PDFInt J Biol Macromol
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School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. Electronic address:
This study addresses the valorization of duck blood, an underutilized protein-rich by-product from the poultry industry, into bioactive protein hydrolysates with antioxidant and ACE inhibitory properties. Raw and heat-treated duck blood were compared as substrates for enzymatic hydrolysis using Neutrase and Papain. Gel electrophoresis revealed that heat treatment reduced fibrinogen content, while FTIR analysis showed that heat treatment modified the protein structure, increasing β-sheet content from 21.
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November 2024
Department of Dairy Science, College of Agriculture & Life Sciences, Chungnam National University, Daejeon 34134, Korea.
During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation of Cheddar cheese. Young (YC), medium (MC), and 3-year-aged extra-sharp (EC) Cheddar cheeses were extracted with water, and bioactive peptides were identified using ultra performance liquid chromatography-high resolution mass spectrometer.
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October 2024
Department of Dairy Science, College of Agriculture & Life Sciences, Chungnam National University, Daejeon 34134, Republic of Korea.
This study investigated peptide changes and their bioactive functions through the long-term ripening of Gouda. Young Gouda (YG), medium Gouda (MG), and extra-sharp Gouda (EG) water extracts were prepared and functional peptides were recognized using liquid chromatography-high-resolution mass spectrometry. Two peptides with ACE-inhibitory effects (IQP and LQP) were identified in YG, while in MG and EG were identified eight (EL, IVP, VP, LPP, VIP, IPP, VPP, and VVPP) and six (EL, YL, VP, IR, YPEL, and DKIHPF) functional peptides, respectively.
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