Literature DB >> 12769543

Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry.

Koichiro Saito1, Dong-Hao Jin, Tomohisa Ogawa, Koji Muramoto, Eiko Hatakeyama, Tadashi Yasuhara, Kiyoshi Nokihara.   

Abstract

Two series of combinatorial tripeptide libraries were constructed, based on an antioxidative peptide isolated from a soybean protein hydrolysate. One was a library of 108 peptides containing either His or Tyr residues. Another was a library of 114 peptides related to Pro-His-His, which had been identified as an active core of the antioxidative peptide. The antioxidative properties of these libraries were examined by several methods, such as the antioxidative activity against the peroxidation of linoleic acid, the reducing activity, the radical scavenging activity, and the peroxynitrite scavenging activity. Two Tyr-containg tripeptides showed higher activities than those of two His-containing tripeptides in the peroxidation of linoleic acid. Tyr-His-Tyr showed a strong synergistic effects with phenolic antioxidants. However, the tripeptide had only marginal reducing activity and a moderate peroxynitrite scavenging activity. Cysteine-containing tripeptides showed the strong peroxynitrite scavenging activity. Change of either the N-terminus or C-terminus of Pro-His-His to other amino acid residues did not significantly alter their antioxidative activity. Tripeptides containing Trp or Tyr residues at the C-terminus had strong radical scavenging activities, but very weak peroxynitrite scavenging activity. The present results allow us to understand why protein digests have such a variety of antioxidative properties.

Entities:  

Mesh:

Substances:

Year:  2003        PMID: 12769543     DOI: 10.1021/jf021191n

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  38 in total

1.  Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution.

Authors:  Trine Damgaard; René Lametsch; Jeanette Otte
Journal:  J Food Sci Technol       Date:  2015-02-05       Impact factor: 2.701

2.  Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis.

Authors:  P K Binsi; P Viji; Satyen Kumar Panda; Suseela Mathew; A A Zynudheen; C N Ravishankar
Journal:  J Food Sci Technol       Date:  2015-09-17       Impact factor: 2.701

3.  Antioxidant activities of a peptide derived from chicken dark meat.

Authors:  Yoko Fukada; Saki Mizutani; Sarika Nomura; Wakana Hara; Riko Matsui; Kumiko Nagai; Yuki Murakami; Nanami Washio; Narumi Ikemoto; Masaaki Terashima
Journal:  J Food Sci Technol       Date:  2016-06-01       Impact factor: 2.701

4.  Antioxidant activity of flavonoids evaluated with myoglobin method.

Authors:  Masaaki Terashima; Yuri Kakuno; Naruho Kitano; Chiharu Matsuoka; Mayumi Murase; Naoko Togo; Ryoko Watanabe; Saki Matsumura
Journal:  Plant Cell Rep       Date:  2011-10-05       Impact factor: 4.570

5.  Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses.

Authors:  J E Aguilar-Toalá; M J Torres-Llanez; A Hernández-Mendoza; R Reyes-Díaz; B Vallejo-Cordoba; A F González-Córdova
Journal:  J Food Sci Technol       Date:  2021-10-30       Impact factor: 3.117

6.  In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation.

Authors:  Appukuttan Saraniya; Kadirvelu Jeevaratnam
Journal:  J Food Sci Technol       Date:  2014-12-23       Impact factor: 2.701

7.  Extraction methods determine the antioxidant capacity and induction of quinone reductase by soy products in vitro.

Authors:  Bradley W Bolling; Jeffrey B Blumberg; C-Y Oliver Chen
Journal:  Food Chem       Date:  2009-09-01       Impact factor: 7.514

8.  Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates.

Authors:  Chibuike C Udenigwe; Rotimi E Aluko
Journal:  Int J Mol Sci       Date:  2011-05-13       Impact factor: 5.923

9.  Anti-fatigue effects of pea (Pisum sativum L.) peptides prepared by compound protease.

Authors:  Tao Feng; Yanyan Huang; Zhihui Tang; Dandan Wei; Junming Mo
Journal:  J Food Sci Technol       Date:  2020-08-19       Impact factor: 3.117

Review 10.  Common Amino Acid Subsequences in a Universal Proteome--Relevance for Food Science.

Authors:  Piotr Minkiewicz; Małgorzata Darewicz; Anna Iwaniak; Jolanta Sokołowska; Piotr Starowicz; Justyna Bucholska; Monika Hrynkiewicz
Journal:  Int J Mol Sci       Date:  2015-09-01       Impact factor: 5.923

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.