Literature DB >> 19928919

Peptide fractionation and free radical scavenging activity of zein hydrolysate.

Xueyan Tang1, Zhiyong He, Yanfeng Dai, Youling L Xiong, Mingyong Xie, Jie Chen.   

Abstract

Alcalase-treated zein hydrolysate (ZH) was separated by gel filtration, ultrafiltration, and reversed-phase HPLC, and the scavenging activities for 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS*+), 1,1-diphenyl-2-picrylhydrazyl (DPPH*), and superoxide anion (O2*-) radicals of different peptide fractions were measured to establish the antioxidant efficacy. Results showed that the ability to stabilize water-soluble free radicals (ABTS*+) by ZH components was insensitive to the peptide size, whereas that against ethanol-soluble free radicals (DPPH*) and O2*- was molecular weight dependent. Antioxidative peptides of <1 kDa were further separated by HPLC into 30 components, of which those with great hydrophobicity exhibited strong DPPH* and O2*- scavenging ability and those with intermediate hydrophobicity displayed the maximum ABTS*+ scavenging activity. Two dominant components (fractions 8 and 17) were further purified and identified by LC-PDA-ESI-MS to be Tyr-Ala and Leu-Met-Cys-His, respectively. The results demonstrated that the free radical scavenging activity of ZH depended on the radical species and was strongly related to the molecular weight and hydrophobicity of the constituting peptides.

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Year:  2010        PMID: 19928919     DOI: 10.1021/jf9028656

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


  21 in total

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Journal:  J Food Sci Technol       Date:  2016-07-19       Impact factor: 2.701

2.  Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions.

Authors:  Yanping Zou; Sam K C Chang; Yan Gu; Steven Y Qian
Journal:  J Agric Food Chem       Date:  2011-02-18       Impact factor: 5.279

3.  Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.

Authors:  Dajana Vukić; Branimir Pavlić; Vladimir Vukić; Mirela Iličić; Katarina Kanurić; Maja Bjekić; Zoran Zeković
Journal:  J Food Sci Technol       Date:  2021-08-19       Impact factor: 3.117

4.  Antioxidant Effect of Tyr-Ala Extracted from Zein on INS-1 Cells and Type 2 Diabetes High-Fat-Diet-Induced Mice.

Authors:  Jinghui Zhai; Yuhua Zhu; Yi Wu; Na Li; Yue Cao; Yi Guo; Li Xu
Journal:  Antioxidants (Basel)       Date:  2022-06-02

5.  Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity.

Authors:  Seung Hyun Koo; In Young Bae; Suyong Lee; Dae-Hee Lee; Byung-Serk Hur; Hyeon Gyu Lee
Journal:  J Food Sci Technol       Date:  2011-09-21       Impact factor: 2.701

6.  Antioxidant and Anticancer Activities of Walnut (Juglans regia L.) Protein Hydrolysates Using Different Proteases.

Authors:  Raheleh Jahanbani; S Mahmood Ghaffari; Maryam Salami; Kourosh Vahdati; Houri Sepehri; Nazanin Namazi Sarvestani; Nader Sheibani; Ali Akbar Moosavi-Movahedi
Journal:  Plant Foods Hum Nutr       Date:  2016-12       Impact factor: 3.921

7.  Subcritical water extraction of antioxidant phenolic compounds from XiLan olive fruit dreg.

Authors:  Xue-Mei Yu; Ping Zhu; Qiu-Ping Zhong; Meng-Ying Li; Han-Ruo Ma
Journal:  J Food Sci Technol       Date:  2014-09-17       Impact factor: 2.701

Review 8.  Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation.

Authors:  Erwann Durand; Sophie Beaubier; Isidora Ilic; Frederic Fine; Romain Kapel; Pierre Villeneuve
Journal:  Curr Res Food Sci       Date:  2021-05-29

9.  Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates.

Authors:  Akinsola A Famuwagun; Adeola M Alashi; Saka O Gbadamosi; Kehinde A Taiwo; Durodoluwa Oyedele; Odunayo C Adebooye; Rotimi E Aluko
Journal:  Foods       Date:  2021-05-18

10.  Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants.

Authors:  Mohammad Zarei; Afshin Ebrahimpour; Azizah Abdul-Hamid; Farooq Anwar; Nazamid Saari
Journal:  Int J Mol Sci       Date:  2012-06-29       Impact factor: 6.208

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