Figure - available from: Journal of Food Measurement and Characterization
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SDS-PAGE profiles of lentil protein and its hydrolysates at different time of hydrolysis. The M lane is for the marker
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In recent years, the fortification of food products by biologically active peptides has attracted notable interest of the scientists. In this study, bioactive peptides with high antioxidant and ACE-inhibitory activity were produced by chymotrypsin-mediated hydrolysis of lentil protein isolate. The production of peptides with different degrees of hy...
Citations
... For example, low-molecular-weight antioxidant peptides (<3 kDa) obtained from mackerel gelatine were found suitable for fortifying carbonated beverages due to their solubility and emulsifying activity [102]. Lentil protein hydrolysate with high antioxidant activity was shown to improve the antioxidant properties of baked goods without affecting their organoleptic properties or hardness [103]. Amaranth hydrolyzed proteins were demonstrated to be able to enhance the quality of bread, namely, sourdough, by improving its organoleptic properties and shelf life [104]. ...
Antioxidant peptides are a class of biologically active peptides with low molecular weights and stable antioxidant properties that are isolated from proteins. In this review, the progress in research on the activity evaluation, action mechanism, and structure–activity relationships of natural antioxidant peptides are summarized. The methods used to evaluate antioxidant activity are mainly classified into three categories: in vitro chemical, in vitro cellular, and in vivo animal methods. Also, the biological effects produced by these three methods are listed: the scavenging of free radicals, chelation of metal ions, inhibition of lipid peroxidation, inhibition of oxidative enzyme activities, and activation of antioxidant enzymes and non−enzymatic systems. The antioxidant effects of natural peptides primarily consist of the regulation of redox signaling pathways, which includes activation of the Nrf2 pathway and the inhibition of the NF−κB pathway. The structure‒activity relationships of the antioxidant peptides are investigated, including the effects of peptide molecular weight, amino acid composition and sequence, and secondary structure on antioxidant activity. In addition, three computer−assisted methods (molecular docking, quantum chemical calculations, and the determination of quantitative structure‒activity relationships) for analyzing the structure–activity effects of natural peptides are summarized. Thus, this review lays a theoretical foundation for the development of new antioxidants, nutraceuticals, and cosmetics.
... Both the degree of denaturation, which may result from the isolation process, and the profile of the isolated proteins may affect the release of BPs and their functionality. Only a few recent studies have highlighted the potential of lentils as a substrate for release of BPs by enzymatic hydrolysis (Mohammadi et al., 2022). Consequently, we proposed to investigate the hydrolysis pattern during fermentation of red lentils protein isolate (RLPI) with various LAB and yeast strains, some of which belong to species whose role in BPs release has often been overlooked. ...
In the current trend where plant‐based foods are preferred over animal‐based foods, pulses represent an alternative source of protein but also of bioactive peptides (BPs). We investigated the pattern of protein hydrolysis during fermentation of red lentils protein isolate (RLPI) with various lactic acid bacteria and yeast strains. Hanseniaspora uvarum SY1 and Fructilactobacillus sanfranciscensis E10 were the most proteolytic microorganisms. H. uvarum SY1 led to the highest antiradical, angiotensin‐converting enzyme‐inhibitory and antifungal activities, as found in low molecular weight water soluble extracts (LMW‐WSE). The 2039 peptide sequences identified by LMW‐WSE were screened using BIOPEP UWM database, and 36 sequences matched with known BPs. Fermentation of RLPI by lactic acid bacteria and yeasts generated 12 peptides undetected in raw RLPI. Besides, H. uvarum SY1 led to the highest abundance (peak areas) of BPs, in particular with antioxidant and ACE‐inhibitory activities. The amino acid sequences LVR and LVL, identified in the fermented RLPI, represent novel findings, as they were detected for the first time in substrates subjected to microbial fermentation. KVI, another BP highly characteristic of RLPI‐SY1, was previously observed only in dried bonito. 44 novel potential BPs, worthy of further characterization, were correlated with antifungal activity.
... Pictures of muffins produced with different levels of BSC (3%, 6%, and 9%) and BSCP (1%, 2%, and 3%) , and b* (blueness to yellowness)[26]. The color of BSC and BSCP in the muffin was ignored. ...
Background:Due to the use of high-calorie foods and reduced physical activity caused by the modern lifestyle, obesity is on the rise. Obesity occurs by the increase of fat accumulation in the body, causing different complications such as diabetes, cardiovascular diseases, cancer, respiratory disorders, blood pressure, etc., which has become a global problem. Objectives:The production of functional food that has medicinal properties for controlling or inhibiting diseases is increasingly popular. With the expanding concerns about obesity and its related diseases, it is very important to provide natural controlling or inhibiting compounds. In this study, the functional properties of black seed cake (BSC) and its protein (BSCP) were investigated for obesity control through the inhibition of pancreatic lipase, α-glucosidase, and α-amylase enzymes as well as its antioxidant properties. Methods:The textural properties and sensory evaluation of muffins, enzyme inhibition properties (inhibiting the effect of enzymes in the obesity process), and antioxidant properties (control or inhibition of side effects caused by body fat oxidation) of BSC and BSCP were investigated.Results:The highest and lowest inhibitory levels of pancreatic lipase are related to black seed (Nigella sativa)cake protein (BSCP) (59.21%) and black seed cake (BSC) (32.90%), respectively. The highest and lowest levels of α-amylase inhibition are related to BSCP (32.51%) and black seed cake in ethanol 75% (BSC-E75%) (3.62%), respectively. The highest and lowest α-glucosidase inhibitory levels are related to BSC-E30% (71%) and BSCP (10.10%), respectively. BSC and BSCP showed high antioxidant activity. The use of BSC and BSCP in the production of muffins (a widely consumed and popular product) to replace flour and oil in the formulation of muffins caused a decrease in L*, b*, but an increase in a*. Hardness, chewiness, springiness, and cohesiveness decreased with the increase of BSC and BSCP content. Samples BSM 3%, BSM 6%, PBM 1%, and PBM 2% were similar to control muffins in sensory evaluation.Conclusions :From the result of this study, it can be concluded that black seed cake and its protein can be considered a potential efficient source for the production of functional muffins and possibly other functional foods that aim to manage and control obesity, blood glucose, and blood fat. However, more research is needed to fully determine the effectiveness of black seed cake and its protein.Keywords: Obesity, Black seed cake, Muffins, Diabetes, Blood pressure, Blood fat
... Recently, Mohammadi et al. (2022) formulated a solid food product, muffins, with chymotryptic lentil BPs which were baked for 30 min at 160 • C, and found that their antioxidant activity increased up to 60-66% with regards to free radical scavenging. The only drawback with the products is the negative organoleptic characteristics in the likes of colour, texture, odour and flavour reported because the muffins became darker and browner after the addition of BPs, something to be linked to Maillard reaction products. ...
Bioactive peptides (BPs) generated from food proteins can serve therapeutic purposes against degenerative and cardiovascular diseases such as inflammation, diabetes, and cancer. There are numerous reports on the in vitro, animal, and human studies of BPs, but not as much information on the stability and bioactivity of these peptides when incorporated in food matrices. The effects of heat and non-heat processing of the food products, and storage on the bioactivity of the BPs, are also lacking. To this end, we describe the production of BPs in this review, followed by the food processing conditions that affect their storage bioactivity in the food matrices. As this area of research is open for industrial innovation, we conclude that novel analytical methods targeting the interactions of BPs with other components in food matrices would be greatly significant while elucidating their overall bioactivity before, during and after processing.
... The density measurement method was based on Mohammadi et al. (2022) with some adjustment. The pycnometer was washed and dried in an oven for 15-30 minutes at 105°C. ...
Dates (Phoenix dactylifera) is a palm-type plant that belongs to the Phoenix genus, which widely grows in the Middle East and South Africa. The use of date seeds was still limited. Dates seeds contain high amounts of nutrient and bioactive compounds, such as fiber, phenols, and antioxidants. The microwave-assisted extraction (MAE) method could increase the extract yields in a shorter time and reduces the solvent volume. This research aimed to evaluate the optimal extraction time and material: solvent (w/v) ratio. The response surface methodology (RSM) with the Central Composite Design (CCD) experimental design with two factors of extraction time (5 - 7 minutes) and the material: solvent ratio (1:10 - 1:50 (w/v)) was employed in this study. The responses were antioxidant activity (IC50), total flavonoid, and density. The results show that the optimum solution was an extraction time of 5.451 minutes and the ratio of material: solvent of 1:10 (w/v). This treatment produced dates seed extract with antioxidant activity IC50 of 28.406 ppm, total flavonoid of 2544.951 mg QE/g, and density of 0.886 g/mL. The verification of the center point was antioxidant activity IC50 of 27.849 ppm (98.04%), total flavonoids of 2573.723 mg QE/g (98.87%), and density of 0.8889 g/mL (99.67%), respectively.
New challenges in food production and processing are appearing due to increasing global population and the purpose of achieving a sustainable food system. Bioactive peptides obtained from food proteins can be employed to prevent or pre-treat several diseases such as diabetes, cardiovascular diseases, inflammation, thrombosis, cancer, etc. Research on the bioactivity of protein hydrolysates is very extensive, especially in vitro tests, although there are also tests in animal models and in humans studies designed to verify their efficacy. However, there is very little published literature on the functionality of these protein hydrolysates as an ingredient in food matrices, as well as the effect that thermal or non-thermal processing, and storage may have on the bioactivity of these bioactive peptides. This review aims to summarize the published literature on protein hydrolysates as a functional ingredient including processing, storage and simulated gastrointestinal digestion regarding the bioactivity of these peptides inside food matrices.
