Isolation and identification of antioxidative peptides from bovine α-lactalbumin

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 214-221

  Sadat, Leïla ^a   Cakir Kiefer, Céline ^a   N'Negue, Marie Andrée ^a   Gaillard, Jean Luc ^a   Girardet, Jean Michel ^a   Miclo, Laurent ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDATIVE PEPTIDES; ANTIOXIDATIVE PROPERTY; CONFORMATIONAL STATE; ENZYME ATTACK; EXPERIMENTAL CONDITIONS; GALLIC ACIDS; ISOLATION AND IDENTIFICATION; REVERSED-PHASE LIQUID CHROMATOGRAPHY; SCAVENGING ACTIVITIES; SCAVENGING CAPACITY; THERMOLYSIN; VITAMIN-E; WHEY PROTEINS;

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

PEPTIDES;

BOVINAE;

EID: 79951516064     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.011     Document Type: Article

References (40)

1. Bougatef A., Nedjar-Arroume N., Manni L., Ravallec R., Barkia A., Guillochon D., et al. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (sardinella aurita) by-products proteins. Food Chemistry 2010, 118:559-565.
2. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und Technologie 1995, 28:25-30.
3. Chen H.M., Muramoto K., Yamauchi F. Structural analysis of antioxidative peptides from soybean β-conglycinin. Journal of Agricultural and Food Chemistry 1995, 43:574-578.
4. Clauser K.R., Baker P.R., Burlingame A.L. Role of accurate mass measurement (±10 ppm) in protein identification strategies employing MS or MS/MS and database searching. Analytical Chemistry 1999, 71:2871-2882. Software available at. http://prospector.ucsf.edu/ucsfhtml4.0/msbridge.htm.
5. Colbert L.B., Decker E.A. Antioxidant activity of an ultrafiltration permeate from acid whey. Journal of Food Science 1991, 56:1248-1250.
6. Farvin K.H.S., Baron C.P., Nielsen N.S., Otte J., Jacobsen C. Antioxidant activity of yoghurt peptides: part 2 - characterisation of peptide fractions. Food Chemistry 2010, 123:1090-1097.
7. Frister H., Meisel H., Schlimme E. OPA method modified by use of N, N-dimethyl-2-mercaptoethylammonium chloride as thiol component. Fresenius' Journal of Analytical Chemistry 1988, 330:631-633.
8. Gómez-Ruiz J.A., López-Expósito I., Pihlanto A., Ramos M., Recio I. Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC-MS/MS. European Food Research and Technology 2008, 227:1061-1067.
9. Halliwell B., Aeschbach R., Löliger J., Aruoma O.I. The characterization of antioxidants. Food Chemistry and Toxicology 1995, 33:601-617.
10. Hernández-Ledesma B., Dávalos A., Bartolomé B., Amigo L. Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS. Journal of Agricultural and Food Chemistry 2005, 53:588-593.
11. Ito N., Fukushima S., Tamano S., Hirose M., Hagiwara A. Dose response in butylated hydroxyanisole induction of forestomach carcinogenesis in F344 rats. Journal of the National Cancer Institute 1986, 77:1261-1265.
12. Järvinen K.-M., Chatchatee P., Bardina L., Beyer K., Sampson H.A. IgE and IgG binding epitopes on α-lactalbumin and β-lactoglobulin in cow's milk allergy. International Archives of Allergy and Immunology 2001, 126:111-118.
13. Kansci G., Genot C., Meynier A., Gaucheron F., Chobert J.-M. β-Caseinophosphopeptide (f1-25) confers on β-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes. Le Lait 2004, 84:449-462.
14. Keil B. Specificity of proteolysis 1992, Springer, Berlin, Heidelberg, New York.
15. Kim D.O., Lee K.W., Lee H.J., Lee C.Y. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry 2002, 50:3713-3717.
16. Kudoh Y., Matsuda S., Igoshi K., Oki T. Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953. Journal of the Japanese Society for Food Science and Technology 2001, 48:44-55.
17. Li B., Chen F., Wang X., Baoping J.I., Wu Y. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry 2007, 102:1135-1143.
18. Marcuse R. Antioxidative effect of amino-acids. Nature 1960, 186:886-887.
19. Matéos A., Girardet J.-M., Mollé D., Corbier C., Gaillard J.-L., Miclo L. Identification of phosphorylation sites of equine β-casein isoforms. Rapid Communications in Mass Spectrometry 2010, 24:1533-1542.
20. s1-casein: characterization of alternative splicing isoforms and determination of phosphorylation levels. Journal of Dairy Science 2009, 92:3604-3615.
21. Meucci E., Mele M.C. Amino acids and plasma antioxidant capacity. Amino Acids 1997, 12:373-377.
22. Natale M., Bisson C., Monti G., Peltran A., Perono Garoffo L., Valentini S., et al. Cow's milk allergens identification by two-dimensional immunoblotting and mass spectrometry. Molecular Nutrition and Food Research 2004, 48:363-369.
23. N'Negue M.-A., Miclo L., Girardet J.-M., Campagna S., Mollé D., Gaillard J.-L. Proteolysis of bovine α-lactalbumin by thermolysin during thermal denaturation. International Dairy Journal 2006, 16:1157-1167.
24. Ohta Y., Ogura Y., Wada A. Thermostable protease from thermophilic bacteria. I. Thermostability, physicochemical properties, and amino acid composition. Journal of Biological Chemistry 1966, 241:5919-5925.
25. Otte J., Shalaby S.M.A., Zakora M., Nielsen M.S. Fractionation and identification of ACE-inhibitory peptides from α-lactalbumin and β-casein produced by thermolysin-catalysed hydrolysis. International Dairy Journal 2007, 17:1460-1472.
26. Ozgen M., Reese R.N., Tulio A.Z., Scheerens J.C., Miller A.R. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods. Journal of Agricultural and Food Chemistry 2006, 54:1151-1157.
27. Peña-Ramos E.A., Xiong Y.L., Arteaga G.E. Fractionation and characterisation for antioxidant activity of hydrolysed whey protein. Journal of the Science of Food and Agriculture 2004, 84:1908-1918.
28. Permyakov E.A., Berliner L.J. α-Lactalbumin: structure and function. FEBS Letters 2000, 473:269-274.
29. Pihlanto A. Antioxidative peptides derived from milk proteins. International Dairy Journal 2006, 16:1306-1314.
30. Ptitsyn O.B. Molten globule and protein folding. Advances in Protein Chemistry 1995, 47:83-229.
31. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolourisation assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
32. Rice-Evans C.A., Miller N.J., Paganda G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996, 20:933-956.
33. Rival S.G., Boeriu C.G., Wichers H.J. Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition. Journal of Agricultural and Food Chemistry 2001, 49:295-302.
34. Schilderman P.A.E.L., ten Vaarwerk F.J., Lutgerink J.T., Van der Wurff A., ten Hoor F., Kleinjans J.C.S. Induction of oxidative DNA damage and early lesions in rat gastro-intestinal epithelium in relation to prostaglandin H synthase-mediated metabolism of butylated hydroxyanisol. Food and Chemical Toxicology 1995, 33:99-109.
35. Sharp J.S., Becker J.M., Hettich R.L. Analysis of protein solvent accessible surfaces by photochemical oxidation and mass spectrometry. Analytical Chemistry 2004, 76:672-683.
36. Sitohy M., Chobert J.-M., Haertlé T. Susceptibility to trypsinolysis of esterified milk proteins. International Journal of Biological Macromolecules 2001, 28:263-271.
37. Suetsuna K., Ukeda H., Ochi H. Isolation and characterization of free radical scavenging activities peptides derived from casein. Journal of Nutritional Biochemistry 2000, 11:128-131.
38. Thorn K.S., Christensen H.E.M., Shigeta R., Huddler D., Shalaby L., Lindberg U., et al. The crystal structure of a major allergen from plants. Structure 1997, 5:19-32.
39. Van Hoeyveld E.M., Escalona-Monge M., De Swert L.F.A., Stevens E.A.M. Allergenic and antigenic activity of peptide fragments in a whey hydrolysate formula. Clinical and Experimental Allergy 1998, 28:1131-1137.
40. Wang J.S., Zhao M.M., Zhao Q.Z., Jiang Y.M. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chemistry 2007, 101:1658-1663.