High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins

Food Chemistry

Volumn 171, Issue , 2015, Pages 224-232

  Garcia Mora, P ^a   Penas E ^a   Frias, J ^a   Gomez, R ^a   Martinez Villaluenga, C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Angiotensin I converting enzyme; Antioxidant activity; High hydrostatic pressure; Lentil peptides; Proteolysis

Indexed keywords

ANTIOXIDANTS; COST EFFECTIVENESS; DEGRADATION; ENZYME ACTIVITY; HYDRAULICS; HYDROSTATIC PRESSURE; PROTEOLYSIS;

ANGIOTENSIN I-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; COST-EFFECTIVE PRODUCTION; ENZYMATIC PROTEOLYSIS; GASTROINTESTINAL DIGESTION; HIGH HYDROSTATIC PRESSURE; MULTIFUNCTIONAL PROPERTIES;

PEPTIDES;

ALLERGEN; ALLERGEN LEN C 1; ANTIOXIDANT; COROLASE 7089; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PROTAMEX; PROTEIN HYDROLYSATE; SEED STORAGE PROTEIN; SUBTILISIN; UNCLASSIFIED DRUG; OXYGEN; PEPTIDE; PEPTIDE HYDROLASE; PROTEINASE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL PROCEDURES; CONTROLLED STUDY; DIGESTION; ENZYME INHIBITION; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE; IC50; IN VITRO STUDY; LENTIL; NONHUMAN; ORAC ASSAY; PRESSURIZATION; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; PROTEIN SECRETION; CHEMISTRY; GASTROINTESTINAL TRACT; HUMAN; HYDROLYSIS; MASS SPECTROMETRY; METABOLISM; PH; PRESSURE; SOLUBILITY;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; ENDOPEPTIDASES; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LENS PLANT; OXYGEN; PEPTIDE HYDROLASES; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; PRESSURE; PROTEIN HYDROLYSATES; PROTEOLYSIS; SOLUBILITY; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 84907190367     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.116     Document Type: Article

References (40)

1. A. Angioloni, and C. Collar Impact of high hydrostatic pressure on protein aggregation and rheological properties of legume batters Food and Bioprocess Technology 6 12 2013 3576 3584
2. M.D. Bagatini, C.C. Martins, V. Battisti, D. Gasparetto, C.S. da Rosa, and R.M. Spanevello Oxidative stress versus antioxidant defenses in patients with acute myocardial infarction Heart and Vessels 26 1 2011 55 63
3. C. Barbana, A.C. Boucher, and J.I. Boye In vitro binding of bile salts by lentil flours, lentil protein concentrates and lentil protein hydrolysates Food Research International 44 1 2011 174 180
4. C. Barbana, and J.I. Boye Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition Food Chemistry 127 1 2011 94 101
5. J. Belloque, R. Chicón, and R. López-Fandiño Unfolding and refolding of β-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis Journal of Agricultural and Food Chemistry 55 13 2007 5282 5288
6. A. Cam, and E.G. de Mejia Role of dietary proteins and peptides in cardiovascular disease Molecular Nutrition and Food Research 56 1 2012 53 66
7. J. Carrasco-Castilla, A. Javier Hernandez-Alvarez, C. Jimenez-Martinez, C. Jacinto-Hernandez, and M. Alaiz Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates Food Chemistry 135 3 2012 1789 1795
8. N. Chapleau, and M. De Lamballerie-Anton Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation Food Hydrocolloids 17 3 2003 273 280
9. H.S. Cheung, F.L. Wang, M.A. Ondetti, E.F. Sabo, and D.W. Cushman Binding of peptide substrates and inhibitors of angiotensin-converting enzyme. Importance of the COOH-terminal dipeptide sequence Journal of Biological Chemistry 255 2 1980 401 407
10. R. Chicón, J. Belloque, E. Alonso, and R. López-Fandiño Immunoreactivity and digestibility of high-pressure-treated whey proteins International Dairy Journal 18 4 2008 367 376
11. R. Chicón, J. Belloque, I. Recio, and R. López-Fandiño Influence of high hydrostatic pressure on the proteolysis of β-lactoglobulin A by trypsin Journal of Dairy Research 73 1 2006 121 128
12. W.L. Claeys, A. Indrawati, A.M. Van Loey, and M.E. Hendrickx Review: Are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment? Innovative Food Science and Emerging Technologies 4 1 2003 1 14
13. M.M. Contreras, B. Hernandez-Ledesma, L. Amigo, P.J. Martin-Alvarez, and I. Recio Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology LWT - Food Science and Technology 44 1 2011 9 15
14. C. Cupp-Enyard Sigma's non-specific protease activity assay-casein as a substrate Journal of Visualized Experiments 19 2008 e899
15. R.J. Elias, J.D. Bridgewater, R.W. Vachet, T. Waraho, D.J. McClements, and E.A. Decker Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions Journal of Agricultural and Food Chemistry 54 25 2006 9565 9572
16. R.J. Elias, S.S. Kellerby, and E.A. Decker Antioxidant activity of proteins and peptides Critical Reviews in Food Science and Nutrition 48 5 2008 430 441
17. K. Erdmann, B.W.Y. Cheung, and H. Schroeder The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease Journal of Nutritional Biochemistry 19 10 2008 643 654
18. Food and Agricultural Organization from the United Nations (FAOSTAT) 2012. Available from: http://faostat.fao.org/site/339/default.aspx (last accessed 13.12.13).
19. P. Garcia-Mora, E. Peñas, J. Frias, and C. Martinez-Villaluenga Savinase the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties Journal of Agricultural and Food Chemistry 62 2014 4166 4174
20. B. Hernández-Ledesma, M.J. García-Nebot, S. Fernández-Tomé, L. Amigo, and I. Recio Dairy protein hydrolysates: Peptides for health benefits International Dairy Journal 38 2 2014 82 100
21. F. Hong, L. Ming, S. Yi, L. Zhanxia, W. Yongquan, and L. Chi The antihypertensive effect of peptides: A novel alternative to drugs? Peptides 29 6 2008 1062 1071
22. A. Hoppe, S. Jung, A. Patnaik, and M.G. Zeece Effect of high pressure treatment on egg white protein digestibility and peptide products Innovative Food Science and Emerging Technologies 17 2013 54 62
23. I. López-Expósito, R. Chicón, J. Belloque, I. Recio, E. Alonso, and R. López-Fandiño Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding Journal of Agricultural and Food Chemistry 56 24 2008 11809 11816
24. D. Martínez-Maqueda, B. Miralles, I. Recio, and B. Hernández-Ledesma Antihypertensive peptides from food proteins: A review Food and Function 3 4 2012 350 361
25. M.P. Mattson Roles of the lipid peroxidation product 4-hydroxynonenal in obesity, the metabolic syndrome, and associated vascular and neurodegenerative disorders Experimental Gerontology 44 10 2009 625 633
26. F.J. Moreno, F.A. Mellon, M.S.J. Wickham, A.R. Bottrill, and E.N.C. Mills Stability of the major allergen Brazil nut 2S albumin (Ber e 1) to physiologically relevant in vitro gastrointestinal digestion The FEBS Journal 272 2 2005 341 352
27. T. Norton, and D.W. Sun Recent advances in the use of high pressure as an effective processing technique in the food industry Food and Bioprocess Technology 1 1 2008 2 34
28. E. Peñas, G. Préstamo, M.L. Baeza, M.I. Martínez-Molero, and R. Gomez Effects of combined high pressure and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins International Dairy Journal 16 8 2006 831 839
29. E. Peñas, P. Restani, C. Ballabio, G. Préstamo, A. Fiocchi, and R. Gómez Assessment of the residual immunoreactivity of soybean whey hydrolysates obtained by combined enzymatic proteolysis and high pressure European Food Research and Technology 222 3-4 2006 286 290
30. E. Peñas, H. Snel, R. Floris, G. Préstamo, and R. Gomez High pressure can reduce the antigenicity of bovine whey protein hydrolysates International Dairy Journal 16 9 2006 969 975
31. A. Quirós, R. Chicón, I. Recio, and R. López-Fandiño The use of high hydrostatic pressure to promote the proteolysis and release of bioactive peptides from ovalbumin Food Chemistry 104 4 2007 1734 1739
32. P.D. Ray, B.-W. Huang, and Y. Tsuji Reactive oxygen species (ROS) homeostasis and redox regulation in cellular signaling Cellular Signalling 24 5 2012 981 990
33. F. Roy, J.I. Boye, and B.K. Simpson Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil Food Research International 43 2 2010 432 442
34. M.Á. Sentandreu, and F. Toldrá A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity Nature Protocols 1 5 2006 2423 2427
35. H. Stapelfeldt, P.H. Petersen, K.R. Kristiansen, K.B. Qvist, and L.H. Skibsted Effect of high hydrostatic pressure on the enzymic hydrolysis of β-lactoglobulin B by trypsin, thermolysin and pepsin Journal of Dairy Research 63 1 1996 111 118
36. J. Toeroek Participation of nitric oxide in different models of experimental hypertension Physiological Research 57 6 2008 813 825
37. M.I. Torino, R.I. Limon, C. Martinez-Villaluenga, S. Makinen, A. Pihlanto, and C. Vidal-Valverde Antioxidant and antihypertensive properties of liquid and solid state fermented lentils Food Chemistry 136 2 2013 1030 1037
38. World Health Organization (2009). Cardiovascular diseases (CVDs) (accessed 03.09.13).
39. S.W. Yin, C.H. Tang, Q.B. Wen, X.Q. Yang, and L. Li Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment Food Chemistry 110 4 2008 938 945
40. T. Zhang, B. Jiang, M. Miao, W. Mu, and Y. Li Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates Food Chemistry 135 3 2012 904 912