Cytoprotective effect and purification of novel antioxidant peptides from hazelnut (C. heterophylla Fisch) protein hydrolysates

Journal of Functional Foods

Volumn 42, Issue , 2018, Pages 203-215

  Liu, Chunlei ^a,b   Ren, Dayong ^a,b   Li, Jingjing ^a,b   Fang, Li ^a,b   Wang, Ji ^a,b   Liu, Jingsheng ^a,b   Min, Weihong ^a,b  

^a JILIN AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Laboratory on Wheat and Corn Further Processing   (China)

Author keywords

Antioxidant activity; Cytoprotective effects; Hazelnut antioxidant peptide; Hydrophobic amino acid; Identification

Indexed keywords

EID: 85041810154     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.12.003     Document Type: Article

References (37)

1. Aluko, R.E., Monu, E., Functional and bioactive properties of quinoa seed protein hydrolysates. Journal of Food Science 68:4 (2003), 1254–1258.
2. Bahaeddin, Z., Yans, A., Khodagholi, F., Hajimehdipoor, H., Sahranavard, S., Hazelnut and neuroprotection: Improved memory and hindered anxiety in response to intra-hippocampal Aβ injection. Nutritional Neuroscience 20:6 (2016), 1–10.
3. Ben-Mahdi, M.H., Dang, P.M., Gougerot-Pocidalo, M.A., O'Dowd, Y., El-Benna, J., Pasquier, C., Xanthine oxidase-derived ROS display a biphasic effect on endothelial cells adhesion and FAK phosphorylation. Oxid Medicine and Cellular Longevity 5 (2016), 1–9.
4. 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 118 (2010), 559–565.
5. Chi, C., Wang, B., Wang, Y., Zhang, B., Deng, S., Isolation and characterization of three antioxidant peptides from protein hydrolysate ofbluefin leatherjacket (Navodon deptentrionalis) heads. Journal of Functional Foods 12 (2015), 1–10.
6. Choi, A., Alam, J., Heme oxygenase-1: Function, regulation, and implication of a novel stress-inducible protein in oxidant-induced lung injury. American Journal of Respiratory Cell and Molecular Biology 15:1 (1996), 9–19.
7. da Cruz, J.N., Pimenta, D.C., de Melo, R.L., Nascimento, J.R.O., Isolation and biochemical characterisation of angiotensin-converting enzyme inhibitory peptides derived from the enzymatic hydrolysis of cupuassu seed protein isolate. Journal of Functional Foods 27 (2016), 104–114.
8. El-Shourbagy, Gehan A., El-Zahar, Kahled M., Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes. Annals of Agricultural Science 59:2 (2014), 213–220.
9. Guo, P., Qi, Y., Zhu, C., Wang, Q., Purification and identification of antioxidant peptides from Chinese cherry (Prunus pseudocerasus Lindl.) seeds. Journal of Functional Foods 19 (2015), 394–403.
10. Hancock, J.T., Desikan, R., Neill, S.J., Role of reactive oxygen species in cell signaling pathways. Biochemical Society Transactions 29 (2001), 345–350.
11. Iqbal, S., Younas, U., Sirajuddin, Chan, K.W., Sarfraz, R.A., Uddin, K., Proximate composition and antioxidant potential of leaves from three varieties of Mulberry (Morus sp.): A comparative study. International Journal of Molecular Sciences 13:6 (2012), 6651–6664.
12. Ji, N., Sun, C., Zhao, Y., Xiong, Li., Sun, Q., Purification and identification of antioxidant peptides from peanut protein isolate hydrolysates using UHR-QTOF mass spectrometer. Food Chemistry 161 (2014), 148–154.
13. Kong, B., Xiong, Y.L., Antioxidant activity of zeinhydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry 54:16 (2006), 6059–6068.
14. Kris-Etherton, P.M., Walnuts decrease risk of cardiovascular disease: A summary of efficacy and biologic mechanisms. The Journal of Nutrition 144:4 (2014), 547–554.
15. Lee, S.J., Cheong, S.H., Kim, Y.S., Hwang, J.W., Kwon, H.J., Kang, S.H., Park, P.J., Antioxidant activity of a novel synthetic hexa-peptide derived from anenzymatic hydrolysate of duck skin by-products. Food and Chemical Toxicology 62 (2013), 276–280.
16. Lhor, M., Bernier, S.C., Horchani, H., Salesse, C., Comparison between the behaviors of different hydrophobic peptides allowing membrane anchoring of proteins. Advances in Colloid and Interface Science 207 (2014), 223–229.
17. Li, M., Liu, X., He, Y., Zheng, Q., Wang, M., Wu, Y., Wang, C., Celastrol attenuates angiotensin II mediated human umbilical vein endothelial cells damage through activation of Nrf2/ERK1/2/Nox2 signal pathway. European Journal of Pharmacology 797 (2017), 124–133.
18. Lin, S.Y., Wang, J., Zhao, P., Pang, Y., Ye, H.Q., Yuan, Y., Jones, G., Optimized antioxidant peptides fractions preparation and secondary structure analysis by MIR. International Journal of Biological Macromolecules 59 (2013), 151–157.
19. Mendis, E., Rajapakse, N., Byun, H.G., Kim, S.K., Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sciences 77:17 (2005), 2166–2178.
20. Najafian, L., Babji, A.S., A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment and applications. Peptides 33 (2012), 178–185.
21. Nikoo, M., Benjakul, S., Xu, X., Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chemistry 181 (2015), 295–303.
22. Nordberg, J., Arnér, E.S., Reactive oxygen species, antioxidants, and the mammalian thioredoxin system. Free Radical Biology and Medicine 31:11 (2001), 1287–1312.
23. Pepe, G., Sommella, E., Ventre, G., Scala, M.C., Adesso, S., Ostacolo, C., Campiglia, P., Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese: Characterization, in vitro intestinal protection and bioavailability. Journal of Functional Foods 26 (2016), 494–505.
24. Power, O., Jakeman, P., FitzGerald, R., Antioxidative peptides: Enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides. Amino Acids 44:3 (2013), 797–820.
25. Raychaudhuri, S.S., Deng, X.W., The role of superoxide dismutase in combating oxidative stress in higher plants. Botanical Review 66 (2000), 89–98.
26. Ren, D., Wang, M., Shen, M., Liu, C., Liu, W., Min, W., Liu, J., In vivo assessment of immunomodulatory activity of hydrolysed peptides from Corylus heterophylla Fisch. Journal of the Science of Food and Agriculture 96:10 (2016), 3508–3514.
27. Samaranayaka, A.G.P., Li-Chan, E.C.Y., Food-derived peptidic antioxidant: A review of their production, assessment and potential applications. Journal of Functional Foods 3 (2011), 229–254.
28. Sarmadi, B.H., Ismail, A., Antioxidative peptides from food proteins: A review. Peptides 31 (2010), 1949–1956.
29. Sila, A., Bougatef, A., Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review. Journal of Functional Foods 21 (2016), 10–26.
30. Tanzadehpanah, H., Asoodeh, A., Chamani, J., An antioxidant peptide derived from Ostrich (Struthio Camulus) egg white protein hydrolysates. Food Rearsh International 49 (2012), 105–111.
31. Toopcham, T., Roytrakul, S., Yongsawatdigul, J., Characterization and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from tilapia using Virgibacillus halodenitrificans SK1-3-7 proteinases. Journal of Functional Foods 14 (2015), 435–444.
32. Van Meerloo, J., Kaspers, G.J., Cloos, J., Cell sensitivity assays: The MTT assay. Methods in Molecular Biology 731 (2011), 237–245.
33. Wattanasiritham, L., Theerakulkait, C., Wickramasekara, S., Maier, C.S., Stevens, J.F., Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein. Food Chemistry 192 (2016), 156–162.
34. Yang, R., Li, X., Lin, S., Zhang, Z., Chen, F., Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure. Food Chemistry 219 (2017), 311–320.
35. Zhang, T., Li, Y., Miao, M., Jiang, B., Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates. Food Chemistry 128 (2011), 28–33.
36. Zhang, M., Mu, T.H., Sun, M.J., Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by alcalase. Journal of Functional Foods 7 (2014), 191–200.
37. Zhang, J., Zhang, H., Wang, L., Guo, X., Wang, X., Yao, H., Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chemistry 119 (2010), 226–234.