Highest Oxygen Radical Absorbance Capacity Research Articles

Antioxidant Properties and Prediction of Bioactive Peptides Produced from Flixweed (sophia, Descurainis sophia L.) and Camelina (Camelina sativa (L.) Crantz) Seed Meal: Integrated In Vitro and In Silico Studies.

Flixweed (sophia) seed meal and camelina, both by-products of oil processing, were employed to generate protein hydrolysates by applying Flavourzyme and Alcalase. This study aimed to integrate in vitro and in silico methods to analyze sophia and camelina protein hydrolysates for releasing potent antioxidative, dipeptidyl peptidase IV (DPP IV) inhibitors and angiotensin-converting enzyme (ACE) inhibitory peptides. In vitro methods were used to investigate the antioxidant potential of sophia/camelina protein hydrolysates. Bioinformatics techniques, including Peptideranker, BIOPEP, Toxinpred, AlgPred, and SwissADME, were employed to obtain the identification of bioactive peptides produced during the hydrolysis process. Protein hydrolysates produced from sophia and camelina seed meal exhibited higher ABTS and DPPH radical scavenging activities Ithan their protein isolates. Among the produced protein hydrolysates, Alcalase-treated samples showed the highest oxygen radical absorbance capacity and hydroxyl radical scavenging activity. In addition, sophia/camelina hydrolysates prevented hydroxyl and peroxyl radical-induced DNA scission and LDL cholesterol oxidation. In silico proteolysis was conducted on Alcalase-treated samples, and resultant peptides showed potential DPP IV and ACE-inhibitory activities. Identified peptides were further assessed for their toxicity and medicinal properties. Results indicate that all digestive-resistant peptides were non-toxic and had desirable drug-like properties. The findings of this study suggest that sophia/camelina protein hydrolysates are promising candidates for functional foods, nutraceuticals, and natural therapeutics.

Electric Field Stimulation of Stem Cell Culture Media Increases Oxygen Radical Uptake Capacity

BACKGROUND: Stem cell culture medium is garnering attention because it comprises growth factors and exosomes secreted by stem cells. In this study, stem cell culture medium was subjected to electric field stimulation using the cells alive system (CAS) to determine the antiaging effects of this medium on dermal fibroblasts.METHODS: The medium was added to the monolayer cultures of human fibroblasts with or without 100 μg/mL advanced glycation end products (AGE), and the cells were incubated for 4 hours. Total RNA was extracted, and mRNA levels of several AGE receptors and heat shock proteins were measured using quantitative reverse transcriptase-polymerase chain rection (qRT-PCR).RESULTS: Similar amounts of exosomes were extracted from the supernatants of stem cells cultured with (CAS+) and without (CAS−) electric field stimulation. The results demonstrated that CAS+ had a higher oxygen radical absorbance capacity than CAS−, indicating its high antioxidant activity. Furthermore, the expression of domain-containing link scavenger receptor-1 mRNA, which is involved in the degradation of cell surface receptors for AGE under glycation stress, significantly increased. The electric field stimulation also increased the expression of several heat shock proteins, which play important roles in cellular responses generated against glycation stress. The electric field stimulation of the stem cell culture medium effectively promoted the endocytosis and degradation of AGE, thereby exerting antioxidant effects and inducing glycation stress.CONCLUSION: Electric field stimulation of stem cell culture medium enhanced the expression of Hsp and its antioxidant activity in fibroblasts.KEYWORDS: AGE, electric field stimulation, exosome, fibroblast, oxygen radical absorbance capacity, stem cell

Cocoa powder and fermented jackfruit seed flour: a comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion.

Jackfruit seed flour can be used as a cocoa aroma replacer with similar technological properties. The purpose of this study was to investigate the in vivo toxicity and in vitro antioxidant activity of fermented jackfruit seed flour (Fjs) and non-alkaline cocoa powder (Nac). Fjs and Nac extracts were produced and submitted to in vitro gastrointestinal digestion producing digested fractions named Fjs-D and Nac-D, respectively. Nac-E showed over two-fold higher oxygen radical absorbance capacity (ORAC) than Fjs-E. However, after simulated gastrointestinal digestion (in vitro), there were no significant differences between Nac-D and Fjs-D (p < 0.01). Similarly, the cellular antioxidant activity (CAA) of Nac-D and Fjs-D was not significantly different (p < 0.01). The anti-inflammatory assay in transgenic RAW 264.7 murine macrophages showed that Fjs-E did not affect cell viability up to 300 μg mL-1 (p > 0.05) and reduced by 15% the release of TNF-α (p < 0.05). Fjs-D did not affect cell viability up to 300 μg mL-1 (p > 0.05) and showed 58% reduction of NF-κB activation (p < 0.05), with no effects on TNF-α levels. Treatment with Nac-E up to 300 μg mL-1 did not decrease cell viability (p > 0.05) and reduced the release of TNF-α levels by 34% and 66% at 100 and 300 μg mL-1 , respectively (p < 0.05). Nac-D did not reduce the NF-κB activation or TNF-α levels at any tested concentration. Collectively, these findings indicate that Fjs is safe and promising functional ingredient with biological activities even after gastrointestinal digestion. This article is protected by copyright. All rights reserved.

Comparative Study on the Structural Properties and Bioactivities of Three Different Molecular Weights of Lycium barbarum Polysaccharides.

The molecular weight, the triple-helix conformation, the monosaccharide content, the manner of glycosidic linkages, and the polysaccharide conjugates of polysaccharides all affect bioactivity. The purpose of this study was to determine how different molecular weights affected the bioactivity of the Lycium barbarum polysaccharides (LBPs). By ethanol-graded precipitation and ultrafiltration membrane separation, one oligosaccharide (LBPs-1, 1.912 kDa) and two polysaccharides (LBPs-2, 7.481 kDa; LBPs-3, 46.239 kDa) were obtained from Lycium barbarum. While the major component of LBPs-1 and LBPs-2 was glucose, the main constituents of LBPs-3 were arabinose, galactose, and glucose. LBPs-2 and LBPs-3 exhibited triple-helix conformations, as evidenced by the Congo red experiment and AFM data. Sugar residues of LBPs-2 and LBPs-3 were elucidated by NMR spectra. The polysaccharides (LBPs-2 and LBPs-3) exhibited much higher antioxidant capacities than oligosaccharide (LBPs-1). LBPs-3 showed higher oxygen radical absorbance capacity (ORAC) and superoxide dismutase (SOD) activity than LBPs-2, but a lower capability for scavenging ABTS+ radicals. In zebrafish, LBPs-2 and LBPs-3 boosted the growth of T-lymphocytes and macrophages, enhanced the immunological response, and mitigated the immune damage generated by VTI. In addition to the molecular weight, the results indicated that the biological activities would be the consequence of various aspects, such as the monosaccharide composition ratio, the chemical composition, and the chemical reaction mechanism.

Recent progress in practical applications of a potential carotenoid astaxanthin in aquaculture industry: a review.

Astaxanthin is the main natural C40 carotenoid used worldwide in the aquaculture industry. It normally occurs in red yeast Phaffia rhodozyma and green alga Haematococcus pluvialis and a variety of aquatic sea creatures, such as trout, salmon, and shrimp. Numerous biological functions reported its antioxidant and anti-inflammatory activities since astaxanthin possesses the highest oxygen radical absorbance capacity (ORAC) and is considered to be over 500 more times effective than vitamin E and other carotenoids such as lutein and lycopene. Thus, synthetic and natural sources of astaxanthin have a commanding influence on industry trends, causing a wave in the world nutraceutical market of the encapsulated product. In vitro and in vivo studies have associated astaxanthin's unique molecular features with various health benefits, including immunomodulatory, photoprotective, and antioxidant properties, providing its chemotherapeutic potential for improving stress tolerance, disease resistance, growth performance, survival, and improved egg quality in farmed fish and crustaceans without exhibiting any cytotoxic effects. Moreover, the most evident effect is the pigmentation merit, where astaxanthin is supplemented in formulated diets to ameliorate the variegation of aquatic species and eventually product quality. Hence, carotenoid astaxanthin could be used as a curative supplement for farmed fish, since it is regarded as an ecologically friendly functional feed additive in the aquaculture industry. In this review, the currently available scientific literature regarding the most significant benefits of astaxanthin is discussed, with a particular focus on potential mechanisms of action responsible for its biological activities.

Novel antioxidant peptides from protein hydrolysates of scallop (Argopecten irradians) mantle using enzymatic and microbial methods: Preparation, purification, identification and characterization

The aim of this study was to isolate, purify, identify, and characterize novel antioxidant peptides from protein hydrolysates of scallop (Argopecten irradians) mantle. Antioxidant peptides were obtained following protein hydrolysis, using a neutral protease, and microbial fermentation which was carried out by Bacillus licheniformis CICC 20033 under optimized conditions. Antioxidant peptides from the scallop mantle hydrolysates were then purified through fractionation using ultrafiltration membranes, and the fraction (<3 kDa) showed the highest oxygen radical absorbance capacity (ORAC) with the value of 0.362 μM trolox equivalent (TE)/mg. Subsequently, this fraction furtherly purified by Sephadex G-15 chromatography and reversed-phase high performance liquid chromatography (RP-HPLC) showed that the ORAC value was 2.96 ± 0.10 μM TE/mg. The ORAC value of fermented hydrolysates increased from 0.359 μM TE/mg to 0.425 μM TE/mg through 3 kDa ultrafiltration membrane. Five peptides from hydrolysates by enzyme treatment and twelve peptides from fermented scallop mantle hydrolysates were identified using LC-MS/MS. All selected sequences except Lys-Asp-Ala-Ala-Lys-Thr-Lys showed clear differences in scavenging activity for various radicals, which were dependent on the content and position of charged polar amino acids, aromatic amino acids and sulfur-containing amino acid in sequences.

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

SummaryAntioxidant, structural, and flavour characteristics of Maillard reaction products (MRPs) prepared from different hydrolysates of sweet potato protein (SPPH), potato protein (PPH), soy protein isolate (SPIH), egg white protein (EWPH), and whey protein isolate (WPIH) were compared. WPIH‐MRPs exhibited the highest Maillard reaction (MR) progress followed by SPPH‐MRPs as indicated by the lowest pH (4.95 and 5.10, respectively) and the highest fluorescence intensity (P &lt; 0.05). The results of Fourier transform infrared (FTIR) explained the significant changes in functional groups of peptides after MR, especially in WPIH‐MRPs and SPPH‐MRPs. The highest oxygen radical absorbance capacity (ORAC) of 125.24 µg TE (Trolox equivalents)/mL was observed for WPIH‐MRPs, followed by SPPH‐MRPs with an ORAC value of 104.07 µg TE/mL (P &lt; 0.05). MR conferred an increase of sweetness, sourness, and umami attributes and reduction of bitterness for all MRPs, and WPIH‐MRPs presented the highest umami taste score of 7.4, followed by SPPH‐MRPs with a taste score of 7.1. Stronger umami taste was correlated with MW 200–500 and &lt;200 Da peptides. No acrylamide was detected in SPPH‐MRPs, which also presented less 5‐hydroxymethyl furfural (HMF) and Nε‐(1‐Carboxymethyl)‐L‐lysine (CML) compared to WPIH‐MRPs. Thus, MRPs derived from SPPH could be an alternative way for natural flavours’ production with improved antioxidant activity and less harmful compounds.

Identification of novel antioxidant peptides from sea squirt (Halocynthia roretzi) and its neuroprotective effect in 6-OHDA-induced neurotoxicity.

Ocean life contains a wealth of bioactive peptides that could be utilized in nutraceuticals and pharmaceuticals. This study aimed to obtain neuroprotective antioxidant peptides in sea squirt (Halocynthia roretzi) through protamex enzymolysis. Fraction F4 (ultrafiltration generated four fractions) had a lower molecular weight (<500 Dalton (Da)) with greater 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging activities (94.24 ± 2.50% and 91.80 ± 1.19%). After gel filtration, six peptides, including Phe-Gly-Phe (FGF), Leu-Gly-Phe (LGF), Leu-Phe-VAL (LFV), Val-Phe-Leu (VFL), Trp-Leu-Pro (WLP), and Ile-Ser-Trp (ISW), were identified and sequenced by liquid chromatography-mass spectrometry (LC-MS/MS). Peptides WLP and ISW showed higher oxygen radical absorbance capacity (ORAC) values (2.72 ± 0.47 and 1.93 ± 0.01 μmol L-1 of Trolox equivalent (TE) per μmol L-1 of peptide) than glutathione (GSH). Additionally, WLP effectively increased cell viability, dramatically attenuated 6-Hydroxydopamine (6-OHDA)-induced cell apoptosis and decreased reactive oxygen species (ROS) levels to nearly two-fold, and significantly boosted glutathione peroxidase (GSH-Px) activity in PC12 cells. Transcriptome sequencing revealed differential expression of genes associated with various oxidative stress pathways after WLP treatment, such as glutathione metabolism. These results suggest that the Halocynthia roretzi-derived tripeptide WLP could alleviate neurodegenerative diseases associated with oxidative stress.

Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects.

Hen breed, diet enrichment, cooking methods, and gastrointestinal (GI) digestion modulates the bioaccessibility of the bioactive compounds in eggs, but their synergistic role in modulating bioactivity is still unclear. The present study evaluates the effect of hen breed, diet enrichment, and GI digestion on the cooked whole egg-derived peptides in-vitro antioxidant and antihypertensive activities. Standard and enriched whole eggs from White Leghorn (WLH) and Rhode Island Red (RIR) hens were boiled or fried and subjected to GI digestion. Antioxidant activity was measured through oxygen radical absorbance capacity (ORAC) and gastrointestinal epithelial cell-based assays, and the antihypertensive capacity by in-vitro Angiotensin-I Converting Enzyme (ACE) inhibition assay. WLH fried standard egg hydrolysate showed a high ORAC antioxidant activity but failed to show any significant antioxidant effect in the cell-based assay. No significant differences were observed in the antihypertensive activity, although enriched samples tended to have a higher ACE-inhibitory capacity. The peptide profile explained the antioxidant capacities based on antioxidant structural requirements from different peptide fractions, while previously reported antihypertensive peptides were found in all samples. The study validates the importance of physiologically relevant models and requires future studies to confirm mechanisms that yield bioactive compounds in whole egg hydrolysates.

Greener Is Better: First Approach for the Use of Natural Deep Eutectic Solvents (NADES) to Extract Antioxidants from the Medicinal Halophyte Polygonum maritimum L.

In this study, natural deep eutectic solvents (NADES) formed by choline chloride (ChCl), sucrose, fructose, glucose, and xylose, were used to extract antioxidants from the halophyte Polygonum maritimum L. (sea knotgrass) and compared with conventional solvents (ethanol and acetone). NADES and conventional extracts were made by an ultrasound-assisted procedure and evaluated for in vitro antioxidant properties by the radical scavenging activity (RSA) on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, oxygen radical absorbance capacity (ORAC), and copper chelating activity (CCA). Samples were profiled by liquid chromatography (LC)-electrospray ionization (ESI)-QTOF-MS analysis. ChCl:fructose was more efficient in the DPPH assay, than the acetone extract. ChCl:sucrose and ChCl:fructose extracts had the highest ORAC when compared with the acetone extract. NADES extracts had higher CCA, than the acetone extract. The phenolic composition of the NADES extracts was less complex than the conventional extracts, but the proportions of major antioxidants, such as flavonols and flavan-3-ols, were similar in all the solvents. Myricitrin was the major flavonoid in all of the samples, while gallic acid was the main phenolic acid in the conventional extracts and present in a greater amount in ChCl:fructose. Results suggest that NADES containing ChCl and sucrose/fructose can replace conventional solvents, especially acetone, in the extraction of antioxidants from sea knotgrass.

Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

SummaryEffects of ultrasound (US)‐assisted enzymatic hydrolysis and different monosaccharides (arabinose; xylose, XY; galactose and glucose) on peptide structure, antioxidant activities and flavour characteristics of Maillard reaction products (MRP) from sweet potato protein hydrolysates were investigated. US markedly enhanced the MR progress, and USXY showed the lowest pH value of 5.04, the highest browning intensity and fluorescence intensity (P &lt; 0.05). FTIR results revealed significant peptide structure changes in USXY, USAR and USGA compared to other samples. USXY exhibited the highest Oxygen radical absorbance capacity (ORAC) value of 109.15 µg TE/mL, followed by USGA and USAR (94.07 and 93.41 µg TE/mL), respectively (P &lt; 0.05). USXY and USAR showed different aroma features as compared to other MRP (P &lt; 0.05). In addition, US enhanced umami, sweetness and sourness attributes and reduced bitterness of all MRP. USXY exhibited the highest umami intensity score (7.4), followed by USGA (7.3) and USAR (7.2), respectively. Partial least square regression analysis showed that the stronger umami taste was strongly correlated to aldehydes, thiophenes, MW 1000–3000 and 500–1000 Da peptides. Thus, US‐assisted enzymatic hydrolysis and MR with xylose (XY) could be a promising way to produce natural flavouring with improved antioxidant activity.

Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes

The effect of adding tibicos in traditional beverage (Tepache) made from apple nectar fermentation on microbial populations, phenolic profile, antioxidant activities, and inhibition of digestive enzymes was evaluated. Apple nectar was obtained from fresh apples and fermented at 25°C for 168 hr without initiator inoculum (Te/s) and with tibicos as initiator inoculum (Te/ti). The obtained results of bacterial growth indicate 120 hr to growth without inoculum (tibicos), in comparison with 96 hr in fermentations added with tibicos. The addition of tibicos impacted on the phenolic profile of the beverage, during the fermentation process. In general, levels of protocatechuic acid, chlorogenic acid, 4-O-caffeoylquinic acid, catechin, epicatechin, quercetin 3-O-glucoside, kaempferol 3-O-glucoside, and phlorizin were the predominant phenolic compounds in the beverage. Principal component analysis demonstrated that quercetin 3-O-glucoside, quercetin, taxifolin, and phlorizin have the highest reducing power and are closely related to the ability to inhibit α-glucosidase, while the epicatechin and chlorogenic acid levels are related to the highest response on oxygen radical absorbance capacity. Novelty impact statement The use of tibicos to obtain a traditional fermented beverage (Tepache) from apple nectar showed increased level of quercetin 3-O-glucose, quercetin, taxifolin, and phlorizin; in comparison with spontaneous fermented beverages, these phenolic compounds have highest reducing power. Also, epicatechin and chlorogenic acids show higher values in Tepache obtained with starter cultures, and they were related to the high oxygen radical absorbance capacity. On the other hand, important increase in catechin, eriodyctiol, naringenin, and 4-hydroxybenzoic acid related with tibicos fermentation showed a positive relationship with free radical scavenging activity.

The effect of chocolate drink to hepatosomatic index of diabetes mellitus induced rat

Chocolate (Theobroma cacao) is one of the foods that contain a high antioxidant level. The effect of polyphenol compounds in cocoa beans and the chocolate products is the potential to be developed into healthy chocolate drink products. The cocoa powder has a high ORAC (Oxygen Radical Absorbance Capacity) value (80,933). This indicates that the cocoa powder has the ability to prevent the free radicals harm, including contributing to the heart organ repairing. The study was conducted using an experimental research method with a randomized design. Twenty-five male white rats (Rattus norvegicus) Sprangue Dawley strain were divided into five treatment groups. Negative control (P-) consists of normal rats without chocolate drink treatment. Positive control (P+) consists of diabetes mellitus rats without chocolate drink treatment. Treatment 1 (P1) consists of diabetes mellitus rats treated with 2% of chocolate drink. Treatment 2 (P2) consist of diabetic rats treated with 4 % chocolate drink. Treatment 3 (P3) consists of diabetes mellitus rats treated with 6% chocolate drink. The intervention was carried for 14 days then a wet weight of liver organ was measured. The hepatosomatic index (HSI) level then analyze to show the effect. The Hepatosomatic index value are: P- = 3,79 ± 0,40; P+ = 4,66 ± 0,21; P1 = 4,41 ± 0,30 P2 = 4,45 ± 0,35 and P3 = 4,28 ± 0,58. The ANOVA test showed that there was no significant difference in the hepatosomatic index value in each treatment group (p = 0.15).

ANTIOXIDANT ACTIVITY OF NUTRI-PEPPER ENHANCER

Introduction: Kacangma (Leonurus sibiricus), turmeric (Curcuma longa) and black pepper (Piper nigrum) are the oldest and most important spice crops used for culinary purposes in Malaysia for centuries. Although many biological activities including antioxidant properties (AP) have been reported, there are no confirmed reports on the activities of this cocktail, nutri-Pepper enhancer.&#x0D; Purpose: The study evaluated the AP of the Nutri-Pepper enhancer in vitro.&#x0D; Methodology: The AP were evaluated using in vitro antioxidant assays where the total polyphenolic content (TPC), DPPH radical scavenging activity, tyrosinase inhibition activity, xanthine oxidase superoxide scavenging activity (XOD), and oxygen radical absorbance capacity (ORAC) were measured.&#x0D; Results: Based on the antioxidant activity range, extract of Nutri pepper enhancer was high in tyrosinase inhibition activity, 87.16%, moderate in xanthine oxidase superoxide scavenging activity (XOD) 69.72% and low in 1,2-diphenyl-2- picrylhydrazyl radical scavenging activity (DPPH) 46.78%. On the other hand, the extract showed high ORAC and total phenolic content with the value of 236,00 µmol TE/100g and 282 mg/100 GAE.&#x0D; Conclusion: This finding proven that the consumption of this product can reduce or even eliminate the harmful effects on humans from contaminants in foods and from the environment; this is even more important for people living in polluted cities.

Antioxidant-Rich Diet, GSTP1 rs1871042 Polymorphism, and Gastric Cancer Risk in a Hospital-Based Case-Control Study.

BackgroundChronic gastritis along with Helicobacter pylori (H. pylori) infection has been implicated in inflammatory response-related genes linked to the causation of gastric cancer. Glutathione S-transferase Pi (GSTP1) plays a role in regulating oxidative stress and detoxification against carcinogenesis. In this study, we aimed to determine whether an antioxidant-rich diet is associated with gastric cancer risk and identify how this association could be altered by GSTP1 genetic variants.MethodsThis study included 1,245 participants (415 cases and 830 controls) matched for age and sex. The dietary antioxidant capacity was estimated based on the oxygen radical absorbance capacity (ORAC) incorporated with a semiquantitative food frequency questionnaire. Five single nucleotide polymorphisms (SNPs) of GSTP1 (rs1695, rs749174, rs1871042, rs4891, and rs947895) were selected among the exome array genotype data.ResultsHigh dietary ORAC was inversely associated with gastric cancer (hydrophilic ORAC OR T3 vs . T1, 95% CI = 0.57, 0.39–0.82, P = 0.004; lipophilic ORAC = 0.66, 0.45–0.95, P = 0.021; total phenolics = 0.57, 0.39–0.83, P = 0.005). The polymorphism rs1871042 increased the risk of gastric cancer (OR, 95% CI = 1.55, 1.10–2.16, P = 0.01, CT+TT vs. CC). A remarkably reduced risk of gastric cancer was observed among those who had a high dietary ORAC according to rs1871042 polymorphism (hydrophilic ORAC OR T3 vs . T1, 95% CI = 0.36, 0.17–0.78, P for trend = 0.013; lipophilic ORAC = 0.58, 0.37–0.93, P for trend = 0.021; total phenolics = 0.38, 0.17–0.83, P for trend = 0.019).ConclusionsOur findings indicate that dietary ORAC intake may be inversely associated with the risk of gastric cancer altered by genetic variants of GSTP1, providing new intervention strategies for gastric cancer patients.

Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities

Brewers' spent grain (BSG) is a co-product of the brewing industry, which is rich in phenolic acids. This study compared the in vitro bioactive properties of aqueous, aqueous pH-shift and enzyme-aided phenolic extracts from pale (unroasted) wet BSG. Overall, the pH-shift extracts showed higher oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC) and ferric-reducing antioxidant power (FRAP) values compared with the enzyme-aided extracts. A selected enzyme-aided extract showed highest in vitro ACE inhibitory activity (ACE IC50: 0.133 ± 0.032 mg mL−1) and mediated significant (p < 0.05) reductions in blood pressure markers in vivo following ingestion by spontaneously hypertensive rats (systolic blood pressure; −35.35 ± 9.04 and diastolic blood pressure; −28.55 ± 4.22 mmHg). The results demonstrated that the observed in vitro activity of phenolic-rich extracts may be translated into an in vivo hypotensive effect. Enzyme-assisted extraction has potential as an alternative solvent-free approach for generating phenolic-rich extracts from BSG that may find use in the management of hypertension.

Effects of dietary pomegranate seed cake supplementation on performance, carcass characteristics and meat quality of growing lambs

The aim of the study was to evaluate the effects of dietary pomegranate seed cake (PSC) supplementation, in replacement of corn and barley grain, on productive traits, carcass characteristics, intramuscular and subcutaneous fatty acid (FA) composition and meat antioxidant status. For the experiment, which lasted for 63 days, thirty six male growing Florina (Pelagonia) lambs were used. Lambs with a mean body weight (BW) of 19.86 ± 2.78 kg, were randomly allocated into four dietary treatments (PSC0, PSC115, PSC175, and PSC235) of 9 lambs each and accommodated in individual floor pens. The PSC was added to the concentrate mixture at inclusion levels of 0, 115, 175, and 235 g/kg concentrate for treatments PSC0, PSC115, PSC175 and PSC235, respectively. No differences (P > 0.05) occurred among PSC treatments in final BW, BW gain, dry matter (DM) intake and feed conversion ratio. Moreover, carcass characteristics were not affected (P > 0.05), except for the lean and fat color, fat firmness, wetness and overall acceptability of carcasses that were quadraticaly improved, with increased PSC feeding. In both intramuscular and subcutaneous fat, proportions of trans C18:1 (P = 0.001; P < 0.05, respectively), C18:2n-6t (P = 0.001; P < 0.01, respectively), and cis-9, trans-11 C18:2 (P = 0.001; P < 0.05, respectively) were linearly increased and Δ9-desaturase activity index concerning C18:1/C18:0 was linearly decreased (P < 0.05; P < 0.01, respectively). Moreover, in subcutaneous fat trans-10, cis-12 C18:2 (P = 0.001), cis-9, trans-11, cis-13 C18:3 (punicic acid; P = 0.001) and polyunsaturated fatty acid (PUFA) (P < 0.05) proportions were linearly increased and that of cis-9 C18:1 (P < 0.05), C18:2n-6c (P = 0.001), C18:3n-3 (P = 0.001) and C20:3n-3 (P = 0.001) were linearly decreased with increasing PSC feeding. No effects (P < 0.05) of dietary PSC were observed in meat 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) values, but a linear increase (P = 0.001) was found in meat malondialdehyde (MDA) concentration, being higher only in PSC235 treatment relative to control. Higher oxygen radical absorbance capacity (ORAC) values were observed in the intramuscular fat of lambs fed with PSC175, but lower in PSC235 treatment. Thus, pomegranate seed cake could partially replace cereals in growing lambs diets with no effects on their performance and carcass quantitative characteristics. Moreover, dietary PSC supplementation could improve the nutritional and functional properties of meat and subcutaneous fat, as indicated by the increase in essential fatty acids, such as trans-10, cis-12 C18:2. Low inclusion levels of PSC could have a positive effect on antioxidant potential, and on nutritional and functional quality of meat, whereas high levels (i.e. 235 g/kg of concentrate) could posses an opposite effect.

Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins

• Enzymatic hydrolysis of legume proteins affected physicochemical properties. • Enzymatic hydrolysis of legume proteins modified their functional properties. • Enzymatic hydrolysis of legume proteins improved antioxidant activity. • Hydrolysates of legume proteins exhibited potential anti-inflammatory activity. In this study, protein isolates extracted from pigeon pea (PPI), lentil (LPI) and chickpea (CPI) were hydrolyzed by Alcalase and bromelain. The soluble components of the hydrolysates were characterized and compared with the non-hydrolyzed protein isolates and the whole protein hydrolysates. Alcalase-treated protein isolates showed higher degree of hydrolysis as evidenced by high levels of smaller peptide. The surface hydrophobicity of all hydrolysates is lower than protein isolates. Water absorption capacity and oil binding capacity of three proteins were enhanced by bromelain treatment. Antioxidant activities, as measured by scavenging the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) radicals, of PPI and LPI are better than CPI. The soluble components of the hydrolysates obtained from bromelain treatment inhibited DPPH from 20.5 % to 32.3 %. Alcalase and bromelian exhibited similar effects on the NO radicals scavenging capacity of legume protein isolates. On the other hand, Alcalase hydrolysates exhibited higher oxygen radical absorbance capacity than bromelain hydrolysates. At 2 mg/mL, soluble components of bromelain hydrolysates inhibited the production of pro-inflammatory molecule NO in lipopolysaccharide-induced macrophages from 50.3 % to 59.2 %. Our results showed the potential of enzymatic hydrolysis for the production of functional ingredients with antioxidant and anti-inflammatory properties from legume proteins.

Co-fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components.

We identified lentil products with both nutritional value and antioxidant capacity by studying the changes of probiotics and functional substances during single fermentation with lactic acid bacteria (LAB) or co-fermentation using LAB and Bacillus subtilis natto. After fermentation, the best growth of LAB was observed in anaerobic solid-state co-fermentation, whereby the viable counts of Lactobacillus plantarum TK9 and Lactobacillus paracasei TK1501 reached 2.77 × 109 and 2.78 × 109 CFU/g, respectively. Furthermore, the total phenol and genistin content produced by the two mixed groups, respectively, increased by 0.52- and 0.66-fold, as well as 0.63- and 0.64-fold, compared with unfermented samples. Similarly, the free amino acid content increased by 0.53- and 0.49-fold, respectively. The 50% inhibitory concentrations for the radical-scavenging against 1,1-diphenyl-2-picrylhydrazyl and α-glucosidase inhibitory activity were lower following anaerobic co-fermentation. Consistently, products of anaerobic mixed solid-state fermentation had higher oxygen radical absorbance capacity. Therefore, anaerobic solid-state co-fermentation of lentils using B. subtilis natto may promote the multiplication of LAB and enhance the antioxidant activity of fermented lentil products. PRACTICAL APPLICATION: Simple and efficient food handling is more suitable for industrial production. Co-fermentation is a good method to optimize the fermentation process. Co-culture technology has high potential in terms of functionality and antioxidant capacity.

Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods.

The objective of this study was to investigate the biochemical antioxidant potential of peptides derived from enzymatically hydrolyzed mung bean (Vigna radiata) albumins using an 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, a ferrous ion chelating assay and an oxygen radical absorbance capacity (ORAC) assay. Peeled raw mung bean was ground into flour and mixed with buffer (pH 8.3, 1:20 w/v ratio) before being stirred, then filtered using 3 kDa and 30 kDa molecular weight cut-off (MWCO) centrifugal filters to obtain albumin fraction. The albumin fraction then underwent enzymatic hydrolysis using either gastrointestinal enzymes (pepsin and pancreatin) or thermolysin. Peptides in the hydrolysates were sequenced. The peptides showed low ABTS radical-scavenging activity (90–100 μg ascorbic acid equivalent/mL) but high ferrous ion chelating activity (1400–1500 μg EDTA equivalent/mL) and ORAC values (>120 μM Trolox equivalent). The ferrous ion chelating activity was enzyme- and hydrolysis time-dependent. For thermolysin hydrolysis, there was a drastic increase in ferrous ion chelating activity from t = 0 (886.9 μg EDTA equivalent/mL) to t = 5 min (1559.1 μg EDTA equivalent/mL) before plateauing. For pepsin–pancreatin hydrolysis, there was a drastic decrease from t = 0 (878.3 μg EDTA equivalent/mL) to t = 15 (138.0 μg EDTA equivalent/mL) after pepsin was added, but this increased from t = 0 (131.1 μg EDTA equivalent/mL) to t = 15 (1439.2 μg EDTA equivalent/mL) after pancreatin was added. There was no significant change in ABTS radical scavenging activity or ORAC values throughout different hydrolysis times for either the thermolysin or pepsin–pancreatin hydrolysis. Overall, mung bean hydrolysates produced peptides with high potential antioxidant capacity, being particularly effective ferrous ion chelators. Other antioxidant assays that use cellular lines should be performed to measure antioxidant capacity before animal and human studies.