scholarly journals Functional properties of Australian blue lupin ( Lupinus angustifolius ) protein and biological activities of protein hydrolysates

2020 ◽  
Author(s):  
Fozia Kamran ◽  
Michael Phillips ◽  
Narsimha Reddy
Keyword(s):  
Functional Properties ◽  
Biological Activities ◽  
Protein Hydrolysates ◽  
Lupinus Angustifolius

scholarly journals Production of Lupinus angustifolius protein hydrolysates with improved functional properties

2005 ◽  
Vol 56 (2) ◽  
Author(s):  
Hassane Lqari ◽  
Justo Pedroche ◽  
Julio Girón-Calle ◽  
Javier Vioque ◽  
Francisco Millán
Keyword(s):  
Functional Properties ◽  
Protein Hydrolysates ◽  
Lupinus Angustifolius

Functional properties and biological activities of peptides from zebra blenny protein hydrolysates fractionated using ultrafiltration

2020 ◽  
Vol 34 ◽  
pp. 100539 ◽  
Author(s):  
Naourez Ktari ◽  
Rabab Ben Slama-Ben Salem ◽  
Intidhar Bkhairia ◽  
Sirine Ben Slima ◽  
Rim Nasri ◽  
...  
Keyword(s):  
Functional Properties ◽  
Biological Activities ◽  
Protein Hydrolysates

scholarly journals Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 7-14 ◽  
Author(s):  
M. Hrčková ◽  
M. Rusňáková ◽  
J. Zemanovič
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Aqueous Dispersion ◽  
Protein Hydrolysates ◽  
Soy Flour ◽  
Degree Of Hydrolysis ◽  
Defatted Soy Flour ◽  
Sds Page ◽  
Soy Protein Hydrolysates ◽  
Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

scholarly journals Anti-inflammatory activity of lupine (Lupinus angustifolius L.) protein hydrolysates in THP-1-derived macrophages

2014 ◽  
Vol 8 ◽  
pp. 224-233 ◽  
Author(s):  
Mª del Carmen Millán-Linares ◽  
Beatriz Bermúdez ◽  
María del Mar Yust ◽  
Francisco Millán ◽  
Justo Pedroche
Keyword(s):  
Protein Hydrolysates ◽  
Lupinus Angustifolius ◽  
Inflammatory Activity ◽  
L Protein ◽  
Anti Inflammatory

scholarly journals Octopus vulgaris protein hydrolysates: characterization, antioxidant and functional properties

2017 ◽  
Vol 54 (6) ◽  
pp. 1442-1454 ◽  
Author(s):  
Rabeb Ben Slama-Ben Salem ◽  
Intidhar Bkhairia ◽  
Ola Abdelhedi ◽  
Moncef Nasri
Keyword(s):  
Functional Properties ◽  
Protein Hydrolysates ◽  
Octopus Vulgaris

scholarly journals Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1673 ◽  
Author(s):  
Ivan Cruz-Chamorro ◽  
Nuria Álvarez-Sánchez ◽  
Guillermo Santos-Sánchez ◽  
Justo Pedroche ◽  
María-Soledad Fernández-Pachón ◽  
...  
Keyword(s):  
Peripheral Blood Mononuclear Cells ◽  
Peripheral Blood ◽  
Mononuclear Cells ◽  
Human Peripheral Blood ◽  
Biological Activities ◽  
Wheat Gluten ◽  
Protein Hydrolysates ◽  
Gluten Protein ◽  
Peripheral Blood Mononuclear ◽  
Blood Mononuclear Cells

Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.

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