Applications of soy protein hydrolysates in the emerging functional foods: a review

2019 ◽  
Vol 55 (2) ◽  
pp. 421-428 ◽  
Author(s):  
Tolulope Joshua Ashaolu
Keyword(s):  
Soy Protein ◽  
Functional Foods ◽  
Protein Hydrolysates ◽  
Soy Protein Hydrolysates

Production of antioxidant soy protein hydrolysates by sequential ultrafiltration and nanofiltration

2013 ◽  
Vol 429 ◽  
pp. 81-87 ◽  
Author(s):  
Sahan Ranamukhaarachchi ◽  
Lena Meissner ◽  
Christine Moresoli
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysates ◽  
Soy Protein Hydrolysates

Intracerebroventricular Administration of Soy Protein Hydrolysates Reduces Body Weight without Affecting Food Intake in Rats

2007 ◽  
Vol 63 (1) ◽  
pp. 41-46 ◽  
Author(s):  
Nerissa Vaughn ◽  
Anthony Rizzo ◽  
Dolores Doane ◽  
J. Lee Beverly ◽  
Elvira Gonzalez de Mejia
Keyword(s):  
Body Weight ◽  
Food Intake ◽  
Soy Protein ◽  
Protein Hydrolysates ◽  
Intracerebroventricular Administration ◽  
Soy Protein Hydrolysates

Calcium-binding ability of soy protein hydrolysates

2007 ◽  
Vol 18 (9) ◽  
pp. 1115-1118 ◽  
Author(s):  
Xiao Lan Bao ◽  
Mei Song ◽  
Jing Zhang ◽  
Yang Chen ◽  
Shun Tang Guo
Keyword(s):  
Soy Protein ◽  
Calcium Binding ◽  
Protein Hydrolysates ◽  
Binding Ability ◽  
Soy Protein Hydrolysates

scholarly journals The HMG-CoA Reductase Inhibitor Activities of Soy Protein Hydrolysates from Papain Hydrolysis

Molekul ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. 145
Author(s):  
Sandra Hermanto ◽  
Aldi Octavio ◽  
Azrifitria Azrifitria ◽  
Susi Kusumaningrum
Keyword(s):  
Molecular Weight ◽  
Soy Protein ◽  
Reductase Inhibitor ◽  
Protein Hydrolysates ◽  
Molecular Weight Determination ◽  
Hmg Coa Reductase ◽  
Vitro Assay ◽  
Hmg Coa Reductase Inhibitor ◽  
Coa Reductase ◽  
Soy Protein Hydrolysates

The search for an HMG-CoA reductase inhibitor agent as a safe and inexpensive alternative treatment for hypercholesterolemia has been carried out using soy protein hydrolysates as one of the bioactive peptide sources. This study was conducted to explore the potency of soy protein hydrolysates as an anti hypercholesterolemia agent by an in vitro assay, through the inhibition capacity of the HMG-CoA (3-hydroxy-3-methyl glutaryl-coenzyme A) reductase enzyme as a key component of cholesterol biosynthesis. Sample preparation started with soy protein isolation through acid precipitation and separated by centrifugation. The samples were analyzed the proximate content and hydrolyzed by papain enzyme at concentration 0.2% (w/v), for 0-6 hours and at 37, 50, and 55 oC. The protein hydrolysates were subsequently evaluated for hydrolysis degree (% DH), hydrolysates profile with SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis), and anti-cholesterol assay through HMG-CoA reductase inhibition tests. The sample with the highest inhibition activity was fractionated using gel filtration chromatography (Sephadex G-10) and the molecular weight of fractions was characterized by LCMS QTOF (Liquid Chromatography-Mass Spectrometry Quadrupole Time-of-Flight) for molecular weight determination. The results indicated the optimum hydrolysis conditions of soy protein isolates were obtained at 3 hours incubation, at 50 °C with DH 33.39% and the inhibition value was 95.65% (protein concentration 39.21 μg / mL). LCMS data showed the molecular weight of fractionated peptides were 1514 and 2029 Da. We assumed that both peptides have the same affinity as previous peptides in inhibiting HMG-CoA reductase.

scholarly journals Angiotensin-converting enzyme inhibitory effects of dairy- and soy-derived peptides in pre-hypertensive overweight men and women

2013 ◽  
Vol 3 (1) ◽  
pp. 37
Author(s):  
Melissa S. Munn ◽  
Shalamar Sibley ◽  
Richard Brundage ◽  
Baraem Ismail ◽  
Carrie P. Earthman
Keyword(s):  
Blood Pressure ◽  
Whey Protein ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Protein Isolate ◽  
Protein Hydrolysates ◽  
Ace Activity ◽  
Soy Protein Hydrolysates ◽  
Ace Inhibitory

Background: Hypertension is considered the most prevalent cardiovascular disorder and a significant public health problem. A functional food that could potentially impede progression into a hypertensive state in pre-hypertensive individuals is of significant interest to clinicians and consumers. In vitro and animal studies suggest the presence of potential ACE inhibitory dairy-and soy-derived peptides. Very few human-based research studies have been conducted to investigate the blood pressure lowering and/or ACE-inhibitory effects of whey and soy protein hydrolysates in humans. This pilot study tested the acute effects of 20g doses of whey and soy hydrolysates in pre-hypertensive, overweight men and postmenopausal women on serum ACE activity and blood pressure. Findings: Using a randomized crossover design, four initial subjects received five treatments (unhydrolyzed casein, whey protein isolate, whey protein hydrolysate, soy protein isolate, soy protein hydrolysate) at different testing visits separated by three-day washout periods. Blood pressure and blood draws to measure ACE activity were taken at thirty minute intervals following treatment consumption. Both the soy protein and whey protein hydrolysates had notable in vitro ACE-inhibitory activity, both before and after heat treatment. No differences were observed among the protein treatments for either ACE activity or systolic blood pressure. Conclusions: The results of this pilot study support a discrepancy between in vitro and human-based in vivo ACE-inhibitory acute effects of whey and soy protein hydrolysates, underscoring the need for further research to better understand potential explanations for these findings.  Key Words: ACE (Angiotensin-converting enzyme), Casein, Soy, Whey, Protein, Blood pressure, Dairy, Bioactive, Peptides

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