scholarly journals Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

Nutrients ◽  
2017 ◽  
Vol 9 (9) ◽  
pp. 970 ◽  
Author(s):  
◽  
◽  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Edible Insects ◽  
Heat Treated ◽  
Anti Inflammatory ◽  
Hydrolysis Of ◽  
Peptide Fractions

scholarly journals THE ENZYMATIC HYDROLYSIS OF RAW AND HEAT-TREATED EGG WHITE

1935 ◽  
Vol 109 (1) ◽  
pp. 169-175
Author(s):  
Essie White Cohn ◽  
Abraham White
Keyword(s):  
Enzymatic Hydrolysis ◽  
Egg White ◽  
Heat Treated ◽  
Hydrolysis Of

Production of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase

2014 ◽  
Vol 25 (2) ◽  
pp. 251-264 ◽  
Author(s):  
Sami Saidi ◽  
Marie-Pierre Belleville ◽  
André Deratani ◽  
Raja Ben Amar
Keyword(s):  
Enzymatic Hydrolysis ◽  
Dark Muscle ◽  
Hydrolysis Of ◽  
Peptide Fractions

Isolation and anti-inflammatory effect of astragalin synthesized by enzymatic hydrolysis of tea seed extract

2011 ◽  
Vol 91 (13) ◽  
pp. 2315-2321 ◽  
Author(s):  
Hyang-Bok Lee ◽  
Eun-Ki Kim ◽  
Sang-Jae Park ◽  
Sang-gu Bang ◽  
Tae Gil Kim ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Seed Extract ◽  
Anti Inflammatory ◽  
Hydrolysis Of ◽  
Inflammatory Effect

Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave

2011 ◽  
Vol 343-344 ◽  
pp. 1015-1022
Author(s):  
Hua Li Jin ◽  
Jin Shui Wang ◽  
Ke Bian
Keyword(s):  
Enzymatic Hydrolysis ◽  
Power Output ◽  
Wheat Gluten ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Ultrasound Wave ◽  
Gluten Proteins ◽  
Hydrolysis Of ◽  
Peptide Fractions ◽  
Large Peptide

Effects of sonication at 150W and 300W power output on hydrolysis of wheat gluten using two proteinases (Protamex and papain) were evaluated in the present study. Sonication resulted in the increase in amounts of free sulphydryl (SH) of wheat gluten. Significant (P < 0.05) increase in SH contents at 300W power output was found compared with the control and those samples sonicated at 150W power output. Degree of hydrolysis (DH) and protein recovery (PR) of the wheat gluten hydrolysates increased with sonication time and power output. Significant (P < 0.05) increase in DH and PR of the wheat gluten hydrolysate from the sample sonicated by 300W power output was found compared to those sonicated by 150W output. Sonication caused the decrease in the relative percent of the large peptide fractions and increase in the relative percent of the small peptide fractions in the hydrolysates compared to the control. Structure change in insoluble wheat gluten proteins was the principal reason of improvement in their characteristics of enzymatic hydrolysis.

scholarly journals Inhibitory Effects on NO Production and DPPH Radicals and NBT Superoxide Activities of Diarylheptanoid Isolated from Enzymatically Hydrolyzed Ehthanolic Extract of Alnus sibirica

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1938 ◽  
Author(s):  
Hye Soo Wang ◽  
Yoon Jeong Hwang ◽  
Jun Yin ◽  
Min Won Lee
Keyword(s):  
Enzymatic Hydrolysis ◽  
Biological Activities ◽  
Biological Effects ◽  
No Production ◽  
Anti Cancer ◽  
Geographically Distributed ◽  
Anti Oxidant ◽  
Anti Inflammatory ◽  
Hydrolysis Of

Alnus sibirica (AS) is geographically distributed in Korea, Japan, Northeast China, and Russia. Various anti-oxidant, anti-inflammation, anti-atopic dermatitis and anti-cancer biological effects of AS have been reported. Enzymatic hydrolysis decomposes the sugar bond attached to glycoside into aglycone which, generally, has a superior biological activity, compared to glycoside. Enzymatic hydrolysis of the extract (EAS) from AS was processed and the isolated compounds were investigated—hirsutanonol (1), hirsutenone (2), rubranol (3), and muricarpon B (4). The structures of these compounds were elucidated, and the biological activities were assessed. The ability of EAS and the compounds (1–4) to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and Nitroblue tetrazolium (NBT) superoxide, and to inhibit NO production was evaluated in vitro. EAS showed more potent antioxidant and anti-inflammatory activity than AS. All investigated compounds showed excellent antioxidant and anti-inflammatory activities.

scholarly journals Enzymatic hydrolysis of insect Alphitobius diaperinus towards the development of bioactive peptide hydrolysates

2020 ◽  
Vol 11 (4) ◽  
pp. 3539-3548
Author(s):  
Pedro Sousa ◽  
Sandra Borges ◽  
Manuela Pintado
Keyword(s):  
Enzymatic Hydrolysis ◽  
Environmental Impact ◽  
Future Generation ◽  
Nutritional Composition ◽  
Bioactive Peptide ◽  
Protein Source ◽  
Edible Insects ◽  
Alphitobius Diaperinus ◽  
The Future ◽  
Hydrolysis Of

Edible insects are a promising protein source for the future generation, due to their nutritional composition, sustainability and low environmental impact.

scholarly journals Milk peptides; effect on the enzymatic hydrolysis of sodium caseinate

1993 ◽  
Vol 2 (5) ◽  
pp. 371-378
Author(s):  
Zahur U. Haque ◽  
Pirkko Antila
Keyword(s):  
Enzyme Activity ◽  
Enzymatic Hydrolysis ◽  
Sodium Caseinate ◽  
Precipitation Method ◽  
Sweet Whey ◽  
Milk Peptides ◽  
Hydrolysis Of ◽  
Peptide Fractions ◽  
Different Levels

Sodium caseinate (NaCN) was hydrolyzed using Rhozyme 41 (Rh41), Neutrase (Neu) and plasmin (PL) to obtain peptide preparations termed; Na-Cas-P-Rh41, Na-Cas-P-Neu, and Na-Cas-P-Plasmin, respectively. Indigenous whey peptides (IWP) were obtained from fresh sweet whey, at different levels of ufconcentration, by a precipitation method described earlier. These peptide fractions were then used to observe their effect on the activity of some proteases. All peptide preparations depressed enzyme activity. Na-Cas-P-Rh41 was the most powerful inhibitor of enzyme activity and decreased the activity of trypsin, Rh41, Neu. and PL by 15, 32, 50, and 14%, respectively. IWP markedly depressed activity of Rh41. The degree of uf-concentration of whey from which IWP was obtained was directly related to degree of inhibition.

scholarly journals Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains

2019 ◽  
Vol 17 (1) ◽  
pp. 324-333 ◽  
Author(s):  
Anna Jakubczyk ◽  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Urszula Złotek ◽  
Dariusz Kowalczyk
Keyword(s):  
Inhibitory Peptides ◽  
Heat Treated ◽  
Anti Inflammatory ◽  
Hydrolysis Of

Microwave-assisted enzymatic hydrolysis of starch

2009 ◽  
Author(s):  
Marcin Lukasiewicz ◽  
Anna Osowiec ◽  
Magdalena Marciniak
Keyword(s):  
Enzymatic Hydrolysis ◽  
Microwave Assisted ◽  
Hydrolysis Of
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