Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center

Guangzhou, China

Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center

Guangzhou, China
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Lei F.,South China University of Technology | Lei F.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Zhao Q.,South China University of Technology | Zhao Q.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 5 more authors.
Food Chemistry | Year: 2017

An aminopeptidase was isolated from the marine Bacillus licheniformis SWJS33 (BLAP) and purified. According to the tandem mass spectrometry, the enzyme displayed 11% amino acid identity with the aminopeptidase from Bacillus (gi|496687392). BLAP exhibited maximum activity at 60 °C and pH 8.0–8.5 and had a molecular mass of 100 kDa. The presence of NaCl enabled 50% improvement of enzyme activity with 10–15% NaCl being the best. The observed inactivation by EDTA and bestatin and activation by Co2+ and Ag+ indicated that the obtained enzyme was a metalloaminopeptidase. Such an aminopeptidase could further improve the hydrolysis degree of soy protein isolate hydrolysates catalyzed by papain, Alcalase 2.4 L or Flavourzyme 500MG from 8.5%, 9.5% or 14.4–18.8%, 18.7% or 20.1%, respectively, while decreasing the bitter intensity score of the SPI hydrolysates catalyzed by Alcalase 2.4 L from 3.6 to 0.4. © 2016 Elsevier Ltd


Li W.,South China University of Technology | Li W.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Zhao T.,South China University of Technology | Zhao T.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 10 more authors.
Journal of Food Science and Technology | Year: 2017

A walnut protein hydrolysate (WPH) was prepared by using a mixture of pancreatin and viscozyme L from industrially available defatted walnut meal. The antioxidant effects of WPH were confirmed and quantified by reducing power, oxygen radical absorbance capacity, hydroxyl radical radical-scavenging activity and ABTS+· radical-scavenging activity assays. The protective effects of WPH on scopolamine-induced learning and memory deficits in mice were also evaluated based on in vivo behavioral tests. Results showed that WPH administration would lead to significantly decreased latencies while increased crossing times and target times in the spatial probe test, and increased escape latency and decreased error times in the step-down avoidance test for the scopolamine-induced dementia mice. Biochemical results indicated that the ameliorative effects of WPH on scopolamine-induced dementia mice could be attributed to the significantly increased amount of acetylcholine receptors. Therefore, WPH may be a potential therapeutic agent against Alzheimer’s disease. © 2017 Association of Food Scientists & Technologists (India)


Zhao M.,South China University of Technology | Zhao M.,Beijing University of Technology | Zhao M.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Yang Q.,South China University of Technology | And 5 more authors.
Journal of Functional Foods | Year: 2017

The intracellular antioxidant activities of millet, rice, wheat, brown rice, oat, buckwheat, corn and adlay phenolic extracts were evaluated in an ex vivo erythrocytes system. Buckwheat, corn, and brown adlay free phenolic extracts could effectively attenuate H2O2-induced erythrocyte hemolysis. The protective effects and involved mechanisms of polished adlay, brown adlay and adlay bran phenolic extracts were studied further. The intracellular antioxidant activities of adlay phenolic extracts decreased in the following order: adlay bran > brown adlay > polished adlay. Adlay bran free phenolic extract possessed stronger intracellular antioxidant activity than chlorogenic acid, p-coumaric acid and ferulic acid. The free phenolic extracts were more effective than bound phenolic extracts to suppress hemolysis and plasma oxidation through inhibition of MDA equivalents, MetHb and ROS generation and to restore the activities of Na+K+-ATPase, Ca2+Mg2+-ATPase and intracellular antioxidant enzyme to normal levels. Adlay-rich diets could reduce the incidence of cancer, cardiovascular and neurodegenerative diseases. © 2017


Li H.,South China University of Technology | Li H.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Lin L.,South China University of Technology | Lin L.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 10 more authors.
Food Chemistry | Year: 2018

The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. © 2017 Elsevier Ltd


You L.-J.,South China University of Technology | Liu M.,South China University of Technology | Liu M.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Lin L.-Z.,South China University of Technology | And 3 more authors.
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | Year: 2017

Self-assembled casein nanoparticleswere prepares via acid induction and thermal induction, and aquercetin delivery system was constructed. Then, the interaction mechanism and the effect of quercetin on casein conformation were investigated by means of fluorescence spectroscopy and dynamic light scattering. The results indicate that (1) quercetin can quench the intrinsic fluorescence of casein; (2) casein nanoparticles at pH5.5 after heat treatment possesses the strongest binding with quercetin; (3) the interaction between quercetin and casein is a spontaneous and exothermal process, and the main force in this process is hydrogen bonding; (4) the interaction between quercetin and casein nanoparticles has no great effect on the self-assembly characteristics of casein; (5) quercetin after a 30-day storage keeps stable; and (6) casein nanoparticles after a heat treatment at pH5.5 is of the highest retention rate up to 75.38%. © 2017, Editorial Department, Journal of South China University of Technology. All right reserved.


Zhang Y.,South China University of Technology | Zhang Y.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Sun W.,South China University of Technology | Zhao M.,South China University of Technology | And 5 more authors.
International Journal of Food Science and Technology | Year: 2015

This study aimed to investigate the effect of pepsin pretreatment on the ACE-inhibitory and DPPH radical scavenging activities of soya protein hydrolysates prepared with alcalase and protamex. The protein recovery, TCA-soluble peptide content, surface hydrophobicity, particle size and zeta potential were evaluated. Results showed that the hydrolysates exhibited varying ACE-inhibitory (i.e. the highest value 72.6% by alcalase and 84.3% by protamex) and DPPH radical scavenging activities (i.e. the highest value 51.9% by alcalase and 51.7% by protamex). Pepsin pretreatment could make soya proteins more susceptible for hydrolysis, and the results showed that the ACE-inhibitory and DPPH radical scavenging activities of the resultant hydrolysates were improved. A highly significant positive correlation between ACE-inhibitory and DPPH radical scavenging activities was observed in the alcalase hydrolysates, while no significant correlation among other treatments. The physical properties of hydrolysates, that is surface hydrophobicity, particle size and zeta potential, could influence their ACE-inhibitory and DPPH radical scavenging activities. © 2015 Institute of Food Science and Technology.


Zhuang M.,South China University of Technology | Lin L.,South China University of Technology | Lin L.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Zhao M.,South China University of Technology | And 8 more authors.
Food Chemistry | Year: 2016

Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76 mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41 mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. © 2016 Elsevier Ltd. All rights reserved.


Zheng L.,South China University of Technology | Zheng L.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Zhao Y.,South China University of Technology | Zhao Y.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 6 more authors.
Journal of Functional Foods | Year: 2016

Antioxidant activities of amino acids and synthetic dipeptides were studied to elucidate the structure-activity relationship of antioxidant dipeptides. Results showed that Tyr- and Trp-containing dipeptides showed the highest radical scavenging activities in both ABTS and ORAC assays with Trolox equivalent (TE) values ranging from 0.69 to 4.97 μmol TE/μmol peptide, followed by Cys- and Met-containing dipeptides. With respect to their reducing power and Fe2+ chelating abilities, only Cys-containing dipeptides showed moderate reducing power, and none of them displayed Fe2+chelating ability. It indicated that antioxidant dipeptides mainly acted as radical scavengers and the presence of Tyr, Trp, Cys or Met residue with electron/hydrogen donating ability was the driving force for dipeptides to scavenge radicals. Additionally, Tyr- and Trp-containing dipeptides with Tyr/Trp residue at the N-terminus showed stronger antioxidant activities than that at the C-terminus, and the neighboring residue also affected their activities by steric effect, hydrophobicity and hydrogen bonding among others. © 2015 Elsevier Ltd.


Zheng L.,South China University of Technology | Zheng L.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Dong H.,South China University of Technology | Dong H.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 6 more authors.
Food Chemistry | Year: 2016

Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results showed that Tyr- and Trp-Gly could quench the radicals effectively in ABTS and ORAC assays with TE (Trolox equivalent) values of more than 1.0 μmol TE/μmol, followed by Cys- and Met-Gly. All these dipeptides could protect erythrocytes against AAPH-induced hemolysis in a dose-dependent manner. They could also significantly (p < 0.05) retard the oxidation of hemoglobin and depletion of GSH in erythrocytes. The protective effects of these dipeptides decreased in the following order: Trp-Gly > Tyr-Gly > Met-Gly > Cys-Gly, which were consistent with their peroxyl radical scavenging activities. It suggested that these dipeptides might protect erythrocytes against AAPH-induced oxidative damage, mainly by acting as the direct radical scavengers. © 2015 Elsevier Ltd.


Dong Y.,South China University of Technology | Dong Y.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Huang H.,South China University of Technology | Zhao M.,South China University of Technology | And 7 more authors.
Journal of Functional Foods | Year: 2016

Xanthine oxidase (XOD) inhibitory activities of five dietary flavonoids pinobanksin, galangin, pinocembrin, pinocembrin-7-O-β- d-glucopyranoside and glabranin were evaluated. Enzyme kinetic studies and molecular docking simulation were conducted to investigate the mechanisms underlying the inhibitory activities. The results showed that these flavonoids exhibited excellent inhibitory activities (which were ranked in the order of pinobanksin > galangin > pinocembrin > pinocembrin-7-O-β- d-glucopyranoside > glabranin). Competitive inhibition and a mixed-type of competitive-noncompetitive inhibition were observed. The mode of inhibition was dependent on the type and concentration of the substrate and inhibitor. Fluorescence quenching data suggested that these flavonoids could interact with XOD at more than one binding site. The docking simulation revealed that galangin and pinobanksin could enter into the active site of XOD and form hydrogen bonding with amino acid residues (such as Ser-876, Asn-768, Glu-1261 and Thr-1010) and sandwiching aromatic interactions (π-π interactions) around the active site of XOD. © 2016.

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