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


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.


Zhang J.,South China University of Technology | Zhang J.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Xu J.,South China University of Technology | Xu J.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 14 more authors.
International Journal of Food Science and Technology | Year: 2016

Soya protein isolate (SPI) with or without added substrate-like amino acid was subject to enzymatic hydrolysis catalysed by commercial proteases (Alcalase 2.4 L, flavourzyme and pancreatin). Addition of a small amount of amino acids (amino acid: SPI = 1: 2500, mol g-1) during hydrolysis would cause a significantly (P < 0.05) reduced protein recovery, increased degree of hydrolysis, and altered amino acid composition and antioxidant activities of SPI hydrolysates. The SPI hydrolysates prepared with added Asp, Arg or Lys exhibited a higher antioxidant activity than the control. The bitterness of SPI hydrolysates was largely reduced upon addition of Met, Asp or Glu during hydrolysis, whilst the umami taste and mouthfeel-liking were remarkably increased. Therefore, adding amino acid during hydrolysis is a feasible and beneficial approach to improve both the functional and sensory properties of SPI hydrolysate. © 2016 Institute of Food Science and Technology.


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 8 more authors.
Journal of Chemistry | Year: 2016

Hydrolysates were prepared from soybean, walnut, and peanut protein by papain, respectively. Their amino acid compositions and molecular weight distributions, the effects of various hydrolysates on H2O2-induced injury PC12 cells, and cognition of mice were investigated, respectively. Results showed that the three hydrolysates were dominated by the peptides with 1-3 KDa with large amount of neurotrophic amino acids. All the hydrolysates exhibited much stronger inhibitory activity against H2O2-induced toxicity than cerebrolysin, and soy protein hydrolysate showed the highest activity. Moreover, the hydrolysates also could reduce the rate of nonviable apoptotic cells at the concentration of 2 mg/mL. The test of animal's cognition indicated that three hydrolysates could present partly better effect of improving recurred memory ability of normal mice and consolidated memory ability of anisodine-treated mice than piracetam. Therefore, soybean, walnut, and peanut protein hydrolysates were recommended as a potential food raw material for prevention or treatment of neurodegenerative disorders. © 2016 Wenzhi Li et al.


Zhao M.-M.,South China University of Technology | Zhao M.-M.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | Liu M.,South China University of Technology | Liu M.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center | And 4 more authors.
Modern Food Science and Technology | Year: 2015

A water-soluble polysaccharide (MOWP) and an alkali-soluble polysaccharide (MOAP) were isolated from Mallotus oblongifolius. The MOWP and MOAP yields were 6.00% and 3.07%, respectively. The molecular weights of the MOWP and MOAP were determined by a high performance gel permeation chromatography assay. The molecular weights of the MOWPs were 906 kDa and 49 kDa, and the molecular weight of the MOAP was 95 kDa. The monosaccharide composition was determined by a pre-column derivatization assay. Based on the monosaccharide composition analysis, the MOWP was mainly comprised of glucose, galactose, and xylose. MOAP was mainly comprised of mannose, galactose, and xylose. The glycosidic bonds of MOWPs and MOAPs were determined by a methylation assay. The branched MOWPs and MOAPs were composed mainly of →3)-Xylf-(1→, →3)-Galp-(1→ and →3)-Glcp-(1→ in different ratios. MOWPs and MOAPs exhibited moderate antioxidant capacities. MOWPs showed better DPPH scavenging activity than did MOAPs. MOAPs showed better reducing power and oxygen radical absorbance capacity than did MOWPs. ©, 2015, South China University of Technology. All right reserved.


Zheng L.,South China University of Technology | Zheng L.,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 6 more authors.
Food Research International | Year: 2015

DPPH assay is widely used to evaluate the radical scavenging activities of peptides. Effects of pH and buffers on the stability of DPPH• and its reduced product (DPPHH) in the ethanol-buffer solution were investigated in this study and the reactivity of DPPH• towards several dipeptides was compared to that of 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) and the peroxyl radicals in oxygen radical absorbance capacity (ORAC) assay. Results showed that the deprotonation of DPPHH under basic condition could interfere with the spectrophotometric measurement at 515-525nm. It was suggested that the reaction mixture be maintained at a final pH range of 5.0-6.5 in 1:1 ethanol-acetate/citrate buffer medium when evaluating the activities of peptides. Additionally, among tested dipeptides, only Cys-containing dipeptides displayed DPPH• scavenging activity with 0.14-0.28μmol TE (Trolox equivalent)/μmol, while Tyr/Trp-containing dipeptides with high reactivity towards ABTS•+ and peroxyl radicals were inert to DPPH• with TE values less than 0.02. © 2015 Elsevier Ltd.


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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