In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
Tóm tắt
Từ khóa
Tài liệu tham khảo
Alashi, 2014, Antioxidant properties of Australian canola meal protein hydrolysates, Food Chemistry, 146, 500, 10.1016/j.foodchem.2013.09.081
Ayerza, 2011, Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.), Industrial Crops and Products, 34, 1366, 10.1016/j.indcrop.2010.12.007
Baroni, 2012, How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 47, 1, 10.1016/j.lwt.2012.01.015
Chen, 2013, EC50 estimation of antioxidant activity in DPPH center dot assay using several statistical programs, Food Chemistry, 138, 414, 10.1016/j.foodchem.2012.11.001
Cheng, 2006, High-throughput relative DPPH radical scavenging capacity assay, Journal of Agricultural and Food Chemistry, 54, 7429, 10.1021/jf0611668
Di Paola Naranjo, 2016, Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo, Food Chemistry, 206, 146, 10.1016/j.foodchem.2016.03.027
Frassinetti, 2012, Antimutagenic and antioxidant activity of Lisosan G in Saccharomyces cerevisiae, Food Chemistry, 135, 2029, 10.1016/j.foodchem.2012.06.090
Guan, 2018, The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates, Food Chemistry, 245, 89, 10.1016/j.foodchem.2017.08.081
He, 2013, Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions, Journal of Functional Foods, 5, 219, 10.1016/j.jff.2012.10.008
Hwang, 2010, Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 43, 285, 10.1016/j.lwt.2009.08.020
Intarasirisawat, 2012, Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe, Food Chemistry, 135, 3039, 10.1016/j.foodchem.2012.06.076
Karamać, 2016, Use of different proteases to obtain flaxseed protein hydrolysates with antioxidant activity, International Journal of Molecular Sciences, 17, 10.3390/ijms17071027
Kimatu, 2017, Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions, Food Chemistry, 230, 58, 10.1016/j.foodchem.2017.03.030
Kong, 2006, Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action, Journal of Agricultural and Food Chemistry, 54, 6059, 10.1021/jf060632q
Kumar, 2016, Antioxidant and antimicrobial activity of camel milk casein hydrolysates and its fractions, Small Ruminant Research, 139, 20, 10.1016/j.smallrumres.2016.05.002
Lapsongphon, 2013, Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase, Food Chemistry, 141, 992, 10.1016/j.foodchem.2013.04.054
Liu, 2005, Potential cell culture models for antioxidant research, Journal of Agricultural and Food Chemistry, 53, 4311, 10.1021/jf058070i
Muszyńska, 2018, Anti-inflammatory properties of edible mushrooms: A review, Food Chemistry, 243, 373, 10.1016/j.foodchem.2017.09.149
Najafian, 2014, Production of bioactive peptides using enzymatic hydrolysis and identification antioxidative peptides from patin (Pangasius sutchi) sarcoplasmic protein hydrolysate, Journal of Functional Foods, 9, 280, 10.1016/j.jff.2014.05.003
Niki, 2005, Lipid peroxidation: Mechanisms, inhibition, and biological effects, Biochemical and Biophysical Research Communications, 338, 668, 10.1016/j.bbrc.2005.08.072
Nolsøe, 2009, The acid and alkaline solubilization process for the isolation of muscle proteins: State of the art, Food and Bioprocess Technology, 2, 1, 10.1007/s11947-008-0088-4
O'Keefe, 2006, Effects of peanut skin extract on quality and storage stability of beef products, Meat Science, 73, 278, 10.1016/j.meatsci.2005.12.001
Orona-Tamayo, 2015, Inhibitory activity of chia (Salvia hispanica L.) protein fractions against angiotensin I-converting enzyme and antioxidant capacity, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 64, 236, 10.1016/j.lwt.2015.05.033
Ortiz-Martinez, 2017, Antioxidant activity and characterization of protein fractions and hydrolysates from normal and quality protein maize kernels, Journal of Cereal Science, 76, 85, 10.1016/j.jcs.2017.05.021
Otto, 1997, Wet fractionation of garbanzo bean and pea flours, Cereal Chemistry, 74, 141, 10.1094/CCHEM.1997.74.2.141
Pedroche, 2002, Utilisation of chickpea protein isolates for production of peptides with angiotensin I-converting enzyme (ACE)-inhibitory activity, Journal of the Science of Food and Agriculture, 82, 960, 10.1002/jsfa.1126
Phongthai, 2018, Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion, Food Chemistry, 240, 156, 10.1016/j.foodchem.2017.07.080
Pihlanto, 2008, ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum), Food Chemistry, 109, 104, 10.1016/j.foodchem.2007.12.023
Pulido, 2000, Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay, Journal of Agricultural and Food Chemistry, 48, 3396, 10.1021/jf9913458
Ragab, 2004, Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration, Food Chemistry, 84, 207, 10.1016/S0308-8146(03)00203-6
Re, 1999, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine, 26, 1231, 10.1016/S0891-5849(98)00315-3
Segura-Campos, 2013, Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 50, 723, 10.1016/j.lwt.2012.07.017
SIGMA, 1999
Stinco, 2015, Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays, Journal of Food Composition and Analysis, 37, 1, 10.1016/j.jfca.2014.09.006
Vavrusova, 2015, Characterisation of a whey protein hydrolysate as antioxidant, International Dairy Journal, 47, 86, 10.1016/j.idairyj.2015.02.012
Wang, 2007, Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems, Food Chemistry, 101, 1658, 10.1016/j.foodchem.2006.04.024
Xiao, 2014, Nutritional evaluation, characterization and antioxidant activity of radix isatidis protein hydrolysates under simulated gastrointestinal digestion, Journal of Food and Nutrition Research, 2, 831, 10.12691/jfnr-2-11-12
Yu, 2014, Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges, Journal of the Science of Food and Agriculture, 94, 2839, 10.1002/jsfa.6670
Zhang, 2017, Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure, Innovative Food Science & Emerging Technologies, 43, 92, 10.1016/j.ifset.2017.08.001