SummaryMung bean and adzuki bean protein concentrates were hydrolysed to the same degree of hydrolysis by two peptidases: Flavourzyme and Alcalase. Peptide fractions were analysed using MALDI‐TOF MS to investigate the differences in... more
SummaryMung bean and adzuki bean protein concentrates were hydrolysed to the same degree of hydrolysis by two peptidases: Flavourzyme and Alcalase. Peptide fractions were analysed using MALDI‐TOF MS to investigate the differences in enzyme cleavage specificity and the inhibition activity of Dipeptidyl peptidase‐IV (DPP‐IV), using bioinformatics tools. It was shown that each peptidase showed specific selectivity in cleaving the designated substrate at a specific site. Alcalase main cutting sites on mung bean and adzuki bean proteins were identified as hydrophobic amino acid residues, particularly between Leu‐X (X‐Leu) or Phe‐X (X‐Phe) while Flavourzyme cleavage occurred between peptide bonds between Gln‐X (X‐Gln) or Pro‐X (X‐Pro). The findings demonstrated that Flavourzyme had a higher capacity for generating active peptides from both mung bean and adzuki bean protein concentrates with higher levels of DPP‐IV inhibitory activity. Proteomics and bioinformatics methodologies provided t...
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In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were... more
In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (p ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (p > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (p > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermo...
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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities.... more
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, sol...