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Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates.

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Title: Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates.
Authors: Feng, Yan-Xia1 13141234578@163.com, Ruan, Guo-Rui1 573506673@qq.com, Jin, Feng1 jin1020@foxmail.com, Xu, Jie1 1547275543@qq.com, Wang, Feng-Jun1 wangfengjun@bjfu.edu.cn
Source: LWT - Food Science & Technology. Jun2018, Vol. 92, p40-46. 7p.
Subjects: Peptide analysis, Peptide synthesis, Chinese chestnut, Gel permeation chromatography, Reverse phase liquid chromatography
Abstract: This study was done to isolate novel antioxidant peptides from Chinese chestnut protein (CCP) hydrolysed with alcalase. A series of purification steps including ultrafiltration, gel filtration chromatography, anion exchange chromatography, and reverse-phase high-performance liquid chromatography were used to purify the CCP. ABTS radical scavenging capacity was assessed to evaluate antioxidant activity. Five antioxidant peptides, VYTE, TKGQ, MMLQK, TPAIS, and VSAFLA, with molecular weights of 590.20, 592.17, 745.29, 647.20, and 606.34 Da, respectively, were obtained from the most active fractions and characterized using nano-liquid chromatography electrospray ionisation-tandem mass spectrometry. VYTE and VSAFLA showed the highest ABTS radical scavenging capacity with IC 50 values of 0.13 ± 0.01 and 0.28 ± 0.04 mg/mL, respectively ( P  < .05). Moreover, the five novel antioxidant peptides had good antioxidant activity after synthesis and simulated digestion. These novel peptides may have potential applications as functional foods or nutraceutical compounds. [ABSTRACT FROM AUTHOR]
Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 128651249
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  Data: Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Feng%2C+Yan-Xia%22&quot;&gt;Feng, Yan-Xia&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; 13141234578@163.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ruan%2C+Guo-Rui%22&quot;&gt;Ruan, Guo-Rui&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; 573506673@qq.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Jin%2C+Feng%22&quot;&gt;Jin, Feng&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; jin1020@foxmail.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Xu%2C+Jie%22&quot;&gt;Xu, Jie&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; 1547275543@qq.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Wang%2C+Feng-Jun%22&quot;&gt;Wang, Feng-Jun&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; wangfengjun@bjfu.edu.cn&lt;/i&gt;
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  Data: This study was done to isolate novel antioxidant peptides from Chinese chestnut protein (CCP) hydrolysed with alcalase. A series of purification steps including ultrafiltration, gel filtration chromatography, anion exchange chromatography, and reverse-phase high-performance liquid chromatography were used to purify the CCP. ABTS radical scavenging capacity was assessed to evaluate antioxidant activity. Five antioxidant peptides, VYTE, TKGQ, MMLQK, TPAIS, and VSAFLA, with molecular weights of 590.20, 592.17, 745.29, 647.20, and 606.34 Da, respectively, were obtained from the most active fractions and characterized using nano-liquid chromatography electrospray ionisation-tandem mass spectrometry. VYTE and VSAFLA showed the highest ABTS radical scavenging capacity with IC 50 values of 0.13 &#177; 0.01 and 0.28 &#177; 0.04 mg/mL, respectively ( P  &lt; .05). Moreover, the five novel antioxidant peptides had good antioxidant activity after synthesis and simulated digestion. These novel peptides may have potential applications as functional foods or nutraceutical compounds. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of LWT - Food Science &amp; Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.lwt.2018.01.006
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 7
        StartPage: 40
    Subjects:
      – SubjectFull: Peptide analysis
        Type: general
      – SubjectFull: Peptide synthesis
        Type: general
      – SubjectFull: Chinese chestnut
        Type: general
      – SubjectFull: Gel permeation chromatography
        Type: general
      – SubjectFull: Reverse phase liquid chromatography
        Type: general
    Titles:
      – TitleFull: Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates.
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      – PersonEntity:
          Name:
            NameFull: Feng, Yan-Xia
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            NameFull: Ruan, Guo-Rui
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            NameFull: Jin, Feng
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            NameFull: Xu, Jie
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            NameFull: Wang, Feng-Jun
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            – D: 01
              M: 06
              Text: Jun2018
              Type: published
              Y: 2018
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              Value: 92
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            – TitleFull: LWT - Food Science & Technology
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