Search

Introduction Nowadays, antibiotic resistance is increasing in all parts of the world and is emerging and expanding globally. Due to their natural antimicrobial properties and low tendency to develop bacterial resistance, antimicrobial peptides can be a good candidate as an alternative to synthetic antibiotics. Bioactive peptides are produced using enzymatic hydrolysis by enzymes extracted from microorganisms and plants, digestive enzymes, and fermentation by proteolytic starter cultures. Enzymatic hydrolysis of proteins is performed by commercial proteases or a combination of several proteolytic enzymes. Commercial proteases are expensive due to their specificity. Among the strategies for protein hydrolysis with the aim of obtaining bioactive peptides is microbial fermentation, which is more environmentally friendly and has a high potential for use in industry due to its relatively low cost compared to commercial enzymes. It is a suitable method for the hydrolysis of sesame meal protein. Bacillus species are bacteria that have high proteolytic activity and are able to produce different endopeptidases in the fermentation medium. The activity of endopeptidases in the environment containing proteins causes the production of peptides with small sizes and free amino acids in higher amounts compared to enzymatic hydrolysis, which is one of the advantages of using Bacillus species with high proteolytic activity compared to pure enzymes. In general, the purpose of this research was to produce sesame meal protein hydrolysate by fermentation with Bacillus subtilis and to investigate its antimicrobial and antioxidant activity. Materials and Methods In this study, at the first step, sesame meal was defatted with hexane at a ratio of 1:5, then it was dried and sesame meal protein isolate was extracted, and the optimization of fermentation conditions was determined by the response surface methodology (RSM). Independent variables, including temperature (30 to 45 ˚C), time (12 to 36 h), and substrate concentration (2 to 6%), were considered. The antioxidant properties of the treatments, including DPPH radical scavenging activity, ferric ion reducing power, and antimicrobial activity, were investigated, and the optimum treatment was selected. Then the protein hydrolysate was freez-dried and stored at -20 °C. Results and Discussion According to the results, temperature (39.68 °C), time (30.07 h), and substrate concentration (4.85%) were selected as optimum conditions. Under these conditions, DPPH radical scavenging activity and ferric ion reducing power of hydrolysate were 63.57% and 0.9951 (absorbance at 700 nm), respectively. The inhibition percentages of Staphylococcus aureus (59.58%), Escherichia coli (6.55%), Listeria monocytogenes (62.43%), and Clostridium perfringens (50.97%) were obtained in the optimized condition. Bacillus subtilis, in the presence of sesame meal protein, showed significant (p

Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that contains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with the aim to enhance total phenolic contents (TPC), Gamma amino butyric acid (GABA) and antioxidant activity. Eight different LAB strains were selected and the activity and cell counts of the most potent strains were investigated during fermentation. The results showed that all the isolates were able to grow in SW and the increase in incubation time led to significantly (p

Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% in terms of dry matter). Proteins are among the vital health-giving components that provide nitrogen, essential amino acids and energy necessary for normal cells. Pumpkin seeds are a good source of amino acids such as valine, histidine, isoleucine, leucine, threonine and methionine. Protein hydrolysate is a mixture of peptides and amino acids that can show antioxidant, antimicrobial, anticancer, antidiabetic and antihypertensive properties. During hydrolysis, proteins are broken into small peptides and amino acids. Since enzymatic hydrolysis is performed in relatively mild conditions and no amino acid damage occurs, this type of hydrolysis is preferred over acid and alkaline hydrolysis. Hydrolysates obtained from pumpkin seed protein have bioactive properties, especially antioxidant activity. Pretreatment of proteins before enzymatic hydrolysis acts to improve the release of bioactive peptides from different proteins. Pretreatment can facilitate the unfolding the structure of proteins and thus increase the access of enzymes to peptide bonds. The main properties of microwaves usually show three characteristics: penetration, reflection and absorption. Microwave assisted enzymatic hydrolysis can shorten the time and improve the speed of the reaction. The purpose of this research was to investigate the antioxidant activity of pumpkin seed protein hydrolysates (Cucurbita maxima L.) by alcalase enzyme in two conditions: without pretreatment and using microwave pretreatment. Material and Methods In this study, Pumpkin (Cucurbita maxima L.) was purchased from the local market of Astane Ashrafieh in Gilan province. The seeds were scooped manuallyand then dried in an oven at 50°C for 72 hours. After the production of protein concentrate from pumpkin seeds, the chemical properties of the concentrate, such as the amount of fat, protein, ash and moisture, were measured. The isolated pumpkin seed solution was exposed to microwave energy with a power of 450-900 watts for 30–90 seconds and was used as a substrate solution in enzymatic hydrolysis experiments. It should be noted that after measuring the total antioxidantactivityr for different powers and times of microwave pretreatment, the power of 600 watts for 60 seconds was selected and applied before enzymatic hydrolysis. Enzymatic hydrolysis was done by alcalase enzyme with a concentration of 0.5 to 2.5% compared to the protein substrate during 20 to 190 minutes, and the optimum temperature and pH of alcalase were determined in order to produce hydrolysates with antioxidant activity. Antioxidant activity was measured by using DPPH free radical inhibition, total antioxidant activity and iron chelation activity methods. Result and Discussion Bioactive peptides produced by the enzymatic hydrolysis of proteins have significant antioxidant properties. Pumpkin seeds can be used as a rich source of nutrients and bioactive compounds in various food industries. The results showed that the maximum amount of antioxidant activity without pre-treatment was achieved in 165 minutes with a 2.2% ratio of E/S by using DPPH free radical scavenging activity (40.5%), total antioxidant power (0.79), and iron chelation activity (96.2%) methods. By using microwave pre-treatment, the maximum amount of antioxidant activity was achieved in a shorter time and with less enzyme (105 minutes and E/S ratio 1.5%) using DPPH free radical scavenging (52%), total antioxidant power (0.711), and iron chelation activity (93%). Therefore, it can be concluded that using microwave assisted enzymatic hydrolysis , in addition to achieving hydrolysates with proper antioxidant activity, is a suitable method to save time and reduce enzyme concentrations used in enzymatic hydrolysis.

The principal purpose of this study was to investigate the antioxidant ability of whey protein isolate-inulin mixtures and conjugates to inhibit the oxidation of purslane seed oil. The conjugation variables were WPI to inulin ratios (1:1, 1:2, and 2:1w/w) and incubation temperatures (60 and 80°C) at 79% relative humidity for 24 h. The reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. Functional properties of the samples, including emulsion stability, rheological behavior, and thermal stability were evaluated. Differential scanning calorimetry results showed that the glass transition temperature and denaturation temperature of the conjugates increased in comparison with other samples. The results of zeta-potential, particle size and emulsion stability indicated that the WPI-inulin conjugates were the most influential factor at stabilizing O/W emulsions compared with mixture samples. The oxidative stability of Purslane seed oil increased with increasing the incubation temperature of conjugates, so the emulsions stabilized by conjugates produced at 80°C showed lower levels of conjugated dienes and anisidine value. Results indicated that conjugation of WPI with inulin led to improved thermal stability, antioxidant capacity and emulsion stability of the samples.

Because of their high protein content, easy access and low cost, pumpkin seeds are a valuable raw material for the preparation of antioxidant protein hydrolysates. Micro-coating is an effective method to protect bioactive compounds against destruction. In order to strengthen the alginate hydrogel network loaded with pumpkin seed protein hydrolysate (PSPH), CMC was added as part of its formulation in the first step, and chitosan coating was used in the second step. Then, swelling amount, release in the simulated gastrointestinal environment (SGI), antioxidant activity after SGI, Fourier transform infrared spectroscopy (FTIR), zeta potential, dynamic light scattering (DLS), polydispersity index (PDI) and scanning electron microscopy (SEM) of the samples were evaluated. The results showed that, the swelling amount of the chitosan-alginate hydrogel was lower than the chitosan-alginate-CMC sample, and with the increase in chitosan concentration, the swelling amount decreased. The release amount in the chitosan-alginate sample was higher than that in the chitosan-alginate-CMC sample, and with the increase in chitosan concentration, the release rate decreased. Also, the amount of release increased with the passage of time. The highest antioxidant activity belonged to the chitosan-alginate sample in SGI, and it increased with increasing the chitosan concentration. All findings demonstrated that the use of multi-component hybrid systems is a useful method for the protection of bioactive compounds against destruction, their antioxidant activities and their release behavior.

Due to the length of the time required for protein hydrolysis, ultrasound, as a cheap technology, can be used as a pre-treatment in protein hydrolysis to shorten the time. The aim of this study was to investigate the effect of hydrolysis time and ultrasonic pretreatment on enzymatic hydrolysis of edible mushroom proteins by pancreatin enzyme to produce short chain peptides with high antioxidant capacity. In this research first edible mushrooms were turned into powder then hydrolysed during 30-210 min with enzyme to substrate ratio of 1% and at temperature of 40 °C without pretreatment, and with pretreatment by 80 and 40% ultrasound power. Increasing the power of ultrasonic treatment increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and total antioxidant capacity at shorter hydrolysis time. The highest DPPH free radical scavenging activity in untreated and treated samples with 40 and 80% ultrasound power were 39.96, 42.91 and 47.76, respectively. The highest total antioxidant capacity for untreated and treated samples with 40 and 80% ultrasound power was 1.64, 1.73 and 1.98 (absorption at 695 nm), respectively. The results showed that the highest reducing power of Fe3+ in untreated and treated samples with 40 and 80% ultrasound power were 2.61, 2.84 and 2.90 (absorption at 700 nm), respectively. These results showed that pre-treated samples with 80% ultrasound compared to samples without pretreatment and pre-treated with 40% ultrasound had the highest antioxidant properties. Therefore, the use of high power ultrasonic pretreatment shortens the hydrolysis time to achieve peptides with higher antioxidant capacity.

Pumpkin seeds are rich in protein (24–36.5%). Some of them are consumed as nuts, while others are regarded as waste and used for feeding animals. Protein hydrolysates from pumpkin seeds possess some bioactive properties, such as anti-oxidant activity. In this work, various composite alginate hydrogels contain Aloe vera, CMC, and tragacanth have been employed to protect PSPH against degradation in simulated gastrointestinal digestion (SGI) and regulate its release rate. The encapsulation efficiency of PSPH in plain alginate and beads with Aloe vera, CMC, and tragacanth combinations was 71.63, 75.63, 85.07, and 80.4%, respectively. The release rate of the plain alginate beads was %30.23 in the SGF and %52.26 in the SIF, and decreased in the composite-based beads. The highest decreasing rate in the antioxidant activity during SGI was observed in free PSPH, and the decreasing rate slowed down in the alginate-based composites. The swelling rate in plain alginate was %-23.43 and %25.43 in the SGF and SIF, respectively, and increased in the composite-based beads. The FTIR spectra of hydrogels before and after loading with PSPH showed identical absorption patterns and were similar to each other. Based on the data for SEM, it was revealed that substituting other polymers in polymer combinations with alginates resulted in a porosity reduction of the beads and smoother and more uniform surfaces. Based on the results, the combination of polysacchared with alginate could protect and increase the applicability of PSPH as a functional component in the food industry.

Skipjack (Katsuwonus pelamis) is one of the main tuna fish varieties in the canning industry. Approximately 50% of processed fish, particularly the viscera, which contains valuable compounds, is generated as waste with limited use. Recovering these bioactive compounds is a sustainable approach that can provide an excellent source of high-added value compounds, benefit the economy, and reduce environmental pollution. However, the wide application of these compounds in pharmaceutical and food fields is hindered due to their physical and chemical instability and uncontrolled delivery. So, this study aimed to produce skipjack viscera protein hydrolysates (FPH) using different enzymes (pancreatin, alcalase, trypsin, and pepsin) at different hydrolysis times. Additionally, the study investigated the stabilization of FPH by partially replacing cholesterol with cholecalciferol and squalane in nano-sized niosomes. The FPH produced by pancreatin at 200 min of hydrolysis exhibited the highest antioxidant and anticancer effects. These FPHs were then loaded into niosomes containing different ratios of stabilizers. The niosome formulation containing cholesterol, cholecalciferol, and squalane at a ratio of 2:1:1 achieved favorable encapsulation efficiency (91.8%) and retained total antioxidant capacity during simulated gastrointestinal fluids. The niosomes were observed to be spherical with smooth surfaces based on FE-SEM results, and successful loading of FPH in niosomes was confirmed by FTIR. As a result, niosomes containing cholecalciferol and squalane are stable carriers for the controlled release of bioactive drugs, including FPH as a high-added value product.

Introduction High levels of free radicals can damage biomolecules and eventually cause oxidative stress. Bioactive peptides produced during enzymatic hydrolysis keep high health properties, such as antioxidant properties. The production of antioxidant peptides has received much attention as a new generation of natural antioxidants. Plants are one of the most abundant sources of biopolymers, especially protein. As long as the protein structure is intact, its amino acid sequence is inactive; however, during proteolysis, fermentation, and gastrointestinal digestion, these amino acids are released as oligopeptides ordinally with less than 20 amino acids and below 10 kDa in molecular weight. These peptides are more digestible and can exhibit specific bioactive properties such antioxidant properties. In this regard, the use of food waste containing protein to produce bioactive peptides and increase their value has received increasing attention. Enzymatic hydrolysis can increase their functional properties by converting proteins into peptides without affecting their nutritional value. Pomegranate seed protein is a by-product of the pomegranate seed oil industry and can be a good source of bioactive peptides with antioxidant properties. According to our knowledge, there isn’t any data about the enzymatic hydrolysis of pomegranate seed protein for antioxidant peptides production. In this study, the optimal conditions for enzymatic hydrolysis of pomegranate seed protein with trypsin using the responses surface method and the effect of hydrolysis on protein structure were investigated. Materials and Methods In this study, the protein was extracted from pomegranate seed, and using trypsin the optimization of enzymatic hydrolysis conditions of protein was determined by Face-Centered Central Composite design, which is one of the responses surface design methods. The effect of independent variables including temperature (30 to 45 °C), time (30 to 180 minutes), and enzyme to substrate ratio (1 to 3 w/w) on DPPH free radical scavenging activity and Fe+3 reducing power as responses, was evaluated. Validation tests were performed for confirmation of the proposed values by software and the degree of hydrolysis of the samples was determined. In the next step, the unhydrolyzed and hydrolyzed protein was evaluated for molecular weight distribution and their surface hydrophobicity was compared. Finally, scanning electron microscopy images were used to confirm the hydrolysis process. Results and Discussion Under optimal conditions obtained from the response surface method (temperature: 37.6 °C, time: 136.55 minutes, and enzyme to substrate ratio: 2.2%), trypsin-derived hydrolyzate, showed DPPH free radical scavenging power: 87±0.89% and Fe+3 reduction power: 0.293±0.44. Under these conditions, the degree of hydrolysis was equal to 30.1±1%. The optimum conditions of hydrolysis were validated by RSM. The increase in the surface hydrophobicity of the protein after the hydrolysis process indicated the unfolding of the pomegranate seed protein chain and the exposure of its structure during the reaction. The electrophoretic profile of denatured pomegranate seed protein showed smaller peptide bands and lower band intensity, along with losing some of the peptide fractions after hydrolysis. so the efficacy of trypsin at cleaving the protein was confirmed. Evaluation of images obtained by scanning electron microscopy showed that unhydrolyzed protein had complex structures comprised of random sheets of different sizes and shapes and the protein degraded into small fragments and looser structure with many folds after enzyme hydrolysis, resulting in smaller particles compared with untreated samples with the same SEM parameters Conclusion Considering the consumer’s tendency toward functional foods and present concerns about the application of synthetic additives and according to the results, the hydrolyzed pomegranate seed protein prepared by trypsin shows good antioxidant capacity. In addition, there will be a reduction in waste generated by the pomegranate processing industry. Further studies will need for the isolation and identification of the specific peptides and amino acid sequences and the evaluation of their possible incorporation in food matrices.

[1]Introduction: Evaluation of antimicrobial and probiotic properties of the microbiota isolated from fermented pseudo-cereals is important in order to prepare adjunct and starter cultures. Probiotics are live and active microorganisms that, if used in sufficient numbers, help the microbial balance of the gastrointestinal tract and improve its function. Probiotics are also used as a substitute for antibiotics and synthetic preservatives in the prevention and treatment of complications of many infectious and pathogenic gastrointestinal pathogens. Probiotic microorganisms include lactic acid bacteria (LAB) and yeasts, and despite numerous reports on the probiotic properties of LAB, the probiotic properties of yeasts are less reported. Probiotic yeasts are organisms resistant to antibacterial compounds and effective against pathogens, which can rapidly increase their population in the gastrointestinal tract. These yeasts have several properties such as antimicrobial effects, resistance to acid and bile, binding to mucosal surfaces, inhibitory activity against pathogens and also the inability to transmit antibiotic resistance genes. In the present study, after isolation of the predominant yeast from buckwheat sourdough, the probiotic and antifungal properties of the isolate were investigated. Based on the literature review, no study has been presented to evaluate the probiotic and antifungal capabilities of yeasts isolated from buckwheat sourdough. Materials and Methods: In the present study, predominant yeast was isolated from buckwheat sourdough, and then it was identified using PCR. Subsequently, probiotic properties of the isolate including survival in present of low pH and bile salt, antibacterial effect, antibiotic susceptibility assay, aggregation, hydrophobicity, haemolytic activity as well as its antifungal activity against Aspergillus niger and Aspergillus flavus were studied. After spontaneous fermentation of buckwheat, predominant yeast was isolated using ten-fold dilution of the sourdough sample and its spread plating. The predominant isolate was identified through PCR amplification of a 650 bp target sequence from its ribosomal gene and sequencing of the PCR product. Then, survival of the yeast was determined at pH=2 and 0.3% bile salt as simulated gastrointestinal conditions. Subsequently, simultaneous culture of the yeast with some food-borne indicator bacteria in chromogenic media was used to investigate the inhibitory activity of the isolate against the studied bacteria. After that, resistance of the yeast isolate against the common antibiotics and some antimycotic agents was evaluated using disc method. Co-aggregation ability and hydrophobicity capability of the isolate were also determined based on the absorbance tests. In vitro safety of the yeast isolate was checked through its cultivation on blood agar containing sheep blood. Next stage, overlay bioassay was conducted to investigate antifungal effect of the yeast on the selected fungi. Finally, one way analysis of variance (ANOVA) with the least significant differences (LSD) post hock at p

The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars.

Research background. Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glycoside compounds increases their antioxidant activity and health benefits. However, not many studies have been done concerning the β-glucosidase effect, specifically from Aspergillus niger, on glycosylated compounds within these by-products. Also, changes in the antioxidant activity of the mentioned by-products under the effect of β-glucosidase have not been reported yet. Therefore, this study considers the effect of A. niger β-glucosidase on glucoside compounds and the antioxidant activity of onion peel and olive leaf extracts. Experimental approach. The antioxidant activity of the extracts was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Also, glucose, total phenolic and flavonoid contents were measured. Moreover, TLC and HPLC analyses were performed before and after the enzymatic hydrolysis. Results and conclusions. The obtained results showed an increase in the extract antioxidant activity after treatment. Also, β-glucosidase increased the glucose content of the extracts. The thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) results showed the β-glucosidase efficacy to hydrolyze quercetin glucosides in onion peel extract, and the quercetin concentration increased from (0.48±0.04) mg/mL in the untreated extract to (1.26±0.03) mg/mL in the treated extract (0.5% m/V) after 3 h of enzymatic hydrolysis at 45 °C. Also, the content of quercetin-3-O-glucoside increased considerably from (1.8±0.1) to (54±9) µg/mL following the enzyme treatment. Moreover, oleuropein in olive leaf extract (1% m/V) was hydrolyzed completely from (0.382±0.016) to 0 mg/mL by β-glucosidase for 24 h at 50 °C. Novelty and scientific contribution. This study showed that A. niger β-glucosidase, as a stable enzyme, hydrolyzed quercetin and oleuropein glycosides in onion peel and olive leaf extracts. Thus, A. niger β-glucosidase is a good candidate for processing the food waste and extracting valuable bioactive compounds. Also, the treated extracts with higher antioxidant and biological activity, and without bitter taste can be applicable as potent, natural and cost-effective antioxidants in the food industry.

Enzymetic modification of proteins in order to break down specific peptide bonds and protein modification is widely used in the food industry. In this research, protein of faba bean seeds was hydrolyzed using alcalase and trypsin enzymes at three concentrations (1, 2 and 3%) and reaction times of 1-6 h at optimal temperature and pH of enzymes (50 and 37 °C, pH 8.5 and 7, respectively). Hydrolysis degree, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and iron chelating activity of hydrolyzed proteins were investigated. The results showed that the degree of hydrolysis increased with increasing reaction time and concentration of alcalase and trypsin enzymes. The time of hydrolysis and type of enzyme has a significant effect on the degree of hydrolysis, the antioxidant and chelating activity of the faba bean protein hydrolysates (p < /em>

The purpose of this study was to produce a hydrolyzed protein from sesame seed meal using response surface methodology (RSM).The sesame meal protein is a low-value product, often used for feeding animals, but it can be hydrolyzed to protein hydrolysate with high nutritional value using alkalase enzyme. The factors that were considered in this study to achieve the highest level of antioxidant activity were temperature (40-55 °C), time (30-180 min) and ratio of enzyme to substrate (1-3%) whose effects, as 3 independent variables, were evaluated on DPPH free radical scavenging activity and this effect fitted by quadratic equation. The results showed that optimal conditions for reaching the highest antioxidant activity were temperature 52.07 °C, time 125.49 min and ratio of enzyme to substrate was 3% and under this condition DPPH free radical scavenging activity was 66.5%. Also, the results showed that the production of hydrolyzed protein was highly affected by the hydrolysis conditions, so different hydrolysis conditions including time, temperature and enzyme to substrate ratio showed significant effect on the properties of final hydrolyzed product. The results showed that hydrolyzed sesame protein can be used in food formulation as a natural antioxidant.

In this research, optimization of pumpkin (Cucurbita pepo) hydrolysis condition was investigated in order to achieve maximum 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and nitric oxide inhibition activity using Design Expert software and response surface method. For this purpose, hydrolysis conditions including concentration of alcalase enzyme were selected within 0.7-3.30%, temperature 32-58 °C and hydrolysis time 30-290 min as independent variable. The results showed that optimum hydrolysis conditions to achieve the maximum DPPH radical scavenging and nitric oxide inhibition activity were temperature of 44 °C, hydrolysis time of 260 min, and enzyme to substrate concentration of 3% which under this condition the DPPH radical scavenging and nitric oxide inhibition activity of hydrolyzate was 72.03 and 89.34%, respectively that was largely similar to the results proposed by the software (75.33 and 84.71%). According to the results, pumpkin seed protein hydrolyzate showed high antioxidant and nitric oxide inhibitory properties and can be used as a suitable ingredient in food formulations.

In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds. For this purpose, the bee pollen was hydrolysed by alcalase (enzyme concentration of 1.5%) at 50 °C and pH 8 during 3.95 h, and then freeze-dried. The hydrolysed protein and wall materials were used in ratio of 1:10 (w/w). The wall materials included maltodextrin 2%, WPC 2%, as well as maltodextrin and WPC mixtures with 3:1 ratio. The resulting capsules were exposed to UV radiation for 48 h to accelerate the oxidation. The results showed that the capsule prepared using maltodextrin and WPC mixture showed the highest DPPH radical scavenging during exposure to UV radiation. Based on the FTIR spectroscopy results, the wall containing maltodextrin and WPC mixture showed the best performance in maintaining the chemical structure of hydrolysed protein. The SEM results indicated that the microcapsules prepared with WPC and maltodextrin mixture as wall material showed uniform and smoother wall than those prepared with maltodextrin alone. Finally, it was found that the maltodextrin and WPC mixture was the best wall with an appropriate protective capability for the microencapsulation of hydrolysed proteins and their protection against UV radiation.

In this study optimization of the enzymatic hydrolysis condition of bee pollen protein by pepsin and the effect of enzymatic hydrolysis on its antioxidant properties was investigated. Also, the results were compared with antioxidant properties of royal jelly. For this purpose, phenolic compounds, DPPH free radical scavenging activity and ferric ion reducing power of bee pollen and royal jelly were measured. The values of these factors for bee pollen and royal jelly (1000 ppm), were 174 and 1031.71 (mg Gallic acid/ g sample), 67.33% and 95.27% and absorbance of 0.77 and 0.8 at 700 nm, respectively. The highest reducing power of 0.81 was measured in samples which were hydrolyzed by 2% pepsin for 4 h. Also, the highest DPPH radicals scavenging power was 100% which was achieved in hydrolyzed samples by 2% pepsin for 2.5 h. The highest ACE inhibitory activity was 91.49% in hydrolyzed samples by 2% pepsine for 4 h. The results showed that the DPPH radical scavenging power of bee pollen increased from 67.33% to 100% and ACE inhibitory activity increased from 15.54% to 91.49% after enzymatic hydrolysis. The DPPH radical scavenging power and ACE inhibitory activity of bee pollen hydrolysats were comparable to those of royal jelly.

Olive leaf is one of the richest sources of phenolic compounds with antioxidant properties. Use of these compounds as food and pharmaceutical ingredients face challenges like protecting them during storage and food processing. In this study, bioactive compounds of olive leaf aqueous extract were encapsulated into a sucrose matrix using co-crystallization process. The co-crystallized powders were characterized in terms of their morphology, thermal behavior, chemical structure and also polyphenols and antioxidant activity retention rate, under various storage conditions such as light, moisture and temperature for period of 4 months. DSC thermograms for all samples, indicated the peaks around 190 °C typical of sucrose melting behavior. FT-IR analysis for all samples showed typical bands of sucrose molecule. At the end of storage time, co-crystallized products containing 10% extract which were stored at dark condition, showed the highest preservation rate of polyphenols around 92% and antioxidant activity around 77.35%. A significant decrease (P<0.05) was observed in preservation rate of polyphenols and antioxidant activity for powders stored in artificial light and RH=75% conditions compared to storage at dark and 4 °C conditions.

Recently, the use of bioactive compounds in improving human health has received more attention. The aim of the present study was to hydrolyze orange seed proteins using pepsin enzyme to obtain bioactive peptides as well as to study the stability of such activity after simulated gastrointestinal digestion conditions. The method was optimized using different enzyme concentrations from 1% to 3%, hydrolysis times between 2 and 5 h, and an optimal temperature of 33 °C. Biological activities including α-glucosidase inhibition, α-amylase inhibition, Angiotensin I-Converting Enzyme (ACEI) inhibition, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. According to the results, a significant higher value of the biological activity (p < 0.05) was observed using an enzyme ratio of 0.03 E/S and hydrolysis time of 3.5 h. After size-exclusion chromatography separation, fractions 45–49 and 50–54 showed the highest biological roles such as antioxidant, ACEI inhibitory, and hypoglycemic. Fractions with the highest biological activity were purified using RP-HPLC and analyzed using nano-liquid chromatography and mass spectrometry. The results obtained after simulated gastrointestinal digestion indicated that peptide fractions obtained after chromatographic separation significantly maintain their activity.

In this study, orange seed proteins were hydrolyzed by Alcalase enzyme at different enzyme concentrations 1–3% (v/w) and hydrolysis times (2–5 h), to obtain bioactive peptides showing antioxidant, Angiotensin-converting enzyme (ACE) -inhibitory, and hypoglycemic activities. The highest biological activities (p < 0.05) were achieved by using a hydrolysis time of 5 h and an enzyme concentration of 2%. Orange seed protein hydrolysate (OSPH) was prepared under these conditions, and peptides were isolated and purified by using size-exclusion chromatography and high-performance liquid chromatography, respectively. The fractions that showed the highest biological activities were analyzed by mass spectrometry in tandem, and a total of 63 peptide sequences were found. Moreover, the effect of simulated gastrointestinal digestion on the bioactivity of the fractions was studied, and the novel peptide sequences generated were also identified. Overall, despite there being some differences in the profile of peptide sequences obtained, the main results showed non-significant differences in the analyzed bioactivities after simulated gastrointestinal digestion.