Preservation by ionic gelation encapsulation of the antioxidant activity of protein hydrolysate derived from Lionfish (Pterois volitans, L.) muscle proteins.

The ionic gelation for preserving the antioxidant activity of the protein hydrolysate from encapsulated lionfish (Pterois volitans, L.) muscle was evaluated. A 22 factorial design was used. The factors evaluated were sodium alginate concentration (1.75% and 3.5% w/v) and calcium chloride concentration (3% and 5% w/v). The response variables were encapsulation efficiency and preservation of antioxidant activity. The beads obtained were classified as microcapsules (2-3 mm) and were mostly spherical, with a weight ranging from 12 to 38 mg. Encapsulation efficiency ranged from 37 to 55.47%, while the preservation of antioxidant activity ranged from 43.3 to 64.5%. The best treatment for preserving the in vitro antioxidant activity of the protein hydrolysate was the one with 1.75% w/v sodium alginate and 3% w/v calcium chloride, which showed an encapsulation efficiency of 53.96%, preservation of antioxidant activity of 64.5%, and free radical scavenging (DPPH) of 22.73%.

Dietary flavonoids may have a protective and therapeutic effect in Parkinson disease: A systematic review.

Parkinson disease (PD) is characterized by the loss of dopaminergic neurons because of oxidative stress and neuroinflammation. Polyphenols in vegetables, known for their high antioxidant capacity, may prevent the onset, or delay the progression of the disease; among these, flavonoids are the most abundant class of polyphenols in foods. Clinical and cohort studies have evaluated the effect of polyphenol consumption on the risk of developing PD or of attenuating the symptoms after diagnosis; therefore, it is necessary to integrate the scientific evidence into making dietary recommendations. The objective of this study was to perform a systematic review of randomized controlled trials and cohort studies that have investigated the use of polyphenols in PD. The studies were identified through the PubMed, Science Direct, Scielo, and Web of Science databases. A total of 1100 studies were found; these were analyzed and filtered by 2 independent reviewers. After completion, 5 studies were included (3 randomized controlled trials and 2 cohort studies). The consumption of flavonoids, anthocyanins, or 2-5 servings/week of specific foods (apples, red wine, blueberries, and strawberries) reduces the risk of PD and associated mortality. Treatment with licorice, curcumin, or cocoa, which are rich in flavonoids and other polyphenols, improves motor function in PD patients. No statistically significant differences were found in quality of life, disease progression or nonmotor symptoms such as cognitive ability and mood. Although cohort studies suggest a neuroprotective effect, further clinical studies are urgently needed to evaluate the effect of specific flavonoids and other polyphenols in PD.

Actividad antioxidante y quelante de sistemas hidrocoloides mixtos formados por hidrolizados proteicos de Phaseolus vulgaris endurecido y goma modificada de flamboyán (Delonix regia) / Antioxidant and metal-chelating activities of mixed hydrocolloid systems formed by hard-to-cook Phaseolus vulgaris protein hydrolysates and flamboyant (Delonix regia) modified gum

Las proteínas y polisacáridos con frecuencia son utilizados simultáneamente en la industria de alimentos. Las interacciones entre ambos biopolímeros juegan un papel importante en la estructura y estabilidad de muchos alimentos procesados ya que pueden resultar en un sistema con propiedades bioactivas diferentes como ocurre en el caso de las funcionales. Objetivo. Evaluar los cambios en la capacidad antioxidante de un sistema hidrocoloide mixto formado por un hidrolizado enzimático proteico de frijol endurecido (P. vulgaris) y goma modificada de flamboyán (Delonix regia) (SHM). Materiales y métodos. El estudio se hizo entre febrero-octubre, 2014, en Mérida, México. Se modificó enzimáticamente el concentrado proteico de P. vulgaris con Pepsina-Pancreatina® y la goma extraída del flamboyán mediante carboximetilación, preparando dispersiones al 1% de cada uno de los biopolímeros, determinado la fluorescencia intrínseca de Trp (FIT) como indicador de la interacción entre ambos biopolímeros y la actividad antioxidante y quelante del sistema resultante. Resultados. Se obtuvo un hidrolizado proteico extensivo con 28,8% de grado de hidrólisis y una goma de flamboyán con grado de sustitución de 0,91. La mayor interacción entre ambos biopolímeros, se obtuvo empleando una relación 5:1 del SHM a pH 4 de acuerdo con el valor de FIT. Conclusiones. Los sistemas hidrocoloides mixtos preparados con hidrolizado extensivo de las proteínas Phaseolus vulgaris y goma modificada de flamboyán presentaron un incremento en la actividad antioxidante, respecto del hidrolizado dependiendo del mecanismo de oxidación, así como de las condiciones de pH en que se encuentra el sistema y la interacción entre ambos componentes(AU)

Proteins and polysaccharides are frequently used simultaneously in the food industry. The interactions between both biopolymers play an important role in the structure and stability of many processed foods since they can result in a system with different bioactive properties as in the case of functional ones. Objective. Evaluate the changes in the antioxidant capacity of mixed hydrocolloid system formed by a hard to cook bean (P. vulgaris) protein enzymatic hydrolyzate and modified flamboyant gum (Delonix regia) (SHM). Materials and methods. The study was conducted from February to October 2014 in Merida, Mexico. For this, the protein concentrate of P. vulgaris was treated with Pepsin-Pancreatin® and the gum extracted from the flamboyant were modified enzymatically by carboxymethylation, preparing 1% dispersions of each of the biopolymers, determining the intrinsic Trp fluorescence (FIT) as an indicator of the interaction between both biopolymers and the antioxidant and chelating activity of the resulting system. Results. The main results indicated that an extensive protein hydrolyzate with 28.8% degree of hydrolysis and a flamboyant gum with a substitution degree of 0.91 were obtained. The greatest interaction between both biopolymers was obtained using a 5:1 ratio of SHM to pH 4 according to the FIT value. Conclusions. The mixed hydrocolloid systems prepared with extensive hydrolyzate of the hard to cook P. vulgaris and modified flamboyant gum proteins showed an increase in antioxidant activity, compared to the hydrolyzate depending on the oxidation mechanism, as well as the pH conditions used and interaction between both component(AU)

[STUDIES IN VITRO INHIBITION OF THE ANGIOTENSIN-CONVERTING ENZYME-I, HYPOTENSIVE AND ANTIHYPERTENSIVE EFFECTS OF PEPTIDE FRACTIONS OF V. UNGUICULATA]. / ESTUDIOS DE INHIBICIÓN IN VITRO DE LA ENZIMA CONVERTIDORA DE ANGIOTENSINA-I, EFECTOS HIPOTENSOR Y ANTIHIPERTENSIVO DE FRACCIONES PEPTÍDICAS DE V. UNGUICULATA.

Inhibition of angiotensin-converting enzyme I (ACE-I) in vitro and in vivo from peptide fractions by enzymatic hydrolysis of the Vigna unguiculata protein concentrate was evaluated. Hydrolysis was done with Pepsin-Pancreatin and Flavourzima in two separate systems. The resulting hidrolysates were ultrafiltrated to obtain fractions with different molecular weight. The fractions with better inhibition Flavourzima were size > 1 kDa (> 1 kDa-F) and < 1 kDa (< 1 kDa-F), with an IC50 of 1222.84 and 1098.6 µg/ml respectively. Pepsin-Pancreatin fraction.

Se evaluó la inhibición de la enzima convertidora de angiotensina-I (ECA-I) in vitro e in vivo por fracciones peptídicas provenientes de la hidrólisis enzimatica del concentrado proteico de Vigna unguiculata; el cual fue separado en distintos pesos moleculares por ultrafiltración. La hidrólisis se realizó con Flavourzima® y Pepsina- Pancreatina en dos sistemas separados. Las fracciones obtenidas con Flavourzima® con mejor inhibición fueron las de tamaño > 1KDa (> 1KDa-F) y < 1KDa (< 1KDa-F), con un IC50 de 1222,84 y 1098,6 µg/ml, respectivamente. Con Pepsina-Pancreatina la fracción < 1KDa (< 1KDa­ P-P) presentó la mejor actividad, con un IC50 de 402,23 µg/ml. El efecto hipotensor se evaluó en un modelo normotenso durante cuatro semanas, 10 mg/kg peso/vía oral en ratas Wistar. < 1KDa-F disminuyó la presión sistólica: diastólica un 8,61:14,09%, respectivamente; mientras que < 1KDa­P-P disminuyó la presión diastólica un 14,15%. El efecto antihipertensivo se evaluó en un modelo inducido durante tres semanas con L-NAME (25mg/ kg/día). Durante las siguientes cuatro semanas se administraron las fracciones peptídicas, en donde > 1KDa-F redujo la presión sitólica:diastólica un 10,27:4,92%, respectivamente; mientras que < 1KDa-F disminuyó la presión diastólica un 3,56%. < 1KDa­P-P disminuyó la presión sistólica:diastólica un 15,98:17,12%, respectivamente.

Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates.

BACKGROUND: Antioxidant and chelating activities were determined in protein hydrolysates that were produced by treating a protein isolate of a non-toxic genotype of Jatropha curcas with the protease preparation alcalase. RESULTS: 50 min protein hydrolysate with a degree of hydrolysis of 31.7% showed highest antioxidant and chelating activity. These activities were also determined in six peptidic fractions that were separated by gel filtration chromatography of the 50 min hydrolysate. The lower-molecular-weight peptidic fractions had the highest antioxidant and chelating activities, which correlated with a higher content in antioxidant and chelating amino acids such as tyrosine and histidine. CONCLUSION: Results show that J. curcas represents a good source of bioactive peptides. This may be important for the revalorization of defatted J. curcas flour, a by-product resulting form oil extraction for biodiesel production. This is especially important in Third World and developing countries such as Mexico.

Extracción y caracterización de las fracciones proteínicas solubles del grano de phaseolus lunatus L / Extraction and characterization of soluble protein fractions from phaseolus lunatus L seeds

Las proteínas de los granos de leguminosas son fuente potencial de nutrientes valiosos, por lo cual son objeto de estudios para lograr su mejor aprovechamiento. Esto se hace más importante para aquellas proteínas provenientes de especies subexplotadas, por lo cual es necesario un conocimiento básico, previo a su utilización como ingrediente. El propósito de este trabajo consistió en determinar varias características estructurales y nutrimentales de las fracciones proteínicas de Phaseolus lunatus, separadas por solubilidad en diferentes agentes. La cantidad relativa de albúminas (ALB), globulinas (GLB), prolaminas (PRL) y glutelinas (GLT) fue 62,3, 34,8, 1,4 y 1,5 por ciento, respectivamente. En el perfil electroforético SDS-PAGE de las ALB y GLB se encontró siete bandas comunes en un intervalo de 10 a 95 kDa y 14 a 99 kDa, respectivamente. El perfil de aminoácidos mostró que la fracción rica en aminoácidos azufrados fue la de PRL (11,5 g/100 g proteína), encontrando el contenido de lisina, en la fracción de ALB, menor al esperado. El requerimiento de la FAO fue cubierto en las fracciones de GLB y GLT. En general el mejor balance de aminoácidos así como de digestibilidad (80 por ciento) lo presentó la fracción de GLB; sin embargo, tuvo una relación de eficiencia proteínica calculada (REP-C) de 0,11, menor que el de las ALB (0,97). El análisis calorimétrico, enseñó temperaturas de desnaturalización alrededor de 900C para las fracciones ALB, GLB, GLU. La fracción de PRL no presentó transición térmica probablemente porque las proteínas se encontraban desnaturalizadas debido a las condiciones de extracción