Inhibition of low-density lipoprotein oxidation, antioxidative and bile acid-binding capacities of hydrolyzed proteins from carbohydrase-treated oat bran.

This study investigated the valorization of oat bran and the use of its proteins to generate polypeptides with antioxidant and bile acid-binding properties. Ten protein hydrolysates were prepared by treating cellulase (CPI) or Viscozyme (VPI) protein isolates with five proteases. VPI-pepsin was the best peroxyl radical scavenger (497 ± 6-µM Trolox equivalents [TE]/g) while VPI-Flavourzyme quenched hydroxyl radicals (28 ± 0.6) and VPI-pepsin superoxide anion radicals (45.3 ± 6.6%). Hydrolysates, except those produced with pepsin, dose-dependently chelated iron whereas VPI-Protamex had the best copper-chelating capacity (59.83 ± 1.40%). These antioxidative capacities were important in preventing by 50% in vitro copper-induced oxidation of human low-density lipoprotein. Furthermore, due to their aromatic amino acid contents and hydrophobicity, the hydrolysates bound up to 46.3% the bile acids taurodeoxycholate and taurocholate. PRACTICAL APPLICATIONS: The presence of oxidants in foods can damage food molecules and decrease their quality. They are also known to increase the risk of developing chronic conditions like cardiovascular disease. Finding new antioxidant molecules are therefore useful in the management of chronic diseases. Data from this work showed that hydrolyzed oat bran proteins can be useful in stabilizing commercial oil as they reduced the oxidation of peanut oil. Additionally, the protein hydrolysates not only prevented the oxidation of linoleic, a common component of both vegetable oils and biological cell membranes, they also inhibited the oxidation of human LDL cholesterol and chelated bile acids. These hydrolysates can then be further explored as multifunctional ingredients for the development of stable functional food products with potential beneficial effects on the cardiovascular system.

Chemical Tools of Octopus maya during Crab Predation Are Also Active on Conspecifics.

Octopus maya is a major socio-economic resource from the Yucatán Peninsula in Mexico. In this study we report for the first time the chemical composition of the saliva of O. maya and its effect on natural prey, i.e. the blue crab (Callinectes sapidus), the crown conch snail (Melongena corona bispinosa), as well as conspecifics. Salivary posterior glands were collected from octopus caught by local fishers and extracted with water; this extract paralyzed and predigested crabs when it was injected into the third pereiopod. The water extract was fractionated by membrane ultrafiltration with a molecular weight cut-off of 3 kDa leading to a metabolic phase (>3 kDa) and a neurotoxic fraction (<3 kDa). The neurotoxic fraction injected in the crabs caused paralysis and postural changes. Crabs recovered to their initial condition within two hours, which suggests that the effects of the neurotoxic fraction were reversible. The neurotoxic fraction was also active on O. maya conspecifics, partly paralyzing and sedating them; this suggests that octopus saliva might be used among conspecifics for defense and for reduction of competition. Bioguided separation of the neurotoxic fraction by chromatography led to a paralysis fraction and a relaxing fraction. The paralyzing activity of the saliva was exerted by amino acids, while the relaxing activity was due to the presence of serotonin. Prey-handling studies revealed that O. maya punctures the eye or arthrodial membrane when predating blue crabs and uses the radula to bore through crown conch shells; these differing strategies may help O. maya to reduce the time needed to handle its prey.