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Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion
•In vitro GI digestion influenced antioxidant activities of rice bran protein.•Metal chelator peptide could be separated by membrane ultrafiltration.•Peptides with MW
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| Published in: | Food chemistry 2018-02, Vol.240, p.156-164 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c405t-4a65410fa4d52eae2eacbaed081b805cf4c571083ef1feea5d63385abea59ecf3 |
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| cites | cdi_FETCH-LOGICAL-c405t-4a65410fa4d52eae2eacbaed081b805cf4c571083ef1feea5d63385abea59ecf3 |
| container_end_page | 164 |
| container_issue | |
| container_start_page | 156 |
| container_title | Food chemistry |
| container_volume | 240 |
| creator | Phongthai, Suphat D'Amico, Stefano Schoenlechner, Regine Homthawornchoo, Wantida Rawdkuen, Saroat |
| description | •In vitro GI digestion influenced antioxidant activities of rice bran protein.•Metal chelator peptide could be separated by membrane ultrafiltration.•Peptides with MW |
| doi_str_mv | 10.1016/j.foodchem.2017.07.080 |
| format | article |
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Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3kDa, F2: MW 3–5kDa, and F3: MW 5–10kDa). Peptides with smaller MW possessed higher antioxidant activities (P<0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r>0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2017.07.080</identifier><identifier>PMID: 28946256</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant activities ; Antioxidants - pharmacology ; Chemical Fractionation ; Gastrointestinal ; Gastrointestinal Tract - drug effects ; Humans ; In vitro digestion ; Oryza ; Peptides ; Plant Proteins - metabolism ; Protein Hydrolysates ; Rice bran</subject><ispartof>Food chemistry, 2018-02, Vol.240, p.156-164</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-4a65410fa4d52eae2eacbaed081b805cf4c571083ef1feea5d63385abea59ecf3</citedby><cites>FETCH-LOGICAL-c405t-4a65410fa4d52eae2eacbaed081b805cf4c571083ef1feea5d63385abea59ecf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28946256$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Phongthai, Suphat</creatorcontrib><creatorcontrib>D'Amico, Stefano</creatorcontrib><creatorcontrib>Schoenlechner, Regine</creatorcontrib><creatorcontrib>Homthawornchoo, Wantida</creatorcontrib><creatorcontrib>Rawdkuen, Saroat</creatorcontrib><title>Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•In vitro GI digestion influenced antioxidant activities of rice bran protein.•Metal chelator peptide could be separated by membrane ultrafiltration.•Peptides with MW <3kDa possessed the highest free radicals scavenging activity.•Anti-free radicals activity was strongly related to Tyr and Phe contents.
Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3kDa, F2: MW 3–5kDa, and F3: MW 5–10kDa). Peptides with smaller MW possessed higher antioxidant activities (P<0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r>0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.</description><subject>Antioxidant activities</subject><subject>Antioxidants - pharmacology</subject><subject>Chemical Fractionation</subject><subject>Gastrointestinal</subject><subject>Gastrointestinal Tract - drug effects</subject><subject>Humans</subject><subject>In vitro digestion</subject><subject>Oryza</subject><subject>Peptides</subject><subject>Plant Proteins - metabolism</subject><subject>Protein Hydrolysates</subject><subject>Rice bran</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkFFvFCEQx4nR2Gv1KzQ8-rLXYRd2uTdNY9WkiS_6TFgYWi67cMJe4yV-eGdzra8mM8w_8BsG_oxdC9gKEP3Nfhty9u4R520LYtgChYZXbCP00DUDDO1rtoEOdKOF7C_YZa17ACBWv2UXrd7JvlX9hv25K9YtMSe7LtwmT0nyd_RU-aHkA5YlYuU58BId8rHYtO4vGBN_PPmSp1O1CxF1ifNxIun5eOJ0-hSXkvmDrVRiImSJyU7cx4dV5vSOvQl2qvj-uV6xn3eff9x-be6_f_l2--m-cRLU0kjbKykgWOlVixYp3WjRgxajBuWCdGoQoDsMIiBa5fuu08qOJHfoQnfFPpzvpWf_OtJsM8fqcJpswnysRuxk12qpdi2h_Rl1JddaMJhDibMtJyPArM6bvXlx3qzOG6DQQI3XzzOO44z-X9uL1QR8PANIP32KWEx1EZNDHwu6xfgc_zfjL9banXM</recordid><startdate>20180201</startdate><enddate>20180201</enddate><creator>Phongthai, Suphat</creator><creator>D'Amico, Stefano</creator><creator>Schoenlechner, Regine</creator><creator>Homthawornchoo, Wantida</creator><creator>Rawdkuen, Saroat</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20180201</creationdate><title>Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion</title><author>Phongthai, Suphat ; D'Amico, Stefano ; Schoenlechner, Regine ; Homthawornchoo, Wantida ; Rawdkuen, Saroat</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-4a65410fa4d52eae2eacbaed081b805cf4c571083ef1feea5d63385abea59ecf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antioxidant activities</topic><topic>Antioxidants - pharmacology</topic><topic>Chemical Fractionation</topic><topic>Gastrointestinal</topic><topic>Gastrointestinal Tract - drug effects</topic><topic>Humans</topic><topic>In vitro digestion</topic><topic>Oryza</topic><topic>Peptides</topic><topic>Plant Proteins - metabolism</topic><topic>Protein Hydrolysates</topic><topic>Rice bran</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Phongthai, Suphat</creatorcontrib><creatorcontrib>D'Amico, Stefano</creatorcontrib><creatorcontrib>Schoenlechner, Regine</creatorcontrib><creatorcontrib>Homthawornchoo, Wantida</creatorcontrib><creatorcontrib>Rawdkuen, Saroat</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Phongthai, Suphat</au><au>D'Amico, Stefano</au><au>Schoenlechner, Regine</au><au>Homthawornchoo, Wantida</au><au>Rawdkuen, Saroat</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2018-02-01</date><risdate>2018</risdate><volume>240</volume><spage>156</spage><epage>164</epage><pages>156-164</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•In vitro GI digestion influenced antioxidant activities of rice bran protein.•Metal chelator peptide could be separated by membrane ultrafiltration.•Peptides with MW <3kDa possessed the highest free radicals scavenging activity.•Anti-free radicals activity was strongly related to Tyr and Phe contents.
Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3kDa, F2: MW 3–5kDa, and F3: MW 5–10kDa). Peptides with smaller MW possessed higher antioxidant activities (P<0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r>0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28946256</pmid><doi>10.1016/j.foodchem.2017.07.080</doi><tpages>9</tpages></addata></record> |
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| ispartof | Food chemistry, 2018-02, Vol.240, p.156-164 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | Elsevier |
| subjects | Antioxidant activities Antioxidants - pharmacology Chemical Fractionation Gastrointestinal Gastrointestinal Tract - drug effects Humans In vitro digestion Oryza Peptides Plant Proteins - metabolism Protein Hydrolysates Rice bran |
| title | Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion |
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