Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W...
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| Veröffentlicht in: | Food chemistry 2024-05, Vol.439, p.138078-138078, Article 138078 |
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| container_title | Food chemistry |
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| creator | Xie, Mengxi Ma, Yuanyuan An, Feiyu Yu, Miao Zhang, Lanwei Tao, Xinyu Pan, Guoyang Liu, Qu Wu, Junrui Wu, Rina |
| description | This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste. |
| doi_str_mv | 10.1016/j.foodchem.2023.138078 |
| format | Article |
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After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2023.138078</identifier><identifier>PMID: 38086234</identifier><language>eng</language><publisher>England</publisher><subject>antioxidant activity ; antioxidants ; Antioxidants - chemistry ; cell growth ; Fermentation ; Food Additives ; food chemistry ; free radicals ; glucose ; Glycine max ; okara ; oxidative stress ; peptides ; Peptides - chemistry ; porosity ; protective effect ; sodium benzoate ; soybeans ; temperature ; ultrasonic treatment ; ultrasonics ; wastes</subject><ispartof>Food chemistry, 2024-05, Vol.439, p.138078-138078, Article 138078</ispartof><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c344t-76d7024c9af78dd1f6ca14dd2046227d29b2e58852083944ddf4135fd776a38d3</citedby><cites>FETCH-LOGICAL-c344t-76d7024c9af78dd1f6ca14dd2046227d29b2e58852083944ddf4135fd776a38d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38086234$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xie, Mengxi</creatorcontrib><creatorcontrib>Ma, Yuanyuan</creatorcontrib><creatorcontrib>An, Feiyu</creatorcontrib><creatorcontrib>Yu, Miao</creatorcontrib><creatorcontrib>Zhang, Lanwei</creatorcontrib><creatorcontrib>Tao, Xinyu</creatorcontrib><creatorcontrib>Pan, Guoyang</creatorcontrib><creatorcontrib>Liu, Qu</creatorcontrib><creatorcontrib>Wu, Junrui</creatorcontrib><creatorcontrib>Wu, Rina</creatorcontrib><title>Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.</description><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>cell growth</subject><subject>Fermentation</subject><subject>Food Additives</subject><subject>food chemistry</subject><subject>free radicals</subject><subject>glucose</subject><subject>Glycine max</subject><subject>okara</subject><subject>oxidative stress</subject><subject>peptides</subject><subject>Peptides - chemistry</subject><subject>porosity</subject><subject>protective effect</subject><subject>sodium benzoate</subject><subject>soybeans</subject><subject>temperature</subject><subject>ultrasonic treatment</subject><subject>ultrasonics</subject><subject>wastes</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkT1PwzAURS0EglL4C1VGBlL8FdthQ4gvqVIXmC03toVLEgfbkSgjvxyXFlam56d73vVwAJghOEcQsav13Hqvm1fTzTHEZI6IgFwcgAkSnJQccnwIJpBAUQpE2Qk4jXENIcQQiWNwkmHBMKET8PXSpqCiH3tdqhhdTEYX1oTO9Ekl5_vC-lCoPj8_nM6zGMyQnDaxGIIZVNhDwXeFf8vrdbHMeec-f4LLIia1cq1Lm8vckqvHvtkGqs2rajfRxDNwZFUbzfl-TsHL_d3z7WO5WD483d4syoZQmkrONIeYNrWyXGiNLGsUolpjSBnGXON6hU0lRIWhIDXNiaWIVFZzzhQRmkzBxa53CP59NDHJzsXGtK3qjR-jJKgiiBMmyL8oriGuK1ZhmlG2Q5vgYwzGyiG4ToWNRFBuVcm1_FUlt6rkTlU-nO3_GFed0X9nv27IN9knlR4</recordid><startdate>20240501</startdate><enddate>20240501</enddate><creator>Xie, Mengxi</creator><creator>Ma, Yuanyuan</creator><creator>An, Feiyu</creator><creator>Yu, Miao</creator><creator>Zhang, Lanwei</creator><creator>Tao, Xinyu</creator><creator>Pan, Guoyang</creator><creator>Liu, Qu</creator><creator>Wu, Junrui</creator><creator>Wu, Rina</creator><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><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240501</creationdate><title>Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses</title><author>Xie, Mengxi ; Ma, Yuanyuan ; An, Feiyu ; Yu, Miao ; Zhang, Lanwei ; Tao, Xinyu ; Pan, Guoyang ; Liu, Qu ; Wu, Junrui ; Wu, Rina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c344t-76d7024c9af78dd1f6ca14dd2046227d29b2e58852083944ddf4135fd776a38d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>cell growth</topic><topic>Fermentation</topic><topic>Food Additives</topic><topic>food chemistry</topic><topic>free radicals</topic><topic>glucose</topic><topic>Glycine max</topic><topic>okara</topic><topic>oxidative stress</topic><topic>peptides</topic><topic>Peptides - chemistry</topic><topic>porosity</topic><topic>protective effect</topic><topic>sodium benzoate</topic><topic>soybeans</topic><topic>temperature</topic><topic>ultrasonic treatment</topic><topic>ultrasonics</topic><topic>wastes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xie, Mengxi</creatorcontrib><creatorcontrib>Ma, Yuanyuan</creatorcontrib><creatorcontrib>An, Feiyu</creatorcontrib><creatorcontrib>Yu, Miao</creatorcontrib><creatorcontrib>Zhang, Lanwei</creatorcontrib><creatorcontrib>Tao, Xinyu</creatorcontrib><creatorcontrib>Pan, Guoyang</creatorcontrib><creatorcontrib>Liu, Qu</creatorcontrib><creatorcontrib>Wu, Junrui</creatorcontrib><creatorcontrib>Wu, Rina</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><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xie, Mengxi</au><au>Ma, Yuanyuan</au><au>An, Feiyu</au><au>Yu, Miao</au><au>Zhang, Lanwei</au><au>Tao, Xinyu</au><au>Pan, Guoyang</au><au>Liu, Qu</au><au>Wu, Junrui</au><au>Wu, Rina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-05-01</date><risdate>2024</risdate><volume>439</volume><spage>138078</spage><epage>138078</epage><pages>138078-138078</pages><artnum>138078</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.</abstract><cop>England</cop><pmid>38086234</pmid><doi>10.1016/j.foodchem.2023.138078</doi><tpages>1</tpages></addata></record> |
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| subjects | antioxidant activity antioxidants Antioxidants - chemistry cell growth Fermentation Food Additives food chemistry free radicals glucose Glycine max okara oxidative stress peptides Peptides - chemistry porosity protective effect sodium benzoate soybeans temperature ultrasonic treatment ultrasonics wastes |
| title | Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses |
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