Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation
Distiller’s grains resourcing is a crucial problem for the sustainable development of the Chinese Baijiu industry. In order to improve the protein utilization of distiller’s grains. In this study, distiller’s grains pretreated by wet crushing combined with amylase/cellulase were further hydrolyzed w...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623003225 |
| _version_ | 1827821083456176128 |
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| author | Xiaogang Liu Rui Chang Zhilei Zhou Qingxi Ren Caihong Shen Yu Lan Xiaonian Cao Jian Mao |
| author_facet | Xiaogang Liu Rui Chang Zhilei Zhou Qingxi Ren Caihong Shen Yu Lan Xiaonian Cao Jian Mao |
| author_sort | Xiaogang Liu |
| collection | DOAJ |
| description | Distiller’s grains resourcing is a crucial problem for the sustainable development of the Chinese Baijiu industry. In order to improve the protein utilization of distiller’s grains. In this study, distiller’s grains pretreated by wet crushing combined with amylase/cellulase were further hydrolyzed with neutral protease combined with papain at 50 °C for 3 h. The hydrolysates were decolorized by 1% coconut shell activated carbon for 15 min, and separated and purified by macroporous resin and Sephadex gel to yield peptide fractions (F1, F2, F3 and F4). The F3 fraction with the highest radical scavenging activity was analyzed by nano-LC-MS/MS and peptidomics to identify peptides. Three peptides (especially newly discovered AAHVLAAAFL) displayed strong alcohol solubility and antioxidant activity and were stably bound to key regulatory pathway receptors (Keap1-Nrf2) and myeloperoxidase (MPO), further elucidating molecular mechanism of anti-oxidation. These findings provided knowledge for potential functional peptide candidates and facilitates the high-value commercial development of distiller’s grains. |
| first_indexed | 2024-03-12T01:38:21Z |
| format | Article |
| id | doaj.art-99eb46e8c5ac4b678910b5f31405b450 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-03-12T01:38:21Z |
| publishDate | 2023-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-99eb46e8c5ac4b678910b5f31405b4502023-09-11T04:16:48ZengElsevierJournal of Functional Foods1756-46462023-09-01108105722Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluationXiaogang Liu0Rui Chang1Zhilei Zhou2Qingxi Ren3Caihong Shen4Yu Lan5Xiaonian Cao6Jian Mao7National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Luzhou Laojiao CO., LTD., Luzhou 646000, Sichuan, ChinaNational Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaNational Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, ChinaNational Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, ChinaLuzhou Laojiao CO., LTD., Luzhou 646000, Sichuan, ChinaLuzhou Laojiao CO., LTD., Luzhou 646000, Sichuan, ChinaNational Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Luzhou Laojiao CO., LTD., Luzhou 646000, Sichuan, ChinaNational Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China; National Engineering Research Center for Huangjiu, Shaoxing 312000, China; Corresponding author at: National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.Distiller’s grains resourcing is a crucial problem for the sustainable development of the Chinese Baijiu industry. In order to improve the protein utilization of distiller’s grains. In this study, distiller’s grains pretreated by wet crushing combined with amylase/cellulase were further hydrolyzed with neutral protease combined with papain at 50 °C for 3 h. The hydrolysates were decolorized by 1% coconut shell activated carbon for 15 min, and separated and purified by macroporous resin and Sephadex gel to yield peptide fractions (F1, F2, F3 and F4). The F3 fraction with the highest radical scavenging activity was analyzed by nano-LC-MS/MS and peptidomics to identify peptides. Three peptides (especially newly discovered AAHVLAAAFL) displayed strong alcohol solubility and antioxidant activity and were stably bound to key regulatory pathway receptors (Keap1-Nrf2) and myeloperoxidase (MPO), further elucidating molecular mechanism of anti-oxidation. These findings provided knowledge for potential functional peptide candidates and facilitates the high-value commercial development of distiller’s grains.http://www.sciencedirect.com/science/article/pii/S1756464623003225BaijiuDistiller’s grainsFunctional peptidesAntioxidantMolecular docking |
| spellingShingle | Xiaogang Liu Rui Chang Zhilei Zhou Qingxi Ren Caihong Shen Yu Lan Xiaonian Cao Jian Mao Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation Journal of Functional Foods Baijiu Distiller’s grains Functional peptides Antioxidant Molecular docking |
| title | Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation |
| title_full | Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation |
| title_fullStr | Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation |
| title_full_unstemmed | Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation |
| title_short | Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation |
| title_sort | conversion of baijiu distillers grains to functional peptides process optimization and antioxidant activity evaluation |
| topic | Baijiu Distiller’s grains Functional peptides Antioxidant Molecular docking |
| url | http://www.sciencedirect.com/science/article/pii/S1756464623003225 |
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