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Isolation and antioxidant activity of peptides from Chinese hairy tofu
Hairy tofu is a famous Chinese snack that is made from soybeans and rich in various nutrients. In order to further explore the antioxidant peptides of hairy tofu hydrolysates, seven proteases were used to hydrolyze hairy tofu. The results of in vitro radical scavenging activity showed that hairy tof...
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| Published in: | Journal of peptide science 2024-07, Vol.30 (7), p.e3572-n/a |
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| container_title | Journal of peptide science |
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| creator | Wu, Li‐Ping Wu, Yong‐Xiang Ke, Xiang‐Tao Wang, Pan Zhang, Shuo Zhu, Yu‐Ting Lu, Ying Shu, Yu‐Jie Jiang, Shang‐Yue Li, Chang‐Jiang Hu, Xiao‐Qian |
| description | Hairy tofu is a famous Chinese snack that is made from soybeans and rich in various nutrients. In order to further explore the antioxidant peptides of hairy tofu hydrolysates, seven proteases were used to hydrolyze hairy tofu. The results of in vitro radical scavenging activity showed that hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. After Sephadex G‐25 gel filtration and reversed‐phase high‐performance liquid chromatography (RP‐HPLC), 97 peptides were identified in the most antioxidant fraction using liquid chromatography‐mass spectrometry/mass spectrometry (LC–MS/MS). Among them, nine peptides were synthesized and their antioxidant activities were assessed using a H2O2‐induced oxidative 293T cell model. Finally, four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) at concentrations of < 50 μg/ml significantly decreased the malondialdehyde content compared with the model group, displaying in vivo antioxidant activity and low cytotoxicity. Overall, this research provided the choice of using hairy tofu peptides as antioxidant products in the pharmaceutical and food industries.
To explore its antioxidant peptides, seven proteases were used to hydrolyze hairy tofu. The hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. Four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) were found to display antioxidant activity and low cytotoxicity. |
| doi_str_mv | 10.1002/psc.3572 |
| format | article |
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To explore its antioxidant peptides, seven proteases were used to hydrolyze hairy tofu. The hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. Four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) were found to display antioxidant activity and low cytotoxicity.</description><identifier>ISSN: 1075-2617</identifier><identifier>EISSN: 1099-1387</identifier><identifier>DOI: 10.1002/psc.3572</identifier><identifier>PMID: 38396336</identifier><language>eng</language><publisher>England: Wiley Subscription Services, Inc</publisher><subject>293T cells ; amino acid sequence ; antioxidant peptide ; Antioxidants ; Biocompatibility ; Chromatography ; Cytotoxicity ; enzymatic hydrolysis ; Food industry ; Gel filtration ; hairy tofu ; High performance liquid chromatography ; Hydrogen peroxide ; Hydrolysates ; Liquid chromatography ; Mass spectrometry ; Mass spectroscopy ; Nutrients ; Pancreatin ; Peptides ; Scavenging ; Scientific imaging ; Soy products ; Soybeans ; Tofu</subject><ispartof>Journal of peptide science, 2024-07, Vol.30 (7), p.e3572-n/a</ispartof><rights>2024 European Peptide Society and John Wiley & Sons Ltd.</rights><rights>2024 European Peptide Society and John Wiley & Sons, Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3102-73332b6defc597a0bcb8d61d78ac43ab3c6fb04e0484f7accf93ce06be5627b33</cites><orcidid>0009-0006-9335-6381</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fpsc.3572$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fpsc.3572$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,786,790,27957,27958,50923,51032</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38396336$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wu, Li‐Ping</creatorcontrib><creatorcontrib>Wu, Yong‐Xiang</creatorcontrib><creatorcontrib>Ke, Xiang‐Tao</creatorcontrib><creatorcontrib>Wang, Pan</creatorcontrib><creatorcontrib>Zhang, Shuo</creatorcontrib><creatorcontrib>Zhu, Yu‐Ting</creatorcontrib><creatorcontrib>Lu, Ying</creatorcontrib><creatorcontrib>Shu, Yu‐Jie</creatorcontrib><creatorcontrib>Jiang, Shang‐Yue</creatorcontrib><creatorcontrib>Li, Chang‐Jiang</creatorcontrib><creatorcontrib>Hu, Xiao‐Qian</creatorcontrib><title>Isolation and antioxidant activity of peptides from Chinese hairy tofu</title><title>Journal of peptide science</title><addtitle>J Pept Sci</addtitle><description>Hairy tofu is a famous Chinese snack that is made from soybeans and rich in various nutrients. In order to further explore the antioxidant peptides of hairy tofu hydrolysates, seven proteases were used to hydrolyze hairy tofu. The results of in vitro radical scavenging activity showed that hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. After Sephadex G‐25 gel filtration and reversed‐phase high‐performance liquid chromatography (RP‐HPLC), 97 peptides were identified in the most antioxidant fraction using liquid chromatography‐mass spectrometry/mass spectrometry (LC–MS/MS). Among them, nine peptides were synthesized and their antioxidant activities were assessed using a H2O2‐induced oxidative 293T cell model. Finally, four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) at concentrations of < 50 μg/ml significantly decreased the malondialdehyde content compared with the model group, displaying in vivo antioxidant activity and low cytotoxicity. Overall, this research provided the choice of using hairy tofu peptides as antioxidant products in the pharmaceutical and food industries.
To explore its antioxidant peptides, seven proteases were used to hydrolyze hairy tofu. The hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. Four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) were found to display antioxidant activity and low cytotoxicity.</description><subject>293T cells</subject><subject>amino acid sequence</subject><subject>antioxidant peptide</subject><subject>Antioxidants</subject><subject>Biocompatibility</subject><subject>Chromatography</subject><subject>Cytotoxicity</subject><subject>enzymatic hydrolysis</subject><subject>Food industry</subject><subject>Gel filtration</subject><subject>hairy tofu</subject><subject>High performance liquid chromatography</subject><subject>Hydrogen peroxide</subject><subject>Hydrolysates</subject><subject>Liquid chromatography</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Nutrients</subject><subject>Pancreatin</subject><subject>Peptides</subject><subject>Scavenging</subject><subject>Scientific imaging</subject><subject>Soy products</subject><subject>Soybeans</subject><subject>Tofu</subject><issn>1075-2617</issn><issn>1099-1387</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp1kNFKwzAUhoMobk7BJ5CCN950Jj1t0l5KcToYKKjXIU0TltE1tWnVvr2pmwqCF4f_wPn4OPwInRM8JxhH142Tc0hYdICmBGdZSCBlh-POkjCihE3QiXMbjP0tocdoAilkFIBO0WLpbCU6Y-tA1KUfv36Y0mcgZGfeTDcEVgeNajpTKhfo1m6DfG1q5VSwFqYdgs7q_hQdaVE5dbbPGXpZ3D7n9-Hq4W6Z36xCCQRHIQOAqKCl0jLJmMCFLNKSkpKlQsYgCpBUFzhWOE5jzYSUOgOpMC1UQiNWAMzQ1c7btPa1V67jW-OkqipRK9s7DpjGSRpFeEQv_6Ab27e1_26kIE0ymqS_Qtla51qledOarWgHTjAfu-W-Wz5269GLvbAvtqr8Ab_L9EC4A95NpYZ_RfzxKf8SfgLqjYJr</recordid><startdate>202407</startdate><enddate>202407</enddate><creator>Wu, Li‐Ping</creator><creator>Wu, Yong‐Xiang</creator><creator>Ke, Xiang‐Tao</creator><creator>Wang, Pan</creator><creator>Zhang, Shuo</creator><creator>Zhu, Yu‐Ting</creator><creator>Lu, Ying</creator><creator>Shu, Yu‐Jie</creator><creator>Jiang, Shang‐Yue</creator><creator>Li, Chang‐Jiang</creator><creator>Hu, Xiao‐Qian</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7TK</scope><scope>8FD</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0009-0006-9335-6381</orcidid></search><sort><creationdate>202407</creationdate><title>Isolation and antioxidant activity of peptides from Chinese hairy tofu</title><author>Wu, Li‐Ping ; Wu, Yong‐Xiang ; Ke, Xiang‐Tao ; Wang, Pan ; Zhang, Shuo ; Zhu, Yu‐Ting ; Lu, Ying ; Shu, Yu‐Jie ; Jiang, Shang‐Yue ; Li, Chang‐Jiang ; Hu, Xiao‐Qian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3102-73332b6defc597a0bcb8d61d78ac43ab3c6fb04e0484f7accf93ce06be5627b33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>293T cells</topic><topic>amino acid sequence</topic><topic>antioxidant peptide</topic><topic>Antioxidants</topic><topic>Biocompatibility</topic><topic>Chromatography</topic><topic>Cytotoxicity</topic><topic>enzymatic hydrolysis</topic><topic>Food industry</topic><topic>Gel filtration</topic><topic>hairy tofu</topic><topic>High performance liquid chromatography</topic><topic>Hydrogen peroxide</topic><topic>Hydrolysates</topic><topic>Liquid chromatography</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Nutrients</topic><topic>Pancreatin</topic><topic>Peptides</topic><topic>Scavenging</topic><topic>Scientific imaging</topic><topic>Soy products</topic><topic>Soybeans</topic><topic>Tofu</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wu, Li‐Ping</creatorcontrib><creatorcontrib>Wu, Yong‐Xiang</creatorcontrib><creatorcontrib>Ke, Xiang‐Tao</creatorcontrib><creatorcontrib>Wang, Pan</creatorcontrib><creatorcontrib>Zhang, Shuo</creatorcontrib><creatorcontrib>Zhu, Yu‐Ting</creatorcontrib><creatorcontrib>Lu, Ying</creatorcontrib><creatorcontrib>Shu, Yu‐Jie</creatorcontrib><creatorcontrib>Jiang, Shang‐Yue</creatorcontrib><creatorcontrib>Li, Chang‐Jiang</creatorcontrib><creatorcontrib>Hu, Xiao‐Qian</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Neurosciences Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of peptide science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wu, Li‐Ping</au><au>Wu, Yong‐Xiang</au><au>Ke, Xiang‐Tao</au><au>Wang, Pan</au><au>Zhang, Shuo</au><au>Zhu, Yu‐Ting</au><au>Lu, Ying</au><au>Shu, Yu‐Jie</au><au>Jiang, Shang‐Yue</au><au>Li, Chang‐Jiang</au><au>Hu, Xiao‐Qian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation and antioxidant activity of peptides from Chinese hairy tofu</atitle><jtitle>Journal of peptide science</jtitle><addtitle>J Pept Sci</addtitle><date>2024-07</date><risdate>2024</risdate><volume>30</volume><issue>7</issue><spage>e3572</spage><epage>n/a</epage><pages>e3572-n/a</pages><issn>1075-2617</issn><eissn>1099-1387</eissn><notes>Li‐Ping Wu and Yong‐Xiang Wu, these authors contributed equally to this work.</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>Hairy tofu is a famous Chinese snack that is made from soybeans and rich in various nutrients. In order to further explore the antioxidant peptides of hairy tofu hydrolysates, seven proteases were used to hydrolyze hairy tofu. The results of in vitro radical scavenging activity showed that hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. After Sephadex G‐25 gel filtration and reversed‐phase high‐performance liquid chromatography (RP‐HPLC), 97 peptides were identified in the most antioxidant fraction using liquid chromatography‐mass spectrometry/mass spectrometry (LC–MS/MS). Among them, nine peptides were synthesized and their antioxidant activities were assessed using a H2O2‐induced oxidative 293T cell model. Finally, four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) at concentrations of < 50 μg/ml significantly decreased the malondialdehyde content compared with the model group, displaying in vivo antioxidant activity and low cytotoxicity. Overall, this research provided the choice of using hairy tofu peptides as antioxidant products in the pharmaceutical and food industries.
To explore its antioxidant peptides, seven proteases were used to hydrolyze hairy tofu. The hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. Four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) were found to display antioxidant activity and low cytotoxicity.</abstract><cop>England</cop><pub>Wiley Subscription Services, Inc</pub><pmid>38396336</pmid><doi>10.1002/psc.3572</doi><tpages>11</tpages><orcidid>https://orcid.org/0009-0006-9335-6381</orcidid></addata></record> |
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| ispartof | Journal of peptide science, 2024-07, Vol.30 (7), p.e3572-n/a |
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| source | Wiley-Blackwell Journals |
| subjects | 293T cells amino acid sequence antioxidant peptide Antioxidants Biocompatibility Chromatography Cytotoxicity enzymatic hydrolysis Food industry Gel filtration hairy tofu High performance liquid chromatography Hydrogen peroxide Hydrolysates Liquid chromatography Mass spectrometry Mass spectroscopy Nutrients Pancreatin Peptides Scavenging Scientific imaging Soy products Soybeans Tofu |
| title | Isolation and antioxidant activity of peptides from Chinese hairy tofu |
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