Soy proteins: A review on composition, aggregation and emulsification

Introduction The Mediterranean and dash diets have been shown to slow cognitive decline; however, neither diet is specific to the nutrition literature on dementia prevention. Methods We devised the Mediterranean-Dietary Approach to Systolic Hypertension (DASH) diet intervention for neurodegenerative delay (MIND) diet score that specifically captures dietary components shown to be neuroprotective and related it to change in cognition over an average 4.7 years among 960 participants of the Memory and Aging Project. Results In adjusted mixed models, the MIND score was positively associated with slower decline in global cognitive score (β = 0.0092; P Discussion The study findings suggest that the MIND diet substantially slows cognitive decline with age. Replication of these findings in a dietary intervention trial would be required to verify its relevance to brain health.

/pdf/mind-diet-slows-cognitive-decline-with-aging-3h31cie7c0.pdf

MIND diet slows cognitive decline with aging

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/meat/Improving_functional_value_of_meat_products.pdf

Improving functional value of meat products.

Proteins are widely utilized to add functional properties, such as gelling and emulsification to foods. These attributes depend on a number of factors such as molecular structure of the protein, the pH, and the composition of its chemical environment. There is substantial evidence to suggest that the functional properties of food proteins can be further improved by derivatization. Covalent bonding of proteins to polysaccharides and smaller reducing sugars via the Maillard reaction has been shown to alter the functionality of proteins without requiring the addition of chemical reagents. Establishment of a technologically feasible method for preparing the conjugates and optimization of the processing conditions, however, is needed to promote their development as functional food ingredients. This paper provides a state-of-the-art contribution to the impact of the Maillard reaction on protein functionality. It presents a deeper understanding of the influence of processing conditions and reactant formulation on improving desirable properties of proteins. In particular attention is given to how potential improvements could be achieved in the emulsifying, textural, and solubility properties of proteins to add value to commodity food ingredients. Elements that are considered to be critical to the design of functional Maillard conjugates are highlighted and suggestions proposed to facilitate progress in this area.

Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

A biostimulant is an organic material that, when applied in small quantities, enhances plant growth and development such that the response cannot be attributed to the application of traditional plant nutrients. This review is aimed at highlighting developments in the processing of macroalgae for agricultural biostimulants (AB), summarising the biologically active components of brown macroalgae and examining the factors supporting the use of macroalgal AB for managing abiotic and biotic stresses in crop plants. The policy drivers supporting the use of macroalgal-derived ABs in agriculture are also emphasised. We examine the use of macroalgal ABs in crop production and evaluated the benefits of seed priming, foliar application, soil drenches and hydroponic treatments. The use of macroalgal ABs on crop plants can generate multiple benefits with reported effects including enhanced rooting, higher crop and fruit yields, freezing, drought and salt tolerance, enhanced photosynthetic activity and resistance to fungi, bacteria and virus. ABs can be applied as an alternative, or used in conjunction with synthetic crop protection products and plant growth regulators, and may have a role in maintaining crop production levels, health and quality in the future when many active ingredients will be lost to the industry due to changes in European Union regulations. Worldwide, macroalgae remain largely unexploited, we highlight some of the future research and development priorities.

Plant biostimulants: a review on the processing of macroalgae and use of extracts for crop management to reduce abiotic and biotic stresses

The protective effects of hen egg yolk phosvitin phosphopeptides (PPPs) against hydrogen peroxide (H2O2)-induced oxidative stress were evaluated in an in vitro assay using human intestinal epithelial cells. Caco-2 cells were stimulated with 1 mM H2O2 for 6 h, and the secretion of IL-8, a proinflammatory mediator, was determined by ELISA as a biomarker of oxidative stress. The inhibition of H2O2-induced IL-8 secretion from Caco-2 cells was observed by pretreatment for 2 h with PPPs, but not with phosvitin. PPPs also suppressed the formation of malondialdehyde in H2O2-treated Caco-2 cells. Furthermore, intracellular glutathione levels and glutathione reductase activity were elevated by the addition of PPPs. The protective effects of PPPs against H2O2-induced oxidative stress were almost the same as that of glutathione, and PPPs with a high content of phosphorus exhibited higher protective activity than PPPs without phosphorus; however, phosphoserine itself did not show any significant antioxidative stress a...

Antioxidative stress activity of oligophosphopeptides derived from hen egg yolk phosvitin in Caco-2 cells.

BACKGROUND: Food protein-derived peptides with antioxidant activity have great potential for use as natural antioxidants in food products. However, neither the structure–activity relationship nor the antioxidant mechanism of peptides is fully understood. Egg yolk phosvitin has been acknowledged to have strongly antioxidant protein owing to its highly phosphorylated form. In this study the antioxidant activities of tryptic digests of hen egg yolk phosvitin (PPPs), which were prepared by partial dephosphorylation and subsequent hydrolysis by trypsin, were compared with that of intact phosvitin.



RESULTS: Compared with intact phosvitin, PPPs exhibited distinctly stronger capability of inhibiting lipid oxidation in a linoleic acid system and more efficient radical-scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals. However, the chelating capability of PPPs on iron(II) was weaker than that of intact phosvitin. The strong antioxidant activity of PPPs can be mainly attributed to the amino acid composition rather than to the content of phosphorylserine ligands. Histidine, methionine and tyrosine are the amino acids most likely to be responsible for the strong antioxidant activity of phosvitin peptides.



CONCLUSION: The present study indicated that PPPs could be used in foods as natural antioxidants with strong antioxidant activity. Copyright © 2007 Society of Chemical Industry

Antioxidant activity of tryptic digests of hen egg yolk phosvitin.

The protective effects of amino acids against H 2O 2-induced oxidative stress were investigated in an in vitro assay using human intestinal epithelial cells. Caco-2 cells were pretreated with amino acids (1, 2, and 5 mM) for 2 h and then stimulated with 1 mM H 2O 2 for 6 h. The secretion of IL-8, a proinflammatory mediator, was determined by ELISA as an indicator of tissue oxidative stress. The inhibition of H 2O 2-induced IL-8 secretion from Caco-2 cells was observed by pretreatment with Cys, Val, Ile, Leu, Trp, His, Lys, and Ala. Cys enhanced glutathione (GSH) biosynthesis enzyme activity and increased cellular GSH levels. Branched-chain amino acids such as Val, Ile, and Leu elevated activities of GSH S-transferase (GST) and catalase. Trp, His, and Lys caused increases in GST activity. Ala enhanced GSH reductase activity. These data suggest that specific amino acids exert protective effects against tissue oxidative stress in intestinal epithelial cells based on the structure.

Antioxidative activity of amino acids on tissue oxidative stress in human intestinal epithelial cell model.

Chlorogenic acid (CGA) is a natural chemical ester composed of caffeic acid and (-)-quinic acid, and is further metabolized into active compounds in the living body. Here, we aimed to provide fundamental information on the antimicrobial action of CGA and related compounds against the Gram-negative bacterium Escherichia coli IFO 3301. Bacteriostatic effects were assessed by spectrophotometry, and bactericidal effects were determined by enumerating viable cells on MacConkey agar plates. CGA and related compounds exhibited specific antimicrobial activity and corresponding reduction in log survival ratio, in which ferulic, isoferulic, benzoic, and hydroxybenzoic acids exhibited obvious antimicrobial activity against E. coli. In a time-kill assay, it was observed that bactericidal effects were associated with treatment time, temperature, and dose. A reduction in log survival ratio was observed at low pH as well as under thermal stress condition. Thus, we demonstrated that CGA and related compounds have not only bacteriostatic effects but also bactericidal effects.

Antimicrobial effects of chlorogenic acid and related compounds

Previously, we have found phosphopeptides (PPPs) from hen egg yolk phosvitin possess a potent antioxidative activity against oxidative stress in human intestinal epithelial cells, Caco-2. However, their biological activity at the cellular level has not yet fully understood. The objective of this study is to evaluate the regulation of glutathione (GSH) biosynthesis-associated and antioxidant enzymes against oxidative stress in Caco-2 cells using an in vitro model. Treatment of 1 mM H2O2-induced Caco-2 cells with PPPs increased cellular GSH levels, concomitant with a significant increase in gamma-glutamylcysteine synthetase (gamma-GCS) activity and the expression of gamma-GCS heavy subunit mRNA. Furthermore, intracellular glutathione reductase, glutathione S-transferase, and catalase activities were elevated by PPPs. In addition, PPPs with high content of phosphorus showed higher induction of these enzyme activities than PPPs without phosphorus. These data indicate that oligophosphopeptides from hen egg yolk phosvitin can up-regulate cellular GSH biosynthesis-associated enzymes activity and antioxidative activities, which play key roles against tissue oxidative stress in the human intestinal epithelial cells.

Oligophosphopeptides derived from egg yolk phosvitin up-regulate gamma-glutamylcysteine synthetase and antioxidant enzymes against oxidative stress in Caco-2 cells.

Shigeru Katayama

Papers

Antioxidative stress activity of oligophosphopeptides derived from hen egg yolk phosvitin in Caco-2 cells.

Antioxidant activity of tryptic digests of hen egg yolk phosvitin.

Antioxidative activity of amino acids on tissue oxidative stress in human intestinal epithelial cell model.

Antimicrobial effects of chlorogenic acid and related compounds

Oligophosphopeptides derived from egg yolk phosvitin up-regulate gamma-glutamylcysteine synthetase and antioxidant enzymes against oxidative stress in Caco-2 cells.