![]() He D, Zhou A, Wei W, Nie L, Yao S (2001) A new study of the degradation of hyaluronic acid by hyaluronidase using quartz crystal impedance technique. Guo X, Huang H, Liu D, Zhong C (2018) Improving particle dispersity and CO 2 separation performance of amine-functionalized CAU-1 based mixed matrix membranes with polyethyleneimine-grafting modification. J Nutr Biochem 19(10):643–654įujitani N (2001) Inhibitory effects of microalgae on the activation of hyaluronidase. Int Dairy J 86:39–48Įrdmann K, Cheung BWY, Schröder H (2008) The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. Food Chem 274:848–856ĭeng Y, Butré CI, Wierenga PA (2018) Influence of substrate concentration on the extent of protein enzymatic hydrolysis. Food Chem 267:163–169Ĭotabarren J, Rosso AM, Tellechea M, García-Pardo J, Rivera JL, Obregón WD, Parisi MG (2019) Adding value to the chia ( Salvia hispanica L.) expeller: production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain. Food Chem 141(3):3224–3229Ĭhung JH, Kong JN, Choi HE, Kong KH (2018) Antioxidant, anti-inflammatory, and anti-allergic activities of the sweet-tasting protein brazzein. Clin Exp Allergy 39(10):1611–1621Ĭhen N, Zhao M, Sun W (2013) Effect of protein oxidation on the in vitro digestibility of soy protein isolate. ![]() LWT Food Sci Technol 61(1):7–11īøgh KL, Kroghsbo S, Dahl L, Rigby NM, Barkholt V, Mills ENC, Madsen CB (2009) Digested Ara h 1 has sensitizing capacity in Brown Norway rats. Food Bioprod Process 98:244–256Īlmeida CC, Monteiro MG, Costa-Lima BRC, Alvares TS, Conte-Junior CA (2015) In vitro digestibility of commercial whey protein supplements. Therefore, CPH III could serve as a potential source of functional peptides with health-promoting effects.Īgyei D, Ongkudon CM, Wei CY, Chan AS, Danquah MK (2016) Bioprocess challenges to the isolation and purification of bioactive peptides. ![]() The inhibition of hyaluronidase activity during digestion showed that cashew-nut protein hydrolysate III (CPH III) has persistent antiallergic activity. Fractions with low molecular weight exhibited the highest hyaluronidase inhibitory rate (90.57%) among all fractions. Cashew-nut protein hydrolysates prepared with Alcalase under optimum conditions were fractionated through ultrafiltration. Therefore, Alcalase is the most suitable protease for the preparation of cashew-nut hydrolysates. ![]() According to the results of molecular weight distribution, more small molecular weight peptides could be obtained by selecting Alcalase protease than other proteases, and the degree of hydrolysis, trichloroacetic acid-soluble peptide yield and hyaluronidase inhibitory rate of the hydrolysate were 17.0 ± 61.52%, 26.28 ± 0.13% and 62.06% ± 5.07%, which were significantly higher than those of other proteases. Cashew-nut protein hydrolysates were prepared through treatment using five different enzymes, namely, Alcalase, Protamex, Neutrase, papain, and bromelin. The change in the antiallergic activity of cashew-nut protein hydrolysate during in vitro simulated digestion was investigated. Cashew-nut protein hydrolysate with antiallergic activity was prepared from cashew nuts through protease treatment. This work proposes a novel potential source of antiallergens based on bioactive peptides.
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