Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides

Enzymatic hydrolysis of proteins is a breakdown process of peptide bond in proteins, releasing some peptides with potential biological functions. Previous studies on enzymatic hydrolysis of whey proteins have not identified the complete peptide profiles after hydrolysis. In this study, we reconstruc...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Jesus Morales García, Chibuike C. Udenigwe, Jorge Duitama, Andrés Fernando González Barrios
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Whey hydrolysate Antioxidant peptide Peptidomics Prediction Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/b3956f2a63104f02a9ebf0e5e05fc517
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:b3956f2a63104f02a9ebf0e5e05fc517
record_format	dspace
spelling	oai:doaj.org-article:b3956f2a63104f02a9ebf0e5e05fc5172021-11-28T04:31:59ZPeptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides2213-453010.1016/j.fshw.2021.11.011https://doaj.org/article/b3956f2a63104f02a9ebf0e5e05fc5172022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001075https://doaj.org/toc/2213-4530Enzymatic hydrolysis of proteins is a breakdown process of peptide bond in proteins, releasing some peptides with potential biological functions. Previous studies on enzymatic hydrolysis of whey proteins have not identified the complete peptide profiles after hydrolysis. In this study, we reconstructed a profile of peptides from whey hydrolysates with two enzymes and different processing conditions. We also developed an ensemble machine learning predictor to classify peptides obtained from whey hydrolysis. A total of 2572 peptides were identified over three process conditions with two enzymes in duplicate. 499 peptides were classified and chosen as potential antioxidant peptides from whey proteins. The peptides classified as antioxidants in the hydrolysates had a proportion of 13.1%–24.5% regarding all peptides identified. These results facilitate the selection of promising peptides involved in the antioxidant properties during the enzymatic hydrolysis of whey proteins, aiding the discovery of novel antioxidant peptides.Jesus Morales GarcíaChibuike C. UdenigweJorge DuitamaAndrés Fernando González BarriosKeAi Communications Co., Ltd.articleWhey hydrolysateAntioxidant peptidePeptidomicsPredictionNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 349-355 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Whey hydrolysate Antioxidant peptide Peptidomics Prediction Nutrition. Foods and food supply TX341-641
spellingShingle	Whey hydrolysate Antioxidant peptide Peptidomics Prediction Nutrition. Foods and food supply TX341-641 Jesus Morales García Chibuike C. Udenigwe Jorge Duitama Andrés Fernando González Barrios Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
description	Enzymatic hydrolysis of proteins is a breakdown process of peptide bond in proteins, releasing some peptides with potential biological functions. Previous studies on enzymatic hydrolysis of whey proteins have not identified the complete peptide profiles after hydrolysis. In this study, we reconstructed a profile of peptides from whey hydrolysates with two enzymes and different processing conditions. We also developed an ensemble machine learning predictor to classify peptides obtained from whey hydrolysis. A total of 2572 peptides were identified over three process conditions with two enzymes in duplicate. 499 peptides were classified and chosen as potential antioxidant peptides from whey proteins. The peptides classified as antioxidants in the hydrolysates had a proportion of 13.1%–24.5% regarding all peptides identified. These results facilitate the selection of promising peptides involved in the antioxidant properties during the enzymatic hydrolysis of whey proteins, aiding the discovery of novel antioxidant peptides.
format	article
author	Jesus Morales García Chibuike C. Udenigwe Jorge Duitama Andrés Fernando González Barrios
author_facet	Jesus Morales García Chibuike C. Udenigwe Jorge Duitama Andrés Fernando González Barrios
author_sort	Jesus Morales García
title	Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
title_short	Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
title_full	Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
title_fullStr	Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
title_full_unstemmed	Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
title_sort	peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/b3956f2a63104f02a9ebf0e5e05fc517
work_keys_str_mv	AT jesusmoralesgarcia peptidomicanalysisofwheyproteinhydrolysatesandpredictionoftheirantioxidantpeptides AT chibuikecudenigwe peptidomicanalysisofwheyproteinhydrolysatesandpredictionoftheirantioxidantpeptides AT jorgeduitama peptidomicanalysisofwheyproteinhydrolysatesandpredictionoftheirantioxidantpeptides AT andresfernandogonzalezbarrios peptidomicanalysisofwheyproteinhydrolysatesandpredictionoftheirantioxidantpeptides
_version_	1718408339607519232

Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides

Ejemplares similares