ArticleChemistry Central journal2016
A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates.
Article in Chemistry Central journal, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 51 citations in OpenAlex.
- Maillard Reaction Modification of Walnut Gluten Antioxidant Peptides: Process Optimization, Conformational Rearrangement, and Flavor Formation.Foods (Basel, Switzerland) · 2026Article
- Modification approaches of walnut proteins to improve their structural and functional properties: A review.Food chemistry: X · 2024Article
- Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts.International journal of molecular sciences · 2023Review
- Skin health properties ofHeliyon · 2023Article
- Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion-Peanuts as Our Antioxidant Friend or Foe in Allergies.Antioxidants (Basel, Switzerland) · 2023Review
- Combined Neutrase-Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient.ACS omega · 2023Article
- Anti-cyclooxygenase, anti-glycation, and anti-skin aging effect ofFrontiers in immunology · 2023Article
- Advances on the Antioxidant Peptides from Nuts: A Narrow Review.Antioxidants (Basel, Switzerland) · 2022Review
- Unlocking the access to oxidized coenzyme A via a single-step green membrane-based purification.Scientific reports · 2022Article
- Quantitative In Silico Evaluation of Allergenic Proteins fromCurrent issues in molecular biology · 2022Article
- An overview of walnuts application as a plant-based.Frontiers in endocrinology · 2022Review
- Bioactive Peptides from Walnut Residue Protein.Molecules (Basel, Switzerland) · 2020Review
- Walnut protein isolates attenuate particulate matter-induced lung and cardiac injury in mice and zebra fish.RSC advances · 2019Article
- Article
- Walnut phenolic extract inhibits nuclear factor kappaB signaling in intestinal epithelial cells, and ameliorates experimental colitis and colitis-associated colon cancer in mice.European journal of nutrition · 2019Article
- Physicochemical properties of polysaccharides from Dendrobium officinale by fractional precipitation and their preliminary antioxidant and anti-HepG2 cells activities in vitro.Chemistry Central journal · 2018Article
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Authors and funding
8 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundWalnut (Juglans regia L.), that belongs to the Juglandaceae family, is one of the nuts commonly found in Chinese diets. Researchers had obtained peptides from walnut protein hydrolysates, and these peptides exhibited the high antioxidant activities. The objective of this study was to develop a simple and convenient method for a facile and reproducible preparation of antioxidant peptides from walnut protein hydrolysates.
resultsWalnut proteins were extracted from walnut kernels using continuous countercurrent extraction process, and were separately hydrolyzed with six types of proteases (neutrase, papain, bromelain, alcalase, pepsin, and pancreatin). Then, hydrolysates were purified by ultrafiltration. The yields and purity of the peptides prepared using neutrase and papain were 16 and 81 % at least, respectively, higher than others, and had low molecular weight, 99 % of which were less than 1500 Da. Furthermore, the bioassay indicated that the two peptides exhibited the high antioxidant activities in the DPPH (IC50 values: 59.40 and 31.02 µg/mL, respectively), ABTS (IC50 values: 80.36 and 62.22 µg/mL, respectively), and superoxide radical scavenging assay (IC50 values: 107.47 and 80.00 µg/mL, respectively).
conclusionsThe method combines the advantages of generality, rapidity, simplicity, and is useful for the mass production of walnut peptides.Graphical AbstractPreparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates.
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