ArticleInternational journal of molecular sciences2019
Methionine Augments Antioxidant Activity of Rice Protein during Gastrointestinal Digestion.
Article in International journal of molecular sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- The effect of planting time on nutrients, phenolics, and antioxidant activities of rice grown in different soil salinities.Scientific reports · 2025Article
- From Gene to Plate: Molecular Insights into and Health Implications of Rice (International journal of molecular sciences · 2025Review
- Revealing the mechanisms of warfarin-induced vascular calcification through metabolomics and network toxicology.Frontiers in pharmacology · 2025Article
- Rice Protein Reduces Triglyceride Levels through Modulating CD36, MTP, FATP, and FABP Expression in Growing and Adult Rats.Foods (Basel, Switzerland) · 2024Article
- L-Methionine inhibits 4-hydroxy-2-nonenal accumulation and suppresses inflammation in growing rats.Nutrition research and practice · 2022Article
- A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application.Polymers · 2022Review
- Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention.Antioxidants (Basel, Switzerland) · 2021Review
- Rice Protein Exerts Anti-Inflammatory Effect in Growing and Adult Rats via Suppressing NF-κB Pathway.International journal of molecular sciences · 2019Article
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Authors and funding
5 authors at 1 institution in 1 country.
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Abstract
To elucidate the influence of methionine, which is an essential sulfur-containing amino acid, on the antioxidant activity of rice protein (RP), methionine was added to RP (RM). The addition of methionine to RM0.5, RM1.0, RM1.5, RM2.0, and RM2.5 was 0.5-, 1.0-, 1.5-, 2.0-, and 2.5-fold of methionine of RP, respectively. Using the in vitro digestive system, the antioxidant capacities of scavenging free radicals (superoxide; nitric oxide; 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ABTS), chelating metal (iron), and reducing power were investigated in the hydrolysates of RP and RMs. Upon pepsin-pancreatin digestion, the weakest antioxidant capacity was produced by RP. With the addition of methionine, RMs exhibited more excellent responses to free radical scavenging activities and reducing power than RP, whereas RMs did not produce the marked enhancements in iron chelating activity as compared to RP. The present study demonstrated that RMs differently exerted the free radical scavenging activities that emerged in the protein hydrolysates, in which the strongest scavenging capacities for ABTS, superoxide, and nitric oxide were RM1.5, RM2.0, and RM2.5, respectively. Results suggested that the availability of methionine is a critical factor to augment antioxidant ability of RP in the in vitro gastrointestinal tract.
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