ArticleFoods (Basel, Switzerland)2022
Using RSM for Optimum of Optimum Production of Peptides from Edible Bird's Nest By-Product and Characterization of Its Antioxidant's Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 21 citations in OpenAlex.
- Artificial Neural Network-Guided Discovery of Antioxidant Peptides from Peony (International journal of molecular sciences · 2026Article
- Edible Bird's Nest as a Multi-Component Functional Food for Brain Aging: From Single-Bioactive Actions to Network-Regulatory Mechanisms.Nutrients · 2026Review
- Identification and Characterization of Glycine- and Proline-Rich Antioxidant Peptides From Antler Residues Based on Peptidomics, Machine Learning, and Molecular Docking.Food science & nutrition · 2025Article
- E'jiao and Cubilose Formula Induced Antioxidant Activity and Improved Collagen Expression of Human Skin Fibroblasts During Oxidation Damage.Journal of cosmetic dermatology · 2025Article
- Preparation Process Optimization of Peptides fromFoods (Basel, Switzerland) · 2023Article
- Qualitative and Quantitative Analysis of Edible Bird's Nest Based on Peptide Markers by LC-QTOF-MS/MS.Molecules (Basel, Switzerland) · 2022Article
- Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
In this research, the neutrase hydrolysis conditions of edible bird's nest (EBN) by-products were optimized by response surface methodology (RSM). Antioxidant peptides were then isolated from the EBN by-products by ultrafiltration and chromatography taking the DPPH radical scavenging ability as an indicator. The antioxidant activity of the purified peptides was estimated by radical scavenging ability and sodium nitroprusside (SNP)-induced damage model in PC12 cells. When the enzyme concentration was10 kU/g-hydrolysis temperature was 45 °C, and hydrolysis time was 10.30 h, the degree of hydrolysis (DH) of EBN by-product hydrolysate (EBNH) was the highest. The purified peptide exerted strong scavenging ability with EC
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