ArticleFoods (Basel, Switzerland)2025
Antioxidant Peptides from Tiger Nut (
Article in Foods (Basel, Switzerland), 2025. 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.
- Construction of an efficient delivery system for raspberry anthocyanins: preparation and stability evaluation of whey protein isolate-gum Arabic nanoparticles.Food chemistry: X · 2026Article
- Mechanistic insights intoFood chemistry: X · 2026Article
- Biological Properties, Mineral Composition, and Health-Promoting Potential of Tiger Nut Tubers (Foods (Basel, Switzerland) · 2026Article
- Nutritional supplementation remodels yak cardiac molecular networks through selenoprotein activation and immune quiescence.Frontiers in nutrition · 2026Article
- Maturity-dependent changes in the nutritional, functional, mineral, and structural properties of dragon fruit peel (Frontiers in plant science · 2026Article
- Functional characterization and mechanistic basis of antifungal and plant growth-promoting traits ofFrontiers in microbiology · 2026Article
- Bioaccessibility and antioxidant activity of edible-insect protein digests fromFood chemistry: X · 2025Article
- Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
Funding
Abstract
Tiger nuts were enzymatically hydrolyzed by Alcalase and then separated and purified by ultrafiltration classification and Sephadex G-15 fractionation to obtain tiger nut peptides. Their chemical antioxidant activities and cytoprotective functions on HepG2 and Caco-2 cells were systematically evaluated in this study. The tiger nut peptides (TNP) were found to perform excellent antioxidant activity supported by their chemical and cell antioxidant behaviors, amino acid composition, and morphological observation. Higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH• RSA, 64.05-124.07%) and ferric ion-reducing antioxidant power (FRAP, 0.17-1.78 μmol/mL) were observed in the TNP with more hydrophobic amino acids (41.77 ± 1.36 g/100 g) compared with traditional soybean and peanut peptides. Furthermore, the peptides from tiger nut (TNP, TNP-4, T1, T2, T3) could effectively protect H
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