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J Sci Food Agric. 2019 Aug 22. doi: 10.1002/jsfa.9994. [Epub ahead of print]

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu.

Jiang Y1,2, Sun J1,2, Yin Z1,2, Li H1,2, Sun X1,2, Zheng F1,2.

Author information

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China, 100048.
2
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China, 100048.

Abstract

BACKGROUND:

Jiuzao is the residue after Bajiu distillation which is usually used as forage of livestock. However, it is not fully utilized yet considering the content of protein remained. The present study aimed to isolate antioxidant peptides from Jiuzao protein hydrolysates, then add these peptides into Baijiu product to enhance the healthy value of Baiju. Meanwhile environmental pollution caused by massive Jiuzao can be mitigated indirectly.

RESULTS:

Four peptides Ala-Tyr-Ile(Leu) (AYI(L)) and Asp-Arg-Glu-Ile(Leu) (DREI(L)) were identified from Jiuzao protein hydrolysates, the extraction contents of AYI+AYL and DREI+DREL were 896.10 and 110.51 mg kg ^ -1 Jiuzao, separately. On the one hand, antioxidant activities of these peptides were investigated. For in vitro antioxidant assays, AYI, AYL and DREI exhibited strong capacities in ORAC assay. Furthermore, three levels of four peptides were assessed by AAPH-induced HepG2 cells model. The results showed that these peptides exerted a degree of antioxidant activities in cells. Meanwhile, selected peptides concentrations according to cell assays remined at effective doses after in vitro digestion. On the other hand, the influence of these four peptides on the characteristic aroma compounds in Baijiu was studied. Most characteristic aroma compounds releases were increased with the addition of peptides.

CONCLUSION:

In the study, antioxidant activities of peptides were evaluated, the feasibility of utilizing Jiuzao protein hydrolysates to obtain beneficial peptides was also proved. Healthy effect of Baijiu or other food can be increased by adding these functional substances. The findings might contribute to food application and Baijiu industries. This article is protected by copyright. All rights reserved.

KEYWORDS:

CACs; HepG2 cells model; Jiuzao protein hydrolysates; antioxidant peptides; oxidative stress

PMID:
31435933
DOI:
10.1002/jsfa.9994

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