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Cited by 80Protein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant ActivitiesProteins in Food Systems

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Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates

Vieira, Elsa F., da Silva, Diana Dias, Carmo, Helena, Ferreira, Isabel M.P.L.V.O.·2017·Food Chemistry
DOI 10.1016/j.foodchem.2017.02.050
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Abstract

The protein fraction of Brewers' spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer's spent yeast (BSY) proteases, Neutrase® and Alcalase®, at the same proteolytic activity (1U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50°C, 4h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10kDa and <3kDa were assayed. Additionally, the protective ability of <10kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated. Alcalase® hydrolysate presented significantly (p<0.05) higher TPC and FRAP (0.083mgGAE/mgdw; 0.101mgTE/mgdw, respectively) than Neutrase® and BSY hydrolysates. The three BSG protein hydrolysates (fraction <10kDa) exerted protective effect against free-radical induced cytotoxicity in Caco-2 and HepG2 cell lines, but the strongest effect was observed for BSY hydrolysates, therefore, it presents greater potential as functional ingredient.

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  • Use of brewer's spent yeast proteases to produce brewer's spent grain hydrolysates resulted in protection of the target cells from free-radical cytotoxicity.

    “The use of BSY proteases to produce brewer's spent grain (BSG) hydrolysates also resulted in protection of the target cells from free-radical cytotoxicity [59].”

    From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [59]

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Research works printed but not linked: 30

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Metadata

Authors
Vieira, E. F., da Silva, D. D., Carmo, H., & Ferreira, I. M. P. L. V. O.
Affiliations
Universidade do Porto (PT)
Corresponding author
Ferreira, Isabel M.P.L.V.O.
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2017-08
Volume
228
Pages
602-609
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2017.02.050
OpenAlex
W2588559974
Cited by
80
References
1
Citations by year
2026: 4 · 2025: 3 · 2024: 3 · 2023: 8 · 2022: 11 · 2021: 17 · 2020: 17 · 2019: 8 · 2018: 8 · 2017: 1
FWCI
3.80
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • FEDER
  • Fundação Ciência Tecnologia (SFRH/BD/81845/2011)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
brewer's spent grain, protein hydrolysates, antioxidant activity, oxidative stress, alcalase, Neutrase, total phenolic content, FRAP, Caco-2 cells, HepG2 cells, functional food ingredients, enzymatic hydrolysis
MeSH terms
Edible Grain, Humans, Protein Hydrolysates, Oxidative Stress

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