Browsing by Author "Sheih, I-Chuan"

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Anticancer and Antioxidant Activities of the Peptide Fraction from Algae Protein Waste
(2010-01-27)
Sheih, I-Chuan
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Fang, Tony J.
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Wu, Tung-Kung
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Lin, Peng-Hsiang
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生物科技學系
Algae protein waste is a byproduct during production of algae essence from Chlorella vulgaris. There is no known report on the anticancer peptides derived from the microalgae protein waste. In this paper, the peptide fraction isolated from pepsin hydrolysate of algae protein waste had strong dose-dependent antiproliferation and induced a post-G1 cell cycle arrest in AGS cells; however, no cytotoxicity was observed in WI-38 lung fibroblasts cells in vitro. The peptide fraction also revealed much better antioxidant activity toward peroxyl radicals and LDL than those of Trolox. Among these peptides, a potent antiproliferative, antioxidant, and NO-production-inhibiting hendecapeptide was isolated, and its amino acid sequence was VECYGPNRPQF. These results demonstrate that inexpensive algae protein waste could be a new alternative to produce anticancer peptides.
Effects of fermentation on antioxidant properties and phytochemical composition of soy germ
(2014-12-01)
Sheih, I-Chuan
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Fang, Tony J.
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Wu, Tung-Kung
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Chen, Ru-Yin
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生物科技學系
BACKGROUNDTraditional soy-fermented foods, such as miso, douche, natto, and tempeh have been widely used as a dietary supplement in Asian countries, and numerous reports on their phenolics and antioxidant activities have been published. Soy germ contains 10-fold higher phenolics than whole soybean, hence using soy germ as fermentation substrate will be more efficient than whole soybean. RESULTSSoy germ fermented with Aspergillus nigerM46 resulted in a high-efficiency bio-transformation of phenolics and flavonoids to their metabolites, and a diverse secondary metabolic product was also found to response oxidation stress of fungal colonisation. Its antioxidant activity against hydroxyl radicals and superoxide radicals (IC50 = 0.8 and 6.15 mu g mL(-1), respectively) was about 205-fold and 47-fold higher than those of unfermented soy germ (IC50 = 164.0 and 290.48 mu g mL(-1)), respectively. These results were similar to those observed for Trolox, and more active than those of BHT and hesperidin. The -glucosidase and -amylase produced during fermentation were mainly responsible for mobilisation of the phenolics. CONCLUSIONOur results demonstrate that fermented soy germ has the potential to be a good dietary supplement for prevention of oxidative stress-related diseases, and the solid-state bioprocessing strategy could be an innovative approach to enhance the antioxidant activity of soy germ. (c) 2014 Society of Chemical Industry
Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste
(2009-07-01)
Sheih, I-Chuan
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Fang, Tony J.
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Wu, Tung-Kung
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生物科技學系
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Department of Biological Science and Technology
A hendeca-peptide with angiotensin I-converting enzyme (ACE) inhibitory activity was isolated from the pepsin hydrolysate of algae protein waste, a mass-produced industrial by-product of an algae essence from microalgae, Chlorella vulgaris. Edman degradation revealed its amino acid sequence to be Val-Glu-Cys-Tyr-Gly-Pro-Asn-Ai-g-Pro-Gln-Phe. Inhibitory kinetics revealed a non-competitive binding made with IC(50) Value against ACE of 29.6 mu M, suggesting a potent amount of ACE inhibitory activity compared with other peptides from the microalgae protein hydrolysates which have a reported range between 11.4 and 315.3 mu M. In addition, the purified hendeca-peptide completely retained its ACE inhibitory activity at a pH range of 2-10, temperatures of 40-100 degrees C, as well as after treatments in vitro by a gastrointestinal enzyme, thus indicating its heat- and pH-stability. The combination of the biochemical properties of this isolated hendeca-peptide and a cheap algae protein resource make an attractive alternative for producing a high value product for blood pressure regulation as well as water and fluid balance. (C) 2008 Elsevier Ltd. All rights reserved.
Purification and Properties of a Novel Phenolic Antioxidant from Radix astragali Fermented by Aspergillus oryzae M29
(2011-06-22)
Sheih, I-Chuan
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Fang, Tony J.
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Wu, Tung-Kung
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Chang, Cheng-Hsiang
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Chen, Ru-Yin
The Chinese herb Radix astragalus (RA) has been widely used as a dietary supplement in Asia, and there are numerous reports on its bioactivities. However, there are no reports to date regarding the use of Aspergillus spp. in the culture medium of the RA plant for the production of phenolic antioxidants. In this study, utilizing the fungus Aspergillus to ferment the native RA has successfully resulted in a significant increase in the phenolic contents of RA, and the fermented RA also revealed much better antioxidant activity toward 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals, hydroxyl radical, superoxide radical and peroxyl radical than those of unfermented RA. Among these phenolics, a potent novel antioxidant was isolated and identified as 3,4-di(4'-hydroxyphenyl) isobutyric acid with a molecular weight of 272, by ESI-MS (electrospray ionization mass), (1)H NMR (nuclear magnetic resonance), (13)C NMR, DEPT (distortionless enhancement by polarization transfer)-NMR, HMQC (heteronuclear multiple quantum coherence), and HMBC (heteronuclear multiple bond correlation) spectra. These data demonstrated that the solid-state bioprocessing strategy could be an innovative approach to enhance the antioxidant activity of RA.