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Venkataratnam H, Cahill O, Sarangapani C, Cullen PJ, Barry-Ryan C. Impact of cold plasma processing on major peanut allergens. Sci Rep 2020; 10:17038. [PMID: 33046788 PMCID: PMC7550356 DOI: 10.1038/s41598-020-72636-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 08/31/2020] [Indexed: 11/15/2022] Open
Abstract
Cold plasma is emerging as a novel food processing technology, with demonstrated efficacies for microbial inactivation and residual chemical dissipation of food products. Given the technology's multimodal action it has the potential to reduce allergens in foods, however data on the efficacy and mechanisms of action are sparse. This study investigates the efficacy of cold plasma on major peanut allergens (Ara h 1 and Ara h 2). For this purpose, dry, whole peanut (WP) and defatted peanut flour (DPF) were subjected to an atmospheric air discharge using a pin to plate cold plasma reactor for different treatment durations. With increases in plasma exposure, SDS-PAGE analysis revealed reduced protein solubility of the major peanut allergens. Alterations in allergenicity and structure of Ara h 1 and Ara h 2 were examined using ELISA and circular dichroism (CD) spectroscopy. Competitive ELISA with proteins purified from plasma treated WP or DPF revealed reduced antigenicity for both Ara h 1 and Ara h 2. The highest reduction in antigenicity was 65% for Ara h 1 and 66% Ara h 2 when purified from DPF. Results from CD spectroscopy analysis of purified proteins strongly suggests the reduction in antigenicity is due to modifications in the secondary structure of the allergens induced by plasma reactive species. Cold plasma is effective at reducing peanut protein solubility and causes changes in allergen structure leading to reduced antigenicity.
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Affiliation(s)
- Harshitha Venkataratnam
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland.
| | - Orla Cahill
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
| | - Chaitanya Sarangapani
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
| | - P J Cullen
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
- Centre for Advanced Food Enginomics, School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, Australia
- Plasmaleap Technologies, Merewether Building, City Road, Sydney, Australia
| | - Catherine Barry-Ryan
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Republic of Ireland
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52
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He S, Chen Y, Brennan C, Young DJ, Chang K, Wadewitz P, Zeng Q, Yuan Y. Antioxidative activity of oyster protein hydrolysates Maillard reaction products. Food Sci Nutr 2020; 8:3274-3286. [PMID: 32724592 PMCID: PMC7382200 DOI: 10.1002/fsn3.1605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 03/27/2020] [Accepted: 04/01/2020] [Indexed: 11/22/2022] Open
Abstract
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved through an optimized orthogonal experimental design. Comparisons between the antioxidative activities of oyster meat hydrolysates and their MRPs were made using lipid peroxidation inhabitation, hydroxyl radical scavenging radical activity, and radical scavenging activity of 2,2 diphenyl-1-picrylhydrazyl (DPPH). These methods indicated that an improvement of Maillard reaction on the oyster meat hydrolysates antioxidative activity. Gas chromatography-mass spectrometry illustrated that the increase was due to the newly formed antioxidative compounds after Maillard reaction, mainly of acids from 22.45% to 37.77% and phenols from 0% to 9.88%.
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Affiliation(s)
- Shan He
- School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhouChina
- Peats Soil and Garden SuppliesWhites ValleySAAustralia
- Institute for Nano Scale and TechnologyCollege of Science and EngineeringFlinders UniversityBedford ParkSAAustralia
| | - Yaonan Chen
- School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhouChina
| | - Charles Brennan
- Centre for Food Research and InnovationLincoln UniversityLincolnNew Zealand
| | - David James Young
- College of Engineering, IT & EnvironmentCharles Darwin UniversityCasuarinaNTAustralia
| | - Kun Chang
- Peats Soil and Garden SuppliesWhites ValleySAAustralia
| | | | - Qingzhu Zeng
- School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhouChina
| | - Yang Yuan
- School of Chemistry and Chemical EngineeringGuangzhou UniversityGuangzhouChina
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53
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Schlegel K, Sontheimer K, Eisner P, Schweiggert‐Weisz U. Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations. Food Sci Nutr 2020; 8:3041-3051. [PMID: 32724568 PMCID: PMC7382160 DOI: 10.1002/fsn3.1286] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/23/2019] [Accepted: 10/05/2019] [Indexed: 11/30/2022] Open
Abstract
The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifolius cultivar Boregine) was performed with four enzyme preparations (Alcalase 2.4 L, Papain, Corolase 7089, and Neutrase 0.8 L) in a one- and two-step process to determine the efficacy for the destruction of major IgE-reactive polypeptides and the evaluation of the technofunctional and sensory properties of lupin protein hydrolysates. Combinations of Alcalase 2.4 L and Papain were most effective in the degradation of polypeptides in L. angustifolius as measured by sodium dodecylsulfate-polyacrylamide gel electrophoresis. The enzymatic hydrolysis of the LPI increased their technofunctional properties such as protein solubility, foam activity, and emulsifying capacity almost independently of the enzyme preparation used. The sensory results showed a significant increase in bitterness from 1.9 for LPI to 5.7 for the combination of Alcalase 2.4 L and Papain in one-step process. The aroma attributes of the hydrolysates were very similar to untreated LPI. The results of this study show the possibility of enzymatic hydrolysis of LPI to destroy the major IgE-reactive polypeptides that increase the technofunctional properties of the isolates and thus their use in human nutrition as food ingredients.
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Affiliation(s)
- Katharina Schlegel
- Emil Fischer CenterDepartment of Chemistry and PharmacyFriedrich‐Alexander‐Universität Erlangen‐NürnbergErlangenGermany
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Katharina Sontheimer
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Peter Eisner
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- ZIEL ‐ Institute for Food & HealthTUM School of Life Sciences WeihenstephanTechnical University of MunichFreisingGermany
| | - Ute Schweiggert‐Weisz
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
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54
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Chen C, Sun-Waterhouse D, Zhang Y, Zhao M, Sun W. The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes. Food Chem 2020; 323:126789. [PMID: 32315947 DOI: 10.1016/j.foodchem.2020.126789] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 04/02/2020] [Accepted: 04/10/2020] [Indexed: 11/29/2022]
Abstract
Soy protein isolate (SPI) and its derived hydrolysates (SPIHs) are popular food ingredients due to their demonstrated antioxidant, stabilizing and emulsifying properties. However, little is known about the interplays among these functions. This study aimed to fill this knowledge gap through comparing the antioxidant activities in single-phase assays systems and biphasic liposomal systems of the SPIHs produced by pepsin, trypsin or alcalase with/without flavourzyme. The peptide fraction of SPIHs with molecular weight < 1 kDa generally contributed more to the detected antioxidant activity. The combination hydrolysis of flavourzyme with pepsin/trypsin/alcalase significantly influenced SPIH's reducing power and Fe2+ chelating capacity. In liposomal systems, SPIHs influenced positively system's stability while inhibiting primary and secondary lipid oxidation products. Besides the factors affecting SPIH's antioxidant activity in the aqueous system (like amino acid composition, sequence and peptide chain length), interactions of peptides/amino acids with liposomal membrane and its lipid components also played critical roles.
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Affiliation(s)
- Chong Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Yi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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55
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Marson GV, de Castro RJS, Machado MTDC, da Silva Zandonadi F, Barros HDDFQ, Maróstica Júnior MR, Sussulini A, Hubinger MD. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.11.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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56
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Raja Nhari RMH, Muhammad Zailani AN, Khairil Mokhtar NF, Hanish I. Detection of porcine pepsin in model cheese using polyclonal antibody-based ELISA. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:561-567. [PMID: 32027553 DOI: 10.1080/19440049.2020.1717645] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The usage of porcine pepsin or other porcine derivatives in food products is a common practice in European, American and certain Asian countries although it creates issues in religious and personnel health concerns. In this study, porcine pepsin was detected using indirect ELISA that involved the anti-pep80510 polyclonal antibody raised against a specific peptide of porcine pepsin, pep80510. The sensitivity of the assay for standard porcine pepsin was 0.008 µg/g. The immunoassay did not cross-react to other animal rennet and milk proteins except for microbial coagulant from Mucor miehie. The recovery of porcine pepsin in spiked cheese curd within the range of CV < 20% while for porcine pepsin in spiked cheese whey the recovery is also within the range of CV% < 20%.
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Affiliation(s)
- Raja Mohd Hafidz Raja Nhari
- Laboratory of Halal Science Research, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Malaysia
| | - Azyan Nafisah Muhammad Zailani
- Laboratory of Halal Science Research, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nur Fadhilah Khairil Mokhtar
- Laboratory of Halal Science Research, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Malaysia
| | - Irwan Hanish
- Laboratory of Halal Science Research, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Malaysia.,Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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57
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Meng S, Tan Y, Chang S, Li J, Maleki S, Puppala N. Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food Chem 2020; 302:125186. [DOI: 10.1016/j.foodchem.2019.125186] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/24/2019] [Accepted: 07/15/2019] [Indexed: 01/03/2023]
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58
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Gao S, Pan L, Zhang M, Huang F, Zhang M, He Z. Screening of bacterial strains from the gut of Pacific White Shrimp (Litopenaeus vannamei) and their efficiencies in improving the fermentation of soybean meal. FEMS Microbiol Lett 2020; 367:fnaa017. [PMID: 32009156 DOI: 10.1093/femsle/fnaa017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 01/29/2020] [Indexed: 12/25/2022] Open
Abstract
Microbial fermentation is an efficient, economical and eco-friendly approach to overcome the limitations in soybean meal replacement of fish meal in aquaculture. However, little research focused on the development of shrimp-derived strains for fermentation of SBM. In this study, Bacillus sanfensis (SQVG18) and Bacillus stratosphericus (SQVG22) were screened from shrimp intestine for fermentation according to the activities of protease, cellulase and phytase. The optimized fermentation conditions of SQVG18 and SQVG22 were as follow: fermentation temperature (40°C vs 35°C), fermentation time (48h both), inoculation amount [4% both (v/m)], solid-liquid ratio [1:1.2 vs 1:1 (g/ml)]. After 48 h fermentation, SQVG18 and SQVG22 increased crude protein content by 6.93% and 5.95%, respectively; degraded most of macromolecular proteins to micromolecular proteins (< 20 kDa); improved amino acids profiles, like lysine and methionine in particular; significantly decreased the anti-nutritional factors such as trypsin inhibitor, glycinin and β-conglycinin (P < 0.05). In addition, both strains were observed no hemolytic activity, less antibiotic resistance genes and definite inhibition to common shrimp pathogens of Vibrio alginolyticus sp. and Vibrio parahaemolyticus sp. These results indicated that both strains could improve nutrition values of soybean meal effectively and have potential applications in shrimp culture.
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Affiliation(s)
- Shuo Gao
- The key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao, Shandong 266003, China
| | - Luqing Pan
- The key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao, Shandong 266003, China
| | - Mingzhu Zhang
- The key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao, Shandong 266003, China
| | - Fei Huang
- The key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao, Shandong 266003, China
| | - Mengyu Zhang
- The key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao, Shandong 266003, China
| | - Ziyan He
- The key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao, Shandong 266003, China
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59
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Nath A, Kailo GG, Mednyánszky Z, Kiskó G, Csehi B, Pásztorné-Huszár K, Gerencsér-Berta R, Galambos I, Pozsgai E, Bánvölgyi S, Vatai G. Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies. Bioengineering (Basel) 2019; 7:bioengineering7010005. [PMID: 31905687 PMCID: PMC7175099 DOI: 10.3390/bioengineering7010005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 12/24/2019] [Accepted: 12/25/2019] [Indexed: 12/13/2022] Open
Abstract
Enzymatic hydrolysis of soybean milk proteins with cysteine protease papain was performed in an advanced bioreactor, operated with batch mode. In soybean milk protein hydrolysis reaction, enzyme and substrate ratio and reaction temperature were varied, ranging from 0.029:100–0.457:100 and 30–60 °C, respectively. The degree of hydrolysis of soybean milk proteins was increased with increase of enzyme and substrate (soybean milk protein) ratio. However, the degree of hydrolysis was increased due to change of reaction temperature from 30 °C to 60 °C with enzyme and substrate ratio 0.229:100 and was reduced when hydrolysis reaction was performed with enzyme and substrate ratio 0.11:100 at hydrolysis temperature 60 °C. Antioxidant capacity of enzyme-treated milk had a similar trend with degree of hydrolysis. In a later exercise, a membrane bioreactor was adopted for continuous production of antioxidant and antibacterial peptides from soybean milk. The membrane bioreactor was operated for 12 h with constant feeding. Ceramic-made tubular membrane with a pore size 20 nm was used. Application of static turbulence promoter in a membrane separation process was investigated and its positive effects, with respect to higher permeate flux and lower energy consumption in filtration process, were proven. Antioxidant capacity and antibacterial activity against Bacillus cereus of enzyme-hydrolyzed milk and permeate from membrane were confirmed.
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Affiliation(s)
- Arijit Nath
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary; (A.N.)
- Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary
| | - Geremew Geidare Kailo
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary; (A.N.)
| | - Zsuzsanna Mednyánszky
- Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Somlói st 14-16, HU-1118 Budapest, Hungary
| | - Gabriella Kiskó
- Department of Food Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Budapest, Somlói st 14-16, HU-1118 Budapest, Hungary
| | - Barbara Csehi
- Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43-45, HU-1118 Budapest, Hungary; (B.C.); (K.P.-H.)
| | - Klára Pásztorné-Huszár
- Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43-45, HU-1118 Budapest, Hungary; (B.C.); (K.P.-H.)
| | - Renáta Gerencsér-Berta
- Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary
| | - Ildikó Galambos
- Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary
| | - Emília Pozsgai
- Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary
| | - Szilvia Bánvölgyi
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary; (A.N.)
| | - Gyula Vatai
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary; (A.N.)
- Correspondence: ; Tel.: +3613057112; Fax: +36-1-305-6323
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60
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Effect of enzymatic hydrolysis using endo- and exo-proteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00296-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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61
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Purushothaman K, Bhat SK, Singh SA, Marathe GK, Appu Rao ARG. Aspartic protease from Aspergillus niger: Molecular characterization and interaction with pepstatin A. Int J Biol Macromol 2019; 139:199-212. [DOI: 10.1016/j.ijbiomac.2019.07.133] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/12/2019] [Accepted: 07/22/2019] [Indexed: 01/19/2023]
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62
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Zhang C, Alashi AM, Singh N, Chelikani P, Aluko RE. Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers. Nutrients 2019; 11:nu11092166. [PMID: 31509959 PMCID: PMC6770518 DOI: 10.3390/nu11092166] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 08/30/2019] [Accepted: 09/05/2019] [Indexed: 12/24/2022] Open
Abstract
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsin hydrolysates (BPCH) were reacted with glucose to initiate Maillard reactions that led to the formation of glycated or advanced glycation end products (AGEs), BPAH-AGEs and BPCH-AGEs, respectively. The degree of glycation was higher for the BPAH-AGEs (47-55%) than the BPCH-AGEs (30-38%). Analysis by an electronic tongue instrument showed that BPAH-AGEs and BPCH-AGEs had bitterness scores that were significantly (p < 0.05) less than quinine. The addition of BPAH-AGEs or BPCH-AGEs to quinine led to significant (p < 0.05) reductions (up to 38%) in bitterness intensity of quinine. The use of 3% hydrolysate to react with glucose yielded glycated peptides with a stronger ability to reduce quinine bitterness than when 1% was used. Calcium release from HEK293T cells stably expressing the T2R4 human bitter taste receptor was significantly (p < 0.05) attenuated by BPAH-AGEs (up to 96%) and BPCH-AGEs (up to 92%) when compared to the BPAH (62%) and BPCH (3%) or quinine (0%). We concluded that BPAH-AGEs and BPCH-AGEs may be used as bitter taste blockers to formulate better tasting foods.
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Affiliation(s)
- Chunlei Zhang
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Nisha Singh
- Manitoba Chemosensory Biology Research Group, Department of Oral Biology, University of Manitoba, Children's Hospital Research Institute of Manitoba (CHRIM), Winnipeg, MB R3E 0W4, Canada
| | - Prashen Chelikani
- Manitoba Chemosensory Biology Research Group, Department of Oral Biology, University of Manitoba, Children's Hospital Research Institute of Manitoba (CHRIM), Winnipeg, MB R3E 0W4, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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63
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Insights into the hydrolytic activity of Asclepias fruticosa L. protease. Biotechnol Lett 2019; 41:1043-1050. [DOI: 10.1007/s10529-019-02706-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Accepted: 07/02/2019] [Indexed: 10/26/2022]
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64
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Ueberham E, Spiegel H, Havenith H, Rautenberger P, Lidzba N, Schillberg S, Lehmann J. Simplified Tracking of a Soy Allergen in Processed Food Using a Monoclonal Antibody-Based Sandwich ELISA Targeting the Soybean 2S Albumin Gly m 8. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8660-8667. [PMID: 31298531 DOI: 10.1021/acs.jafc.9b02717] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Soybean allergens in food samples are currently detected in most cases using enzyme-linked immunosorbent assays (ELISAs) based on antibodies raised against bulk soybean proteins or specifically targeting soybean trypsin inhibitor, conglycinin, or glycinin. The various commercial ELISAs lack standardized reference material, and the results are often inaccurate because the antibodies cross-react with proteins from other legumes. Furthermore, the isolation of allergenic proteins involves laborious denaturing extraction conditions. To tackle these challenges, we have developed a novel sandwich ELISA based on monoclonal antibodies raised against the soybean 2S albumin Gly m 8 and a recombinant Gly m 8 reference protein with native-analogous characteristics. The antibodies do not cross-react with other legume proteins, and the extraordinary stability and solubility of Gly m 8 allows it to be extracted even from complex matrices after processing. The Gly m 8 ELISA therefore achieves greater specificity and reproducibility than current ELISA tests.
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Affiliation(s)
- Elke Ueberham
- Fraunhofer Institute for Cell Therapy and Immunology IZI , Perlickstraße 1 , 04103 Leipzig , Germany
| | - Holger Spiegel
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME , Forckenbeckstrasse 6 , 52074 Aachen , Germany
| | - Heide Havenith
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME , Forckenbeckstrasse 6 , 52074 Aachen , Germany
| | - Paul Rautenberger
- Fraunhofer Institute for Cell Therapy and Immunology IZI , Perlickstraße 1 , 04103 Leipzig , Germany
| | - Norbert Lidzba
- Fraunhofer Institute for Cell Therapy and Immunology IZI , Perlickstraße 1 , 04103 Leipzig , Germany
| | - Stefan Schillberg
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME , Forckenbeckstrasse 6 , 52074 Aachen , Germany
| | - Jörg Lehmann
- Fraunhofer Institute for Cell Therapy and Immunology IZI , Perlickstraße 1 , 04103 Leipzig , Germany
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65
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Schlegel K, Sontheimer K, Hickisch A, Wani AA, Eisner P, Schweiggert‐Weisz U. Enzymatic hydrolysis of lupin protein isolates-Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes. Food Sci Nutr 2019; 7:2747-2759. [PMID: 31428363 PMCID: PMC6694422 DOI: 10.1002/fsn3.1139] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 06/17/2019] [Accepted: 06/22/2019] [Indexed: 02/05/2023] Open
Abstract
Enzymatic hydrolysis of lupin protein isolates (LPI; Lupinus angustifolius L.) was performed with nine different protease preparations to investigate their effect on technofunctionality, sensory properties, and the integrity of the proteins to estimate the reduction of the immunoreactivity. Alcalase 2.4 L, papain, and pepsin were most effective in the degradation of the α- and β-conglutin examined by SDS-PAGE analysis, although the degree of hydrolysis only slightly increased. The technofunctional properties of LPI-solubility, emulsifying, and foaming activity-were improved by most of the proteolytic enzymes with the most impressive increase from 980% foam activity for LPI up to 3,614% foam activity for pepsin hydrolysate. The formation of bitterness, most likely linked to generation of bitter peptides, was pronounced in the Alcalase hydrolysate, while the other hydrolysates did not show an extensive increase in bitterness compared to the LPI. Other sensory attributes of the hydrolysates-with the exception of Alcalase treatment-were also very similar to the LPI. The results of this study show the potential of enzymatic degradation of LPI to modify the IgE-reacting polypeptides and to improve the technofunctionality of the isolates and therefore their use as food ingredients.
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Affiliation(s)
- Katharina Schlegel
- Chair of Aroma and Smell ResearchDepartment of Chemistry and PharmacyEmil Fischer CenterFriedrich‐Alexander‐Universität Erlangen‐NürnbergErlangenGermany
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Katharina Sontheimer
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Andrea Hickisch
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Ali Abas Wani
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Peter Eisner
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- ZIEL – Institute for Food & Health, TUM School of Life Sciences WeihenstephanTechnical University of MunichFreisingGermany
| | - Ute Schweiggert‐Weisz
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
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66
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Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties. Food Chem 2019; 279:49-57. [DOI: 10.1016/j.foodchem.2018.11.110] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 11/12/2018] [Accepted: 11/25/2018] [Indexed: 11/20/2022]
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67
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Wang J, Vanga SK, McCusker C, Raghavan V. A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing. Compr Rev Food Sci Food Saf 2019; 18:500-513. [PMID: 33336949 DOI: 10.1111/1541-4337.12426] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 12/27/2018] [Accepted: 01/05/2019] [Indexed: 12/22/2022]
Abstract
Kiwifruit is rich in bioactive components including dietary fibers, carbohydrates, natural sugars, vitamins, minerals, omega-3 fatty acids, and antioxidants. These components are beneficial to boost the human immune system and prevent cancer and heart diseases. However, kiwifruit is emerging as one of the most common elicitors of food allergies worldwide. Kiwifruit allergy results from an abnormal immune response to kiwifruit proteins and occur after consuming this fruit. Symptoms range from the oral allergy syndrome (OAS) to the life-threatening anaphylaxis. Thirteen different allergens have been identified in green kiwifruit and, among these allergens, Act d 1, Act d 2, Act d 8, Act d 11, and Act d 12 are defined as the "major allergens." Act d 1 and Act d 2 are ripening-related allergens and are found in abundance in fully ripe kiwifruit. Structures of several kiwifruit allergens may be altered under high temperatures or strong acidic conditions. This review discusses the pathogenesis, clinical features, and diagnosis of kiwifruit allergy and evaluates food processing methods including thermal, ultrasound, and chemical processing which may be used to reduce the allergenicity of kiwifruit. Management and medical treatments for kiwifruit allergy are also summarized.
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Affiliation(s)
- Jin Wang
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Sai Kranthi Vanga
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Christine McCusker
- Meakins-Christie Laboratories, Research Inst. of the McGill Univ. Health Centre, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
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68
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Pali-Schöll I, Meinlschmidt P, Larenas-Linnemann D, Purschke B, Hofstetter G, Rodríguez-Monroy FA, Einhorn L, Mothes-Luksch N, Jensen-Jarolim E, Jäger H. Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. World Allergy Organ J 2019; 12:100006. [PMID: 30937131 PMCID: PMC6439408 DOI: 10.1016/j.waojou.2018.10.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 12/21/2018] [Accepted: 01/03/2019] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND Insects have become increasingly interesting as alternative nutrient sources for feeding humans and animals, most reasonably in processed form. Initially, some safety aspects - among them allergenicity - need to be addressed. OBJECTIVE To reveal the cross-reactivity of shrimp-, mite- and flies-allergic patients to different edible insects, and further to assess the efficacy of food processing in reducing the recognition of insect proteins by patients' IgE and in skin prick testing of shrimp-allergic patients. METHODS IgE from patients allergic to crustaceans, house dust mite or flies was evaluated for cross-recognition of proteins in house cricket Acheta domesticus (AD), desert locust Schistocerca gregaria (SG) and Yellow mealworm Tenebrio molitor (TM). Changes in IgE-binding and SPT-reactivity to processed insect extracts were determined for migratory locust (Locusta migratoria, LM), after different extraction methods, enzymatic hydrolysis, and thermal processing were applied. RESULTS IgE from patients with crustacean-allergy shows cross-recognition of AD, SG and stable flies; house dust mite allergics' IgE binds to AD and SG; and the flies-allergic patient recognized cricket, desert locust and migratory locust. Cross-reactivity and allergenicity in SPT to LM can be deleted by conventional processing steps, such as hydrolysis with different enzymes or heat treatment, during the preparation of protein concentrates. CONCLUSION The results show that crustacean-, HDM- and stable flies-allergic patients cross-recognize desert locust and house cricket proteins, and crustacean-allergic patients also flies proteins. Furthermore, this study shows that appropriate food processing methods can reduce the risk of cross-reactivity and allergenicity of edible insects.
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Affiliation(s)
- Isabella Pali-Schöll
- Comparative Medicine, The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Austria
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University Vienna, Vienna, Austria
| | - Pia Meinlschmidt
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Vienna, Austria
| | | | - Benedict Purschke
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Vienna, Austria
| | - Gerlinde Hofstetter
- Comparative Medicine, The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Austria
| | | | - Lukas Einhorn
- Comparative Medicine, The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Austria
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University Vienna, Vienna, Austria
| | | | - Erika Jensen-Jarolim
- Comparative Medicine, The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Austria
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University Vienna, Vienna, Austria
- AllergyCare, Allergy Diagnosis and Study Center Vienna, Vienna, Austriaf
| | - Henry Jäger
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Vienna, Austria
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69
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Connolly A, Cermeño M, Crowley D, O'Callaghan Y, O'Brien NM, FitzGerald RJ. Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates. Food Res Int 2018; 121:524-532. [PMID: 31108777 DOI: 10.1016/j.foodres.2018.12.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 11/30/2018] [Accepted: 12/04/2018] [Indexed: 01/14/2023]
Abstract
Brewer's spent grain (BSG) is a co-product of the brewing industry that has been shown to contain a range of bioactive peptides encrypted within its protein sequences. Two methods were evaluated herein to generate bioactive peptides; (i) an alkaline extracted BSG protein rich fraction (BSG-PI) was hydrolysed using different combinations of proteolytic enzymes and (ii) BSG was pre-treated with carbohydrases followed by direct hydrolysis using proteolytic enzymes (BSG-DH). BSG-DH with Alcalase/Flavourzyme resulted in significantly higher (p < .05) protein yield when compared to BSG-PI (63.09 ± 0.27 and 58.90 ± 1.45%, respectively). The antioxidant activities (ORAC, FRAP and ABTS) of the BSG-PI and -DH hydrolysates differed depending on the assay and proteolytic enzyme combination preparations used for hydrolysis. Inhibition of DPP-IV by the BSG-PI hydrolysates ranged from 87.01 ± 0.15 to 89.61 ± 0.12% while inhibition by the BSG-DH hydrolysates ranged from 35.71 ± 0.72 to 85.06 ± 0.17%. A significant reduction in the release of interleukin-6 in lipopolysaccharide-stimulated RAW 264.7 cells was observed following treatment with BSG-PI hydrolysates generated with Prolyve/Protease P (58.30 ± 13.76%) and Corolase PP/Flavourzyme (48.02 ± 10.82%) when compared to untreated LPS stimulated control cells (100%). BSG-DH hydrolysates were subjected to in vitro simulated gastrointestinal digestion (SGID) which resulted in a reduction in antioxidant activity, an increase in DPP-IV inhibition and no change in the immunomodulatory activity. Ultrafiltration of selected BSG-DH hydrolysates (through 30 and 10 kDa membranes) gave some permeates with enhanced bioactivities. The results demonstrate that direct enzymatic hydrolysis of BSG is a feasible approach for the generation of bioactive peptides without the prior use of an alkali protein extraction step.
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Affiliation(s)
- Alan Connolly
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
| | - Maria Cermeño
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
| | - Damian Crowley
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Yvonne O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland.
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70
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Reyes Jara AM, Liggieri CS, Bruno MA. Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits. Food Chem 2018; 264:326-333. [PMID: 29853383 DOI: 10.1016/j.foodchem.2018.05.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Revised: 04/08/2018] [Accepted: 05/02/2018] [Indexed: 12/21/2022]
Abstract
A partially purified proteolytic extract prepared from Maclura pomifera latex was employed in hydrolyzing a soybean-protein isolate (4.2 mg/mL). The hydrolysis-product formation, monitored by tricine-sodium-dodecyl-sulfate-polyacrylamyde-gel electrophoresis and reverse-phase high-performance liquid chromatography, indicated that after 10 min of reaction the main soybean proteins disappeared. The maximum degree of hydrolysis was 36.2% after a 180-min digestion. The 90-min hydrolysate presented an IC50 of 31.6 ± 0.2 µg/mL, and a trolox equivalent antioxidant capacity of 157.6 and 176.9 µmoles TE per g of peptide determined by two different methods. Analysis by matrix-assisted-laser-desorption-ionization-time-of-flight mass spectrometry (MALDI-TOF MS), followed by the application of bioinformatics tools, enabled the deduction of fourteen theoretical peptide sequences containing antioxidant amino acids at >60%, none of which sequences had been previously reported as antioxidants. Finally, we consider that this 90-min hydrolysate would constitute a promising ingredient in the manufacture of functional foods.
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Affiliation(s)
- Andrea Milagros Reyes Jara
- Instituto de Fisiología Vegetal (INFIVE), Universidad Nacional de La Plata (UNLP), CONICET, 113 and 61, 1900 La Plata, Argentina.
| | - Constanza Silvina Liggieri
- CIPROVE-Centro Asociado CICPBA, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, Calle 47 y 115 S/N, B1900AJL La Plata, Argentina.
| | - Mariela Anahí Bruno
- CIPROVE-Centro Asociado CICPBA, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, Calle 47 y 115 S/N, B1900AJL La Plata, Argentina.
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71
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Purification and characterization of a novel high molecular weight alkaline protease produced by an endophytic Bacillus halotolerans strain CT2. Int J Biol Macromol 2018; 111:342-351. [DOI: 10.1016/j.ijbiomac.2018.01.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/22/2017] [Accepted: 01/04/2018] [Indexed: 01/14/2023]
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72
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Marengo M, Amoah I, Carpen A, Benedetti S, Zanoletti M, Buratti S, Lutterodt HE, Johnson PNT, Manful J, Marti A, Bonomi F, Iametti S. Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology 2018; 55:2641-2648. [PMID: 30042580 DOI: 10.1007/s13197-018-3185-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/02/2017] [Accepted: 04/23/2018] [Indexed: 11/30/2022]
Abstract
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.
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Affiliation(s)
- Mauro Marengo
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Isaac Amoah
- 2Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Accra Road, Kumasi, Ghana
| | - Aristodemo Carpen
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Simona Benedetti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Miriam Zanoletti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Susanna Buratti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Herman E Lutterodt
- 3Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Accra Road, Kumasi, Ghana
| | | | - John Manful
- Africa Rice Center, 01 BP 4029 Abidjan, Ivory Coast
| | - Alessandra Marti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Francesco Bonomi
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
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73
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Yang A, Zuo L, Cheng Y, Wu Z, Li X, Tong P, Chen H. Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms. Food Funct 2018; 9:1899-1909. [PMID: 29536997 DOI: 10.1039/c7fo01824j] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In this study, we determined whether solid-state fermentation could degrade major allergens and reduce potential allergenicity of soybean meal (SBM). Solid-state fermentation was realized through a mixture of Lactobacillus casei, yeast, and Bacillus subtilis. High-performance liquid chromatography, size exclusion-high-performance liquid chromatography, and capillary liquid chromatography/tandem mass spectrometry coupled with electrospray ionization were used to examine the total amino acids and molecular weight distribution of the fermented soybean meal (FSBM). In addition, the potential allergenicity of FSBM was assessed by conducting in vitro competitive inhibition ELISA and oral sensitization and challenge of a BALB/c mice model. The results indicated that the total amino acid content increased and soy protein was degraded into polypeptides with low molecular weights that were derived from the hydrolysis of the allergen sequences N232-D383, G253-I265, E169-S215, G68-G98, A365-I375, and V153-A167. Moreover, the FSBM group exhibited a lower in vitro immunoglobulin E (IgE)-binding capacity than the SBM group. The BALB/c model indicated that the FSBM group manifested milder damage to the intestine, lower mMCP-1 and IgE levels, and higher IFN-γ levels as compared to the SBM group. These findings suggested that the potential allergenicity of SBM was reduced by the solid-state fermentation induced by the mixture of Lactobacillus casei, yeast, and Bacillus subtilis.
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Affiliation(s)
- Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - LingLing Zuo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Youfei Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
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74
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Tavano OL, Berenguer-Murcia A, Secundo F, Fernandez-Lafuente R. Biotechnological Applications of Proteases in Food Technology. Compr Rev Food Sci Food Saf 2018; 17:412-436. [DOI: 10.1111/1541-4337.12326] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/22/2017] [Accepted: 11/24/2017] [Indexed: 12/26/2022]
Affiliation(s)
- Olga Luisa Tavano
- Faculty of Nutrition; Alfenas Federal Univ.; 700 Gabriel Monteiro da Silva St Alfenas MG 37130-000 Brazil
| | - Angel Berenguer-Murcia
- Inorganic Chemistry Dept. and Materials Science Inst.; Alicante Univ.; Ap. 99 E-03080 Alicante Spain
| | - Francesco Secundo
- Istit. di Chimica del Riconoscimento Molecolare; CNR; v. Mario Bianco 9 20131 Milan Italy
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75
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Bastan I, Ge XN, Dileepan M, Greenberg YG, Guedes AG, Hwang SH, Hammock BD, Washabau RJ, Rao SP, Sriramarao P. Inhibition of soluble epoxide hydrolase attenuates eosinophil recruitment and food allergen-induced gastrointestinal inflammation. J Leukoc Biol 2018; 104:109-122. [PMID: 29345370 DOI: 10.1002/jlb.3ma1017-423r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 12/20/2017] [Accepted: 12/21/2017] [Indexed: 12/11/2022] Open
Abstract
Prevalence of food allergies in the United States is on the rise. Eosinophils are recruited to the intestinal mucosa in substantial numbers in food allergen-driven gastrointestinal (GI) inflammation. Soluble epoxide hydrolase (sEH) is known to play a pro-inflammatory role during inflammation by metabolizing anti-inflammatory epoxyeicosatrienoic acids (EETs) to pro-inflammatory diols. We investigated the role of sEH in a murine model of food allergy and evaluated the potential therapeutic effect of a highly selective sEH inhibitor (trans-4-{4-[3-(4-trifluoromethoxyphenyl)-ureido]-cyclohexyloxy}-benzoic acid [t-TUCB]). Oral exposure of mice on a soy-free diet to soy protein isolate (SPI) induced expression of intestinal sEH, increased circulating total and antigen-specific IgE levels, and caused significant weight loss. Administration of t-TUCB to SPI-challenged mice inhibited IgE levels and prevented SPI-induced weight loss. Additionally, SPI-induced GI inflammation characterized by increased recruitment of eosinophils and mast cells, elevated eotaxin 1 levels, mucus hypersecretion, and decreased epithelial junction protein expression. In t-TUCB-treated mice, eosinophilia, mast cell recruitment, and mucus secretion were significantly lower than in untreated mice and SPI-induced loss of junction protein expression was prevented to variable levels. sEH expression in eosinophils was induced by inflammatory mediators TNF-α and eotaxin-1. Treatment of eosinophils with t-TUCB significantly inhibited eosinophil migration, an effect that was mirrored by treatment with 11,12-EET, by inhibiting intracellular signaling events such as ERK (1/2) activation and eotaxin-1-induced calcium flux. These studies suggest that sEH induced by soy proteins promotes allergic responses and GI inflammation including eosinophilia and that inhibition of sEH can attenuate these responses.
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Affiliation(s)
- Idil Bastan
- Department of Veterinary Clinical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Na Ge
- Department of Veterinary and Biomedical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - Mythili Dileepan
- Department of Veterinary and Biomedical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - Yana G Greenberg
- Department of Veterinary and Biomedical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - Alonso G Guedes
- Department of Veterinary Clinical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - Sung Hee Hwang
- Department of Entomology, Nematology and Comprehensive Cancer Center, University of California, Davis, California, USA
| | - Bruce D Hammock
- Department of Entomology, Nematology and Comprehensive Cancer Center, University of California, Davis, California, USA
| | - Robert J Washabau
- Department of Veterinary Clinical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - Savita P Rao
- Department of Veterinary and Biomedical Sciences, University of Minnesota, St. Paul, Minnesota, USA
| | - P Sriramarao
- Department of Veterinary and Biomedical Sciences, University of Minnesota, St. Paul, Minnesota, USA
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76
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Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3017-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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77
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Zheng L, Li D, Li ZL, Kang LN, Jiang YY, Liu XY, Chi YP, Li YQ, Wang JH. Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal. Lett Appl Microbiol 2017; 65:520-526. [PMID: 28975646 DOI: 10.1111/lam.12806] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/16/2017] [Accepted: 09/23/2017] [Indexed: 11/30/2022]
Abstract
This study evaluated the effects of Bacillus fermentation on soybean meal protein (SBMP) microstructure and major anti-nutritional factors (ANFs) in soybean meal (SBM). The Bacillus siamensis isolate JL8 producing high yield of protease at 519·1 U g-1 was selected for the laboratory production of fermented soybean meal (FSBM). After 24 h fermentation, the FSBM showed better properties compared with those of SBM, the ANFs such as glycinin, β-conglycinin and trypsin inhibitor significantly decreased by 86·0, 70·3 and 95·01%, while in vitro digestibility and absorbability increased by 8·7 and 18·9% respectively. Scanning electron microscopy (SEM) image of fermented soybean meal protein showed smaller aggregates and looser network than that of SBMP. Secondary structure examination of proteins revealed fermentation significantly decreased the content of β-sheet structure by 43·2% and increased the random coil structure by 59·9%. It is demonstrated that Bacillus fermentation improved the nutritional quality of SBM through degrading ANFs and changing the microstructure of SBMP. SIGNIFICANCE AND IMPACT OF THE STUDY There is limited information about the structural property changes of soybean protein during fermentation. In this study, physicochemical analysis of soybean meal protein showed evidence that the increase in in vitro digestibility and absorbability of fermented soybean meal reflected the decrease in β-conformation and destruction of original structure in soybean meal protein. The results directly gained the understanding of nutritional quality improvement of soybean meal by Bacillus fermentation, and supply the potential use of Bacillus siamensis for fermented soybean meal production.
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Affiliation(s)
- L Zheng
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
| | - D Li
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
| | - Z-L Li
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
| | - L-N Kang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
| | - Y-Y Jiang
- Institute of Agro-economy and Information, Jilin Academy of Agricultural Sciences, Jilin, China
| | - X-Y Liu
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
| | - Y-P Chi
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
| | - Y-Q Li
- Institute of Soybean Research, Jilin Academy of Agricultural Sciences, Jilin, China
| | - J-H Wang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Jilin, China
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78
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Fernández-Lucas J, Castañeda D, Hormigo D. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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79
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Nath A, Szécsi G, Csehi B, Mednyánszky Z, Kiskó G, Bányai É, Dernovics M, Koris A. Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization. Food Technol Biotechnol 2017; 55:308-324. [PMID: 29089846 PMCID: PMC5654427 DOI: 10.17113/ftb.55.03.17.5040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 05/19/2017] [Indexed: 11/12/2022] Open
Abstract
Hypoallergenic antibacterial low-molecular-mass peptides were produced from defatted soybean meal in a membrane bioreactor. In the first step, soybean meal proteins were digested with trypsin in the bioreactor, operated in batch mode. For the tryptic digestion of soybean meal protein, optimum initial soybean meal concentration of 75 g/L, temperature of 40 °C and pH=9.0 were determined. After enzymatic digestion, low-molecular-mass peptides were purified with cross-flow flat sheet membrane (pore size 100 µm) and then with tubular ceramic ultrafiltration membrane (molecular mass cut-off 5 kDa). Effects of transmembrane pressure and the use of a static turbulence promoter to reduce the concentration polarization near the ultrafiltration membrane surface were examined and their positive effects were proven. For the filtration with ultrafiltration membrane, transmembrane pressure of 3·105 Pa with 3-stage discontinuous diafiltration was found optimal. The molecular mass distribution of purified peptides using ultrafiltration membrane was determined by a liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry setup. More than 96% of the peptides (calculated as relative frequency) from the ultrafiltration membrane permeate had the molecular mass M≤1.7 kDa and the highest molecular mass was found to be 3.1 kDa. The decrease of allergenic property due to the tryptic digestion and membrane filtration was determined by an enzyme-linked immunosorbent assay and it was found to exceed 99.9%. It was also found that the peptides purified in the ultrafiltration membrane promoted the growth of Pediococcus acidilactici HA6111-2 and they possessed antibacterial activity against Bacillus cereus.
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Affiliation(s)
- Arijit Nath
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44,
HU-1118 Budapest, Hungary
| | - Gábor Szécsi
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44,
HU-1118 Budapest, Hungary
| | - Barbara Csehi
- Department of Refrigeration and Livestock Product Technology, Faculty of Food Science,
Szent István University, Ménesi st 43–45, HU-1118 Budapest, Hungary
| | - Zsuzsa Mednyánszky
- Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University,
Budapest, Somlói st 14–16, HU-1118 Budapest, Hungary
| | - Gabriella Kiskó
- Department of Food Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Budapest, Somlói st 14–16, HU-1118 Budapest, Hungary
| | - Éva Bányai
- Department of Applied Chemistry, Faculty of Food Science, Szent István University, Budapest,
Villányi st 29–33, HU-1118 Budapest, Hungary
| | - Mihály Dernovics
- Department of Applied Chemistry, Faculty of Food Science, Szent István University, Budapest,
Villányi st 29–33, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44,
HU-1118 Budapest, Hungary
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80
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Navicha WB, Hua Y, Masamba K, Kong X, Zhang C. Optimization of soybean roasting parameters in developing nutritious and lipoxygenase free soymilk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9572-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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81
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Generation of bioactive peptides during food processing. Food Chem 2017; 267:395-404. [PMID: 29934183 DOI: 10.1016/j.foodchem.2017.06.119] [Citation(s) in RCA: 163] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/11/2017] [Accepted: 06/20/2017] [Indexed: 11/23/2022]
Abstract
Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri- and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides.
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82
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High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.06.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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83
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Effect of fertilization on structural and molecular characteristics of hen egg ovalbumin. Food Chem 2017; 221:1340-1345. [DOI: 10.1016/j.foodchem.2016.11.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 10/12/2016] [Accepted: 11/03/2016] [Indexed: 02/07/2023]
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84
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The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.007] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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85
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Horax R, Vallecios MS, Hettiarachchy N, Osorio LF, Chen P. Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13267] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Ronny Horax
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704 USA
| | - Mariela Serrano Vallecios
- Pan American Agricultural School; Zamorano University; PO Box 93 Tegucigalpa Francisco Morazán Honduras
| | - Navam Hettiarachchy
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704 USA
| | - Luis Fernando Osorio
- Pan American Agricultural School; Zamorano University; PO Box 93 Tegucigalpa Francisco Morazán Honduras
| | - Pengyin Chen
- Department of Crop, Soil, and Environmental Sciences; University of Arkansas; 115 Plant Sciences Building Fayetteville AR 72701 USA
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86
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Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.026] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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87
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Meinlschmidt P, Ueberham E, Lehmann J, Schweiggert-Weisz U, Eisner P. Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chem 2016; 205:229-38. [DOI: 10.1016/j.foodchem.2016.03.016] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 02/16/2016] [Accepted: 03/07/2016] [Indexed: 01/17/2023]
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88
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Karamać M, Kosińska-Cagnazzo A, Kulczyk A. Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity. Int J Mol Sci 2016; 17:ijms17071027. [PMID: 27367678 PMCID: PMC4964403 DOI: 10.3390/ijms17071027] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 06/17/2016] [Accepted: 06/17/2016] [Indexed: 11/16/2022] Open
Abstract
The antioxidant activity of flaxseed protein hydrolysates obtained using five different enzymes was evaluated. Proteins were isolated from flaxseed cake and were separately treated with papain, trypsin, pancreatin, Alcalase and Flavourzyme. The degree of hydrolysis (DH) was determined as the percentage of cleaved peptide bonds using a spectrophotometric method with o-phthaldialdehyde. The distribution of the molecular weights (MW) of the hydrolysis products was profiled using Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) and size exclusion-high performance liquid chromatography (SE-HPLC) separations. The antioxidant activities of the protein isolate and hydrolysates were probed for their radical scavenging activity using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS(•+)) and photochemiluminescence (PCL-ACL) assays, and for their ferric reducing antioxidant power (FRAP) and ability to bind Fe(2+). The hydrolysates were more effective as antioxidants than the protein isolate in all systems. The PCL-ACL values of the hydrolysates ranged from 7.2 to 35.7 μmol Trolox/g. Both the FRAP and ABTS(•+) scavenging activity differed among the hydrolysates to a lower extent, with the ranges of 0.20-0.24 mmol Fe(2+)/g and 0.17-0.22 mmol Trolox/g, respectively. The highest chelating activity (71.5%) was noted for the pancreatin hydrolysate. In general, the hydrolysates obtained using Alcalase and pancreatin had the highest antioxidant activity, even though their DH (15.4% and 29.3%, respectively) and the MW profiles of the peptides varied substantially. The O₂(•-) scavenging activity and the ability to chelate Fe(2+) of the Flavourzyme hydrolysate were lower than those of the Alcalase and pancreatin hydrolysates. Papain was the least effective in releasing the peptides with antioxidant activity. The study showed that the type of enzyme used for flaxseed protein hydrolysis determines the antioxidant activity of the hydrolysates.
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Affiliation(s)
- Magdalena Karamać
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Agnieszka Kosińska-Cagnazzo
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, 1950 Sion, Switzerland.
| | - Anna Kulczyk
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
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89
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Marengo M, Akoto HF, Zanoletti M, Carpen A, Buratti S, Benedetti S, Barbiroli A, Johnson PNT, Sakyi-Dawson EO, Saalia FK, Bonomi F, Pagani MA, Manful J, Iametti S. Soybean-Enriched Snacks Based on African Rice. Foods 2016; 5:foods5020038. [PMID: 28231133 PMCID: PMC5302339 DOI: 10.3390/foods5020038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 05/16/2016] [Accepted: 05/18/2016] [Indexed: 11/16/2022] Open
Abstract
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack's hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.
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Affiliation(s)
- Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Hannah F Akoto
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Miriam Zanoletti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Aristodemo Carpen
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Paa-Nii T Johnson
- Council for Scientific and Industrial Research (CSIR)-Head Office, Accra P.O. Box M32, Ghana.
| | - Esther O Sakyi-Dawson
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Firibu K Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - John Manful
- Africa Rice Center, Cotonou 01 B.P. 2031, Benin.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
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90
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Meinlschmidt P, Schweiggert-Weisz U, Brode V, Eisner P. Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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91
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Li X, Luo J, Gao Q, Li J. A sepiolite-based united cross-linked network in a soybean meal-based wood adhesive and its performance. RSC Adv 2016. [DOI: 10.1039/c6ra08138j] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, the sepiolite was initially treated with KH-560 and then introduced into the soybean meal/triglycidylamine adhesive system to form a united cross-linked network to improve the water resistance of the resultant adhesive.
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Affiliation(s)
- Xiaona Li
- MOE Key Laboratory of Wooden Material Science and Application
- Beijing Key Laboratory of Lignocellulosic Chemistry
- MOE Engineering Research Centre of Forestry Biomass Materials and Bioenergy
- Beijing Forestry University
- Beijing
| | - Jianlin Luo
- MOE Key Laboratory of Wooden Material Science and Application
- Beijing Key Laboratory of Lignocellulosic Chemistry
- MOE Engineering Research Centre of Forestry Biomass Materials and Bioenergy
- Beijing Forestry University
- Beijing
| | - Qiang Gao
- MOE Key Laboratory of Wooden Material Science and Application
- Beijing Key Laboratory of Lignocellulosic Chemistry
- MOE Engineering Research Centre of Forestry Biomass Materials and Bioenergy
- Beijing Forestry University
- Beijing
| | - Jianzhang Li
- MOE Key Laboratory of Wooden Material Science and Application
- Beijing Key Laboratory of Lignocellulosic Chemistry
- MOE Engineering Research Centre of Forestry Biomass Materials and Bioenergy
- Beijing Forestry University
- Beijing
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