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Helstad A, Forsén E, Ahlström C, Mayer Labba IC, Sandberg AS, Rayner M, Purhagen JK. Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale. J Food Sci 2021; 87:312-325. [PMID: 34953090 DOI: 10.1111/1750-3841.16005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 10/26/2021] [Accepted: 11/15/2021] [Indexed: 11/26/2022]
Abstract
During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%-88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). PRACTICAL APPLICATION: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
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Affiliation(s)
- Amanda Helstad
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Erica Forsén
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Cecilia Ahlström
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Marilyn Rayner
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Jeanette K Purhagen
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
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Karabulut G, Yemiş O. Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties. Food Chem 2021; 375:131843. [PMID: 34920309 DOI: 10.1016/j.foodchem.2021.131843] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 11/29/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022]
Abstract
High-intensity ultrasound (HIUS) is one of the physical methods to modify protein functionality. This study aims to improve the functional properties of hemp seed protein isolate (HSPI) based on the solubility and particle size using the Response Surface Methodology. The acoustic intensity of 37 W/cm2 and protein concentration of 6.9% for 7.8 min were optimum process conditions that increased HSPI solubility (78%). The functional properties of ultrasound treated isolate (HSPI-HIUS) under the optimal conditions were compared with untreated HSPI. The results revealed that the emulsification, oil absorption, and foaming properties of HSPI-HIUS significantly enhanced after HIUS, whereas gelling concentration significantly decreased. Enhanced functional properties in HSPI-HIUS have been associated with structural changes based on surface hydrophobicity, particle size, and fluorescence intensity. This study indicated that HIUS can increase the functionality and prevalence of hemp seed protein isolate in food products.
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Affiliation(s)
- Gulsah Karabulut
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54050 Sakarya, Turkey; Sakarya University Research, Development, and Application Center (SARGEM), 54050 Sakarya, Turkey
| | - Oktay Yemiş
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54050 Sakarya, Turkey; Sakarya University Research, Development, and Application Center (SARGEM), 54050 Sakarya, Turkey.
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Lopez C, Novales B, Rabesona H, Weber M, Chardot T, Anton M. Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability. Food Res Int 2021; 150:110759. [PMID: 34865777 DOI: 10.1016/j.foodres.2021.110759] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/26/2021] [Accepted: 10/15/2021] [Indexed: 01/02/2023]
Abstract
Hemp seed oil bodies (HSOBs) are of growing interest in response to the demand of consumers for healthy and natural plant-based food formulations. In this study, we used minimal processing including aqueous extraction by grinding and centrifugation to obtain HSOBs. We determined the lipid composition of HSBOs, their microstructure, and the impact of the homogenization pressure, pH and minerals on their surface properties and the physical stability of the emulsions. HSOBs contain high levels of well-balanced PUFA with LA/ALA = 2.9, γ-tocopherol, lutein and phytosterols. The mean diameter of HSOBs was 2.3 ± 0.1 μm with an isoelectric point in the range of pH 4.4 to 4.6. Homogenization of hemp seed extracts induced a decrease in the size of HSOBs but did not eliminate the sedimentation of the protein bodies composed of the globulin edestin. By changing the surface properties of HSOBs, pH values below 6 and NaCl induced the aggregation of HSOBs, while CaCl2 induced both aggregation and membrane-fusion mediated coalescence of HSOBs by involving probably the anionic phospholipids together with membrane proteins. This study will contribute to extend the range of novel food products and designed emulsions containing hemp seed proteins and oil bodies.
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Affiliation(s)
| | - Bruno Novales
- INRAE, UR BIA, F-44316 Nantes, France; INRAE, BIBS Facility, F-44316 Nantes, France
| | | | | | - Thierry Chardot
- INRAE, AgroParisTech, Université Paris-Saclay, Institut Jean-Pierre Bourgin, F-78000 Versailles, France
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Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling. Food Res Int 2021; 150:110810. [PMID: 34863500 DOI: 10.1016/j.foodres.2021.110810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 10/08/2021] [Accepted: 11/08/2021] [Indexed: 11/22/2022]
Abstract
Seed from industrial hemp (Cannabis sativa L.) contains around 25% protein (mainly globulins) which is easily digested, but the low solubility of hemp globulins (HG) limits their application in many food systems. In this study, the solubility of HG was improved by blending HG with sodium caseinate (SC) and treating with a pH-cycling process. The pH-cycling involved adjusting the pH to 12 and reacting for 1 hr, followed by neutralisation to pH 7. Nanoparticles composed of HG and SC (Z-average diameter ≈ 130 nm) were formed after the pH-cycling, and the solubility of HG increased to > 80% when there was more than 1% of SC for 1% of HG. These HG|SC nanoparticles were monodisperse (PDI < 0.17) and ζ-potential was ≈ -17 mV. Hydrogen bonding is the main forces that assembles HG|SC nanoparticles because the nanoparticles dissociated by heat treatment (up to 60 °C) or urea, which is an effective hydrogen bond breaker. HG|SC nanoparticles will aggregate irreversibly above 60 °C, possibly due to thiol-disulphide exchange. The nanoparticles were heat-stable as the Z-average diameter was only 229 nm after heating (90 °C, 30 min). N-ethylmaleimide blocked free thiol groups on HG and resulted in less disulphide-linked HG aggregation after pH- cycling, which in turn lead to smaller HG|SC nanoparticles and a bimodal particle size distribution, indicating the importance of disulphide bond for the formation of monodisperse HG|SC nanoparticles. The soluble and heat-stable HG|SC nanoparticles could be used to increase the hemp protein content in beverages and emulsions.
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Bárta J, Bártová V, Jarošová M, Švajner J, Smetana P, Kadlec J, Filip V, Kyselka J, Berčíková M, Zdráhal Z, Bjelková M, Kozak M. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 2021; 10:foods10112766. [PMID: 34829047 PMCID: PMC8624202 DOI: 10.3390/foods10112766] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
- Correspondence: ; Tel.: +420-387772922
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Josef Švajner
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Jaromír Kadlec
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic;
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic;
| | - Marcin Kozak
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
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Osemwota EC, Alashi AM, Aluko RE. Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates. MEMBRANES 2021; 11:694. [PMID: 34564511 PMCID: PMC8471907 DOI: 10.3390/membranes11090694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 01/01/2023]
Abstract
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3-5, the ISO was less soluble (2.26-11.84%) when compared to the MEM_NaOH (25.74-27.22%) and MEM_NaCl (27.78-40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.
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Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
- The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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The Effect of Hemp Cake ( Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions. Molecules 2021; 26:molecules26175284. [PMID: 34500717 PMCID: PMC8433655 DOI: 10.3390/molecules26175284] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 12/20/2022] Open
Abstract
Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.
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Pang XH, Yang Y, Bian X, Wang B, Ren LK, Liu LL, Yu DH, Yang J, Guo JC, Wang L, Zhang XM, Yu HS, Zhang N. Hemp ( Cannabis sativa L.) Seed Protein-EGCG Conjugates: Covalent Bonding and Functional Research. Foods 2021; 10:foods10071618. [PMID: 34359488 PMCID: PMC8304514 DOI: 10.3390/foods10071618] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/30/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify HPI. In this study, we prepared different concentrations (1, 2, 3, 4, and 5 mM) of (-)-epigallocatechin gallate (EGCG) covalently linked to HPI and use methods such as particle size analysis, circular dichroism (CD), and three-dimensional fluorescence spectroscopy to study the changes in the structure and functional properties of HPI after being covalently combined with EGCG. The particle size data indicated that the covalent HPI-EGCG complex was larger than native HPI, and the particle size was mainly distributed at about 200 μm. CD and three-dimensional fluorescence spectroscopy analyses showed that the conformation of the protein was changed by conjugation with EGCG. The β-sheet content decreased from 82.79% to 66.67% after EGCG bound to the protein, and the hydrophobic groups inside the protein were exposed, which increased the hydrophobicity of the protein and changed its conformation. After HPI and 1 mM of EGCG were covalently bonded, the solubility and emulsifying properties of the covalent complex were improved compared with native HPI. These results indicated that HPI-EGCG conjugates can be added in some foods.
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Affiliation(s)
- Xin-Hui Pang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Lin-Lin Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - De-Hui Yu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing-Chun Guo
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Lei Wang
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Xiu-Min Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Han-Song Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
- Correspondence: (H.-S.Y.); (N.Z.)
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
- Correspondence: (H.-S.Y.); (N.Z.)
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Sun X, Sun Y, Li Y, Wu Q, Wang L. Identification and Characterization of the Seed Storage Proteins and Related Genes of Cannabis sativa L. Front Nutr 2021; 8:678421. [PMID: 34164425 PMCID: PMC8215128 DOI: 10.3389/fnut.2021.678421] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/12/2021] [Indexed: 12/22/2022] Open
Abstract
Hemp (Cannabis sativa L.) seed is emerging as a novel source of plant protein owing to its rich protein content and reasonable nutritional structure. In the current study, the storage proteins of hemp seed were extracted using different methods. The modified Osborne method yielded maximum extraction of the hemp seed storage proteins, while degreasing had little effect on the hemp seed protein (HSP) extraction. Protein identification results revealed that 11S globulin (edestin) was the most abundant protein in hemp seed, and the molecular weights of the two subunits of this protein were ~35 and 20 kDa, respectively. The second most abundant protein was 2S albumin (Cs2S), with a molecular weight of ~14–15 kDa. The least abundant protein was 7S vicilin-like protein (Cs7S), with a molecular weight of ~47 kDa. Subsequently, gene families encoding these three storage protein classes, including three genes for edestin, two for Cs2S, and one for Cs7S, were cloned and then analyzed for amino acid composition and structure. The three edestins were different in their amino acid sequences and calculated molecular weights. The analysis of coding sequences revealed a higher percentage of similarity (62.7%) between Edestin1 and Edestin3, while the similarity decreased significantly to ~57% between Edestin1 and Edestin2, and 58% between Edestin2 and Edestin3. The calculated protein molecular weight was the highest for the protein encoded by Edestin1 and the smallest for the protein encoded by Edestin2. All three edestins were rich in arginine, while Edestin3 had a higher methionine content relative to that in the other two, which proved that Edestin3 had a better nutritional value. Cs2S and Cs7S were different from those reported in previous studies. Therefore, it could be inferred that amino acid composition varies with different hemp cultivars. The current research brought significant theoretical advance in illuminating the understanding of hemp seed storage protein and would have significance for future research on improving the nutritional quality of hemp seed and developing bioactive peptides.
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Affiliation(s)
- Xin Sun
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Yao Sun
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Yao Li
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Qiong Wu
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Lei Wang
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
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60
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Shen P, Gao Z, Fang B, Rao J, Chen B. Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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61
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Idowu AO, Famuwagun AA, Fagbemi TN, Aluko RE. Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1919704] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Atinuke O. Idowu
- Department of Food Science and Technology, College of Basic and Applied Sciences, Mountain Top University, Makogi-Oba, Ogun State, Nigeria
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Tayo, N. Fagbemi
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates. Foods 2021; 10:foods10051112. [PMID: 34069802 PMCID: PMC8157255 DOI: 10.3390/foods10051112] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/27/2022] Open
Abstract
Solanum macrocarpon (eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property and was separated using ultrafiltration membranes into <1, 1–3 and 3–5 kDa peptide fractions. Gel-permeation chromatography confirmed conversion of the ELI (average of 22 kDa) into protein hydrolysates that contained smaller peptides (<6 kDa). A total of 23 peptides consisting of tri and tetrapeptides were identified from the CH, which is a wider spectrum when compared to seven for AH and four each for TH and PH. CH exhibited stronger scavenging activities against DPPH and hydroxyl radicals. CH and TH exhibited the strongest inhibitions against angiotensin-converting enzyme. In contrast, AH was the strongest inhibitor of α-amylase while AH and PH had strong inhibitory activities against α-glucosidase when compared with other hydrolysates. Ultrafiltration fractionation produced peptides that were stronger (p < 0.05) scavengers of DPPH, and hydroxyl radicals, in addition to better metal-chelating and enzyme inhibition agents. The study concluded that the eggplant protein hydrolysates and the UF fractions may find applications in tackling oxidative stress-related diseases and conditions involving excessive activities of the metabolic enzymes.
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Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
- Correspondence: ; Tel.: +234-7038688258
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Saka O. Gbadamosi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
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Nnamezie AA, Famuwagun AA, Gbadamosi SO. Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00059-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to obtain defatted flour (DF), protein concentrate (PC) and protein isolate (PI), followed by hydrolysis of the protein isolate by three different proteases; pepsin (PHp), pancreatin (PHc) and trypsin (PHT) to produce hydrolysates. The okra seed flours, proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier, Transform Infrared (FTIR), amino acid composition, solubility profile and some functional properties. The FTIR results showed the presence of N-H stretching, C=O stretching, C=N stretching N-H bending and C-N stretching in the samples. Protein hydrolysate had higher essential amino acids (51.32–53.01%) than unhydrolysed samples (36.31–37.99%). PI and WF had the highest water absorption and swelling capacities respectively. The solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric point. The PC was more soluble than PI between pH 2–8. The foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium chloride. The emulsion capacity of the samples was least in the presence of 1.0 M NaCl. The in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible (83.26–86.08%) than unhydrolyzed proteins (36.48–80.90%). The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other samples. The study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.
Graphical abstract
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The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8814724. [PMID: 33937392 PMCID: PMC8060106 DOI: 10.1155/2021/8814724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 03/09/2021] [Accepted: 03/18/2021] [Indexed: 02/07/2023]
Abstract
The effect of carbohydrate-hydrolysing enzyme blend with or without supercritical CO2 (SFE) defatting on pretreat hempseed meal, hempseeds, peeled hempseeds, hempseed protein powder, and germinated hempseeds was determined. The raw materials and recovered fractions from the treatments were subjected to gel electrophoresis, and their emulsion capacity, activity, and stability as well as colour (CIE L∗a∗b∗ values) were determined. The highest protein contents, 65% (w/w dm), were detected in soluble fractions prepared from germinated, defatted hempseeds followed by soluble fractions of peeled, defatted hempseed, 55% (w/w dm). The gel electrophoresis showed quite similar protein profiles for all samples; however, the edestin content was lower in the germinated samples than in the others. Enzyme treatment and SFE did not have a significant effect on the emulsion properties. Germinated samples demonstrated a higher ability to stabilise emulsions (15-20%) than other pretreated samples. On the other hand, hempseed meal samples had lower emulsification activity and stability values compared to the other samples. The colour of the sample solutions varied from light to dark with a brown to yellowish colour, and PHS samples showed overall higher L∗ values. In conclusion, germination and peeling in combination with defatting are promising methods to produce functional protein concentrates with efficient emulsion stability and activity as well as a mild colour for food applications.
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Plati F, Ritzoulis C, Pavlidou E, Paraskevopoulou A. Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization. Int J Biol Macromol 2021; 182:144-153. [PMID: 33836200 DOI: 10.1016/j.ijbiomac.2021.04.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/19/2021] [Accepted: 04/02/2021] [Indexed: 11/19/2022]
Abstract
In this study, intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA) were investigated to unravel their complexation mechanisms. For this purpose, structural transition as a function of pH (2.0-7.0) and protein to polysaccharide ratio (HPI:GA, R = 0.5:1-13:1 w/w) was evaluated via turbidimetric analysis, ζ-potentiometry, state diagram construction and coacervate yield. It was proved that critical phase transition pH shifted to higher values with R increase, until reaching a plateau at ratio 10:1, with complexes to be formed even at pH region where both biopolymers were negatively charged. The shift of pH value, where maximum turbidity was noticed (pHopt), was well in accordance with net charge neutrality of HPI-GA mixtures found by electrophoretic mobility measurements. Maximum coacervation, occurred at ratio R = 2:1 and pHopt = 3.5, was depicted by the highest yield (92%), while morphological characteristics of liquid as well as freeze-dried HPI-GA coacervates, obtained through optical and scanning electron microscope measurements, gave a further perception of the associative processes during complex coacervation. Additionally, the molecular interactions between HPI and GA were confirmed by Fourier transform infrared spectroscopy (FTIR) revealing primarily electrostatic interactions with secondary stabilization of hydrogen bonds. Therefore, these findings could provide useful information for the development of HPI - GA coacervates as a potential bioactive encapsulation means.
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Affiliation(s)
- Fotini Plati
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Sindos Campus, Thessaloniki 57400, Greece
| | - Eleni Pavlidou
- Solid State Physics Section, Physics Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds. Foods 2021; 10:754. [PMID: 33918108 PMCID: PMC8066650 DOI: 10.3390/foods10040754] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 01/30/2023] Open
Abstract
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat 26100, Indonesia
| | - Sharifah Kharidah Syed Muhammad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
| | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
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Wei L, Dong Y, Sun Y, Mei X, Ma X, Shi J, Yang Q, Ji Y, Zhang Z, Sun H, Sun X, Song S. Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β-catenin signaling pathway. Food Sci Nutr 2021; 9:1833-1841. [PMID: 33841802 PMCID: PMC8020916 DOI: 10.1002/fsn3.1976] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 10/04/2020] [Accepted: 10/10/2020] [Indexed: 12/11/2022] Open
Abstract
Foodborne protein hydrolysates exhibit biological activity that may be therapeutic in a number of human disease settings. Hemp peptides (HP) generated by controlled hydrolysis of hemp proteins have a number of health benefits and are of pharmaceutical value. In the present study, we produce small molecular weight HP from hemp seed and investigate its anticancer properties in Hep3B human liver cancer cells. We demonstrate that HP treatment increased apoptosis, reduced cell viability, and reduced cell migration in Hep3B human liver cancer cells without affecting the normal liver cell line L02. We correlate these phenotypes with increased cellular ROS levels, upregulation of cleaved caspase 3 and Bad, and downregulation of antiapoptotic Bcl-2. HP treatment led to increased Akt and GSK-3β phosphorylation, with subsequent downregulation of β-catenin, suggesting β-catenin signaling modulation as a critical mechanism by which HP exhibits anticancer properties. Our findings suggest HP are of potential therapeutic interest for liver cancer treatment.
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Affiliation(s)
- Lian‐Hui Wei
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Yan Dong
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Yu‐Feng Sun
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Xue‐Song Mei
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Xue‐Song Ma
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Jie Shi
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Qing‐li Yang
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Yan‐Ru Ji
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Zheng‐Hai Zhang
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
| | - Hu‐Nan Sun
- College of Life Science and TechnologyHeilongjiang Bayi Agricultural UniversityDaqingChina
| | - Xing‐Rong Sun
- Daqing Branch of the Heilongjiang Academy of Agricultural SciencesDaqingChina
| | - Shu‐Min Song
- Daqing Branch of the Heilongjiang Academy of SciencesDaqingChina
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68
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Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021; 10:foods10030600. [PMID: 33809143 PMCID: PMC7999387 DOI: 10.3390/foods10030600] [Citation(s) in RCA: 150] [Impact Index Per Article: 50.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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Kotecka-Majchrzak K, Kasałka-Czarna N, Sumara A, Fornal E, Montowska M. Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products. Molecules 2021; 26:molecules26061577. [PMID: 33809348 PMCID: PMC7998630 DOI: 10.3390/molecules26061577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 01/31/2023] Open
Abstract
Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.
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Affiliation(s)
- Klaudia Kotecka-Majchrzak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
| | - Natalia Kasałka-Czarna
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland; (A.S.); (E.F.)
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland; (A.S.); (E.F.)
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
- Correspondence: ; Tel.: +48-61-848-7257
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70
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Aiello G, Pugliese R, Rueller L, Bollati C, Bartolomei M, Li Y, Robert J, Arnoldi A, Lammi C. Assessment of the Physicochemical and Conformational Changes of Ultrasound-Driven Proteins Extracted from Soybean Okara Byproduct. Foods 2021; 10:foods10030562. [PMID: 33800391 PMCID: PMC7998950 DOI: 10.3390/foods10030562] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 11/23/2022] Open
Abstract
This study was aimed at the valorization of the okara byproduct deriving form soy food manufacturing, by using ultrasound at different temperatures for extracting the residual proteins. The physicochemical and conformational changes of the extracted proteins were investigated in order to optimize the procedure. Increasing the temperature from 20 up to 80 °C greatly enhanced the yields and the protein solubility without affecting the viscosity. The protein secondary and tertiary structures were also gradually modified in a significant way. After the ultrasonication at the highest temperature, a significant morphological transition from well-defined single round structures to highly aggregated ones was observed, which was confirmed by measuring the water contact angles and wettability. After the ultrasound process, the improvement of peptides generation and the different amino acid exposition within the protein led to an increase of the antioxidant properties. The integrated strategy applied in this study allows to foster the okara protein obtained after ultrasound extraction as valuable materials for new applications.
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Affiliation(s)
- Gilda Aiello
- Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy;
| | - Raffaele Pugliese
- NeMO Lab., ASST Grande Ospedale Metropolitano Niguarda, 20133 Milan, Italy;
| | - Lukas Rueller
- Fraunhofer Institute for Environmental, Safety and Energy Technology UMSICHT, 46047 Oberhausen, Germany; (L.R.); (J.R.)
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (Y.L.); (A.A.)
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (Y.L.); (A.A.)
| | - Yuchen Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (Y.L.); (A.A.)
| | - Josef Robert
- Fraunhofer Institute for Environmental, Safety and Energy Technology UMSICHT, 46047 Oberhausen, Germany; (L.R.); (J.R.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (Y.L.); (A.A.)
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (Y.L.); (A.A.)
- Correspondence: ; Tel.: +39-025-0319-372
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71
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Yu XY, Zou Y, Zheng QW, Lu FX, Li DH, Guo LQ, Lin JF. Physicochemical, functional and structural properties of the major protein fractions extracted from Cordyceps militaris fruit body. Food Res Int 2021; 142:110211. [PMID: 33773685 DOI: 10.1016/j.foodres.2021.110211] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 01/24/2021] [Accepted: 01/30/2021] [Indexed: 01/24/2023]
Abstract
The physicochemical and functional as well as structural properties of major protein fractions (albumin, globulin, glutelin) sequentially extracted in water, salt, alkaline solution respectively from Cordyceps militaris Minfu20 fruit body were investigated. The glutelin (43.11%, w/w) was the predominant protein component of C. militaris fruit body followed by albumin (36.47%) and globulin (17.94%). The three proteins extracted from different solvents showed different characteristics, which were related to the alternation of amino acid composition, surface hydrophobicity, and structural feature. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the albumin and globulin mainly consisted of polypeptides with size < 20 kDa. The glutelin showed serious staining on the lane which may have a relatively bigger molecular weight. Intrinsic fluorescence intensity (FI) suggested glutelin contained more unfolding conformations (highest FI) which were probably resulted in a better foaming capacity of 151% and emulsion formation with the smallest size oil droplets (10.410 µm). The protein fractions showed great nutritional quality since they satisfied all recommended essential amino acid allowances for adults of Food & Agriculture Organization (FAO)/World Health Organization (WHO). Therefore, Cordyceps militaris Minfu20 fruit body proteins have potential alternative renewable edible fungi (mushroom) protein and could be used effectively as a food ingredient to improve food nutrition and product diversification compared with plant proteins.
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Affiliation(s)
- Xiao-Ying Yu
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Yuan Zou
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Qian-Wang Zheng
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Feng-Xian Lu
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - De-Huai Li
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Li-Qiong Guo
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
| | - Jun-Fang Lin
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
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Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process. Food Chem 2021; 350:129188. [PMID: 33588280 DOI: 10.1016/j.foodchem.2021.129188] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/28/2020] [Accepted: 01/16/2021] [Indexed: 02/04/2023]
Abstract
Hempseed meal after protein isolation (HM-PI) is a co-product obtained from hempseed. The objectives were to characterize and determine the effect of drying on HM-PI. HM-PI was produced using three drying methods: freeze (FD), vacuum oven (VOD), and oven drying (OD). HM-PI contained over 70% protein and had similar or higher level of essential amino acids than recommended values for human adults. Osborne fractionation indicated that glutelin was the most dominant fraction in HM-PI. FD HMPI has a significant lower surface hydrophobicity and higher in vitro protein digestibility than OD and VOD HM-PI. FD HM-PI demonstrated better functional properties than OD and VOD HM-PI. Pepsin-pancreatin digestion of VOD, FD and OD resulted in comparable and considerable antioxidant and anti-inflammatory properties. This is the first report on the characterization of HM-PI, a co-product of hempseed processing. HM-PI could serve as a novel food protein ingredient resulting in increase utilization of hempseed.
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73
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Sharma S, Prabhasankar P. Effect of whole hempseed flour incorporation on the rheological, microstructural and nutritional characteristics of chapati – Indian flatbread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110491] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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74
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Idowu AO, Alashi AM, Nwachukwu ID, Fagbemi TN, Aluko RE. Functional properties of sesame (Sesamum indicum Linn) seed protein fractions. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00047-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Abstract
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was the most abundant fraction, consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides of sizes ≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19, 85 and 100 kDa. Prolamin had polypeptide sizes 20, 40 and 100 kDa. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin. Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other fractions. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and 0.08 (albumin). Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and prolamin respectively. Gelling ability was stronger for prolamin and glutelin than albumin and globulin, while higher emulsion (p < 0.05) quality was obtained for prolamin and albumin than for glutelin and globulin.
Graphical abstract
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75
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Proteomic analysis of oilseed cake: a comparative study of species-specific proteins and peptides extracted from ten seed species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:297-306. [PMID: 32629549 DOI: 10.1002/jsfa.10643] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 06/06/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In recent years there has been a visible trend among consumers to move away from consuming meat in favor of plant products. Meat producers have therefore been trying to meet the expectations of consumers by introducing new products to the food market with a greater proportion of plant ingredients. Meat products are enriched not only by the addition of vegetable oils but also by ground or whole oilseeds or their preparation. In this study, we present in-solution tryptic digestion and an ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS)-based proteomics approach to investigate specific proteins and peptides of ten oilseed cakes, by-products of cold pressing oil from coconut, evening primrose, hemp, flax, milk thistle, nigella, pumpkin, rapeseed, sesame, and sunflower seeds, for authentication purposes. RESULTS We identified a total of 229 unique oilseed proteins. The number of specific proteins varied depending on the sample, from 4 to 48 in evening primrose and sesame. Moreover, we identified approximately 440 oilseed unique peptides in the cakes of all the analyzed oilseeds; the largest amounts were found in sesame (107 peptides), sunflower (100), pumpkin, hemp (42), rapeseed (36), and flax cake (35 peptides). CONCLUSIONS We provide novel information on unique / species-specific peptide markers that will extend the scope of testing the authenticity of a wide range of foods. The results of this peptide discovery experiment may further contribute to the development of targeted methods for the detection and quantification of oilseed proteins in processed foods, and thus to the improvement of food quality. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Lublin, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
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76
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Famuwagun A, Alashi A, Gbadamosi S, Taiwo K, Oyedele J, Adebooye O, Aluko R. In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/130401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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77
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Oilseed proteins – Properties and application as a food ingredient. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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78
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Kurek MA, Pratap-Singh A. Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed ( Cannabis sativa) Oil. Foods 2020; 9:E1707. [PMID: 33233759 PMCID: PMC7699855 DOI: 10.3390/foods9111707] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/13/2020] [Indexed: 11/16/2022] Open
Abstract
Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.
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Affiliation(s)
- Marcin Andrzej Kurek
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7012 Trondheim, Norway
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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79
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Setti L, Samaei SP, Maggiore I, Nissen L, Gianotti A, Babini E. Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02550-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractHemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other protein-containing byproducts or wastes.
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80
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Shen P, Gao Z, Xu M, Rao J, Chen B. Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106065] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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81
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Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105960] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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82
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Shen P, Gao Z, Xu M, Ohm JB, Rao J, Chen B. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105889] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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83
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Xu Y, Li J, Zhao J, Wang W, Griffin J, Li Y, Bean S, Tilley M, Wang D. Hempseed as a nutritious and healthy human food or animal feed source: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14755] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Youjie Xu
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Jun Li
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Jikai Zhao
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics, and Health Kansas State University Manhattan KS 66506 USA
| | - Jason Griffin
- Department of Horticulture and Natural Resources Kansas State University Manhattan KS 66506 USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Scott Bean
- Center for Grain and Animal Health Research USDA‐ARS 1515 College Ave. Manhattan KS 66502 USA
| | - Mike Tilley
- Center for Grain and Animal Health Research USDA‐ARS 1515 College Ave. Manhattan KS 66502 USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
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84
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Akinyede AI, Fagbemi TN, Osundahunsi OF, Aluko RE. Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg (Monodora myristica) and its membrane ultrafiltration peptide fractions. J Food Biochem 2020; 45:e13437. [PMID: 32794208 DOI: 10.1111/jfbc.13437] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 10/23/2022]
Abstract
The aim of this work was to determine amino acid composition and in vitro antioxidant activities of Monodora myristica protein hydrolysate and its membrane ultrafiltration peptide fractions. The Alcalase hydrolysate was fractionated using ultrafiltration membranes to produce peptide sizes of <1, 1-3, 3-5, and 5-10 kDa. The results showed that sequential fractionation resulted in higher glycine and glutamic acid and glutamine contents. Analysis of in vitro antioxidant properties showed that fractionation of the M. myristica hydrolysate led to significant (p < .05) improvements in 2,2-diphenyl-1-picrylhydrazyl radical scavenging, metal chelation activity, ferric reducing antioxidant power (FRAP), and hydroxyl (OH) radical scavenging activity. Linoleic acid oxidation was significantly (p < .05) attenuated by the peptide fractions. We conclude that peptide antioxidant activities were significantly (p < .05) improved by membrane fractionation, especially the 3-5 kDa fraction. PRACTICAL APPLICATIONS: The use of protein hydrolysate fractions with potential to prevent oxidation, which can reduce shelf life of foods and cause degenerate diseases due to cell damage is proposed for Monodora myristica. The demand for natural products and negative health issues associated with artificial food ingredients have led to increased consumer preference for natural sources of antioxidants. The protein hydrolysate and membrane fractions produced in this work showed high antioxidant ability that could qualify them to replace toxic synthetic antioxidants in foods. Peptide fractions had better metal chelation than the hydrolysates, which is important because chelation of metal ions can decrease the amount of free iron available to participate in the Fenton reaction and ultimately decrease the formation of toxic free radicals. Incorporation of the peptides into foods will enhance scavenging of toxic free radicals that may form during storage, thereby improving product freshness and shelf life in addition to preventing human degenerative diseases.
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Affiliation(s)
- Adedamola I Akinyede
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Tayo N Fagbemi
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | | | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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85
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Famuwagun AA, Alashi AM, Gbadamosi OS, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions. J Food Biochem 2020; 45:e13396. [PMID: 32692412 DOI: 10.1111/jfbc.13396] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/01/2020] [Accepted: 07/06/2020] [Indexed: 12/21/2022]
Abstract
Amaranth leaf protein isolate (ALI) was hydrolyzed using four different proteases (alcalase, trypsin, pepsin, and chymotrypsin) followed by fractionation of the pepsin hydrolyzate (PH) into different sizes using ultrafiltration membrane. Gel permeation chromatography showed that all the hydrolyzates had smaller size peptides (<7 kDa) than the protein isolate (>32 kDa). The chymotrypsin hydrolyzate had higher contents of hydrophobic amino acid (44.95%) compared to alcalase (42.72%), pepsin (43.93%), and trypsin (40.95%) hydrolyzates. The PH had stronger DPPH, hydroxyl radical, and superoxide radical scavenging activities than the other protein hydrolyzates but weaker Ferric reducing antioxidant power and metal chelating activities when compared to the peptide fractions. The <1 kDa peptide fraction exhibited stronger DPPH, hydroxyl, and superoxide radicals scavenging activities than the higher molecular weight (>1 kDa) fractions. Fractionation of PH also resulted in enhanced inhibition of α-amylase and ACE activities but weaker α-glucosidase inhibition. PRACTICAL APPLICATIONS: ALI was hydrolyzed using four proteases to produce protein hydrolyzates. The most active of the hydrolyzate was then fractionated to produce fractions of different molecular sizes. The results of the analyses showed that the hydrolyzates and the fractions showed good antioxidant and enzyme inhibitory activities such as the inhibition of ACE, α-amylase, and glucosidase enzymes. The results suggest that the enzymatic hydrolyzates and peptide fractions could be used as ingredients in the nutraceutical and functional food industries to scavenge free radicals and inhibit angiotensin-converting enzyme activity.
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Affiliation(s)
- Akinsola A Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.,Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | | | - Kehinde A Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Odunayo C Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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86
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Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm ( Tenebrio molitor) Powders. Foods 2020; 9:foods9070917. [PMID: 32664653 PMCID: PMC7405005 DOI: 10.3390/foods9070917] [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: 06/08/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.
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87
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Functional properties of the protein isolates of hyacinth bean [Lablab purpureus (L.) Sweet]: An effect of the used procedures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109572] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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88
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Malomo S, Nwachukwu I, Girgih A, Idowu A, Aluko R, Fagbemi T. Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/122460] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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89
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele DJ, Adebooye OC, Aluko RE. Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1772285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Saka O. Gbadamosi
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa J. Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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90
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Rodriguez-Martin NM, Montserrat-de la Paz S, Toscano R, Grao-Cruces E, Villanueva A, Pedroche J, Millan F, Millan-Linares MC. Hemp ( Cannabis sativa L.) Protein Hydrolysates Promote Anti-Inflammatory Response in Primary Human Monocytes. Biomolecules 2020; 10:biom10050803. [PMID: 32456009 PMCID: PMC7277103 DOI: 10.3390/biom10050803] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 05/06/2020] [Accepted: 05/20/2020] [Indexed: 02/07/2023] Open
Abstract
Hemp seeds have a wide variety of chemical compounds which present biological activity. Specifically, the focus on proteins and bioactive peptides are increasing as alternative sources of nutraceutical uses. In the literature, hemp protein products (HPPs) have reported antioxidant and anti-inflammatory properties. This study aimed to determine the inflammation-related modulatory effects of HPPs on lipopolysaccharide (LPS)-activated primary human monocytes. CD14+ cells were immunomagnetically isolated from buffy coats and the anti-inflammatory activity of hemp protein isolate (HPI) and hydrolysates (HPHs) was evaluated on LPS-stimulated human primary monocytes. The specific markers of inflammation, polarization, and chemoattraction were measured by RT-qPCR and ELISA assays. Our results showed that HPPs decreased the pro-inflammatory mediators (TNF-α, IL-1β, and IL-6) and increased the anti-inflammatory mediators (IL-10 and IL-4). In addition, M1 polarization marker gene expression (CCR7 and iNOS) was downregulated by HPPs and, M2 polarization marker gene expression (CD200R and MRC1) was upregulated. Finally, the mRNA expression of chemotaxis genes (CCR2 and CCL2) was downregulated by HPPs. In conclusion, this study suggests that HPPs may improve chronic inflammatory states and promote regenerative processes by reprogramming monocytes toward M2 polarization phenotype.
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Affiliation(s)
- Noelia M. Rodriguez-Martin
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
| | - Rocio Toscano
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Elena Grao-Cruces
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
| | - Alvaro Villanueva
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Justo Pedroche
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Francisco Millan
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Maria C Millan-Linares
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
- Cell Biology Unit, Instituto de la Grasa, CSIC, 41013 Seville, Spain
- Correspondence: ; Tel.: +34-954-61-15-50
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91
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Rodriguez-Martin NM, Toscano R, Villanueva A, Pedroche J, Millan F, Montserrat-de la Paz S, Millan-Linares MC. Neuroprotective protein hydrolysates from hemp (Cannabis sativa L.) seeds. Food Funct 2020; 10:6732-6739. [PMID: 31576391 DOI: 10.1039/c9fo01904a] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Hemp (Cannabis sativa L.) seeds are well known for their potential use as a source of nutrients, fiber, and bioactive compounds. A hemp protein isolate, prepared from defatted hemp flour, was hydrolyzed by alcalase and flavourzyme under specific conditions. The resulting hydrolysates were evaluated for the selection of potentially bioactive hemp protein hydrolysates (HPHs) owing to their DPPH scavenging and ferric reducing antioxidant power activity. In vitro cell-free experiments led to the identification of two bioactive HPHs, HPH20A and HPH60A + 15AF, which were used at 50 and 100 μg mL-1 on BV-2 microglial cells in order to evaluate the anti-neuroinflammatory activities. Our results showed that HPH20A and HPH60A + 15AF down-regulated TNF-α, IL-1β, and IL-6 mRNA transcriptional levels in LPS-stimulated BV-2 microglial cells. In addition, HPH20A and HPH60A + 15AF up-regulated the gene expression of anti-inflammatory cytokine IL-10. This study suggests for the first time that HPHs may improve the neuroinflammatory and inflammatory states, supporting the nutraceutical value of hemp seeds.
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Affiliation(s)
- Noelia M Rodriguez-Martin
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain.
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92
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Dapčević-Hadnađev T, Hadnađev M, Dizdar M, Lješković NJ. Functional and Bioactive Properties of Hemp Proteins. SUSTAINABLE AGRICULTURE REVIEWS 2020. [DOI: 10.1007/978-3-030-41384-2_8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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93
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The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality. Food Chem 2020; 303:125364. [DOI: 10.1016/j.foodchem.2019.125364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 07/01/2019] [Accepted: 08/12/2019] [Indexed: 11/18/2022]
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94
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Leonard W, Zhang P, Ying D, Fang Z. Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Compr Rev Food Sci Food Saf 2019; 19:282-308. [PMID: 33319519 DOI: 10.1111/1541-4337.12517] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/04/2019] [Accepted: 11/08/2019] [Indexed: 12/15/2022]
Abstract
Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in-depth research on this recently approved food resources and maximize its utilization in new food product development.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- Agriculture & Food, CSIRO, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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95
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Hmidet N, Jemil N, Ouerfelli M, Pilar Almajano M, Nasri M. Antioxidant properties of
Enterobacter cloacae
C3 lipopeptides in vitro and in model food emulsion. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Noomen Hmidet
- Laboratoire de Génie Enzymatique et de Microbiologie Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax Sfax Tunisia
| | - Nawel Jemil
- Laboratoire de Génie Enzymatique et de Microbiologie Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax Sfax Tunisia
| | - Manel Ouerfelli
- Research Unit « Nutrition et Métabolisme Azotés et Protéines de Stress » (UR/ES‐13/29), Biology Department, Faculty of Sciences of Tunis University of Tunis El‐Manar Tunis Tunisia
- School of Industrial Engineering of Barcelona (ETSEIB), Chemical Engineering Department (DEQ) Technical University of Catalonia (UPC) Barcelona Spain
| | - María Pilar Almajano
- School of Industrial Engineering of Barcelona (ETSEIB), Chemical Engineering Department (DEQ) Technical University of Catalonia (UPC) Barcelona Spain
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax Sfax Tunisia
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96
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Naiker TS, Baijnath H, Amonsou EO, Mellem JJ. Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from
Lablab purpureus
(L.) Sweet (hyacinth bean). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14334] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tremayne S. Naiker
- Department of Biotechnology and Food Technology Durban University of Technology Durban South Africa
| | - Himansu Baijnath
- School of Life Sciences College of Agriculture, Engineering and Science University of Kwa‐Zulu Natal Durban South Africa
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology Durban University of Technology Durban South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology Durban University of Technology Durban South Africa
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97
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Liu D, Huang J, Wu C, Liu C, Huang R, Wang W, Yin T, Yan X, He H, Chen L. Purification, Characterization, and Application for Preparation of Antioxidant Peptides of Extracellular Protease from Pseudoalteromonas sp. H2. Molecules 2019; 24:molecules24183373. [PMID: 31527535 PMCID: PMC6766936 DOI: 10.3390/molecules24183373] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 09/06/2019] [Accepted: 09/14/2019] [Indexed: 01/29/2023] Open
Abstract
The study reported on the isolation of a metalloprotease named EH2 from Pseudoalteromonas sp. H2. EH2 maintained more than 80% activity over a wide pH range of 5–10, and the stability was also nearly independent of pH. Over 65% activity was detected at a wide temperature range of 20–70 °C. The high stability of the protease in the presence of different surfactants and oxidizing agents was also observed. Moreover, we also investigated the antioxidant activities of the hydrolysates generated from porcine and salmon skin collagen by EH2. The results showed that salmon skin collagen hydrolysates demonstrated higher DPPH (1,1-diphenyl-2-picrylhydrazyl) (42.88% ± 1.85) and hydroxyl radical (61.83% ± 3.05) scavenging activity than porcine skin collagen. For oxygen radical absorbance capacity, the hydrolysates from porcine skin collagen had higher efficiency (7.72 ± 0.13 μmol·TE/μmol). Even 1 nM mixed peptides could effectively reduce the levels of intracellular reactive oxygen species. The two types of substrates exerted the best antioxidant activity when hydrolyzed for 3 h. The hydrolysis time and type of substrate exerted important effects on the antioxidant properties of hydrolysates. The hydrolyzed peptides from meat collagens by proteases have good antioxidant activity, which may have implications for the potential application of marine proteases in the biocatalysis industry.
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Affiliation(s)
- Dan Liu
- School of Life Sciences, Central South University, Changsha 410013, China
- Department of Biochemistry and Molecular Biology, Guangxi Medical University, Nanning 530021, China
| | - Jiafeng Huang
- School of Life Sciences, Central South University, Changsha 410013, China
| | - Cuiling Wu
- Department of Biochemistry, Changzhi Medical College, Changzhi 046000, China
| | - Congling Liu
- School of Life Sciences, Central South University, Changsha 410013, China
| | - Ran Huang
- School of Life Sciences, Central South University, Changsha 410013, China
| | - Weng Wang
- School of Life Sciences, Central South University, Changsha 410013, China
| | - Tingting Yin
- School of Life Sciences, Central South University, Changsha 410013, China
| | - Xiaotao Yan
- School of Life Sciences, Central South University, Changsha 410013, China
| | - Hailun He
- School of Life Sciences, Central South University, Changsha 410013, China.
| | - Leilei Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
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98
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Qamar S, Manrique YJ, Parekh H, Falconer JR. Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Crit Rev Food Sci Nutr 2019; 60:2742-2762. [DOI: 10.1080/10408398.2019.1657062] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Sadia Qamar
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Yady J. Manrique
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Harendra Parekh
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
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99
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Zhang S, Zheng L, Zheng X, Ai B, Yang Y, Pan Y, Sheng Z. Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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100
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Karshenas M, Goli M, Zamindar N. Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise. FOOD SCI TECHNOL INT 2019; 25:633-641. [PMID: 31155956 DOI: 10.1177/1082013219853931] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Peanut, sesame, and (peanut:sesame (1:1)) meal milk were used as the egg yolk substitute at the levels of 0%, 25%, 50%, 75%, and 100% in mayonnaise. Then, the rheological, textural (hardness, adhesive force, and adhesiveness), and microstructural properties of samples were evaluated on the first day after production. The oscillatory test indicated that all treatments had shear thinning flow behavior and in low-angular frequencies had higher elastic modulus than the viscous modulus (tan δ < 1), but in the P-S50 and P-S100, P75 and S75 in angular frequencies higher than 63 rad.s-1, tan δ was more than one (i.e. G″ > G') which indicated more viscous modulus (liquid-like flow behavior) than the elastic modulus (gel-like flow behavior). The optical microscopy confirmed that the oil particle size in blank, 25 and 50% of substitution was of smaller size, and the fat droplets had a monotonous and regular form. In 75 and 100% of substitution, the oil particle size was larger and more irregular than the other ones. Therefore, considering the emulsifying characteristic of oilseeds proteins, consumer health aspect (replacing meal protein with egg yolk in producing of low-cholesterol mayonnaise), and economic advantage aspect (reusing the oil-extraction factories by-products i.e., meal) using oilseed meal milk as an emulsifier agent in food industries especially emulsions is purposed.
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Affiliation(s)
- Mahsa Karshenas
- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Mohammad Goli
- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Nafiseh Zamindar
- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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