101
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Ding Y, Chen L, Shi Y, Akhtar M, Chen J, Ettelaie R. Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106519] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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102
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Mutagenesis and Immobilization of ChitB-Protease for Induced De-staining and Goat Skin Dehairing Potentialities. Catal Letters 2021. [DOI: 10.1007/s10562-021-03605-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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103
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Han R, Hernández Álvarez AJ, Maycock J, Murray BS, Boesch C. Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates - Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Curr Res Food Sci 2021; 4:141-149. [PMID: 33778774 PMCID: PMC7985463 DOI: 10.1016/j.crfs.2021.03.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 01/06/2023] Open
Abstract
There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw < 3 kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods.
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Affiliation(s)
- Ruixian Han
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Alan J. Hernández Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Joanne Maycock
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Brent S. Murray
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
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104
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Isolation and Characterization of Angiotensin Converting Enzyme Inhibitory Peptide from Buffalo Casein. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10185-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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105
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Holyavka M, Faizullin D, Koroleva V, Olshannikova S, Zakhartchenko N, Zuev Y, Kondratyev M, Zakharova E, Artyukhov V. Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity. Int J Biol Macromol 2021; 180:161-176. [PMID: 33676977 DOI: 10.1016/j.ijbiomac.2021.03.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/20/2021] [Accepted: 03/03/2021] [Indexed: 12/14/2022]
Abstract
Bromelain, papain, and ficin are studied the most for meat tenderization, but have limited application due to their short lifetime. The aim of this work is to identify the adsorption mechanisms of these cysteine proteases on chitosan to improve the enzymes' stability. It is known that immobilization can lead to a significant loss of enzyme activity, which we observed during the sorption of bromelain (protease activity compared to soluble enzyme is 49% for medium and 64% for high molecular weight chitosan), papain (34 and 28% respectively) and ficin (69 and 70% respectively). Immobilization on the chitosan matrix leads to a partial destruction of protein helical structure (from 5 to 19%). Using computer modelling, we have shown that the sorption of cysteine proteases on chitosan is carried out by molecule regions located on the border of domains L and R, including active cites of the enzymes, which explains the decrease in their catalytic activity upon immobilization. The immobilization on chitosan does not shift the optimal range of pH (7.5) and temperature values (60 °C for bromelain and papain, 37-60 °C for ficin), but significantly increases the stability of biocatalysts (from 5.8 times for bromelain to 7.6 times for papain).
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Affiliation(s)
- Marina Holyavka
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation; Sevastopol State University, Universitetskaya st. 33, Sevastopol 299053, Russian Federation.
| | - Dzhigangir Faizullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Victoria Koroleva
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
| | - Svetlana Olshannikova
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
| | - Nataliya Zakhartchenko
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Yuriy Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Maxim Kondratyev
- Institute of Cell Biophysics of the Russian Academy of Sciences, Institutskaya st. 3, Puschino, Moscow region 142290, Russian Federation
| | - Ekaterina Zakharova
- Institute of Cell Biophysics of the Russian Academy of Sciences, Institutskaya st. 3, Puschino, Moscow region 142290, Russian Federation
| | - Valeriy Artyukhov
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
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106
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Ruan S, Xiong J, Li Y, Huang S, Wang X, Ma H. Improvement in enzymolysis efficiency and bioavailability of rapeseed meal protein concentrate by sequential dual frequency ultrasound pretreatment. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.01.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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107
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Calderón-Chiu C, Calderón-Santoyo M, Herman-Lara E, Ragazzo-Sánchez JA. Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106319] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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108
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Udechukwu MC, Dang C, Udenigwe CC. Identification of zinc-binding peptides in ADAM17-inhibiting whey protein hydrolysates using IMAC-Zn2+ coupled with shotgun peptidomics. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00048-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes. In this study, zinc-binding peptides were derived from whey protein hydrolysates, and their ultrafiltration (> 1 and < 1 kDa) fractions, produced with Esperase (WPH-Esp), Everlase and Savinase. Immobilized metal affinity chromatography (IMAC-Zn2+) increased the zinc-binding capacity of the peptide fraction (83%) when compared to WPH-Esp (23%) and its < 1 kDa fraction (40%). The increased zinc-binding capacity of the sample increased the inhibitory activity against the zinc-dependent “a disintegrin and metalloproteinase 17”. LC-MS/MS analysis using a shotgun peptidomics approach resulted in the identification of 24 peptides originating from bovine β-lactoglobulin, α-lactalbumin, serum albumin, β-casein, κ-casein, osteopontin-k, and folate receptor-α in the fraction. The identified peptides contained different combinations of the strong zinc-binding group of residues, His+Cys, Asp+Glu and Phe+Tyr, although Cys residues were absent in the sequences. In silico predictions showed that the IMAC-Zn2+ peptides were non-toxins. However, the peptides possessed poor drug-like and pharmacokinetic properties; this was possibly due to their long chain lengths (5–19 residues). Taken together, this work provided an array of food peptide-based zinc ligands for further investigation of structure-function relationships and development of nutraceuticals against inflammatory and other zinc-related diseases.
Graphical abstract
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109
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Covalent Immobilization of Proteases on Polylactic Acid for Proteins Hydrolysis and Waste Biomass Protein Content Valorization. Catalysts 2021. [DOI: 10.3390/catal11020167] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
The recovery of the protein component and its transformation into protein hydrolysates, generally carried out chemically, gives great added value to waste biomasses. The production of protein hydrolysates through enzymatic catalysis would guarantee to lower the environmental impact of the process and raise product quality, due to the reproducible formation of low molecular weight peptides, with interesting and often unexplored biological activities. The immobilization of the enzymes represents a good choice in terms of stability, recyclability and reduction of costs. In this context, we covalently linked proteases from Aspergillus oryzae to polylactic acid an eco-friendly biopolymer. The hydrolytic efficiency of immobilized enzymes was assessed testing their stability to temperature and over time, and checking the hydrolysis of model biomasses (casein and bovine serum albumin). Soybean waste extracts were also used as proof of principle.
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110
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De Pretto C, de Miranda LC, de Siqueira PF, Ribeiro MPDA, Tardioli PW, Giordano RDC, Giordano RDLC, Costa CBB. Mathematical modeling of enzymatic hydrolysis of soybean meal protein concentrate. CHEM ENG COMMUN 2021. [DOI: 10.1080/00986445.2020.1867849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cristine De Pretto
- Graduate Program in Chemical Engineering, Federal University of São Carlos, São Carlos, Brazil
| | | | | | | | - Paulo Waldir Tardioli
- Graduate Program in Chemical Engineering, Federal University of São Carlos, São Carlos, Brazil
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111
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Abstract
Abstract
Hen eggs are widely used, not only for human consumption, but also as an important material in food production and in pharmaceutical and cosmetics industry. Cystatin is a biologically active component of egg white, mostly used as an inhibitor of papain-like cysteine proteases. It was isolated from chicken egg white and has later been used in the nomenclature of structurally and functionally related proteins. Cystatins from animals, including mouse, rat, dog, cow and chicken egg white have been isolated and recently used in foodstuffs and drug administration. Cystatin has found its place and use in medicine due to its antimicrobial, antiviral and insecticidal effects, for the prevention of cerebral hemorrhage and control of cancer cell metastasis.
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112
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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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113
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Badoei-dalfard A, Khankari S, Karami Z. One-pot synthesis and biochemical characterization of protease metal organic framework (protease@MOF) and its application on the hydrolysis of fish protein-waste. Colloids Surf B Biointerfaces 2020; 196:111318. [DOI: 10.1016/j.colsurfb.2020.111318] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 07/19/2020] [Accepted: 08/09/2020] [Indexed: 11/26/2022]
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114
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Zhang Z, Jiang S, Zeng Y, He K, Luo Y, Yu F. Antioxidant peptides from Mytilus Coruscus on H2O2-induced human umbilical vein endothelial cell stress. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100762] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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115
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Habinshuti I, Mu TH, Zhang M. Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein. ULTRASONICS SONOCHEMISTRY 2020; 69:105262. [PMID: 32707458 DOI: 10.1016/j.ultsonch.2020.105262] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 05/06/2023]
Abstract
Herein, we investigated the effects of ultrasound microwave (UM)-assisted hydrolysis using Alcalase (ALC), Flavourzyme (FLA), and their combination (ALC + FLA), on the production of sweet potato protein hydrolysates (SPPH). UM-assisted enzymatic hydrolysis significantly increased the degree of hydrolysis of SPPH compared with untreated (UN) samples. Fractions with differences in molecular weight (MW) of >10, 3-10, and < 3 kDa in SPPH from UM-assisted ALC, FLA, and ALC + FLA hydrolysis displayed higher antioxidant activities than those from UN samples. MW < 3 kDa fractions of SPPH from UM-assisted ALC and ALC + FLA hydrolysis treatments presented much stronger Fe2+-chelating activity (98.48% and 98.59%), ·OH scavenging activity (67.11% and 60.06%), and higher ORAC values (110.32 and 106.32 µg TE/mL), from which diverse peptides with potential antioxidant activities were obtained by semi-preparative HPLC and LC-MS/MS. All identified peptide sequences exhibited at least three potential antioxidant amino acids. Additionally, changes in peptide conformational structure and antioxidant amino acid composition were revealed by structure-activity relationship analysis. Thus, ultrasound microwave treatment has great potential in antioxidant peptides production.
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Affiliation(s)
- Ildephonse Habinshuti
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
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116
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Ji D, Ma J, Xu M, Agyei D. Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications. Compr Rev Food Sci Food Saf 2020; 20:369-400. [PMID: 33443792 DOI: 10.1111/1541-4337.12676] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/27/2020] [Accepted: 10/30/2020] [Indexed: 01/25/2023]
Abstract
Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and important biochemical roles. Among these, the cell-envelope proteinases (CEPs) are one of the most widely studied and most exploited for biotechnological applications. CEPs are important players in the proteolytic system of LAB, because they are required by LAB to degrade proteins in the growth media into peptides and/or amino acids required for the nitrogen nutrition of LAB. The most important area of application of CEPs is therefore in protein hydrolysis, especially in dairy products. Also, the physical location of CEPs (i.e., being cell-envelope anchored) allows for relatively easy downstream processing (e.g., extraction) of CEPs. This review describes the biochemical features and organization of CEPs and how this fits them for the purpose of protein hydrolysis. It begins with a focus on the genetic organization and expression of CEPs. The catalytic behavior and cleavage specificities of CEPs from various LAB are also discussed. Following this, the extraction and purification of most CEPs reported to date is described. The industrial applications of CEPs in food technology, health promotion, as well as in the growing area of water purification are discussed. Techniques for improving the production and catalytic efficiency of CEPs are also given an important place in this review.
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Affiliation(s)
- Dawei Ji
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Jingying Ma
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Min Xu
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
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117
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Pont L, Barbosa J, Benavente F. A rapid and simple method for the determination of organic acids in proteolytic enzymes by capillary electrophoresis with indirect ultraviolet detection. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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118
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Reis GC, Dala-Paula BM, Tavano OL, Guidi LR, Godoy HT, Gloria MBA. In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom. Food Res Int 2020; 137:109616. [DOI: 10.1016/j.foodres.2020.109616] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 07/23/2020] [Accepted: 08/02/2020] [Indexed: 12/20/2022]
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119
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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120
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Reyes Jara AM, Corrons MA, Salese L, Liggieri CS, Bruno MA. Peptidases from Maclura Pomifera for Preparation of Food Protein Hydrolysates: Purification by Single-Step Chromatography and Characterization of Pomiferin I. Appl Biochem Biotechnol 2020; 193:619-636. [PMID: 33047217 DOI: 10.1007/s12010-020-03438-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Accepted: 09/29/2020] [Indexed: 11/25/2022]
Abstract
Our objective was to isolate peptidases from the latex of Maclura pomifera fruits and use them to hydrolyze food proteins, as well as to purify and characterize the main peptidase. Two partially purified proteolytic extracts were prepared by ethanol (EE) and acetone (AE) precipitation from an aqueous suspension of exuded fruit latex. EE was used to hydrolyze food proteins with a ratio of 0.19 caseinolytic units (Ucas) per mg of substrate. Different values of hydrolysis degree were observed for hydrolysates of egg white, soy protein isolate, and casein at 180 min (9.3%, 31.1%, and 29.1%, respectively). AE was employed to purify a peptidase which exhibited an isoelectric point (pI) of 8.70 and whose abundance in AE was 28.3%. This enzyme was purified to homogeneity using a single-step procedure by cation-exchange chromatography, achieving an 8.1-fold purification and a yield of 16.7%. The peptidase was named pomiferin I and showed a molecular mass of 63,177.77 Da. Kinetic constants (KM 0.84 mM, Vmax 27.50 uM s-1, kcat 72.37 s-1, and kcat/KM 86.15 mM-1 s-1) were determined employing N-α-carbobenzoxy-L-alanyl-p-nitrophenyl ester as substrate. Analysis by PMF showed only partial homology of pomiferin I with a serine peptidase from a species of the same family.
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Affiliation(s)
- Andrea Milagros Reyes Jara
- Consejo Nacional de Investigaciones Científicas y Tècnicas (CONICET), Buenos Aires, Argentina
- Instituto de Fisiología Vegetal (INFIVE), Universidad Nacional de La Plata (UNLP), CONICET, 113 and 61, 1900, La Plata, Argentina
| | - María Alicia Corrons
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 and 115, 1900, La Plata, Argentina
| | - Lucía Salese
- Consejo Nacional de Investigaciones Científicas y Tècnicas (CONICET), Buenos Aires, Argentina
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 and 115, 1900, La Plata, Argentina
| | - Constanza Silvina Liggieri
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 and 115, 1900, La Plata, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), La Plata, Argentina
| | - Mariela Anahí Bruno
- Consejo Nacional de Investigaciones Científicas y Tècnicas (CONICET), Buenos Aires, Argentina.
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 and 115, 1900, La Plata, Argentina.
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121
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de Oliveira JM, Fernandes P, Benevides RG, de Assis SA. Characterization and immobilization of protease secreted by the fungus Moorella speciosa. 3 Biotech 2020; 10:419. [PMID: 32953381 DOI: 10.1007/s13205-020-02412-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 08/24/2020] [Indexed: 10/23/2022] Open
Abstract
Protease was extracellularly produced in submerged fermentation by the fungus Moorella speciosa with maximum activity of 8.6 × 103 U/mL. The optimal pH and temperature for enzyme activity were 6.78 and 60.88 °C, respectively. The enzyme was incubated in the presence of several ions at concentrations of 0.1 M and 0.01 M to address the effect on enzyme activity. Enzyme activity was increased by 56% and 130% in the presence of 0.1 M BaCl2 and of 0.01 M Na2SO4, respectively. The V max and K m values were 0.01474 U/min/mg protein and 0.04190 mg/mL, respectively. The enzyme retained about 90% of enzymatic activity at 90 °C. Among the methods tested for enzyme immobilization, adsorption onto MAT540 carrier led to the most promising results, since after 15 reuse cycles up to 60% of the initial catalytic activity was retained. Entrapment in calcium alginate matrix allowed to retain up to 51% of the initial catalytic activity after 8 reuse cycles. This protease from M. speciosa, in either free or immobilized form, can be foreseen as a useful biocatalytic tool in process design by reducing operating costs, decreasing the use of chemical processing and, consequently, meeting the global demand for clean technologies.
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122
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Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8889555] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Principal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and preparative RP-HPLC and identified by UPLC-MS/MS. Phe, Tyr, and His were shown to group together with ABTS+• scavenging capacity in component matrix plot. Three prominent peptides, namely, Phe-Tyr, Tyr-Phe-Glu, and Pro-Pro-His-Tyr-Phe, which matched the sequence of patatin and were made up of Phe and Tyr, were identified. The peptide Tyr-Phe-Glu demonstrated antioxidant activity against Caco-2 cell oxidation induced by H2O2. The results suggested that multivariate analysis could be used to predict the amino acid compositions of antioxidant peptides.
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León Madrazo A, Segura Campos MR. Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry. J Food Saf 2020. [DOI: 10.1111/jfs.12854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Anaí León Madrazo
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida Yucatán Mexico
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Abstract
This review searched for published evidence that could explain how different physicochemical properties impact on the allergenicity of food proteins and if their effects would follow specific patterns among distinct protein families. Owing to the amount and complexity of the collected information, this literature overview was divided in two articles, the current one dedicated to protein families of plant allergens and a second one focused on animal allergens. Our extensive analysis of the available literature revealed that physicochemical characteristics had consistent effects on protein allergenicity for allergens belonging to the same protein family. For example, protein aggregation contributes to increased allergenicity of 2S albumins, while for legumins and cereal prolamins, the same phenomenon leads to a reduction. Molecular stability, related to structural resistance to heat and proteolysis, was identified as the most common feature promoting plant protein allergenicity, although it fails to explain the potency of some unstable allergens (e.g. pollen-related food allergens). Furthermore, data on physicochemical characteristics translating into clinical effects are limited, mainly because most studies are focused on in vitro IgE binding. Clinical data assessing how these parameters affect the development and clinical manifestation of allergies is minimal, with only few reports evaluating the sensitising capacity of modified proteins (addressing different physicochemical properties) in murine allergy models. In vivo testing of modified pure proteins by SPT or DBPCFC is scarce. At this stage, a systematic approach to link the physicochemical properties with clinical plant allergenicity in real-life scenarios is still missing.
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125
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Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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126
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Mazorra-Manzano MA, Mora-Cortes WG, Leandro-Roldan MM, González-Velázquez DA, Torres-Llanez MJ, Ramírez-Suarez JC, González-Córdova AF, Vallejo-Córdoba B. Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101724] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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127
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Sofi SA, Singh J, Chhikara N, Panghal A, Gat Y. Quality characterization of gluten free noodles enriched with chickpea protein isolate. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100626] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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128
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Rivero-Pino F, Espejo-Carpio FJ, Guadix EM. Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods 2020; 9:E983. [PMID: 32718070 PMCID: PMC7466190 DOI: 10.3390/foods9080983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (F.J.E.-C.); (E.M.G.)
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Piotrowicz IBB, Garcés-Rimón M, Moreno-Fernández S, Aleixandre A, Salas-Mellado M, Miguel-Castro M. Antioxidant, Angiotensin-Converting Enzyme Inhibitory Properties and Blood-Pressure-Lowering Effect of Rice Bran Protein Hydrolysates. Foods 2020; 9:E812. [PMID: 32575679 PMCID: PMC7353587 DOI: 10.3390/foods9060812] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/11/2020] [Accepted: 06/12/2020] [Indexed: 11/16/2022] Open
Abstract
This research aimed to investigate the biological properties of different hydrolysates derived from industrial and laboratory defatted rice bran proteins. Industrial and laboratory defatted rice bran protein concentrates were hydrolyzed with alcalase or flavorzyme. The degree of hydrolysis (DH), oxygen radical absorbance capacity (ORAC), reducing power, total phenolic compounds (TPC), and angiotensin-converting enzyme (ACE) inhibitory activity, were determined in the hydrolysates and the molecular fractions lower than 3 kDa. Systolic blood pressure (SBP) was measured using the tail-cuff method before and after oral administration of 80 mg/kg of different rice bran protein hydrolysate (RBPH) fractions lower than 3 kDa in male spontaneously hypertensive rats (SHR) and normotensive Wistar-Kyoto (WKY) rats. The highest values of in vitro antioxidant activity and TPC were observed in RBPH with alcalase defatted by industry (RBPH2A), and, in all cases, these bioactivities were higher in the molecular fractions lower than 3 kDa. Once again, fractions lower than 3 kDa obtained with alcalase showed a potent ACE inhibitory activity (RBPH1A<3 and RBPH2A<3). The administration of RBPH1A<3 caused a significant decrease in the SBP in SHR, where the maximum decrease was reached at 8 h after administration. SBP in WKY rats was not modified after the administration of RBPH1A<3. These results suggest that the rice bran protein hydrolysates obtained from industry after treatment with alcalase could be an interesting source of bioactive peptides, with potential action on hypertension and other related pathologies.
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Affiliation(s)
- Inajara Beatriz Brose Piotrowicz
- Laboratório de Tecnologia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande 96.203-900, Brasil; (I.B.B.P.); (M.S.-M.)
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencia de Alimentación (CIAL, CSIC-UAM), 28049 Madrid, Spain; (M.G.-R.); (S.M.-F.)
| | - Marta Garcés-Rimón
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencia de Alimentación (CIAL, CSIC-UAM), 28049 Madrid, Spain; (M.G.-R.); (S.M.-F.)
- Grupo de Investigación en Biotecnología Alimentaria, Universidad Francisco de Vitoria, 28223 Madrid, Spain
| | - Silvia Moreno-Fernández
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencia de Alimentación (CIAL, CSIC-UAM), 28049 Madrid, Spain; (M.G.-R.); (S.M.-F.)
| | - Amaya Aleixandre
- Departamento de Farmacología, Facultad de Medicina, Universidad Complutense de Madrid, 28040 Madrid, Spain;
| | - Myriam Salas-Mellado
- Laboratório de Tecnologia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande 96.203-900, Brasil; (I.B.B.P.); (M.S.-M.)
| | - Marta Miguel-Castro
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencia de Alimentación (CIAL, CSIC-UAM), 28049 Madrid, Spain; (M.G.-R.); (S.M.-F.)
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Bhatt HB, Singh SP. Cloning, Expression, and Structural Elucidation of a Biotechnologically Potential Alkaline Serine Protease From a Newly Isolated Haloalkaliphilic Bacillus lehensis JO-26. Front Microbiol 2020; 11:941. [PMID: 32582046 PMCID: PMC7283590 DOI: 10.3389/fmicb.2020.00941] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 04/20/2020] [Indexed: 12/14/2022] Open
Abstract
An alkaline protease gene of Bacillus lehensis JO-26 from saline desert, Little Rann of Kutch, was cloned and expressed in Escherichia coli BL21 (DE3). A 1,014-bp ORF encoded 337 amino acids. The recombinant protease (APrBL) with Asp 97, His 127, and Ser 280 forming catalytic triad belongs to the subtilase S8 protease family. The gene was optimally expressed in soluble fraction with 0.2 mM isopropyl β-D-thiogalactopyranoside (IPTG), 2% (w/v) NaCl at 28°C. APrBL, a monomer with a molecular mass of 34.6 kDa was active over pH 8–11 and 30°C−70°C, optimally at pH 10 and 50°C. The enzyme was highly thermostable and retained 73% of the residual activity at 80°C up to 3 h. It was significantly stimulated by sodium dodecyl sulfate (SDS), Ca2+, chloroform, toluene, n-butanol, and benzene while completely inhibited by phenylmethylsulfonyl fluoride (PMSF) and Hg2+. The serine nature of the protease was confirmed by its strong inhibition by PMSF. The APrBL gene was phylogenetically close to alkaline elastase YaB (P20724) and was distinct from the well-known commercial proteases subtilisin Carlsberg (CAB56500) and subtilisin BPN′ (P00782). The structural elucidation revealed 31.75% α-helices, 22.55% β-strands, and 45.70% coils. Although high glycine and fewer proline residues are a characteristic feature of the cold-adapted enzymes, the similar observation in thermally active APrBL suggests that this feature cannot be solely responsible for thermo/cold adaptation. The APrBL protease was highly effective as a detergent additive and in whey protein hydrolysis.
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Affiliation(s)
- Hitarth B Bhatt
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India
| | - Satya P Singh
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India
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131
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Morales D, Miguel M, Garcés-Rimón M. Pseudocereals: a novel source of biologically active peptides. Crit Rev Food Sci Nutr 2020; 61:1537-1544. [PMID: 32406747 DOI: 10.1080/10408398.2020.1761774] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The interest in the research about underexploited foods has increased in the last two decades. Pseudocereals have been consumed by the ancient populations for hundreds of years. These plants that do not belong to the family of cereals, but that have properties and uses similar to them, stand out among underexploited foods. Some of the most representative species are quinoa, amaranth, chia and buckwheat. They do not contain gluten but high valued proteins and peptides can be obtained from them, as well as other nutritional and bioactive compounds such as flavonoids, phenolic acids, fatty acids, vitamins and minerals. Anticancer, antioxidant, anti-inflammatory, hypocholesterolemic and antihypertensive properties have been found and postulated for pseudocereals protein derived peptides. These interesting characteristics of pseudocereals are producing an increase of the relevance of these crops. The purpose of this work was to carry out an exhaustive revision of the scientific literature describing the biological activities of peptides and protein hydrolysates obtained from the most widely studied pseudocereals: quinoa, amaranth, chia and buckwheat.
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Affiliation(s)
- Diego Morales
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM + CSIC), Universidad Autónoma de Madrid, Madrid, Spain
| | - Marta Miguel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Marta Garcés-Rimón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain.,Grupo de Biotecnología Alimentaria, Instituto de Investigaciones Biosanitarias, Universidad Francisco de Vitoria, Madrid, Spain
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132
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Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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133
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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134
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Leni G, Soetemans L, Caligiani A, Sforza S, Bastiaens L. Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates. Foods 2020; 9:E381. [PMID: 32218377 PMCID: PMC7230224 DOI: 10.3390/foods9040381] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 12/25/2022] Open
Abstract
Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.
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Affiliation(s)
- Giulia Leni
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
| | - Lise Soetemans
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
- VITO, Flemish Insititute for Technolgical Research, 2400 Mol, Belgium
| | - Augusta Caligiani
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
| | - Leen Bastiaens
- VITO, Flemish Insititute for Technolgical Research, 2400 Mol, Belgium
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135
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Cao S, Song J, Li H, Wang K, Li Y, Li Y, Lu F, Liu B. Improving characteristics of biochar produced from collagen-containing solid wastes based on protease application in leather production. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 105:531-539. [PMID: 32146414 DOI: 10.1016/j.wasman.2020.02.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 06/10/2023]
Abstract
Preparation of biochar from industrial solid wastes is receiving increasing attention in recent years. In this paper, alkaline protease, neutral protease and collagenolytic protease are used in preliminary steps of leather production, which are expected to replace the traditional chemical agents while preserving quality of the finished leather. The protease application has remarkable positive influence towards characteristics of biochar prepared by collagen-containing solid wastes produced in preliminary steps. The enzymatic action time should be more than 3 h for complete permeation and catalysis, and the diameters of treated collagen fibers were in the range of 10 to 20 nm. The micro-cracks occurring on collagen fibers would have an obviously impact on the formation of biochar. The application of proteases reduce the pollution of traditional production through replacing traditional polluted chemicals, and the characteristics of biochars are obviously improved with good surface area and high carbon content approximately 70%. Its surface area can reach 967 m2/g. These biochars contain oxygen-containing functional groups, and the oxygen content of biochars are all over 20%. The enzyme application in leather production are effective to the properties of biochars prepared by collagen-containing solid wastes. This research can serve as a basis for the preparation of biochar derived from of natural bio-wastes thereby promoting the development of biomaterials.
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Affiliation(s)
- Shan Cao
- School of Light Industry and Engineering, Qilu University of Technology, Shandong, China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; School of Mechanical, Materials, and Mechatronics Engineering, University of Wollongong, NSW, Australia.
| | - Jinzhi Song
- School of Light Industry and Engineering, Qilu University of Technology, Shandong, China
| | - Hao Li
- School of Light Industry and Engineering, Qilu University of Technology, Shandong, China
| | - Ke Wang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yanchun Li
- School of Light Industry and Engineering, Qilu University of Technology, Shandong, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Fuping Lu
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Bing Liu
- Room L1.42 Gorlaeus Laboratory, Leiden University, the Netherlands.
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Al-Ghanayem AA, Joseph B. Current prospective in using cold-active enzymes as eco-friendly detergent additive. Appl Microbiol Biotechnol 2020; 104:2871-2882. [PMID: 32037467 DOI: 10.1007/s00253-020-10429-x] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/23/2020] [Accepted: 02/03/2020] [Indexed: 12/13/2022]
Abstract
Advanced developments in the field of enzyme technology have increased the use of enzymes in industrial applications, especially in detergents. Enzymes as detergent additives have been extensively studied and the demand is considerably increasing due to its distinct properties and potential applications. Enzymes from microorganisms colonized at various geographical locations ranging from extreme hot to cold are explored for compatibility studies as detergent additives. Especially psychrophiles growing at cold conditions have cold-active enzymes with high catalytic activity and their stability under extreme conditions makes it as an appropriate eco-friendly and cost-effective additive in detergents. Adequate number of reports are available on cold-active enzymes such as proteases, lipases, amylases, and cellulases with high efficiency and exceptional features. These enzymes with increased thermostability and alkaline stability have become the premier choice as detergent additives. Modern approaches in genomics and proteomics paved the way to understand the compatibility of cold-active enzymes as detergent additives in broader dimensions. The molecular techniques such as gene coding, amino acid sequencing, and protein engineering studies helped to solve the mysteries related to alkaline stability of these enzymes and their chemical compatibility with oxidizing agents. The present review provides an overview of cold-active enzymes used as detergent additives and molecular approaches that resulted in development of these enzymes as commercial hit in detergent industries. The scope and challenges in using cold-active enzymes as eco-friendly and sustainable detergent additive are also discussed.
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Affiliation(s)
- Abdullah A Al-Ghanayem
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra, 11961, Kingdom of Saudi Arabia
| | - Babu Joseph
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra, 11961, Kingdom of Saudi Arabia.
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Siar EH, Morellon-Sterling R, Zidoune MN, Fernandez-Lafuente R. Use of glyoxyl-agarose immobilized ficin extract in milk coagulation: Unexpected importance of the ficin loading on the biocatalysts. Int J Biol Macromol 2020; 144:419-426. [DOI: 10.1016/j.ijbiomac.2019.12.140] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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138
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Akbari N, Mohammadzadeh Milani J, Biparva P. Functional and conformational properties of proteolytic enzyme-modified potato protein isolate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1320-1327. [PMID: 31742702 DOI: 10.1002/jsfa.10148] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 10/08/2019] [Accepted: 11/13/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Potato protein hydrolysates (PPHs) were preparedwith Alcalase on intact potato protein isolates (PPI), with differenthydrolysis times (0.5-4 h), and functional and conformational properties of resultant hydrolysates were investigated. RESULTS The degree of hydrolysis changed during incubation. Peptide bond cleavage increased and hydrolysis progressed rapidly. Gel electrophoresis showed that, by increasing the hydrolysis time, peptides with an apparent molecular weight below 20 kDa increased. It also revealed that, among potato protein components, patatin was more sensitive to Alcalase® hydrolysis than protease inhibitors. Enzymatic hydrolysis significantly enhanced the solubility and foam capacity of PPHs, but impaired foam stability (P < 0.05). Limited enzymatic hydrolysates (0.5PPH) at the interface improved the emulsion activity and stability index. These emulsions also had the smallest z-average and polydispersity index and showed the highest zeta potential. Fourier-transform infrared spectrometry (FTIR) analysis indicated extensive disruption of hydrogen bonds in PPHs, besides augmentation of α-helices and β-turns, and a decline in the β-sheets in the secondary structure of the PPHs was shown. CONCLUSION Potato protein isolate, especially 0.5PPH, has good functional and conformational properties. Overall, our results provide new insights into the use of potato protein hydrolysates as a functional food component in the food industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Nastaran Akbari
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Pourya Biparva
- Department of Basic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Konieczny D, Stone AK, Nosworthy MG, House JD, Korber DR, Nickerson MT, Tanaka T. Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis. Cereal Chem 2020. [DOI: 10.1002/cche.10258] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Dellaney Konieczny
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Matthew G. Nosworthy
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
| | - James D. House
- 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
- Canadian Centre for Agri‐Food Research in Health and Medicine University of Manitoba Winnipeg MB Canada
| | - Darren R. Korber
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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140
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Leni G, Tedeschi T, Faccini A, Pratesi F, Folli C, Puxeddu I, Migliorini P, Gianotten N, Jacobs J, Depraetere S, Caligiani A, Sforza S. Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates. Sci Rep 2020; 10:1228. [PMID: 31988363 PMCID: PMC6985256 DOI: 10.1038/s41598-020-57863-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 01/07/2020] [Indexed: 11/25/2022] Open
Abstract
Since 2018, insects have belonged the category of Novel Foods and the presence of allergens represents one of the main hazards connected to their consumption, also due to the potential cross-reactivity with Arthropoda pan-allergens. In the present work, the allergenicity assessment of black soldier fly and lesser mealworm was performed with a shotgun bottom-up proteomic approach combined with in-silico assessment, followed by IgG- and IgE-immunoblotting experiments. The peptides identified, filtered for their abundance and robustness, belonged mainly to muscle proteins, which represented the most abundant protein group. The relevant potential allergens were in-silico identified by sequence similarity to known allergens, and among them tropomyosin resulted the most abundant insect allergen. IgG-immunoblotting analysis with anti-Tropomyosin I antibodies and IgE-immunoblotting assay with serum from patient allergic to crustacean tropomyosin were performed in order to assess the immunoreactivity in both insects. The immunoassays were carried out also on protein hydrolysates extracted by treating insects with Protease from Bacillus licheniformis (1%, 60 °C, pH 7.5). While IgG-immunoblotting demonstrated the loss of immunoreactivity for both hydrolysates, IgE-immunoblotting showed a partial immunoreactivity preservation, also after hydrolysis, in the case of black soldier fly hydrolysate, and a total loss of immunoreactivity for lesser mealworm hydrolysate.
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Affiliation(s)
- Giulia Leni
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parma, Italy.
| | - Andrea Faccini
- Centro Interdipartimentale Misure "Giuseppe Casnati", Parma, Italy
| | - Federico Pratesi
- Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Claudia Folli
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Ilaria Puxeddu
- Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Paola Migliorini
- Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | | | | | | | | | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parma, Italy
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141
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Siqueira JGW, Torres TMS, Alves BMV, Porto ALF, Porto TS. Extraction of protease from Aspergillus tamarii URM 4634 in aqueous two-phase system under continuous and discontinuous process. Prep Biochem Biotechnol 2020; 50:556-563. [DOI: 10.1080/10826068.2020.1712658] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- J. G. W. Siqueira
- Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Brazil
| | - T. M. S. Torres
- Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Brazil
| | - B. M. V. Alves
- Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Brazil
| | - A. L. F. Porto
- Department of Animal Morphology and Physiology, Federal Rural, University of Pernambuco, Recife, Brazil
| | - T. S. Porto
- Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, Brazil
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142
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Liu L, Hao W, Dai X, Zhu Y, Chen K, Yang X. Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1713152] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Lili Liu
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Weiming Hao
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Xiaoning Dai
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Yang Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ke Chen
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Xiaopan Yang
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
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143
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Konieczny D, Stone AK, Korber DR, Nickerson MT, Tanaka T. Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis. Cereal Chem 2019. [DOI: 10.1002/cche.10248] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Dellaney Konieczny
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Darren R. Korber
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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144
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Wu D, Tu M, Wang Z, Wu C, Yu C, Battino M, El-Seedi HR, Du M. Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnol Adv 2019; 40:107491. [PMID: 31756373 DOI: 10.1016/j.biotechadv.2019.107491] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Abstract
Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, Vigo, Spain
| | - Hesham R El-Seedi
- Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala, Sweden
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
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145
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Yoon S, Wong NAK, Chae M, Auh JH. Comparative Characterization of Protein Hydrolysates from Three Edible Insects: Mealworm Larvae, Adult Crickets, and Silkworm Pupae. Foods 2019; 8:E563. [PMID: 31717478 PMCID: PMC6915536 DOI: 10.3390/foods8110563] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 01/09/2023] Open
Abstract
A comparative characterization of proteins from three edible insects-Tenebrio molitor (mealworm) larvae, Gryllus bimaculatus (cricket), and Bombyx mori (silkworm) pupae-was performed in this study. Proteins were extracted from edible insects and their hydrolysates were prepared through enzymatic hydrolysis with commercial enzymes (Flavourzyme: 12%; Alcalase: 3%). Solubility was significantly higher following enzymatic hydrolysis, while foamability was lower compared to those of the protein control. Angiotensin-converting enzyme was significantly inhibited after enzymatic hydrolysis, especially following Alcalase treatment, with IC50 values of 0.047, 0.066, and 0.065 mg/mL for G. bimaculatus, T. molitor larvae, and B. mori pupae, respectively. Moreover, the Alcalase-treated group of B. mori pupae and the T. molitor larvae group treated with a mixture of enzymes showed the effective inhibition of α-glucosidase activity. The anti-inflammatory activity of the insect hydrolysates was assessed via nitric oxide production from macrophages, and B. mori pupae samples exhibited significant activity regardless of the method of hydrolysis. These results indicate the functional properties of protein and hydrolysates from three species of edible insects, which may be useful in their future exploitation.
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Affiliation(s)
| | | | | | - Joong-Hyuck Auh
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (S.Y.); (N.A.K.W.); (M.C.)
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146
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Dabbour M, He R, Mintah B, Xiang J, Ma H. Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action. ULTRASONICS SONOCHEMISTRY 2019; 58:104625. [PMID: 31450326 DOI: 10.1016/j.ultsonch.2019.104625] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/24/2019] [Accepted: 06/01/2019] [Indexed: 05/08/2023]
Abstract
Functionalities, conformational characteristics and antioxidative capacities of sunflower meal protein isolate (SMPI) and its hydrolysates (SMPIH) at various degree of hydrolysis (DH) (6, 12, 18, 24%) were investigated following sonication. Enzymolysis notably enhanced the solubility, foaming properties and emulsion stability index (ESI) of untreated and sonicated SMPI at most examined pH. Nonetheless, emulsion activity index (EAI) of SMPI were more than SMPIH at all pH values, especially at pH 4.0-10.0 (P < 0.05). Compared with control, sonication improved solubility, foaming capacity and emulsification properties, but decreased foaming stability and had significant influence on the SMPI and SMPIH structure. Furthermore, sonication efficaciously enhanced reducing power and superoxide, and ABTS radical scavenging capacity of all preparations (P < 0.05) over control, confirmed by the analyses of hydrophobicities and content of amino acid compositions. Finally, our investigation suggests that sonicated SMPIH can create new opportunities for developing natural additives for different cosmetic, food and pharmacological preparations.
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Affiliation(s)
- Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Benjamin Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; ILSI-UG FSNTC, Department of Nutrition and Food Science, University of Ghana, POB LG 134, Legon, Accra, Ghana
| | - Jiahui Xiang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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147
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Effect of enzymatic hydrolysis using endo- and exo-proteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00296-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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148
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Nutritional composition and angiotensin converting enzyme inhibitory activity of blue lupin (Lupinus angustifolius). FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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149
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In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108278] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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150
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Sinthusamran S, Idowu AT, Benjakul S, Prodpran T, Yesilsu AF, Kishimura H. Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames. Journal of Food Science and Technology 2019; 57:473-483. [PMID: 32116357 DOI: 10.1007/s13197-019-04075-z] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2019] [Accepted: 08/29/2019] [Indexed: 11/27/2022]
Abstract
Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1-26.9% and 28.5-32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) (P < 0.05). When HA and HF were further subjected to debittering with 2-butanol or isopropanol, the recovery of 77.88-81.60% was obtained (P < 0.05). HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively (P < 0.05). Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol (P < 0.05). Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B) contained glutamic acid/glutamine (15.14 g/100 g), aspartic acid/asparagine (10.07 g/100 g) and glycine (9.30 g/100 g) as the predominant amino acids. HF-B had the decreased ABTS radical scavenging activity and metal chelating activity. A280 of peptides separated by gel filtration was lowered to some extent and coincided with the lower bitterness score and surface hydrophobicity. Thus, debittered protein hydrolysate from salmon frame could serve as a nutritive ingredient at high levels in health promoting foods.
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Affiliation(s)
- Sittichoke Sinthusamran
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Anthony Temitope Idowu
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Thummanoon Prodpran
- 2Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Ahmet Faruk Yesilsu
- Department of Food Technology, Central Fisheries Research Institute, Kasustu, 61250 Yomra, Trabzon Turkey
| | - Hideki Kishimura
- 4Laboratory of Marine Chemical Resource Science Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan
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