101
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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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102
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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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103
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Arise RO, Acho MA, Yekeen AA, Omokanye IA, Sunday-Nwaso EO, Akiode OS, Malomo SO. Kinetics of angiotensin -1 converting enzyme inhibition and antioxidative properties of Azadirachta indica seed protein hydrolysates. Heliyon 2019; 5:e01747. [PMID: 31193663 PMCID: PMC6538965 DOI: 10.1016/j.heliyon.2019.e01747] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 04/15/2019] [Accepted: 05/14/2019] [Indexed: 01/25/2023] Open
Abstract
Neem (Azadirachta indica) seed protein hydrolysates were investigated for in vitro antioxidant and angiotensin 1-converting enzyme (ACE)-inhibitory activities. Neem seed proteins were hydrolysed using pepsin, trypsin and Alcalase. The degree of pepsin hydrolysis of neem seed protein was significantly higher (p < 0.05) than those of trypsin and Alcalase hydrolysis. Proteolytic hydrolysis of the isolate resulted in hydrolysates with improved Arg/Lys ratio, with pepsin hydrolysates still being able to maintain an acceptable level of essential amino acids comparable to that of the isolate. At 2.5 mg/mL, pepsin neem seed protein hydrolysate (NSPH) demonstrated the strongest antioxidant activity with 67.15 % and 50.07 % DPPH- and superoxide anion radical-scavenging activities, respectively, while trypsin NSPH had the highest ferric-reducing power. Using N-[3-(2-furyl)acryloyl]-L-phenylalanyl-glycyl-glycine (FAPGG) as substrate, NSPHs strongly inhibited ACE (69.20–80.39 %) in a concentration-dependent manner. Pepsin NSPH had higher ACE-inhibitory activity than trypsin and Alcalase NSPHs. Kinetic studies showed the mechanism of ACE inhibition to be mixed-type with Ki values of 0.62, 0.84, 1.5 for pepsin, trypsin and alcalase NSPH, respectively. These results suggest that NSPH can be used as a potential nutraceutical with antioxidant capacity and inhibitory activity against ACE.
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Affiliation(s)
- Rotimi O Arise
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria.,Department of Biological Sciences, College of Science and Engineering, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Marvellous A Acho
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria.,Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Abeeb A Yekeen
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria.,School of Life Sciences, University of Science and Technology of China, Hefei, Anhui, People's Republic of China
| | - Ibrahim A Omokanye
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria
| | - Elizabeth O Sunday-Nwaso
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria
| | - Olatunbosun S Akiode
- Sheda Science and Technology Complex, Km 10 from Gwagwalada, Abuja-Lokoja Expressway, Abuja, Nigeria
| | - Sylvia O Malomo
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria
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104
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Malomo SA, Aluko RE. Kinetics of acetylcholinesterase inhibition by hemp seed protein-derived peptides. J Food Biochem 2019; 43:e12897. [PMID: 31353736 DOI: 10.1111/jfbc.12897] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 04/26/2019] [Accepted: 04/30/2019] [Indexed: 01/27/2023]
Abstract
The aim of this work was to enhance the acetylcholinesterase (AChE)-inhibitory activity of a pepsin-produced hemp seed protein hydrolysates (HPH) through reverse-phase HPLC separation followed by identification of peptide sequences present in the most active fraction. The HPH was separated into eight fractions (F1-F8) with F7 exhibiting significantly (p < 0.05) the strongest (97.5%) in vitro inhibition of electric eel AChE (eeAChE) activity in comparison to 53.8% for HPH. The HPH consisted mostly of low molecular weight peptides of < 11 amino acid residues and most contained at least one hydrophobic amino acid. Kinetics of enzyme inhibition revealed a mixed-type inhibition of eeAChE activity by HPH whereas F7 acted through an uncompetitive mode; in contrast inhibition of human AChE by HPH and F7 was uncompetitive. The stronger inhibitory potency of the F7 peptides fraction against both enzymes was confirmed through reduced maximal velocity, catalytic efficiency, and inhibition constant values when compared to the HPH. PRACTICAL APPLICATIONS: The use of natural products for the prevention or treatment of human diseases continues to be an area of intense research activities. Food protein-derived peptides obtained through enzymatic hydrolysis of hemp seed proteins were shown in vitro to be strong inhibitors of activities of both the eel and human forms of acetylcholinesterase (AChE). AChE is an important therapeutic target because excessive activity of this enzyme is a causative factor of neurodegenerative diseases such as dementia and Alzheimer's. This work showed that peptides in the most active fraction are small in sizes, which may favor their absorption into blood circulation and possible permeation of the blood-brain barrier. Therefore, the hemp seed peptides are potential agents that can be used to formulate functional foods and nutraceuticals against neurodegenerative diseases.
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Affiliation(s)
- Sunday A Malomo
- The Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Rotimi E Aluko
- The Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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105
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Wang Q, Xiong YL. Processing, Nutrition, and Functionality of Hempseed Protein: A Review. Compr Rev Food Sci Food Saf 2019; 18:936-952. [DOI: 10.1111/1541-4337.12450] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 03/10/2019] [Accepted: 03/12/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Qingling Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. Wuxi Jiangsu 214122 China
- Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 U.S.A
| | - Youling L. Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. Wuxi Jiangsu 214122 China
- Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 U.S.A
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106
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107
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Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates. Heliyon 2018; 4:e00877. [PMID: 30386828 PMCID: PMC6205298 DOI: 10.1016/j.heliyon.2018.e00877] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 09/03/2018] [Accepted: 10/17/2018] [Indexed: 11/24/2022] Open
Abstract
The aim of this work was to compare the antioxidant and angiotensin converting enzyme (ACE) inhibitory properties of Moringa oleifera seed protein isolate (ISO) and its enzymatic protein hydrolysates. ISO was subjected to enzymatic (alcalase, pepsin and trypsin) hydrolysis to obtain alcalase isolate, pepsin isolate and trypsin isolate hydrolysates (AIH, PIH, TIH). Amino acid composition was similar for the samples except that TIH had lower Sulphur-containing amino acids while PIH was lower in tryptophan. All the samples were tested for antioxidant properties through free radical scavenging abilities such as 2,2 diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging assays as well as ferric reducing antioxidant power (FRAP) and metal ion chelation assays. The maximum percentage inhibition obtained for the samples from the different assays are: DPPH, 36% (PIH); FRAP, 0.04% (PIH); hydroxyl radical scavenging activity, 42.98% (ISO); and inhibition of metal ion chelation, 29.46% (AIH). AIH (79.3%) had the highest ACE-inhibitory activity followed by TIH (75.1%) while PIH (43.0%) had the least. Generally, the hydrolysis process produced hydrolysates with improved antioxidant and ACE-inhibitory properties when compared to the isolate. We conclude that enzymatic hydrolysis with alcalase, pepsin and trypsin may be used to produce M. oleifera seed protein hydrolysates with potential to be used as ingredients for the formulation of functional foods and nutraceuticals.
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108
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Mamone G, Picariello G, Ramondo A, Nicolai MA, Ferranti P. Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates. Food Res Int 2018; 115:562-571. [PMID: 30599980 DOI: 10.1016/j.foodres.2018.09.017] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 09/06/2018] [Accepted: 09/08/2018] [Indexed: 02/08/2023]
Abstract
Hemp (Cannabis sativa L.), traditionally cultivated for industrial use and harvested for fibers and seeds, has raised much interest as a sustainable crop in the last years. Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.
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Affiliation(s)
| | | | - Alessia Ramondo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | | | - Pasquale Ferranti
- Institute of Food Science and Technology (ISA), Avellino, Italy; Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
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109
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Dapčević-Hadnađev T, Hadnađev M, Lazaridou A, Moschakis T, Biliaderis CG. Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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110
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Hadnađev M, Dapčević-Hadnađev T, Lazaridou A, Moschakis T, Michaelidou AM, Popović S, Biliaderis CG. Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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111
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112
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Liu CM, Peng Q, Zhong JZ, Liu W, Zhong YJ, Wang F. Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.). Molecules 2018; 23:E393. [PMID: 29439533 PMCID: PMC6016967 DOI: 10.3390/molecules23020393] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 01/30/2018] [Accepted: 01/31/2018] [Indexed: 11/16/2022] Open
Abstract
Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tests. Cashew nut proteins represent an abundant nutrient with well-balanced amino acid composition and could meet the requirements recommended by FAO/WHO. SDS-PAGE pattern indicated cashew nut proteins were mainly composed of a polypeptide with molecular weight (MW) of 53 kDa, which presented two bands with MW of 32 and 21 kDa under reducing conditions. The far-UV CD spectra indicated that cashew proteins were rich in β-sheets. The surface hydrophobicity of the protein isolate was higher than that of the protein fractions. In pH 7.0, the solubility of protein fractions was above 70%, which was higher than protein isolate at any pH. Glutelin had the highest water/oil holding capacity and foaming properties. Protein isolate displayed better emulsifying properties than protein fractions. In summary, cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry.
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Affiliation(s)
- Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Qian Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Ye-Jun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Fang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
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113
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Structural and functional properties of Buchholzia coriacea seed flour and protein concentrate at different pH and protein concentrations. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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114
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Orio LP, Boschin G, Recca T, Morelli CF, Ragona L, Francescato P, Arnoldi A, Speranza G. New ACE-Inhibitory Peptides from Hemp Seed (Cannabis sativa L.) Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10482-10488. [PMID: 29112398 DOI: 10.1021/acs.jafc.7b04522] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A hemp seed protein isolate, prepared from defatted hemp seed meals by alkaline solubilization/acid precipitation, was subjected to extensive chemical hydrolysis under acid conditions (6 M HCl). The resulting hydrolysate was fractionated by semipreparative RP-HPLC, and the purified fractions were tested as inhibitors of angiotensin converting enzyme (ACE). Mono- and bidimensional NMR experiments and LC-MS analyses led to the identification of four potentially bioactive peptides, i.e. GVLY, IEE, LGV, and RVR. They were prepared by solid-phase synthesis, and tested for ACE-inhibitory activity. The IC50 values were GVLY 16 ± 1.5 μM, LGV 145 ± 13 μM, and RVR 526 ± 33 μM, confirming that hemp seed may be a valuable source of hypotensive peptides.
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Affiliation(s)
- Lara P Orio
- Department of Chemistry, University of Milan , via C. Golgi 19, I-20133 Milano, Italy
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan , via L. Mangiagalli 25, I-20133 Milan, Italy
| | - Teresa Recca
- Department of Chemistry, University of Milan , via C. Golgi 19, I-20133 Milano, Italy
| | - Carlo F Morelli
- Department of Chemistry, University of Milan , via C. Golgi 19, I-20133 Milano, Italy
| | - Laura Ragona
- Institute for Macromolecular Studies (ISMAC-CNR) , via A. Corti 12, I-20133 Milan, Italy
| | | | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan , via L. Mangiagalli 25, I-20133 Milan, Italy
| | - Giovanna Speranza
- Department of Chemistry, University of Milan , via C. Golgi 19, I-20133 Milano, Italy
- Institute of Molecular Science and Technologies (ISTM-CNR) , via C. Golgi 19, I-20133 Milan, Italy
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115
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Aiello G, Lammi C, Boschin G, Zanoni C, Arnoldi A. Exploration of Potentially Bioactive Peptides Generated from the Enzymatic Hydrolysis of Hempseed Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10174-10184. [PMID: 29096438 DOI: 10.1021/acs.jafc.7b03590] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The seed of industrial hemp is an underexploited protein source. In view of a possible use in functional foods, a hempseed protein concentrate was hydrolyzed with pepsin, trypsin, pancreatin, or a mixture of these enzymes. A detailed peptidomic analysis using data-dependent acquisition showed that the numbers of peptides identified ranged from 90 belonging to 33 parent proteins in the peptic hydrolysate to 9 belonging to 6 proteins in the pancreatin digest. The peptic and tryptic hydrolysates resulted to be the most efficient inhibitors of 3-hydroxymethyl-coenzyme A reductase activity when tested on the catalytic domain of the enzyme. Using the open access tools PeptideRanker and BIOPEP, a list of potentially bioactive peptides was generated: the alleged activities included the antioxidant property, the glucose uptake stimulating activity, the inhibition of dipeptidyl peptidase-IV and angiotensin-converting enzyme I.
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Affiliation(s)
- Gilda Aiello
- Department of Pharmaceutical Sciences, University of Milan , via Luigi Mangiagalli 25, 20133 Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan , via Luigi Mangiagalli 25, 20133 Milan, Italy
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan , via Luigi Mangiagalli 25, 20133 Milan, Italy
| | - Chiara Zanoni
- Department of Pharmaceutical Sciences, University of Milan , via Luigi Mangiagalli 25, 20133 Milan, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan , via Luigi Mangiagalli 25, 20133 Milan, Italy
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116
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Iyenagbe DO, Malomo SA, Idowu AO, Badejo AA, Fagbemi TN. Effects of thermal processing on the nutritional and functional properties of defatted conophor nut ( Tetracarpidium conophorum) flour and protein isolates. Food Sci Nutr 2017; 5:1170-1178. [PMID: 29188045 PMCID: PMC5694875 DOI: 10.1002/fsn3.508] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Accepted: 07/06/2017] [Indexed: 11/12/2022] Open
Abstract
Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protein contents of the isolate ranges between 86.86 g/100g and 87.74 g/100 g, about 1.5-fold higher than those of the defatted flour samples. The essential amino acids of the isolates ranged between 40.57%-41.55%. Glutamic acid, aspartic acid, and arginine were the most predominant amino acids, while methionine and lysine were the first and second limiting amino acids, respectively. The protein efficiency ratio, biological values as well as the functional properties of the proteins were improved with processing. These properties may enhance the potential use of conophor nut protein isolates as high-quality protein ingredient in food systems.
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Affiliation(s)
- David O. Iyenagbe
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
| | - Sunday A. Malomo
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
| | - Atinuke O. Idowu
- Department of Food Science and TechnologyMountain Top UniversityIbafoOgun StateNigeria
| | - Adebanjo A. Badejo
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
- Department of Agricultural BiotechnologyAssam Agricultural UniversityJorhatAssamIndia
| | - Tayo N. Fagbemi
- Department of Food Science and TechnologyFederal University of TechnologyAkureNigeria
- Department of Food Science and TechnologyMountain Top UniversityIbafoOgun StateNigeria
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117
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Akinyede AI, Malomo SA, Fagbemi TN, Osundahunsi OF, Aluko RE. Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3043-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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118
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Arise AK, Nwachukwu ID, Aluko RE, Amonsou EO. Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea
) landraces. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13386] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Abimbola K. Arise
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban 4001 South Africa
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Ifeanyi D. Nwachukwu
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Rotimi E. Aluko
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban 4001 South Africa
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119
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Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and Soybean [Glycine max.] Protein isolates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9455-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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120
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Wouters AGB, Fierens E, Rombouts I, Brijs K, Joye IJ, Delcour JA. Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1263-1271. [PMID: 28125223 DOI: 10.1021/acs.jafc.6b05062] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The relationship between structural and foaming properties of two tryptic and two peptic wheat gluten hydrolysates was studied at different pH conditions. The impact of pH on foam stability (FS) of the samples heavily depended on the peptidase used and the degree of hydrolysis reached. Surface dilatational moduli were in most, but not all, instances related to FS, implying that, although the formation of a viscoelastic protein hydrolysate film is certainly important, this is not the only phenomenon that determines FS. In contrast to what might be expected, surface charge was not a major factor contributing to FS, except when close to the point-of-zero-charge. Surface hydrophobicity and intrinsic fluorescence measurements suggested that changes in protein conformation take place when the pH is varied, which can in turn influence foaming. Finally, hydrolyzed gluten proteins formed relatively large particles, suggesting that protein hydrolysate aggregation probably influences its foaming properties.
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Affiliation(s)
- Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Iris J Joye
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Food Science Department, University of Guelph , 50 Stone Road East Guelph, Ontario N1G 2W1, Canada
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Ajibola CF, Fagbemi TN, Aluko RE. Modulation of the secondary and tertiary structures of African yam bean (Sphenostylis stenocarpa)seed globulins, albumins and protein concentrate by pH and NaCl. J Food Biochem 2016. [DOI: 10.1111/jfbc.12321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Comfort F. Ajibola
- Department of Food Science and Technology; Federal University of Technology; Akure Nigeria
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Tayo N. Fagbemi
- Department of Food Science and Technology; Federal University of Technology; Akure Nigeria
| | - Rotimi E. Aluko
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2N2 Canada
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Proteomic characterization of hempseed (Cannabis sativa L.). J Proteomics 2016; 147:187-196. [PMID: 27265319 DOI: 10.1016/j.jprot.2016.05.033] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 05/17/2016] [Accepted: 05/31/2016] [Indexed: 02/08/2023]
Abstract
UNLABELLED This paper presents an investigation on hempseed proteome. The experimental approach, based on combinatorial peptide ligand libraries (CPLLs), SDS-PAGE separation, nLC-ESI-MS/MS identification, and database search, permitted identifying in total 181 expressed proteins. This very large number of identifications was achieved by searching in two databases: Cannabis sativa L. (56 gene products identified) and Arabidopsis thaliana (125 gene products identified). By performing a protein-protein association network analysis using the STRING software, it was possible to build the first interactomic map of all detected proteins, characterized by 137 nodes and 410 interactions. Finally, a Gene Ontology analysis of the identified species permitted to classify their molecular functions: the great majority is involved in the seed metabolic processes (41%), responses to stimulus (8%), and biological process (7%). BIOLOGICAL SIGNIFICANCE Hempseed is an underexploited non-legume protein-rich seed. Although its protein is well known for its digestibility, essential amino acid composition, and useful techno-functional properties, a comprehensive proteome characterization is still lacking. The objective of this work was to fill this knowledge gap and provide information useful for a better exploitation of this seed in different food products.
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Ajibola CF, Malomo SA, Fagbemi TN, Aluko RE. Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Wang K, Arntfield SD. Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Malomo SA, Aluko RE. Conversion of a low protein hemp seed meal into a functional protein concentrate through enzymatic digestion of fibre coupled with membrane ultrafiltration. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.08.004] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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