201
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Lam MQ, Nik Mut NN, Thevarajoo S, Chen SJ, Selvaratnam C, Hussin H, Jamaluddin H, Chong CS. Characterization of detergent compatible protease from halophilic Virgibacillus sp. CD6. 3 Biotech 2018; 8:104. [PMID: 29404232 DOI: 10.1007/s13205-018-1133-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Accepted: 01/22/2018] [Indexed: 11/29/2022] Open
Abstract
A halophilic bacterium, Virgibacillus sp. strain CD6, was isolated from salted fish and its extracellular protease was characterized. Protease production was found to be highest when yeast extract was used as nitrogen source for growth. The protease exhibited stability at wide range of salt concentration (0-12.5%, w/v), temperatures (20-60 °C), and pH (4-10) with maximum activity at 10.0% (w/v) NaCl, 60 °C, pH 7 and 10, indicating its polyextremophilicity. The protease activity was enhanced in the presence of Mg2+, Mn2+, Cd2+, and Al3+ (107-122% relative activity), and with retention of activity > 80% for all of other metal ions examined (K+, Ca2+, Cu2+, Co2+, Ni2+, Zn2+, and Fe3+). Both PMSF and EDTA inhibited protease activity, denoting serine protease and metalloprotease properties, respectively. High stability (> 70%) was demonstrated in the presence of organic solvents and detergent constituents, and the extracellular protease from strain CD6 was also found to be compatible in commercial detergents. Proteinaceous stain removal efficacy revealed that crude protease of strain CD6 could significantly enhance the performance of commercial detergent. The protease from Virgibacillus sp. strain CD6 could serve as a promising alternative for various applications, especially in detergent industry.
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Affiliation(s)
- Ming Quan Lam
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Nik Nurhidayu Nik Mut
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Suganthi Thevarajoo
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Sye Jinn Chen
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Chitra Selvaratnam
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Huszalina Hussin
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Haryati Jamaluddin
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
| | - Chun Shiong Chong
- Faculty of Biosciences and Medical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor Malaysia
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202
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Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes. Food Chem 2018; 240:1227-1232. [DOI: 10.1016/j.foodchem.2017.08.063] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Accepted: 08/19/2017] [Indexed: 11/18/2022]
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203
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Tavano OL, Berenguer-Murcia A, Secundo F, Fernandez-Lafuente R. Biotechnological Applications of Proteases in Food Technology. Compr Rev Food Sci Food Saf 2018; 17:412-436. [DOI: 10.1111/1541-4337.12326] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/22/2017] [Accepted: 11/24/2017] [Indexed: 12/26/2022]
Affiliation(s)
- Olga Luisa Tavano
- Faculty of Nutrition; Alfenas Federal Univ.; 700 Gabriel Monteiro da Silva St Alfenas MG 37130-000 Brazil
| | - Angel Berenguer-Murcia
- Inorganic Chemistry Dept. and Materials Science Inst.; Alicante Univ.; Ap. 99 E-03080 Alicante Spain
| | - Francesco Secundo
- Istit. di Chimica del Riconoscimento Molecolare; CNR; v. Mario Bianco 9 20131 Milan Italy
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204
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dos Santos Aguilar JG, Sato HH. Microbial proteases: Production and application in obtaining protein hydrolysates. Food Res Int 2018; 103:253-262. [DOI: 10.1016/j.foodres.2017.10.044] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 10/23/2017] [Accepted: 10/26/2017] [Indexed: 01/26/2023]
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205
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Enhancing bioactive peptide release and identification using targeted enzymatic hydrolysis of milk proteins. Anal Bioanal Chem 2017; 410:3407-3423. [PMID: 29260283 DOI: 10.1007/s00216-017-0793-9] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 11/21/2017] [Accepted: 11/28/2017] [Indexed: 12/29/2022]
Abstract
Milk proteins have been extensively studied for their ability to yield a range of bioactive peptides following enzymatic hydrolysis/digestion. However, many hurdles still exist regarding the widespread utilization of milk protein-derived bioactive peptides as health enhancing agents for humans. These mostly arise from the fact that most milk protein-derived bioactive peptides are not highly potent. In addition, they may be degraded during gastrointestinal digestion and/or have a low intestinal permeability. The targeted release of bioactive peptides during the enzymatic hydrolysis of milk proteins may allow the generation of particularly potent bioactive hydrolysates and peptides. Therefore, the development of milk protein hydrolysates capable of improving human health requires, in the first instance, optimized targeted release of specific bioactive peptides. The targeted hydrolysis of milk proteins has been aided by a range of in silico tools. These include peptide cutters and predictive modeling linking bioactivity to peptide structure [i.e., molecular docking, quantitative structure activity relationship (QSAR)], or hydrolysis parameters [design of experiments (DOE)]. Different targeted enzymatic release strategies employed during the generation of milk protein hydrolysates are reviewed herein and their limitations are outlined. In addition, specific examples are provided to demonstrate how in silico tools may help in the identification and discovery of potent milk protein-derived peptides. It is anticipated that the development of novel strategies employing a range of in silico tools may help in the generation of milk protein hydrolysates containing potent and bioavailable peptides, which in turn may be used to validate their health promoting effects in humans. Graphical abstract The targeted enzymatic hydrolysis of milk proteins may allow the generation of highly potent and bioavailable bioactive peptides.
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206
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Hell A, Labrie S, Beaulieu L. Effect of seaweed flakes addition on the development of bioactivities in functional Camembert-type cheese. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13681] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Attara Hell
- Département des Sciences des aliments; Institut sur la nutrition et les aliments fonctionnels (INAF); Université Laval; 2425 rue de l'Agriculture Laval QC G1V 0A6 Canada
- Collectif de Recherche Appliquée aux Bioprocédés et à la chimie de l'Environnement CRABE; Université du Québec à Rimouski; 300 allée des Ursulines Rimouski QC G5L 3A1 Canada
| | - Steve Labrie
- Département des Sciences des aliments; Institut sur la nutrition et les aliments fonctionnels (INAF); Université Laval; 2425 rue de l'Agriculture Laval QC G1V 0A6 Canada
| | - Lucie Beaulieu
- Département des Sciences des aliments; Institut sur la nutrition et les aliments fonctionnels (INAF); Université Laval; 2425 rue de l'Agriculture Laval QC G1V 0A6 Canada
- Collectif de Recherche Appliquée aux Bioprocédés et à la chimie de l'Environnement CRABE; Université du Québec à Rimouski; 300 allée des Ursulines Rimouski QC G5L 3A1 Canada
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207
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Souza PM, Werneck G, Aliakbarian B, Siqueira F, Ferreira Filho EX, Perego P, Converti A, Magalhães PO, Junior AP. Production, purification and characterization of an aspartic protease from Aspergillus foetidus. Food Chem Toxicol 2017; 109:1103-1110. [DOI: 10.1016/j.fct.2017.03.055] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 03/21/2017] [Accepted: 03/23/2017] [Indexed: 10/19/2022]
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208
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Biofunctional properties of bioactive peptide fractions from protein isolates of moringa seed ( Moringa oleifera). Journal of Food Science and Technology 2017; 54:4268-4276. [PMID: 29184233 DOI: 10.1007/s13197-017-2898-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2017] [Accepted: 09/27/2017] [Indexed: 12/17/2022]
Abstract
Moringa oleifera (Moringaceae) is a specie of significant importance because of its multiple nutraceutical properties, that has led to increase in its consumption. The seeds contain a high percentage of protein (37.48%). However, little is known about the bioactive properties of these proteins and peptides, especially those generated by enzymatic hydrolysis. The objective of this study was to evaluate the biofunctional properties of total hydrolysates (TH) and peptide fractions from protein isolates of moringa seeds. Isoelectric protein isolates were prepared and TH were obtained by digestion with trypsin, chymotrypsin and pepsin-trypsin for 2.5 and 5 h. TH were fractioned by ultrafiltration (UF) with a 10 kDa membrane to generate the peptide fractions. In all treatments, the antioxidant capacity was significantly higher in peptide fractions > 10 kDa with 5 h of hydrolysis. The results showed that the fraction > 10 kDa of pepsin-trypsin digested for 5 h presented a better Angiotensin Converting Enzyme inhibition (ACE-I) activity with an IC50 of 0.224 μg/μl. Also, antidiabetic activity was enhanced in pepsin-trypsin treatment with 5 h of hydrolysis showing an IC50 of 0.123 μg/μl. Finally, this study showed that hydrolysates of moringa seed proteins had excellent in vitro nutraceutical potential.
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209
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Ivens KO, Baumert JL, Hutkins RL, Taylor SL. The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA). J Food Sci 2017; 82:2752-2758. [PMID: 29069538 DOI: 10.1111/1750-3841.13929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Accepted: 08/24/2017] [Indexed: 11/27/2022]
Abstract
Milk and milk products are among the most important allergenic food ingredients, both in the United States and throughout the world; cheeses are among the most important of these milk products. Milk contains several major antigenic proteins, each with differing susceptibilities to proteolytic enzymes. The extent of proteolysis in cheese varies as a result of conditions during manufacture and ripening. Proteolysis has the potential to degrade antigenic and allergenic epitopes that are important for residue detection and elicitation of allergic reactions. Commercial enzyme-linked immunosorbent assays (ELISAs) are not currently validated for use in detecting residues in hydrolyzed or fermented food products. Eighteen retail cheeses produced using 5 different styles of fermentation were investigated for detectable milk protein residues with 4 commercial ELISA kits. Mozzarella, Swiss, Blue, Limburger, and Brie cheeses were assessed. The Neogen Veratox® Casein and Neogen Veratox® Total Milk kits were capable of detecting milk residues in most cheeses evaluated, including blue-veined cheeses that exhibit extensive proteolysis. The other 2 ELISA kits evaluated, r-Biopharm® Fast Casein and ELISA Systems™ Casein, can detect milk residues in cheeses other than blue-veined varieties. ELISA results cannot be quantitatively compared among kits. The quantitative reliability of ELISA results in detection of cheese residues is questionable, but some methods are sufficiently robust to use as a semi-quantitative indication of proper allergen control for the validation of cleaning programs in industry settings. PRACTICAL APPLICATION Many commercially available enzyme-linked immunosorbent assays (ELISAs) are not validated for detection of allergenic residues in fermented or hydrolyzed products. This research seeks to determine if commercial milk ELISAs can detect milk residues in varieties of cheese that have undergone different styles of fermentation and different degrees of proteolysis. Only certain milk ELISA kits are capable of detecting residues in all varieties of cheese. However, commercial milk ELISA kits are capable of semiquantitative detection of cheese residues in foods, or in industry settings for the validation of allergen cleaning programs.
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Affiliation(s)
- Katherine O Ivens
- Food Allergy Research and Resource Program, Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, 281 Food Innovation Center, 1901 North 21st Street, P.O. Box 886207, Lincoln, NE, 68588, U.S.A
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, 281 Food Innovation Center, 1901 North 21st Street, P.O. Box 886207, Lincoln, NE, 68588, U.S.A
| | - Robert L Hutkins
- Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, 258 Food Innovation Center, 1901 North 21st Street, Lincoln, NE, 68588, U.S.A
| | - Steve L Taylor
- Food Allergy Research and Resource Program, Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, 281 Food Innovation Center, 1901 North 21st Street, P.O. Box 886207, Lincoln, NE, 68588, U.S.A
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210
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Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2121878. [PMID: 29181389 PMCID: PMC5664370 DOI: 10.1155/2017/2121878] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2017] [Revised: 08/16/2017] [Accepted: 08/30/2017] [Indexed: 12/15/2022]
Abstract
Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.
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211
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Coimmobilization of enzymes in bilayers using pei as a glue to reuse the most stable enzyme: Preventing pei release during inactivated enzyme desorption. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.06.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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212
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Hamin Neto YAA, da Rosa Garzon NG, Pedezzi R, Cabral H. Specificity of peptidases secreted by filamentous fungi. Bioengineered 2017; 9:30-37. [PMID: 28857638 PMCID: PMC5972931 DOI: 10.1080/21655979.2017.1373531] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Peptidases are enzymes that cleave peptide bonds, yielding proteins and peptides. Enzymes in this class also perform several other functions, regulating the activation or inactivation of target substrates via proteolysis. Owing to these functions, peptidases have been extensively used in industrial and biotechnological applications. Given their potential functions, it is important to optimize the use of these enzymes, which requires determination of the specificity of each peptidase. The peptidase specificity must be taken into account in choosing a peptidase to catalyze the available protein source within the desired application. The specificity of a peptidase defines the profile of enzyme–substrate interactions, and for this the catalytic site and the arrangement of the amino acid residues involved in peptide bond cleavage need to be known. The catalytic sites of peptidases may be composed of several subsites that interact with amino acid residues for proteolysis. Filamentous fungi produce peptidases with varying specificity, and here we provide a review of those reported to date and their potential applications.
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Affiliation(s)
| | | | - Rafael Pedezzi
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , Brazil
| | - Hamilton Cabral
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , Brazil
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213
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Yu XC, Ma SL, Xu Y, Fu CH, Jiang CY, Zhou CY. Construction and application of a novel genetically engineered Aspergillus oryzae for expressing proteases. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.07.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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214
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Bioactive peptides derived from egg proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2508-2530. [PMID: 28609123 DOI: 10.1080/10408398.2017.1329704] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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Affiliation(s)
- Ya-Fei Liu
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Indrawati Oey
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Phil Bremer
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Pat Silcock
- a Department of Food Science , University of Otago , Dunedin , New Zealand
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215
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Pongkai P, Saisavoey T, Sangtanoo P, Sangvanich P, Karnchanatat A. Effects of protein hydrolysate from chicken feather meal on tyrosinase activity and melanin formation in B16F10 murine melanoma cells. Food Sci Biotechnol 2017; 26:1199-1208. [PMID: 30263653 PMCID: PMC6049799 DOI: 10.1007/s10068-017-0186-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 06/06/2017] [Accepted: 06/06/2017] [Indexed: 11/26/2022] Open
Abstract
Tyrosinase is a copper-containing enzyme that controls mammalian melanogenesis. Tyrosinase inhibitors are important for their potential application in cosmetic products. Chicken feather meal is a rich source of amino acids, which have been linked with tyrosinase inhibition activity. This study investigated the tyrosinase inhibitory properties of protein hydrolysates prepared from chicken feather meal. Protein hydrolysates prepared by pepsin-pancreatin with MW <3 kDa exhibited strong tyrosinase inhibition activity for both monophenolase (IC50 5.780 ± 0.188 µg/mL) and diphenolase activities (IC50 0.040 ± 0.024 µg/mL) in a cell-free mushroom tyrosinase system. These samples were uncompetitive inhibitors with Ki values of 18.149 and 27.189 µg/mL in monophenolase and diphenolase activities, respectively. A cell culture model showed that this hydrolysate had the strongest inhibition on the viability of B16F10 cells (IC50 1.124 ± 0.288 µg/mL) and 0.210 µg/mL of the sample exhibited inhibition of tyrosinase activity by 50.493% and melanin synthesis by 14.680% compared to the control.
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Affiliation(s)
- Puttaporn Pongkai
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Tanatorn Saisavoey
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Papassara Sangtanoo
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Polkit Sangvanich
- Departmaent of Chemistry, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
| | - Aphichart Karnchanatat
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330 Thailand
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216
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Souza DD, Sbardelotto AF, Ziegler DDR, Pinto LMN, Ramos RCDS, Marczak LDF, Tessaro IC. Obtaining and purification of a highly soluble hydrolyzed rice endosperm protein. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.03.066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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217
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Siar EH, Zaak H, Kornecki JF, Zidoune MN, Barbosa O, Fernandez-Lafuente R. Stabilization of ficin extract by immobilization on glyoxyl agarose. Preliminary characterization of the biocatalyst performance in hydrolysis of proteins. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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218
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins. Food Sci Biotechnol 2017; 26:633-641. [PMID: 30263587 DOI: 10.1007/s10068-017-0076-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 01/27/2017] [Accepted: 02/06/2017] [Indexed: 12/01/2022] Open
Abstract
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain B. animalis ssp. lactis BB12.
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Affiliation(s)
- Anna Okoń
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Zbigniew Józef Dolatowski
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
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219
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Preparation and characterization of polymer-coated mesoporous silica nanoparticles and their application in Subtilisin immobilization. KOREAN J CHEM ENG 2017. [DOI: 10.1007/s11814-017-0045-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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220
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Huang YL, Ma MF, Chow CJ, Tsai YH. Angiotensin I-converting enzyme inhibitory and hypocholesterolemic activities: Effects of protein hydrolysates prepared from Achatina fulica snail foot muscle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1274904] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| | - Mau-Fang Ma
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| | - Chau-Jen Chow
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
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221
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Characterization of cross-linked enzyme aggregates (CLEAs) of the fusion protein FUS-PepN_PepX and their application for milk protein hydrolysis. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2885-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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222
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de Oliveira CT, Rieger TJ, Daroit DJ. Catalytic properties and thermal stability of a crude protease from the keratinolytic Bacillus sp. CL33A. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.04.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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223
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Atacan K, Çakıroğlu B, Özacar M. Covalent immobilization of trypsin onto modified magnetite nanoparticles and its application for casein digestion. Int J Biol Macromol 2017; 97:148-155. [DOI: 10.1016/j.ijbiomac.2017.01.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 12/20/2016] [Accepted: 01/04/2017] [Indexed: 12/30/2022]
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224
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Abd El-Fattah AM, Sakr SS, El-Dieb SM, Elkashef HAS. Bioactive peptides with ACE-I and antioxidant activity produced from milk proteolysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1270963] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Sally Samir Sakr
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
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225
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Stefanović AB, Jovanović JR, Dojčinović MB, Lević SM, Nedović VA, Bugarski BM, Knežević-Jugović ZD. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1884-5] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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226
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Machado SG, Baglinière F, Marchand S, Van Coillie E, Vanetti MCD, De Block J, Heyndrickx M. The Biodiversity of the Microbiota Producing Heat-Resistant Enzymes Responsible for Spoilage in Processed Bovine Milk and Dairy Products. Front Microbiol 2017; 8:302. [PMID: 28298906 PMCID: PMC5331058 DOI: 10.3389/fmicb.2017.00302] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 02/14/2017] [Indexed: 12/28/2022] Open
Abstract
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products. Differences in milking practices and storage conditions on each continent, country and region result in variable microbial population structures in raw milk. Raw milk is usually stored at cold temperatures, e.g., about 4°C before processing to reduce the growth of most bacteria. However, psychrotrophic bacteria can proliferate and contribute to spoilage of ultra-high temperature (UHT) treated and sterilized milk and other dairy products with a long shelf life due to their ability to produce extracellular heat resistant enzymes such as peptidases and lipases. Worldwide, species of Pseudomonas, with the ability to produce these spoilage enzymes, are the most common contaminants isolated from cold raw milk although other genera such as Serratia are also reported as important milk spoilers, while for others more research is needed on the heat resistance of the spoilage enzymes produced. The residual activity of extracellular enzymes after high heat treatment may lead to technological problems (off flavors, physico-chemical instability) during the shelf life of milk and dairy products. This review covers the contamination patterns of cold raw milk in several parts of the world, the growth potential of psychrotrophic bacteria, their ability to produce extracellular heat-resistant enzymes and the consequences for dairy products with a long shelf life. This problem is of increasing importance because of the large worldwide trade in fluid milk and milk powder.
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Affiliation(s)
- Solimar G Machado
- Instituto Federal do Norte de Minas Gerais - Campus Salinas Salinas, Brazil
| | | | - Sophie Marchand
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO) Melle, Belgium
| | - Els Van Coillie
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO) Melle, Belgium
| | - Maria C D Vanetti
- Department of Microbiology, Universidade Federal de Viçosa Viçosa, Brazil
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO) Melle, Belgium
| | - Marc Heyndrickx
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO)Melle, Belgium; Department of Pathology, Bacteriology and Poultry Diseases, Ghent UniversityMerelbeke, Belgium
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227
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Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.10.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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228
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Wu CY, Lin KW. The Antioxidative Characteristics of Taro and Sweet Potato Protein Hydrolysates and Their Inhibitory Capability on Angiotensin Converting Enzyme. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chen-Yu Wu
- Department of Food and Nutrition, Providence University No. 200
| | - Kuo-Wei Lin
- Department of Food and Nutrition, Providence University No. 200
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229
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Villamil O, Váquiro H, Solanilla JF. Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties. Food Chem 2016; 224:160-171. [PMID: 28159251 DOI: 10.1016/j.foodchem.2016.12.057] [Citation(s) in RCA: 132] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 11/21/2016] [Accepted: 12/20/2016] [Indexed: 01/20/2023]
Abstract
The aquaculture and fishery chain is an important part of the economy of many countries around the world; in recent years it has experienced significant growth that generates more and more quantities of waste, which are mostly discarded, impacting the environment, despite having a useful chemical composition in various industrial sectors. This article presents a review of the agroindustrial potential of fish wastes, especially viscera, as a source for obtaining native protein and hydrolysates, explaining their production process, chemical composition and functional and bioactive properties that are important to the agricultural, cosmetic, pharmaceutical, food and nutraceutical industry.
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Affiliation(s)
- Oscar Villamil
- Facultad de Ingeniería Agronómica, Universidad del Tolima. Ibagué, Colombia
| | - Henry Váquiro
- Facultad de Ingeniería Agronómica, Universidad del Tolima. Ibagué, Colombia
| | - José F Solanilla
- Facultad de Ingeniería Agronómica, Universidad del Tolima. Ibagué, Colombia.
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230
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Improvement of the stability and activity of immobilized trypsin on modified Fe3O4 magnetic nanoparticles for hydrolysis of bovine serum albumin and its application in the bovine milk. Food Chem 2016; 212:460-8. [DOI: 10.1016/j.foodchem.2016.06.011] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 05/26/2016] [Accepted: 06/05/2016] [Indexed: 01/05/2023]
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231
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Rizzello CG, Tagliazucchi D, Babini E, Sefora Rutella G, Taneyo Saa DL, Gianotti A. Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.09.023] [Citation(s) in RCA: 134] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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232
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Chen Z, Wang Y, Liu W, Wang J, Chen H. A novel cross-linked enzyme aggregates (CLEAs) of papain and neutrase-production, partial characterization and application. Int J Biol Macromol 2016; 95:650-657. [PMID: 27913224 DOI: 10.1016/j.ijbiomac.2016.11.083] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 10/21/2016] [Accepted: 11/20/2016] [Indexed: 10/20/2022]
Abstract
The neutrase (EC 3.4.24.4) and papain (EC 3.4.22.2) were together immobilized ascross-linked enzyme aggregates (N-P-CLEAs) and their properties were characterized. The influence of the precipitant, cross-linking ratio of glutaraldehyde and cross-linking time were investigated. Ethanol was selected as the more efficient precipitant compared with ammonium sulfate. The proper cross-linking ratio of enzyme and glutaraldehyde was 1:5 (v/v) and the optimized cross-linking time was 4h. N-P-CLEAs showed obvious improvement in thermal stability and pH stability than the free enzyme (P<0.05) and could hold relatively high activity retention in nonpolar and hydrophilic solvents and without activity loss at 4°C for more than six months. The cross-linking reaction had been appeared in N-P-CLEAs and more orderly microscopic surface morphology of N-P-CLEAs was observed. The molecular weight and thermal denaturation temperature of N-P-CLEAs were increased while the isoelectric point was decreased compared with those of the free enzymes. Application of N-P-CLEAs in bean proteins and zein showed a higher degree of hydrolysis, such as the hydrolysis degree of mung bean protein hydrolyzed by N-P-CLEAs was 12%, increased by approximately 4.5% compared to that of free enzyme. The results demonstrated that the N-P-CLEAs was suitable for application in food protein hydrolysis.
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Affiliation(s)
- Zhongqin Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Yanwei Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Wei Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Jingya Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China.
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233
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Fu R, Yao K, Zhang Q, Jia D, Zhao J, Chi Y. Collagen Hydrolysates of Skin Shavings Prepared by Enzymatic Hydrolysis as a Natural Flocculant and Their Flocculating Property. Appl Biochem Biotechnol 2016; 182:55-66. [PMID: 27832513 DOI: 10.1007/s12010-016-2310-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Accepted: 10/30/2016] [Indexed: 11/26/2022]
Abstract
A series of collagen hydrolysates (CHs) were prepared from pigskin shavings by using pepsin (PCH), trypsin (TCH), Alcalase (ACH), HCl (HCH), and NaOH (NCH). Their physicochemical properties, including degree of collagen hydrolysis, molecular weight distribution, electric charge, and microstructure, were investigated, and their flocculation performance was evaluated in a kaolin suspension, at varied pHs and concentrations. PCH exhibited high flocculation capability under acidic and neutral conditions, and its efficiency for removing suspended particles was approximately 80% at a concentration of 0.05 g/L. TCH, ACH, HCH, and NCH showed almost no flocculation capability. The flocculation capability of PCH could be mainly due to a combination of optimal molecular weight distribution and electric charge. This study could provide an environment-friendly natural flocculant and also proposes a promising approach for the reuse of collagen wastes. Graphical Abstract ᅟ.
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Affiliation(s)
- Ruijie Fu
- Department of Food Engineering, Sichuan University, Chengdu, 610065, People's Republic of China
| | - Kai Yao
- Department of Food Engineering, Sichuan University, Chengdu, 610065, People's Republic of China
| | - Qisheng Zhang
- Sichuan Academy of Food and Fermentation Industries, Chengdu, 611130, People's Republic of China
| | - Dongying Jia
- Department of Food Engineering, Sichuan University, Chengdu, 610065, People's Republic of China
| | - Jiayuan Zhao
- Department of Food Engineering, Sichuan University, Chengdu, 610065, People's Republic of China
| | - Yuanlong Chi
- Department of Food Engineering, Sichuan University, Chengdu, 610065, People's Republic of China.
- Chengdu Food and Drug Administration Research Institute, Chengdu, 610041, People's Republic of China.
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234
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Moreno-Hernández JM, Hernández-Mancillas XD, Navarrete ELC, Mazorra-Manzano MÁ, Osuna-Ruiz I, Rodríguez-Tirado VA, Salazar-Leyva JA. Partial Characterization of the Proteolytic Properties of an Enzymatic Extract From "Aguama" Bromelia pinguin L. Fruit Grown in Mexico. Appl Biochem Biotechnol 2016; 182:181-196. [PMID: 27830465 DOI: 10.1007/s12010-016-2319-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Accepted: 10/31/2016] [Indexed: 12/31/2022]
Abstract
Plant proteases are capable of performing several functions in biological systems, and their use is attractive for biotechnological process due to their interesting catalytic properties. Bromelia pinguin (aguama) is a wild abundant natural resource in several regions of Central America and the Caribbean Islands but is underutilized. Their fruits are rich in proteases with properties that are still unknown, but they represent an attractive source of enzymes for biotechnological applications. Thus, the proteolytic activity in enzymatic crude extracts (CEs) from wild B. pinguin fruits was partially characterized. Enzymes in CEs showed high proteolytic activity at acid (pH 2.0-4.0) and neutral alkaline (pH 7.0-9.0) conditions, indicating that different types of active proteases are present. Proteolytic activity inhibition by the use of specific protease inhibitors indicated that aspartic, cysteine, and serine proteases are the main types of proteases present in CEs. Activity at pH 3.0 was stable in a broad range of temperatures (25-50 °C) and retained its activity in the presence of surfactants (SDS, Tween-80), reducing agents (DTT, 2-mercapoethanol), and organic solvents (methanol, ethanol, acetone, 2-propanol), which suggests that B. pinguin proteases are potential candidates for their application in brewing, detergent, and pharmaceutical industries.
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Affiliation(s)
- Jesús Martín Moreno-Hernández
- Programa de Investigación en Biotecnología. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle de Culiacán, Km. 17.5 Carretera Culiacán-Eldorado, 80000, Culiacán, SIN, Mexico
| | - Xitlalli Desideria Hernández-Mancillas
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Evelia Lorena Coss Navarrete
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Miguel Ángel Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química y Autenticidad de Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a La Victoria Km. 0.6, 83000, Hermosillo, SON, Mexico
| | - Idalia Osuna-Ruiz
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Víctor Alfonso Rodríguez-Tirado
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Jesús Aarón Salazar-Leyva
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico.
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235
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Holton TA, Dillon ET, Robinson A, Wynne K, Cagney G, Shields DC. Optimal computational comparison of mass spectrometric peptide profiles of alternative hydrolysates from the same starting material. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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236
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Yazid NA, Barrena R, Sánchez A. The immobilisation of proteases produced by SSF onto functionalized magnetic nanoparticles: Application in the hydrolysis of different protein sources. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2017.01.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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237
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238
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Drapala KP, Auty MA, Mulvihill DM, O'Mahony JA. Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation. Food Res Int 2016; 88:42-51. [DOI: 10.1016/j.foodres.2016.01.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 01/27/2016] [Accepted: 01/30/2016] [Indexed: 10/22/2022]
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239
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Freitas CD, Leite HB, Oliveira JP, Amaral JL, Egito AS, Vairo-Cavalli S, Lobo MD, Monteiro-Moreira AC, Ramos MV. Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora. Food Res Int 2016; 87:50-59. [DOI: 10.1016/j.foodres.2016.06.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 10/21/2022]
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240
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Zhang J, Zhao X. Changes in Protein Hydrolysates During Processing of Chinese Traditional Dry-Cured Bacon (Laròu) Production. J Food Biochem 2016. [DOI: 10.1111/jfbc.12304] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinjie Zhang
- School of Marine Science; Ningbo University; Ningbo 315211 Zhejiang China
| | - Xihong Zhao
- Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy; Wuhan Institute of Technology; Wuhan 430073 China
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241
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Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.001] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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242
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Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.030] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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243
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Lacou L, Léonil J, Gagnaire V. Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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244
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Salazar-Leyva JA, Lizardi-Mendoza J, Ramirez-Suarez JC, Lugo-Sanchez ME, Valenzuela-Soto EM, Ezquerra-Brauer JM, Castillo-Yañez FJ, Pacheco-Aguilar R. Catalytic and Operational Stability of Acidic Proteases from Monterey Sardine (Sardinops sagax caerulea) Immobilized on a Partially Deacetylated Chitin Support. J Food Biochem 2016. [DOI: 10.1111/jfbc.12287] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jesus Aaron Salazar-Leyva
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria, Km. 0.6; C.P. 83304 Hermosillo Sonora México
- Universidad Politécnica de Sinaloa. Unidad Académica de Ingeniería en Biotecnología. Carretera Municipal Libre Mazatlán-Higueras; C.P. 82199 Mazatlán Sinaloa México
| | - Jaime Lizardi-Mendoza
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria, Km. 0.6; C.P. 83304 Hermosillo Sonora México
| | - Juan Carlos Ramirez-Suarez
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria, Km. 0.6; C.P. 83304 Hermosillo Sonora México
| | - Maria Elena Lugo-Sanchez
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria, Km. 0.6; C.P. 83304 Hermosillo Sonora México
| | - Elisa Miriam Valenzuela-Soto
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria, Km. 0.6; C.P. 83304 Hermosillo Sonora México
| | - Josafat Marina Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Niños Héroes; S/N. Hermosillo Sonora México
| | - Francisco Javier Castillo-Yañez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Niños Héroes; S/N. Hermosillo Sonora México
| | - Ramon Pacheco-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria, Km. 0.6; C.P. 83304 Hermosillo Sonora México
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245
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Immobilization of Trypsin in Lignocellulosic Waste Material to Produce Peptides with Bioactive Potential from Whey Protein. MATERIALS 2016; 9:ma9050357. [PMID: 28773482 PMCID: PMC5503075 DOI: 10.3390/ma9050357] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 05/03/2016] [Accepted: 05/04/2016] [Indexed: 01/10/2023]
Abstract
In this study, trypsin (Enzyme Comission 3.4.21.4) was immobilized in a low cost, lignocellulosic support (corn cob powder—CCP) with the goal of obtaining peptides with bioactive potential from cheese whey. The pretreated support was activated with glyoxyl groups, glutaraldehyde and IDA-glyoxyl. The immobilization yields of the derivatives were higher than 83%, and the retention of catalytic activity was higher than 74%. The trypsin-glyoxyl-CCP derivative was thermally stable at 65 °C, a value that was 1090-fold higher than that obtained with the free enzyme. The trypsin-IDA-glyoxyl-CCP and trypsin-glutaraldehyde-CCP derivatives had thermal stabilities that were 883- and five-fold higher, respectively, then those obtained with the free enzyme. In the batch experiments, trypsin-IDA-glyoxyl-CCP retained 91% of its activity and had a degree of hydrolysis of 12.49%, while the values for trypsin-glyoxyl-CCP were 87% and 15.46%, respectively. The stabilized derivative trypsin-glyoxyl-CCP was also tested in an upflow packed-bed reactor. The hydrodynamic characterization of this reactor was a plug flow pattern, and the kinetics of this system provided a relative activity of 3.04 ± 0.01 U·g−1 and an average degree of hydrolysis of 23%, which were suitable for the production of potentially bioactive peptides.
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246
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Pessato TB, Carvalho NCD, Tavano OL, Fernandes LGR, Zollner RDL, Netto FM. Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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247
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Widyarani, Sari YW, Ratnaningsih E, Sanders JPM, Bruins ME. Production of hydrophobic amino acids from biobased resources: wheat gluten and rubber seed proteins. Appl Microbiol Biotechnol 2016; 100:7909-20. [PMID: 27118013 PMCID: PMC4989023 DOI: 10.1007/s00253-016-7441-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 03/02/2016] [Accepted: 03/05/2016] [Indexed: 12/01/2022]
Abstract
Protein hydrolysis enables production of peptides and free amino acids that are suitable for usage in food and feed or can be used as precursors for bulk chemicals. Several essential amino acids for food and feed have hydrophobic side chains; this property may also be exploited for subsequent separation. Here, we present methods for selective production of hydrophobic amino acids from proteins. Selectivity can be achieved by selection of starting material, selection of hydrolysis conditions, and separation of achieved hydrolysate. Several protease combinations were applied for hydrolysis of rubber seed protein concentrate, wheat gluten, and bovine serum albumin (BSA). High degree of hydrolysis (>50 %) could be achieved. Hydrophobic selectivity was influenced by the combination of proteases and by the extent of hydrolysis. Combination of Pronase and Peptidase R showed the highest selectivity towards hydrophobic amino acids, roughly doubling the content of hydrophobic amino acids in the products compared to the original substrates. Hydrophobic selectivity of 0.6 mol-hydrophobic/mol-total free amino acids was observed after 6 h hydrolysis of wheat gluten and 24 h hydrolysis of rubber seed proteins and BSA. The results of experiments with rubber seed proteins and wheat gluten suggest that this process can be applied to agro-industrial residues.
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Affiliation(s)
- Widyarani
- Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands. .,Research Centre for Chemistry, Indonesian Institute of Sciences (LIPI), Building 452, Kawasan Puspiptek Serpong, Tangerang Selatan, 15314, Indonesia.
| | - Yessie W Sari
- Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.,Biophysics Division, Department of Physics, Bogor Agricultural University, Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Enny Ratnaningsih
- Study Programme of Chemistry, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jl. Ganesha 10, Bandung, 40132, Indonesia
| | - Johan P M Sanders
- Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.,Food & Biobased Research, Wageningen UR, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Marieke E Bruins
- Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.,Food & Biobased Research, Wageningen UR, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
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Garcés-Rimón M, Sandoval M, Molina E, López-Fandiño R, Miguel M. Egg protein hydrolysates: New culinary textures. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2015.04.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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A fusion protein consisting of the exopeptidases PepN and PepX—production, characterization, and application. Appl Microbiol Biotechnol 2016; 100:7499-515. [DOI: 10.1007/s00253-016-7478-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 03/14/2016] [Accepted: 03/16/2016] [Indexed: 10/22/2022]
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Elagli A, Belhacene K, Dhulster P, Froidevaux R. Sustainable efficient way for opioid peptide LVV-h7 preparation from enzymatic proteolysis in a microfluidic-based reaction-extraction process with solvent recycling. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1020:24-8. [PMID: 26998857 DOI: 10.1016/j.jchromb.2016.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 02/27/2016] [Accepted: 03/07/2016] [Indexed: 10/22/2022]
Abstract
LVV-h7 (LVVYPWTQFR) is a bioactive peptide that can be obtained from blood as waste of food industry, more precisely from hemoglobin hydrolysis by pepsin. This opioid peptide belongs to the hemorphins family and have strong physiological effects that bring its use in pharmaceutics and various therapeutic treatments attractive, in particular for substituting its costly chemically synthetized analogous. Hemoglobin hydrolysis by pepsin generates a huge variety of peptides among whose LVV-h7 can be purified by liquid-liquid extraction (LLE). Herein, selective preparation of this peptide is proposed by a microfluidic-based continuous reaction-separation process. Hemoglobin hydrolysis in microreactor was firstly coupled to LVV-h7 LLE in octan-1-ol and then coupled to LVV-h7 back LLE in acidic water. This continuous process allowed to prepare pure LVV-h7, as confirmed by liquid chromatography and mass spectrometry. The microfluidic circuit also allowed octan-1-ol recycling in a closed loop, making this method more sustainable than similar biphasic batch process.
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Affiliation(s)
- Adil Elagli
- Univ. Lille, EA 7394, USC 1281, ICV-Institut Charles Viollette, F-59655 Villeneuve d'Ascq, France; Institut d'Electronique, de Microélectronique et de Nanotechnologie (IEMN)-UMR CNRS 8520, Université Lille 1-Sciences et Technologies, Villeneuve d'Ascq, France
| | - Kalim Belhacene
- Univ. Lille, EA 7394, USC 1281, ICV-Institut Charles Viollette, F-59655 Villeneuve d'Ascq, France; Institut d'Electronique, de Microélectronique et de Nanotechnologie (IEMN)-UMR CNRS 8520, Université Lille 1-Sciences et Technologies, Villeneuve d'Ascq, France
| | - Pascal Dhulster
- Univ. Lille, EA 7394, USC 1281, ICV-Institut Charles Viollette, F-59655 Villeneuve d'Ascq, France
| | - Renato Froidevaux
- Univ. Lille, EA 7394, USC 1281, ICV-Institut Charles Viollette, F-59655 Villeneuve d'Ascq, France.
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