251
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Waglay A, Karboune S. Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties. Biotechnol Prog 2016; 32:420-9. [DOI: 10.1002/btpr.2245] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/25/2015] [Indexed: 01/18/2023]
Affiliation(s)
- Amanda Waglay
- Dept. of Food Science and Agricultural Chemistry; McGill University; 21 111 Lakeshore, Ste. Anne De Bellevue Quebec H9X 3V9 Canada
| | - Salwa Karboune
- Dept. of Food Science and Agricultural Chemistry; McGill University; 21 111 Lakeshore, Ste. Anne De Bellevue Quebec H9X 3V9 Canada
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252
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Esmaeilpour M, Ehsani MR, Aminlari M, Shekarforoush S, Hoseini E. Antimicrobial activity of peptides derived from enzymatic hydrolysis of goat milk caseins. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s00580-016-2237-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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253
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Heterologous production of the stain solving peptidase PPP1 from Pleurotus pulmonarius. Bioprocess Biosyst Eng 2016; 39:845-53. [DOI: 10.1007/s00449-016-1564-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 02/03/2016] [Indexed: 12/27/2022]
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254
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Li S, Hu Y, Hong Y, Xu L, Zhou M, Fu C, Wang C, Xu N, Li D. Analysis of the Hydrolytic Capacities of Aspergillus oryzae
Proteases on Soybean Protein Using Artificial Neural Networks. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12670] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shiwen Li
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Yong Hu
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Yingmin Hong
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Libin Xu
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Mengzhou Zhou
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Caixia Fu
- Research and Development Center; Hubei Tulaohan Flavouring and Food Co., Ltd.; Yichang 443000 China
| | - Chao Wang
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Ning Xu
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
| | - Dongsheng Li
- Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China
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255
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Mahmod SS, Yusof F, Jami MS, Khanahmadi S, Shah H. Development of an immobilized biocatalyst with lipase and protease activities as a multipurpose cross-linked enzyme aggregate (multi-CLEA). Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.10.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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256
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Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate. Food Chem 2015; 187:322-30. [DOI: 10.1016/j.foodchem.2015.04.109] [Citation(s) in RCA: 160] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 04/22/2015] [Accepted: 04/23/2015] [Indexed: 11/17/2022]
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257
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Kumar MBA, Gao Y, Shen W, He L. Valorisation of protein waste: An enzymatic approach to make commodity chemicals. Front Chem Sci Eng 2015. [DOI: 10.1007/s11705-015-1532-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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258
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Stressler T, Ewert J, Eisele T, Fischer L. Cross-linked enzyme aggregates (CLEAs) of PepX and PepN – production, partial characterization and application of combi-CLEAs for milk protein hydrolysis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.11.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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259
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Lei F, Cui C, Zhao H, Tang X, Zhao M. Purification and characterization of a new neutral metalloprotease from marine Exiguobacterium sp. SWJS2. Biotechnol Appl Biochem 2015; 63:238-48. [PMID: 25643906 DOI: 10.1002/bab.1355] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2014] [Accepted: 01/23/2015] [Indexed: 11/11/2022]
Abstract
Among the protease-producing bacterial strains isolated from deep-sea sediments, SWJS2 was finally selected and identified as genus Exiguobacterium. Plackett-Burman and orthogonal array designs were applied to optimize the fermentation conditions, and the results are as follows: Glucose 5g, yeast extract 15g, glycerin 2g and CaCl2 ⋅2H2 O 0.5 g dissolved in 1 L artificial seawater; temperature 25 °C, original pH 7, inoculum rate 2%, seed age 12 H, loading volume 25 mL (250-mL Erlenmeyer flask), shaking speed 150 rpm, and fermentation time 44 H. The protease activity production was improved from about 80 to 660 U/mL under the optimized parameters. The protease was purified fourfold with specificity activity of 30,654.1 U/mg protein and a total yield of 16.2%. The protease exhibited the maximum activity at 40-45 °C and pH 7. Moreover, the enzyme activity was found to be inhibited by Cu(2+) , Ba(2+) , Cd(2+) , Hg(2+) , and Al(3+) at 5 mM, whereas it can be increased by Mg(2+) , Mn(2+) , and Ca(2+) at 0.5-5 mM. The enzyme was totally inactivated by 1 or 5 mM ethylenediaminetetraacetic acid but not by phenylmethanesulfonyl fluoride, tyrpsin inhibitor from Glycine max (STI), benzamidine, 5,5'-dithio-bis-(2-nitro benzoic acid), or pepstatin A, suggesting that it belonged to metalloprotease.
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Affiliation(s)
- Fenfen Lei
- College of Light Industry and Food Science, South China University of Technology, Guangzhou, People's Republic of China.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, People's Republic of China
| | - Chun Cui
- College of Light Industry and Food Science, South China University of Technology, Guangzhou, People's Republic of China.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, People's Republic of China
| | - Haifeng Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou, People's Republic of China.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, People's Republic of China
| | - Xuelu Tang
- College of Light Industry and Food Science, South China University of Technology, Guangzhou, People's Republic of China.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, People's Republic of China
| | - Mouming Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou, People's Republic of China.,Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, People's Republic of China.,State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, People's Republic of China
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260
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dos Santos JC, Rueda N, Barbosa O, Millán-Linares MDC, Pedroche J, del Mar Yuste M, Gonçalves LR, Fernandez-Lafuente R. Bovine trypsin immobilization on agarose activated with divinylsulfone: Improved activity and stability via multipoint covalent attachment. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.04.008] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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261
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Meinlschmidt P, Sussmann D, Schweiggert-Weisz U, Eisner P. Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties. Food Sci Nutr 2015; 4:11-23. [PMID: 26788306 PMCID: PMC4708632 DOI: 10.1002/fsn3.253] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 05/13/2015] [Accepted: 05/19/2015] [Indexed: 12/18/2022] Open
Abstract
Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme‐assisted reduction in major soybean allergens in soy protein isolate using different food‐grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS‐PAGE analyses showed that hydrolysis with Alcalase, Pepsin, and Papain was most effective in the degradation of the major soybean allergens with proteolytic activities of 100%, 100%, and 95.9%, respectively. In the course of hydrolysis, the degree of hydrolysis increased, and Alcalase showed the highest degree of hydrolysis (13%) among the proteases tested. DSC analysis confirmed the degradation of major soybean allergens. The sensory experiments conducted by a panel of 10 panelists considered the overall improved sensory properties as well as the bitterness of the individual hydrolysates. In particular, Flavourzyme and Papain were attractive due to a less pronounced bitter taste and improved sensory profile (smell, taste, mouthfeeling). Technofunctional properties showed a good solubility at pH 7.0 and 4.0, emulsifying capacity up to 760 mL g−1 (Flavourzyme) as well as improved oil‐binding capacities, while the water‐binding properties were generally decreased. Increased foaming activity for all proteases up to 3582% (Pepsin) was observed, whereas lower foaming stability and density were found. The hydrolysates could potentially be used as hypoallergenic ingredients in a variety of food products due to their improved technofunctional properties and a pleasant taste.
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Affiliation(s)
- Pia Meinlschmidt
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Strasse 35 Freising Germany
| | - Daniela Sussmann
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Strasse 35 Freising Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Strasse 35 Freising Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Strasse 35 Freising Germany
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262
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Bah CS, Bekhit AEDA, Carne A, McConnell MA. Production of bioactive peptide hydrolysates from deer, sheep and pig plasma using plant and fungal protease preparations. Food Chem 2015; 176:54-63. [DOI: 10.1016/j.foodchem.2014.12.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2014] [Revised: 11/24/2014] [Accepted: 12/10/2014] [Indexed: 11/25/2022]
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263
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Lacou L, Lê S, Pezennec S, Gagnaire V. An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.10.052] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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264
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Tamm F, Gies K, Diekmann S, Serfert Y, Strunskus T, Brodkorb A, Drusch S. Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400574] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederic Tamm
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Katharina Gies
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Sabrina Diekmann
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Yvonne Serfert
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Thomas Strunskus
- Chair for Multicomponent Materials; Institute for Materials Science; University of Kiel; Kiel Germany
| | - André Brodkorb
- Department of Food Structure and Functionality; Teagasc Food Research Centre; Cork Ireland
| | - Stephan Drusch
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
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265
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Mune Mune MA. Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12488] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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266
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de Castro RJS, Bagagli MP, Sato HH. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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267
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Vijaykrishnaraj M, Prabhasankar P. Marine protein hydrolysates: their present and future perspectives in food chemistry – a review. RSC Adv 2015. [DOI: 10.1039/c4ra17205a] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Marine protein hydrolysates are usually prepared by the enzymatic digestion with different proteases at controlled pH and temperature.
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Affiliation(s)
- M. Vijaykrishnaraj
- Flour Milling Baking and Confectionery Technology Department
- CSIR-Central Food Technological Research Institute
- Mysore – 570 020
- India
| | - P. Prabhasankar
- Flour Milling Baking and Confectionery Technology Department
- CSIR-Central Food Technological Research Institute
- Mysore – 570 020
- India
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268
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Homaei A, Etemadipour R. Improving the activity and stability of actinidin by immobilization on gold nanorods. Int J Biol Macromol 2015; 72:1176-81. [DOI: 10.1016/j.ijbiomac.2014.10.029] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2014] [Revised: 10/15/2014] [Accepted: 10/17/2014] [Indexed: 12/20/2022]
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269
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Aguirre L, Hebert EM, Garro MS, Savoy de Giori G. Proteolytic activity of Lactobacillus strains on soybean proteins. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.061] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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270
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Choonpicharn S, Jaturasitha S, Rakariyatham N, Suree N, Niamsup H. Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin. Journal of Food Science and Technology 2014; 52:3134-9. [PMID: 25892821 DOI: 10.1007/s13197-014-1581-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2014] [Accepted: 09/16/2014] [Indexed: 11/25/2022]
Abstract
Fish skin, a by-product from fish processing industries, still contains a significant amount of protein-rich material. Gelatin was extracted from Nile tilapia skin with the yield 20.77 ± 0.80 % wet weight. Gelatin was then separately hydrolyzed by proteases, including bromelain, papain, trypsin, flavourzyme, alcalase and neutrase. Low molecular weight gelatin hydrolysate (<10 kDa) has a great potential as an antioxidant agent. Flavourzyme hydrolysate has potent activity on ABTS radical scavenging (1,413.61 ± 88.74 μg trolox/mg protein) and also inhibits the oxidation of linoleic acid at a high level (59.74 ± 16.57 % inhibition). The greatest reducing power is in alcalase hydrolysate (4.951 ± 1.577 mM trolox/mg protein). While, bromelain hydrolysate has the highest ferrous ion chelating activity (86.895 ± 0.061 %). Evaluation of the angiotensin-I-converting enzyme's inhibitory activity indicates that all hydrolysates have great potency as an antihypertensive agent. All studied tilapia skin gelatin hydrolysates contain potent antioxidant and anti-hypertensive effects.
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Affiliation(s)
- Sadabpong Choonpicharn
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Sanchai Jaturasitha
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Nuansri Rakariyatham
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Nuttee Suree
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Hataichanoke Niamsup
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200 Thailand
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271
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Immobilized alcalase alkaline protease on the magnetic chitosan nanoparticles used for soy protein isolate hydrolysis. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2301-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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272
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Lei F, Cui C, Zhao Q, Sun-Waterhouse D, Zhao M. Evaluation of the Hydrolysis Specificity of Protease from Marine Exiguobacterium sp. SWJS2 via Free Amino Acid Analysis. Appl Biochem Biotechnol 2014; 174:1260-1271. [DOI: 10.1007/s12010-014-1088-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Accepted: 07/21/2014] [Indexed: 11/25/2022]
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273
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Stefanović AB, Jovanović JR, Grbavčić SŽ, Šekuljica NŽ, Manojlović VB, Bugarski BM, Knežević-Jugović ZD. Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2295-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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274
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McCarthy AL, O'Callaghan YC, Connolly A, Piggott CO, FitzGerald RJ, O'Brien NM. Brewers' spent grain (BSG) protein hydrolysates decrease hydrogen peroxide (H2O2)-induced oxidative stress and concanavalin-A (con-A) stimulated IFN-γ production in cell culture. Food Funct 2014; 4:1709-16. [PMID: 24113874 DOI: 10.1039/c3fo60191a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study investigated the bioactivity of protein hydrolysates and fractionated hydrolysates prepared from brewers' spent grain (BSG) using proteases, including Alcalase 2.4L, Flavourzyme and Corolase PP. Hydrolysates were designated K-Y, including fractionated hydrolysates with molecular weight (m.w.) < 3, <5 and >5 kDa. Where computable, IC50 values were lower in U937 (1.38-9.78%) than Jurkat T cells (1.15-13.82%). Hydrolysates L, Q and R and fractionated hydrolysates of U and W (<3, <5, >5 kDa) significantly (P < 0.01) protected against hydrogen peroxide (H2O2)-induced reduction of superoxide dismutase (SOD) activity. A fractionated hydrolysate of W (<5 kDa) protected against H2O2-induced DNA damage, P < 0.01. Hydrolysates K, N, P, U, U > 5 kDa, V, V > 5 kDa, W, W > 5 kDa significantly (P < 0.05) reduced a concanavlin-A (con-A) stimulated production of interferon-γ (IFN-γ). In conclusion, BSG protein hydrolysates demonstrate bioactivity in vitro; lower m.w. hydrolysates (<3, <5 kDa) show greatest antioxidant activity and unfractionated or higher m.w. hydrolysates (>5 kDa) possess anti-inflammatory effects.
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Affiliation(s)
- Aoife L McCarthy
- School of Food and Nutritional Sciences, University College Cork, Ireland.
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275
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Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. Journal of Food Science and Technology 2014; 52:3336-49. [PMID: 26028714 DOI: 10.1007/s13197-014-1394-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/20/2014] [Accepted: 04/24/2014] [Indexed: 10/25/2022]
Abstract
Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated. Hydrolysates prepared using single protease including Alcalase (HA), Flavourzyme (HF), Protamex (HPr) and papain (HPa) had increases in antioxidant activities as the degree of hydrolysis (DH) increased up to 40 % (P < 0.05). Amongst all hydrolysates, HA having 40 % DH showed the highest antioxidant activities. When HA was further hydrolysed by papain, the resulting hydrolysate (HAPa) exhibited the highest antioxidant activities for all assays tested (P < 0.05). ABTS radical scavenging activity and metal chelating of HAPa generally remained constant in a wide pH range (1-11) and during heating at 30-100 °C. Both activities increased in the simulated gastrointestinal tract model system, especially in intestine condition. HAPa (100-1,000 ppm) could retard lipid oxidation in β-carotene-linoleate and lecithin-liposome model systems in a dose dependent manner. Peptides in both HA and HAPa with molecular weight of 513 Da and 1,484 Da possessed the strongest ABTS radical scavenging activity and metal chelating activity, respectively. The amino acid profile of both HA and HAPa contained a high amount of hydrophobic amino acids (38.26-38.85 %) and had glutamic acid/glutamine, lysine and aspartic acid/asparagine as the dominant amino acids. However, HAPa showed a higher acceptability than did HA, owing to the lower bitterness. Therefore, the use of Alcalase in combination with papain for hydrolysis of protein isolate rendered the hydrolysate with antioxidant properties and reduced bitterness, which could serve as the functional supplement.
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276
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Esteves AC, Saraiva M, Correia A, Alves A. Botryosphaeriales fungi produce extracellular enzymes with biotechnological potential. Can J Microbiol 2014; 60:332-42. [DOI: 10.1139/cjm-2014-0134] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Phytopathogenic fungi are known for producing an arsenal of extracellular enzymes whose involvement in the infection mechanism has been suggested. However, these enzymes are largely unknown and their biotechnological potential also remains poorly understood. In this study, the production and thermostability of extracellular enzymes produced by phytopathogenic Botryosphaeriaceae was investigated. Hydrolytic and oxidative activities were detected and quantified at different temperatures. Most strains (70%; 37/53) were able to produce simultaneously cellulases, laccases, xylanases, pectinases, pectin lyases, amylases, lipases, and proteases. Surprisingly for mesophilic filamentous fungi, several enzymes proved to be thermostable: cellulases from Neofusicoccum mediterraneum CAA 001 and from Dothiorella prunicola CBS 124723, lipases from Diplodia pinea (CAA 015 and CBS 109726), and proteases from Melanops tulasnei CBS 116806 were more active at 70 °C than at any of the other temperatures tested. In addition, lipases produced by Diplodia pinea were found to be significantly more active than any other known lipase from Botryosphaeriales. The thermal activity profile and the wide array of activities secreted by these fungi make them optimal producers of biotechnologically relevant enzymes that may be applied in the food and the health industries (proteases), the pulp-and-paper and biofuel industries (cellulases), or even in the detergent industry (lipases, proteases, amylases, and cellulases).
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Affiliation(s)
- Ana Cristina Esteves
- Department of Biology and Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Márcia Saraiva
- Department of Biology and Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
| | - António Correia
- Department of Biology and Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Artur Alves
- Department of Biology and Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
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277
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Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 964:116-27. [PMID: 24731621 DOI: 10.1016/j.jchromb.2014.03.025] [Citation(s) in RCA: 142] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 03/21/2014] [Accepted: 03/22/2014] [Indexed: 01/15/2023]
Abstract
Studies of protein nutrition and biochemistry require reliable methods for analysis of amino acid (AA) composition in polypeptides of animal tissues and foods. Proteins are hydrolyzed by 6M HCl (110°C for 24h), 4.2M NaOH (105°C for 20 h), or proteases. Analytical techniques that require high-performance liquid chromatography (HPLC) include pre-column derivatization with 4-chloro-7-nitrobenzofurazan, 9-fluorenyl methylchloroformate, phenylisothiocyanate, naphthalene-2,3-dicarboxaldehyde, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, and o-phthaldialdehyde (OPA). OPA reacts with primary AA (except cysteine or cystine) in the presence of 2-mercaptoethanol or 3-mercaptopropionic acid to form a highly fluorescent adduct. OPA also reacts with 4-amino-1-butanol and 4-aminobutane-1,3-diol produced from oxidation of proline and 4-hydroxyproline, respectively, in the presence of chloramine-T plus sodium borohydride at 60°C, or with S-carboxymethyl-cysteine formed from cysteine and iodoacetic acid at 25°C. Fluorescence of OPA derivatives is monitored at excitation and emission wavelengths of 340 and 455 nm, respectively. Detection limits are 50 fmol for AA. This technique offers the following advantages: simple procedures for preparation of samples, reagents, and mobile-phase solutions; rapid pre-column formation of OPA-AA derivatives and their efficient separation at room temperature (e.g., 20-25°C); high sensitivity of detection; easy automation on the HPLC apparatus; few interfering side reactions; a stable chromatography baseline for accurate integration of peak areas; and rapid regeneration of guard and analytical columns. Thus, the OPA method provides a useful tool to determine AA composition in proteins of animal tissues (e.g., skeletal muscle, liver, intestine, placenta, brain, and body homogenates) and foods (e.g., milk, corn grain, meat, and soybean meal).
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