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Stødkilde L, Ingerslev AK, Ambye-Jensen M, Jensen SK. The composition and nutritional quality of biorefined lucerne protein depend on precipitation method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3405-3412. [PMID: 38113290 DOI: 10.1002/jsfa.13226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Lucerne protein extract is a novel high-quality protein source with excellent amino acid (AA) composition of interest for human consumption. In this study, protein from screw-pressed lucerne juice was extracted by different precipitation methods to evaluate the effect on the chemical composition and nutritional quality of the extracted protein. Methods based on heat, acidification or fermentation were used for protein precipitation, and the nutritional value of protein was evaluated in a rat digestibility trial. RESULTS Heat precipitation at 85 °C produced a protein product with a crude protein (CP) content of 589 g kg-1 dry matter (DM), a balanced AA composition and a high standardized nitrogen (N) digestibility (82.8%). Precipitation by acidification, at a lower temperature (60 °C) or by fermentation, resulted in lower CP content (425-488 g kg-1 DM). Nitrogen digestibility for the pH-adjusted precipitate was equal to the 85 °C heat-precipitated protein, while the fermented and 60 °C precipitated proteins showed lower N digestibility (76.5% and 78.6%, respectively). By applying a two-step heat precipitation method (60 °C followed by 80 °C), a protein content of 712 g kg-1 DM and an N digestibility of 93.6% was reached, which are comparable to high-quality animal-based protein sources such as milk, whey, casein, and eggs, covering the AA requirements for children >6 months. CONCLUSION High-quality protein can be extracted from lucerne, but the future focus should be on increased yield as the current low yields of the refined product will challenge the environmental and economic sustainability of production. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lene Stødkilde
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| | - Anne Krog Ingerslev
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| | - Morten Ambye-Jensen
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
- Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark
| | - Søren Krogh Jensen
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
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2
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Shu H, Zhao Q, Huang Y, Shi Q, Yang J. Antihypertensive peptide resources map of ribulose-1,5-bisphosphate carboxylase/oxygenases (RuBisCO) in angiosperms: Revealed by an integrated in silico and in vitro approach. Food Chem 2024; 433:137332. [PMID: 37683466 DOI: 10.1016/j.foodchem.2023.137332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 04/29/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
As the most abundant protein on earth, ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) has been considered a promising resource of functional foods. This study aimed to explore the full potential of plant RuBisCO proteins as precursors of antihypertensive peptides on a large scale. In total, 12,766 RuBisCO large subunit and 1,020 RuBisCO small subunit sequences of angiosperms were collected for simulated proteolysis and evaluation of antihypertensive potential, revealing a vast reservoir of antihypertensive peptides. Moreover, RuBisCO-derived novel antihypertensive peptides TTVW, TMW, and VPCL were identified with in vitro IC50 of 12.89 ± 0.82, 23.97 ± 1.02, and 339.12 ± 21.64 μM, respectively. Notably, TTVW and TMW are noncompetitive inhibitors predicted to bound adjacent to the catalytic region of ACE, while VPCL is a competitive inhibitor predicted to bound to the central active site inside ACE. Overall, this work provides a powerful theoretical guidance in developing antihypertensive functional foods utilizing plant RuBisCO.
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Affiliation(s)
- Haoyue Shu
- School of Food and Drug, Shenzhen Polytechnic University, Shenzhen 518055, China; Postdoctoral Innovation Practice Base, Shenzhen Polytechnic University, Shenzhen 518055, China; State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
| | - Qingcui Zhao
- School of Food and Drug, Shenzhen Polytechnic University, Shenzhen 518055, China; Postdoctoral Innovation Practice Base, Shenzhen Polytechnic University, Shenzhen 518055, China; State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
| | - Yu Huang
- Shenzhen Key Lab of Marine Genomics, Guangdong Provincial Key Lab of Molecular Breeding in Marine Economic Animals, BGI Academy of Marine Sciences, BGI Marine, Shenzhen 518081, China.
| | - Qiong Shi
- Shenzhen Key Lab of Marine Genomics, Guangdong Provincial Key Lab of Molecular Breeding in Marine Economic Animals, BGI Academy of Marine Sciences, BGI Marine, Shenzhen 518081, China.
| | - Jian Yang
- School of Food and Drug, Shenzhen Polytechnic University, Shenzhen 518055, China; Postdoctoral Innovation Practice Base, Shenzhen Polytechnic University, Shenzhen 518055, China.
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3
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Bernier MÈ, Thibodeau J, Bazinet L. Enzymatic Hydrolysis of Water Lentil (Duckweed): An Emerging Source of Proteins for the Production of Antihypertensive Fractions. Foods 2024; 13:323. [PMID: 38275690 PMCID: PMC10814938 DOI: 10.3390/foods13020323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/27/2024] Open
Abstract
Water lentil (Duckweed), an emerging protein source, is a small floating aquatic plant with agronomic and compositional characteristics rendering it a potential source of bioactive peptides. However, enzymatic hydrolysis of duckweeds has only been carried out to assess the antioxidant and antimicrobial activities of the hydrolysates. The main objectives of this study were to perform enzymatic hydrolysis of duckweed powder utilizing several enzymes and to evaluate the final antihypertensive activity of the fractions. Duckweed powder was efficiently hydrolyzed by pepsin, chymotrypsin, papain and trypsin, with degree of hydrolysis ranging from 3% to 9%, even without prior extraction and concentration of proteins. A total of 485 peptide sequences were identified in the hydrolysates and only 51 were common to two or three hydrolysates. It appeared that phenolic compounds were released through enzymatic hydrolyses and primarily found in the supernatants after centrifugation at concentrations up to 11 mg gallic acid/g sample. The chymotryptic final hydrolysate, the chymotryptic supernatant and the papain supernatant increased the ACE inhibitory activity by more than 6- to 8-folds, resulting in IC50 values ranging between 0.55 to 0.70 mg peptides/mL. Depending on the fraction, the ACE-inhibition was attributed to either bioactive peptides, phenolic compounds or a synergistic effect of both. To the best of our knowledge, this was the first study to investigate the enzymatic hydrolysis of duckweed proteins to produce bioactive peptides with therapeutic applications in mind.
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Affiliation(s)
| | | | - Laurent Bazinet
- Department of Food Sciences, Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.-È.B.); (J.T.)
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4
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Ren Y, Wang H, Harrison SP, Prentice IC, Atkin OK, Smith NG, Mengoli G, Stefanski A, Reich PB. Reduced global plant respiration due to the acclimation of leaf dark respiration coupled with photosynthesis. THE NEW PHYTOLOGIST 2024; 241:578-591. [PMID: 37897087 DOI: 10.1111/nph.19355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023]
Abstract
Leaf dark respiration (Rd ) acclimates to environmental changes. However, the magnitude, controls and time scales of acclimation remain unclear and are inconsistently treated in ecosystem models. We hypothesized that Rd and Rubisco carboxylation capacity (Vcmax ) at 25°C (Rd,25 , Vcmax,25 ) are coordinated so that Rd,25 variations support Vcmax,25 at a level allowing full light use, with Vcmax,25 reflecting daytime conditions (for photosynthesis), and Rd,25 /Vcmax,25 reflecting night-time conditions (for starch degradation and sucrose export). We tested this hypothesis temporally using a 5-yr warming experiment, and spatially using an extensive field-measurement data set. We compared the results to three published alternatives: Rd,25 declines linearly with daily average prior temperature; Rd at average prior night temperatures tends towards a constant value; and Rd,25 /Vcmax,25 is constant. Our hypothesis accounted for more variation in observed Rd,25 over time (R2 = 0.74) and space (R2 = 0.68) than the alternatives. Night-time temperature dominated the seasonal time-course of Rd , with an apparent response time scale of c. 2 wk. Vcmax dominated the spatial patterns. Our acclimation hypothesis results in a smaller increase in global Rd in response to rising CO2 and warming than is projected by the two of three alternative hypotheses, and by current models.
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Affiliation(s)
- Yanghang Ren
- Department of Earth System Science, Ministry of Education Key Laboratory for Earth System Modeling, Institute for Global Change Studies, Tsinghua University, Beijing, 100084, China
| | - Han Wang
- Department of Earth System Science, Ministry of Education Key Laboratory for Earth System Modeling, Institute for Global Change Studies, Tsinghua University, Beijing, 100084, China
| | - Sandy P Harrison
- Department of Earth System Science, Ministry of Education Key Laboratory for Earth System Modeling, Institute for Global Change Studies, Tsinghua University, Beijing, 100084, China
- School of Archaeology, Geography and Environmental Sciences (SAGES), University of Reading, Reading, RG6 6AH, UK
| | - I Colin Prentice
- Department of Earth System Science, Ministry of Education Key Laboratory for Earth System Modeling, Institute for Global Change Studies, Tsinghua University, Beijing, 100084, China
- Department of Life Sciences, Georgina Mace Centre for the Living Planet, Imperial College London, Silwood Park Campus, Buckhurst Road, Ascot, SL5 7PY, UK
| | - Owen K Atkin
- ARC Centre of Excellence in Plant Energy Biology, Research School of Biology, The Australian National University, Building 134, Canberra, ACT, 2601, Australia
- Division of Plant Sciences, Research School of Biology, The Australian National University, Building 46, Canberra, ACT, 2601, Australia
| | - Nicholas G Smith
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, 79409, USA
| | - Giulia Mengoli
- Department of Life Sciences, Georgina Mace Centre for the Living Planet, Imperial College London, Silwood Park Campus, Buckhurst Road, Ascot, SL5 7PY, UK
| | - Artur Stefanski
- Department of Forest Resources, University of Minnesota, St Paul, MN, 55108, USA
| | - Peter B Reich
- Department of Forest Resources, University of Minnesota, St Paul, MN, 55108, USA
- Institute for Global Change Biology, and School for the Environment and Sustainability, University of Michigan, Ann Arbor, MI, 48109, USA
- Hawkesbury Institute for the Environment, Western Sydney University, Penrith, NSW, 2753, Australia
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5
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Ortega MLS, Orellana-Palacios JC, Garcia SR, Rabanal-Ruiz Y, Moreno A, Hadidi M. Olive leaf protein: Extraction optimization, in vitro digestibility, structural and techno-functional properties. Int J Biol Macromol 2024; 256:128273. [PMID: 38000584 DOI: 10.1016/j.ijbiomac.2023.128273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Olive leaf, as an important by-product of olive farming, is generated from the pruning and harvesting of olive trees and represents >10 % of the total olive weight. The present study was conducted to evaluate the composition, functional and structural characterizations, as well as the in vitro digestibility of olive leaf proteins isolated from ultrasonic-assisted extraction, comparing to classical and industrial techniques. The ultrasound-assisted extraction of olive leaf protein was optimized by the simultaneous maximization of the yield and purity of protein using a Box-Behnken design (BBD) of response surface methodology (RSM). The results indicated that the optimal extraction conditions were as follows: pH of 10.99, temperature of 40.48 °C, sonication time of 47.25 min, and solvent/solid ratio of 24.08 mL/g. Under these conditions, the extraction yield and protein content were 11.67 and 51.2 %, respectively, which were significantly higher than those obtained by the conventional techniques. Regarding the functionality of protein, extraction technique had significant impacts on the structural and functional properties of proteins. In general, ultrasound assisted extraction had higher solubility, and better foaming and thermal properties and in vitro digestibility but lower emulsifying stability and fluid binding capacity compared to conventional ones. Ultrasound-assisted alkaline extraction has great potential to produce edible olive leaf protein with modified functional properties that can be used for various aims in the food applications.
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Affiliation(s)
- Maria Lopez S Ortega
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Jose C Orellana-Palacios
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Samuel Rodriguez Garcia
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Yoana Rabanal-Ruiz
- Department of Medical Sciences, Faculty of Medicine, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Oxidative Stress and Neurodegeneration Group, Faculty of Medicine, Regional Centre for Biomedical Research, University of Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
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6
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Dukić J, Košpić K, Kelava V, Mavrić R, Nutrizio M, Balen B, Butorac A, Halil Öztop M, Režek Jambrak A. Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge. ULTRASONICS SONOCHEMISTRY 2023; 99:106535. [PMID: 37541125 PMCID: PMC10410599 DOI: 10.1016/j.ultsonch.2023.106535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/12/2023] [Accepted: 07/21/2023] [Indexed: 08/06/2023]
Abstract
Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent represent promising novel non-thermal techniques for protein extraction from sugar beet (Beta vulgaris subsp. vulgaris var. altissima) leaves. Compared to HVED, US proved to be a better alternative method for total soluble protein extraction with the aim of obtaining high yield of ribulose-1,5-bisphosphate carboxylase-oxygenase enzyme (RuBisCO). Regardless of the solvent temperature, the highest protein yields were observed at 100% amplitude and 9 min treatment time (84.60 ± 3.98 mg/gd.m. with cold and 96.75 ± 4.30 mg/gd.m. with room temperature deionized water). US treatments at 75% amplitude and 9 min treatment time showed the highest abundance of RuBisCO obtained by immunoblotting assay. The highest protein yields recorded among HVED-treated samples were observed at a voltage of 20 kV and a treatment time of 3 min, disregarding the used gas (33.33 ± 1.06 mg/gd.m. with argon and 34.89 ± 1.59 mg/gd.m. with nitrogen as injected gas), while the highest abundance of the RuBisCO among HVED-treated samples was noticed at 25 kV voltage and 3 min treatment time. By optimizing the US and HVED parameters, it is possible to affect the solubility and improve the isolation of RuBisCO, which could then be purified and implemented into new or already existing functional products.
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Affiliation(s)
- Josipa Dukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
| | - Karla Košpić
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia.
| | - Vanja Kelava
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Renata Mavrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Biljana Balen
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia
| | - Ana Butorac
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Mecit Halil Öztop
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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7
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Diaz-Bustamante ML, Keppler JK, Reyes LH, Alvarez Solano OA. Trends and prospects in dairy protein replacement in yogurt and cheese. Heliyon 2023; 9:e16974. [PMID: 37346362 PMCID: PMC10279912 DOI: 10.1016/j.heliyon.2023.e16974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/23/2023] Open
Abstract
There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins. Plant-Based Proteins (PBPs) are commonly used to replace total dairy protein. However, PBPs are generally mixed with dairy proteins to improve their functional properties, which makes them dependent on animal protein sources. In contrast, single-Cell Proteins (SCPs) and recombinant dairy proteins are promising alternatives for dairy protein replacement since they provide nutritional components, essential amino acids, and high protein yield and can use industrial and agricultural waste as carbon sources. Although alternative protein sources offer numerous advantages over conventional dairy proteins, several technical and sensory challenges must be addressed to fully incorporate them into cheese and yogurt products. Future research can focus on improving the functional and sensory properties of alternative protein sources and developing new processing technologies to optimize their use in dairy products. This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.
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Affiliation(s)
- Martha L. Diaz-Bustamante
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Julia K. Keppler
- AFSG: Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, Netherlands
| | - Luis H. Reyes
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Oscar Alberto Alvarez Solano
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
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8
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Tan Y, Zhang Z, McClements DJ. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Res Int 2023; 167:112708. [PMID: 37087213 DOI: 10.1016/j.foodres.2023.112708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
RuBisCo from duckweed is a sustainable source of plant proteins with a high water-solubility and good gelling properties. In this study, we examined the impact of RuBisCo concentration (9-33 wt %) and oil droplet concentration (0 to 14 wt %) on the properties of emulsion gels designed to simulate the properties of chicken breast. The color (L*a*b*), water holding capacity (WHC), textural profile analysis, shear modulus, and microstructure of the emulsion gels were measured. The gel hardness and WHC increased significantly with increasing protein concentration, reaching values equivalent to chicken breast. The lightness of the emulsion gels was less than that of chicken breast, due to the presence of pigments (such as polyphenols) in the protein. Shear modulus versus temperature measurements showed that gelation began when the protein solutions were heated to around 40 °C and then the gels hardened appreciably when the temperature was further raised to 90 °C. The shear modulus of the gels then increased during cooling, which was attributed to the strengthening of hydrogen bonds at lower temperatures. The hardness of the gels increased slightly but then decreased when the oil droplet concentration was raised from 0 to 14 %. The lightness of the protein gels increased after adding the oil droplets, which was attributed to increased light scattering. Microstructure analysis showed that the RuBisCo proteins formed a particulate gel after heating, with the oil droplets being in the interstices between the particulates. In summary, RuBisCo proteins can be dissolved at high concentrations and can form strong emulsion gels. Consequently, they may be able to mimic the composition and textural attributes of real chicken.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Zhiyun Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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9
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Grácio M, Oliveira S, Lima A, Boavida Ferreira R. RuBisCO as a protein source for potential food applications: a review. Food Chem 2023; 419:135993. [PMID: 37030211 DOI: 10.1016/j.foodchem.2023.135993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/13/2023] [Accepted: 03/18/2023] [Indexed: 03/29/2023]
Abstract
RuBisCO is a complete protein, widely abundant and recognized as ideal for human consumption. Further, its biochemical composition, organoleptic and physical features mean RuBisCO has potential as a nutritionally beneficial food additive. Nonetheless, despite growing plant-based market trends, there is a lack of information about the applications of this protein. Here, we explored the biochemical features of RuBisCO as a potential food additive and compared it with other plant protein sources currently available. We describe potential advantages, including nutritional content, digestibility, non-allergenicity and, potential bioactivities. Despite the lack of industrial procedures for RuBisCO purification, a growing number of novel methods are emerging, justifying discussion of their feasibilities. Overall, this information can help both researchers and industry to review the use RuBisCO as a sustainable source of protein for plant-based food products or formulation of novel functional foods.
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10
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Pearce FG, Brunke JE. Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:627-637. [PMID: 36260435 PMCID: PMC9833043 DOI: 10.1093/jxb/erac414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Much of the research on Rubisco aims at increasing crop yields, with the ultimate aim of increasing plant production to feed an increasing global population. However, since the identification of Rubisco as the most abundant protein in leaf material, it has also been touted as a direct source of dietary protein. The nutritional and functional properties of Rubisco are on a par with those of many animal proteins, and are superior to those of many other plant proteins. Purified Rubisco isolates are easily digestible, nutritionally complete, and have excellent foaming, gelling, and emulsifying properties. Despite this potential, challenges in efficiently extracting and separating Rubisco have limited its use as a global foodstuff. Leaves are lower in protein than seeds, requiring large amounts of biomass to be processed. This material normally needs to be processed quickly to avoid degradation of the final product. Extraction of Rubisco from the plant material requires breaking down the cell walls and rupturing the chloroplast. In order to obtain high-quality protein, Rubisco needs to be separated from chlorophyll, and then concentrated for final use. However, with increased consumer demand for plant protein, there is increased interest in the potential of leaf protein, and many commercial plants are now being established aimed at producing Rubisco as a food protein, with over US$60 million of funding invested in the past 5 years. Is now the time for increased use of Rubisco in food production as a nitrogen source, rather than just providing a carbon source?
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Affiliation(s)
| | - Joel E Brunke
- Biomolecular Interactions Centre and School of Biological Sciences, University of Canterbury, Christchurch, New Zealand
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11
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Anoop AA, Pillai PKS, Nickerson M, Ragavan KV. Plant leaf proteins for food applications: Opportunities and challenges. Compr Rev Food Sci Food Saf 2023; 22:473-501. [PMID: 36478122 DOI: 10.1111/1541-4337.13079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 12/13/2022]
Abstract
Plant-based proteins are gaining a lot of attention for their health benefits and are considered as an alternative to animal proteins for developing sustainable food systems. Against the backdrop, ensuring a healthy diet supplemented with good quality protein will be a massive responsibility of governments across the globe. Increasing the yield of food crops has its limitations, including low acceptance of genetically modified crops, land availability for cultivation, and the need for large quantities of agrochemicals. It necessitates the sensible use of existing resources and farm output to derive the proteins. On average, the protein content of plant leaves is similar to that of milk, which can be efficiently tapped for food applications across the globe. There has been limited research on utilizing plant leaf proteins for food product development over the years, which has not been fruitful. However, the current global food production scenario has pushed some leading economies to reconsider the scope of plant leaf proteins with dedicated efforts. It is evident from installing pilot-scale demonstration plants for protein extraction from agro-food residues to cater to the protein demand with product formulation. The present study thoroughly reviews the opportunities and challenges linked to the production of plant leaf proteins, including its nutritional aspects, extraction and purification strategies, anti-nutritional factors, functional and sensory properties in food product development, and finally, its impact on the environment. Practical Application: Plant leaf proteins are one of the sustainable and alternative source of proteins. It can be produced in most of the agroclimatic conditions without requiring much agricultural inputs. It's functional properties are unique and finds application in novel food product formulations.
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Affiliation(s)
- A A Anoop
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Prasanth K S Pillai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - K V Ragavan
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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12
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Extraction of plant protein from green leaves: Biomass composition and processing considerations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Gregersen Echers S, Abdul-Khalek N, Mikkelsen RK, Holdt SL, Jacobsen C, Hansen EB, Olsen TH, Sejberg JJ, Overgaard MT. Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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14
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Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228110. [PMID: 36432211 PMCID: PMC9697780 DOI: 10.3390/molecules27228110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
Abstract
To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.
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15
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Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions. Food Chem 2022; 385:132699. [DOI: 10.1016/j.foodchem.2022.132699] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 01/02/2023]
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16
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Zhou H, Vu G, McClements DJ. Formulation and characterization of plant-based egg white analogs using RuBisCO protein. Food Chem 2022; 397:133808. [PMID: 35914453 DOI: 10.1016/j.foodchem.2022.133808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/16/2022] [Accepted: 07/25/2022] [Indexed: 11/04/2022]
Abstract
RuBisCO protein, which can be isolated from abundant and sustainable plant sources, can mimic some of the desirable functional attributes of egg white proteins. In this study, plant-based egg white analogs were successfully produced using 10 w% RuBisCO solutions (pH 8). These protein solutions had similar apparent viscosity-shear rate profiles, shear modulus-temperature profiles, gelling temperatures, and final gel strengths as egg white. However, there were some differences. RuBisCO protein gels were slightly darker than egg white, which was attributed to the presence of phenolic impurities. Moreover, RuBisCo proteins exhibited a single thermal transition temperature (∼66 °C) whereas egg white proteins exhibited two (∼66 and ∼81 °C). RuBisCO gels were more brittle but less chewy and resilient than egg white gels. This study provides valuable insights into the potential of RuBisCO protein for formulating plant-based egg white analogs.
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Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Giang Vu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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17
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Shan Y, Sun C, Li J, Shao X, Wu J, Zhang M, Yao H, Wu X. Characterization of Purified Mulberry Leaf Glycoprotein and Its Immunoregulatory Effect on Cyclophosphamide-Treated Mice. Foods 2022; 11:foods11142034. [PMID: 35885277 PMCID: PMC9324946 DOI: 10.3390/foods11142034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/29/2022] [Accepted: 07/03/2022] [Indexed: 02/04/2023] Open
Abstract
Mulberry leaf protein is a potentially functional food component and health care agent with antioxidant and anti-inflammatory properties. However, its composition, immunoregulatory effects, and gut microbial regulatory effects are unclear. Herein, ultra-filtrated and gel-fractionated mulberry leaf protein (GUMP) was characterized. Its effects on cyclophosphamide-induced immunosuppressed mice were further investigated. The results indicated that GUMP is a glycoprotein mainly containing glucose, arabinose, and mannose with 9.23% total sugar content. Its secondary structure is mainly β-sheet. LC–MS/MS analysis showed that GUMP closely matched with a 16.7 kDa mannose-binding lectin and a 52.7 kDa Rubisco’s large subunit. GUMP intervention significantly improved serous TNF-α, IL-6, and IL-2 contents; increased serum immunoglobulins (IgA and IgG) levels; and reversed splenic damage prominently. Moreover, GUMP administration increased fecal shot-chain fatty acid concentration and up-regulated the relative abundance of Odoribacter, which was positively correlated with SCFAs and cytokine contents. Overall, GUMP alleviated immunosuppression through the integrated modulation of the gut microbiota and immune response. Therefore, GUMP could be a promising dietary supplement to help maintain gut health.
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Affiliation(s)
- Yangwei Shan
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
| | - Chongzhen Sun
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China
- Correspondence: (C.S.); (X.W.)
| | - Jishan Li
- Faculty of Engineering Technology, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, Belgium;
| | - Xin Shao
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
| | - Junfeng Wu
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
| | - Mengmeng Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Hong Yao
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia;
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
- Correspondence: (C.S.); (X.W.)
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18
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Sarker A. A Review on the Application of Bioactive Peptides as Preservatives and Functional Ingredients in Food Model Systems. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayesha Sarker
- Assistant Professor for Food Science Agricultural and Environmental Research Station, West Virginia State University Institute WV USA
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19
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Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09730-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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20
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Enhancement of protein production using synthetic brewery wastewater by Haematococcus pluvialis. J Biotechnol 2022; 350:1-10. [PMID: 35331728 DOI: 10.1016/j.jbiotec.2022.03.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 02/22/2022] [Accepted: 03/16/2022] [Indexed: 11/21/2022]
Abstract
Microalgae is a sustainable protein source that has been widely applied in animal feeds, functional foods, pharmaceutical, and cosmeceutical industries. Waste products could be a potential cost-saving and nutrient-rich substrate in the cultivation of microalgae for protein production. This study aims to investigate the cultivation condition of Haematococcus pluvialis for protein synthesis using synthetic brewery wastewater (BW). H. pluvialis was cultivated in the Bold's Basal Medium (BBM) mixed with synthetic BW at different concentrations. Various cultivation conditions including brewer's spent grain hydrolysate (BSGH) concentrations, pH, and light sources were studied. The molecular weight, amino acids profile and antioxidant activity of synthesized protein were determined. Fed-batch cultivation using different percentages of fresh medium replacement for enhancing protein production was investigated. The 20% fed-batch cultivation reached 27 ×105 ± 0.42 cells/mL, and 4-fold of the protein content of 64.93 ± 5.30% of dry weight was recorded on day-13. Seven essential amino acids (lysine, threonine, histidine, phenylalanine, isoleucine, leucine, methionine) were produced in fed-batch cultivation. Red LED obtained the highest DPPH radical scavenging activity of 27.47 ± 0.98%. The findings suggested that BW is a promising substrate in the cultivation of H. pluvialis to commercially produce protein for numerous industrial applications.
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21
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Yahaya N, Hamdan NH, Zabidi AR, Mohamad AM, Suhaimi MLH, Johari MAAM, Yahya HN, Yahya H. Duckweed as a future food: Evidence from metabolite profile, nutritional and microbial analyses. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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22
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Tanambell H, Møller AH, Corredig M, Dalsgaard TK. RuBisCO from alfalfa – native subunits preservation through sodium sulfite addition and reduced solubility after acid precipitation followed by freeze-drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112682] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods. Curr Res Food Sci 2022; 5:1235-1242. [PMID: 36017450 PMCID: PMC9396047 DOI: 10.1016/j.crfs.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/09/2022] [Accepted: 07/31/2022] [Indexed: 11/24/2022] Open
Abstract
Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE1) may have poor emulsification properties for food applications. In this study, the components in the APE fractionations obtained by size exclusion chromatography were determined. The emulsification properties of APE were determined using oil/water with a ratio of 7:3. Whey protein and soybean protein isolate were used as controls while enzymes were used to improve APE's emulsification properties. The results showed that the APE could be divided into three fractions with protein content of 83, 56, and 34%. Carbohydrates mainly derived from homogalacturonan pectin were mostly in Fraction 2, while Fraction 3 consisted of peptides, oligosaccharides, and free polyphenols. The APE had similar emulsification capacity and emulsification stability as those of whey protein and soybean isolate. The emulsion made by the APE had a creaming index of 92% with emulsification activity index value of 44 m2 g−1, and these numbers could retain after storing at 25 °C for 15 days. The emulsification properties of the APE can be further improved by carbohydrate degradation. With the use of Viscozyme® L, the emulsification activity index value of treated APE was increased by 60%, and then still retained at 67 m2 g−1 after storing for 15 days. Treated by either pepsin or alkaline protease, the emulsification properties of APE were decreased, suggesting the key role of protein in APE for emulsification. Alkaline protein extract (APE) had 3 fractions with a fraction of 83% protein. . APE had a creaming index of 92% with EAI of 44 m2 g−1 could store for 15+ days. APE, whey protein, and soybean protein isolate had similar emulsification property. Emulsification property of APE was attributed from protein and inhibited by pectin. Using Viscozyme® L, EAI of APE emulsion increased by 60% with better stability.
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24
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Javourez U, O'Donohue M, Hamelin L. Waste-to-nutrition: a review of current and emerging conversion pathways. Biotechnol Adv 2021; 53:107857. [PMID: 34699952 DOI: 10.1016/j.biotechadv.2021.107857] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 12/17/2022]
Abstract
Residual biomass is acknowledged as a key sustainable feedstock for the transition towards circular and low fossil carbon economies to supply whether energy, chemical, material and food products or services. The latter is receiving increasing attention, in particular in the perspective of decoupling nutrition from arable land demand. In order to provide a comprehensive overview of the technical possibilities to convert residual biomasses into edible ingredients, we reviewed over 950 scientific and industrial records documenting existing and emerging waste-to-nutrition pathways, involving over 150 different feedstocks here grouped under 10 umbrella categories: (i) wood-related residual biomass, (ii) primary crop residues, (iii) manure, (iv) food waste, (v) sludge and wastewater, (vi) green residual biomass, (vii) slaughterhouse by-products, (viii) agrifood co-products, (ix) C1 gases and (x) others. The review includes a detailed description of these pathways, as well as the processes they involve. As a result, we proposed four generic building blocks to systematize waste-to-nutrition conversion sequence patterns, namely enhancement, cracking, extraction and bioconversion. We further introduce a multidimensional representation of the biomasses suitability as potential as nutritional sources according to (i) their content in anti-nutritional compounds, (ii) their degree of structural complexity and (iii) their concentration of macro- and micronutrients. Finally, we suggest that the different pathways can be grouped into eight large families of approaches: (i) insect biorefinery, (ii) green biorefinery, (iii) lignocellulosic biorefinery, (iv) non-soluble protein recovery, (v) gas-intermediate biorefinery, (vi) liquid substrate alternative, (vii) solid-substrate fermentation and (viii) more-out-of-slaughterhouse by-products. The proposed framework aims to support future research in waste recovery and valorization within food systems, along with stimulating reflections on the improvement of resources' cascading use.
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Affiliation(s)
- U Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - M O'Donohue
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - L Hamelin
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
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25
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Protein Fractionation of Green Leaves as an Underutilized Food Source-Protein Yield and the Effect of Process Parameters. Foods 2021; 10:foods10112533. [PMID: 34828813 PMCID: PMC8622718 DOI: 10.3390/foods10112533] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/14/2021] [Accepted: 10/17/2021] [Indexed: 11/17/2022] Open
Abstract
Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., Beta vulgaris varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.
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26
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Nissen SH, Schmidt JM, Gregersen S, Hammershøj M, Møller AH, Danielsen M, Stødkilde L, Nebel C, Dalsgaard TK. Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Jiménez-Munoz LM, Tavares GM, Corredig M. Design future foods using plant protein blends for best nutritional and technological functionality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.049] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Calderón-Chiu C, Calderón-Santoyo M, Herman-Lara E, Ragazzo-Sánchez JA. Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106319] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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29
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Kaur L, Lamsar H, López IF, Filippi M, Ong Shu Min D, Ah-Sing K, Singh J. Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins. Foods 2021; 10:foods10020331. [PMID: 33557126 PMCID: PMC7913788 DOI: 10.3390/foods10020331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 11/25/2022] Open
Abstract
Being widely abundant, grass proteins could be a novel source of plant proteins for human foods. In this study, ryegrass proteins extracted using two different approaches-chemical and enzymatic extraction, were characterised for their physico-chemical and in vitro digestion properties. A New Zealand perennial ryegrass cultivar Trojan was chosen based on its higher protein and lower dry matter contents. Grass protein concentrate (GPC) with protein contents of approximately 55 and 44% were prepared using the chemical and enzymatic approach, respectively. The thermal denaturation temperature of the GPC extracted via acid precipitation and enzymatic treatment was found to be 68.0 ± 0.05 °C and 66.15 ± 0.03 °C, respectively, showing significant differences in protein’s thermal profile according to the method of extraction. The solubility of the GPC was highly variable, depending on the temperature, pH and salt concentration of the dispersion. The solubility of the GPC extracted via enzymatic extraction was significantly lower than the proteins extracted via the chemical method. Digestion of raw GPC was also studied via a gastro-small intestinal in vitro digestion model and was found to be significantly lower, in terms of free amino N release, for the GPC prepared through acid precipitation. These results suggest that the physico-chemical and digestion characteristics of grass proteins are affected by the extraction method employed to extract the proteins. This implies that selection of an appropriate extraction method is of utmost importance for achieving optimum protein functionality during its use for food applications.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Harmandeepsingh Lamsar
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
| | - Ignacio F. López
- School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand;
| | - Manon Filippi
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Dayna Ong Shu Min
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
| | - Kévin Ah-Sing
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-6-951-7290
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30
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Amorim ML, Soares J, Coimbra JSDR, Leite MDO, Albino LFT, Martins MA. Microalgae proteins: production, separation, isolation, quantification, and application in food and feed. Crit Rev Food Sci Nutr 2020; 61:1976-2002. [PMID: 32462889 DOI: 10.1080/10408398.2020.1768046] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Many countries have been experienced an increase in protein consumption due to the population growth and adoption of protein-rich dietaries. Unfortunately, conventional-based protein agroindustry is associated with environmental impacts that might aggravate as the humankind increase. Thus, it is important to screen for novel protein sources that are environmentally friendly. Microalgae farming is a promising alternative to couple the anthropic emissions with the production of food and feed. Some microalgae show protein contents two times higher than conventional protein sources. The use of whole microalgae biomass as a protein source in food and feed is simple and well-established. Conversely, the production of microalgae protein supplements and isolates requires the development of feasible and robust processes able to fractionate the microalgae biomass in different value-added products. Since most of the proteins are inside the microalgae cells, several techniques of disruption have been proposed to increase the efficiency to extract them. After the disruption of the microalgae cells, the proteins can be extracted, concentrated, isolated or purified allowing the development of different products. This critical review addresses the current state of the production of microalgae proteins for multifarious applications, and possibilities to concatenate the production of proteins and advanced biofuels.
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Affiliation(s)
- Matheus Lopes Amorim
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Jimmy Soares
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, Brazil
| | | | | | | | - Marcio Arêdes Martins
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, Brazil
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31
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Acquah C, Agyei D, Obeng EM, Pan S, Tan KX, Danquah MK. Aptamers: an emerging class of bioaffinity ligands in bioactive peptide applications. Crit Rev Food Sci Nutr 2019; 60:1195-1206. [PMID: 30714390 DOI: 10.1080/10408398.2018.1564234] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The food and health applications of bioactive peptides have grown remarkably in the past few decades. Current elucidations have shown that bioactive peptides have unique structural arrangement of amino acids, conferring distinct functionalities, and molecular affinity characteristics. However, whereas interest in the biological potency of bioactive peptides has grown, cost-effective techniques for monitoring the structural changes in these peptides and how these changes affect the biological properties have not grown at the same rate. Due to the high binding affinity of aptamers for other biomolecules, they have a huge potential for use in tracking the structural, conformational, and compositional changes in bioactive peptides. This review provides an overview of bioactive peptides and their essential structure-activity relationship. The review further highlights on the types and methods of synthesis of aptamers before the discussion of the prospects, merits, and challenges in the use of aptamers for bioaffinity interactions with bioactive peptides.
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Affiliation(s)
- Caleb Acquah
- Department of Chemical Engineering, Curtin University, Sarawak, Malaysia.,School of Nutrition Sciences, Faculty of Health Sciences, Curtin University, Sarawak, Malaysia
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Eugene Marfo Obeng
- Bioengineering Laboratory, Department of Chemical Engineering, Monash University, Victoria, Australia
| | - Sharadwata Pan
- School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany
| | - Kei Xian Tan
- Department of Chemical Engineering, Curtin University, Sarawak, Malaysia
| | - Michael Kobina Danquah
- Department of Chemical Engineering, University of Tennessee, Chattanooga, Tennessee, USA
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