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Pougoue Ngueukam AA, Klang MJ, Zokou R, Teboukeu Boungo G, Djikeng Tonfack F, Azeez BK, Womeni HM, Tsopmo A. Peptidomics Analysis of Soy Protein Hydrolysates-Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles. Foods 2023; 12:3498. [PMID: 37761207 PMCID: PMC10528889 DOI: 10.3390/foods12183498] [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: 09/04/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil's oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate.
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Affiliation(s)
- Annick Arcelle Pougoue Ngueukam
- Biochemistry, Food Sciences, Nutrition and Medicinal Plants Research Unit, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 6, Cameroon; (A.A.P.N.); (M.J.K.); (R.Z.); (G.T.B.); (F.D.T.)
| | - Mathilde Julie Klang
- Biochemistry, Food Sciences, Nutrition and Medicinal Plants Research Unit, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 6, Cameroon; (A.A.P.N.); (M.J.K.); (R.Z.); (G.T.B.); (F.D.T.)
| | - Ronice Zokou
- Biochemistry, Food Sciences, Nutrition and Medicinal Plants Research Unit, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 6, Cameroon; (A.A.P.N.); (M.J.K.); (R.Z.); (G.T.B.); (F.D.T.)
| | - Gires Teboukeu Boungo
- Biochemistry, Food Sciences, Nutrition and Medicinal Plants Research Unit, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 6, Cameroon; (A.A.P.N.); (M.J.K.); (R.Z.); (G.T.B.); (F.D.T.)
- Department of Biochemistry, Faculty of Science, University of Bamenda, Bambili P.O. Box 39, Cameroon
| | - Fabrice Djikeng Tonfack
- Biochemistry, Food Sciences, Nutrition and Medicinal Plants Research Unit, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 6, Cameroon; (A.A.P.N.); (M.J.K.); (R.Z.); (G.T.B.); (F.D.T.)
- School of Nutrition, Agriculture and Natural Resources, Catholic University Institute of Buea, Buea P.O. Box 563, Cameroon
| | - Barakat Koyinsola Azeez
- Food Science Program, Department of Chemistry, Institute of Biochemistry, Carleton University, 1125 Colonel by Drive, Ottawa, ON K1S 5B6, Canada;
| | - Hilaire Macaire Womeni
- Biochemistry, Food Sciences, Nutrition and Medicinal Plants Research Unit, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 6, Cameroon; (A.A.P.N.); (M.J.K.); (R.Z.); (G.T.B.); (F.D.T.)
| | - Apollinaire Tsopmo
- Food Science Program, Department of Chemistry, Institute of Biochemistry, Carleton University, 1125 Colonel by Drive, Ottawa, ON K1S 5B6, Canada;
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Mookerjee A, Tanaka T. Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: Expansion of legume protein utilization as food ingredients. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Lima JR, Mellinger CG. Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste. Curr Opin Biotechnol 2022; 78:102820. [PMID: 36308985 DOI: 10.1016/j.copbio.2022.102820] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 12/14/2022]
Abstract
Pulses are one of the main global food sources and have become even more essential after the enormous growth of the plant-based food market. Among the losses and waste throughout the supply chain, postharvest ones and industrial sidestreams from protein processing are of special interest. In this review, we present the main reasons for postharvest losses, and strategies to reduce them. We also describe how to value the waste fractions generated from obtaining pulses' proteins and ways to enhance the proteins' functionalities. Fermentation and the use of enzymes were emphasized as biotechnological tools to develop new food ingredients and products.
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Affiliation(s)
- Janice R Lima
- Embrapa Food Technology, Avenida das Américas, 29.501 Rio de Janeiro, Brazil
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Gharibzahedi SMT, Smith B, Altintas Z. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Crit Rev Food Sci Nutr 2022; 64:2548-2578. [PMID: 36200775 DOI: 10.1080/10408398.2022.2124399] [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] [Indexed: 11/03/2022]
Abstract
This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). Proteolysis results in the partial structural unfolding of pulse proteins with an increase in buried hydrophobic groups of peptide sequences. The use of PPHs in a dose-dependent manner can enhance free radical scavenging and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and β-carotene bleaching inhibition. Ultrafiltered peptide fractions with low molecular weights imparted angiotensin-I converting enzyme (ACE) inhibitory effects during in vitro simulated gastrointestinal digestion and in vivo conditions. Ultrasonication, high-pressure pretreatments, and glycosylation as post-treatments can improve the antiradical, antioxidant, and ACE inhibitory activities of PPHs. The electrostatic attachment of pulse peptides to microbial cells can inhibit the growth and activity of bacteria and fungi. Bioactive pulse peptides can reduce serum cholesterol and triglycerides, and inhibit the formation of adipocyte lipid storage, allergenic factors, inflammatory markers, and arterial thrombus without cytotoxicity. The combination of germination and enzymatic hydrolysis can significantly increase the protein digestibility and bioavailability of essential amino acids. Moreover, the utilization and enrichment of bakery and meat products with functional PPHs ensure quality, safety, and health aspects of food products.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
- USDA-ARS-SRRC Food Processing and Sensory Quality, New Orleans, Louisiana, USA
| | - Zeynep Altintas
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
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Machida K, Huang YP, Furlan Gonçalves Dias F, Barile D, Leite Nobrega de Moura Bell JM. Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02847-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, circumventing the low extractability by mechanical pressing and the use of flammable solvents. The use of alkaline protease, preceded or not by carbohydrase pretreatments, was evaluated on the extractability of oil, protein, and carbohydrates from full-fat chickpea flour and protein functionality. Enzymatic extraction increased oil and protein extractability from 49.8 to 72.0–77.1% and 62.8 to 83.5–86.1%, respectively. Although the carbohydrase pretreatments before the addition of protease did not increase oil and protein extractability, the carbohydrate content of the extracts increased from 7.68 to 9.17−9.33 mg/mL, accompanied by the release of new oligosaccharides in the extracts, as revealed by LC–MS/MS characterization. Enzymatic extraction yielded proteins with significantly higher solubility (25.6 vs. 68.2–73.6%) and digestibility (83.8 vs. 90.79–94.67%). Treatment of the extracts with α-galactosidase completely removed the flatulence-causing oligosaccharides (stachyose and raffinose). This study highlights the effectiveness of environmentally friendly bioprocessing strategies to maximize lipid, protein, and oligosaccharide extractability from full-fat chickpea flour with concurrent improvements in protein solubility and in vitro digestibility, reduction of flatulence related oligosaccharides, and generation of a more diverse pool of oligosaccharides for subsequent prebiotic evaluation.
Graphical abstract
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Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02831-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
AbstractGreen coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable and hazardous solvents for defatting the protein-rich cake before subsequent protein extraction. To replace the use of flammable solvents and enable the simultaneous extraction of lipids and proteins from green coffee beans at reduced water usage, a multistage countercurrent extraction process was scaled up from 0.05 to 1.14 kg and evaluated regarding protein and oil extractability, physicochemical and functional properties of the extracted protein, and oil recovery. Enzymatic extraction increased protein extractability by ~13% while achieving similar oil extractability when not using enzymes (55%). Proteolysis resulted in the release of smaller proteins with reduced surface hydrophobicity and higher solubility at acidic pH (3.0–5.0). The physicochemical changes observed due to proteolysis resulted in the formation of emulsions with reduced resistance against enzymatic and chemical demulsification strategies, enhancing the recovery of the extracted oil (48.6–51.0%). Proteolysis did not alter the high in vitro digestibility of green coffee proteins (up to 99%) or their emulsifying properties at most pH values evaluated. However, proteolysis did reduce the foaming properties of the hydrolysates compared with larger molecular weight proteins. These findings revealed the impact of extraction conditions on the extractability and structural modifications altering the functionality of green coffee proteins and the synergistic impact of extraction and demulsification strategies on the recovery of the extracted oil, paving the way for the development of structure–function processes to effectively produce green coffee proteins with desired functionality.
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Can Karaca A, Nickerson MT. Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities. ACS OMEGA 2022; 7:18192-18196. [PMID: 35694460 PMCID: PMC9178730 DOI: 10.1021/acsomega.2c00414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 05/11/2022] [Indexed: 06/12/2023]
Abstract
Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.
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Affiliation(s)
- Asli Can Karaca
- Department
of Food Engineering, Istanbul Technical
University, 34469 Istanbul, Turkey
| | - Michael T. Nickerson
- Department
of Food and Bioproduct Sciences, University
of Saskatchewan, Saskatoon, Canada S7N 5A8
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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients. Foods 2022; 11:foods11060870. [PMID: 35327292 PMCID: PMC8955167 DOI: 10.3390/foods11060870] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system.
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