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Liu T, Wang Y, Yu X, Li H, Ji L, Sun Y, Jiang X, Li X, Liu H. Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities. Food Chem 2022; 382:132317. [PMID: 35149461 DOI: 10.1016/j.foodchem.2022.132317] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 01/04/2022] [Accepted: 01/30/2022] [Indexed: 01/05/2023]
Abstract
This work was to investigate the impact of drying on the physical, chemical stability and character properties of P. aibuhitensis hydrolysate. Properties including amino acid composition, color stability, molecular weight distribution, powder morphology, etc. were compared between the freeze drying powder (FD) and spray drying powder (SD). They were fractionated with ultra filtration in antioxidant activities test. FD and SD contained amounts of amino acids and umami amino acids. SD exhibited the higher lightness and whiteness. SD had more compounds between 451 Da and 6511 Da. The surface morphology of FD was porous and flaky while SD was microsphere. SD had more volatile flavor substances and higher antioxidant activities on DPPH, hydroxyl, and superoxide radical-scavenging. In summary, results demonstrated that drying methods indeed affected the characteristics of hydrolysate, and the one prepared by spray drying method had the potential to be utilized for antioxidant food development and seafood seasoning.
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Affiliation(s)
- Tianhong Liu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Ying Wang
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China.
| | - Xiaoqing Yu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Shandong Key Laboratory of Disease Control in Mariculture, Qingdao, PR China
| | - Hongyan Li
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Lei Ji
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Yuanqin Sun
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Xiaodong Jiang
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Xiao Li
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Hongjun Liu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Shandong Key Laboratory of Disease Control in Mariculture, Qingdao, PR China
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2
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Qi Y, Jiang Y, Zhang X, Lee YK, Liu X, Zhao J, Zhang H, Chen W. Diversity in genetic and peptidase activity of Lactobacillus helveticus strains biodiversity of Lactobacillus helveticus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100915] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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3
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Yue Y, Wang M, Feng Z, Zhu Y, Chen J. Antiaging effects of rice protein hydrolysates on Drosophila melanogaster. J Food Biochem 2021; 45:e13602. [PMID: 33587316 DOI: 10.1111/jfbc.13602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/22/2020] [Accepted: 12/14/2020] [Indexed: 12/25/2022]
Abstract
Rice protein hydrolysates (RPH) prepared by enzymatic hydrolysis have plenty of bioactive functions. Herein, we investigated the antiaging effect of RPH on Drosophila melanogaster (fruit fly) and its mechanisms. According to the results, fruit flies reared on 0.2% and 3.2% RP-supplement diet prolonged their average lifespan, 50% survival days, and the maximum lifespan, together with increasing superoxide dismutase, manganese superoxide dismutase, and catalase activity compared to those reared on basal diet. Further studies showed the lifespan extending effect of RPH was regulated by the cooperation with the intrinsic stress protection system (Nrf2/Keap1), age-related signaling pathway (TOR, S6K) and the expression of longevity genes (methuselah). In conclusion, the lifespan extending effect of RPH makes it possible to be applied in food and healthcare industry. PRACTICAL APPLICATIONS: In previous studies, rice protein hydrolysates (RPH) have been found to have strong antioxidant properties. But so far, most researches focused on the preparation, identification and in vitro antioxidant experiments of RPH, and there is still a lack of researches on its effect on the antioxidant system of fruit flies and the antiaging of fruit flies. This report showed that RPH enhanced the antioxidant system and prolonged the lifespan of Drosophila, which might help us rationally use rice peptides in functional foods.
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Affiliation(s)
- Yang Yue
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Mengting Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhangping Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanyun Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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Xie H, Huang J, Woo MW, Hu J, Xiong H, Zhao Q. Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates. Food Chem 2020; 345:128784. [PMID: 33302104 DOI: 10.1016/j.foodchem.2020.128784] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 11/25/2020] [Accepted: 11/29/2020] [Indexed: 12/11/2022]
Abstract
This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), -18 °C rapid cold deactivation (RDPH-(-18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzyme deactivation (RDPH-(control)) on the structural and functional properties of rice dreg protein hydrolysates (RDPHs). The RDPHs from the different enzyme deactivation methods led to significant differences in the degree of hydrolysis, surface hydrophobicity, average particle size, intrinsic fluorescence and emulsion stability. FTIR analysis revealed that the strength of RDPH-(100 °C) spectrum peaks decreased significantly. All samples showed high solubility (>85%) and potent antioxidant capacity: DPPH (~90%), ABTS (~99%), and reducing power (0.86-1.03). Among the hydrolysates evaluated, the RDPH-(100 °C) led to the lowest reducing power and hydroxyl radical scavenging activity. Results reported here will be instrumental for the development of rice protein-based products and in the optimization and scale up of manufacturing process.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Jinmei Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China.
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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Zhang L, Bao Y, Chen H, Huang J, Xu Y. Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste. Foods 2020; 9:foods9070930. [PMID: 32674449 PMCID: PMC7404569 DOI: 10.3390/foods9070930] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 02/08/2023] Open
Abstract
Traditional fermented bean pastes are indispensable seasonings in many East Asian countries. They are produced via hypertonic solutions by spontaneous fermentation. Functional, unknown microbiota carry great risks for food safety and stable quality. Thus, analysis and subsequent utilization of functional microbiota will be a good strategy to resolve these problems. During bean fermentation, the microbial functions were divided into two stages, including first stage-raw material (polypeptide) degradation and second stage-amino acid catabolism. In this study, we aimed to analyze the functional microbiota of first stage. Omics-studies, including high-throughput sequencing, correlation analysis and extracellular proteome, were used to generate candidate functional microbes for polypeptide degradation in this study. Then, we cultured the candidate functional microbes. After the batch fermentation and enzymatic analysis, we found three strains secreted peptidase and resulted amino acid accumulation, involving Aspergillus niger, Candida zeylanoides and Bacillus licheniformis. Thus, A. niger, C. zeylanoides and B. licheniformis conducted the functional microbiota for polypeptide degrading during hypertonic moromi fermentation. This study supplies a strategy for functional microbiota analysis. In addition, this is the first report that C. zeylanoides can secrete proteome and produce amino acids from polypeptide.
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Affiliation(s)
- Lijie Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (L.Z.); (Y.B.)
| | - Yida Bao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (L.Z.); (Y.B.)
| | - Haifeng Chen
- Sichuan Pixian Douban Company Limited, Chengdu 611730, China; (H.C.); (J.H.)
| | - Jiaquan Huang
- Sichuan Pixian Douban Company Limited, Chengdu 611730, China; (H.C.); (J.H.)
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (L.Z.); (Y.B.)
- Correspondence: ; Tel.: +86-510-8591-8201
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Kim S, Lim SD. Separation and Purification of Lipase Inhibitory Peptide from Fermented Milk by Lactobacillus plantarum Q180. Food Sci Anim Resour 2020; 40:87-95. [PMID: 31970333 PMCID: PMC6957449 DOI: 10.5851/kosfa.2019.e87] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 11/01/2019] [Accepted: 11/09/2019] [Indexed: 12/30/2022] Open
Abstract
In this study, we separated and purified lipase inhibitory peptide from fermented milk by Lactobacillus plantarum Q180 with the aim of developing a new functional anti-lipase activity yogurt product. L. plantarum 180 was inoculated into 10% reconstituted skimmed milk and incubated at 37°C until the pH of the culture reached pH 4.4. The lipase activity was measured using porcine pancreatic lipase. The lipase inhibitory peptides were gradually isolated by ultrafiltration, reversed phase column chromatography (RPC), reversed phase high-performance liquid chromatography (RP-HPLC), and gel permeation high-performance liquid chromatography (GP-HPLC) from the fermented milk by L. plantarum Q180. An ODS-AQ column was used for the RPC, a Vydac C18 column for the RP-HPLC, and a Superdex Peptide HR column for the GP-HPLC. The peptide was composed of Asp, Thr, Ile, Ser, Ala, and Gln, and the anti-lipase activity (IC50) was 2,817 μg/mL.
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Affiliation(s)
- Seulki Kim
- Fermented Food Research Team, Korea Food Research Institute, Wanju 55365, Korea
| | - Sang-Dong Lim
- Fermented Food Research Team, Korea Food Research Institute, Wanju 55365, Korea
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Zinc-Chelating Mechanism of Sea Cucumber ( Stichopus japonicus)-Derived Synthetic Peptides. Mar Drugs 2019; 17:md17080438. [PMID: 31349695 PMCID: PMC6723998 DOI: 10.3390/md17080438] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/23/2019] [Accepted: 07/24/2019] [Indexed: 12/24/2022] Open
Abstract
In this study, three synthetic zinc-chelating peptides (ZCPs) derived from sea cucumber hydrolysates with limited or none of the common metal-chelating amino-acid residues were analyzed by flame atomic absorption spectroscopy, circular dichroism spectroscopy, size exclusion chromatography, zeta-potential, Fourier transform infrared spectroscopy, Raman spectroscopy and nuclear magnetic resonance spectroscopy. The amount of zinc bound to the ZCPs reached maximum values with ZCP:zinc at 1:1, and it was not further increased by additional zinc presence. The secondary structures of ZCPs were slightly altered, whereas no formation of multimers was observed. Furthermore, zinc increased the zeta-potential value by neutralizing the negatively charged residues. Only free carboxyl in C-terminus of ZCPs was identified as the primary binding site of zinc. These results provide the theoretical foundation to understand the mechanism of zinc chelation by peptides.
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Lin X, Yang L, Wang M, Zhang T, Liang M, Yuan E, Ren J. Preparation, purification and identification of cadmium-induced osteoporosis-protective peptides from chicken sternal cartilage. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.09.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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Xu J, Zheng L, Lin L, Sun B, Su G, Zhao M. Stop-flow reversed phase liquid chromatography × size-exclusion chromatography for separation of peptides. Anal Chim Acta 2018; 1018:119-126. [PMID: 29605129 DOI: 10.1016/j.aca.2018.02.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Revised: 02/07/2018] [Accepted: 02/13/2018] [Indexed: 01/14/2023]
Abstract
Size-exclusion chromatography (SEC) with wide application in peptide analysis presents challenges in determination of molecular weight distribution due to the relatively low resolution. In this study, a stop-flow reversed phase liquid chromatography (RPLC) × SEC system was constructed, aiming at improving the peptide separation in SEC. As the chromatographic dispersion during stop-flow operation might contribute to the band broadening in the first dimension (1st D) RPLC, the effects of different stop-flow operational parameters on the additional band broadening were quantitatively evaluated. Unlike analytes of large molecular size or long retention time with low effective diffusion coefficient (Deff), additional band broadening was evidently observed for analytes of small molecular size and short retention time (high Deff). Therefore, optimal flow rate, low column temperature and short stop-flow time were suggested for analyzing small molecules of short retention time. The established stop-flow two-dimensional liquid chromatography (2D-LC) was further tested on protein hydrolysates. The resolution was evidently improved for both heart-cutting and comprehensive 2D-LC analysis (despite additional band broadening in RPLC). Compared with heart-cutting analysis with higher 1st D resolution for selective fractions, comprehensive analysis could provide more complete information about the molecular weight distribution of the eluting solutes along RPLC.
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Affiliation(s)
- Jucai Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510640, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510640, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510640, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510640, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510640, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, China.
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10
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Enzymatic susceptibility of wheat gluten after subcritical water treatment. Food Sci Biotechnol 2017; 26:1545-1553. [PMID: 30263691 DOI: 10.1007/s10068-017-0214-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 12/23/2016] [Accepted: 07/10/2017] [Indexed: 10/18/2022] Open
Abstract
Subcritical water (SCW) hydrolysis is an alternative to traditional methods of protein hydrolysis that uses water as a reaction medium. In this study, the effect of SCW treatment on heat-induced conformational changes in wheat gluten and its relation to enzymatic susceptibility were investigated. The degree of deamidation increased rapidly from 12.5 to 47.4% with increase in the temperature range of 160-220 °C. Protein solubility increased in a similar pattern with degree of deamidation and almost all protein was solubilized after treatment with SCW at 200 °C. SCW treatment in a particular time-temperature combination results in a significant decrease in enzymatic susceptibility. After SCW treatment at 220 °C for 20 min, enzymatic susceptibility of gluten protein was exceedingly decreased to nearly complete loss. Because of excess degradation and deamidation and small molecular size (less than 6500 Da) many hydrolysis sites disappear and are difficult to access by protease.
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Liu Y, Wan S, Liu J, Zou Y, Liao S. Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13081] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuanyuan Liu
- College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524000 China
| | - Siyuan Wan
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
| | - Jun Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
| | - Yuxiao Zou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
| | - Sentai Liao
- College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524000 China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China
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