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Kurniadi N, Yasni S, Budijanto S, Boing Sitanggang A. Continuous production of velvet bean-based bioactive peptides in membrane reactor with dual enzyme system. Food Chem 2023; 423:136378. [PMID: 37201259 DOI: 10.1016/j.foodchem.2023.136378] [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: 03/01/2023] [Revised: 04/29/2023] [Accepted: 05/12/2023] [Indexed: 05/20/2023]
Abstract
One of the main challenges hindering the commercialization of bioactive peptides is the lack of scalable and consistent production methods. To overcome this obstacle, an automated enzyme membrane reactor was used to continuously produce bioactive peptides from velvet bean (Mucuna pruriens). The optimum operating conditions were [E]/[S] = 5%, pH = 7.5, and τ = 12 h. The long-term continuous operation of the EMR system demonstrated its ability to maintain steady-state conditions. To minimize membrane fouling, an industrially viable strategy was employed, which combines operation at threshold flux and performing regular membrane cleaning. Further fractionation of the hydrolysates with a 2-kDa PES membrane resulted in the highest bioactivity. The IC50 values for antioxidant and ACE inhibition were 17.85 and 4.58 µg protein/mL, respectively. To map the overall bioactivities of the hydrolysates, LC-MS analysis coupled with BIOPEP-UWM database was performed and obtained DPP-4 and ACE inhibitors as the predominant bioactive activities.
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Affiliation(s)
- Nadine Kurniadi
- Department of Food Science and Technology, IPB University. Kampus IPB Darmaga Bogor 16680, Bogor, Indonesia
| | - Sedarnawati Yasni
- Department of Food Science and Technology, IPB University. Kampus IPB Darmaga Bogor 16680, Bogor, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University. Kampus IPB Darmaga Bogor 16680, Bogor, Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University. Kampus IPB Darmaga Bogor 16680, Bogor, Indonesia.
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High voltage electrical treatments can eco-efficiently promote the production of high added value peptides during chymotryptic hydrolysis of β-lactoglobulin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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3
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Agri-Food Industry Waste as Resource of Chemicals: The Role of Membrane Technology in Their Sustainable Recycling. SUSTAINABILITY 2022. [DOI: 10.3390/su14031483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The agri-food sector generates substantial quantities of waste material on farm and during the processing of these commodities, creating serious social and environmental problems. However, these wastes can be resources of raw material for the production of valuable chemicals with applications in various industrial sectors (e.g., food ingredients, nutraceuticals, bioderived fine chemicals, biofuels etc.). The recovery, purification and biotransformation of agri-food waste phytochemicals from this microbial spoilage-prone, complex agri-food waste material, requires appropriate fast pre-treatment and integration of various processes. This review provides a brief summary and discussion of the unique advantages and the importance of membrane technology in sustainable recycling of phytochemicals from some of the main agri-food sectors. Membrane-based pressure -driven processes present several advantages for the recovery of labile compounds from dilute streams. For example, they are clean technologies that can operate at low temperature (20–60 °C), have low energy requirements, there is no need for additional chemicals, can be quite automated and electrifiable, and have low space requirements. Based on their permselective properties based on size-, shape-, and charge-exclusion mechanisms, membrane-based separation processes have unpaired efficiency in fractionating biological components while presenting their properties. Pressure-driven membrane processes, such as microfiltration (MF), ultrafiltration (UF) and nanofiltration (NF), as well as other advanced membrane-based processes such as membrane bioreactors (MBR), membrane emulsification (ME) and membrane distillation (MD), are presented. The integration of various membrane technologies from the initial recovery of these phytochemicals (MF, UF, NF) to the final formulation (by ME) of commercial products is described. A good example of an extensively studied agri-food stream is the olive processing industry, where many different alternatives have been suggested for the recovery of biophenols and final product fabrication. Membrane process integration will deliver in the near future mature technologies for the efficient treatment of these streams in larger scales, with direct impact on the environmental protection and society (production of compounds with positive health effects, new job creation, etc.). It is expected that integration of these technologies will have substantial impact on future bio-based societies over forthcoming decades and change the way that these chemicals are currently produced, moving from petrochemical-based linear product fabrication to a sustainable circular product design based in agri-food waste biomass.
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Akkoyunlu B, Daly S, Casey E. Membrane bioreactors for the production of value-added products: Recent developments, challenges and perspectives. BIORESOURCE TECHNOLOGY 2021; 341:125793. [PMID: 34450442 DOI: 10.1016/j.biortech.2021.125793] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/10/2021] [Accepted: 08/13/2021] [Indexed: 06/13/2023]
Abstract
The potential of membrane bioreactors to produce value-added products such as biofuels, biopolymers, proteins, organic acids and lipids at high productivities is emerging. Despite the promising results at laboratory scale, industrial deployment of this technology is hindered due to challenges associated with scale-up. This review aims to address these challenges and create a framework to encourage further research directed towards industrial application of membrane bioreactors to produce value-added products. This review describes the current state-of-the art in such bioreactor systems by exploiting membranes to increase the mass transfer rate of the limiting substrates, reach high cell concentrations and separate the inhibitory substances that may inhibit the bioconversion reaction. It also covers the current trends in commercialization, challenges linked with membrane usage, such as high costs and membrane fouling, and proposes possible future directions for the wider application of membrane bioreactors.
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Affiliation(s)
- Burcu Akkoyunlu
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland; BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland
| | - Sorcha Daly
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland; BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland
| | - Eoin Casey
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland; BiOrbic Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland.
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Ryazantseva K, Agarkova E, Fedotova O. Continuous hydrolysis of milk proteins in membrane reactors of various configurations. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-271-281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. The article provides a review of technologies for membrane fractionation of various hydrolyzed food substrates in membrane bioreactors (MBR). In food industry, MBRs are popular in functional food production, especially in the processing of whey, which is a very promising raw material due to its physicochemical composition.
Study objects and methods. The research was based on a direct validated analysis of scientific publications and featured domestic and foreign experience in MBR hydrolysis of protein raw material.
Results and discussion. The MBR hydrolysis of proteins combines various biocatalytic and membrane processes. This technology makes it possible to intensify the biocatalysis, optimize the use of the enzyme preparation, and regulate the molecular composition of hydrolysis products. The paper reviews MBRs based on batch or continuous stirring, gradient dilution, ceramic capillary, immobilized enzyme, etc. Immobilized enzymes reduce losses that occur during the production of fractionated peptides. Continuous MBRs are the most economically profitable type, as they are based on the difference in molecular weight between the enzyme and the hydrolysis products.
Conclusion. Continuous stirred tank membrane reactors have obvious advantages over other whey processing reactors. They provide prompt separation of hydrolysates with the required biological activity and make it possible to reuse enzymes.
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Affiliation(s)
| | | | - Olga Fedotova
- All-Russian Scientific Research Institute of the Dairy Industry
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Um J, Manguy J, Anes J, Jacquier JC, Hurley D, Dillon ET, Wynne K, Fanning S, O'Sullivan M, Shields DC. Enriching antimicrobial peptides from milk hydrolysates using pectin/alginate food-gels. Food Chem 2021; 352:129220. [PMID: 33684717 DOI: 10.1016/j.foodchem.2021.129220] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 01/15/2023]
Abstract
Cationic antimicrobial peptides have raised interest as attractive alternatives to classical antibiotics, and also have utility in preventing food spoilage. We set out to enrich cationic antimicrobial peptides from milk hydrolysates using gels containing various ratios of anionic pectin/alginate. All processes were carried out with food-grade materials in order to suggest food-safe methods suited for producing food ingredients or supplements. Hydrolysed caseinate peptides retained in the gel fraction, identified by mass spectrometry, were enriched for potential antimicrobial peptides, as judged by a computational predictor of antimicrobial activity. Peptides retained in a 60:40 pectin:alginate gel fraction had a strong antimicrobial effect against 8 tested bacterial strains with a minimal inhibitory concentration of 1.5-5 mg/mL, while the unfractionated hydrolysate only had a detectable effect in one of the eight strains. Among 110 predicted antimicrobial peptides in the gel fraction, four are known antimicrobial peptides, HKEMPFPK, TTMPLW, YYQQKPVA and AVPYPQR. These results highlight the potential of pectin/alginate food-gels based processes as safe, fast, cost-effective methods to separate and enrich for antimicrobial peptides from complex food protein hydrolysates.
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Affiliation(s)
- Jounghyun Um
- Conway Institute of Biomolecular and Biomedical Research, School of Medicine, University College Dublin, Dublin, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Jean Manguy
- Conway Institute of Biomolecular and Biomedical Research, School of Medicine, University College Dublin, Dublin, Ireland
| | - João Anes
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Population Science, University College Dublin, Dublin, Ireland
| | - Jean-Christophe Jacquier
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Daniel Hurley
- UCD-Centre for Food Safety, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Eugene T Dillon
- Mass Spectrometry Resource, Conway Institute of Biomolecular and Biomedical Science, University College Dublin, Dublin 4, Ireland
| | - Kieran Wynne
- Mass Spectrometry Resource, Conway Institute of Biomolecular and Biomedical Science, University College Dublin, Dublin 4, Ireland
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Population Science, University College Dublin, Dublin, Ireland
| | - Michael O'Sullivan
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
| | - Denis C Shields
- Conway Institute of Biomolecular and Biomedical Research, School of Medicine, University College Dublin, Dublin, Ireland.
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Kowalczewski PŁ, Olejnik A, Rybicka I, Zielińska-Dawidziak M, Białas W, Lewandowicz G. Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice. Molecules 2021; 26:852. [PMID: 33561978 PMCID: PMC7914785 DOI: 10.3390/molecules26040852] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, 48 Mazowiecka St., Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
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Rivero-Pino F, Espejo-Carpio FJ, Guadix EM. Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods 2020; 9:E983. [PMID: 32718070 PMCID: PMC7466190 DOI: 10.3390/foods9080983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (F.J.E.-C.); (E.M.G.)
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Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02315-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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