1
|
Phyo SH, Ghamry M, Bao G, Zeng A, Zhao W. Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study. Int J Biol Macromol 2024; 268:131632. [PMID: 38643911 DOI: 10.1016/j.ijbiomac.2024.131632] [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: 01/26/2024] [Revised: 04/12/2024] [Accepted: 04/13/2024] [Indexed: 04/23/2024]
Abstract
Advanced glycation end products (AGEs) can be caused during a glycoxidation reaction. This reaction is associated with complications of diabetes and the consequences of health problems. Therefore, we are exploring the prohibitory effect of highland barley protein hydrolysates (HBPHs) on AGE formation. Herein, first extracted the protein from highland barley with various pH conditions and then hydrolyzed using four different proteolytic enzymes (flavourzyme, trypsin, papain, pepsin) under different degrees of hydrolysis. We assessed three degrees of hydrolysates (lowest, middle, highest) of enzymes used to characterize the antioxidant activity and physicochemical properties. Among all the hydrolysates, flavourzyme-treated hydrolysates F-1, F-2, and F-3 indicated the high ability to scavenge DPPH (IC50 values of 0.97 %, 0.63 %, and 0.90 %), structural and functional properties. Finally, the inhibitory effect of the most active hydrolysates F-1, F-2, and F-3 against the AGEs formation was evaluated in multiple glucose-glycated bovine serum albumin (BSA) systems. Additionally, in a BSA system, F-3 exhibited the strong antiglycation activity, effectively suppressed the non-fluorescent AGE (CML), and the fructosamine level. Moreover, it decreased carbonyl compounds while also preventing the loss of thiol groups. Our results would be beneficial in the application of the food industry as a potential antiglycation agent for several chronic diseases.
Collapse
Affiliation(s)
- Su Hlaing Phyo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Guina Bao
- Xizang Highland Barley Agricultural Science & Technology Co., Ltd., No.66, 532 Yuyuan Rd., Jiang'an District, Shanghai City 200040, PR China
| | - Aoqiong Zeng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| |
Collapse
|
2
|
Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies. Food Chem 2023; 407:135082. [PMID: 36493485 DOI: 10.1016/j.foodchem.2022.135082] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
Application of non-thermal treatment to proteins prior to enzymatic hydrolysis can facilitate the release of novel bioactive peptides (BPs) with unique biological activities. In this study, lupin protein isolate was pre-treated with ultrasound and hydrolysed using alcalase and flavourzyme to produce alcalase hydrolysate (ACT) and flavourzyme hydrolysate(FCT). These hydrolysates were fractionated into 1, 5, and 10 kDa molecular weight fractions using a membrane ultrafiltration technique. The in vitro angiotensin-converting enzyme (ACE) studies revealed that unfractionated ACT (IC50 = 3.21 mg mL-1) and FCT (IC50 = 3.32 mg mL-1) were more active inhibitors of ACE in comparison to their ultrafiltrated fractions with IC50 values ranging from 6.09 to 7.45 mg mL-1. Molecular docking analysis predicted three unique peptides from ACT (AIPPGIPY, SVPGCT, and QGAGG) and FCT (AIPINNPGKL, SGNQGP, and PPGIP) as potential ACE inhibitors. Thus, unique BPs with ACE inhibitory effects might be generated from ultrasonicated lupin protein.
Collapse
|
3
|
Joshua Ashaolu T, Le TD, Suttikhana I. Stability and bioactivity of peptides in food matrices based on processing conditions. Food Res Int 2023; 168:112786. [PMID: 37120233 DOI: 10.1016/j.foodres.2023.112786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/20/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
Bioactive peptides (BPs) generated from food proteins can serve therapeutic purposes against degenerative and cardiovascular diseases such as inflammation, diabetes, and cancer. There are numerous reports on the in vitro, animal, and human studies of BPs, but not as much information on the stability and bioactivity of these peptides when incorporated in food matrices. The effects of heat and non-heat processing of the food products, and storage on the bioactivity of the BPs, are also lacking. To this end, we describe the production of BPs in this review, followed by the food processing conditions that affect their storage bioactivity in the food matrices. As this area of research is open for industrial innovation, we conclude that novel analytical methods targeting the interactions of BPs with other components in food matrices would be greatly significant while elucidating their overall bioactivity before, during and after processing.
Collapse
|
4
|
Lim WS, Kim HW, Lee MH, Park HJ. Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
|
5
|
Rawat R, Saini CS. High-Intensity Ultrasound (HIUS) Treatment of Sunnhemp Protein Isolate (Crotalaria juncea L.): Modification of Functional, Structural, and Microstructural Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03011-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
6
|
Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides. Nutrients 2023; 15:nu15020351. [PMID: 36678223 PMCID: PMC9864886 DOI: 10.3390/nu15020351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.
Collapse
|
7
|
Alahmad K, Noman A, Xia W, Jiang Q, Xu Y. Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp ( Hypophthalmichthys nobilis). MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020519. [PMID: 36677578 PMCID: PMC9861176 DOI: 10.3390/molecules28020519] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 01/07/2023]
Abstract
In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein's secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.
Collapse
Affiliation(s)
- Kamal Alahmad
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria
| | - Anwar Noman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a 13060, Yemen
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
8
|
Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02956-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
|
9
|
Fadimu GJ, Farahnaky A, Gill H, Olalere OA, Gan CY, Truong T. In-Silico Analysis and Antidiabetic Effect of α-Amylase and α-Glucosidase Inhibitory Peptides from Lupin Protein Hydrolysate: Enzyme-Peptide Interaction Study Using Molecular Docking Approach. Foods 2022; 11:foods11213375. [PMID: 36359988 PMCID: PMC9656729 DOI: 10.3390/foods11213375] [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: 08/24/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 11/16/2022] Open
Abstract
The use of natural ingredients for managing diabetes is becoming more popular in recent times due to the several adverse effects associated with synthetic antidiabetic medications. In this study, we investigated the in vitro antidiabetic potential (through inhibition of α-glucosidase (AG) and α-amylase (AA)) of hydrolysates from lupin proteins pretreated with ultrasound and hydrolyzed using alcalase (ACT) and flavourzyme (FCT). We further fractionated ACT and FCT into three molecular weight fractions. Unfractionated ACT and FCT showed significantly (p < 0.05) higher AG (IC50 value = 1.65 mg/mL and 1.91 mg/mL) and AA (IC50 value = 1.66 mg/mL and 1.98 mg/mL) inhibitory activities than their ultrafiltrated fractions, where lower IC50 values indicate higher inhibitory activities. Then, ACT and FCT were subjected to peptide sequencing using LC-MS-QTOF to identify the potential AG and AA inhibitors. Molecular docking was performed on peptides with the highest number of hotspots and PeptideRanker score to study their interactions with AG and AA enzymes. Among the peptides identified, SPRRF, FE, and RR were predicted to be the most active peptides against AG, while AA inhibitors were predicted to be RPR, PPGIP, and LRP. Overall, hydrolysates prepared from lupin proteins using alcalase and flavourzyme may be useful in formulating functional food for managing diabetics.
Collapse
Affiliation(s)
- Gbemisola J. Fadimu
- School of Science, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia
| | - Asgar Farahnaky
- School of Science, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia
| | - Harsharn Gill
- School of Science, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia
| | - Olusegun A. Olalere
- Analytical Biochemistry Research Center (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM Campus, Bayan Baru 11900, Penang, Malaysia
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Center (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM Campus, Bayan Baru 11900, Penang, Malaysia
| | - Tuyen Truong
- School of Science, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia
- School of Science, Engineering and Technology, RMIT Vietnam, Ho Chi Minh City 700000, Vietnam
- Correspondence: ; Tel.: +61-3-9925-7242
| |
Collapse
|
10
|
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.
Collapse
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
| |
Collapse
|
11
|
Meerasri J, Chollakup R, Sothornvit R. Factors affecting sericin hydrolysis and application of sericin hydrolysate in sericin films. RSC Adv 2022; 12:28441-28450. [PMID: 36320550 PMCID: PMC9533480 DOI: 10.1039/d2ra05220b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 09/30/2022] [Indexed: 11/12/2022] Open
Abstract
Sericin is a natural protein and a by-product obtained from silk processing. To enhance the antioxidant properties of sericin, sericin hydrolysis was studied. The solvent effects (distilled water, citric acid and hydrochloric acid) and hydrolysis methods (heat treatment (water bath) and mild ultrasonic treatment at 20%, 40% or 60% amplitude) were investigated on the properties of sericin hydrolysate (SH). Furthermore, solvent effects (distilled water and 15% ethanol) were examined for the properties of the sericin films incorporated with selected SH. The SH samples from acid hydrolysis and the ultrasonic method had a darkened visual appearance. However, the degree of hydrolysis and antioxidant activity of SH increased with ultrasonic-assisted acid hydrolysis. The molecular weight (MW) of sericin was notably reduced. As expected, hydrochloric acid hydrolysis resulted in a lower MW for the SH than from citric acid. Thus, SH from hydrochloric acid and 20% amplitude in the ultrasonic method were selected to produce a sericin film. As revealed, using distilled water as a general solvent provided films with lower solubility and water vapor permeability but higher tensile strength. Furthermore, the addition of SH enhanced the antioxidant properties of its hydrolysate as a novel protein packaging film material for various applications.
Collapse
Affiliation(s)
- Jitrawadee Meerasri
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart UniversityKamphaengsaen CampusNakhonpathom73140 Thailand
| | - Rungsima Chollakup
- Kasetsart Agricultural and Agro-Industry Product Improvement Institute, Kasetsart UniversityBangkok 10900Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart UniversityKamphaengsaen CampusNakhonpathom73140 Thailand
| |
Collapse
|
12
|
Li Q, Chen M, Coldea TE, Yang H, Zhao H. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02912-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Ultrasound-Assisted Extraction of Artocarpus heterophyllus L. Leaf Protein Concentrate: Solubility, Foaming, Emulsifying, and Antioxidant Properties of Protein Hydrolysates. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU were hydrolyzed with pancreatin (180 min), and hydrolysates by maceration (HM) and ultrasound (HU) were obtained. The composition of amino acids, techno-functional (solubility, foaming, and emulsifying properties), and antioxidant properties of the hydrolysates were evaluated. A higher amount of essential amino acids was found in HU, while HM showed a higher content of hydrophobic amino acids. LPCs exhibited low solubility (0.97–2.89%). However, HM (67.8 ± 0.98) and HU (77.39 ± 0.43) reached maximum solubility at pH 6.0. The foaming and emulsifying properties of the hydrolysates were improved when LPC was obtained by UAE. The IC50 of LPCs could not be quantified. However, HU (0.29 ± 0.01 mg/mL) showed lower IC50 than HM (0.32 ± 0.01 mg/mL). The results reflect that the extraction method had a significant (p < 0.05) effect on the functionality of protein hydrolysates. The UAE is a suitable method for enhancing of quality, techno-functionality, and antioxidant properties of LPC.
Collapse
|
14
|
Fonteles T, Leite AK, Miguel T, Fernandes F, Pinheiro S, Miguel E, Rodrigues S. Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase. Foods 2022; 11:foods11172694. [PMID: 36076881 PMCID: PMC9455690 DOI: 10.3390/foods11172694] [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: 06/29/2022] [Revised: 08/24/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated. Ultrasound directly affects the formation of reactive oxygen species such as H2O2, and consequently, superoxide dismutase, catalase, and ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing at 75 W/cm2, 1:3 bagasse: water ratio, and 10 min compared to non-processed bagasse. Therefore, the effect of ultrasound in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease in peroxidase activity. At center point conditions (226 W/cm2, 1:3 bagasse: water ratio; 6 min), a decrease of 20% and 50% on POD and PPO activities was observed, respectively. No significant acute toxicity or protective effect was observed in unprocessed and sonicated cashew apple bagasse. Although cashew bagasse processed at 75 W/cm2 prevented nauplii death after 24 h of exposure, this data cannot assure the protective effect once the number of dead nauplii on 100 μg/mL was similar. However, these data indicate a possible protective effect, especially in higher cashew bagasse concentrations. The results suggest that sonicated cashew apple bagasse puree, a coproduct obtained from a traditional valued fruit in Brazil, may be used as a source of antioxidative enzymes, which further has great importance in therapeutics.
Collapse
Affiliation(s)
- Thatyane Fonteles
- Department of Food Engineering, Federal University of Ceara, Fortaleza 60440900, Brazil
| | - Ana Karoline Leite
- Department of Chemical Engineering, Federal University of Ceara, Fortaleza 60455760, Brazil
| | - Thaiz Miguel
- Department of Food Engineering, Federal University of Ceara, Fortaleza 60440900, Brazil
| | - Fabiano Fernandes
- Department of Chemical Engineering, Federal University of Ceara, Fortaleza 60455760, Brazil
| | - Sergimar Pinheiro
- Department of Metallurgical and Materials Engineering, Federal University of Ceara, Fortaleza 60440554, Brazil
| | - Emílio Miguel
- Department of Metallurgical and Materials Engineering, Federal University of Ceara, Fortaleza 60440554, Brazil
| | - Sueli Rodrigues
- Department of Food Engineering, Federal University of Ceara, Fortaleza 60440900, Brazil
- Correspondence: ; Tel.: +55-85-3366-9656
| |
Collapse
|
15
|
Fadimu GJ, Gill H, Farahnaky A, Truong T. Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates. Food Chem 2022; 383:132457. [DOI: 10.1016/j.foodchem.2022.132457] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 02/08/2022] [Accepted: 02/11/2022] [Indexed: 12/15/2022]
|
16
|
Fadimu GJ, Le TT, Gill H, Farahnaky A, Olatunde OO, Truong T. Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review. Foods 2022; 11:1823. [PMID: 35804638 PMCID: PMC9265340 DOI: 10.3390/foods11131823] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/14/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation of BPs from proteins in which conventional heat treatment is used as pre-treatment to enhance hydrolytic action. In recent years, application of non-thermal food processing technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) as pre-treatment methods has gained considerable research attention owing to the enhancement in yield and bioactivity of resulting peptides. This review provides an overview of bioactivities of peptides obtained from animal and plant proteins and an insight into the impact of US, HPP, and PEF as non-thermal treatment prior to enzymolysis on the generation of food-derived BPs and resulting bioactivities. US, HPP, and PEF were reported to improve antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, and antidiabetic properties of the food-derived BPs. The primary modes of action are due to conformational changes of food proteins caused by US, HPP, and PEF, improving the susceptibility of proteins to protease cleavage and subsequent proteolysis. However, the use of other non-thermal techniques such as cold plasma, radiofrequency electric field, dense phase carbon dioxide, and oscillating magnetic fields has not been examined in the generation of BPs from food proteins.
Collapse
Affiliation(s)
- Gbemisola J. Fadimu
- School of Science, RMIT University, Melbourne, VIC 3083, Australia; (G.J.F.); (H.G.); (A.F.)
| | - Thao T. Le
- Department of Food and Microbiology, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
| | - Harsharn Gill
- School of Science, RMIT University, Melbourne, VIC 3083, Australia; (G.J.F.); (H.G.); (A.F.)
| | - Asgar Farahnaky
- School of Science, RMIT University, Melbourne, VIC 3083, Australia; (G.J.F.); (H.G.); (A.F.)
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Tuyen Truong
- School of Science, RMIT University, Melbourne, VIC 3083, Australia; (G.J.F.); (H.G.); (A.F.)
| |
Collapse
|
17
|
Rezvankhah A, Yarmand MS, Ghanbarzadeh B. The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01478-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
Synergistic Effects and Mechanisms of Ultrasound-Assisted Pretreatments on the Release of Yak (Bos grunniens) Bone Collagen–Derived Osteogenic Peptides in Enzymatic Hydrolysis. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02841-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
19
|
Pezeshk S, Rezaei M, Hosseini H, Abdollahi M. Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
20
|
Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02781-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
21
|
Fadimu GJ, Farahnaky A, Gill H, Truong T. Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15549] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gbemisola J. Fadimu
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Asgar Farahnaky
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Harsharn Gill
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Tuyen Truong
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| |
Collapse
|