1
|
Betchem G, Dabbour M, Akter Tuly J, Flavorta Billong L, Ma H. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation. Food Chem 2024; 446:138858. [PMID: 38430766 DOI: 10.1016/j.foodchem.2024.138858] [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: 09/08/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
The functionality of rapeseed meal is limited, to acquire more utilization, the functional attributes were improved by altering its structural features using magnetic field-assisted solid fermentation. The magnetic treatment was performed every 24 h (specifically at 24, and 48 h), each treatment having a duration of 4 h. The magnetic intensity was set at 120 Gs, and the fermentation temperature 37 °C. Magnetic field-assisted solid fermentation resulted in higher surface hydrophobicity, fluorescence intensity, UV absorption, and sulfhydryl groups of rapeseed meal. Magnetic field treatment considerably enhanced solubility, antioxidant activity, emulsifying activity, and stability by 8.8, 19.5, 20.7, and 12.3 %, respectively. Magnetic field-assisted solid fermentation also altered rapeseed meal structure, as shown by scanning electron microscopy, atomic force microscopy, and Raman spectroscopy outcomes. Correlation analysis displayed positive interrelationships between functional characteristics, and surface hydrophobicity, β-sheets, and polydispersity index.
Collapse
Affiliation(s)
- Garba Betchem
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
2
|
Calderón-Chiu C, Ragazzo-Sánchez JA, Ordaz-Hernández A, Herrera-Martínez M. Jackfruit Leaf Protein Hydrolysates Obtained by Enzymatic Hydrolysis of Leaf Protein Concentrate with Pepsin and Pancreatin: Molecular Weight, Cytotoxicity, Antiproliferative Activity, and Oxidative Stress. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01203-9. [PMID: 38985367 DOI: 10.1007/s11130-024-01203-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/11/2024] [Indexed: 07/11/2024]
Abstract
Jackfruit leaf protein hydrolysates obtained from the enzymatic hydrolysis of leaf protein concentrate with gastrointestinal enzymes have shown good techno-functional properties and high antioxidant capacity. However, molecular weight, antiproliferative activity, cytotoxicity and the ability to reduce reactive oxygen species (ROS) are still unknown. Therefore, this study aimed to evaluate the effect of jackfruit leaf protein hydrolysates obtained by enzymatic hydrolysis with pepsin and pancreatin at different hydrolysis times (30-240 min) on molecular weights, cytotoxicity, antiproliferation of cancer cells, and the reduction of reactive oxygen species in H2O2-induced HaCaT cells. The electrophoretic profile indicated that H-Pep contains peptides with molecular weights between 25 - 20 kDa. Meanwhile, H-Pan is composed of molecular weight products between 25 - 20 kDa and < 20 kDa. H-Pan and H-Pep (125-500 µg/mL) did not show significant cytotoxicity on HaCaT (human keratinocytes) and J774A.1 (murine macrophage cells). Antiproliferative activity was achieved in human cervical, ovarian, and liver cancer cells. H-Pan-240 min (1000 µg/mL) reduced the cell viability of cervical cancer cells by 23% while H-Pan-60 min significantly reduced cell viability of ovarian and liver cancer cells by 14.5 (500 µg/mL) and 17% (1000 µg/mL), respectively (P < 0.05). The protective effect against oxidative stress on H2O2-stressed HaCaT cells was obtained with H-Pep-60 min, which reduced 25% of ROS at 250 µg/mL (P < 0.05). The findings demonstrate the safe use of green biomass as a source of plant protein hydrolysates.
Collapse
Affiliation(s)
- Carolina Calderón-Chiu
- Instituto de Farmacobiología, Universidad de la Cañada, Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n., Paraje Titlacuatitla, Teotitlán de Flores Magón, Oaxaca, 68540, México
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Tepic - Avenida Tecnológico #2595, Colonia Lagos del Country, Tepic, Nayarit, 63175, México
| | - Armando Ordaz-Hernández
- Instituto de Farmacobiología, Universidad de la Cañada, Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n., Paraje Titlacuatitla, Teotitlán de Flores Magón, Oaxaca, 68540, México
| | - Mayra Herrera-Martínez
- Instituto de Farmacobiología, Universidad de la Cañada, Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n., Paraje Titlacuatitla, Teotitlán de Flores Magón, Oaxaca, 68540, México.
| |
Collapse
|
3
|
Liu P, Hou M, Yue Y, Tong Y, Zhang T, Lu Z, Yang L. Effects of ultrahigh magnetic field on the structure and properties of whey protein. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
4
|
Production of Bioactive Peptides from Baltic Herring (Clupea harengus membras): Dipeptidyl Peptidase-4 Inhibitory, Antioxidant and Antiproliferative Properties. Molecules 2022; 27:molecules27185816. [PMID: 36144552 PMCID: PMC9500839 DOI: 10.3390/molecules27185816] [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: 07/29/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to produce bioactive protein hydrolysates from undervalued fish, namely Baltic herring, and its filleting by-products. Protein hydrolysates were produced with Alcalase and Flavourzyme to achieve effective hydrolysis. The hydrolysates were evaluated for chemical composition, molecular weight distribution, antioxidant capacity, dipeptidyl-peptidase 4 (DPP4) inhibitory activity, effects on cell proliferation and surface hydrophobicity. The protein content of the hydrolysates was high, from 86% to 91% (dm), while the fat content was low, from 0.3% to 0.4% (dm). The hydrolysates showed high DPP4 inhibition activities with IC50 values from 5.38 mg/mL to 7.92 mg/mL. The scavenging activity of the hydrolysates towards DPPH was low, but an intermediate Folin–Ciocalteu reducing capacity and Cu2+ chelating ability was observed. The solid phase extraction with Sep-Pak C18 cartridges increased the DPP4 inhibition activity and antioxidant capacity, indicating peptides’ crucial role in the bioactivities. The cytotoxicity of the hydrolysates was evaluated on the HCT8, IMR90, and A549 cell lines. The hydrolysates inhibited cell growth in the cancer and normal cells, although they did not reduce cell viability and were not lethal. Overall, our results indicate that protein hydrolysates from Baltic herring have potential as health-promoting foods and nutraceuticals, especially for enhancing healthy blood glucose regulation.
Collapse
|
5
|
Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review. Foods 2022; 11:foods11131823. [PMID: 35804638 PMCID: PMC9265340 DOI: 10.3390/foods11131823] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [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
|
6
|
Phadke GG, Rathod NB, Ozogul F, Elavarasan K, Karthikeyan M, Shin KH, Kim SK. Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates. Mar Drugs 2021; 19:md19090480. [PMID: 34564142 PMCID: PMC8468292 DOI: 10.3390/md19090480] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/23/2021] [Accepted: 08/23/2021] [Indexed: 12/11/2022] Open
Abstract
Developing peptide-based drugs are very promising to address many of the lifestyle mediated diseases which are prevalent in a major portion of the global population. As an alternative to synthetic peptide-based drugs, derived peptides from natural sources have gained a greater attention in the last two decades. Aquatic organisms including plants, fish and shellfish are known as a rich reservoir of parent protein molecules which can offer novel sequences of amino acids in peptides, having unique bio-functional properties upon hydrolyzing with proteases from different sources. However, rather than exploiting fish and shellfish stocks which are already under pressure due to overexploitation, the processing discards, regarded as secondary raw material, could be a potential choice for peptide based therapeutic development strategies. In this connection, we have attempted to review the scientific reports in this area of research that deal with some of the well-established bioactive properties, such as antihypertensive, anti-oxidative, anti-coagulative, antibacterial and anticarcinogenic properties, with reference to the type of enzymes, substrate used, degree of particular bio-functionality, mechanism, and wherever possible, the active amino acid sequences in peptides. Many of the studies have been conducted on hydrolysate (crude mixture of peptides) enriched with low molecular bioactive peptides. In vitro and in vivo experiments on the potency of bioactive peptides to modulate the human physiological functions beneficially have demonstrated that these peptides can be used in the prevention and treatment of non-communicable lifestyle mediated diseases. The information synthesized under this review could serve as a point of reference to drive further research on and development of functionally active therapeutic natural peptides. Availability of such scientific information is expected to open up new zones of investigation for adding value to underutilized secondary raw materials, which in turn paves the way for sustainability in fish processing. However, there are significant challenges ahead in exploring the fish waste as a source of bioactive peptides, as it demands more studies on mechanisms and structure–function relationship understanding as well as clearance from regulatory and statutory bodies before reaching the end user in the form of supplement or therapeutics.
Collapse
Affiliation(s)
- Girija Gajanan Phadke
- Network for Fish Quality Management & Sustainable Fishing (NETFISH), The Marine Products Export Development Authority (MPEDA), Navi Mumbai 410206, Maharashtra, India;
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha 402109, Maharashtra, India;
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey;
| | - Krishnamoorthy Elavarasan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Kochi 682029, Kerala, India;
| | - Muthusamy Karthikeyan
- The Marine Products Export Development Authority (MPEDA), Kochi 682036, Kerala, India;
| | - Kyung-Hoon Shin
- Department of Marine Science & Convergence Engineering, Hanyang University, ERICA Campus, Ansan 11558, Gyeonggi-do, Korea;
| | - Se-Kwon Kim
- Department of Marine Science & Convergence Engineering, Hanyang University, ERICA Campus, Ansan 11558, Gyeonggi-do, Korea;
- Correspondence: ; Tel.: +82-31-400-5539 or +82-10-7223-6375
| |
Collapse
|
7
|
Gao R, Yu Q, Shen Y, Chu Q, Chen G, Fen S, Yang M, Yuan L, McClements DJ, Sun Q. Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.031] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
8
|
Quintal-Bojórquez N, Segura-Campos MR. Bioactive Peptides as Therapeutic Adjuvants for Cancer. Nutr Cancer 2020; 73:1309-1321. [DOI: 10.1080/01635581.2020.1813316] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
9
|
Shaik MI, Sarbon NM. A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1812634] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mannur Ismail Shaik
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| |
Collapse
|
10
|
Gani A, Benjakul S, Ul Ashraf Z. Nutraceutical profiling of surimi gel containing β-glucan stabilized virgin coconut oil with and without antioxidants after simulated gastro-intestinal digestion. Journal of Food Science and Technology 2020; 57:3132-3141. [PMID: 32624614 DOI: 10.1007/s13197-020-04347-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2019] [Accepted: 03/13/2020] [Indexed: 12/30/2022]
Abstract
Surimi gels containing β-glucan stabilized virgin coconut oil (VCO) were subjected to simulated gastrointestinal digestion and the resulting digest was analyzed for nutraceutical properties. β-glucan stabilized VCO nanoemulsion (βG-V-N) remarkably improved antioxidant activities of the surimi digest. When epigallocatechin gallate (EGCG) was added in nanoemulsion, the surimi digest showed the highest antioxidant activities. Antidiabetic activity of the digest was also improved by the addition of βG-V-N comprising EGCG. Nevertheless, the addition of βG-V-N lowered ACE inhibitory activity of surimi digest. The surimi digest from the gel added with βG-V-N possessed an inhibitory effect on five cancer cell lines including HEK (Human embryonic kidney 293 cells), MCF-7 (breast cancer cell line), U87 (human glioma), HeLa (human cervical cancer), and IMR-32 (human neuroblastoma), regardless of EGCG or α-tocopherol incorporated. This study demonstrated that surimi gel supplemented with βG-V-N in the presence of EGCG exhibited nutraceutical potential and could be used as a functional food.
Collapse
Affiliation(s)
- Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| |
Collapse
|
11
|
Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
|
12
|
Chalamaiah M, Yu W, Wu J. Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review. Food Chem 2018; 245:205-222. [DOI: 10.1016/j.foodchem.2017.10.087] [Citation(s) in RCA: 209] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Revised: 09/25/2017] [Accepted: 10/16/2017] [Indexed: 10/18/2022]
|
13
|
Carrillo W, Gómez-Ruiz JA, Ruiz AL, Carvalho JE. Antiproliferative Activity of Walnut (Juglans regia L.) Proteins and Walnut Protein Hydrolysates. J Med Food 2017; 20:1063-1067. [PMID: 28945497 DOI: 10.1089/jmf.2017.0063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Proteins from Juglans regia L. were isolated. Then, proteins were hydrolyzed with different enzymes. Antiproliferative activity of proteins and of the protein hydrolysates of J. regia L. were evaluated using the sulforhodamine B method. Glutelin and prolamin proteins presented a high antiproliferative activity against cancer cells PC-3 (prostate) and K-562 (leukemia) with values of 43.9 and 84.4 μg/mL, respectively. The highest inhibitory effect observed was 50% at 0.25 μg/mL concentration in gastrointestinal digestion with pepsin and corolase pp in a dose-dependent manner against cancer cell UACC62 (melanoma). Pepsin hydrolysate showed inhibitory effects against cancer cell UACC62 (melanoma) with a concentration of 71.0 μg/mL. The effects were studied in a dose-dependent manner. The hydrolysate obtained with neutrase enzyme presented inhibitory effects against cancer cell UACC62 (melanoma) at a concentration of 25 μg/mL. Neither proteins nor protein hydrolysates presented cytotoxicity against normal cell assay VERO (epithelial).
Collapse
Affiliation(s)
- Wilman Carrillo
- 1 Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato , Ambato, Ecuador .,2 Research Department Faculty of Health and Human Sciences, Bolivar State University , Guaranda, Ecuador
| | - José Angel Gómez-Ruiz
- 3 Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Ana Lucia Ruiz
- 4 CPQBA, State University of Campinas (UNICAMP) , Paulínia, Brazil
| | | |
Collapse
|
14
|
Daliri EBM, Oh DH, Lee BH. Bioactive Peptides. Foods 2017; 6:E32. [PMID: 28445415 PMCID: PMC5447908 DOI: 10.3390/foods6050032] [Citation(s) in RCA: 244] [Impact Index Per Article: 34.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 04/19/2017] [Accepted: 04/20/2017] [Indexed: 12/15/2022] Open
Abstract
The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many potential bioactive peptides from food have been documented; yet, obstacles such as the need to establish optimal conditions for industrial scale production and the absence of well-designed clinical trials to provide robust evidence for proving health claims continue to exist. Other important factors such as the possibility of allergenicity, cytotoxicity and the stability of the peptides during gastrointestinal digestion would need to be addressed. This review discusses our current knowledge on the health effects of food-derived bioactive peptides, their processing methods and challenges in their development.
Collapse
Affiliation(s)
- Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
| | - Deog H Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
| | - Byong H Lee
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
- Department of Microbiology/Immunology, McGill University, Montreal, QC H3A 0G4, Canada.
| |
Collapse
|
15
|
Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic. Food Chem 2017; 221:1698-1708. [DOI: 10.1016/j.foodchem.2016.10.116] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 10/07/2016] [Accepted: 10/24/2016] [Indexed: 11/15/2022]
|
16
|
In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases. Journal of Food Science and Technology 2016; 53:2902-2912. [PMID: 27765961 DOI: 10.1007/s13197-016-2200-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2016] [Accepted: 03/08/2016] [Indexed: 10/21/2022]
Abstract
Bioactive Liza aurata protein hydrolysates (LAPHs) were prepared by treatment with Trypsine (PH-TR), Esperase (PH-ES), enzyme preparations from Pseudomonas aeruginosa A2 (PH-A2), Bacillus subtilis A26 (PH-A26) and Liza aurata (PH-LA). Their functional properties and antioxidant activities were evaluated. The hydrolysates had degree of hydrolysis (DH) values ranging from 8.15 % to 13.05 %. Reverse-phase HPLC analyses of the LAPHs showed considerable variation in peptide composition. All hydrolysates had high protein content (83.14 %-86.43 %). Glutamic acid, Glutamine (Glx) and Lysine (Lys) were the most abundant amino acids. All protein hydrolysates had a good solubility emulsifying and foam properties were found to be considerably improved by enzymatic hydrolysis. In addition, all hydrolysates showed varying degrees of antioxidant activities evaluated by various in vitro tests. Further, all LAPHs did not show hemolytic activity towards human erythrocytes. The results thus revealed that protein hydrolysates from golden grey mullet could be used as food additives possessing both antioxidant activity and functional properties.
Collapse
|
17
|
Sae-leaw T, O'Callaghan YC, Benjakul S, O'Brien NM. Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer
) skins. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13123] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thanasak Sae-leaw
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Yvonne C. O'Callaghan
- School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - Soottawat Benjakul
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Nora M. O'Brien
- School of Food and Nutritional Sciences; University College Cork; Western Road Cork Ireland
| |
Collapse
|