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Prosser S, Fava M, Rogers LM, Liaset B, Breen L. Postprandial plasma amino acid and appetite responses with ingestion of a novel salmon-derived protein peptide in healthy young adults. Br J Nutr 2024; 131:1860-1872. [PMID: 38418422 DOI: 10.1017/s0007114524000540] [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] [Indexed: 03/01/2024]
Abstract
This study assessed postprandial plasma aminoacidemia, glycemia, insulinemia and appetite responses to ingestion of a novel salmon-derived protein peptide (Salmon PP) compared with milk protein isolate (Milk PI). In a randomised, participant-blind crossover design, eleven healthy adults (M = 5, F = 6; mean ± sd age: 22 ± 3 years; BMI: 24 ± 3 kg/m2) ingested 0·3 g/kg/body mass of Salmon PP or Milk PI. Arterialised blood samples were collected whilst fasted and over a 240-min postprandial period. Appetite sensations were measured via visual analogue scales. An ad libitum buffet-style test meal was administered after each trial. The incremental AUC (iAUC) plasma essential amino acid (EAA) response was similar between Salmon PP and Milk PI. The iAUC plasma leucine response was significantly greater following Milk PI ingestion (P < 0·001), whereas temporal and iAUC plasma total amino acid (P = 0·001), non-essential amino acid (P = 0·002), glycine (P = 0·0025) and hydroxyproline (P < 0·001) responses were greater following Salmon PP ingestion. Plasma insulin increased similarly above post-absorptive values following Salmon PP and Milk PI ingestion, whilst plasma glucose was largely unaltered. Indices of appetite were similarly altered following Salmon PP and Milk PI ingestion, and total energy and macronutrient intake during the ad libitum meal was similar between Salmon PP and Milk PI. The postprandial plasma EAA, glycine, proline and hydroxyproline response to Salmon PP ingestion suggest this novel protein source could support muscle and possibly connective tissue adaptive remodelling, which warrants further investigation, particularly as the plasma leucine response to Salmon PP ingestion was inferior to Milk PI.
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Affiliation(s)
- Sophie Prosser
- School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, BirminghamB15 2TT, UK
| | - Mia Fava
- School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, BirminghamB15 2TT, UK
| | - Lucy M Rogers
- School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, BirminghamB15 2TT, UK
| | | | - Leigh Breen
- School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, BirminghamB15 2TT, UK
- MRC-Versus Arthritis Centre for Musculoskeletal Ageing Research, University of Birmingham, Birmingham, UK
- NIHR Biomedical Research Centre, Birmingham, UK
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2
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Finlay M, Hill LA, Neag G, Patel B, Chipara M, Lamont HC, Frost K, Patrick K, Lewis JW, Nicholson T, Edwards J, Jones SW, Grover LM, Naylor AJ. A detailed methodology for the long-term in vitro culture and analysis of three-dimensional, self-structuring bone models generated from cell lines or primary osteoblastic cell populations. F1000Res 2024; 12:357. [PMID: 38778815 PMCID: PMC11109547 DOI: 10.12688/f1000research.130779.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 04/30/2024] [Indexed: 05/25/2024] Open
Abstract
Background There are insufficient in vitro bone models that accommodate long-term culture of osteoblasts and support their differentiation to osteocytes. The increased demand for effective therapies for bone diseases, and the ethical requirement to replace animals in research, warrants the development of such models.Here we present an in-depth protocol to prepare, create and maintain three-dimensional, in vitro, self-structuring bone models that support osteocytogenesis and long-term osteoblast survival (>1 year). Methods Osteoblastic cells are seeded on a fibrin hydrogel, cast between two beta-tricalcium phosphate anchors. Analytical methods optimised for these self-structuring bone model (SSBM) constructs, including RT-qPCR, immunofluorescence staining and XRF, are described in detail. Results Over time, the cells restructure and replace the initial matrix with a collagen-rich, mineralising one; and demonstrate differentiation towards osteocytes within 12 weeks of culture. Conclusions Whilst optimised using a secondary human cell line (hFOB 1.19), this protocol readily accommodates osteoblasts from other species (rat and mouse) and origins (primary and secondary). This simple, straightforward method creates reproducible in vitro bone models that are responsive to exogenous stimuli, offering a versatile platform for conducting preclinical translatable research studies.
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Affiliation(s)
- Melissa Finlay
- Healthcare Technologies Institute, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Laurence A Hill
- Healthcare Technologies Institute, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Georgiana Neag
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Binal Patel
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Miruna Chipara
- Healthcare Technologies Institute, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Hannah C Lamont
- Healthcare Technologies Institute, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Kathryn Frost
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Kieran Patrick
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Jonathan W Lewis
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Thomas Nicholson
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - James Edwards
- NDORMS, University of Oxford, Oxford, Oxfordshire, OX3 7HE, UK
| | - Simon W Jones
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Liam M Grover
- Healthcare Technologies Institute, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
| | - Amy J Naylor
- Institute of Inflammation and Ageing, University of Birmingham, Birmingham, West Midlands, B15 2TT, UK
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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: 0] [Impact Index Per Article: 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.
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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
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Sharma A, Traynor-Kaplan A, Pollack GH. Solid Water at Room Temperature? ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2022.104537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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Noman A, Wang Y, Zhang C, Yin L, Abed SM. Antioxidant Activities of Optimized Enzymatic Protein Hydrolysates from Hybrid Sturgeon ( Huso dauricus × Acipenser schrenckii) Prepared Using Two Proteases. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Anwar Noman
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
- Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen
| | - Yuxia Wang
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Chao Zhang
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Liguo Yin
- Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Sherif M. Abed
- Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt
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In-situ oligomerization of lactic acid within broiler skin extracted elastin/collagen matrix for the efficacy of ointment base. Heliyon 2022; 8:e10346. [PMID: 36082335 PMCID: PMC9445289 DOI: 10.1016/j.heliyon.2022.e10346] [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: 11/02/2021] [Revised: 03/26/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022] Open
Abstract
Elastin and collagen were isolated from waste broil skin and modified with l-lactic acid oligomer for the efficacy of substituting petroleum based ointment base matrix. Paraffin wax, which is one of the most extensively used petroleum ointment derivative is well known for its incompatibility with the skin. Chronically it clogs the skin pores, which subsequently affects the release of moisture. To mitigate this problem, a novel approach has been followed to synthesize a fully green and biocompatible ointment base matrix. The extracted Elastin and Collagen (which exists naturally in our skin) and lactic acid monomer (commonly known as a part of a body fluid) mixed at different proportion and used to synthesize a lactic acid modified elastin/collagen (OLLA-m-ELN/COL) bioconjugate matrix with lubricating characteristics via in-situ polycondensation reaction. The macromolecular interaction between Amide I group of elastin/collagen and C=O of a lactic acid oligomer was confirmed by FTIR analysis. Organoleptic analysis, spreadability, pH, and viscosity were analyzed. The six-mass loss stages which was observed in the ELN/COL matrix was changed into a single mass loss for the synthesized bioconjugate with improved thermal stability. The thermal stability improvement can be correlated with the formation of secondary macromolecular interaction.
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Alahmad K, Xia W, Jiang Q, Xu Y. Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme. Foods 2022; 11:foods11091320. [PMID: 35564040 PMCID: PMC9104526 DOI: 10.3390/foods11091320] [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: 03/18/2022] [Revised: 04/22/2022] [Accepted: 04/27/2022] [Indexed: 02/06/2023] Open
Abstract
The production of fish protein hydrolysates from bighead carp (Hypophthalmichthys nobilis) using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6. Three different hydrolysis times, 1, 3, and 6 h, were investigated, and their degree of hydrolysis (DH) values were 13.36%, 17.09%, and 20.15%, respectively. The hydrolysate yield values increased with DH increase, and the highest yield was obtained at DH 20.15%. The crude protein content increased from 80.58% to 85.27%, and amino acid compositions increased from 78.33% to 83.07%. The peptides formed during hydrolysis indicated low molecular weight that might improve functional characteristics of fish protein hydrolysates, including protein solubility, which ranged from 84.88% to 95.48% for all hydrolysates. The thermal degradation of hydrolysates occurred from 160 to 168 °C with intensive endothermic peaks. Results revealed that oil holding capacity was higher at DH 13.36%; water holding capacity was higher when DH increased. Hence, fish protein hydrolysates (FPH) from bighead carp have improved functional properties, and can be utilized as supplements and excellent protein sources in various uses in food applications.
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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; (K.A.); (Q.J.); (Y.X.)
- Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria
| | - 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; (K.A.); (Q.J.); (Y.X.)
- 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; (K.A.); (Q.J.); (Y.X.)
| | - 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; (K.A.); (Q.J.); (Y.X.)
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8
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Noman A, Wang Y, Zhang C, Abed S. Antioxidant Activity of Hybrid Sturgeon (<i>Huso dauricus</i> × <i>Acipenser schrenckii</i>) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/146317] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Effect of Drying Techniques on the Physical, Functional, and Rheological Attributes of Isolated Sunflower Protein and Its Hydrolysate. Processes (Basel) 2021. [DOI: 10.3390/pr10010013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The influence of freeze and convection (at 40 and 50 °C) drying on the physical, functional, and rheological attributes of sunflower protein (SP) and its hydrolysate (SPH) was investigated. Compared with convectively-dried samples, the lightness, turbidity, bulk density, and particle size values of the freeze-dried SP and SPH were substantially higher, but the browning index was lower (p < 0.05). Additionally, freeze-dried samples exhibited good solubility and foaming characteristics, whereas lower emulsion properties with the most pH values were observed. Furthermore, SPHs possessed higher solubility as well as foamability over SPs under varying pH values (2.0–10.0), whilst reduction in the emulsion activity index was clearly observed (p < 0.05). Convectively-dried powders exhibited greater viscosity and consistency coefficient; and significantly lower flow behavior index of dispersions, relative to the respective freeze-dried preparations, indicating that dehydration methods influenced the flow behavior of the investigated samples. From a molecular weight analysis, convectively-dried samples at various temperatures were characterized with high proportion of small-sized particles at ≤1 kDa fractions over the respective powders obtained by freeze drying. The observations made, thus, would benefit food processors and manufacturers in electing better dehydration technique based on the desired traits of SP and SPH powders for successful application in food product formulations.
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Islam MS, Hongxin W, Admassu H, Noman A, Ma C, An wei F. Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle ( Chinemys reevesii) as influenced by enzymatic hydrolysis conditions. Food Sci Nutr 2021; 9:4031-4047. [PMID: 34401055 PMCID: PMC8358382 DOI: 10.1002/fsn3.1903] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 12/30/2022] Open
Abstract
Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH obtained at DH 19.52% achieved excellent solubility and emulsifying activity which were 95.56% and 108.76 m2/g, respectively at pH 6. Foam capacity amounted 100% in PH of DH 19.52% at pH 2, and water-holding capacity was 4.38 g/g. The antioxidant activity showed the strongest hydroxyl radical scavenging activity (95.25%), ABTS (84.88%), DPPH (75.89%), iron chelating (63.25%), and cupper chelating (66.90%) at DH 11.96%, whereas reducing power (0.88) at DH 19.52%. Thus, the findings indicated that utilization of grass turtle muscle protein hydrolysate is a potential alternative protein resource to improve the nutritional and functional properties in food ingredients and product formulations.
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Affiliation(s)
- Md. Serajul Islam
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
- Department of Food Technology and Nutritional ScienceMawlana Bhashani Science and Technology UniversityTangailBangladesh
| | - Wang Hongxin
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
| | - Habtamu Admassu
- Department of Food Process Engineering, Biotechnology and Bioprocessing Center of ExcellenceAddis Ababa Science and Technology UniversityAddis AbabaEthiopia
| | - Anwar Noman
- State key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsu province214122China
| | - Chaoyang Ma
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiJiangsu province214122China
| | - Fu An wei
- Guangxi zhongtaikang Technology Industry Co., Ltd.NanningGuangxi530029P. R. China
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Tacias-Pascacio VG, Castañeda-Valbuena D, Morellon-Sterling R, Tavano O, Berenguer-Murcia Á, Vela-Gutiérrez G, Rather IA, Fernandez-Lafuente R. Bioactive peptides from fisheries residues: A review of use of papain in proteolysis reactions. Int J Biol Macromol 2021; 184:415-428. [PMID: 34157329 DOI: 10.1016/j.ijbiomac.2021.06.076] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/10/2021] [Accepted: 06/10/2021] [Indexed: 12/19/2022]
Abstract
Papain is a cysteine endopeptidase of vegetal origin (papaya (Carica papaya L.) with diverse applications in food technology. In this review we have focused our attention on its application in the production of bio-peptides by hydrolysis of proteins from fish residues. This way, a residual material, that can become a contaminant if dumped without control, is converted into highly interesting products. The main bioactivity of the produced peptides is their antioxidant activity, followed by their nutritional and functional activities, but peptides with many other bioactivities have been produced. Thera are also examples of production of hydrolysates with several bioactivities. The enzyme may be used alone, or in combination with other enzymes to increase the degree of hydrolysis.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | - Daniel Castañeda-Valbuena
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | | | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Gilber Vela-Gutiérrez
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Irfan A Rather
- Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, External Scientific Advisory Academics, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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Tejpal C, Vijayagopal P, Elavarasan K, Prabu D, Lekshmi R, Anandan R, Sanal E, Asha K, Chatterjee N, Mathew S, Ravishankar C. Evaluation of pepsin derived tilapia fish waste protein hydrolysate as a feed ingredient for silver pompano (Trachinotus blochii) fingerlings: Influence on growth, metabolism, immune and disease resistance. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Fernandes SS, Romani VP, Silva Filipini G, Martins V. Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability. POLYM ENG SCI 2020. [DOI: 10.1002/pen.25464] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Sibele S. Fernandes
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
| | - Viviane Patrícia Romani
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
| | - Gabriel Silva Filipini
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
| | - Vilásia Martins
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
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Noman A, Ali AH, Al-Bukhaiti WQ, Mahdi AA, Xia W. Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes. J Food Sci 2020; 85:3313-3322. [PMID: 32696987 DOI: 10.1111/1750-3841.15345] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 05/30/2020] [Accepted: 06/05/2020] [Indexed: 01/03/2023]
Abstract
The structural and physicochemical characteristics of protein hydrolysates prepared from Chinese sturgeon through the enzymatic hydrolysis process were evaluated. Two different enzymes including papain and alcalase 2.4L were used in the hydrolysis process. The papain enzyme significantly increased the degree of hydrolysis (20.62%) and decreased the ζ-potential (12.4 ± 1.31 mV) as compared to the alcalase enzyme, which represented 15.55% and 15.53 ± 0.77 mV, respectively. Alcalase 2.4L hydrolysate exhibited smaller particle size (822.047 ± 61.26 nm) than papain hydrolysate (1425.39 ± 44.82 nm). Hydrolysis by papain and alcalase 2.4L enzymes decreased the molecular weights (MW ≤ 1,000 Da) to 98.27% and 86.84%, respectively. The surface hydrophobicity and turbidity of the hydrolysates significantly affected by enzyme type and protein concentrations. By using the X-ray diffraction analysis, the papain hydrolysate showed a higher relative crystallinity degree (30.33%) than alcalase 2.4L hydrolysate (29.40%), whereas the Fourier transform infrared spectroscopy showed more clearly peaks for the amide bands of alcalase hydrolysate. The thermal properties also affected by enzymatic hydrolysis conditions, since the melting temperatures were 159.17 and 149.58 °C, whereas the rate of mass loss was 67.04% and 62.8%, for papain and alcalase hydrolysates, respectively. PRACTICAL APPLICATION: The enzymatic hydrolysis process of proteins is employed to obtain the nutritionally and functionality important peptides that result during the preparation of fish protein hydrolysate. The objective of this study was to investigate the structural and physicochemical characteristics of protein hydrolysate prepared from Chinese sturgeon. This study showed that these characteristics were affected by enzymatic hydrolysis conditions especially enzyme type. The finding of this study may be useful in terms of providing new information on the properties of the protein hydrolysate and the structural changes resulting from controlled enzymatic hydrolysis conditions. Overall, these conditions could potentially alter the secondary structure of the protein hydrolysates or peptides and enhance their functional properties.
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Affiliation(s)
- 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, Jiangsu, China.,Department of Agricultural Engineering, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abdelmoneim H Ali
- 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, Jiangsu, China
| | - Wedad Q Al-Bukhaiti
- 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, Jiangsu, China
| | - Amer Ali Mahdi
- 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, Jiangsu, China
| | - 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, Jiangsu, China
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15
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Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102282] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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17
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Tejpal CS, Vijayagopal P, Elavarasan K, Linga Prabu D, Lekshmi RGK, Asha KK, Anandan R, Chatterjee NS, Mathew S. Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage. Journal of Food Science and Technology 2017; 54:4257-4267. [PMID: 29184232 DOI: 10.1007/s13197-017-2897-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2017] [Accepted: 09/27/2017] [Indexed: 11/25/2022]
Abstract
In recent years, hygienic handling of fishery waste is demanded owing to the fact that the fishery waste is an ideal raw material for the preparation of bioactive compounds. In the present study, the effect of pre-processing storage (at 4 ± 2 °C) of whole tilapia waste (WTW) on the properties of its protein hydrolysate derived using pepsin was evaluated. Fish protein hydrolysates (FPH) were prepared from 0, 24 and 48 h old ice stored WTW and designated as FPH-0, FPH-1, and FPH-2, respectively. Total amino acids, total essential amino acids and total hydrophobic amino acids of FPH samples increased with the storage period of raw material (WTW). Antioxidant activities such as DPPH (2, 2 diphynyl-1-picrylhydrazyl) free radical scavenging activity and ferric reducing power of FPH samples were dose dependent. FPH-0 had better antioxidant properties including linoleic acid peroxidation inhibition activity than FPH-1 and FPH-2. The DNA nicking assay revealed the protective effect of FPH preparations against Fenton's reaction mediated oxidative damage. FPH-2 had better emulsifying properties and foaming stability whereas the FPH-0 had relatively good foaming capacity. SDS-PAGE indicated the presence of peptides ranging from 116 to < 14.4 kDa in FPH-0 and less than 18 kDa in FPH-1 and FPH-2. The present study, clearly demonstrated that whole tilapia waste can effectively be converted to FPH and could be a potential ingredient in functional food and as a rich source of high-quality protein in animal feed formulations.
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Affiliation(s)
- C S Tejpal
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
| | - P Vijayagopal
- Marine Biotechnology Division, ICAR-Central Marine Fisheries Research Institute, Post Box No. 1603, Ernakulam North P. O, Cochin, 682 018 India
| | - K Elavarasan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
| | - D Linga Prabu
- Marine Biotechnology Division, ICAR-Central Marine Fisheries Research Institute, Post Box No. 1603, Ernakulam North P. O, Cochin, 682 018 India
| | - R G K Lekshmi
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
| | - K K Asha
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
| | - R Anandan
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
| | - N S Chatterjee
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
| | - S Mathew
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri Post, Cochin, 682 029 India
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18
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Fernández-Lucas J, Castañeda D, Hormigo D. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Murthy LN, Phadke GG, Mohan CO, Chandra MV, Annamalai J, Visnuvinayagam S, Unnikrishnan P, Ravishankar CN. Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1362684] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lakshmi Narasimha Murthy
- Fish Processing Technology Division, Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, Maharashtra, India
| | - Girija Gajanan Phadke
- Fish Processing Technology Division, Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, Maharashtra, India
| | - Chitradurga Obaiah Mohan
- Fish Processing Technology Division, ICAR- Central Institute of Fisheries Technology, Kochi, Kerala, India
| | | | - Jeyakumari Annamalai
- Fish Processing Technology Division, Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, Maharashtra, India
| | - Sivam Visnuvinayagam
- Fish Processing Technology Division, Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, Maharashtra, India
| | - Parvathy Unnikrishnan
- Fish Processing Technology Division, Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, Maharashtra, India
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