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Huang JJ, Li HL, Xiong GQ, Cai J, Liao T, Zu XY. Extraction, identification and anti-photoaging activity evaluation of collagen peptides from silver carp (Hypophthalmichthys molitrix) skin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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2
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YANG XIUJUAN, ZHANG XI, CAO ZHIYONG, HUANG WEI, TAO LINLI, DENG BIN, QI MIN, CHEN CHEN, SUN ZHAOCHENG, ZHONG XINGWEN. Preparation process of chicken small peptide by enzymatic hydrolysis. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2021. [DOI: 10.56093/ijans.v91i6.115445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The study optimized the enzymatic hydrolysis conditions for the production of small peptides composed of 2~3 amino acids from chicken. Experiment adapted 4 factors 3 levels orthogonal design, and result analysis showed that enzymatic hydrolysis condition has an effect on total nitrogen (T-N), total amino nitrogen (A-N), degree of hydrolysis (DH), nitrogen recovery (NR), average peptide chain length (APL) and average peptides molecular mass (APM). By main effect analysis, enzymolysis time was the main influencing factor of the DH, APL and APM. Solid-liquid ratio was the main influencing factor of NR, A-N and T-N. From quadratic curve between temperature and NR, optimal temperature can be obtained. The small peptides samples were analyzed using HPLC to find out the peptide content. These results indicated that method with simple equipment, mild reaction, and easy control, this provides a further theoretical basis for the production of meat peptides.
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3
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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: 30] [Impact Index Per Article: 10.0] [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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4
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Nguyen BC, Kha TC, Nguyen KHN, Nguyen HMX. Optimization of enzymatic hydrolysis of collagen from yellowfin tuna skin (
Thunnus albacares
) by response surface methodology and properties of hydrolyzed collagen. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Binh Cong Nguyen
- Faculty of Food Science and Technology Nong Lam University Ho Chi Minh City Ho Chi Minh City Vietnam
- Faculty of Fisheries Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Tuyen Chan Kha
- Faculty of Food Science and Technology Nong Lam University Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Kha Hoang Nam Nguyen
- Faculty of Fisheries Nong Lam University Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Hong Minh Xuan Nguyen
- Faculty of Food Science and Technology Nong Lam University Ho Chi Minh City Ho Chi Minh City Vietnam
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Tadesse SA, Emire SA. Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon 2020; 6:e04765. [PMID: 32913907 PMCID: PMC7472861 DOI: 10.1016/j.heliyon.2020.e04765] [Citation(s) in RCA: 86] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 05/06/2020] [Accepted: 08/18/2020] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.
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Affiliation(s)
- Solomon Abebaw Tadesse
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia
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6
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Umami and bitterness profile of enzymatic protein hydrolysates from cultured Takifugu obscurus by-products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00118-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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7
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León-López A, Morales-Peñaloza A, Martínez-Juárez VM, Vargas-Torres A, Zeugolis DI, Aguirre-Álvarez G. Hydrolyzed Collagen-Sources and Applications. Molecules 2019; 24:E4031. [PMID: 31703345 PMCID: PMC6891674 DOI: 10.3390/molecules24224031] [Citation(s) in RCA: 205] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 02/07/2023] Open
Abstract
Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3-6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine. These sources have presented health limitations in the last years. Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. The present review presents the different types of HC, sources of extraction, and their applications as a biomaterial.
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Affiliation(s)
- Arely León-López
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
| | - Alejandro Morales-Peñaloza
- Universidad Autónoma del Estado de Hidalgo, Escuela Superior de Apan, Carretera Apan-Calpulalpan s/n, Colonia, Chimalpa Tlalayote, Apan, Hidalgo 43920 Mexico;
| | - Víctor Manuel Martínez-Juárez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
| | - Apolonio Vargas-Torres
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
| | - Dimitrios I. Zeugolis
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL), National University of Ireland Galway (NUI Galway), H91 TK33 Galway, Ireland;
- Science Foundation Ireland (SFI) Centre for Research in Medical Devices (CÚRAM) National University of Ireland Galway (NUI Galway), H91 TK33 Galway, Ireland
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1. Ex Hacienda de Aquetzalpa. Tulancingo, Hidalgo 43600, Mexico; (A.L.-L.); (V.M.M.-J.); (A.V.-T.)
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8
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Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Hong H, Fan H, Chalamaiah M, Wu J. Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chem 2019; 301:125222. [PMID: 31382108 DOI: 10.1016/j.foodchem.2019.125222] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 12/25/2022]
Abstract
Collagen hydrolysates (peptides) derived from food processing byproducts have been used to produce commercially valuable food ingredients due to their potential to trigger certain desirable physiological responses in the body. Low-molecular-weight (LMW) collagen hydrolysates are generally thought to exert better bioactivities than their larger counterparts. However, the preparation of LMW collagen hydrolysates is often impeded by their special structure, cross-linking, and hydroxyproline. This review briefly introduces the motivation of the food industry to prepare LMW collagen hydrolysate from food processing byproducts. We further summarize recent progress on the preparation of LMW collagen hydrolysates and methods to determine the molecular weight. We then discuss the challenges and then provide perspectives on future directions in preparing LMW collagen hydrolysates.
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Affiliation(s)
- Hui Hong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Meram Chalamaiah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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10
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Le Maux S, Nongonierma AB, FitzGerald RJ. Peptide composition and dipeptidyl peptidase IV inhibitory properties of β-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratios. Food Res Int 2017; 99:84-90. [PMID: 28784550 DOI: 10.1016/j.foodres.2017.05.012] [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] [Received: 03/16/2017] [Revised: 05/16/2017] [Accepted: 05/18/2017] [Indexed: 01/23/2023]
Abstract
β-Lactoglobulin hydrolysates (βlgHs) were generated using elastase at enzyme-to-substrate ratios (E:S) of 0.5, 1.0 and 1.5% in order to reach target degree of hydrolysis (DH) values of 9 and 13%. The impact of different E:S during manufacture on hydrolysates having similar DHs was assessed. Samples with similar DHs generated with different E:S showed comparable molecular mass distribution profiles and in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activities (p>0.05). Liquid-chromatography tandem mass spectrometry (LC-MS/MS) analysis showed that 62 and 84% of the peptides identified were common within hydrolysates having a similar DH of 9 or 13%, respectively. Differences in the peptides identified within hydrolysates having similar DHs may be due to E:S dependent modifications in specificity and enzyme kinetics. Overall, this study showed that reduction in E:S while targeting the development of a similar DH for βlgHs may be employed to reduce the cost of hydrolysate production without having an adverse impact on the bioactivity and physicochemical properties studied herein.
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Affiliation(s)
- Solène Le Maux
- Department of Biological Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland
| | - Alice B Nongonierma
- Department of Biological Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
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11
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Wang Y, Duan R, Zhang J. Differentiating collagens based on mitochondrion 12SrRNA gene. Food Chem 2017; 234:139-143. [PMID: 28551217 DOI: 10.1016/j.foodchem.2017.04.167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 03/21/2017] [Accepted: 04/26/2017] [Indexed: 11/27/2022]
Abstract
Aquatic collagens are one of the main collagens sold in the market due to superior physicochemical and biological activities. In this work, the species of three types of aquatic and commercial collagens were identified by molecular biotechnology. After isolating DNA from bovine, porcine and three types of aquatic animals, DNA was dissolved in a storage buffer. The animals' mitochondrion 12SrRNA sequences were downloaded from the GenBank database, and three pairs of primers that can be used to detect the aquatic collagens were designed by Primer Premier 6 and evaluated by Oligo 7. Analysis of the polymerase chain reaction and agarose electrophoresis showed that the fragments were 440, 307, 112 and 270bp, respectively, thereby enabling successful detection of the collagen species. Results indicate that PCR-based detection methods can also suitably trace the species of aquatic collagens.
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Affiliation(s)
- Yongjiu Wang
- Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; College of Marine Life and Fisheries, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; Jiangsu Marine Resources Development Research Institute, 59 Cangwu Road, Haizhou, 222005, China
| | - Rui Duan
- Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; College of Marine Life and Fisheries, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; Jiangsu Marine Resources Development Research Institute, 59 Cangwu Road, Haizhou, 222005, China
| | - Junjie Zhang
- Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; College of Marine Life and Fisheries, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; Jiangsu Marine Resources Development Research Institute, 59 Cangwu Road, Haizhou, 222005, China.
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