Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study

Peptides with biological and technofunctional properties produced by bromelain hydrolysis of proteins from different sources: A review

Bromelains are cysteine peptidases with endopeptidase action (a subfamily of papains), obtained from different parts of vegetable belonging to the Bromeliaceae family. They have some intrinsic medical activity, but this review is focused on their application (individually or mixed with other proteases) to produce bioactive peptides. When compared to other proteases, perhaps due to the fact that they are commercialized as an extract containing several proteases, the hydrolysates produced by this enzyme tends to have higher bioactivities than other common proteases. The peptides and the intensity of their final properties depend on the substrate protein and reaction conditions, being the degree of hydrolysis a determining parameter (but not always positive or negative). The produced peptides may have diverse activities such as antioxidant, antitumoral, antihypertensive or antimicrobial ones, among others or they may be utilized to improve the organoleptic properties of foods and feeds. Evolution of the use of this enzyme in this application is proposed to be based on a more intense direct application of Bromeliaceae extract, without the cost associated to enzyme purification, and the use of immobilized biocatalysts of the enzyme by simplifying the enzyme recovery and reuse, and also making the sequential hydrolysis using diverse proteases possible.

Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics

This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same time, its physicochemical and biological activity was also evaluated. The optimal economic production conditions were selected: substrate concentration of 12.5%, enzyme content of 7.5%, and hydrolysis time at 100 min. The degree of hydrolysis (DH %) was 13.51%. In addition, to the better acceptance of the evaluation, it also helps to reduce the production cost of the protein hydrolysate, which is beneficial to future processing and applications. The antioxidant capacity experiments showed that EWH has good antioxidant activity, which presents a dose-dependent relationship. Hence, this study provides a theoretical basis for future research and application of EWH for processing applications, including dietary supplementation.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05708-0.

Phytochemical Profile and Pharmacological Activity of Vernonia amygdalina Delile Stem Bark Extracts Using Different Solvent Extraction

BACKGROUND: Vernonia amygdalina is a native plant from Africa which is widely distributed to Asia, especially in Indonesia. Parts of V. amygdalina such as roots, leaves, and bark are used by the community as traditional medicines such as antidiabetic, antibacterial, and anticancer. AIM: This study aims to show the effect of solvents in the V. amygdalina stem bark extraction process on phytochemical’s content and their correlation with pharmacological activities. METHODS: V. amygdalina extract from stem bark in this study was obtained using the maceration method with different solvents. The extracts were investigated for total phenolic content (TPC) and total flavonoids content (TFC) using calorimetry assay. Principal Component Analysis (PCA) was used to grouping the extracts based on Fourier-transform infrared (FTIR) data. Antioxidant activity of the extracts was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethyl benzhothiazoline sulphonic acid) (ABTS) assay. While, the cytotoxic activity of the extracts was carried out using MTT assay on PANC-1 cell line. The correlation phytochemical content and pharmacology activities of extracts were analyzed using person correlation method. RESULTS: There were significantly different TPC and total flavonoid content of extracts (p < 0.05). The ethyl acetate extract was identified to have the highest TPC, TFC, DPPH, ABTS, and cytotoxic values of 3.61 ± 0.03 mg GAE/g dry powder, 25.12 ± 0.09 mg QE/g dry powder, 27.12 ± 0.65 μg/mL, 67.02 ± 0.23 μg/mL, and 33.83 ± 0.82 μg/mL, respectively (p < 0.05). This is supported by PCA analysis which shows that there are differences in extracts based on FTIR data and there is a strong correlation between TPC and TFC values with antioxidant and cytotoxic activities. CONCLUSIONS: This study report that each extract of V. amygdalina stem bark gives a distinct phytochemical profile (TPC, TFC, and FTIR spectrum) that contributes to the antioxidant activity and cytotoxic activity.

Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid

Xanthan is an important polysaccharide with many beneficial properties. Sulfated xanthan derivatives have anticoagulant and antithrombotic activity. This work proposes a new method for the synthesis of xanthan sulfates using sulfamic acid. Various N-substituted ureas have been investigated as process activators. It was found that urea has the greatest activating ability. BBD of xanthan sulfation process with sulfamic acid in 1,4-dioxane has been carried out. It was shown that the optimal conditions for the sulfation of xanthan (13.1 wt% sulfur content) are: the amount of sulfating complex per 1 g of xanthan is 3.5 mmol, temperature 90 °C, duration 2.3 h. Sulfated xanthan with the maximum sulfur content was analyzed by physicochemical methods. Thus, in the FTIR spectrum of xanthan sulfate, in comparison with the initial xanthanum, absorption bands appear at 1247 cm-1, which corresponds to the vibrations of the sulfate group. It was shown by GPC chromatography that the starting xanthan gum has a bimodal molecular weight distribution of particles, including a high molecular weight fraction with Mw > 1000 kDa and an LMW fraction with Mw < 600 kDa. It was found that the Mw of sulfated xanthan gum has a lower value (~612 kDa) in comparison with the original xanthan gum, and a narrower molecular weight distribution and is characterized by lower PD values. It was shown by thermal analysis that the main decomposition of xanthan sulfate, in contrast to the initial xanthan, occurs in two stages. The DTG curve has two pronounced peaks, with maxima at 226 and 286 °C.

Modification of Arabinogalactan Isolated from Larix sibirica Ledeb. into Sulfated Derivatives with the Controlled Molecular Weights

The process of sulfation of arabinogalactan—a natural polysaccharide from Larix sibirica Ledeb.—with sulfamic acid in 1,4-dioxane using different activators has been studied for the first time. The dynamics of the molecular weight of sulfated arabinogalactan upon variation in the temperature and time of sulfation of arabinogalactan with sulfamic acid in 1,4-dioxane has been investigated. It has been found that, as the sulfation time increases from 10 to 90 min, the molecular weights of the reaction products grow due to the introduction of sulfate groups without significant destruction of the initial polymer and sulfation products. Sulfation at 95 °C for 20 min yields the products with a higher molecular weight than in the case of sulfation at 85 °C, which is related to an increase in the sulfation rate; however, during the further process occurring under these conditions, sulfation is accompanied by the destruction and the molecular weight of the sulfated polymer decreases. The numerical optimization of arabinogalactan sulfation process has been performed. It has been shown that the optimal parameters for obtaining a product with a high sulfur content are a sulfamic acid amount of 20 mmol per 1 g of arabinogalactan, a process temperature of 85 °C, and a process time of 2.5 h.