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Kocaman C, Batir O, Bukusoglu E. Optically responsive dry cholesteric liquid crystal marbles. J Colloid Interface Sci 2024; 671:374-384. [PMID: 38815373 DOI: 10.1016/j.jcis.2024.05.194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/22/2024] [Accepted: 05/25/2024] [Indexed: 06/01/2024]
Abstract
Dry liquid crystal marbles are structures that consist of cholesteric liquid crystal (CLC) droplets prepared by the mixture of chiral-doped thermotropic LCs encapsulated by cellulose nanocrystals (CNCs) that have been dried under ambient conditions. The characterizations revealed that CLC droplets were successfully encapsulated by self-standing CNC shells and responsive to the external gaseous stimulus. The dry LC marbles offer several advantages over previously reported LC-based gas sensors, such as fast response against minor external stimuli, and ease of handling, which make them particularly attractive for practical applications in sensing. We demonstrate the use of these marbles for detecting toluene vapor, a common industrial solvent and pollutant, which we also use to understand the response characteristics. The dry CLC marbles exhibit a significant response to toluene vapor with a detection limit below 500 ppm, attributed to the change of pitch size of the helical structure of CLC droplets induced by the toluene vapor. The CNC-capsulated CLC droplets were stable in emulsion for up to two weeks, and their dried form exhibited a sensitive response upon toluene exposure. The real-time experiments revealed that the LC marbles can be used multiple times without a significant loss of sensitivity, where 90 % of the maximum response was observed at 13.3 ± 4.7 s. These dry LC marbles can also be utilized in other areas, including drug delivery, optical devices, and biosensors.
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Affiliation(s)
- Ceren Kocaman
- Department of Chemical Engineering, Middle East Technical University, Dumlupınar Bulvarı No.1 Çankaya, Ankara, 06800, Turkiye; Laboratory of Advanced Separations (LAS), École Polytechnique Fédérale de Lausanne (EPFL), Sion 1950, Switzerland
| | - Ozge Batir
- Department of Chemical Engineering, Middle East Technical University, Dumlupınar Bulvarı No.1 Çankaya, Ankara, 06800, Turkiye
| | - Emre Bukusoglu
- Department of Chemical Engineering, Middle East Technical University, Dumlupınar Bulvarı No.1 Çankaya, Ankara, 06800, Turkiye.
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2
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Pereira AFM, Cavalcante JS, Angstmam DG, Almeida C, Soares GS, Pucca MB, Ferreira Junior RS. Unveiling the Pain Relief Potential: Harnessing Analgesic Peptides from Animal Venoms. Pharmaceutics 2023; 15:2766. [PMID: 38140106 PMCID: PMC10748172 DOI: 10.3390/pharmaceutics15122766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/08/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
The concept of pain encompasses a complex interplay of sensory and emotional experiences associated with actual or potential tissue damage. Accurately describing and localizing pain, whether acute or chronic, mild or severe, poses a challenge due to its diverse manifestations. Understanding the underlying origins and mechanisms of these pain variations is crucial for effective management and pharmacological interventions. Derived from a wide spectrum of species, including snakes, arthropods, mollusks, and vertebrates, animal venoms have emerged as abundant repositories of potential biomolecules exhibiting analgesic properties across a broad spectrum of pain models. This review focuses on highlighting the most promising venom-derived toxins investigated as potential prototypes for analgesic drugs. The discussion further encompasses research prospects, challenges in advancing analgesics, and the practical application of venom-derived toxins. As the field continues its evolution, tapping into the latent potential of these natural bioactive compounds holds the key to pioneering approaches in pain management and treatment. Therefore, animal toxins present countless possibilities for treating pain caused by different diseases. The development of new analgesic drugs from toxins is one of the directions that therapy must follow, and it seems to be moving forward by recommending the composition of multimodal therapy to combat pain.
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Affiliation(s)
- Ana Flávia Marques Pereira
- Center for the Study of Venoms and Venomous Animals (CEVAP), São Paulo State University (UNESP—Univ Estadual Paulista), Botucatu 01419-901, SP, Brazil;
| | - Joeliton S. Cavalcante
- Graduate Program in Tropical Diseases, Botucatu Medical School (FMB), São Paulo State University (UNESP—Univ Estadual Paulista), Botucatu 01419-901, SP, Brazil; (J.S.C.); (D.G.A.)
| | - Davi Gomes Angstmam
- Graduate Program in Tropical Diseases, Botucatu Medical School (FMB), São Paulo State University (UNESP—Univ Estadual Paulista), Botucatu 01419-901, SP, Brazil; (J.S.C.); (D.G.A.)
| | - Cayo Almeida
- Center of Mathematics, Computing Sciences and Cognition, Federal University of ABC, Santo André 09280-560, SP, Brazil;
| | - Gean S. Soares
- Delphina Rinaldi Abdel Azil Hospital and Emergency Room (HPSDRAA), Manaus 69093-415, AM, Brazil;
| | - Manuela B. Pucca
- Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University, Araraquara 14801-320, SP, Brazil;
| | - Rui Seabra Ferreira Junior
- Center for the Study of Venoms and Venomous Animals (CEVAP), São Paulo State University (UNESP—Univ Estadual Paulista), Botucatu 01419-901, SP, Brazil;
- Graduate Program in Tropical Diseases, Botucatu Medical School (FMB), São Paulo State University (UNESP—Univ Estadual Paulista), Botucatu 01419-901, SP, Brazil; (J.S.C.); (D.G.A.)
- Center for Translational Science and Development of Biopharmaceuticals FAPESP/CEVAP, São Paulo State University (UNESP—Univ Estadual Paulista), Botucatu 01419-901, SP, Brazil
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3
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Lukova P, Katsarov P, Pilicheva B. Application of Starch, Cellulose, and Their Derivatives in the Development of Microparticle Drug-Delivery Systems. Polymers (Basel) 2023; 15:3615. [PMID: 37688241 PMCID: PMC10490215 DOI: 10.3390/polym15173615] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Micro- and nanotechnologies have been intensively studied in recent years as novel platforms for targeting and controlling the delivery of various pharmaceutical substances. Microparticulate drug delivery systems for oral, parenteral, or topical administration are multiple unit formulations, considered as powerful therapeutic tools for the treatment of various diseases, providing sustained drug release, enhanced drug stability, and precise dosing and directing the active substance to specific sites in the organism. The properties of these pharmaceutical formulations are highly dependent on the characteristics of the polymers used as drug carriers for their preparation. Starch and cellulose are among the most preferred biomaterials for biomedical applications due to their biocompatibility, biodegradability, and lack of toxicity. These polysaccharides and their derivatives, like dextrins (maltodextrin, cyclodextrins), ethylcellulose, methylcellulose, hydroxypropyl methylcellulose, carboxy methylcellulose, etc., have been widely used in pharmaceutical technology as excipients for the preparation of solid, semi-solid, and liquid dosage forms. Due to their accessibility and relatively easy particle-forming properties, starch and cellulose are promising materials for designing drug-loaded microparticles for various therapeutic applications. This study aims to summarize some of the basic characteristics of starch and cellulose derivatives related to their potential utilization as microparticulate drug carriers in the pharmaceutical field.
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Affiliation(s)
- Paolina Lukova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Plamen Katsarov
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Bissera Pilicheva
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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4
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Lukova P, Katsarov P. Contemporary Aspects of Designing Marine Polysaccharide Microparticles as Drug Carriers for Biomedical Application. Pharmaceutics 2023; 15:2126. [PMID: 37631340 PMCID: PMC10458623 DOI: 10.3390/pharmaceutics15082126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/05/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The main goal of modern pharmaceutical technology is to create new drug formulations that are safer and more effective. These formulations should allow targeted drug delivery, improved drug stability and bioavailability, fewer side effects, and reduced drug toxicity. One successful approach for achieving these objectives is using polymer microcarriers for drug delivery. They are effective for treating various diseases through different administration routes. When creating pharmaceutical systems, choosing the right drug carrier is crucial. Biomaterials have become increasingly popular over the past few decades due to their lack of toxicity, renewable sources, and affordability. Marine polysaccharides, in particular, have been widely used as substitutes for synthetic polymers in drug carrier applications. Their inherent properties, such as biodegradability and biocompatibility, make marine polysaccharide-based microcarriers a prospective platform for developing drug delivery systems. This review paper explores the principles of microparticle design using marine polysaccharides as drug carriers. By reviewing the current literature, the paper highlights the challenges of formulating polymer microparticles, and proposes various technological solutions. It also outlines future perspectives for developing marine polysaccharides as drug microcarriers.
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Affiliation(s)
- Paolina Lukova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Plamen Katsarov
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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5
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Akbarbaglu Z, Tamjidi F, Sarabandi K, Ayaseh A. Physicochemical characteristics and antioxidant stability of spray-dried soy peptide fractions. Food Sci Nutr 2023; 11:3949-3958. [PMID: 37457162 PMCID: PMC10345720 DOI: 10.1002/fsn3.3381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 07/18/2023] Open
Abstract
The direct addition of health-promoting peptides to food products is limited due to their physicochemical instability and bitter taste as well as their bio-functionality may be influenced by MW. In this study, SPI hydrolysate (SPIH) was Alcalase-prepared, size-fractionated (<10, 10-30, and 30-100 kD), and the amino acid composition of peptide fractions determined. The physicochemical properties, morphology, and antioxidant stability of the fractions were also investigated after spray-drying encapsulation in maltodextrin-WPC carrier. The two low MW peptide fractions (especially, PF < 10) were more active than intact SPI, SPIH, and high MW peptide fraction in scavenging free radicals and chelating transition metal ions. As compared to the particles containing SPIH, those containing the smallest peptide fraction (PF < 10) had higher solubility and hygroscopicity, lower production yield and wettability, and more wrinkles, indentations and surface roughness. The highest antioxidant stability during spray-drying was observed for the two low MW peptide fractions, which examined by scavenging of free radicals of DPPH (88%), ABTS (97%), OH (93%) and NO (80%), chelating of iron (88%) and copper (87-90%) ions, reducing power (93%), and total antioxidant activity (90%). This finding reflects more structural and biological stability of the low MW fractions to shear stress and dehydration during spray-drying, as compared with SPIH. The spray-drying encapsulated soy peptide fractions may be used as nutraceuticals for the development of functional foods.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science, College of AgricultureUniversity of TabrizTabrizIran
| | - Fardin Tamjidi
- Department of Food Science & Engineering, Faculty of AgricultureUniversity of KurdistanSanandajIran
| | - Khashayar Sarabandi
- Department of Food Science & Technology, School of MedicineZahedan University of Medical SciencesZahedanIran
| | - Ali Ayaseh
- Department of Food Science, College of AgricultureUniversity of TabrizTabrizIran
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Kalajahi SG, Malekjani N, Samborska K, Akbarbaglu Z, Gharehbeglou P, Sarabandi K, Jafari SM. The enzymatic modification of whey-proteins for spray drying encapsulation of Ginkgo-biloba extract. Int J Biol Macromol 2023:125548. [PMID: 37356680 DOI: 10.1016/j.ijbiomac.2023.125548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/05/2023] [Accepted: 06/22/2023] [Indexed: 06/27/2023]
Abstract
Ginkgo biloba extract (GBLE) contains many bioactives including flavonoids and terpene trilactones that play some pharmacological roles. These compounds are sensitive to operating conditions; so, encapsulation is a suitable approach to protect them. In this study, different carriers including maltodextrin (MD), and its combination with gum-Arabic (MD-GA), whey protein concentrate (MD-WPC), and whey-protein hydrolysate (MD-HWPC) were used to encapsulate GBLE. Powder production yield, physicochemical/functional characteristics, physical stability and flowability of particles were affected by the type and composition of carriers. FTIR results indicated the placement of phenolic compounds in the carrier matrix. The SEM images also showed the morphological changes of particles (especially the size, indentation and surface shrinkage) under the influence of various carriers. Microencapsulated powders formulated using MD-HWPC showed the highest values of TPC, DPPH, and ABTS and a lighter color which determined the suitability of this wall material (due to the improvement of surface activity and emulsifying properties of protein as a result of partial enzymatic hydrolysis) to protect the antioxidant properties of GBLE during spray-drying, improving the production yield and preserving physical and functional characteristics of the encapsulated powders.
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Affiliation(s)
- Sina Ghadimi Kalajahi
- Occupational Health Research Center, Iran National Standards Organization (INSO), Tabriz, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Poland
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Pouria Gharehbeglou
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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7
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Younesi M, Peighambardoust SH, Sarabandi K, Akbarmehr A, Ahaninjan M, Soltanzadeh M. Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy. Int J Biol Macromol 2023:124903. [PMID: 37220850 DOI: 10.1016/j.ijbiomac.2023.124903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 05/11/2023] [Accepted: 05/13/2023] [Indexed: 05/25/2023]
Abstract
The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m2/g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m2/g and 30 % in UWPC, and to 92.4 m2/g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS+ (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores.
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Affiliation(s)
- Mohsen Younesi
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Amir Akbarmehr
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mehdi Ahaninjan
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
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Berraquero-García C, Pérez-Gálvez R, Espejo-Carpio FJ, Guadix A, Guadix EM, García-Moreno PJ. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying. Foods 2023; 12:foods12102005. [PMID: 37238822 DOI: 10.3390/foods12102005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/12/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Bioactive peptides derived from enzymatic hydrolysis are gaining attention for the production of supplements, pharmaceutical compounds, and functional foods. However, their inclusion in oral delivery systems is constrained by their high susceptibility to degradation during human gastrointestinal digestion. Encapsulating techniques can be used to stabilize functional ingredients, helping to maintain their activity after processing, storage, and digestion, thus improving their bioaccessibility. Monoaxial spray-drying and electrospraying are common and economical techniques used for the encapsulation of nutrients and bioactive compounds in both the pharmaceutical and food industries. Although less studied, the coaxial configuration of both techniques could potentially improve the stabilization of protein-based bioactives via the formation of shell-core structures. This article reviews the application of these techniques, both monoaxial and coaxial configurations, for the encapsulation of bioactive peptides and protein hydrolysates, focusing on the factors affecting the properties of the encapsulates, such as the formulation of the feed solution, selection of carrier and solvent, as well as the processing conditions used. Furthermore, this review covers the release, retention of bioactivity, and stability of peptide-loaded encapsulates after processing and digestion.
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Affiliation(s)
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
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Xiong Y, Feng YX, Chang M, Wang Q, Yin SN, Jian LY, Ren DF. Formulated chitosan-sodium tripolyphosphate nanoparticles for co-encapsulation of ellagic acid and anti-inflammatory peptide: characterization, stability and anti-inflammatory activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3447-3456. [PMID: 36812130 DOI: 10.1002/jsfa.12521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/13/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Chitosan (CS) and tripolyphosphate (TPP) can be combined in the development of a material with synergistic properties and promising potential for the conservation of food products. In this study, ellagic acid (EA) and anti-inflammatory peptide (FPL)-loaded CS nanoparticles (FPL/EA NPs) were prepared using the ionic gelation method and optimal preparation conditions were obtained through a single factor design. RESULTS The synthesized nanoparticles (NPs) were characterized using a scanning electron microscope (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). Nanoparticles were spherical, with an average size of 308.33 ± 4.61 nm, a polydispersity index (PDI) of 0.254, a zeta potential of +31.7 ± 0.08 mV, and a high encapsulation capacity (22.16 ± 0.79%). An in vitro release study showed that EA/FPL had a sustainable release from FPL/EA NPs. The stability of the FPL/EA NPs was evaluated for 90 days at 0, 25, and 37 °C. Significant anti-inflammatory activity of FPL/EA NPs was verified by nitric oxide (NO) and tumor necrosis factor-α (TNF-α) reduction. CONCLUSION These characteristics support the use of CS nanoparticles to encapsulate EA and FPL and improve their bioactivity in food products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yu Xiong
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
| | - Yan-Xia Feng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
| | - Min Chang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
| | - Qian Wang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
| | - Sheng-Nan Yin
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
| | - Liu-Yu Jian
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China
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10
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Akbarmehr A, Peighambardoust SH, Soltanzadeh M, Jafari SM, Sarabandi K. Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties. Int J Biol Macromol 2023; 234:123678. [PMID: 36796563 DOI: 10.1016/j.ijbiomac.2023.123678] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 01/01/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Effects of hydrolyzed whey protein concentrate (WPC) and its combination with polysaccharides as wall material in spray-drying microencapsulation of Yerba mate extract (YME) have not been investigated yet. Therefore, it is hypothesized that the surface-active properties of WPC or WPC-hydrolysate may improve different properties of spray-dried microcapsules (such as physicochemical, structural, functional and morphological properties) compared to neat MD and GA. Thus, the objective of current study was to produce microcapsules loaded with YME by different carrier combinations. Effect of maltodextrin (MD), maltodextrin-gum Arabic (MD-GA), maltodextrin-whey protein concentrate (MD-WPC), and maltodextrin-hydrolyzed WPC (MD-HWPC) as encapsulating hydrocolloids was studied on physicochemical, functional, structural, antioxidant and morphological characteristics of the spray-dried YME. The type of carrier significantly affected spray dying yield. Enzymatic hydrolysis by improving the surface activity of WPC increased its efficiency as a carrier and produced particles with high production yield (about 68 %) and excellent physical, functional, hygroscopicity and flowability indices. Chemical structure characterization by FTIR indicated the placement of phenolic compounds of the extract in the carrier matrix. FE-SEM study showed that the microcapsules produced with polysaccharide-based carriers were completely wrinkled, whereas, the surface morphology of particles was improved when protein-based carriers were applied. Among the produced samples, the highest amount of TPC (3.26 mg GAE/mL), inhibition of DPPH (76.4 %), ABTS (88.1 %) and hydroxyl (78.1 %) free radicals were related to microencapsulated extract with MD-HWPC. The results of this research can be used to stabilize plant extracts and produce powders with appropriate physicochemical properties and biological activity.
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Affiliation(s)
- Amir Akbarmehr
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
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11
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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg. Molecules 2023; 28:molecules28062658. [PMID: 36985630 PMCID: PMC10053729 DOI: 10.3390/molecules28062658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.
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Ermis E, Tekiner IH, Lee CC, Ucak S, Yetim H. An overview of protein powders and their use in food formulations. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Ertan Ermis
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Ismail Hakki Tekiner
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
- Department of Industrial Biotechnology Ansbach University of Applied Sciences Ansbach Germany
| | - Chi Ching Lee
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Sumeyye Ucak
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Hasan Yetim
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
- Halal Food R&D Center of Excellence Istanbul Sabahattin Zaim University Istanbul Turkey
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13
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Li J, Wang S, Wang H, Cao W, Lin H, Qin X, Chen Z, Gao J, Wu L, Zheng H. Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W 1/O/W 2 double emulsion. ULTRASONICS SONOCHEMISTRY 2023; 92:106282. [PMID: 36584561 PMCID: PMC9830313 DOI: 10.1016/j.ultsonch.2022.106282] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W1/O/W2 double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.
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Affiliation(s)
- Jinzhen Li
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shuo Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hua Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Wenhong Cao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Haisheng Lin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiaoming Qin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jialong Gao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Leiyan Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi 330045, China.
| | - Huina Zheng
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
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14
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Hatanaka Y, Uchiyama H, Kadota K, Tozuka Y. Designing amorphous formulations of polyphenols with naringin by spray-drying for enhanced solubility and permeability. ADV POWDER TECHNOL 2022. [DOI: 10.1016/j.apt.2022.103627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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16
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Madhu M, Kumar D, Sirohi R, Tarafdar A, Dhewa T, Aluko RE, Badgujar PC, Awasthi MK. Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. CHEMOSPHERE 2022; 307:135650. [PMID: 35835242 DOI: 10.1016/j.chemosphere.2022.135650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/16/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
By-products of the meat processing industry which are often discarded as waste are excellent protein substrates for producing bioactive peptides through enzymatic hydrolysis. These peptides have tremendous potential for the development of functional food products but there is scanty information about the regulations on bioactive peptides or products in various parts of the world. This review focuses on the diverse bioactive peptides identified from different meat and meat by-products, their bioactivity and challenges associated in their production as well as factors limiting their effective commercialization. Furthermore, this report provides additional information on the possible toxic peptides formed during production of the bioactive peptides, which enables delineation of associated safety and risk. The regulatory framework in place for bioactive peptide-based foods in different jurisdictions and the future research directions are also discussed. Uniform quality, high cost, poor sensory acceptance, lack of toxicological studies and clinical evidence, paltry stability, and lack of bioavailability data are some of the key challenges hindering commercial advancement of bioactive peptide-based functional foods. Absorption, distribution, metabolism and excretion (ADME) studies in rodents, in vitro genotoxicity, and immunogenicity data could be considered as absolute pre-requisites to ensure safety of bioactive peptides. In the absence of ADME and genotoxicity data, long term usage to evaluate safety is highly warranted. Differences in legislations among countries pose challenge in the international trade of bioactive peptides-based functional foods. Harmonization of regulations could be a way out and hence further research in this area is encouraged.
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Affiliation(s)
- Madhuja Madhu
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India; Food Science and Technology Section, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad, 121004, Haryana, India
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul, 02841, South Korea; Centre for Energy and Environmental Sustainability, Lucknow-226 029, Uttar Pradesh, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, Uttar Pradesh, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India.
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3#, Yangling, Shaanxi, 712100, China.
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17
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Naeem M, Malik MI, Umar T, Ashraf S, Ahmad A. A Comprehensive Review About Bioactive Peptides: Sources to Future Perspective. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10465-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Ferreira M, Garzón A, Oliva M, Cian R, Drago S, D'Alessandro M. Lipid-lowering effect of microencapsulated peptides from brewer's spent grain in high-sucrose diet-fed rats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Srivastava U, Nataraj BH, Kumari M, Kadyan S, Puniya AK, Behare PV, Nagpal R. Antioxidant and immunomodulatory potency of Lacticaseibacillus rhamnosus NCDC24 fermented milk-derived peptides: A computationally guided in-vitro and ex-vivo investigation. Peptides 2022; 155:170843. [PMID: 35878657 DOI: 10.1016/j.peptides.2022.170843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 07/10/2022] [Accepted: 07/19/2022] [Indexed: 10/17/2022]
Abstract
Infections of microbial and non-microbial origins have been associated with significant immunological manifestations, thereby underscoring the need for a thorough understanding and investigation of novel immunomodulatory and antioxidant molecules that could prevent these incidences. To this end, we herein aim to identify fermented milk peptides with antioxidant and immunomodulatory properties that could be exploited for specific future applications. Our computational prediction models indicate that these peptides are non-toxic and possess considerable hydrophobicity (19.82-38.96 %) and functionality. Further analyses reveal that two of the four peptides, i.e., Pep 1 (AGWNIPM) and Pep 4 (YLGYLEQLLR), possess higher in-vitro antioxidant activity. The immunomodulatory potential of these two peptides (Pep 1 and Pep 4) is further demonstrated by using a combination of molecular simulation trajectory and ex-vivo approaches. Both peptides demonstrate ability to control the production of pro- inflammatory (TNF-α, IL-1, and IL-6) and anti-inflammatory (IL-10) cytokines as well as nitric oxide release in LPS-stimulated murine peritoneal macrophages. Similarly, peptide interferences also lead to significant (P < 0.05) improvement in macrophage phagocytic capacity. Taken together, these findings highlight the antioxidant and immunomodulatory properties of fermented milk peptides (Pep 1 and Pep 4) within the cellular environment and should facilitate prospective studies exploring such bioactive peptides and related functional molecules mediating the benefits of fermented milk products on human health.
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Affiliation(s)
- Umang Srivastava
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Basavaprabhu H Nataraj
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Manorama Kumari
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Saurabh Kadyan
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India; Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Anil K Puniya
- Anaerobic Microbiology Lab, Dairy Microbiology Division, National Dairy Research Institute, Karnal 132001, India
| | - Pradip V Behare
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India.
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
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20
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Neekhra S, Pandith JA, Mir NA, Manzoor A, Ahmad S, Ahmad R, Sheikh RA. Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Somya Neekhra
- Department of Food Engineering and Technology, Institute of Engineering and Technology Bundelkhand University Jhansi India
| | - Junaid Ahmad Pandith
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Nisar A. Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering Chandigarh University Mohali Punjab India
| | - Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rizwan Ahmad
- Department of Post‐Harvest Engineering and Technology, Faculty of Agriculture Aligarh Muslim University Aligarh India
| | - Rayees Ahmad Sheikh
- Department of Chemistry government Degree College Pulwama Jammu and Kashmir India
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21
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Dong Y, Yan W, Zhang YQ. Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Aristichthys nobilis) Skin Hydrolysates. Foods 2022; 11:foods11142083. [PMID: 35885326 PMCID: PMC9316825 DOI: 10.3390/foods11142083] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/07/2022] [Accepted: 07/09/2022] [Indexed: 02/01/2023] Open
Abstract
The physicochemical, structural properties, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory activities of fish skin protein hydrolysate (SPH) that were freeze-dried (SPH-FD) and spray-dried (SPH-SD) were investigated. SPH-SD showed abundant volatile compounds, higher DPPH radical scavenging activity and ferrous iron chelating activity than SPH-FD, while the ABTS radical scavenging activity and ACE inhibitory activity were not influenced by the drying method. Amino acid compositions showed a higher proportion of proline and hydroxyproline residues in SPH-FD. The major molecular weights were both distributed below 1000 Da. SPH-SD had spherical structures, while SPH-FD had glass shard-like structures. The results indicated that the drying method could affect the physicochemical properties of hydrolysates, and SPH-SD showed potential prospects in developing functional fortified foods.
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22
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Uchiyama H, Kadota K, Tozuka Y. A review of transglycosylated compounds as food additives to enhance the solubility and oral absorption of hydrophobic compounds in nutraceuticals and pharmaceuticals. Crit Rev Food Sci Nutr 2022; 63:11226-11243. [PMID: 35757865 DOI: 10.1080/10408398.2022.2092056] [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: 11/03/2022]
Abstract
Transglycosylation has been used to modify the physicochemical properties of original compounds. As a result, transglycosylated compounds can form molecular aggregates in size ranges of a few nanometers in an aqueous medium when their concentrations exceed a specific level. Incorporating these hydrophobic compounds has been observed to enhance the solubility of hydrophobic compounds into aggregate structures. Thus, this review introduces four transglycosylated compounds as food additives that can enhance the solubility and oral absorption of hydrophobic compounds. Here, transglycosylated hesperidin, transglycosylated rutin, transglycosylated naringin, and transglycosylated stevia are the focus as representative substances. Significantly, we observed that amorphous formations containing hydrophobic compounds with transglycosylated compounds improved solubility and oral absorption compared to untreated hydrophobic compounds. Moreover, combining transglycosylated compounds with hydrophilic polymers or surfactants enhanced the solubilizing effects on hydrophobic compounds. Furthermore, the enhanced solubility of hydrophobic compounds improved their oral absorption. Transglycosylated compounds also influenced nanoparticle preparation of hydrophobic compounds as a dispersant. This study demonstrated the benefits of transglycosylated compounds in developing supplements and nutraceuticals of hydrophobic compounds with poor aqueous solubility.
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Affiliation(s)
- Hiromasa Uchiyama
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Yuichi Tozuka
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
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23
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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24
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Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022; 373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/24/2021] [Accepted: 10/09/2021] [Indexed: 01/08/2023]
Abstract
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of their multifunctional biological activities such as antioxidative, antimicrobial, antihypertensive, anticancer, antidiabetic, immunomodulatory effect. They can be used as food and pharmaceutical ingredients with a great potential against disease targets. This review covers methods of production in general for several peptides obtained from various food sources including seed, milk and meat, and described their biological activities. Particular focus was given to bioinformatic tools to advance quantification, detection and characterize each peptide sequence obtained from different protein sources with predicted biological activity. Besides, various in vivo studies have been discussed to provide a better understanding of their physiological functions, which altogether could provide valuable information for their commercialization in future foods.
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25
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Wang L, Shao X, Cheng M, Fan X, Wang C, Jiang H, Zhang X. Mechanisms and applications of milk‐derived bioactive peptides in Food for Special Medical Purposes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Linlin Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaoqing Shao
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary Qingdao China
| | - Xiaoxue Fan
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Hua Jiang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaoning Zhang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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26
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Nirmal NP, Santivarangkna C, Rajput MS, Benjakul S, Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Compr Rev Food Sci Food Saf 2022; 21:1803-1842. [PMID: 35150206 DOI: 10.1111/1541-4337.12917] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 12/16/2021] [Accepted: 01/05/2022] [Indexed: 12/17/2022]
Abstract
Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
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Affiliation(s)
| | | | - Mithun Singh Rajput
- Department of Pharmacology, Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology (CHARUSAT), Gujarat, India
| | - Soottawat Benjakul
- The International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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27
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Liu T, Wang Y, Yu X, Li H, Ji L, Sun Y, Jiang X, Li X, Liu H. Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities. Food Chem 2022; 382:132317. [PMID: 35149461 DOI: 10.1016/j.foodchem.2022.132317] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 01/04/2022] [Accepted: 01/30/2022] [Indexed: 01/05/2023]
Abstract
This work was to investigate the impact of drying on the physical, chemical stability and character properties of P. aibuhitensis hydrolysate. Properties including amino acid composition, color stability, molecular weight distribution, powder morphology, etc. were compared between the freeze drying powder (FD) and spray drying powder (SD). They were fractionated with ultra filtration in antioxidant activities test. FD and SD contained amounts of amino acids and umami amino acids. SD exhibited the higher lightness and whiteness. SD had more compounds between 451 Da and 6511 Da. The surface morphology of FD was porous and flaky while SD was microsphere. SD had more volatile flavor substances and higher antioxidant activities on DPPH, hydroxyl, and superoxide radical-scavenging. In summary, results demonstrated that drying methods indeed affected the characteristics of hydrolysate, and the one prepared by spray drying method had the potential to be utilized for antioxidant food development and seafood seasoning.
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Affiliation(s)
- Tianhong Liu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Ying Wang
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China.
| | - Xiaoqing Yu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Shandong Key Laboratory of Disease Control in Mariculture, Qingdao, PR China
| | - Hongyan Li
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Lei Ji
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Yuanqin Sun
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Xiaodong Jiang
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Xiao Li
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Hongjun Liu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Shandong Key Laboratory of Disease Control in Mariculture, Qingdao, PR China
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28
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Yang W, Li J, Ren D, Cao W, Lin H, Qin X, Wu L, Zheng H. Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Wen Yang
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
| | - Jinzhen Li
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
| | - Dingding Ren
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
| | - Wenhong Cao
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
| | - Haisheng Lin
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
| | - Xiaoming Qin
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
| | - Leiyan Wu
- College of Food Science and Engineering Jiangxi Agricultural University Jiangxi 330045 China
| | - Huina Zheng
- College of Food Science and Technology Guangdong Ocean University Zhanjiang 524088 China
- Shenzhen Institute of Guangdong Ocean University Shenzhen 518108 China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety 524088 China
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29
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Wakita K, Kadota K, Kawabata D, Yoshida M, Shirakawa Y. Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kazuki Wakita
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | | | - Daichi Kawabata
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | - Mikio Yoshida
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | - Yoshiyuki Shirakawa
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
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30
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Jia L, Wang L, Liu C, Liang Y, Lin Q. Bioactive peptides from foods: production, function, and application. Food Funct 2021; 12:7108-7125. [PMID: 34223585 DOI: 10.1039/d1fo01265g] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Bioactive peptides are a class of peptides with special physiological functions and have potential applications in human health and disease prevention. Bioactive peptides have gained much research attention because they affect the cardiovascular, endocrine, immune, and nervous systems. Recent research has reported that bioactive peptides are of great value for physiological function regulation, including antioxidation, anti-hypertension, antithrombosis, antibacterial properties, anti-cancer, anti-inflammation, anti-diabetic, anti-obesity, cholesterol-lowering, immunoregulation, mineral binding and opioid activities. The production of food-derived bioactive peptides is mainly through the hydrolysis of digestive enzymes and proteolytic enzymes or microbial fermentation. The purpose of this review is to introduce the production, function, application, challenges, and prospects of food-derived bioactive peptides.
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Affiliation(s)
- Liting Jia
- Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
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31
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Li G, Li T, He F, Chen C, Xu X, Tian W, Yang Y, He X, Li H, Chen K, Hao N, Ouyang P. Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability. Food Sci Nutr 2021; 9:3906-3916. [PMID: 34262747 PMCID: PMC8269611 DOI: 10.1002/fsn3.2378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/15/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
Nattokinase from fermentation has recently gained more attention due to its beneficial effects on cardiovascular system. However, the instability of free nattokinase limits its application. The aim of the study was to develop a spray-drying microencapsulation process to obtain the nattokinase powder with high activity, high quality, and strong storage stability. Hence, the microencapsulation process of nattokinase from fermentation by spray drying was optimized. Experiments of single-factor and response surface methodology were used to assess the comprehensive scores and nattokinase activities. According to single-factor and response surface methodology results, optimum parameters of microencapsulation process of the nattokinase power by spray drying were 30% of mass ratio of wall materials, 139°C of air inlet temperature, 8 L/h of feed rate, and 80°C of outlet temperature. The final optimized result encompassed a comprehensive score of 96, nattokinase activity of 1,340 IU/ml, and moisture content of 4.1 ± 0.1%. In addition, the microencapsulated nattokinase power showed strong storage stability in the conditions of different temperatures and pH. After 30 days of storage, the nattokinase powder was still white or light yellow, with a special smell, no peculiar smell and paste taste, and no impurity. These results build the basis of further industrialization of the nattokinase powder from fermentation broth by spray drying.
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Affiliation(s)
- Ganlu Li
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Tao Li
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Feng He
- Jiangsu Jicui Industrial Biotechnology Research Institute Co.Ltd, NanjingChina
| | - Cheng Chen
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Xu Xu
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Weilong Tian
- Jiangsu Jicui Industrial Biotechnology Research Institute Co.Ltd, NanjingChina
| | - Yue Yang
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Xun He
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Hui Li
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Kequan Chen
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Ning Hao
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
| | - Pingkai Ouyang
- College of Biotechnology and Pharmaceutical EngineeringNanjing Tech UniversityNanjingChina
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32
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Amino Acid Profiling with Chemometric Analysis as a Feasible Tool for the Discrimination of Marine-Derived Peptide Powders. Foods 2021; 10:foods10061294. [PMID: 34199884 PMCID: PMC8229220 DOI: 10.3390/foods10061294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/29/2021] [Accepted: 06/01/2021] [Indexed: 01/28/2023] Open
Abstract
Marine-derived peptide powders have suffered from adulteration via the substitution of lower-price peptides or the addition of adulterants in the market. This study aims to establish an effective approach for the discrimination and detection of adulterants for four representative categories of marine-derived peptide powders, namely, oyster peptides, sea cucumber peptides, Antarctic krill peptides, and fish skin peptides, based on amino acid profiling alongside chemometric analysis. The principal component analysis and orthogonal partial least squares discriminant analysis results indicate that four categories of marine-derived peptides could be distinctly classified into four clusters and aggregated with the respective raw materials. Taurine, glycine, lysine, and protein contents were the major discriminants. A reliable classification model was constructed and validated by the prediction dataset, mixture sample dataset, and unclassified sample dataset with accuracy values of 100%, 100%, and 100%, respectively.
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33
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Stabilizing effect of the cyclodextrins additive to spray-dried particles of curcumin/polyvinylpyrrolidone on the supersaturated state of curcumin. ADV POWDER TECHNOL 2021. [DOI: 10.1016/j.apt.2021.03.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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34
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Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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35
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Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides. Food Res Int 2021; 141:110148. [PMID: 33642014 DOI: 10.1016/j.foodres.2021.110148] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 01/11/2021] [Accepted: 01/12/2021] [Indexed: 12/29/2022]
Abstract
Soy peptide solution (40%, w/w) was successfully encapsulated in a W1/O/W2 double emulsion produced by a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was found to be an effective inner emulsifier compared to Span 60 and lecithin to produce stable W1/O primary emulsion. The primary emulsion was subsequently emulsified into an outer aqueous phase (W2) containing octenyl succinic anhydride (OSA) starch and maltodextrin. The droplet size and encapsulation efficiency of the peptide solution in W1/O/W2 emulsion were found to depend on the W1:O ratio, peptide concentration in the inner W1 phase and homogenization condition of the secondary emulsification step. The double emulsion with the highest encapsulation efficiency (>80%) was prepared by: (i) using 40% (w/w) soy peptide solution as W1 phase; (ii) controlling W1:O ratio at 3:7 (w/w) and (iii) homogenizing the emulsion at 10,000 rpm for 3 min. The freeze-dried microcapsule powder of W1/O/W2 emulsion showed higher encapsulation efficiency (>70%) compared to spray-dried one. The freeze-dried microcapsule of W1/O/W2 double emulsion developed in this study is a promising delivery matrix to encapsulate hydrophilic ingredients including peptides. Fourier-transform infrared spectroscopy (FTIR) spectra of the microcapsule powder indicated good compatibility between peptide and encapsulants.
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36
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Li M, Li C, Zhou Y, Tian H, Deng Q, Liu H, Zhu L, Yin X. Optimization of cinnamaldehyde microcapsule wall materials by experimental and quantitative methods. J Appl Polym Sci 2021. [DOI: 10.1002/app.49667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Mengting Li
- Hainan Provincial Fine Chemical Engineering Research Center Hainan University Haikou PR China
| | - Changgui Li
- Hainan Provincial Fine Chemical Engineering Research Center Hainan University Haikou PR China
| | - You Zhou
- Hainan Provincial Fine Chemical Engineering Research Center Hainan University Haikou PR China
| | - Hua Tian
- Hainan Provincial Fine Chemical Engineering Research Center Hainan University Haikou PR China
| | - Qiaoyuan Deng
- School of Materials Science and Engineering Hainan University Haikou PR China
| | - Haifang Liu
- Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College Central South University Haikou PR China
| | - Li Zhu
- Hainan Provincial Fine Chemical Engineering Research Center Hainan University Haikou PR China
| | - Xueqiong Yin
- Hainan Provincial Fine Chemical Engineering Research Center Hainan University Haikou PR China
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37
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Vollet Marson G, Belleville MP, Lacour S, Dupas Hubinger M. Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts. MEMBRANES 2020; 11:membranes11010023. [PMID: 33383662 PMCID: PMC7823831 DOI: 10.3390/membranes11010023] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/22/2020] [Accepted: 12/22/2020] [Indexed: 11/25/2022]
Abstract
Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to be extracted, separated, concentrated, and/or purified so that a minimum purity level is achieved, allowing its application. Enzymatic hydrolysis has been successfully used in the production of peptides and protein hydrolysates. The obtained hydrolysates require efficient downstream processes such as membrane technology, which is an important tool for the recovery of thermolabile and sensitive compounds from complex mixtures, with low energy consumption and high specificity. The integration of membrane techniques that promote the separation through sieving and charge-based mechanisms is of great interest to improve the purity of the recovered fractions. This review is specifically addressed to the application of membrane technologies for the recovery of peptides from yeast protein hydrolysates. Fundamental concepts and practical aspects relative to the ultrafiltration of agro-industrial protein hydrolysates will be described. Challenges and perspectives involving the recovery of peptides from yeast protein hydrolysates will be presented and thoroughly discussed.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil;
- Correspondence:
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
| | - Stella Lacour
- Institut Européen des Membranes, IEM—UMR 5635, ENSCM, CNRS, Université de Montpellier, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier CEDEX 5, France; (M.-P.B.); (S.L.)
| | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil;
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38
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Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020; 19:3825-3885. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
Abstract
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
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Affiliation(s)
- Kong Fei Chai
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Amanda Ying Hui Voo
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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