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Um KH, Shin JS, Son GH, Park BK. Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers. Animals (Basel) 2024; 14:324. [PMID: 38275784 PMCID: PMC10812439 DOI: 10.3390/ani14020324] [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: 11/21/2023] [Revised: 01/17/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
This study aimed to investigate the effects of lupin flake supplementation on the growth, plasma parameters, carcass characteristics, and meat composition of late-fattening Hanwoo steers. The steers (n = 40) were randomly divided into the four groups with 10 steers each: LP0 (lupin flake 0%), LP3 (lupin flake 3%), LP6 (lupin flake 6%), and LP9 (lupin flake 9%). The total digestible nutriant intake increased as the concentration of lupin increased (linear and quadratic effects; p < 0.05). The thiobarbituric acid-reactive substance content in the strip loins decreased as lupin flake supplementation levels increased (linear and quadratic effects; p < 0.05), while carnosine levels increased linearly (p < 0.05). As the lupin flake supplementation level increased, anserine and creatinine contents increased linearly and quadratically (p < 0.05). Similarly, adenosine triphosphate (ATP) and adenosine monophosphate (AMP) content increased with increasing lupin flake supplementation levels in linear and quadratic effects (p < 0.001). Palmitoleic acid content increased significantly with increasing lupin flake supplementation level (linear and quadratic effects; p < 0.05). The content of oleic acid in the strip loin was not significant, but the unsaturated fatty acid (UFA) (p < 0.05) and n-6/n-3 ratio (p < 0.05) increased. The results of this study indicated that although lupin flake supplementation did not markedly affect the growth, carcass characteristics, or meat composition of late-fattening Hanwoo steers, it exerted a positive effect on the flavor, taste profiles (anserine, creatinine, ATP, and AMP), hypotonicity (TBARS), and healthy meat production (UFA and n-6/n-3 ratio) related to beef.
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Affiliation(s)
- Kyung-Hwan Um
- Department of Animal Science, Kangwon National University, Chunchoen 24341, Republic of Korea; (K.-H.U.); (J.-S.S.)
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Republic of Korea
| | - Jong-Suh Shin
- Department of Animal Science, Kangwon National University, Chunchoen 24341, Republic of Korea; (K.-H.U.); (J.-S.S.)
| | - Gi-Hwal Son
- Institute of Animal Life Science, Kangwon National University, Chunchoen 24341, Republic of Korea;
| | - Byung-Ki Park
- Department of Animal Science, Kangwon National University, Chunchoen 24341, Republic of Korea; (K.-H.U.); (J.-S.S.)
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Guo W, Xiao Y, Fu X, Long Z, Wu Y, Lin Q, Ren K, Jiang L. Identification of novel α-glucosidase and ACE inhibitory peptides from Douchi using peptidomics approach and molecular docking. Food Chem X 2023; 19:100779. [PMID: 37780236 PMCID: PMC10534093 DOI: 10.1016/j.fochx.2023.100779] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/13/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, the effect of Douchi extract (DWE) on α-glucosidase and angiotensin-converting enzymes (ACE) were investigated, and several novel peptides with inhibitory activity against α-glucosidase and ACE were identified using peptidomics approach based on UPLC-MS/MS. The average inhibition rates of DWE on α-glucosidase and ACE were 73.75-78.10% and 4.56-27.07%, respectively. In the DWE, a total of 710 peptides were detected. Two novel peptides with potential inhibitory activity against α-glucosidase were identified using the correlation analysis, database alignment and molecular docking methods. They were DVFRAIPSEVL and DRPSINGLAGAN, with the IC50 values of 0.121 and 0.128 mg/mL, respectively. Also, four novel peptides with potential inhibitory activity against ACE were identified: PSSPFTDLWD, EEQDERQFPF, PVPVPVQQAFPF and PSSPFTDL, with IC50 values of 1.388, 0.041, 0.761 and 0.097 mg/mL, respectively. These results indicated that combining peptidomics and molecular docking is an effective alternative strategy for rapidly screening numbers of novel bioactive peptides from foods.
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Affiliation(s)
- Weidan Guo
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yu Xiao
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiangjin Fu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Nutrition and Health Products Engineering Technology Research Center of Hunan Province, Changsha 410004, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha 410004, China
- Hunan Provincial Key Laboratory of Special Medical Food, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhao Long
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha 410004, China
- Hunan Provincial Key Laboratory of Special Medical Food, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yue Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Provincial Key Laboratory of Special Medical Food, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qinlu Lin
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Nutrition and Health Products Engineering Technology Research Center of Hunan Province, Changsha 410004, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha 410004, China
- Hunan Provincial Key Laboratory of Special Medical Food, Central South University of Forestry and Technology, Changsha 410004, China
| | - Kangzi Ren
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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Li Y, Yang N, Shi F, Ye F, Huang J. Isolation and identification of angiotensin-converting enzyme inhibitory peptides from Tartary buckwheat albumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5019-5027. [PMID: 36967483 DOI: 10.1002/jsfa.12573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/23/2023] [Accepted: 03/26/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Tartary buckwheat protein peptides have been shown to be able to inhibit angiotensin-converting enzyme (ACE), but the exact protein type has been less studied for ACE activity inhibition, and only a few types of ACE inhibitory peptides have been reported. In this study, we purified and identified ACE inhibitory peptides from albumin hydrolysate (AH). RESULTS Albumin, globulin, prolamin and glutelin were extracted from Tartary buckwheat, and their ACE active peptides were obtained by a pepsin-trypsin sequential hydrolysis process. All four hydrolysates exhibited ACE inhibitory activity, and AH displayed the strongest ACE inhibition activity and the highest peptide yield (82.28%). At 0.2 mg mL-1 , the inhibition rate of AH was 79.89%, followed by globulin hydrolysate at 71.84%, while prolamin hydrolysate and glutelin hydrolysate showed lower inhibition rates. The peptides with the highest inhibition rate were then isolated from AH using gel filtration chromatography and reversed-phase high-performance liquid chromatography, and identified using nanoscale high-performance liquid chromatography-tandem mass spectrometry. After isolation and purification, 42 ACE inhibitory peptides were identified in the fraction with the highest inhibition rate, 14 of which were completely novel discoveries in this study. These 14 peptides showed potent ACE inhibitory effects through computer analysis. CONCLUSION Tartary buckwheat albumin can be used as a good source of ACE inhibitory peptides and can be further developed and utilized as edible supplements or drugs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yongfu Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China
| | - Nan Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China
| | - Feng Shi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fei Ye
- Wuxi Zhengda Biology Co. Ltd, Wuxi, China
| | - Jinrong Huang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
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Li S, Feng X, Hao X, Zhu Y, Zou L, Chen X, Yao Y. A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno-functional properties, modifications, and applications. Compr Rev Food Sci Food Saf 2023; 22:3292-3327. [PMID: 37282814 DOI: 10.1111/1541-4337.13183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 05/11/2023] [Accepted: 05/12/2023] [Indexed: 06/08/2023]
Abstract
The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.
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Affiliation(s)
- Shiyu Li
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
| | - Xuewei Feng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing, P. R. China
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, P. R. China
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
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5
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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn. Foods 2022; 11:foods11213405. [DOI: 10.3390/foods11213405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/29/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.
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Ishaq AR, El-Nashar HAS, Younis T, Mangat MA, Shahzadi M, Ul Haq AS, El-Shazly M. Genus Lupinus (Fabaceae): a review of ethnobotanical, phytochemical and biological studies. J Pharm Pharmacol 2022; 74:1700-1717. [PMID: 36039938 DOI: 10.1093/jpp/rgac058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 07/28/2022] [Indexed: 11/14/2022]
Abstract
OBJECTIVES Lupinus is a large and diverse genus comprising approximately 200 species, belonging to the family Fabaceae. Lupinus plants have been used for heart stimulants, nerves, urinary tract infections, skin disorders, and psoriasis in folk medicine. This review aims to recap the traditional medicinal uses, nutritional value, phytochemical profile, and biological activities of Lupinus species. KEY FINDINGS From the literature survey, Lupinus is considered as a factory of various phytochemicals like flavonoids, iso-flavonoids, alkaloids, triterpenoids. The presence of proteins, essential fatty acids, and amino acids, as well as alkaloids, minerals, and dietary fibers, indicated that the plants in this genus had a high nutritional value. The Lupinus extracts displayed promising antidiabetic, anticancer, antimicrobial, antidiabetic, antihypertensive, antioxidant, anti-inflammatory, and antimicrobial activities. CONCLUSIONS The current review provides updated information that could drive the researchers for further studies. The in vitro and in vivo experiments have demonstrated various pharmacological properties. Some pharmacokinetic and toxicological investigations are warranted to ensure its safety and validity for human use.
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Affiliation(s)
- Ali Raza Ishaq
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan.,State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Science, Hubei University, 430062 Wuhan, China
| | - Heba A S El-Nashar
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt.,Center of Drug Discovery Research and Development, Ain Shams University, Cairo, Egypt
| | - Tahira Younis
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan
| | - Muhammad Asad Mangat
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan
| | - Mashal Shahzadi
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan
| | | | - Mohamed El-Shazly
- Center of Drug Discovery Research and Development, Ain Shams University, Cairo, Egypt.,Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, 11835 Cairo, Egypt
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7
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Bioactive Peptides from Lupinus spp. Seed Proteins-State-of-the-Art and Perspectives. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083766] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their sustainability and nutritional value, the focus is more and more on possible positive interactions with human health. To date, the presence of bioactive peptides encrypted in the structure of protein opens new perspectives, addressing the food industry’s request for new ingredients with technological properties and also the nutraceutical and pharmaceutical sectors based on multifunctional health applications. Lupinus is a sustainable genus of the legume family Fabaceae, and the lupin seed-derived bioactive peptides have demonstrated different effects including anti-inflammatory, antidiabetic, antioxidant, antibacterial, hypocholesterolemic, and antihypertensive activities. This review aims to discuss the current knowledge on lupin protein and their bioactive peptides, highlighting the documented health claims, but also the possibility of allergenicity and the work to be done for the development of new functional products.
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Palma-Albino C, Intiquilla A, Jiménez-Aliaga K, Rodríguez-Arana N, Solano E, Flores E, Zavaleta AI, Izaguirre V, Hernández-Ledesma B. Albumin from Erythrina edulis (Pajuro) as a Promising Source of Multifunctional Peptides. Antioxidants (Basel) 2021; 10:1722. [PMID: 34829593 PMCID: PMC8615073 DOI: 10.3390/antiox10111722] [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: 10/07/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/21/2022] Open
Abstract
Multifunctional peptides, capable of acting on different body systems through multiple mechanisms of action, offer many advantages over monofunctional peptides, including lower adverse side effects and costs. Erythrina edulis (pajuro) is a legume with a large number of high-quality proteins, of which their potential as a source of antioxidant peptides has been recently reported. In this study, the behavior of these proteins under a sequential enzymatic hydrolysis with digestive and microbial enzymes was investigated by evaluating the multi-functionality of the hydrolyzates. The albumin hydrolyzates obtained after the action of pepsin, pancreatin, and Alcalase showed antioxidant, angiotensin-converting enzyme (ACE), α-amylase, α-glucosidase, and dipeptidyl peptidase (DPP)-IV inhibitory activities. The radical scavenging properties of the hydrolyzate could be responsible for the potent protective effects observed in FeSO4-induced neuroblastoma cells. The findings support the role of pajuro protein as an ingredient of functional foods or nutraceuticals for health promotion and the prevention of oxidative stress, hypertension, and metabolic alteration-associated chronic diseases.
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Affiliation(s)
- Cleni Palma-Albino
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Arturo Intiquilla
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 946, Santiago de Chile 8380492, Chile
| | - Karim Jiménez-Aliaga
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Nathaly Rodríguez-Arana
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Estela Solano
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Eduardo Flores
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Amparo Iris Zavaleta
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Víctor Izaguirre
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
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10
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Technological strategies to improve gelation properties of legume proteins with the focus on lupin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102634] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Chirinos R, Cerna E, Pedreschi R, Calsin M, Aguilar‐Galvez A, Campos D. Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (
Lupinus mutabilis
Sweet) obtained by enzymatic biotransformation. Cereal Chem 2020. [DOI: 10.1002/cche.10382] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rosana Chirinos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | - Elisabeth Cerna
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | - Romina Pedreschi
- Facultad de Ciencias Agronómicas y de los Alimentos Pontificia Universidad Católica de Valparaíso Quillota Chile
| | - Marienela Calsin
- Facultad de Ciencias Agrarias Universidad Nacional del Altiplano Puno Peru
| | - Ana Aguilar‐Galvez
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
| | - David Campos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 123] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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13
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Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Vogelsang-O’Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O’Mahony JA, Arendt EK, Zannini E. Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. Foods 2020; 9:E230. [PMID: 32098081 PMCID: PMC7074439 DOI: 10.3390/foods9020230] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/16/2020] [Accepted: 02/17/2020] [Indexed: 12/31/2022] Open
Abstract
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow's whole milk powder.
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Affiliation(s)
- Martin Vogelsang-O’Dwyer
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Andreas Detzel
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Mirjam Busch
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Martina Krueger
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
- APC Microbiome Ireland, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
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