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Xie Y, Wang J, Wang S, He R, Wang Z, Zhao L, Ge W. Preparation, characterization, and mechanism of DPP-IV inhibitory peptides derived from Bactrian camel milk. Int J Biol Macromol 2024; 277:134232. [PMID: 39098667 DOI: 10.1016/j.ijbiomac.2024.134232] [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] [Received: 03/22/2024] [Revised: 07/26/2024] [Accepted: 07/26/2024] [Indexed: 08/06/2024]
Abstract
In this study, double enzyme hydrolysis significantly enhanced the DPP-IV inhibition rate compared to single enzyme. The α + K enzymes exhibited the highest inhibition rate. Ultrasonic pretreatment for 30 min improved the hydrolysis efficiency and DPP-IV inhibition rate, potentially due to the structural changes in hydrolysates, such as the increased surface hydrophobicity, and reduced particle size, α-helix and β-turn. Six peptides were screened and verified in vitro. QPY, WPEYL, and YPPQVM displayed competitive inhibition, while LPAAP and IPAPSFPRL displayed mixed competitive/non-competitive inhibition. The interactions between these six peptides and DPP-IV primarily occurred through hydrogen bonds, electrostatic and hydrophobic interactions. Network pharmacological analysis indicated that LPAAP might inhibit DPP-IV activity trough interactions with diabetes-related targets such as CASP3, HSP90AA1, MMP9, and MMP9. These results uncover the potential mechanism of regulating blood glucose by camel milk hydrolysates, establishing camel milk peptide as a source of DPP-IV inhibitory peptide.
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Affiliation(s)
- Yuxia Xie
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ju Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuangshuang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui He
- Shaanxi Baiyue Youlishi Dairy Industry Co. Ltd., Xianyang 712000, China
| | - Zhi Wang
- Shaanxi Baiyue Youlishi Dairy Industry Co. Ltd., Xianyang 712000, China
| | - Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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2
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Li G, Liu X, Miao Z, Hu N, Zheng X. Preparation of Corn Peptides with Anti-Adhesive Activity and Its Functionality to Alleviate Gastric Injury Induced by Helicobacter pylori Infection In Vivo. Nutrients 2023; 15:3467. [PMID: 37571404 PMCID: PMC10421185 DOI: 10.3390/nu15153467] [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: 07/05/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
More than 50% of the world population is infected with Helicobacter pylori (H. pylori), which is classified as group I carcinogen by the WHO. H. pylori surface adhesins specifically recognize gastric mucosal epithelial cells' (GES-1 cells) receptor to complete the adhesion. Blocking the adhesion with an anti-adhesion compound is an effective way to prevent H. pylori infection. The present study found that corn protein hydrolysate, hydrolyzed by Neutral, effectively alleviated gastric injury induced by H. pylori infection through anti-adhesive and anti-inflammatory effects in vitro and in vivo. The hydrolysate inhibited H. pylori adhesion to GES-1 cells significantly, and its anti-adhesive activity was 50.44 ± 0.27% at 4 mg/mL, which indicated that the hydrolysate possessed a similar structure to the GES-1 cells' receptor, and exhibited anti-adhesive activity in binding to H. pylori. In vivo, compared with the H. pylori infection model group, the medium and high dose of the hydrolysate (400-600 mg/kg·bw) significantly decreased (p < 0.05) the amount of H. pylori colonization, pro-inflammatory cytokines (IL-6, IL-1β, TNF-α and MPO), chemokines (KC and MCP-1) as well as key metabolites of NF-κB signaling pathway levels (TLR4, MyD88 and NF-κB), and it increased antioxidant enzyme contents (SOD and GSH-Px) and the mitigation of H. pylori-induced pathological changes in the gastric mucosa. Taken together, these results indicated that the hydrolysate intervention can prevent H. pylori-induced gastric injury by anti-adhesive activity and inhibiting the NF-κB signaling pathway's induction of inflammation. Hence, the corn protein hydrolysate might act as a potential anti-adhesive agent to prevent H. pylori infection.
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Affiliation(s)
- Guanlong Li
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Xiaolan Liu
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
| | - Zhengfei Miao
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
| | - Nan Hu
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (G.L.); (Z.M.); (N.H.)
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
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Sharma S, Pradhan R, Manickavasagan A, Tsopmo A, Thimmanagari M, Dutta A. Corn distillers solubles by two-step proteolytic hydrolysis as a new source of plant-based protein hydrolysates with ACE and DPP4 inhibition activities. Food Chem 2023; 401:134120. [DOI: 10.1016/j.foodchem.2022.134120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 08/03/2022] [Accepted: 09/02/2022] [Indexed: 10/14/2022]
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4
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Song J, Jiang L, Qi M, Li L, Xu M, Li Y, Zhang D, Wang C, Chen S, Li H. Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp. ULTRASONICS SONOCHEMISTRY 2023; 92:106281. [PMID: 36586338 PMCID: PMC9816964 DOI: 10.1016/j.ultsonch.2022.106281] [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: 11/14/2022] [Revised: 12/19/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water and substrate in the dough with 30 % potato pulp (DPP). The contents of wet gluten, free sulfhydryl (SH), and disulfide bond (SS) were influenced by ultrasonic treatment. Moreover, UV-visible and fluorescence spectroscopy demonstrated that the conformation of gluten protein was changed by ultrasonic treatment (400 W). Fourier transform infrared (FT-IR) illustrated that the β-sheet content was significantly (P < 0.05) increased (42 %) after 400 W ultrasonic treatment, and the surface hydrophobicity of gluten protein in SBPP increased from 1225.37 (0 W ultrasonic treatment) to 4588.74 (400 W ultrasonic treatment). Ultrasonic treatment facilitated the generation of a continuous gluten network and stabilized crumb structure, further increased the specific volume and springiness of SBPP to 18.9 % and 6.9 %, respectively. Those findings suggested that ultrasonic treatment would be an efficient method to modify gluten protein and improve the quality of SBPP.
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Affiliation(s)
- Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Luxia Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Mei Xu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Yueming Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China.
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China.
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5
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Wang L, Zhang Y, Xu F, Chen J. Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01517-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Wu J, Xu S, Yan X, Zhang X, Xu X, Li Q, Ye J, Liu C. Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch. Foods 2022; 11:foods11111601. [PMID: 35681350 PMCID: PMC9180377 DOI: 10.3390/foods11111601] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 01/21/2023] Open
Abstract
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
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Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xiaoyan Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xingfeng Xu
- Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
| | - Qian Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China;
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
- Correspondence:
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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Feng L, Chen J, Yan W, Ye Z, Yu J, Yao G, Wu Y, Zhang J, Yang D. Preparation of Active Peptides from Camellia vietnamensis and Their Metabolic Effects in Alcohol-Induced Liver Injury Cells. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27061790. [PMID: 35335153 PMCID: PMC8951368 DOI: 10.3390/molecules27061790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 11/16/2022]
Abstract
Liver damage seriously affects human health. Over 35% of cases of acute liver damage are caused by alcohol damage. Thus, finding drugs that can inhibit and effectively treat this disease is necessary. This article mainly focuses on the effect of the metabolome physical activity of active peptides in Camellia vietnamensis active peptide (CMAP) and improving liver protection. DEAE Sepharose FF ion-exchange column chromatography was used in separating and purifying crude peptides from Camellia vietnamensis Two components, A1 and A2, were obtained, and the most active A1 was selected. Sephadex G-100 gel column chromatography was used in A1 separation and purification. Three components, Al-1, Al-2, and Al-3, were obtained. Through antioxidant activity in vitro as an index of inspection, the relatively active component A1-2 was removed. Reverse-phase high-performance liquid chromatography showed that the purity of component A1-2 was 93.45%. The extracted CMAPs acted on alcoholic liver injury cells. Metabolomics studies revealed that the up-regulated metabolites were ribothymidine and xanthine; the down-regulated metabolites were hydroxyphenyllactic acid, creatinine, stearoylcarnitine, and inosine. This study provides an effective theoretical support for subsequent research.
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Affiliation(s)
- Lu Feng
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China; (L.F.); (J.C.)
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China; (L.F.); (J.C.)
| | - Wuping Yan
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
| | - Zhouchen Ye
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
| | - Jing Yu
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
| | - Guanglong Yao
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
- Correspondence: (G.Y.); (Y.W.); Tel./Fax: +86-153-4886-9654 (G.Y.); +86-136-3769-0969 (Y.W.)
| | - Yougen Wu
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
- Correspondence: (G.Y.); (Y.W.); Tel./Fax: +86-153-4886-9654 (G.Y.); +86-136-3769-0969 (Y.W.)
| | - Junfeng Zhang
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
| | - Dongmei Yang
- College of Horticulture, Hainan University, Haikou 570228, China; (W.Y.); (Z.Y.); (J.Y.); (J.Z.); (D.Y.)
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9
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Ge HJ, Zhang ZK, Xiao JX, Tan HG, Huang GQ. Release of Leu-Pro-Pro from corn gluten meal by fermentation with a Lactobacillus helveticus strain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1095-1104. [PMID: 34312867 DOI: 10.1002/jsfa.11446] [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: 01/17/2021] [Revised: 05/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Angiotensin-converting enzyme (ACE) inhibitory peptides are potential alternatives to the synthetic ACE inhibitory drugs, but the in vivo antihypertensive effects of most of them have not been confirmed. The tripeptide Leu-Pro-Pro (LPP) is one of the few peptides that have been proved clinically effective in reducing the blood pressure of hypertensive patients and casein is currently its major source. LPP is contained in multiple fractions of zein, and corn gluten meal (CGM) is hence a potential new source of LPP. For this purpose, CGM was fermented with a Lactobacillus helveticus strain and the medium composition was optimized; the decoloration of the resultant hydrolysate was investigated as well. RESULTS LPP could be successfully released from CGM by fermentation with the strain Lactobacillus helveticus CICC 22536. The highest LPP content and protein recovery of 561 mg kg-1 and 14.92% occurred in the medium containing 20 g L-1 glucose, 15 g L-1 beef extract, 60 g L-1 CGM, 10 g L-1 CaCO3 , 0.5 g L-1 NaCl, and inoculation amount 6%. The supplementation of Flavourzyme® further improved the two parameters to 662 mg kg-1 and 36.94%, respectively. The permeate of the hydrolysate after ultrafiltration through a 5 kDa membrane could be effectively decolored by the macroporous resin XAD-16 without notable protein loss, and its LPP content was further boosted to 743 mg kg-1 . CONCLUSION CGM is a potential new source of LPP and its ultrafiltered and decolored hydrolysate could be used to develop new antihypertensive functional foods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hui-Juan Ge
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Zhi-Kai Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Gang Tan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Xu B, Azam SMR, Feng M, Wu B, Yan W, Zhou C, Ma H. Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review. ULTRASONICS SONOCHEMISTRY 2021; 81:105855. [PMID: 34871910 PMCID: PMC8649895 DOI: 10.1016/j.ultsonch.2021.105855] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/23/2021] [Accepted: 11/29/2021] [Indexed: 05/08/2023]
Abstract
Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described. Moreover, the MFPU applied in enzymolysis of protein, and washing of fruits and vegetables are reviewed. The application of MFPU can improve the enzymolysis of protein through modification on enzyme, modification on substrate materials, and facilitation of the enzymatic hydrolysis process. The ultrasound treatment can enhance the removal of microorganisms, and pesticides on the surface of fruits and vegetables. Furthermore, the reactors of ultrasound-assisted enzymolysis of protein, and washing of fruits and vegetables on the industrial scale are also detailed. This review paper also considers future trends, limitations, drawbacks, and developments of ultrasound application in enzymolysis and washing.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Weiqiang Yan
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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11
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Fadimu GJ, Gill H, Farahnaky A, Truong T. Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02700-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Effects of simultaneous dual-frequency divergent ultrasound-assisted extraction on the structure, thermal and antioxidant properties of protein from Chlorella pyrenoidosa. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102294] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8394152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities and amino acids composition of hydrolysates and its Maillard reaction products were compared with the thermal degradation reaction as one positive control. Single factor experiment was applied to optimize the enzymolysis parameters of grass carp bone protein using flavourzyme, under which the highest degree of hydrolysis (40.1%) was obtained. According to the response surface methodology, the top predicted value (70.45%) of degree of graft of Maillard reaction was obtained with initial pH of 7.07, temperature of 118.33°C, and time of 1.75 h. Moreover, the results of Maillard reaction products illustrated a significant increase in DPPH radical scavenging activity (
) compared to that of hydrolysate and its thermal degradation products, which was accompanied by the decreased ACE inhibitory activity. Besides, the umami-sweet taste amino acid ratio in free amino acids of Maillard reaction products climbed considerably compared to those of hydrolysate and its thermal degradation products, which proved that Maillard reaction is an effective way to improve the flavour taste of protein hydrolysate. The GC-MS results showed that 37, 40, and 62 kinds of volatile compounds were detected in hydrolysate, thermal degradation products, and Maillard reaction products, respectively. The Maillard reaction products contained more flavour volatile compounds of aldehydes, alcohol, ketone, pyrazine, and other compounds that contribute to pleasant aromas. These results suggested that the grass carp bone protein hydrolysate after Maillard reaction could potentially have a wide range of applications as antioxidant and flavour substances.
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14
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Zhang W, Huang L, Chen W, Wang J, Wang S. Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates. ULTRASONICS SONOCHEMISTRY 2021; 73:105546. [PMID: 33845246 PMCID: PMC8063908 DOI: 10.1016/j.ultsonch.2021.105546] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 03/24/2021] [Accepted: 03/24/2021] [Indexed: 05/02/2023]
Abstract
In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF6] increased by 12.53% as compared to control (P < 0.05). More peptides with low molecular weight were obtained, providing support for the changes in DH. The trichloroacetic acid-nitrogen soluble index presented an increase, suggesting a better protein hydrolysate property. The increase in the calcium-binding activity showed the ultrasound-assisted ILs pretreatment could potentially improve bone health. The foaming capacity and stability of SPI hydrolysates pretreated by ultrasound-assisted [BMIM][PF6] always increased remarkably as compared to ultrasound-assisted [BDMIM][Cl] pretreatment. However, the synergistic effect of ultrasound-assisted [BMIM][PF6] on the emulsifying activity and antioxidant activities (DPPH and hydroxyl radical scavenging activity) was not as ideal as ultrasound-assisted [BDMIM][Cl] pretreatment, which may be affected by the structure of peptide. In conclusion, these results indicated the combination of dual-frequency ultrasound and ionic liquids would be a promising method to improve the functional properties of SPI hydrolysates and broaden the application scope of compound modification in proteolysis industry.
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Affiliation(s)
- Wenxue Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Wenwen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Jiale Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shiheng Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
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15
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Wu J, Yan D, Liu Y, Luo X, Li Y, Cao C, Li M, Han Q, Wang C, Wu R, Zhang L. Purification, Structural Characteristics, and Biological Activities of Exopolysaccharide Isolated From Leuconostoc mesenteroides SN-8. Front Microbiol 2021; 12:644226. [PMID: 33841368 PMCID: PMC8033024 DOI: 10.3389/fmicb.2021.644226] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 03/02/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, a novel exopolysaccharide (EPS) was extracted from Leuconostoc mesenteroides Shen Nong's (SN)-8 which can be obtained from Dajiang. After the purification step, EPS-8-2 was obtained with molecular weights of 1.46 × 105 Da. The structural characterization of EPS indicated that the EPS belonged to the class polysaccharide, mainly composed of glucan and also contained certain mannose residues that were found to be connected by α-1,6 glycosidic bonds. Moreover, the results demonstrated that EPS displayed a significant capacity to scavenge free radical to some extent, and this anti-oxidant potential was found to be concentration dependent. The results further revealed that EPS displayed a significant inhibitory potential on the growth of HepG2 cells by promoting apoptosis and induced cell cycle arrest in G1 and G2 phases. Overall, these results suggested that EPS can be explored as a possible anti-cancer agent.
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Affiliation(s)
- Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Danli Yan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yumeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xue Luo
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yang Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Chengxu Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Mo Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Qi Han
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Cong Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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16
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Liu WY, Zhang JT, Miyakawa T, Li GM, Gu RZ, Tanokura M. Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten. Sci Rep 2021; 11:5206. [PMID: 33664447 PMCID: PMC7933229 DOI: 10.1038/s41598-021-84820-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 02/22/2021] [Indexed: 01/19/2023] Open
Abstract
This study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, and the identification of active peptides was performed by reversed-phase high-performance liquid chromatography and mass spectrometry. Quantitative analysis was performed for highly active peptides. Five potent antioxidant peptides, Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (6.07 ± 0.38, 7.28 ± 0.29, 11.18 ± 1.02, 5.93 ± 0.20 and 9.04 ± 0.47 mmol 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent/g sample, respectively), and five potent ACE inhibitory peptides, Leu-Tyr, Leu-Val-Ser, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (half maximal inhibitory concentration (IC50) values = 0.31 ± 0.02, 0.60 ± 0.03, 2.00 ± 0.13, 1.47 ± 0.08 and 1.48 ± 0.11 mmol/L, respectively), were observed. The contents of Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser were 155.04 ± 8.36, 2.08 ± 0.12, 1.95 ± 0.06, 22.70 ± 1.35, 0.25 ± 0.01, and 53.01 ± 2.73 μg/g, respectively, in the WOP. Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser are novel antioxidative/ACE inhibitory peptides that have not been previously reported. The results suggest that WOP could potentially be applied in the food industry as a functional additive.
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Affiliation(s)
- Wen-Ying Liu
- College of Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015, People's Republic of China.
| | - Jiang-Tao Zhang
- College of Life Science and Technology, HuaZhong University of Science and Technology, Wuhan, People's Republic of China
| | - Takuya Miyakawa
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan
| | - Guo-Ming Li
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015, People's Republic of China
| | - Rui-Zeng Gu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015, People's Republic of China
| | - Masaru Tanokura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
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17
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Li F, Tang Y. The activation mechanism of peroxidase by ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 71:105362. [PMID: 33096324 PMCID: PMC7786524 DOI: 10.1016/j.ultsonch.2020.105362] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/30/2020] [Accepted: 10/06/2020] [Indexed: 05/25/2023]
Abstract
The activation mechanism of peroxidase by ultrasound was investigated. The catalysis performance of peroxidase with ultrasound treatment was prior to the controls determined by UV-visible spectra and Fourier transform infrared spectra. The transformation of tryptophan residues in peroxidase led to the increase of a-helix and anti-parallel content in the secondary structure, and the content of p-sheet, p-turn and random coil in the secondary structure. In addition, under the atomic force microscope, under ultrasonic treatment, the large molecular clusters of tyrosinase are broken down into small molecular clusters. The current results showed that the activity of peroxidase is activated under ultrasonic treatment, which is mainly caused by ultrasound without conformational change, the catalytic center is exposed, and the affinity with the substrate is stronger.
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Affiliation(s)
- Fengmao Li
- College of Life Science, Southwest University, Chongqing 400715, China; Chongqing Sweet Potato Engineering Research Center, Chongqing 400715, China
| | - Yunming Tang
- College of Life Science, Southwest University, Chongqing 400715, China; Chongqing Sweet Potato Engineering Research Center, Chongqing 400715, China.
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18
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Li H, Hu Y, Zhao X, Wan W, Du X, Kong B, Xia X. Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110403] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Gong X, An Q, Le L, Geng F, Jiang L, Yan J, Xiang D, Peng L, Zou L, Zhao G, Wan Y. Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production. Crit Rev Food Sci Nutr 2020; 62:2855-2871. [PMID: 33325758 DOI: 10.1080/10408398.2020.1860897] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins. Cereal protein peptides have good application potential as antioxidant, antibacterial, anti-inflammatory and anticancer compounds, in lowering blood pressure, controlling blood sugar, and inhibiting thrombosis. This article reviews the literature on the functional properties, mechanisms of action, and applications of cereal protein peptides in the food industry with two perspectives, and summarizes the methods for their preparation and identification. The biologically active peptides derived from different grain proteins have varied main functional properties, which may be related to the differences in the amino acid composition and protein types of different grains. On this basis, the structure-activity relationship of cereal protein peptides was discussed. The advancement of identification technology makes the integration of bioinformatics and bioactive peptide research closer. Bioinformatics by combination of online database, computer simulation and experimental verification is helpful to in-deep study the structure-activity relationship of biologically active peptides, and improve efficiency in the process of obtaining target peptides with less cost. In addition, the application of cereal protein peptides in the food industry is also discussed.
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Affiliation(s)
- Xuxiao Gong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Qi An
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liqing Le
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liangzhen Jiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
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20
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Wang Y, Zhang Z, Li Y, Jiang H, Kumah Mintah B, Dabbour M, He R, Ma H. Lysinoalanine formation and conformational characteristics of rice dreg protein isolates by multi-frequency countercurrent S-type sonochemical action. ULTRASONICS SONOCHEMISTRY 2020; 69:105257. [PMID: 32688247 DOI: 10.1016/j.ultsonch.2020.105257] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 06/20/2020] [Accepted: 07/08/2020] [Indexed: 06/11/2023]
Abstract
The influences of multi-frequency countercurrent S-type ultrasound (MFSU), with various frequency modes, on lysinoalanine (LAL) formation and conformational characteristics of rice dreg protein isolates (RDPI) were investigated. The ultrasonic operating mode with dual-frequency combination (20/40 kHz) indicated lower LAL content and higher protein dissolution rate of RDPI compared with that of other ultrasound operating modes. Under the dual-frequency ultrasound mode of 20/40 kHz, acoustic power density of 60 W/L, time of 20 min, and temperature of 35 °C, the relative reduction rate of LAL of RDPI reached the highest with its value of 26.95%, and the protein dissolution rate was 71.87%. The changes in chemical interactions between protein molecules indicated that hydrophobic interactions and disulfide bonds played a considerable role in the formation of LAL of RDPI, especially the reduction of g-g-g and g-g-t disulfide bond. Alterations in microstructure showed that ultrasonication loosened the protein structure and created more uniform protein fragments of RDPI. In conclusion, using MFSU in treating RDPI was an efficacious avenue for minimizing LAL content and modifying the conformational characteristics of RDPI.
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Affiliation(s)
- Yang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China
| | - Zhaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China
| | - Yihe Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; College of Grain Engineering, Food&Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001, China
| | - Hui Jiang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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21
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Díaz-Gómez JL, Neundorf I, López-Castillo LM, Castorena-Torres F, Serna-Saldívar SO, García-Lara S. In Silico Analysis and In Vitro Characterization of the Bioactive Profile of Three Novel Peptides Identified from 19 kDa α-Zein Sequences of Maize. Molecules 2020; 25:E5405. [PMID: 33227894 PMCID: PMC7699256 DOI: 10.3390/molecules25225405] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/02/2022] Open
Abstract
In this study, we characterized three novel peptides derived from the 19 kDa α-zein, and determined their bioactive profile in vitro and developed a structural model in silico. The peptides, 19ZP1, 19ZP2 and 19ZP3, formed α-helical structures and had positive and negative electrostatic potential surfaces (range of -1 to +1). According to the in silico algorithms, the peptides displayed low probabilities for cytotoxicity (≤0.05%), cell penetration (10-33%) and antioxidant activities (9-12.5%). Instead, they displayed a 40% probability for angiotensin-converting enzyme (ACE) inhibitory activity. For in vitro characterization, peptides were synthesized by solid phase synthesis and tested accordingly. We assumed α-helical structures for 19ZP1 and 19ZP2 under hydrophobic conditions. The peptides displayed antioxidant activity and ACE-inhibitory activity, with 19ZP1 being the most active. Our results highlight that the 19 kDa α-zein sequences could be explored as a source of bioactive peptides, and indicate that in silico approaches are useful to predict peptide bioactivities, but more structural analysis is necessary to obtain more accurate data.
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Affiliation(s)
- Jorge L. Díaz-Gómez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, 64849 Nuevo León, Mexico; (J.L.D.-G.); (L.-M.L.-C.); (S.O.S.-S.)
| | - Ines Neundorf
- Department für Chemie, Institut für Biochemie, Universität zu Köln, D-50674 Köln, Germany;
| | - Laura-Margarita López-Castillo
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, 64849 Nuevo León, Mexico; (J.L.D.-G.); (L.-M.L.-C.); (S.O.S.-S.)
| | | | - Sergio O. Serna-Saldívar
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, 64849 Nuevo León, Mexico; (J.L.D.-G.); (L.-M.L.-C.); (S.O.S.-S.)
| | - Silverio García-Lara
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, 64849 Nuevo León, Mexico; (J.L.D.-G.); (L.-M.L.-C.); (S.O.S.-S.)
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22
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Wang Y, Zhang Z, He R, Mintah BK, Dabbour M, Qu W, Liu D, Ma H. Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound. Food Chem 2020; 344:128609. [PMID: 33229163 DOI: 10.1016/j.foodchem.2020.128609] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 10/04/2020] [Accepted: 11/07/2020] [Indexed: 10/23/2022]
Abstract
The influence of varying frequency modes of a low-power density ultrasound (LPDU) on the enzymolysis efficacy and structural property of corn gluten meal (CGM) was investigated. Sonication pretreatment (of CGM) with sequential and simultaneous duple-frequency modes enhanced notably the relative enzymolysis efficiency, compared to other LPDU frequency modes. With a sequential duple-frequency of 20/40 kHz showing the most significant effect, the maximum value of enzymolysis efficiency and protein dissolution rate were 15.99% and 61.69%, respectively. Changes in the surface hydrophobicity, secondary structure and microstructure revealed alterations of conformation of CGM by ultrasound-induced effect. Furthermore, the molecular weight distribution CGM hydrolysates primarily distributed in 200-500 Da following ultrasonication. Sonication efficaciously enhanced the susceptibility of CGM to alcalase proteolysis. Thus, the use of various LPDU frequency modes in pretreating target proteins (CGM) may be considered as a practical approach to improve protein-enzyme reactions (proteolysis).
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Affiliation(s)
- Yang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China
| | - Zhaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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23
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Zhang X, Wang L, Chen Z, Li Y, Luo X, Li Y. Effect of high energy electron beam on proteolysis and antioxidant activity of rice proteins. Food Funct 2020; 11:871-882. [PMID: 31942589 DOI: 10.1039/c9fo00038k] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This research focused on the effects of electron beam irradiation (EBI) on the hydrolysis and antioxidant activity of rice proteins (RPs). The RPs were treated with 0, 5, 10, 20 and 30 kGy doses of EBI. The results showed that EBI pretreatment improved significantly (P < 0.05) the degree of hydrolysis, increasing the DH value by more than 15.09% at a dose of 30 kGy. In addition, radical scavenging results showed that EBI treatment had effects on antioxidant activity and could increase the DPPH and ABTS+ radical scavenging activity of rice protein hydrolysates (RPHs) by 32.06% and 79.11%, respectively (30 kGy). The CAA test also confirmed that EBI pretreatment could effectively improve the ability of RPHs to remove intracellular free radicals. Scanning electron microscopy indicated that EBI treatment destroyed microstructures and resulted in cracks and fragments of RPs. Circular dichroism analysis showed that EBI affected the secondary structure of RPs by destroying the α-helix structure. Changes in the UV visible spectra indicated unfolding of RPs by EBI. Amino acid and molecular weight distribution analysis revealed that EBI pretreatment could increase the ratio of antioxidant-related amino acids and produce smaller peptides. Therefore, EBI pretreatment is an efficient method to promote protein proteolysis due to its effect on the molecular conformation as well as on protein microstructure. Moreover, EBI treatment applied before enzymatic hydrolysis has the potential to prepare hydrolysates with high bioactivity.
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Affiliation(s)
- Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China.
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24
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Wang Y, Zhang Z, He R, Liu D, Kumah Mintah B, Dabbour M, Ma H. Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action. ULTRASONICS SONOCHEMISTRY 2020; 64:105038. [PMID: 32145519 DOI: 10.1016/j.ultsonch.2020.105038] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 05/08/2023]
Abstract
The influences of dual-frequency slit ultrasound (DFSU) pretreatment with various working parameters on the enzymolysis efficiency and conformational characteristics of corn gluten meal (CGM) were studied. Results indicated that under the conditions of ultrasonic power density of 80 W/L, time of 30 min, ultrasonic intermittent ratio of 5:2 s/s, temperature of 30 °C, and substrate concentration of 50 g/L, the relative enzymolysis efficiency (REE) of CGM reached a maximum of 21.05%, and the protein dissolution rate was 68.50%. In addition, ultrasonication had considerable impact on the conformation of CGM and consequently improved the susceptibility to alcalase proteolysis. Changes in free sulfhydryl (SHF) and disulfide bonds (SS) groups indicated spatial conformation of CGM was altered following sonication (sonochemical) treatment. Fourier Transform Infrared Spectrum (FITR) analysis showed a reduction in α-helix and β-turn content; and an increase in β-sheet and random coil content of CGM. Alterations in the particle size, particle size distribution, microstructure and surface roughness (Ra, Rq) indicated generation of smaller and more uniform protein fragments of CGM by sonochemical pretreatment. The proposed mechanism of sonicated CGM was elaborated. Our findings suggest that using DFSU in pretreating CGM may be an efficacious approach to enhance proteolysis.
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Affiliation(s)
- Yang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou Shandong 262500, China
| | - Zhaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou Shandong 262500, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China; Institute of food physical processing, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China; Institute of food physical processing, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China.
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25
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Preparation of corn glycopeptides and evaluation of their antagonistic effects on alcohol-induced liver injury in rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103776] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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26
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Costa-Junior RB, Brandão-Costa RMP, Albuquerque WWC, Batista JMS, Pedrosa RB, Porto ALF. Ultrasound-Assisted Enzyme-Catalyzed Hydrolysis of Collagen to Produce Peptides With Biomedical Potential: Collagenase From Aspergillus terreus UCP1276. Bioelectromagnetics 2019; 41:113-120. [PMID: 31872912 DOI: 10.1002/bem.22239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 12/03/2019] [Indexed: 11/07/2022]
Abstract
Ultrasound has been applied for varied purposes as it provides additional mechanical energy to a system, and is still profitable and straightforward, which are advantages for industrial applications. In this work, ultrasonic treatments were applied to purified collagenase fractions from a fermented extract by Aspergillus terreus UCP 1276 aiming to evaluate the potential effect on collagen hydrolysis. The physical agent was evaluated as an inductor of collagen degradation and consequently as a producer of peptides with anticoagulant activity. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis analyses were also carried out to compare the hydrolysis techniques. The ultrasound (40 kHz, 47.4 W/L) processing was conducted under the same conditions of pH and temperature at different times. The ultrasound-assisted reaction was accelerated in relation to conventional processing. Collagenolytic activity was enhanced and tested in the presence of phenylmethanesulfonyl fluoride inhibitor. Underexposure, the activity was enhanced, reaching more than 72.0% of improvement in relation to the non-exposed enzyme. A period of 30 min of incubation under ultrasound exposure was enough to efficiently produce peptides with biological activity, including anticoagulation and effect on prothrombin time at about 60%. The results indicate that low-frequency ultrasound is an enzymatic inducer with likely commercial applicability accelerating the enzymatic reaction. Bioelectromagnetics. 2020;41:113-120. © 2019 Bioelectromagnetics Society.
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Affiliation(s)
- Romualdo B Costa-Junior
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
- Laboratory of Immunopathology Keizo Asami, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Romero M P Brandão-Costa
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
| | - Wendell W C Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Giessen, Germany
| | - Juanize M S Batista
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
| | - Raquel B Pedrosa
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
| | - Ana L F Porto
- Department of Morphology and Animal Physiology, Laboratory of Bioactive Products, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
- Laboratory of Immunopathology Keizo Asami, Federal University of Pernambuco, Recife, Pernambuco, Brazil
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Zou Z, Wang M, Wang Z, Aluko RE, He R. Antihypertensive and antioxidant activities of enzymatic wheat bran protein hydrolysates. J Food Biochem 2019; 44:e13090. [PMID: 31663146 DOI: 10.1111/jfbc.13090] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 09/01/2019] [Accepted: 10/02/2019] [Indexed: 02/01/2023]
Abstract
Bioactive peptides from plant protein sources have been continuously identified as nutrient supplements for low toxicity but multiple physiological activities such as antihypertensive, antioxidant, and anti-inflammatory. In this study, wheat bran protein isolate was digested with alcalase to produce wheat bran protein hydrolysate (WPH) that was then separated into different peptide fractions (<1, 1-3, 3-5, and 5-10 kDa) by membrane ultrafiltration. WPH and the peptide fractions were evaluated for in vitro activities such as antioxidant, renin inhibition, and angiotensin-converting enzyme (ACE) inhibition. In addition, the blood pressure-lowering effects of WPH and the <1 kDa peptides were determined by oral administration to spontaneously hypertensive rats (SHRs). Results showed that the ACE and renin inhibitions were significantly (p < .05) higher for the <1 kDa fraction (84.25% ± 2.45%, 75.19% ± 1.75%, respectively) when compared to the WPH and >1 kDa fractions. The <1 kDa fraction also showed significantly (p < .05) higher oxygen radical antioxidant activity with 2044.73 ± 37.45 (μM TE/g protein) when compared to lower values obtained for the >1 kDa membrane fractions and WPH. Oral administration (100 mg/kg body weight) of the <1 kDa membrane fraction to SHRs resulted in a better decrease (-35 mmHg) in the systolic blood pressure when compared to the WPH (-20 mmHg) after 6 hr. And seven peptides (NL, QL, FL, HAL, AAVL, AKTVF, and TPLTR) were identified and amino acid sequence was determined by tandem mass spectrometry. We conclude that the WPH could be considered as a suitable natural antihypertensive and antioxidant resource. PRACTICAL APPLICATIONS: The results of the present study indicate that WPH and its ultrafiltration fractions possess potential as a source of antihypertensive and strong antioxidant peptides. It has been proved that wheat bran has a good blood pressure lowering and antioxidation and other biological activities, and the <1 kDa fraction showing high oxygen radical absorbance capacity level also has better in vitro ACE inhibition and renin-inhibitory activity. The higher antihypertensive efficiency of the <1 kDa fraction may be because the peptides can be better absorbed from the gastrointestinal tract or an increased ability to interact with the enzyme (ACE or renin) protein structure to change the active conformation and lead to decreased catalysis. The results of this study indicate that WPH, especially <1 kDa peptide, can be used as a component in formulating antihypertensive functional foods and nutraceuticals, thus improving the industrial production efficiency and bioavailability of wheat bran.
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Affiliation(s)
- Zhipeng Zou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Mingjie Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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Mintah BK, He R, Dabbour M, Agyekum AA, Xing Z, Golly MK, Ma H. Sonochemical action and reaction of edible insect protein: Influence on enzymolysis reaction-kinetics, free-Gibbs, structure, and antioxidant capacity. J Food Biochem 2019; 43:e12982. [PMID: 31489672 DOI: 10.1111/jfbc.12982] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 06/22/2019] [Accepted: 06/26/2019] [Indexed: 01/15/2023]
Abstract
We investigated the impact of sonochemical action and the reaction of Hermetia illucens larvae meal protein (HILMP) as regards enzymolysis under varied enzyme concentration and temperature to explain the mechanism and effect of sonication on molecular conformation, limits of kinetics, free-Gibbs energy, and antioxidative capacity. Control treatment was used for comparison. The results showed sonochemical treatment enhanced HILMP-enzymolysis efficiency at various enzyme volume, and temperature. Enzymolysis-kinetics revealed sonochemical treatment increased the rate constant (p < .05) by 17.21%, 25.06%, 26.91%, and 41.38% at 323, 313, 303, and 293 K, respectively. On free-Gibbs, sonochemical treatment reduced the reactants-reactivity energy, enthalpy, and entropy by 30.53%, 35.05%, and 10.71%, respectively (p < .05). Changes in spectra of UV and fluorescence, and micrographic imaging indicated alterations of HILMP by sonochemical treatment. Antioxidative activity of sonochemically-treated HILMP increased, compared to control. Thus, sonochemical treatment may be beneficial in the production of edible insect proteins with smaller molecular weights for different food and/or pharmaceutical applications. PRACTICAL APPLICATIONS: Sonochemical pretreatment of HILMP positively impacted it enzymolysis rate-reaction, stability of reaction products, structure, and bioactivity. Thus, the technique may be beneficial to industry in the processing/development of new (bioactive/pharmaceutical) products involving enzymolysis of edible insects (e.g., Hermetia illucens) protein; particularly at such a time where edible insects are projected to be a source of protein for human nutrition and livestock in the next few years.
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Affiliation(s)
- Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,ILSI-UG FSNTC, Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Akwasi Akomeah Agyekum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Atomic Energy Commission, Applied Radiation Biology Centre, Accra, Ghana
| | - Zheng Xing
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Moses Kwaku Golly
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Faculty of Applied Science and Technology, Sunyani Technical University, Sunyani, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Zuluaga‐Domínguez C, Castro‐Mercado L, Cecilia Quicazán M. Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13983] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Carlos Zuluaga‐Domínguez
- Facultad de Ciencias Agrarias, Departamento de Desarrollo Rural y Agroalimentario Universidad Nacional de Colombia Bogotá Colombia
| | - Lizeth Castro‐Mercado
- Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Bogotá Colombia
- Servicio Nacional de Aprendizaje (SENA) Centro de Producción y Transformación Agroindustrial de la Orinoquía Puerto Carreño Colombia
| | - Marta Cecilia Quicazán
- Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Bogotá Colombia
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Purification of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Camellia oleifera Abel Seed Meal Hydrolysate. J FOOD QUALITY 2019. [DOI: 10.1155/2019/7364213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
China is a large country that produces Camellia oleifera Abel seed meal (COASM), a by-product of tea-seed oil, which is only used as an organic fertilizer, resulting in a serious waste of high-quality resources. The preparation of the ACE inhibitory peptide from COASM and the study of its functional properties are of practical importance in improving the comprehensive utilization of COASM. Our manuscript presents an optimized preparation of ACE inhibitory peptides with alkaline protease and enzyme kinetics parameters. Ultrafiltration, gel chromatography, and RP-HPLC purification were conducted for ACE inhibitory peptides, and peptide molecular weight distribution and amino acid composition were analyzed in the enzymolysis liquid. The following were the conditions of the optimized enzymatic hydrolysis to obtain ACE inhibitory peptides from COASM: 15 times of hydrolysis in distilled water for 3.5 h at 50°C, pH = 8.5, substrate concentration of 17 mg/g, and addition of 6% (w/w) alkaline protease. Under this condition, the peptides produced exhibited an ACE inhibition rate of 79.24%, and the reaction kinetics parameters are as follows: Km = 0.152 mg/mL and Vmax = 0.130 mg/mL·min. The majority of ACE inhibitory peptides from COASM have molecular weight below 1 kDa, and a high ACE inhibitory rate was achieved after dextran gel chromatography separation and purification (whose IC50 was 0.678 mg/mL). The hydrophobic amino acid content in this fraction reached 51.21%.
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31
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Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Wen C, Zhang J, Zhou J, Duan Y, Zhang H, Ma H. Effects of slit divergent ultrasound and enzymatic treatment on the structure and antioxidant activity of arrowhead protein. ULTRASONICS SONOCHEMISTRY 2018; 49:294-302. [PMID: 30146469 DOI: 10.1016/j.ultsonch.2018.08.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 06/08/2023]
Abstract
The arrowhead has attracted great research interest for their potential applications in pharmacy, food and biomedical areas. However, no information is reported about the nature and structure of the arrowhead protein (AP). Herein, effects of slit divergent ultrasound (28, 33, 40 KHz frequencies at 30-50 °C) and enzymatic (pepsin, trypsin, and alcalase) treatment on structure of AP were studied. In addition, changes in antioxidant activity of AP treated with ultrasound and enzymes were measured by chemical and cellular-based assays. The results showed that ultrasound treatment had considerable impact on the structure of AP and increased the susceptibility of AP to pepsin, trypsin and alcalase proteolysis. The changes in UV-Vis spectra, free sulfhydryl (SH) and disulfide bonds (SS) groups indicated that the structure of AP unfolded after ultrasound treatment. Besides, intrinsic fluorescence intensity of AP was increased by ultrasound treatment and then decreased after following enzymatic treatment. The circular dichroism (CD) analysis showed that ultrasound and enzymatic treatment decreased α-helix, β-turn of content of AP. However, the β-sheet and random coil content of AP increased. Interestingly, the AP after ultrasound and enzymatic treatment showed significant higher anti-oxidative activity in RAW 264.7 cells (p < 0.05) in comparison with control. In conclusion, the slit divergent ultrasonic provides a powerful endorsement for increasing the proteolysis of AP. Moreover, the improvement of the antioxidant activity of AP enzymatic hydrolysates provides a foundation of developing new type of plant-derived antioxidant peptides application.
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Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Zhu B, He H, Hou T. A Comprehensive Review of Corn Protein-derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways. Compr Rev Food Sci Food Saf 2018; 18:329-345. [DOI: 10.1111/1541-4337.12411] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 10/29/2018] [Accepted: 10/29/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Biyang Zhu
- College of Food Science and Technology; Huazhong Agricultural Univ.; Wuhan 430070 China
- Key Lab of Environment Correlative Dietology (Huazhong Agricultural Univ.); Ministry of Education; Wuhan 43000 China
| | - Hui He
- College of Food Science and Technology; Huazhong Agricultural Univ.; Wuhan 430070 China
- Key Lab of Environment Correlative Dietology (Huazhong Agricultural Univ.); Ministry of Education; Wuhan 43000 China
| | - Tao Hou
- College of Food Science and Technology; Huazhong Agricultural Univ.; Wuhan 430070 China
- Key Lab of Environment Correlative Dietology (Huazhong Agricultural Univ.); Ministry of Education; Wuhan 43000 China
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34
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Yuan G, Li W, Pan Y, Wang C, Chen H. Shrimp shell wastes: Optimization of peptide hydrolysis and peptide inhibition of α-amylase. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.07.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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35
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Ding Q, Zhang T, Niu S, Cao F, Wu-Chen RA, Luo L, Ma H. Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein. ULTRASONICS SONOCHEMISTRY 2018; 42:704-713. [PMID: 29429721 DOI: 10.1016/j.ultsonch.2017.11.027] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 11/19/2017] [Accepted: 11/20/2017] [Indexed: 05/04/2023]
Abstract
The effects of ultrasound pretreatment with different working modes, including mono frequency ultrasound (MFU), simultaneous dual frequency ultrasound (SDFU) and alternate dual frequency ultrasound (ADFU) using energy-gather counter flow ultrasound equipment, on the degree of hydrolysis (DH) of grape seed protein (GSP) hydrolysate and IC50 of GSP digestion products were studied. Amino acid composition analysis (AACA), ultraviolet-visible (UV) spectroscopy and atomic force microscopy (AFM) of GSP with different ultrasound pretreatments were measured. The results showed that MFU, SDFU and ADFU pretreatments improved the DH and reduced the IC50 of GSP significantly (P < .05). The MFU of 20 kHz and SDFU of 20/40 kHz showed higher ACE inhibitory activity within the MFU and SDFU groups, respectively. ADFU of 20/35 kHz produced the highest ACE inhibitory activity among the three working modes (MFU, SDFU and ADFU). AACA showed that all the working modes of the ultrasound pretreatment could increase the amount of hydrophobic amino acids and the total amino acids. The changes in UV spectra and amino acid analysis indicated the unfolding of protein structure and exposure of more hydrophobic groups by SDFU and ADFU pretreatments. AFM analysis of the GSP indicated that the microstructures were destroyed and the particle size reduced after dual-frequency ultrasound pretreatments. Therefore, energy-gather counter flow ultrasound pretreatment is an effective method to improve the DH and reducing the IC50 due to the changes of molecular conformation and effects on the microstructure by sonochemistry of GSP. In conclusion, it is necessary to select the frequency and working modes of ultrasound pretreatment for the preparation of ACE inhibitory peptide of GSP.
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Affiliation(s)
- Qingzhi Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ting Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Shuai Niu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Feifan Cao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ricardo Antonio Wu-Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Zhang Y, Li J, Li S, Ma H, Zhang H. Mechanism study of multimode ultrasound pretreatment on the enzymolysis of wheat gluten. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1530-1538. [PMID: 28802008 DOI: 10.1002/jsfa.8624] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 07/13/2017] [Accepted: 08/06/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Ultrasound pretreatment could improve the angiotensin-I converting enzyme (ACE) inhibitory activity of hydrolysates of wheat gluten (WG). The working mode of ultrasound has an important effect on the enzymatic hydrolysis of protein. RESULTS The results showed that the optimum working mode of ultrasound was alternate dual-frequency mode (20/35 kHz), substrate concentration was 30 g L-1 , initial temperature of the suspension was 30 °C, ultrasound pretreatment time was 10 min and power density was 150 W L-1 . Under optimised conditions, ACE inhibitory activity of WG hydrolysates reached to its maximum value in advance. The surface hydrophobicity (H0 ) of WG and the content of small peptides at the beginning of the enzymolysis were improved by the ultrasound pretreatment. The structure of WG was destroyed by the ultrasound pretreatment. The enzymatic residue of ultrasound pretreated WG were damaged greater than control. CONCLUSION It was concluded that alternate dual-frequency ultrasound pretreatment improved the ACE inhibitory activity. Ultrasonic pretreatment may loosen the tissue of WG aggregate, and help the enzyme alcalase to attack the interior of WG aggregate easily, which resulted in the release of low molecular weight peptides from WG aggregate. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yanyan Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jing Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Suyun Li
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hua Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
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Transport of angiotensin converting enzyme and renin dual inhibitory peptides LY, RALP and TF across Caco-2 cell monolayers. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.053] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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Díaz-Gómez JL, Castorena-Torres F, Preciado-Ortiz RE, García-Lara S. Anti-Cancer Activity of Maize Bioactive Peptides. Front Chem 2017; 5:44. [PMID: 28680876 PMCID: PMC5478815 DOI: 10.3389/fchem.2017.00044] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 06/12/2017] [Indexed: 12/13/2022] Open
Abstract
Cancer is one of the main chronic degenerative diseases worldwide. In recent years, consumption of whole-grain cereals and their derivative food products has been associated with a reduced risk of various types of cancer. The main biomolecules in cereals include proteins, peptides, and amino acids, all of which are present in different quantities within the grain. Some of these peptides possess nutraceutical properties and exert biological effects that promote health and prevent cancer. In this review, we report the current status and advances in knowledge regarding the bioactive properties of maize peptides, such as antioxidant, antihypertensive, hepatoprotective, and anti-tumor activities. We also highlight the potential biological mechanisms through which maize bioactive peptides exert anti-cancer activity. Finally, we analyze and emphasize the potential applications of maize peptides.
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39
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Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.06.048] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Abdualrahman MAY, Zhou C, Zhang Y, ElGasim Ahmed Yagoub A, Ma H, Mao L, Wang K. Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13276] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mohammed Adam Yahya Abdualrahman
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Department of Food Technology; Nyala Technical College; Nyala Sudan
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Yanyan Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Abu ElGasim Ahmed Yagoub
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Faculty of Agriculture, University of Zalingie, PO Box 6; Zalingie Sudan
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Li Mao
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Kai Wang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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41
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Chen X, Luo Y, Qi B, Luo J, Wan Y. Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology. ULTRASONICS SONOCHEMISTRY 2017; 35:351-358. [PMID: 27769577 DOI: 10.1016/j.ultsonch.2016.10.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 10/13/2016] [Accepted: 10/14/2016] [Indexed: 06/06/2023]
Abstract
Ultrasonic probe-assisted enzymolysis technology was developed to improve the hydrolysis efficiency of soy sauce residue (SSR). The effects of enzyme type and enzymatic hydrolysis parameters on the hydrolysis degree of SSR were studied firstly to obtain the optimal enzymatic hydrolysis conditions. Then the effects of ultrasound on protease activity and structure of SSR were investigated to elucidate the acting mechanism of ultrasound. Finally, the ultrasonic-assisted enzymatic hydrolysis modes were designed and compared, and the hydrolysates from SSR were characterized to evaluate their further application. The results showed that a hydrolysis degree of 15.53% could be obtained under the optimum enzymolysis conditions: enzyme amount 6000U/g, pH 7.8, temperature 50°C, the ratio of substrate to water phase 1:20, hydrolysis time 4h. Increasing ultrasound treatment time or power could reduce substrate size and consequently enhance the catalytic surface area. Prolonging ultrasound treatment time had a negative influence on enzyme activity, but low ultrasound power was helpful for increasing the enzyme activity. Ultrasound pretreatment of SSR followed by enzymatic hydrolysis increased the hydrolysis degree by 47.6%. When the ultrasound was applied directly to enzymolysis process, the hydrolysis degree of SSR exhibited an increase of 33.0%. The hydrolysates from SSR exhibited good antioxidant activities, and had a potential use as a functional ingredient in food or feed industry.
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Affiliation(s)
- Xiangrong Chen
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
| | - Yijie Luo
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Benkun Qi
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Jianquan Luo
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Yinhua Wan
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
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Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates. J CHEM-NY 2017. [DOI: 10.1155/2017/4373859] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.
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Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2784146] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9(34) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical (DPPH∙,OH∙) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.
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Chen Z, Wang Y, Liu W, Wang J, Chen H. A novel cross-linked enzyme aggregates (CLEAs) of papain and neutrase-production, partial characterization and application. Int J Biol Macromol 2016; 95:650-657. [PMID: 27913224 DOI: 10.1016/j.ijbiomac.2016.11.083] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 10/21/2016] [Accepted: 11/20/2016] [Indexed: 10/20/2022]
Abstract
The neutrase (EC 3.4.24.4) and papain (EC 3.4.22.2) were together immobilized ascross-linked enzyme aggregates (N-P-CLEAs) and their properties were characterized. The influence of the precipitant, cross-linking ratio of glutaraldehyde and cross-linking time were investigated. Ethanol was selected as the more efficient precipitant compared with ammonium sulfate. The proper cross-linking ratio of enzyme and glutaraldehyde was 1:5 (v/v) and the optimized cross-linking time was 4h. N-P-CLEAs showed obvious improvement in thermal stability and pH stability than the free enzyme (P<0.05) and could hold relatively high activity retention in nonpolar and hydrophilic solvents and without activity loss at 4°C for more than six months. The cross-linking reaction had been appeared in N-P-CLEAs and more orderly microscopic surface morphology of N-P-CLEAs was observed. The molecular weight and thermal denaturation temperature of N-P-CLEAs were increased while the isoelectric point was decreased compared with those of the free enzymes. Application of N-P-CLEAs in bean proteins and zein showed a higher degree of hydrolysis, such as the hydrolysis degree of mung bean protein hydrolyzed by N-P-CLEAs was 12%, increased by approximately 4.5% compared to that of free enzyme. The results demonstrated that the N-P-CLEAs was suitable for application in food protein hydrolysis.
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Affiliation(s)
- Zhongqin Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Yanwei Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Wei Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Jingya Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China.
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Wu Q, Du J, Jia J, Kuang C. Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study. Food Chem 2016; 199:140-9. [DOI: 10.1016/j.foodchem.2015.12.012] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/18/2015] [Accepted: 12/02/2015] [Indexed: 12/18/2022]
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Jin J, Ma H, Wang W, Luo M, Wang B, Qu W, He R, Owusu J, Li Y. Effects and mechanism of ultrasound pretreatment on rapeseed protein enzymolysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1159-1166. [PMID: 25847576 DOI: 10.1002/jsfa.7198] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 02/10/2015] [Accepted: 03/30/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The disadvantages which stem from the use of traditional enzymolysis of protein has necessitated the need to employ sweeping frequency and pulsed ultrasound (SFPU) in the pretreatment of rapeseed protein prior to proteolysis in order to bring about improvement in enzymolysis efficiency. Further, in order to determine the mechanism of ultrasound-accelerated enzymolysis of RP, the effects of SFPU on the kinetics, thermodynamics, molecular conformation and microstructure of RP were investigated. RESULTS Kinetic studies showed that SFPU pretreatment on RP improved enzymolysis by decreasing the apparent constant KM significantly (P < 0.05) by 32.8% and reducing the thermodynamic parameters Ea , ΔH and ΔS by 16.6%, 17.7% and 9.2% respectively. Fluorescence spectra revealed that SFPU pretreatment induced molecular unfolding, causing more hydrophobic groups and regions inside the molecules to be exposed to the outside. Circular dichroism analysis indicated that SFPU pretreatment decreased the α-helix content by 16.1% and increased the random coil content by 3.6%. In addition, scanning electron microscopy showed that SFPU pretreatment increased the specific surface area of RP. CONCLUSION Ultrasound pretreatment is an efficient method in RP proteolysis to produce peptides through its impact on the molecular conformation and microstructure of proteins.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu, 212013, China
| | - Weiwei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Min Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Bei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu, 212013, China
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, PO Box 981, Koforidua, Ghana
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.10.015] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Jin J, Ma H, Qu W, Wang K, Zhou C, He R, Luo L, Owusu J. Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study. ULTRASONICS SONOCHEMISTRY 2015; 27:46-53. [PMID: 26186819 DOI: 10.1016/j.ultsonch.2015.04.031] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 04/27/2015] [Accepted: 04/27/2015] [Indexed: 06/04/2023]
Abstract
The effects of multi-frequency power ultrasound (MPU) pretreatment on the kinetics and thermodynamics of corn gluten meal (CGM) were investigated in this research. The apparent constant (KM), apparent break-down rate constant (kA), reaction rate constants (k), energy of activation (Ea), enthalpy of activation (ΔH), entropy of activation (ΔS) and Gibbs free energy of activation (ΔG) were determined by means of the Michaelis-Menten equation, first-order kinetics model, Arrhenius equation and transition state theory, respectively. The results showed that MPU pretreatment can accelerate the enzymolysis of CGM under different enzymolysis conditions, viz. substrate concentration, enzyme concentration, pH, and temperature. Kinetics analysis revealed that MPU pretreatment decreased the KM value by 26.1% and increased the kA value by 7.3%, indicating ultrasound pretreatment increased the affinity between enzyme and substrate. In addition, the values of k for ultrasound pretreatment were increased by 84.8%, 41.9%, 28.9%, and 18.8% at the temperature of 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased Ea, ΔH and ΔS by 23.0%, 24.3% and 25.3%, respectively, but ultrasound had little change in ΔG value in the temperature range of 293-323 K. In conclusion, MPU pretreatment could remarkably enhance the enzymolysis of CGM, and this method can be applied to protein proteolysis industry to produce peptides.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana
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Jin J, Ma H, Zhou C, Luo M, Liu W, Qu W, He R, Luo L, Yagoub AEGA. Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2501-2509. [PMID: 25367020 DOI: 10.1002/jsfa.6982] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 10/29/2014] [Accepted: 10/29/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Under the situation that the shortage of proteins and large quantity of corn gluten meal (CGM), which is a superior protein resource, is under-exploited, the enzymatic hydrolysis of CGM was employed to improve its bioavailability because of its special amino acid composition. RESULTS The apparent faecal digestibility and true faecal digestibility of all corn gluten meal hydrolysates (CGMHs) decreased in varied amounts compared with those of CGM. However, the protein efficiency ratio, the net protein ratio, the biological value, and the net protein utilization of the CGMHs with degree of hydrolysis (DH) of 4.94% and with DH of 10.06% increased significantly (P < 0.05). The results of in vitro gastro-intestinal digestion showed that the molecular weight distribution and amino acid composition among different DHs resulted in variances in bioavailability. CONCLUSION Partial hydrolysis of CGM can improve its bioavailability, providing a future protein supplement for protein resources.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Min Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Wan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Abu El-Gasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Faulty of Agriculture, University of Zalingei, P.O. Box 6, Zalingei, Sudan
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Jin J, Ma H, Wang K, Yagoub AEGA, Owusu J, Qu W, He R, Zhou C, Ye X. Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal. ULTRASONICS SONOCHEMISTRY 2015; 24:55-64. [PMID: 25577971 DOI: 10.1016/j.ultsonch.2014.12.013] [Citation(s) in RCA: 140] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 12/20/2014] [Accepted: 12/21/2014] [Indexed: 06/04/2023]
Abstract
The aim of this study was to investigate the effect of multi-frequency power ultrasound (sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency ultrasound (SDFU)) on the enzymolysis of corn gluten meal (CGM) and on the structures of the major protein fractions (zein, glutelin) of CGM. The results showed that multi-frequency power ultrasound pretreatments improved significantly (P<0.05) the degree of hydrolysis and conversion rate of CGM. The changes in UV-Vis spectra, fluorescence emission spectra, surface hydrophobicity (H0), and the content of SH and SS groups indicated unfolding of zein and glutelin by ultrasound. The circular dichroism analysis showed that both pretreatments decreased α-helix and increased β-sheet of glutelin. The SFPU pretreatment had little impact on the secondary structure of zein, while the SDFU increased the α-helix and decreased the β-sheet remarkably. Scanning electron microscope indicated that both pretreatments destroyed the microstructures of glutelin and CGM, reduced the particle size of zein despite that the SDFU induced aggregation was observed. In conclusion, multi-frequency power ultrasound pretreatment is an efficient method in protein proteolysis due to its sonochemistry effect on the molecular conformation as well as on the microstructure of protein.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China.
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abu El-Gasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Xiaofei Ye
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, USA
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