1
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Kęska P, Stadnik J, Stasiak DM. Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins. Meat Sci 2024; 212:109472. [PMID: 38422590 DOI: 10.1016/j.meatsci.2024.109472] [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: 05/02/2023] [Revised: 12/15/2023] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
The aim of this study was to assess whether ultrasound treatment (sonification time: 5, 15, and 30 min; constants: ∼40 kHz, ∼2.5 W cm2) can be applied prior to hydrolysis to enhance the anti-radical and angiotensin converting enzyme inhibiting (anti-ACE) effect of the hydrolysates from fermented pork loins. Enzymatic hydrolysis was performed using pepsin, followed by pancreatin. The influence of meat matrix on the course of hydrolysis, shaped using a lactic acid bacteria (LAB)-based starter culture, was also analyzed. It was found that proteases caused a systematic increase in the content of peptides, while pancreatin limited the peptide content in the protein hydrolysate from the loins subjected to spontaneous fermentation. Moreover, for these tests, sonication time had a negligible effect on the peptides content of the hydrolysates. On the other hand, for the sample of LAB-fermented products, both sonication time and stage of hydrolysis promoted the biological activity of the hydrolysates. Samples from the LAB-fermented meat had more peptides at the stage of digestion with pepsin and pancreatin, exhibiting much faster antiradical and anti-ACE activity compared to the control sample. The obtained results suggest that the use of LAB promotes the release of antiradical peptides during the two-step enzymatic hydrolysis, the duration of which can be shortened to achieve satisfactory biofunctionalities. Additional application of sonication pretreatment allows controlling the course of the hydrolysis, as the pro-health, biological effect of some protein-derived sequences is associated with the content of peptides.
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Affiliation(s)
- Paulina Kęska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
| | - Joanna Stadnik
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
| | - Dariusz M Stasiak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
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2
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Prawulanari AS, Noisa P, Thumanu K, Yongsawatdigul J. Effect of ultrasound and thermal pretreatments on antioxidant activity of egg white hydrolysate. J Food Sci 2024; 89:356-369. [PMID: 38126113 DOI: 10.1111/1750-3841.16886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/08/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023]
Abstract
The use of ultrasonic (US) treatment of egg white prior to enzymatic hydrolysis to produce hydrolysate with antioxidant activity was investigated. The state of egg white (raw vs. cooked form) along with two levels of Alcalase (1% and 10% (w/w) protein) was applied. Hydrolysis and antioxidant activity of hydrolysate increased by US pretreatment at intensity of 41.53 W/cm2 . The hydrolysate prepared from US treatment on raw egg white hydrolyzed by 1% Alcalase (US-R1%) showed the lowest degree of hydrolysis (DH); however, its 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging and ferric reducing antioxidant power activities were the highest. In contrast, the highest cytoprotective effect and intracellular reactive oxygen species scavenging activity were more notable in the hydrolysate prepared from US treatment of boiled egg white hydrolyzed by 10% Alcalase (US-B10%), which also exhibited the highest DH and metal chelation ability. The hydrolysate possessing cellular antioxidant activity (CAA) showed the highest proportion of small molecular weight peptides (<200 Da). Fourier-transform infrared spectroscopy revealed an increase of N- and C-terminal ends at 1500 and 1400 cm-1 , respectively, in concomitant with a decrease of amide I. Principal component analysis showed clear differentiation of spectra from different levels of enzyme according to their DH, C-terminal ends, and antioxidant activity. Our findings suggested that cooked egg white followed by US pretreatment was beneficial to produce hydrolysate containing high CAA.
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Affiliation(s)
- Astri Suryani Prawulanari
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Parinya Noisa
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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3
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Magalhães IS, Guimarães ADB, Tribst AAL, Oliveira EBD, Leite Júnior BRDC. Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates. Food Res Int 2022; 157:111310. [DOI: 10.1016/j.foodres.2022.111310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/08/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
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4
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Zhao Q, Ding L, Xia M, Huang X, Isobe K, Handa A, Cai Z. Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106876] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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5
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Wang X, Wei Z, Xue C. The past and future of ovotransferrin: Physicochemical properties, assembly and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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6
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A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches. Processes (Basel) 2021. [DOI: 10.3390/pr9091626] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.
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7
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Rathnapala ECN, Ahn DU, Abeyrathne S. Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review. Food Sci Biotechnol 2021; 30:619-630. [PMID: 33814941 PMCID: PMC8006106 DOI: 10.1007/s10068-021-00901-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 02/25/2021] [Accepted: 03/04/2021] [Indexed: 01/17/2023] Open
Abstract
With emerging trends in the food and pharmaceutical industries, potential applications of egg-derived bioactive compounds were recognized. Ovotransferrin is a major egg white functional protein responsible for multiple bioactivities. The objectives of this review are to provide scientific evidence of the functional properties of chicken ovotransferrin and its derived peptides and to identify future research approaches and applications. Various easy, economical, and non-toxic methods have been reported to produce ovotransferrin with high yield and purity, and chemical and enzymatic approaches have been employed to release bioactive peptides. The native ovotransferrin is known to have antimicrobial, antioxidant, anticancer, and immunomodulatory activities. The peptides produced from ovotransferrin also are reported to have antioxidant, antimicrobial, antihypertensive, and anticancer properties. However, little or no application of these compounds in the food and pharmaceutical areas is available yet. Therefore, the practical application of OTF in nutraceutical and pharmaceutical areas are among the emerging areas of research.
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8
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Ulug SK, Jahandideh F, Wu J. Novel technologies for the production of bioactive peptides. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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9
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Farjami T, Babaei J, Nau F, Dupont D, Madadlou A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110076] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Ikram S, Zhang H, Ahmed MS, Wang J. Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG). J Food Sci 2020; 85:1045-1059. [PMID: 32112435 DOI: 10.1111/1750-3841.15063] [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: 08/09/2019] [Revised: 10/22/2019] [Accepted: 01/06/2020] [Indexed: 11/30/2022]
Abstract
Highland barley brewer's spent grain (BSG), being China's brewing industry's major by-product is the focus of current research. The aim of the present study was to scrutinize the effects of ultrasound and heat pretreatments on enzymatic hydrolysis of highland barley BSG protein hydrolysates (HBSGPH) and evaluate the effect of enzymatic hydrolysis time on the antioxidant activity of hydrolysates by Alcalase. Different ultrasonic waves (40 and 50 kHz) and heat pretreatment temperatures (50 and 100 °C) were chosen and the pretreatment time was 15, 30, and 60 min. The obtained results revealed that the ultrasound pretreatment of highland barley BSG protein at 40 and 50 kHz has significantly (P < 0.05) enhanced about 57 and 67% of oxygen radical absorption capacity of obtained hydrolysate over the untreated substrate. The 1,1-diphenyl-2-picrylhdrazl (DPPH) radical scavenging activity (DRSA) 28%, metal chelating activity (MCA) 54%, superoxide radical scavenging activity (SRSA) 18%, and hydroxyl radical scavenging activity (HRSA) 25% of HBSGPH at 50 kHz were also improved (P < 0.05) significantly. HBSGPH from heat treatment at 100 °C showed no SRSA and HRSA scavenging activities but improved significantly (P < 0.05) about 27% ferric reducing antioxidant power (FRAP) assay values. In the present work, the resultant HBSGPH had stronger antioxidant properties with ultrasound pretreatment at 50 kHz and the enzymatic hydrolysis after 4 hr was facilitating the enzymatic release of antioxidant peptides from HBSGPH. PRACTICAL APPLICATION: Highland barley BSG is attracting toward natural food products due to its potent natural antioxidants to overcome the risk of diseases and are beneficial for human health.
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Affiliation(s)
- Sana Ikram
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Muhammad Saad Ahmed
- Department of Biological Sciences, National University of Medical Sciences, The Mall, Rawalpindi, 46000, Pakistan
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
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12
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Ding L, Lu L, Sheng L, Tang C, Chen Y, Cai Z. Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment. Food Chem 2020; 317:126349. [PMID: 32078990 DOI: 10.1016/j.foodchem.2020.126349] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 11/28/2022]
Abstract
The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The α-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.
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Affiliation(s)
- Lixian Ding
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Chaoqing Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yujun Chen
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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13
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Moon SH, Lee JH, Kim JH, Paik HD, Ahn DU. In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white. Poult Sci 2018; 96:1982-1987. [PMID: 28339746 DOI: 10.3382/ps/pew459] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 12/03/2016] [Indexed: 11/20/2022] Open
Abstract
Peptides released from egg proteins via enzymatic hydrolysis show various bioactivities such as antimicrobial, antioxidant, antihypertensive, and immunomodulatory properties. The objective of this study was to investigate the cytotoxic and Angiotensin Converting Enzyme (ACE)-inhibitory activities of ovotransferrin and its promod 278P enzyme hydrolysate. Ovotransferrin from egg white was hydrolyzed using promod 278P at 45°C for 3 hours. Using the MTT assay, the cytotoxicity of ovotransferrin and promod 278P hydrolysate of ovotransferrin were evaluated in human cancer cell lines of various tissue origins. The ACE-inhibitory activity was determined using the cleavage of a chromogenic substrate -Hip-His-Leu. The promod 278P hydrolysate of ovotransferrin showed a potent cytotoxicity (>90%) at 20 mg/mL in all cancer cell lines tested, but ovotransferrin did not. The IC50 value of the promod 278P hydrolysate of ovotransferrin against 5 different cancer cells were 10.05 ± 1.55, 3.45 ± 0.94, 4.43 ± 1.87, 4.92 ± 0.63, and 10.43 ± 3.91 mg/mL for MCF-7, HeLa, HepG2, HT-29, and LoVo cells, respectively. The promod 278P hydrolysate of ovotransferrin showed a strong ACE-inhibiting activity: at 10 mg/mL level, the hydrolysate showed 76.82 ± 1.28% inhibition to ACE-inhibitory activity, and 73.33 ± 2.56%, 56.85 ± 1.84%, 50.32 ± 3.71%, 17.30 ± 0.13%, and 4.52 ± 6.83% inhibitory activity at 5, 2.5, 1.25, 0.625, and 0.3125 mg/mL level, respectively. The IC50 value of the promod 278P hydrolysate of ovotransferrin was 1.53 ± 0.20 mg/mL. However, ovotransferrin did not show any inhibitory effect to angiotensin-converting enzyme activity. This result indicated that the promod 278P hydrolysate of ovotransferrin has a great potential as an anticancer and antihypertension agent for humans, but the information on the peptides responsible for the functional activities is not available yet.
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Affiliation(s)
- S H Moon
- Department of Animal Science, Iowa State University, Ames, Iowa 50011
| | - J H Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - J H Kim
- Department of Animal Science, Iowa State University, Ames, Iowa 50011
| | - H-D Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - D U Ahn
- Department of Animal Science, Iowa State University, Ames, Iowa 50011
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14
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Gharbi N, Labbafi M. Effect of processing on aggregation mechanism of egg white proteins. Food Chem 2018; 252:126-133. [DOI: 10.1016/j.foodchem.2018.01.088] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Revised: 01/10/2018] [Accepted: 01/11/2018] [Indexed: 12/26/2022]
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15
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Stefanović AB, Jovanović JR, Balanč BD, Šekuljica NŽ, Tanasković SMJ, Dojčinović MB, Knežević-Jugović ZD. Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates. Poult Sci 2018. [DOI: 10.3382/ps/pey055] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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16
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Influence of high-intensity ultrasound on foaming and structural properties of egg white. Food Res Int 2018; 108:604-610. [DOI: 10.1016/j.foodres.2018.04.007] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 03/21/2018] [Accepted: 04/04/2018] [Indexed: 11/23/2022]
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17
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Zhang X, Yang F, Jiang Q, Xu Y, Xia W. Improvement of Antioxidant Activity of Grass Carp (Ctenopharyngodon idella) Protein Hydrolysate by Washing and Membrane Removal Pretreatments and Ultrasonic Treatment. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
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18
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Yu HC, Tan FJ. Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13416] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hui-Chuan Yu
- Department of Animal Science; National Chung Hsing University; Taichung 402 Taiwan
| | - Fa-Jui Tan
- Department of Animal Science; National Chung Hsing University; Taichung 402 Taiwan
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19
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Stefanović AB, Jovanović JR, Dojčinović MB, Lević SM, Nedović VA, Bugarski BM, Knežević-Jugović ZD. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1884-5] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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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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21
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Grootaert C, Matthijs B, Voorspoels S, Possemiers S, Smagghe G, Van Camp J. Egg-derived bioactive peptides with ACE-inhibitory properties: a literature update. Food Funct 2017; 8:3847-3855. [DOI: 10.1039/c7fo00839b] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Egg proteins contain a wide set of peptide sequences which have an impact on cardiovascular health.
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Affiliation(s)
- Charlotte Grootaert
- Department of Food Safety and Food Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
| | - Bea Matthijs
- Department of Food Safety and Food Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
| | - Stefan Voorspoels
- Flemisch Institute for Technological Research (VITO NV
- Vlaamse Instelling voor Technologisch Onderzoek)
- Boeretang 200 B-2400 Mol
- Belgium
| | | | - Guy Smagghe
- Department of Crop Protection
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
| | - John Van Camp
- Department of Food Safety and Food Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
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22
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Büyükköroğlu G, Şenel B, Gezgin S, Dinh T. The simultaneous delivery of paclitaxel and Herceptin® using solid lipid nanoparticles: In vitro evaluation. J Drug Deliv Sci Technol 2016. [DOI: 10.1016/j.jddst.2016.06.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Jovanović JR, Stefanović AB, Šekuljica NŽ, Tanasković SMJ, Dojčinović MB, Bugarski BM, Knežević-Jugović ZD. Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics. J Food Sci 2016; 81:C2664-C2675. [DOI: 10.1111/1750-3841.13503] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 06/30/2016] [Accepted: 08/18/2016] [Indexed: 02/01/2023]
Affiliation(s)
- Jelena R. Jovanović
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Andrea B. Stefanović
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Nataša Ž. Šekuljica
- Innovation Center; Faculty of Technology and Metallurgy; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Sonja M. Jakovetić Tanasković
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Marina B. Dojčinović
- Dept. of General Technical Sciencies, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Branko M. Bugarski
- Dept. of Chemical Engineering, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
| | - Zorica D. Knežević-Jugović
- Dept. of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy; Univ. of Belgrade; Karnegijeva 4 11000 Belgrade Republic of Serbia
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24
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Merz M, Claaßen W, Appel D, Berends P, Rabe S, Blank I, Stressler T, Fischer L. Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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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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Uluko H, Liu L, Li H, Cui W, Zhang S, Zhao L, Xue H, Lv J. Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2420-8. [PMID: 24415541 DOI: 10.1002/jsfa.6572] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 12/25/2013] [Accepted: 01/10/2014] [Indexed: 05/23/2023]
Abstract
BACKGROUND The use of power ultrasound as a pretreatment to enhance the hydrolysis of milk protein concentrate (MPC) and subsequent angiotensin converting enzyme (ACE) inhibitory activity has been studied. Liquid chromatography was used to analyse peptide profiles of Neutrase-derived MPC hydrolysates after pretreatment at 0, 1, 3, 5 and 8 min at an ultrasound power level of 800 W. RESULTS The peptide profiles indicated an increase in number of peptides when ultrasound pretreatment was applied. There was also an increase in the degree of hydrolysis of MPC hydrolysates. The profiles indicated that new small peptides in ultrasound pretreated samples (1-5 min) which were not present in the control samples and 8 min pretreated samples, could be responsible for increased ACE inhibitory activity. These small peptides were digested in the 8 min pretreated samples. CONCLUSION Ultrasound pretreatment of MPC increases the ACE inhibitory activity of the hydrolysates because of the production of new small peptides. This can be used as a means to derive potent ACE inhibitory peptides at industrial scale in complex protein sources.
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Affiliation(s)
- Hankie Uluko
- Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, P.R. China; Faculty of Agriculture, Agricultural Engineering Department, Bunda College of Agriculture, Lilongwe, Malawi
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Stefanović AB, Jovanović JR, Grbavčić SŽ, Šekuljica NŽ, Manojlović VB, Bugarski BM, Knežević-Jugović ZD. Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2295-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Uluko H, Zhang S, Liu L, Li H, Cui W, Xue H, Zhao L, Sun Y, Lu J, Lv J. Pilot-scale membrane fractionation of ACE inhibitory and antioxidative peptides from ultrasound pretreated milk protein concentrate hydrolysates. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Rawendra RD, Aisha, Chang CI, Aulanni'am, Chen HH, Huang TC, Hsu JL. A novel angiotensin converting enzyme inhibitory peptide derived from proteolytic digest of Chinese soft-shelled turtle egg white proteins. J Proteomics 2013; 94:359-69. [DOI: 10.1016/j.jprot.2013.10.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2013] [Revised: 10/03/2013] [Accepted: 10/06/2013] [Indexed: 11/26/2022]
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Quansah JK, Udenigwe CC, Saalia FK, Yada RY. The effect of thermal and ultrasonic treatment on amino acid composition, radical scavenging and reducing potential of hydrolysates obtained from simulated gastrointestinal digestion of cowpea proteins. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:31-8. [PMID: 23354934 DOI: 10.1007/s11130-013-0334-4] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The effect of thermal and ultrasonic treatment of cowpea proteins (CP) on amino acid composition, radical scavenging and reducing potential of hydrolysates (CPH) obtained from in vitro simulated gastrointestinal digestion of CP was evaluated. Hydrolysis of native and treated CP with gastrointestinal pepsin and pancreatin yielded CPH that displayed antioxidant activities based on oxygen radical scavenging capacity (ORAC), ferric reducing antioxidant power (FRAP) and superoxide radical scavenging activity (SRSA). CPH derived from the treated CP yielded higher ORAC values than CPH from untreated proteins. However, lower significant FRAP and SRSA values were observed for these samples compared to untreated CPH (p < 0.05). Amino acid analysis indicated that CP processing decreased total sulphur-containing amino acids in the hydrolysates, particularly cysteine. The amount of cysteine appeared to be positively related to FRAP and SRSA values of CPH samples, but not ORAC. The results indicated that thermal and ultrasonic processing of CP can reduce the radical scavenging and reducing potential of the enzymatic hydrolysates possibly due to the decreased amounts of cysteine. Since the hydrolysates were generated with gastrointestinal enzymes, it is possible that the resulting compounds are produced to exert some health functions during normal consumption of cowpea.
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Affiliation(s)
- Joycelyn K Quansah
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
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Arzeni C, Pérez OE, Pilosof AM. Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.009] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Acero-Lopez A, Ullah A, Offengenden M, Jung S, Wu J. Effect of high pressure treatment on ovotransferrin. Food Chem 2012; 135:2245-52. [PMID: 22980798 DOI: 10.1016/j.foodchem.2012.07.071] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2012] [Revised: 06/09/2012] [Accepted: 07/12/2012] [Indexed: 11/19/2022]
Abstract
High pressure processing of ovotransferrin was carried out to study the structural and physiochemical changes of ovotransferrin under various pressure levels. At pH 8 and pressures higher than 200 MPa, a decrease in total sulfhydryl groups and an increase in surface hydrophobicity were observed along with a partial aggregation. A gradual shift of denaturation peak towards higher temperature was noticed up to 500 MPa, leading to a total loss of the enthalpy of denaturation at pressures of 600 and 700 MPa, where a significant decrease in intrinsic fluorescence was also observed. At pH 3, the ovotransferrin adopted a molten globule state, associated with a significant increase in surface hydrophobicity and reactive sulfhydryl content; structurally, no clear denaturation peaks in differential scanning calorimetry (DSC) were detected at any level of pressure treatment whereas a noticeable decrease in intrinsic fluorescence was evidenced up to 600 MPa and then increased at 700 MPa pressure treatment. Fourier transform infrared spectroscopy (FT-IR) revealed that the conformational structure were changed from helices, sheets, turns, and aggregated strand to mostly intermolecular β-sheets or aggregated strands at pH 8 at 200 MPa but switched back to original structure at higher pressures.
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Affiliation(s)
- Alexandra Acero-Lopez
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada, T6G 2P5
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van Rijn P, Böker A. Bionanoparticles and hybrid materials: tailored structural properties, self-assembly, materials and developments in the field. ACTA ACUST UNITED AC 2011. [DOI: 10.1039/c1jm11433f] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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