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Zhan JQ, Wu JX, Fu JJ, Li GS, Wu F, Chen YW. Antioxidant synergistic anti-inflammatory effect in the MAPK/NF-κB pathway of peptide KGEYNK (KK-6) from giant salamander (Andrias davidianus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38953326 DOI: 10.1002/jsfa.13689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/10/2024] [Accepted: 05/24/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND Giant salamander protein peptide is a peptide with rich functional properties. Giant salamander protein peptide KGEYNK (KK-6) is a peptide with both antioxidant and anti-inflammatory properties. The antioxidant and anti-inflammatory mechanisms of KK-6 are still unclear. When we studied the functional mechanism of KK-6, we found that the antioxidant property of KK-6 has a synergistic and promoting effect on anti-inflammatory properties. RESULTS KK-6 enhances cellular resistance to LPS via the MAPK/NF-κB signaling pathway, leading to increased levels of inflammatory factors: interleukin-1β (764.81 ng mL-1), interleukin-6 (1.06 ng mL-1) and tumor necrosis factor-α (4440.45 ng mL-1). KK-6 demonstrates potent antioxidant properties by activating the Nrf2 signaling pathway, resulting in elevated levels of antioxidant enzymes (glutathione peroxidase: 0.03 μg mL-1; superoxide dismutase: 0.589 μg mL-1) and a reduction in the concentration of the oxidative product malondialdehyde (967.05 μg mL-1). CONCLUSION Our findings highlight the great potential of KK-6, a peptide extracted from giant salamander protein, as a remedy for intestinal inflammation. Through its dual role as an antioxidant and anti-inflammatory agent, KK-6 offers a promising avenue for alleviating inflammation-related damage and oxidative stress. This study lays the foundation for further exploration of giant salamander products and highlights their importance in health and novel food development. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jun-Qi Zhan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jun-Xin Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Zhejiang, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Gao-Shang Li
- School of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Fang Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Zhejiang, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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Zhang X, Ni N, Fei Z, Li X, Yang W, Siqin Q, Wang Z, Zhang Z. Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels. Food Chem 2024; 444:138508. [PMID: 38340502 DOI: 10.1016/j.foodchem.2024.138508] [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: 11/06/2023] [Revised: 01/02/2024] [Accepted: 01/17/2024] [Indexed: 02/12/2024]
Abstract
The effects of different l-Cysteine additions (0-2 %) on the gel properties, microstructure and physicochemical stability of sheep plasma protein gels were studied. The introduction of l-Cys significantly improved the water retention capacity and whiteness of the plasma protein gel (p < 0.05). The addition of 0.2 %-0.4 % l-Cys increased gel strength, but l-Cys had no significant effect on gel elasticity (p < 0.05). Scanning electron microscopy confirmed that the addition of l-Cys also promoted the formation of a porous three-dimensional network structure in the gel. Raman spectroscopy and SDS-PAGE revealed that the addition of l-Cys generally reduced α-helix structures in protein gels and promoted the formation of β-folds. Addition of 0.2 % l-Cys treatment leading to the greatest increase in disulfide bonds, and its surface hydrophobicity and endogenous fluorescence intensity were the largest. At this time, the comprehensive performance of sheep plasma protein gel is the best performance.
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Affiliation(s)
- Xudong Zhang
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China; Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Na Ni
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China.
| | - Zixuan Fei
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Xiaoxue Li
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Wanpeng Yang
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Qimuge Siqin
- School of Life Sciences and Food, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Zhenyu Wang
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiyong Zhang
- Tongliao Academy of Agricultural Sciences, Tongliao, Inner Mongolia 028015, China
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Solà-Ginés M, Miró L, Bellver-Sanchis A, Griñán-Ferré C, Pallàs M, Pérez-Bosque A, Moretó M, Pont L, Benavente F, Barbosa J, Rodríguez C, Polo J. Nutritional, molecular, and functional properties of a novel enzymatically hydrolyzed porcine plasma product. PLoS One 2024; 19:e0301504. [PMID: 38728303 PMCID: PMC11086891 DOI: 10.1371/journal.pone.0301504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 03/18/2024] [Indexed: 05/12/2024] Open
Abstract
In the present study, an enzymatically hydrolyzed porcine plasma (EHPP) was nutritionally and molecularly characterized. EHPP molecular characterization showed, in contrast to spray-dried plasma (SDP), many peptides with relative molecular masses (Mr) below 8,000, constituting 73% of the protein relative abundance. IIAPPER, a well-known bioactive peptide with anti-inflammatory and antioxidant properties, was identified. In vivo functionality of EHPP was tested in C. elegans and two different mouse models of intestinal inflammation. In C. elegans subjected to lipopolysaccharide exposure, EHPP displayed a substantial anti-inflammatory effect, enhancing survival and motility by 40% and 21.5%, respectively. Similarly, in mice challenged with Staphylococcus aureus enterotoxin B or Escherichia coli O42, EHPP and SDP supplementation (8%) increased body weight and average daily gain while reducing the percentage of regulatory Th lymphocytes. Furthermore, both products mitigated the increase of pro-inflammatory cytokines expression associated with these challenged mouse models. In contrast, some significant differences were observed in markers such as Il-6 and Tnf-α, suggesting that the products may present different action mechanisms. In conclusion, EHPP demonstrated similar beneficial health effects to SDP, potentially attributable to the immunomodulatory and antioxidant activity of its characteristic low Mr bioactive peptides.
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Affiliation(s)
| | - Lluïsa Miró
- APC Europe S.L.U., Granollers, Spain
- Departament de Bioquímica i Fisiologia (Secció de Fisiologia), Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Nutrició i Seguretat Alimentària, Universitat de Barcelona (INSA·UB), Barcelona, Spain
| | - Aina Bellver-Sanchis
- Departament de Farmacologia, Toxicologia i Química Terapèutica (Secció de Farmacologia) Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Neurociències (CIBERNED), Universitat de Barcelona, Barcelona, Spain
| | - Christian Griñán-Ferré
- Departament de Farmacologia, Toxicologia i Química Terapèutica (Secció de Farmacologia) Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Neurociències (CIBERNED), Universitat de Barcelona, Barcelona, Spain
| | - Mercè Pallàs
- Departament de Farmacologia, Toxicologia i Química Terapèutica (Secció de Farmacologia) Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Neurociències (CIBERNED), Universitat de Barcelona, Barcelona, Spain
| | - Anna Pérez-Bosque
- Departament de Bioquímica i Fisiologia (Secció de Fisiologia), Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Nutrició i Seguretat Alimentària, Universitat de Barcelona (INSA·UB), Barcelona, Spain
| | - Miquel Moretó
- Departament de Bioquímica i Fisiologia (Secció de Fisiologia), Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Nutrició i Seguretat Alimentària, Universitat de Barcelona (INSA·UB), Barcelona, Spain
| | - Laura Pont
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
- Serra Húnter Programe, Generalitat de Catalunya, Barcelona, Spain
| | | | - José Barbosa
- Serra Húnter Programe, Generalitat de Catalunya, Barcelona, Spain
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López-Pedrouso M, Zaky AA, Lorenzo JM, Camiña M, Franco D. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations. Meat Sci 2023; 204:109278. [PMID: 37442015 DOI: 10.1016/j.meatsci.2023.109278] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023]
Abstract
Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacy.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Ahmed A Zaky
- Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mercedes Camiña
- Departamento de Fisiología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Campus Universitario s/n, Lugo 27002, Spain
| | - Daniel Franco
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Campus Vida, Santiago de Compostela 15782, Spain.
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Sun W, Shahrajabian MH. The Application of Arbuscular Mycorrhizal Fungi as Microbial Biostimulant, Sustainable Approaches in Modern Agriculture. PLANTS (BASEL, SWITZERLAND) 2023; 12:3101. [PMID: 37687348 PMCID: PMC10490045 DOI: 10.3390/plants12173101] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/16/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023]
Abstract
Biostimulant application can be considered an effective, practical, and sustainable nutritional crop supplementation and may lessen the environmental problems related to excessive fertilization. Biostimulants provide beneficial properties to plants by increasing plant metabolism, which promotes crop yield and improves the quality of crops; protecting plants against environmental stresses such as water shortage, soil salinization, and exposure to sub-optimal growth temperatures; and promoting plant growth via higher nutrient uptake. Other important benefits include promoting soil enzymatic and microbial activities, changing the architecture of roots, increasing the solubility and mobility of micronutrients, and enhancing the fertility of the soil, predominantly by nurturing the development of complementary soil microbes. Biostimulants are classified as microbial, such as arbuscular mycorrhizae fungi (AMF), plant-growth-promoting rhizobacteria (PGPR), non-pathogenic fungi, protozoa, and nematodes, or non-microbial, such as seaweed extract, phosphite, humic acid, other inorganic salts, chitin and chitosan derivatives, protein hydrolysates and free amino acids, and complex organic materials. Arbuscular mycorrhizal fungi are among the most prominent microbial biostimulants and have an important role in cultivating better, healthier, and more functional foods in sustainable agriculture. AMF assist plant nutrient and water acquisition; enhance plant stress tolerance against salinity, drought, and heavy metals; and reduce soil erosion. AMF are proven to be a sustainable and environmentally friendly source of crop supplements. The current manuscript gives many examples of the potential of biostimulants for the production of different crops. However, further studies are needed to better understand the effectiveness of different biostimulants in sustainable agriculture. The review focuses on how AMF application can overcome nutrient limitations typical of organic systems by improving nutrient availability, uptake, and assimilation, consequently reducing the gap between organic and conventional yields. The aim of this literature review is to survey the impacts of AMF by presenting case studies and successful paradigms in different crops as well as introducing the main mechanisms of action of the different biostimulant products.
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Affiliation(s)
- Wenli Sun
- Correspondence: ; Tel.: +86-13-4260-83836
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Vasconcellos RS, Henríquez LBF, Lourenço PDS. Spray-Dried Animal Plasma as a Multifaceted Ingredient in Pet Food. Animals (Basel) 2023; 13:1773. [PMID: 37889645 PMCID: PMC10252101 DOI: 10.3390/ani13111773] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 08/13/2023] Open
Abstract
Plasma is a co-product from pork and beef obtained during the processing of animals for human consumption. The spray-drying process maintains the solubility of spray-dried animal plasma (SDAP) and its nutritional and functional properties, making this ingredient multifunctional in human and animal nutrition. In pet food, SDAP has been used in the production of wet foods (pates and chunks in gravy) as an emulsifying and binding agent, with the potential to replace hydrocolloids partially or totally, which have some negative implications for digestibility, fecal quality, and intestinal inflammation. From a nutritional point of view, SDAP has high digestibility and an amino acid profile compatible with high-quality ingredients, such as powdered eggs. Studies in companion animals, especially in cats, have shown that SDAP is an ingredient with high palatability. Despite the immunomodulatory, anti-inflammatory, prebiotic, and neuroprotective properties demonstrated in some animal models, there are still few publications demonstrating these effects in dogs and cats, which limits its use as a functional ingredient for these species. In this review, the potential use of SDAP in pet food, aspects related to the sustainability of this ingredient, and opportunities for studies in companion animals are discussed.
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Affiliation(s)
- Ricardo Souza Vasconcellos
- Department of Animal Science, State University of Maringá, Maringá 87020-900, Brazil; (L.B.F.H.); (P.d.S.L.)
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Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates. Foods 2022; 11:foods11223564. [PMID: 36429156 PMCID: PMC9689829 DOI: 10.3390/foods11223564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/29/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022] Open
Abstract
Due to the overuse and abuse of antibiotics, several antibiotic resistant bacteria have emerged. Antimicrobial peptides (AMPs) have gained attention as alternative antimicrobial agents because of their unique mode of action that impedes bacterial resistance. Two novel antibacterial peptides were isolated from Alcalase-hydrolyzed chicken plasma by size exclusion and reverse-phase chromatography. They were identified by LC-MS/MS to be VSDH and CCCPKAF, which showed effective antibacterial activity toward Bacillus cereus DMST 5040, with varied modes of action. The peptide CCCPKAF caused cell membrane disintegration, as evidenced by propidium iodide (PI) uptake. In contrast, the peptide VSDH targeted intracellular molecules, including proteins and nucleic acids, as revealed by Synchrotron-based Fourier Transform Infrared (SR-FTIR). The secondary structure of intracellular proteins increased to a β-sheet structure concomitant with a decrease in the α-helix structure when exposed to 0.5 mM VSDH. Molecular docking analysis revealed that VSDH showed high binding affinity for the active sites of the various enzymes involved in DNA synthesis. In addition, it showed good affinity for a chaperone protein (Dnak), resulting in the misfolding of intracellular proteins. Nuclear magnetic resonance (NMR) and molecular dynamics simulations also indicated that VSDH chelated well with Mg2+, which could partly contribute to its antibacterial activity.
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Shahrajabian MH, Sun W. Sustainable Approaches to Boost Yield and Chemical Constituents of Aromatic and Medicinal Plants by Application of Biostimulants. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2022; 13:RAFNA-EPUB-126745. [PMID: 36200191 DOI: 10.2174/2772574x13666221004151822] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 07/15/2022] [Accepted: 08/11/2022] [Indexed: 06/16/2023]
Abstract
INTRODUCTION Biostimulants consist of natural ingredients, metabolites of fermentation, micro-organisms, algae or plant extracts, bacteria, mushrooms, humus substances, amino acids, biomolecules, etc. Methods: In this study, all relevant English-language articles were collected. The literature was reviewed using the keywords of biostimulant, medicinal plant, aromatic plant, natural products, and pharmaceutical benefits from Google Scholar, Scopus, and PubMed databases. RESULTS The significant and promoting impact of biostimulants has been reported for different medicinal and aromatic plants, such as salicylic acid for ajuga, artichoke, ajwain, basil, common rue, common sage, common thyme, coneflower, coriander, dendrobium, desert Indian wheat, dragonhead, fennel, fenugreek, feverfew, ginger, groundnut, guava, henna, Iranian soda, lavender, lemon balm, lemongrass, Malabar spinach; seaweed extract on almond, bird, s eye chili; amino acids on artemisia, broccoli, chamomile, beneficial bacteria on ashwagandha; humic acid on black cumin, cannabis, chicory, garlic, gerbera, Hungarian vetch, Moldavian dragonhead, niger plant; chitosan on dragon fruit, marigold, milk thistle, etc. The suggested mechanisms include the stimulatory impacts on the activity of enzymes involved in different biosynthetic processes, the hormone-like activity of biostimulant compounds and the improvement of nutrient uptake of plants. CONCLUSION The current manuscript gives many examples of the potential of biostimulants for medicinal and aromatic plant production. However, further studies are needed to better understand the effectiveness of different biostimulants and foliar applications in sustainable agriculture.
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Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Araújo-Rodrigues H, Coscueta ER, Pereira MF, Cunha SA, Almeida A, Rosa A, Martins R, Pereira CD, Pintado conceptualisation ME. Membrane fractionation of Cynara cardunculus swine blood hydrolysate: Ingredients of high nutritional and nutraceutical value. Food Res Int 2022; 158:111549. [DOI: 10.1016/j.foodres.2022.111549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/05/2022] [Accepted: 06/21/2022] [Indexed: 11/26/2022]
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Kim S. A multi-omics approach to assess production of the valuable peptides and amino acids in porcine blood protein hydrolysate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Shahrajabian MH, Cheng Q, Sun W. The Effects of Amino acids, Phenols and Protein Hydrolysates as Biostimulants on Sustainable Crop Production and Alleviate Stresses. Recent Pat Biotechnol 2022; 16:319-328. [PMID: 35418295 DOI: 10.2174/1872208316666220412133749] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 02/01/2022] [Accepted: 02/25/2022] [Indexed: 11/22/2022]
Abstract
Biostimulants which contain substances or products including natural compounds, special formulation and microorganisms have gained a considerable attention as sustainable method for heavy metal detoxification, stimulate natural toxins, controlling diseases and pests, may increase both water and nutrient efficiency. Biostimulants are important products in modern agriculture which composed of different heterogenous classes of compounds with a broad spectrum of action to increase both qualitative and quantitative productions. Amino acids can be useful in stress defence, photosynthesis, increase nutrient uptake, pollination and fruit formation, precursors to hormones and growth parameters. Amino acids are considered as precursors and constituents of proteins, which are well-known for stimulation of cell growth. Because, they are the basic building blocks of proteins, amino acids are very important in plant growth, development and metabolite synthesis. One of the diverse, notable and the large group of secondary metabolites is phenolic compounds which have important function in regulation of the plants physiological activities, oxidation-reduction processes and photosynthesis. Protein hydrolysates contain amino acids and peptides which is one of the most important kinds of biostimulants. Protein hydrolysates have notable capability to increase crop performance, particularly under environmental stress conditions. This review article is aimed to introduce and found more about the roles of different types of biostimulants on plant growth and final yield production with considering sustainable agriculture.
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Affiliation(s)
| | - Qi Cheng
- College of Life Sciences, Hebei Agricultural University, Baoding, Hebei, 071000, China; Global Alliance of HeBAU-CLS&HeQiS for BioAl-Manufacturing, Baoding, Hebei 071000, China
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Kumari S, Pandey A, Soni A, Mahala A, Sarkar S, Suradkar U, Ambedkar YR. Optimisation of antioxidant, antimicrobial and metal-chelating properties of bioactive peptides from blood wastes by enzymatic hydrolysis. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an21612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Anti-Fatigue Peptides from the Enzymatic Hydrolysates of Cervus elaphus Blood. Molecules 2021; 26:molecules26247614. [PMID: 34946691 PMCID: PMC8708016 DOI: 10.3390/molecules26247614] [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: 11/08/2021] [Revised: 12/10/2021] [Accepted: 12/11/2021] [Indexed: 11/18/2022] Open
Abstract
Red deer (Cervus elaphus) blood is widely used as a health product. Mixed culture fermentation improves the flavor and bioavailability of deer blood (DB), and both DB and its enzymatic hydrolysates exhibit anti-fatigue activities in vivo. To elucidate the bioactive ingredients, enzymatic hydrolysates were fractioned into different peptide groups using reversed phase resin chromatography, and then evaluated using an exhaustive swimming mice model to assess swimming time and biochemical parameters. The structures of the bioactive peptides were elucidated by high performance liquid chromatography with tandem mass detection. Thirty-one compounds were identified as glutamine or branched-chain amino acids containing short peptides, of which Val-Ala-Asn, Val-Val-Ser-Ala, Leu(Ile)-Leu(Ile)-Val-Thr, Pro-His-Pro-Thr-Thr, Glu-Val-Ala-Phe and Val-Leu(Ile)-Asp-Ala-Phe are new peptides. The fractions containing glutamine or valine short peptides, Ala-Gln, Val-Gln, Val-Val-Ser-Ala, Val-Leu(Ile)-Ser improved exercise endurance by increasing hepatic glycogen (HG) storage. The peptides group containing Leu(Ile)-Leu(Ile), Asp-Gln, Phe- Leu(Ile), Val-Val-Tyr-Pro contributed to decreased muscle lactic acid (MLA)accumulation and to an increase in HG. The anti-fatigue activities of DB hydrolysates were attributed to the synergistic effects of different types of peptides.
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Zhan J, Li G, Dang Y, Pan D. Study on the antioxidant activity of peptide isolated from porcine plasma during in vitro digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Nikhita R, Sachindra NM. Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity. Poult Sci 2021; 100:101047. [PMID: 33744618 PMCID: PMC8010522 DOI: 10.1016/j.psj.2021.101047] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 01/22/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022] Open
Abstract
Response surface methodology was adopted to optimize hydrolysis conditions for the production of antioxidant and angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken red blood cells by both enzymatic and acid hydrolysis. During acid hydrolysis, temperature (P < 0.001) and acid concentration (P < 0.001) influenced the degree of hydrolysis (DH%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the hydrolysate while ACE inhibitory activity of the hydrolysate was strongly influenced by acid concentration (P < 0.001). Temperature and time of hydrolysis had no effect (P > 0.05) on the ACE inhibitory activity of the hydrolysate. Acid hydrolysis conditions of 50°C, 32 h, and 0.03 N hydrochloric acid resulted in optimum DH% (33.1%), optimum DPPH scavenging activity (46%), and optimum ACE inhibitory activity (43.7%) of the hydrolysate. During enzymatic hydrolysis of chicken red blood cells, DH% was influenced by the temperature of hydrolysis (P < 0.001) and enzyme concentration (P < 0.001). DPPH scavenging of the hydrolysate was marginally (P < 0.05) influenced by the temperature of hydrolysis and ACE inhibitory activity of the hydrolysate was highly influenced by temperature (P < 0.001) and enzyme concentration (P < 0.001). Enzyme hydrolysis conditions of 60°C, 150 min, and 2.5% alcalase resulted in maximum DH% of 63.9%, while the highest DPPH scavenging activity (75%) of hydrolysate was observed under the hydrolysis conditions of 60°C, 30 min, and 2.5% of the enzyme. Optimum ACE inhibitory activity (45%) of the hydrolysate was achieved at hydrolysis conditions of 2.5% alcalase, 120 min of hydrolysis at 60°C. ACE inhibitory activity of the enzymatically hydrolyzed product was directly proportional to DH%, while DPPH activity was inversely proportional to DH%. DPPH scavenging activity of the acid hydrolysate was recorded at a lower range (34.8-56.9%) compared to the enzyme hydrolysate (40.4-77.4%), while ACE inhibitory activity of both the hydrolysates was observed in the same range (18.7-49.4 and 14.2-47.7% for acid and enzyme hydrolysate, respectively). This study indicated that chicken red blood cells could be successfully hydrolyzed by both chemical and enzymatic methods to obtain hydrolysates having antioxidant and ACE inhibitory activity.
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Affiliation(s)
- R Nikhita
- Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute (CFTRI), Mysore, India 570020; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India 201002
| | - N M Sachindra
- Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute (CFTRI), Mysore, India 570020; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India 201002.
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16
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Elyass ME, Mahdi AA, Semeih AE, Eltaib FI, Attitalla IH. Exploratory investigation on the antibacterial effect of antimicrobial peptides of four mammalian plasmas. Microb Pathog 2021; 156:104839. [PMID: 33689814 DOI: 10.1016/j.micpath.2021.104839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 01/05/2021] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
Antimicrobial peptides (AMPs) are presently being revisited as promising potential antimicrobial combat agents. Acquisition of resistance to AMPs is very rare compared to conventional antibiotics as they kill microbes by direct disruption of cellular components including the microbial membrane and DNA. In this study four sources of mammalian plasma (human, bovine, caprine and ovine) were explored for presence and effectiveness of antimicrobial peptides by the spot-on-lawn method, followed by the agar well diffusion assay to confirm their antibacterial activity. This was followed by determination of their minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) by the broth macrodilusion method. The MICs were compared to those produced by the antibiotics Ampicillin, Amoxicillin, Doxycycline and Metronidazole. All four plasma types exhibited antibacterial activity in their native form (plasmaN) or in presence of added pepsin (plasmap). The highest antibacterial activity was shown by ovine plasmap against Klebsiella pneumoniae (MIC at dilution of 1:128), while least activity (MIC at dilution of 1:2) was shown by bovine plasmap and ovine plasmaN against K. pneumoniae, ovine plasmaN against E. coli, and ovine plasmap against Staph. aureus. All plasma sources achieved bactericidal effect. Activity of ovine plasmaN against K. pneumoniae was higher than that due to Ampilcillin, Amoxicillin, Doxycycline or Metronidazole. The least antibacterial activity was achieved by Ampicillin against K. pneumoniae, E. coli and Bacillus subtilis. Metronidazole had no effect on any of the four bacteria tested. These results indicate that AMPs hold great promise as a valuable renewed tool in the control of pathogenic microbes.
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Affiliation(s)
- Mona E Elyass
- National Center for Research, Khartoum, Sudan; Omar Al-Mukhtar University, Faculty of Medical Technology, Box 919, Al-Bayda, Libya
| | - Ahmed A Mahdi
- Omar Al-Mukhtar University, Faculty of Medical Technology, Box 919, Al-Bayda, Libya
| | | | | | - Idrerss H Attitalla
- Omar Al-Mukhtar University, Faculty of Science, Department of Microbiology, Box 919, Al-Bayda, Libya; Omar Al-Mukhtar University, Faculty of Medical Technology, Box 919, Al-Bayda, Libya.
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17
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Caldeira C, Vlysidis A, Fiore G, De Laurentiis V, Vignali G, Sala S. Sustainability of food waste biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment. BIORESOURCE TECHNOLOGY 2020; 312:123575. [PMID: 32521468 DOI: 10.1016/j.biortech.2020.123575] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 05/15/2023]
Abstract
The need to increase circularity of industrial systems to address limited resources availability and climate change has triggered the development of the food waste biorefinery concept. However, for the development of future sustainable industrial processes focused on the valorisation of food waste, critical aspects such as (i) the technical feasibility of the processes at industrial scale, (ii) the analysis of their techno-economic potential, including available quantities of waste, and (iii) a life cycle-based environmental assessment of benefits and burdens need to be considered. The goal of this review is to provide an overview of food waste valorisation pathways and to analyse to which extent these aspects have been considered in the literature. Although a plethora of food waste valorisation pathways exist, they are mainly developed at lab-scale. Further research is necessary to assess upscaled performance, feedstock security, and economic and environmental assessment of food waste valorisation processes.
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Affiliation(s)
- Carla Caldeira
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Anestis Vlysidis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Gianluca Fiore
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Valeria De Laurentiis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Giuseppe Vignali
- University of Parma, Department of Engineering and Architecture, Viale delle Scienze 181/A, 43124 Parma, Italy
| | - Serenella Sala
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy.
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18
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Isolation and Identification of a Novel Antioxidant Peptide from Chickpea (Cicer arietinum L.) Sprout Protein Hydrolysates. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10070-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Begum N, Raza A, Shen D, Song H, Zhang Y, Zhang L, Liu P. Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract. Journal of Food Science and Technology 2020; 57:1786-1797. [PMID: 32327789 DOI: 10.1007/s13197-019-04212-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/22/2019] [Accepted: 12/11/2019] [Indexed: 12/12/2022]
Abstract
Abstract Maillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The antioxidant and antihypertensive activities of BBME, its hydrolysate and their MRPs were assessed. (37) orthogonal experimental design was used to obtain the optimal reaction conditions for generation of MRPs with improved sensory characteristics. The optimal conditions were: processing temperature, 120 °C; processing time, 60 min; xylose concentration, 2.5% (w/v); cysteine concentration, 2%; Vitamin B1, 1.2%; Hydrolyzed vegetable protein, 6%; and sample to liquid ratio, 1:1. The total content of free amino acid in BBME decreased from 86.18 to 25.50 g L-1 in EH-BBME-MRPs. In addition, EH-BBME and EH-BBME-MRPs contained significantly higher amount of low molecular weight peptides (< 1000 Da; 47.2% and 21.84%, respectively) compared to other samples. They also exhibited enhanced antioxidant activities against DPPH, ABTS and hydroxyl free radicals, and presented improved FRAP activity and reducing power. EH-BBME-MRPs also exhibited higher antihypertensive activity compared to other samples. The results indicate that MRPs derived from BBME hydrolysate are promising components for improving food flavor and also provide health benefits. Graphic abstract
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Affiliation(s)
- Nabila Begum
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Ali Raza
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Dongyu Shen
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Huanlu Song
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Yu Zhang
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Lei Zhang
- Fushun Dufengxuan Gushen Biotechnology Co., Ltd., Fushun, 113006 Liaoning China
| | - Peng Liu
- Fushun Dufengxuan Gushen Biotechnology Co., Ltd., Fushun, 113006 Liaoning China
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20
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Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10072290] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
In order to make the by-products generated from the porcine industry more valuable, pig livers were used in this trial to obtain protein hydrolysates. Three proteases (alcalase, bromelain, and papain) were utilized for enzymatic hydrolysis with two different durations, 4 and 8 hours. Ultrafiltration process was used for the recovery of the extracts, employing three different membrane pore sizes (30, 10, and 5 kDa). The porcine livers contained considerable amounts of protein (19.0%), considering they are almost composed of water (74.1%). The antioxidant activity of the obtained hydrolysates was investigated using four antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC)). Antibacterial properties were also measured against Gram-negative and Gram-positive bacteria. Results indicated that the three studied factors (type of enzyme, membrane pore size, and time) significantly affected the parameters evaluated. Hydrolysates obtained at 8 hours with alcalase had the best antioxidant properties. The 30 kDa alcalase extracts exhibited the highest DPPH (562 µg Trolox/g), FRAP (82.9 µmol Fe2+/100 g), and ORAC (53.2 mg Trolox/g) activities, while for ABTS the 10 kDa alcalase showed the higher values (1068 mg ascorbic acid/100 g). Concerning the antibacterial activity, 30 kDa hydrolysates obtained with bromelain for 4 hours exhibited the highest antimicrobial capacity, providing an inhibition of 91.7%.
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21
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Dávalos Terán I, Imai K, Lacroix IME, Fogliano V, Udenigwe CC. Bioinformatics of edible yellow mealworm (Tenebrio molitor) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase-IV inhibitors. J Food Biochem 2019; 44:e13121. [PMID: 31837166 DOI: 10.1111/jfbc.13121] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 12/31/2022]
Abstract
Bioinformatics was applied for strategic processing of yellow mealworm (Tenebrio molitor) proteins to produce dipeptidyl peptidase (DPP)-IV inhibiting peptides. In silico analysis of 384 mealworm proteins revealed structural proteins as better precursors of DPP-IV inhibiting peptides, compared with other protein types, after pepsin and papain hydrolysis. This was associated with the higher hydropathicity and amounts of residues associated with DPP-IV inhibition in the structural (cuticular) proteins. In silico, the peptides were mostly released with pepsin than papain. Cuticular (CP) and non-cuticular proteins (NC) were extracted from yellow mealworm and hydrolyzed with pepsin and papain in vitro to validate the virtual findings. CP hydrolysate with papain inhibited DPP-IV the most compared to CP hydrolysate with pepsin, whereas NC hydrolysates were mostly inactive. CP had higher hydrophobic-hydrophilic amino acid ratios and contents of the activity-associated residues than NC. The findings demonstrate the application of bioinformatics in processing proteins for bioactive peptide production. PRACTICAL APPLICATIONS: The discovery of bioactive peptides from food proteins is typically based on the classic approach involving working with a small number of protein-protease combinations in vitro. For the first time, this study reported the application of in silico tools in comprehensively studying hundreds of proteins from yellow mealworm (an edible insect) as sources of DPP-IV inhibitors, followed by in vitro processing and validation guided by the results obtained in silico. The advantage of this approach is that it allows for analysis of several protein-protease combinations (with multiple datasets of structural, functional, and bioactivity parameters) in a short time. This work is relevant in advancing research on emerging or alternative proteins as well as structure-informed food protein processing. The bioinformatics approach can be adapted for strategic processing of proteins in the food industry prior to making major resource investments.
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Affiliation(s)
- Irene Dávalos Terán
- Food Quality & Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Kento Imai
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada.,Department of Biomolecular Engineering, Graduate School of Engineering, Nagoya University, Nagoya, Japan
| | - Isabelle M E Lacroix
- Food Bio-based Research, Wageningen University and Research, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Chibuike C Udenigwe
- Food Quality & Design Group, Wageningen University and Research, Wageningen, The Netherlands.,School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada.,Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario, Canada
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22
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Hou C, Wu L, Wang Z, Saguer E, Zhang D. Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins. Antioxidants (Basel) 2019; 8:E592. [PMID: 31783604 PMCID: PMC6943526 DOI: 10.3390/antiox8120592] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 11/18/2019] [Accepted: 11/25/2019] [Indexed: 12/31/2022] Open
Abstract
In this study, sheep plasma was submitted to Alcalase-hydrolysis and peptides with better antioxidant properties measured through both the ferric-reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability assays were isolated and identified. After hydrolysate ultrafiltration and semi-preparative reverse-phase high-performance liquid chromatography, nine fractions (F1-F9) were obtained, with the two first (F1 and F2) showing the greatest antioxidant potential. These two fractions were further separated by the AKTA purifier system to generate four (F1-1-F1-4) and five (F2-1-F2-5) fractions, respectively, with two of them (F1-2 and F2-1) exhibiting appreciable FRAP activity and DPPH radical scavenging ability. Using liquid chromatography-tandem mass spectrometry, three antioxidant peptides were identified. From their amino acid sequences (QTALVELLK, SLHTLFGDELCK, and MPCTEDYLSLILNR), which include amino acids that have been previously reported as key contributors to the peptide antioxidant properties, it can be maintained that they come mainly from serum albumin. These results suggested that the sheep plasma protein can be considered as a good source of antioxidant peptides and bring forth new possibilities for the utilization of animal blood by-products.
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Affiliation(s)
- Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (C.H.); (L.W.); (Z.W.)
| | - Liguo Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (C.H.); (L.W.); (Z.W.)
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (C.H.); (L.W.); (Z.W.)
| | - Elena Saguer
- Institut de Tecnologia Agroalimentària (INTEA), Universitat de Girona, C/Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (C.H.); (L.W.); (Z.W.)
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23
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Hamzeh A, Wongngam W, Kiatsongchai R, Yongsawatdigul J. Cellular and chemical antioxidant activities of chicken blood hydrolysates as affected by in vitro gastrointestinal digestion. Poult Sci 2019; 98:6138-6148. [PMID: 31144724 DOI: 10.3382/ps/pez283] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2018] [Accepted: 05/19/2019] [Indexed: 11/20/2022] Open
Abstract
The effects of in vitro gastrointestinal (GI) digestion on the antioxidative activity of hydrolysates prepared from chicken blood plasma and red blood cell (RBC) by pepsin and thermolysin were investigated. The pepsin-hydrolyzed plasma (PHP) showed the highest scavenging activity of ABTS radicals (P < 0.05). RBC and plasma hydrolysates prepared by pepsin were hydrolyzed by GI proteases to a greater extent than hydrolysates prepared by thermolysin as evidenced by MALDI-TOF mass spectra. The antioxidative activity of all digesta increased compared to their respective parent hydrolysates, and PHP digesta showed the highest activity (P < 0.05). The digesta of PHP and thermolysin-hydrolyzed plasma showed cytoprotective properties in a dose-dependent manner, and 100 μg/mL of PHP digesta exhibited the highest protection of HepG2 cells against tert-butyl hydroperoxide (P < 0.05). Based on dichloro-dihydro-fluorescein diacetate assay, PHP digesta exhibited the greatest intracellular reactive oxygen species scavenging activity of approximately 71% at 100 μg/mL (P < 0.05). The peptide sequencing of PHP digesta revealed that they contained less than 10 amino acid residues, with an average hydrophobicity of 18.6. Chicken blood plasma is a better protein source for protein hydrolysates, and their digesta showed higher antioxidant activity compared to RBCs.
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Affiliation(s)
- Ali Hamzeh
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Wasana Wongngam
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Ratana Kiatsongchai
- School of Biology, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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24
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Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01595-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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25
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Alavi F, Jamshidian M, Rezaei K. Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase. Food Chem 2019; 277:314-322. [DOI: 10.1016/j.foodchem.2018.10.122] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 08/31/2018] [Accepted: 10/25/2018] [Indexed: 01/04/2023]
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26
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Verma AK, Chatli MK, Kumar P, Mehta N. In-vitro assessment of antioxidant and antimicrobial activity of whole porcine-liver hydrolysates and its fractions. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17047] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Aim of the study was to evaluate antioxidant and antimicrobial activity of porcine liver-protein hydrolysates (PLHs) and their fractions recovered from enzymatic hydrolysis. Hydrolysates and fractions were assessed for antioxidants such as 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid, 2,2-diphenyl-1-picrylhydrazyl and ferric-reducing antioxidant power and antimicrobial activity. Inhibition activity for all antioxidant parameters was significantly (P < 0.05) higher for whole PLHs than for its corresponding fractions; however, among their fractions, 5–10 kDa and 1–5 kDa had a relatively higher antioxidant activity than did the other fractions. Trypsin-digested whole PLHs and their fractions exhibited the highest antioxidant and antimicrobial activity, followed by alcalase- and papain-digested PLHs, for all tested microbes. Results accomplished that whole PLHs exhibited better result than its fractions; thus, PLHs can be used as preservatives for food products or utilised for other pharmaceutical purposes.
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27
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Marciniak A, Suwal S, Naderi N, Pouliot Y, Doyen A. Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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28
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A review on enzymatic polymerization to produce polycondensation polymers: The case of aliphatic polyesters, polyamides and polyesteramides. Prog Polym Sci 2018. [DOI: 10.1016/j.progpolymsci.2017.10.001] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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Sun Q, Chen F, Geng F, Luo Y, Gong S, Jiang Z. A novel aspartic protease from Rhizomucor miehei expressed in Pichia pastoris and its application on meat tenderization and preparation of turtle peptides. Food Chem 2017; 245:570-577. [PMID: 29287411 DOI: 10.1016/j.foodchem.2017.10.113] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 10/16/2017] [Accepted: 10/22/2017] [Indexed: 12/18/2022]
Abstract
A novel aspartic protease gene (RmproA) was cloned from the thermophilic fungus Rhizomucor miehei CAU432 and expressed in Pichia pastoris. The RmproA was successfully expressed in P. pastoris as an active extracellular protease. High protease activity of 3480.4 U/mL was obtained by high cell-density fermentation. The protease was purified by the two step protocols to homogeneity. The molecular mass of the RmproA was estimated to be 52.4 kDa by SDS-PAGE and 50.6 kDa by gel filtration. The purified enzyme was optimally active at pH 5.5 and 55 °C, respectively. The enzyme exhibited a broad range of substrate specificity. RmproA-treated pork muscle showed lower shear force than papain-treated sample at a relative low concentration, suggesting its effectiveness on meat tenderization. Moreover, turtle hydrolysis by RmproA resulted in a large amount of small peptides, which exhibited high ACE-inhibitory activity. Thus, RmproA may be a potential candidate for several industrial applications.
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Affiliation(s)
- Qian Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fusheng Chen
- College of Grain and Food, Henan University of Technology, Zhengzhou 450001, China
| | - Fang Geng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Siyi Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhengqiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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30
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Bioactive peptides derived from egg proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2508-2530. [PMID: 28609123 DOI: 10.1080/10408398.2017.1329704] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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Affiliation(s)
- Ya-Fei Liu
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Indrawati Oey
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Phil Bremer
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Pat Silcock
- a Department of Food Science , University of Otago , Dunedin , New Zealand
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31
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Liu D, Chen X, Huang J, Zhou X, Huang M, Zhou G. Stability of antioxidant peptides from duck meat after post-mortem ageing. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13536] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dongmei Liu
- Nanjing Innovation Center of Meat Products Processing; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
| | - Xing Chen
- Nanjing Innovation Center of Meat Products Processing; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
| | - Jichao Huang
- College of Engineering; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
| | - Xinghu Zhou
- Nanjing Professor Huang Food Science and Technology Co. Ltd.; Nanjing Jiangsu 211225 China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
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32
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Generation of bioactive peptides from duck meat during post-mortem aging. Food Chem 2017; 237:408-415. [PMID: 28764014 DOI: 10.1016/j.foodchem.2017.05.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 05/11/2017] [Accepted: 05/17/2017] [Indexed: 11/21/2022]
Abstract
The objective of this study was to investigate the endogenous release of bioactive peptides in duck meat during 7days of post-mortem aging. The degradation of muscle proteins led to release of small peptides (<5kDa). The peptides formed in the samples after 3days post-mortem exhibited highest DPPH radical scavenging, oxygen radical scavenging (ORAC) and ferric reducing antioxidant power (FRAP). By using size-exclusion chromatography, the initial extract was purified into three fractions (A-C) in which fraction C exhibited the highest antioxidant activity. In total 18 peptides were sequenced and identified in the fractions by nano LC-MS/MS. Among these peptides, the peptides of fraction C possessed the lowest molecular weight and consisted of the highest amount of hydrophobic amino acid, which might be responsible for the antioxidant property of aged duck meat. The present findings provide an insight into the release of bioactive peptides in duck meat during post-mortem aging.
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Sun Q, Zhang B, Yan QJ, Jiang ZQ. Comparative analysis on the distribution of protease activities among fruits and vegetable resources. Food Chem 2016; 213:708-713. [PMID: 27451238 DOI: 10.1016/j.foodchem.2016.07.029] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2015] [Revised: 05/23/2016] [Accepted: 07/05/2016] [Indexed: 12/27/2022]
Abstract
In this study, a comparative analysis on the distribution of protease activities among 90 plant resources, including fruits and vegetables, has been performed. Protease activities of plant extracts were assayed at different pH values (pH 3.0, pH 7.5 and pH 10.5) using casein as a substrate. Ten fruits and thirteen vegetables show protease activities above 10U/g. Pineapple, fig and papaya, which are used for commercial protease production, exhibited high protease activities. Additionally, high protease activities were detected in kiwifruit (28.8U/g), broccoli (16.9U/g), ginger (16.6U/g), leek (32.7U/g) and red pepper (15.8U/g) at different pH values. SDS-PAGE and zymograms confirmed that various types of proteases existed in the five plant extracts and might be explored. Furthermore, five plant extracts were treated by different protease inhibitors. These results show that there are still many plant resources unexplored, which may be promising candidates for plant-derived protease production.
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Affiliation(s)
- Qian Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Qiao-Juan Yan
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Zheng-Qiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Bah CSF, Bekhit AEDA, McConnell MA, Carne A. Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases. Food Chem 2016; 213:98-107. [PMID: 27451160 DOI: 10.1016/j.foodchem.2016.06.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Revised: 06/19/2016] [Accepted: 06/21/2016] [Indexed: 12/20/2022]
Abstract
Four protease preparations from plant and fungal sources (papain, bromelain, FP400 and FPII) were used to hydrolyse plasma which was separated from slaughterhouse cattle blood. The o-phthaldialdehyde assay was used to follow the release of TCA-soluble peptides over a 24h period. Hydrolysis profiles were displayed using SDS-PAGE. The in vitro antioxidant and antimicrobial activities of the hydrolysates were determined. The results showed that hydrolysates of cattle plasma generated with fungal protease FPII had higher antioxidant activities. Overall than hydrolysates generated with papain, bromelain and FP400. None of the hydrolysates demonstrated antimicrobial activity. The FPII peptide hydrolysate was fractionated using gel permeation chromatography, OFFGEL isoelectric focusing and RP-HPLC. The RP-HPLC fraction with highest antioxidant activity contained 15 novel peptide sequences. The use of protease FPII to hydrolyse cattle plasma resulted in a hydrolysate with high antioxidant properties and unique peptide sequences.
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Affiliation(s)
- Clara S F Bah
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | | | - Michelle A McConnell
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
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Bah CSF, Carne A, McConnell MA, Mros S, Bekhit AEDA. Production of bioactive peptide hydrolysates from deer, sheep, pig and cattle red blood cell fractions using plant and fungal protease preparations. Food Chem 2016; 202:458-66. [PMID: 26920319 DOI: 10.1016/j.foodchem.2016.02.020] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 12/02/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
Abstract
Protease preparations from plant (papain and bromelain) and fungal (FP400 and FPII) sources were used to hydrolyze the red blood cell fractions (RBCFs) separated from deer, sheep, pig, and cattle abattoir-sourced blood. After 1, 2, 4 and 24h of hydrolysis, the antioxidant and antibacterial activities of the peptide hydrolysates obtained were investigated. The increase in trichloroacetic acid-soluble peptides over the hydrolysis period was examined using the o-phthaldialdehyde (OPA) assay and the hydrolysis profiles were illustrated using SDS-PAGE. Papain generated RBCF hydrolysates exhibited higher ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) compared to those generated with bromelain, FP400 and FPII. At certain concentrations, 24h hydrolysates of RBCF using FP400 and FPII were able to inhibit the growth of Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. The results indicated that the use of proteases from plant or fungal sources can produce animal blood hydrolysates with antioxidant and antimicrobial activities.
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Affiliation(s)
- Clara S F Bah
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
| | - Michelle A McConnell
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand
| | - Sonya Mros
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand
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