1
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Sahingil D, Gokce Y, Hayaloglu AA. Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:353-365. [PMID: 38196707 PMCID: PMC10772013 DOI: 10.1007/s13197-023-05846-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
Bioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli (Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactobacillus bulgaricus and L. casei) were studied during 120 days of storage at 8 or 16 °C. Bioactive properties were observed in peptide fractions (< 3 kDa, 3-10 kDa, < 10 kDa) separated using ultrafiltration membranes. Antioxidant activity of these fractions was determined by radical scavenging assays as ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)]. Angiotensin-converting enzyme-inhibitory (ACE-i) activity (% and IC50) and peptide profiles of 70% ethanol-soluble and -insoluble fractions were determined by RP-HPLC. Use of lactobacilli as an adjunct culture significantly changed the RP-HPLC peptide profiles of the cheeses; however, slight changes were observed in the patterns of urea-polyacrylamide gel electrophoresis. Fractions smaller than 3 kDa had higher ACE-i and antioxidant activities for all cheese samples. In conclusion, this study indicates that the addition of lactobacilli as an adjunct culture contributed to the formation of bioactive compounds in the model cheeses and also changed the proteolysis levels.
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Affiliation(s)
- D. Sahingil
- Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey
| | - Y. Gokce
- Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey
| | - A. A. Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey
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2
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Kaur S, Vasiljevic T, Huppertz T. Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain. Foods 2023; 12:4248. [PMID: 38231667 DOI: 10.3390/foods12234248] [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: 10/22/2023] [Revised: 11/22/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme type, time and thermodynamics) relevant to the applications of these enzymes in the hydrolysis of whey protein isolates (WPI), whey protein concentrates (WPC) or milk protein concentrates (MPC). The degree of hydrolysis (DH) increased with the rise in temperature, and the maximum DH was achieved at 60 °C for all three dairy systems. The addition of papain resulted in a greater %DH of whey proteins in comparison to bromelain. The cleavage of proteins was clearly time-dependent (p < 0.05), while the pH did not change significantly (p > 0.05) during this time. PAGE analysis revealed that all three enzymes mainly acted on α-lactalbumin and αs-casein in WPI and MPC, respectively. Kinetic parameters from the Lineweaver-Burk plot at 60 °C using WPC and MPC as a substrate varied widely, establishing that WPC hydrolysis was characterised by a lower KM, higher kcat, kcat/KM and Vmax compared to MPC in the case of all three enzymes. The difference in kcat/KM values amongst all enzymes (actinidin > papain > bromelain) indicated the difference in the strength of substrate binding sites. The thermodynamic parameters of these enzymes with MPC and WPC were also determined at a temperature range of 15-60 °C, and the results indicate the potential application of papain and actinidin in the dairy industry.
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Affiliation(s)
- Surjit Kaur
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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3
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Chen M, Ma A, Sun Z, Xie B, Shi L, Chen S, Chen L, Xiong G, Wang L, Wu W. Enhancing activity of food protein-derived peptides: An overview of pretreatment, preparation, and modification methods. Compr Rev Food Sci Food Saf 2023; 22:4698-4733. [PMID: 37732471 DOI: 10.1111/1541-4337.13238] [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: 06/20/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023]
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.
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Affiliation(s)
- Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
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4
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Rosseto M, Rigueto CVT, Alessandretti I, de Oliveira R, Raber Wohlmuth DA, Loss RA, Dettmer A, Richards NSPDS. Whey-based polymeric films for food packaging applications: a review of recent trends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3217-3229. [PMID: 36329662 DOI: 10.1002/jsfa.12310] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 10/31/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Ingridy Alessandretti
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
| | - Rafaela de Oliveira
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Daniela Alexia Raber Wohlmuth
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
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5
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Bertucci JI, Salese L, Liggieri CS, Garrote GL, Bruno MA. Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from
Bromelia hieronymi
Mez. (Bromeliaceae). INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Juan Ignacio Bertucci
- Centro Oceanográfico de Vigo Instituto Español de Oceanografía (IEO‐CSIC) Subida a Radio Faro, 50 Vigo Pontevedra 36390 España
| | - Lucía Salese
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 and 115 La Plata Buenos Aires 1900 Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 C1425FQB CABA Argentina
| | - Constanza Silvina Liggieri
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 and 115 La Plata Buenos Aires 1900 Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA) 526 and 10 La Plata Buenos Aires 1900 Argentina
| | - Graciela Liliana Garrote
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 C1425FQB CABA Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) 47 and 116 La Plata Buenos Aires 1900 Argentina
| | - Mariela Anahí Bruno
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 and 115 La Plata Buenos Aires 1900 Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 C1425FQB CABA Argentina
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6
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Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis. Food Chem 2022; 397:133784. [DOI: 10.1016/j.foodchem.2022.133784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 07/17/2022] [Accepted: 07/23/2022] [Indexed: 11/20/2022]
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7
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Peslerbes M, Fellenberg A, Jardin J, Deglaire A, Ibáñez RA. Manufacture of Whey Protein Hydrolysates Using Plant Enzymes: Effect of Processing Conditions and Simulated Gastrointestinal Digestion on Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity. Foods 2022; 11:foods11162429. [PMID: 36010429 PMCID: PMC9407499 DOI: 10.3390/foods11162429] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/03/2022] [Accepted: 08/08/2022] [Indexed: 11/19/2022] Open
Abstract
Hydrolysis of proteins leads to the release of bioactive peptides with positive impact on human health. Peptides exhibiting antihypertensive properties (i.e., inhibition of angiotensin-I-converting enzyme) are commonly found in whey protein hydrolysates made with enzymes of animal, plant or microbial origin. However, bioactive properties can be influenced by processing conditions and gastrointestinal digestion. In this study, we evaluated the impact of three plant enzymes (papain, bromelain and ficin) in the manufacture of whey protein hydrolysates with varying level of pH, enzyme-to-substrate ratio and time of hydrolysis, based on a central composite design, to determine the degree of hydrolysis and antihypertensive properties. Hydrolysates made on laboratory scales showed great variation in the type of enzyme used, their concentrations and the pH level of hydrolysis. However, low degrees of hydrolysis in papain and bromelain treatments were associated with increased antihypertensive properties, when compared to ficin. Simulated gastrointestinal digestion performed for selected hydrolysates showed an increase in antihypertensive properties of hydrolysates made with papain and bromelain, which was probably caused by further release of peptides. Several peptides with reported antihypertensive properties were found in all treatments. These results suggest plant enzymes used in this study can be suitable candidates to develop ingredients with bioactive properties.
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Affiliation(s)
- Marie Peslerbes
- Departamento de Ciencias Animales, Facultad de Agronomia e Ingenieria Forestal, Pontificia Universidad Catolica de Chile, Macul, Santiago 7820436, Chile
- École Supérieure D’agricultures Angers Loire, 49000 Angers, France
| | - Angélica Fellenberg
- Departamento de Ciencias Animales, Facultad de Agronomia e Ingenieria Forestal, Pontificia Universidad Catolica de Chile, Macul, Santiago 7820436, Chile
- Correspondence: (A.F.); (R.A.I.); Tel.: +56-2-2354-4147 (A.F.); +1-608-262-3268 (R.A.I)
| | | | | | - Rodrigo A. Ibáñez
- Departamento de Ciencias Animales, Facultad de Agronomia e Ingenieria Forestal, Pontificia Universidad Catolica de Chile, Macul, Santiago 7820436, Chile
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706, USA
- Correspondence: (A.F.); (R.A.I.); Tel.: +56-2-2354-4147 (A.F.); +1-608-262-3268 (R.A.I)
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8
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Yang L, Xing Y, Chen R, Ni H, Li HH. Isolation and identification of antioxidative peptides from crocodile meat hydrolysates using silica gel chromatography. Sci Rep 2022; 12:13223. [PMID: 35918356 PMCID: PMC9345901 DOI: 10.1038/s41598-022-16009-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 07/04/2022] [Indexed: 11/29/2022] Open
Abstract
Crocodiles are cultured in large numbers in Asia and other places in order to protect wild resources and meet the needs of human life. In this study, crocodile (Crocodylus siamensis) meat proteins were extracted and hydrolyzed into peptides, their antioxidant peptides were isolated and purified by silica gel chromatography and identified by LC/MS. Crocodile meat proteins were optimally extracted with water and hydrolyzed by papain based on the degree of hydrolysis and antioxidant activity. The hydrolysates were fractionated by ultrafiltration into 3 kDa, 3–30 kDa, and ≥ 30 kDa fractions. The 3 kDa fraction showed most antioxidant activity of the hydrolysates. Its active peptides were separated by silica gel column chromatography and purified by silica gel TLC, based on TLC bio-autographic assays of the activity. Four highly active peptides were identified by LC/MS as SSLTIQFVEGQFVDSYDPTIENTFTK, VPPHIY, VAPEEHPVLLTEAPLNPK, and RNGLPGPIGPAG. The identified peptides were synthesized and showed 50% free radical scavenging activities at 1.0 mg/mL, equal or higher to ascorbic acid at 0.5 mg/mL, in both DPPH and ABTS assays. The results indicated that the 3 kDa hydrolyzed peptides of crocodile meat had high antioxidant activity and the active peptides can be effectively separated and purified by silica gel column chromatography and TLC.
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Affiliation(s)
- Liu Yang
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Yan Xing
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Rui Chen
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Hai-Hang Li
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China.
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9
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Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022; 11:foods11142103. [PMID: 35885347 PMCID: PMC9320122 DOI: 10.3390/foods11142103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84−6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45−54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.
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10
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Amigo-Benavent M, FitzGerald RJ. Impact of thermal inactivation conditions on the residual proteolytic activity and the viscosity properties of whey protein concentrate enzymatic hydrolysates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties. Antioxidants (Basel) 2022; 11:antiox11020399. [PMID: 35204281 PMCID: PMC8869527 DOI: 10.3390/antiox11020399] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 12/20/2022] Open
Abstract
During the generation of functional food ingredients by enzymatic hydrolysis, parameters such as choice of enzyme, reaction pH and the drying process employed may contribute to the physicochemical and bio-functional properties of the resultant protein hydrolysate ingredients. This study characterised the properties of spray- (SD) and freeze-dried (FD) whey protein hydrolysates (WPHs) generated using Alcalase® and Prolyve® under pH-stat and free-fall pH conditions. The enzyme preparation used affected the physicochemical and antioxidative properties but had no impact on powder composition, morphology or colour. SD resulted in spherical particles with higher moisture content (~6%) compared to the FD powders (~1%), which had a glass shard-like structure. The SD-WPHs exhibited higher antioxidative properties compared to the FD-WPHs, which may be linked to a higher proportion of peptides <1 kDa in the SD-WPHs. Furthermore, the SD- and FD-WPHs had similar peptide profiles, and no evidence of Maillard reaction product formation during the SD processing was evident. The most potent in vitro antioxidative WPH was generated using Alcalase® under free-fall pH conditions, followed by SD, which had oxygen radical absorbance capacity and Trolox equivalent (TE) antioxidant capacity values of 1132 and 686 µmol TE/g, respectively. These results demonstrate that both the hydrolysis and the drying process impact the biofunctional (antioxidant) activity of WPHs.
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13
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Gruppi A, Dermiki M, Spigno G, FitzGerald RJ. Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates. Foods 2022; 11:foods11040516. [PMID: 35205992 PMCID: PMC8871203 DOI: 10.3390/foods11040516] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 12/17/2022] Open
Abstract
This study determined the physicochemical properties (apparent viscosity (ηapp), turbidity (A550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 °C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.56%, 8.17% and 9.48%, following 1 h hydrolysis of WPC, MPC and NaCN with Debitrase HYW20™, and 12.04%, 15.74% and 17.78%, respectively, following 4 h incubation. These DHs were significantly higher compared to those obtained following 4 h incubation with Prolyve™. Hydrolysis with Debitrase HYW20™ gave >40% of peptides with molecular masses < 1 kDa for all substrates, which was higher than the value obtained following hydrolysis with Prolyve™. The effect of hydrolysis on the physicochemical properties was substrate dependent, since ηapp decreased in WPC and NaCN hydrolysates, particle size decreased for all the substrates, with aggregate formation for MPC, and turbidity decreased in WPC and MPC hydrolysates, while it increased in NaCN hydrolysates. The physical properties of the hydrolysates were influenced by the enzyme thermal inactivation step in a DH-dependent manner, with no significant effect on turbidity and viscosity for hydrolysates at higher DHs.
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Affiliation(s)
- Alice Gruppi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.D.); (R.J.F.)
| | - Maria Dermiki
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.D.); (R.J.F.)
- Faculty of Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
- Correspondence:
| | - Richard J. FitzGerald
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.D.); (R.J.F.)
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14
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McLaughlin CM, Harnedy-Rothwell PA, Lafferty RA, Sharkey S, Parthsarathy V, Allsopp PJ, McSorley EM, FitzGerald RJ, O'Harte FPM. Macroalgal protein hydrolysates from Palmaria palmata influence the 'incretin effect' in vitro via DPP-4 inhibition and upregulation of insulin, GLP-1 and GIP secretion. Eur J Nutr 2021; 60:4439-4452. [PMID: 34081167 PMCID: PMC8572210 DOI: 10.1007/s00394-021-02583-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Accepted: 05/11/2021] [Indexed: 12/17/2022]
Abstract
PURPOSE This study investigated metabolic benefits of protein hydrolysates from the macroalgae Palmaria palmata, previously shown to inhibit dipeptidylpeptidase-4 (DPP-4) activity in vitro. METHODS Previously, Alcalase/Flavourzyme-produced P. palmata protein hydrolysate (PPPH) improved glycaemia and insulin production in streptozotocin-induced diabetic mice. Here the PPPH, was compared to alternative Alcalase, bromelain and Promod-derived hydrolysates and an unhydrolysed control. All PPPH's underwent simulated gastrointestinal digestion (SGID) to establish oral bioavailability. PPPH's and their SGID counterparts were tested in pancreatic, clonal BRIN-BD11 cells to assess their insulinotropic effect and associated intracellular mechanisms. PPPH actions on the incretin effect were assessed via measurement of DPP-4 activity, coupled with GLP-1 and GIP release from GLUTag and STC-1 cells, respectively. Acute in vivo effects of Alcalase/Flavourzyme PPPH administration on glucose tolerance and satiety were assessed in overnight-fasted mice. RESULTS PPPH's (0.02-2.5 mg/ml) elicited varying insulinotropic effects (p < 0.05-0.001). SGID of the unhydrolysed protein control, bromelain and Promod PPPH's retained, or improved, bioactivity regarding insulin secretion, DPP-4 inhibition and GIP release. Insulinotropic effects were retained for all SGID-hydrolysates at higher PPPH concentrations. DPP-4 inhibitory effects were confirmed for all PPPH's and SGID counterparts (p < 0.05-0.001). PPPH's were shown to directly influence the incretin effect via upregulated GLP-1 and GIP (p < 0.01-0.001) secretion in vitro, largely retained after SGID. Alcalase/Flavourzyme PPPH produced the greatest elevation in cAMP (p < 0.001, 1.7-fold), which was fully retained post-SGID. This hydrolysate elicited elevations in intracellular calcium (p < 0.01) and membrane potential (p < 0.001). In acute in vivo settings, Alcalase/Flavourzyme PPPH improved glucose tolerance (p < 0.01-0.001) and satiety (p < 0.05-0.001). CONCLUSION Bioavailable PPPH peptides may be useful for the management of T2DM and obesity.
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Affiliation(s)
- C M McLaughlin
- School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland
| | - P A Harnedy-Rothwell
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
- Health Research Institute (HRI), University of Limerick, Limerick, Ireland
| | - R A Lafferty
- School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland
| | - S Sharkey
- School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland
| | - V Parthsarathy
- School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland
| | - P J Allsopp
- Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland
| | - E M McSorley
- Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland
| | - R J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
- Health Research Institute (HRI), University of Limerick, Limerick, Ireland
| | - F P M O'Harte
- School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, Co. Derry, BT52 1SA, Northern Ireland.
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15
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Lang M, Song Y, Li Y, Xiang X, Ni L, Miao J. Purification, identification, and molecular mechanism of DPP-IV inhibitory peptides from defatted Antarctic krill powder. J Food Biochem 2021; 45:e13872. [PMID: 34296449 DOI: 10.1111/jfbc.13872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/22/2021] [Accepted: 06/28/2021] [Indexed: 11/27/2022]
Abstract
Dipeptidyl peptidase-IV (DPP-IV) inhibitors can reduce the blood sugar levels of diabetic patients by preventing the rapid decomposition of incretin hormone and prolonging its physiological effects. In this study, DPP-IV inhibitory peptides FAGDDAPR and LAPPRGSL were isolated from defatted Antarctic krill powder (DAKP) protein by the sequential purification of ultrafiltration, gel filtration chromatography, and RP-HPLC, and IC50 values of the two peptides were 349.70 ± 3.66 μM and 461.14 ± 0.87 μM, respectively. The FAGDDAPR and LAPPRGSL were identified by LC-MS/MS method, and the molecular models of DPP-IV and the two peptides were further constructed by AutoDock Vina software, the results revealed that the inhibition activity of FAGDDAPR and LAPPRGSL was mainly attributed to the formation of strong hydrophobic interactions and hydrogen bonds with amino acids of DPP-IV. PRACTICAL APPLICATIONS: DAKP is an economical by-product produced in the production of krill oil and contains high-quality protein, but these products were mainly used as fish feed and had low utility value in the past. DPP-IV inhibitors are an efficacious drug employed in the treatment of hyperglycemia processes. However, these drugs can cause undesirable side effects. Thus, the development of new natural hypoglycemic drugs with low side effects is a valuable strategy to be applied in therapeutic interventions.
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Affiliation(s)
- Meng Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Yishan Song
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Yan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Xi Xiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Ling Ni
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P. R. China
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16
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Kaur S, Huppertz T, Vasiljevic T. Milk protein hydrolysis by actinidin: Influence of protein source and hydrolysis conditions. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends. Catalysts 2021. [DOI: 10.3390/catal11070787] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The replacement of animal with plant proteins in human diets has been increasing in recent years. The impact of blending milk protein concentrate (MPC) with protein isolates from soy (SPI), rice (RPI) and pea (PPI) on the in vitro digestibility and antioxidant activity of the resultant blends was investigated. Different plant protein–MPC blends (i.e., SPI–MPC (25:75), RPI–MPC (50:50) and PPI–MPC (25:75)) were analyzed. The lowest protein digestibility corrected amino acid score (PDCAAS) was associated with RPI (0.70), while the blends had PDCAAS values above 1.00 demonstrating the high digestibility of the proteins in the blends studied. An in vitro simulated gastrointestinal digestion was carried out on the samples. The degree of hydrolysis and gel permeation high performance liquid chromatography profiles showed that the SPI–MPC blend was more extensively digested in the gastric phase compared with the two other blends, while the PPI–MPC and RPI–MPC blends were mainly digested during the intestinal phase. The SPI–MPC digested blend had the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity having a half maximal effective concentration (EC50) of 0.10 ± 0.01 mg/mL. The findings show that blends of plant protein with MPC had higher in vitro digestibility and antioxidant activity compared to the individual plant protein isolates.
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18
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Melnikova EI, Bogdanova EV. Parameters for proteolysis of β-lactoglobulin derived from cheese whey. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1941079] [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]
Affiliation(s)
- Elena I. Melnikova
- Department of Animal-Derived Food Technology, Federal State Budgetary Educational Institution of Higher Education “Voronezh State University of Engineering Technologies” (FSBEI HE “VSUET”), Voronezh, Russian Federation
| | - Ekaterina V. Bogdanova
- Department of Animal-Derived Food Technology, Federal State Budgetary Educational Institution of Higher Education “Voronezh State University of Engineering Technologies” (FSBEI HE “VSUET”), Voronezh, Russian Federation
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19
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Landim AP, Matsubara NK, da Silva-Santos JE, Mellinger-Silva C, Rosenthal A. Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates. FOOD SCI TECHNOL INT 2021; 28:489-501. [PMID: 34134565 DOI: 10.1177/10820132211022106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on the final characteristics of hydrolysates were also evaluated. NPD treatments generated hydrolysates with a 98% reduction of soluble proteins, greater in vitro antioxidant capacity, and less immunoreactivity when compared to FC ones. However, pre-treatment was an essential tool to improve WPC hydrolysis when FC was used, resulting in hydrolysates with less soluble proteins, enhanced antioxidant capacity, and less allergenicity compared with conventional hydrolysis. As for NPD, the pre-treatment of WPC improved the in vitro antioxidant capacity and resulted in a 100% reduction in immunoreactivity to β-lactoglobulin in a shorter processing time. Importantly, bioactive peptides generated by FC displayed an improved ability to induce in vitro arterial relaxation, compared with those obtained from NPD process. Therefore, this study provides innovative evidence regarding how the proteases used for production of whey hydrolysates can improve its biological effects, and discloses the use of high hydrostatic pressure combined with enzymatic hydrolysis as a promising alternative to produce hydrolysates with improved properties.
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Affiliation(s)
- Ana Pm Landim
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, Brazil
| | - Natália K Matsubara
- Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil
| | - José E da Silva-Santos
- Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil
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20
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Eberhardt A, López EC, Marino F, Mammarella EJ, Manzo RM, Sihufe GA. Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Agustina Eberhardt
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Emilse C López
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Enrique J Mammarella
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Ricardo M Manzo
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
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21
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Lees MJ, Nolan D, Amigo-Benavent M, Raleigh CJ, Khatib N, Harnedy-Rothwell P, FitzGerald RJ, Egan B, Carson BP. A Fish-Derived Protein Hydrolysate Induces Postprandial Aminoacidaemia and Skeletal Muscle Anabolism in an In Vitro Cell Model Using Ex Vivo Human Serum. Nutrients 2021; 13:nu13020647. [PMID: 33671235 PMCID: PMC7922518 DOI: 10.3390/nu13020647] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 12/19/2022] Open
Abstract
Fish-derived proteins, particularly fish protein hydrolysates (FPH), offer potential as high-quality sources of dietary protein, whilst enhancing economic and environmental sustainability. This study investigated the impact of a blue whiting-derived protein hydrolysate (BWPH) on aminoacidaemia in vivo and skeletal muscle anabolism in vitro compared with whey protein isolate (WPI) and an isonitrogenous, non-essential amino acid (NEAA) control (0.33 g·kg−1·body mass−1) in an ex vivo, in vitro experimental design. Blood was obtained from seven healthy older adults (two males, five females; age: 72 ± 5 years, body mass index: 24.9 ± 1.6 kg·m2) in three separate trials in a randomised, counterbalanced, double-blind design. C2C12 myotubes were treated with ex vivo human serum-conditioned media (20%) for 4 h. Anabolic signalling (phosphorylation of mTOR, p70S6K, and 4E-BP1) and puromycin incorporation were determined by immunoblotting. Although BWPH and WPI both induced postprandial essential aminoacidaemia in older adults above the NEAA control, peak and area under the curve (AUC) leucine and essential amino acids were more pronounced following WPI ingestion. Insulin was elevated above baseline in WPI and BWPH only, a finding reinforced by higher peak and AUC values compared with NEAA. Muscle protein synthesis, as measured by puromycin incorporation, was greater after incubation with WPI-fed serum compared with fasted serum (P = 0.042), and delta change was greater in WPI (P = 0.028) and BWPH (P = 0.030) compared with NEAA. Myotube hypertrophy was greater in WPI and BWPH compared with NEAA (both P = 0.045), but was similar between bioactive conditions (P = 0.853). Taken together, these preliminary findings demonstrate the anabolic potential of BWPH in vivo and ex vivo, thus providing justification for larger studies in older adults using gold-standard measures of acute and chronic MPS in vivo.
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Affiliation(s)
- Matthew J. Lees
- Department of Physical Education and Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.J.L.); (C.J.R.)
| | - David Nolan
- School of Health and Human Performance, Dublin City University, D09 V209 Dublin, Ireland; (D.N.); (B.E.)
| | - Miryam Amigo-Benavent
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland;
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Conor J. Raleigh
- Department of Physical Education and Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.J.L.); (C.J.R.)
| | - Neda Khatib
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Pádraigín Harnedy-Rothwell
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Richard J. FitzGerald
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Brendan Egan
- School of Health and Human Performance, Dublin City University, D09 V209 Dublin, Ireland; (D.N.); (B.E.)
| | - Brian P. Carson
- Department of Physical Education and Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.J.L.); (C.J.R.)
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland;
- Correspondence:
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22
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Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis. Antioxidants (Basel) 2021; 10:antiox10020249. [PMID: 33562036 PMCID: PMC7915985 DOI: 10.3390/antiox10020249] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/31/2021] [Accepted: 02/03/2021] [Indexed: 11/25/2022] Open
Abstract
The conchocelis life cycle stage of P. dioica represents an unexplored source of bioactive compounds. The aim of this study was to generate and characterise, for the first time, hydrolysates of conchocelis using a specific combination of proteases (Prolyve® and Flavourzyme®). Hydrolysate molecular mass distribution and free amino acid contents were assessed, and the antioxidant activity was determined using a range of in vitro assays. The protein content and the total amino acid profiles of conchocelis were also studied. Conchocelis contained ~25% of protein (dry weight basis) and had a complete profile of essential amino acids. Direct sequential enzymatic treatment modified the profile of the generated compounds, increasing the amount of low molecular weight peptides (<1 kDa). There was a significant improvement in the antioxidant activity of the hydrolysates compared with the control (up to 2.5-fold), indicating their potential as a novel source of antioxidant ingredients.
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23
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Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104792] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Twice daily oral administration of Palmaria palmata protein hydrolysate reduces food intake in streptozotocin induced diabetic mice, improving glycaemic control and lipid profiles. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104101] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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25
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Pimentel FB, Cermeño M, Kleekayai T, Machado S, Rego A, Fernandes E, Alves RC, Oliveira MBP, FitzGerald RJ. Contribution of in vitro simulated gastrointestinal digestion to the antioxidant activity of Porphyra dioica conchocelis. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102085] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Felix M, Cermeño M, FitzGerald RJ. Influence of Hydrolysis on the Bioactive Properties and Stability of Chickpea-Protein-Based O/W Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10118-10127. [PMID: 32815360 DOI: 10.1021/acs.jafc.0c02427] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study evaluated the effect of enzymatic hydrolysis on the emulsion microstructure and bioactive properties of oil-in-water emulsions generated using chickpea protein concentrate (CP) and its 10 and 210 min Alcalase CP hydrolysates (CPH10 and CPH210, respectively) at three pH values (2.5, 5.0, and 7.5). Chromatographic profiles demonstrated CP protein breakdown following hydrolysis. Increasing the degree of hydrolysis resulted in increased emulsion droplet size and decreased viscoelastic moduli. The antioxidant capacities of the emulsions generated with CPH10 and CPH210 increased significantly compared to those generated with CP and were pH-dependent. Both angiotensin-converting enzyme and dipeptidyl peptidase-IV inhibitory activities were significantly increased in emulsions stabilized with CPH210; however, these results were also pH-dependent. In vitro gastrointestinal digestion of the emulsions resulted in a significant increase in all bioactivities. These results demonstrate the potential for enzymatic hydrolysis to beneficially modulate the emulsifying and bioactive properties of CP proteins.
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Affiliation(s)
- Manuel Felix
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick V94 T9PX, Ireland
- Departamento de Ingenieria Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla 41011, Spain
| | - Maria Cermeño
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick V94 T9PX, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick V94 T9PX, Ireland
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Dinika I, Verma DK, Balia R, Utama GL, Patel AR. Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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Pimentel FB, Cermeño M, Kleekayai T, Harnedy-Rothwell PA, Fernandes E, Alves RC, Oliveira MBP, FitzGerald RJ. Enzymatic Modification of Porphyra dioica-Derived Proteins to Improve their Antioxidant Potential. Molecules 2020; 25:E2838. [PMID: 32575491 PMCID: PMC7355851 DOI: 10.3390/molecules25122838] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/15/2020] [Accepted: 06/16/2020] [Indexed: 11/30/2022] Open
Abstract
Enzymatic hydrolysis has been employed to modify protein functional properties and discover new sources of antioxidants. In this study, the effect of different enzymatic treatments on antioxidant activity of Porphyra dioica (blades and protein isolate (PI)) was investigated. Protein nitrogen content of P. dioica blades and PI were 23 and 50% (dry weight), respectively. Blades and PI were hydrolyzed with Prolyve® and Prolyve® plus Flavourzyme®. Peptide profiles and molecular mass distribution of the hydrolysates were investigated. The hydrolysis promoted generation of peptides and low molecular mass components <1 kDa. Antioxidant activity was assessed using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) scavenging, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS·+) inhibition, and reactive oxygen species scavenging ability, i.e., oxygen radical absorbance capacity (ORAC) and hypochlorous acid (HOCl) scavenging assays. In general, enzymatic hydrolysis of P. dioica blades and PI enhanced the in vitro antioxidant activity. Direct hydrolysis of blades improved ORAC values up to 5-fold (from 610 to 3054 μmol Trolox eq./g freeze dried sample (FDS). The simultaneous release of phenolic compounds suggested a potential synergistic activity (ORAC and ABTS·+ assays). Such hydrolysates may be of value as functional food ingredients.
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Affiliation(s)
- Filipa B. Pimentel
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
| | - Maria Cermeño
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.C.); (T.K.); (P.A.H.-R.); (R.J.F.)
| | - Thanyaporn Kleekayai
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.C.); (T.K.); (P.A.H.-R.); (R.J.F.)
| | - Pádraigín A. Harnedy-Rothwell
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.C.); (T.K.); (P.A.H.-R.); (R.J.F.)
| | - Eduarda Fernandes
- REQUIMTE/LAQV, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
| | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
| | - M. Beatriz P.P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
| | - Richard J. FitzGerald
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.C.); (T.K.); (P.A.H.-R.); (R.J.F.)
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Pimentel FB, Cermeño M, Kleekayai T, Harnedy PA, FitzGerald RJ, Alves RC, Oliveira MBPP. Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica. Food Res Int 2020; 136:109309. [PMID: 32846518 DOI: 10.1016/j.foodres.2020.109309] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 05/07/2020] [Accepted: 05/09/2020] [Indexed: 12/25/2022]
Abstract
Porphyra sp. is one of the most cultivated and commercially valuable species, recognized for its high protein content (up to 47% dry weight) and complete amino acids profile. Based on these characteristics, P. dioica produced in an integrated multitrophic aquaculture system was selected for this study. The aim was to evaluate the effect of in vitro simulated gastrointestinal digestion (SGID) on the antioxidant activity of the hydrolysates generated from dried blades and from the protein isolate (PI) extracted from them. The alkali extraction and isoelectric precipitation (pH 4.5) of P. dioica protein prior SGID allowed isolating/enriching protein, while direct SGID of blades allowed assessing the potential influence of other constituents of the sample on the bioactive properties. Overall, SGID promoted the release of smaller bioactive peptides and their in vitro antioxidant activity, which was assessed by different methods (DPPH and ABTS+ scavenging capacity, ORAC and FRAP), was improved compared to the intact samples. Blades submitted to direct SGID presented significantly higher ORAC values compared to PI (2010 ± 136 vs 542 ± 21 µmol TE/g FDS, respectively). For the remaining assays, PI presented more potent antioxidant activity, especially FRAP (131 ± 2 vs 16 ± 1 µmol TE/g FDS) and ABTS+ (1244 ± 157 vs 230 ± 15 µmol TE/g FDS). The results indicated that gastrointestinal digestion improved the antioxidant activity of P. dioica-derived hydrolysates, as they presented effective activity against different oxidative mechanisms, thus suggesting health-protecting effects.
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Affiliation(s)
- Filipa B Pimentel
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Maria Cermeño
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Thanyaporn Kleekayai
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Pádraigín A Harnedy
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Richard J FitzGerald
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions. Foods 2020; 9:foods9050582. [PMID: 32380669 PMCID: PMC7278780 DOI: 10.3390/foods9050582] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 02/06/2023] Open
Abstract
Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW-WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.
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Casanova-Martí À, Bravo FI, Serrano J, Ardévol A, Pinent M, Muguerza B. Antihyperglycemic effect of a chicken feet hydrolysate via the incretin system: DPP-IV-inhibitory activity and GLP-1 release stimulation. Food Funct 2020; 10:4062-4070. [PMID: 31225553 DOI: 10.1039/c9fo00695h] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Herein, the potential of hydrolysates of chicken feet proteins as natural dipeptidyl-peptidase IV (DPP-IV) inhibitors was investigated; moreover, three hydrolysates were selected due to their high DPP-IV inhibitory capacity (>80% inhibition), showing the IC50 values of around 300 μg estimated protein per mL; one of them (named p4H) was selected for the posterior analysis. In addition, its effect on glucose tolerance was investigated in two rat models (diet and age-induced) of glucose-intolerance and healthy animals; the amount of 300 mg estimated peptide per kg body weight improved the plasma glucose profile in both glucose-intolerance models. Moreover, it stimulated active GLP-1 release in the enteroendocrine STC-1 cells and rat ileum tissue. In conclusion, our results indicate that chicken feet proteins are a good source of bioactive peptides as DPP-IV inhibitors. Moreover, our results highlight the potential of the selected hydrolysate p4H in the management of type 2 diabetes due to its dual function of inhibition of the DPP-IV activity and induction of the GLP-1 release.
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Affiliation(s)
- Àngela Casanova-Martí
- MoBioFood Research Group, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, c/Marcel·lí Domingo no. 1, 43007 Tarragona, Spain.
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, c/Marcel·lí Domingo no. 1, 43007 Tarragona, Spain
| | - Joan Serrano
- MoBioFood Research Group, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, c/Marcel·lí Domingo no. 1, 43007 Tarragona, Spain.
| | - Anna Ardévol
- MoBioFood Research Group, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, c/Marcel·lí Domingo no. 1, 43007 Tarragona, Spain.
| | - Montserrat Pinent
- MoBioFood Research Group, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, c/Marcel·lí Domingo no. 1, 43007 Tarragona, Spain.
| | - Begoña Muguerza
- Nutrigenomics Research Group, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, c/Marcel·lí Domingo no. 1, 43007 Tarragona, Spain
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Sáez L, Murphy E, FitzGerald RJ, Kelly P. Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate. Foods 2019; 8:foods8090367. [PMID: 31455046 PMCID: PMC6770502 DOI: 10.3390/foods8090367] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 08/20/2019] [Accepted: 08/21/2019] [Indexed: 02/03/2023] Open
Abstract
Tryptic hydrolysis of whey protein isolate under specific incubation conditions including a relatively high enzyme:substrate (E:S) ratio of 1:10 is known to preferentially hydrolyse β-lactoglobulin (β-LG), while retaining the other major whey protein fraction, i.e., α-lactalbumin (α-LA) mainly intact. An objective of the present work was to explore the effects of reducing E:S (1:10, 1:30, 1:50, 1:100) on the selective hydrolysis of β-LG by trypsin at pH 8.5 and 25 °C in a 5% (w/v) WPI solution during incubation periods ranging from 1 to 7 h. In addition, the use of a pilot-scale continuous high-temperature, short-time (HTST) heat exchanger with an extended holding time (EHT) of 5 min as a means of inactivating trypsin to terminate hydrolysis was compared with laboratory-based acidification to <pH 3 by the addition of HCl, and batch sample heating in a water bath at 85 °C. An E:S of 1:10 resulted in 100% and 30% of β-LG and α-LA hydrolysis, respectively, after 3 h, while an E:S reduction to 1:30 and 1:50 led >90% β-LG hydrolysis after respective incubation periods of 4 and 6 h, with <5% hydrolysis of α-LA in the case of 1:50. Continuous HTST-EHT treatment was shown to be an effective inactivation process allowing for the maintenance of substrate selectivity. However, HTST-EHT heating resulted in protein aggregation, which negatively impacts the downstream recovery of intact α-LA. An optimum E:S was determined to be 1:50, with an incubation time ranging from 3 h to 7 h leading to 90% β-LG hydrolysis and minimal degradation of α-LA. Alternative batch heating by means of a water bath to inactivate trypsin caused considerable digestion of α-LA, while acidification to <pH 3.0 restricted subsequent functional applications of the protein.
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Affiliation(s)
- Laura Sáez
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Eoin Murphy
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland
| | - Phil Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.
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Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production. Antioxidants (Basel) 2019; 8:antiox8060158. [PMID: 31163620 PMCID: PMC6617266 DOI: 10.3390/antiox8060158] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/16/2019] [Accepted: 05/27/2019] [Indexed: 01/16/2023] Open
Abstract
Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides. The objective of this work was to evaluate the suitability of using this waste to produce bioactive peptides by enzymatic hydrolysis with a digestive enzyme. Cheese whey from white cheese (Panela cheese) was concentrated to increase total protein and hydrolyzed with trypsin. A central composite design was used to find the best conditions of pH and temperature, giving the higher antioxidant capacity and Δ Angiotensin-converting enzyme inhibition (Δ ACEI) activity. Higher biological activities were found when hydrolysis was performed at 52 °C and a pH of 8.2. The maximum value for the 2,2- diphenyl-1-picrylhydrazyl (DPPH)-scavenging activity was 26%, while the higher Δ ACE inhibition was 0.89. Significant correlations were found between these biological activities and the peptides separated by HPLC. The hydrophilic fraction (HI) showed highly significant correlations with the antioxidant capacity (r = 0.770) and with Δ ACE inhibition (r = 0.706). Antioxidant capacity showed a significant positive correlation with 34 peaks and Δ ACE inhibition with 33 peaks. The cheese whey was successfully used as raw material to produce peptides showing antioxidant capacity and ACEI activity.
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Ozorio L, Pereira NR, da Silva-Santos JE, Brígida AI, Mellinger-Silva C, Cabral LM. Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Xu F, Yao Y, Xu X, Wang M, Pan M, Ji S, Wu J, Jiang D, Ju X, Wang L. Identification and Quantification of DPP-IV-Inhibitory Peptides from Hydrolyzed-Rapeseed-Protein-Derived Napin with Analysis of the Interactions between Key Residues and Protein Domains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3679-3690. [PMID: 30854852 DOI: 10.1021/acs.jafc.9b01069] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Previously reported peptides derived from napin of rapeseed ( Brassica napus) have been shown to inhibit DPP-IV in silico. In the present study, napin extracted from rapeseed was hydrolyzed by commercial enzymes and filtered by an ultrafiltration membrane. The napin hydrolysate was then purified by a Sephadex G-15 gel-filtration column and preparative RP-HPLC. A two-enzyme-combination approach with alcalase and trypsin was the most favorable in terms of the DPP-IV-inhibitory activity (IC50 = 0.68 mg/mL) of the napin hydrolysate. Three peptides and one modified peptide (pyroglutamate mutation at the N-terminus) were identified using HPLC-triple-TOF-MS/MS. DPP-IV-inhibitory activity and the types of enzyme inhibition were also determined. Meanwhile, key residues associated with the interactions between the selected peptides and DPP-IV were investigated by molecular docking. IPQVS has key amino acid residues (Tyr547, Glu205, and Glu206) that are consistent with Diprotin A. ELHQEEPL could form a better covalent bond with Arg358 in the S3 pocket of DPP-IV.
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Affiliation(s)
- Feiran Xu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Yijun Yao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Xiaoying Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Mei Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Mengmeng Pan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Shengyang Ji
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Jin Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Donglei Jiang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Xingrong Ju
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
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O'Sullivan SM, O'Callaghan YC, O'Keeffe MB, FitzGerald RJ, O'Brien NM. Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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37
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Hong GP, Min SG, Jo YJ. Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration. Molecules 2019; 24:molecules24061104. [PMID: 30897764 PMCID: PMC6472052 DOI: 10.3390/molecules24061104] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 03/19/2019] [Accepted: 03/19/2019] [Indexed: 12/16/2022] Open
Abstract
To investigate methods for improving the processing of porcine waste, porcine skin was hydrolyzed using different commercially available proteases (Alcalase, Flavorzyme, Neutrase, Bromeline, Protamex, and Papain) under several optimal conditions. Following enzymatic hydrolysis, the collagen hydrolysates (CHs) were fractionated by molecular weight (3 kDa) via membrane ultrafiltration. The CHs were analyzed for physical properties (pH, protein recovery, free amino group content, molecular weight distribution, and amino composition) as well as for functional properties (antioxidant activities and anti-aging activities). Among the CHs, CHs hydrolyzed by Alcalase (CH-Alcalase) exhibited the highest degree of hydrolysis compared to other CHs. Both “CH-Alcalase” and “CH-Alcalase < 3 kDa” fractions showed a considerably high antioxidant activity and collagenase inhibition activity. Therefore, resulting bioactives have potential for development as antioxidants and anti-aging ingredients in the food, cosmetics, and pharmaceuticals, from animal by-products.
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Affiliation(s)
- Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Seoul 05006, Korea.
| | - Sang-Gi Min
- Animal Resources Research Center, Konkuk University, 120 Neungdong-ro, Seoul 05029, Korea.
| | - Yeon-Ji Jo
- Department of Agriculture, Food and Nutritional Science, University of Alberta, 116 St. and Ave., Edmonton, AB T6G 2P5, Canada.
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O’Halloran J, O’Sullivan M, Casey E. Production of Whey-Derived DPP-IV Inhibitory Peptides Using an Enzymatic Membrane Reactor. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02253-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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39
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Cermeño M, Felix M, Connolly A, Brennan E, Coffey B, Ryan E, FitzGerald RJ. Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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40
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Baskaran B, Muthukumarasamy A. Isolation, characterisation and enzymatic activity of Streptomyces sp. and its pH control during fermentation process. IET Syst Biol 2019; 11:114-118. [PMID: 28721940 DOI: 10.1049/iet-syb.2016.0048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Streptomyces sp. with grey white mycelium was isolated from Kodiyakkarai marine segment of east coastal of India. The isolate produced spiny spores and did not produce any diffusible pigments. Various biochemical tests were carried out to confirm the isolate classification. The amylolytic enzyme activity was estimated using the isolated strain which was confirmed by golden yellowish zone formation after using the Gram's iodine stain. The amount of amylase produced by the isolate was 6.15 U/ml. Higher living cells always produce better enzymes, so that the process parameters especially pH was maintained in fermentation chamber for higher growth and also for large-scale growth. For maintaining the pH a mathematical process model was developed using the data obtained during the process. The addition of Kalman's filter along with proportional-integral-derivative controller gave better stability in pH. By maintaining of pH 7, growth rate was significantly increased from 0.51to 0.59 gm/l on day 5 which are discussed in the results and discussions.
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Affiliation(s)
- Balraj Baskaran
- Department of Electrical and Electronics Engineering, M. Kumarasamy College of Engineering, Karur-639113, India
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41
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Souza RSCD, Tonon RV, Stephan MP, Silva CM, Penteado AL, Cabral LMC, Kurozawa LE. Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.02118] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O objetivo do trabalho foi avaliar as atividades antioxidante e antimicrobiana de hidrolisados proteicos de soro de leite obtidos por diferentes proteases (Alcalase e Flavourzyme) e sua mistura (proporção 50:50). Previamente à hidrólise enzimática, o soro de leite foi concentrado por ultrafiltração com membranas cerâmicas tubulares. A reação enzimática foi realizada de acordo com o método pH-stat, sendo coletadas alíquotas com diferentes graus de hidrólise ( GH), ao longo de cada hidrólise proteica. Os hidrolisados foram analisados quanto a estimativa do teor de peptídeos, atividade antioxidante pelos métodos de captura do radical livre ABTS+ e do radical peroxila (Oxygen radical antioxidant capacity - ORAC), eletroforese e atividade antimicrobiana. Os máximos GH alcançados foram 15%, 52% e 63%, para Flavourzyme, mistura das enzimas e Alcalase, respectivamente. A atividade antioxidante aumentou com o GH. Os hidrolisados proteicos obtidos pela Alcalase apresentaram maiores atividades antioxidantes que os outros hidrolisados. Entretanto, nenhum hidrolisado proteico apresentou atividade antimicrobiana contra as cepas de Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) e Listeria monocytogenes (ATCC 9117).
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Affiliation(s)
| | | | | | | | | | | | - Louise Emy Kurozawa
- Universidade Federal Rural do Rio de Janeiro, Brasil; Universidade Estadual de Campinas, Brasil
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42
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Alvarado Y, Muro C, Rivero IA, Pina GE, Illescas J, Díaz MC. Encapsulation of Bacillus subtilis Cells for Production of Whey Protein Hydrolysates. APPL BIOCHEM MICRO+ 2018. [DOI: 10.1134/s0003683818100010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Nongonierma AB, Cadamuro C, Le Gouic A, Mudgil P, Maqsood S, FitzGerald RJ. Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparation. Food Chem 2018; 279:70-79. [PMID: 30611514 DOI: 10.1016/j.foodchem.2018.11.142] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 10/31/2018] [Accepted: 11/27/2018] [Indexed: 12/19/2022]
Abstract
Camel milk proteins contain dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. A camel whey protein concentrate (WPC, 44.7 ± 3.4% (w/w) protein) was prepared and subsequently hydrolysed with trypsin at different temperatures, enzyme to substrate (E:S) ratios and hydrolysis times yielding fifteen hydrolysates (H1-H15). Their DPP-IV half maximal inhibitory concentrations (IC50) ranged from 0.55 ± 0.05 to 1.52 ± 0.16 mg L-1 for H8 and H6, respectively. E:S was the only factor having a significant effect on the DPP-IV IC50 value (p < 0.05). Relatively potent α-lactalbumin-derived DPP-IV inhibitory peptides (LAHKPL and ILDKEGIDY) were detected in selected hydrolysates. Additionally, three potent β-CN-derived peptides, VPV, YPI and VPF having DPP-IV IC50 values of 6.6 ± 0.5, 35.0 ± 2.0 and 55.1 ± 5.8 µM, respectively, were identified. After IPI, VPV is the second most potent DPP-IV inhibitory peptide identified to date, which supports the role of camel milk as an antidiabetic agent.
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Affiliation(s)
- Alice B Nongonierma
- Department of Biological Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland
| | - Cloé Cadamuro
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Aurélien Le Gouic
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Priti Mudgil
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
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ROSA LOLD, SANTANA MC, AVEZEDO TL, BRÍGIDA AIS, GODOY R, PACHECO S, MELLINGER-SILVA C, CABRAL LMC. A comparison of dual-functional whey hydrolysates by the use of commercial proteases. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.08417] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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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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46
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Corrochano AR, Arranz E, De Noni I, Stuknytė M, Ferraretto A, Kelly PM, Buckin V, Giblin L. Intestinal health benefits of bovine whey proteins after simulated gastrointestinal digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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47
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Corrochano AR, Buckin V, Kelly PM, Giblin L. Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways. J Dairy Sci 2018; 101:4747-4761. [PMID: 29605324 DOI: 10.3168/jds.2017-13618] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 10/25/2017] [Indexed: 01/08/2023]
Abstract
Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary antioxidants help the body to fight against free radicals and, therefore, avoid or reduce oxidative stress. Recently, proteins from milk whey liquid have been described as antioxidants. This review summarizes the evidence that whey products exhibit radical scavenging activity and reducing power. It examines the processing and treatment attempts to increase the antioxidant bioactivity and identifies 1 enzyme, subtilisin, which consistently produces the most potent whey fractions. The review compares whey from different milk sources and puts whey proteins in the context of other known food antioxidants. However, for efficacy, the antioxidant activity of whey proteins must not only survive processing, but also upper gut transit and arrival in the bloodstream, if whey products are to promote antioxidant levels in target organs. Studies reveal that direct cell exposure to whey samples increases intracellular antioxidants such as glutathione. However, the physiological relevance of these in vitro assays is questionable, and evidence is conflicting from dietary intervention trials, with both rats and humans, that whey products can boost cellular antioxidant biomarkers.
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Affiliation(s)
- Alberto R Corrochano
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Vitaly Buckin
- School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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Mudgil P, Kamal H, Yuen GC, Maqsood S. Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates. Food Chem 2018; 259:46-54. [PMID: 29680061 DOI: 10.1016/j.foodchem.2018.03.082] [Citation(s) in RCA: 128] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 03/18/2018] [Accepted: 03/19/2018] [Indexed: 01/08/2023]
Abstract
In-vitro inhibitory properties of peptides released from camel milk proteins against dipeptidyl peptidase-IV (DPP-IV), porcine pancreatic α-amylase (PPA), and porcine pancreatic lipase (PPL) were studied. Results revealed that upon hydrolysis by different enzymes, camel milk proteins displayed dramatic increase in inhibition of DPP-IV and PPL, but slight improvement in PPA inhibition was noticed. Peptide sequencing revealed a total of 20 and 3 peptides for A9 and B9 hydrolysates respectively, obtained the score of 0.8 or more on peptide ranker and were categorized as potential DPP-IV inhibitory peptides. KDLWDDFKGL in A9 and MPSKPPLL in B9 were identified as most potent PPA inhibitory peptide. For PPL inhibition only 7 and 2 peptides qualified as PPL inhibitory peptides from hydrolysates A9 and B9, respectively. The present study report for the first time PPA and PPL inhibitory and only second for DPP-IV inhibitory potential of protein hydrolysates from camel milk.
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Affiliation(s)
- Priti Mudgil
- Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Hina Kamal
- Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Gan Chee Yuen
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM Penang, Malaysia.
| | - Sajid Maqsood
- Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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Dullius A, Goettert MI, de Souza CFV. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.063] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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50
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Harnedy PA, Parthsarathy V, McLaughlin CM, O'Keeffe MB, Allsopp PJ, McSorley EM, O'Harte FP, FitzGerald RJ. Blue whiting (Micromesistius poutassou) muscle protein hydrolysate with in vitro and in vivo antidiabetic properties. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.10.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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