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Zhao R, Lu S, Li S, Shen H, Wang Y, Gao Y, Shen X, Wang F, Wu J, Liu W, Chen K, Yao X, Li J. Enzymatic Preparation and Processing Properties of DPP-IV Inhibitory Peptides Derived from Wheat Gluten: Effects of Pretreatment Methods and Protease Types. Foods 2024; 13:216. [PMID: 38254517 PMCID: PMC10814021 DOI: 10.3390/foods13020216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/25/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
The choice of appropriate proteases and pretreatment methods significantly influences the preparation of bioactive peptides. This study aimed to investigate the effects of different pretreatment methods on the hydrolytic performance of diverse proteases during the production of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides derived from wheat and their foaming and emulsion properties. Dry heating, aqueous heating, and ultrasound treatment were employed as pretreatments for the protein prior to the enzymatic hydrolysis of wheat gluten. FTIR analysis results indicated that all pretreatment methods altered the secondary structure of the protein; however, the effects of dry heating treatment on the secondary structure content were opposite to those of aqueous heating and ultrasound treatment. Nevertheless, all three methods enhanced the protein solubility and surface hydrophobicity. By using pretreated proteins as substrates, five different types of proteases were employed for DPP-IV inhibitory peptide production. The analysis of the DPP-IV inhibitory activity, degree of hydrolysis, and TCA-soluble peptide content revealed that the specific pretreatments had a promoting or inhibiting effect on DPP-IV inhibitory peptide production depending on the protease used. Furthermore, the pretreatment method and the selected type of protease collectively influenced the foaming and emulsifying properties of the prepared peptides.
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Affiliation(s)
- Rui Zhao
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, No. 33 Fucheng Road, Beijing 100048, China;
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Beijing Huiyuan Food & Beverage Co., Ltd., Beijing 101305, China; (S.L.); (W.L.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Shuwen Lu
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Shaozhen Li
- Beijing Huiyuan Food & Beverage Co., Ltd., Beijing 101305, China; (S.L.); (W.L.)
| | - Huifang Shen
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Yao Wang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Yang Gao
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Xinting Shen
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Fei Wang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Jiawu Wu
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Wenhui Liu
- Beijing Huiyuan Food & Beverage Co., Ltd., Beijing 101305, China; (S.L.); (W.L.)
| | - Kaixin Chen
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Xinmiao Yao
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; (S.L.); (H.S.); (Y.W.); (Y.G.); (X.S.); (F.W.); (J.W.); (K.C.)
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
| | - Jian Li
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, No. 33 Fucheng Road, Beijing 100048, China;
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Deng F, Liang Y, Lei Y, Xiong S, Rong J, Hu Y. Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves. Foods 2023; 12:3917. [PMID: 37959036 PMCID: PMC10649714 DOI: 10.3390/foods12213917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/15/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The mulberry leaf is a botanical resource that possesses a substantial quantity of protein. In this study, alcalase hydrolysis conditions of mulberry leaf protein were optimized using the response surface method. The results showed that the optimum conditions were as follows: substrate protein concentration was 0.5% (w/v), enzymatic hydrolysis temperature was 53.0 °C, enzymatic hydrolysis time was 4.7 h, enzyme amount was 17,800 U/g, and pH was 10.5. Then mulberry leaf peptides were separated by ultrafiltration according to molecular weight. Peptides (<3 kDa) were screened and subsequently identified using LC-MS/MS after the evaluation of α-glucosidase inhibition across various fractions. Three novel potential bioactive peptides RWPFFAFM (1101.32 Da), AAGRLPGY (803.91 Da), and VVRDFHNA (957.04 Da) with the lowest average docking energy were screened for molecular dynamics simulation to examine their binding stability with enzymes in a 37 °C simulated human environment. Finally, they were prepared by solid phase synthesis for in vitro verification. The former two peptides exhibited better IC50 values (1.299 mM and 1.319 mM, respectively). These results suggest that the α-glucosidase inhibitory peptides from mulberry leaf protein are potential functional foods or drugs for diabetes treatment, but further in vivo studies are needed to identify the bioavailability and toxicity.
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Affiliation(s)
- Fanghui Deng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yihao Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yuelei Lei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Bioactive Peptide Technology Hubei Engineering Research Center, Jingzhou 434000, China
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Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023; 12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
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Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain
| | - Jose V García-Pérez
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
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Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties. Nutrients 2022; 14:nu14204400. [PMID: 36297084 PMCID: PMC9609859 DOI: 10.3390/nu14204400] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/30/2022] Open
Abstract
Bioactive peptides are found in foods and dietary supplements and are responsible for health benefits with applications in human and animal medicine. The health benefits include antihypertensive, antimicrobial, antithrombotic, immunomodulatory, opioid, antioxidant, anti-allergic and anti-inflammatory functions. Bioactive peptides can be obtained by microbial action, mainly by the gastrointestinal microbiota from proteins present in food, originating from either vegetable or animal matter or by the action of different gastrointestinal proteases. Proteomics can play an important role in the identification of bioactive peptides. High-resolution mass spectrometry is the principal technique used to detect and identify different types of analytes present in complex mixtures, even when available at low concentrations. Moreover, proteomics may provide the characterization of epitopes to develop new food allergy vaccines and the use of immunomodulating peptides to induce oral tolerance toward offending food allergens or even to prevent allergic sensitization. In addition, food-derived bioactive peptides have been investigated for their anti-inflammatory properties to provide safer alternatives to nonsteroidal anti-inflammatory drugs (NSAIDs). All these bioactive peptides can be a potential source of novel drugs and ingredients in food and pharmaceuticals. The following review is focused on food-derived bioactive peptides with antiallergic and anti-inflammatory properties and summarizes the new insights into the use of proteomics for their identification and quantification.
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Identification of peptides with antioxidant, anti-lipoxygenase, anti-xanthine oxidase and anti-tyrosinase activities from velvet antler blood. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates. Foods 2022; 11:foods11060829. [PMID: 35327251 PMCID: PMC8949304 DOI: 10.3390/foods11060829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/06/2022] [Accepted: 03/11/2022] [Indexed: 12/01/2022] Open
Abstract
The inhibition of dipeptidyl peptidase-IV (DPP-IV) and the release of glucagon-like peptide-1 (GLP-1) could normalize blood glucose levels in diabetic patients. This study evaluated the susceptibility of whey proteins to enzyme hydrolysis and the antidiabetic properties of protein hydrolysates from β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) solutions compared with whey protein isolate (WPI) solution treated at different heating temperatures (65, 75, and 85 °C). α-LA hydrolysate provided the lowest degree of hydrolysis (DH). Those heating temperatures did not significantly affect the DH of all protein hydrolysates. α-LA hydrolysate significantly increased GLP-1 levels and DPP-IV inhibitory activity more than β-LG hydrolysate. WPI hydrolysate inhibited DPP-IV activity less than an α-LA hydrolysate, but they were no significant differences for GLP-1 release activity. Heat treatment could affect the antidiabetic properties of all protein hydrolysates. Heating at 75 °C resulted in greater inhibition of the activity of DPP-IV than at 65 and 85 °C. The highest increase in GLP-1 release was also observed by heating at 75 °C. The recently obtained information is useful for the utilization of α-LA, heated at 75 °C for 30 min, in the preparation of antidiabetic food supplements.
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Tombul hazelnut ( Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies. Food Chem X 2021; 12:100151. [PMID: 34888520 PMCID: PMC8636861 DOI: 10.1016/j.fochx.2021.100151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/21/2021] [Accepted: 10/28/2021] [Indexed: 11/20/2022] Open
Abstract
Cold press technology generates high quality value-added oil products along with highly stable oilseed cakes. Hazelnut cakes are characterized by high protein concentrations that can be industrially valorized. Here, using an aqueous extraction scheme along with enzymatic proteolysis and FPLC (fast protein liquid chromatography)-based fractionation, a variety of hazelnut peptide fractions with varying bioactive properties were manufactured and their sequences were determined based on mass spectrometry. DPP-IV inhibitory attributes were determined based on an in vitro DPP-IV assay and in silico techniques were administered for for the analysis of overall bioactive potential and DPP-IV inhibitory characteristics of peptides. Based on these investigations, 256 peptides were identified in 81 different fractions. The majority of fractions were characterized with low to moderate DPP-IV inhibitory activity possibly due to their dilute nature. Some hazelnut peptides were characterized by comparable IC50 values as the positive control (Diprotin-A). The most influential 7 peptides were shown to generate higher docking scores than the control. The main interaction mechanism between hazelnut peptides and DPP-IV possibly depended on hydrophobic interactions. While further concentration could enhance the DPP-IV inhibitory potential of hazelnut peptides, hazelnut cakes represent a sustainable resource of potentially antidiabetic peptides.
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Koyama D, Sasai M, Matsumura S, Inoue K, Ohinata K. A milk-derived pentapeptide reduces blood pressure in advanced hypertension in a CCK system-dependent manner. Food Funct 2020; 11:9489-9494. [DOI: 10.1039/d0fo01122c] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Orally administered KFWGK exhibits potent and long-lasting antihypertensive effects in SHR with advanced hypertension, at which known hypotensive drugs are sometimes less effective. The minimum effective dose of KFWGK was 5 μg kg−1.
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Affiliation(s)
- Daiki Koyama
- Division of Food Science and Biotechnology
- Graduate School of Agriculture
- Kyoto University
- Kyoto 611-0011
- Japan
| | - Masaki Sasai
- Division of Food Science and Biotechnology
- Graduate School of Agriculture
- Kyoto University
- Kyoto 611-0011
- Japan
| | - Shigenobu Matsumura
- Division of Food Science and Biotechnology
- Graduate School of Agriculture
- Kyoto University
- Kyoto 611-0011
- Japan
| | - Kazuo Inoue
- Division of Food Science and Biotechnology
- Graduate School of Agriculture
- Kyoto University
- Kyoto 611-0011
- Japan
| | - Kousaku Ohinata
- Division of Food Science and Biotechnology
- Graduate School of Agriculture
- Kyoto University
- Kyoto 611-0011
- Japan
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9
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Zhang M, Huang T, Mu T. Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14441] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tung‐Shi Huang
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
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11
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Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing. Food Chem 2019; 278:203-207. [DOI: 10.1016/j.foodchem.2018.11.069] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 10/26/2018] [Accepted: 11/12/2018] [Indexed: 01/10/2023]
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Zhang M, Huang T, Mu T. Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14095] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road Haidian District, P.O. Box 5109 Beijing 100193 China
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tung‐Shi Huang
- Department of Poultry Science Auburn University Auburn AL 36849 USA
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road Haidian District, P.O. Box 5109 Beijing 100193 China
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Maximova K, Wojtczak J, Trylska J. Enzyme kinetics in crowded solutions from isothermal titration calorimetry. Anal Biochem 2018; 567:96-105. [PMID: 30439369 DOI: 10.1016/j.ab.2018.11.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 07/08/2018] [Accepted: 11/05/2018] [Indexed: 11/30/2022]
Abstract
Isothermal titration calorimetry (ITC) is a universal technique that directly measures the heat absorbed or released in a process. ITC is typically used to determine thermodynamic parameters of association of molecules without the need to label them. However, ITC is still rarely applied to study chemical reactions catalyzed by enzymes. In addition, these few studies of enzyme kinetic measurements that have been performed were in diluted solutions. Yet, to estimate realistic kinetic parameters, we have to account for the fact that enzymatic reactions in cells occur in a crowded environment because cells contain 200-400 g/L of macromolecular crowders such as proteins, ribosomes and lipids. Thus we expanded the ITC application for solutions mimicking the cellular environment by adding various macromolecular crowders. We investigated how these crowders affect the kinetics of trypsin-catalyzed reactions and determined the Michaelis-Menten parameters for hydrolysis of two trypsin substrates: Nα-benzoyl-l-arginine ethyl ester (BAEE) and Nα-benzoyl-dl-arginine β-naphthylamide (BANA). Since ITC enables investigations of complex and turbid solutions with label-free reagents, it seems a perfect technique for kinetic analyses in crowded solutions. ITC also offers the opportunity to control enzyme-crowder and substrate-crowder interactions.
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Affiliation(s)
- Ksenia Maximova
- Centre of New Technologies University of Warsaw, Banacha 2C, 02-097, Warsaw, Poland.
| | - Jakub Wojtczak
- Centre of New Technologies University of Warsaw, Banacha 2C, 02-097, Warsaw, Poland; Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-096, Warszawa, Poland
| | - Joanna Trylska
- Centre of New Technologies University of Warsaw, Banacha 2C, 02-097, Warsaw, Poland.
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Tu M, Liu H, Zhang R, Chen H, Fan F, Shi P, Xu X, Lu W, Du M. Bioactive hydrolysates from casein: generation, identification, and in silico toxicity and allergenicity prediction of peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3416-3426. [PMID: 29280148 DOI: 10.1002/jsfa.8854] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 12/15/2017] [Accepted: 12/15/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Bioactive casein peptides have attracted considerable attention for their applications in industry. However, there is little clarity regarding mass spectrometric profiles for peptides in enzymatic hydrolysates of casein produced under varying conditions. In this study, the compositions of the peptides from casein hydrolysates were compared for different enzyme/substrate ratio (E/S) and hydrolysis times. The toxicity, allergenicity and bioactivity of the identified peptides were assessed in silico. RESULTS A total of 70 unique peptides were identified, and there were 28, 21, 13 and 8 peptides from αs1 -casein, αs2 -casein, β-casein and κ-casein respectively. The peptide number decreased with the increase in E/S and hydrolysis time. Moreover, peptides with relative molecular mass Mr ranging from 1000 to 1500 Da occupied the highest proportion of 31.43%, and almost all of the peptides showed Mr less than 5000 Da. In silico analysis showed that all of the peptides were non-toxic and non-allergenic, and several of them were assessed by PeptideRanker as having a relatively high likelihood of being bioactive peptides. CONCLUSIONS Composition of the peptides in the casein hydrolysates varied with the enzymolysis conditions. This study's results may facilitate the production of target bioactive peptides by controlling E/S and hydrolysis time, which is beneficial for the application of casein peptides in the functional food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maolin Tu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Ruyi Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Fengjiao Fan
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Pujie Shi
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Weihong Lu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Ming Du
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
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Sukkhown P, Jangchud K, Lorjaroenphon Y, Pirak T. Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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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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17
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Utilization of blood by-products: An in silico and experimental combined study for BSA usage. Sci Rep 2017; 7:17250. [PMID: 29222431 PMCID: PMC5722935 DOI: 10.1038/s41598-017-17029-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Accepted: 11/21/2017] [Indexed: 11/08/2022] Open
Abstract
In order to exploit industrial discards, protein enzymatic hydrolysis is a currently popular methodology for obtaining bioactive peptides. However, once released, most promising peptides have to be selected from the mixture. In this work, the suitability of pepsin (EC 3.4.23.1) to hydrolyse serum albumin in order to obtain bioactive peptides was assessed. Then, a suitable process to obtain best separation of bioactive peptides was evaluated, using polyethersulfone membranes at different pH values. Serum albumin was easily hydrolysed by pepsin, reaching a DH value of the 65.64 ± 1.57% of the maximum possible. A 23.25% of the identified peptides possessed high bioactivity scores (greater than 0.5), and one of them had reported bioactivity (LLL). Charge mechanisms always predominated over the sieve effect, and best transmission was accomplished at pH values close to the peptides isoelectric points. Basic and neutral peptides with the highest scores were always the most transmitted. Membrane material had greater influence than NMWCO in determining peptide transmission. In order to obtain purified fractions rich in peptides with high bioactivity scores from serum albumin, polyethersulfone membranes (applicable to industrial scale) of 5 kDa MWCO should be used at basic pH values after pepsin digestion.
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Wang WX, Wu Y, Li HW. Regulation on the aggregation-induced emission (AIE) of DNA-templated silver nanoclusters by BSA and its hydrolysates. J Colloid Interface Sci 2017. [DOI: 10.1016/j.jcis.2017.06.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Liu D, Zheng H. Xylenol orange probe-based spectroscopic insight into the interaction between strontium (II) and bovine serum albumin. J Radioanal Nucl Chem 2017. [DOI: 10.1007/s10967-017-5508-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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