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Napieraj M, Lutton E, Perez J, Boué F, Brûlet A. Destructuration of Canola Protein Gels during In Situ Gastrointestinal Digestion Studied by X-ray Scattering. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 39041952 DOI: 10.1021/acs.langmuir.4c01341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/24/2024]
Abstract
We are studying the destructuration of canola protein gels, as a solid food model, during in situ gastrointestinal digestion using synchrotron small-angle X-ray scattering (SAXS). Digestion of two gels, prepared by heating pH 8 and pH 11 solutions, was carried out by diffusion of enzymatic juices into the gel from the top of the capillary and monitored for several tens of hours. Very similar time evolutions of SAXS curves occur at different positions of the gel in the capillary, with a delay determined by the distance from the surface initially in contact with the digestive juice. The main phenomena observed are (i) at the scale of the protein conformation (1-5 nm). The scattering curve is a power law, the exponent of which measures the compactness (related to the degree of unfolding). It can be plotted as a function of the characteristic size of proteins/and interprotein distances and as a function of the scattering intensity. Such diagrams clearly show successive digestion processes. For the pH 11 gel, in which proteins are initially hardly unfolded, the digestive processes are unfolding (1st step), recompaction-aggregation phenomena (2nd step) due to gastrointestinal pH conditions and enzymatic cleavage, further unfolding-disaggregation (3rd step), and final protein cleavage (4th step) down to small peptides. For the pH 8 gel, proteins are initially unfolded, and only the last three steps are observed, showing the influence of easier access for the enzymes. (ii) At the scale of large aggregates (10-50 nm), we observe for both gels a decrease in the size and/or number of these aggregates during digestion and alteration of their interfaces. (iii) At the scale of the secondary protein structure, wide-angle X-ray scattering is very useful for detecting the degradation of the secondary protein structure at different steps of digestion.
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Affiliation(s)
- Maja Napieraj
- Laboratoire Léon Brillouin, UMR12 CEA-CNRS, Université Paris-Saclay, CEA Saclay, F-91191 Gif sur Yvette, France
| | - Evelyne Lutton
- Mathématiques et Informatique Appliquée─Paris, UMR518 AgroParisTech-INRAE, Université Paris-Saclay, 91120 Palaiseau, France
- Institut des Systèmes Complexes, 75013 Paris, France
| | - Javier Perez
- SWING, Synchrotron SOLEIL, Saint-Aubin - BP 48, 91192 Gif sur Yvette, France
| | - François Boué
- Laboratoire Léon Brillouin, UMR12 CEA-CNRS, Université Paris-Saclay, CEA Saclay, F-91191 Gif sur Yvette, France
| | - Annie Brûlet
- Laboratoire Léon Brillouin, UMR12 CEA-CNRS, Université Paris-Saclay, CEA Saclay, F-91191 Gif sur Yvette, France
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2
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Santos MPF, Junior ECS, Bonomo RCF, Santos LS, Veloso CM. Hydrolysis of Casein by Pepsin Immobilized on Heterofunctional Supports to Produce Antioxidant Peptides. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04988-2. [PMID: 38888698 DOI: 10.1007/s12010-024-04988-2] [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] [Accepted: 06/05/2024] [Indexed: 06/20/2024]
Abstract
A study was carried out on the immobilization of pepsin in activated carbon functionalized by different techniques (glutaraldehyde, genipin, and metallization) aiming at its application in obtaining bioactive peptides through casein hydrolysis. Studies of the immobilized derivatives were carried out in addition to the evaluation of the antioxidant potential of the peptides. Among the pH range studied, pH 3.0 was selected due to the higher activity of the derivatives at this pH. The support modification by metallization was the method with the best results, providing a 121% increase in enzymatic activity compared to other immobilization methods. In addition, this derivative provided activity closer to the soluble enzyme activity (3.30 U) and better storage stability, and allows reuse for more than 8 cycles. In turn, the peptides from casein hydrolysis showed potential as antioxidant agents, with a DPPH radical scavenging activity higher than 70%, maximum protection against β-carotene oxidation close to 70%, and a maximum reducing power of Fe(III) into Fe(II) of 400 uM by the FRAP assay. The results showed that the new techniques for modification of activated carbon can be a promising approach for pepsin immobilization.
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Affiliation(s)
- Mateus P F Santos
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, Km 04, S/N, Itapetinga, BA, 45700-000, Brazil
- Applied Microbiology Laboratory - Agroindustry, Santa Cruz State University, Rod. Jorge Amado, Km 16, S/N, Ilhéus, BA, 45662-900, Brazil
| | - Evaldo C S Junior
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, Km 04, S/N, Itapetinga, BA, 45700-000, Brazil
| | - Renata C F Bonomo
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, Km 04, S/N, Itapetinga, BA, 45700-000, Brazil
| | - Leandro Soares Santos
- Laboratory of Packaging and Agro-Industrial Projects, State University of Southwest Bahia, BR 415, Km 04, S/N, Itapetinga, BA, 45700-000, Brazil
| | - Cristiane M Veloso
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, Km 04, S/N, Itapetinga, BA, 45700-000, Brazil.
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Surya Ulhas R, Ravindran R, Malaviya A, Priyadarshini A, Tiwari BK, Rajauria G. A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Res Int 2023; 173:113479. [PMID: 37803803 DOI: 10.1016/j.foodres.2023.113479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 07/30/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted.
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Affiliation(s)
- Rutwick Surya Ulhas
- Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany.
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| | - Alok Malaviya
- Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Bangalore, Karnataka, India; QuaLife Biotech Private Limited, Hosur Road, Bangalore, Karnataka, India.
| | - Anushree Priyadarshini
- Environmental Sustainability & Health Institute, Technological University Dublin, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland.
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4
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Morais ATDB, Morais STB, Feitor JF, Santos WG, Gomes da Silva Catunda L, Walkling-Ribeiro M, Ahrne L, Cardoso DR. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7495-7507. [PMID: 37157171 DOI: 10.1021/acs.jafc.3c00392] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Caseins are the main proteins in milk, and their structure and spatial conformation are responsible for their slow digestion rate. The release of bioactive and β-casomorphin peptides from casein digestion may induce allergic responses during consumption. Spectroscopic techniques were used to observe the structural changes in casein conformation induced by Ultraviolet light irradiation (UV-C). Raman spectroscopy results showed more pronounced peaks at 618 and 640 cm-1 for phenylalanine and tyrosine moieties of the photolyzed micellar casein, respectively, suggesting changes in the micelle structure. The decrease in the intensity of Raman signals for tryptophan and tyrosine corroborates to the UV-C-induced modifications of the micelle structure. Particle size distribution showed a decrease in the average micelle size after 15 min of UV-C exposure, while low-temperature, long-time (LTLT) pasteurization led to the formation of large aggregates, as observed by atomic force microscopy. UV-C did not impact the formation or transport of peptides, as observed by using the Caco-2 cell as a model for peptide absorption. However, the absence of the opioid peptide SRYPSY from κ-casein and only 20% of the concentration of opioid peptide RYLGY were noted. This work demonstrated that UV-C can be utilized to induce the physicochemical modification of dairy products, promoting a higher digestion rate and reducing allergenicity.
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Affiliation(s)
- Aline Teixeira do Brasil Morais
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Sinara T B Morais
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Jessica F Feitor
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Willy Glen Santos
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Lucas Gomes da Silva Catunda
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
| | - Markus Walkling-Ribeiro
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Lilia Ahrne
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Daniel R Cardoso
- São Carlos Institute of Chemistry, University of São Paulo, Avenue Trabalhador São Carlense 400, CP 780, 13560-470 São Carlos, Brazil
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Cavalcante KN, Feitor J, Morais ST, Nassu RT, Ahrné L, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: production and bioavailability of bioactive peptides. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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7
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Gharbi N, Marciniak A, Doyen A. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review. Compr Rev Food Sci Food Saf 2022; 21:4274-4293. [PMID: 35904187 DOI: 10.1111/1541-4337.13012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/17/2022] [Accepted: 07/03/2022] [Indexed: 01/28/2023]
Abstract
High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk proteins depending on factors such as the temperature, pH, concentration, decompression rate, cycling, composition of the medium and pressure level and duration. An in-depth understanding of the impact of these factors is important for controlling HHP-induced modification of milk proteins and the interactions within or between them, which can be applied to prevent undesired aggregation, gelation, and precipitation during HHP processing or to obtain specific milk protein modifications to attain specific protein properties. In this regard, understanding the influences of these factors can provide insight into the modulation and optimization of HHP conditions to attain specific milk protein structures. In recent years, there has been a great research attention on HHP-induced changes in milk proteins influenced by factors such as pH, temperature, concentration, cycling, decompression condition, and medium composition. Hence, to provide insight into how these factors control milk protein structures under HHP treatment and to understand if their effects depend on HHP parameters and environmental conditions, this review discusses recent findings on how various factors (pH, temperature, cycling, decompression rate, medium composition, and concentration) affect HHP-induced bovine milk protein modification. Practical Application: The information provided in this review will be very useful to anticipate the challenges related to the formulation and development of pressure-treated milk and dairy products.
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Affiliation(s)
- Negar Gharbi
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
| | - Alice Marciniak
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Alain Doyen
- Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
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8
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Development of Functional Fermented Dairy Products Containing Taiwan Djulis (Chenopodium formosanum Koidz.) in Regulating Glucose Utilization. FERMENTATION 2022. [DOI: 10.3390/fermentation8090423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Taiwan djulis (Chenopodium formosanum Koidz.) is a plant native to Taiwan and is a grain rich in nutrients, vitamins, and minerals with antioxidant properties. This paper aimed to use appropriate processing technology and incorporate probiotics, thus combining Taiwan’s high-quality milk sources to develop Taiwan djulis fermented dairy products. Later, FL83B cells have used to evaluate the glucose utilization ability after the administration of djulis. We first screened Lactiplantibacillus plantarum and combined it with the traditional yogurt strains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus for cultivation. Further, the fermentation process was optimized where 7.5% djulis and an inoculum of 107 colony forming unit/mL were fermented at 40 °C for 18 h. Compared to fermented milk without djulis, the analysis of various nutrients and active ingredients showed that free radical scavenging abilities of DPPH and ABTS reached 2.3 and 2.0 times (752.35 ± 29.29 µg and 771.52 ± 3.79 µg TE/g, respectively). The free phenol content increased 2.5 times (169.90 ± 14.59 mg gallic acid/g); the total flavonoid content enhanced 4.8 times (3.05 ± 0.03 mg quercetin/g), and the gamma-aminobutyric acid content was 3.07 ± 0.94 mg/g. In a co-culture of mouse liver cells with fermented products, 100 ppm ethanol extract of fermented products effectively improved glucose utilization with increased glucose transporter expression. This functional fermented dairy product can be developed into the high value added local agricultural products and enhance multiple applications including medical and therapeutic fields.
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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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10
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Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Zhou X, Zheng Y, Zhong Y, Wang D, Xu J, Liu R, Deng Y. A novel protein bar formulated with hempseed protein and
Tenebrio molitor
larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xuefu Zhou
- Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute Bright Dairy & Food Co., Ltd. Shanghai P.R. China
| | - Yu Zhong
- Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China
| | - Danfeng Wang
- Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China
| | - Jingyao Xu
- Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China
| | - Ren Liu
- Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China
| | - Yun Deng
- Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China
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12
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106789] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Kavetskyy T, Alipour M, Smutok O, Mushynska O, Kiv A, Fink D, Farshchi F, Ahmadian E, Hasanzadeh M. Magneto-immunoassay of cancer biomarkers: Recent progress and challenges in biomedical analysis. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Ultraviolet-C inactivation and hydrophobicity of Bacillus subtilis and Bacillus velezensis spores isolated from extended shelf-life milk. Int J Food Microbiol 2021; 349:109231. [PMID: 34022614 DOI: 10.1016/j.ijfoodmicro.2021.109231] [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] [Received: 03/28/2020] [Revised: 03/31/2021] [Accepted: 04/25/2021] [Indexed: 11/23/2022]
Abstract
Bacterial spores are important in food processing due to their ubiquity, resistance to high temperature and chemical inactivation. This work aims to study the effect of ultraviolet C (UVC) on the spores of Bacillus subtilis and Bacillus velezensis at a molecular and individual level to guide in deciding on the right parameters that must be applied during the processing of liquid foods. The spores were treated with UVC using phosphate buffer saline (PBS) as a suspension medium and their lethality rate was determined for each sample. Purified spore samples of B. velezensis and B. subtilis were treated under one pass in a UVC reactor to inactivate the spores. The resistance pattern of the spores to UVC treatment was determined using dipicolinic acid (Ca-DPA) band of spectral analysis obtained from Raman spectroscopy. Flow cytometry analysis was also done to determine the effect of the UVC treatment on the spore samples at the molecular level. Samples were processed for SEM and the percentage spore surface hydrophobicity was also determined using the Microbial Adhesion to Hydrocarbon (MATH) assay to predict the adhesion strength to a stainless-steel surface. The result shows the maximum lethality rate to be 6.5 for B. subtilis strain SRCM103689 (B47) and highest percentage hydrophobicity was 54.9% from the sample B. velezensis strain LPL-K103 (B44). The difference in surface hydrophobicity for all isolates was statistically significant (P < 0.05). Flow cytometry analysis of UVC treated spore suspensions clarifies them further into sub-populations unaccounted for by plate counting on growth media. The Raman spectroscopy identified B4002 as the isolate possessing the highest concentration of Ca-DPA. The study justifies the critical role of Ca-DPA in spore resistance and the possible sub-populations after UVC treatment that may affect product shelf-life and safety. UVC shows a promising application in the inactivation of resistant spores though there is a need to understand the effects at the molecular level to design the best parameters during processing.
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15
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Antioxidant activity stability and digestibility of protein from Se-enriched germinated brown rice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111032] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Kim H, Jung AH, Park SH, Yoon Y, Kim BG. In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing. Animals (Basel) 2021; 11:ani11051256. [PMID: 33925442 PMCID: PMC8146497 DOI: 10.3390/ani11051256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Chicken meat is widely used as a dog food due to its high nutritional values and palatability. Pasteurization is important to ensure the safety of chicken meat: thermal processing and non-thermal processing including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation. The influence of these pasteurization methods on nutrient digestibility is of interest. In the present work, the effects of thermal and non-thermal processing methods on protein digestibility of chicken meat were measured using in vitro assays. Protein digestibility of chicken meat was decreased by high-temperature processing at 70, 90, and 121 °C. However, non-thermal processing methods including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation did not affect protein digestibility of chicken meat. The present study indicates that nutritional values of chicken meat were maintained when non-thermal processing methods are used whereas they were decreased by thermal processing methods. Abstract The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.
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Affiliation(s)
- Hansol Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea;
| | - Ah Hyun Jung
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea; (A.H.J.); (S.H.P.)
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea; (A.H.J.); (S.H.P.)
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea;
- Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea
| | - Beob Gyun Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea;
- Monogastric Animal Feed Research Institute, Konkuk University, Seoul 05029, Korea
- Correspondence: ; Tel.: +82-2-2049-6255
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Aalaei K, Khakimov B, De Gobba C, Ahrné L. Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing. Foods 2021; 10:786. [PMID: 33917309 PMCID: PMC8067359 DOI: 10.3390/foods10040786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/19/2021] [Accepted: 03/29/2021] [Indexed: 12/19/2022] Open
Abstract
Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric digestion of milk proteins after application of high-pressure processing (HPP) at 400 MPa 15 min, 600 MPa 5 min and 600 MPa 15 min using two static in vitro models of adults (INFOGEST) and the elderly in comparison to a fresh untreated raw milk. Peptides distribution classified based on the number of amino acids (AA) (<10, 11-15, 16-20, 21-30, >30 AA) were investigated after 0, 5, 10 and 30 min of digestion using LC-MS and multivariate data analysis. Our results show significantly less efficient protein digestion of all investigated milks in the elderly model indicated by higher percentages of longer peptides during digestion, except for the HPP milk 400 MPa 15 min, which indicated an improved and comparable digestion in the elderly as in the adult model. Furthermore, increasing the pressurization time at 600 MPa did not have a significant effect on the peptides profile during the digestion. More efficient digestion of whey proteins in HPP milks, with the majority of peptides in the 16-20 AA range, compared to fresh milk was also noticed. According to the findings of this study, HPP at 400 MPa 15 min showed the most efficient digestion of major milk proteins and thus may be considered a suitable process to improve bioaccessibility of milk proteins, especially in products intended for the elderly.
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Affiliation(s)
- Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark; (B.K.); (C.D.G.); (L.A.)
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Emerging processing technologies for improved digestibility of muscle proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Munir M, Nadeem M, Mahmood Qureshi T, Gamlath CJ, Martin GJO, Hemar Y, Ashokkumar M. Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. ULTRASONICS SONOCHEMISTRY 2020; 67:105140. [PMID: 32388000 DOI: 10.1016/j.ultsonch.2020.105140] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 04/16/2020] [Accepted: 04/21/2020] [Indexed: 06/11/2023]
Abstract
Dairy processing provides acceptable safety and shelf-life to final products, and improves their bioactivity. The present study evaluated the potential of different milk processing techniques to improve the antioxidant and angiotensin-I converting enzyme (ACE)-inhibitory activity of Cheddar cheese, during ripening. Cheese was made from milk subjected to different pre-treatments (C = untreated control, US-1 = ultrasonication, specific energy = 23 J/g, 20 kHz frequency; US-2 = Ultrasonication specific energy = 41 J/g, 20 kHz; HPP = high-pressure processing, 400 MPa for 15 min, at temperature < 40 °C; MW = microwave, temperature<40 °C, specific energy = 86.5 J/g) and analysed after ripening for 0, 3, 6 and 9 months. The results showed that the rate of proteolysis during both cheese making and subsequent ripening was significantly affected by the pre-treatment. Antioxidant activity and ACE-inhibitory potential of cheeses made from pre-treated milk significantly increased (p < 0.05) in the following order: US-2 > HPP > US-1 > MW > C. These findings demonstrate the possibility of using ultrasound, microwaves or high-pressure processing as pre-treatments to improve the nutritional attributes of cheese.
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Affiliation(s)
- Masooma Munir
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia; Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur, Pakistan
| | - Charitha J Gamlath
- School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia; Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Gregory J O Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Yacine Hemar
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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20
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Tadesse SA, Emire SA. Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon 2020; 6:e04765. [PMID: 32913907 PMCID: PMC7472861 DOI: 10.1016/j.heliyon.2020.e04765] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 05/06/2020] [Accepted: 08/18/2020] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.
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Affiliation(s)
- Solomon Abebaw Tadesse
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia
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21
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Liu K, Du R, Chen F. Stability of the antioxidant peptide SeMet-Pro-Ser identified from selenized brown rice protein hydrolysates. Food Chem 2020; 319:126540. [DOI: 10.1016/j.foodchem.2020.126540] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 01/28/2020] [Accepted: 03/01/2020] [Indexed: 10/24/2022]
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22
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Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102282] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1682749] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the extraction efficiency and enhancing the activities. The results indicated that total phenolics, flavonoids, and sugar yields were all increased when pressure was applied and the antioxidant and overall reducing power was maximized. The bioactive properties of protein tyrosine phosphatase 1B, angiotensin-converting enzyme, and trypsin inhibitory activities were also enhanced compared with the control. Moreover, FT-IR spectroscopy indicated high pressure altered the melanoidin structures to different degrees. It was found that an application of 300 MPa for 5 min was the optimal treatment protocol under all operating conditions.
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24
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Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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25
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Minaei F, Ravandi SAH, Hejazi SM, Alihosseini F. The fabrication and characterization of casein/PEO nanofibrous yarn via electrospinning. E-POLYMERS 2019. [DOI: 10.1515/epoly-2019-0017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractCasein, a natural protein, has been used as a biopolymer-based resource for producing fiber. This fiber provides high comfort properties with a pH close to human skin. This study focused on evaluating the production feasibility of casein nanofiber twisted yarn with the highest protein content in the hybrid yarn, obtaining suitable spinning conditions and desirable properties of the produced yarn. The desirable yarn achieved by composing 90% casein and 10% polyethylene oxide. The yarn strengthened using several types of cross-linking methods and the best technique was obtained to spin an optimized engineered yarn. Consequently, the biodegrading test conducted on the optimized yarn (90% casein and 10% polyethylene oxide blend) in the presence of 40% di-isocyanate as strengthener additive. Observations showed that after ten days, the sample mostly degraded in the solvent and its strength massively reduced so it could be considered as an environmentally friendly, biodegradable fiber.
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Affiliation(s)
- Farzaneh Minaei
- Nanotechnology & Advanced Materials Institute, Department of Textile Engineering, Isfahan University of Technology ,Isfahan, 84156 83111, Iran
| | - Seyed Abdolkarim Hosseini Ravandi
- Nanotechnology & Advanced Materials Institute, Department of Textile Engineering, Isfahan University of Technology ,Isfahan, 84156 83111, Iran
- Nanotechnology & Advanced Materials Institute, Department of Textile Engineering, Isfahan University of Technology ,Isfahan, 84156 83111, Iran
| | - Sayyed Mahdi Hejazi
- Nanotechnology & Advanced Materials Institute, Department of Textile Engineering, Isfahan University of Technology ,Isfahan, 84156 83111, Iran
| | - Farzaneh Alihosseini
- Nanotechnology & Advanced Materials Institute, Department of Textile Engineering, Isfahan University of Technology ,Isfahan, 84156 83111, Iran
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26
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Jiang W, Zhou X. Hydrolysis of radish anthocyanins to enhance the antioxidant and antiproliferative capacities. Food Chem 2019; 294:477-485. [PMID: 31126490 DOI: 10.1016/j.foodchem.2019.05.078] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 04/23/2019] [Accepted: 05/08/2019] [Indexed: 10/26/2022]
Abstract
Radish anthocyanins were extracted from red radish. The total anthocyanins content (TAC) of the extracts under different extractants was optimized to reach the optimal condition. XAD-7HP was selected as the best resin to enhance TAC in the extracts. β-Glucosaccharase was chosen as the enzyme to hydrolyse radish anthocyanins. HPLC-MS analysis showed that hydrolysis resulted in an obvious change of the major constituents of radish anthocyanins. Four new constituents in hydrolysed radish anthocyanins were identified. The HPLC-MS results indicated successful hydrolysis of the attachments of glucosides and acids of radish anthocyanins. Furthermore, the FT-IR spectra of radish anthocyanins before and after hydrolysis further described the hydrolysis, which reached 53.36 ± 0.98% under the best performance. Thus, hydrolysis can significantly enhance the antioxidant and antiproliferative capacities of radish anthocyanins.
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Affiliation(s)
- Wen Jiang
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, PR China.
| | - Xiaohua Zhou
- School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 401331, PR China
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27
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Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4931202] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
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28
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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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29
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Xu X, Guo S, Hao X, Ma H, Bai Y, Huang Y. Improving antioxidant and antiproliferative activities of colla corii asini hydrolysates using ginkgo biloba extracts. Food Sci Nutr 2018; 6:765-772. [PMID: 29983938 PMCID: PMC6021696 DOI: 10.1002/fsn3.587] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 11/16/2017] [Accepted: 11/18/2017] [Indexed: 12/30/2022] Open
Abstract
Colla corii asini hydrolysates (ACCH) and ginkgo biloba extracts (EGb) possess more potent antioxidant effects when used in combination than when used alone. The mixture of ACCH and EGb at a dose ratio of 20:4(w:w) showed the highest radical scavenging activity with IC 50 of 0.17 ± 0.01, 0.43 ± 0.02 and 1.52 ± 0.07 mg/ml against DPPH, ABTS and HO · free radicals, respectively. Furthermore, the inhibition of breast cancer cells MCF-7 and MDA-MB-231 proliferation increased when these cell lines were treated with a combination of ACCH and EGb for 72 hr, with IC 50 of 4.32 ± 0.12 mg/ml and 0.39 ± 0.01 mg/ml, respectively. The findings indicated that the mixtures of ACCH and EGb could be used to prevent and treat some diseases caused by the excessive free radicals, especially cancer. Therefore, the mixtures of ACCH and EGb might serve as a natural source of desirable antioxidant and anticancer agents for the nutraceutical and pharmaceutical industries.
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Affiliation(s)
- Xiaobing Xu
- State Key Laboratory of Chemical Resource EngineeringBeijing Laboratory of Biomedical MaterialsBeijing University of Chemical TechnologyBeijingChina
| | | | | | - Hui Ma
- State Key Laboratory of Chemical Resource EngineeringBeijing Laboratory of Biomedical MaterialsBeijing University of Chemical TechnologyBeijingChina
| | | | - Yaqin Huang
- State Key Laboratory of Chemical Resource EngineeringBeijing Laboratory of Biomedical MaterialsBeijing University of Chemical TechnologyBeijingChina
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30
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Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices. Food Res Int 2018; 105:121-128. [DOI: 10.1016/j.foodres.2017.10.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 11/17/2022]
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31
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Wu Y, Zheng Y, Wang D, Liu Z, Deng Y. Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1397695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yuwei Wu
- SJTU-Bor Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China
| | - Danfeng Wang
- SJTU-Bor Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China
| | - Yun Deng
- SJTU-Bor Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
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32
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Shazly AB, He Z, El-Aziz MA, Zeng M, Zhang S, Qin F, Chen J. Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates. Food Chem 2017; 232:753-762. [PMID: 28490137 DOI: 10.1016/j.foodchem.2017.04.071] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Revised: 03/24/2017] [Accepted: 04/12/2017] [Indexed: 11/29/2022]
Abstract
Buffalo and bovine caseins were hydrolysed by alcalase and trypsin to produce novel antioxidant peptides. The casein hydrolysates were purified using ultrafiltration (UF) and further characterized by RP-HPLC. The fractions produced higher antioxidant activities were identified for their peptides using LC MS/MS. All UF-VI (MW<1kDa) fractions showed higher antioxidant activity. Hydrolysate produced by alcalase for buffalo casein (UF-VI with 54.84-fold purification) showed higher antioxidant activity than that obtained by trypsin. Trypsin hydrolysate contained high amount of hydrophobic amino acids while alcalase hydrolysate consisted mainly of Ser, Arg, Ala and Leu. The antioxidant peptides identified by LC MS/MS were RELEE, MEDNKQ and TVA, EQL in buffalo casein hydrolysates produced by trypsin and alcalase, respectively. Mechanism and reaction pathways of selected antioxidant peptides with ABTS were proposed. Conclusively, buffalo casein provided antioxidant peptides similar to bovine, suggesting that buffalo casein is a novel source of antioxidant.
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Affiliation(s)
- Ahmed Behdal Shazly
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Dairy Science Department, National Research Centre, Dokki 12311, Giza, Egypt
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Mahmoud Abd El-Aziz
- Dairy Science Department, National Research Centre, Dokki 12311, Giza, Egypt
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
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