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Kamal H, Jafar S, Mudgil P, Hamdi M, Ayoub MA, Maqsood S. Camel whey protein with enhanced antioxidative and antimicrobial properties upon simulated gastro-intestinal digestion. Nutr Health 2024; 30:371-379. [PMID: 36065597 DOI: 10.1177/02601060221122213] [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] [Indexed: 11/15/2022]
Abstract
Background: Whey proteins and their peptide derivatives have attracted a great attention of researchers in the pharmaceutical and nutritional fields, due to their numerous bio-functionalities. Aim: In the present research study, enzymatic protein hydrolysates (CWPHs) from camel whey proteins (CWPs) were produced and investigated for their antioxidant and antimicrobial potentials. Methods: Herein, Pepsin (gastric), and Trypsin and Chymotrypsin (pancreatic) enzymes were used to produce CWPHs. The obtained hydrolysates were characterize to ascertain the level of protein degradation and studies on their antimicrobial and antioxidant potential were conducted. Results: Among all CWPHs, a complete degradation of all different protein bands was perceived with Chymotrypsin-derived CWPHs, whereas, light bands of serum albumin and α-lactalbumin were observed with Trypsin and Pepsin-derived CWPHs. After enzymatic degradation, both CWPHs antioxidant and antimicrobial activities were improved. Chymotrypsin-derived CWPHs demonstrated higher DPPH and ABTS radical scavenging activities, anent the increase in proteolysis time. Compared to unhydrolyzed CWPs, higher metal chelating activities were displayed by Trypsin-derived CWPHs. No significant increase in the FRAP activities was noticed after CWPs hydrolysis using Trypsin and Chymotrypsin, while Pepsin-derived CWPHs showed higher reducing power. In terms of antimicrobial activity, significantly higher bacterial growth inhibition rates were exhibited by CWPHs compared to the unhydrolyzed CWP. Conclusion: Overall, CWPHs displayed enhanced antioxidative and antimicrobial properties.
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Affiliation(s)
- Hina Kamal
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sabika Jafar
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Marwa Hamdi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
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2
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Bougatef H, Sila A, Bougatef A, Martínez-Alvarez O. Protein Hydrolysis as a Way to Valorise Squid-Processing Byproducts: Obtaining and Identification of ACE, DPP-IV and PEP Inhibitory Peptides. Mar Drugs 2024; 22:156. [PMID: 38667773 PMCID: PMC11050885 DOI: 10.3390/md22040156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 03/26/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The industrial processing of Argentine shortfin squid to obtain rings generates a significant amount of protein-rich waste, including the skin, which is rich in collagen and attached myofibrillar proteins. This waste is generally discarded. In this study, skin was used as a source of proteins that were hydrolysed using Trypsin, Esperase® or Alcalase®, which released peptides with antioxidant potential and, in particular, antihypertensive (ACE inhibition), hypoglycemic (DPP-IV inhibition) and/or nootropic (PEP inhibition) potential. Among the three enzymes tested, Esperase® and Alcalase produced hydrolysates with potent ACE-, DPP-IV- and PEP-inhibiting properties. These hydrolysates underwent chromatography fractionation, and the composition of the most bioactive fractions was analysed using HPLC-MS-MS. The fractions with the highest bioactivity exhibited very low IC50 values (16 and 66 µg/mL for ACE inhibition, 97 µg/mL for DPP-IV inhibition and 55 µg/mL for PEP inhibition) and were mainly derived from the hydrolysate obtained using Esperase®. The presence of Leu at the C-terminal appeared to be crucial for the ACE inhibitory activity of these fractions. The DPP-IV inhibitory activity of peptides seemed to be determined by the presence of Pro or Ala in the second position from the N-terminus, and Gly and/or Pro in the last C-terminal positions. Similarly, the presence of Pro in the peptides present in the best PEP inhibitory fraction seemed to be important in the inhibitory effect. These results demonstrate that the skin of the Argentine shortfin squid is a valuable source of bioactive peptides, suitable for incorporation into human nutrition as nutraceuticals and food supplements.
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Affiliation(s)
- Hajer Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; (H.B.); (A.S.); (A.B.)
| | - Assaad Sila
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; (H.B.); (A.S.); (A.B.)
- Department of Life Sciences, Faculty of Sciences of Gafsa, University of Gafsa, Gafsa 2100, Tunisia
| | - Ali Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; (H.B.); (A.S.); (A.B.)
- High Institute of Biotechnology of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Oscar Martínez-Alvarez
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 6 José Antonio Novais St, 28040 Madrid, Spain
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3
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Li R, Wang Q, Shen Y, Li M, Sun L. Integrated extraction, structural characterization, and activity assessment of squid pen protein hydrolysates and β-chitin with different protease hydrolysis. Int J Biol Macromol 2024; 262:130069. [PMID: 38340918 DOI: 10.1016/j.ijbiomac.2024.130069] [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: 10/12/2023] [Revised: 01/21/2024] [Accepted: 02/07/2024] [Indexed: 02/12/2024]
Abstract
Squid pen (SP) is a valuable source of protein and β-chitin. However, current research has primarily focused on extracting β-chitin from SP. This study innovatively extracted both SP protein hydrolysates (SPPHs) and SP β-chitin (SPC) simultaneously using protease hydrolysis. The effects of different proteases on their structural characteristics and bioactivity were evaluated. The results showed that SP alcalase β-chitin (SPAC) had the highest degree of deproteinization (DP, 98.19 %) and SP alcalase hydrolysates (SPAH) had a degree of hydrolysis (DH) of 24.47 %. The analysis of amino acid composition suggested that aromatic amino acids accounted for 17.44 % in SPAH. Structural characterization revealed that SP flavourzyme hydrolysates (SPFH) had the sparsest structure. SPC exhibited an excellent crystallinity index (CI, over 60 %) and degree of acetylation (DA, over 70 %). During simulated gastrointestinal digestion (SGD), the hydroxyl radical scavenging activity, ABTS radical scavenging activity, Fe2+ chelating activity, and reducing power of the SPPHs remained stable or increased significantly. Additionally, SPFC exhibited substantial inhibitory effects on Staphylococcus aureus and Escherichia coli (S. aureus and E. coli), with inhibition circle diameters measuring 2.4 cm and 2.1 cm. These findings supported the potential use of SPPHs as natural antioxidant alternatives and suggested that SPC could serve as a potential antibacterial supplement.
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Affiliation(s)
- Ruimin Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Qiuting Wang
- College of Life Science, Yantai University, Yantai 264005, China
| | - Yanyan Shen
- College of Life Science, Yantai University, Yantai 264005, China
| | - Mingbo Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Leilei Sun
- College of Life Science, Yantai University, Yantai 264005, China.
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4
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Zhang J, Mohd Said F, Jing Z. Hydrogels based on seafood chitin: From extraction to the development. Int J Biol Macromol 2023; 253:126482. [PMID: 37640188 DOI: 10.1016/j.ijbiomac.2023.126482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/31/2023] [Accepted: 08/22/2023] [Indexed: 08/31/2023]
Abstract
Chitin is extensively applied in vast applications due to its excellent biological properties, such as biodegradable and non-toxic. About 50 % of waste generated during seafood processing is chitin. Conventionally, chitin is extracted via chemical method. However, it has many shortcomings. Many novel extraction methods have emerged, including enzymatic hydrolysis, microbial fermentation, ultrasonic or microwave-assisted, ionic liquids, and deep eutectic solvents. Chitin and its derivatives-based hydrogels have attracted much attention due to their excellent properties. Nevertheless, they all have many limitations. Therefore, the preparation and application of chitin and its derivatives-based hydrogels are still facing great challenges. This review focuses on the challenges and prospects for sustainable chitin extraction from seafood waste and the preparation and application of chitin and its derivatives-based hydrogels. First section summarizes the mechanism and application of several methods of extracting chitin. The different extraction methods were evaluated from the aspects of yield, degree of acetylation, and protein and mineral residuals. The shortcomings of the extraction methods are also discussed. Next section summarizes the preparation and application of chitin and its derivatives-based hydrogels. Overall, we hope this mini-review can provide a practical reference for selecting chitin extraction methods from seafood and applying chitin and its derivatives-based hydrogels.
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Affiliation(s)
- Juanni Zhang
- Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
| | - Farhan Mohd Said
- Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Zhanxin Jing
- College of Chemistry and Environment, Guangdong Ocean University, 524088 Zhanjiang, Guangdong, China
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5
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Nikoo M, Regenstein JM, Yasemi M. Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges. Foods 2023; 12:4470. [PMID: 38137273 PMCID: PMC10743304 DOI: 10.3390/foods12244470] [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: 11/27/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fishery by-products prepared using hydrolysis and their potential food applications. It also reviews the structure-activity relationships of the antioxidant activity of peptides as well as challenges to the use of fishery by-products for protein hydrolysate production.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia 57179-44514, Iran
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| | - Mehran Yasemi
- Department of Fisheries, Institute of Agricultural Education and Extension, Agricultural Research, Education, and Extension Organization (AREEO), Tehran 19858-13111, Iran;
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6
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Mouhoub A, Boutachfaiti RE, Petit E, Molinié R, Guendouz A, El Alaoui-Talibi Z, Koraichi SI, Delattre C, Modafar CE. Chemical extraction, characterization, and inspection of the antimicrobial and antibiofilm activities of shrimp chitosan against foodborne fungi and bacteria. World J Microbiol Biotechnol 2023; 39:338. [PMID: 37821792 DOI: 10.1007/s11274-023-03798-8] [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: 08/22/2023] [Accepted: 10/09/2023] [Indexed: 10/13/2023]
Abstract
Nowadays, the exploitation of biopolymers in the industrial sector has become a trend. Chitosan is considered one of the most investigated biopolymers due to its abundance and antibacterial, antifungal, and antibiofilm activities. In this work, chitosan was chemically extracted from shrimp shells. Solutions of HCl 1 M, NaOH 4 M, and NaOH 15 M were used for the demineralization, deproteinization, and deacetylation process, respectively. The utilized methods of characterization (FTIR, 1 H NMR, 13 C NMR, and SEC-MALS) revealed that the obtained chitosan has a moderate degree of deacetylation and low molecular weight (DDA = 74% and Mw = 72.14 kDa). The microdilution method and inoculation of solid medium were carried out to assess the antibiofilm action of chitosan against Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus hirae, Escherichia coli, Rhizopus sp., and Aspergillus sp. which are known as foodborne microorganisms. Results showed that the produced chitosan at 1 g/L inhibits between 63.44 and 99.75% of the microbial biofilm depending on the tested strains. These promising results confirm the potential deployment of the obtained chitosan in the food industry as a replacement for synthetic antimicrobial agents.
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Affiliation(s)
- Anouar Mouhoub
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco.
| | - Redouan El Boutachfaiti
- IUT d'Amiens, UMRT INRAE 1158 BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025, Amiens, France
| | - Emmanuel Petit
- IUT d'Amiens, UMRT INRAE 1158 BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025, Amiens, France
| | - Roland Molinié
- IUT d'Amiens, UMRT INRAE 1158 BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025, Amiens, France
| | - Amine Guendouz
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco
| | - Zainab El Alaoui-Talibi
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco
| | - Saad Ibnsouda Koraichi
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, Université Sidi Mohamed Ben Abdellah-Fès, Fès, Morocco
| | - Cédric Delattre
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000, Clermont-Ferrand, France
- Institut Universitaire de France (IUF), 1 Rue Descartes, 7500, Paris, France
| | - Cherkaoui El Modafar
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco
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7
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Rebouças Júnior JSA, Martins VG, Prentice-Hernández C, Monsserrat JM, Tesser MB, Latorres JM. Enzymatic Hydrolysis of Pacific White Shrimp Residue ( Litopenaeus vannamei) with Ultrasound Aid. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2132125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- José Stênio Aragão Rebouças Júnior
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Carlos Prentice-Hernández
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - José Maria Monsserrat
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
- Institute of Biological Sciences (ICB), Federal University of Rio Grande. Rio Grande, Rio Grande, RS, Brazil
| | - Marcelo Borges Tesser
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Juliana Machado Latorres
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
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8
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Green and eco-friendly approaches for the extraction of chitin and chitosan: A review. Carbohydr Polym 2022; 287:119349. [DOI: 10.1016/j.carbpol.2022.119349] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/09/2022] [Accepted: 03/09/2022] [Indexed: 12/20/2022]
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9
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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Sukkhown P, Pirak T, Jangchud K, Prinyawiwatkul W. Novel peptides from dried squid head by‐products obtained from snack process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pattraporn Sukkhown
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Tantawan Pirak
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
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Laosam P, Panpipat W, Yusakul G, Cheong LZ, Chaijan M. Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments. PLoS One 2021; 16:e0258445. [PMID: 34695136 PMCID: PMC8544860 DOI: 10.1371/journal.pone.0258445] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 09/27/2021] [Indexed: 01/06/2023] Open
Abstract
The production of bioactive peptides from animal-based raw materials highly depends on enzymatic hydrolysis. Porcine placenta is an underutilized biomass in Thailand's pig farms, yet it is still a source of proteins and beneficial compounds. Porcine placenta could be used as a protein substrate for the production of enzymatic hydrolysate, which could be employed as a functional food ingredient in the future. The goal of this study was to enzymatically produce porcine placenta hydrolysates (PPH) using three commercial enzymes (Alcalase, Flavouzyme, and papain) and evaluate their in vitro antioxidant and antibacterial activity. The degree of hydrolysis (DH) increased as the enzyme load and hydrolysis time increased, but the DH was governed by the enzyme class. The maximum DH was found after using 10% enzyme for 20 min of hydrolysis (36.60%, 31.40%, and 29.81% for Alcalase, Flavouzyme, and papain). Depending on the enzyme type and DH, peptides of various sizes (0.40-323.56 kDa) were detected in all PPH. PPH created with Alcalase had an excellent reducing capacity and metal chelating ability (p < 0.05), whereas PPH made with Flavourzyme and Papain had higher DPPH• and ABTS•+ inhibitory activities (p < 0.05). Papain-derived PPH also had a strong antibacterial effect against Staphylococcus aureus and Escherichia coli, with clear zone values of 17.20 mm and 14.00 mm, respectively (p < 0.05). When PPH was transported via a gastrointestinal tract model system, its antioxidative characteristics were altered. PPH's properties and bioactivities were thus influenced by the enzyme type, enzyme concentration, and hydrolysis time used. Therefore, PPH produced from porcine placenta can be categorized as an antioxidant and antibacterial alternative.
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Affiliation(s)
- Phanthipha Laosam
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Gorawit Yusakul
- School of Pharmacy, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China
| | - Manat Chaijan
- Department of Food Science and Innovation, Food Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
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12
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Balde A, Raghavender P, Dasireddy S, Abraham J, Prasad S, Joshi I, Abdul NR. Crab Pentapeptide and Its Anti-inflammatory Activity on Macrophage Cells. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10276-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Ali MA, Gould M. Untapped potentials of hazardous nanoarchitectural biopolymers. JOURNAL OF HAZARDOUS MATERIALS 2021; 411:124740. [PMID: 33476911 DOI: 10.1016/j.jhazmat.2020.124740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/24/2020] [Accepted: 11/28/2020] [Indexed: 06/12/2023]
Abstract
The First Industrial Revolution began when manual labour transitioned to machines. Fossil fuels and steam eventually replaced wood and water as an energy source used predominantly for the mechanized production of textiles and iron. The emergence of the required numerous enormous factories gave rise to smoke pollution due to the immense growth in coal consumption. The manufactured gas industry produced highly toxic effluent that was released into sewers and rivers polluting the water. Many pieces of legislation were introduced to overcome this issue, but with varying degrees of effectiveness. Alongside our growth in world population, the problems that we had with waste remained, but together with our increase in number the waste produced has also increased additionally. The immense volume of waste materials generated from human activity and the potentially detrimental effects on the environment and on public health have awakened in ourselves a critical need to embrace current scientific methods for the safe disposal of wastes. We are informed daily that our food waste must be better utilized to ensure enough food is available to feed the world's growing population in a sustainable way (Thyberg and Tonjes, 2016). Some things are easy, like waste food and cellulose products can be turned into compost, but how do we recycle sheep's wool? Or shrimp shells? Despite the fact that both these substances are hazardous, and have caused environmental and economic impact from being incinerated; but we anticipate that those substances may have the potential to convert into added value applications.We have been working in this area for over 15 years, working towards managing them and seeking their added value applications. We take the biological products, process (reconstitute) and engineer them into added value products such as functional and nanostructure materials including edible films, foams and composites including medical devices useful in the human body. Anything that we can ingest, should not cause an immune response in the human system. Natural biomacromolecules display the inherent ability to perform very specific chemical, mechanical or structural roles. Specifically, protein- and polysaccharide-based biomaterials have come to light as the most promising candidates for many biomedical applications due their biomimetic and nanostructured arrangements, their multi-functional features, and their capability to function as matrices that are capable of facilitating cell-cell and cell-matrix interactions.
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Affiliation(s)
- M Azam Ali
- Department of Food Science, Centre for Bioengineering and Nanomedicine, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Maree Gould
- Department of Food Science, Centre for Bioengineering and Nanomedicine, University of Otago, PO Box 56, Dunedin 9054, New Zealand
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Wang J, Wang G, Chen N, An F, Zhang R, Zhang Y, Rahman MU, Zhang Y. Characterization of structural, functional and antioxidant properties and amino acid composition of pepsin-derived glutelin-1 hydrolysate from walnut processing by-products. RSC Adv 2021; 11:19158-19168. [PMID: 35478615 PMCID: PMC9033588 DOI: 10.1039/d1ra00657f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 04/29/2021] [Indexed: 11/21/2022] Open
Abstract
Glutelin-1 of defatted walnut meal protein (DWPG-1) was modified by pepsin enzymatic hydrolysis to improve its functional properties and antioxidant activities. The amino acid composition, structural characteristics, physicochemical and functional properties as well as antioxidant activities of the hydrolysate were compared with those of unmodified DWPG-1. The analysis of X-ray diffraction patterns, surface microstructure and particle size distribution indicated that enzymatic hydrolysis changed the structures of DWPG-1. Compared with the natural unhydrolyzed protein, the hydrolysate showed better physicochemical properties, such as surface hydrophobicity, solubility, emulsifying properties, foaming properties and water absorption capacity. In addition, the hydrolysate also exhibited significantly stronger antioxidant activities than DWPG-1. In conclusion, the results of this study prove that pepsin-mediated hydrolysis of walnut glutelin-1 can effectively modify the structure, function and antioxidant activity of DWPG-1, and could be used as an effective technology to produce bioactive multifunctional hydrolysates.
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Affiliation(s)
- Jing Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China
- The Key Laboratory of Se-enriched Products Development and Quality Control, Ministry of Agriculture China
| | - Guoliang Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Ning Chen
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China
| | - Feiran An
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China
| | - Runguang Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Yufeng Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Mati Ur Rahman
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Youlin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
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15
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Purification and Identification of Novel Antioxidant Peptides from Enzymatically Hydrolysed Samia ricini Pupae. Molecules 2021; 26:molecules26092588. [PMID: 33946694 PMCID: PMC8124966 DOI: 10.3390/molecules26092588] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/16/2022] Open
Abstract
The emergence of excessive free radicals leads to the destruction of various systems within the body. These free radicals also affect nutritional values, color, taste, and emit an odor akin to rancid food. Most food industries use synthetic antioxidants, such as BHT (butylated hydroxytoluene) or BHA (butylated hydroxy anisole). However, high doses of these can be harmful to our health. Therefore, an antioxidant compounds, such as bioactive peptides from edible animals or plants, have emerged to be a very promising alternative as they reduce potential side effects. This study focused on the purification and identification of antioxidant peptides from protein hydrolysates of wild silkworm pupae (Samia ricini). Antioxidant peptides were purified from the hydrolysate by ultrafiltration and RP-HPLC. The results showed that protein hydrolysate from S. ricini pupae by trypsin with a molecular weight lower than 3 kDa and highly hydrophobic property, exhibited strong DPPH radical scavenging activity and chelating activity. Further identification of peptides from the fraction with the highest antioxidant activity was carried out using LC-MS/MS. Three novel peptides, i.e., Met-Ley-Ile-Ile-Ile-Met-Arg, Leu-Asn-Lys-Asp-Leu-Met-Arg, and Glu-Asn-Ile-Ile-Leu-Phe-Arg, were identified. The results of this study indicated that the protein hydrolysate from S. ricini pupae possessed potent biological activity, and the novel antioxidant peptides could be utilized to develop health-related antioxidants in food industry.
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16
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Deb Majumder S, Sarathi Ganguly S. Effect of a chitosan edible‐coating enriched with
Citrus limon
peel extracts and
Ocimum tenuiflorum
leaf extracts on the shelf‐life of bananas. BIOSURFACE AND BIOTRIBOLOGY 2020. [DOI: 10.1049/bsbt.2020.0002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Affiliation(s)
- Samarpan Deb Majumder
- Department of Mechanical EngineeringInstitute of Engineering and ManagementSalt LakeKolkataIndia
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17
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Li N, Lv S, Ma Y, Liu N, Wang S, Zhou D. In vitro antioxidant and anti-aging properties of swim bladder peptides from Atlantic cod (Gadus morhua). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1807565] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Na Li
- Yellow Sea Fisheries Research Institute, Qingdao, China
| | - Shiwei Lv
- Yellow Sea Fisheries Research Institute, Qingdao, China
| | - Yujie Ma
- Yellow Sea Fisheries Research Institute, Qingdao, China
| | - Nan Liu
- Yellow Sea Fisheries Research Institute, Qingdao, China
| | - Shanshan Wang
- Yellow Sea Fisheries Research Institute, Qingdao, China
| | - Deqing Zhou
- Yellow Sea Fisheries Research Institute, Qingdao, China
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18
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Nguyen TT, Heimann K, Zhang W. Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities. Mar Drugs 2020; 18:E391. [PMID: 32727001 PMCID: PMC7460389 DOI: 10.3390/md18080391] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 01/07/2023] Open
Abstract
The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.
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Affiliation(s)
| | - Kirsten Heimann
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
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19
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Shi R, Huang M, Wang J, He C, Ying X, Xiong X, Xiong X. Molecular identification of dried squid products sold in China using DNA barcoding and SYBR green real time PCR. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1061-1074. [DOI: 10.1080/19440049.2020.1746411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Rongzhen Shi
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Manhong Huang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Jing Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Chuhan He
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Department of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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20
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Madende M, Hayes M. Fish By-Product Use as Biostimulants: An Overview of the Current State of the Art, Including Relevant Legislation and Regulations within the EU and USA. Molecules 2020; 25:molecules25051122. [PMID: 32138206 PMCID: PMC7179184 DOI: 10.3390/molecules25051122] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 02/27/2020] [Indexed: 12/26/2022] Open
Abstract
Crop production systems have adopted cost-effective, sustainable and environmentally friendly agricultural practices to improve crop yields and the quality of food derived from plants. Approaches such as genetic selection and the creation of varieties displaying favorable traits such as disease and drought resistance have been used in the past and continue to be used. However, the use of biostimulants to promote plant growth has increasingly gained attention, and the market size for biostimulants is estimated to reach USD 4.14 billion by 2025. Plant biostimulants are products obtained from different inorganic or organic substances and microorganisms that can improve plant growth and productivity and abate the negative effects of abiotic stresses. They include materials such as protein hydrolysates, amino acids, humic substances, seaweed extracts and food or industrial waste-derived compounds. Fish processing waste products have potential applications as plant biostimulants. This review gives an overview of plant biostimulants with a focus on fish protein hydrolysates and legislation governing the use of plant biostimulants in agriculture.
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21
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Gao X, Xue Z, Ma Q, Guo Q, Xing L, Santhanam RK, Zhang M, Chen H. Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism. J Food Biochem 2019; 44:e13126. [PMID: 31877235 DOI: 10.1111/jfbc.13126] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 10/17/2019] [Accepted: 11/28/2019] [Indexed: 12/11/2022]
Abstract
Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H2 O2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. PRACTICAL APPLICATIONS: Garlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it. In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H2 O2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage.
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Affiliation(s)
- Xudong Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Zihan Xue
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Qiqi Ma
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Qingwen Guo
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Lisha Xing
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
| | - Ramesh Kumar Santhanam
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China.,Faculty of Science and Marine Environment, University Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Min Zhang
- Tianjin Agricultural University, Tianjin, P.R. China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
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22
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Alolod GAL, Nuñal SN, Nillos MGG, Peralta JP. Bioactivity and Functionality of Gelatin Hydrolysates from the Skin of Oneknife Unicornfish (Naso thynnoides). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1682094] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Garner Algo L. Alolod
- College of Fisheries and Environmental Studies, University of Antique-Tario Lim Memorial Campus, Tibiao, Philippines
- Institute of Fish Processing Technology, College of Fisheris and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
| | - Sharon N. Nuñal
- Institute of Fish Processing Technology, College of Fisheris and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
| | - Mae Grace G. Nillos
- Institute of Aquaculture, College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
| | - Jose P. Peralta
- Institute of Fish Processing Technology, College of Fisheris and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
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23
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Wang CH, Doan CT, Nguyen VB, Nguyen AD, Wang SL. Reclamation of Fishery Processing Waste: A Mini-Review. Molecules 2019; 24:E2234. [PMID: 31207992 PMCID: PMC6630555 DOI: 10.3390/molecules24122234] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 02/07/2023] Open
Abstract
: Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.
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Affiliation(s)
- Chi-Hao Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.-H.W.); (C.T.D.)
| | - Chien Thang Doan
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.-H.W.); (C.T.D.)
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - Van Bon Nguyen
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.-H.W.); (C.T.D.)
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan
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24
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Wang S, Wang J, Xue F, Li C. Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates. Journal of Food Science and Technology 2019; 56:3337-3346. [PMID: 31274901 DOI: 10.1007/s13197-019-03815-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2019] [Accepted: 05/08/2019] [Indexed: 12/24/2022]
Abstract
The effects of heating (90 °C/30 min) or ultrasound (200/400/600 W) treatment on antioxidant and angiotensin-converting enzyme inhibitory (ACEI) activity of hydrolysates from hempseed protein isolates (HPI) were studied. The secondary structure, surface hydrophobicity, intrinsic fluorescence, scanning electron microscopy (SEM) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of HPI treated by heating or ultrasound were measured. The results showed that hydrolysate from HPI treated with ultrasound at 200 W showed higher hydrolysis degree, proportion of lower molecular mass components (1.0-3.0 kDa), antioxidant and ACEI activity than those from heating or high-power treated. The changes in secondary structure, surface hydrophobicity and intrinsic fluorescence indicated the unfolding of HPI after ultrasound. The SEM results showed that HPI treated with ultrasound at 200 W exhibited decrease in particle size and deformation and further increased in power caused the aggregates of HPI. In conclusion, the ultrasound treatment at low-power was superior to 90 °C/30 min treatment in facilitating enzymatic release of antioxidant and ACEI peptides from HPI.
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Affiliation(s)
- Shenyan Wang
- 1School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023 People's Republic of China
| | - Juanhong Wang
- 1School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023 People's Republic of China
| | - Feng Xue
- 1School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023 People's Republic of China
| | - Chen Li
- 2College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816 People's Republic of China
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25
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Venegas-Ortega MG, Flores-Gallegos AC, Martínez-Hernández JL, Aguilar CN, Nevárez-Moorillón GV. Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods. Compr Rev Food Sci Food Saf 2019; 18:1039-1051. [PMID: 33336997 DOI: 10.1111/1541-4337.12455] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/14/2019] [Accepted: 04/28/2019] [Indexed: 12/25/2022]
Abstract
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein-derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by-products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food-grade expression system that can be used in the simultaneous production of peptide-based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single-step production process, using an alternative protein-based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB-derived peptides are also analyzed.
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Affiliation(s)
- María G Venegas-Ortega
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Adriana C Flores-Gallegos
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - José L Martínez-Hernández
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Cristóbal N Aguilar
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, 31125, Mexico
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26
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Nwachukwu ID, Aluko RE. Structural and functional properties of food protein-derived antioxidant peptides. J Food Biochem 2019; 43:e12761. [PMID: 31353492 DOI: 10.1111/jfbc.12761] [Citation(s) in RCA: 205] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/13/2018] [Accepted: 12/14/2018] [Indexed: 01/14/2023]
Abstract
The aim of this work is to provide a timely examination of the structure-activity relationship of antioxidative peptides. The main production approach involves enzymatic hydrolysis of animal and plant proteins to produce protein hydrolyzates, which can be further processed by membrane ultrafiltration into size-based peptide fractions. The hydrolyzates and peptide fractions can also be subjected to separation by column chromatography to obtain pure peptides. Although the structural basis for enhanced antioxidant activity varies, protein hydrolyzates and peptide fractions that contain largely low molecular weight peptides have generally been shown to be potent antioxidants. In addition to having hydrophobic amino acids such as Leu or Val in their N-terminal regions, protein hydrolyzates, and peptides containing the nucleophilic sulfur-containing amino acid residues (Cys and Met), aromatic amino acid residues (Phe, Trp, and Tyr) and/or the imidazole ring-containing His have been generally found to possess strong antioxidant properties. PRACTICAL APPLICATIONS: High levels of reactive oxygen species (ROS) in addition to the presence of metal cations can lead to oxidative stress, which promotes reactions that cause destruction of critical cellular biopolymers, such as proteins, lipids, and nucleic acids. Oxidative stress could be due to insufficient levels of natural cellular antioxidants, which enables accumulation of ROS to toxic levels. A proposed approach to ameliorating oxidative stress is the provision of exogenous peptides that can be consumed to complement cellular antioxidants. Food protein-derived peptides consist of amino acids joined by peptides bonds just like glutathione, a very powerful natural cellular antioxidant. Therefore, this review provides a timely summary of the in vitro and in vivo reactions impacted by antioxidant peptides and the postulated mechanisms of action, which could aid development of potent antioxidant agents. The review also serves as a resource material for identifying novel antioxidant peptide sources for the formulation of functional foods and nutraceuticals.
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Affiliation(s)
- Ifeanyi D Nwachukwu
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada
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27
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Odeleye T, White WL, Lu J. Extraction techniques and potential health benefits of bioactive compounds from marine molluscs: a review. Food Funct 2019; 10:2278-2289. [DOI: 10.1039/c9fo00172g] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Marine molluscs and their bioactive compounds are of particular relevance to the growing pool of nutraceutical resources under global investigation.
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Affiliation(s)
- Tinu Odeleye
- School of Science
- Faculty of Health and Environmental Sciences
- Auckland University of Technology
- Auckland 1010
- New Zealand
| | - William Lindsey White
- School of Science
- Faculty of Health and Environmental Sciences
- Auckland University of Technology
- Auckland 1010
- New Zealand
| | - Jun Lu
- School of Science
- Faculty of Health and Environmental Sciences
- Auckland University of Technology
- Auckland 1010
- New Zealand
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28
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Zhou T, Zhao Y, Fu S, Wang W, Liu A. Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0265] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effects of the mixture of pig skin (PS) and coconut powder (CP) on the gelling and rheological properties of composite gel prepared with squid myofibrillar protein (MP) and lard were studied. The addition of PS and CP gel had significantly improved the water-holding capacity (WHC) and gelling properties of MP-Lard composite gel. Besides, composite gels with an adequate amount of PS and CP gel had a better texture and higher whiteness. The SDS-PAGE results showed that the presence of PS and CP gel did not affect the coagulated proteins in composite gels. The three-dimensional network structures of composite gels containing PS and CP gel were more compact and homogeneous. In general, the mixture of PS and CP could enhance the gel quality of MP-Lard composite gel and it could be used as a fat substitute in surimi products.
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Affiliation(s)
- Tiantian Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Yana Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Shengnan Fu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , PR China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , PR China
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29
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Latorres JM, Rios DG, Saggiomo G, Wasielesky W, Prentice-Hernandez C. Functional and antioxidant properties of protein hydrolysates obtained from white shrimp ( Litopenaeus vannamei). Journal of Food Science and Technology 2017; 55:721-729. [PMID: 29391637 DOI: 10.1007/s13197-017-2983-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2017] [Accepted: 12/04/2017] [Indexed: 11/26/2022]
Abstract
Protein hydrolysates from white shrimp (Litopenaeus vannamei) with different degrees of hydrolysis (DH-10 and 20%) were prepared using the enzymes Alcalase 2.4 L and Protamex. The hydrolysates were evaluated for amino acid composition, solubility, foaming properties, emulsifying and antioxidant activity. All the hydrolysates showed high concentrations of Glutamic Acid, Aspartic acid, Arginine, Glycine, Lysine, Proline. It was found that the increase in the production of negatively charged amino acids was related to increase in DH. The hydrophobic amino acids were higher for hydrolysates obtained with Alcalase (10% DH) and Protamex (20% DH). The results indicated that higher degree of hydrolysis showed positive relation with the protein solubility of the hydrolysates, while negatively influenced foam and emulsification properties. The antioxidant properties presented by the white shrimp protein hydrolysates were influenced by the composition and peptides size. Hydrolysates with higher peptide chain showed the highest antioxidant power for the 2,2-Diphenyl-1-picrylhydrazyl radical scavenging and reducing power, while hydrolysates with lower peptide chain showed higher antioxidant power for 2,2'-azinobis (3-ethylbenzothiazoline sulfonic acid) radical scavenging. All hydrolysates showed dose-dependent antioxidant activities. Therefore, the results of the present study suggest that white shrimp is a potential source of protein hydrolysates as bioactive ingredients for the use in the formulation of functional foods as well as natural antioxidants in lipid food systems.
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Affiliation(s)
- J M Latorres
- 1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, P.O. Box 474, Rio Grande, RS Brazil
| | - D G Rios
- 1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, P.O. Box 474, Rio Grande, RS Brazil
| | - G Saggiomo
- 1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, P.O. Box 474, Rio Grande, RS Brazil
| | - W Wasielesky
- 2Mariculture Laboratory, Department of Oceanography, Federal University of Rio Grande, P.O. Box 474, Rio Grande, RS Brazil
| | - C Prentice-Hernandez
- 1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, P.O. Box 474, Rio Grande, RS Brazil
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Zhou T, Zhao Y, Wu X, Wang W, Liu A. Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tiantian Zhou
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yana Zhao
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Xiaomeng Wu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
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