1
|
He P, Zhang Y, Zhang Y, Zhang L, Lin Z, Sun C, Wu H, Zhang M. Isolation, identification of antioxidant peptides from earthworm proteins and analysis of the structure-activity relationship of the peptides based on quantum chemical calculations. Food Chem 2024; 431:137137. [PMID: 37591140 DOI: 10.1016/j.foodchem.2023.137137] [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: 09/23/2022] [Revised: 07/18/2023] [Accepted: 08/09/2023] [Indexed: 08/19/2023]
Abstract
Earthworms are emerging sources of edible animal proteins. Earthworm extracts exhibit good in vivo antioxidant activity after oral administration. To better understand the antioxidant activity of earthworms, antioxidant peptides derived from earthworm proteins after gastrointestinal digestion were isolated and identified, and their structure-activity relationships were analysed in this research. Results showed that earthworm protein gastrointestinal digestion products exhibited good antioxidant activity, and 6030 peptide sequences were identified after separation using ion-exchange and gel-chromatography columns. Eleven peptides were screened using computer simulation activity scores, among which AFWYGLPCKL, WPWQMSLY, and GCFRYACGAFY showed the best antioxidant activities. Highest Occupied Molecular Orbital (HOMO) analysis indicated that N29-H10, O122-H38, and the peptide bond binding sites of serine and leucine were active sites of peptides AFWYGLPCKL, GCFRYACGAFY, and WPWQMSLY, respectively. This study provides a new understanding of substance basis of antioxidant activity in earthworms and contributes to application of earthworm proteins as antioxidants in health-foods.
Collapse
Affiliation(s)
- Ping He
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yi Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yizhe Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lina Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - ZhengLi Lin
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chongzhen Sun
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China
| | - Hui Wu
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mengmeng Zhang
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
| |
Collapse
|
2
|
Jeong S, Jung JH, Jung KW, Ryu S, Lim S. From microbes to molecules: a review of microbial-driven antioxidant peptide generation. World J Microbiol Biotechnol 2023; 40:29. [PMID: 38057638 DOI: 10.1007/s11274-023-03826-7] [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: 09/18/2023] [Accepted: 11/01/2023] [Indexed: 12/08/2023]
Abstract
Oxidative stress, arising from excess reactive oxygen species (ROS) or insufficient antioxidant defenses, can damage cellular components, such as lipids, proteins, and nucleic acids, resulting in cellular dysfunction. The relationship between oxidative stress and various health disorders has prompted investigations into potent antioxidants that counteract ROS's detrimental impacts. In this context, antioxidant peptides, composed of two to twenty amino acids, have emerged as a unique group of antioxidants and have found applications in food, nutraceuticals, and pharmaceuticals. Antioxidant peptides are sourced from natural ingredients, mainly proteins derived from foods like milk, eggs, meat, fish, and plants. These peptides can be freed from their precursor proteins through enzymatic hydrolysis, fermentation, or gastrointestinal digestion. Previously published studies focused on the origin and production methods of antioxidant peptides, describing their structure-activity relationship and the mechanisms of food-derived antioxidant peptides. Yet, the role of microorganisms hasn't been sufficiently explored, even though the production of antioxidant peptides frequently employs a variety of microorganisms, such as bacteria, fungi, and yeasts, which are recognized for producing specific proteases. This review aims to provide a comprehensive overview of microorganisms and their proteases participating in enzymatic hydrolysis and microbial fermentation to produce antioxidant peptides. This review also covers endogenous peptides originating from microorganisms. The information obtained from this review might guide the discovery of novel organisms adept at generating antioxidant peptides.
Collapse
Affiliation(s)
- Soyoung Jeong
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea
- Department of Food and Animal Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Jong-Hyun Jung
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea
| | - Kwang-Woo Jung
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea
| | - Sangryeol Ryu
- Department of Food and Animal Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sangyong Lim
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea.
- Department of Radiation Science, University of Science and Technology, Daejeon, 34113, Republic of Korea.
| |
Collapse
|
3
|
Wei K, Wei Y, Zhou P, Zhu J, Peng L, Cheng L, Wang Y, Wei X. Preparation, Characterization, and Antioxidant Properties of Selenium-Enriched Tea Peptides. Foods 2023; 12:4105. [PMID: 38002163 PMCID: PMC10670339 DOI: 10.3390/foods12224105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/10/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
The research on the activity of selenium (Se)-enriched agricultural products is receiving increasing attention since Se was recognized for its antioxidant activities and for its enhancement of immunity in trace elements. In this study, antioxidant Se-containing peptides, namely, Se-TAPepI-1 and Se-TAPepI-2, were optimally separated and prepared from Se-enriched tea protein hydrolysates by ultrafiltration and Sephadex G-25 purification, and subsequently, their physicochemical properties, oligopeptide sequence, and potential antioxidant mechanism were analyzed. Through the optimization of enzymatic hydrolysis conditions, the Se-enriched tea protein hydrolyzed by papain exhibited a better free radical scavenging activity. After separation and purification of hydrolysates, the two peptide fractions obtained showed significant differences in selenium content, amino acid composition, apparent morphology, peptide sequence, and free radical scavenging activity. Therein, two peptides from Se-TAPepI-1 included LPMFG (563.27 Da) and YPQSFIR (909.47 Da), and three peptides from Se-TAPepI-2 included GVNVPYK (775.42 Da), KGGPGG (552.24 Da), and GDEPPIVK (853.45 Da). Se-TAPepI-1 and Se-TAPepI-2 could ameliorate the cell peroxidation damage and inflammation by regulating NRF2/ARE pathway expression. Comparably, Se-TAPepI-1 showed a better regulatory effect than Se-TAPepI-2 due to their higher Se content, typical amino acid composition and sequence, higher surface roughness, and a looser arrangement in their apparent morphology. These results expanded the functional activities of tea peptide and provided the theoretical basis for the development of Se-containing peptides from Se-enriched tea as a potential natural source of antioxidant dietary supplements.
Collapse
Affiliation(s)
- Kang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Peng Zhou
- College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China;
| | - Jiangxiong Zhu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Yuanfeng Wang
- College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China;
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| |
Collapse
|
4
|
Li G, Xu J, Wang H, Jiang L, Wang H, Zhang Y, Jin H, Fan Z, Xu J, Zhao Q. Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers. Foods 2022; 11:foods11213409. [PMID: 36360021 PMCID: PMC9653765 DOI: 10.3390/foods11213409] [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: 09/24/2022] [Revised: 10/17/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu3(PO4)2•3H2O (ACHNs) and dispase@Cu3(PO4)2•3H2O (DCHNs)) and examined the basic properties and oxidative stability of hydrolyzed soybean protein emulsions. The formations of the two hybrid nanoflowers were first determined using a scanning electron microscope, transmission electron microscope, and Fourier infrared spectroscopy. The structure and functional properties of soybean protein treated with hybrid nanoflowers were then characterized. The results indicated that the degree of hydrolysis (DH) of the ACHNs hydrolysates was higher than that of the DCHNs for an identical reaction time. Soybean protein hydrolysates treated with two hybrid nanoflowers showed different fluorescence and circular dichroism spectra. The solubility of the hydrolysates was significantly higher (p < 0.05) than that of the soybean protein (SPI) at all pH values tested (2.0−10.0)*: at the same pH value, the maximum solubility of ACHNs hydrolysates and DCHNs hydrolysates was increased by 46.2% and 42.2%, respectively. In addition, the ACHNs hydrolysates showed the highest antioxidant activity (DPPH IC50 = 0.553 ± 0.009 mg/mL, ABTS IC50 = 0.219 ± 0.019 mg/mL, and Fe2+ chelating activity IC50 = 40.947 ± 3.685 μg/mL). The emulsifying activity index of ACHNs and DCHNs hydrolysates reached its maximum after hydrolysis for 120 min at 61.38 ± 0.025 m2/g and 54.73 ± 0.75 m2/g, respectively. It was concluded that the two hydrolysates have better solubility and antioxidant properties, which provides a theoretical basis for SPI product development. More importantly, the basic properties and oxidative stability of the soybean-protein-hydrolysates oil-in-water emulsions were improved. These results show the importance of proteins hydrolyzed by hybrid nanoflowers as emulsifiers and antioxidants in the food and pharmaceutical industry.
Collapse
Affiliation(s)
- Geng Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huiwen Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (J.X.); (Q.Z.); Tel.: +86-13796652155 (J.X.); +86-13796653133 (Q.Z.)
| | - Qingshan Zhao
- Experimental Practice and Demonstration Center, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (J.X.); (Q.Z.); Tel.: +86-13796652155 (J.X.); +86-13796653133 (Q.Z.)
| |
Collapse
|
5
|
Barros M, Villadóniga C, Cantera A. Production of antioxidant whey hydrolysate using proteolytic extracts of Araujia sericifera var. hortorum latex. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
6
|
van Raamsdonk LWD, Genouel C, Weiner A, Prins TW, Jardy N, Vonsovic S, Barbu IM, Bescond M, Paprocka I, Kwiatek K. Development and application of criteria for classification of hydrolysed proteins in the framework of feed safety. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1674-1690. [PMID: 35997510 DOI: 10.1080/19440049.2022.2102214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
In the view of a circular economy, there is an increasing need for (re-)using animal by-products that have a wide range of applications and sufficient safety. Hydrolysates of animal proteins (HPs) are frequently used as feed ingredients. Nevertheless, clear criteria for legal use and methods for monitoring feed applications are not available. Here, a range of methods have been used and evaluated for characterizing a set of 26 samples of hydrolysed proteins, 'hydrolysed' feather meals and processed animal proteins (PAPs), with verification based on an additional set of eight samples. Methods included determination of ash content, sediment (mineral fraction) content, protein content, species identity, solubility, protein solubility, size exclusion chromatography and polyacrylamide gel electrophoresis (SDS-PAGE). After a comparison of results obtained with water and SDS, water was chosen as the solvent for environmental and occupational reasons. Typical HP samples have a protein content higher than 60%, a solubility exceeding 50% and a virtual absence of a mineral fraction. The first discrimination between HPs and PAPs could be based on the absence or presence, respectively, of a mineral fraction. An approach for HP characterization is designed using a Hydrolysation Index (HI) based on the fraction of peptides smaller than 10 kDa, the solubility of the sample and the fraction of soluble proteins. A simplified version (HIs), exclusively based on the fraction of peptides smaller than 10 kDa and the solubility of the sample, shows a trend among the samples highly comparable to HI. Values for HI and HIs exceeding 60% would characterise HPs. Feather meals, which are heat treated instead of treatment by a chemical process of hydrolysation, range among the PAPs and should not be indicated as "hydrolysed." The HIs can be used as an easy parameter for classifying HPs and for legal enforcement.
Collapse
Affiliation(s)
| | | | - Anna Weiner
- National Veterinary Research Institute, Pulawy, Poland
| | - Theo W Prins
- Wageningen Food Safety Research, Wageningen, The Netherlands
| | - Nelly Jardy
- Service Commun des Laboratoires, Rennes, France
| | | | - Ioana M Barbu
- Wageningen Food Safety Research, Wageningen, The Netherlands
| | | | | | | |
Collapse
|
7
|
Ewert J, Eisele T, Stressler T. Enzymatic production and analysis of antioxidative protein hydrolysates. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04022-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. Chemistry 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022]
Abstract
An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes.
Collapse
Affiliation(s)
- Franco David Troncoso
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| | - María Luján Ferreira
- Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| |
Collapse
|
9
|
|
10
|
Lermen AM, Clerici NJ, Borchartt Maciel D, Daroit DJ. Characterization and application of a crude bacterial protease to produce antioxidant hydrolysates from whey protein. Prep Biochem Biotechnol 2022; 53:12-21. [PMID: 35156901 DOI: 10.1080/10826068.2022.2033997] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Bacillus sp. CL14 crude protease was partially characterized and applied to obtain antioxidant whey protein isolate (WPI) hydrolysates. Optimal activity occurred at pH 9.0 and 60 °C. Ca2+, Mg2+, and Mn2+ (5 mM) enhanced activity (12-26%), whereas Co2+, Cu2+, Fe2+, and Zn2+ inhibited it (50-94%). At 1% (v/v), Tween 20 and Triton X-100 enhanced activities (21-27%), β-mercaptoethanol decreased it (15%), and dimethyl sulfoxide (DMSO) had no effect. Sodium dodecyl sulfate (SDS; 0.1%, w/v) increased activity by 36%. Complete inhibition by phenylmethylsulfonyl fluoride (PMSF), and 85% inhibition by ethylenediaminotetraacetic acid, indicates its serine protease character and the importance of cations for activity/stability. With 5 mM Ca2+, protease was optimally active at 65 °C and completely stable after 20 min at 40-55 °C. Crude protease preferentially hydrolyzed WPI and soy protein, followed by casein. WPI hydrolysis was then performed (55 °C, pH 9.0, 5 mM Ca2+) for 0-180 min. Contents of trichloroacetic acid (TCA)-soluble proteins in WPI hydrolysates (HWPI) increased from 29% (0 min) to 50-52% (60-180 min), accompanied by enhanced radical scavenging activity (14%, 0 min; ∼34%, 60-180 min) and Fe2+-chelating ability (56%, 0 min; ∼74%, 45-180 min). CL14 protease might represent an alternative biocatalyst to obtain antioxidant hydrolysates from WPI and, potentially, from other food proteins.
Collapse
Affiliation(s)
- Andréia Monique Lermen
- Laboratório de Microbiologia, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Naiara Jacinta Clerici
- Laboratório de Microbiologia, Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
| | | | - Daniel Joner Daroit
- Laboratório de Microbiologia, Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil.,Programa de Pós-graduação em Ambiente e Tecnologias Sustentáveis, UFFS, Cerro Largo, Brazil
| |
Collapse
|
11
|
Usmani Z, Sharma M, Gaffey J, Sharma M, Dewhurst RJ, Moreau B, Newbold J, Clark W, Thakur VK, Gupta VK. Valorization of dairy waste and by-products through microbial bioprocesses. BIORESOURCE TECHNOLOGY 2022; 346:126444. [PMID: 34848333 DOI: 10.1016/j.biortech.2021.126444] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/21/2021] [Accepted: 11/24/2021] [Indexed: 06/13/2023]
Abstract
Waste is an inherent and unavoidable part of any process which can be attributed to various factors such as process inefficiencies, usability of resources and discarding of not so useful parts of the feedstock. Dairy is a burgeoning industry following the global population growth, resulting in generation of waste such as wastewater (from cleaning, processing, and maintenance), whey and sludge. These components are rich in nutrients, organic and inorganic materials. Additionally, the presence of alkaline and acidic detergents along with sterilizing agents in dairy waste makes it an environmental hazard. Thus, sustainable valorization of dairy waste requires utilization of biological methods such as microbial treatment. This review brings forward the current developments in utilization and valorization of dairy waste through microbes. Aerobic and anaerobic treatment of dairy waste using microbes can be a sustainable and green method to generate biofertilizers, biofuels, power, and other biobased products.
Collapse
Affiliation(s)
- Zeba Usmani
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - James Gaffey
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Kerry, Ireland
| | - Monika Sharma
- Department of Botany, Shri Awadh Raz Singh Smarak Degree College, Gonda, Uttar Pradesh, India
| | - Richard J Dewhurst
- Dairy Research Centre, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Benoît Moreau
- Laboratoire de "Chimie verte et Produits Biobasés", Haute Ecole Provinciale du Hainaut- Département AgroBioscience et Chimie, 11, rue de la Sucrerie, 7800 Ath, Belgique
| | | | - William Clark
- Zero Waste Scotland, Moray House, Forthside Way, Stirling FK8 1QZ, UK
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Department of Mechanical Engineering, School of Engineering, Shiv Nadar University, Uttar Pradesh 201314, India; School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun, Uttarakhand, India
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
| |
Collapse
|
12
|
Nie C, Qin X, Duan Z, Huang S, Yu X, Deng Q, Xiang Q, Geng F. Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:823-835. [PMID: 34232506 DOI: 10.1002/jsfa.11418] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/27/2021] [Accepted: 07/07/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The relatively inferior techno-functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno-functional properties of flaxseed extracts. RESULTS The results obtained showed that the full-fat and defatted flaxseed extract solutions (5 mg mL-1 ) displayed a sustainable decline in pH (-54.06%, -48.80%, P < 0.05) and zeta potential values (-29.42%, -44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0-120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full-fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro-SEM and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity following 15-30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds. CONCLUSION APPJ could serve as a promising strategy for tailoring the specific techno-functionality of flaxseed extracts based on mild structural modification. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chengzhen Nie
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Ziqiang Duan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Shasha Huang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| |
Collapse
|
13
|
HAMIN NETO YAA, GARZON NGDR, COITINHO LB, SOBRAL LM, LEOPOLDINO AM, CATALDI TR, LABATE CA, CABRAL H. Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.43022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
14
|
Rocha GF, Cotabarren J, Obregón WD, Fernández G, Rosso AM, Parisi MG. Milk-clotting and hydrolytic activities of an aspartic protease from Salpichroa origanifolia fruits on individual caseins. Int J Biol Macromol 2021; 192:931-938. [PMID: 34656538 DOI: 10.1016/j.ijbiomac.2021.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/01/2021] [Accepted: 10/01/2021] [Indexed: 12/23/2022]
Abstract
In recent years, many attempts have been made to find new plant proteases to make artisan cheeses. The global increase in cheese consumption, together with a lower supply and increasing cost of calf rennet, religious factors (Islam and Judaism) and food choices (vegetarianism) have led to the search for suitable rennet substitutes for milk clotting. This study describes the milk-clotting and hydrolytic activities of an aspartic protease from Salpichroa origanifolia fruits (SoAP) on individual caseins to explore its potential use as an alternative to animal rennet. The milk-clotting index obtained for SoAP was 8.4 times lower than that obtained for chymosin. SoAP showed a higher degree of hydrolysis on α-casein than on the other fractions under the proposed conditions. RP-HPLC, mass spectrometry analyses and sequencing of the hydrolysates allowed identifying five peptides from α-casein, one peptide from β-casein, and three peptides from k-casein. In silico analysis showed that the peptides identified may display a wide variety of potential biological activities. These results demonstrate the possibility of using SoAP for the manufacture of new types or artisan cheeses, with the simultaneous added value of the potential health-promoting benefits of the bioactive peptides generated during the hydrolysis.
Collapse
Affiliation(s)
- Gabriela Fernanda Rocha
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina
| | - Juliana Cotabarren
- Universidad Nacional de La Plata, Facultad de Ciencias Exactas, Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), 47 y 115, B1900AVW La Plata, Buenos Aires, Argentina
| | - Walter David Obregón
- Universidad Nacional de La Plata, Facultad de Ciencias Exactas, Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), 47 y 115, B1900AVW La Plata, Buenos Aires, Argentina
| | - Graciela Fernández
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina
| | - Adriana Mabel Rosso
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina
| | - Mónica Graciela Parisi
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Ruta 5 y Avenida Constitución, B6700 Luján, Buenos Aires, Argentina.
| |
Collapse
|
15
|
First phytochemical study and biological activity of the leaves ethanolic extract from Cissus spinosa Cambess. SCIENTIA MEDICA 2020. [DOI: 10.15448/1980-6108.2020.1.34860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
AIMS: The objective of this study was to identify the phytochemical profile and to evaluate the biological effects of the crude ethanolic extract (EE) and the ethanolic fraction (EF) of leaves of the species Cissus spinosa Cambess, after oxidative stress induced by cyclophosphamide (CP) in mice.METHODS: Phytochemical profile was performed detecting functional groups and, analysis of total flavonoids and phenols concentration, as well as the antiradical activity in EE and EF. The phytochemical characterization was done for the identification of flavonoids present in the leaves of the plant. In the biochemical tests, hematological parameters, glucose and total cholesterol dosages in plasma, enzymatic and non-enzymatic antioxidants and lipid damage marker were evaluated in different tissues (liver, kidney and heart), besides genotoxic and immunological analyzes. The animals received 15 days of treatment, via gavage, with EE (50 mg kg-1) or EF (50 mg kg-1) and on the 15th day, an intraperitoneal injection of CP (100 mg kg-1) or saline (0.9%). After 24 h the last treatment, the animals were anesthetized for blood withdrawal, sacrificed and removal of the organs.RESULTS: In the phytochemical analyzes, the presence of alkaloids, flavonoids and phenols was identified, the latter presented a higher concentration for EF. Eight flavonoids were identified - Rutin, Quercetin-3-β-D-glucoside, Quercitrin, Taxifolin, Quercetin, Canferol, Luteolin and Apigenin. In the biochemical analyzes, in general, EE showed a better antioxidant action against oxidative damages, hypoglycemic and antitilipemic action when comparing with EF, probably due to the synergism caused by flavonoids. It was observed the reduction and an increase of micronucleated polychromatic erythrocytes, due to the action of antioxidant compounds and alkaloids present in the plant, also considering the question of the seasonal period that directly interferes in the production of these compounds. In the immunological analysis, the extracts did not stimulate the spontaneous production of oxygen peroxide (H2O2) and nitric oxide (NO•). CONCLUSIONS: Other studies, such as the variation of the chemical composition of the plant by local seasonality, hypoglycemic and antilipemic action, should be carried out to better delineate the biological action present in this plant.
Collapse
|
16
|
Bilal M, Iqbal HMN. Sustainable bioconversion of food waste into high-value products by immobilized enzymes to meet bio-economy challenges and opportunities - A review. Food Res Int 2019; 123:226-240. [PMID: 31284972 DOI: 10.1016/j.foodres.2019.04.066] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 04/15/2019] [Accepted: 04/29/2019] [Indexed: 02/05/2023]
Abstract
Over the past few years, food waste has intensified much attention from the local public, national and international organizations as well as a wider household territory due to increasing environmental, social and economic concerns, climate change and scarcity of fossil fuel resources. On one aspect, food-processing waste represents a substantial ecological burden. On the other hand, these waste streams are rich in carbohydrates, proteins, and lipids, thus hold significant potential for biotransformation into an array of high-value compounds. Indeed, the high sugar, protein, and fat content render food waste streams as attractive feedstocks for enzymatic valorization given the plentiful volumes generated annually. Enzymes as industrial biocatalysts offer unique advantages over traditional chemical processes with regard to eco-sustainability, and process efficiency. Herein, an effort has been made to delineate immobilized enzyme-driven valorization of food waste streams into marketable products such as biofuels, bioactive compounds, biodegradable plastics, prebiotics, sweeteners, rare sugars, surfactants, etc. Current challenges and prospects are also highlighted with respect to the development of industrially adaptable biocatalytic systems to achieve the ultimate objectives of sustainable manufacturing combined with minimum waste generation. Applications-based strategies to enzyme immobilization are imperative to design cost-efficient and sustainable industrially applicable biocatalysts. With a deeper apprehension of support material influences, and analyzing the extreme environment, enzymes might have significant potential in improving the overall sustainability of food processing.
Collapse
Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.
| |
Collapse
|
17
|
Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
Collapse
Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
| |
Collapse
|
18
|
Memon AH, Ding R, Yuan Q, Wei Y, Liang H. Facile synthesis of alcalase-inorganic hybrid nanoflowers used for soy protein isolate hydrolysis to improve its functional properties. Food Chem 2019; 289:568-574. [PMID: 30955650 DOI: 10.1016/j.foodchem.2019.03.096] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 03/10/2019] [Accepted: 03/19/2019] [Indexed: 01/10/2023]
Abstract
In this work, a facile approach was developed to synthesized alcalase-inorganic hybrid nanocomposite (alcalase@CaHPO4) by immobilizing alcalase with calcium hydrogen phosphate (CaHPO4). The nanocomposite possessed flower-like morphological features with excellent hydrolysis activity on soybean protein isolates (SPI) with 1.57 fold higher compared to free alcalase. The experiment was evident of alcalase@CaHPO4 hybrid nanoflowers with 90% sustainability after the seven cycles of reusability and 80-100% relative activity at 50-70 °C and with 65% at pH 4 in acidic condition. Soybean protein hydrolysates (SPHs) produced by immobilized alcalase possessed 70% radical-scavenging capacity at 0.8 mg/mL concentration and 20% calcium-binding capacity at pH 6. The solubility of SPHs produced by alcalase@CaHPO4 hybrid nanoflowers was also improved by 15% compared to free alcalase. The high radical scavenging capability, good calcium binding capacity and improved solubility of SPHs prepared through alcalase@CaHPO4 hybrid nanoflowers would be highly promising in food industries.
Collapse
Affiliation(s)
- Amjad Hussain Memon
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, PR China
| | - Runsheng Ding
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, PR China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, PR China
| | - Yun Wei
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, PR China
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, PR China.
| |
Collapse
|
19
|
Argenta AB, Scheer ADP. Membrane Separation Processes Applied to Whey: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649694] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Aline Brum Argenta
- Graduate Program in Food Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, Paraná, Brazil
| | - Agnes De Paula Scheer
- Graduate Program in Food Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, Paraná, Brazil
- Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, Paraná, Brazil
| |
Collapse
|
20
|
Auwal SM, Zainal Abidin N, Zarei M, Tan CP, Saari N. Identification, structure-activity relationship and in silico molecular docking analyses of five novel angiotensin I-converting enzyme (ACE)-inhibitory peptides from stone fish (Actinopyga lecanora) hydrolysates. PLoS One 2019; 14:e0197644. [PMID: 31145747 PMCID: PMC6542528 DOI: 10.1371/journal.pone.0197644] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Accepted: 05/03/2019] [Indexed: 12/29/2022] Open
Abstract
Stone fish is an under-utilized sea cucumber with many health benefits. Hydrolysates with strong ACE-inhibitory effects were generated from stone fish protein under the optimum conditions of hydrolysis using bromelain and fractionated based on hydrophobicity and isoelectric properties of the constituent peptides. Five novel peptide sequences with molecular weight (mw) < 1000 daltons (Da) were identified using LC-MS/MS. The peptides including Ala-Leu-Gly-Pro-Gln-Phe-Tyr (794.44 Da), Lys-Val-Pro-Pro-Lys-Ala (638.88 Da), Leu-Ala-Pro-Pro-Thr-Met (628.85 Da), Glu-Val-Leu-Ile-Gln (600.77 Da) and Glu-His-Pro-Val-Leu (593.74 Da) were evaluated for ACE-inhibitory activity and showed IC50 values of 0.012 mM, 0.980 mM, 1.310 mM, 1.440 mM and 1.680 mM, respectively. The ACE-inhibitory effects of the peptides were further verified using molecular docking study. The docking results demonstrated that the peptides exhibit their effect mainly via hydrogen and electrostatic bond interactions with ACE. These findings provide evidence about stone fish as a valuable source of raw materials for the manufacture of antihypertensive peptides that can be incorporated to enhance therapeutic relevance and commercial significance of formulated functional foods.
Collapse
Affiliation(s)
- Shehu Muhammad Auwal
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University, Kano, Nigeria
| | - Najib Zainal Abidin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohammad Zarei
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| |
Collapse
|
21
|
Alvarado Y, Muro C, Illescas J, Díaz MDC, Riera F. Encapsulation of Antihypertensive Peptides from Whey Proteins and Their Releasing in Gastrointestinal Conditions. Biomolecules 2019; 9:E164. [PMID: 31035630 PMCID: PMC6571833 DOI: 10.3390/biom9050164] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 04/20/2019] [Accepted: 04/22/2019] [Indexed: 12/27/2022] Open
Abstract
Antihypertensive peptide fraction from whey protein hydrolysate <3 kDa (measured as angiotensin-converting enzyme (ACE) activity %) was isolated and encapsulated into three composite materials: alginate-collagen, alginate Arabic gum, and alginate-gelatin. The release behavior of peptide fraction from capsules was analyzed according to the encapsulation material efficiency, the characteristics of the capsules, and the released antihypertensive peptides during gastrointestinal digestion. The highest encapsulation efficiency was found in capsules of alginate Arabic gum (95%). In this case, the released peptides incremented their ACE activity (85%) after the digestion process, with respect to the initial ACE activity (74%). Whey antihypertensive fraction revealed five peptide sequences; however, other amino acid sequences were released from digested capsules. Protein databases confirmed some antihypertensive sequences indicating the peptides content from β-Lg and α-La. Consequently, new peptides could be revealed from whey antihypertensive fraction.
Collapse
Affiliation(s)
- Yolanda Alvarado
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - Claudia Muro
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - Javier Illescas
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - María Del Carmen Díaz
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - Francisco Riera
- Departament of Chemical Engineering and Envioronmental Technology, University of Oviedo, C. P. 33006 Oviedo Asturias, Julián Clavería 8, Spain.
| |
Collapse
|
22
|
Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain. Food Chem 2019; 274:848-856. [DOI: 10.1016/j.foodchem.2018.09.061] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 08/09/2018] [Accepted: 09/10/2018] [Indexed: 12/23/2022]
|
23
|
Jiang B, Na J, Wang L, Li D, Liu C, Feng Z. Separation and Enrichment of Antioxidant Peptides from Whey Protein Isolate Hydrolysate by Aqueous Two-Phase Extraction and Aqueous Two-Phase Flotation. Foods 2019; 8:foods8010034. [PMID: 30669365 PMCID: PMC6352212 DOI: 10.3390/foods8010034] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 01/12/2019] [Accepted: 01/15/2019] [Indexed: 01/04/2023] Open
Abstract
At present, peptides are separated by molecular exclusion chromatography and liquid chromatography. A separation method is needed in any case, which can be scaled up for industrial scale. In this study, aqueous two-phase extraction (ATPE) and aqueous two-phase flotation (ATPF) were applied to separate and enrich antioxidant peptides from trypsin hydrolysates of whey protein isolates (WPI). The best experimental conditions were investigated, and the results were evaluated using the 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging activity of the peptides-per-unit concentration and the recovery rate (Y) of peptides in the top phase of both ATPE and ATPF. Under optimal conditions, the Y and ABTS free radical scavenging activity per unit concentration in top phase of ATPE could reach 38.75% and 12.94%, respectively, and in ATPF could reach 11.71% and 29.18%, respectively. The purified peptides were characterized by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and reversed-phase high-performance liquid chromatography (RP-HPLC). PeptideCutter and PeptideMass were applied to analyze and calculate the peptide sequencing. KILDKVGINYWLAHK, VGINYWLAHKALCSEK, and TPEVDDEALEKFDKALK sequences having antioxidant activity were detected in the top phase of ATPE, and VGINYWLAHKALCSEK, KILLDKVGINYWLAHK, ILLDKVGINYWLAHK, IIAEKTKIPAVFK, KIIAEKTKIPAVFK, and VYVEELKPTPEGDLEILLQK sequences having antioxidant activity were detected in the top phase of ATPF. In conclusion, antioxidant peptides were successfully separated from the WPI hydrolysate by ATPE and ATPF; compared with ATPE, ATPF has superior specificity in separating antioxidant peptides.
Collapse
Affiliation(s)
- Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China.
| | - Jiaxin Na
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China.
| | - Lele Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China.
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China.
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China.
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
24
|
Ma C, Sun N, Zhang S, Zheng J, Lin S. A new dual-peptide strategy for enhancing antioxidant activity and exploring the enhancement mechanism. Food Funct 2019; 10:7533-7543. [DOI: 10.1039/c9fo01858a] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The development of a new generation antioxidant peptides with high free radical scavenging rates is highly desirable, but remains a great challenge.
Collapse
Affiliation(s)
- Cong Ma
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Simin Zhang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Jingru Zheng
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| |
Collapse
|
25
|
Ding D, Du B, Zhang C, Zaman F, Huang Y. Isolation and identification of an antioxidant collagen peptide from skipjack tuna (Katsuwonus pelamis) bone. RSC Adv 2019; 9:27032-27041. [PMID: 35528566 PMCID: PMC9070664 DOI: 10.1039/c9ra04665h] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Accepted: 08/19/2019] [Indexed: 11/23/2022] Open
Abstract
To date, many researchers have developed active components that are derived from seafood processing for the purposes of healthcare. Here, an antioxidant collagen peptide was obtained from skipjack tuna (Katsuwonus pelamis) bone by using a combination of trypsin and chymotrypsin as the catalyst. The amino acid sequence of the peptide was identified as Ser–Ser–Gly–Pro–Pro–Val–Pro–Gly–Pro–Met–Gly–Pro–Met–Gly–Pro–Arg (SSGPPVPGPMGPMGPR) by liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) analysis. We found that the as-prepared collagen peptide can efficiently scavenge DPPH radical (IC50 3.149 mM), superoxide anion radical (IC50 3.803 mM) and ABTS radical (IC50 9.489 mM). In addition, it has been found that the methionine (Met) residue in the collagen peptide could provide a precise active site during the scavenging of DPPH radicals by Fourier transform infrared spectroscopy (FTIR) analysis and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry analysis. These results suggest that the peptide can find wide uses in the food, cosmetic and pharmaceutical industries. A novel antioxidant peptide was isolated from skipjack tuna bone collagen.![]()
Collapse
Affiliation(s)
- Ding Ding
- Beijing Laboratory of Biomedical Materials
- Beijing Key Laboratory of Electrochemical Process and Technology for Materials
- Beijing University of Chemical Technology
- Beijing 100029
- People's Republic of China
| | - Bowei Du
- Beijing Laboratory of Biomedical Materials
- Beijing Key Laboratory of Electrochemical Process and Technology for Materials
- Beijing University of Chemical Technology
- Beijing 100029
- People's Republic of China
| | - Chao Zhang
- Beijing Laboratory of Biomedical Materials
- Beijing Key Laboratory of Electrochemical Process and Technology for Materials
- Beijing University of Chemical Technology
- Beijing 100029
- People's Republic of China
| | - Fakhar Zaman
- Beijing Laboratory of Biomedical Materials
- Beijing Key Laboratory of Electrochemical Process and Technology for Materials
- Beijing University of Chemical Technology
- Beijing 100029
- People's Republic of China
| | - Yaqin Huang
- Beijing Laboratory of Biomedical Materials
- Beijing Key Laboratory of Electrochemical Process and Technology for Materials
- Beijing University of Chemical Technology
- Beijing 100029
- People's Republic of China
| |
Collapse
|
26
|
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams. NPJ Sci Food 2018; 2:19. [PMID: 31304269 PMCID: PMC6550151 DOI: 10.1038/s41538-018-0028-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 10/11/2018] [Indexed: 11/08/2022] Open
Abstract
Food processing generates byproduct and waste streams rich in lipids, carbohydrates, and proteins, which contribute to its negative environmental impact. However, these compounds hold significant economic potential if transformed into revenue streams such as biofuels and ingredients. Indeed, the high protein, sugar, and fat content of many food waste streams makes them ideal feedstocks for enzymatic valorization. Compared to synthetic catalysts, enzymes have higher specificity, lower energy requirement, and improved environmental sustainability in performing chemical transformations, yet their poor stability and recovery limits their performance in their native state. This review article surveys the current state-of-the-art in enzyme stabilization & immobilization technologies, summarizes opportunities in enzyme-catalyzed valorization of waste streams with emphasis on streams rich in mono- and disaccharides, polysaccharides, lipids, and proteins, and highlights challenges and opportunities in designing commercially translatable immobilized enzyme systems towards the ultimate goals of sustainable food production and reduced food waste.
Collapse
|
27
|
Liu L, Qu X, Xia Q, Wang H, Chen P, Li X, Wang L, Yang W. Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
28
|
Antihypertensive and Antioxidant Properties from Whey Protein Hydrolysates Produced by Encapsulated Bacillus subtilis Cells. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9714-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
29
|
Liu B, Aisa HA, Yili A. Isolation and identification of two potential antioxidant peptides from sheep abomasum protein hydrolysates. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3074-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|