1
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Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, Hjellnes V, Sharma A, Rajauria G. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chem 2024; 459:140244. [PMID: 38991448 DOI: 10.1016/j.foodchem.2024.140244] [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: 04/13/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/13/2024]
Abstract
Protein-rich fish processing by-products, often called rest raw materials (RRM), account for approximately 60% of the total fish biomass. However, a considerable amount of these RRM is utilized for low-value products such as fish meal and silage. A promising and valuable approach for maximizing the utilization of RRM involves the extraction of bioactive fish protein hydrolysate (FPH). This review assesses and compares different hydrolyzation methods to produce FPH. Furthermore, the review highlights the purification strategy, nutritional compositions, and bioactive properties of FPH. Finally, it concludes by outlining the application of FPH in food products together with various safety and regulatory issues related to the commercialization of FPH as a protein ingredient in food. This review paves the way for future applications by highlighting efficient biotechnological methods for valorizing RRM into FPH and addressing safety concerns, enabling the widespread utilization of FPH as a valuable and sustainable source of protein.
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Affiliation(s)
- Nutan Kaushik
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India.
| | - Eva Falch
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Asha Kumari
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Khushboo
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Veronica Hjellnes
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | - Abhishek Sharma
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Gaurav Rajauria
- School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland
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2
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Adler I, Kotta J, Robal M, Humayun S, Vene K, Tuvikene R. Valorization of Baltic Sea farmed blue mussels: Chemical profiling and prebiotic potential for nutraceutical and functional food development. Food Chem X 2024; 23:101736. [PMID: 39253010 PMCID: PMC11381619 DOI: 10.1016/j.fochx.2024.101736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 08/08/2024] [Accepted: 08/12/2024] [Indexed: 09/11/2024] Open
Abstract
The severe eutrophication of the Baltic Sea requires mussel (Mytilus spp.) farming to remove nutrients, but farming in a low salinity environment results in smaller mussels that require value enhancement to be economically viable. This study evaluates the biomass valorisation of smaller Baltic mussels, focusing on the extraction of oil, protein and glycogen. It analyses the amino acid profiles, oil and fatty acid contents and glycogen levels of the mussels, as well as their prebiotic properties on beneficial gut bacteria. In addition, the study improves the extraction of bioactive compounds through enzymatic hydrolysis. Results indicate significant seasonal differences, with summer mussels having higher meat and lower ash content, and a rich content of essential fatty acids, particularly omega-3, and amino acids, underscoring the mussels' sustainability as a food source. The enzymatically treated biomass exhibited notable prebiotic activity, proposing health-promoting benefits. The study underscores the valorization of Baltic mussel biomass, highlighting its role in health, nutrition, and environmental sustainability.
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Affiliation(s)
- Indrek Adler
- Estonian Maritime Academy, Tallinn University of Technology, Kopli 101, 11712 Tallinn, Estonia
| | - Jonne Kotta
- Estonian Maritime Academy, Tallinn University of Technology, Kopli 101, 11712 Tallinn, Estonia
- Estonian Marine Institute, University of Tartu, Mäealuse 14, 12618 Tallinn, Estonia
| | - Marju Robal
- School of Natural Sciences and Health, Tallinn University, Narva mnt 25, 10120 Tallinn, Estonia
| | - Sanjida Humayun
- School of Natural Sciences and Health, Tallinn University, Narva mnt 25, 10120 Tallinn, Estonia
| | - Kristel Vene
- Tallinn University of Technology, School of Science, Department of Chemistry and Biotechnology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Rando Tuvikene
- School of Natural Sciences and Health, Tallinn University, Narva mnt 25, 10120 Tallinn, Estonia
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3
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Cheng YC, Jin DL, Yu WT, Tan BY, Fu JJ, Chen YW. Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates. Food Chem 2024; 449:139302. [PMID: 38608610 DOI: 10.1016/j.foodchem.2024.139302] [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: 10/16/2023] [Revised: 03/07/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
In this study, the effects of the thermal ultrasonic enzyme inactivation process on flavor enhancement in sea cucumber hydrolysates (SCHs) and its impact on the inactivation of neutral proteases (NPs) were investigated. The body wall of the sea cucumber was enzymatically hydrolyzed with NPs. On the one hand, the structure of NPs subjected to different enzyme inactivation methods was analyzed using ζ-potential, particle size, and Fourier transform infrared (FT-IR) spectroscopy. On the other hand, the microstructure and flavor changes of SCHs were examined through scanning electron microscopy, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that thermal ultrasound treatment at 60 °C could greatly affect the structure of NPs, thereby achieving enzyme inactivation. Furthermore, this treatment generated more pleasant flavor compounds, such as pentanal and (E)-2-nonenal. Hence, thermal ultrasound treatment could serve as an alternative process to traditional heat inactivation of enzymes for improving the flavor of SCHs.
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Affiliation(s)
- Yi-Chao Cheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Wen-Tao Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Bo-Yang Tan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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4
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Morena F, Cencini C, Calzoni E, Martino S, Emiliani C. A Novel Workflow for In Silico Prediction of Bioactive Peptides: An Exploration of Solanum lycopersicum By-Products. Biomolecules 2024; 14:930. [PMID: 39199318 PMCID: PMC11352670 DOI: 10.3390/biom14080930] [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: 07/02/2024] [Revised: 07/18/2024] [Accepted: 07/29/2024] [Indexed: 09/01/2024] Open
Abstract
Resource-intensive processes currently hamper the discovery of bioactive peptides (BAPs) from food by-products. To streamline this process, in silico approaches present a promising alternative. This study presents a novel computational workflow to predict peptide release, bioactivity, and bioavailability, significantly accelerating BAP discovery. The computational flowchart has been designed to identify and optimize critical enzymes involved in protein hydrolysis but also incorporates multi-enzyme screening. This feature is crucial for identifying the most effective enzyme combinations that yield the highest abundance of BAPs across different bioactive classes (anticancer, antidiabetic, antihypertensive, anti-inflammatory, and antimicrobial). Our process can be modulated to extract diverse BAP types efficiently from the same source. Here, we show the potentiality of our method for the identification of diverse types of BAPs from by-products generated from Solanum lycopersicum, the widely cultivated tomato plant, whose industrial processing generates a huge amount of waste, especially tomato peel. In particular, we optimized tomato by-products for bioactive peptide production by selecting cultivars like Line27859 and integrating large-scale gene expression. By integrating these advanced methods, we can maximize the value of by-products, contributing to a more circular and eco-friendly production process while advancing the development of valuable bioactive compounds.
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Affiliation(s)
- Francesco Morena
- Section of Biochemistry and Molecular Biology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (C.C.); (E.C.); (S.M.)
| | - Chiara Cencini
- Section of Biochemistry and Molecular Biology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (C.C.); (E.C.); (S.M.)
| | - Eleonora Calzoni
- Section of Biochemistry and Molecular Biology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (C.C.); (E.C.); (S.M.)
| | - Sabata Martino
- Section of Biochemistry and Molecular Biology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (C.C.); (E.C.); (S.M.)
- Centro di Eccellenza su Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06123 Perugia, Italy
| | - Carla Emiliani
- Section of Biochemistry and Molecular Biology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (C.C.); (E.C.); (S.M.)
- Centro di Eccellenza su Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06123 Perugia, Italy
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5
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Pérez-Pérez V, Jiménez-Martínez C, González-Escobar JL, Corzo-Ríos LJ. Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities. Front Chem 2024; 12:1423500. [PMID: 39050374 PMCID: PMC11266027 DOI: 10.3389/fchem.2024.1423500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Accepted: 06/19/2024] [Indexed: 07/27/2024] Open
Abstract
Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.
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Affiliation(s)
- Viridiana Pérez-Pérez
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Mexico City, Mexico
| | - Jorge Luis González-Escobar
- Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Ciudad Valles, San Luis Potosí, Mexico
| | - Luis Jorge Corzo-Ríos
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
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6
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Hu YY, Xiao S, Zhou GC, Chen X, Wang B, Wang JH. Bioactive peptides in dry-cured ham: A comprehensive review of preparation methods, metabolic stability, safety, health benefits, and regulatory frameworks. Food Res Int 2024; 186:114367. [PMID: 38729727 DOI: 10.1016/j.foodres.2024.114367] [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: 12/19/2023] [Revised: 03/29/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Dry-cured hams contain abundant bioactive peptides with significant potential for the development of functional foods. However, the limited bioavailability of food-derived bioactive peptides has hindered their utilization in health food development. Moreover, there is insufficient regulatory information regarding bioactive peptides and related products globally. This review summarizes diverse bioactive peptides derived from dry-cured ham and by-products originating from various countries and regions. The bioactivity, preparation techniques, bioavailability, and metabolic stability of these bioactive peptides are described, as well as the legal and regulatory frameworks in various countries. The primary objectives of this review are to dig deeper into the functionality of dry-cured ham and provide theoretical support for the commercialization of bioactive peptides from food sources, especially the dry-cured ham.
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Affiliation(s)
- Yao-Yao Hu
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Shan Xiao
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Gui-Cheng Zhou
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xuan Chen
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; Regional Brand Innovation & Development Institute of Dongguan Prepared Dishes
| | - Ji-Hui Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China; Regional Brand Innovation & Development Institute of Dongguan Prepared Dishes
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7
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Sousa NFC, Santos MPF, Barbosa RP, Bonomo RCF, Veloso CM, Souza Júnior EC. Pepsin immobilization on activated carbon and functionalized with glutaraldehyde and genipin for the synthesis of antioxidant peptides of goat casein. Food Res Int 2024; 186:114161. [PMID: 38729685 DOI: 10.1016/j.foodres.2024.114161] [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: 09/22/2023] [Revised: 02/05/2024] [Accepted: 02/17/2024] [Indexed: 05/12/2024]
Abstract
In this article, the synthesis of antioxidant peptides in the enzymatic hydrolysis of caprine casein was analyzed at three different time points (60 min, 90 min, and 120 min) using immobilized pepsin on activated and modified carbon (AC, ACF, ACG 50, ACG 100). The immobilization assays revealed a reduction in the biocatalysts' activity compared to the free enzyme. Among the modified ones, ACG 50 exhibited greater activity and better efficiency for reuse cycles, with superior values after 60 min and 90 min. Peptide synthesis was observed under all studied conditions. Analyses (DPPH, β-carotene/linoleic acid, FRAP) confirmed the antioxidant potential of the peptides generated by the immobilized enzyme. However, the immobilized enzyme in ACG 50 and ACG 100, combined with longer hydrolysis times, allowed the formation of peptides with an antioxidant capacity greater than or equivalent to those generated by the free enzyme, despite reduced enzymatic activity.
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Affiliation(s)
- Núbina F C Sousa
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Mateus P F Santos
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Raiza P Barbosa
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Renata C F Bonomo
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil.
| | - Cristiane M Veloso
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil
| | - Evaldo C Souza Júnior
- Process Engineering Laboratory, State University of Southwest Bahia, BR 415, km 04, s/n, Itapetinga, Bahia 45700-000, Brazil.
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8
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de Albuquerque Mendes MK, dos Santos Oliveira CB, da Silva Medeiros CM, Dantas C, Carrilho E, de Araujo Nogueira AR, Lopes Júnior CA, Vieira EC. Application of experimental design as a statistical approach to recover bioactive peptides from different food sources. Food Sci Biotechnol 2024; 33:1559-1583. [PMID: 38623435 PMCID: PMC11016049 DOI: 10.1007/s10068-024-01540-0] [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: 10/14/2023] [Revised: 01/12/2024] [Accepted: 02/06/2024] [Indexed: 04/17/2024] Open
Abstract
Bioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to human health and to control several diseases. This work presents the applications of experimental designs (DoE) used to perform factor screening and/or optimization focused on finding the ideal hydrolysis condition to obtain BAPs with specific biological activities. The collection and discussion of articles revealed that Box Behnken Desing and Central Composite Design were the most used. The main parameters evaluated were pH, time, temperature and enzyme/substrate ratio. Among vegetable protein sources, soy was the most used in the generation of BAPs, and among animal proteins, milk and shrimp stood out as the most explored sources. The degree of hydrolysis and antioxidant activity were the most investigated responses in obtaining BAPs. This review brings new information that helps researchers apply these DoE to obtain high-quality BAPs with the desired biological activities.
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Affiliation(s)
| | | | | | - Clecio Dantas
- Departamento de Química, Universidade Estadual do Maranhão – UEMA, P.O. Box, 65604-380, Caxias, MA Brazil
| | - Emanuel Carrilho
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP 13566-590 Brazil
| | | | - Cícero Alves Lopes Júnior
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
| | - Edivan Carvalho Vieira
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
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9
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An J, Wang Y, Li W, Liu W, Zeng X, Liu G, Liu X, Li H. Evaluating the capability of soybean peptides as calcium ion carriers: a study through sequence analysis and molecular dynamics simulations. RSC Adv 2024; 14:15542-15553. [PMID: 38741956 PMCID: PMC11089645 DOI: 10.1039/d4ra02916j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024] Open
Abstract
Calcium homeostasis imbalance in the body can lead to a variety of chronic diseases. Supplement efficiency is essential. Peptide calcium chelate, a fourth-generation calcium supplement, offers easy absorption and minimal side effects. Its effectiveness relies on peptide's calcium binding capacity. However, research on amino acid sequences in peptides with high calcium binding capacity (HCBC) is limited, affecting the efficient identification of such peptides. This study used soybean peptides (SP), separated and purified by gel chromatography, to obtain HCBC peptide (137.45 μg mg-1) and normal peptide (≤95.78 μg mg-1). Mass spectrometry identified the sequences of these peptides, and an analysis of the positional distribution of characteristic amino acids followed. Two HCBC peptides with sequences GGDLVS (271.55 μg mg-1) and YEGVIL (272.54 μg mg-1) were discovered. Molecular dynamics showed that when either aspartic acid is located near the N-terminal's middle, or glutamic acid is near the end, or in cases of continuous Asp or Glu, the binding speed, probability, and strength between the peptide and calcium ions are superior compared to those at other locations. The study's goal was to clarify how the positions of characteristic amino acids in peptides affect calcium binding, aiding in developing peptide calcium chelates as a novel calcium supplement.
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Affiliation(s)
- Jiulong An
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Yumei Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Wenhui Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Wanlu Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Xiangquan Zeng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
| | - Guoqi Liu
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
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10
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Solà-Ginés M, Miró L, Bellver-Sanchis A, Griñán-Ferré C, Pallàs M, Pérez-Bosque A, Moretó M, Pont L, Benavente F, Barbosa J, Rodríguez C, Polo J. Nutritional, molecular, and functional properties of a novel enzymatically hydrolyzed porcine plasma product. PLoS One 2024; 19:e0301504. [PMID: 38728303 PMCID: PMC11086891 DOI: 10.1371/journal.pone.0301504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 03/18/2024] [Indexed: 05/12/2024] Open
Abstract
In the present study, an enzymatically hydrolyzed porcine plasma (EHPP) was nutritionally and molecularly characterized. EHPP molecular characterization showed, in contrast to spray-dried plasma (SDP), many peptides with relative molecular masses (Mr) below 8,000, constituting 73% of the protein relative abundance. IIAPPER, a well-known bioactive peptide with anti-inflammatory and antioxidant properties, was identified. In vivo functionality of EHPP was tested in C. elegans and two different mouse models of intestinal inflammation. In C. elegans subjected to lipopolysaccharide exposure, EHPP displayed a substantial anti-inflammatory effect, enhancing survival and motility by 40% and 21.5%, respectively. Similarly, in mice challenged with Staphylococcus aureus enterotoxin B or Escherichia coli O42, EHPP and SDP supplementation (8%) increased body weight and average daily gain while reducing the percentage of regulatory Th lymphocytes. Furthermore, both products mitigated the increase of pro-inflammatory cytokines expression associated with these challenged mouse models. In contrast, some significant differences were observed in markers such as Il-6 and Tnf-α, suggesting that the products may present different action mechanisms. In conclusion, EHPP demonstrated similar beneficial health effects to SDP, potentially attributable to the immunomodulatory and antioxidant activity of its characteristic low Mr bioactive peptides.
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Affiliation(s)
| | - Lluïsa Miró
- APC Europe S.L.U., Granollers, Spain
- Departament de Bioquímica i Fisiologia (Secció de Fisiologia), Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Nutrició i Seguretat Alimentària, Universitat de Barcelona (INSA·UB), Barcelona, Spain
| | - Aina Bellver-Sanchis
- Departament de Farmacologia, Toxicologia i Química Terapèutica (Secció de Farmacologia) Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Neurociències (CIBERNED), Universitat de Barcelona, Barcelona, Spain
| | - Christian Griñán-Ferré
- Departament de Farmacologia, Toxicologia i Química Terapèutica (Secció de Farmacologia) Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Neurociències (CIBERNED), Universitat de Barcelona, Barcelona, Spain
| | - Mercè Pallàs
- Departament de Farmacologia, Toxicologia i Química Terapèutica (Secció de Farmacologia) Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Neurociències (CIBERNED), Universitat de Barcelona, Barcelona, Spain
| | - Anna Pérez-Bosque
- Departament de Bioquímica i Fisiologia (Secció de Fisiologia), Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Nutrició i Seguretat Alimentària, Universitat de Barcelona (INSA·UB), Barcelona, Spain
| | - Miquel Moretó
- Departament de Bioquímica i Fisiologia (Secció de Fisiologia), Facultat de Farmàcia i Ciències de l’Alimentació and Institut de Nutrició i Seguretat Alimentària, Universitat de Barcelona (INSA·UB), Barcelona, Spain
| | - Laura Pont
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
- Serra Húnter Programe, Generalitat de Catalunya, Barcelona, Spain
| | | | - José Barbosa
- Serra Húnter Programe, Generalitat de Catalunya, Barcelona, Spain
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11
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Jeong JW, Lee SY, Lee DY, Kim JH, Yun SH, Lee J, Mariano E, Moon SS, Hur SJ. Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review. Food Sci Anim Resour 2024; 44:533-550. [PMID: 38765288 PMCID: PMC11097009 DOI: 10.5851/kosfa.2024.e31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 05/21/2024] Open
Abstract
Peptides with bioactive effects are being researched for various purposes. However, there is a lack of overall research on pork-derived peptides. In this study, we reviewed the process of obtaining bioactive peptides, available analytical methods, and the study of bioactive peptides derived from pork. Pepsin and trypsin, two representative protein digestive enzymes in the body, are hydrolyzed by other cofactors to produce peptides. Bicinchoninic acid assay, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, chromatography, and in vitro digestion simulation systems are utilized to analyze bioactive peptides for protein digestibility and molecular weight distribution. Pork-derived peptides mainly exhibit antioxidant and antihypertensive activities. The antioxidant activity of bioactive peptides increases the accessibility of amino acid residues by disrupting the three-dimensional structure of proteins, affecting free radical scavenging, reactive oxygen species inactivation, and metal ion chelating. In addition, the antihypertensive activity decreases angiotensin II production by inhibiting angiotensin converting enzyme and suppresses blood pressure by blocking the AT1 receptor. Pork-derived bioactive peptides, primarily obtained using papain and pepsin, exhibit significant antioxidant and antihypertensive activities, with most having low molecular weights below 1 kDa. This study may aid in the future development of bioactive peptides and serve as a valuable reference for pork-derived peptides.
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Affiliation(s)
- Jae Won Jeong
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Hyeon Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sung Sil Moon
- Sunjin Technology & Research Institute, Icheon 17332, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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12
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Aita SE, Montone CM, Taglioni E, Capriotti AL. Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:275-325. [PMID: 38906589 DOI: 10.1016/bs.afnr.2024.01.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Nowadays, the growing knowledge about the high nutritional value and potential functionality of hempseeds, the edible fruits of the Cannabis sativa L. plant, has sparked a surge in interest in exploring the worthwhile attributes of hempseed proteins and peptides. This trend aligns with the increasing popularity of hemp-based food, assuming a vital role in the global food chain. This chapter targets the nutritional and chemical composition of hempseed in terms of short- and medium-chain bioactive peptides. The analytical approaches for their characterization and multifunctional properties are summarized in detail. Moreover, the processing, functionality, and application of various hempseed protein products are discussed. In the final part of the chapter-for evaluating their propensity to be transported by intestinal cells-the transepithelial transport of peptides within hempseed protein hydrolysate is highlighted.
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Affiliation(s)
- Sara Elsa Aita
- Department of Chemistry, Sapienza University of Rome, Rome, Italy
| | | | - Enrico Taglioni
- Department of Chemistry, Sapienza University of Rome, Rome, Italy
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13
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Zhou F, Li D, Hou Y, Cong Z, Li K, Gu X, Xiao G. Exploration of hypoglycemic peptides from porcine collagen based on network pharmacology and molecular docking. PLoS One 2024; 19:e0298674. [PMID: 38470866 DOI: 10.1371/journal.pone.0298674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Accepted: 01/26/2024] [Indexed: 03/14/2024] Open
Abstract
In recent years, the extraction of hypoglycemic peptides from food proteins has gained increasing attention. Neuropeptides, hormone peptides, antimicrobial peptides, immune peptides, antioxidant peptides, hypoglycemic peptides and antihypertensive peptides have become research hotspots. In this study, bioinformatic methods were used to screen and predict the properties of pig collagen-derived hypoglycemic peptides, and their inhibitory effects on α-glucosidase were determined in vitro. Two peptides (RL and NWYR) were found to exhibit good water solubility, adequate ADMET (absorption, distribution, metabolism, elimination, and toxicity) properties, potentially high biological activity, and non-toxic. After synthesizing these peptides, NWYR showed the best inhibitory effect on α-glucosidase with IC50 = 0.200±0.040 mg/mL, and it can regulate a variety of biological processes, play a variety of molecular functions in different cellular components, and play a hypoglycemic role by participating in diabetic cardiomyopathy and IL-17 signaling pathway. Molecular docking results showed that NWYR had the best binding effect with the core target DPP4 (4n8d), with binding energy of -8.8 kcal/mol. NWYR mainly bonded with the target protein through hydrogen bonding, and bound with various amino acid residues such as Asp-729, Gln-731, Leu-765, etc., thus affecting the role of the target in each pathway. It is the best core target for adjuvant treatment of T2DM. In short, NWYR has the potential to reduce type 2 diabetes, providing a basis for further research or food applications as well as improved utilization of pig by-products. However, in subsequent studies, it is necessary to further verify the hypoglycemic ability of porcine collagen active peptide (NWYR), and explore the hypoglycemic mechanism of NWYR from multiple perspectives such as key target genes, protein expression levels and differences in metabolites in animal models of hyperglycemia, which will provide further theoretical support for its improvement in the treatment of T2DM.
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Affiliation(s)
- Fating Zhou
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Di Li
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Yakun Hou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Zhihui Cong
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Kaifeng Li
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Xin Gu
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Guosheng Xiao
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
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14
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Gao F, Li Q, Wei W, Wang Y, Song W, Yang X, Ji H, Zhou J, Xin Y, Tan Z, Pei J, Shi H. Preparation of Yeast Extract from Brewer's Yeast Waste and Its Potential Application as a Medium Constituent. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04885-8. [PMID: 38386145 DOI: 10.1007/s12010-024-04885-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
Yeast extract serves as a source of nutritional components essential for human dietary requirements, feed formulations, and the vital growth factors and nutrients necessary for microorganisms. However, the production cost of yeast extract using cultivated active dry yeast is relatively high. This study aims to utilize the autolysis of discarded yeast post beer brewing to produce yeast extract. The concentration, temperature, pH, and time conditions are systematically optimized. It reveals that the yield of amino nitrogen and solids in the extract was increased by 3.3% and 20.9% under the optimized conditions (1.2% wall-breaking enzyme, 1% yeast extract enzyme, and a hydrolysis time of 24 h) than that of the documented 4.03% and 69.05%. Additionally, a comparative analysis with commercially available yeast powder demonstrates that the yeast extract derived from this study adequately fulfills the nutritional requirements for microbial growth. Hence, the utilization of discarded beer yeast presents an opportunity for the valuable reclamation of waste yeast, showcasing promising potential applications.
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Affiliation(s)
- Feng Gao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Qingfei Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Wei Wei
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Yutao Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Wancheng Song
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Xurui Yang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Huai Ji
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Jia Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Ya Xin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Zhongbiao Tan
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Jianjun Pei
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210097, Jiangsu, China
| | - Hao Shi
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
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15
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Rangel AHDN, Bezerra DAFVDA, Sales DC, Araújo EDOM, Lucena LMD, Porto ALF, Véras ÍVUM, Lacerda AF, Ribeiro CVDM, Anaya K. An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses. Foods 2023; 12:4261. [PMID: 38231707 DOI: 10.3390/foods12234261] [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: 07/25/2023] [Revised: 09/25/2023] [Accepted: 10/05/2023] [Indexed: 01/19/2024] Open
Abstract
The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
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Affiliation(s)
| | | | - Danielle Cavalcanti Sales
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | | | - Luis Medeiros de Lucena
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | - Ana Lúcia Figueiredo Porto
- Morfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife 55292901, Brazil
| | | | - Ariane Ferreira Lacerda
- Federal Institute of Education, Science and Technology (IFRN), Currais Novos 59380000, Brazil
| | | | - Katya Anaya
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz 59200000, Brazil
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16
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Iñarra B, Bald C, Gutierrez M, San Martin D, Zufía J, Ibarruri J. Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process. Mar Drugs 2023; 21:552. [PMID: 37999376 PMCID: PMC10672589 DOI: 10.3390/md21110552] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/25/2023] Open
Abstract
Fish by-catches, along with other fish side-streams, were previously used as raw material for the production of fishmeal and fish oil but appropriate handling allows their use in more valuable options. The aim of this research was to valorize undersized hake (Merluccius merluccius) as a model of using fish by-catch from the Bay of Biscay to produce protein hydrolysates with bioactivities. Six enzymes, with different proteolytic activities (endo- or exoproteases) and specificities, were tested to produce protein hydrolysates. Products obtained with an endoprotease of serine resulted in the most promising results in terms of protein extraction yield (68%), with an average molecular weight of 2.5 kDa, and bioactivity yield (antioxidant activity = 88.5 mg TE antioxidant capacity/g fish protein; antihypertensive activity = 47% inhibition at 1 mg/mL). Then, process conditions for the use of this enzyme to produce bioactive products were optimized using Box-Behnken design. The most favorable process conditions (time = 2 h, solids = 50% and enzyme/substrate = 2% with respect to protein) were scaled up (from 0.5 L to 150 L reactor) to confirm laboratory scale and model forecasts. The results obtained in the pilot-scale testing matched the outcomes predicted by the model, confirming the technical viability of the proposed process.
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Affiliation(s)
- Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (C.B.); (M.G.); (D.S.M.); (J.Z.); (J.I.)
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17
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Ma Z, Mondor M, Goycoolea Valencia F, Hernández-Álvarez AJ. Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins. Food Funct 2023; 14:8129-8156. [PMID: 37656123 DOI: 10.1039/d3fo02865h] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
This review aims to provide an updated overview of edible insect proteins and the bioactivity of insect-derived peptides. The essential amino acid content of edible insects is compared with well-known protein sources to demonstrate that edible insects have the potential to cover the protein quality requirements for different groups of the population. Then the current methodologies for insect protein extraction are summarized including a comparison of the protein extraction yield and the final protein content of the resulting products for each method. Furthermore, in order to improve our understanding of insect proteins, their functional properties (such as solubility, foaming capacity, emulsifying, gelation, water holding capacity and oil holding capacity) are discussed. Bioactive peptides can be released according to various enzymatic hydrolysis protocols. In this context, the bioactive properties of insect peptides (antihypertensive, antidiabetic, antioxidant and anti-inflammatory properties) have been discussed. However, the allergens present in insect proteins are still a major concern and an unsolved issue for insect-based product consumption; thus, an analysis of cross reactivity and the different methods available to reduce allergenicity are proposed. Diverse studies of insect protein hydrolysates/peptides have been ultimately promoting the utilization of insect proteins for future perspectives and the emerging processing technologies to enhance the wider utilization of insect proteins for different purposes.
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Affiliation(s)
- Zidan Ma
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, J2S 8E3, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada
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18
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Pinrattananon S, Courtes F, Chorhirankul N, Payongsri P, Pongtharangkul T, Janssen AEM, Niamsiri N. The Effect of Different pH Conditions on Peptides' Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration. Foods 2023; 12:3367. [PMID: 37761076 PMCID: PMC10528393 DOI: 10.3390/foods12183367] [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: 08/06/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The conversion of Skipjack (Katsuwonus pelamis) dark meat into a hydrolysate via enzymatic hydrolysis is a promising approach to increase the value of tuna by-products as a source of bioactive peptides. Skipjack dark meat hydrolysate (SDMH) contains various sizes and sequences of peptides. To obtain and concentrate the targeted small peptides from SDMH, ultrafiltration, a key unit operation process, was employed to fractionate the protein hydrolysate due to its simplicity and productivity. The objective of this study was to investigate the effect of the feed pH on the membrane performance based on the permeate flux and the transmission of peptides. The fractionation of SDMH was performed using a ceramic membrane (molecular weight cut-off of 1 kDa) with three different pH values (5, 7, and 9) at various transmembrane pressures (TMP) (2.85, 3.85, and 4.85 bar). A high permeate flux and transmission were obtained at pH 9 due to the repulsive interactions between peptides and the membrane surface, leading to the reduction in concentration polarization that could promote high transmission. In addition, the combination of low TMP (2.85 bar) and pH 9 helped to even minimize the fouling formation tendency, providing the highest peptide transmission in this study. The fractionation process resulted in the enhancement of small peptides (MW < 0.3 kDa). The amino acid profiles were different at each pH, affirming the charge effect from the pH changes. In conclusion, the performance of the membrane was affected by the pH of the hydrolysate. Additionally, the ultrafiltration method served as an alternate method of peptide separation on a commercial scale.
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Affiliation(s)
- Supitchaya Pinrattananon
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Franck Courtes
- Global Innovation Center (GIC), Thai Union Group PCL., S.M. Tower, Phaholyothin Road, Phayathai Sub-District, Phayathai, Bangkok 10400, Thailand
| | - Nattawan Chorhirankul
- Food Process Engineering Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Panwajee Payongsri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thunyarat Pongtharangkul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Anja E. M. Janssen
- Food Process Engineering Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Nuttawee Niamsiri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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19
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Ali MS, Lee EB, Hsu WH, Suk K, Sayem SAJ, Ullah HMA, Lee SJ, Park SC. Probiotics and Postbiotics as an Alternative to Antibiotics: An Emphasis on Pigs. Pathogens 2023; 12:874. [PMID: 37513721 PMCID: PMC10383198 DOI: 10.3390/pathogens12070874] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/30/2023] Open
Abstract
Probiotics are being used as feed/food supplements as an alternative to antibiotics. It has been demonstrated that probiotics provide several health benefits, including preventing diarrhea, irritable bowel syndrome, and immunomodulation. Alongside probiotic bacteria-fermented foods, the different structural components, such as lipoteichoic acids, teichoic acids, peptidoglycans, and surface-layer proteins, offer several advantages. Probiotics can produce different antimicrobial components, enzymes, peptides, vitamins, and exopolysaccharides. Besides live probiotics, there has been growing interest in consuming inactivated probiotics in farm animals, including pigs. Several reports have shown that live and killed probiotics can boost immunity, modulate intestinal microbiota, improve feed efficiency and growth performance, and decrease the incidence of diarrhea, positioning them as an interesting strategy as a potential feed supplement for pigs. Therefore, effective selection and approach to the use of probiotics might provide essential features of using probiotics as an important functional feed for pigs. This review aimed to systematically investigate the potential effects of lactic acid bacteria in their live and inactivated forms on pigs.
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Affiliation(s)
- Md Sekendar Ali
- Department of Biomedical Science and Department of Pharmacology, School of Medicine, Brain Science and Engineering Institute, Kyungpook National University, Daegu 41944, Republic of Korea
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
- Department of Pharmacy, International Islamic University Chittagong, Kumira, Chittagong 4318, Bangladesh
| | - Eon-Bee Lee
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Walter H Hsu
- Department of Biomedical Sciences, Iowa State University, Ames, IA 50014, USA
| | - Kyoungho Suk
- Department of Biomedical Science and Department of Pharmacology, School of Medicine, Brain Science and Engineering Institute, Kyungpook National University, Daegu 41944, Republic of Korea
| | - Syed Al Jawad Sayem
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
| | - H M Arif Ullah
- Department of Neurobiology, University of Utah, Salt Lake City, UT 84112, USA
| | - Seung-Jin Lee
- Development and Reproductive Toxicology Research Group, Korea Institute of Toxicology, Daejeon 34114, Republic of Korea
| | - Seung-Chun Park
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Republic of Korea
- Cardiovascular Research Institute, Kyungpook National University, Daegu 41566, Republic of Korea
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20
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Zambrano-Cervantes M, González-Córdova AF, Hernández-Mendoza A, Beltrán-Barrientos LM, Rendón-Rosales MÁ, Manzanarez-Quin CG, Torres-Llanez MJ, Vallejo-Cordoba B. Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1749-1760. [PMID: 37179799 PMCID: PMC10122198 DOI: 10.1007/s13197-023-05715-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 02/20/2023] [Accepted: 03/04/2023] [Indexed: 05/15/2023]
Abstract
In vitro and in vivo studies have reported the potential cardioprotective effects of fermented milks (FM). The aim of the present study was to evaluate the inhibitory activities of angiotensin converting enzyme (ACE), thrombin enzyme (TI) and micellar solubility of cholesterol of FM after 24 and 48 h of fermentation with Limosilactobacillus fermentum (J20, J23, J28 and J38), Lactiplantibacillus plantarum (J25) or Lactiplantibacillus pentosus (J34 and J37) exposed to simulated gastrointestinal digestion. Results showed that FM with J20 and J23 at 48 h of fermentation presented significantly (p < 0.05) higher degree of hydrolysis than other FM, and were not significantly different (p > 0.05) between them. Conversely, peptide relative abundance was significantly (p < 0.05) higher in FM with J20 than FM with J23. Moreover, IC50 (protein concentration necessary to inhibit enzyme activity by 50%) for ACE inhibition were 0.33 and 0.5 mg/mL for FM with J20 and J23, respectively. For TI inhibition, the IC50 were 0.3 and 0.24 mg/mL for FM with J20 and J23, respectively. Results exhibited 51 and 74% inhibition of micellar solubility cholesterol for FM with J20 and J23, respectively. Therefore, these results showed that not only peptide abundance, but also specific peptides might be responsible for these potential cardioprotective effects.
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Affiliation(s)
- Miriam Zambrano-Cervantes
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - Aarón F. González-Córdova
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - Adrián Hernández-Mendoza
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - Lilia M. Beltrán-Barrientos
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - Miguel Á. Rendón-Rosales
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - Carmen G. Manzanarez-Quin
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - María J. Torres-Llanez
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
| | - Belinda Vallejo-Cordoba
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, 833041 Hermosillo, SON México
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21
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Carrera-Alvarado G, Toldrá F, Mora L. Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts. Antioxidants (Basel) 2023; 12:1151. [PMID: 37371881 DOI: 10.3390/antiox12061151] [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: 04/06/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/29/2023] Open
Abstract
The utilization of animal bones as a protein source could be used as a sustainable pathway for the production of bioactive compounds. In this study, bones were pretreated with pepsin enzyme (PEP) and then sequentially hydrolyzed with Alcalase (PA) and Alcalase, as well as Protana prime (PAPP). The degree of hydrolysis, antioxidant activity, and DPP-IV inhibitory activity were measured. All three hydrolysates showed antioxidant and DPP-IV inhibitory activity; however, the highest result in both bioactivities was obtained with the PAPP hydrolysate. The obtained free amino acid content was 54.62, 88.12, and 668.46 mg/100 mL of hydrolyzed in PEP, PA, and PAPP, respectively. Pepsin pretreatment did not significantly affect the degree of hydrolysis; however, it is suggested that it promoted the cleavage of certain bonds for subsequent protease action. Accordingly, a total of 550 peptides were identified in PEP hydrolysate, 1087 in PA hydrolysate, and 1124 in PAPP hydrolysate using an LC-MS/MS approach. Pepsin pretreatment could be an effective method in the utilization of bone sources for the production of antioxidant and hypoglycemic peptides.
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Affiliation(s)
- Gisela Carrera-Alvarado
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Valencia, 46980 Paterna, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Valencia, 46980 Paterna, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Valencia, 46980 Paterna, Spain
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22
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Newton A, Majumder K. Germination and Simulated Gastrointestinal Digestion of Chickpea ( Cicer arietinum L.) in Exhibiting In Vitro Antioxidant Activity in Gastrointestinal Epithelial Cells. Antioxidants (Basel) 2023; 12:antiox12051114. [PMID: 37237980 DOI: 10.3390/antiox12051114] [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: 03/16/2023] [Revised: 05/03/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
Plant-based proteins, in particular pulse proteins, have grown in popularity worldwide. Germination, or sprouting, is an effective method to release peptides and other dietary compounds. However, the combination of germination and gastrointestinal digestion in enhancing the release of dietary compounds with potential health-beneficial biological activity has yet to be entirely elucidated. The present study illustrates the impact of germination and gastrointestinal digestion on the release of dietary compounds with antioxidant activity from chickpeas (Cicer arietinum L.). Germination up to 3 days (D0 to D3) increased the peptide content by denaturing chickpea storage proteins and increased the degree of hydrolysis (DH) in the gastric phase. The antioxidant activity was measured at three different dosages (10, 50, and 100 μg/mL) and compared between D0 and D3 on human colorectal adenocarcinoma cells (HT-29). A significant increase in antioxidant activity was observed in the D3 germinated samples in all three tested dosages. Further analysis identified 10 peptides and 7 phytochemicals differentially expressed between the D0 and D3 germinated samples. Among the differentially expressed compounds, 3 phytochemicals (2',4'-dihydroxy-3,4-dimethoxychalcone, isoliquiritigenin 4-methyl ether, and 3-methoxy-4,2',5'-trihydroxychalcone) and 1 peptide (His-Ala-Lys) were identified only in the D3 samples, indicating their potential contribution towards the observed antioxidant activity.
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Affiliation(s)
- Ashley Newton
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA
| | - Kaustav Majumder
- 256 Food Innovation Center, Nebraska Innovation Campus, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA
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23
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Knez E, Kadac-Czapska K, Grembecka M. Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More. Life (Basel) 2023; 13:life13041044. [PMID: 37109573 PMCID: PMC10141223 DOI: 10.3390/life13041044] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyrate. Moreover, intake of fermented vegetables and legumes influences epigenetic changes, which lead to inhibition of lipogenesis and decreased appetite. Lifestyle diseases' feature is increased inflammation; thus, foods with high antioxidant potential are recommended. Silages are characterized by having a higher bioavailable antioxidants content than fresh samples. That is due to fermentative microorganisms that produce the enzyme β-glucosidase, which releases these compounds from conjugated bonds with antinutrients. However, fermented vegetables and legumes are rich in salt or salt substitutes, such as potassium chloride. However, until today, silages intake has not been connected to the prevalence of hypertension or kidney failure.
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Affiliation(s)
- Eliza Knez
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
| | - Kornelia Kadac-Czapska
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
| | - Małgorzata Grembecka
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
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24
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Karami Z, Butkinaree C, Somsong P, Duangmal K. Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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25
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Tonolo F, Grinzato A, Bindoli A, Rigobello MP. From In Silico to a Cellular Model: Molecular Docking Approach to Evaluate Antioxidant Bioactive Peptides. Antioxidants (Basel) 2023; 12:antiox12030665. [PMID: 36978913 PMCID: PMC10045749 DOI: 10.3390/antiox12030665] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/10/2023] Open
Abstract
The increasing need to counteract the redox imbalance in chronic diseases leads to focusing research on compounds with antioxidant activity. Among natural molecules with health-promoting effects on many body functions, bioactive peptides are gaining interest. They are protein fragments of 2–20 amino acids that can be released by various mechanisms, such as gastrointestinal digestion, food processing and microbial fermentation. Recent studies report the effects of bioactive peptides in the cellular environment, and there is evidence that these compounds can exert their action by modulating specific pathways. This review focuses on the newest approaches to the structure–function correlation of the antioxidant bioactive peptides, considering their molecular mechanism, by evaluating the activation of specific signaling pathways that are linked to antioxidant systems. The correlation between the results of in silico molecular docking analysis and the effects in a cellular model was highlighted. This knowledge is fundamental in order to propose the use of bioactive peptides as ingredients in functional foods or nutraceuticals.
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Affiliation(s)
- Federica Tonolo
- Department of Biomedical Sciences, University of Padova, Via U. Bassi 58/b, 35131 Padova, Italy
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università, 35020 Padova, Italy
| | - Alessandro Grinzato
- European Synchrotron Radiation Facility, 71 Avenue des Martyrs, 38000 Grenoble, France
| | - Alberto Bindoli
- Institute of Neuroscience (CNR), Viale G. Colombo 3, 35131 Padova, Italy
| | - Maria Pia Rigobello
- Department of Biomedical Sciences, University of Padova, Via U. Bassi 58/b, 35131 Padova, Italy
- Correspondence:
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Ahmed S, Moni MIZ, Begum M, Sultana MR, Kabir A, Eqbal MJ, Das SK, Ullah W, Haque TS. Poultry farmers' knowledge, attitude, and practices toward poultry waste management in Bangladesh. Vet World 2023; 16:554-563. [PMID: 37041846 PMCID: PMC10082732 DOI: 10.14202/vetworld.2023.554-563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 02/05/2023] [Indexed: 04/13/2023] Open
Abstract
Background and Aim The improper handling of poultry litter and waste poses risks to humans and environment by introducing certain compounds, elements, and pathogenic microorganisms into the surrounding environment and food chain. However, understanding the farmers' knowledge, attitude, and practices (KAP) could provide insights into the constraints that hinder the appropriate adoption of waste management. Therefore, this study aimed to assess poultry farmers' KAP regarding waste management issues. Materials and Methods A cross-sectional KAP study was conducted with native poultry keepers and small-scale commercial poultry farmers in seven districts of Bangladesh. In the survey, 385 poultry producers were interviewed using validated structured questionnaires through face-to-face interviews to collect the quantitative data in their domiciles. Results The overall KAP of farmers regarding poultry waste management issues demonstrated a low level of KAP (p = 0.001). The analysis shows that roughly 5% of farmers have a high level of knowledge of poultry waste management issues, followed by around one-third of respondents having a moderate level of knowledge. Considering the attitude domain, more than one-fifth of native poultry keepers and nearly two-thirds of commercial producers demonstrated a low level of attitude toward poultry waste management. Considering the overall analysis, roughly half of the respondents found a high level of attitude, and over half of the farmers showed a moderate level of attitude toward poultry waste management issues. The analysis showed that the level of good practices for native and commercial poultry production systems is estimated at 77.3% versus 45.9%, respectively, despite the farmers' lesser knowledge and attitudes toward poultry waste management systems. Overall, analysis showed that nearly 60% and 40% of poultry producers had high and moderate levels, respectively, of good practices in poultry waste management issues. Conclusion Analysis of the KAP data shows that farmers had a low level of KAP toward poultry waste management. The result of this study will assist in formulating appropriate strategies and to adopt poultry waste management solutions by poultry farmers to reduce environmental degradation.
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Affiliation(s)
- Soshe Ahmed
- Department of Veterinary and Animal Sciences, University of Rajshahi, Rajshahi, Bangladesh
- Corresponding author: Soshe Ahmed, e-mail: Co-authors: MIZM: , MB: , MRS: , AK: , MJE: , SKD: , WU: , TSH:
| | - Mst. I. Z. Moni
- Department of Veterinary and Animal Sciences, University of Rajshahi, Rajshahi, Bangladesh
| | - Maksuda Begum
- Department of Poultry Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
| | - Mst. R. Sultana
- Department of Veterinary and Animal Sciences, University of Rajshahi, Rajshahi, Bangladesh
| | - Aurangazeb Kabir
- Department of Veterinary and Animal Sciences, University of Rajshahi, Rajshahi, Bangladesh
| | - Md. J. Eqbal
- Palli Karma Sahayak Foundation, Dhaka, Bangladesh
| | - Sunny K. Das
- Department of Veterinary and Animal Sciences, University of Rajshahi, Rajshahi, Bangladesh
| | - Woli Ullah
- Department of Veterinary and Animal Sciences, University of Rajshahi, Rajshahi, Bangladesh
| | - Tasmin S. Haque
- Department of Anthropology, University of Rajshahi, Rajshahi, Bangladesh
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27
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Evaluation of antioxidant, α-amylase-inhibitory and antimicrobial activities of wheat gluten hydrolysates produced by ficin protease. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01829-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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28
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Xu Y, Amakye WK, Xiao G, Liu X, Ren J, Wang M. Intestinal absorptivity-increasing effects of sodium N-[8-(2-hydroxybenzoyl)amino]-caprylate on food-derived bioactive peptide. Food Chem 2023; 401:134059. [DOI: 10.1016/j.foodchem.2022.134059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/20/2022] [Accepted: 08/27/2022] [Indexed: 10/14/2022]
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Li Y, Fan Y, Liu J, Meng Z, Huang A, Xu F, Wang X. Identification, characterization and in vitro activity of hypoglycemic peptides in whey hydrolysates from rubing cheese by-product. Food Res Int 2023; 164:112382. [PMID: 36737967 DOI: 10.1016/j.foodres.2022.112382] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The by-product of Chinese rubing cheese is rich in whey protein. Whey hydrolysates exhibit good hypoglycemic activity, but which specific peptide components are responsible for this effect have not yet been investigated. Herein, the α-glucosidase inhibitory activity of the ultrafiltered fraction (<3 kDa) of rubing cheese whey hydrolysates was evaluated with the inhibition rate of 37.89 %. In addition, peptide identification was conducted using LC-MS/MS, and three peptides YPVEPF, VPYPQ, and LPYPY were identified. Among these, YPVEPF had higher α-glucosidase inhibitory activity (IC50 = 3.52 mg/mL) and interacted with α-glucosidase via hydrogen bonding and hydrophobic forces. YPVEPF was characterized as an amphipathic peptide rich in antiparallel (50.50 %) and random coil (35.20 %) structures, as well as showed good tolerance to gastrointestinal digestion and incubation under the temperature range of 20-80 °C. Notably, YPVEPF activity increased in the presence of Al3+ and Fe3+, as well as within the pH range of 2.0-6.0. Furthermore, YPVEPF had negligible hemolytic activity at a concentration of 1.0 mg/mL, no toxicity at concentrations below 0.5 mg/mL, and significantly promoted glucose consumption in HepG2 cells (p < 0.0001). Collectively, these findings indicate the potential of YPVEPF to be used as a novel hypoglycemic peptide in functional foods.
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Affiliation(s)
- Yiyan Li
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yaozhu Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jinglei Liu
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Zishu Meng
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Feiran Xu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China.
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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30
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Cruz-Casas DE, Aguilar CN, Ascacio-Valdés JA, Rodríguez-Herrera R, Chávez-González ML, Flores-Gallegos AC. Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species. Heliyon 2023; 9:e13491. [PMID: 36846651 PMCID: PMC9950839 DOI: 10.1016/j.heliyon.2023.e13491] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 01/04/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates from amaranth. Different strains of lactic acid bacteria (LAB) and Bacillus species isolated from goat milk, broccoli, aguamiel, and amaranth flour were used in this work. First, the total protein degradation (%TPD) of amaranth demonstrated by the strains was determined. The results ranged from 0 to 95.95%, the strains that produced a higher %TPD were selected. These strains were identified by molecular biology and were found to correspond to the genera Enterococcus, Lactobacillus, Bacillus, and Leuconostoc. Fermentation was carried out with amaranth flour and the selected strains. After this process, water/salt extracts (WSE) containing the released protein hydrolysates were obtained from amaranth doughs. The peptide concentration was measured by the OPA method. The antioxidant, antihypertensive and antimicrobial activity of the WSE was evaluated. In the FRAP test, the best WSE was LR9 with a concentration of 1.99 μMTE/L ± 0.07. In ABTS, 18C6 obtained the highest concentration with 19.18 μMTE/L ± 0.96. In the DPPH test, there was no significant difference. In terms of antihypertensive activity, inhibition percentages ranging from 0 to 80.65% were obtained. Some WSE were found to have antimicrobial properties against Salmonella enterica and Listeria monocytogenes. Fermentation of amaranth with LAB and Bacillus spp. allowed the release of protein hydrolysates with antioxidant, antihypertensive, and antimicrobial activity.
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Affiliation(s)
- Dora Elisa Cruz-Casas
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, Mexico
| | - Juan A. Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, Mexico
| | - Raúl Rodríguez-Herrera
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, Mexico
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, Mexico
| | - Adriana C. Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, Mexico
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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. Int J Mol Sci 2023; 24:ijms24021574. [PMID: 36675084 PMCID: PMC9866438 DOI: 10.3390/ijms24021574] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.
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Mardani M, Badakné K, Farmani J, Aluko RE. Antioxidant peptides: Overview of production, properties, and applications in food systems. Compr Rev Food Sci Food Saf 2023; 22:46-106. [PMID: 36370116 DOI: 10.1111/1541-4337.13061] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/23/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food-derived sources are reviewed. Then, computer-based screening methods of the available peptides are summarized, and methods to interpret their structure-activity relationship are illustrated. Finally, approaches to the large-scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in-depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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33
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Sun Y, Zhou Y, Ren Y, Sun J. Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products. Foods 2022; 12:foods12010051. [PMID: 36613267 PMCID: PMC9818834 DOI: 10.3390/foods12010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. An electronic nose (E-nose) and electronic tongue (E-tongue) were used to measure the changes in the taste and odor, an automatic amino acid analyzer was used to measure the amino acid content, and a headspace solid-phase microextraction GC/MS (HS-SPME-GC/MS) was used to analyze the volatile compounds, qualitatively and quantitatively. The results showed that the sour, bitter, and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following the Maillard reaction; meanwhile, the umami and saltiness were considerably enhanced. The quantity of free acidic amino acids with an umami and sweet taste in the CL and CB sauces after enzymatic hydrolysis and the Maillard reaction was substantially higher than that in the homogenate (HO). The Maillard reaction solution (MRS) produced more volatile compounds than the HO and EHS, such as aldehydes, pyrazines, ketones, etc. These compounds not only impart a unique flavor but also have antioxidant capabilities, making them a prototype for the high-value utilization of crab processing by-products.
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Affiliation(s)
- Ying Sun
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Yan Zhou
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Yanmei Ren
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Jianan Sun
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
- Correspondence: ; Tel.: +86-532-82031360; Fax: +86-532-82032272
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34
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ŞEN ARSLAN H, SARIÇOBAN C. Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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36
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Huang JJ, Li HL, Xiong GQ, Cai J, Liao T, Zu XY. Extraction, identification and anti-photoaging activity evaluation of collagen peptides from silver carp (Hypophthalmichthys molitrix) skin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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37
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Álvarez-Olguín MA, Beltrán-Barrientos LM, Hernandez-Mendoza A, González-Córdova AF, Vallejo-Cordoba B. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6824-6834. [PMID: 35716022 DOI: 10.1002/jsfa.12077] [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: 12/02/2021] [Revised: 05/26/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
The bioaccessibility and bioavailability of food-derived bioactive compounds are important issues when assessing their in vivo physiological health-promoting effects. Food components such as proteins and peptides are exposed to different proteases and peptidases during gastrointestinal digestion and absorption. Different in vitro approaches have therefore been developed to evaluate the bioaccessibility and stability of bioactive peptides. The static simulated gastrointestinal digestion model (SGD) was widely reported to assess the bioaccessibility of bioactive peptides. On the other hand, although the dynamic SGD model may better simulate human digestion, it has rarely been explored in bioaccessibility studies of food bioactive peptides due to its high cost and lack of standardization. For bioavailability studies, the Caco-2 cell monolayer model has been used extensively for the assessment of food bioactive peptides. In fact, very few reports using alternative methods for determining transepithelial transport of bioactive peptides have been employed. In this sense, ex vivo tissue-based models such as the Ussing chamber and the everted sac gut have been used. Current evidence supports the fact that using SGD with cell-based models for evaluating the bioaccessibility, absorption, and bioavailability of food-derived bioactive peptides, is the most commonly used approach. Nevertheless, SGD with ex vivo tissue-based models such as the everted sac, remains to be further explored because it seems to be the model that better mimics the physiological process - it is also fast and inexpensive, and several compounds may be tested simultaneously. In the present review, we discuss information available on the different in vitro approaches for the determination of bioaccessibility and bioavailability of food-derived bioactive peptides with special emphasis on ex vivo tissue-based models such as the everted sac and the Ussing chamber models. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Miguel A Álvarez-Olguín
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Lilia M Beltrán-Barrientos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Adrian Hernandez-Mendoza
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Aarón F González-Córdova
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Belinda Vallejo-Cordoba
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
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38
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Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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39
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Cordeiro ARRDA, Bezerra TKA, Madruga MS. Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use. Animals (Basel) 2022; 12:ani12233277. [PMID: 36496799 PMCID: PMC9736461 DOI: 10.3390/ani12233277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
Goat and sheep meat production is a challenge for the meat industry as well as for environmental management. Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally used in the production of typical dishes for regional or local cuisine. These by-products are a rich source of lipids, proteins, essential amino acids, B-complex vitamins, and minerals. They can be effectively exploited for higher (value-added) applications, including functional foods or feed ingredients, food supplements, enzymes and other chemical products such as hydrolyzed proteins and flavorings. This review article gathers data on: (i) the production of by-products obtained from slaughter and available for processing, and (ii) potential strategies for using and applying these by-products in obtaining new value-added ingredients. Other than proteins, the review discusses other macromolecules and possible uses of these by-products in culinary dishes, as hydrolyzed enzymes, and as food additives. Even though these by-products undoubtedly present themselves as rich in nutrients, there remains an unfortunate lack of documented information on the potential use of these by-products for their bioactive components, peptides that have various biological and technological properties, and the use of hydrolyzed versions of these by-products as precursors for the production of flavorings.
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40
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Pedroni L, Perugino F, Galaverna G, Dall’Asta C, Dellafiora L. An In Silico Framework to Mine Bioactive Peptides from Annotated Proteomes: A Case Study on Pancreatic Alpha Amylase Inhibitory Peptides from Algae and Cyanobacteria. Nutrients 2022; 14:nu14214680. [PMID: 36364940 PMCID: PMC9658718 DOI: 10.3390/nu14214680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/24/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
Bioactive peptides may exert beneficial activities in living organisms such as the regulation of glucose metabolism through the inhibition of alpha amylases. Algae and cyanobacteria are gaining a growing interest for their health-promoting properties, and possible effects on glucose metabolism have been described, although the underlying mechanisms need clarification. This study proposes a computer-driven workflow for a proteome-wide mining of alpha amylase inhibitory peptides from the proteome of Chlorella vulgaris, Auxenochlorella protothecoides and Aphanizomenon flos-aquae. Overall, this work presents an innovative and versatile approach to support the identification of bioactive peptides in annotated proteomes. The study: (i) highlighted the presence of alpha amylase inhibitory peptides within the proteomes under investigation (including ELS, which is among the most potent inhibitory tripeptides identified so far); (ii) mechanistically investigated the possible mechanisms of action; and (iii) prioritized further dedicated investigation on the proteome of C. vulgaris and A. flos-aquae, and on CSSL and PGG sequences.
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41
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Tedeschi T, Prandi B, Lolli V, Gasparini A, Leni G, Loffi C, Nocetti M, Pizzamiglio V, Caligiani A. A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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42
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Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake. Int J Mol Sci 2022; 23:ijms232012086. [PMID: 36292968 PMCID: PMC9603611 DOI: 10.3390/ijms232012086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 09/28/2022] [Accepted: 10/07/2022] [Indexed: 11/16/2022] Open
Abstract
Pecan (Carya cathayensis) is an important economic crop, and its hydrolyzed peptides have been evidenced to reduce the effect of oxidative stress due to their antioxidant capacity. Hence, the protocols of ultrafiltration and gel filtration chromatography were established to obtain bioactive peptides from by-products of C. cathayensis (pecan cake). As measured by DPPH/ABTS radical scavenging, the peptides with less molecular weight (MW) possess higher antioxidant capacity. PCPH-III (MW < 3 kDa) presented higher radical scavenging capacity than PCPH-II (3 kDa < MW < 10 kDa) and PCPH-I (MW > 10 kDa) measured by DPPH (IC50: 111.0 μg/ mL) and measured by ABTs (IC50: 402.9 μg/mL). The secondary structure and amino acid composition varied by their MW, in which PCPH-II contained more α-helices (26.71%) and β-sheets (36.96%), PCPH-III contained higher ratios of β-turns (36.87%), while the composition of different secondary of PCPH-I was even 25 ± 5.76%. The variation trend of α-helix and random experienced slightly varied from PCPH-I to PCPH-II, while significantly decreased from PCPH-II to PCPH-III. The increasing antioxidant capacity is followed by the content of proline, and PCPH-III had the highest composition (8.03%). With regard to the six peptides identified by LC-MS/MS, two of them (VYGYADK and VLFSNY) showed stronger antioxidant capacity than others. In silico molecular docking demonstrated their combining abilities with a transcription factor Kelch-like ECH-associated protein 1 (Keap1) and speculated that they inhibit oxidative stress through activating the Keap1-Nrf2-ARE pathway. Meanwhile, increased activity of SOD and CAT—antioxidant markers—were found in H2O2-induced cells. The residue of tyrosine was demonstrated to contribute the most antioxidant capacity of VYGYADK and its position affected less. This study provided a novel peptide screening and by-product utilization process that can be applied in natural product developments.
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43
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Jia W, Du A, Fan Z, Shi L. Novel insight into the transformation of peptides and potential benefits in brown fermented goat milk by mesoporous magnetic dispersive solid phase extraction-based peptidomics. Food Chem 2022; 389:133110. [PMID: 35504074 DOI: 10.1016/j.foodchem.2022.133110] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/30/2022]
Abstract
Brown fermented goat milk as an excellent source of bioactive peptides has only been partially elucidated. Meticulously synthesized MOF@MG as magnetic sorbent for enriching endogenous peptides owned higher reproducibility and uniform distribution of peptides PI compared with ultrafiltration. Combined with UHPLC-Q-Orbitrap, fermentation for 12 h in brown goat milk with the highest overall acceptable degree through sensory evaluation was utilized to explore the transformation of peptides and health benefits, with trypsin or plasmin hydrolyzing proteins and aminopeptidase or carboxypeptidase hydrolyzing peptides to small peptides or amino acids. A total of 1317 peptides were identified by database matching (1259) and de novo sequencing (58), among 18 peptides could originate from gene-independent enzymatic formation and top 25 characteristic peptides were quantified with concentration ranging from 0.12 to 6.40 mg L-1. Bioinformatic analysis results indicated that brown fermented goat milk possesses higher health benefits because of more than 50 peptides with potential bioactivity.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - An Du
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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44
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de Quadros CC, Latorres JM, Michelon M, Salas-Mellado MM, Prentice C. Effect of In Vitro Gastrointestinal Digestion on the Bioactive Properties of Mullet ( Mugil liza) Peptides. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
| | | | - Mariano Michelon
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | | | - Carlos Prentice
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
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45
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Zhang X, Zheng Y, Zhou R, Ma M. Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids. Food Chem 2022; 386:132740. [PMID: 35339083 DOI: 10.1016/j.foodchem.2022.132740] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 03/16/2022] [Accepted: 03/16/2022] [Indexed: 11/04/2022]
Abstract
Non-targeted metabolomics was used to study metabolites with low molecular weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiological analysis, pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway analysis showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism. Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and ethyl esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.
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Affiliation(s)
- Xin Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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46
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Pellegrino R, Blasi F, Angelini P, Ianni F, Alabed HBR, Emiliani C, Venanzoni R, Cossignani L. LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10371-10382. [PMID: 35944091 PMCID: PMC9413224 DOI: 10.1021/acs.jafc.2c04197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 05/13/2023]
Abstract
The well-established correlation between diet and health arouses great interest in seeking new health-promoting functional foods that may contribute to improving health and well-being. Herein, the metabolomic investigation of Pleurotus ostreatus samples grown on two different substrates (black poplar wood logs, WS, and lignocellulosic byproducts, LcS) revealed the high potential of such a mushroom as a source of bioactive species. The liquid chromatography/mass spectrometry combined with quadrupole time-of-flight (LC/MS Q-TOF) analysis allowed the identification of essential and nonessential amino acids along with the outstanding presence of dipeptides. Multivariate statistical models highlighted important differences in the expression of both classes of compounds arising from the growth of P. ostreatus strains on WS and LcS. The former, in particular, was correlated to an increased expression of carnitine-based amino acid derivatives and proline-based dipeptides. This finding may represent a potential strategy to drive the expression of bioactive compounds of interest to obtain enriched mushrooms or useful functional ingredients from them.
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Affiliation(s)
| | - Francesca Blasi
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
| | - Paola Angelini
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Federica Ianni
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
| | - Husam B. R. Alabed
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Carla Emiliani
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Roberto Venanzoni
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Lina Cossignani
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
- Center
for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of
Perugia, Sant’Andrea
delle Fratte, 06132 Perugia, Italy
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47
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Anti-Inflammatory Function of Plant-Derived Bioactive Peptides: A Review. Foods 2022; 11:foods11152361. [PMID: 35954128 PMCID: PMC9368234 DOI: 10.3390/foods11152361] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 12/14/2022] Open
Abstract
Inflammation is considered to be a crucial factor in the development of chronic diseases, eight of which were listed among the top ten causes of death worldwide in the World Health Organization’s World Health Statistics 2019. Moreover, traditional drugs for inflammation are often linked to undesirable side effects. As gentler alternatives to traditional anti-inflammatory drugs, plant-derived bioactive peptides have been shown to be effective interventions against various chronic diseases, including Alzheimer’s disease, cardiovascular disease and cancer. However, an adequate and systematic review of the structures and anti-inflammatory activities of plant-derived bioactive peptides has been lacking. This paper reviews the latest research on plant-derived anti-inflammatory peptides (PAPs), mainly including the specific regulatory mechanisms of PAPs; the structure–activity relationships of PAPs; and their enzymatic processing based on the structure–activity relationships. Moreover, current research problems for PAPs are discussed, such as the shallow exploration of mechanisms, enzymatic solution determination difficulty, low yield and unknown in vivo absorption and metabolism and proposed future research directions. This work aims to provide a reference for functional activity research, nutritional food development and the clinical applications of PAPs.
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48
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TURAN N, DURAK MZ. The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3274-3282. [PMID: 35872711 PMCID: PMC9304506 DOI: 10.1007/s13197-022-05414-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED The principal purpose of this study was to determine antioxidant and ACE-inhibitory (angiotensin converting enzyme) activities of 5 ripened Turkish cheese varieties (Kashar, Erzincan Tulum, Izmir Tulum Gruyere, Mihalic). Among the water-soluble extracts with a molecular weight smaller than 3 kDa Gruyere and Erzincan Tulum exhibited the highest free radical scavenger activity in FRAP (Ferric Reducing Ability of Plasma) and ABTS [2,20-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assays, respectively. For the inhibition of ACE, Mihalic was more effective than others. The water-soluble extracts of five cheese were analyzed with liquid chromatography-tandem mass spectrometry to identify the peptide sequences. Totally 394 peptides were sequenced; of these, 134 from αs1-casein, 44 from αs2-casein, 198 from β-casein, and 18 from κ-casein. Among these sequences, 48 peptides were reported as bioactive with the activities including ACE-inhibitory, antioxidant, antimicrobial, DPP-IV inhibitory, antidiabetic, immunomodulating, antithrombotic, anti-inflammatory, and inhibition of cholesterol solubility. These results showed that Turkish cheeses are good sources of bioactive peptides. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05414-3.
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Affiliation(s)
- Neslihan TURAN
- Central Research Institute of Food and Feed Control, 16160 Bursa, Turkey
| | - Muhammed Zeki DURAK
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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49
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Wu Q, Guo Z, Zhou Z, Jin M, Li Q, Zhou X. Recent advances in bioactive peptides from cereal-derived Foodstuffs. Int J Food Sci Nutr 2022; 73:875-888. [PMID: 35896503 DOI: 10.1080/09637486.2022.2104226] [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: 10/16/2022]
Abstract
Cereal-derived proteins account for a major part of human dietary protein consumption. Natural bioactive peptides (NBPs) from these proteins involve a variety of physiological activities and play an important role in the promotion of human health. This review focuses on the characteristics of NBPs obtained from cereals, and the commonly used methods for preparation, separation, purification, and identification. We also discussed the biological functions of cereal-derived NBPs (CNBPs), including the activities of antioxidant, immunomodulatory, antimicrobial, and regulation of hyperglycaemia and hypertension. The paper summarised the latest progress in the research and application of CNBPs and analysed the prospects for the development and application of several protein by-products, providing an important way to improve the added value of protein by-products in cereal processing.
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Affiliation(s)
- Qin Wu
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Zhijian Guo
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Zerong Zhou
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, P. R. China
| | - Mengyuan Jin
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Qizhang Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, P. R. China
| | - Xuanwei Zhou
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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50
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Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products. Foods 2022; 11:foods11142123. [PMID: 35885366 PMCID: PMC9324876 DOI: 10.3390/foods11142123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/10/2022] [Accepted: 07/11/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and Milano salami exhibited high ACE inhibitory activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and oxygen radical absorbance capacity (ORAC). No consistent trend was observed in the pH values or the total peptide and imidazole dipeptide concentration of the products that exhibited high ACE inhibitory and antioxidant activities in the tested samples. To investigate the bacteria contributing to the ACE inhibitory and antioxidant activities of the product, 16S rRNA sequencing analysis, isolation, and identification of bacteria were performed using not only Coppa and Milano salami but also the Jamon Serrano and Parma prosciutto products that had low functional activities. Results suggest the Lactobacillales order, particularly the species Latilactobacillus sakei and Pediococcus pentosaceus, were the main inherent bacteria in Coppa and Milano salami, respectively, compared with the Jamon Serrano and Parma prosciutto products. Therefore, the inherent lactic acid bacteria in dry-cured meat products without bacterial starter is important for ACE inhibitory and antioxidant activities of the products.
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