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Liu S, Zhao L, Li M, Zhu Y, Liang D, Ma Y, Sun L, Zhao G, Tu Q. Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives. Food Chem X 2024; 22:101465. [PMID: 38798797 PMCID: PMC11127159 DOI: 10.1016/j.fochx.2024.101465] [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: 03/26/2024] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/29/2024] Open
Abstract
Probiotic Bacillus strains can solve the problems of single flavor and long fermentation time of fermented products caused by the lack of certain functional genes and insufficient metabolism ability of fermenter strains (Lactobacillus and Bifidobacterium) at the present stage. There is a lack of systematic evaluation and review of probiotic Bacillus as food fermentation agents. In this paper, it is observed that probiotic Bacillus strains are involved to varying degrees in liquid-state, semi-solid state, and solid-state fermentation and are widely present in solid-state fermented foods. Probiotic Bacillus strains not only produce abundant proteases and lipases, but also effective antifungal lipopeptides and extracellular polymers, thus enhancing the flavor, nutritional value and safety of fermented foods. Bacillus with probiotic qualities is an underutilized group of probiotic food fermentation agents, which give a potential for the development of fermentation technology in the food business and the integration of ancient traditional fermentation techniques.
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Affiliation(s)
- Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - LingXia Sun
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Qiancheng Tu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
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2
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Soutelino MEM, Rocha RDS, de Oliveira BCR, Mársico ET, Silva ACDO. Technological aspects and health effects of hydrolyzed collagen and application in dairy products. Crit Rev Food Sci Nutr 2024; 64:6120-6128. [PMID: 36625363 DOI: 10.1080/10408398.2022.2163974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
With the rise of a consumer market increasingly concerned with food and healthy lifestyle habits, the search for functional products has increased in the last years. In this context, dairy products are relevant since they are already included in the consumer's diet. Furthermore, hydrolyzed collagen stands out among products with bioactive action, as it promotes the reduction of the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging and contains healing, antioxidant and antimicrobial properties. In addition to health benefits, the addition of these ingredients to dairy products can influence physical, chemical, rheological, microbiological, and sensory characteristics, such as: decreased syneresis and improved texture of fermented milks; viscosity increase in dairy beverage; increased proteolytic activity in cheeses; and increasing the viability of probiotics, without significantly altering the quality standards of the legislation. Despite the benefits described, more studies are needed to evaluate these effects in different dairy products.
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Affiliation(s)
| | - Ramon da Silva Rocha
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
- Food Department, Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | | | - Eliane Teixeira Mársico
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
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3
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Biancardi VR, da Silva Ferreira MV, Bigansolli AR, de Freitas KM, Zonta E, Barbosa MIMJ, Kurozawa LE, Barbosa Junior JL. A physicochemical evaluation of ossein-hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids. J Food Sci 2024; 89:1540-1553. [PMID: 38343300 DOI: 10.1111/1750-3841.16954] [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: 06/02/2023] [Revised: 10/16/2023] [Accepted: 01/08/2024] [Indexed: 03/12/2024]
Abstract
Bovine bone is an animal-origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein-hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed, ground, and transformed into bone matrix powder. The bone matrix was solubilized in acetic acid followed by lactic acid. The bone matrix was evaluated as a result of processing and solubilization by acids: ossein and hydroxyapatite percentages by nitrogen and ash content, mineral content, particle size distribution, Fourier-transformation infrared spectroscopy, x-ray diffraction, and scanning electron microscope. For the obtained residual extracts, pH and mineral content were evaluated. The solubilization by acids affected the ossein-hydroxyapatite physicochemical properties, and the bone matrix solubilized by acetic and lactic acid showed the preservation of the ossein alongside the loss of hydroxyapatite. The processing and the solubilization by acids were revealed to be a alternative to bone matrix demineralization and enabling the accessibility of bone COL I. PRACTICAL APPLICATION: Bovine bone is an abundant type I collagen source, but processing maneuvers and demineralization effect present limitations due to the rigidity of the structural components. Exploring methodologies to process and demineralize will allow type I collagen to be obtained from the bone source, and direct and amplify the potentialities in the chemical and food industries. The research focused on bone sources and collagen availability holds paramount significance, and promotes repurposing agribusiness residues and development of protein-base products.
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Affiliation(s)
- Vanessa Ricas Biancardi
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Marcus Vinícius da Silva Ferreira
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Antônio Renato Bigansolli
- Instituto de Tecnologia, Departamento de Engenharia Química, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | | | - Everaldo Zonta
- Instituto de Agronomia, Departamento de Solos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Maria Ivone Martins Jacintho Barbosa
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Louise Emy Kurozawa
- Faculdade de Engenharia de Alimentos, Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brasil
| | - José Lucena Barbosa Junior
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
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He L, Han L, Yu Q, Wang X, Li Y, Han G. High pressure-assisted enzymatic hydrolysis promotes the release of a bi-functional peptide from cowhide gelatin with dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant activities. Food Chem 2024; 435:137546. [PMID: 37748255 DOI: 10.1016/j.foodchem.2023.137546] [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: 03/07/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 09/27/2023]
Abstract
The process of generating functional peptides from cowhide gelatin is challenged by inefficient enzymatic hydrolysis. In this study, the researchers attempted to enhance the hydrolysis and potential functional properties of the peptides by subjecting the cowhide gelatin to high-pressure treatment (200, 300, and 400 MPa) for 20 min, followed by enzymatic hydrolysis. The highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2' azinobis(3 ethylbenzothiazoline 6 sulfonic acid) (ABTS) radical scavenging activity, and DPP-IV inhibitory activity of the hydrolysate were obtained at 200 MPa, accompanied with an increase in the content of hydrophobic, acidic, and basic amino acids (P < 0.05). Correspondingly, the high-pressure pretreatment (200 MPa) reduced the thermal stability, particle size, and morphological integrity of cowhide gelatin, with a corresponding increase in the exposure of hydrophobic regions. Altogether, these results indicated that appropriate high-pressure-assisted enzymatic hydrolysis reinforced the release of bi-functional peptides by modifying the structure of cowhide gelatin.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ying Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Pan H, Zhang X, Ni J, Liang Q, Jiang X, Zhou Z, Shi W. Effects of Ultrasonic Power on the Structure and Rheological Properties of Skin Collagen from Albacore ( Thunnus alalunga). Mar Drugs 2024; 22:84. [PMID: 38393055 PMCID: PMC10890499 DOI: 10.3390/md22020084] [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: 01/13/2024] [Revised: 02/05/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
The effects of ultrasonic power (0, 150, 300, 450, and 600 W) on the extraction yield and the structure and rheological properties of pepsin-soluble collagen (PSC) from albacore skin were investigated. Compared with the conventional pepsin extraction method, ultrasonic treatment (UPSC) significantly increased the extraction yield of collagen from albacore skin, with a maximum increase of 8.56%. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that peptides of low molecular weight were produced when the ultrasonic power exceeded 300 W. Meanwhile, secondary structure, tertiary structure, and X-ray diffraction analyses showed that the original triple helix structure of collagen was intact after the ultrasonic treatment. The collagen solutions extracted under different ultrasonic powers had significant effects on the dynamic frequency sweep, but a steady shear test suggested that the collagen extracted at 150 W had the best viscosity. These results indicate that an ultrasonic power between 150 and 300 W can improve not only the extraction yield of natural collagen, but also the rheological properties of the collagen solution without compromising the triple helix structure.
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Affiliation(s)
- Hao Pan
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (H.P.)
| | - Xuehua Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (H.P.)
| | - Jianbo Ni
- Pingtairong Ocean Fisheries Co., Ltd., Zhoushan 316100, China
| | - Qianqian Liang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (H.P.)
| | - Xin Jiang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (H.P.)
| | - Zihui Zhou
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (H.P.)
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (H.P.)
- National Research and Development Center for Processing Technology of Freshwater Aquatic Products (Shanghai), Shanghai 201306, China
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Zhao Y, Lu K, Piao X, Song Y, Wang L, Zhou R, Gao P, Khong HY. Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II. Food Chem 2023; 407:135157. [PMID: 36529012 DOI: 10.1016/j.foodchem.2022.135157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/03/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022]
Abstract
Surimi products have unsatisfactory gel properties. Hence, this study evaluates the effect of collagen-adding on surimi gel properties and provides the first observation results regarding collagen type influence. With higher water solubility and more charged amino acids than type II, collagen type I intertwines with surimi myofibrillar proteins better to induce higher exposure of protein functional domains, more sufficient conformational changes of myosin and greater formation of chemical forces among proteins. These enhancements accelerate the gelation rate, leading to a well-stabilized surimi gel. The collagen I-containing surimi gels show more compact structures with uniformly distributed smaller pores than those containing collagen II, thereby providing the final products with higher water holding capacity and better textural profiles. As such, the surimi gel fortification performance of collagen I and the well-elucidated collagen-myofibrillar protein interaction mechanism will guide the further exploitation of collagen as an effective additive in the food industry.
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Affiliation(s)
- Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, 10044 Stockholm, Sweden.
| | - Kunyu Lu
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Xinyue Piao
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yan Song
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, 210037 Nanjiang, China
| | - Rusen Zhou
- School of Chemistry and Physics and Centre for Materials Science, Queensland University of Technology, 4000 Brisbane, Australia.
| | - Pingping Gao
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia
| | - Heng Yen Khong
- Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia
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Liu Y, Qin D, Wang H, Zhu Y, Bi S, Liu Y, Cheng X, Chen X. Effect and mechanism of fish scale extract natural hydrogel on skin protection and cell damage repair after UV irradiation. Colloids Surf B Biointerfaces 2023; 225:113281. [PMID: 37004386 DOI: 10.1016/j.colsurfb.2023.113281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/20/2023] [Accepted: 03/26/2023] [Indexed: 03/30/2023]
Abstract
Skin lesions caused by ultraviolet radiation exposure seriously reduce people's life quality, safe natural products development to prevent and repair ultraviolet damage is an effective strategy. We investigated the protective and reparative effects of the natural composite gel (SE-gel) derived from fish scales on UV-irradiated skin by inhibiting reactive oxygen species (ROS) -mediated oxidative stress and inflammatory responses. Our results showed that SE-gel rich in glycine and proline had good ultraviolet absorption, water absorption, moisturizing and free radical scavenging abilities. In vitro, SE-gel could improve UV-irradiated L929 cell viability by 1.24 times via inhibiting 50% ROS production and malondialdehyde, and improving superoxide dismutase activity to reduce oxidative stress caused by UV irradiation. In UV-irradiated mouse skin damage model, SE-gel prevent UV-induced skin erythema, epidermal thickening, collagen fiber degradation and disruption, and reduced UV-induced inflammatory response via NF-κB signaling pathway, showing potential application in UV-irradiated skin damage prevention and repair.
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Zhang H, Liu H, Qi L, Xv X, Li X, Guo Y, Jia W, Zhang C, Richel A. Application of steam explosion treatment on the collagen peptides extraction from cattle bone. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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Zhang H, Qi L, Wang X, Guo Y, Liu J, Xu Y, Liu C, Zhang C, Richel A. Preparation of a cattle bone collagen peptide-calcium chelate by the ultrasound method and its structural characterization, stability analysis, and bioactivity on MC3T3-E1 cells. Food Funct 2023; 14:978-989. [PMID: 36541828 DOI: 10.1039/d2fo02146c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This study was designed to prepare a cattle bone-derived collagen peptide-calcium chelate by the ultrasound method (CP-Ca-US), and its structure, stability, and bioactivity on MC3T3-E1 cells were characterized. Single-factor experiments optimized the preparation conditions: ultrasound power 90 W, ultrasound time 40 min, CaCl2/peptides ratio 1/2, pH 7. Under these conditions, the calcium-chelating ability reached 39.48 μg mg-1. The result of Fourier transform-infrared spectroscopy indicated that carboxyl oxygen and amino nitrogen atoms were chelation sites. Morphological analysis indicated that CP-Ca-US was characterized by a porous surface and large particles. Stability analysis demonstrated that CP-Ca-US was stable in the thermal environment and under intestinal digestion. CP-Ca-US showed more stability in gastric juice than the chelate prepared by the hydrothermal method. Cell experiments indicated that CP-Ca-US increased osteoblast proliferation (proliferation rate 153% at a concentration of 300 μg mL-1) and altered the cell cycle. Significantly, CP-Ca-US enhanced calcium absorption by interacting with calcium-sensing receptors and promoted the mineralization of MC3T3-E1 cells. This study provides the scientific basis for applying the ultrasound method to prepare peptide-calcium chelates and clarifies the positive role of chelates in bone building.
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Affiliation(s)
- Hongru Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China. .,Laboratory of Biomass and Green Technologies, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, B-5030, Gembloux, Belgium
| | - Liwei Qi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Xiaodan Wang
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University & Research, 6708 WD, Wageningen, The Netherlands
| | - Yujie Guo
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Yang Xu
- Inner Mongolia Peptide (Mengtai) Biological Engineering Co., Ltd, Shengle Economic Park, Helinger County, Hohhot, Inner Mongolia, 010000, China
| | - Chengjiang Liu
- Institute of Agro-Products Processing Science, Technology Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, B-5030, Gembloux, Belgium
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Tunuhe A, Liu P, Ullah M, Sun S, Xie H, Ma F, Yu H, Zhou Y, Xie S. Fungal-Modified Lignin-Enhanced Physicochemical Properties of Collagen-Based Composite Films. J Fungi (Basel) 2022; 8:jof8121303. [PMID: 36547636 PMCID: PMC9783068 DOI: 10.3390/jof8121303] [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: 11/21/2022] [Revised: 12/07/2022] [Accepted: 12/07/2022] [Indexed: 12/23/2022] Open
Abstract
Renewable and biodegradable materials have attracted broad attention as alternatives to existing conventional plastics, which have caused serious environmental problems. Collagen is a potential material for developing versatile film due to its biosafety, renewability, and biodegradability. However, it is still critical to overcome the low mechanical, antibacterial and antioxidant properties of the collagen film for food packaging applications. To address these limitations, we developed a new technology to prepare composite film by using collagen and fungal-modified APL (alkali pretreatment liquor). In this study, five edible and medical fungi, Cunninghamella echinulata FR3, Pleurotus ostreatus BP3, Ganoderma lucidum EN2, Schizophyllum commune DS1 and Xylariaceae sp. XY were used to modify the APL, and that showed that the modified APL significantly improved the mechanical, antibacterial and antioxidant properties of APL/Collagen composite films. Particularly, the APL modified by BP3, EN2 and XY showed preferable performance in enhancing the properties of the composite films. The tensile strength of the film was increased by 1.5-fold in the presence of the APL modified by EN2. To further understand the effect of fungal-biomodified APL on the properties of the composite films, a correlation analysis between the components of APL and the properties of composite films was conducted and indicated that the content of aromatic functional groups and lignin had a positive correlation with the enhanced mechanical and antioxidant properties of the composite films. In summary, composite films prepared from collagen and fungal biomodified APL showed elevated mechanical, antibacterial and antioxidant properties, and the herein-reported novel technology prospectively possesses great potential application in the food packaging industry.
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Affiliation(s)
- Alitenai Tunuhe
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Pengyang Liu
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Mati Ullah
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Su Sun
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
- College of Urban Construction, Wuchang Shouyi University, Wuhan 430074, China
| | - Hua Xie
- Guangxi Shenguan Collagen Technology Research Institute, Guangxi Shenguan Collagen Biological Group, Wuzhou 543000, China
| | - Fuying Ma
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Hongbo Yu
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Yaxian Zhou
- Guangxi Shenguan Collagen Technology Research Institute, Guangxi Shenguan Collagen Biological Group, Wuzhou 543000, China
- Correspondence: (Y.Z.); (S.X.); Tel.: +86-0774-2035538 (Y.Z.); +86-27-87792108 (S.X.)
| | - Shangxian Xie
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
- Correspondence: (Y.Z.); (S.X.); Tel.: +86-0774-2035538 (Y.Z.); +86-27-87792108 (S.X.)
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11
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Isolation and structural characterization of antioxidant peptides from horse bone marrow protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01638-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Optimized Recombinant Expression and Characterization of Collagenase in Bacillus subtilis WB600. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Background: The collagenase encoding gene col was cloned into a pP43NMK vector and amplified in Escherichia coli JM109 cells. The shuttle vector pP43NMK was used to sub-clone the col gene to obtain the vector pP43NMK-col for the expression of collagenase in Bacillus subtilis WB600. The enzyme was characterized and the composition of the expression medium and culture conditions were optimized. Methods: The expressed recombinant enzyme was purified by ammonium sulfate, ultrafiltration, and through a nickel column. The purified collagenase had an activity of 9405.54 U/mg. Results: The recombinant enzyme exhibited optimal activity at pH 9.0 and 50 °C. Catalytic efficiency of the recombinant collagenase was inhibited by Fe3+ and Cu2+, but stimulated by Co2+, Ca2+, Zn2+, and Mg2+. The optimal conditions for its growth were at pH 7.0 and 35 °C, using 15 g/L of fructose and 36 g/L of yeast powder and peptone mixture (2:1) at 260 rpm with 11% inoculation. The maximal extracellular activity of the recombinant collagenase reached 2746.7 U/mL after optimization of culture conditions, which was 2.4-fold higher than that before optimization. Conclusions: This study is a first attempt to recombinantly express collagenase in B. subtilis WB600 and optimize its expression conditions, its production conditions, and possible scale-up.
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Wen L, Bi H, Zhou X, Jiang Y, Zhu H, Fu X, Yang B. Structure characterization of soybean peptides and their protective activity against intestinal inflammation. Food Chem 2022; 387:132868. [PMID: 35381416 DOI: 10.1016/j.foodchem.2022.132868] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 03/20/2022] [Accepted: 03/30/2022] [Indexed: 12/11/2022]
Abstract
Soybean peptides serve as functional foods with impressive health benefits. The structure characteristics of peptides are highly related to the health benefits. The structure-activity relationship and mechanism underlined are important scientific questions in this field. To answer these questions, soybean peptides were produced by combinatory enzymatic hydrolysis in this work. Fifty-two peptide sequences were identified by ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The anti-inflammatory activities of these peptides were investigated by using a lipopolysaccharide (LPS)-induced inflammation cell model. Soybean peptides could significantly promote cell proliferation. Additionally, soybean peptides could alleviate LPS-induced inflammation by reducing the production and expression of nitric oxide (NO), tumor necrosis factor alpha (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). Moreover, soybean peptides could promote the mRNA expression of proteins related to inflammation inhibition (IL-10) and tight junction modulation. The structure-activity relationship was addressed. The results documented the potential of soybean peptides as functional foods.
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Affiliation(s)
- Lingrong Wen
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Huimin Bi
- Guangzhou College of Technology and Business, Guangzhou 510850, China
| | - Xuesong Zhou
- Guangzhou Honsea Industry Co., Ltd., Guangzhou 510530, China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Hong Zhu
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Xiong Fu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
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14
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Collagen extracted from rabbit: meat and by-products: isolation and physicochemical assessment. Food Res Int 2022; 162:111967. [DOI: 10.1016/j.foodres.2022.111967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/23/2022]
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15
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Xiao H, Liu X, Feng Y, Zheng L, Zhao M, Huang M. Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:89. [PMID: 36031598 PMCID: PMC9420286 DOI: 10.1186/s13068-022-02186-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Accepted: 08/13/2022] [Indexed: 11/22/2022]
Abstract
Background The production and processing of animal-based products generates many collagen-rich by-products, which have received attention both for exploitation to increase their added value and to reduce their negative environmental impact. The collagen-rich by-products can be hydrolyzed by collagenases for further utilization. Therefore, collagenases are of benefit for efficient collagen materials processing. An alternative and safe way to produce secreted collagenases is needed. Results Two collagenases from Hathewaya histolytica, ColG and ColH, were successfully secreted by the yeast Saccharomyces cerevisiae. Compared with the native signal peptide of collagenase, the α-factor leader is more efficient in guiding collagenase secretion. Collagenase secretion was significantly increased in YPD medium by supplementing with calcium and zinc ions. Recombinant collagenase titers reached 68 U/mL and 55 U/mL for ColG and ColH, respectively. Collagenase expression imposed metabolic perturbations on yeast cells; substrate consumption, metabolites production and intracellular cofactor levels changed in engineered strains. Both recombinant collagenases from yeast could hydrolyze soluble and insoluble collagen materials. Recombinant ColG and ColH showed a synergistic effect on efficient collagen digestion. Conclusions Sufficient calcium and zinc ions are essential for active collagenase production by yeast. Collagenase secretion was increased by optimization of expression cassettes. Collagenase expression imposed metabolic burden and cofactor perturbations on yeast cells, which could be improved through metabolic engineering. Our work provides a useful way to produce collagenases for collagen resource utilization. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s13068-022-02186-y.
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16
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Li J, Lu J, Asakiya C, Huang K, Zhou X, Liu Q, He X. Extraction and Identification of Three New Urechis unicinctus Visceral Peptides and Their Antioxidant Activity. Mar Drugs 2022; 20:293. [PMID: 35621944 PMCID: PMC9145011 DOI: 10.3390/md20050293] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/13/2022] [Accepted: 04/13/2022] [Indexed: 02/05/2023] Open
Abstract
The viscera of Urechis unicinctus with polypeptides, fatty acids, and amino acids are usually discarded during processing to food. In order to improve the utilization value of the viscera of Urechis unicinctus and avoid resource waste, antioxidant polypeptides were isolated from the viscera of Urechis unicinctus. First, a protein hydrolysate of Urechis unicinctus (UUPH) was prepared by ultrasonic-assisted enzymatic hydrolysis, and the degree of hydrolysis was as high as 79.32%. Subsequently, three new antioxidant peptides (P1, P2, and P3) were purified from UUPH using ultrafiltration and chromatography, and their amino acid sequences were identified as VTSALVGPR, IGLGDEGLRR, TKIRNEISDLNER, respectively. Then, the antioxidant activity of the polypeptide was predicted by the structure-activity relationship and finally verified by experiments on eukaryotic cells. The P1 peptide exhibited the strongest antioxidant activity among these three antioxidant peptides. Furthermore, P1, P2, and P3 have no toxic effect on RAW264.7 cells at the concentration of 0.01~2 mg/mL and can protect RAW264.7 cells from H2O2-induced oxidative damage in a concentration-dependent manner. These results suggested that these three new antioxidant peptides were isolated from the viscera of Urechis unicinctus, especially the P1 peptide, which might serve as potential antioxidants applied in health-derived food or beverages. This study further developed a new use of the by-product of Urechis unicinctus, which improved the comprehensive utilization of marine biological resources.
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Affiliation(s)
- Jingjing Li
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (J.L.); (C.A.); (K.H.)
| | - Jiajun Lu
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (J.L.); (C.A.); (K.H.)
| | - Charles Asakiya
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (J.L.); (C.A.); (K.H.)
| | - Kunlun Huang
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (J.L.); (C.A.); (K.H.)
- Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), The Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing 100083, China
| | - Xiuzhi Zhou
- Shandong Baier Testing Corp., Ltd., Weifang 261061, China; (X.Z.); (Q.L.)
| | - Qingliang Liu
- Shandong Baier Testing Corp., Ltd., Weifang 261061, China; (X.Z.); (Q.L.)
| | - Xiaoyun He
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (J.L.); (C.A.); (K.H.)
- Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), The Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing 100083, China
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17
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Tang C, Zhou K, Zhu Y, Zhang W, Xie Y, Wang Z, Zhou H, Yang T, Zhang Q, Xu B. Collagen and its derivatives: From structure and properties to their applications in food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107748] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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18
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Liu H, Yang Y, Liu Y, Cui L, Fu L, Li B. Various bioactive peptides in collagen hydrolysate from Salmo salar skin and the combined inhibitory effects on atherosclerosis in vitro and in vivo. Food Res Int 2022; 157:111281. [DOI: 10.1016/j.foodres.2022.111281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/17/2022] [Accepted: 04/19/2022] [Indexed: 11/04/2022]
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19
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Davari N, Bakhtiary N, Khajehmohammadi M, Sarkari S, Tolabi H, Ghorbani F, Ghalandari B. Protein-Based Hydrogels: Promising Materials for Tissue Engineering. Polymers (Basel) 2022; 14:986. [PMID: 35267809 PMCID: PMC8914701 DOI: 10.3390/polym14050986] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/19/2022] [Accepted: 02/23/2022] [Indexed: 02/01/2023] Open
Abstract
The successful design of a hydrogel for tissue engineering requires a profound understanding of its constituents' structural and molecular properties, as well as the proper selection of components. If the engineered processes are in line with the procedures that natural materials undergo to achieve the best network structure necessary for the formation of the hydrogel with desired properties, the failure rate of tissue engineering projects will be significantly reduced. In this review, we examine the behavior of proteins as an essential and effective component of hydrogels, and describe the factors that can enhance the protein-based hydrogels' structure. Furthermore, we outline the fabrication route of protein-based hydrogels from protein microstructure and the selection of appropriate materials according to recent research to growth factors, crucial members of the protein family, and their delivery approaches. Finally, the unmet needs and current challenges in developing the ideal biomaterials for protein-based hydrogels are discussed, and emerging strategies in this area are highlighted.
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Affiliation(s)
- Niyousha Davari
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran 143951561, Iran;
| | - Negar Bakhtiary
- Burn Research Center, Iran University of Medical Sciences, Tehran 1449614535, Iran;
- Department of Biomaterials, Faculty of Interdisciplinary Science and Technology, Tarbiat Modares University, Tehran 14115114, Iran
| | - Mehran Khajehmohammadi
- Department of Mechanical Engineering, Faculty of Engineering, Yazd University, Yazd 8174848351, Iran;
- Medical Nanotechnology and Tissue Engineering Research Center, Yazd Reproductive Sciences Institute, Shahid Sadoughi University of Medical Sciences, Yazd 8916877391, Iran
| | - Soulmaz Sarkari
- Department of Biomedical Engineering, Science and Research Branch, Islamic Azad University, Tehran 1477893855, Iran;
| | - Hamidreza Tolabi
- New Technologies Research Center (NTRC), Amirkabir University of Technology, Tehran 158754413, Iran;
- Department of Biomedical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran 158754413, Iran
| | - Farnaz Ghorbani
- Institute of Biomaterials, Department of Material Science and Engineering, University of Erlangen-Nuremberg, Cauerstraße 6, 91058 Erlangen, Germany
| | - Behafarid Ghalandari
- State Key Laboratory of Oncogenes and Related Genes, Institute for Personalized Medicine, School of Biomedical Engineering, Shanghai Jiao Tong University, Shanghai 200030, China
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20
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Wang Y, Sun Y, Wang X, Wang Y, Liao L, Zhang Y, Fang B, Fu Y. Novel antioxidant peptides from Yak bones collagen enhanced the capacities of antiaging and antioxidant in Caenorhabditis elegans. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104933] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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21
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Characterization and Evaluation of Antioxidant and Anti-Inflammatory Activities of Flavonoids from the Fruits of Lycium barbarum. Foods 2022; 11:foods11030306. [PMID: 35159457 PMCID: PMC8834156 DOI: 10.3390/foods11030306] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
The fruits of Lycium barbarum are rich in flavonoids, which may contribute to the health-promoting function of Lycium barbarum. However, the composition of flavonoids in the fruits of Lycium barbarum (LBFs) has received little attention. Thus, the goal of this work was to identify more kinds of flavonoids from fruits of Lycium barbarum by liquid chromatography–mass spectrometry. The potential antioxidant and anti-inflammatory activities of LBFs in vitro were also investigated. Thirteen flavonoid compounds were identified in LBFs, of which daphnetin, 6,7-dihydroxycoumarin, astragalin, taxifolin, eriodictyol, naringenin, and chrysoeriol were identified for the first time in the fruits of Lycium barbarum, which greatly enriched the variety of flavonoids in the fruits of Lycium barbarum. LBFs showed a similar superior antioxidant activity to vitamin C. Furthermore, LBFs exhibited an anti-inflammatory activity by suppressing the production of nitric oxide and pro-inflammatory cytokines, including tumor necrosis factor-alpha, interleukin-1β, and interleukin-6, in lipopolysaccharide-treated RAW264.7 macrophage cells. This study demonstrated the potential development of LBFs as functional foods.
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22
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Xiang ZX, Gong JS, Li H, Shi WT, Jiang M, Xu ZH, Shi JS. Heterologous expression, fermentation strategies and molecular modification of collagen for versatile applications. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34907819 DOI: 10.1080/10408398.2021.2016599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Collagen is a kind of high macromolecular protein with unique tissue distribution and distinctive functions in the body. At present, most collagen products are extracted from the tissues and organs of mammals or marine fish. However, this method exhibits several disadvantages, including low efficiency and serious waste generation, which makes it difficult to meet the current market demand. With the rapid development of synthetic biology and the deepening of high-density fermentation technology, the collagen preparation by biosynthesis strategy emerges as the times require. Co-expression with the proline hydroxylase gene can solve the problem of non-hydroxylated collagen, but the yield may be affected. Therefore, improving the expression through molecular modification and dynamic regulation of synthesis is an entry point for future research. Due to the defects in certain properties of the natural collagen, modification of properties would be benefit for meeting the requirements of practical application. In this paper, in-depth investigations on recombinant expression, fermentation, and modification studies of collagen are conducted. Also, it summarizes the research progress of collagen in food, medicine, and beauty industry in recent years. Furthermore, the future development trend and application prospect of collagen are discussed, which would provide guidance for its preparation and application.
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Affiliation(s)
- Zhi-Xiang Xiang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, PR China
| | - Jin-Song Gong
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, PR China
| | - Heng Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, PR China
| | - Wei-Ting Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, PR China
| | - Min Jiang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, PR China
| | - Zheng-Hong Xu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Biotechnology, Jiangnan University, Wuxi, PR China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, PR China
| | - Jin-Song Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, PR China
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23
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Cheng JH, Zhang XY, Wang Z, Zhang X, Liu SC, Song XY, Zhang YZ, Ding JM, Chen XL, Xu F. Potential of Thermolysin-like Protease A69 in Preparation of Bovine Collagen Peptides with Moisture-Retention Ability and Antioxidative Activity. Mar Drugs 2021; 19:md19120676. [PMID: 34940675 PMCID: PMC8708487 DOI: 10.3390/md19120676] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/18/2021] [Accepted: 11/25/2021] [Indexed: 12/28/2022] Open
Abstract
Bovine bone is rich in collagen and is a good material for collagen peptide preparation. Although thermolysin-like proteases (TLPs) have been applied in different fields, the potential of TLPs in preparing bioactive collagen peptides has rarely been evaluated. Here, we characterized a thermophilic TLP, A69, from a hydrothermal bacterium Anoxybacillus caldiproteolyticus 1A02591, and evaluated its potential in preparing bioactive collagen peptides. A69 showed the highest activity at 60 °C and pH 7.0. We optimized the conditions for bovine bone collagen hydrolysis and set up a process with high hydrolysis efficiency (99.4%) to prepare bovine bone collagen peptides, in which bovine bone collagen was hydrolyzed at 60 °C for 2 h with an enzyme-substrate ratio of 25 U/g. The hydrolysate contained 96.5% peptides that have a broad molecular weight distribution below 10000 Da. The hydrolysate showed good moisture-retention ability and a high hydroxyl radical (•OH) scavenging ratio of 73.2%, suggesting that the prepared collagen peptides have good antioxidative activity. Altogether, these results indicate that the thermophilic TLP A69 has promising potential in the preparation of bioactive collagen peptides, which may have potentials in cosmetics, food and pharmaceutical industries. This study lays a foundation for the high-valued utilization of bovine bone collagen.
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Affiliation(s)
- Jun-Hui Cheng
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China; (J.-H.C.); (X.-Y.Z.); (Z.W.); (X.-Y.S.)
- College of Marine Life Sciences, and Frontiers Science Center for Deep Ocean Multispheres and Earth System, Ocean University of China, Qingdao 266003, China;
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Xiao-Yu Zhang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China; (J.-H.C.); (X.-Y.Z.); (Z.W.); (X.-Y.S.)
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Zhen Wang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China; (J.-H.C.); (X.-Y.Z.); (Z.W.); (X.-Y.S.)
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Xia Zhang
- Department of Molecular Biology, Qingdao Vland Biotech Inc., Qingdao 266102, China; (X.Z.); (S.-C.L.)
| | - Shi-Cheng Liu
- Department of Molecular Biology, Qingdao Vland Biotech Inc., Qingdao 266102, China; (X.Z.); (S.-C.L.)
| | - Xiao-Yan Song
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China; (J.-H.C.); (X.-Y.Z.); (Z.W.); (X.-Y.S.)
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Yu-Zhong Zhang
- College of Marine Life Sciences, and Frontiers Science Center for Deep Ocean Multispheres and Earth System, Ocean University of China, Qingdao 266003, China;
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Marine Biotechnology Research Center, State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China
| | - Jun-Mei Ding
- Engineering Research Center of Sustainable Development and Utilization of Biomass Energy, Ministry of Education, Yunnan Normal University, Kunming 650500, China
- Correspondence: (J.-M.D.); (X.-L.C.); (F.X.)
| | - Xiu-Lan Chen
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China; (J.-H.C.); (X.-Y.Z.); (Z.W.); (X.-Y.S.)
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Correspondence: (J.-M.D.); (X.-L.C.); (F.X.)
| | - Fei Xu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China; (J.-H.C.); (X.-Y.Z.); (Z.W.); (X.-Y.S.)
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Correspondence: (J.-M.D.); (X.-L.C.); (F.X.)
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24
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He L, Gao Y, Wang X, Han L, Yu Q, Shi H, Song R. Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure. ULTRASONICS SONOCHEMISTRY 2021; 78:105738. [PMID: 34509958 PMCID: PMC8441194 DOI: 10.1016/j.ultsonch.2021.105738] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 08/10/2021] [Accepted: 08/23/2021] [Indexed: 05/09/2023]
Abstract
This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results showed that ultrasonication increased not only the degree of hydrolysis (DH) and protein recovery rate of the oxhide gelatin but also the ABTS radical scavenging, DPPH radical scavenging, ferrous chelating, and ferric reducing activities of its hydrolysate. The oxhide gelatin hydrolysate treated with 300-W ultrasonication had the maximum antioxidant activities. Ultrasonication inhibited hydrogen bond formation, reduced the crosslinking between collagen molecules, transformed part of the folded structure into a helical structure, and lowered the thermal stability of collagen molecules. The micromorphological analysis revealed that ultrasonication caused the gelatin surface to become loose and develop cracks, and as the power of the ultrasonication increased, the repetition interval distance (dÅ) also increased. Moreover, ultrasonication improved the solubilization, surface hydrophobicity, and interface characteristics and increased the content of basic and aromatic amino acids in the hydrolysate. In conclusion, ultrasonication modifies the protein structure, which increases the enzyme's accessibility to the peptide bonds and further enhances antioxidant peptide release. These findings provide new insights into the application of ultrasonication in the release of antioxidant peptides.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yongfang Gao
- Laboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Hongmei Shi
- The Institute of Animal Science and Veterinary, Hezuo 747000, China
| | - Rende Song
- The Qinghai Work Station of Animal and Veterinary Sciences, Yushu 815000, China
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