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Elisha C, Bhagwat P, Pillai S. Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides. Crit Rev Food Sci Nutr 2024:1-30. [PMID: 39206881 DOI: 10.1080/10408398.2024.2396067] [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: 09/04/2024]
Abstract
Bioactive peptides (BPs) are short amino acid sequences that that are known to exhibit physiological characteristics such as antioxidant, antimicrobial, antihypertensive and antidiabetic properties, suggesting that they could be exploited as functional foods in the nutraceutical industry. These BPs can be derived from a variety of food sources, including milk, meat, marine, and plant proteins. In the past decade, various methods including in silico, in vitro, and in vivo techniques have been explored to unravel underlying mechanisms of BPs. To forecast interactions between peptides and their targets, in silico methods such as BIOPEP, molecular docking and Quantitative Structure-Activity Relationship modeling have been employed. Additionally, in vitro research has examined how BPs affect enzyme activities, protein expressions, and cell cultures. In vivo studies on the contrary have appraised the impact of BPs on animal models and human subjects. Hence, in the light of recent literature, this review examines the multifaceted aspects of BPs production from milk, meat, marine, and plant proteins and their potential bioactivities. We envisage that the various concepts discussed will contribute to a better understanding of the food derived BP production, which could pave a way for their potential applications in the nutraceutical industry.
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Affiliation(s)
- Cherise Elisha
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Prashant Bhagwat
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Santhosh Pillai
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
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2
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Chourasia R, Dabrha G, Abedin MM, Phukon LC, Singh AK, Sahoo D, Singh SP, Rai AK. Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides. Food Funct 2024; 15:5987-5999. [PMID: 38742436 DOI: 10.1039/d4fo00405a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
The considerable value of whey is evident from its significant potential applications and contributions to the functional food and nutraceutical market. The by-products were individually obtained during functional chhurpi and novel soy chhurpi cheese production using defined lactic acid bacterial strains of Sikkim Himalaya's traditional chhurpi. Hydrolysis of substrate proteins by starter proteinases resulted in a comparable peptide content in whey and soy whey which was associated with antioxidant and ACE inhibition potential. Peptidome analysis of Lactobacillus delbrueckii WS4 whey and soy whey revealed the presence of several bioactive peptides including the multifunctional peptides PVVVPPFLQPE and YQEPVLGPVRGPFPIIV. In silico analyses predicted the antihypertensive potential of whey and soy whey peptides with strong binding affinity for ACE active sites. QSAR models predicted the highest ACE inhibition potential (IC50) for the β-casein-derived decapeptide PVRGPFPIIV (0.95 μM) and the Kunitz trypsin inhibitor protein-derived nonapeptide KNKPLVVQF (16.64 μM). Chhurpi whey and soy whey can be explored as a valuable source of diverse and novel bioactive peptides for applications in designer functional foods development.
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Affiliation(s)
- Rounak Chourasia
- National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India.
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Gayatri Dabrha
- National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India.
| | | | | | - Ashish Kumar Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India.
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
- Department of Botany, University of Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India.
- Gujarat Biotechnology University, Shahpur, Gandhinagar, Gujarat, India
| | - Amit Kumar Rai
- National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India.
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
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3
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Kumari R, Sharma N, Sharma S, Samurailatpam S, Padhi S, Singh SP, Kumar Rai A. Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema. Food Chem 2023; 421:136130. [PMID: 37116444 DOI: 10.1016/j.foodchem.2023.136130] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/30/2023]
Abstract
The study aims to enhance the functional properties of soybean meal (SBM) using potent proteolytic Bacillus strains isolated from kinema, a traditional fermented soybean product of Sikkim Himalaya. Selected Bacillus species; Bacillus licheniformis KN1G, B. amyloliquifaciens KN2G, B. subtilis KN36D, B. subtilis KN2B, and B. subtilis KN36D were employed for solid state fermentation (SSF) of SBM samples. The water and methanol extracts of SBM hydrolysates presented a significant increase in antioxidant activity. The water-soluble extracts of B. subtilis KN2B fermented SBM exhibited the best DPPH radical scavenging activity of 2.30 mg/mL. In contrast, the methanol-soluble extract of B. licheniformis KN1G fermented SBM showed scavenging activity of 0.51 mg/mL. Proteomic analysis of fermented soybean meal revealed several common and unique peptides produced by applying different starter cultures. Unique antioxidant peptides (HFDSEVVFF and VVDMNEGALFLPH) were identified from FSBM via LC/MS. B. subtilis KN36D showed the highest diversity of peptides produced during fermentation. The results indicate the importance of specific strains for fermentation to upgrade the nutritional value of raw fermented biomass.
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Affiliation(s)
- Reena Kumari
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Nitish Sharma
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India
| | - Sangita Sharma
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Sanjukta Samurailatpam
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India.
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India; National Agri-Food Biotechnology Institute (DBT-NABI), Sector-81, S.A.S. Nagar, Mohali, Punjab, India.
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4
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Bioactive peptides derived from fermented foods: Preparation and biological activities. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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5
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Wu N, Zhang F, Shuang Q. Peptidomic analysis of the angiotensin-converting-enzyme inhibitory peptides in milk fermented with Lactobacillus delbrueckii QS306 after ultrahigh pressure treatment. Food Res Int 2023; 164:112406. [PMID: 36737987 DOI: 10.1016/j.foodres.2022.112406] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
In this study, we assessed the effect of ultrahigh pressure (UHP) treatment on the concentration of peptides and angiotensin-converting enzyme (ACE) inhibitory activity in milk fermented with Lactobacillus delbrueckii QS306. The peptides were identified using peptidomic analysis, and 313 unique peptides were identified. These peptides were derived from 53 precursor proteins. Before and after UHP treatment, 361 (22.2%) peptide sequences exhibited difference, and 53 peptide segments were significantly different. Among them, small peptides (amino acid residues ≤6) isoelectric were point at pH 5-6, and the net charge was mainly positive or neutral. With hydrophobicity and ACE inhibitory activity as screening indicators, 214 small peptides with potential ACE inhibitory activity were identified, and 130 new peptides had potential ACE inhibitory activity. A novel ACE inhibitory peptide VAPFP was synthesized, whose in vitro inhibition rate was 10.56 μmol\/L. Therefore, using peptidomics, the changes in peptide sequences and enhancement in ACE inhibitory activity before and after UHP treatment could be effectively identified in milk fermented with Lactobacillus delbrueckii QS306. This study provided a convenient method for the discovery and identification of new ACE inhibitory peptides.
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Affiliation(s)
- Nan Wu
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, People's Republic of China
| | - Fengmei Zhang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, People's Republic of China.
| | - Quan Shuang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, People's Republic of China.
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6
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Huo C, Yang X, Li L. Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion. Food Chem X 2023; 17:100578. [PMID: 36845480 PMCID: PMC9944549 DOI: 10.1016/j.fochx.2023.100578] [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: 10/25/2022] [Revised: 01/01/2023] [Accepted: 01/14/2023] [Indexed: 01/18/2023] Open
Abstract
LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of soymilk fermented by different Lactic acid bacteria (LAB). The results showed that fat content of L.plantarum-S (0.77 g/100 mL) was the lowest, which proved that L.plantarum had a significant effect on lipid degradation, the protein content of L.delbrueckii-S (23.01 mg/mL) was higher. L.delbrueckii-S and L.paracasei-S were more acceptable to people, as well as high overall ratings. L.paracasei fermented soymilk has better suspension stability and smaller particle size. The fermented soymilk showed higher free amino acids (FAA) content, peptide content and stronger antioxidant activity than soymilk after digestion. The soymilk fermented by L. plantarum contained higher FAA content and L.delbrueckii contained the highest peptide content compared with other strains. L.acidophilus-S and L.rhamnosus-S showed stronger DPPH scavenging rate and FARP, which were 57.03 % and 52.78 % stronger than unfermented soymilk, respectively. These results may be provided a theoretical basis for the strain screening of fermented soymilk.
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Sun Y, Xu J, Zhao H, Li Y, Zhang H, Yang B, Guo S. Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice. Front Nutr 2023; 9:1088949. [PMID: 36687722 PMCID: PMC9852838 DOI: 10.3389/fnut.2022.1088949] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 12/12/2022] [Indexed: 01/09/2023] Open
Abstract
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk. In vitro antioxidant experiments and the analysis of H2O2-induced oxidative damage model in Caco-2 cells showed that lactic acid-fermentation could improve the DPPH radical scavenging ability, ABTS radical scavenging ability, while reducing the content of reactive oxygen species (ROS) and malondialdehyde (MDA) in Caco-2 cells induced by H2O2, and increasing the content of superoxide dismutase (SOD). Consequently, cells are protected from the damage caused by active oxidation, and the repair ability of cells is enhanced. To identify the role of fermented soymilk in intestinal health, we investigate its preventive effect on dextran sodium sulfate-induced colitis mouse models. Results revealed that the fermented soymilk can significantly improve the health conditions of the mice, including alleviated of weight loss, relieved colonic injury, balanced the spleen-to-body weight ratio, reduced the disease index, and suppressed the inflammatory cytokines and oxidant indexes release. These results suggest that YF-L903 fermented soymilk is a promising natural antioxidant sources and anti-inflammatory agents for the food industry. We believe this work paves the way for elucidating the effect of lactic acid-fermented soymilk on intestinal health, and provides a reference for the preparation of fermented soymilk with higher nutritional and health value.
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Affiliation(s)
- Yijiao Sun
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingting Xu
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Huiyan Zhao
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yue Li
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hui Zhang
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Baichong Yang
- Pony Testing International Group Co., Ltd., Beijing, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,*Correspondence: Shuntang Guo ✉
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8
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A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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9
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Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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10
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Zhang P, Tang F, Cai W, Zhao X, Shan C. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk. Front Nutr 2022; 9:1069714. [PMID: 36545467 PMCID: PMC9760965 DOI: 10.3389/fnut.2022.1069714] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022] Open
Abstract
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.
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Ramlal A, Nautiyal A, Baweja P, Kumar V, Mehta S, Mahto RK, Tripathi S, Shanmugam A, Pujari Mallikarjuna B, Raman P, Lal SK, Raju D, Rajendran A. Angiotensin-converting enzyme inhibitory peptides and isoflavonoids from soybean [ Glycine max (L.) Merr.]. Front Nutr 2022; 9:1068388. [PMID: 36505231 PMCID: PMC9730416 DOI: 10.3389/fnut.2022.1068388] [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: 10/12/2022] [Accepted: 11/03/2022] [Indexed: 11/25/2022] Open
Abstract
Angiotensin-converting enzyme I (ACE I) is a zinc-containing metallopeptidase involved in the renin-angiotensin system (RAAS) that helps in the regulation of hypertension and maintains fluid balance otherwise, which results in cardiovascular diseases (CVDs). One of the leading reasons of global deaths is due to CVDs. RAAS also plays a central role in maintaining homeostasis of the CV system. The commercial drugs available to treat CVDs possess several fatal side effects. Hence, phytochemicals like peptides having plant-based origin should be explored and utilized as alternative therapies. Soybean is an important leguminous crop that simultaneously possesses medicinal properties. Soybean extracts are used in many drug formulations for treating diabetes and other disorders and ailments. Soy proteins and its edible products such as tofu have shown potential inhibitory activity against ACE. Thus, this review briefly describes various soy proteins and products that can be used to inhibit ACE thereby providing new scope for the identification of potential candidates that can help in the design of safer and natural treatments for CVDs.
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Affiliation(s)
- Ayyagari Ramlal
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute (IARI), New Delhi, India
| | - Aparna Nautiyal
- Department of Botany, Deshbandhu College, University of Delhi, New Delhi, India
| | - Pooja Baweja
- Department of Botany, Maitreyi College, University of Delhi, New Delhi, India
| | - Vikash Kumar
- Faculty of Agricultural Sciences, Institute of Applied Sciences and Humanities, GLA University, Mathura, Uttar Pradesh, India
| | - Sahil Mehta
- Department of Botany, Hansraj College, University of Delhi, New Delhi, India
| | - Rohit Kumar Mahto
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute (IARI), New Delhi, India
- School of Biotechnology, Institute of Science, Banaras Hindu University (BHU), Varanasi, Uttar Pradesh, India
| | - Shikha Tripathi
- Indian Council of Agricultural Research (ICAR)-National Institute for Plant Biotechnology (NIPB), New Delhi, India
- Department of Botany, Institute of Science, Banaras Hindu University (BHU), Varanasi, Uttar Pradesh, India
| | - Aravindam Shanmugam
- Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Bingi Pujari Mallikarjuna
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute (IARI), Regional Research Centre, Dharwad, Karnataka, India
| | - Pushpa Raman
- Department of Plant Breeding and Genetics, Tamil Nadu Rice Research Institute, Tamil Nadu Agricultural University, Aduthurai, Tamil Nadu, India
| | - S. K. Lal
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute (IARI), New Delhi, India
| | - Dhandapani Raju
- Division of Plant Physiology, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
| | - Ambika Rajendran
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute (IARI), New Delhi, India
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Li D, Xu XY, Yang Y, Wu N, Ma ZQ, Zuo F, Zhang N. Separation and purification of antioxidant peptides from purple speckled kidney bean by macroporous adsorption resin and analysis of amino acid composition. Front Nutr 2022; 9:1001456. [PMID: 36438729 PMCID: PMC9693755 DOI: 10.3389/fnut.2022.1001456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Accepted: 09/06/2022] [Indexed: 08/02/2023] Open
Abstract
The protein hydrolysate of purple speckled kidney bean (PSKB) was used as the raw material in this study, and the antioxidant peptide of the PSKB protein hydrolysate was purified using macroporous resin. The XAD-7HP macroporous resin was selected as the best purification material, and the static adsorption-desorption of the purified PSKB antioxidant peptide was optimized. The optimum static adsorption and desorption conditions were as follows: the adsorption capacity reached 11.93 ± 0.11 mg/ml at pH 7 for 24 h, and the desorption capacity was 5.24 ± 0.04 mg/ml with 60% ethanol for 30 min. Under this condition, the amount of antioxidant peptide obtained by adsorption-desorption was the highest. The optimum process conditions were as follows: the appropriate flow rate was 1 ml/min, and the optimal injection volume was 40 ml. The adsorption amount at this time can reach 12.19 ± 0.15 mg/ml. The components with an elution time of 10-30 min were separated using the reversed-phase high-performance liquid chromatography (RP-HPLC) technique to obtain three main components, namely, RP1, RP2, and RP3. The DPPH free radical scavenging ability reached 56.26 ± 0.56, 66.42 ± 0.56, and 78.57 ± 0.56%, respectively, which were 36.65, 46.34 ± 0.56, and 54.39 ± 0.56% higher than those before purification. The amino acid sequences of the three components were identified as Phe-Leu-Val-Asp-Arg-Ile, Phe-Leu-Val-Ala-Pro-Asp-Asp, and Lys-Asp-Arg-Val-Ile-Ser-Glu-Leu.
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Affiliation(s)
- Dan Li
- School of Food Science, Heilongjiang Bayi Agriculture University, Daqing, China
- National Cereal Engineering Technology Research Center, Heilongjiang Bayi Agriculture University, Daqing, China
| | - Xin-yu Xu
- National Cereal Engineering Technology Research Center, Heilongjiang Bayi Agriculture University, Daqing, China
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Wu
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Zhan-qian Ma
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Feng Zuo
- School of Food Science, Heilongjiang Bayi Agriculture University, Daqing, China
- National Cereal Engineering Technology Research Center, Heilongjiang Bayi Agriculture University, Daqing, China
| | - Na Zhang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
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Shukla P, Sakure A, Maurya R, Bishnoi M, Kondepudi KK, Das S, Liu Z, Padhi S, Rai AK, Hati S. Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pratik Shukla
- Dairy Microbiology Department, SMC College of Dairy Science Anand Agricultural University Anand 388110 Gujarat India
| | - Amar Sakure
- Department of Plant Biotechnology B.A College of Agriculture Anand 388110 Gujarat India
| | - Ruchika Maurya
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, Centre of Excellence in Functional Foods National Agri‐Food Biotechnology Institute (NABI) Knowledge City, Sector 81, SAS Nagar Mohali Punjab 140306 India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, Centre of Excellence in Functional Foods National Agri‐Food Biotechnology Institute (NABI) Knowledge City, Sector 81, SAS Nagar Mohali Punjab 140306 India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, Centre of Excellence in Functional Foods National Agri‐Food Biotechnology Institute (NABI) Knowledge City, Sector 81, SAS Nagar Mohali Punjab 140306 India
| | - Sujit Das
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus Chasingre 794002 Meghalaya India
| | - Zhenbin Liu
- School of Food and Biological Engineering Shaanxi University of Science and Technology 18 Xi'an 710021, China
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre Tadong 737102 Sikkim India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre Tadong 737102 Sikkim India
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science Kamdhenu University Anand ‐388110 Gujarat India
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The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100490] [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
Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of development of plant-based food is the use of by-products of the agri-food industry in accordance with the idea of zero waste and the circular economy, so the purpose of this study was to determine the possibility of HPC fermentation using yogurt and kefir cultures and to determine the effect of the type of starter on the properties of the products. In the present study, starter cultures of yogurt (YO 122) and kefir (commercial grains) were used for HPC fermentation. Changes in lactic acid bacteria (LAB) and yeast population, pH, acidity, the content of bioactive compounds by spectrophotometric methods (proteins, amino acids, polyphenols, flavonoids, reducing sugars) and antioxidant activity (DDPH, ABTS, FRAP and reducing power) were determined. The results showed that it was possible to develop high-value beverages based on HPC with high fermentation efficiency: survivability of LAB and yeast (>106 CFU/g) and acidification (pH in a range of 4.82–6.36 and 5.34–6.49 for yogurt and kefir culture, respectively). Moreover, the stability of hemp protein, with its variable free amino acid composition, antioxidant potential and presented changes in polyphenolic content, was observed during storage. The presented results show a new way to manage HPC as an oil industry residue by using it as a raw material for the development of a bioactive food product and illustrate the relationship between applied starter culture, the direction of fermentation and changes in the content of bioactive compounds.
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