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Farjami T, Sharma A, Hagen L, Jensen IJ, Falch E. Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid. Food Chem 2024; 446:138863. [PMID: 38428084 DOI: 10.1016/j.foodchem.2024.138863] [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: 11/23/2023] [Revised: 02/21/2024] [Accepted: 02/25/2024] [Indexed: 03/03/2024]
Abstract
Brewer's spent grain (BSG) is an abundant agro-industrial residue and a sustainable low-cost source for extracting proteins. The composition and functionality of BSG protein concentrates are affected by extraction conditions. This study examined the use of citric acid (CA) and HCl to precipitate BSG proteins. The resultant protein concentrates were compared in terms of their composition and functional properties. The BSG protein concentrate precipitated by CA had 10% lower protein content, 5.8% higher carbohydrate, and 5.4% higher lipid content than the sample precipitated by HCl. Hydrophilic/hydrophobic protein and saturated/unsaturated fatty acid ratios increased by 16.9% and 26.5% respectively, in the sample precipitated by CA. The formation of CA-cross-linkages was verified using shotgun proteomics and Fourier transform infrared spectroscopy. Precipitation by CA adversely affected protein solubility and emulsifying properties, while improving foaming properties. This study provides insights into the role of precipitants in modulating the properties of protein concentrates.
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Affiliation(s)
- Toktam Farjami
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
| | - Animesh Sharma
- Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway; Proteomics and Modomics Experimental Core (PROMEC), NTNU and the Central Norway Regional Health Authority, N-7491 Trondheim, Norway
| | - Lars Hagen
- Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway; Proteomics and Modomics Experimental Core (PROMEC), NTNU and the Central Norway Regional Health Authority, N-7491 Trondheim, Norway
| | - Ida-Johanne Jensen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Eva Falch
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
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Garzón AG, Pontoni SM, Mamone G, Drago SR, Cian RE. Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct. Food Res Int 2024; 177:113836. [PMID: 38225113 DOI: 10.1016/j.foodres.2023.113836] [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: 09/20/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 01/17/2024]
Abstract
An acidic beverage was formulated with xanthan gum (XG), pectin (P) and brewer spent grain (BSG) peptides with antioxidant and antihypertensive properties. The impact of hydrocolloids levels on peptide bioaccessibility was studied. Peptides were obtained from BSG using Purazyme and Flavourzyme enzymes. BSG peptides were fractionated by ultrafiltration (UF) and four fractions were obtained: F1 (>10 kDa), F2 (10-5 kDa), F3 (1-5 kDa), and F4 (<1 kDa). F3 showed the highest protein purity, ferulic acid content, proportion of amphipathic peptides, and bioactive properties (ABTS+ radical scavenging and ACE-I inhibitory activity). The identified peptides from F3 by tandem mass spectrometry were 138. In silico analysis showed that 26 identified peptides had ABTS+ inhibitory activity, while 59 ones presented good antihypertensive properties. The effect of XG and P levels on bioaccessibility of F3 peptides in the formulated beverages was studied by a central composite experimental design. It was observed that F3 peptides interacted with hydrocolloids by electrostatic forces at pH of formulated beverages. The addition of hydrocolloids to formulation modulated the release of the antioxidant peptides and protected the degradation of ACE-I inhibitory peptides from F3 during simulated gastrointestinal digestion. Finally, the level of hydrocolloids that produced intermediate viscosities in the formulated beverages improved the bioaccessibility of the F3 peptides.
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Affiliation(s)
- A G Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina
| | - S M Pontoni
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina
| | - G Mamone
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy
| | - S R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina.
| | - R E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina
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Ashaolu TJ, Zarei M, Agrawal H, Kharazmi MS, Jafari SM. A critical review on immunomodulatory peptides from plant sources; action mechanisms and recent advances. Crit Rev Food Sci Nutr 2023; 64:7220-7236. [PMID: 36855310 DOI: 10.1080/10408398.2023.2183380] [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: 03/02/2023]
Abstract
Plant protein components contribute positively to human well-being as they modulate the immune status of a consumer, especially when the enzymatic method is employed in order to release their bioactive peptides. These peptides are derived from plant-based foods such as soy, wheat, barley, rye, oats, rice, corn, sorghum, and millet, the famous staple foods around the world. Since these peptides are crucial to functional food among other key industries, the present study endeavored to scout for relevant information within the past three decades, using the Web of Science, Scopus, and Google search engines. In this review, first, the core of immunomodulation and types of immunomodulatory agents will be discussed, followed by the production of plant-based immunomodulatory peptides and their immunomodulatory mechanisms in cells, animals, and humans are also studied. Finally, applications and challenges associated with plant-based immunomodulatory peptides are put forward.
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Affiliation(s)
| | - Mohammad Zarei
- Virginia Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA, USA
| | - Himani Agrawal
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poznań, Poland
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Faculty of Science, Department of Analytical Chemistry and Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Oztuna Taner O, Ekici L, Akyuz L. CMC-based edible coating composite films from Brewer's spent grain waste: a novel approach for the fresh strawberry package. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04490-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li Q, Chen M, Coldea TE, Yang H, Zhao H. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02912-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain. Nutrients 2022; 14:nu14173480. [PMID: 36079739 PMCID: PMC9459946 DOI: 10.3390/nu14173480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digested in vitro simulating human oral-gastro-intestinal digestion and colonic fermentation. The duodenal bioaccessibility of glucose, amino acids and phenolic compounds was analyzed. The fermentability of the dietary fiber was assessed by analysis of short-chain fatty acids. Additionally, assessment of the bioaccessibility of phenolic compounds after colonic fermentation was undertaken. The antioxidant, anti-inflammatory and antidiabetic properties of the bioaccessible compounds were studied. Extrusion caused no change in the digestibility of gluten and glucose bioaccessibility (p > 0.05). Moreover, the bioaccessibility of amino acids and phenolic compounds significantly increased (p < 0.05) due to extrusion. However, higher short-chain fatty acid content was formed in colonic fermentation of BSG (p < 0.05) compared to EBSG. The latter inhibited intracellular ROS formation in IEC-6 cells and showed anti-inflammatory properties in RAW264.7 cells. With respect to antidiabetic properties, glucose absorption was lower, and the inhibition of carbohydrases higher (p < 0.05), in the presence of EBSG compared to BSG. The effects of EBSG and BSG digests on glucose transporters were not significantly different (p > 0.05). In conclusion, extrusion positively affected the nutritional value and health-promoting properties of BSG.
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Ginindza A, Solomon W, Shelembe J, Nkambule T. Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. Heliyon 2022; 8:e09514. [PMID: 35663457 PMCID: PMC9160767 DOI: 10.1016/j.heliyon.2022.e09514] [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: 06/03/2021] [Revised: 10/22/2021] [Accepted: 05/16/2022] [Indexed: 11/04/2022] Open
Abstract
Inclusion of brewer's spent grain flour (BSGF) in food formulations has been reported to have nutritional and health benefits due to the contents like, protein, fibre and phenolic compounds. Bread has been used as common vehicle for functional and nutritive ingredients due to its wide consumption. Several studies attempted to incorporate BSGF flour in baked products. Studies also have reported on the application of maize flour in bread and baked products. However, there is limited information on the possibility of producing bread from composite flour using BSGF with other widely consumed cereals like maize together with wheat flour. The study investigated the optimization of bread recipe made from wheat flour, maize flour and BSGF in order to attain optimal physicochemical and sensory attributes using D-optimal mixture design. A total of 16 runs were formulated using design expert software. The blend proportions of wheat, maize and BSGF had a significant (p < 0.05) influence on bread specific volume, volume and density. Increase in BSGF proportion decreased the specific volume and volume whereas the loaf density increased. The specific volume increased with increase in wheat flour proportion. The combination of high levels of BSGF and maize, however, brought about a slight increase in specific volume compared to combinations of low levels of BSGF and maize flour. The fibre, protein and ash content of bread significantly (p < 0.05) increased with increase in BSGF and maize proportion whereas the effect of maize flour was less pronounced compared to BSGF. The sensory attributes including colour, taste, flavour, texture and overall acceptability were significantly (p < 0.05) reduced with increase in BSGF and maize flour content. Using the optimization criteria where all sensory attributes have to be at least “like slightly” intensity, maximized, specific volume, fiber and protein, that the best results were found between 73 to 87% of wheat, 9–20% maize, and 0–11% BSGF based on graphical optimization. Numerical optimization indicated that best results were using combination of 65% wheat, 20% maize flour, and 15% BSGF with a desirability value of 0.524. According to the results of the study, BSGF can be incorporated up 10% and maize flour up to 20% obtain an acceptable product.
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Merten D, Erman L, Marabelli GP, Leners B, Ney Y, Nasim MJ, Jacob C, Tchoumtchoua J, Cajot S, Bohn T. Potential health effects of brewers' spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine. Food Funct 2022; 13:5327-5342. [PMID: 35446320 DOI: 10.1039/d1fo03090f] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brewer's spent grains (BSG) are a by-product of the beer-brewing industry, often employed as animal feeding stuffs. With BSG being rich not only in proteins, lipids, and dietary fiber but also in certain phytochemicals, it constitutes a potentially valuable food source that could be employed as a functional food, e.g. against chronic inflammatory diseases. Several types of bread were prepared with various amounts of BSG as flour replacement (0, 10, 20, 40, 60, 80 and 100%), either employing wet BSG or dried BSG after pressing. Total phenolics, flavonoids, insoluble dietary fiber, as well as antioxidant capacity (FRAP, ABTS) were measured in the bread, before and after simulated gastro-intestinal digestion. Furthermore, we investigated digested BSG and bread-containing BSG for their capability to alter oxidative stress (Nrf2, malondialdehyde) and inflammation (IL-6, IL-8, NO, and PGE2) in a Caco-2 cell culture model of the small intestine. Incorporation of BSG significantly and dose-dependently enhanced the amount of dietary fiber in the product, as well as total phenolics, flavonoids, and antioxidant capacity, by over 10-fold, 3-fold, 4-fold and 5-fold, respectively, when replacing all of the flour with BSG. This pattern remained after in vitro digestion. However, digesta failed to show significant antioxidant or anti-inflammatory effects on the biomarkers observed in the cell model. Consuming 150 g of such a BSG-bread (wet based) would supply the proposed RDA of 25 g d-1 dietary fiber and could be a healthy product valorizing BSG.
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Affiliation(s)
- Diane Merten
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
| | - Lara Erman
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
| | | | - Bernadette Leners
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
| | - Yannick Ney
- Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany
| | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany
| | - Job Tchoumtchoua
- CELABOR, Biomass Valorisation Platform - Extraction Department, Avenue du Parc 38, 4650 Herve, Belgium
| | - Sébastien Cajot
- CELABOR, Biomass Valorisation Platform - Extraction Department, Avenue du Parc 38, 4650 Herve, Belgium
| | - Torsten Bohn
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
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Jena S, Singh R. Agricultural crop waste materials - A potential reservoir of molecules. ENVIRONMENTAL RESEARCH 2022; 206:112284. [PMID: 34717942 DOI: 10.1016/j.envres.2021.112284] [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: 05/26/2021] [Revised: 09/09/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Crop wastes are one of the agricultural wastes generated during the production and processing of food materials. Their generation is the other side of developmental activities. They are now becoming an alarming source of environmental pollution, leading to an unhealthy society. There is an urgent need to develop robust methods to utilize these types of wastes into beneficial compounds or materials. Many works are successfully done in these areas, and several strategies have been developed to produce biochemicals from biological wastes. In other words, value addition has been done to the crop waste materials. The chemicals like carbohydrates, minerals, proteins, and other compounds have been isolated from various crop residues. In this context, this article covers an overview of the crop wastes, chemicals isolated from them, their extraction methods, and the way forward to get the valuable chemicals.
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Affiliation(s)
- Saikrushna Jena
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India
| | - Ram Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India.
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Tkaczewska J, Zając M, Jamróz E, Derbew H. Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives - A pilot study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Ribeiro-Oliveira R, Martins ZE, Sousa JB, Ferreira IM, Diniz C. The health-promoting potential of peptides from brewing by-products: An up-to-date review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Macias-Garbett R, Serna-Hernández SO, Sosa-Hernández JE, Parra-Saldívar R. Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.681684] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Brewers' spent grain (BSG) is the main by-product derived from the brewing industry, where it accounts for 85% of the total waste generated. The total annual production worldwide of this waste is 39 million tons. This lignocellulosic material is traditionally used as cattle feed and sold at a low retail price (~USD 45.00 per ton). However, efforts for the revalorization of this by-product are emerging since research has established that it can be used as a low-cost source of bioactive molecules and commodity chemicals that can bring value to integral biorefinery ventures. Among commodities, phenolic compounds have attracted attention as added-value products due to their antioxidant properties with applications in the food, cosmetic, and pharmaceutical industries. These phytochemicals have been associated with antiaging and anticancer activities that have potential applications on cosmetic products. This mini-review summarizes the most relevant extraction techniques used for the recovery of phenolic compounds from BSG while discussing their advantages and shortcomings and the potential applications from BSG bioactive extracts in the cosmetic industry and their reported beneficial effects. This mini-review also makes a brief comment on the role of phenolic compounds extraction in the economic feasibility of an integral BSG biorefinery.
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Cian RE, Proaño JL, Salgado PR, Mauri AN, Drago SR. High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110579] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Szymandera-Buszka K, Waszkowiak K, Kaczmarek A, Zaremba A. Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification – The effect of storage conditions on the stability of potassium iodide and potassium iodate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110424] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Ran T, Jin L, Abeynayake R, Saleem AM, Zhang X, Niu D, Chen L, Yang W. Effects of brewers' spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet. J Anim Sci Biotechnol 2021; 12:1. [PMID: 33397465 PMCID: PMC7780661 DOI: 10.1186/s40104-020-00531-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Accepted: 11/20/2020] [Indexed: 11/22/2022] Open
Abstract
BACKGROUND Brewers' spent grain (BSG) typically contains 20% - 29% crude protein (CP) with high concentrations of glutamine, proline and hydrophobic and non-polar amino acid, making it an ideal material for producing value-added products like bioactive peptides which have antioxidant properties. For this study, protein was extracted from BSG, hydrolyzed with 1% alcalase and flavourzyme, with the generated protein hydrolysates (AlcH and FlaH) showing antioxidant activities. This study evaluated the effects of AlcH and FlaH on gas production, ruminal fermentation characteristics, nutrient disappearance, microbial protein synthesis and microbial community using an artificial rumen system (RUSITEC) fed a high-grain diet. RESULTS As compared to the control of grain only, supplementation of FlaH decreased (P < 0.01) disappearances of dry matter (DM), organic matter (OM), CP and starch, without affecting fibre disappearances; while AlcH had no effect on nutrient disappearance. Neither AlcH nor FlaH affected gas production or VFA profiles, however they increased (P < 0.01) NH3-N and decreased (P < 0.01) H2 production. Supplementation of FlaH decreased (P < 0.01) the percentage of CH4 in total gas and dissolved-CH4 (dCH4) in dissolved gas. Addition of monensin reduced (P < 0.01) disappearance of nutrients, improved fermentation efficiency and reduced CH4 and H2 emissions. Total microbial nitrogen production was decreased (P < 0.05) but the proportion of feed particle associated (FPA) bacteria was increased with FlaH and monensin supplementation. Numbers of OTUs and Shannon diversity indices of FPA microbial community were unaffected by AlcH and FlaH; whereas both indices were reduced (P < 0.05) by monensin. Taxonomic analysis revealed no effect of AlcH and FlaH on the relative abundance (RA) of bacteria at phylum level, whereas monensin reduced (P < 0.05) the RA of Firmicutes and Bacteroidetes and enhanced Proteobacteria. Supplementation of FlaH enhanced (P < 0.05) the RA of genus Prevotella, reduced Selenomonas, Shuttleworthia, Bifidobacterium and Dialister as compared to control; monensin reduced (P < 0.05) RA of genus Prevotella but enhaced Succinivibrio. CONCLUSIONS The supplementation of FlaH in high-grain diets may potentially protect CP and starch from ruminal degradation, without adversely affecting fibre degradation and VFA profiles. It also showed promising effects on reducing CH4 production by suppressing H2 production. Protein enzymatic hydrolysates from BSG using flavourzyme showed potential application to high value-added bio-products.
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Affiliation(s)
- Tao Ran
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, China
- College of Veterinary Medicine, University of Calgary, 2500 University Dr. NW, Calgary, AB, T2N 1N4, Canada
| | - Long Jin
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
| | - Ranithri Abeynayake
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Canada
| | - Atef Mohamed Saleem
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
- Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, Qena, 83523, Egypt
| | - Xiumin Zhang
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, China
| | - Dongyan Niu
- College of Veterinary Medicine, University of Calgary, 2500 University Dr. NW, Calgary, AB, T2N 1N4, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Canada
| | - Wenzhu Yang
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada.
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Rivero-Pino F, Espejo-Carpio FJ, Guadix EM. Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates. Food Res Int 2020; 137:109572. [DOI: 10.1016/j.foodres.2020.109572] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 01/16/2023]
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17
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Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers' Spent Grain Using Response Surface Methodology (RSM). Foods 2020; 9:foods9101398. [PMID: 33023120 PMCID: PMC7599942 DOI: 10.3390/foods9101398] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/17/2020] [Accepted: 09/24/2020] [Indexed: 11/17/2022] Open
Abstract
Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers’ spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and antioxidant activity was measured using three different methods: 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2,2′-azino-bis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS), and reducing power (RP) assays. All the parameters except extraction time promoted different efficiencies for the extraction of antioxidant phenolic compounds. TPC extraction was higher at lower temperatures and lower liquid/solid ratios up to a certain point. In this sense, a decrease in TPC with increasing liquid/solid ratios took place until a 16:1 ratio and a plateau was reached beyond that ratio. The highest DPPH activity was reported for 30–35 °C and 60–90 min extraction and 60–90 min extraction with a 25 mL/g ratio. ABTS values increased as the liquid to solid ratio decreased, being positively correlated with TPC (R = 0.788; p < 0.01). The highest RP was achieved at 30–33 °C extraction temperature and 10–14 mg/mL v/w ratio and at 116–120 min extraction and 16–17 mg/mL ratio. Gallic acid accounted for the majority of the phenolic compounds found, followed by hydroxyphenylacetic acid, epicatechin, and protocatechuic acid. Sinapic, 4-hydroxy benzoic, and syringic acids were also found in lower quantities. Coumaric, vanillic, ferulic, and caffeic acids were present in very small amounts. All the extracts contained phenolics and showed in vitro antioxidant activity, but the extracts obtained by using 30 °C, 121.9 min, and 10 mL/g liquid/solid ratio exhibited the highest content in TPC and antioxidant potential. The aqueous extraction of a potentially bioactive extract from BSG was demonstrated to be an efficient and simple method to recover these value-added compounds.
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Garzón AG, Cian RE, Aquino ME, Drago SR. Isolation and identification of cholesterol esterase and pancreatic lipase inhibitory peptides from brewer's spent grain by consecutive chromatography and mass spectrometry. Food Funct 2020; 11:4994-5003. [PMID: 32515459 DOI: 10.1039/d0fo00880j] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The isolation and identification of cholesterol esterase (CE) and pancreatic lipase (PL) inhibitory peptides obtained from the protein hydrolysate of brewer's spent grain (BSG) was performed. BSG peptides were fractionated and purified sequentially by anion exchange, gel filtration (FPLC), and reversed phase high-performance liquid chromatography (RP-HPLC). The fractions obtained from each chromatographic step were collected and the in vitro enzyme inhibitory activity was evaluated. The chromatographic purification process increased the in vitro activities. The most active fractions were evaluated using MALDI-TOF tandem mass spectrometry, which identified three peptides: a peptide with the highest CE inhibition capacity (WNIHMEHQDLTTME) and two peptides with PL inhibition capacity (DFGIASF and LAAVEALSTNG). These three peptides showed hydrophobic and acidic amino acid residues (Asp and Glu) and/or their amines (Asn and Gln), which could be a common feature among lipid-lowering peptides related to CE and PL enzyme inhibition. The in silico studies showed that the three peptides had high hydrophobicity and were susceptible to enzymatic hydrolysis performed by trypsin, pepsin, and pancreatin. The BSG byproduct was a good source of CE and PL inhibitory peptides, thus adding value to this byproduct of the beer industry. This is the first report to demonstrate that BSG peptides can inhibit CE and PL enzymes.
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Affiliation(s)
- Antonela Guadalupe Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina.
| | - Raúl Esteban Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina.
| | - Marilin Estefanía Aquino
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina.
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina.
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Marson GV, de Castro RJS, Belleville MP, Hubinger MD. Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. World J Microbiol Biotechnol 2020; 36:95. [PMID: 32583032 DOI: 10.1007/s11274-020-02866-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 01/10/2023]
Abstract
Development of new strategies to add-value to agro-industrial by-products are of environmental and economical importance. Innovative and low-cost sources of protein and bioactive peptides have been explored worldwide. Spent brewer's yeast (SBY) is the second most relevant by-product from the brewing industry, and despite its nutritional (about 50% protein, dry weight) and technological potential, it is still underused or needs to be disposed of. SBY cells need to be disrupted to release intracellular and cell wall proteins. This procedure has been performed using autolysis, glass bead milling, enzymatic hydrolysis and ultrasound processing. Enzymatic treatment is usually performed without prior purification and is a challenging process, which involves multiple factors, but has been successfully used as a strategy to add value to agro-industrial by-products. Scope and approach: in this review, we particularly focused on enzymatic hydrolysis as a strategy to promote SBY valorisation, illustrating the state-of-the-art processes used to produce protein extracts from this material as well as exploring fundamental concepts related to the particularities of yeast cell disruption and protein hydrolysis. Furthermore, innovative applications of value-added yeast by-products in food, biotechnological and pharmaceutical industries are presented and discussed. Key findings and conclusions: the discovery of valuable compounds found in spent yeasts as well as the development of new processing methodologies have been widening the possibilities of reuse and transformation of SBY as an ingredient and innovative matrix. Once released, yeast proteins and peptides may be applied as an innovative non-animal protein source or a functional and bioactive ingredient.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France. .,Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
| | - Ruann Janser Soares de Castro
- Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
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Wen C, Zhang J, Duan Y, Zhang H, Ma H. A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates. J Food Sci 2019; 84:3330-3340. [DOI: 10.1111/1750-3841.14906] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/30/2019] [Accepted: 10/01/2019] [Indexed: 01/17/2023]
Affiliation(s)
- Chaoting Wen
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
| | - Jixian Zhang
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
| | - Yuqing Duan
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
- Inst. of Food Physical ProcessingJiangsu Univ. Zhenjiang 212013 China
| | - Haihui Zhang
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
- Inst. of Food Physical ProcessingJiangsu Univ. Zhenjiang 212013 China
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21
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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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22
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Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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23
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Bonifácio-Lopes T, Teixeira JA, Pintado M. Current extraction techniques towards bioactive compounds from brewer’s spent grain – A review. Crit Rev Food Sci Nutr 2019; 60:2730-2741. [DOI: 10.1080/10408398.2019.1655632] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- T. Bonifácio-Lopes
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- CEB – Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A. Teixeira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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24
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O'Sullivan SM, O'Callaghan YC, O'Keeffe MB, FitzGerald RJ, O'Brien NM. Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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25
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Esfandi R, Walters ME, Tsopmo A. Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals. Heliyon 2019; 5:e01538. [PMID: 31183417 PMCID: PMC6495149 DOI: 10.1016/j.heliyon.2019.e01538] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 04/05/2019] [Accepted: 04/16/2019] [Indexed: 01/13/2023] Open
Abstract
Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions around the world and contribute to more than half of human energy requirements. Scientific publications contain evidence showing that apart from energy, the regular consumption of whole grains is useful for the prevention of many chronic diseases associated with oxidative stress. Biological activities have mostly been attributed to the presence of glucans and polyphenols. In recent years however, food proteins have been investigated as sources of peptides that can exert biological functions, promote health and prevent oxidative stress. This review focuses on the role of hydrolyzed proteins and peptides with antioxidant properties in various models and their mechanisms which include hydrogen or electron transfer, metal chelating, and regulation of enzymes involved in the oxidation-reduction process.
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Affiliation(s)
- Ramak Esfandi
- Food Science and Nutrition Program, Department of Chemistry, Carleton Uinversity, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
| | - Mallory E. Walters
- Food Science and Nutrition Program, Department of Chemistry, Carleton Uinversity, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton Uinversity, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
- Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
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26
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Connolly A, Cermeño M, Crowley D, O'Callaghan Y, O'Brien NM, FitzGerald RJ. Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates. Food Res Int 2018; 121:524-532. [PMID: 31108777 DOI: 10.1016/j.foodres.2018.12.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 11/30/2018] [Accepted: 12/04/2018] [Indexed: 01/14/2023]
Abstract
Brewer's spent grain (BSG) is a co-product of the brewing industry that has been shown to contain a range of bioactive peptides encrypted within its protein sequences. Two methods were evaluated herein to generate bioactive peptides; (i) an alkaline extracted BSG protein rich fraction (BSG-PI) was hydrolysed using different combinations of proteolytic enzymes and (ii) BSG was pre-treated with carbohydrases followed by direct hydrolysis using proteolytic enzymes (BSG-DH). BSG-DH with Alcalase/Flavourzyme resulted in significantly higher (p < .05) protein yield when compared to BSG-PI (63.09 ± 0.27 and 58.90 ± 1.45%, respectively). The antioxidant activities (ORAC, FRAP and ABTS) of the BSG-PI and -DH hydrolysates differed depending on the assay and proteolytic enzyme combination preparations used for hydrolysis. Inhibition of DPP-IV by the BSG-PI hydrolysates ranged from 87.01 ± 0.15 to 89.61 ± 0.12% while inhibition by the BSG-DH hydrolysates ranged from 35.71 ± 0.72 to 85.06 ± 0.17%. A significant reduction in the release of interleukin-6 in lipopolysaccharide-stimulated RAW 264.7 cells was observed following treatment with BSG-PI hydrolysates generated with Prolyve/Protease P (58.30 ± 13.76%) and Corolase PP/Flavourzyme (48.02 ± 10.82%) when compared to untreated LPS stimulated control cells (100%). BSG-DH hydrolysates were subjected to in vitro simulated gastrointestinal digestion (SGID) which resulted in a reduction in antioxidant activity, an increase in DPP-IV inhibition and no change in the immunomodulatory activity. Ultrafiltration of selected BSG-DH hydrolysates (through 30 and 10 kDa membranes) gave some permeates with enhanced bioactivities. The results demonstrate that direct enzymatic hydrolysis of BSG is a feasible approach for the generation of bioactive peptides without the prior use of an alkali protein extraction step.
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Affiliation(s)
- Alan Connolly
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
| | - Maria Cermeño
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
| | - Damian Crowley
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Yvonne O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland.
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27
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Walters ME, Esfandi R, Tsopmo A. Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption. Foods 2018; 7:E172. [PMID: 30347663 PMCID: PMC6210708 DOI: 10.3390/foods7100172] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/01/2023] Open
Abstract
Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands.
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Affiliation(s)
- Mallory E Walters
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
| | - Ramak Esfandi
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
- Institute of Biochemistry, Carleton Unive6rsity, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
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28
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Cian RE, Garzón AG, Martínez-Augustin O, Botto CC, Drago SR. Antithrombotic Activity of Brewers' Spent Grain Peptides and their Effects on Blood Coagulation Pathways. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:241-246. [PMID: 29992417 DOI: 10.1007/s11130-018-0682-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Antithrombotic activity of brewers' spent grain peptides before and after simulated gastrointestinal digestion and their effects on blood coagulation pathways were evaluated. Two hydrolysates were produced using sequential enzymatic systems: alkaline protease + Flavourzyme (AF) and neutral protease + Flavourzyme (PF). Simulation of gastrointestinal digestion of AF and PF hydrolysates was made using porcine pepsin and pancreatin enzymes, obtaining the corresponding digested samples: AFD and PFD, respectively. Peptides were fractionated by ultrafiltration using a 1 kDa cut-off membrane. Hydrolysates had peptides with medium and low molecular weights (2100 and 500 Da, respectively), and Glu, Asp, Leu, Ala, and Phe were the most abundant amino acids. Gastrointestinal digested hydrolysates presented high proportion of small peptides (~500 Da), and higher amount of Val, Tyr, and Phe than hydrolysates. Mass spectrum (HDMS Q-TOF) of AFD-ultrafiltered fraction <1 kDa exhibited peptides from 500 to 1000 Da, which are not present in AF. PFD showed the generation of new peptides from 430 to 1070 Da. All samples showed thrombin inhibitory activity. However, no effect was observed on prothrombin time. Peptides <1 kDa from hydrolysates and digested samples delayed thrombin and thromboplastin time respect to the control (~63%). Also the samples showed thrombin inhibitory activity at common pathway level. Thus, brewers' spent grain peptides exerted their antithrombotic activity by inhibiting the intrinsic and common pathways of blood coagulation. This is the first report to demonstrate that brewers' spent grain peptides are able to delay clotting time after simulated gastrointestinal digestion.
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Affiliation(s)
- Raúl E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000, Santa Fe, Argentina.
| | - Antonela G Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000, Santa Fe, Argentina
| | - Olga Martínez-Augustin
- Department of Biochemistry and Molecular Biology II, CIBERehd, School of Pharmacy, Instituto de Investigación Biosanitaria ibs, University of Granada, Granada, Spain
| | - Cecilia C Botto
- Facultad de Bioquímica y Ciencias Biológicas - UNL, Paraje el Pozo s/n, Santa Fe, Argentina
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000, Santa Fe, Argentina
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29
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Chalamaiah M, Yu W, Wu J. Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review. Food Chem 2018; 245:205-222. [DOI: 10.1016/j.foodchem.2017.10.087] [Citation(s) in RCA: 209] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Revised: 09/25/2017] [Accepted: 10/16/2017] [Indexed: 10/18/2022]
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30
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Socaci SA, Fărcaş AC, Diaconeasa ZM, Vodnar DC, Rusu B, Tofană M. Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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Aprodu I, Simion AB, Banu I. Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0195] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.
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Ikram S, Huang L, Zhang H, Wang J, Yin M. Composition and Nutrient Value Proposition of Brewers Spent Grain. J Food Sci 2017; 82:2232-2242. [PMID: 28833108 DOI: 10.1111/1750-3841.13794] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Revised: 05/22/2017] [Accepted: 05/30/2017] [Indexed: 01/30/2023]
Abstract
Brewer's spent grain (BSG), a major brewing industry byproduct, is generated in large quantities annually. This review summarizes research into the composition and preservation of BSG, different extraction techniques for BSG proteins and phenolic acids, and the bioactivities of these phenolic components. Moreover, this article also highlights BSG integration into foodstuff for human consumption and animal feed supplements. BSG is considered a rich source of fiber, protein, and phenolic compounds. The phenolic acids present in BSG are hydroxycinnamic acids (ferulic, p-coumaric, and caffeic acids), which have many biofunctions, such as antioxidant, anticarcinogenic, antiatherogenic, and antiinflammatory activities. Previously, attempts have been made to integrate BSG into human food, such as ready-to-eat snacks, cookies and bread, to increase fiber and protein contents. The addition of BSG to animal feed leads to increased milk yields, higher fat contents in milk, and is a good source of essential amino acids. Therefore, many studies have concluded that integrating the biofunctional compounds in BSG into human food and animal feed has various health benefits.
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Affiliation(s)
- Sana Ikram
- Innovation Center for Food Nutrition and Human Health, China
| | - LianYan Huang
- Innovation Center for Food Nutrition and Human Health, China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Meng Yin
- Innovation Center for Food Nutrition and Human Health, China
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33
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Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates. Food Chem 2017; 228:602-609. [DOI: 10.1016/j.foodchem.2017.02.050] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 02/05/2017] [Accepted: 02/10/2017] [Indexed: 11/23/2022]
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34
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Parekh I, Khanvilkar A, Naik A. Barley-wheat brewers' spent grain: A potential source of antioxidant rich lipids. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13244] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ishita Parekh
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
| | - Anagha Khanvilkar
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
| | - Azza Naik
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
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35
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Lynch KM, Steffen EJ, Arendt EK. Brewers' spent grain: a review with an emphasis on food and health. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.363] [Citation(s) in RCA: 294] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kieran M. Lynch
- School of Food and Nutritional Sciences; University College Cork; College Road Cork Ireland
| | - Eric J. Steffen
- School of Food and Nutritional Sciences; University College Cork; College Road Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences; University College Cork; College Road Cork Ireland
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36
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Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2696-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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37
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Kitrytė V, Šaduikis A, Venskutonis PR. Assessment of antioxidant capacity of brewer’s spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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38
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GPETAFLR: A new anti-inflammatory peptide from Lupinus angustifolius L. protein hydrolysate. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.07.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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39
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Rodrigues F, Palmeira-de-Oliveira A, das Neves J, Sarmento B, Amaral MH, Oliveira MBPP. Coffee silverskin: a possible valuable cosmetic ingredient. PHARMACEUTICAL BIOLOGY 2015; 53:386-394. [PMID: 25471128 DOI: 10.3109/13880209.2014.922589] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
CONTEXT Currently, there is a great tendency in cosmetic area to use natural extracts. Coffee silverskin (CS) is the most abundant solid by-product generated during roasting of coffee processing. OBJECTIVES To evaluate different CS extracts as promising cosmetic ingredients, regarding antioxidant, antimicrobial, and cytotoxic properties. MATERIALS AND METHODS Aqueous, hydroalcoholic and ethanolic CS extracts were obtained by an environmentally friendly procedure considering costs and pollution. Extracts were characterized for total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), antimicrobial activity expressed as minimal inhibitory concentration (MIC) and cytotoxicity using the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) and lactate dehydrogenase (LDH) assays in two skin cell lines (fibroblasts and keratinocytes). RESULTS The TPC of extracts was 18.33-35.25 mg of gallic acid equivalents per g of material on a dry basis (mg GAE/g db). The TFC of extracts was 1.08-2.47 µg cathechin equivalents per g dry material (µg CE/g db). The antioxidant activity was high, with values ranging between 95.95 and 216.40 µmol Fe(2+)/g for aqueous and alcoholic samples, respectively. Preliminary assays for antimicrobial potential showed that extracts display antibacterial activity. The MIC varied from 31.3 to 250 µg/mL for Gram-positive, and from 31.3 to 1000 µg/mL for Gram-negative. Extracts did not affect in vitro cell viability, with values near 100% in all concentrations tested. CONCLUSION RESULTS seem show that CS is a safe source of natural antioxidants with antifungal and antibacterial activity and no cytotoxicity, with potential usefulness for cosmetic applications.
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Affiliation(s)
- Francisca Rodrigues
- Department of Chemical Sciences, Faculty of Pharmacy, REQUIMTE, University of Porto , Porto , Portugal
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McCarthy AL, O'Callaghan YC, Connolly A, Piggott CO, FitzGerald RJ, O'Brien NM. A study of the ability of bioactive extracts from brewers' spent grain to enhance the antioxidant and immunomodulatory potential of food formulations following in vitro digestion. Int J Food Sci Nutr 2015; 66:230-5. [DOI: 10.3109/09637486.2014.979314] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Aoife L. McCarthy
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland and
| | | | - Alan Connolly
- Department of Life Sciences, University of Limerick, Limerick, Ireland
| | | | | | - Nora M. O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland and
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Connolly A, Piggott CO, FitzGerald RJ. Technofunctional properties of a brewers' spent grain protein-enriched isolate and its associated enzymatic hydrolysates. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chalamaiah M, Hemalatha R, Jyothirmayi T, Diwan PV, Uday Kumar P, Nimgulkar C, Dinesh Kumar B. Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.050] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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McCarthy AL, O'Callaghan YC, Connolly A, Piggott CO, FitzGerald RJ, O'Brien NM. Brewers' spent grain (BSG) protein hydrolysates decrease hydrogen peroxide (H2O2)-induced oxidative stress and concanavalin-A (con-A) stimulated IFN-γ production in cell culture. Food Funct 2014; 4:1709-16. [PMID: 24113874 DOI: 10.1039/c3fo60191a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study investigated the bioactivity of protein hydrolysates and fractionated hydrolysates prepared from brewers' spent grain (BSG) using proteases, including Alcalase 2.4L, Flavourzyme and Corolase PP. Hydrolysates were designated K-Y, including fractionated hydrolysates with molecular weight (m.w.) < 3, <5 and >5 kDa. Where computable, IC50 values were lower in U937 (1.38-9.78%) than Jurkat T cells (1.15-13.82%). Hydrolysates L, Q and R and fractionated hydrolysates of U and W (<3, <5, >5 kDa) significantly (P < 0.01) protected against hydrogen peroxide (H2O2)-induced reduction of superoxide dismutase (SOD) activity. A fractionated hydrolysate of W (<5 kDa) protected against H2O2-induced DNA damage, P < 0.01. Hydrolysates K, N, P, U, U > 5 kDa, V, V > 5 kDa, W, W > 5 kDa significantly (P < 0.05) reduced a concanavlin-A (con-A) stimulated production of interferon-γ (IFN-γ). In conclusion, BSG protein hydrolysates demonstrate bioactivity in vitro; lower m.w. hydrolysates (<3, <5 kDa) show greatest antioxidant activity and unfractionated or higher m.w. hydrolysates (>5 kDa) possess anti-inflammatory effects.
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Affiliation(s)
- Aoife L McCarthy
- School of Food and Nutritional Sciences, University College Cork, Ireland.
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Connolly A, Piggott CO, FitzGerald RJ. In vitro α-glucosidase, angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory properties of brewers' spent grain protein hydrolysates. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.021] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Kenny OM, McCarthy CM, Brunton NP, Hossain MB, Rai DK, Collins SG, Jones PW, Maguire AR, O'Brien NM. Anti-inflammatory properties of potato glycoalkaloids in stimulated Jurkat and Raw 264.7 mouse macrophages. Life Sci 2013; 92:775-82. [PMID: 23454444 DOI: 10.1016/j.lfs.2013.02.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2012] [Revised: 01/31/2013] [Accepted: 02/11/2013] [Indexed: 12/21/2022]
Abstract
AIMS The potato glycoalkaloids, α-chaconine, α-solanine and solanidine, along with potato peel extracts were investigated for potential anti-inflammatory effects in vitro. Their potential to reduce two biomarkers of inflammation, cytokine and nitric oxide (NO) productions, were assessed in the stimulated Jurkat and macrophage models, respectively. MAIN METHODS Cytokine and nitric oxide productions were stimulated in Jurkat and Raw 264.7 macrophages with Concanavalin A (Con A; 25 μg/ml) and lipopolysaccaride (LPS; 1 μg/ml), respectively. Selective concentrations of glycoalkaloids and potato peel extracts were added simultaneously with Con A or LPS for 24h to investigate their potential to reduce inflammatory activity. KEY FINDINGS α-Chaconine and solanidine significantly reduced interleukin-2 (IL-2) and interleukin-8 (IL-8) productions in Con A-induced Jurkat cells. The potato peel extracts did not influence cytokine production. In LPS-stimulated Raw macrophages, α-solanine, solanidine and two potato peel extracts significantly reduced induced NO production. SIGNIFICANCE Our findings suggest that sub-cytotoxic concentrations of potato glycoalkaloids and potato peel extracts possess anti-inflammatory effects in vitro and with further investigation may be useful in the prevention of anti-inflammatory diseases.
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Affiliation(s)
- Olivia M Kenny
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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