1
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Liu C, Wu Y, Jin G, Xu B, Mei L. Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white. Food Chem X 2024; 23:101577. [PMID: 39036479 PMCID: PMC11260010 DOI: 10.1016/j.fochx.2024.101577] [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: 04/30/2024] [Revised: 06/06/2024] [Accepted: 06/17/2024] [Indexed: 07/23/2024] Open
Abstract
Protein binding to bile salts (BSs) reduces cholesterol levels, but the exact mechanism is unclear. In this study, we performed simulated gastrointestinal digestion of egg white protein hydrolysate (EWPHs) and included an unenzyme digestion group (CK) to investigate the changes in BSs binding capacity before and after digestion, as well as the relationship between egg white protein (EWP) structure and BSs binding capacity. In addition, peptidomics and molecular docking were used to clarify EWP's binding mechanism. We found that the BSs binding ability of EWPHs was slightly decreased after digestion, but significantly higher than that of the CK group and the digested CK group (D-CK). Particle size analysis and electrophoresis demonstrated that smaller particles and lower molecular weights exhibited enhanced binding capacity to BSs. Fourier Transform infrared spectroscopy (FTIR) results revealed that a disordered structure favored BS binding ability enhancement. Peptides FVLPM and GGGVW displayed hypocholesterolemic efficacy.
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Affiliation(s)
- Chunjie Liu
- College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China
| | - Yating Wu
- College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China
| | - Guoguo Jin
- College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China
| | - Baocai Xu
- College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China
| | - Lin Mei
- College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China
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2
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Chen X, Fan R, Wang X, Zhang L, Wang C, Hou Z, Li C, Liu L, He J. In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants. Food Res Int 2024; 194:114914. [PMID: 39232534 DOI: 10.1016/j.foodres.2024.114914] [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: 05/23/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/06/2024]
Abstract
Gastrointestinal digestibility behavior, structural and functional characteristics of bovine β-casein (β-CN) were studied in vitro under infant and adult conditions. This direct comparison helps reveal the effects of different physiological stages on the digestive behavior of β-CN. Not only was the degree of hydrolysis (DH) of β-CN analyzed, but also the changes in its digestive morphology, microstructure, and secondary structure during digestion were explored in depth. Meanwhile, we focused on the physicochemical properties of β-CN digesta, including solubility, emulsifying and foaming properties, as well as their functional properties, such as antimicrobial and antioxidant activities. Key results showed that β-CN underwent more extensive hydrolysis in the adult digestion model, with approximately twice the DH compared to the infant model. The adult model exhibited faster digestion kinetics, less protein flocculation, and a more loosened secondary structure, indicating a more efficient digestion process. Notably, the digesta from the adult model displayed significantly improved solubility and emulsifying properties, and also enhanced antioxidant capacities, with significantly better inhibition of two common pathogenic bacteria than the infant model, and an average increase in the diameter of the inhibition zone of approximately 2 mm. These findings underscore the differential digestive behavior and functional potential of β-CN across physiological stages. This comprehensive assessment approach contributes to a more comprehensive insight into the digestive behavior of β-CN. Therefore, we conclude that producing products from unmodified β-CN may be more suitable for the adult population, and that the digesta in the adult model exhibit higher functional properties.
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Affiliation(s)
- Xiaoqian Chen
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Rui Fan
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Xinyu Wang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Lina Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Zhanqun Hou
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
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3
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Santos-Sánchez G, Cruz-Chamorro I, Márquez-López JC, Pedroche J, Álvarez-López AI, Millán-Linares MDC, Lardone PJ, Carrillo-Vico A. Characterisation and beneficial effects of a Lupinus angustifolius protein hydrolysate obtained by immobilisation of the enzyme alcalase®. Food Funct 2024; 15:3722-3730. [PMID: 38489157 DOI: 10.1039/d3fo05086f] [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: 03/17/2024]
Abstract
Bioactive peptides have been considered potential components for the future functional foods and nutraceuticals generation. The enzymatic method of hydrolysis has several advantages compared to those of chemical hydrolysis and fermentation. Despite this fact, the high cost of natural and commercial proteases limits the commercialization of hydrolysates in the food and pharmacological industries. For this reason, more efficient and economically interesting techniques, such as the immobilisation of the enzyme, are gaining attention. In the present study, a new protein hydrolysate from Lupinus angustifolius was generated by enzymatic hydrolysis through the immobilisation of the enzyme alcalase® (imLPH). After the chemical and nutritional characterization of the imLPH, an in vivo study was carried out in order to evaluate the effect of 12 weeks treatment with imLPH on the plasmatic lipid profile and antioxidant status in western-diet-fed apolipoprotein E knockout mice. The immobilisation of alcalase® generated an imLPH with a degree of hydrolysis of 29.71 ± 2.11%. The imLPH was mainly composed of protein (82.50 ± 0.88%) with a high content of glycine/glutamine, arginine, and aspartic acid/asparagine. The imLPH-treatment reduced the amount of abdominal white adipose tissue, total plasma cholesterol, LDL-C, and triglycerides, as well as the cardiovascular risk indexes (CRI) -I, CRI-II, and atherogenic index of plasma. The imLPH-treated mice also showed an increase in the plasma antioxidant capacity. For the first time, this study demonstrates the beneficial in vivo effect of a lupin protein hydrolysate obtained with the alcalase® immobilised and points out this approach as a possible cost-effective solution at the expensive generation of the hydrolysate through the traditional batch conditions with soluble enzymes.
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Affiliation(s)
- Guillermo Santos-Sánchez
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Ivan Cruz-Chamorro
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | | | - Justo Pedroche
- Department of Food & Health, Instituto de la grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain
| | - Ana Isabel Álvarez-López
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - María Del Carmen Millán-Linares
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Patricia Judith Lardone
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
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4
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Guo X, Wei Y, Liu P, Deng X, Zhu X, Wang Z, Zhang J. Study of four polyphenol- Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties. Food Chem X 2024; 21:101063. [PMID: 38162040 PMCID: PMC10757253 DOI: 10.1016/j.fochx.2023.101063] [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: 06/24/2023] [Revised: 11/28/2023] [Accepted: 12/09/2023] [Indexed: 01/03/2024] Open
Abstract
The effects of four polyphenols-chlorogenic acid (CA), gallic acid (GA), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG) on the structure, gel properties, and interaction mechanisms of myofibrillar protein (MP) were studied. The changes in MP structure with polyphenols were analyzed using circular dichroism. The ultraviolet and fluorescence spectra and thermodynamic analysis indicated that the type of binding between the four polyphenols with the MP was static quenching of complex formation. GA had a more pronounced effect on improving MP gel properties. Finally, molecular docking determined that the affinity of the protein with the four polyphenols was in the order EGCG > ECG > CA > GA, with the main interaction force being hydrophobic interactions and hydrogen bonding, but hydrogen bonding dominates the interaction between GA and the protein. The findings illuminate the mechanism of MP binding to different polyphenols and facilitate the study of polyphenol-protein properties.
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Affiliation(s)
- Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Pingping Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xinrong Zhu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Zhouping Wang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
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5
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Jiang H, Xu Y, Chen G, Liu T, Yang Y, Mao X. Digestive properties and peptide profiles exhibited significant differences between skim camel milk and bovine milk powder after static in vitro simulated infant gastrointestinal digestion. Food Res Int 2024; 178:113860. [PMID: 38309893 DOI: 10.1016/j.foodres.2023.113860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/09/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
This study aims to analyze the differences in digestion properties and peptide profiles between the skim camel and bovine milk powder after static in vitro simulated infant gastrointestinal digestion. The hydrolysis degree of camel milk proteins exceeded by 13.18% that of bovine milk. The concentration and release rate of free amino groups in the camel milk digesta was higher than that of bovine milk powder, which was likely due to the higher β-/αs-casein ratio and larger casein micelle size in camel milk. Camel milk powder presented higher β-CN coverage and comparatively shorter bioactive peptides compared to bovine milk powder. The anti-inflammatory peptide KVLPVPQ displayed the highest abundance in camel milk powder. Outcomes of this study showed that camel milk proteins possessed superior digestibility and unique peptides, which outlined the potential nutritional implications of camel milk for infants.
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Affiliation(s)
- Hui Jiang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunxuan Xu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Gangliang Chen
- Xinjiang Wangyuan Camel Milk Industrial Co., Ltd., Altay 836400, China
| | - Tianchong Liu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yitong Yang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xueying Mao
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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6
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Halavach TM, Kurchenko VP, Tarun EI, Dudchik NV, Yatskou MM, Lodygin AD, Alieva LR, Evdokimov IA, Ulrih NP. Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides. Int J Mol Sci 2023; 24:13987. [PMID: 37762289 PMCID: PMC10530839 DOI: 10.3390/ijms241813987] [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: 08/18/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed. The interaction of CD with peptides was confirmed via different methods. Bioactivity of the initial hydrolysates and their complexes were evaluated. Antioxidant activity (AOA) was determined by fluorescence reduction of fluorescein in the Fenton system. Antigenic properties were studied by competitive enzyme immunoassay. Antimutagenic effect was estimated in the Ames test. According to the experimental data, a 2.17/2.78-fold and 1.45/2.14-fold increase in the AOA was found in the β/γ-CD interaction with whey and colostrum hydrolysates, respectively. A 5.6/5.3-fold decrease in the antigenicity of whey peptides in complex with β/γ-CD was detected, while the antimutagenic effect in the host-guest systems was comparable to the initial hydrolysates. Thus, bioactive CD complexes with dairy peptides were obtained. Complexes are applicable as a component of specialized foods (sports, diet).
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Affiliation(s)
| | | | - Ekaterina I. Tarun
- Faculty of Environmental Medicine, International Sakharov Environmental Institute of Belarusian State University, 220070 Minsk, Belarus;
| | | | - Mikalai M. Yatskou
- Faculty of Radiophysics and Computer Technologies, Belarusian State University, 220030 Minsk, Belarus;
| | - Aleksey D. Lodygin
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
| | - Ludmila R. Alieva
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
| | - Ivan A. Evdokimov
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
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7
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Effects of high hydrostatic pressure treatment on the antigenicity, structural and digestive properties of whey protein. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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8
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Immobilization and characterization of latex cysteine peptidases on different supports and application for cow’s milk protein hydrolysis. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Li H, Yang J, Qin A, Yang F, Liu D, Li H, Yu J. Milk protein hydrolysates obtained with immobilized alcalase and neutrase on magnetite nanoparticles: Characterization and antigenicity study. J Food Sci 2022; 87:3107-3116. [PMID: 35638323 DOI: 10.1111/1750-3841.16189] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/08/2022] [Accepted: 04/25/2022] [Indexed: 01/14/2023]
Abstract
Enzymatic hydrolysis is the most commonly used method to reduce the antigenicity of milk protein, but free protease is unstable and difficult to recycle after application. In this study, alcalase and neutrase were selected for immobilization on the modified magnetic Fe3 O4 nanoparticles. The reusability of the immobilized enzyme was 68.23% of the total starting activity after 5 recycling batches. The optimal hydrolysis conditions were an enzyme to substrate ratio of 6000 U/g and reaction at 50℃ and pH 8.5 for 3 h. Under these conditions, 22.76% hydrolysis of hydrolysate was achieved, and the antigenicity reduction rates of β-lactoglobulin and casein were 21.34% and 30.89%, respectively. In addition, 82.75% of the hydrolysate had a molecular weight less than 1 kDa, and free amino acids represented 13.65% of the sample. This result showed that the hydrolysis with immobilized enzyme was similar to that with free enzyme and the immobilized enzyme could be applied to produce hypoallergenic hydrolysate. PRACTICAL APPLICATION: Reduces milk protein allergenicity.
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Affiliation(s)
- Hongbo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
| | - Jingjing Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
| | - Airong Qin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
| | - Feifei Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
| | - Dingkuo Liu
- Dingzheng Xinxing Biotechnology (Tianjin) Co., Ltd., Taifeng Road, TEDA, Tianjin, China
| | - Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area (TEDA), Tianjin, China
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10
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Omar A, Wali A, Arken A, Gao Y, Aisa HA, Yili A. Covalent binding of flavonoids with silk sericin hydrolysate: Anti‐inflammatory, antioxidant, and physicochemical properties of flavonoid–sericin hydrolysate conjugates. J Food Biochem 2022; 46:e14125. [DOI: 10.1111/jfbc.14125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/18/2022] [Accepted: 02/16/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Adil Omar
- Xinjiang Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- University of the Chinese Academy of Sciences Beijing China
| | - Ahmidin Wali
- Xinjiang Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Amina Arken
- Xinjiang Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- University of the Chinese Academy of Sciences Beijing China
| | - Yanhua Gao
- Xinjiang Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Haji Akber Aisa
- Xinjiang Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Abulimiti Yili
- Xinjiang Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
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11
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Zhang L, Xiao Q, Wang Y, Hu J, Xiong H, Zhao Q. Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Glomm WR, Wubshet SG, Lindberg D, Dankel KR, Afseth NK, Stenstad PM, Johnsen H. Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Meng Y, Liang Z, Zhang C, Hao S, Han H, Du P, Li A, Shao H, Li C, Liu L. Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112272] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Eberhardt A, López EC, Marino F, Mammarella EJ, Manzo RM, Sihufe GA. Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Agustina Eberhardt
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Emilse C López
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Enrique J Mammarella
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Ricardo M Manzo
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad Nacional del Litoral (UNL) Güemes 3450 Santa FeS3000GLNArgentina
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15
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Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction. Food Chem 2021; 364:129622. [PMID: 34175622 DOI: 10.1016/j.foodchem.2021.129622] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/20/2021] [Accepted: 03/13/2021] [Indexed: 11/22/2022]
Abstract
The present study was conducted to evaluate the non-ovalent modifications of whey protein isolate (WPI) with gallic acid (GA), chlorogenic acid (CA) and epigallocatechin gallate (EGCG). The structural and functional properties of WPI before and after binding with GA, CA and EGCG were investigated. Results showed that free sulfhydryl groups and surface hydrophobicity significantly decreased in WPI after binding with phenolic compounds. Significant structural alterations in complexes were demonstrated, characterized by a red-shifted maximum emission wavelength in intrinsic fluorescence spectroscopy, and a significant decrease in α-helix and β-sheet and a remarkable increase in β-turn and random coil contents in fourier transform infrared (FTIR) spectroscopy. Moreover, the presence of three polyphenols induced enhanced solubility, foaming and emulsifying capacities of WPI. These findings suggest the feasible application of GA, CA and EGCG to improve the functional properties of WPI and the potential uses of WPI-polyphenol complexes in food industries.
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16
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Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins. Catalysts 2021. [DOI: 10.3390/catal11030305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 ± 23 µm) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 ± 103 nm and 394 ± 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 ± 4 mg g−1 on the carrier and the highest immobilized alcalase activity of 2716.1 IU g−1 in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.
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17
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Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens? Clin Rev Allergy Immunol 2021; 62:1-36. [DOI: 10.1007/s12016-020-08826-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 12/31/2022]
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18
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Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02552-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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20
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Kubo C, Kurimoto M, Tanaka M, Ochi H, Abe F, Okochi M. Peptide array-based inhibition ELISA for evaluating antigenicity in infant formulas. J Biosci Bioeng 2020; 130:374-381. [PMID: 32713812 DOI: 10.1016/j.jbiosc.2020.06.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 06/02/2020] [Accepted: 06/16/2020] [Indexed: 11/16/2022]
Abstract
With increased awareness among consumers regarding food safety and security, food allergen control has become an indispensable requirement in the food industry. Although several methods for detecting allergens in food products are available, highly sensitive techniques are required. In this study, we developed a technique named as peptide array-based inhibition enzyme-linked immunosorbent assay (ELISA), Pep-iEIA, for evaluating antigenicity and detecting cow's milk antigen in infant formula products, using a peptide array consisting of a series of overlapping peptides found in allergenic milk proteins. Pep-iEIA was used to examine five cow's milk-based infant formulas with different degrees of hydrolyzation, and the assay offered both more sensitive detection and detailed analysis of remaining antigenic peptides in allergen compared to conventional ELISA. The antigenicity level of the allergenic peptides identified using Pep-iEIA was confirmed by surface plasmon resonance assay. We believe that Pep-iEIA will be highly useful for antigenicity evaluation of dairy products consumed by infants and patients with cow's milk allergy.
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Affiliation(s)
- Chisato Kubo
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Masaki Kurimoto
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Masayoshi Tanaka
- Department of Chemical Science and Engineering, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo 152-8552, Japan
| | - Hiroshi Ochi
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Fumiaki Abe
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Mina Okochi
- Department of Chemical Science and Engineering, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo 152-8552, Japan.
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21
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Feng N, Zhang H, Li Y, Liu Y, Xu L, Wang Y, Fei X, Tian J. A novel catalytic material for hydrolyzing cow’s milk allergenic proteins: Papain-Cu3(PO4)2·3H2O-magnetic nanoflowers. Food Chem 2020; 311:125911. [DOI: 10.1016/j.foodchem.2019.125911] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 12/15/2022]
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22
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Abd El-Salam MH, El-Shibiny S. Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1701010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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23
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Nehra M, Lettieri M, Dilbaghi N, Kumar S, Marrazza G. Nano-Biosensing Platforms for Detection of Cow's Milk Allergens: An Overview. SENSORS (BASEL, SWITZERLAND) 2019; 20:E32. [PMID: 31861555 PMCID: PMC6982970 DOI: 10.3390/s20010032] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/07/2019] [Accepted: 12/16/2019] [Indexed: 12/16/2022]
Abstract
Among prevalent food allergies, cow milk allergy (CMA) is most common and may persist throughout the life. The allergic individuals are exposed to a constant threat due to milk proteins' presence in uncounted food products like yogurt, cheese, and bakery items. The problem can be more severe due to cross-reactivity of the milk allergens in the food products due to homologous milk proteins of diverse species. This problem can be overcome by proper and reliable food labeling in order to ensure the life quality of allergic persons. Therefore, highly sensitive and accurate analytical techniques should be developed to detect the food allergens. Here, significant research advances in biosensors (specifically immunosensors and aptasensors) are reviewed for detection of the milk allergens. Different allergic proteins of cow milk are described here along with the analytical standard methods for their detection. Additionally, the commercial status of biosensors is also discussed in comparison to conventional techniques like enzyme-linked immunosorbent assay (ELISA). The development of novel biosensing mechanisms/kits for milk allergens detection is imperative from the perspective of enforcement of labeling regulations and directives keeping in view the sensitive individuals.
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Affiliation(s)
- Monika Nehra
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar-Haryana 125001, India; (M.N.)
| | - Mariagrazia Lettieri
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia, 350019 Sesto Fiorentino (Fi), Italy;
| | - Neeraj Dilbaghi
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar-Haryana 125001, India; (M.N.)
| | - Sandeep Kumar
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar-Haryana 125001, India; (M.N.)
| | - Giovanna Marrazza
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia, 350019 Sesto Fiorentino (Fi), Italy;
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24
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Carvalho NCD, Pessato TB, Negrão F, Eberlin MN, Behrens JH, Zollner RDL, Netto FM. Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108291] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Souza RSCD, Tonon RV, Stephan MP, Silva CM, Penteado AL, Cabral LMC, Kurozawa LE. Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.02118] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O objetivo do trabalho foi avaliar as atividades antioxidante e antimicrobiana de hidrolisados proteicos de soro de leite obtidos por diferentes proteases (Alcalase e Flavourzyme) e sua mistura (proporção 50:50). Previamente à hidrólise enzimática, o soro de leite foi concentrado por ultrafiltração com membranas cerâmicas tubulares. A reação enzimática foi realizada de acordo com o método pH-stat, sendo coletadas alíquotas com diferentes graus de hidrólise ( GH), ao longo de cada hidrólise proteica. Os hidrolisados foram analisados quanto a estimativa do teor de peptídeos, atividade antioxidante pelos métodos de captura do radical livre ABTS+ e do radical peroxila (Oxygen radical antioxidant capacity - ORAC), eletroforese e atividade antimicrobiana. Os máximos GH alcançados foram 15%, 52% e 63%, para Flavourzyme, mistura das enzimas e Alcalase, respectivamente. A atividade antioxidante aumentou com o GH. Os hidrolisados proteicos obtidos pela Alcalase apresentaram maiores atividades antioxidantes que os outros hidrolisados. Entretanto, nenhum hidrolisado proteico apresentou atividade antimicrobiana contra as cepas de Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) e Listeria monocytogenes (ATCC 9117).
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Affiliation(s)
| | | | | | | | | | | | - Louise Emy Kurozawa
- Universidade Federal Rural do Rio de Janeiro, Brasil; Universidade Estadual de Campinas, Brasil
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26
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Ait Braham S, Hussain F, Morellon-Sterling R, Kamal S, Kornecki JF, Barbosa O, Kati DE, Fernandez-Lafuente R. Cooperativity of covalent attachment and ion exchange on alcalase immobilization using glutaraldehyde chemistry: Enzyme stabilization and improved proteolytic activity. Biotechnol Prog 2018; 35:e2768. [PMID: 30575340 DOI: 10.1002/btpr.2768] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/04/2018] [Accepted: 12/04/2018] [Indexed: 11/07/2022]
Abstract
Alcalase was scarcely immobilized on monoaminoethyl-N-aminoethyl (MANAE)-agarose beads at different pH values (<20% at pH 7). The enzyme did not immobilize on MANAE-agarose activated with glutaraldehyde at high ionic strength, suggesting a low reactivity of the enzyme with the support functionalized in this manner. However, the immobilization is relatively rapid when using low ionic strength and glutaraldehyde activated support. Using these conditions, the enzyme was immobilized at pH 5, 7, and 9, and in all cases, the activity vs. Boc-Ala-ONp decreased to around 50%. However, the activity vs. casein greatly depends on the immobilization pH, while at pH 5 it is also 50%, at pH 7 it is around 200%, and at pH 9 it is around 140%. All immobilized enzymes were significantly stabilized compared to the free enzyme when inactivated at pH 5, 7, or 9. The highest stability was always observed when the enzyme was immobilized at pH 9, and the worst stability occurred when the enzyme was immobilized at pH 5, in agreement with the reactivity of the amino groups of the enzyme. Stabilization was lower for the three preparations when the inactivation was performed at pH 5. Thus, this is a practical example on how the cooperative effect of ion exchange and covalent immobilization may be used to immobilize an enzyme when only one independent cause of immobilization is unable to immobilize the enzyme, while adjusting the immobilization pH leads to very different properties of the final immobilized enzyme preparation. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2768, 2019.
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Affiliation(s)
- Sabrina Ait Braham
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain.,Laboratoire de Biotechnologies Végétales et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Fouzia Hussain
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain.,Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | - Roberto Morellon-Sterling
- Laboratoire de Biotechnologies Végétales et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Shagufta Kamal
- Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | - Jakub F Kornecki
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain
| | - Oveimar Barbosa
- Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué, Colombia
| | - Djamel Edine Kati
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
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27
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Zhu X, Li Y, Yang G, Lv M, Zhang L. Covalent immobilization of alkaline proteinase on amino‐functionalized magnetic nanoparticles and application in soy protein hydrolysis. Biotechnol Prog 2018; 35:e2756. [DOI: 10.1002/btpr.2756] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 11/10/2018] [Accepted: 11/20/2018] [Indexed: 01/03/2023]
Affiliation(s)
- Xinjun Zhu
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
| | - Ying Li
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
| | - Guang Yang
- Animal Husbandry and Veterinary Bureau Binzhou P.R. China
| | - Min Lv
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
| | - Lianying Zhang
- Shandong Province Collegial Key Laboratory of Exploitation and Utilization of Functional Biological ResourcesDezhou University Dezhou P.R. China
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28
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Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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29
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Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams. NPJ Sci Food 2018; 2:19. [PMID: 31304269 PMCID: PMC6550151 DOI: 10.1038/s41538-018-0028-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 10/11/2018] [Indexed: 11/08/2022] Open
Abstract
Food processing generates byproduct and waste streams rich in lipids, carbohydrates, and proteins, which contribute to its negative environmental impact. However, these compounds hold significant economic potential if transformed into revenue streams such as biofuels and ingredients. Indeed, the high protein, sugar, and fat content of many food waste streams makes them ideal feedstocks for enzymatic valorization. Compared to synthetic catalysts, enzymes have higher specificity, lower energy requirement, and improved environmental sustainability in performing chemical transformations, yet their poor stability and recovery limits their performance in their native state. This review article surveys the current state-of-the-art in enzyme stabilization & immobilization technologies, summarizes opportunities in enzyme-catalyzed valorization of waste streams with emphasis on streams rich in mono- and disaccharides, polysaccharides, lipids, and proteins, and highlights challenges and opportunities in designing commercially translatable immobilized enzyme systems towards the ultimate goals of sustainable food production and reduced food waste.
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30
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Budseekoad S, Takahashi Yupanqui C, Alashi AM, Aluko RE, Youravong W. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes. J Food Biochem 2018; 43:e12674. [PMID: 31353487 DOI: 10.1111/jfbc.12674] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 08/21/2018] [Accepted: 08/22/2018] [Indexed: 02/01/2023]
Abstract
Mung bean seed is a well-known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti-allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non-gastrointestinal (non-GI), GI and a combination of non-GI+GI enzymes. The hydrolysates were investigated for any anti-allergic property by detecting the amount of β-hexosaminidase released in RBL-2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non-GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti-allergic activity (135.61%), followed by those produced with alcalase, a non-GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL-2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. PRACTICAL APPLICATIONS: Mung bean (Vigna radiata L. (Wilczek)) is also known as "green gram" and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β-hexosaminidase inhibition without any toxic effect on RBL-2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products.
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Affiliation(s)
- Siriporn Budseekoad
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Learning Resources Center, Prince of Songkla University, Hat Yai, Thailand
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
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31
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Mao Y, Kulozik U. Selective hydrolysis of whey proteins using a flow-through monolithic reactor with large pore size and immobilised trypsin. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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32
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Sewczyk T, Hoog Antink M, Maas M, Kroll S, Beutel S. Flow rate dependent continuous hydrolysis of protein isolates. AMB Express 2018; 8:18. [PMID: 29429128 PMCID: PMC5812119 DOI: 10.1186/s13568-018-0548-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Accepted: 02/05/2018] [Indexed: 11/10/2022] Open
Abstract
Food protein hydrolysates are often produced in unspecific industrial batch processes. The hydrolysates composition underlies process-related fluctuations and therefore the obtained peptide fingerprint and bioactive properties may vary. To overcome this obstacle and enable the production of specific hydrolysates with selected peptides, a ceramic capillary system was developed and characterized for the continuous production of a consistent peptide composition. Therefore, the protease Alcalase was immobilized on the surface of aminosilane modified yttria stabilized zirconia capillaries with a pore size of 1.5 µm. The loading capacity was 0.3 µg enzyme per mg of capillary with a residual enzyme activity of 43%. The enzyme specific peptide fingerprint produced with this proteolytic capillary reactor system correlated with the degree of hydrolysis, which can be controlled over the residence time by adjusting the flow rate. Common food proteins like casein, sunflower and lupin protein isolates were tested for continuous hydrolysis in the developed reactor system. The peptide formation was investigated by high-performance liquid chromatography. Various trends were found for the occurrence of specific peptides. Some are just intermediately occurring, while others cumulate by time. Thus, the developed continuous reactor system enables the production of specific peptides with desired bioactive properties.
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Affiliation(s)
- Tim Sewczyk
- Institute for Technical Chemistry, Leibniz University Hannover, Callinstraße 5, 30167, Hannover, Germany
| | - Marieke Hoog Antink
- Advanced Ceramics, University Bremen, Am Biologischen Garten 2, 28359, Bremen, Germany
| | - Michael Maas
- Advanced Ceramics, University Bremen, Am Biologischen Garten 2, 28359, Bremen, Germany
| | - Stephen Kroll
- Institute for Bioplastics and Biocomposites, Hochschule Hannover, Heisterbergallee 12, 30453, Hannover, Germany
| | - Sascha Beutel
- Institute for Technical Chemistry, Leibniz University Hannover, Callinstraße 5, 30167, Hannover, Germany.
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33
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Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits. Food Chem 2017; 237:350-355. [DOI: 10.1016/j.foodchem.2017.05.112] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 05/01/2017] [Accepted: 05/22/2017] [Indexed: 11/20/2022]
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Villa C, Costa J, Oliveira MBP, Mafra I. Bovine Milk Allergens: A Comprehensive Review. Compr Rev Food Sci Food Saf 2017; 17:137-164. [DOI: 10.1111/1541-4337.12318] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/09/2017] [Accepted: 10/11/2017] [Indexed: 12/21/2022]
Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
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Rochín-Medina JJ, Ramírez-Medina HK, Rangel-Peraza JG, Pineda-Hidalgo KV, Iribe-Arellano P. Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity. FOOD SCI TECHNOL INT 2017; 24:35-42. [PMID: 28816527 DOI: 10.1177/1082013217724705] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of whey as a natural culture medium to produce hydrolysates with antimicrobial from Bacillus clausii is the objective of this research. The fermentation process was carried out at 25 ℃ for five days, where proteolytic activity, soluble peptides quantification, and antimicrobial activity using the disc diffusion method were determined every day. The fermented whey reached values of proteolytic activity between 90 and 260 U ml-1 and a production of soluble peptides between 100 and 2070 µg ml-1. The maximum values were reached after three days of fermentation to all determinations. In addition, the inhibition zone of fermented whey against Salmonella Typhimurium, Escherichia coli, Shigella flexneri, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis strains were 13.7, 13.2, 14.4, 14.6, 9.8, 15.7 mm, respectively. The hydrolysates inhibited the 2, 2'-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals by 85 and 80%, respectively. The whey was used to allow the growth of B. clausii and to generate peptides with antioxidant and antimicrobial activity through the hydrolysis of proteins present in the natural culture medium. This process could be used for the development of new dairy products added with probiotics.
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Affiliation(s)
- Jesús J Rochín-Medina
- 1 Departamento de Ingeniería Bioquímica, 149209 Instituto Tecnológico de Culiacán , Culiacán, México.,2 División de Estudios de Posgrado e Investigación, 149209 Instituto Tecnológico de Culiacán , Culiacán, México
| | - Hilda K Ramírez-Medina
- 1 Departamento de Ingeniería Bioquímica, 149209 Instituto Tecnológico de Culiacán , Culiacán, México.,2 División de Estudios de Posgrado e Investigación, 149209 Instituto Tecnológico de Culiacán , Culiacán, México
| | - Jesús G Rangel-Peraza
- 2 División de Estudios de Posgrado e Investigación, 149209 Instituto Tecnológico de Culiacán , Culiacán, México
| | - Karen V Pineda-Hidalgo
- 3 Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, 27774 Universidad Autónoma de Sinaloa , Culiacán, México
| | - Pablo Iribe-Arellano
- 1 Departamento de Ingeniería Bioquímica, 149209 Instituto Tecnológico de Culiacán , Culiacán, México
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Physicochemical characteristics and antigenicity of whey protein hydrolysates obtained with and without pH control. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Siar EH, Zaak H, Kornecki JF, Zidoune MN, Barbosa O, Fernandez-Lafuente R. Stabilization of ficin extract by immobilization on glyoxyl agarose. Preliminary characterization of the biocatalyst performance in hydrolysis of proteins. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Mao X, Zhang GF, Li C, Zhao YC, Liu Y, Wang TT, Duan CY, Wang JY, Liu LB. One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1181649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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