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Xiao C, Lai Z, Zhang C, Lu W, Chen D, Wang H, Cheng H, Huang L, Ye X, Liu D. Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening. Food Res Int 2024; 195:114966. [PMID: 39277236 DOI: 10.1016/j.foodres.2024.114966] [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: 05/20/2024] [Revised: 08/13/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
Salty peptide as an important sodium substitute, which could reduce the risk of cardiovascular disease caused by excessive sodium intake. In this study, novel salty peptides were prepared and identified from enzymolysis extract of oysters by peptitomic identification, virtual screening and solid phase synthesis. Additionally, molecular simulation was used to study the taste mechanism of salty peptides. 316 peptides were identified in the enzymatic hydrolysates of oysters. 6 peptides, selected through virtual screening, were synthesized using solid-phase synthesis, and EK, LFE, LEY and DR were confirmed to possess a pleasing salty taste through electronic tongue evaluation. Molecular docking results indicated that these 4 peptides could enter the binding pocket within the transmembrane channel-like 4 (TMC4) cavity, wherein salt bridges, hydrogen bonds and attractive charges were the main binding forces. This study provides a rapid screening method for salty peptides in sea food products but possibly applied for other sources.
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Affiliation(s)
- Chaogeng Xiao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Zeping Lai
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Cen Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Wenjing Lu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Di Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Haiyan Wang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Liquan Huang
- College of Life Sciences, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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Wang L, Qu L, He B. Preparation, identification and molecular docking of two novel anti-aging peptides from perilla seed. Heliyon 2024; 10:e33604. [PMID: 39040309 PMCID: PMC11261800 DOI: 10.1016/j.heliyon.2024.e33604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/20/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
Perilla seed meal is an important agricultural by-product of perilla oil extraction. The antioxidant and anti-aging activities of perilla seed meal protein hydrolysate were investigated, and the bioactive peptides were identified to maximize the utilization of perilla seed meal resources. Anti-aging peptides were identified using a combination of peptidomics and in silico bioinformatics. Furthermore, the potential molecular mechanism of these peptides was explored through molecular docking and RT-PCR. The results showed a significant anti-aging properties of F2 (MW 3 kDa ∼5 kDa) by inhibition of reactive oxygen species (ROS) production and β-galactosidase activity. Nine novel peptides were identified from F2 and subsequently synthesized to explore their bioactivities. The two peptides, NFF and PMR, were found to promote the proliferation of keratinocytes (HaCaT cells) and suppress the level of ROS and the activity of β-galactosidase. Both peptides exhibited a strong binding affinity with the Keap1 protein. Additionally, NFF and PMR downregulated the expression of matrix metalloproteinases (MMPs) and the degradation of collagens (COLs). The potential molecular mechanism underlying the anti-aging properties of perilla seed meal peptides might involve the competitive binding of Keap1 to facilitate the release of Nrf2 and activation of NF-κB signal pathway. This study provides a theoretical basis for the application of perilla seed meal peptides in functional cosmetics and presents a novel perspective for the investigation of additional food-derived peptides.
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Affiliation(s)
- Lingling Wang
- Yunnan Botanee Bio-technology Group Co., Ltd., Kunming, 650106, China
- Botanee Research Institute, Shanghai Jiyan Bio-Pharmaceutical Development Co., Ltd., Shanghai, 201702, China
| | - Liping Qu
- Yunnan Botanee Bio-technology Group Co., Ltd., Kunming, 650106, China
- Yunnan Characteristic Plant Extraction Laboratory, Yunnan Yunke Characteristic Plant Extraction Laboratory Co., Ltd., Kunming, 650106, China
- Botanee Research Institute, Shanghai Jiyan Bio-Pharmaceutical Development Co., Ltd., Shanghai, 201702, China
| | - Bingwei He
- Yunnan Botanee Bio-technology Group Co., Ltd., Kunming, 650106, China
- Yunnan Characteristic Plant Extraction Laboratory, Yunnan Yunke Characteristic Plant Extraction Laboratory Co., Ltd., Kunming, 650106, China
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3
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Poddar S, Yu J. Angiotensin-Converting Enzyme and Renin-Inhibitory Activities of Protein Hydrolysates Produced by Alcalase Hydrolysis of Peanut Protein. Int J Mol Sci 2024; 25:7463. [PMID: 39000571 PMCID: PMC11242875 DOI: 10.3390/ijms25137463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/03/2024] [Accepted: 07/05/2024] [Indexed: 07/16/2024] Open
Abstract
Hypertension is a major controllable risk factor associated with cardiovascular disease (CVD) and overall mortality worldwide. Most people with hypertension must take medications that are effective in blood pressure management but cause many side effects. Thus, it is important to explore safer antihypertensive alternatives to regulate blood pressure. In this study, peanut protein concentrate (PPC) was hydrolyzed with 3-5% Alcalase for 3-10 h. The in vitro angiotensin-converting enzyme (ACE) and renin-inhibitory activities of the resulting peanut protein hydrolysate (PPH) samples and their fractions of different molecular weight ranges were determined as two measures of their antihypertensive potentials. The results show that the crude PPH produced at 4% Alcalase for 6 h of hydrolysis had the highest ACE-inhibitory activity with IC50 being 5.45 mg/mL. The PPH samples produced with 3-5% Alcalase hydrolysis for 6-8 h also displayed substantial renin-inhibitory activities, which is a great advantage over the animal protein-derived bioactive peptides or hydrolysate. Remarkably higher ACE- and renin-inhibitory activities were observed in fractions smaller than 5 kDa with IC50 being 0.85 and 1.78 mg/mL. Hence, the PPH and its small molecular fraction produced under proper Alcalase hydrolysis conditions have great potential to serve as a cost-effective anti-hypertensive ingredient for blood pressure management.
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Affiliation(s)
- Sukanya Poddar
- Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
| | - Jianmei Yu
- Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
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Zhan JQ, Wu JX, Fu JJ, Li GS, Wu F, Chen YW. Antioxidant synergistic anti-inflammatory effect in the MAPK/NF-κB pathway of peptide KGEYNK (KK-6) from giant salamander (Andrias davidianus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38953326 DOI: 10.1002/jsfa.13689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/10/2024] [Accepted: 05/24/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND Giant salamander protein peptide is a peptide with rich functional properties. Giant salamander protein peptide KGEYNK (KK-6) is a peptide with both antioxidant and anti-inflammatory properties. The antioxidant and anti-inflammatory mechanisms of KK-6 are still unclear. When we studied the functional mechanism of KK-6, we found that the antioxidant property of KK-6 has a synergistic and promoting effect on anti-inflammatory properties. RESULTS KK-6 enhances cellular resistance to LPS via the MAPK/NF-κB signaling pathway, leading to increased levels of inflammatory factors: interleukin-1β (764.81 ng mL-1), interleukin-6 (1.06 ng mL-1) and tumor necrosis factor-α (4440.45 ng mL-1). KK-6 demonstrates potent antioxidant properties by activating the Nrf2 signaling pathway, resulting in elevated levels of antioxidant enzymes (glutathione peroxidase: 0.03 μg mL-1; superoxide dismutase: 0.589 μg mL-1) and a reduction in the concentration of the oxidative product malondialdehyde (967.05 μg mL-1). CONCLUSION Our findings highlight the great potential of KK-6, a peptide extracted from giant salamander protein, as a remedy for intestinal inflammation. Through its dual role as an antioxidant and anti-inflammatory agent, KK-6 offers a promising avenue for alleviating inflammation-related damage and oxidative stress. This study lays the foundation for further exploration of giant salamander products and highlights their importance in health and novel food development. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jun-Qi Zhan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jun-Xin Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Zhejiang, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Gao-Shang Li
- School of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Fang Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Zhejiang, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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Lee CC, Suttikhana I, Ashaolu TJ. Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12398-12414. [PMID: 38797944 DOI: 10.1021/acs.jafc.4c02464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.
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Affiliation(s)
- Chi-Ching Lee
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkalı Avenue No: 28, Halkalı, Küçükçekmece, Istanbul 34303, Türkiye
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Branišovská 1645/31a, 370 05 České Budějovice 2, Czechia
| | - Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
- Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam
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Chen Y, Li H, Cai Y, Wang K, Wang Y. Anti-hyperuricemia bioactive peptides: a review on obtaining, activity, and mechanism of action. Food Funct 2024; 15:5714-5736. [PMID: 38752330 DOI: 10.1039/d4fo00760c] [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: 06/05/2024]
Abstract
Hyperuricemia, a disorder of uric acid metabolism, serves as a significant risk factor for conditions such as hypertension, diabetes mellitus, renal failure, and various metabolic syndromes. The main contributors to hyperuricemia include overproduction of uric acid in the liver or impaired excretion in the kidneys. Despite traditional clinical drugs being employed for its treatment, significant health concerns persist. Recently, there has been growing interest in utilizing protein peptides sourced from diverse food origins to mitigate hyperuricemia. This article provides a comprehensive review of bioactive peptides with anti-hyperuricemia properties derived from animals, plants, and their products. We specifically outline the methods for preparing these peptides from food proteins and elucidate their efficacy and mechanisms in combating hyperuricemia, supported by in vitro and in vivo evidence. Uric acid-lowering peptides offer promising prospects due to their safer profile, enhanced efficacy, and improved bioavailability. Therefore, this review underscores significant advancements and contributions in identifying peptides capable of metabolizing purine and/or uric acid, thereby alleviating hyperuricemia. Moreover, it offers a theoretical foundation for the development of functional foods incorporating uric acid-lowering peptides.
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Affiliation(s)
- Ying Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing, China
| | - Hongyan Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing, China
| | - Yunfei Cai
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing, China
| | - Ke Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing, China
- Institute of Modern Fermentation Engineering and Future Foods, Guangxi University, Nanning, 530004, China
- College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China
- Rizhao Huawei Institute of Comprehensive Health Industries, Shandong Keepfit Biotech. Co. Ltd., Rizhao, 276800, China
| | - Yousheng Wang
- Institute of Modern Fermentation Engineering and Future Foods, Guangxi University, Nanning, 530004, China
- College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China
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7
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Padmapriya D, Shanthi C. Hydrolysates with emulsifying properties prepared from protein wastes using microbial protease. Food Sci Biotechnol 2024; 33:1847-1857. [PMID: 38752117 PMCID: PMC11091031 DOI: 10.1007/s10068-023-01490-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 10/28/2023] [Accepted: 11/20/2023] [Indexed: 05/18/2024] Open
Abstract
Plant-based protein hydrolysates have found applications in food industry for emulsification, foaming, and increasing shelf life of food products. The objective of this study is to isolate protease-secreting bacteria hydrolyzing protein waste, and subjecting the resultant hydrolysates for the characterization for application in the food industry. Peanut cake hydrolysates were prepared using proteases from two microorganisms selected for the purpose, viz., Aneurinibacillus migulanus, VITPM11 and Aneurinibacillus aneurinilyticus, VITPS07. The cleavage specificity of the proteases from VITPM11 and VITPS07 were found to be like plasmin and elastase respectively. The cleaving sites of proteases for peanut proteins were predicted using expasy tool. The protease of VITPM11 had maximal activity of 325.8 ± 0.1 U/mL in peanut-cake media. The degree of hydrolysis (32.03 ± 0.89%), solubility (88.5 ± 1.18%), emulsion stability index (89.76 ± 2.80) and foaming stability (68.67 ± 1.53%) properties of VITPM11 protease correlated well with results from bioinformatic studies. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01490-z.
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Affiliation(s)
- D. Padmapriya
- Department of Biotechnology, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014 India
| | - C. Shanthi
- Department of Biotechnology, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014 India
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Liu Y, Sun G, Li J, Cheng P, Song Q, Lv W, Wang C. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review. Food Res Int 2024; 184:114273. [PMID: 38609250 DOI: 10.1016/j.foodres.2024.114273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/21/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024]
Abstract
Soy sauce is a traditional fermented food produced from soybean and wheat under the action of microorganisms. The soy sauce brewing process mainly involves two steps, namely koji fermentation and moromi fermentation. In the koji fermentation process, enzymes from starter molds, such as protease, aminopeptidase, carboxypeptidase, l-glutaminase, amylase, and cellulase, hydrolyze the protein and starch in the raw ingredients to produce short-chain substances. However, the enzymatic reactions may be diminished after being subjected to moromi fermentation due to its high NaCl concentration. These enzymatically hydrolyzed products are further metabolized by lactic acid bacteria and yeasts during the moromi fermentation process into organic acids and aromatic compounds, giving soy sauce a unique flavor. Thus, the starter molds, such as Aspergillus oryzae, Aspergillus sojae, and Aspergillus niger, and their secreted enzymes play crucial roles in soy sauce brewing. This review comprehensively covers the characteristics of the starter molds mainly used in soy sauce brewing, the enzymes produced by starter molds, and the roles of enzymes in the degradation of raw material. We also enumerate current problems in the production of soy sauce, aiming to offer some directions for the improvement of soy sauce taste.
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Affiliation(s)
- Yihao Liu
- College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin Economy Technological Development Area, No. 29, 13th Avenue, Tianjin, 300222, People Republic of China.
| | - Guangru Sun
- College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin Economy Technological Development Area, No. 29, 13th Avenue, Tianjin, 300222, People Republic of China
| | - Jingyao Li
- College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin Economy Technological Development Area, No. 29, 13th Avenue, Tianjin, 300222, People Republic of China
| | - Peng Cheng
- Tianjin Limin Condiment Co., Ltd., Tianjin Food Group, Tianjin Airport Economic Zone, No. 226, 14th West Road, Tianjin, People Republic of China
| | - Qian Song
- Tianjin Limin Condiment Co., Ltd., Tianjin Food Group, Tianjin Airport Economic Zone, No. 226, 14th West Road, Tianjin, People Republic of China
| | - Wen Lv
- Tianjin Limin Condiment Co., Ltd., Tianjin Food Group, Tianjin Airport Economic Zone, No. 226, 14th West Road, Tianjin, People Republic of China
| | - Chunling Wang
- College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin Economy Technological Development Area, No. 29, 13th Avenue, Tianjin, 300222, People Republic of China.
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Shea Z, Ogando do Granja M, Fletcher EB, Zheng Y, Bewick P, Wang Z, Singer WM, Zhang B. A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health. Curr Issues Mol Biol 2024; 46:4203-4233. [PMID: 38785525 PMCID: PMC11120442 DOI: 10.3390/cimb46050257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024] Open
Abstract
The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources-soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.
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Affiliation(s)
- Zachary Shea
- United States Department of Agriculture–Agricultural Research Service, Raleigh Agricultural Research Station, Raleigh, NC 27606, USA;
| | - Matheus Ogando do Granja
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Elizabeth B. Fletcher
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Yaojie Zheng
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Patrick Bewick
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Zhibo Wang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
- Donald Danforth Plant Science Center, Olivette, MO 63132, USA
| | - William M. Singer
- Center for Advanced Innovation in Agriculture, Virginia Tech, Blacksburg, VA 24061, USA;
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
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10
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Jin H, Zhao H, Shi R, Fan F, Cheng W. Unlocking the Therapeutic Potential of a Manila Clam-Derived Antioxidant Peptide: Insights into Mechanisms of Action and Cytoprotective Effects against Oxidative Stress. Foods 2024; 13:1160. [PMID: 38672836 PMCID: PMC11049014 DOI: 10.3390/foods13081160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 03/23/2024] [Accepted: 04/06/2024] [Indexed: 04/28/2024] Open
Abstract
Reactive oxygen species (ROS) are implicated in various pathological conditions due to their ability to induce oxidative damage to cellular components. In this study, we investigated the antioxidant properties of a peptide isolated from the hydrolysate of Manila clam (Ruditapes philippinarum) muscle. Purification steps yielded RPTE2-2-4, exhibiting potent scavenging activities against DPPH•, HO•, and O2•-, akin to Vitamin C. Structural analysis showed that the isolated peptide, LFKKNLLTL, exhibited characteristics associated with antioxidant activity, including a short peptide length and the presence of aromatic and hydrophobic amino acid residues. Moreover, our study demonstrated the cytoprotective effects of the peptide against H2O2-induced oxidative stress in HepG2 cells. Pretreatment with the peptide resulted in a dose-dependent reduction in intracellular ROS levels and elevation of glutathione (GSH) levels, indicating its ability to modulate cellular defense mechanisms against oxidative damage. Furthermore, the peptide stimulated the expression of the cytoprotective enzyme heme oxygenase-1 (HO-1), further reinforcing its antioxidant properties. Overall, our findings highlight the potential of the Manila clam-derived peptide as a natural antioxidant agent with therapeutic implications for oxidative stress-related diseases. Further investigation into its mechanisms of action and in vivo efficacy is warranted to validate its therapeutic potential.
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Affiliation(s)
- Hong Jin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.J.); (H.Z.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Huishuang Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.J.); (H.Z.)
| | - Rui Shi
- ChiBi Public Inspection and Testing Center, Xianning 437300, China;
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenjian Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.J.); (H.Z.)
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Guo R, Xiong J, Li P, Ma C, Zhao X, Cai W, Kong Y, Huang Q. Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality. Meat Sci 2024; 210:109433. [PMID: 38278006 DOI: 10.1016/j.meatsci.2024.109433] [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: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/28/2024]
Abstract
This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting an amount-dependent increase in emulsion stability and water migration. The microstructure illustrated that YP acted as a filler to improve structural homogeneity and compactness of the pork gel network. And YP-fat replacement could significantly enhance the hardness, gel strength and elasticity of sausages whereas decreasing the viscosity. Additionally, at partial or full YP-fat replacement (25-100%), the YP-added sausages scored higher in odor and texture, as well as better antioxidant stability than controls. Overall, YP can be employed as a new fat substitute for the preparation of healthy and nutritional sausages, while maintaining the sensory quality.
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Affiliation(s)
- Ruotong Guo
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Jian Xiong
- Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, China
| | - Chunlei Ma
- Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, China
| | - Xiaoyun Zhao
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Wudan Cai
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Yaqiu Kong
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China.
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12
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Zhang J, Wang Q, Yu H, Lin L, Zhang Z, Song Y. Metagenomic insights into protein degradation mechanisms in natural fermentation of cassava leaves. BIORESOURCE TECHNOLOGY 2024; 396:130433. [PMID: 38342281 DOI: 10.1016/j.biortech.2024.130433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 02/05/2024] [Accepted: 02/06/2024] [Indexed: 02/13/2024]
Abstract
Cassava (Manihot esculenta Crantz) leaves, the primary by-product of cassava processing, constitute a significant protein source, accounting for 18 to 38 percent on a dry weight basis. Despite their nutritional value, a substantial portion of these leaves is often discarded post-harvest, resulting in notable resource waste. This study employs metagenomic technology to investigate the protein degradation mechanism in cassava leaves, aiming to provide a technical reference for value-added of this by-product. Following a 36-hour period of natural fermentation, the protein degradation rate reached 58%, a phenomenon intricately linked to both the microbial community structure and its functional properties. Notably, Lactococcus and Enterobacter, recognized for their abundant protease activity, were predominant. Metagenomically assembled genomes further revealed Lactococcus's substantial role in producing flavors and active compounds, including amino acids and peptides. This study offers novel perspectives to the foodization and high-value utilization of cassava by-products, emphasizing the sustainable exploitation of biomass resources.
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Affiliation(s)
- Jinquan Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China; College of Horticulture, Hunan Agricultural University, Hunan Province, Changsha 410000, China
| | - Qinfei Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China
| | - Houmei Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China
| | - Liming Lin
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China
| | - Zhenwen Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Hainan Province, Haikou 571101, China.
| | - Yong Song
- College of Horticulture, Hunan Agricultural University, Hunan Province, Changsha 410000, China.
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13
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Hiago Bellaver E, Eliza Redin E, Militão da Costa I, Schittler Moroni L, Pinto Kempka A. Food peptidomic analysis of bovine milk fermented by Lacticaseibacillus casei LBC 237: In silico prediction of bioactive peptides and anticancer potential. Food Res Int 2024; 180:114060. [PMID: 38395580 DOI: 10.1016/j.foodres.2024.114060] [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: 10/31/2023] [Revised: 01/16/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
Bioactive peptides, which exhibited diverse biological activities such as anti-cancer, anti-inflammatory, bactericidal, antiviral, and quorum sensing properties, were considered promising alternative therapeutic agents. Sourced from various raw materials, particularly foods, these peptides garnered significant interest. In this context, the study focused on exploring bioactive peptides derived from bovine whole milk fermentation by Lacticaseibacillus casei LBC 237. Comprehensive peptidomic analysis and in silico predictions, with a specific emphasis on anti-cancer properties, were conducted. The study categorized peptides into BP-LBC, originating from the metabolism of L. casei LBC 237 and not matching any sequence in the Bos taurus database, and BP-MILK, matching a sequence in the Bos taurus database. Among the 143 identified peptides with potential biological activity, 33.56% were attributed to BP-LBC, while 66.43% originated from BP-MILK, demonstrating the important contribution of proteins in bovine milk in the generation of bioactive peptides. Hydrophobic peptides, enriched in Leucine, Lysine, and Proline, dominated both fractions, significantly influencing their functional properties. Pearson correlation analysis revealed inverse relationships between bioactive peptides, molecular weight, and anti-tumor activity in BP-MILK. The DGKVWEESLK peptide exhibited in silico activity against 10 different cancer cell lines. Studying the bioactive properties of peptides from familiar sources enhances the connection between food science and human health. In addition, in silico studies have been crucial in deepening our understanding of the bioactive potential of these peptides and their mode of action.
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Affiliation(s)
- Emyr Hiago Bellaver
- Santa Catarina State University. Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology. Lages, SC, Brazil
| | - Eduarda Eliza Redin
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Ingrid Militão da Costa
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Liziane Schittler Moroni
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology. Lages, SC, Brazil; Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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14
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Surzenko N, Bastidas J, Reid RW, Curaba J, Zhang W, Bostan H, Wilson M, Dominique A, Roberson J, Ignacio G, Komarnytsky S, Sanders A, Lambirth K, Brouwer CR, El-Khodor BF. Functional recovery following traumatic brain injury in rats is enhanced by oral supplementation with bovine thymus extract. FASEB J 2024; 38:e23460. [PMID: 38315443 DOI: 10.1096/fj.202301859r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/30/2023] [Accepted: 01/18/2024] [Indexed: 02/07/2024]
Abstract
Traumatic brain injury (TBI) is one of the leading causes of death worldwide. There are currently no effective treatments for TBI, and trauma survivors suffer from a variety of long-lasting health consequences. With nutritional support recently emerging as a vital step in improving TBI patients' outcomes, we sought to evaluate the potential therapeutic benefits of nutritional supplements derived from bovine thymus gland, which can deliver a variety of nutrients and bioactive molecules. In a rat model of controlled cortical impact (CCI), we determined that animals supplemented with a nuclear fraction of bovine thymus (TNF) display greatly improved performance on beam balance and spatial memory tests following CCI. Using RNA-Seq, we identified an array of signaling pathways that are modulated by TNF supplementation in rat hippocampus, including those involved in the process of autophagy. We further show that bovine thymus-derived extracts contain antigens found in neural tissues and that supplementation of rats with thymus extracts induces production of serum IgG antibodies against neuronal and glial antigens, which may explain the enhanced animal recovery following CCI through possible oral tolerance mechanism. Collectively, our data demonstrate, for the first time, the potency of a nutritional supplement containing nuclear fraction of bovine thymus in enhancing the functional recovery from TBI.
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Affiliation(s)
- Natalia Surzenko
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | | | - Robert W Reid
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Julien Curaba
- Eremid Genomic Services, LLC, Kannapolis, North Carolina, USA
| | - Wei Zhang
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Hamed Bostan
- Eremid Genomic Services, LLC, Kannapolis, North Carolina, USA
| | - Mickey Wilson
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Ashley Dominique
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Julia Roberson
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
| | - Glicerio Ignacio
- David H. Murdock Research Institute, Kannapolis, North Carolina, USA
| | - Slavko Komarnytsky
- Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, USA
| | - Alexa Sanders
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Kevin Lambirth
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Cory R Brouwer
- College of Computing and Informatics, University of North Carolina at Charlotte, Kannapolis, North Carolina, USA
| | - Bassem F El-Khodor
- Nutrition Innovation Center, Standard Process, Inc., Kannapolis, North Carolina, USA
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15
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Bernier MÈ, Thibodeau J, Bazinet L. Enzymatic Hydrolysis of Water Lentil (Duckweed): An Emerging Source of Proteins for the Production of Antihypertensive Fractions. Foods 2024; 13:323. [PMID: 38275690 PMCID: PMC10814938 DOI: 10.3390/foods13020323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/27/2024] Open
Abstract
Water lentil (Duckweed), an emerging protein source, is a small floating aquatic plant with agronomic and compositional characteristics rendering it a potential source of bioactive peptides. However, enzymatic hydrolysis of duckweeds has only been carried out to assess the antioxidant and antimicrobial activities of the hydrolysates. The main objectives of this study were to perform enzymatic hydrolysis of duckweed powder utilizing several enzymes and to evaluate the final antihypertensive activity of the fractions. Duckweed powder was efficiently hydrolyzed by pepsin, chymotrypsin, papain and trypsin, with degree of hydrolysis ranging from 3% to 9%, even without prior extraction and concentration of proteins. A total of 485 peptide sequences were identified in the hydrolysates and only 51 were common to two or three hydrolysates. It appeared that phenolic compounds were released through enzymatic hydrolyses and primarily found in the supernatants after centrifugation at concentrations up to 11 mg gallic acid/g sample. The chymotryptic final hydrolysate, the chymotryptic supernatant and the papain supernatant increased the ACE inhibitory activity by more than 6- to 8-folds, resulting in IC50 values ranging between 0.55 to 0.70 mg peptides/mL. Depending on the fraction, the ACE-inhibition was attributed to either bioactive peptides, phenolic compounds or a synergistic effect of both. To the best of our knowledge, this was the first study to investigate the enzymatic hydrolysis of duckweed proteins to produce bioactive peptides with therapeutic applications in mind.
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Affiliation(s)
| | | | - Laurent Bazinet
- Department of Food Sciences, Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.-È.B.); (J.T.)
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16
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Bilal M, Qamar SA, Carballares D, Berenguer-Murcia Á, Fernandez-Lafuente R. Proteases immobilized on nanomaterials for biocatalytic, environmental and biomedical applications: Advantages and drawbacks. Biotechnol Adv 2024; 70:108304. [PMID: 38135131 DOI: 10.1016/j.biotechadv.2023.108304] [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: 08/25/2023] [Revised: 11/30/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023]
Abstract
Proteases have gained significant scientific and industrial interest due to their unique biocatalytic characteristics and broad-spectrum applications in different industries. The development of robust nanobiocatalytic systems by attaching proteases onto various nanostructured materials as fascinating and novel nanocarriers has demonstrated exceptional biocatalytic performance, substantial stability, and ease of recyclability over multiple reaction cycles under different chemical and physical conditions. Proteases immobilized on nanocarriers may be much more resistant to denaturation caused by extreme temperatures or pH values, detergents, organic solvents, and other protein denaturants than free enzymes. Immobilized proteases may present a lower inhibition. The use of non-porous materials in the immobilization prevents diffusion and steric hindrances during the binding of the substrate to the active sites of enzymes compared to immobilization onto porous materials; when using very large or solid substrates, orientation of the enzyme must always be adequate. The advantages and problems of the immobilization of proteases on nanoparticles are discussed in this review. The continuous and batch reactor operations of nanocarrier-immobilized proteases have been successfully investigated for a variety of applications in the leather, detergent, biomedical, food, and pharmaceutical industries. Information about immobilized proteases on various nanocarriers and nanomaterials has been systematically compiled here. Furthermore, different industrial applications of immobilized proteases have also been highlighted in this review.
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Affiliation(s)
- Muhammad Bilal
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza 11/12 Str., 80-233 Gdansk, Poland; Advanced Materials Center, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland.
| | - Sarmad Ahmad Qamar
- Department of Environmental, Biological & Pharmaceutical Sciences, and Technologies, University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100 Caserta, Italy
| | - Diego Carballares
- Department of Biocatalysis, ICP-CSIC, C/ Marie Curie 2, Campus UAM-CSIC Cantoblanco, Madrid, Spain
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, 03080 Alicante, Spain
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17
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Zhu Y, Wang K, Jia X, Fu C, Yu H, Wang Y. Antioxidant peptides, the guardian of life from oxidative stress. Med Res Rev 2024; 44:275-364. [PMID: 37621230 DOI: 10.1002/med.21986] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 08/01/2023] [Accepted: 08/06/2023] [Indexed: 08/26/2023]
Abstract
Reactive oxygen species (ROS) are produced during oxidative metabolism in aerobic organisms. Under normal conditions, ROS production and elimination are in a relatively balanced state. However, under internal or external environmental stress, such as high glucose levels or UV radiation, ROS production can increase significantly, leading to oxidative stress. Excess ROS production not only damages biomolecules but is also closely associated with the pathogenesis of many diseases, such as skin photoaging, diabetes, and cancer. Antioxidant peptides (AOPs) are naturally occurring or artificially designed peptides that can reduce the levels of ROS and other pro-oxidants, thus showing great potential in the treatment of oxidative stress-related diseases. In this review, we discussed ROS production and its role in inducing oxidative stress-related diseases in humans. Additionally, we discussed the sources, mechanism of action, and evaluation methods of AOPs and provided directions for future studies on AOPs.
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Affiliation(s)
- Yiyun Zhu
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Kang Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Xinyi Jia
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
- Department of Food Science and Technology, Food Science and Technology Center, National University of Singapore, Singapore, Singapore
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
| | - Haining Yu
- Department of Bioscience and Biotechnology, Dalian University of Technology, Dalian, Liaoning, China
| | - Yipeng Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
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18
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Zhu F, Cao J, Song Y, Yu P, Su E. Plant Protein-Derived Active Peptides: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20479-20499. [PMID: 38109192 DOI: 10.1021/acs.jafc.3c06882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Active peptides are a class of physiologically active protein fragments, which can be prepared from different sources. In the past few decades, the production of peptides with various effects from different plant proteins continues to receive academic attention. With advances in extraction, purification, and characterization techniques, plant protein-derived active peptides continue to be discovered. They have been proven to have various functional activities such as antioxidant, antihypertensive, immunomodulatory, antimicrobial, anti-inflammatory, antidiabetic, antithrombotic, and so on. In this review, we searched Web of Science and China National Knowledge Infrastructure for relevant articles published in recent years. There are 184 articles included in this manuscript. The current status of plant protein-derived active peptides is systematically introduced, including their sources, preparation, purification and identification methods, physiological activities, and applications in the food industry. Special emphasis has been placed on the problems of active peptide exploration and the future trend. Based on these, it is expected to provide theoretical reference for the further exploitation of plant protein-derived active peptides, and promote the healthy and rapid development of active peptide industry.
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Affiliation(s)
- Feng Zhu
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Jiarui Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Yiting Song
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Pengfei Yu
- Suining County Runqi Investment Company, Limited, Xuzhou 221225, P. R. China
| | - Erzheng Su
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing 210037, P. R. China
- Bai Ma Future Food Research Institute, Nanjing 211225, P. R. China
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19
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Cai L, Wu S, Jia C, Cui C, Sun-Waterhouse D. Active peptides with hypoglycemic effect obtained from hemp (Cannabis sativa L) protein through identification, molecular docking, and virtual screening. Food Chem 2023; 429:136912. [PMID: 37480780 DOI: 10.1016/j.foodchem.2023.136912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/12/2023] [Accepted: 07/15/2023] [Indexed: 07/24/2023]
Abstract
Hemp (Cannabis sativa L) seeds are rich in proteins of high nutritional value, which makes the study of beneficial properties of hemp seed proteins and peptides, such as hypotensive and hypoglycemic effects, increasingly attractive. The present results confirm the good processability and stability of the hemp protein hydrolysate obtained by enzymatic hydrolysis of non-dehulled hemp seed meal (NDHM). Six peptides with potential hypoglycemic activity were obtained by ethanol-graded precipitation, Nano LC-Q-Orbitrap-MS/MS mass spectrometry, and computerized virtual screening. Further, validation experiments for in vitro synthesis showed that TGLGR, SPVI, FY, and FR exhibited good α-glucosidase inhibitory activity, respectively. Animal experiments showed that the hemp protein peptides modulated blood glucose and blood lipids in hyperglycemic rats. These results indicate that hemp protein peptides can reduce blood glucose levels in hyperglycemic rats, suggesting that hemp proteins may be a promising natural source for the prevention and treatment of hyperglycemia.
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Affiliation(s)
- Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Shengwen Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Chenggang Jia
- Guilin Sanjin Pharmaceutical Co., Ltd, Guilin 541100, Guangxi, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Dongxiao Sun-Waterhouse
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
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20
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He Z, Lin J, Peng D, Zeng J, Pan X, Zheng R, Li P, Du B. Peptide fractions from Sacha inchi induced apoptosis in HepG2 cells via P53 activation and a mitochondria-mediated pathway. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7621-7630. [PMID: 37495560 DOI: 10.1002/jsfa.12845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/04/2023] [Accepted: 07/27/2023] [Indexed: 07/28/2023]
Abstract
BACKGROUND Sacha inchi is known for its high protein content and medicinal properties. Bioactive peptides have been reported to have therapeutic potential in various human diseases. However, there is a lack of research evaluating the pharmacological value of peptides derived from Sacha inchi. Therefore, this study aimed to investigate the anti-hepatoma effect of Sacha inchi peptides (SPs) and their underlying mechanism. RESULTS The study found that treatment with SPs significantly reduced the proliferation of HepG2 cells by inducing apoptosis and arresting the cell cycle at the G0/G1 phase. SPs also induced HepG2 cell apoptosis by increasing the levels of proteins such as Bax, Caspase-3 and P53. The study identified nine novel peptides in SPs, of which LLEPDVR, ALVEKAKAS and TGDGSLRPY exhibited higher cell proliferative inhibition rates compared to other peptides. CONCLUSION The findings of this study suggest that Sacha inchi peptides have potential pharmacological effects in the treatment of liver cancer. SPs effectively suppress the cell cycle and facilitate cell apoptosis, indicating their anti-hepatoma effect. The novel peptides identified in SPs may have therapeutic value for liver cancer treatment. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhilin He
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jinming Lin
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Dong Peng
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jieyu Zeng
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiangmin Pan
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Rui Zheng
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou, China
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21
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Lopes C, Akel Ferruccio C, de Albuquerque Sales AC, Tavares GM, de Castro RJS. Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates. Food Res Int 2023; 172:113190. [PMID: 37689943 DOI: 10.1016/j.foodres.2023.113190] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
The effects of ultrasound (280 W, 5 min), heat treatment (75 °C and 90 °C for 10 min) and microfluidization (125 MPa, 4 cycles) as pre or post treatments and their combination with enzymatic hydrolysis on the antioxidant properties of common bean and lentil protein hydrolysates were investigated. In general, hydrolysis resulted in increases of antioxidant activity, both in the presence and absence of processing technologies. The increases reached maximum values of 158% (ABTS), 105% (DPPH), 279% (FRAP) and 107% (TAC) for the bean protein hydrolysates submitted to post-treatment with ultrasound (ABTS, FRAP and TAC) and pre-treatment with microfluidization (DPPH), compared to their respective controls (untreated samples). For lentil proteins, the increases reached 197% (ABTS), 170% (DPPH), 690% (FRAP) and 213% (TAC) for samples submitted to ultrasound post-treatment (ABTS), microfluidization pre-treatment (DPPH) and post-treatment (FRAP), and 75 °C pre-treatment (TAC) compared to their respective controls. Surface hydrophobicity and molecular weight profile by SEC-HPLC analysis indicated modifications in the structures of proteins in function of the different processing technologies. For both proteins, electrophoresis indicated a similar profile for all hydrolysates, regardless of the process applied as pre or post treatment. Solubility of bean and lentil protein concentrates was also improved. These results indicated that different processing technologies can be successfully used in association with enzymatic hydrolysis to improve the antioxidant properties of lentil and bean proteins.
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Affiliation(s)
- Caroline Lopes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.
| | - Cláudia Akel Ferruccio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Anne Caroline de Albuquerque Sales
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.
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22
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León Madrazo A, Segura Campos MR. Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation. J Food Sci 2023; 88:4194-4217. [PMID: 37655475 DOI: 10.1111/1750-3841.16754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 08/08/2023] [Accepted: 08/11/2023] [Indexed: 09/02/2023]
Abstract
Chia-derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia-derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Salmonella Enteritidis was evaluated through microdilution tests. A bacterial killing kinetic assay determined bacterial growth over time. The ability to prevent and eradicate S. aureus biofilm was assessed by crystal violet staining. The hemolytic and cytotoxic activities were determined in human red blood cells and fibroblasts using free hemoglobin detection and (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assays, respectively. Finally, a microbial challenge was performed on meat samples inoculated with L. monocytogenes and S. Enteritidis to determine their inhibitory effects on pork meat. Results showed the potential antibacterial activity of these peptides, with minimum inhibitory concentrations ranging from 0.23 to 5.58 mg/mL. Biofilm inhibition percentages were above 40%, and eradication percentages were lower than 20%. In vitro assays in human red blood cells and fibroblasts demonstrated that peptides are not hemolytic or cytotoxic agents. In microbiological challenge testing, KKLLKI showed the most promising antibacterial effects against S. Enteritidis on refrigerated pork meat samples. These findings suggest that chia-derived peptides have the potential as natural food preservatives due to their antibacterial and antibiofilm properties. Notably, KKLLKI demonstrated promising antibacterial effects against Salmonella spp. on a complex food matrix, such as pork meat. PRACTICAL APPLICATION: Chia-derived peptides can be a safer alternative to synthetic preservatives in the food industry because the latter may be detrimental to human health. Salmonella spp. growth on chilled pork meat was shown to be inhibited by the peptide KKLLKI, indicating that the use of these peptides may offer a more secure and natural alternative to synthetic preservatives.
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Affiliation(s)
- Anaí León Madrazo
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Merida, Mexico
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Ozkan G, Günal-Köroğlu D, Capanoglu E. Valorization of fruit and vegetable processing by-products/wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:1-39. [PMID: 37898537 DOI: 10.1016/bs.afnr.2023.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.
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Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.
| | - Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
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24
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Sun J, Zhang Z, Yang K, Wei G, Li Y. In vitro antioxidant activity evaluation of pine nut peptides ( Pinus koraiensis) fermented by Bacillus subtilis LS-45. Prep Biochem Biotechnol 2023; 54:382-392. [PMID: 37565933 DOI: 10.1080/10826068.2023.2243507] [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: 08/12/2023]
Abstract
In this study, we utilized the remarkable capabilities of Bacillus subtilis ls-45 during the fermentation process to generate pine nut peptide. Through gene sequencing, we confirmed the proficiency of Bacillus subtilis ls-45 in producing protease, thereby serving as a valuable enzymatic source for protein hydrolysis. Our investigation focused on examining the variations in amino acid types and quantities between enzymatic pine nut protein peptide (EPP) and fermented pine nut protein polypeptide (FPP). Furthermore, we conducted a comprehensive assessment of the in vitro antioxidant activities of EPP and FPP, encompassing measurements of their Hydroxyl radical scavenging rate, Total reducing capacity, Superoxide anion scavenging rate, and ABTS+ radical scavenging rate. Notably, FPP exhibited superior antioxidant capacity compared to EPP. By employing semi-inhibitory mass concentration (IC50) analysis, we determined that FPP displayed enhanced efficacy in neutralizing hazardous free radicals when compared to EPP.
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Affiliation(s)
- Jiajia Sun
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Zhi Zhang
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Kexin Yang
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Gang Wei
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Yanxia Li
- Heilongjiang Academy of Forestry, Harbin, China
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25
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Fernandes A, Rodrigues PM, Pintado M, Tavaria FK. A systematic review of natural products for skin applications: Targeting inflammation, wound healing, and photo-aging. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2023; 115:154824. [PMID: 37119762 DOI: 10.1016/j.phymed.2023.154824] [Citation(s) in RCA: 30] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 04/04/2023] [Accepted: 04/15/2023] [Indexed: 05/21/2023]
Abstract
BACKGROUND Every day the skin is constantly exposed to several harmful factors that induce oxidative stress. When the cells are incapable to maintain the balance between antioxidant defenses and reactive oxygen species, the skin no longer can keep its integrity and homeostasis. Chronic inflammation, premature skin aging, tissue damage, and immunosuppression are possible consequences induced by sustained exposure to environmental and endogenous reactive oxygen species. Skin immune and non-immune cells together with the microbiome are essential to efficiently trigger skin immune responses to stress. For this reason, an ever-increasing demand for novel molecules capable of modulating immune functions in the skin has risen the level of their development, particularly in the field of natural product-derived molecules. PURPOSE In this review, we explore different classes of molecules that showed evidence in modulate skin immune responses, as well as their target receptors and signaling pathways. Moreover, we describe the role of polyphenols, polysaccharides, fatty acids, peptides, and probiotics as possible treatments for skin conditions, including wound healing, infection, inflammation, allergies, and premature skin aging. METHODS Literature was searched, analyzed, and collected using databases, including PubMed, Science Direct, and Google Scholar. The search terms used included "Skin", "wound healing", "natural products", "skin microbiome", "immunomodulation", "anti-inflammatory", "antioxidant", "infection", "UV radiation", "polyphenols", "polysaccharides", "fatty acids", "plant oils", "peptides", "antimicrobial peptides", "probiotics", "atopic dermatitis", "psoriasis", "auto-immunity", "dry skin", "aging", etc., and several combinations of these keywords. RESULTS Natural products offer different solutions as possible treatments for several skin conditions. Significant antioxidant and anti-inflammatory activities were reported, followed by the ability to modulate immune functions in the skin. Several membrane-bound immune receptors in the skin recognize diverse types of natural-derived molecules, promoting different immune responses that can improve skin conditions. CONCLUSION Despite the increasing progress in drug discovery, several limiting factors need future clarification. Understanding the safety, biological activities, and precise mechanisms of action is a priority as well as the characterization of the active compounds responsible for that. This review provides directions for future studies in the development of new molecules with important pharmaceutical and cosmeceutical value.
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Affiliation(s)
- A Fernandes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - P M Rodrigues
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - M Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - F K Tavaria
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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26
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Varona E, García-Moreno PJ, Gregersen Echers S, Olsen TH, Marcatili P, Guardiola F, Overgaard MT, Hansen EB, Jacobsen C, Yesiltas B. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise. Food Chem 2023; 426:136498. [PMID: 37295051 DOI: 10.1016/j.foodchem.2023.136498] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Bioinformatics tools were used to predict radical scavenging and metal chelating activities of peptides derived from abundant potato, seaweed, microbial, and spinach proteins. The antioxidant activity was evaluated in 5% oil-in-water emulsions (pH4) and best-performing peptides were tested in mayonnaise and compared with EDTA. Emulsion physical stability was intact. The peptide DDDNLVLPEVYDQD showed the highest protection against oxidation in both emulsions by retarding the formation of oxidation products and depletion of tocopherols during storage, but it was less efficient than EDTA when evaluated in mayonnaise. In low-fat emulsions, formation of hydroperoxides was reduced 4-folds after 5 days compared to control. The concentration effect of the peptide was confirmed in mayonnaise at the EDTA equimolar concentration. The second-best performing peptides were NNKWVPCLEFETEHGFVYREHH in emulsion and AGDWLIGDR in mayonnaise. In general, the peptide efficacy was higher in low-fat emulsions. Results demonstrated that peptide negative net charge was important for chelating activity.
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Affiliation(s)
- Elisa Varona
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Spain
| | | | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Francesc Guardiola
- Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark
| | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark.
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Asokan V, Yelleti G, Bhat C, Bajaj M, Banerjee P. A novel peptide isolated from Catla skin collagen acts as a self-assembling scaffold promoting nucleation of calcium-deficient hydroxyapatite nanocrystals. J Biochem 2023; 173:197-224. [PMID: 36494197 DOI: 10.1093/jb/mvac103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 11/23/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Catla collagen hydrolysate (CH) was fractionated by chromatography and each fraction was subjected to HA nucleation, with the resultant HA-fraction composites being scored based on the structural and functional group of the HA formed. The process was repeated till a single peptide with augmented HA nucleation capacity was obtained. The peptide (4.6 kDa), exhibited high solubility, existed in polyproline-II conformation and displayed a dynamic yet stable hierarchical self-assembling property. The 3D modelling of the peptide revealed multiple calcium and phosphate binding sites and a high propensity to self-assemble. Structural analysis of the peptide-HA crystals revealed characteristic diffraction planes of HA with mineralization following the (002) plane, retention of the self-assembled hierarchy of the peptide and intense ionic interactions between carboxyl groups and calcium. The peptide-HA composite crystals were mostly of 25-40 nm dimensions and displayed 79% mineralization, 92% crystallinity, 39.25% porosity, 12GPa Young's modulus and enhanced stability in physiological pH. Cells grown on peptide-HA depicted faster proliferation rates and higher levels of osteogenic markers. It was concluded that the prerequisite for HA nucleation by a peptide included: a conserved sequence with a unique charge topology allowing calcium chelation and its ability to form a dynamic self-assembled hierarchy for crystal propagation.
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Affiliation(s)
- Vishwadeep Asokan
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
| | - Geethika Yelleti
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
| | - Chetna Bhat
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
| | - Mayur Bajaj
- School of Biological Sciences, Indian Institute of Science Education and Research, Tirupati, Andhra Pradesh 517507, India
| | - Pradipta Banerjee
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
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Ghelichi S, Hajfathalian M, Yesiltas B, Sørensen ADM, García-Moreno PJ, Jacobsen C. Oxidation and oxidative stability in emulsions. Compr Rev Food Sci Food Saf 2023; 22:1864-1901. [PMID: 36880585 DOI: 10.1111/1541-4337.13134] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 01/27/2023] [Accepted: 02/16/2023] [Indexed: 03/08/2023]
Abstract
Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.
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Affiliation(s)
- Sakhi Ghelichi
- Department of Chemistry and Biochemistry Research, Daneshafzayan-e-Fardaye Giti Research and Education Co., Gorgan, Iran
| | - Mona Hajfathalian
- Young Researchers and Elite Club, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | | | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
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29
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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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30
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Cruz-Chamorro I, Santos-Sánchez G, Álvarez-López AI, Pedroche J, Lardone PJ, Arnoldi A, Lammi C, Carrillo-Vico A. Pleiotropic biological effects of Lupinus spp. protein hydrolysates. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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31
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Abalone visceral peptides containing Cys and Tyr exhibit strong in vitro antioxidant activity and cytoprotective effects against oxidative damage. Food Chem X 2023; 17:100582. [PMID: 36845506 PMCID: PMC9944499 DOI: 10.1016/j.fochx.2023.100582] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/06/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
The in vitro antioxidation and cytoprotection of abalone visceral peptides against oxidative damage were investigated. Results show that the DPPH· scavenging activities of the 16 chemically synthesized peptides were significantly and positively correlated with their reducing power. Their scavenging activities against ABTS·+ were positively correlated with their ability to inhibit linoleic acid oxidation. Only Cys containing peptides exhibited good DPPH· scavenging activity, while only Tyr containing peptides showed significant ABTS·+ scavenging activity. In the cytoprotection assay, all four representative peptides significantly increased the viability of H2O2-damaged LO2 cells and the activities of GSH-Px, CAT, and SOD, and all decreased MDA levels and LDH leakage, in which the Cys-containing peptides were more effective at increasing the activities of antioxidant enzymes, while the Tyr-containing peptides were more effective at decreasing MDA levels and LDH leakage. Abalone visceral peptides containing both Cys and Tyr exhibit strong in vitro and cellular antioxidation.
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Yaji ELA, Wahab SA, Len KYT, Sabri MZ, Razali N, Dos Mohamed AM, Wong FWF, Talib NA, Hashim NH, Pa’ee KF. Alternative biomanufacturing of bioactive peptides derived from halal food sources. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:99-113. [DOI: 10.1016/b978-0-323-91662-2.00007-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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33
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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Zhong X, Lin P, Yao Y, Liu Z, Zhou X, Guan X, Huang J. Effects of dietary supplementation with bioactive peptides derived from rapeseed protein on the growth performance, serum biochemistry and faecal micro‐organism composition of weaned piglets. J Anim Physiol Anim Nutr (Berl) 2022; 107:867-877. [PMID: 36541276 DOI: 10.1111/jpn.13796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 10/26/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022]
Abstract
The present study investigated the effects of supplementing bioactive peptides derived from rapeseed protein (rapeseed peptide, Rsp) on the growth performance, serum biochemistry and faecal micro-organism composition of weaned piglets. Sixty Duroc × Landrace × Yorkshire weaned piglets of similar weights were randomly divided into three groups. The control group (NC) was fed a basal diet, and the two treatment groups, Rsp-1 and Rsp-2, were fed a basal diet supplemented with 1% or 2% Rsp, respectively, for 28 days. Each treatment consisted of five replicates with four piglets per replicate. The results showed that Rsp treatment significantly improved the average daily gain and had a better feed-to-gain ratio (p < 0.05). The diarrhoea incidence and indices of Rsp-1 and Rsp-2 groups were significantly lower than the NC group (p < 0.05), and the effect of Rsp-2 on reducing the incidence of diarrhoea was significantly higher than that of Rsp-1 (p < 0.05). The serum albumin, serum immunoglobulin A and catalase levels of the Rsp-1 and Rsp-2 groups were significantly better than the NC group (p < 0.05). Additionally, Rsp treatment significantly gained the relative abundance of faecal Lactobacillaceae and decreased the relative abundance of faecal Eubacterium_coprostanoligenes_group, Treponema and Coprococcus (p < 0.05). In summary, Rsp supplementation improved the growth performance, ameliorated the diarrhoea, enhanced the immune and antioxidant functions and changed the composition of faecal micro-organisms in piglets. These findings indicate that Rsp positively affected the health of weaned piglets.
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Affiliation(s)
- Xiaoxia Zhong
- Chongqing Academy of Animal Sciences Chongqing China
| | - Peiwen Lin
- Key Laboratory of Pig Industry Sciences, Ministry of Agriculture Chongqing Key Laboratory of Pig Industry Sciences Chongqing China
| | - Yanchu Yao
- Chongqing Academy of Animal Sciences Chongqing China
- College of Animal Science Southwest University Chongqing China
| | - Zhiyun Liu
- Chongqing Academy of Animal Sciences Chongqing China
- College of Animal Science Southwest University Chongqing China
| | - Xiaorong Zhou
- Chongqing Academy of Animal Sciences Chongqing China
- College of Animal Science Southwest University Chongqing China
| | - Xiaofeng Guan
- Chongqing Academy of Animal Sciences Chongqing China
| | - Jinxiu Huang
- Chongqing Academy of Animal Sciences Chongqing China
- College of Animal Science Southwest University Chongqing China
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35
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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02971-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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36
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dos Santos TR, dos Santos Melo J, dos Santos AV, Severino P, Lima ÁS, Souto EB, Zielińska A, Cardoso JC. Development of a Protein-Rich By-Product by 2 3 Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248918. [PMID: 36558047 PMCID: PMC9783521 DOI: 10.3390/molecules27248918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour-PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibers. The formulations were developed using a 23 factorial design with four replicates in the center point, studying the sensory analysis as a response variable. The texture and nutritional parameters were performed for the optimal formulation. BP showed ca. 15% of protein. The final formulation (10.35% BP, 6.8% PPFF, and 25% H) presented 22.2% moisture, 1.8% ash, 0.4% total fat, 3.0% fiber, 63.1% carbohydrates, and 74.0 Kcal/25 g. The sensory analysis presented valued around 7 (typical of a traditional bar). Regarding the possibility of purchasing the product, 51% of the panelists said they would probably buy the developed product. The formulated cereal bar had a similar composition as those already marketed. Moreover, it can be considered a source of fiber and is sensory acceptable. This approach opens up new opportunities for developing nutritional and functional foodstuff with improved sensorial aspects.
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Affiliation(s)
- Thamara R. dos Santos
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Jakcline dos Santos Melo
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Alysson V. dos Santos
- Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Patrícia Severino
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Álvaro S. Lima
- Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- REQUIMTE/UCIBIO, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Correspondence: (E.B.S.); (A.Z.)
| | - Aleksandra Zielińska
- Institute of Human Genetics, Polish Academy of Sciences, Strzeszyńska 32, 60-479 Poznań, Poland
- Correspondence: (E.B.S.); (A.Z.)
| | - Juliana C. Cardoso
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Environmental and Health, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
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Liang Y, Guo Y, Zheng Y, Liu S, Cheng T, Zhou L, Guo Z. Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate. Front Nutr 2022; 9:1054326. [PMID: 36505251 PMCID: PMC9729746 DOI: 10.3389/fnut.2022.1054326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 11/08/2022] [Indexed: 11/25/2022] Open
Abstract
This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (T d ) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.
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Affiliation(s)
- Yaru Liang
- College of Food Science, Beijing Technology and Business University, Beijing, China
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
- Key Laboratory of Soybean Biology, Ministry of Education, Northeast Agricultural University, Harbin, Yunnan, China
| | - Yanan Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxuan Zheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sibo Liu
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianfu Cheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing, China
| | - Zengwang Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
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Sayas-Barberá E, Pérez-Álvarez JA, Navarro-Rodríguez de Vera C, Fernández-López M, Viuda-Martos M, Fernández-López J. Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods. Foods 2022; 11:foods11223661. [PMID: 36429253 PMCID: PMC9689430 DOI: 10.3390/foods11223661] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/12/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their life stage. The food industry must focus on this challenge within a framework of sustainable production, minimizing the use of natural resources and avoiding the emission of waste and pollutants throughout the life cycle of food. Food coproducts are presented as potential bioactive functional compounds which can be useful for technological purposes, due to the fact that they can serve as non-chemical, natural and health-improving food ingredients. In this review, we focus on the potential use of food processing coproducts which must be part of a strategy to promote and improve women's health and well-being. This knowledge will make it possible to select potential ingredients from coproducts to be used in the fortification of foods intended for consumption by females and to introduce sustainability and gender perspectives into food innovation. The attainment of fortifications for foods for women has to be linked to the use of sustainable sources from food coproducts in order to be economically viable and competitive.
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Affiliation(s)
- Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
| | - Jose Angel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
| | - Casilda Navarro-Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
| | - Manuela Fernández-López
- Servicio de Endocrinología y Nutrición, Hospital Clínico Universitario Virgen de la Arrixaca, Ctra. Madrid-Cartagena s/n, 30120 El Palmar, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
- Correspondence: ; Tel.: +34-966749784
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Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability. Biomolecules 2022; 12:biom12111622. [PMID: 36358972 PMCID: PMC9687809 DOI: 10.3390/biom12111622] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/22/2022] [Accepted: 10/22/2022] [Indexed: 11/06/2022] Open
Abstract
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.
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Wang Y, Xu Y, Liu Z. A review of plant antipathogenic constituents: Source, activity and mechanism. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2022; 188:105225. [PMID: 36464345 DOI: 10.1016/j.pestbp.2022.105225] [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: 03/06/2022] [Revised: 07/25/2022] [Accepted: 09/05/2022] [Indexed: 06/17/2023]
Abstract
Green prevention and control of plant pathogens is a development direction of sustainable and low-carbon agriculture given the limitation of traditional chemicals. Plant-derived antipathogenic constituents (PAPCs) exhibit the advantages of being environmental benign and a broad spectrum of target pathogens over traditional chemicals. Here, we review the research advances on plant sources, chemical compositions, activities of antipathogenic constituents in the past 20 years. Reported PAPCs are classified into categories of phenols, flavonoids, terpenoids, alkaloids and antimicrobial peptides. Angiosperms, gymnosperms and some lower plants are the main plant source of detected PAPCs. The PAPCs act on pathogens through multiple pathways including destroying cell structures, blocking key composition synthesis and inhibiting cell metabolism. The development trends of PAPCs are finally prospected. This review serves as a comprehensive review on the study of plant antipathogenic constituents and a key reference for forecasting the source, characteristic and activity of PAPC.
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Affiliation(s)
- Yueyao Wang
- Laboratory of Environment-Enhancing Energy (E2E), Key Laboratory of Agricultural Engineering in Structure and Environment of Ministry of Agriculture and Rural Affairs, College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China
| | - Yongdong Xu
- Laboratory of Environment-Enhancing Energy (E2E), Key Laboratory of Agricultural Engineering in Structure and Environment of Ministry of Agriculture and Rural Affairs, College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China
| | - Zhidan Liu
- Laboratory of Environment-Enhancing Energy (E2E), Key Laboratory of Agricultural Engineering in Structure and Environment of Ministry of Agriculture and Rural Affairs, College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China.
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Durrani R, Meiyun Y, Yang B, Durand E, Delavault A, Bowen H, Weiwei H, Yiyang L, Lili S, Fei G. Identification of novel bioactive proteins and their produced oligopeptides from Torreya grandis nuts using proteomic based prediction. Food Chem 2022; 405:134843. [DOI: 10.1016/j.foodchem.2022.134843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 10/21/2022] [Accepted: 10/31/2022] [Indexed: 11/05/2022]
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Abadl MMT, Mohsin AZ, Sulaiman R, Abas F, Muhialdin BJ, Meor Hussin AS. Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme. Food Res Int 2022; 161:111797. [DOI: 10.1016/j.foodres.2022.111797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 07/12/2022] [Accepted: 08/18/2022] [Indexed: 11/22/2022]
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Yang F, Guo T, Zhou Y, Han S, Sun S, Luo F. Biological functions of active ingredients in quinoa bran: Advance and prospective. Crit Rev Food Sci Nutr 2022; 64:4101-4115. [PMID: 36315046 DOI: 10.1080/10408398.2022.2139219] [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: 11/03/2022]
Abstract
Quinoa is known to be a rich source of nutrients and bioactive components. Quinoa bran, used mainly as animal feed in processing by-products, is also a potential source of bioactive ingredients being conducive to human health. The importance of nutrition and function of quinoa seed has been discussed in many studies, but the bioactive properties of quinoa bran often are overlooked. This review systemically summarized the progress in bioactive components, extraction, and functional investigations of quinoa bran. It suggests that chemically assisted electronic fractionation could be used to extract albumin from quinoa bran. Ultrasound-assisted extraction method is a very useful method for extracting phenolic acids, triterpene saponins, and flavonoids from quinoa bran. Based on in vitro and in vivo studies for biological activities, quinoa bran extract exhibits a wide range of beneficial properties, including anti-oxidant, anti-diabetes, anti-inflammation, anti-bacterial and anti-cancer functions. However, human experiments and action mechanisms need to investigate. Further exploring quinoa bran will promote its applications in functional foods, pharmaceuticals, and poultry feed in the future.
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Affiliation(s)
- Feiyan Yang
- National Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Tianyi Guo
- National Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yaping Zhou
- National Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Shuai Han
- National Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Shuguo Sun
- National Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Feijun Luo
- National Research Center of Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Research Center of Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China
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Pavlović N, Mijalković J, Đorđević V, Pecarski D, Bugarski B, Knežević-Jugović Z. Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. Food Chem X 2022; 15:100370. [PMID: 35782959 PMCID: PMC9240801 DOI: 10.1016/j.fochx.2022.100370] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/09/2022] [Accepted: 06/14/2022] [Indexed: 12/14/2022] Open
Abstract
Soy protein concentrate hydrolysate (SPH) has been utilized as a mixture of antioxidant peptides. Novel ultrasonicated hydrolysate-loaded nanoliposome carriers are developed. Encapsulated SPH influenced positively the liposomal nanocarriers' stability. Tailored release properties of SPH are shown by in vitro gastrointestinal digestion study. Unilamelarity and sphericity of nanoliposomes have been confirmed by TEM and SEM.
This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.
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Affiliation(s)
- Neda Pavlović
- Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Jelena Mijalković
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Verica Đorđević
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Danijela Pecarski
- Academy of Applied Studies Belgrade, The College of Health Sciences, Cara Dušana 254, Belgrade, Serbia
| | - Branko Bugarski
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Zorica Knežević-Jugović
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Karnegijeva 4, 11000 Belgrade, Serbia
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Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms. Heliyon 2022; 8:e11067. [PMID: 36303910 PMCID: PMC9593296 DOI: 10.1016/j.heliyon.2022.e11067] [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: 11/12/2021] [Revised: 01/09/2022] [Accepted: 10/07/2022] [Indexed: 11/06/2022] Open
Abstract
The lingzhi mushroom (Ganoderma lucidum) is well known for its medicinal properties and has long played a role in traditional oriental medicine due to its health-giving benefits and potential to extend life expectancy. The mushroom contains a number of highly bioactive compounds and can also act as an excellent source of protein. This research investigated the peptides obtained from the protein hydrolysates of lingzhi mushrooms to assess their free radical scavenging abilities. These peptides were acquired via different proteases (Alcalase, Neutrase, papain, and pepsin-pancreatin) and were tested at a range of different concentrations (1.0%, 2.5%, and 5.0% w/v). The highest levels of 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) radical scavenging activities were presented by lingzhi mushroom hydrolysate using 2.5% (w/v) pepsin-pancreatin after 6 h of digestion. The hydrolysate was then fractionated using 10, 5, 3, and 0.65 kDa molecular weight cut-off membranes. The results showed that the MW 0.65 kDa fraction had the highest level of free radical scavenging activity. Further analysis of this MW 0.65 kDa fraction began with another RP-HPLC fractionation technique to obtain three further sub-fractions. De novo peptide sequencing using electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-Q-TOF-MS/MS) was chosen as the optimum method for studying the F3 sub-fraction. DRVSIYGWG and ALLSISSF were discovered as new peptides with different antioxidant properties. Adenocarcinoma colon (Caco-2) cells showed the antioxidant action of these synthesized peptides. This activity was linked to peptide concentration. The peptides and their pure synthetic counterparts were found to reduce NO generation by RAW 264.7 macrophages without causing cytotoxicity. The results of gene expression reveal that the DRVSIYGWG and ALLSISSF peptides were able to cut the expression of the proinflammatory cytokine genes iNOS, IL-6, TNF-α, and COX-2 in the context of RAW 264.7 macrophages.
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Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions. Antioxidants (Basel) 2022; 11:antiox11081612. [PMID: 36009330 PMCID: PMC9404908 DOI: 10.3390/antiox11081612] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.
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Antimicrobial and Functional Properties of Duckweed ( Wolffia globosa) Protein and Peptide Extracts Prepared by Ultrasound-Assisted Extraction. Foods 2022; 11:foods11152348. [PMID: 35954113 PMCID: PMC9367961 DOI: 10.3390/foods11152348] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/24/2022] Open
Abstract
Wolffia globosa is an interesting alternative plant-based protein source containing up to 40% protein dry weight. Dried duckweed protein extract (PE) was obtained using ultrasound-assisted extraction (UAE) before isoelectric precipitation (pH 3.5) to yield protein concentrate (PC) and protein solution (PS). The PC was hydrolyzed using Alcalase enzyme to obtain protein concentrate hydrolysate (PCH). Among all fractions, PCH exhibited antimicrobial properties by decreasing populations of Vibrio parahaemolyticus and Candida albicans at 0.43 ± 1.31 log reduction (66.21%) and 3.70 ± 0.11 log reduction (99.98%), respectively. The PE and PS also showed high solubilities at pH 8 of 90.49% and 86.84%, respectively. The PE demonstrated the highest emulsifying capacity (EC) (71.29%) at pH 4, while the highest emulsifying stability (ES) (~98%) was obtained from the PE and PS at pH 6 and pH 2, respectively. The major molecular weights (Mw) of the PE, PC, PCH and PS were observed at 25, 45, 63 and 100 kDa, with a decrease in the Mw of the PCH (<5 kDa). The PCH contained the highest total amino acids, with aspartic acid and glutamic acid being the major components. The results revealed the antimicrobial and functional properties of duckweed protein and hydrolysate for the first time and showed their potential for further development as functional food ingredients.
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50
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Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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