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Saviard T, Menard O, Nebbia S, Ossemond J, Henry G, Chacon R, Le Feunteun S, Dupont D, Le Roux L. In vitro gastrointestinal digestion of cow's and sheep's dairy products: Impact of species and structure. Food Res Int 2024; 190:114604. [PMID: 38945616 DOI: 10.1016/j.foodres.2024.114604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
Sheep's milk (SM) is known to differ from cow's milk (CM) in nutritional composition and physicochemical properties, which may lead to different digestion behaviours. This work aimed to investigate the impact of the species (cow vs sheep) and the structure (milk vs yogurt) on the digestion of dairy products. Using an in vitro static gastrointestinal digestion model, CM, SM, cow's milk yogurt (CY) and sheep's milk yogurt (SY) were compared on particle size evolution, microscopic observations, degree of lipolysis, degree of proteolysis, specific protein degradation and calcium bioaccessibility. Species and structure affected particle size evolution during the gastric phase resulting in smaller particles for yogurts compared to milks as well as for CM products compared to SM products. Species impacted lipid composition and lipolysis, with SM products presenting higher short/medium-chain fatty acids content and higher intestinal degree of lipolysis. Proteolysis was influenced by structure, with milks showing higher intestinal degree of proteolysis compared to yogurts. Caseins were digested faster in CM, ⍺-lactalbumin was digested faster in SM despite its higher concentration, and during gastric digestion β-lactoglobulin was more degraded in CM products compared to SM products and more in yogurts compared to milks. Lastly, SM products released more bioaccessible calcium than CM products. In conclusion, species (cow vs sheep) impacted more the digestion compared to the structure (milk vs yogurt). In fact, SM was different from CM mainly due to a denser protein network that might slow down the accessibility of the enzyme to its substrate which induce a delay of gastric disaggregation and thus lead to slower the digestion of the nutrients.
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Affiliation(s)
| | - Olivia Menard
- STLO, INRAE, L'Institut Agro Rennes-Angers, Rennes, France.
| | - Stefano Nebbia
- STLO, INRAE, L'Institut Agro Rennes-Angers, Rennes, France.
| | | | - Gwénaële Henry
- STLO, INRAE, L'Institut Agro Rennes-Angers, Rennes, France.
| | | | | | - Didier Dupont
- STLO, INRAE, L'Institut Agro Rennes-Angers, Rennes, France.
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Ali AH, Li S, Liu SQ, Gan RY, Li HB, Kamal-Eldin A, Ayyash M. Invited review: Camel milk and gut health-Understanding digestibility and the effect on gut microbiota. J Dairy Sci 2024; 107:2573-2585. [PMID: 37977446 DOI: 10.3168/jds.2023-23995] [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: 07/21/2023] [Accepted: 10/31/2023] [Indexed: 11/19/2023]
Abstract
Camel milk (CM), known for its immune-regulatory, anti-inflammatory, antiapoptotic, and antidiabetic properties, is a natural healthy food. It is easily digestible due to the high levels of β-casein and diverse secreted antibodies, exhibiting superior antibacterial and antiviral activities compared with bovine milk. β-casein is less allergic and more digestible because it is more susceptible to digestive hydrolysis in the gut; therefore, higher levels of β-casein make CM advantageous for human health. Furthermore, antibodies help the digestive system by destroying the antigens, which are then overwhelmed and digested by macrophages. The connection between the gut microbiota and human health has gained substantial research attention, as it offers potential benefits and supports disease treatment. The gut microbiota has a vital role in regulating the host's health because it helps in several biological functions, such as protection against pathogens, immune function regulation, energy harvesting from digested foods, and reinforcement of digestive tract biochemical barriers. These functions could be affected by the changes in the gut microbiota profile, and gut microbiota differences are associated with several diseases, such as inflammatory bowel disease, colon cancer, irritable bowel disorder, mental illness, allergy, and obesity. This review focuses on the digestibility of CM components, particularly protein and fat, and their influence on gut microbiota modulation. Notably, the hypoallergenic properties and small fat globules of CM contribute to its enhanced digestibility. Considering the rapid digestion of its proteins under conditions simulating infant gastrointestinal digestion, CM exhibits promise as a potential alternative for infant formula preparation due to the high β-/αs-casein ratio and protective proteins, in addition to the absence of β-lactoglobulin.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Siqi Li
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, United Arab Emirates.
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Song X, Wang X, Yang M, Acevedo-Fani A, Singh H, Ye A. Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk. Foods 2024; 13:1286. [PMID: 38731657 PMCID: PMC11083146 DOI: 10.3390/foods13091286] [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: 03/21/2024] [Revised: 04/18/2024] [Accepted: 04/18/2024] [Indexed: 05/13/2024] Open
Abstract
There are a wide range of commercial infant formulae available on the market. These are made using milk from different species, such as goat, sheep, and cow. The different protein compositions of these milks and the process used during infant-formulae manufacture, such as heat treatment, may impact the digestion of nutrients. This study compared the effect of protein composition and heat treatment on the in vitro gastric digestion behaviour of commercial infant formulae made with cow, goat, and sheep milk using a dynamic infant human gastric simulator (IHGS). During the simulated dynamic gastric digestion, the goat milk infant formula (GIF) showed earlier signs of aggregate formation compared to cow milk infant formula (CIF) and sheep milk infant formula (SIF). In addition, the microstructures of GIF chyme showed fragmented and porous structures. On the contrary, CIF formed dense protein networks that trapped oil droplets, whereas SIF exhibited a microstructure of smooth oil droplets surrounded by fewer protein networks. The different aggregation behaviours and aggregate structures of the three infant-formulae chyme were related to their different protein compositions, especially the different casein compositions. Furthermore, the open fragile structure of GIF aggregates provided easier access to pepsin, allowing it to hydrolyse protein. The results from the present study provided some information to assist in understanding the coagulation and digestion behaviours of commercial infant formulae made from different species of milk.
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Affiliation(s)
| | | | | | | | | | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (X.S.); (M.Y.); (A.A.-F.); (H.S.)
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Quintieri L, Fanelli F, Monaci L, Fusco V. Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides. Foods 2024; 13:601. [PMID: 38397577 PMCID: PMC10888271 DOI: 10.3390/foods13040601] [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: 12/21/2023] [Revised: 01/31/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.
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Affiliation(s)
| | - Francesca Fanelli
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy; (L.Q.); (L.M.); (V.F.)
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Ayoub MA, Yap PG, Mudgil P, Khan FB, Anwar I, Muhammad K, Gan CY, Maqsood S. Invited review: Camel milk-derived bioactive peptides and diabetes-Molecular view and perspectives. J Dairy Sci 2024; 107:649-668. [PMID: 37709024 DOI: 10.3168/jds.2023-23733] [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: 05/11/2023] [Accepted: 08/20/2023] [Indexed: 09/16/2023]
Abstract
In dairy science, camel milk (CM) constitutes a center of interest for scientists due to its known beneficial effect on diabetes as demonstrated in many in vitro, in vivo, and clinical studies and trials. Overall, CM had positive effects on various parameters related to glucose transport and metabolism as well as the structural and functional properties of the pancreatic β-cells and insulin secretion. Thus, CM consumption may help manage diabetes; however, such a recommendation will become rationale and clinically conceivable only if the exact molecular mechanisms and pathways involved at the cellular levels are well understood. Moreover, the application of CM as an alternative antidiabetic tool may first require the identification of the exact bioactive molecules behind such antidiabetic properties. In this review, we describe the advances in our knowledge of the molecular mechanisms reported to be involved in the beneficial effects of CM in managing diabetes using different in vitro and in vivo models. This mainly includes the effects of CM on the different molecular pathways controlling (1) insulin receptor signaling and glucose uptake, (2) the pancreatic β-cell structure and function, and (3) the activity of key metabolic enzymes in glucose metabolism. Moreover, we described the current status of the identification of CM-derived bioactive peptides and their structure-activity relationship study and characterization in the context of molecular markers related to diabetes. Such an overview will not only enrich our scientific knowledge of the plausible mode of action of CM in diabetes but should ultimately rationalize the claim of the potential application of CM against diabetes. This will pave the way toward new directions and ideas for developing a new generation of antidiabetic products taking benefits from the chemical composition of CM.
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Affiliation(s)
- Mohammed Akli Ayoub
- Department of Biological Sciences, College of Medicine and Health Sciences, Khalifa University, 127788, Abu Dhabi, United Arab Emirates.
| | - Pei-Gee Yap
- Analytical Biochemistry Research Centre (ABrC), University Innovation Incubator (i2U) Building, SAINS@USM Campus, Universiti Sains Malaysia, Lebuh Bukit Jambul, 11900 Bayan Lepas, Penang, Malaysia
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551, Al Ain, United Arab Emirates
| | - Farheen Badrealam Khan
- Department of Biology, College of Science, United Arab Emirates University, 15551, Al Ain, United Arab Emirates
| | - Irfa Anwar
- Department of Biology, College of Science, United Arab Emirates University, 15551, Al Ain, United Arab Emirates
| | - Khalid Muhammad
- Department of Biology, College of Science, United Arab Emirates University, 15551, Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), University Innovation Incubator (i2U) Building, SAINS@USM Campus, Universiti Sains Malaysia, Lebuh Bukit Jambul, 11900 Bayan Lepas, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551, Al Ain, United Arab Emirates
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Stefos GC, Dalaka E, Papoutsi G, Palamidi I, Andreou V, Katsaros G, Bossis I, Politis I, Theodorou G. In vitro evaluation of the effect of yogurt acid whey fractions on iron bioavailability. J Dairy Sci 2024; 107:683-694. [PMID: 37709016 DOI: 10.3168/jds.2023-23643] [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: 04/20/2023] [Accepted: 08/28/2023] [Indexed: 09/16/2023]
Abstract
A side effect of the raised consumption of Greek yogurt is the generation of massive amounts of yogurt acid whey (YAW). The dairy industry has tried several methods for handling these quantities, which constitute an environmental problem. Although the protein content of YAW is relatively low, given the huge amounts of produced YAW, the final protein amount in the produced YAW should not be underestimated. Taking into consideration the increased interest for bioactive peptides and the increased demand for dietary proteins, combined with protein and peptides content of YAW, efforts should be made toward reintroducing the latter in the food supply chain. In this context and in view of the prevalent dietary iron deficiency problem, the objective of the present study was the investigation of YAW fractions' effect on Fe bioavailability. With this purpose, an in vitro digest approach, following the INFOGEST protocol, was coupled with the Caco2 cell model. To evaluate whether YAW digest fractions exert positive, negative or neutral effect on Fe bioavailability, they were compared with the ones derived from milk, a well-studied food in this context. Milk and YAW showed the same effectiveness on both Fe bioavailability and the expression of relative genes (DCYTB, DMT1, FPN1, and HEPH). Focusing further on YAW fractions, by comparison with their blank digest control counterparts, it resulted that YAW 3- to 10-kDa digests fraction had a superior effect over the 0- to 3-kDa fraction on Fe-uptake, which was accompanied by a similar effect on the expression of Fe metabolism-related genes (DCYTB, FPN1, and HEPH). Finally, although the 3- to 10-kDa fraction of bovine YAW digests resulted in a nonsignificant increased Fe uptake, compared with the ovine and caprine YAW, the expression of DCYTB and FPN1 genes underlined this difference by showing a similar pattern with statistically significant higher expression of bovine compared with ovine and bovine compared with both ovine and caprine, respectively. The present study deals with the novel concept that YAW may contain factors affecting Fe bioavailability. The results show that it does not exert any negative effect and support the extensive investigation for specific peptides with positive effect as well as that YAW proteins should be further assessed on the prospect that they can be used in human nutrition.
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Affiliation(s)
- Georgios C Stefos
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece.
| | - Eleni Dalaka
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Georgia Papoutsi
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Irida Palamidi
- Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 112 55 Athens, Greece
| | - Varvara Andreou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi 14123, Attica, Greece
| | - George Katsaros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi 14123, Attica, Greece
| | - Ioannis Bossis
- Laboratory of Animal Husbandry, Department of Animal Production, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Politis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece.
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Dalaka E, Stefos GC, Politis I, Theodorou G. Effect of Milk Origin and Seasonality of Yogurt Acid Whey on Antioxidant Activity before and after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2023; 12:2130. [PMID: 38136249 PMCID: PMC10740864 DOI: 10.3390/antiox12122130] [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: 10/26/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Yogurt acid whey (YAW) is a by-product of Greek strained yogurt production. The disposal of YAW constitutes an environmental problem, and given the increasing demand of Greek yogurt worldwide, its handling is a challenge. However, whey-derived peptides, resulting from microbial fermentation as well as those resulting from further hydrolysis during the digestion process, have been linked to enhanced biological activities. In this study, the antioxidant capacity of 33 samples of YAW obtained from Greek dairy companies of bovine, ovine or caprine origin was investigated using both cell-free and cell-based assays. The YAW samples, their in vitro digestion products (YAW-Ds) and a fraction of the digests (less than 3 kDa; YAW-D-P3) were assessed using four biochemical assays, namely ORAC, ABTS, FRAP and P-FRAP. Our data revealed a higher antioxidant capacity for digested samples compared with undigested samples, with all four methods. ORAC values after in vitro digestion were higher for the ovine samples compared to their bovine (YAW-D and YAW-D-P3) and caprine (YAW-D-P3) counterparts. Furthermore, the YAW-D-P3 fraction derived from samples collected in the summer months exhibited higher ORAC values when compared to the respective fraction from the winter months' samples. The cellular antioxidant activity of ovine YAW-D-P3 was improved in H2O2-treated HT29 cells compared to the control H2O2-treated cells. However, YAW-D-P3 could not trigger either the pathways involving the transcription factors NF-κB or NFE2L2 or the gene expression of SOD1, CAT and HMOX1 in LPS-challenged THP-1-derived macrophages. These results suggest that YAW, and particularly YAW from ovine origin, could be used as a natural source for its antioxidant potential in human and animal nutrition.
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Affiliation(s)
| | | | | | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece; (E.D.); (I.P.)
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Vlaicu PA, Untea AE, Varzaru I, Saracila M, Oancea AG. Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations. Foods 2023; 12:4001. [PMID: 37959120 PMCID: PMC10650119 DOI: 10.3390/foods12214001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Animal Nutrition and Biology, 077015 Balotesti, Romania; (A.E.U.); (I.V.); (M.S.); (A.G.O.)
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Maky MA, Zendo T. Identification of a Novel Bioactive Peptide Derived from Frozen Chicken Breast Hydrolysate and the Utilization of Hydrolysates as Biopreservatives. BIOLOGY 2023; 12:1218. [PMID: 37759617 PMCID: PMC10525312 DOI: 10.3390/biology12091218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/29/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
Frozen chicken breast was hydrolyzed by treatment with thermolysin enzyme to obtain a chicken hydrolysate containing bioactive peptides. After that, a peptide was purified from the chicken hydrolysate utilizing a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weight of the chicken peptide was 2766.8. Protein sequence analysis showed that the peptide was composed of 25 amino acid residues. The peptide, designated as C25, demonstrated an inhibitory action on the angiotensin-converting enzyme (ACE) with a half maximal inhibitory concentration (IC50) value of 1.11 µg/mL. Interestingly, C25 showed antimicrobial activity against multi-drug resistant bacteria Proteus vulgaris F24B and Escherichia coli JM109, both with MIC values of 24 µg/mL. The chicken hydrolysate showed antioxidant activity with an IC50 value of 348.67 µg/mL. Furthermore, the proliferation of aerobic bacteria and Enterobacteriaceae as well as lipid oxidation were significantly reduced when the chicken hydrolysate was used as a natural preservative during cold storage of chicken breasts. Hydrolysates derived from muscle sources have the potential to be used in formulated food products and to contribute positively to human health.
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Affiliation(s)
- Mohamed Abdelfattah Maky
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan;
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt
| | - Takeshi Zendo
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan;
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Ahlborn NG, Montoya CA, Roy D, Roy NC, Stroebinger N, Ye A, Samuelsson LM, Moughan PJ, McNabb WC. Differences in small intestinal apparent amino acid digestibility of raw bovine, caprine, and ovine milk are explained by gastric amino acid retention in piglets as an infant model. Front Nutr 2023; 10:1226638. [PMID: 37731403 PMCID: PMC10507170 DOI: 10.3389/fnut.2023.1226638] [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: 05/22/2023] [Accepted: 08/21/2023] [Indexed: 09/22/2023] Open
Abstract
Background The rate of stomach emptying of milk from different ruminant species differs, suggesting that the small intestinal digestibility of nutrients could also differ across these milk types. Objective To determine the small intestinal amino acid (AA) digestibility of raw bovine, caprine, and ovine milk in the piglet as an animal model for the infant. Methods Seven-day-old piglets (n = 12) consumed either bovine, caprine, or ovine milk diets for 15 days (n = 4 piglets/milk). On day 15, fasted piglets received a single meal of fresh raw milk normalized for protein content and containing the indigestible marker titanium dioxide. Entire gastrointestinal tract contents were collected at 210 min postprandially. Apparent AA digestibility (disappearance) in different regions of the small intestine was determined. Results On average, 35% of the dietary AAs were apparently taken up in the small intestine during the first 210 min post-feeding, with 67% of the AA digestibility occurring in the first quarter (p ≤ 0.05) and 33% in the subsequent two quarters. Overall, except for isoleucine, valine, phenylalanine, and tyrosine, the small intestinal apparent digestibility of all AAs at 210 min postprandially in piglets fed ovine milk was, on average, 29% higher (p ≤ 0.05) than for those fed bovine milk. Except for lysine, there was no difference in the apparent digestibility (p > 0.05) of any AAs between piglets fed caprine milk or ovine milk. The apparent digestibility of alanine was higher (p ≤ 0.05) in piglets fed caprine milk than those fed bovine milk. When apparent digestibility was corrected for gastric AA retention, only small differences in the small intestinal apparent digestibility of AAs were observed across milk types. Conclusion Bovine, caprine and ovine milk had different apparent small intestinal AA digestibility at 210 min postprandially. When corrected for gastric AA retention, the differences in apparent digestibility across species largely disappeared. The apparent AA digestibility differed across small intestinal locations.
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Affiliation(s)
- Natalie G. Ahlborn
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand
| | - Carlos A. Montoya
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand
| | - Debashree Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Nicole C. Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | | | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Linda M. Samuelsson
- Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand
| | - Paul J. Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
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Zhang J, Liu D, Xie Y, Yuan J, Wang K, Tao X, Hemar Y, Regenstein JM, Liu X, Zhou P. Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly. Food Chem 2023; 416:135865. [PMID: 36905711 DOI: 10.1016/j.foodchem.2023.135865] [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: 12/14/2022] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023]
Abstract
In vitro coagulation and digestion of caprine and bovine micellar casein concentrate (MCC) with or without partial colloidal calcium depletion (deCa) were studied under simulated adult and elderly conditions. Gastric clots were smaller and looser for caprine than bovine MCC, and were further looser with deCa and under elderly condition for both caprine and bovine MCC. Casein hydrolysis and concomitant formation of large peptides was faster for caprine than bovine MCC, and with deCa and under adult condition for caprine and bovine MCC. Formation of free amino groups and small peptides were faster for caprine MCC, and with deCa and under adult condition. Upon intestinal digestion, proteolysis occurred rapidly, and was faster under adult condition, but showed less differences with increasing digestion between caprine and bovine MCC, and with and without deCa. These results suggested weakened coagulation and greater digestibility for caprine MCC and MCC with deCa under both conditions.
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Affiliation(s)
- Jie Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Yunqi Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Jiajie Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yacine Hemar
- Institute of Advanced Studies, Shenzhen University, Shenzhen, Guangdong Province 518060, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
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12
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Fan Z, Jia W. Lactobacillus casei-Derived Postbiotics Elevate the Bioaccessibility of Proteins via Allosteric Regulation of Pepsin and Trypsin and Introduction of Endopeptidases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37410960 DOI: 10.1021/acs.jafc.3c02125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/08/2023]
Abstract
The potential of probiotics to benefit digestion has been widely reported, while its utilization in high-risk patients and potential adverse reactions have focused interest on postbiotics. A variable data-independent acquisition (vDIA)-based spatial-omics strategy integrated with unsupervised variational autoencoders was applied to profile the functional mechanism underlying the action of Lactobacillus casei-derived postbiotic supplementation in goat milk digestion in an infant digestive system, from a metabolomics-peptidomics-proteomics perspective. Amide and olefin derivatives were proved to elevate the activities of pepsin and trypsin through hydrogen bonding and hydrophobic forces based on allosteric effects, and recognition of nine endopeptidases and their cleavage to serine, proline, and aspartate were introduced by postbiotics, thereby promoting the generation of hydrophilic peptides and elevating the bioaccessibility of goat milk protein. The peptides originating from αs1-casein, β-casein, β-lactoglobulin, Ig-like domain-containing protein, κ-casein, and serum amyloid A protein, with multiple bioactivities including angiotensin I-converting enzyme (ACE)-inhibitory, osteoanabolic, dipeptidyl peptidase IV (DPP-IV) inhibitory, antimicrobial, bradykinin-potentiating, antioxidant, and anti-inflammatory activities, were significantly increased in the postbiotic supplementation group, which was also considered to potentially prevent necrotizing enterocolitis through inhibiting the multiplication of pathogenic bacteria and blocking signal transducer and activator of transcription 1 and nuclear factor kappa-light-chain-enhancer of activated B cells inflammatory pathways. This research deepened the understanding of the mechanism underlying the postbiotics affecting goat milk digestion, which established a critical groundwork for the clinical application of postbiotics in infant complementary foods.
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Affiliation(s)
- Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China
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13
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Helal A, Pierri S, Tagliazucchi D, Solieri L. Effect of Fermentation with Streptococcus thermophilus Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates. Microorganisms 2023; 11:1742. [PMID: 37512914 PMCID: PMC10386367 DOI: 10.3390/microorganisms11071742] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 07/30/2023] Open
Abstract
Three Streptococcus thermophilus strains, namely RBC6, RBC20, and RBN16, were proven to release bioactive peptides during whey protein concentrate (WPC) fermentation, resulting in WPC hydrolysates with biological activities. However, these bioactive peptides can break down during gastro-intestinal digestion (GID), hindering the health-promoting effect of fermented WPC hydrolysates in vivo. In this work, the effect of simulated GID on three WPC hydrolysates fermented with S. thermophilus strains, as well as on unfermented WPC was studied in terms of protein hydrolysis, biological activities, and peptidomics profiles, respectively. In general, WPC fermentation enhanced protein hydrolysis compared to unfermented WPC. After in vitro GID, WPC fermented with S. thermophilus RBC20 showed the highest antioxidant activity, whereas WPC fermented with strain RBC06 displayed the highest angiotensin-converting enzyme (ACE)- and dipeptidyl peptidase IV (DPP-IV)-inhibitory activities. Peptidomics analysis revealed that all digested WPC samples were highly similar to each other in peptide profiles, and 85% of the 46 identified bioactive peptides were shared among fermented and unfermented samples. However, semi-quantitative analysis linked the observed differences in biological activities among the samples to differences in the amount of bioactive peptides. The anti-hypertensive peptides VPP and IPP, as well as the DPP-IV-inhibitory peptide APFPE, were quantified. In conclusion, WPC fermentation with S. thermophilus positively impacted protein hydrolysis and bioactive peptide release during GID.
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Affiliation(s)
- Ahmed Helal
- Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, Egypt
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Sara Pierri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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14
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Helal A, Cattivelli A, Conte A, Tagliazucchi D. Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities. BIOLOGY 2023; 12:948. [PMID: 37508379 PMCID: PMC10376354 DOI: 10.3390/biology12070948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/28/2023] [Accepted: 06/30/2023] [Indexed: 07/30/2023]
Abstract
The effect of ripening and in vitro digestion on the biological activities, peptide profiles and release of bioactive peptides in Ras cheese has been investigated. Ras cheese ripening largely influenced the extent of protein hydrolysis. The advancement in ripening resulted in an increase in total peptides (from 0.97 to 2.46 mmol leucine/g in samples at 30 and 180 days of ripening, respectively) and bioactive peptides concentration, especially angiotensin-converting enzyme (ACE)-inhibitory, dipeptidyl-peptidase-IV-(DPP-IV)-inhibitory and antioxidant peptides. In vitro gastro-intestinal digestion further promoted protein hydrolysis and the release of bioactive peptides. Digested Ras cheese at 90 and 180 days of ripening displayed the highest bioactive peptides intensity. The variations in bioactive peptides amount during ripening and in vitro digestion were correlated with the changes in ACE-inhibitory, DPP-IV-inhibitory and antioxidant activities. The highest amounts of VPP and IPP were detected in digested Ras cheese at 90 days of ripening (17.44 and 36.50 mg/kg of cheese, respectively), whereas the highest concentrations of APFPE were found in undigested and digested 180-day ripened Ras cheese (82.09 and 52.01 mg/kg of cheese, respectively). The present investigation underlined potential differences in the biological effect after the ingestion of Ras cheese at different ripening times.
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Affiliation(s)
- Ahmed Helal
- Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, Egypt
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy
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15
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Zhang Q, Zheng L, Luo D, Zhao M. In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6987-6998. [PMID: 37128773 DOI: 10.1021/acs.jafc.3c00221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
WCPFSRSF, an octapeptide (Trp-Cys-Pro-Phe-Ser-Arg-Ser-Phe), has been reported to improve memory in mice, but its gastrointestinal stability is unclear. The objective of this study was to evaluate the gastrointestinal stability of peptide WCPFSRSF and explore the neuroprotective potential of its digestive fragments. Results showed that the content of WCPFSRSF after gastric and gastrointestinal digestion decreased to 71.64% and less than 1%, respectively. Furthermore, the antioxidant and neuroprotective ability of WCPFSRSF were also affected. Eleven and nine peptides were identified in its gastric and gastrointestinal digestive products, respectively. Multiple bioinformatics tools in combination with principal component analysis were employed to assess the physicochemical and structural properties of peptides. Novel peptides generated after gastrointestinal digestion could be classified into three groups: the first group had high bioactivity and bioavailability; the second group had high amphiphilicity, charge, and net hydrogen; and the third group had a long peptide chain. In addition, the representative peptides WCPF and SR showed neuroprotective ability.
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Affiliation(s)
- Qi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Donghui Luo
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
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16
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Byrne ME, Arranz E, Bot F, Gómez-Mascaraque LG, Tobin JT, O’Mahony JA, O’Callaghan TF. The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products. Foods 2023; 12:foods12071469. [PMID: 37048290 PMCID: PMC10094249 DOI: 10.3390/foods12071469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
The protein composition and digestive characteristics of four commercially available infant formulae (IF) manufactured using bovine (B-IF), caprine (C-IF), soy (S-IF), and rice (R-IF) as a protein source were examined in this study. Plant-based formulae had significantly higher crude protein and non-protein nitrogen (NPN) concentrations. Static in vitro gastrointestinal digestion of these formulae, and subsequent analysis of their digestates, revealed significantly higher proteolysis of B-IF at the end of gastrointestinal digestion compared to the other formulae, as indicated by the significantly higher concentration of free amine groups. Furthermore, differences in structure formation during the gastric phase of digestion were observed, with formation of a more continuous, firmer coagulum by C-IF, while R-IF demonstrated no curd formation likely due to the extensive hydrolysis of these proteins during manufacture. Differences in digestive characteristics between formulae manufactured from these different protein sources may influence the bio-accessibility and bioavailability of nutrients, warranting additional study.
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17
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Mudgil P, Redha A, Nirmal NP, Maqsood S. In vitro antidiabetic and antihypercholesterolemic activities of camel milk protein hydrolysates derived upon simulated gastrointestinal digestion of milk from different camel breeds. J Dairy Sci 2023; 106:3098-3108. [PMID: 36935238 DOI: 10.3168/jds.2022-22701] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 11/11/2022] [Indexed: 03/19/2023]
Abstract
Milk protein hydrolysates derived from 4 camel breeds (Pakistani, Saheli, Hozami, and Omani) were evaluated for in vitro inhibition of antidiabetic enzymatic markers (dipeptidyl peptidase IV and α-amylase) and antihypercholesterolemic enzymatic markers (pancreatic lipase and cholesterol esterase). Milk samples were subjected to in vitro simulated gastric (SGD) and gastrointestinal digestion (SGID) conditions. In comparison with intact milk proteins, the SGD-derived milk protein hydrolysates showed enhanced inhibition of α-amylase, dipeptidyl peptidase IV, pancreatic lipase, and cholesterol esterase as reflected by lower half-maximal inhibitory concentration values. Overall, milk protein hydrolysates derived from the milk of Hozami and Omani camel breeds displayed higher inhibition of different enzymatic markers compared with milk protein hydrolysates from Pakistani and Saheli breeds. In vitro SGD and SGID processes significantly increased the bioactive properties of milk from all camel breeds. Milk protein hydrolysates from different camel breeds showed significant variations for inhibition of antidiabetic and antihypercholesterolemic enzymatic markers, suggesting the importance of breed selection for production of bioactive peptides. However, further studies on identifying the peptides generated upon SGD and SGID of milk from different camel breeds are needed.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Ali Redha
- The Department of Public Health and Sport Sciences, University of Exeter Medical School, Faculty of Health and Life Sciences, University of Exeter, Exeter, EX1 2LU, United Kingdom; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia
| | - Nilesh P Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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18
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Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Abstract
Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained from the previous day residual whey through incubation at gradually decreasing temperature after curd cooking. The aim of this study was to investigate the effect of fermentation regime (spontaneous (S) and NWS-inoculated (I-NWS)) on biofunctionalities and release of bioactive peptides during whey fermentation. In S and I-NWS trials proteolysis reached a peak after 24 h, which corresponded to the drop out in pH and the maximum increase in lactic acid. Biological activities increased as a function of fermentation time. NWS inoculum positively affected antioxidant activity, whilst S overcame I-NWS in angiotensin-converting enzyme (ACE) and DPP-IV (dipeptidyl peptidase IV) inhibitory activities. Peptidomics revealed more than 400 peptides, mainly derived from β-casein, κ-casein, and α-lactalbumin. Among them, 49 were bioactive and 21 were ACE-inhibitors. Semi-quantitative analysis strongly correlated ACE-inhibitory activity with the sum of the peptide abundance of ACE-inhibitory peptides. In both samples, lactotripeptide isoleucine-proline-proline (IPP) was higher than valine-proline-proline (VPP), with the highest content in S after 24 h of fermentation. In conclusion, we demonstrated the ability of whey endogenous microbiota and NWS to extensively hydrolyze whey proteins, promoting the release of bioactive peptides and improving protein digestibility.
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19
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Mudgil P, Gan CY, Affan Baig M, Hamdi M, Mohteshamuddin K, Aguilar-Toalá JE, Vidal-Limon AM, Liceaga AM, Maqsood S. In-depth peptidomic profile and molecular simulation studies on ACE-inhibitory peptides derived from probiotic fermented milk of different farm animals. Food Res Int 2023; 168:112706. [PMID: 37120189 DOI: 10.1016/j.foodres.2023.112706] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Investigations into ACE inhibitory properties of probiotic fermented bovine, camel, goat, and sheep milk were performed and studied for two weeks of refrigerated storage. Results from the degree of proteolysis suggested higher susceptibility of goat milk proteins, followed by sheep and camel milk proteins, to the probiotic-mediated proteolysis. ACE-inhibitory properties displayed continuous decline in ACE-IC50 values for two weeks of refrigerated storage. Overall, goat milk fermented with Pediococcus pentosaceus caused maximum ACE inhibition (IC50: 262.7 µg/mL protein equivalent), followed by camel milk (IC50: 290.9 µg/mL protein equivalent). Studies related to peptide identification and in silico analysis using HPEPDOCK score revealed presence of 11, 13, 9 and 9 peptides in fermented bovine, goat, sheep, and camel milk, respectively, with potent antihypertensive potential. The results obtained suggest that the goat and camel milk proteins demonstrated higher potential for generating antihypertensive peptides via fermentation when compared to bovine and sheep milk.
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Affiliation(s)
- Priti Mudgil
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800, USM, Penang, Malaysia
| | - Mohd Affan Baig
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Marwa Hamdi
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Khaja Mohteshamuddin
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - José E Aguilar-Toalá
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana Unidad Lerma, Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico
| | - Abraham M Vidal-Limon
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - Andrea M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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20
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Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties. BIOLOGY 2023; 12:biology12010078. [PMID: 36671770 PMCID: PMC9855406 DOI: 10.3390/biology12010078] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/03/2023]
Abstract
Several recent published studies reported that cheese consumption may protect against the onset of cardiovascular diseases and type-2 diabetes due to the presence of bioactive peptides. In the present work, six cheese varieties (the Egyptian traditional cheeses Karish, Domiati and Ras as well as Feta-type, Gouda and Edam cheeses) were characterized for their peptidomics profiles with high-resolution mass spectrometry, biological activities and content in bioactive peptides. The highest ACE-inhibitory and DPP-IV-inhibitory activities were found in Gouda cheese, which also displayed the highest antioxidant activity. A total of 809 peptides originating from the major milk proteins were identified, and 82 of them were bioactive. Most of them showed ACE-inhibitory, antioxidant and DPP-IV-inhibitory activities. The highest amount of the in vivo anti-hypertensive tripeptides VPP and IPP was found in Gouda cheese (39.19 ± 1.26 and 17.72 ± 0.89 mg/100 g of cheese, respectively), whereas the highest amount of APFPE was detected in Edam cheese (509.13 ± 20.44 mg/100 g of cheese). These results suggest that the intake of Edam, Domiati and, especially, Gouda cheeses may result in a possible anti-hypertensive effect in hypertensive subjects.
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21
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Iram D, Kindarle UA, Sansi MS, Meena S, Puniya AK, Vij S. Peptidomics-based identification of an antimicrobial peptide derived from goat milk fermented by Lactobacillus rhamnosus (C25). J Food Biochem 2022; 46:e14450. [PMID: 36226982 DOI: 10.1111/jfbc.14450] [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: 06/17/2022] [Revised: 09/03/2022] [Accepted: 09/20/2022] [Indexed: 01/14/2023]
Abstract
Antimicrobial peptides (AMPs) are emerging as promising novel drug applicants. In the present study, goat milk was fermented using Lactobacillus rhamnosus C25 to generate bioactive peptides (BAPs). The peptide fractions generated were separated using ultrafiltration membranes with molecular weight cut-offs of 3, 5, and 10 kDa, and their antimicrobial activity toward Gram-positive and Gram-negative bacteria was investigated. Isolated AMPs were characterized using RP-HPLC and identified by LC-MS/MS. A total of 569 sequences of peptides were identified by mass spectrometry. Out of the 569, 36 were predicted as AMPs, 21 were predicted as cationic, and out of 21, 6 AMPs were helical peptides. In silico analysis indicated that the majority of peptides were antimicrobial and cationic in nature, an important factor for peptide interaction with the negative charge membrane of bacteria. The results showed that the peptides of <5 kDa exhibited maximum antibacterial activity against E. faecalis, E. coli, and S. typhi. Further, molecular docking was used to evaluate the potent MurD ligase inhibitors. On the basis of ligand binding energy, six predicted AMPs were selected and then analyzed by AutoDock tools. Among the six AMPs, peptides IGHFKLIFSLLRV (-7.5 kcal/mol) and KSFCPAPVAPPPPT (-7.6 kcal/mol), were predicted as a high-potent antimicrobial. Based on these findings, in silico investigations reveal that proteins of goat milk are a potential source of AMPs. This is for the first time that the antimicrobial peptides produced by Lactobacillus rhamnosus (C25) fermentation of goat milk have been identified via LC-MS/MS and predicted as AMPs, cationic charges, helical structure in nature, and potent MurD ligase inhibitors. These peptides can be synthesized and improved for use as antimicrobial agents. PRACTICAL APPLICATIONS: Goat milk is considered a high-quality source of milk protein. According to this study, goat milk protein is a potential source of AMPs, Fermentation can yield goat milk-derived peptides with a broad antibacterial activity spectrum at a low cost. The approach described here could be beneficial in that the significant AMPs can be synthesized and used in the pharmaceutical and food industries.
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Affiliation(s)
- Daraksha Iram
- Antimicrobial Peptides, Biofunctional Probiotics & Peptidomics Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Uday Arun Kindarle
- Antimicrobial Peptides, Biofunctional Probiotics & Peptidomics Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Manish Singh Sansi
- Biofunctional Peptidomics & Metabolic Syndrome Laboratory, Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Sunita Meena
- Biofunctional Peptidomics & Metabolic Syndrome Laboratory, Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Anil Kumar Puniya
- Anaerobic Microbial Fermentation Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Shilpa Vij
- Antimicrobial Peptides, Biofunctional Probiotics & Peptidomics Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
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22
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Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis. Food Chem 2022; 397:133784. [DOI: 10.1016/j.foodchem.2022.133784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 07/17/2022] [Accepted: 07/23/2022] [Indexed: 11/20/2022]
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23
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Impact of casein-to-whey protein ratio on gastric emptying, proteolysis, and peptidome profile of fermented milk during in vitro dynamic gastrointestinal digestion in preschool children. Food Chem 2022; 405:134840. [DOI: 10.1016/j.foodchem.2022.134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/30/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
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24
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Yang L, Xing Y, Chen R, Ni H, Li HH. Isolation and identification of antioxidative peptides from crocodile meat hydrolysates using silica gel chromatography. Sci Rep 2022; 12:13223. [PMID: 35918356 PMCID: PMC9345901 DOI: 10.1038/s41598-022-16009-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 07/04/2022] [Indexed: 11/29/2022] Open
Abstract
Crocodiles are cultured in large numbers in Asia and other places in order to protect wild resources and meet the needs of human life. In this study, crocodile (Crocodylus siamensis) meat proteins were extracted and hydrolyzed into peptides, their antioxidant peptides were isolated and purified by silica gel chromatography and identified by LC/MS. Crocodile meat proteins were optimally extracted with water and hydrolyzed by papain based on the degree of hydrolysis and antioxidant activity. The hydrolysates were fractionated by ultrafiltration into 3 kDa, 3–30 kDa, and ≥ 30 kDa fractions. The 3 kDa fraction showed most antioxidant activity of the hydrolysates. Its active peptides were separated by silica gel column chromatography and purified by silica gel TLC, based on TLC bio-autographic assays of the activity. Four highly active peptides were identified by LC/MS as SSLTIQFVEGQFVDSYDPTIENTFTK, VPPHIY, VAPEEHPVLLTEAPLNPK, and RNGLPGPIGPAG. The identified peptides were synthesized and showed 50% free radical scavenging activities at 1.0 mg/mL, equal or higher to ascorbic acid at 0.5 mg/mL, in both DPPH and ABTS assays. The results indicated that the 3 kDa hydrolyzed peptides of crocodile meat had high antioxidant activity and the active peptides can be effectively separated and purified by silica gel column chromatography and TLC.
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Affiliation(s)
- Liu Yang
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Yan Xing
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Rui Chen
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Hai-Hang Li
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China.
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25
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Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.08.003] [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: 11/20/2022]
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26
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Georgiev P, Wehrend A, Trzebiatowski L. Trypsin-Inhibitor-Aktivität im Kolostrum – eine Übersicht. Tierarztl Prax Ausg G Grosstiere Nutztiere 2022; 50:258-264. [DOI: 10.1055/a-1903-0851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
ZusammenfassungDie wichtige Rolle von Kolostrum für das Immunsystem des Neonaten ist lange bekannt. Proteine und vor allem Immunglobuline müssen nach der Aufnahme den Verdauungstrakt mit seinen proteolytischen Enzymen intakt passieren, um in den neonatalen Kreislauf aufgenommen werden zu können. Aus diesem Grund weist Kolostrum eine trypsininhibitorische Aktivität auf. Die Anti-Trypsin-Aktivität wird dabei nicht nur von einem einzigen Molekül getragen, sondern ist eine generelle Eigenschaft des Erstkolostrums. Bei Paarhufern lässt sich eine hohe Trypsin-Inhibition nachweisen, die in den ersten Tagen der Laktation stark abfällt. Auch beim Pferd ist eine Trypsin-Inhibition im Kolostrum festzustellen. Die Bedeutung wird in der Literatur kontrovers diskutiert, weil die Anti-Trypsin-Aktivität im Vergleich zu den Klauentieren geringer ausgeprägt ist und weniger Stabilität im sauren Milieu zeigt. Im Kolostrum von Fleischfressern findet sich ebenfalls eine Anti-Trypsin-Aktivität, die jedoch weniger stark ausgeprägt ist als bei den Huftieren. Diese Literaturübersicht hat zum Ziel, das bekannte Wissen zur Anti-Trypsin-Aktivität im Kolostrum verschiedener Spezies zusammenzufassen.
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Affiliation(s)
- Plamen Georgiev
- Department of Obstetrics, Reproduction and Reproductive Disorders, Faculty of Veterinary Medicine, Trakia University
| | - Axel Wehrend
- Klinik für Geburtshilfe, Gynäkologie und Andrologie der Groß- und Kleintiere, Justus-Liebig-Universität
| | - Lukas Trzebiatowski
- Klinik für Geburtshilfe, Gynäkologie und Andrologie der Groß- und Kleintiere, Justus-Liebig-Universität
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TURAN N, DURAK MZ. The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3274-3282. [PMID: 35872711 PMCID: PMC9304506 DOI: 10.1007/s13197-022-05414-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED The principal purpose of this study was to determine antioxidant and ACE-inhibitory (angiotensin converting enzyme) activities of 5 ripened Turkish cheese varieties (Kashar, Erzincan Tulum, Izmir Tulum Gruyere, Mihalic). Among the water-soluble extracts with a molecular weight smaller than 3 kDa Gruyere and Erzincan Tulum exhibited the highest free radical scavenger activity in FRAP (Ferric Reducing Ability of Plasma) and ABTS [2,20-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assays, respectively. For the inhibition of ACE, Mihalic was more effective than others. The water-soluble extracts of five cheese were analyzed with liquid chromatography-tandem mass spectrometry to identify the peptide sequences. Totally 394 peptides were sequenced; of these, 134 from αs1-casein, 44 from αs2-casein, 198 from β-casein, and 18 from κ-casein. Among these sequences, 48 peptides were reported as bioactive with the activities including ACE-inhibitory, antioxidant, antimicrobial, DPP-IV inhibitory, antidiabetic, immunomodulating, antithrombotic, anti-inflammatory, and inhibition of cholesterol solubility. These results showed that Turkish cheeses are good sources of bioactive peptides. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05414-3.
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Affiliation(s)
- Neslihan TURAN
- Central Research Institute of Food and Feed Control, 16160 Bursa, Turkey
| | - Muhammed Zeki DURAK
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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28
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Flis Z, Szczecina J, Molik E. The role of sheep’s milk bioactive substances in the prevention
of metabolic and viral diseases. JOURNAL OF ANIMAL AND FEED SCIENCES 2022. [DOI: 10.22358/jafs/151020/2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pappa EC, Kondyli E, Bosnea L, Malamou E, Vlachou A. Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni C. Pappa
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Efthymia Kondyli
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Loulouda Bosnea
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Evdokia Malamou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Anna‐Maria Vlachou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
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How to adjust α-lactalbumin and β-casein ratio in milk protein formula to give a similar digestion pattern to human milk? J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Liu L, Jiang S, Xie W, Xu J, Zhao Y, Zeng M. Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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32
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The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03992-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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33
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Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds. Foods 2022; 11:foods11050689. [PMID: 35267322 PMCID: PMC8909727 DOI: 10.3390/foods11050689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 12/16/2022] Open
Abstract
The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4′-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4′-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.
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34
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Ge HJ, Zhang ZK, Xiao JX, Tan HG, Huang GQ. Release of Leu-Pro-Pro from corn gluten meal by fermentation with a Lactobacillus helveticus strain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1095-1104. [PMID: 34312867 DOI: 10.1002/jsfa.11446] [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: 01/17/2021] [Revised: 05/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Angiotensin-converting enzyme (ACE) inhibitory peptides are potential alternatives to the synthetic ACE inhibitory drugs, but the in vivo antihypertensive effects of most of them have not been confirmed. The tripeptide Leu-Pro-Pro (LPP) is one of the few peptides that have been proved clinically effective in reducing the blood pressure of hypertensive patients and casein is currently its major source. LPP is contained in multiple fractions of zein, and corn gluten meal (CGM) is hence a potential new source of LPP. For this purpose, CGM was fermented with a Lactobacillus helveticus strain and the medium composition was optimized; the decoloration of the resultant hydrolysate was investigated as well. RESULTS LPP could be successfully released from CGM by fermentation with the strain Lactobacillus helveticus CICC 22536. The highest LPP content and protein recovery of 561 mg kg-1 and 14.92% occurred in the medium containing 20 g L-1 glucose, 15 g L-1 beef extract, 60 g L-1 CGM, 10 g L-1 CaCO3 , 0.5 g L-1 NaCl, and inoculation amount 6%. The supplementation of Flavourzyme® further improved the two parameters to 662 mg kg-1 and 36.94%, respectively. The permeate of the hydrolysate after ultrafiltration through a 5 kDa membrane could be effectively decolored by the macroporous resin XAD-16 without notable protein loss, and its LPP content was further boosted to 743 mg kg-1 . CONCLUSION CGM is a potential new source of LPP and its ultrafiltered and decolored hydrolysate could be used to develop new antihypertensive functional foods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hui-Juan Ge
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Zhi-Kai Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Gang Tan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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35
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Baig D, Sabikhi L, Khetra Y, Shelke PA. Technological challenges in production of camel milk cheese and ways to overcome them – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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36
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Muthukumaran MS, Mudgil P, Baba WN, Ayoub MA, Maqsood S. A comprehensive review on health benefits, nutritional composition and processed products of camel milk. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2008953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- M. Selva Muthukumaran
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
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37
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Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.
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38
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CARVALHO CCD, BODINI RB, SOBRAL PJDA, OLIVEIRA ALD. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.79721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Mudgil P, Baba WN, Alneyadi M, Ali Redha A, Maqsood S. Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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Lee SY, Lee DY, Kang JH, Jeong JW, Kim JH, Kim HW, Oh DH, Kim JM, Rhim SJ, Kim GD, Kim HS, Jang YD, Park Y, Hur SJ. Alternative experimental approaches to reduce animal use in biomedical studies. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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41
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Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract. Curr Issues Mol Biol 2021; 44:139-151. [PMID: 35723390 PMCID: PMC8929122 DOI: 10.3390/cimb44010011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/23/2021] [Accepted: 12/26/2021] [Indexed: 11/17/2022] Open
Abstract
The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven in silico approach is rapid and cost-effective; however, it lacks an actual physiological significance. In this study a new integrated peptidomics and in silico method, which combines the advantages of the conventional and in silico approaches by using the pool of peptides identified in a food hydrolysate as the starting point for subsequent application of selected bioinformatics tools, has been developed. Pinto bean protein extract was in vitro digested and peptides were identified by peptidomics. The pool of obtained peptides was screened by in silico analysis and structure–activity relationship modelling. Three peptides (SIPR, SAPI and FVPH) were selected as potential inhibitors of the dipeptidyl-peptidase-IV (DPP-IV) enzyme by this integrated approach. In vitro bioactivity assay showed that all three peptides were able to inhibit DPP-IV with the tetra-peptide SAPI showing the highest activity (IC50 = 57.7 μmol/L). Indeed, a new possible characteristic of peptides (i.e., the presence of an S residue at the N-terminus) able to inhibit DPP-IV was proposed.
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42
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Mudgil P, AlMazroui M, Redha AA, Kilari BP, Srikumar S, Maqsood S. Cow and camel milk-derived whey and casein protein hydrolysates demonstrated effective antifungal properties against selected Candida species. J Dairy Sci 2021; 105:1878-1888. [PMID: 34955259 DOI: 10.3168/jds.2021-20944] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 10/26/2021] [Indexed: 01/15/2023]
Abstract
Bioactive peptides derived from milk proteins are widely known to possess antibacterial activities. Even though the antibacterial effects of milk-derived peptides are widely characterized, not much focus is given to their antifungal characterization. Therefore, in this study, we investigated the antifungal properties of camel and cow whey and casein hydrolysates against various species of pathogenic Candida. The hydrolysates were produced using 2 enzymes (alcalase and protease) at differing hydrolysis durations (2, 4, and 6 h) and tested for their antifungal properties. The results showed that intact cow whey and casein proteins did not display any anti-Candida albicans properties, whereas the alcalase-derived 2 h camel casein hydrolysate (CA-C-A2) displayed a higher percentage of inhibition against Candida albicans (93.69 ± 0.26%) followed by the cow casein hydrolysate generated by protease-6 h (Co-C-P6; 81.66 ± 0.99%), which were significantly higher than that of fluconazole, a conventional antifungal agent (76.92 ± 4.72%). Interestingly, when tested again Candida krusei, camel casein alcalase 2 and 4 h (CA-C-A2 and CA-C-A4), and cow whey alcalase-6 h (CO-W-A6) hydrolysates showed higher antifungal potency than fluconazole. However, for Candida parapsilosis only camel casein alcalase-4 h (Ca-C-A4) and cow casein protease-6 h (Co-C-P6) hydrolysates were able to inhibit the growth of C. parapsilosis by 19.31 ± 0.84% and 23.82 ± 4.14%, respectively, which was lower than that shown by fluconazole (29.86 ± 1.11%). Overall, hydrolysis of milk proteins from both cow and camel enhanced their antifungal properties. Camel milk protein hydrolysates were more potent in inhibiting pathogenic Candida species as compared with cow milk protein hydrolysates. This is the first study that highlights the antifungal properties of camel milk protein hydrolysates.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - May AlMazroui
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Ali Ali Redha
- Chemistry Department, School of Science, Loughborough University, Loughborough LE11 3TU, United Kingdom
| | - Bhanu Priya Kilari
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Shabarinath Srikumar
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Centre of Health Sciences, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
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43
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Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine "Scotta" Hydrolysates. Foods 2021; 10:foods10123137. [PMID: 34945689 PMCID: PMC8701287 DOI: 10.3390/foods10123137] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/10/2021] [Accepted: 12/14/2021] [Indexed: 01/04/2023] Open
Abstract
The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) and animal origin (4% E:S, 4 h, 40 °C). The DPP-IV inhibitory, antioxidant, and antibacterial activities of hydrolysates from bromelain (BSPH) and pancreatin (PSPH) were measured in vitro. Both the obtained hydrolysates showed a significantly higher DPP-IV inhibitory activity compared to the control. In particular, BSPH proved to be more effective than PSPH (IC50 8.5 ± 0.2 vs. 13 ± 1 mg mL−1). Moreover, BSPH showed the best antioxidant power, while PSPH was more able to produce low-MW peptides. BSPH and PSPH hydrolysates showed a variable but slightly inhibitory effect depending on the species or strain of bacteria tested. BSPH and PSPH samples were separated by gel permeation chromatography (GPC). LC-MS/MS analysis of selected GPC fractions allowed identification of differential peptides. Among the peptides 388 were more abundant in BSPH than in the CTRL groups, 667 were more abundant in the PSPH group compared to CTRL, and 97 and 75 of them contained sequences with a reported biological activity, respectively.
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44
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Zou Z, Duley JA, Cowley DM, Reed S, Arachchige BJ, Koorts P, Shaw PN, Bansal N. Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system. Food Chem 2021; 374:131704. [PMID: 34883428 DOI: 10.1016/j.foodchem.2021.131704] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/20/2021] [Accepted: 11/25/2021] [Indexed: 02/05/2023]
Abstract
The absence of β-lactoglobulin, high β-/αs-casein ratio and protective proteins make camel milk a promising alternative protein base for making human infant formulae. In this study, protein digestibility of camel milk was compared with that of bovine and human milk using an in vitro infant gastrointestinal digestion system. A low degree of gastric proteolysis was observed in all three kinds of milk, and a single clot was formed in camel milk. The soluble milk proteins remaining in the gastric digesta were digested rapidly and extensively in the intestinal phase, while the proteins in the camel milk clot were hydrolysed gradually. Despite several similarities, bioactive peptides unique to individual milk were identified in the three intestinal milk digesta. The results suggest that camel milk proteins are equally digestible as bovine and human milk proteins under infant gastrointestinal digestion conditions, and it may be a prospective substitute for infant formula base.
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Affiliation(s)
- Zhengzheng Zou
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia
| | - John A Duley
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - David M Cowley
- Mater Research Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Sarah Reed
- Centre for Clinical Research, The University of Queensland, Herston, QLD, Australia
| | | | - Pieter Koorts
- Department of Neonatology, Royal Brisbane and Women's Hospital, Herston, QLD, Australia
| | - Paul N Shaw
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia; School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia.
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45
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Ali Redha A, Valizadenia H, Siddiqui SA, Maqsood S. A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties. Food Chem 2021; 373:131444. [PMID: 34717085 DOI: 10.1016/j.foodchem.2021.131444] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 09/24/2021] [Accepted: 10/18/2021] [Indexed: 02/07/2023]
Abstract
The generation of camel milk derived bioactive peptides (CM-BAPs) have started to grab keen interest of many researchers during the past decade. CM-BAPs have shown more significant bioactive properties in comparison to camel milk intact proteins. CM-BAPs can be obtained using enzyme hydrolysis to form hydrolysates, or by the fermentation process. In this systematic review, 46 research articles exploring the health-related bioactive properties of CM-BAPs through in-vitro and in-vivo studies have been included. CM-BAPs have been reported for their antioxidant, anti-diabetic, anti-obesity, antihypertensive, antibacterial, antibiofilm, anticancer, anti-inflammatory, anti-haemolytic, and anti-hyperpigmentation activities. The effects of factors such as molecular weight of peptides, type of enzyme, enzyme to substrate ratio, hydrolysis temperature and duration have been analysed. The in-vitro studies have provided enough evidence on certain aspects of the pharmacological actives of camel milk bioactive peptides. Nevertheless, the in-vivo studies are very limited, and no clinical studies on CM-BAPs have been reported.
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Affiliation(s)
- Ali Ali Redha
- Chemistry Department, School of Science, Loughborough University, Loughborough LE11 3TU, United Kingdom.
| | - Hamidreza Valizadenia
- School of Medicine, Shahroud University of Medical Sciences, Shahroud, Semnan Province, Iran
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; DIL e.V. - German Institute of Food Technologies, D-Quakenbrück, Germany
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; Zayed Centre of Health Science, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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46
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He Z, Liu G, Qiao Z, Cao Y, Song M. Novel Angiotensin-I Converting Enzyme Inhibitory Peptides Isolated From Rice Wine Lees: Purification, Characterization, and Structure-Activity Relationship. Front Nutr 2021; 8:746113. [PMID: 34568409 PMCID: PMC8460919 DOI: 10.3389/fnut.2021.746113] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 08/17/2021] [Indexed: 11/24/2022] Open
Abstract
The bioactive peptides that can inhibit angiotensin-I converting enzyme (ACE, EC. 3. 4.15.1) are considered as possible cures of hypertension. Food-derived angiotensin-I converting enzyme inhibitory (ACEi) peptides have gained more attention because of their reduced side effects. In this study, we reported the method for purifying ACEi peptides from the lees of traditional Chinese rice wine and evaluated the product's biochemical properties. After three steps of reversed-phase high-performance liquid chromatography (RP-HPLC), for the first time, we isolated, purified, and identified two novel peptides: LIIPQH and LIIPEH, both of which showed strong ACEi activity (IC50-values of 120.10 ± 9.31 and 60.49±5.78 μg/ml, respectively). They were further categorized as mixed-type ACE inhibitors and were stable against both ACE and gastrointestinal enzymes during in vitro digestion. Together, these results suggest that the rice wine lees that produced as a by-product during rice wine production can be utilized in various fields related to functional foods and antihypertensive medicine.
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Affiliation(s)
- Zeqi He
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Zijiao Qiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
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Yang S, Yan D, Zou Y, Mu D, Li X, Shi H, Luo X, Yang M, Yue X, Wu R, Wu J. Fermentation temperature affects yogurt quality: A metabolomics study. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101104] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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48
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Mudgil P, Baba WN, Kamal H, FitzGerald RJ, Hassan HM, Ayoub MA, Gan CY, Maqsood S. A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion. Food Chem 2021; 367:130661. [PMID: 34348197 DOI: 10.1016/j.foodchem.2021.130661] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 02/07/2023]
Abstract
Cow (CwC) and camel casein (CaC) hydrolysates were generated using Alcalase™ (CwCA and CaCA) and Pronase-E (CwCP and CaCP) each for 3 and 6 h, and investigated for their potential to inhibit key lipid digesting enzymes i.e., pancreatic lipase (PL) and cholesteryl esterase (CE). Results revealed stronger PL and CE inhibition by CaC hydrolysates compared to CwC. Potent hydrolysates (CwCP-3 h and CaCA-6 h) upon simulated gastrointestinal digestion (SGID) showed significant improvement in inhibition of both PL and CE. However, both the SGID hydrolysates showed similar extent of PL and CE inhibition and were further sequenced for peptide identification. Peptides MMML, FDML, HLPGRG from CwC and AAGF, MSNYF, FLWPEYGAL from CaC hydrolysates were predicted to be most active PL inhibitory peptides. Peptide LP found in both CwC and CaC hydrolysates was predicted as active CE inhibitor. Thus, CwC and CaC could be potential source of peptides with promising CE and PL inhibitory properties.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Hina Kamal
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | | | - Hassan M Hassan
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
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Koirala S, Prathumpai W, Anal AK. Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105026] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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50
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An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese. BIOLOGY 2021; 10:biology10060563. [PMID: 34205680 PMCID: PMC8234620 DOI: 10.3390/biology10060563] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 12/19/2022]
Abstract
Simple Summary Dietary habits and sedentary lifestyle are widely established to be the major risk factors for the development of long-term chronic conditions, such as type-2 diabetes (T2D). In this framework, where consumer’s food choices are even more influenced by an ever-growing awareness on nutritional, environmental, and healthy aspects, the presence and identification of natural bioactive compounds are gaining increasing attention in the scientific community. Pharmacological treatment of T2D is based on the administration of molecules able to inhibit some key enzymes involved in the carbohydrate digestion and insulin secretion. The multiple side-effects of synthetic inhibitors led to an increased demand for natural food-derived anti-diabetic agents. The present work offers a new integrated approach for the identification and selection of new bioactive peptides, able to inhibit the key digestive enzymes implicated in the control of blood glucose level. The novelty lies in the development of a new, quick, and cost-effective integrated methodology supported by confirmed in vitro evidence. In fact, the present work successfully accomplished the identification of two selected candidates with a possible application in the diabetes management. Indeed, the functional and healthy role of Parmigiano-Reggiano cheese in human nutrition was assessed, highlighting its potential anti-diabetic properties. Abstract Inhibition of key metabolic enzymes linked to type-2-diabetes (T2D) by food-derived compounds is a preventive emerging strategy in the management of T2D. Here, the impact of Parmigiano-Reggiano (PR) cheese peptide fractions, at four different ripening times (12, 18, 24, and 30 months), on the enzymatic activity of α-glucosidase, α-amylase, and dipeptidyl peptidase-IV (DPP-IV) as well as on the formation of fluorescent advanced glycation end-products (fAGEs) was assessed. The PR peptide fractions were able to inhibit the selected enzymes and fAGEs formation. The 12-month-ripening PR sample was the most active against the three enzymes and fAGEs. Mass spectrometry analysis enabled the identification of 415 unique peptides, 54.9% of them common to the four PR samples. Forty-nine previously identified bioactive peptides were found, mostly characterized as angiotensin-converting enzyme-inhibitors. The application of an integrated approach that combined peptidomics, in silico analysis, and a structure–activity relationship led to an efficient selection of 6 peptides with potential DPP-IV and α-glucosidase inhibitory activities. Peptide APFPE was identified as a potent novel DPP-IV inhibitor (IC50 = 49.5 ± 0.5 μmol/L). In addition, the well-known anti-hypertensive tripeptide, IPP, was the only one able to inhibit the three digestive enzymes, highlighting its possible new and pivotal role in diabetes management.
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