1
|
López-Pedrouso M, Zaky AA, Lorenzo JM, Camiña M, Franco D. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations. Meat Sci 2023; 204:109278. [PMID: 37442015 DOI: 10.1016/j.meatsci.2023.109278] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023]
Abstract
Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacy.
Collapse
Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Ahmed A Zaky
- Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mercedes Camiña
- Departamento de Fisiología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Campus Universitario s/n, Lugo 27002, Spain
| | - Daniel Franco
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Campus Vida, Santiago de Compostela 15782, Spain.
| |
Collapse
|
2
|
Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
Collapse
Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
| |
Collapse
|
3
|
Ma Y, Xu J, Guo R, Teng G, Chen Y, Xu X. In vitro gastrointestinal model for the elderly: Effect of high hydrostatic pressure on protein structures and antioxidant activities of whey protein isolate. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
4
|
Cournoyer A, Thibodeau J, Ben Said L, Sanchez-Reinoso Z, Mikhaylin S, Fliss I, Bazinet L. How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides. Foods 2022; 11:foods11244035. [PMID: 36553781 PMCID: PMC9778238 DOI: 10.3390/foods11244035] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/01/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
Porcine blood is an important by-product from slaughterhouses and an abundant source of proteins. Indeed, cruor, the solid part of blood, is mainly composed of hemoglobin. Its enzymatic hydrolysis with pepsin generates a diversity of peptides, particularly antimicrobials. One of the downsides of using these hydrolysates as food bio-preservatives is the color brought by the heme, which can be removed by discoloration. Nonetheless, the effects of this procedure on the antimicrobial peptide population have not been completely investigated. In this study, its impacts were evaluated on the final antibacterial and antifungal activities of a cruor hydrolysate. The results demonstrated that 38 identified and characterized peptides showed a partial or total decrease in the hydrolysate, after discoloration. Antifungal activities were observed for the raw and discolored hydrolysates: MICs vary between 0.1 and 30.0 mg/mL of proteins, and significant differences were detected between both hydrolysates for the strains S. boulardii, C. guilliermondii, K. marxianus, M. racemosus and P. chrysogenum. The raw hydrolysate showed up to 12 times higher antifungal activities. Hence, peptides with the highest relative abundance decrease after discoloration were synthesized and tested individually. In total, eight new antifungal peptides were characterized as active and promising. To our knowledge, this is the first time that effective antifungal peptide sequences have been reported from porcine cruor hydrolysates.
Collapse
Affiliation(s)
- Aurore Cournoyer
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Process), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
| | - Jacinthe Thibodeau
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Process), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
| | - Laila Ben Said
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
| | - Zain Sanchez-Reinoso
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Process), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
| | - Sergey Mikhaylin
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Process), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
| | - Ismail Fliss
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
| | - Laurent Bazinet
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Process), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 407445)
| |
Collapse
|
5
|
Wu J, Zhang M, Qiu L, Liu Y. Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jianghong Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Liqing Qiu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd., 528447 Zhongshan Guangdong China
| |
Collapse
|
6
|
Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
7
|
García D, Changanaqui K, Vásquez RE, Neira E, Espinoza JB, Moran JRV, Ludeña-Urquizo FE, Alvarado TH, Ramos M, Jordan-Suarez OB, Tuesta T. Heme iron fortified flavored milk: quality and sensory analysis. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.17621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron that has good sensory acceptability. The preparation of the flavored milk was carried out based on the regulations and heme iron, obtained from a commercial source of whole blood of porcine origin, was added before the pasteurization process to achieve its complete dilution. The concentration of iron and chocolate flavoring was established as variables in order to evaluate the optimal formulation based on Sensory Acceptability (SA). The experimental design was a 32 factorial design in which eight formulations were established, which were sensory acceptability evaluated by a total of 35 school-age children, aged between 8 and 11 years using a five-point facial hedonic scale. The results of the analysis of variance and optimization of the response showed that SA was 4.71 (on a scale of 1 to 5) for a fortification of 6.76 mg Fe kg-1 sample and a chocolate concentration of 2.0 g kg-1 sample. The physicochemical characterization indicated a higher percentage of carbohydrates, a higher concentration of iron (9.3 mg Fe kg-1 sample) and vitamin C (349.0 mg kg-1 sample) with respect to fresh milk. According to the physicochemical and microbiological results, the approximate life time of the beverage was 5 days, which is in accordance with Peruvian regulations. These results showed a method of fortification of flavored milk that allowed the use of heme iron, whose content could contribute to the daily requirement of this mineral in children aged between 8 and 11 years old (8 mg of iron per day).
Collapse
|
8
|
Wang S, Wang T, Sun Y, Cui Y, Yu G, Jiang L. Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods 2021; 11:29. [PMID: 35010157 PMCID: PMC8749986 DOI: 10.3390/foods11010029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/21/2021] [Indexed: 11/18/2022] Open
Abstract
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (p < 0.05) at 200 MPa. The content of free SH increased significantly (p < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.
Collapse
Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Tengyu Wang
- School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China;
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Yingju Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| |
Collapse
|
9
|
Kamal H, Le CF, Salter AM, Ali A. Extraction of protein from food waste: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2021; 20:2455-2475. [PMID: 33819382 DOI: 10.1111/1541-4337.12739] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 12/12/2022]
Abstract
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
Collapse
Affiliation(s)
- Hina Kamal
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Cheng Foh Le
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Andrew M Salter
- School of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD, United Kingdom
| | - Asgar Ali
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| |
Collapse
|
10
|
RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts. Foods 2020; 9:foods9121733. [PMID: 33255627 PMCID: PMC7761421 DOI: 10.3390/foods9121733] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 11/17/2022] Open
Abstract
Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A central composite design (CCD) for two process variables (pH and ionic strength of the extraction buffer) was used to foreknow the effects of the process conditions on the physicochemical characteristics and technofunctionality of the protein extracts by means of the response surface methodology (RSM). SDS-PAGE patterns of the heart protein solutions revealed multiple bands with molecular weights ranging from 15 to 220 kDa, mainly corresponding to sarcoplasmic, myofibrillar, as well as blood proteins. The best extraction conditions to obtain protein fractions with good foaming properties would correspond to acid pH (pH ≤ 5) and high salt content (2–4%). On the contrary, solutions recovered at pH > 5 with low NaCl contents were the ones showing better emulsifying properties. Regarding gelation ability, heat-induced gels were obtained from extracts at pH 6.5–8, which showed improved firmness with increasing NaCl content (2–4%). Satisfactory second-order polynomial models were obtained for all the studied response variables, which can be useful in guiding the development of functional ingredients tailored for specific uses to maximize applications.
Collapse
|
11
|
Production of Protein Hydrolysate Containing Antioxidant and Angiotensin -I-Converting Enzyme (ACE) Inhibitory Activities from Tuna (Katsuwonus pelamis) Blood. Processes (Basel) 2020. [DOI: 10.3390/pr8111518] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Tuna blood (TB) was subjected to enzymatic hydrolysis. The effects of the relationship of hydrolysis time (30–180 min) and enzyme concentration (0.5–3.0% w/w protein) on the degree of hydrolysis (DH), yield, antioxidant and angiotensin-I-converting enzyme (ACE) inhibitory activities were determined. The response surface methodology (RSM) showed that TB hydrolysis’s optimum conditions were hydrolysis for 180 min and Alcalase, Neutrase or Flavourzyme at 2.81%, 2.89% or 2.87% w/w protein, respectively. The hydrolysates with good DH (40–46%), yield (3.5–4.6%), the IC50 of DPPH (0.8–1.6 mg/mL) and ABTS (1.0–1.4 mg/mL) radical scavenging activity, ferric reducing antioxidant power (FRAP) value (0.28–0.65 mmol FeSO4/g) and IC50 of ACE inhibitory activity (0.15–0.28 mg/mL) were obtained with those conditions. The TB hydrolysate using Neutrase (TBHN) was selected for characterization in terms of amino acid composition, peptide fractions and sensory properties. The essential, hydrophobic and hydrophilic amino acids in TBHN were ~40%, 60% and 20% of total amino acids, respectively. The fraction of molecular weight <1 kDa showed the highest antioxidant and ACE inhibitory activities. Fishiness and bitterness were the main sensory properties of TBHN. Fortification of TBHN in mango jelly at ≤ 0.5% (w/w) was accepted by consumers as like moderately to like slightly, while mango jelly showed strong antioxidant and ACE inhibitory activities. TBHN could be developed for natural antioxidants and antihypertensive peptides in food and functional products.
Collapse
|
12
|
Li Q, Liu J, De Gobba C, Zhang L, Bredie WLP, Lametsch R. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11782-11789. [PMID: 32942857 DOI: 10.1021/acs.jafc.0c04513] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitation of free amino acids and γ-glutamyl dipeptides was carried out in combination with sensory analysis. Sensory perception, especially the thick, complex, continuous, and overall kokumi sensation of both hemoglobin and meat hydrolysates, was greatly enhanced by γ-glutamylation. Due to the higher amount of glutamine present in meat hydrolysates, γ-glutamylated hydrolysates from meat contained higher concentrations of γ-glutamyl dipeptides and showed stronger kokumi sensation than the hemoglobin counterpart without the addition of glutamine. For hydrolysates from both raw materials, extra addition of glutamine (10 and 20 mM) was beneficial for obtaining higher concentrations of γ-glutamyl dipeptides but contributed little to the kokumi sensation. This study revealed that the kokumi sensation of protein hydrolysates could be intensified by a γ-glutamyl transfer reaction, and the enhanced kokumi sensation could be related to the generation of γ-glutamyl peptides.
Collapse
Affiliation(s)
- Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Jing Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Cristian De Gobba
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wender L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| |
Collapse
|
13
|
Bou R, Llauger M, Joosse R, García-Regueiro JA. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin. Food Chem 2019; 292:227-236. [DOI: 10.1016/j.foodchem.2019.04.067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/12/2019] [Accepted: 04/16/2019] [Indexed: 10/27/2022]
|
14
|
Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01595-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
15
|
Li DL, Wu B, Zhang X, Li MY, Cheng JR, Tang DB. Enhancing hemoglobin peptide production from chicken blood fermentation by food-grade nonionic surfactant. Biotechnol Appl Biochem 2019; 66:833-841. [PMID: 31222824 DOI: 10.1002/bab.1795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Accepted: 06/16/2019] [Indexed: 11/06/2022]
Abstract
This study is focused on employing a potential process technology for enhancing hemoglobin peptides production from chicken blood. Effects of surfactants on chicken blood biodegradation and hemoglobin polypeptide accumulation were evaluated and the bioconversion conditions were optimized. Results suggested that surfactants exhibited the positive effect on hemoglobin peptides production during chicken blood bioconversion by Aspergillus niger. Dodecyl glucopyranoside was selected as the optimal surfactant and added at the 48th hour of the fermentation process (64 H) at the concentration of 6.0 g/L. Under the optimized conditions, 104.5 mg·N/mL amino nitrogen, 638.3 mg·N/mL nonprotein nitrogen, and 766.3 mg·N/mL soluble nitrogen were detected, which increased by approximately 0.7-, 3.7-, and 3.8-fold, respectively, compared with the control. Furthermore, the acid protease stability was remarkably intensified and the accumulated peptides were mainly distributed at 500-2,000 Da. Results from this work corroborate the potential of applying dodecyl glucopyranoside in hemoglobin polypeptide production from chicken blood.
Collapse
Affiliation(s)
- Deng-Long Li
- College of Life and Geographic Sciences, Kashi University, Kashi, People's Republic of China.,Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China.,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University, Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, China
| | - Bin Wu
- College of Life and Geographic Sciences, Kashi University, Kashi, People's Republic of China.,Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China.,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University, Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, China
| | - Xuan Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China
| | - Ming-Yuan Li
- College of Life and Geographic Sciences, Kashi University, Kashi, People's Republic of China.,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University, Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, China
| | - Jing-Rong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China.,Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, People's Republic of China
| | - Dao-Bang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China
| |
Collapse
|
16
|
Kotenkova E, Chernukha I. Influence of technological processing on lipid-lowering activity of substances containing in porcine hearts and aortas. POTRAVINARSTVO 2019. [DOI: 10.5219/1119] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Edible by-products are a good source of nutrients and bioactive substances and could be used as functional ingredients or for biopeptides production natively contained in raw materials. A wide range of peptides are also formed during the enzymatic hydrolysis or food processing. The comparative results of the effectiveness of isolated certain protein and peptide fractions by ultrafiltration with the same natively presented in raw tissues, as well as the influence of heat treatment on biological activity of origin active substances are presented. The model of rat alimentary hyperlipidemia was developed by adding cholesterol and fat to the standard diet and vitamin D2 injection per os. Serum lipid profile was determined on automatic analyzer BioChem FC-360. Dynamic of changes in serum lipid profile was assessed as corresponding control group medium results in ratio to certain rat data. Two-dimensional electrophoresis (2DE) was performed according to the method of O’Farrell with isoelectric focusing in ampholine pH gradient (IEF-PAGE) with following identification by MALDI-TOF MS and MS/MS mass spectrometry. Consumption of native pig aorta and pig heart during 14th days led to normalization of lipid profile in serum of hyperlipidemic rats, while low molecular weight (LMUF, MW <5 kDa) and medium molecular weight (MMUF, MW = 5 – 30 kDa) ultrafiltrates of pig aorta extract did not strongly influenced on level of triglicerides and, on contrary, elevated high density cholesterol. Consumption of developed product by hyperlipidemic rats during 28th days did not lead to significant changes in serum lipid profile, while on 42nd day all ratios reached ones in group, which were treated with native raw material or isolated active fractions. The stability of developed product was confirmed by proteomic studies. Obtained results open prospects to modernization the technology, presumably use as a matrix dietary meat (e.g. poultry) with incorporated active identified components.
Collapse
|
17
|
Fu Y, Bak KH, Liu J, De Gobba C, Tøstesen M, Hansen ET, Petersen MA, Ruiz-Carrascal J, Bredie WLP, Lametsch R. Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds. Food Res Int 2019; 121:28-38. [PMID: 31108750 DOI: 10.1016/j.foodres.2019.03.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 03/01/2019] [Accepted: 03/09/2019] [Indexed: 01/20/2023]
Abstract
The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine hemoglobin and whole blood hydrolysates. Porcine hemoglobin and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hydrolysates. Exopeptidase treatment can release terminal amino acids from peptides, which in turn may contribute to formation of volatile compounds by Maillard reactions. In contrast, endopeptidases conferred a slightly bitter taste and different volatile profiles. For hemoglobin hydrolysates, principal component analysis revealed that proteases were categorized into three groups based on endo- or exo-peptidase activity. Whole blood is a more complex raw material, yet the proteases were still categorized in a similar fashion. This work contributes to understanding structural characteristics responsible for taste and volatile profiles of protein hydrolysates.
Collapse
Affiliation(s)
- Yu Fu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Kathrine H Bak
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Jing Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Cristian De Gobba
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marie Tøstesen
- Danish Crown Ingredients, Flæsketorvet 41, 1711 Copenhagen V, Denmark
| | - Erik T Hansen
- Danish Crown Ingredients, Flæsketorvet 41, 1711 Copenhagen V, Denmark
| | - Mikael A Petersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Jorge Ruiz-Carrascal
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Wender L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| |
Collapse
|
18
|
Chhem‐Kieth S, Lametsch R, Hansen ET, Ruiz‐Carrascal J. Storage and thermal stability of novel heme‐based pigments prepared from porcine hemoglobin. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sorivan Chhem‐Kieth
- Danish Crown Ingredients Copenhagen Denmark
- Department of Food ScienceUniversity of Copenhagen Frederiksberg C Denmark
| | - Rene Lametsch
- Department of Food ScienceUniversity of Copenhagen Frederiksberg C Denmark
| | | | | |
Collapse
|
19
|
Toldrà M, Parés D, Saguer E, Carretero C. Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2208-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Chhem-Kieth S, Skou PB, Lametsch R, Hansen ET, Ruiz-Carrascal J. Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4287-4296. [PMID: 30228427 PMCID: PMC6133850 DOI: 10.1007/s13197-018-3371-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2018] [Accepted: 07/31/2018] [Indexed: 06/08/2023]
Abstract
This study investigates the potential of novel heme-ligand complexes, derived from heme-iron isolated from porcine hemoglobin by enzymatic hydrolysis, to use as pigments for meat products. Five alternatives to sodium nitrite were identified as possible heme ligands and stabilizing agents of the red conformation of heme. The effects of 4-methylimidazole, methyl nicotinate, pyrrolidine, piperidine, pyrazine and sodium nitrite (as comparative benchmark) on the color of heme-iron extract and pure hemin standard were studied in solution. The ligand affinity and heme-ligand stability was assessed over time in solution by UV-Vis absorbance spectroscopy and CIELAB color space parameters. The CIE redness score a* was used as a single measurement to propose a predictive model based on the following parameters: heme source (heme-iron extract or hemin standard), heme-to-ligand molar ratio (1:20 to 1:300), and storage time (up to 32 days). The optimal concentration at which each ligand can be added to either heme source, as well as the stability of the red color of the formed heme-ligand complexes in-solution was determined. Heme-iron extract-derived samples showed increased redness and color stability as compared to their hemin counterparts. No ligand showed as much affinity for heme as sodium nitrite. As the most promising ligand candidates, methyl nicotinate and 4-methylimidazole started to show color changes at a 1:50 molar ratio, but higher amounts (1:100 and 1:300, respectively) were required to attain the maximum redness possible with the highest stability.
Collapse
Affiliation(s)
- Sorivan Chhem-Kieth
- Danish Crown Ingredients, Flaesketorvet 41, 1711 Copenhagen V, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | - Peter Bæk Skou
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | | | - Jorge Ruiz-Carrascal
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| |
Collapse
|
21
|
Marciniak A, Suwal S, Naderi N, Pouliot Y, Doyen A. Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
22
|
Lynch SA, Mullen AM, O'Neill E, Drummond L, Álvarez C. Opportunities and perspectives for utilisation of co-products in the meat industry. Meat Sci 2018; 144:62-73. [PMID: 29945746 DOI: 10.1016/j.meatsci.2018.06.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 06/01/2018] [Accepted: 06/18/2018] [Indexed: 12/22/2022]
Abstract
Meat co-products are the non-meat components arising from meat processing/fabrication and are generated in large quantities on a daily basis. Co-products are considered as low added-value products, and in general it is difficult for industries to divert efforts into increasing their value. While many of these products can be edible those not used for human consumption or pet food is usually processed to be used as animal feed, fertilizer or fuel. However, to a large extent meat co-products are an excellent source of high nutritive value protein, minerals and vitamins and hence may be better diverted to contribute to alleviate the increasing global demand for protein. In this review the current uses, legislation and potential techniques for meat co-products processing are reviewed with the aim of showing a route to improve meat industry sustainability, profitability and better usage of available resources.
Collapse
Affiliation(s)
- Sarah A Lynch
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Eileen O'Neill
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Liana Drummond
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| |
Collapse
|
23
|
Lynch SA, Mullen AM, O'Neill EE, García CÁ. Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing. Compr Rev Food Sci Food Saf 2017; 16:330-344. [PMID: 33371539 DOI: 10.1111/1541-4337.12254] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 12/28/2016] [Accepted: 01/03/2017] [Indexed: 01/17/2023]
Abstract
Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.
Collapse
Affiliation(s)
- Sarah A Lynch
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| | - Anne Maria Mullen
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| | - Eileen E O'Neill
- Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - Carlos Álvarez García
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| |
Collapse
|
24
|
Double enzymatic hydrolysis preparation of heme from goose blood and microencapsulation to promote its stability and absorption. Food Chem 2017; 217:699-704. [DOI: 10.1016/j.foodchem.2016.09.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 08/25/2016] [Accepted: 09/03/2016] [Indexed: 11/23/2022]
|
25
|
Álvarez C, Tiwari BK, Rendueles M, Díaz M. Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
26
|
Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1676-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
27
|
Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.012] [Citation(s) in RCA: 134] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
28
|
Zheng Z, Huang Y, Wu R, Zhao L, Wang C, Zhang R. Response surface optimization of enzymatic hydrolysis of duck blood corpuscle using commercial proteases. Poult Sci 2014; 93:2641-50. [PMID: 25085936 DOI: 10.3382/ps.2014-03898] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
With the rapid development in livestock and poultry husbandry and increasing shortage of protein sources, recycling of wastes from agricultural and food processing such as blood corpuscles has been regarded as an important industrial procedure to obtain protein sources. This study aimed to find an appropriate method for recycling the considerable amounts of blood corpuscle so as to improve its nutritional value and organoleptic quality. An effective production process for enzymatic hydrolysis of duck blood corpuscle was successfully developed and optimized by response surface methodology. Optimal conditions based on achieving a high value of trichloroacetic acid solubility index were substrate concentration of 14 g/100 mL, temperature 51°C, initial pH 7.0, and time 7.5 h. The electrophoretic patterns of the protein hydrolysate were investigated, and a large diffuse band was observed in the vicinity of 5 kDa. The organoleptic quality of spray-dried blood corpuscle hydrolysate was also evaluated, indicating that enzymatic hydrolysis and decoloration methods were feasible and cost-effective to achieve the desirable bright yellow product without bitterness. In vitro protein digestibility of blood corpuscle hydrolysate was 96.32 ± 0.50%, which was better than that of soybean, fish meal, and casein. Based on the amino acid composition and nutritional parameters, we found that the spray-dried blood corpuscle hydrolysate had abundant nutritional value and high potential for application as an ingredient in nonruminant animal feed.
Collapse
Affiliation(s)
- Zhaojun Zheng
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yan Huang
- Department of Computer Science, College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Rujuan Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Longmei Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Chunfeng Wang
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China
| | - Rijun Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| |
Collapse
|
29
|
Chen Q, Zhang H, Zheng Y, Shan A, Bi Z. Effects of enzymatically hydrolyzed blood cells on growth performance and intestinal characteristics of newly weaned piglets. Livest Sci 2013. [DOI: 10.1016/j.livsci.2013.09.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
30
|
Optimisation of the enzymatic hydrolysis of blood cells with a neutral protease. BIOMED RESEARCH INTERNATIONAL 2012; 2013:278927. [PMID: 23484101 PMCID: PMC3591104 DOI: 10.1155/2013/278927] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2012] [Revised: 10/17/2012] [Accepted: 10/21/2012] [Indexed: 11/18/2022]
Abstract
For utilizing the blood cells (BCs) effectively, enzymatic hydrolysis was applied to produce the enzymatically hydrolyzed blood cells (EHBCs) by using a neutral protease as a catalyst. The results of the single-factor experiments showed optimal substrate concentration, enzyme to substrate ratio (E/S), pH, temperature, and incubation period were 1.00%, 0.10, 7.00, 50.00°C, and 12.00 h, respectively. The optimized hydrolysis conditions from response surface methodology (RSM) were pH 6.50, E/S 0.11, temperature 45.00°C, and incubation period 12.00 h. Under these conditions (substrate concentration 1.00%), the degree of hydrolysis (DH) was 35.06%. The free amino acids (FAAs) content of the EHBCs (35.24%) was 40.46 times higher than BCs while the total amino acids (TAAs) content was lower than BCs. The scores of lysine (human 0.87; pig 0.97), valine (human 1.42; pig 1.38), leucine (human 1.50; pig 1.90), tyrosine (human 0.84; pig 1.09), and histidine (human 2.17; pig 2.50) indicated that the EHBCs basically fulfilled the adult human and pig nutritional requirements. The calculated protein efficiency ratios (C-PERs) of the EHBCs were 3.94, 6.19, 21.73, and 2.04. In summary, the EHBCs were produced successfully with optimized conditions and could be a novel protein source for humans and pigs.
Collapse
|
31
|
Alvarez C, Rendueles M, Díaz M. Production of porcine hemoglobin peptides at moderate temperature and medium pressure under a nitrogen stream. Functional and antioxidant properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5636-5643. [PMID: 22524547 DOI: 10.1021/jf300400k] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A new hydrolysis method for producing peptides from porcine hemoglobin has been developed. Current processes are based on the use of expensive enzymes or high hydrostatic pressures. In the present study, a cheap and effective process has been assayed to produce peptides from purified porcine hemoglobin. A solution of purified hemoglobin is heated at different temperatures and pressurized at 4 MPa while a stream of nitrogen is injected into the reactor. A total of 82% of initial hemoglobin was transformed into peptides presenting an average size of 3.2 kDa. Some preferential hydrolyzed bonds have been detected. The peptide size distribution was evaluated at different times and temperatures. It has been demonstrated that this technique produces large amounts of peptides possessing good antioxidant properties. Furthermore, functional properties are conserved, and a desirable decrease in color (80%) is achieved.
Collapse
Affiliation(s)
- Carlos Alvarez
- Department of Chemical Engineering and Environmental Technology, University of Oviedo, Oviedo, Spain
| | | | | |
Collapse
|