1
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An D, Li L. Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions. Food Chem 2024; 456:139687. [PMID: 38889496 DOI: 10.1016/j.foodchem.2024.139687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 04/30/2024] [Accepted: 05/13/2024] [Indexed: 06/20/2024]
Abstract
Enzymatic hydrolysis prior to protein fibrillation was an effective way to facilitate the formation of nanofibrils. This study aimed to investigate the effects of molecular weights of hydrolysate on the kinetics, structures, and interactions of soy protein isolate (SPI) hydrolysate nanofibrils. The results showed that hydrolysate with molecular weight > 10 kDa showed a distinct fibrillation kinetics curve and a higher apparent rate constant (27.72) during fibrillation, indicating their vital role in determining the fibrillation. Hydrolysate with molecular weight > 10 kDa could form nanofibrils with higher radius gyration (17.11 ± 0.77 Å) due to stronger hydrophobic interaction, showing a stronger fibrillation ability. Hydrolysate with molecular weight within 5-10 kDa exhibited enhanced π-π stacking interactions during fibrillation, thereby promoting the extension of nanofibrils, and contributing to the formation of more nanofibrils. Hydrolysate with molecular weight < 5 kDa tended to randomly aggregate during fibrillation, resulting in a significant loss of cross-β structures in nanofibrils. Therefore, hydrolysate with different molecular weights exhibited synergistic effects during fibrillation.
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Affiliation(s)
- Di An
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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2
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Hassan SA, Altemimi AB, Hashmi AA, Shahzadi S, Mujahid W, Ali A, Bhat ZF, Naz S, Nawaz A, Abdi G, Aadil RM. Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns. Food Chem X 2024; 23:101533. [PMID: 39036474 PMCID: PMC11260028 DOI: 10.1016/j.fochx.2024.101533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 05/12/2024] [Accepted: 06/02/2024] [Indexed: 07/23/2024] Open
Abstract
Protein malnutrition is a major public health concern in the developing world. The livestock products are a good source of high-quality protein, but the livestock industry is a source of pollution and one of the leading causes of climate change because the slaughtering of animals results in the accumulation of waste, offals, and several inedible body portions. The rapid increase in the human population and inadequate supply of traditional protein sources have driven a search for novel and alternative protein sources such as edible insects. This review extensively explores the nutritional value, allergenicity, and safety considerations associated with consuming common house crickets and other related insect species. A wide range of cricket protein-based products are currently available and provide some attractive options to the consumers such as protein-enriched bakery products and gluten-free bread for celiac patients. The cricket protein hydrolysates are used as preservatives to improve the stability of cheddar cheese and goat meat emulsions during storage. The risks associated with edible crickets and their products are bacteria, mycotoxins, polychlorinated dibenzodioxins, pesticide residues, heavy metals, and the presence of allergenic proteins.
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Affiliation(s)
- Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ammar B. Altemimi
- Food Science Department, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
| | - Adeel Asim Hashmi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sandal Shahzadi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Waqar Mujahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ahsan Ali
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Saima Naz
- Department of Food Science and Technology, Nur International University, 17 Km Raiwind Road, Lahore, Pakistan
| | - Ahmad Nawaz
- Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, 123, Muscat, Oman
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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3
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Pellerin G, Doyen A. Effect of thermal and defatting treatments on the composition, protein profile and structure of house cricket (Acheta domesticus) protein extracts. Food Chem 2024; 448:139149. [PMID: 38555689 DOI: 10.1016/j.foodchem.2024.139149] [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: 09/26/2023] [Revised: 02/27/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study investigated the impact of blanching (100 °C, 40 s), defatting method (maceration, Soxhlet) and solvent polarity (hexane, ethanol) on the profile, structure and solubility of house cricket protein extracts. Blanching and Soxhlet using ethanol impacted the protein profile, with a lower content of myosin heavy chain and a higher abundance of low molecular weight proteins (<25 kDa). Moreover, ethanol induced aggregation of non-blanched cricket proteins, with a 13-72% reduction in protein recovery yield. The protein secondary structure of non-blanched extracts was also affected by ethanol with 18% more β-sheets. Furthermore, blanching resulted in a lower protein surface hydrophobicity by a factor of 3 to 7, with no impact of solvent polarity. Finally, the solubility of protein extracts remained >75%, regardless of the blanching and defatting methods. These findings, combined with the evaluation of techno-functional properties, could be used for the development of cricket-based protein ingredients for food formulations.
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Affiliation(s)
- Geneviève Pellerin
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
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4
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Zhou J, Li D, Zhang X, Liu C, Chen Y. Valorization of protein-rich waste and its application. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 901:166141. [PMID: 37586528 DOI: 10.1016/j.scitotenv.2023.166141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/18/2023]
Abstract
Energy shortages present significant challenges with the rising population and dramatic urbanization development. The effective utilization of high-value products generated from massive protein-rich waste has emerged as an excellent solution for mitigating the growing energy crisis. However, the traditional disposal and treatment of protein-rich waste, have been proven to be ineffective in resource utilization, which led to high chemical oxygen demand and water eutrophication. To effectively address this issue, hydrolysate and bioconversion products from protein-rich waste have been widely investigated. Herein, we aim to provide an overview of the valorization of protein-rich waste based on a comprehensive analysis of publicly available literature. Firstly, the sources of protein-rich waste with various quantities and qualities are systematically summarized. Then, we scrutinize and analyze the hydrolysis approaches of protein-rich waste and the versatile applications of hydrolyzed products. Moreover, the main factors influencing protein biotransformation and the applications of bioconversion products are covered and extensively discussed. Finally, the potential prospects and future directions for the valorization of protein-rich waste are proposed pertinently.
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Affiliation(s)
- Jing Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Dapeng Li
- School of Environment Science and Engineering, Suzhou University of Science and Technology, 1 Kerui Road, Suzhou 215009, China
| | - Xuemeng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Chao Liu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China.
| | - Yinguang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
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5
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Chen M, Ma A, Sun Z, Xie B, Shi L, Chen S, Chen L, Xiong G, Wang L, Wu W. Enhancing activity of food protein-derived peptides: An overview of pretreatment, preparation, and modification methods. Compr Rev Food Sci Food Saf 2023; 22:4698-4733. [PMID: 37732471 DOI: 10.1111/1541-4337.13238] [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: 06/20/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023]
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.
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Affiliation(s)
- Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
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6
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Ma Z, Mondor M, Goycoolea Valencia F, Hernández-Álvarez AJ. Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins. Food Funct 2023; 14:8129-8156. [PMID: 37656123 DOI: 10.1039/d3fo02865h] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
This review aims to provide an updated overview of edible insect proteins and the bioactivity of insect-derived peptides. The essential amino acid content of edible insects is compared with well-known protein sources to demonstrate that edible insects have the potential to cover the protein quality requirements for different groups of the population. Then the current methodologies for insect protein extraction are summarized including a comparison of the protein extraction yield and the final protein content of the resulting products for each method. Furthermore, in order to improve our understanding of insect proteins, their functional properties (such as solubility, foaming capacity, emulsifying, gelation, water holding capacity and oil holding capacity) are discussed. Bioactive peptides can be released according to various enzymatic hydrolysis protocols. In this context, the bioactive properties of insect peptides (antihypertensive, antidiabetic, antioxidant and anti-inflammatory properties) have been discussed. However, the allergens present in insect proteins are still a major concern and an unsolved issue for insect-based product consumption; thus, an analysis of cross reactivity and the different methods available to reduce allergenicity are proposed. Diverse studies of insect protein hydrolysates/peptides have been ultimately promoting the utilization of insect proteins for future perspectives and the emerging processing technologies to enhance the wider utilization of insect proteins for different purposes.
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Affiliation(s)
- Zidan Ma
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, J2S 8E3, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada
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7
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Singh S, Bhat HF, Kumar S, Manzoor M, Lone AB, Verma PK, Aadil RM, Papastavropoulou K, Proestos C, Bhat ZF. Locust protein hydrolysates have the potential to enhance the storage stability of cheese. Curr Res Food Sci 2023; 7:100561. [PMID: 37589018 PMCID: PMC10425899 DOI: 10.1016/j.crfs.2023.100561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/10/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.
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Affiliation(s)
- Shubam Singh
- Livestock Products Technology, SKUAST, Jammu, India
| | | | - Sunil Kumar
- Livestock Products Technology, SKUAST, Jammu, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | | | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Konstadina Papastavropoulou
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
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8
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Singh S, Bhat HF, Kumar S, Lone AB, Aadil RM, Aït-Kaddour A, Hassoun A, Proestos C, Bhat ZF. Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion. ULTRASONICS SONOCHEMISTRY 2023; 98:106482. [PMID: 37336078 PMCID: PMC10293763 DOI: 10.1016/j.ultsonch.2023.106482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/08/2023] [Accepted: 06/08/2023] [Indexed: 06/21/2023]
Abstract
Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P < 0.05) higher antioxidant [FRAP (ferric reducing antioxidant power) and ABTS and DPPH radical scavenging activities] and antimicrobial [minimum inhibitory concentration (MIC) and inhibitory halos (mm)] potential. The MEmul samples incorporated with Mic-LoProHs and Ult-LoProHs at the maximum level of 1.5% exhibited significantly (P < 0.05) improved results for all the quality parameters such as antioxidant potential (FRAP, ABTS and DPPH), protein oxidation (total carbonyl content), lipid stability, and microbial quality during refrigerated storage (4 ± 1 °C) of two-weeks compared to the control MEmul without any LoProHs. A positive (P < 0.05) impact of the LoProHs was found on the sensory quality of MEmul samples after one week of storage. The digestion simulation improved (P < 0.05) the antioxidant potential of the MEmul samples.
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Affiliation(s)
- Shavinder Singh
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Hina F Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India.
| | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Aunzar B Lone
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
| | | | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France.
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Zografou, Greece.
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India.
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9
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Lone AB, Bhat HF, Kumar S, Manzoor M, Hassoun A, Aït-Kaddour A, Mungure TE, Muhammad Aadil R, Bhat ZF. Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication. Food Chem 2023; 423:136350. [PMID: 37196409 DOI: 10.1016/j.foodchem.2023.136350] [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: 12/15/2022] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/19/2023]
Abstract
The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T1), ultrasonication (T2) or without pre-treatment (T0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T1, CPH-T2 and CPH-T0) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 ± 1 °C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage.
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Affiliation(s)
- Aunzar B Lone
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Hina F Bhat
- Division of Animal Biotechnology, SKUAST-K, Kashmir, India.
| | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France.
| | | | - Tanyaradzwa E Mungure
- School of Agriculture, Food and Ecosystems Sciences, Faculty of Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India.
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10
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Quintieri L, Nitride C, De Angelis E, Lamonaca A, Pilolli R, Russo F, Monaci L. Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues. Nutrients 2023; 15:nu15061509. [PMID: 36986239 PMCID: PMC10054669 DOI: 10.3390/nu15061509] [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: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023] Open
Abstract
The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Francesco Russo
- Functional Gastrointestinal Disorders Research Group, National Institute of Gastroenterology IRCCS "Saverio de Bellis", 70013 Castellana Grotte, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
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11
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Rivas-Vela CI, Castaño-Tostado E, Cardador-Martínez A, Amaya-Llano SL, Castillo-Herrera GA. Subcritical water hydrolysis for the obtention of bioactive peptides from a grasshopper Sphenarium purpurascens protein concentrate. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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12
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Mohd Zaini NS, Lim EJ, Ahmad NH, Gengatharan A, Wan-Mohtar WAAQI, Abd Rahim MH. The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts. FOOD BIOPROCESS TECH 2023; 16:1-15. [PMID: 36844636 PMCID: PMC9940687 DOI: 10.1007/s11947-023-03020-5] [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: 08/14/2022] [Accepted: 02/05/2023] [Indexed: 02/23/2023]
Abstract
The processing of edible insects as an alternative source of nutrition may be a key driver in the development of a sustainable food and feed system. This review will study two industrial types of insects-mealworms and locusts-and summarize evidence related to the impact of processing on their micro- and macronutritional characteristics. The focus will be on their potential use as food for human consumption as opposed to animal feed. Literature has indicated that these two insects have the potential to provide protein and fat qualities comparable to or better than traditional mammalian sources. For example, mealworms-the larval form of the yellow mealworm beetlepossess a higher fat content, while adult locusts are rich in fibers, especially chitin. However, due to the different matrix and nutrient compositions, the processing of mealworms or locusts at a commercial scale needs to be tailored to minimize nutritional loss and maximize cost efficiency. The stages of preprocessing, cooking, drying, and extraction are the most critical control points for nutritional preservation. Thermal cooking applications such as microwave technology have demonstrated promising results, but the generation of heat may contribute to a certain nutritional loss. In an industrial context, drying using freeze dry is the preferred choice due to its uniformity, but it can be costly while increasing lipid peroxidation. During the extraction of nutrients, the use of green emerging technologies such as high hydrostatic pressure, pulsed electric field, and ultrasound may provide an alternative method to enhance nutrient preservation. Graphical Abstract
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Affiliation(s)
- Nurul Solehah Mohd Zaini
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Elicia Jitming Lim
- School of Life and Environmental Sciences, University of Sydney, Sydney, Australia
| | - Nurul Hawa Ahmad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Ashwini Gengatharan
- Faculty of Bioeconomics and Health Sciences, Geomatika University College, 54200 Kuala Lumpur, Malaysia
| | - Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
| | - Muhamad Hafiz Abd Rahim
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
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13
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ŞEN ARSLAN H, SARIÇOBAN C. Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review. Foods 2022; 11:foods11243961. [PMID: 36553703 PMCID: PMC9777846 DOI: 10.3390/foods11243961] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/17/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.
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15
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Pan J, Xu H, Cheng Y, Mintah BK, Dabbour M, Yang F, Chen W, Zhang Z, Dai C, He R, Ma H. Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications. Foods 2022; 11:foods11192931. [PMID: 36230006 PMCID: PMC9562009 DOI: 10.3390/foods11192931] [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: 08/11/2022] [Revised: 09/03/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This review evaluates the recent state of insects as an alternative protein source from production to application; more specifically, it introduces in detail the latest advances in the protein extraction process. As an alternative source of protein in food formulations, the functional characteristics of edible insect protein are comprehensively presented, and the risk of allergy associated with insect protein is also discussed. The biological activity of protein hydrolyzates from different species of insects (Bombyx mori, Hermetia illucens, Acheta domesticus, Tenebrio molitor) are also reviewed, and the hydrolysates (bioactive peptides) are found to have either antihypertensive, antioxidant, antidiabetic, and antimicrobial activity. Finally, the use of edible insect protein in various food applications is presented.
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Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Qaluobia P.O. Box 13736, Egypt
| | - Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhaoli Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: or ; Tel./Fax: +86-(511)-8878-0201
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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17
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Zhang M, Zhu L, Wu G, Liu T, Qi X, Zhang H. Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation. Crit Rev Food Sci Nutr 2022; 64:2053-2075. [PMID: 36095057 DOI: 10.1080/10408398.2022.2120454] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dipeptidyl Peptidase IV (DPP-IV) inhibitory peptides are attracting increasing attention, owing to their potential role in glycemic regulation by preventing the inactivation of incretins. However, few reviews have summarized the current understanding of DPP-IV inhibitory peptides and their knowledge gaps. This paper reviews the production, identification and structure-activity relationships (SAR) of DPP-IV inhibitory peptides. Importantly, their bioavailability and hypoglycemic effects are critically discussed. Unlike the traditional method to identifying peptides after separation step by step, the bioinformatics approach identifies peptides via virtual screening that is more convenient and efficient. In addition, the bioinformatics approach was also used to investigate the SAR of peptides. Peptides with proline (Pro) or alanine (Ala) residue at the second position of N-terminal are exhibit strong DPP-IV inhibitory activity. Besides, the bioavailability of DPP-IV inhibitory peptides is related to their gastrointestinal stability and cellular permeability, and in vivo studies showed that the glucose homeostasis has been improved by these peptides. Especially, the intestinal transport of DPP-IV inhibitory peptides and cell biological assays used to evaluate their potential role in glycemic regulation are innovatively summarized. For further successful development of DPP-IV inhibitory peptides in glycemic regulation, future study should elucidate their SAR and in vivo hypoglycemic effects .
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Affiliation(s)
- Mingkai Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited, Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, National Industry Technical Innovation Center for Wheat Processing, Bohai Advanced Technology Institute, Binzhou, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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18
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Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Du K, Tian S, Chen H, Gao S, Dong X, Yan F. Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front Nutr 2022; 9:943950. [PMID: 35923206 PMCID: PMC9341326 DOI: 10.3389/fnut.2022.943950] [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: 05/14/2022] [Accepted: 06/27/2022] [Indexed: 12/05/2022] Open
Abstract
Wheat germ, a byproduct of wheat industrial processing, contains 30% protein and is a comprehensive source of plant-based protein. But a large amount of wheat germs are disposed of as waste every year. Wheat germ protein can be hydrolyzed into polypeptides with antioxidant, antihypertensive, anti-tumor, bacteriostatic and other activities. At present, researches on the hydrolysis of wheat germ protein and the preparation of bioactive peptides from wheat germ protein have attracted increasing attentions. However, the traditional protein hydrolysis method, protease hydrolysis, can no longer meet the market's needs for efficient production. Various auxiliary means, such as ultrasound, microwave and membrane separation, were applied to boost the yield and biological activity of wheat germ peptides by enzymatic hydrolysis. Under ultrasound and microwave, the protein structure may expand to increase the binding sites between enzyme and substrate and promote hydrolysis efficiency. Membrane separation is applied to separate products from enzymatic hydrolysate to reduce the inhibitory effect of the product on the hydrolysis reaction. The paper reviewed the hydrolysis methods of wheat germ protein and summarized the biological activity of wheat germ peptides to provide references for further study of wheat germ peptides.
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Affiliation(s)
- Ke Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Shuangqi Tian
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | | | - Feng Yan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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20
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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
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21
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Yang X, Ren X, Ma H. Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein. Foods 2022; 11:foods11121759. [PMID: 35741957 PMCID: PMC9222228 DOI: 10.3390/foods11121759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023] Open
Abstract
The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity under microwave pretreatment. The results showed that microwave pretreatment increased the degree of hydrolysis of MP with the power of 400 W for the highest value. The DPPH scavenging activity and the total antioxidant capacity of MP pretreated by microwave with a power of 300 W presented the highest effect and increased by 53.97% and 16.52%, respectively, compared to those of control. In addition, the results of thermal stability and in vitro digestion of MP hydrolysate showed that the MP hydrolysate pretreated by microwave exerted excellent antioxidative stability, especially for the microwave power of 300 W. After pretreated with microwave, the peptide content increased as the rise of power and it reached the peak at the power of 400 W. The molecular weight of MP hydrolysate pretreated by microwave with the power of 300 W showed more percentage of peptides between 200 Da and 500 Da. The result of amino acid composition showed that total amino acid (TAA) content of MP hydrolysate pretreated by microwave with power of 400 W showed the highest value, which increased by 7.58% compared to the control. The ratio of total hydrophobic amino acids to the TAA of MP hydrolysate showed the most increased amplitude with the microwave power of 300 W. The antioxidant activity of MP hydrolysate was related to the peptide content, and it was also relevant to the amino acid category and content. In conclusion, microwave pretreatment is an effective method for the preparation of antioxidant peptides and an increase in antioxidant stability.
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Affiliation(s)
- Xue Yang
- School of Basic Medical Sciences, Chengde Medical University, Chengde 067000, China
- Correspondence: ; Tel.: +86-0314-2517023
| | - Xiaofeng Ren
- Jiangsu Provincial Key Laboratory for Food Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.R.); (H.M.)
| | - Haile Ma
- Jiangsu Provincial Key Laboratory for Food Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.R.); (H.M.)
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22
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Urbizo-Reyes U, Kim KH, Reddivari L, Anderson JM, Liceaga AM. Oxidative Stress Protection by Canary Seed ( Phalaris canariensis L.) Peptides in Caco-2 Cells and Caenorhabditis elegans. Nutrients 2022; 14:nu14122415. [PMID: 35745145 PMCID: PMC9227596 DOI: 10.3390/nu14122415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/06/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022] Open
Abstract
During oxidative stress, degenerative diseases such as atherosclerosis, Alzheimer’s, and certain cancers are likely to develop. Recent research on canary seed (Phalaris canariensis) peptides has demonstrated the high in vitro antioxidant potential. Thus, this study aimed to assess the cellular and in vivo antioxidant capacity of a low-molecular-weight (<3 kDa) canary seed peptide fraction (CSPF) using Caco-2 cells and the Caenorhabditis elegans model. The results show that the CSPF had no cytotoxicity effect on Caco-2 cells at any tested concentration (0.3−2.5 mg/mL). Additionally, the cellular antioxidant activity (CAA) of the CSPF was concentration-dependent, and the highest activity achieved was 80% by the CSPF at 2.5 mg/mL. Similarly, incubation with the CSPF significantly mitigated the acute and chronic oxidative damage, extending the lifespan of the nematodes by 88 and 61%, respectively. Furthermore, it was demonstrated that the CSPF reduced the accumulation of reactive oxygen species (ROS) to safe levels after sub-lethal doses of pro-oxidant paraquat. Quantitative real-time PCR revealed that the CSPF increased the expression of oxidative-stress-response-related gene GST-4. Overall, these results show that the CSPFs relied on GST-4 upregulation and scavenging of free radicals to confer oxidative stress protection and suggest that a CSPF can be used as a natural antioxidant in foods for health applications.
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Affiliation(s)
- Uriel Urbizo-Reyes
- Protein Chemistry and Bioactive Peptides Laboratory, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA;
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; (K.-H.K.); (L.R.)
| | - Kee-Hong Kim
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; (K.-H.K.); (L.R.)
| | - Lavanya Reddivari
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; (K.-H.K.); (L.R.)
| | - Joseph M. Anderson
- Department of Agronomy, Purdue University, 915 W. State St., West Lafayette, IN 47907, USA;
| | - Andrea M. Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA;
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; (K.-H.K.); (L.R.)
- Correspondence:
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23
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Quinteros MF, Martínez J, Barrionuevo A, Rojas M, Carrillo W. Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate ( Gryllus assimilis). BIOLOGY 2022; 11:776. [PMID: 35625504 PMCID: PMC9138711 DOI: 10.3390/biology11050776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/08/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022]
Abstract
Edible insects can represent an alternative to obtain high-quality proteins with positive biological properties for human consumption. Cricket flour (Gryllus assimilis) was used to obtain cricket protein concentrate (CPC) using pHs (10.0 and 12.0) of extraction and pHs (3.0, 4.0, 5.0, and 6.0) of isoelectric precipitation (pI). Protein content, water and oil absorption capacity, protein solubility, antioxidant, and anti-inflammatory activities were determined. In addition, the protein profile was characterized by electrophoresis and the in vitro CPC digestibility was evaluated. Cricket flour presented 45.75% of protein content and CPC 12-5.0 presented a value of 71.16% protein content using the Dumas method. All samples were more soluble at pH 9.0 and 12.0. CPC 12-3.0 presented a percentage of water-binding capacity (WBC) of 41.25%. CPC 12-6.0 presented a percentage of oil-binding capacity (OBC) of 72.93%. All samples presented a high antioxidant and anti-inflammatory activity. CPC 12-4.0 presented a value FRAP of 70,034 umol trolox equivalents (TE)/g CPC, CPC 12-6.0 presented a value ABTS of 124,300 umol TE/g CPC and CPC 10-3.0 presented a DPPH value of 68,009 umol TE/g CPC. CPC 10-6.0 and CPC 12-6.0 presented high anti-inflammatory activity, with values of 93.55% and 93.15% of protection, respectively. CPCs can be used as functional ingredients in the food industry for their excellent functional and biological properties.
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Affiliation(s)
| | - Jenny Martínez
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Alejandra Barrionuevo
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Marcelo Rojas
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Wilman Carrillo
- Departamento de Ingeniería Rural y Agroalimentaria, Universidad Politécnica de Valencia, 46022 Valencia, Spain
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24
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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25
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Kang L, Han T, Cong H, Yu B, Shen Y. Recent research progress of biologically active peptides. Biofactors 2022; 48:575-596. [PMID: 35080058 DOI: 10.1002/biof.1822] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Accepted: 01/04/2022] [Indexed: 11/11/2022]
Abstract
With the rapid development of molecular biology and biochemical technology, great progress has been made in the study of peptides. Peptides are easy to digest and absorb, with lowering of blood pressure and cholesterol, improving immunity, regulating hormones, antibacterial, and antiviral effects. Peptides also have physiological regulation and biological metabolism functions with applications in the fields of feed production and biomedical research. In the future, the research focus of bioactive peptides will focus on their efficient preparation and application. This article introduces a comprehensive review of the types, synthesis, functionalization, and bio-related applications of bioactive peptides. For this aim, we introduced in detail various biopeptides and then presented the production methods of bioactive peptides, such as enzymatic synthesis, microbial fermentation, chemical synthesis, and others. The applications of bioactive peptides for anticancers, immune therapy, antibacterial, and other applications have been introduced and discussed. And discussed the development prospects of biologically active peptides.
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Affiliation(s)
- Linlin Kang
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
| | - Tingting Han
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
| | - Hailin Cong
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, China
| | - Bing Yu
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, China
| | - Youqing Shen
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Center for Bionanoengineering, and Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou, Zhejiang, China
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26
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Mudd N, Liceaga AM. Caenorhabditis elegans as an in vivo model for food bioactives: A review. Curr Res Food Sci 2022; 5:845-856. [PMID: 35619588 PMCID: PMC9126841 DOI: 10.1016/j.crfs.2022.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 04/19/2022] [Accepted: 05/01/2022] [Indexed: 12/01/2022] Open
Abstract
Caenorhabditis elegans (C. elegans) is being widely explored as an in vivo model to study the effects of food bioactives. These nematodes are largely advantageous over other in vivo models as they are relatively inexpensive, have a short generation time, and have a completely sequenced genome, among other advantages. C. elegans is a commonly used model to study diseases such as Alzheimer's and Parkinson's disease; however, researchers are finding they can also give insight into the health promoting effect of food-derived bioactive compounds. As consumers become more aware of the health benefits of the foods that they consume, the study of bioactive properties of foods and food constituents is becoming an important source of information. This review focuses on the advantages of using C. elegans as a model such as their short lifespans, high level of gene conservation relative to humans, and large number of progenies per reproductive cycle. They are also easily manipulated in order to perform controlled experiments on synchronous populations. Through review of recent literature, it is clear that C. elegans can be used to study a range of food derived compounds such as bioactive peptides, phenolic compounds, carbohydrates, and lipids. This review also provides information on potential challenges associated with working with this nematode. These challenges include the need for a sterile environment, potential inaccuracy when determining if the nematodes are dead, and the simplicity of the organism making it not suitable for all studies. Caenorhabditis elegans is an advantageous in vivo model over other organisms. Bioactivity of food compounds can be determined using Caenorhabditis elegans. Food bioactive compounds can decrease the risk of human disease.
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27
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Conventional and in silico approaches to select promising food-derived bioactive peptides: A review. Food Chem X 2022; 13:100183. [PMID: 35499000 PMCID: PMC9039911 DOI: 10.1016/j.fochx.2021.100183] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/18/2021] [Accepted: 12/06/2021] [Indexed: 02/06/2023] Open
Abstract
Seaweed and edible insects are considered new sources of bioactive peptides. Conventional approaches are necessary to validate the bioactivity of peptides. Bioinformatics tools accelerate the obtaining of bioactive peptides. The integrated approach is a promising strategy to obtain bioactive peptides.
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods is a long journey, expensive and time-consuming. Hence, bioinformatic approaches, which can not only help to predict the formation of bioactive peptides from any known protein source, but also to analyze the protein structure/function relationship, have gained a new meaning in this scientific field. Therefore, this review aims to provides an overview of conventional characterization methods and the most recent advances in the field of in silico approaches for predicting and screening promising food-derived bioactive peptides.
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How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health. Foods 2022; 11:foods11040528. [PMID: 35206005 PMCID: PMC8871094 DOI: 10.3390/foods11040528] [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: 12/26/2021] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.
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Liceaga AM. Edible insects, a valuable protein source from ancient to modern times. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:129-152. [PMID: 35940702 PMCID: PMC9107018 DOI: 10.1016/bs.afnr.2022.04.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The current COVID-19 pandemic has demonstrated that we are not prepared to deal with food security amid unexpected situations; the FAO (Food and Agriculture Organization) has stipulated that the future of our food & agriculture looks challenging toward the year 2050; primarily in response to the fact that global population is expected to increase by 9 billion people by 2050. Although entomophagy has been practiced by humans for thousands of years, until recently, edible insects have gained special attention due to their high nutritional value (particularly their high protein and essential amino acid content) and lower environmental impact that could help alleviate the global food demand. Edible insects are classified into eight main orders belonging to Blattodea (cockroaches and termites), Coleoptera (beetles), Diptera (flies), Hemiptera (cicadas, stink bugs), Hymenoptera (bees, wasps, ants), Lepidoptera (butterflies, moths), Odonata (dragonflies), and Orthoptera (crickets, grasshoppers, locusts). Several traditional cooking (e.g., boiling, roasting, sun-drying) and processing technologies (e.g., pasteurization, enzymatic proteolysis, high pressure processing) have shown that it is feasible to prepare safe and nutritious insects and/or foods with insects. Nevertheless, challenges associated with consumers acceptance to eat insects, as well as potential presence of anti-nutritive factors and allergens, need to be carefully evaluated as the industry grows in the coming years. Foreseeing such food shortages during pandemics and future food security concerns, consumers, scientists, and the food industry need to consider the value of farming insects as promising protein sources.
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Isolation and proteomic characterization of tropomyosin extracted from edible insect protein. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100049. [PMID: 35415661 PMCID: PMC8991843 DOI: 10.1016/j.fochms.2021.100049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 10/20/2021] [Accepted: 10/31/2021] [Indexed: 11/25/2022]
Abstract
The pan-allergen, tropomyosin, was extracted and isolated from edible crickets. Effect of heat and protease treatments on tropomyosin was evaluated. Proteomics show tropomyosin was lower in protease treated crickets. Bioinformatics predicted 31 potential tropomyosin epitope regions. Heat and proteolysis can effectively decrease cricket immunoreactivity.
Edible insects are considered promising sustainable protein sources. Thermal treatments and proteolysis are commonly used to improve their safety and quality. However, their allergenicity remains mostly unexplored. Tropomyosin, a major insect pan-allergen, can be used to study processing effects on its immunoreactivity. In this study, selective precipitation was used to extract tropomyosin from heated and protease-treated crickets. Immunoinformatics predicted 31 epitope regions, while proteomic analysis suggested decreased amounts of intact epitope regions in microwave-heated/protease-treated crickets. Tropomyosin peptide sequences were identified in higher abundance in convection-heated samples. Finally, tropomyosin immunoreactivity by immunoblotting and ELISA, revealed that protease treatments under microwave heating had lower (p < 0.05) IgE and IgG reactivity. Based on results, processing insects using proteolysis and microwave-heating could be effective for generating hypoallergenic cricket protein ingredients. The use of proteomics and bioinformatics proved to be useful tools in understanding the impact of processing on allergenic reactivity of insect proteins.
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Cheng JH, Wang H, Sun DW. An overview of tropomyosin as an important seafood allergen: Structure, cross-reactivity, epitopes, allergenicity, and processing modifications. Compr Rev Food Sci Food Saf 2021; 21:127-147. [PMID: 34954871 DOI: 10.1111/1541-4337.12889] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 11/19/2021] [Accepted: 11/28/2021] [Indexed: 12/16/2022]
Abstract
Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross-reactivity, and pathogenesis of TM are introduced and elucidated. Modification of TM by traditional processing methods such as heat treatment and enzymatic hydrolysis, and innovative processing technologies including high-pressure treatment, cold plasma (CP), ultrasound, pulsed electric field (PEF), pulsed ultraviolet, microwave and irradiation are discussed in detail. Particularly, enzymolysis, PEF, and CP technologies show great potential for modifying TM and more studies are needed to verify their effectiveness for the seafood industry. Possible mechanisms and the advantages/disadvantages of these technologies for the mitigation of TM allergenicity are also highlighted. Further work should be conducted to investigate the allergenicity caused by protein segments such as epitopes, examine the interaction sites between the allergen and the processing techniques and reveal the reduction mechanism of allergenicity.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Belfield, Ireland
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Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties. Food Chem 2021; 374:131707. [PMID: 34896955 DOI: 10.1016/j.foodchem.2021.131707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 11/17/2021] [Accepted: 11/26/2021] [Indexed: 01/16/2023]
Abstract
Wheat germ albumin (WGA) is rich in nutrients and contains a number of antioxidant polypeptides. The effects of microwave-assisted alkaline protease, neutral protease, papain and compound protease on the degree of hydrolysis of WGA and the clearance rate of DPPH• were comparatively studied. The results showed that papain had the best proteolytic activity. The functional properties of WGA and its hydrolysis polypeptides were determined. The results showed that the solubility of WGA increased after papain hydrolysis, and the apparent viscosity and foam stability reduced. Compared with the amino acids of WGA, the proportions of proline, histidine, glycine, lysine, and glutamic acid in the enzymatic hydrolysis products increased, while the proportions of leucine, phenylalanine, arginine and isoleucine decreased. After papain hydrolysis, the surface structure was loose, and the surrounding blocks became more rounded.
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Proteome composition and profiling of bioactive peptides of edible Antheraea assamensis pupae by sequential enzymatic digestion and kinetic modeling of in vitro gastrointestinal digestion. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03882-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Cláudia da Costa Rocha A, José de Andrade C, de Oliveira D. Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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35
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A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches. Processes (Basel) 2021. [DOI: 10.3390/pr9091626] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.
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van Huis A, Rumpold B, Maya C, Roos N. Nutritional Qualities and Enhancement of Edible Insects. Annu Rev Nutr 2021; 41:551-576. [PMID: 34186013 DOI: 10.1146/annurev-nutr-041520-010856] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Arnold van Huis
- Laboratory of Entomology, Wageningen University & Research, 6708 PB Wageningen, The Netherlands;
| | - Birgit Rumpold
- Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany;
| | - Cassandra Maya
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
| | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
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New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.). Probiotics Antimicrob Proteins 2021; 12:1571-1581. [PMID: 32385579 DOI: 10.1007/s12602-020-09653-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bioactive peptides derived from chia (Salvia hispanica) seed with antioxidant, antihypertensive, and anti-inflammatory activities have been well documented; however, few studies describe the antimicrobial properties of these peptides, which is of great interest not only in the prevention of food-borne diseases but also food spoilage. The aim of this study was to generate chia seed peptides using microwave-assisted hydrolysis with sequential (alcalase + flavourzyme) enzymes (AF-MW), fractionate them into 3-10 and < 3 kDa fractions, and evaluate their potential antimicrobial activity towards Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Overall, the peptide fraction < 3 kDa showed higher antimicrobial activity than both chia seed hydrolysate and peptide fraction 3-10 kDa. Furthermore, the < 3 kDa fraction showed remarkable increase in membrane permeability of E. coli (71.49% crystal violet uptake) and L. monocytogenes (80.10% crystal violet uptake). These peptides caused a significant extension in the lag phase, decreases in the maximum growth, and growth rate in the bacteria and promoted multiple indentations (transmembrane tunnels), membrane wrinkling, and pronounced deformations in the integrity of the bacterial cell membranes. Finally, a select group of peptides in the AF-MW < 3 kDa fraction contained 16 sequences with cationic and hydrophobic character, with seven of them sharing the exact same sequence (GDVIAIR) and eight of them having the amino acid K as either N- or C-terminal or both. In conclusion, our results indicate that bioactive peptides obtained from chia seed proteins by microwave and enzymatic hydrolysis could be employed as antimicrobial agents in foods and therapeutic applications.
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Physicochemical Properties of Chitosan from Two Commonly Reared Edible Cricket Species, and Its Application as a Hypolipidemic and Antimicrobial Agent. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020022] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Insect-derived chitin and chitosan have gained interest as alternative sources to that derived from crustaceans; however, little information is available on chitin from the house cricket (Acheta domesticus) and tropical banded cricket (Gryllodes sigillatus), two cricket species commonly reared in the United States for human consumption. In this study, chitin was successfully isolated and purified from these two cricket species; using FTIR, chitins were found to be in alpha-crystalline form. Cricket chitosan was produced from both species with varying degrees of deacetylation (DDA) by varying alkaline conversion duration. G. sigillatus chitosan was larger (524 kDa) than A. domesticus chitosan (344 kDa). Both cricket chitosans showed similar (p > 0.05) lipid-binding capacity to that of shrimp chitosan. Both chitosans were as effective at inhibiting microbial growth of surrogate foodborne pathogens as the commercial shrimp chitosan. At a concentration of 0.50 mg/mL cricket chitosan, approximately 100% of Listeria innocua growth was inhibited, due to a contribution of both chitosan and the solvent-acetic acid. At the same concentration, growth of Escherichia coli was inhibited 90% by both cricket chitosan samples with ~80% DDA, where a decrease in the DDA led to decreased antimicrobial activity. However, varying the DDA had no effect on chitosan’s lipid-binding capacity. As more edible insects become a normalized protein source in our diet, the use of by-products, such as chitin and chitosan, derived from insect protein processing, show promising applications for the pharmaceutical and food industries.
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Ulug SK, Jahandideh F, Wu J. Novel technologies for the production of bioactive peptides. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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40
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Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly ( Hermetia illucens) Protein. INSECTS 2020; 11:insects11120876. [PMID: 33316988 PMCID: PMC7763077 DOI: 10.3390/insects11120876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/29/2022]
Abstract
Simple Summary According to the FAO, the world’s population will reach 9 billion by 2050, and in order to provide enough food, meat production must increase by 100% and food production by 70%. Furthermore, more than 80% of fresh water resources are being used for agriculture, and 40% of the total food produced annually, is wasted. One sustainable agricultural practice involves converting by-products from the food and agriculture industry into valuable biomass, such as black soldier flies. Black soldier fly larvae can feed on by-products, and convert them to protein, carbohydrates, and oil. Black soldier flies could be used for feed and food development using different processing methods including enzymatic hydrolysis. Abstract The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.
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41
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Hall F, Reddivari L, Liceaga AM. Identification and Characterization of Edible Cricket Peptides on Hypertensive and Glycemic In Vitro Inhibition and Their Anti-Inflammatory Activity on RAW 264.7 Macrophage Cells. Nutrients 2020; 12:nu12113588. [PMID: 33238450 PMCID: PMC7700588 DOI: 10.3390/nu12113588] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/17/2020] [Accepted: 11/18/2020] [Indexed: 01/25/2023] Open
Abstract
Recent studies continue to demonstrate the potential of edible insects as a protein base to obtain bioactive peptides applicable for functional food development. This study aimed at identifying antihypertensive, anti-glycemic, and anti-inflammatory peptides derived from the in vitro gastrointestinal digests of cricket protein hydrolysates. After sequential fractionation, the protein digest subfraction containing the lowest molecular weight (<0.5 kDa), hydrophobic (C18) and cationic peptides (IEX) was found responsible for the most bioactivity. The cationic peptide fraction significantly reduced (p < 0.05) α-amylase, α-glucosidase, and angiotensin converting enzyme (ACE) activity in vitro, and also inhibited the expression of NF-κB in RAW 264.7 macrophage cells. A total of 28 peptides were identified with mass spectrometry (LC–MS/MS) and de novo sequencing from the potent fraction. Three novel peptides YKPRP, PHGAP, and VGPPQ were chosen for the molecular docking studies. PHGAP and VGPPQ exhibited a higher degree of non-covalent interactions with the enzyme active site residues and binding energies comparable to captopril. Results from this study demonstrate the bioactive potential of edible cricket peptides, especially as ACE inhibitors.
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Affiliation(s)
- Felicia Hall
- Protein Chemistry and Bioactive Peptides Laboratory, Purdue University, West Lafayette, IN 47907, USA;
- Department of Food Science, Purdue University, 745 Agriculture Drive, West Lafayette, IN 47907, USA;
| | - Lavanya Reddivari
- Department of Food Science, Purdue University, 745 Agriculture Drive, West Lafayette, IN 47907, USA;
| | - Andrea M. Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Purdue University, West Lafayette, IN 47907, USA;
- Department of Food Science, Purdue University, 745 Agriculture Drive, West Lafayette, IN 47907, USA;
- Correspondence: ; Tel.: +1-765-496-2460
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42
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Aguilar-Toalá JE, Liceaga AM. Identification of chia seed (Salvia hispanica L.) peptides with enzyme inhibition activity towards skin-aging enzymes. Amino Acids 2020; 52:1149-1159. [PMID: 32734432 DOI: 10.1007/s00726-020-02879-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 07/26/2020] [Indexed: 12/23/2022]
Abstract
Chia (Salvia hispanica) seed peptides have drawn attention because of their antioxidant, antihypertensive and anti-inflammatory activities, making them ideal candidates for development of cosmeceutical skin products. However, there are no preceding reports that address their aging-related enzyme inhibitory activities. The aim of this study was to investigate the in vitro and in silico inhibitory activity of chia seed peptides towards the main aging-related enzymes. Enzyme-inhibition activity of < 3 kDa chia seed peptides towards collagenase, hyaluronidase, tyrosinase, and elastase was evaluated. Further fractions were obtained by size exclusion chromatography (SEC) and re-tested for enzyme inhibitory activity. Peptide sequences were identified from the most effective fraction and used for in silico analysis. The < 3 kDa peptides exhibited inhibitory activities towards elastase (65.32%, IC50 = 0.43 mg/mL), tyrosinase (58.74%, IC50 = 0.66 mg/mL), hyaluronidase (26.96%, IC50 = 1.28 mg/mL), and collagenase (28.90%, IC50 = 1.41 mg/mL). They showed mixed-type inhibition patterns towards elastase and hyaluronidase, while a non-competitive inhibition pattern was observed towards collagenase and tyrosinase. Fraction II obtained by SEC, showed higher enzyme inhibitory activity. Seven peptides were identified in this fraction (APHWYTN, DQNPRSF, GDAHWAY, GDAHWTY, GDAHWVY, GFEWITF, and KKLKRVYV), which according to in silico analysis, possess 19-29 enzyme-peptide pair interactions towards elastase and three peptide sequences shared homology sequence (GDAHW). These results demonstrate that peptides from chia seeds may contribute in the improvement of skin health by offering protection against aging-related enzymes by preventing degradation of the protein matrix on the skin; however, further in vivo studies are needed to evaluate its actual capability.
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Affiliation(s)
- J E Aguilar-Toalá
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN, 47907, USA
| | - A M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN, 47907, USA.
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Jakubczyk A, Karaś M, Rybczyńska-Tkaczyk K, Zielińska E, Zieliński D. Current Trends of Bioactive Peptides-New Sources and Therapeutic Effect. Foods 2020; 9:E846. [PMID: 32610520 PMCID: PMC7404774 DOI: 10.3390/foods9070846] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 12/13/2022] Open
Abstract
Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.
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Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Monika Karaś
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, University of Life Sciences in Lublin, 20-069 Lublin, Poland;
| | - Ewelina Zielińska
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Damian Zieliński
- Department of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
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Boukil A, Perreault V, Chamberland J, Mezdour S, Pouliot Y, Doyen A. High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins. Molecules 2020; 25:molecules25112685. [PMID: 32527059 PMCID: PMC7321092 DOI: 10.3390/molecules25112685] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/21/2023] Open
Abstract
Edible insects have garnered increased interest as alternative protein sources due to the world's growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.
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Affiliation(s)
- Abir Boukil
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Véronique Perreault
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Julien Chamberland
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Samir Mezdour
- AgroParisTech, UMR782 Paris-Saclay Food and Bioproduct Engineering (SayFood and Bioproduct Engineering), 1, rue des Olympiades, 91077 Massy, France;
| | - Yves Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
- Correspondence: ; Tel.: +1+418-656-2131 (ext. 4054540)
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