1
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Huang C, Tang X, Liu Z, Huang W, Ye Y. Enzymes-dependent antioxidant activity of sweet apricot kernel protein hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112825] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Xing L, Li G, Toldrá F, Zhang W. The physiological activity of bioactive peptides obtained from meat and meat by-products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:147-185. [PMID: 34311899 DOI: 10.1016/bs.afnr.2021.02.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Meat and meat products constitute an important source of nutrients and play vital roles for growth, maintenance and repair of the body. In addition to the high quality of proteins, meat is also regarded as a major resource to produce bioactive peptides. Meat processing industry also produces by-products such as bones, blood and viscera, which could be further used for the production of bioactive compounds. In the physiological analysis, meat bioactive peptides have been reported to exert antioxidant, anti-hypertensive, anti-inflammatory, anti-microbial and antitumoral activities, which endow nutritional and functional value of meat. With the objective to exert the functional effect, the bioavailability should also be considered due to the degradation by digestion enzymes and the absorption process in intestinal mucosa. In this chapter, the general source, the enzymatic hydrolysis, the physiological effects as well as the bioavailability of bioactive peptides in meat are discussed.
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Affiliation(s)
- Lujuan Xing
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Guanhao Li
- College of Agriculture, Yanbian University, Yanji, PR China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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3
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Nikhita R, Sachindra NM. Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity. Poult Sci 2021; 100:101047. [PMID: 33744618 PMCID: PMC8010522 DOI: 10.1016/j.psj.2021.101047] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 01/22/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022] Open
Abstract
Response surface methodology was adopted to optimize hydrolysis conditions for the production of antioxidant and angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken red blood cells by both enzymatic and acid hydrolysis. During acid hydrolysis, temperature (P < 0.001) and acid concentration (P < 0.001) influenced the degree of hydrolysis (DH%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the hydrolysate while ACE inhibitory activity of the hydrolysate was strongly influenced by acid concentration (P < 0.001). Temperature and time of hydrolysis had no effect (P > 0.05) on the ACE inhibitory activity of the hydrolysate. Acid hydrolysis conditions of 50°C, 32 h, and 0.03 N hydrochloric acid resulted in optimum DH% (33.1%), optimum DPPH scavenging activity (46%), and optimum ACE inhibitory activity (43.7%) of the hydrolysate. During enzymatic hydrolysis of chicken red blood cells, DH% was influenced by the temperature of hydrolysis (P < 0.001) and enzyme concentration (P < 0.001). DPPH scavenging of the hydrolysate was marginally (P < 0.05) influenced by the temperature of hydrolysis and ACE inhibitory activity of the hydrolysate was highly influenced by temperature (P < 0.001) and enzyme concentration (P < 0.001). Enzyme hydrolysis conditions of 60°C, 150 min, and 2.5% alcalase resulted in maximum DH% of 63.9%, while the highest DPPH scavenging activity (75%) of hydrolysate was observed under the hydrolysis conditions of 60°C, 30 min, and 2.5% of the enzyme. Optimum ACE inhibitory activity (45%) of the hydrolysate was achieved at hydrolysis conditions of 2.5% alcalase, 120 min of hydrolysis at 60°C. ACE inhibitory activity of the enzymatically hydrolyzed product was directly proportional to DH%, while DPPH activity was inversely proportional to DH%. DPPH scavenging activity of the acid hydrolysate was recorded at a lower range (34.8-56.9%) compared to the enzyme hydrolysate (40.4-77.4%), while ACE inhibitory activity of both the hydrolysates was observed in the same range (18.7-49.4 and 14.2-47.7% for acid and enzyme hydrolysate, respectively). This study indicated that chicken red blood cells could be successfully hydrolyzed by both chemical and enzymatic methods to obtain hydrolysates having antioxidant and ACE inhibitory activity.
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Affiliation(s)
- R Nikhita
- Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute (CFTRI), Mysore, India 570020; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India 201002
| | - N M Sachindra
- Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute (CFTRI), Mysore, India 570020; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India 201002.
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Andreassen RC, Pedersen ME, Kristoffersen KA, Beate Rønning S. Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture. Food Funct 2021; 11:2477-2488. [PMID: 32134068 DOI: 10.1039/c9fo02690h] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The most significant cost driver for efficient bio-production of edible animal proteins is the cell culture media, where growth factors account for up to 96% of the total cost. The culture media must be serum-free, affordable, contain only food-grade ingredients, be efficient to promote cell growth and available in massive quantities. The commercially available serum substitutes are expensive and not necessarily food-grade. Identifying inexpensive food-safe alternatives to serum is crucial. By-products from food production are available in massive quantities, contain potential factors that can promote growth and are promising ingredients for serum replacement. The main goal of this study was to explore if food-grade by-product materials can be used as growth promoting agents in skeletal muscle cell culture to develop a tailor-made serum free media. Different by-products, including chicken carcass, cod backbone, eggshell membrane, egg white powder and pork plasma were enzymatically or chemically hydrolyzed. The hydrolysates in addition to lyophilized pork plasma and yeast extract were further characterized by size-exclusion chromatography, elemental combustion analysis and degree of hydrolysis. The materials were used as supplement to or replacement of commercial serum and further evaluated for their effect on metabolic activity, cell proliferation and cell cytotoxicity in muscle cells cultured in vitro. Our results indicate that none of the materials were cytotoxic to the skeletal muscle cells. Hydrolysates rich in peptides with approximately 2-15 amino acids in length were shown to improve cell growth and metabolic activity. Of all the materials tested pork plasma hydrolysates and yeast extract were the most promising. Pork plasma hydrolysates increased metabolic activity by 110% and cell proliferation with 48% when cultured in serum-free conditions for 3 days compared with control cells cultured with full serum conditions. Most interestingly, this response was dependent on both material and choice of enzyme used. We suggest that these materials have the potential to replace serum during cultivation and as such be included in a tailor-made serum-free media.
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Affiliation(s)
- R Christel Andreassen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway. and Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine University of Oslo, Oslo, Norway
| | - Mona E Pedersen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
| | - Kenneth A Kristoffersen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
| | - Sissel Beate Rønning
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
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5
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Gómez-Grimaldos NA, Gómez-Sampedro LJ, Zapata-Montoya JE, López-García G, Cilla A, Alegría-Torán A. Bovine plasma hydrolysates' iron chelating capacity and its potentiating effect on ferritin synthesis in Caco-2 cells. Food Funct 2020; 11:10907-10912. [PMID: 33242059 DOI: 10.1039/d0fo02502j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The low bioavailability of iron is one factor that contributes to its deficiency in the human diet. For this reason, it is necessary to find compounds that can form iron chelates so that these can be added to foods that contain iron to improve its bioavailability at the intracellular level. In this study, we assessed the relationship between bovine plasma hydrolysates' iron chelating ability and their degree of hydrolysis. The hydrolysate with the highest chelating capacity was fractionated and each fraction's chelating capacity was subsequently assessed. Each fraction's effect on ferritin synthesis in Caco-2 cells was also determined. The results showed that bovine plasma hydrolysates with a degree of hydrolysis of 19.1% have an iron chelating capacity of 38.5 ± 0.4% and increase the synthesis of ferritin in Caco-2 cells five-fold compared to the control. This may be due to the fact that these hydrolysates contain amino acids such as Leu, Lys, Glu, Ala, Asp, Val, Thr, Cys and Phe, which may be responsible for binding iron to the hydrolysate, increasing its solubility and the consequent uptake by Caco-2 cells.
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Affiliation(s)
- Nathalia A Gómez-Grimaldos
- Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin, 050010, Colombia.
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6
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Jin SK, Choi JS, Kim GD. Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage. Meat Sci 2020; 171:108293. [PMID: 32977168 DOI: 10.1016/j.meatsci.2020.108293] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 02/04/2023]
Abstract
This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties were compared on day 1 and after 4 weeks of cold storage. At 4 weeks of storage, hardness, cohesiveness, and gumminess were highest in T3 (P < 0.05). The peroxide value increased in all treatments during the 4-weeks of storage (P < 0.05); however, it was not significantly different between CON, T2, and T3 (P > 0.05). The total aerobic plate count was the lowest in T4 at week 4 (P < 0.05). Therefore, PPH addition could improve the texture of the emulsion-type pork sausages, and an antimicrobial effect was expected following exposure to at least 20 g/kg PPH.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Jung-Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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7
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Fang JL, Luo Y, Yuan K, Guo Y, Jin SH. Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108543] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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8
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Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102789] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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9
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Chen Y, Jiang S, Chen Q, Liu Q, Kong B. Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.12.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Niu H, Han Q, Cao C, Liu Q, Kong B. Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. Int J Biol Macromol 2018; 115:393-400. [DOI: 10.1016/j.ijbiomac.2018.04.047] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 03/26/2018] [Accepted: 04/09/2018] [Indexed: 12/20/2022]
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11
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Pakdeesuwan A, Araki T, Payoungkiattikun W, Neubert LK, Jangpromma N, Klaynongsruang S. Development, characterization and determination of biological properties of crocodile hemoglobin (Crocodylus siamensis
) tablets. J Food Biochem 2018. [DOI: 10.1111/jfbc.12503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anawat Pakdeesuwan
- Department of Biochemistry; Faculty of Science, Khon Kaen University; Khon Kaen Thailand
- The Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI); Faculty of Science, Khon Kaen University; Khon Kaen Thailand
| | - Tomohiro Araki
- Department of Bioscience, School of Agriculture; Tokai University; Aso, Kumamoto Japan
| | - Wisarut Payoungkiattikun
- The Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI); Faculty of Science, Khon Kaen University; Khon Kaen Thailand
| | - Lorenz K. Neubert
- The Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI); Faculty of Science, Khon Kaen University; Khon Kaen Thailand
| | - Nisachon Jangpromma
- The Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI); Faculty of Science, Khon Kaen University; Khon Kaen Thailand
- Faculty of Science, Khon Kaen University; Khon Kaen Thailand
| | - Sompong Klaynongsruang
- Department of Biochemistry; Faculty of Science, Khon Kaen University; Khon Kaen Thailand
- The Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI); Faculty of Science, Khon Kaen University; Khon Kaen Thailand
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12
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Li Y, Niu H, Liu H, Liu Q, Kong B. Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-017-9512-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Wu L, Hou C, Xi B, Boga LAI, Zhang D. Sheep Plasma Hydrolysate Inhibits Lipid and Protein Oxidation to Improve Color Stability in Mutton Patties. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.661] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Liguo Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
| | - Bingyan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
| | - Laetithia Aude Ingrid Boga
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture
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14
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Niu H, Zhang M, Xia X, Liu Q, Kong B. Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch. Food Chem 2018; 239:172-179. [DOI: 10.1016/j.foodchem.2017.06.103] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Revised: 06/16/2017] [Accepted: 06/19/2017] [Indexed: 10/19/2022]
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15
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Jin SK, Choi JS, Choi YJ, Lee SJ, Lee SY, Hur SJ. Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1774-1781. [PMID: 26954200 PMCID: PMC5088427 DOI: 10.5713/ajas.15.0927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 12/31/2015] [Accepted: 02/19/2016] [Indexed: 11/27/2022]
Abstract
The purpose of this study was to evaluate the antioxidative activities of Crab meat analogue prepared with protein hydrolysates obtained from mechanically deboned chicken meat (MDCM) from spent laying hens. 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) radical-scavenging activity was increased by adding MDCM hydrolysates during storage, and activity correlated with the concentration of DPPH added up to 6 weeks of storage. Hydroxyl radical-scavenging activity was increased in all analogues containing MDCM hydrolysates. At 0 days of storage, angiotensin I-converting enzyme (ACE)-inhibitory activity was increased by the addition of MDCM hydrolysates. Activity did not correlate after 6 weeks of storage, in which ACE-inhibitory activity was increased with low concentrations of MDCM hydrolysates, but no ACE-inhibitory activity was observed at higher concentrations. The liver-protecting activity of crab meat analogue was shown to be around 60% of the positive control; however, it was not significantly different among the samples during storage. These results support the use of MDCM as a source of health-promoting constituents in crab meat analogue.
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Affiliation(s)
- Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
Korea
| | - Jung Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725,
Korea
| | - Yeung Joon Choi
- Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53063,
Korea
| | - Seung-Jae Lee
- Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 56212,
Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
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16
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Seo HW, Seo JK, Yang HS. Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality. Korean J Food Sci Anim Resour 2016; 36:198-205. [PMID: 27194928 PMCID: PMC4869546 DOI: 10.5851/kosfa.2016.36.2.198] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 02/04/2016] [Accepted: 02/04/2016] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.
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Affiliation(s)
- Hyun-Woo Seo
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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Kong B, Niu H, Sun F, Han J, Liu Q. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch. Int J Biol Macromol 2016; 82:637-44. [DOI: 10.1016/j.ijbiomac.2015.10.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2015] [Revised: 10/03/2015] [Accepted: 10/08/2015] [Indexed: 01/09/2023]
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18
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Liu Q, Niu H, Zhao J, Han J, Kong B. Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1017048] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Seo HW, Jung EY, Go GW, Kim GD, Joo ST, Yang HS. Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology. Food Chem 2015; 185:106-11. [PMID: 25952847 DOI: 10.1016/j.foodchem.2015.03.133] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Revised: 03/06/2015] [Accepted: 03/25/2015] [Indexed: 11/15/2022]
Abstract
The purpose of this study was to establish optimal conditions for the hydrolysis of bovine plasma protein. Response surface methodology was used to model and optimize responses [degree of hydrolysis (DH), 2,2-diphenyl-1-picrydrazyl (DPPH) radical-scavenging activity and Fe(2+)-chelating activity]. Hydrolysis conditions, such as hydrolysis temperature (46.6-63.4 °C), hydrolysis time (98-502 min), and hydrolysis pH (6.32-9.68) were selected as the main processing conditions in the hydrolysis of bovine plasma protein. Optimal conditions for maximum DH (%), DPPH radical-scavenging activity (%) and Fe(2+)-chelating activity (%) of the hydrolyzed bovine plasma protein, were respectively established. We discovered the following three conditions for optimal hydrolysis of bovine plasma: pH of 7.82-8.32, temperature of 54.1 °C, and time of 338.4-398.4 min. We consequently succeeded in hydrolyzing bovine plasma protein under these conditions and confirmed the various desirable properties of optimal hydrolysis.
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Affiliation(s)
- Hyun-Woo Seo
- Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea
| | - Eun-Young Jung
- Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea
| | - Gwang-Woong Go
- Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Republic of Korea
| | - Gap-Don Kim
- Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701, Republic of Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea.
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21
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Jin SK, Go GW, Jung EY, Lim HJ, Yang HS, Park JH. Effect of mechanically deboned chicken meat hydrolysates on the physicochemical properties of imitation fish paste. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:115-22. [PMID: 25049933 PMCID: PMC4093291 DOI: 10.5713/ajas.2013.13284] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 10/09/2013] [Accepted: 09/25/2013] [Indexed: 11/27/2022]
Abstract
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a 3×4 factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.
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Affiliation(s)
| | | | | | | | - Han-Sul Yang
- Corresponding Author: Han-Sul Yang. Tel: +82-55-772-1948, Fax: +82-55-772-1949, E-mail:
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22
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Liu Q, Li J, Kong B, Jia N, Li P. Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0005-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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23
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Bah CS, Bekhit AEDA, Carne A, McConnell MA. Slaughterhouse Blood: An Emerging Source of Bioactive Compounds. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12013] [Citation(s) in RCA: 160] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Clara S.F. Bah
- Dept. of Food Science; Univ. of Otago; Dunedin; New Zealand
| | | | - Alan Carne
- Dept. of Biochemistry; Univ. of Otago; Dunedin; New Zealand
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Bamdad F, Chen L. Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures. Mol Nutr Food Res 2013; 57:493-503. [DOI: 10.1002/mnfr.201200252] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 09/30/2012] [Accepted: 11/06/2012] [Indexed: 01/15/2023]
Affiliation(s)
- Fatemeh Bamdad
- Department of Agricultural; Food and Nutritional Science; University of Alberta; Edmonton Canada
| | - Lingyun Chen
- Department of Agricultural; Food and Nutritional Science; University of Alberta; Edmonton Canada
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Abstract
Deer blood was hydrolyzed using Alcalase with hydrolysis time ranged form 0 to 6 h, and the degree of hydrolysis (DH) of protein hydrolysates increased with increasing hydrolysis time (P < 0.05). The reducing power, radicals scavenging activities and Cu2+-chelation ability of deer blood hydrolysate (DBH) significantly enhanced with increasing hydrolysis time (P < 0.05). The antioxidant activity of DBH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidizing system, increased with increasing DH (P < 0.05). The results indicated that antioxidant activity of DBH depended on hydrolysis time, and the hydrolyzed deer blood could be a potent food antioxidant.
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Liu Q, Kong B, Li G, Liu N, Xia X. Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food Chem Toxicol 2011; 49:1316-21. [PMID: 21414373 DOI: 10.1016/j.fct.2011.03.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2011] [Revised: 03/05/2011] [Accepted: 03/10/2011] [Indexed: 01/19/2023]
Abstract
Porcine plasma protein hydrolysate (PPH) prepared by alcalase for 5 h was fractioned by ultrafiltration. Four fractions, H(1) (MW>10k), H(2) (MW 6-10k), H(3) (MW 3-6k) and H(4) (MW<3k), were obtained. H(4) possessed the highest antioxidant activity as indicated by thiobarbituric acid-reactive substance values and hydroxyl radical scavenging activity (P<0.01). Male rats were pretreated with H(4) at dose of 50, 100, and 200 mg/kg of body weight orally once daily for 12 days, then they were treated intraperitoneally with a single dose of CCl(4) (2 mL/kg of body weight). The results showed that oral feeding of H(4) could significantly lower (P<0.01) the serum levels of hepatic enzyme markers (aspartate transaminase and alanine transaminase). Compared with the CCl(4)-only treatment group, levels of hepatic superoxide dismutase, glutathione peroxidase, catalase and total antioxidant capacity were significantly increased, and the malondialdehyde levels were sharply decreased (P<0.01) in rats treated by all doses of PPH fraction H(4). A histological examination of the liver showed that lesions, including necrosis, lymphocyte infiltration and fatty degeneration, were partially healed by treatment with H(4) fractions. These data suggest that in rats, PPH can protect the liver against CCl(4)-induced oxidative damage.
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Affiliation(s)
- Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Cheng Y, Chen J, Xiong YL. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8825-8832. [PMID: 20614939 DOI: 10.1021/jf101556n] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A previously developed antioxidative potato protein hydrolysate was fractionated using gel filtration. The efficacy of different fractions for inhibiting lipid oxidation in soybean oil-in-water emulsions, neutralizing 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+*)) radicals, and chelating prooxidative metal ions was investigated. Low-molecular-weight fraction Peak 3 (709 Da) exhibited the strongest antioxidant activity and radical scavenging activity. Active peptides based on the ABTS(+*) scavenging assay were isolated by RP-HPLC and purified by UPLC. The amino acid sequence determination by MS/MS identified eight prominent peptides in the antioxidative Peak 3 fraction, of which Thr-Tyr, Tyr-Phe-Glu, Tyr-Ser-Thr-Ala, and Asn-Tyr-Lys-Gln-Met matched the sequence of papatin.
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Affiliation(s)
- Yu Cheng
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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