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Aydın ÇM, Çelikbıçak Ö, Hayaloğlu AA. Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38837418 DOI: 10.1002/jsfa.13632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 01/17/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024]
Abstract
BACKGROUND This study used four different apricot (Prunus armeniaca) kernels cultivated in Malatya during two consecutive years. The varieties were Hacihaliloglu, Hasanbey, Kabaasi, and Zerdali. The physicochemical properties of the kernels were determined, and the bioactive content of the kernels was evaluated using kernel hydrolysates prepared using trypsin. RESULTS With regard to the physicochemical properties of the kernels, the dry matter ratio and protein content were the highest in the Hacihaliloglu variety; the ash ratio was the highest in the Kabaasi variety, and the free oil ratio was the highest in the Hasanbey variety. The bioactive compound content changed according to kernel variety. Angiotensin-converting enzyme inhibitors activity was found to be the highest in the Hacihaliloglu and Hasanbey varieties, which had the lowest amygdalin content, and Zerdali had the highest amygdalin content. The antioxidant and antimicrobial effects of the kernels varied, with Hasanbey and Kabaasi generally having the highest content in both analyses. Moreover, a concentration of 20 mg mL-1 of the hydrolysate was determined to have a destructive effect for the microorganisms used in this study. The storage protein of the kernels, except Hacihaliloglu, was found to be Prunin 1, with the longest matching protein chain in the kernels being R.QQQGGQLMANGLEETFCSLRLK.E. CONCLUSION The results suggest that the peptide sequences identified in the kernels could have antihypertensive, antioxidative, and Dipeptidyl peptidase IV (DPP-IV) inhibitory effects. Consequently, apricot kernels show potential for use in the production of functional food products. Of the kernels evaluated in this study, Hacihaliloglu and Hasanbey were deemed the most suitable varieties due to their higher bioactive content and lower amygdalin content. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Çağlar Mert Aydın
- Food Processing Technology, Vocational High School, Munzur University, Tunceli, Türkiye
| | - Ömür Çelikbıçak
- Chemistry Department, Faculty of Science, Hacettepe University, Ankara, Türkiye
| | - Ali Adnan Hayaloğlu
- Food Engineering Department, Faculty of Engineering, Inonu University, Malatya, Türkiye
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2
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Li R, Wang Q, Shen Y, Li M, Sun L. Integrated extraction, structural characterization, and activity assessment of squid pen protein hydrolysates and β-chitin with different protease hydrolysis. Int J Biol Macromol 2024; 262:130069. [PMID: 38340918 DOI: 10.1016/j.ijbiomac.2024.130069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 01/21/2024] [Accepted: 02/07/2024] [Indexed: 02/12/2024]
Abstract
Squid pen (SP) is a valuable source of protein and β-chitin. However, current research has primarily focused on extracting β-chitin from SP. This study innovatively extracted both SP protein hydrolysates (SPPHs) and SP β-chitin (SPC) simultaneously using protease hydrolysis. The effects of different proteases on their structural characteristics and bioactivity were evaluated. The results showed that SP alcalase β-chitin (SPAC) had the highest degree of deproteinization (DP, 98.19 %) and SP alcalase hydrolysates (SPAH) had a degree of hydrolysis (DH) of 24.47 %. The analysis of amino acid composition suggested that aromatic amino acids accounted for 17.44 % in SPAH. Structural characterization revealed that SP flavourzyme hydrolysates (SPFH) had the sparsest structure. SPC exhibited an excellent crystallinity index (CI, over 60 %) and degree of acetylation (DA, over 70 %). During simulated gastrointestinal digestion (SGD), the hydroxyl radical scavenging activity, ABTS radical scavenging activity, Fe2+ chelating activity, and reducing power of the SPPHs remained stable or increased significantly. Additionally, SPFC exhibited substantial inhibitory effects on Staphylococcus aureus and Escherichia coli (S. aureus and E. coli), with inhibition circle diameters measuring 2.4 cm and 2.1 cm. These findings supported the potential use of SPPHs as natural antioxidant alternatives and suggested that SPC could serve as a potential antibacterial supplement.
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Affiliation(s)
- Ruimin Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Qiuting Wang
- College of Life Science, Yantai University, Yantai 264005, China
| | - Yanyan Shen
- College of Life Science, Yantai University, Yantai 264005, China
| | - Mingbo Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Leilei Sun
- College of Life Science, Yantai University, Yantai 264005, China.
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Zhou C, Huang C, Li L, Tian Y, Zhang J, Lin L, Li C, Ye Y. Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity. J Food Sci 2024; 89:881-899. [PMID: 38193203 DOI: 10.1111/1750-3841.16901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/30/2023] [Accepted: 12/07/2023] [Indexed: 01/10/2024]
Abstract
Apricot polysaccharides (APs) as new types of natural carriers for encapsulating and delivering active pharmaceutical ingredients can achieve high-value utilization of apricot pulp and improve the solubility, the stability, and the antibacterial activity of insoluble compounds simultaneously. In this research, the purified APs reacted with bovine serum albumin (BSA) by the Maillard reaction, and with d-α-tocopheryl succinate (TOS) and pheophorbide A (PheoA) by grafting to fabricate two materials for the preparation of curcumin (Cur)-encapsulated AP-BSA nanoparticles (CABNs) and Cur-embedded TOS-AP-PheoA micelles (CTAPMs), respectively. The biological activities of two Cur nano-delivery systems were evaluated. APs consisted of arabinose (22.36%), galactose (7.88%), glucose (34.46%), and galacturonic acid (31.32%) after the optimized extraction. Transmission electron microscopy characterization of CABNs and CTAPMs displayed a discrete and non-aggregated morphology with a spherical shape. Compared to the unencapsulated Cur, the release rates of CABNs and CTAPMs decreased from 87% to 70% at 3 h and from 92% to 25% at 48 h, respectively. The antioxidant capacities of CABNs and CTAPMs were significantly improved. The CTAPMs exhibited a better antibacterial effect against Escherichia coli than CABNs due to the synergistic photosensitive effect between Cur and PheoA.
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Affiliation(s)
- Chunka Zhou
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Chuanqing Huang
- National Key Laboratory of Non-food Biomass Energy Technology, National Engineering Research Center for Non-Food Biorefinery, Guangxi Academy of Sciences, Nanning, China
| | - Lu Li
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Yunong Tian
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Jin Zhang
- Gaoyao District Comprehensive Emergency Rescue Center, Zhaoqing, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Yong Ye
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
- SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai, China
- Jiangxi Environmental Engineering Vocational College, Ganzhou, China
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Tian Y, Zhou Y, Li L, Huang C, Lin L, Li C, Ye Y. Effect of substrate composition on physicochemical properties of the medium-long-medium structured triacylglycerol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:942-955. [PMID: 37708388 DOI: 10.1002/jsfa.12982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/04/2023] [Accepted: 09/15/2023] [Indexed: 09/16/2023]
Abstract
BACKGROUND Nutritional and functional qualities and applications of structured lipids (SL) depend on the composition and molecular structure of fatty acids in the glycerol backbone of triacylglycerol (TAG). However, the relationship between the substrate composition and physicochemical qualities of SL has not been revealed. The investigation aims to disclose the effect of substrate composition on the physicochemical properties of medium-long-medium structured lipids (MLM-SLs) by enzymatic interesterification of Lipozyme TLIM/RMIM. RESULTS The medium-long-chain triacylglycerol (MLCT) yield could reach 70.32%, including 28.98% CaLCa (1,3-dioctonyl-2-linoleoyl glyceride) and 24.34% CaOCa (1,3-didecanoyl-2-oleoyl glyceride). The sn-2 unsaturated fatty acid composition mainly depended on long-chain triacylglycerol (LCT) in the substrate. The increased carbon chain length and double bond in triacylglycerol decreased its melting and crystallization temperature. The balanced substrate composition of MCT/LCT increased the size and finer crystals. Molecular docking simulation revealed that the MLCT molecule mainly interacted with the catalytic triplets of Lipozyme TLIM (Arg81-Ser83-Arg84) and the Lipozyme RMIM (Tyr183-Thr226-Arg262) by OH bond. The oxygen atom of the ester on the MLCT molecule was primarily bound to the hydrogen of hydroxyl and amino groups on the binding sites of Lipozyme TLIM/RMIM. The intermolecular interplay between MLCT and Lipozyme RMIM is more stable than Lipozyme TLIM due to the formation of lower binding affinity energy. CONCLUSION This research clarifies the interaction mechanism between MLCT molecules and lipases, and provides an in-depth understanding of the relationship between substrate composition, molecular structure and physicochemical property of MLM-SLs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yunong Tian
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Yanhui Zhou
- Hunan Singular Biological Technology Co. Ltd, Changsha, China
| | - Lu Li
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Chuanqing Huang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, National Engineering Research Center for Non-Food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Academy of Sciences, Nanning, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Yong Ye
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
- SCUT - Zhuhai Institute of Modern Industrial Innovation, Zhuhai, China
- Jiangxi Environmental Engineering Vocational College, Ganzhou, China
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Sarabandi K, Mohammadi M, Akbarbaglu Z, Ghorbani M, Najafi S, Safaeian Laein S, Jafari SM. Technological, nutritional, and biological properties of apricot kernel protein hydrolyzates affected by various commercial proteases. Food Sci Nutr 2023; 11:5078-5090. [PMID: 37701210 PMCID: PMC10494656 DOI: 10.1002/fsn3.3467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 09/14/2023] Open
Abstract
The effect of enzymatic hydrolysis of apricot kernel protein with different proteases (Alcalase, pancreatin, pepsin, and trypsin) on the amino acid content, degree of hydrolysis (DH), antioxidant, and antibacterial characteristics of the resulting hydrolyzates was investigated in this study. The composition of amino acids (hydrophobic: ~35%; antioxidant: ~13%), EAA/TAA ratio (~34%), and PER index (~1.85) indicates the ability of the hydrolyzate as a source of nutrients and antioxidants with high digestibility. Enzymatic hydrolysis with increasing DH (from 3.1 to a maximum of 37.9%) led to improved solubility (especially in the isoelectric range) and changes in water- and oil-holding capacity. The highest free radical scavenging activity of DPPH (83.3%), ABTS (88.1%), TEAC (2.38 mM), OH (72.5%), NO (65.7%), antioxidant activity in emulsion and formation of TBARS (0.36 mg MDA/L), total antioxidant (1.61), reducing power (1.17), chelation of iron (87.7%), copper (34.8%) ions, and inhibition of the growth of Escherichia coli (16.3 mm) and Bacillus cereus (15.4 mm) were affected by the type of enzymes (especially Alcalase). This research showed that apricot kernel hydrolyzate could serve as a nutrient source, emulsifier, stabilizer, antioxidant, and natural antibacterial agent in functional food formulations.
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Affiliation(s)
- Khashayar Sarabandi
- Department of Food Science & Technology, School of MedicineZahedan University of Medical SciencesZahedanIran
| | - Maryam Mohammadi
- Department of Food Science and Engineering, Faculty of AgricultureUniversity of KurdistanSanandajIran
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
| | - Zahra Akbarbaglu
- Department of Food Science, College of AgricultureUniversity of TabrizTabrizIran
| | - Marjan Ghorbani
- Nutrition Research CenterTabriz University of Medical SciencesTabrizIran
| | - Shahla Najafi
- Department of Biology, Faculty of ScienceUniversity of ZabolZabulIran
| | - Sara Safaeian Laein
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary MedicineFerdowsi University of MashhadMashhadIran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
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Wang Q, Wang G, Liu C, Sun Z, Li R, Gao J, Li M, Sun L. The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases. Mar Drugs 2023; 21:395. [PMID: 37504926 PMCID: PMC10381244 DOI: 10.3390/md21070395] [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: 06/20/2023] [Revised: 07/02/2023] [Accepted: 07/05/2023] [Indexed: 07/29/2023] Open
Abstract
The study aimed to investigate the effects of alcalase, papain, flavourzyme, and neutrase on the structural characteristics and bioactivity stability of Cucumaria frondosa intestines and ovum hydrolysates (CFHs). The findings revealed that flavourzyme exhibited the highest hydrolysis rate (51.88% ± 1.87%). At pH 2.0, the solubility of hydrolysate was the lowest across all treatments, while the solubility at other pH levels was over 60%. The primary structures of hydrolysates of different proteases were similar, whereas the surface hydrophobicity of hydrolysates was influenced by the types of proteases used. The hydrolysates produced by different proteases were also analyzed for their absorption peaks and antioxidant activity. The hydrolysates of flavourzyme had β-fold absorption peaks (1637 cm-1), while the neutrase and papain hydrolysates had N-H bending vibrations. The tertiary structure of CFHs was unfolded by different proteases, exposing the aromatic amino acids and red-shifting of the λ-peak of the hydrolysate. The alcalase hydrolysates showed better antioxidant activity in vitro and better surface hydrophobicity than the other hydrolysates. The flavourzyme hydrolysates displayed excellent antioxidant stability and pancreatic lipase inhibitory activity during gastrointestinal digestion, indicating their potential use as antioxidants in the food and pharmaceutical industries.
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Affiliation(s)
- Qiuting Wang
- College of Life Science, Yantai University, Yantai 264005, China
| | - Gongming Wang
- Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Shandong Marine Resource and Environment Research Institute, Yantai 264006, China
| | - Chuyi Liu
- Marine Biomedical Research Institute of Qingdao, Qingdao 266073, China
| | - Zuli Sun
- College of Health, Yantai Nanshan University, Yantai 265713, China
| | - Ruimin Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Jiarun Gao
- College of Life Science, Yantai University, Yantai 264005, China
| | - Mingbo Li
- College of Life Science, Yantai University, Yantai 264005, China
| | - Leilei Sun
- College of Life Science, Yantai University, Yantai 264005, China
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Wang C, Rao J, Li X, He D, Zhang T, Xu J, Chen X, Wang L, Yuan Y, Zhu X. Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors. Food Res Int 2023; 169:112871. [PMID: 37254320 DOI: 10.1016/j.foodres.2023.112871] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/07/2023] [Accepted: 04/19/2023] [Indexed: 06/01/2023]
Abstract
Chickpea protein (CP) and its enzymatic hydrolysates are one of the most widely consumed pulse ingredients manifesting versatile applications in food industry, such as binders, emulsifiers, and meat protein substitutes. Other than those well-known functionalities, however, the use of CP as a cryoprotectant remained unexplored. In this study, we prepared the chickpea protein hydrolysate (CPH) and investigated its cryoprotective effects to frozen surimi in terms of the protein structure integrity and gelling behaviors. Results indicated that CPH could inhibit myofibrillar protein (MP) denaturation and oxidation during the freeze-thaw cycling, as evidenced by their increased solubility, Ca2+-ATPase activity, sulfhydryl concentration, and declined content of disulfide bonds, carbonyl concentration and surface hydrophobicity. Freezing-induced changes on MP secondary structures were also retarded. Moreover, gels prepared from CPH-protected frozen surimi demonstrated more stabilized microstructure, uniform water distribution, enhanced elasticity, gel strength and water holding capacity. The CPH alone, at a reducing addition content of 4% (w/w), exhibited comparable cryoprotective performance to that of the commercial formulation (4% sucrose and 4% sorbitol). Therefore, this study provides scientific insights for development of pulse proteins as novel and high-performance food cryoprotectants.
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Affiliation(s)
- Chao Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Junhui Rao
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Xueyin Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Diheng He
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Ting Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Jianteng Xu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Xi Chen
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
| | - Yue Yuan
- Center for Nanophase Materials and Sciences, Oak Ridge National Laboratory, Oak Ridge, TN 37830, United States
| | - Xiangwei Zhu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.
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Lin L, Li C, Li T, Zheng J, Shu Y, Zhang J, Shen Y, Ren D. Plant‐derived peptides for the improvement of Alzheimer's disease: Production, functions, and mechanisms. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Affiliation(s)
- Like Lin
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Tingting Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Jingyi Zheng
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Yu Shu
- College of Food Science and Technology Northwest University Xi'an Shaanxi China
| | - Jingjing Zhang
- College of Chemical Engineering Northwest University Xi'an Shaanxi China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry Department of Food Science and Engineering, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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Xie H, Zhang L, Chen Q, Hu J, Zhang P, Xiong H, Zhao Q. Combined effects of drying methods and limited enzymatic hydrolysis on the physicochemical and antioxidant properties of rice protein hydrolysates. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Nanoliposomal peptides derived from Spirulina platensis protein accelerate full-thickness wound healing. Int J Pharm 2022; 630:122457. [PMID: 36455754 DOI: 10.1016/j.ijpharm.2022.122457] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022]
Abstract
Spirulina platensis is a type of blue-green algae that contains large amounts of protein with therapeutic effects. The present study was performed to investigate the effects of encapsulated Spirulina protein hydrolysates (SPH) with nanoliposomes (NLPs) in reducing wound healing period. SPH-loaded NLPs showed the size and zeta potential of 158 nm and -48 mV, respectively; as well as a uniform non-aggregated morphology. In-vitro MTT toxicity studies on the Human Foreskin Fibroblast (HFFF-2) cell line exhibited that the hydrolyzed peptides had no toxic effect and increased cell growth. The scratch test confirmed the MTT results. For in-vivo study, 162 mice were divided into nine groups, including the mice groups treated with blank gel, blank NLPs, and those treated with 2.5, 5, and 10 % SPH and SPH-loaded NLPs. The histopathological assessment was done to investigate rate of fibroblast proliferation and epithelialization. Immunofluorescence staining for bFGF, CD31, COL1A was conducted. The results showed that the mice group treated with SPH-NLPs showed higher wound contraction, epithelization, fibroblast proliferation, and higher expressions for bFGF, CD31, COL1A compared with blanks and other groups. In conclusion, the derived and encapsulated peptides showed significant effects in accelerating wound healing via angiogenesis and collagen production.
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A Review with Updated Perspectives on Nutritional and Therapeutic Benefits of Apricot and the Industrial Application of Its Underutilized Parts. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27155016. [PMID: 35956966 PMCID: PMC9370680 DOI: 10.3390/molecules27155016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 07/27/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022]
Abstract
Fruits maintain the image as the richest sources of vitamins. Focusing on apricots, utilization of apricot species for many applications is possible due to its various benefits. Many research studies demonstrated different perspectives of apricot, especially in medical used as it can act as antioxidant, anti-inflammatory, and antimicrobial agents. Moreover, in the industrial sectors, apricots can be used in the production of biofuels and batteries. All components of the apricot fruit, including seeds and kernels have been found to possess significant interest. This review is to breach the knowledge gap regarding the key nutrients and chemicals of apricot fruit, contributing to its health-promoting properties to emphasize the noble importance of this fruit in the diet and in the management of several diseases. We also cover the application of apricots in the industry that could be developed as a promising and sustainable source.
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Akhone MA, Bains A, Tosif MM, Chawla P, Fogarasi M, Fogarasi S. Apricot Kernel: Bioactivity, Characterization, Applications, and Health Attributes. Foods 2022; 11:foods11152184. [PMID: 35892769 PMCID: PMC9332734 DOI: 10.3390/foods11152184] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/15/2022] [Accepted: 07/19/2022] [Indexed: 01/27/2023] Open
Abstract
Apricot kernel, a by-product of apricot fruit, is a rich source of proteins, vitamins, and carbohydrates. Moreover, it can be used for medicinal purposes and the formation of food ingredients. Several techniques have been adopted for the extraction of bioactive compounds from the apricot kernel such as solvent extraction, ultra-sonication, enzyme-assisted, microwave-assisted, and aqueous extraction. Apricot kernels may help to fight against various diseases such as cancer and cancer immunotherapy, as well as reduce blood pressure. Additionally, the kernel is famous due to its diverse industrial applications in various industries and fields of research such as thermal energy storage, the cosmetic industry, the pharmaceutical industry, and the food industry. Especially in the food industry, the apricot kernel can be used in the preparation of low-fat biscuits, cookies, cakes, and the fabrication of antimicrobial films. Therefore, in this review article, the bioactivity of the apricot kernel is discussed along with its chemical or nutritional composition, characterizations, and applications.
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Affiliation(s)
- Mansoor Ali Akhone
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India; (M.A.A.); (M.M.T.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India; (M.A.A.); (M.M.T.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India; (M.A.A.); (M.M.T.)
- Correspondence: (P.C.); (M.F.)
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (P.C.); (M.F.)
| | - Szabolcs Fogarasi
- Faculty of Chemistry and Chemical Engineering, Department of Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania;
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu Laurian Street, 400271 Cluj-Napoca, Romania
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Munekata PES, Yilmaz B, Pateiro M, Kumar M, Domínguez R, Shariati MA, Hano C, Lorenzo JM. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications. Crit Rev Food Sci Nutr 2022; 63:7795-7810. [PMID: 35285755 DOI: 10.1080/10408398.2022.2050350] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has gained the spotlight in the food area. This review aims to provide an overview of the high added-value compounds found in the residues of Prunus fruits (peach, nectarine, donut peach, plum, cherry, and apricot) processing and applications in the food science area. Collective (pomace) and individual (kernels, peels, and leaves) residues from Prunus fruits processing contains polyphenols (especially flavonoids and anthocyanins), lipophilic compounds (such as unsaturated fatty acids, carotenes, tocopherols, sterols, and squalene), proteins (bioactive peptides and essential amino acids) that are wasted. Applications are increasingly expanding from the flour from the kernels to encapsulated bioactive compounds, active films, and ingredients with technological relevance for the quality of bread, cookies, ice cream, clean label meat products and extruded foods. Advances to increasing safety has also been reported against anti-nutritional (amygdalin) and toxic compounds (aflatoxin and pesticides) due to advances in emerging processing technologies and strategic use of resources.
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Affiliation(s)
| | - Birsen Yilmaz
- Department of Nutrition and Dietetics, Cukurova University, Adana, Turkey
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | | | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Campus Eure et Loir, Orleans University, Chartres, France
- Le Studium Institue for Advanced Studies, Orleans, France
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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