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Wu N, Zhang F, Shuang Q. Peptidomic analysis of the angiotensin-converting-enzyme inhibitory peptides in milk fermented with Lactobacillus delbrueckii QS306 after ultrahigh pressure treatment. Food Res Int 2023; 164:112406. [PMID: 36737987 DOI: 10.1016/j.foodres.2022.112406] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
In this study, we assessed the effect of ultrahigh pressure (UHP) treatment on the concentration of peptides and angiotensin-converting enzyme (ACE) inhibitory activity in milk fermented with Lactobacillus delbrueckii QS306. The peptides were identified using peptidomic analysis, and 313 unique peptides were identified. These peptides were derived from 53 precursor proteins. Before and after UHP treatment, 361 (22.2%) peptide sequences exhibited difference, and 53 peptide segments were significantly different. Among them, small peptides (amino acid residues ≤6) isoelectric were point at pH 5-6, and the net charge was mainly positive or neutral. With hydrophobicity and ACE inhibitory activity as screening indicators, 214 small peptides with potential ACE inhibitory activity were identified, and 130 new peptides had potential ACE inhibitory activity. A novel ACE inhibitory peptide VAPFP was synthesized, whose in vitro inhibition rate was 10.56 μmol\/L. Therefore, using peptidomics, the changes in peptide sequences and enhancement in ACE inhibitory activity before and after UHP treatment could be effectively identified in milk fermented with Lactobacillus delbrueckii QS306. This study provided a convenient method for the discovery and identification of new ACE inhibitory peptides.
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Affiliation(s)
- Nan Wu
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, People's Republic of China
| | - Fengmei Zhang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, People's Republic of China.
| | - Quan Shuang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, People's Republic of China.
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Minić S, Annighöfer B, Hélary A, Sago L, Cornu D, Brûlet A, Combet S. Structure of proteins under pressure: covalent binding effects of biliverdin on β-lactoglobulin. Biophys J 2022; 121:2514-2525. [DOI: 10.1016/j.bpj.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/18/2022] [Accepted: 05/31/2022] [Indexed: 11/17/2022] Open
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Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [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: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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5
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Wang S, Wang T, Sun Y, Cui Y, Yu G, Jiang L. Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods 2021; 11:29. [PMID: 35010157 PMCID: PMC8749986 DOI: 10.3390/foods11010029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/21/2021] [Indexed: 11/18/2022] Open
Abstract
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (p < 0.05) at 200 MPa. The content of free SH increased significantly (p < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.
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Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Tengyu Wang
- School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China;
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Yingju Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
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Röder M, Wiacek C, Lankamp F, Kreyer J, Weber W, Ueberham E. Improved Sensitivity of Allergen Detection by Immunoaffinity LC-MS/MS Using Ovalbumin as a Case Study. Foods 2021; 10:foods10122932. [PMID: 34945483 PMCID: PMC8700968 DOI: 10.3390/foods10122932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/18/2021] [Accepted: 11/24/2021] [Indexed: 12/12/2022] Open
Abstract
Food allergies are caused by severe hypersensitivity to specific food allergens such as the egg protein ovalbumin. It is therefore important to test food products for the presence of allergens to protect allergic people from accidental ingestion. For egg detection, ELISA is the only reasonable commercially available test format, although the recognition of target allergens can be affected by food processing, which may lead to false negative results. Current mass spectrometry-based detection methods may overcome this issue, but these approaches are often less sensitive. Here we combined the advantages of antibody-based and MS-based methods by developing an immunoaffinity LC-MS/MS technique to detect the common egg allergen Gal d 2. We investigated the principal functionality of this method with incurred cookie material containing whole egg powder. We found that the new method matched easily the sensitivity of egg specific ELISA tests. Further western blot experiments indicated that this strategy may be unaffected by food processing, providing an important alternative strategy for the detection and quantification of allergens in food.
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Affiliation(s)
- Martin Röder
- ifp Institut für Produktqualität GmbH, Wagner-Régeny-Str. 8, 12489 Berlin, Germany; (M.R.); (F.L.); (W.W.)
| | - Claudia Wiacek
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany; (C.W.); (J.K.)
| | - Frauke Lankamp
- ifp Institut für Produktqualität GmbH, Wagner-Régeny-Str. 8, 12489 Berlin, Germany; (M.R.); (F.L.); (W.W.)
| | - Jonathan Kreyer
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany; (C.W.); (J.K.)
| | - Wolfgang Weber
- ifp Institut für Produktqualität GmbH, Wagner-Régeny-Str. 8, 12489 Berlin, Germany; (M.R.); (F.L.); (W.W.)
| | - Elke Ueberham
- Fraunhofer Institute for Cell Therapy and Immunology (IZI), Perlickstr. 1, 04103 Leipzig, Germany
- Correspondence:
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102152] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Kieserling H, Giefer P, Uttinger MJ, Lautenbach V, Nguyen T, Sevenich R, Lübbert C, Rauh C, Peukert W, Fritsching U, Drusch S, Maria Wagemans A. Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin. J Colloid Interface Sci 2021; 596:173-183. [PMID: 33839350 DOI: 10.1016/j.jcis.2021.03.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 02/24/2021] [Accepted: 03/09/2021] [Indexed: 12/18/2022]
Abstract
HYPOTHESIS High hydrostatic pressure treatment causes structural changes in interfacial-active β-lactoglobulin (β-lg). We hypothesized that the pressure-induced structural changes affect the intra- and intermolecular interactions which determine the interfacial activity of β-lg. The conducted experimental and numerical investigations could contribute to the mechanistic understanding of the adsorption behavior of proteins in food-related emulsions. EXPERIMENTS We treated β-lg in water at pH 7 with high hydrostatic pressures up to 600 MPa for 10 min at 20 °C. The secondary structure was characterized with Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD), the surface hydrophobicity and charge with fluorescence-spectroscopy and ζ-potential, and the quaternary structure with membrane-osmometry, analytical ultracentrifugation (AUC) and mass spectrometry (MS). Experimental analyses were supported through molecular dynamic (MD) simulations. The adsorption behavior was investigated with pendant drop analysis. FINDINGS MD simulation revealed a pressure-induced molten globule state of β-lg, confirmed by an unfolding of β-sheets with FTIR, a stabilization of α-helices with CD and loss in tertiary structure induced by an increase in surface hydrophobicity. Membrane-osmometry, AUC and MS indicated the formation of non-covalently linked dimers that migrated slower through the water phase, adsorbed more quickly due to hydrophobic interactions with the oil, and lowered the interfacial tension more strongly than reference β-lg.
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Affiliation(s)
- Helena Kieserling
- Technische Universität Berlin, Department of Food Colloids, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Patrick Giefer
- Leibniz Institute for Materials Engineering-IWT, Particles and Process Engineering, Badgasteiner Str. 3, 28359 Bremen, Germany.
| | - Maximilian J Uttinger
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Vanessa Lautenbach
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Thu Nguyen
- Technische Universität Berlin, Department of Food Colloids, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Robert Sevenich
- Technische Universität Berlin, Department of Food Biotechnology and Process Engineering, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Christian Lübbert
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Cornelia Rauh
- Technische Universität Berlin, Department of Food Biotechnology and Process Engineering, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Wolfgang Peukert
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Udo Fritsching
- Leibniz Institute for Materials Engineering-IWT, Particles and Process Engineering, Badgasteiner Str. 3, 28359 Bremen, Germany; University of Bremen, Particles and Process Engineering, Bibliothekstraße 1, 28359 Bremen, Germany.
| | - Stephan Drusch
- Technische Universität Berlin, Department of Food Technology and Food Material Science, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Anja Maria Wagemans
- Technische Universität Berlin, Department of Food Colloids, Straße des 17. Juni 135, 10623 Berlin, Germany.
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A Response Surface Methodology (RSM) Approach for Optimizing the Attenuation of Human IgE-Reactivity to β-Lactoglobulin (β-Lg) by Hydrostatic High Pressure Processing. Foods 2021; 10:foods10081741. [PMID: 34441519 PMCID: PMC8394912 DOI: 10.3390/foods10081741] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 12/02/2022] Open
Abstract
The response surface methodology (RSM) and central composite design (CCD) technique were used to optimize the three key process parameters (i.e., pressure, temperature and holding time) of the high-hydrostatic-pressure (HHP) processing either standalone or combined with moderate thermal processing to modulate molecular structures of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) with reduced human IgE-reactivity. The RSM model derived for HHP-induced molecular changes of β-Lg determined immunochemically showed that temperature (temp), pressure (p2) and the interaction between temperature and time (t) had statistically significant effects (p < 0.05). The optimal condition defined as minimum (β-Lg specific) IgG-binding derived from the model was 505 MPa at 56 °C with a holding time of 102 min (R2 of 0.81 and p-value of 0.01). The validation carried at the optimal condition and its surrounding region showed that the model to be underestimating the β-Lg structure modification. The molecular change of β-Lg was directly correlated with HHP-induced dimerization in this study, which followed a quadratic equation. The β-Lg dimers also resulted in the undetectable human IgE-binding.
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Production and Purification of Novel Hypocholesterolemic Peptides from Lactic Fermented Spirulina platensis through High Hydrostatic Pressure-Assisted Protease Hydrolysis. Catalysts 2021. [DOI: 10.3390/catal11080873] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This research focuses on the proteolytic capacity of Spirulina platensis and their hypocholesterolemic activity via the 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase (HMGR) inhibitory activity. To select suitable proteases for releasing peptides with high HMGR-inhibiting activity from S. platensis, eight commonly used commercial proteases were used in protease hydrolysis under high hydrostatic pressure (HHP, 100 MPa or 0.1 MPa) at 50 °C for 24 h. The Peptidase R group had the highest inhibitory capacity (67%). First, S. platensis was fermented with seven mixed lactic acid bacteria for 5 h at 42 °C. This was followed by the addition of Peptidase R under high hydrostatic pressure (100 MPa at 50 °C) for 0–6 h of enzymatic hydrolysis (HHP-FH-PR6) to determine the hydrolytic capacity of S. platensis protein. As the hydrolysis time extended to 6 h, the peptide content increased from 96.8 mg/mL to 339.8 mg/mL, and the free amino acid content increased from 24 mg/mL to 115.2 mg/mL, while inhibition of HMGR increased from 67.0% to 78.4%. In an experimental simulation of in vitro gastrointestinal digestion, the IC50 of HHP-FH-PR6G on HMGR was 3.5 μg peptide/mL. Peptides with inhibitory activity on HMGR were purified, and their sequences were identified as Arg-Cys-Asp and Ser-Asn-Val (IC50: 6.9 and 20.1 μM, respectively).
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Chen GW, Lin HTV, Huang LW, Lin CH, Lin YH. Purification and Identification of Cholesterol Micelle Formation Inhibitory Peptides of Hydrolysate from High Hydrostatic Pressure-Assisted Protease Hydrolysis of Fermented Seabass Byproduct. Int J Mol Sci 2021; 22:ijms22105295. [PMID: 34069880 PMCID: PMC8157361 DOI: 10.3390/ijms22105295] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 05/13/2021] [Accepted: 05/14/2021] [Indexed: 02/07/2023] Open
Abstract
This research focuses on the proteolytic capacity of sea bass byproduct (SB) and their hypocholesterolemic activity via the cholesterol micelle formation (CMF) inhibition. SB was fermented with seven mixed lactic acid bacteria for 5 h at 42 °C. The lactic fermented SB was hydrolyzed with Protease N for 6 h under HHP to obtain the SB hydrolysates (HHP-assisted Protease N hydrolysis after fermentation, F-HHP-PN6). The supernatant was separated from the SB hydrolysate and freeze-dried. As the hydrolysis time extended to 6 h, soluble protein content increased from 187.1 to 565.8 mg/g, and peptide content increased from 112.8 to 421.9 mg/g, while inhibition of CMF increased from 75.0% to 88.4%. Decreasing the CMF inhibitory activity from 88.4% to 42.1% by simulated gastrointestinal digestion (FHHP-PN6 was further hydrolyzed by gastrointestinal enzymes, F-HHP-PN6-PP) reduced the CMF inhibitory activity of F-HHP-PN6. Using gel filtration chromatography, the F-HHP-PN6-PP was fractioned into six fractions. The molecular weight of the fifth fraction from F-HHP-PN6-PP was between 340 and 290 Da, and the highest inhibitory efficiency ratio (IER) on CMF was 238.9%/mg/mL. Further purification and identification of new peptides with CMF inhibitory activity presented the peptide sequences in Ser-Ala-Gln, Pro-Trp, and Val-Gly-Gly-Thr; the IERs were 361.7, 3230.0, and 302.9%/mg/mL, respectively.
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Affiliation(s)
- Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, No. 2 Pei-Ning Road, Keelung 202, Taiwan; (G.-W.C.); (H.-T.V.L.); (L.-W.H.)
| | - Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, No. 2 Pei-Ning Road, Keelung 202, Taiwan; (G.-W.C.); (H.-T.V.L.); (L.-W.H.)
| | - Li-Wen Huang
- Department of Food Science, National Taiwan Ocean University, No. 2 Pei-Ning Road, Keelung 202, Taiwan; (G.-W.C.); (H.-T.V.L.); (L.-W.H.)
| | - Chia-Hua Lin
- Department of Biotechnology, National Formosa University, No. 64, Wunhua Rd, Yunlin 632, Taiwan;
| | - Yu-Hsin Lin
- Department of Food Science and Technology, Taipei University of Marine Technology, No. 212, Section 9, Yan Ping North Road, Taipei 111, Taiwan
- Correspondence: ; Tel.: +886-228-109-999 (ext. 3405)
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Minić S, Annighöfer B, Hélary A, Hamdane D, Hui Bon Hoa G, Loupiac C, Brûlet A, Combet S. Effect of Ligands on HP-Induced Unfolding and Oligomerization of β-Lactoglobulin. Biophys J 2020; 119:2262-2274. [PMID: 33129832 DOI: 10.1016/j.bpj.2020.10.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/25/2020] [Accepted: 10/19/2020] [Indexed: 10/23/2022] Open
Abstract
To probe intermediate states during unfolding and oligomerization of proteins remains a major challenge. High pressure (HP) is a powerful tool for studying these problems, revealing subtle structural changes in proteins not accessible by other means of denaturation. Bovine β-lactoglobulin (BLG), the main whey protein, has a strong propensity to bind various bioactive molecules such as retinol and resveratrol, two ligands with different affinity and binding sites. By combining in situ HP-small-angle neutron scattering (SANS) and HP-ultraviolet/visible absorption spectroscopy, we report the specific effects of these ligands on three-dimensional conformational and local changes in BLG induced by HP. Depending on BLG concentration, two different unfolding mechanisms are observed in situ under pressures up to ∼300 MPa: either a complete protein unfolding, from native dimers to Gaussian chains, or a partial unfolding with oligomerization in tetramers mediated by disulfide bridges. Retinol, which has a high affinity for the BLG hydrophobic cavity, significantly stabilizes BLG both in three-dimensional and local environments by shifting the onset of protein unfolding by ∼100 MPa. Increasing temperature from 30 to 37°C enhances the hydrophobic stabilization effects of retinol. In contrast, resveratrol, which has a low binding affinity for site(s) on the surface of the BLG, does not induce any significant effect on the structural changes of BLG due to pressure. HP treatment back and forth up to ∼300 MPa causes irreversible covalent oligomerization of BLG. Ab initio modeling of SANS shows that the oligomers formed from the BLG-retinol complex are smaller and more elongated compared to BLG without ligand or in the presence of resveratrol. By combining HP-SANS and HP-ultraviolet/visible absorption spectroscopy, our strategy highlights the crucial role of BLG hydrophobic cavity and opens up new possibilities for the structural determination of HP-induced protein folding intermediates and irreversible oligomerization.
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Affiliation(s)
- Simeon Minić
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France.
| | - Burkhard Annighöfer
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France
| | - Arnaud Hélary
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France
| | - Djemel Hamdane
- Laboratoire de Chimie des Processus Biologiques, CNRS-UMR 8229, Collège de France, Paris CEDEX 05, France
| | - Gaston Hui Bon Hoa
- National Institute of Health and Medical Research (INSERM), Paris, France
| | - Camille Loupiac
- Université de Bourgogne Franche-Comté, AgroSup Dijon, UMRA 02.102 Procédés Alimentaires et Microbiologiques, Equipe Physico-Chimie des Aliments et du Vin, Dijon, France
| | - Annie Brûlet
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France
| | - Sophie Combet
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France.
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Dion-Poulin A, Laroche M, Doyen A, Turgeon SL. Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures. Molecules 2020; 25:E5366. [PMID: 33212841 PMCID: PMC7698085 DOI: 10.3390/molecules25225366] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/05/2020] [Accepted: 11/06/2020] [Indexed: 01/03/2023] Open
Abstract
The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.
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Affiliation(s)
| | | | | | - Sylvie L. Turgeon
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.D.-P.); (M.L.); (A.D.)
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Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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16
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Dong X, Li J, Jiang G, Li H, Zhao M, Jiang Y. Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins. Food Sci Nutr 2019; 7:1417-1425. [PMID: 31024715 PMCID: PMC6475804 DOI: 10.1002/fsn3.976] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/30/2018] [Accepted: 12/26/2018] [Indexed: 11/25/2022] Open
Abstract
Isolated peanut protein (PPI) dispersions were pretreated by high pressure at 100, 300, and 500 MPa prior to enzymatic hydrolysis with alkaline protease (Alcalase). The degree of hydrolysis (DH) was determined by the pH-stat method, the hydrolysates profiles were analyzed by high-performance liquid chromatography (HPLC), the molecular weight distribution (MWD) was analyzed by gel filtration chromatogram (GFC), and content of SH/S-S and antioxidant activity of hydrolysates were evaluated. Results showed that HP pretreatment improved effectively the enzymatic hydrolysis of PPI, with an effective sequence of 300 > 100 > 500 MPa. However, no significant differences were observed in the peak pattern of HPLC profiles, but the peak times were earlier in HPLC profiles of the HP-treated protein. GFC analysis showed that more peptide fractions with low molecular weight appeared in the hydrolysates of the HP-treated PPI with increasing pressure. Moreover, the level of free SH of hydrolysates of the HP-treated PPI was relatively higher than non-HP-treated PPI. The hydrolysates of the HP-treated PPI exerted higher antioxidant activity (reducing power and DPPH radical scavenging) than the hydrolysates of non-HP-treated PPI. The results indicated that high pressure treatment affected the enzymatic hydrolysis of peanut protein and some protein structure properties and improved antioxidant activity of PPI hydrolysates.
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Affiliation(s)
- Xin‐hong Dong
- Department of Materials and Chemistry EngineeringGuilin University of TechnologyGuilinChina
| | - Jing Li
- Department of Materials and Chemistry EngineeringGuilin University of TechnologyGuilinChina
| | - Guo‐xiang Jiang
- Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical GardenChinese Academy of SciencesGuangzhouChina
| | - Hai‐yun Li
- Department of Materials and Chemistry EngineeringGuilin University of TechnologyGuilinChina
| | - Mou‐ming Zhao
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhouChina
| | - Yue‐ming Jiang
- Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical GardenChinese Academy of SciencesGuangzhouChina
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High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.074] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Franck M, Perreault V, Suwal S, Marciniak A, Bazinet L, Doyen A. High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity. Food Res Int 2018; 115:467-473. [PMID: 30599966 DOI: 10.1016/j.foodres.2018.10.034] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/02/2018] [Accepted: 10/08/2018] [Indexed: 11/29/2022]
Abstract
Exploration of innovative high hydrostatic pressure (HHP)-assisted enzymatic hydrolysis of plant based food proteins may help improve peptide yield and bioactivity of hydrolysates. In this study, we performed enzymatic hydrolysis of flaxseed proteins using trypsin under HHP (100 and 300 MPa for 5 and 10 min) to evaluate the effect of presurization on protein denaturation, degree of hydrolysis (DH), and peptide profile and bioactivity of hydrolysate. Spectrofluorimetric analyses showed that 300 MPa induced the maximum destablization of flaxseed protein structures. The same pressure level drastically improved the DH by 1.7 times as compared to that of control. Applying HHP did not modify the peptide profiles of flaxseed protein hydrolysates but their concentrations increased with severity of treatment. Similarly, peptide molecular weight distributions were affected by pressurization parameters, increasing mainly the relative abundance of 500-1500 Da peptides. Finally, pressurization at 300 MPa for 5 and 10 min improved the antioxidant activity of flaxseed protein hydrolysates by 39 and 55%, respectively, compared to the control.
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Affiliation(s)
- Maximilien Franck
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Véronique Perreault
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Shyam Suwal
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada.
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Marciniak A, Suwal S, Naderi N, Pouliot Y, Doyen A. Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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20
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Monteiro MLG, Mársico ET, Mano SB, da Silveira Alvares T, Rosenthal A, Lemos M, Ferrari E, Lázaro CA, Conte-Junior CA. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Sci Rep 2018; 8:9524. [PMID: 29934566 PMCID: PMC6015073 DOI: 10.1038/s41598-018-27861-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil.,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | | | | | - Mosar Lemos
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Elisa Ferrari
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Cesar Aquiles Lázaro
- Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, 03-5137, Lima, Peru
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil. .,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil. .,National Institute of Health Quality Control, Fundação Oswaldo Cruz, 21040-900, Rio de Janeiro, Brazil.
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21
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Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin. J Memb Sci 2018. [DOI: 10.1016/j.memsci.2018.03.079] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Modelling of the kinetics of Bovine Serum Albumin enzymatic hydrolysis assisted by high hydrostatic pressure. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.03.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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Zhao RJ, Huo CY, Qian Y, Ren DF, Lu J. Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein. Food Chem 2017; 231:25-32. [DOI: 10.1016/j.foodchem.2017.03.058] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Revised: 01/11/2017] [Accepted: 03/11/2017] [Indexed: 10/20/2022]
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24
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Meng X, Bai Y, Gao J, Li X, Chen H. Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin. Food Chem 2017; 219:290-296. [DOI: 10.1016/j.foodchem.2016.09.153] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2015] [Revised: 09/20/2016] [Accepted: 09/25/2016] [Indexed: 12/13/2022]
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25
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Ambrosi V, Polenta G, Gonzalez C, Ferrari G, Maresca P. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Perreault V, Hénaux L, Bazinet L, Doyen A. Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities. Food Chem 2016; 221:1805-1812. [PMID: 27979166 DOI: 10.1016/j.foodchem.2016.10.100] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 09/29/2016] [Accepted: 10/22/2016] [Indexed: 11/29/2022]
Abstract
The effect of high hydrostatic pressure (HHP) on flaxseed protein structure and peptide profiles, obtained after protein hydrolysis, was investigated. Isolated flaxseed protein (1%, m/v) was subjected to HHP (600MPa, 5min or 20min at 20°C) prior to hydrolysis with trypsin only and trypsin-pronase. The results demonstrated that HHP treatment induced dissociation of flaxseed proteins and generated higher molecular weight aggregates as a function of processing duration. Fluorescence spectroscopy showed that HHP treatment, as well as processing duration, had an impact on flaxseed protein structure since exposition of hydrophobic amino acid tyrosine was modified. Except for some specific peptides, the concentrations of which were modified, similar peptide profiles were obtained after hydrolysis of pressure-treated proteins using trypsin. Finally, hydrolysates obtained using trypsin-pronase had a greater antioxidant capacity (ORAC) than control samples; these results confirmed that HHP enhanced the generation of antioxidant peptides.
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Affiliation(s)
- Véronique Perreault
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
| | - Loïc Hénaux
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
| | - Laurent Bazinet
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada. http://www.laurentbazinet.fsaa.ulaval.ca
| | - Alain Doyen
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
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27
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Mao X, Zhang GF, Li C, Zhao YC, Liu Y, Wang TT, Duan CY, Wang JY, Liu LB. One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1181649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Lafarga T, Hayes M. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175013] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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29
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Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1676-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Blayo C, Vidcoq O, Lazennec F, Dumay E. Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Iskandar MM, Lands LC, Sabally K, Azadi B, Meehan B, Mawji N, Skinner CD, Kubow S. High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity. Foods 2015; 4:184-207. [PMID: 28231198 PMCID: PMC5302329 DOI: 10.3390/foods4020184] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 05/15/2015] [Accepted: 05/20/2015] [Indexed: 02/07/2023] Open
Abstract
Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different digestion protocols on the digestibility of pressurized (pWPI) and native (nWPI) whey protein isolates and the antioxidant and anti-inflammatory properties of the hydrolysates. The pepsin-pancreatin digestion protocol was modified to better simulate human digestion by adjusting temperature and pH conditions, incubation times, enzymes utilized, enzyme-to-substrate ratio and ultrafiltration membrane molecular weight cut-off. pWPI showed a significantly greater proteolysis rate and rate of peptide appearance regardless of digestion protocol. Both digestion methods generated a greater relative abundance of eluting peptides and the appearance of new peptide peaks in association with pWPI digestion in comparison to nWPI hydrolysates. Hydrolysates of pWPI from both digestion conditions showed enhanced ferric-reducing antioxidant power relative to nWPI hydrolysates. Likewise, pWPI hydrolysates from both digestion protocols showed similar enhanced antioxidant and anti-inflammatory effects in a respiratory epithelial cell line as compared to nWPI hydrolysates. These findings indicate that regardless of considerable variations of in vitro digestion protocols, pressurization of WPI leads to more efficient digestion that improves its antioxidant and anti-inflammatory properties.
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Affiliation(s)
- Michèle M Iskandar
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Larry C Lands
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Kebba Sabally
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Behnam Azadi
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Brian Meehan
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Nadir Mawji
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Cameron D Skinner
- Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street W., Montreal, QC H4B 1R6 Canada.
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
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32
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Mensi A, Choiset Y, Haertlé T, Reboul E, Borel P, Guyon C, de Lamballerie M, Chobert JM. Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure. Food Chem 2013; 139:253-60. [DOI: 10.1016/j.foodchem.2013.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2012] [Revised: 01/02/2013] [Accepted: 02/05/2013] [Indexed: 11/17/2022]
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Zhang Y, Olsen K, Grossi A, Otte J. Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides. Food Chem 2013; 141:2343-54. [PMID: 23870967 DOI: 10.1016/j.foodchem.2013.05.058] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Revised: 03/21/2013] [Accepted: 05/02/2013] [Indexed: 01/29/2023]
Abstract
Bovine collagen was pre-treated (boiled or high pressure (HP)-treated) and then hydrolysed by 6 proteases. The degree of hydrolysis (DH) and the angiotensin-converting enzyme (ACE)-inhibitory activity of hydrolysates were measured. All enzymes used were able to partly degrade collagen and release ACE-inhibitory peptides. The highest ACE-inhibitory activity was obtained with Alcalase. Pretreatment significantly influenced the DH and ACE-inhibition. For most enzymes, boiling for 5 min resulted in a significantly higher DH and ACE-inhibitory activity. With Alcalase and collagenase, hydrolysis and release of ACE-inhibitory peptides occurred without any pretreatment, but HP-treatment significantly improved the DH and ACE-inhibitory activity. HP did not markedly affect the hydrolysis with the other enzymes. The major peptides obtained with Alcalase were identified; all were released from the triple helix structure of collagen. Many of these peptides had C-terminal sequences similar to known ACE-inhibitory peptides. The present results suggest that collagen-rich food materials are good substrates for the release of potent ACE-inhibitory peptides, when proper pre-treatment and enzymatic treatment is applied.
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Affiliation(s)
- Yuhao Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400716, PR China
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35
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Dong X, Zhao M, Shi J, Yang B, Li J, Luo D, Jiang G, Jiang Y. Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1500-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Phelan M, Kerins D. The potential role of milk-derived peptides in cardiovascular disease. Food Funct 2011; 2:153-67. [PMID: 21779574 DOI: 10.1039/c1fo10017c] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they demonstrate, particularly in relation to cardiovascular disease (CVD). By 2020 it is estimated that heart disease and stroke will become the leading cause of death and disability worldwide. Acute and chronic cardiovascular events may result from alterations in the activity of the renin-angiotensin aldosterone system and activation of the coagulation cascade and of platelets. Medications that inhibit angiotensin converting enzyme (ACE) are widely prescribed in the treatment and prevention of cardiovascular disease. ACE inhibitory peptides are of particular interest due to the presence of encrypted inhibitory peptide sequences. In particular, Ile-Pro-Pro and Val-Pro-Pro are fore runners in ACE inhibition, and have been incorporated into commercial products. Additionally, studies to identify additional novel peptides with similar bio-activity and the ability to withstand digestion during transit through the gastrointestinal tract are ongoing. The potential sources of such peptides in cheese and other dairy products are discussed. Challenges to the bio-availability of such peptides in the gastro intestinal tract are also reviewed. Activation of platelets and the coagulation cascade play a central role in the progression of cardiovascular disease. Platelets from such patients show spontaneous aggregation and an increased sensitivity to agonists which results in vascular damage and endothelial dysfunction associated with CVD. Peptide sequences exhibiting anti-thrombotic activity have been identified from fermented milk products. Studies on such peptides are reviewed and their effects on platelet function are discussed. Finally the ability of food derived peptides to decrease the formation of blood clots (thrombi) is reviewed. In conclusion, due to the widespread nature of cardiovascular disease, the identification of food derived compounds that exhibit a beneficial effect in such widespread areas of CVD regulation will have strong clinical potential. Due to the perception that food derived products have an acceptable risk profile they have the potential for widespread acceptance by the public. In this review, selected biological effects relating to CVD are discussed with a view to providing essential information to researchers.
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Affiliation(s)
- Martha Phelan
- Food for Health Ireland, University College Cork, Western Road, Cork, Ireland
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38
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Leeb E, Kulozik U, Cheison S. Thermal pre-treatment of β-Lactoglobulin as a tool to steer enzymatic hydrolysis and control the release of peptides. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.228] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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DONG XINHONG, ZHAO MOUMING, YANG BAO, YANG XIAOQUAN, SHI JOHN, JIANG YUEMING. EFFECT OF HIGH-PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN. J FOOD PROCESS ENG 2010. [DOI: 10.1111/j.1745-4530.2009.00546.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.12.012] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Dalsgaard TK, Larsen LB. Effect of photo-oxidation of major milk proteins on protein structure and hydrolysis by chymosin. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.12.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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ZHANG HONGKANG, LI LITE, MITTAL G. EFFECTS OF HIGH PRESSURE PROCESSING ON SOYBEAN BETA-CONGLYCININ. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2010.00607.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Chicón R, Belloque J, Alonso E, López-Fandiño R. Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.04.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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López-Expósito I, Chicón R, Belloque J, Recio I, Alonso E, López-Fandiño R. Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11809-11816. [PMID: 19053365 DOI: 10.1021/jf8023613] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Egg proteins are responsible for one of the most common forms of food allergy, especially in children, and one of the major allergens is ovalbumin (OVA). With the aim to examine the potential of high pressure to enhance the enzymatic hydrolysis of OVA and modify its immunoreactivity, the protein was proteolyzed with pepsin under high-pressure conditions (400 MPa). Characterization of the hydrolysates and peptide identification was performed by reversed-phase high-performance liquid chromatography-tandem mass spectrometry (RP-HPLC-MS/MS). The antigenicity (binding to IgG) and binding to IgE, using the sera of patients with specific IgE to OVA, were also assessed. The results showed that, upon treatment with pepsin at 400 MPa, all of the intact protein was removed in minutes, leading to the production of hydrolysates with lower antigenicity than those produced in hours at atmospheric pressure. However, the exposure of new target residues only partially facilitated the removal of allergenic epitopes, because the hydrolysates retained residual IgG- and IgE-binding properties as a result of the accumulation of large and hydrophobic peptides during the initial stages of hydrolysis. These peptides disappeared at later stages of proteolysis, although reactivity toward IgG and IgE was not completely abolished. Some fragments identified in the hydrolysates (such as Leu124-Phe134, Ile178-Ala187, Leu242-Leu252, Gly251-Ile259, Lys322-Gly343, Phe358-Phe366, and Phe378-Pro385) carried previously identified IgE-binding epitopes. Because some of the peptides found, such as Phe358-Phe366, probably contain only one binding site for IgE, the possibility to use high pressure to tailor hydrolysates that contain mostly peptides with only one IgE-binding site, which may help the immune system to tolerate egg proteins, is suggested.
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Affiliation(s)
- Ivan López-Expósito
- Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, Madrid 28006, Spain
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45
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Chicón R, Belloque J, Alonso E, Martín-Alvarez PJ, López-Fandiño R. Hydrolysis under high hydrostatic pressure as a means to reduce the binding of beta-lactoglobulin to immunoglobulin E from human sera. J Food Prot 2008; 71:1453-9. [PMID: 18680946 DOI: 10.4315/0362-028x-71.7.1453] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cows' milk allergy is the most frequent food allergy in children, and beta-lactoglobulin (beta-Lg) is a major allergen. Milk-based hypoallergenic ingredients are manufactured by enzymatic hydrolysis, a process that could be improved by the application of high-pressure treatments. This study showed that the treatment of beta-Lg dissolved in buffer with chymotrypsin and trypsin under high pressure for relatively short times accelerated proteolysis by leading to a rapid removal of the intact protein. The rapid proteolysis of the beta-Lg substrate under pressure led to the production, in 20 min, of hydrolysates with lower immunoglobulin (Ig) G binding than those produced in 8 h (chymotrypsin) or 48 h (trypsin) at atmospheric pressure. However, those hydrolysates retained some residual IgE-binding properties that could be traced to the preferential release, during the initial stages of proteolysis, of peptides containing IgE epitopes, such as (Val-41-Lys-60), (Leu-149-Ile-162), and (Ser-21-Arg-40). The formation of these fragments was favored when proteolysis was conducted under high pressure due to the preferential hydrolysis of Arg-40 and Arg-148 by trypsin, and Tyr-42 and Leu-149 by chymotrypsin, all located at the dimer interface of beta-Lg or very close to it. Although our results do not support that trypsin and chymotrypsin under high pressure selectively address the allergenic regions of beta-Lg, it is possible to select the conditions that quickly produce hydrolysates with reduced potential allergenicity that could be used in hypoallergenic foods.
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Affiliation(s)
- R Chicón
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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46
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47
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Chicón R, López-Fandiño R, Alonso E, Belloque J. Proteolytic Pattern, Antigenicity, and Serum Immunoglobulin E Binding of β-Lactoglobulin Hydrolysates Obtained by Pepsin and High-Pressure Treatments. J Dairy Sci 2008; 91:928-38. [DOI: 10.3168/jds.2007-0657] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Belloque J, Chicón R, López-Fandiño R. Unfolding and refolding of beta-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:5282-8. [PMID: 17542606 DOI: 10.1021/jf070170w] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The unfolding of beta-lactoglobulin during high-pressure treatment and its refolding after decompression were studied by 1H NMR and 2H/1H exchange at pH 6.8 and 2.5 and at 37 and 25 degrees C. The extent of unfolding increased with the pressure level. The structure of beta-lactoglobulin required higher pressures to unfold at pH 2.5 than at pH 6.8. More flexibility was achieved at 37 degrees C than at 25 degrees C. Results indicated that the structural region formed by strands F, G, and H was more resistant to unfold under acidic and neutral conditions. The exposure of Trp19 at an earlier time, as compared to other protein regions, supports the formation of a swollen structural state at pH 2.5. Refolding was achieved faster when beta-lactoglobulin was subjected to 200 MPa than to 400 MPa, to 37 degrees C than to 25 degrees C, and to acidic than to neutral pH. After treatment at 400 MPa for 20 min at neutral pH, the protein native structure was not recovered. All samples at acidic pH showed that the protein quickly regained its structure. Hydrolysis of beta-lactoglobulin by pepsin and chymotrypsin could be related to pressure-induced changes in the structure of the protein. Compared to the behavior of the protein at atmospheric pressure, no increased proteolysis was found in samples with no increased flexibility (100 MPa, 37 degrees C, pH 2.5). Slightly flexible structures were associated with significantly increased proteolysis (100 MPa, 37 degrees C, pH 6.8; 200 MPa, 37 degrees C, pH 2.5). Highly flexible structures were associated with very fast proteolysis (>or=200 MPa, 37 degrees C, pH 6.8; >or=300 MPa, 37 degrees C, pH 2.5). Proteolysis of prepressurized samples improved only when the protein was significantly changed after the pressure treatment (400 MPa, 25 degrees C, 20 min, pH 6.8).
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49
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Orlien V, Olsen K, Skibsted LH. In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:4422-8. [PMID: 17461592 DOI: 10.1021/jf062840o] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
A novel in situ method, in which the spectral changes of aqueous solutions under pressure are measured using optical pH indicators in a high-pressure spectrophotometer, has been developed in order to provide a quantitative description of the pressure dependence of acid/base equilibria of proteins. The self-consistent method, insensitive to compressibility, was developed for measurement of changes in pH with pressure based on alpha-naphthyl red and neutral red as these indicators were found to have pressure insensitive pKa values. The method was validated for up to 500 MPa by measurement of the pressure-dependence of the weak acid buffers acetic acid/acetate and imidazolium/imidazole from which volumes of dissociation of DeltaV degrees = -11.2 and 3.7 mL/mol, respectively, were established. Succinic acid/hydrogensuccinate was surprisingly insensitive to pressure with DeltaV degrees = -0.9 mL/mol. For beta-lactoglobulin B in an unbuffered aqueous solution with ionic strength of 0.05 M and pH 4, pressure up to 300 MPa increased pH up to 1.5 units depending on concentration (up to 5 mg/mL investigated), followed by a decrease to the initial pH 4 for pressure up to 500 MPa. The surprising increase in pH at pressure up to 300 MPa is suggested to be caused by an increase in the effective pKa values of aspartic acid and glutamic acid side chain in hydrophobic compartments of the protein created by pressure denaturation, leading to a binding of water protons and an increase in free hydroxide ions. For higher pressure the carboxylic side chains in the fully denatured protein again becomes exposed to the solvent, and pH decreases to the initial pH of the aqueous system.
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Affiliation(s)
- Vibeke Orlien
- Food Chemistry, Department of Food Science, Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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50
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Otte J, Shalaby SM, Zakora M, Pripp AH, El-Shabrawy SA. Angiotensin-converting enzyme inhibitory activity of milk protein hydrolysates: Effect of substrate, enzyme and time of hydrolysis. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.05.011] [Citation(s) in RCA: 140] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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