1
|
Xia W, Botma TE, Sagis LM, Yang J. Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilising properties of soy proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
2
|
Nath A, Ahmad AS, Amankwaa A, Csehi B, Mednyánszky Z, Szerdahelyi E, Tóth A, Tormási J, Truong DH, Abrankó L, Koris A. Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives. Bioengineering (Basel) 2022; 9:bioengineering9090418. [PMID: 36134964 PMCID: PMC9495856 DOI: 10.3390/bioengineering9090418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/20/2022] [Indexed: 12/03/2022] Open
Abstract
The objective of the investigation was to understand the biochemical activities of hydrolysate of soybean milk protein (SMP). Hydrolysis was carried out by different concentrations of papain (0.008 g·L−1, 0.016 g·L−1, 0.032 g·L−1 and 0.064 g·L−1). The antioxidant capacity was measured by the ferric-reducing ability of plasma (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays. The anti-angiotensin activity of hydrolysate was measured by the recombinant angiotensin converting enzyme and substrate Abz-FRK(Dnp)-P. The contributions of the Kunitz trypsin inhibitor (KTI) and Bowman–Birk inhibitor (BBI) on antigenicity, and the in vitro digestion of papain-hydrolyzed SMP were studied. Rabbit polyclonal anti-KTI and anti-BBI antibodies together with peroxidase-labelled goat anti-Rb IgG secondary antibody were used to identify the antigenicity of KTI and BBI in unhydrolyzed and papain-hydrolyzed SMP. The antioxidant capacity and anti-angiotensin activity of SMP were increased after the papain hydrolysis of SMP. The KTI- and BBI-specific antigenicity were reduced in SMP by increasing the concentration of papain. However, there was interaction between papain-hydrolyzed SMP and trypsin in native gel, while interaction with chymotrypsin was absent. The interaction between trypsin and SMP was reduced due to the hydrolysis of papain in a concentration-dependent manner. According to the in vitro gastrointestinal digestion simulation protocol (Infogest), the digestibility of SMP was not statistically increased.
Collapse
Affiliation(s)
- Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Abubakar Saleh Ahmad
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Abraham Amankwaa
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Barbara Csehi
- Department of Refrigeration and Livestock Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, HU-1118 Budapest, Hungary
| | - Zsuzsanna Mednyánszky
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, Hungary
| | - Emőke Szerdahelyi
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, Hungary
| | - Attila Tóth
- Division of Clinical Physiology, Department of Cardiology, Faculty of Medicine, University of Debrecen, Móricz Zsigmond Str 22, HU-4032 Debrecen, Hungary
| | - Judit Tormási
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, HU-1118 Budapest, Hungary
| | - Duy Hoàng Truong
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City 727000, Vietnam
| | - László Abrankó
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
- Correspondence: ; Tel.: +36-1-3057228
| |
Collapse
|
3
|
Zhang J, Wang J, Li M, Guo S, Lv Y. Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content. Food Res Int 2022; 155:111115. [PMID: 35400406 DOI: 10.1016/j.foodres.2022.111115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/05/2022] [Accepted: 03/08/2022] [Indexed: 11/17/2022]
Abstract
The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal treatment destroyed the subcellular structure of soybean seeds and resulted in formation of protein aggregates. When β-conglycinin (7S) was heat-denatured, the protein aggregates were maintained mainly by hydrogen bonds and hydrophobic interactions (non-covalent) for each moisture content. Also, the decrease of the protein solubility and increase of in vitro digestibility were observed. However, when glycinin (11S) was denatured in soybeans with 10.68% and 29.70% moisture content, the insoluble and indigestible protein aggregates with protein oxidation-induced crosslinking and high content of β-sheet were presented; in contrast, for 46.29% and 62.05% moisture content, mild protein oxidation, low content of β-sheet, non-covalent interactions and increased protein digestibility were shown. Non-covalent interactions were shown a positive correlation with gastrointestinal digestibility (r = 0.59, p < 0.05). Meanwhile, protein oxidation or β-sheet content was significantly negatively correlated with in vitro protein digestibility (r = -0.69 and -0.61, respectively, p < 0.05). Protein structure rather than solubility contributed to difference of in vitro digestibility. The optimum thermal conditions to obtain high-quality digestible protein in whole soybeans are 160 °C for 10.68%, 145 °C for 29.70%, 160 °C for 46.29% and 115 °C/140 °C for 62.05% moisture content.
Collapse
Affiliation(s)
- Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Mengdi Li
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
| |
Collapse
|
4
|
Swallah MS, Yang X, Li J, Korese JK, Wang S, Fan H, Yu H, Huang Q. The Pros and Cons of Soybean Bioactive Compounds: An Overview. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, China
- Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of SciencesCAS Key, Hefei, China
| | - Xiaoqing Yang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Joseph Kudadam Korese
- Agricultural Mechanization and Irrigation Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development StudiesDepartment of, Tamale, Ghana
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Processing, Soybean Research & Development Centre, Chinese Agricultural Research SystemDivision of Soybean, Changchun, China
| | - Qing Huang
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, China
- Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of SciencesCAS Key, Hefei, China
| |
Collapse
|
5
|
Xia W, Siu WK, Sagis LM. Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106962] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
6
|
Xia W, Pan S, Cheng Z, Tian Y, Huang X. High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties. Foods 2020; 9:foods9060839. [PMID: 32604865 PMCID: PMC7353643 DOI: 10.3390/foods9060839] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 06/22/2020] [Accepted: 06/24/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, and 40 min) on the physical, structural, and aggregation properties of DGH were investigated with the aim to reveal the influence of the selectively hydrolyzing glycinin component on the HIU treatment of soy protein. The effects of HIU on DGH and a control SPI (CSPI) were both time-dependent. HIU induced the formation of soluble aggregates in both samples at an early stage, while it dissociated these newly formed aggregates after a longer duration. Selectively hydrolyzing glycinin contributed to the soluble aggregation by exposing the compact protein structure and producing small protein fractions. The larger extent of hydrophobic interactions and disulfide bonds imparted a higher stability to the soluble protein aggregates formed in DGH. As a result, DGH displayed more ordered secondary structures, a higher solubility, and better gelling properties after the HIU treatment, especially at 20 min. The results of this study will be beneficial to the scientific community as well as industrial application.
Collapse
Affiliation(s)
- Wenjie Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Physics and Physical Chemistry of Foods, Wageningen University & Research, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Zhe Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Yan Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Xingjian Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-87283778; Fax: +86-27-87288373
| |
Collapse
|
7
|
Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties. Food Chem 2019; 279:49-57. [DOI: 10.1016/j.foodchem.2018.11.110] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 11/12/2018] [Accepted: 11/25/2018] [Indexed: 11/20/2022]
|
8
|
San Pablo-Osorio B, Mojica L, Urías-Silvas JE. Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin-Converting Enzyme by Interacting with its Catalytic Site. J Food Sci 2019; 84:1170-1179. [PMID: 30997940 DOI: 10.1111/1750-3841.14503] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 01/22/2019] [Accepted: 02/14/2019] [Indexed: 01/30/2023]
Abstract
High blood pressure can lead to cardiovascular diseases. The objective of this work was to obtain protein hydrolysates with antihypertensive potential from chia oil industry meal byproduct. Chia seed protein isolates (CPIs) were obtained from chia seed meal byproduct. CPI was hydrolyzed using different proteases (alcalase, pepsin, trypsin, and α-chymotrypsin) and their biological potential was evaluated using in vitro and in silico approaches. Chia seed pepsin protein hydrolysate showed the highest angiotensin-converting enzyme inhibition potential IC50 of 0.128 mg/mL (P < 0.05) compared to the rest of hydrolysates. Peptide sequence LIVSPLAGRL presented the lowest predicted binding energy and highest inhibition potential (-9.5 kcal/mol) compared to other sequenced peptides and positive controls (captopril and lisinopril). Chia peptides showed potential to block angiotensin-converting enzyme by interacting with its catalytic site. Chia seed oil industry meal byproduct could be used as an inexpensive source of protein and bioactive peptides with antihypertensive potential. PRACTICAL APPLICATION: This research shows an upcycling alternative for chia oil industry byproduct. Chia meal is a rich source of protein and can be used to generate bioactive peptides with antihypertensive potential. Chia protein isolate was obtained from chia meal and hydrolyzed using different enzymes, pepsin showed the highest antihypertensive potential. Chia meal waste could be a low-cost source of protein and protein hydrolysates that could be used as a food ingredient with antihypertensive potential.
Collapse
Affiliation(s)
- Brenda San Pablo-Osorio
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad de Tecnología Alimentaria, Camino Arenero, 1227, El Bajío, Zapopan, Jalisco, México
| | - Luis Mojica
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad de Tecnología Alimentaria, Camino Arenero, 1227, El Bajío, Zapopan, Jalisco, México
| | - Judith Esmeralda Urías-Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad de Tecnología Alimentaria, Camino Arenero, 1227, El Bajío, Zapopan, Jalisco, México
| |
Collapse
|
9
|
Lei F, Hu C, Zhang N, He D. The specificity of an aminopeptidase affects its performance in hydrolyzing peanut protein isolate and zein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
10
|
Daliri EBM, Lee BH, Park MH, Kim JH, Oh DH. Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by Pediococcus pentosaceus SDL1409. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
11
|
Boyle C, Hansen L, Hinnenkamp C, Ismail BP. Emerging Camelina Protein: Extraction, Modification, and Structural/Functional Characterization. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12045] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Claire Boyle
- Department of Food Science and Nutrition; University of Minnesota, 1334 Eckles Avenue; Saint Paul MN 55108 USA
| | - Lucy Hansen
- Department of Food Science and Nutrition; University of Minnesota, 1334 Eckles Avenue; Saint Paul MN 55108 USA
| | - Chelsey Hinnenkamp
- Department of Food Science and Nutrition; University of Minnesota, 1334 Eckles Avenue; Saint Paul MN 55108 USA
| | - Baraem P. Ismail
- Department of Food Science and Nutrition; University of Minnesota, 1334 Eckles Avenue; Saint Paul MN 55108 USA
| |
Collapse
|
12
|
Zhao F, Yu Y, Liu W, Zhang J, Liu X, Liu L, Yin H. Small Molecular Weight Soybean Protein-Derived Peptides Nutriment Attenuates Rat Burn Injury-Induced Muscle Atrophy by Modulation of Ubiquitin-Proteasome System and Autophagy Signaling Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2724-2734. [PMID: 29493231 DOI: 10.1021/acs.jafc.7b05387] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This article describes results of the effect of dietary supplementation with small molecular weight soybean protein-derived peptides on major rat burn injury-induced muscle atrophy. As protein nutrients have been previously implicated to play an important role in improving burn injury outcomes, optimized more readily absorbed small molecular weight soybean protein-derived peptides were evaluated. Thus, the quantity, sodium dodecyl sulfate polyacrylamide-gel electrophoresis patterns, molecular weight distribution, and composition of amino acids of the prepared peptides were analyzed, and a major full-thickness 30% total body surface area burn-injury rat model was utilized to assess the impact of supplementation with soybean protein-derived peptides on initial systemic inflammatory responses as measured by interferon-gamma (IFN-γ), chemokine (C-C motif) ligand 2 (CCL2, also known as MCP-1), chemokine (C-C motif) ligand 7 (CCL7, also known as MCP-3), and generation of muscle atrophy as measured by tibialis anterior muscle (TAM) weight relative to total body weight. Induction of burn injury-induced muscle atrophy ubiquitin-proteasome system (UPS) signaling pathways in effected muscle tissues was determined by Western blot protein expression measurements of E3 ubiquitin-protein ligase TRIM-63 (TRIM63, also known as MuRF1) and F-box only protein 32 (FBXO32, also known as atrogin-1 or MAFbx). In addition, induction of burn injury-induced autophagy signaling pathways associated with muscle atrophy in effected muscle tissues was assessed by immunohistochemical analysis as measured by microtubule-associated proteins 1 light chain 3 (MAP1LC3, or commonly abbreviated as LC3) and beclin-1 (BECN1) expression, as well as relative induction of cytoplasmic-liberated form of MAP1LC3 (LC3-I) and phagophore and autophagosome membrane-bound form of MAP1LC3 (LC3-II), and BECN1 protein expression by Western blot analysis. Nutrient supplementation with small molecular weight soybean protein-derived peptides resulted a significant reduction in burn injury-induced inflammatory markers, muscle atrophy, induction of TRIM63 and FBXO32 muscle atrophy signaling pathways, and induction of autophagy signaling pathways LC3 and BECN1 associated with muscle atrophy. These results implicated that small molecular weight soybean-derived peptides dietary supplementation could be used as an adjunct therapy in burn injury management to reduce the development or severity of muscle atrophy for improved burn patient outcomes.
Collapse
Affiliation(s)
- Fen Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Yonghui Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
- Burn Institute , The First Affiliated Hospital of PLA General Hospital , Beijing 100048 , China
| | - Wei Liu
- Burn Institute , The First Affiliated Hospital of PLA General Hospital , Beijing 100048 , China
| | - Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Lingying Liu
- Burn Institute , The First Affiliated Hospital of PLA General Hospital , Beijing 100048 , China
| | - Huinan Yin
- Burn Institute , The First Affiliated Hospital of PLA General Hospital , Beijing 100048 , China
| |
Collapse
|
13
|
Agyei D, Tsopmo A, Udenigwe CC. Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides. Anal Bioanal Chem 2018. [PMID: 29516135 DOI: 10.1007/s00216-018-0974-1] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
There are emerging advancements in the strategies used for the discovery and development of food-derived bioactive peptides because of their multiple food and health applications. Bioinformatics and peptidomics are two computational and analytical techniques that have the potential to speed up the development of bioactive peptides from bench to market. Structure-activity relationships observed in peptides form the basis for bioinformatics and in silico prediction of bioactive sequences encrypted in food proteins. Peptidomics, on the other hand, relies on "hyphenated" (liquid chromatography-mass spectrometry-based) techniques for the detection, profiling, and quantitation of peptides. Together, bioinformatics and peptidomics approaches provide a low-cost and effective means of predicting, profiling, and screening bioactive protein hydrolysates and peptides from food. This article discuses the basis, strengths, and limitations of bioinformatics and peptidomics approaches currently used for the discovery and analysis of food-derived bioactive peptides.
Collapse
Affiliation(s)
- Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, 9054, New Zealand
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, Ottawa, ON, K1S 5B6, Canada
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, University of Ottawa, Ottawa, ON, K1N 6N5, Canada. .,Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, ON, K1N 6N5, Canada.
| |
Collapse
|
14
|
Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin. Food Res Int 2017; 100:268-276. [PMID: 28888450 DOI: 10.1016/j.foodres.2017.08.059] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 08/25/2017] [Accepted: 08/26/2017] [Indexed: 11/24/2022]
Abstract
The soy protein hydrolysate subjected to selective proteolysis on β-conglycinin (referred to as DβH, contrast group) and a control soy protein isolate sample without addition of protease (referred to as CSPI, blank group) were adopted as experimental samples. By employing the "subtraction" mode of logical thinking, we aimed to compare the differences between CSPI and DβH on fibrillation at pH2.0 with heating at 95°C. The results showed when heated for 60min, CSPI tended to form short worm-like fibrils while DβH long semiflexible fibrils. When heating time was prolonged to 360min, the fibrils formed from them both exhibited cluster. Whereas when heated for 720min, no fibrillar aggregates appeared from them. This study would help explore the effects of β-conglycinin on the fibril formation of soy protein isolate by a new way.
Collapse
|
15
|
Mazorra-Manzano MA, Ramírez-Suarez JC, Yada RY. Plant proteases for bioactive peptides release: A review. Crit Rev Food Sci Nutr 2017; 58:2147-2163. [DOI: 10.1080/10408398.2017.1308312] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- M. A. Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química y Autenticidad de Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo, Sonora, México
| | - J. C. Ramírez-Suarez
- Laboratorio de Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo, Sonora, México
| | - R. Y. Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada
| |
Collapse
|
16
|
Lim HJ, Kim MS, Kim DS, Kim YJ, Lee JH, Pan JH, Shin EC, Kim JK. Blood Pressure-Lowering Effects of Alacalase-Hydrolyzed Camellia Seed Hull In Vitro and in Spontaneous Hypertensive Rats. J Med Food 2017; 20:720-723. [DOI: 10.1089/jmf.2016.0175] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Ho-Jeong Lim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Korea
| | - Mi-So Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Korea
| | - Da-Som Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Korea
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Jin Hyup Lee
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Jeong Hoon Pan
- School of Human Environmental Sciences, University of Arkansas, Fayetteville, Arkansas, USA
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Korea
| | - Jae Kyeom Kim
- School of Human Environmental Sciences, University of Arkansas, Fayetteville, Arkansas, USA
| |
Collapse
|
17
|
Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food Chem 2016; 213:742-752. [DOI: 10.1016/j.foodchem.2016.07.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 05/14/2016] [Accepted: 07/04/2016] [Indexed: 11/19/2022]
|
18
|
Garg S, Lule VK, Malik RK, Tomar SK. Soy Bioactive Components in Functional Perspective: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1136936] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Sheenam Garg
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
| | - Vaibhao Kisanrao Lule
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
| | - Ravinder Kumar Malik
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
| | - Sudhir Kumar Tomar
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
| |
Collapse
|
19
|
Arnoldi A, Boschin G, Zanoni C, Lammi C. The health benefits of sweet lupin seed flours and isolated proteins. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.08.012] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
|
20
|
|
21
|
Rayaprolu S, Hettiarachchy N, Horax R, Satchithanandam E, Chen P, Mauromoustakos A. Amino Acid Profiles of 44 Soybean Lines and ACE-I Inhibitory Activities of Peptide Fractions from Selected Lines. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2655-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
22
|
Ersch C, ter Laak I, van der Linden E, Venema P, Martin A. Modulating fracture properties of mixed protein systems. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
23
|
Johnson PE, Marsh JT, Mills ENC. Mass Spectrometry-based Quantification of Proteins and Peptides in Food. QUANTITATIVE PROTEOMICS 2014. [DOI: 10.1039/9781782626985-00329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The application of quantitative proteomics to food analysis is in its infancy. This is partly due to the diverse range of plant and animal species consumed as foods, many of which are not sequenced, making annotation of food proteomes difficult. In addition food processing procedures and interactions with other food components, such as lipids and starch, introduce a diverse range of chemical and conformational changes to proteins, many of which are poorly defined. Mass spectrometry-based molecular profiling has great potential as quality assurance tool for food authenticity and traceability, safety and quality. A driver for the application of quantitative protein mass spectrometry-based methods to food has been the need to develop confirmatory methods for allergen analysis in support of food allergen labelling regulations. In addition to providing rigorous quantitative methodology for complex biomacromolecules, protein mass spectrometry is also allowing us, for the first time, to discover how processing procedures modify the foods we eat at a molecular level. Such knowledge is essential if we are to understand how food processing can be used to optimise the beneficial health effects of foods.
Collapse
Affiliation(s)
- Phil E. Johnson
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| | - Justin T. Marsh
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| | - E. N. Clare Mills
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| |
Collapse
|
24
|
Chen N, Zhao Q, Sun W, Zhao M. Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12139-45. [PMID: 24236702 DOI: 10.1021/jf404099y] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Soy protein isolate (SPI) was modified by lipid peroxidation product malondialdehyde (MDA), and the in vitro digestibility of modified SPI was investigated. Results indicated that incubation with increasing MDA concentration resulted in significant carbonyl group generation and loss of free amino groups of SPI. Fluorescence loss of natural tryptophan and formation of Schiff base were observed. Noncovalent interaction between molecules was enhanced and became the main force that led to the solubility reduction of MDA-modified SPI. Differential scanning calorimetry (DSC) indicated that SPI had higher thermal stability and lower total calorimetric enthalpy after MDA pretreatment. Electrophoresis showed that β-conglycinin was more sensitive to MDA modification. In vitro digestion indicated that MDA could induce non-disulfide covalent polymer of SPI, which could not be digested by pepsin and pancreatin. β subunits of β-conglycinin became more resistant to digestion with increasing MDA concentration. Evaluation of the free amino acid profile in the digests indicated that MDA-modified SPI had deteriorating nutritive quality.
Collapse
Affiliation(s)
- Nannan Chen
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510640, China
| | | | | | | |
Collapse
|