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Jeon SH, Seong HJ, Kim H, Kim D, Yang KY, Nam SH. Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection. Food Chem 2024; 450:139327. [PMID: 38636380 DOI: 10.1016/j.foodchem.2024.139327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 04/01/2024] [Accepted: 04/09/2024] [Indexed: 04/20/2024]
Abstract
Branched-chain amino acids (BCAAs) are vital components of human and animal nutrition that contribute to the building blocks of proteins. In this study, 170 protease-producing strains were isolated and screened from soy-fermented foods. Bacillus amyloliquefaciens NY130 was obtained from Cheonggukjang with high production of BCAAs. Optimal production of protease from B. amyloliquefaciens NY130 (protease NY130) was achieved at 42 °C and pH 6.0 for 21 h. It was purified and determined as 27- and 40 kDa. Protease NY130 showed maximum activity at pH 9.0 and 45 °C with Km value of 10.95 mg for ISP and 1.69 mg for WPI. Protease-treated ISP and WPI showed increased sweetness and saltiness via electronic tongue analysis and enhanced the protective effect against oxidative stress in C2C12 myocytes by increasing p-mTOR/mTOR protein expression to 160%. This work possesses potential in producing BCAAs by using protease for utilization in food.
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Affiliation(s)
- Sae Hyun Jeon
- School of Materials Science and Engineering, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Hyeon-Jun Seong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergece, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea; Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergece, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea; Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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Liang X, Diao E, Qian S, Song H, Xiang X, Gou X, Hu X. Comparative metabolomic analysis and antigenicity comparison of cow milk and enzymatically treated cow milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:536-545. [PMID: 37621148 DOI: 10.1002/jsfa.12927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 08/09/2023] [Accepted: 08/25/2023] [Indexed: 08/26/2023]
Abstract
BACKGROUND Amino acids (AAs) are important protein building blocks that play a critical role in the function of the immune system. However, comprehensive comparative metabolomics and antigenicity analyses of cow milk (CM) and enzymatically treated CM are relatively scarce. This study analyzed the AAs in the CM and Flavourzyme-treated milk groups (FT), and their antigenicity was also explored. RESULTS Overall, 50 AAs were detected in the CM and FT groups, with 23 significantly different AAs. The interaction network of these significantly different AAs was analyzed, and 34 significantly different metabolic pathways were found to be involved. It was also found that the antigenicity of the FT group was significantly reduced in comparison with that of the CM group. CONCLUSION These results enhance our understanding of AAs and antigenicity regarding CM and FT, and provide new ideas and directions for the development of high-quality hypoallergenic dairy products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaona Liang
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
- School of Life Science, Huaiyin Normal University, Huaian, China
| | - Enjie Diao
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
- School of Life Science, Huaiyin Normal University, Huaian, China
| | - Shiquan Qian
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
- School of Life Science, Huaiyin Normal University, Huaian, China
| | - Huwei Song
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
- School of Life Science, Huaiyin Normal University, Huaian, China
| | - Xinran Xiang
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
- School of Life Science, Huaiyin Normal University, Huaian, China
| | - Xiurong Gou
- School of Life Science, Huaiyin Normal University, Huaian, China
| | - Xiumin Hu
- School of Life Science, Huaiyin Normal University, Huaian, China
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Halavach TM, Kurchenko VP, Tarun EI, Dudchik NV, Yatskou MM, Lodygin AD, Alieva LR, Evdokimov IA, Ulrih NP. Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides. Int J Mol Sci 2023; 24:13987. [PMID: 37762289 PMCID: PMC10530839 DOI: 10.3390/ijms241813987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed. The interaction of CD with peptides was confirmed via different methods. Bioactivity of the initial hydrolysates and their complexes were evaluated. Antioxidant activity (AOA) was determined by fluorescence reduction of fluorescein in the Fenton system. Antigenic properties were studied by competitive enzyme immunoassay. Antimutagenic effect was estimated in the Ames test. According to the experimental data, a 2.17/2.78-fold and 1.45/2.14-fold increase in the AOA was found in the β/γ-CD interaction with whey and colostrum hydrolysates, respectively. A 5.6/5.3-fold decrease in the antigenicity of whey peptides in complex with β/γ-CD was detected, while the antimutagenic effect in the host-guest systems was comparable to the initial hydrolysates. Thus, bioactive CD complexes with dairy peptides were obtained. Complexes are applicable as a component of specialized foods (sports, diet).
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Affiliation(s)
| | | | - Ekaterina I. Tarun
- Faculty of Environmental Medicine, International Sakharov Environmental Institute of Belarusian State University, 220070 Minsk, Belarus;
| | | | - Mikalai M. Yatskou
- Faculty of Radiophysics and Computer Technologies, Belarusian State University, 220030 Minsk, Belarus;
| | - Aleksey D. Lodygin
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
| | - Ludmila R. Alieva
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
| | - Ivan A. Evdokimov
- Faculty of Food Engineering and Biotechnologies, North Caucasus Federal University, Stavropol 355017, Russia; (A.D.L.); (L.R.A.); (I.A.E.)
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Su J, Li Z, Gao P, Ahmed I, Liu Q, Li R, Cui K, Rehman SU. Comparative evolutionary and molecular genetics based study of Buffalo lysozyme gene family to elucidate their antibacterial function. Int J Biol Macromol 2023; 234:123646. [PMID: 36775226 DOI: 10.1016/j.ijbiomac.2023.123646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 01/09/2023] [Accepted: 01/25/2023] [Indexed: 02/12/2023]
Abstract
Lysozyme is used as a food preservative, biological medicine, and infant food additive as a natural anti-infective chemical having bactericidal activity and abundantly secreted in mammals' milk, saliva, etc. We systematically analyzed the 16 coding LYZ genes (C and G-type) in buffalo and cattle to elucidate their evolutionary perspective thoroughly by evaluating an evolutionary relationship, motif patterning, physicochemical attributes, gene, and protein structure, as well as the functional role of the mammary gland-specific expressed buffalo and cattle LYZ genes precisely while considering expression levels difference and the interaction sites variation with bacteria envisaged the potential ability of buffalo LYZ protein with enhanced antibacterial effect. Thus, we speculated that the buffalo mammary glands expressed lysozyme has good antibacterial activity. This study on the buffalo lysozyme gene family not only provides comprehensive insights into the genetic architecture and their antibacterial effect but also offers a theoretical basis for the development of new veterinary drugs and animal health care for mastitis, as well as a new molecular genetic basis to study food or medical lysozyme.
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Affiliation(s)
- Jie Su
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Peipei Gao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Ishtiaq Ahmed
- Department of Regional Science Operations, La Trobe Rural Health School, Albury-Wodonga, VIC, Australia
| | - Qingyou Liu
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China
| | - Ruijia Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Kuiqing Cui
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China.
| | - Saif Ur Rehman
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China.
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Du M, Hou Z, Liu L, Xuan Y, Chen X, Fan L, Li Z, Xu B. 1Progress, applications, challenges and prospects of protein purification technology. Front Bioeng Biotechnol 2022; 10:1028691. [PMID: 36561042 PMCID: PMC9763899 DOI: 10.3389/fbioe.2022.1028691] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 11/15/2022] [Indexed: 12/12/2022] Open
Abstract
Protein is one of the most important biological macromolecules in life, which plays a vital role in cell growth, development, movement, heredity, reproduction and other life activities. High quality isolation and purification is an essential step in the study of the structure and function of target proteins. Therefore, the development of protein purification technologies has great theoretical and practical significance in exploring the laws of life activities and guiding production practice. Up to now, there is no forthcoming method to extract any proteins from a complex system, and the field of protein purification still faces significant opportunities and challenges. Conventional protein purification generally includes three steps: pretreatment, rough fractionation, and fine fractionation. Each of the steps will significantly affect the purity, yield and the activity of target proteins. The present review focuses on the principle and process of protein purification, recent advances, and the applications of these technologies in the life and health industry as well as their far-reaching impact, so as to promote the research of protein structure and function, drug development and precision medicine, and bring new insights to researchers in related fields.
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Affiliation(s)
- Miao Du
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China
| | - Zhuru Hou
- Science and Technology Centre, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Ling Liu
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China,Key Laboratory of Lvliang for Clinical Molecular Diagnostics, Fenyang, China,*Correspondence: Ling Liu, ; Benjin Xu,
| | - Yan Xuan
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China
| | - Xiaocong Chen
- Department of Basic Medicine, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Lei Fan
- Department of Basic Medicine, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Zhuoxi Li
- Department of Basic Medicine, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Benjin Xu
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China,Key Laboratory of Lvliang for Clinical Molecular Diagnostics, Fenyang, China,*Correspondence: Ling Liu, ; Benjin Xu,
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Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow's milk proteins using different food processing modifications. Crit Rev Food Sci Nutr 2022; 64:4622-4642. [PMID: 36377678 DOI: 10.1080/10408398.2022.2144792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.
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Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- College of Modern Industry for Nutrition & Health, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Xiaoli Xiong
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Ning Li
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
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Li C, Ma W, Jin L, Song R, Qi W. Endosperm-specific accumulation of human α-lactalbumin increases seed lysine content in maize. PLANT CELL REPORTS 2022; 41:2023-2035. [PMID: 35918456 DOI: 10.1007/s00299-022-02906-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Accepted: 07/12/2022] [Indexed: 06/15/2023]
Abstract
This study demonstrated high expression and accumulation of human α-lactalbumin in transgenic maize, and significant improvement of lysine content in maize endosperm. As a high-yield crop, lack of lysine in endosperm storage protein is a major defect of maize (Zea mays L.). Specifically expression of foreign proteins is a potential way to improve lysine content in maize endosperm. Human α-lactalbumin is such a protein with high lysine content and high nutritional value. In this study, the codon-optimized human lactalbumin alpha (LALBA) gene was driven by maize endosperm-specific 27 kD γ-zein promoter, and transformed into maize. Five independent transgenic lines were obtained, and LALBA was highly expressed in endosperm in all these lines. Protein assay indicated that human α-lactalbumin was highly accumulated in maize endosperm. Immuno-localization assay indicated that human α-lactalbumin was mainly deposited into the protein body (PB). Protein interaction assay showed that human α-lactalbumin interacted with 16 kD γ-zein, which might lead to its deposition to the PBs. Amino acid analysis of two independent transgenic lines showed significant increase of lysine contents in transgenic endosperm, with 47.26% and 45.15% increase to their non-transgenic seeds, respectively. We obtained transgenic maize with endosperm-specific accumulation of human α-lactalbumin at high level and increased the lysine content in maize endosperm. This study demonstrated an effective way to improve the nutritional value of maize seeds.
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Affiliation(s)
- Chenwanli Li
- Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, 200444, China
| | - Wen Ma
- Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, 200444, China
| | - Lifang Jin
- Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, 200444, China
| | - Rentao Song
- State Key Laboratory of Plant Physiology and Biochemistry, National Maize Improvement Center, College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China
- Sanya Institute of China Agricultural University, Sanya, 572025, China
- Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Weiwei Qi
- Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, 200444, China.
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Kiyota K, Yoshimitsu M, Matsui H. Determination of degradation degree of ovalbumin in hen’s egg enzymatic hydrolysates using liquid chromatography–tandem mass spectrometry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01591-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10060215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bitterness is a considerable limiting factor for the application of bioactive peptides in the food industry. The objective of this study was to compare the level of bitterness of milk-protein-derived peptides using an electronic tongue (E-tongue). Liquid milk protein concentrate (LMPC) was prepared from ultra-heat-treated skimmed cow’s milk. It was initially hydrolyzed with different concentrations of trypsin, namely, 0.008 g·L−1, 0.016 g·L−1 and 0.032 g·L−1. In a later exercise, tryptic-hydrolyzed LMPC (LMPC-T) was further hydrolyzed using Lactobacillus bulgaricus and Streptococcus thermophilus. The effect of glucose in microbial hydrolysis was studied. The bitterness of peptides was evaluated with respect to quinine, a standard bittering agent. The level of bitterness of the peptides after microbial hydrolysis of LMPC-T (LMPC-T-F and LMPC-T-FG) was evaluated using a potentiometric E-tongue equipped with a sensor array that had seven chemically modified field-effect transistor sensors. The results of the measurements were evaluated using principal component analysis (PCA), and subsequently, a classification of the models was built using the linear discriminant analysis (LDA) method. The bitterness of peptides in LMPC-T-F and LMPC-T-FG was increased with the increase in the concentration of trypsin. The bitterness of peptides was reduced in LMPC-T-FG compared with LMPC-T-F. The potential application of the E-tongue using a standard model solution with quinine was shown to follow the bitterness of peptides.
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