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Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity. Foods 2022; 11:foods11070918. [PMID: 35407004 PMCID: PMC8997613 DOI: 10.3390/foods11070918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 02/06/2023] Open
Abstract
Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3−9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating.
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Li M, Cao R, Tong L, Fan B, Sun R, Liu L, Wang F, Wang L. Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components. Food Sci Nutr 2021; 9:5997-6005. [PMID: 34760232 PMCID: PMC8565220 DOI: 10.1002/fsn3.2524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/07/2022] Open
Abstract
Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time-consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air-drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans.
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Affiliation(s)
- Meng‐jia Li
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ru‐ge Cao
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐tao Tong
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Bei Fan
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ruo‐qi Sun
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐ya Liu
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Feng‐zhong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Li‐li Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
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Olías R, Becerra-Rodríguez C, Soliz-Rueda JR, Moreno FJ, Delgado-Andrade C, Clemente A. Glycation affects differently the main soybean Bowman-Birk isoinhibitors, IBB1 and IBBD2, altering their antiproliferative properties against HT29 colon cancer cells. Food Funct 2019; 10:6193-6202. [PMID: 31501839 DOI: 10.1039/c9fo01421g] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Naturally-occurring serine protease inhibitors of the Bowman-Birk family, particularly abundant in legume seeds, exert their potential chemopreventive and/or therapeutic properties via protease inhibition. Processing of legume seeds, including soybeans, has been proposed as a major cause for their loss of bioactivity due to glycation. In order to assess how glycation affected the protease inhibitory activities of major soybean Bowman-Birk isoinhibitors (BBI) and their antiproliferative properties, IBB1 and IBBD2 were purified and subjected to glycation under controlled conditions using glucose at high temperature. Both soybean isoinhibitors showed remarkable heat stability. In the presence of glucose, IBBD2 lost most of its trypsin inhibitory activity while IBB1 maintains similar trypsin and chymotrypsin inhibitory activities as in the absence of sugar. Glycation patterns of both BBI proteins were assessed by MALDI-TOF spectrometry. Our results show that the glycation process affects IBBD2, losing partially its antiproliferative activity against HT29 colon cancer cells, while glycated-IBB1 was unaffected.
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Affiliation(s)
- Raquel Olías
- Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda 1, Granada 18008, Spain.
| | | | - Jorge R Soliz-Rueda
- Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda 1, Granada 18008, Spain.
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco-Universidad Autónoma de Madrid, Madrid 28049, Spain
| | - Cristina Delgado-Andrade
- Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN, CSIC), Jose Antonio Novais 10, Madrid 28040, Spain
| | - Alfonso Clemente
- Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda 1, Granada 18008, Spain.
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He H, Li X, Kong X, Hua Y, Chen Y. Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors. Food Chem 2017; 232:712-720. [PMID: 28490132 DOI: 10.1016/j.foodchem.2017.04.061] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 03/13/2017] [Accepted: 04/11/2017] [Indexed: 11/30/2022]
Abstract
Due to the complications of the soymilk system, the heat-induced Bowman-Birk inhibitor (BBI) inactivation mechanism is not well known. In this study, two BBI samples with low and high purities were prepared from soymilk. It was confirmed that three groups (A, C, and D) of BBI, which are contained in soybean seeds, were transferred into soymilk during processing. On heating, it was found that 1) the two subdomains of BBI were not equally heat stable, 2) the conformation of BBI gradually changed, 3) some amino acid residues (namely, cystine, serine and lysine) in BBI were degraded, 4) BBI did not tend to form intermolecular cross-links with another BBI, but did slightly with non-BBI proteins. Based on some previous studies, the conformational change of BBI was attributed to β-elimination reactions on the amino acid residues of BBI and the subsequent intramolecular reactions induced by the products yielded by the β-elimination reactions.
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Affiliation(s)
- Hui He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
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Arques MC, Pastoriza S, Delgado-Andrade C, Clemente A, Rufián-Henares JA. Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1823-1830. [PMID: 26878080 DOI: 10.1021/acs.jafc.6b00181] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Soy milk is a health-promoting beverage of which consumption is steadily expanding. Different bioactivities have been associated with soy products such as antioxidant capacity, anti-inflammatory properties, or decrease of cancer development risk. These activities have been related to the presence of several compounds, including polyphenols and serine protease inhibitors, although factors influencing such activities have been scarcely studied. In this study, we have determined the antioxidant capacity (ABTS and FRAP methods measured with the global antioxidant response, GAR protocol), total phenolic content, serine protease inhibitory activity, and presence of heat damage indicators in commercial soy milks. Polyphenols were primarily responsible for the antioxidant capacity of soy milks, increasing their concentration after digestion. Glycation under heat treatment might be responsible for decreasing protease inhibitory activities in soy milks. The results obtained support a role for furosine, a known marker of Maillard reaction and glycation, as a potential indicator to monitor both thermal treatment and effects on protease inhibitory activities in soy milk. The contribution of soy milk consumption to the daily intake of antioxidants and serine protease inhibitory activities is discussed.
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Affiliation(s)
- M Carmen Arques
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatologı́a, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada , 18071 Granada, Spain
| | - Cristina Delgado-Andrade
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - Alfonso Clemente
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - José A Rufián-Henares
- Departamento de Nutrición y Bromatologı́a, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada , 18071 Granada, Spain
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del Castillo MD, Martinez-Saez N, Amigo-Benavent M, Silvan JM. Phytochemomics and other omics for permitting health claims made on foods. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Saavedra L, Hebert E, Minahk C, Ferranti P. An overview of “omic” analytical methods applied in bioactive peptide studies. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.034] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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