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Sun B, Zou K, Zhao Y, Tang Y, Zhang F, Chen W, Tang X, Chang C, Zheng Y. The fermentation optimization for alkaline protease production by Bacillus subtilis BS-QR-052. Front Microbiol 2023; 14:1301065. [PMID: 38169798 PMCID: PMC10758460 DOI: 10.3389/fmicb.2023.1301065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Accepted: 11/20/2023] [Indexed: 01/05/2024] Open
Abstract
Introduction Proteases exhibit a wide range of applications, and among them, alkaline proteases have become a prominent area of research due to their stability in highly alkaline environments. To optimize the production yield and activity of alkaline proteases, researchers are continuously exploring different fermentation conditions and culture medium components. Methods In this paper, the fermentation conditions of the alkaline protease (EC 3.4.21.14) production by Bacillus subtilis BS-QR-052 were optimized, and the effect of different nutrition and fermentation conditions was investigated. Based on the single-variable experiments, the Plackett-Burman design was used to explore the significant factors, and then the optimized fermentation conditions, as well as the interaction between these factors, were evaluated by response surface methodology through the Box-Behnken design. Results and discussion The results showed that 1.03% corn syrup powder, 0.05% MgSO4, 8.02% inoculation volume, 1:1.22 vvm airflow rate, as well as 0.5% corn starch, 0.05% MnSO4, 180 rpm agitation speed, 36°C fermentation temperature, 8.0 initial pH and 96 h incubation time were predicted to be the optimal fermentation conditions. The alkaline protease enzyme activity was estimated to be approximately 1787.91 U/mL, whereas subsequent experimental validation confirmed it reached 1780.03 U/mL, while that of 500 L scale-up fermentation reached 1798.33 U/mL. This study optimized the fermentation conditions for alkaline protease production by B. subtilis through systematic experimental design and data analysis, and the activity of the alkaline protease increased to 300.72% of its original level. The established model for predicting alkaline protease activity was validated, achieving significantly higher levels of enzymatic activity. The findings provide valuable references for further enhancing the yield and activity of alkaline protease, thereby holding substantial practical significance and economic benefits for industrial applications.
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Affiliation(s)
- Biao Sun
- Zhejiang Cheery Bio-Technology Co., Ltd., Jiaxing, China
- College of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing, China
- Zhejiang Institute of Advanced Technology Chinese Academy of Sciences, Jiaxing, China
| | - Kai Zou
- College of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing, China
| | - Yingqing Zhao
- Sinochem Linyi Crop Nutrition Co., Ltd., Linyi, China
| | - Yinfang Tang
- Zhejiang Cheery Bio-Technology Co., Ltd., Jiaxing, China
| | - Fuming Zhang
- Zhejiang Cheery Bio-Technology Co., Ltd., Jiaxing, China
| | - Weijing Chen
- Zhejiang Institute of Advanced Technology Chinese Academy of Sciences, Jiaxing, China
| | - Xiaoting Tang
- College of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing, China
| | - Chenran Chang
- College of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing, China
| | - Yan Zheng
- College of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing, China
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Li Y, Han L, Liu J, Kang L, Zhao L, Cui K. Yeast Peptides Improve the Intestinal Barrier Function and Alleviate Weaning Stress by Changing the Intestinal Microflora Structure of Weaned Lambs. Microorganisms 2023; 11:2472. [PMID: 37894129 PMCID: PMC10608930 DOI: 10.3390/microorganisms11102472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/29/2023] Open
Abstract
Early weaning stress in lambs leads to decreased feed intake, damage to intestinal morphology, changes in the microbial flora structure, and subsequent complications. Yeast peptides are antimicrobial peptides with anti-inflammatory, antioxidant, and bacteriostasis effects. To study the effects of yeast peptides on relieving weaning stress in lambs, 54 lambs were randomly divided into three groups: ewe-reared (ER), yeast-peptide-treated (AP), and early-weaned (EW) lambs. The body weight and dry matter intake did not significantly differ among all groups. After weaning, the daily gain and feed conversion rate decreased significantly (p < 0.01), but AP showed an upward trend. In the EW group, immunoglobulin (Ig) levels changed significantly post-weaning (IgG decreased; IgA and IgM increased); the villi shortened, the crypt depth increased, and the villi height/crypt depth decreased (p < 0.001). The abundance and diversity of microflora among all groups were not significantly different. A column coordinate analysis showed significant differences in the intestinal microbial structure between the AP and EW groups. Lactobacillus, Aeriscardovia, Ruminosaceae_UCG-014, and Catenisphaera may play key roles in alleviating weaning stress in lambs. Our study provides new clues for alleviating weaning stress in lambs by describing the influence of yeast peptides on the intestinal microflora during weaning.
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Affiliation(s)
- Yanjun Li
- National Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China;
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, China; (L.H.); (J.L.); (L.K.)
| | - Lulu Han
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, China; (L.H.); (J.L.); (L.K.)
| | - Jie Liu
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, China; (L.H.); (J.L.); (L.K.)
| | - Lingyun Kang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, China; (L.H.); (J.L.); (L.K.)
| | - Ling Zhao
- National Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Kai Cui
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, China; (L.H.); (J.L.); (L.K.)
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3
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Ma J, Sun Y, Meng D, Zhou Z, Zhang Y, Yang R. Yeast proteins: The novel and sustainable alternative protein in food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Brandelli A, Daroit DJ. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Crit Rev Food Sci Nutr 2022; 64:4714-4745. [PMID: 36377687 DOI: 10.1080/10408398.2022.2145262] [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] [Indexed: 11/16/2022]
Abstract
Enzymatic hydrolysis is the most prominent strategy to release bioactive peptides from different food proteins and protein-rich by-products. Unconventional microbial proteases (UMPs) have gaining increased attention for such purposes, particularly from the 2010s. In this review, we present and discuss aspects related to UMPs production, and their use to obtain bioactive protein hydrolysates. Antioxidant and anti-hypertensive potentials, commonly evaluated through in vitro testing, are mainly reported. The in vivo bioactivities of protein hydrolysates and peptides produced through UMPs action are highlighted. In addition to bioactivities, enzymatic hydrolysis acts by modulating the functional properties of proteins for potential food uses. The compiled literature indicates that UMPs are promising biocatalysts to generate bioactive protein hydrolysates, adding up to commercially available enzymes. From the recent interest on this topic, continuous and in-depth research is needed to advance toward the applicability and commercial utility of both UMPs and obtained hydrolysates.
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Affiliation(s)
- Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis (PPGATS), Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
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5
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Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chen J, Yuan CHY, Li WC, Zhao L, Huang YB, Li HH, Liu G, Ni H, Raikos V. Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4037-4044. [PMID: 36193361 PMCID: PMC9525556 DOI: 10.1007/s13197-022-05449-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/20/2022] [Accepted: 03/23/2022] [Indexed: 06/16/2023]
Abstract
Lycopene is a highly potent antioxidant that is prevalent among dietary carotenoids. However, its use in food formulations is restricted due to its poor water-solubility and proneness to oxidation. The aim of this research was to encapsulate lycopene in yogurt using emulsion technology for improving its stability during processing and storage, in order to diversify a widely consumed food product and enhance its nutritional value. Confocal laser microscopy data showed that the incorporation of oil droplets with emulsification did not have a negative effect on the formation and microstructure of yogurt. Syneresis of lycopene-fortified yogurt samples was approximately twice as high compared with plain yogurt at day 7; the ability to retain water was significantly improved with storage time for all emulsified samples. Additionally, storage reduced the Turbiscan Stability Indices (TSI) for all yogurt samples, which suggests that physical stability improved at 4 °C. Emulsification resulted in increased oxidation levels due to increased oil content. This effect was ameliorated by lycopene encapsulation, which effectively protected corn oil from oxidation and prevented degradation. This study indicates that emulsification is a promising method for lycopene encapsulation and can be used for developing yogurt with desirable nutritional properties.
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Affiliation(s)
- Jie Chen
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China
| | - Chen-Hai-Yue Yuan
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China
| | - Wei-Chao Li
- Department of Critical Care Medicine, Sun Yat-Sen Memorial Hospital of Sun Yat-Sen University, Guangzhou, 510120 China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou, 510642 China
| | - Yan-Bo Huang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641 China
| | - Hai-Hang Li
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China
| | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK
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Li S, Du G, Shi J, Zhang L, Yue T, Yuan Y. Preparation of antihypertensive peptides from quinoa via fermentation with
Lactobacillus paracasei. EFOOD 2022. [DOI: 10.1002/efd2.20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shuai Li
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
| | - Gengan Du
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
| | - Jiajun Shi
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
| | - Lin Zhang
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
| | - Tianli Yue
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
- College of Food Science and Techonology Northwest University Xi'an China
| | - Yahong Yuan
- College of Food Science and Engineering Northwest A&F University Yangling China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (Yangling) Ministry of Agriculture Yangling China
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Oliveira AS, Ferreira C, Pereira JO, Pintado ME, Carvalho AP. Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview. Int J Biol Macromol 2022; 208:1116-1126. [PMID: 35331792 DOI: 10.1016/j.ijbiomac.2022.03.094] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 02/23/2022] [Accepted: 03/15/2022] [Indexed: 11/05/2022]
Abstract
Bioactive peptides become popular in several economic sectors over the years as they have demonstrated important biological benefits in digestive, immune, cardiovascular, and nervous human systems. Although many commercial peptides are chemically synthesized, they can also be obtained from natural protein sources such as spent brewer's yeast (Saccharomyces cerevisiae). The recovery of this fermentation by-product for production of functional ingredients is an important step in the increasingly demand to implement and promote a circular economy-based industry. Bioactive peptides can be found in protein-rich extracts produced from S. cerevisiae, and several studies have described their positive impact of human body. In this line, the present review highlights and discuss the reported biological properties of S. cerevisiae bioactive peptides in terms of antihypertensive, antioxidant and antimicrobial effects, although other bioactivities are also described. Concerning the growing interest in yeast protein-rich products by agri-food and cosmetic sectors, some of the products currently on the market are also pointed out and their potential source is discussed.
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Affiliation(s)
- Ana Sofia Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Carlos Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal Unipessoal Lda, Portugal.
| | - Joana Odila Pereira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal Unipessoal Lda, Portugal.
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana P Carvalho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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10
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Huang Y, Jia F, Zhao J, Hou Y, Hu SQ. Novel ACE Inhibitory Peptides Derived from Yeast Hydrolysates: Screening, Inhibition Mechanisms and Effects on HUVECs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2412-2421. [PMID: 33593053 DOI: 10.1021/acs.jafc.0c06053] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The antihypertensive activity of yeast hydrolysate (YH) was confirmed in our previous study. However, the critical peptides in YH and the underlying mechanisms have not been fully elucidated. This study aimed to explore the angiotensin-converting enzyme (ACE) inhibitory peptides in YH and illustrate their molecular and cellular mechanisms. The potential of YH-derived peptides was evaluated by in silico methods, followed by in vitro verification. A new competitive ACE inhibitory peptide, VIPVPFF (V7), with an IC50 value of 10.27 μM, was screened. YH and V7 increased the nitric oxide (NO) levels, upregulated GUCY1A1 gene expression (approximately 15-fold), and functioned in several hypertension-related pathways in human umbilical vein endothelial cells (HUVECs). This study revealed the antihypertensive mechanisms of YH and V7, laying down a theoretical basis for their application.
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Affiliation(s)
- Yanbo Huang
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
| | - Feng Jia
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
| | - Jinsong Zhao
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
| | - Yi Hou
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
| | - Song-Qing Hu
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China
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