1
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Yu Y, Yang D, Lin B, Zhu L, Li C, Li X. Readily Available Oral Prebiotic Protein Reactive Oxygen Species Nanoscavengers for Synergistic Therapy of Inflammation and Fibrosis in Inflammatory Bowel Disease. ACS NANO 2024; 18:13583-13598. [PMID: 38740518 DOI: 10.1021/acsnano.3c13114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
A significant gap exists in the demand for safe and effective drugs for inflammatory bowel disease (IBD), and its associated intestinal fibrosis. As oxidative stress plays a central role in the pathogenesis of IBD, astaxanthin (AST), a good antioxidant with high safety, holds promise for treating IBD. However, the application of AST is restricted by its poor solubility and easy oxidation. Herein, different protein-based nanoparticles (NPs) are fabricated for AST loading to identify an oral nanovehicle with potential clinical applicability. Through systematic validation via molecular dynamics simulation and in vitro characterization of properties, whey protein isolate (WPI)-driven NPs using a simple preparation method without the need for cross-linking agents or emulsifiers were identified as the optimal carrier for oral AST delivery. Upon oral administration, the WPI-driven NPs, benefiting from the intrinsic pH sensitivity and mucoadhesive properties, effectively shielded AST from degradation by gastric juices and targeted release of AST at intestinal lesion sites. Additionally, the AST NPs displayed potent therapeutic efficacy in both dextran sulfate sodium (DSS)-induced acute colitis and chronic colitis-associated intestinal fibrosis by ameliorating inflammation, oxidative damage, and intestinal microecology. In conclusion, the AST WPI NPs hold a potential therapeutic value in treating inflammation and fibrosis in IBD.
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Affiliation(s)
- Yang Yu
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Dairong Yang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Bingru Lin
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310003, China
| | - Lin Zhu
- School of Chinese Medicine, Hong Kong Baptist University, 999077 Hong Kong, China
| | - Chong Li
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Xin Li
- Department of Clinical Pharmacy, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310003, China
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2
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Li Y, Liu J, Zhang H, Shi X, Li S, Yang M, Zhang T, Xiao H, Du Z. A Comprehensive Review of Self-Assembled Food Protein-Derived Multicomponent Peptides: From Forming Mechanism and Structural Diversity to Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486612 DOI: 10.1021/acs.jafc.3c02930] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous peptides with various bioactivities and multiple active sites that can assume several energetically favorable conformations in solutions. The remarkable structural characteristics and functional attributes of FPDMPs make them promising codelivery carriers that can coassemble with different bioactive ingredients to induce multidimensional structures, such as fibrils, nanotubes, and nanospheres, thereby producing specific health benefits. This review offers a prospective analysis of FPDMPs-based self-assembly nanostructures, focusing on the mechanism of formation of self-assembled FPDMPs, the internal and external stimuli affecting peptide self-assembly, and their potential applications. In particular, we introduce the exciting prospect of constructing functional materials through precursor template-induced self-assembly of FPDMPs, which combine the bioactivity and self-assembly capacity of peptides and could dramatically broaden the functional utility of peptide-based materials.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaoxia Shi
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
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3
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Zolqadri R, Heidari Damani M, Malekjani N, Saeed Kharazmi M, Mahdi Jafari S. Rice bran protein-based delivery systems as green carriers for bioactive compounds. Food Chem 2023; 420:136121. [PMID: 37086611 DOI: 10.1016/j.foodchem.2023.136121] [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: 12/22/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/24/2023]
Abstract
Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core-shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described.
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Affiliation(s)
- Roshanak Zolqadri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
| | - Maryam Heidari Damani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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4
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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
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5
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Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck. Foods 2023; 12:foods12030613. [PMID: 36766142 PMCID: PMC9914772 DOI: 10.3390/foods12030613] [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: 12/27/2022] [Revised: 01/16/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile, reduced the amount of sugar. For the W/O emulsion, 3% (w/v) xylose solution as the aqueous phase, soybean oil as the oil phase, and polyglycerol polyricinoleate (PGPR) and whey protein isolate (WPI) as co-emulsifiers were fabricated by high-pressure homogenization. Particle size measurement by Zetasizer and stability analysis by Turbiscan stability analyzer showed that WPI as co-emulsifier and internal aqueous phase at pH 9 decreased the droplet size and improved the emulsion stability. In addition, by color difference evaluation, the W/O nanoemulsion improved the Maillard reaction degree and color tone of Beijing roast duck. The molecular structure and key composition of pigments on the surface of Beijing roast duck skins were also identified and characterized by UV-vis spectroscopy and UHPLC-MS. This study creatively offers theoretical guidance for increasing applications of W/O-nanoemulsion-based Maillard reaction in the roast food industry, especially for the development of reduced-sugar Beijing roast duck with uniform and desired color satisfying consumers' acceptance and marketability.
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6
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Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M. Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods 2022; 11:foods11213353. [PMID: 36359966 PMCID: PMC9659032 DOI: 10.3390/foods11213353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/14/2022] [Accepted: 10/21/2022] [Indexed: 11/23/2022] Open
Abstract
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Joana Salomskiene
- Microbiology Research Laboratory, Food Institute, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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7
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Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties. Processes (Basel) 2022. [DOI: 10.3390/pr10081572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The consumption of functional beverages is rapidly increasing. The improvement in the functional properties of whey after the application of ultrasound is due to the release of bioactive peptides that have antioxidant properties, among others. Bioactive peptides with antioxidant activity have also been found in oats, stimulating the study of whey beverages formulated with oats to obtain functional products. The aim of this study was to determine the influence of ultrasound (24 kHz) at 20 °C for 15 min at 23 W and 154 W on the quality and functional properties of whey–oat (50:50 v/v) beverages and compare it with pasteurization at 65 °C for 30 min (LTLT). Non-significant effect (p > 0.05) of ultrasound intensity (23 W and 154 W) was observed on the physicochemical characteristics and the proximal composition of the whey–oat beverages. The sonicated beverages showed a greater tendency to green and yellow color (p < 0.05), higher fat content (p < 0.05), and less ash and carbohydrates (p < 0.05) than the pasteurized beverage. The antioxidant activity of the mM Trolox equivalent/mL of the sonicated beverages was higher (p < 0.05) (4.24 and 4.27 for 23 W and 54 W, respectively) compared to that of the pasteurized beverage (4.12). It is concluded that ultrasound is superior to pasteurization in improving the antioxidant activity of whey–oat beverages without having a detrimental impact on the proximal composition and physicochemical quality. Future studies should evaluate more functional parameters and determine the shelf life of sonicated whey–oat beverages.
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8
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Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022; 63:10351-10381. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.
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Affiliation(s)
- L B Olvera-Rosales
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - A E Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - J M García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
- Departamento de Ciencias de la Alimentación Lerma de Villada, Universidad Autónoma Metropolitana-Lerma, Edo. de México, México
| | - L C Gómez-Ruíz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - E Contreras-López
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - F Guzmán-Rodríguez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - L G González-Olivares
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
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9
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Kang L, Han T, Cong H, Yu B, Shen Y. Recent research progress of biologically active peptides. Biofactors 2022; 48:575-596. [PMID: 35080058 DOI: 10.1002/biof.1822] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Accepted: 01/04/2022] [Indexed: 11/11/2022]
Abstract
With the rapid development of molecular biology and biochemical technology, great progress has been made in the study of peptides. Peptides are easy to digest and absorb, with lowering of blood pressure and cholesterol, improving immunity, regulating hormones, antibacterial, and antiviral effects. Peptides also have physiological regulation and biological metabolism functions with applications in the fields of feed production and biomedical research. In the future, the research focus of bioactive peptides will focus on their efficient preparation and application. This article introduces a comprehensive review of the types, synthesis, functionalization, and bio-related applications of bioactive peptides. For this aim, we introduced in detail various biopeptides and then presented the production methods of bioactive peptides, such as enzymatic synthesis, microbial fermentation, chemical synthesis, and others. The applications of bioactive peptides for anticancers, immune therapy, antibacterial, and other applications have been introduced and discussed. And discussed the development prospects of biologically active peptides.
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Affiliation(s)
- Linlin Kang
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
| | - Tingting Han
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
| | - Hailin Cong
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, China
| | - Bing Yu
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, China
| | - Youqing Shen
- Institute of Biomedical Materials and Engineering, College of Chemistry and Chemical Engineering, College of Materials Science and Engineering, Qingdao University, Qingdao, China
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Center for Bionanoengineering, and Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou, Zhejiang, China
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10
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Characterization of goat whey proteins and their bioactivity and toxicity assay. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Zhao Y, Han X, Yin H, Li Q, Zhou J, Zhang H, Zhang W, Zhao C, Liu J. Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yilin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Xinxin Han
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Huanhuan Yin
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Qi Li
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Jingyi Zhou
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Hao Zhang
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Wenge Zhang
- Particle Laboratory Center for Environmental Metrology National Institute of Metrology Beijing 100022 China
| | - Chengbin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
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12
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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13
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Azad MOK, Adnan M, Kang WS, Lim JD, Lim YS. A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (
Solanum tuberosum
L. cv Bora valley) processed by hot‐melt extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15485] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Md Obyedul Kalam Azad
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
- Valley Food Tec. 2112, Highway 25 Eden Idaho 83325 USA
| | - Md. Adnan
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
| | - Wie Soo Kang
- Be Nature Bio‐Lab. Co. 32, Souanggang‐ro Chuncheon‐Si Gangwon do 2423 South Korea
| | - Jung Dae Lim
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
| | - Young Seok Lim
- Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea
- Valley Food Tec. 2112, Highway 25 Eden Idaho 83325 USA
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14
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Zhang H, Wang T, He F, Chen G. Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility, nano-dispersibility and heat stability of curcumin: Insight on interaction mechanisms. Int J Biol Macromol 2021; 168:686-694. [PMID: 33220379 DOI: 10.1016/j.ijbiomac.2020.11.125] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 11/21/2022]
Abstract
Poor dispersibility of curcumin (cur) in aqueous medium and heat instability are common drawbacks preventing its efficiently practical use. Herein, the aim of this work was to reduce the size of cur crystals to the nanoscale through solid dispersion technique and subsequently stabilize them in an amorphous form. In this work, different ratios of pea protein (PP) to cur (6: 1, 12:1, 18:1 and 24:1, w/w) nano-supernatant (NS) in water were prepared via microfluidization. Results showed that particle size, Zeta potential (ZP) and cur concentration of cur in PP-cur NS in optimal conditions reached 357.45 nm, -33.43 mV and 81.68 mg/L, respectively. PP-cur NS showed excellent storage stability within one month and high heat stability of 52.32% at 90 °C after 180 min. Structural analysis including FT-IR, DSC and XRD indicated that cur entered into the hydrophobic pocket of PP by hydrophobic interactions and hydrogen bonds after microfluidization. This study indicated that PP exhibiting as an emulsifier and carrier might significantly reduce the surface tension of NS and in turns prolong their storability.
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Affiliation(s)
- Hongcai Zhang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; College of Food Science and Technology, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China.
| | - Tao Wang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
| | - Fuli He
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
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Mileriene J, Serniene L, Henriques M, Gomes D, Pereira C, Kondrotiene K, Kasetiene N, Lauciene L, Sekmokiene D, Malakauskas M. Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. J Dairy Sci 2020; 104:1504-1517. [PMID: 33309377 DOI: 10.3168/jds.2020-18732] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 09/12/2020] [Indexed: 01/09/2023]
Abstract
Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy product; however, due to possible cross-contamination from manual production steps, high moisture content (50-60%), and metabolic activity of present lactic acid bacteria, the shelf life of curd cheese is short (10-20 d). Therefore, the aim of this study was to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based (5%, wt/wt) edible coating. The bioactive edible coating was produced from liquid whey protein concentrate (a cheese production byproduct) and fortified with 0.3% (wt/wt, solution basis) Chinese cinnamon bark (Cinnamomum cassia) CO2 extract. The effect of coating on the cheese was evaluated within package-free (group 1) and additionally vacuum packaged (group 2) conditions to represent types of cheeses sold by small and big scale manufacturers. The cheese samples were examined over 31 d of storage for changes of microbiological (total bacterial count, lactic acid bacteria, yeasts and molds, coliforms, enterobacteria, Staphylococcus spp.), physicochemical (pH, lactic acid, protein, fat, moisture, color change, rheological, and sensory properties). The controlled experiment revealed that in group 1, applied coating affected appearance and color by preserving moisture and decreasing growth of yeasts and molds during prolonged package-free cheese storage. In group 2, coating did not affect moisture, color, or texture, but had a strong antimicrobial effect, decreasing the counts of yeasts and molds by 0.79 to 1.55 log cfu/g during 31 d of storage. In both groups, coating had no effect on pH, lactic acid, protein, and fat contents. Evaluated sensory properties (appearance, odor, taste, texture, and overall acceptability) of all samples were similar, indicating no effect of the coating on the flavor of curd cheese. The edible coating based on liquid whey protein concentrate with the incorporation of cinnamon extract was demonstrated to efficiently extend the shelf life of perishable fresh curd cheese, enhance its functional value, and contribute to a more sustainable production process.
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Affiliation(s)
- Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania.
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Marta Henriques
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - David Gomes
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Carlos Pereira
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Kristina Kondrotiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Neringa Kasetiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Dalia Sekmokiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
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17
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Shivanna SK, Nataraj BH. Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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18
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19
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Caetano-Silva ME, Simabuco FM, Bezerra RMN, da Silva DC, Barbosa EA, Moreira DC, Brand GD, Leite JRDSDA, Pacheco MTB. Isolation and Sequencing of Cu-, Fe-, and Zn-Binding Whey Peptides for Potential Neuroprotective Applications as Multitargeted Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12433-12443. [PMID: 33095576 DOI: 10.1021/acs.jafc.0c03647] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study aims to isolate metal-binding peptides and synthesize promising amino acid sequences to potentially act as neuroprotective compounds in the future, targeting different mechanisms. Fractions of whey metal-binding peptides (Cu, Fe, and Zn) isolated by immobilized metal affinity chromatography showed different amino acid profiles according to the metal. The Cu-binding peptides presented roughly twofold increase in the in vitro antioxidant, as assessed by oxygen radical absorbance capacity and anticholinesterase activities over the hydrolysate. This is probably because of the higher concentration of aromatic and basic residues, the latter being crucial for binding to the anionic sites of acetylcholinesterase. Six peptide sequences were synthesized based on the metal-binding sites, molecular mass, hydrophobicity, and bioactivity probability. Among the synthetic peptides, the VF dipeptide stood out both for its in vitro antioxidant and anticholinesterase activities. This peptide, as well as the fraction of Cu-binding peptides, should be further studied because it may act through different mechanisms related to neurodegenerative diseases, in addition to the chelation of the excess of metals in the central nervous system.
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Affiliation(s)
- Maria Elisa Caetano-Silva
- Center of Food Science and Quality, CCQA, Institute of Food Technology, ITAL, Campinas, 13070-178 Campinas, Brazil
| | - Fernando Moreira Simabuco
- Multidisciplinary Laboratory of Food and Health, LABMAS, School of Applied Sciences, FCA, University of Campinas, UNICAMP, Limeira, 13484-350 Limeira, Brazil
| | - Rosângela Maria Neves Bezerra
- Multidisciplinary Laboratory of Food and Health, LABMAS, School of Applied Sciences, FCA, University of Campinas, UNICAMP, Limeira, 13484-350 Limeira, Brazil
| | - Daniele Cristina da Silva
- Center of Food Science and Quality, CCQA, Institute of Food Technology, ITAL, Campinas, 13070-178 Campinas, Brazil
| | - Eder Alves Barbosa
- Laboratory for the Synthesis and Analysis of Biomolecules, Institute of Chemistry, IQ, University of Brasília, Brasília, 70910-900 Distrito Federal, Brazil
- Research Center in Morphology and Applied Immunology, NuPMIA, Morphology Area, Faculty of Medicine, University of Brasília, UnB, Brasília, 70910-900 Distrito Federal, Brazil
| | - Daniel Carneiro Moreira
- Research Center in Morphology and Applied Immunology, NuPMIA, Morphology Area, Faculty of Medicine, University of Brasília, UnB, Brasília, 70910-900 Distrito Federal, Brazil
| | - Guilherme Dotto Brand
- Laboratory for the Synthesis and Analysis of Biomolecules, Institute of Chemistry, IQ, University of Brasília, Brasília, 70910-900 Distrito Federal, Brazil
| | - José Roberto de Souza de Almeida Leite
- Research Center in Morphology and Applied Immunology, NuPMIA, Morphology Area, Faculty of Medicine, University of Brasília, UnB, Brasília, 70910-900 Distrito Federal, Brazil
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20
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Addai FP, Lin F, Wang T, Kosiba AA, Sheng P, Yu F, Gu J, Zhou Y, Shi H. Technical integrative approaches to cheese whey valorization towards sustainable environment. Food Funct 2020; 11:8407-8423. [PMID: 32955061 DOI: 10.1039/d0fo01484b] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Whey, a byproduct of cheese production, is often treated as an industrial dairy waste. A large volume of this product is disposed of annually due to inadequate bioconversion approaches. With its high pollutant load, disposal without pretreatment has raised a lot of environmental concerns alerting the need to seek optimal methods for adequately extracting and utilizing its organic content. In recent years, several techniques for whey valorization have emerged which may serve as interventionary measures against its environmental effects after disposal. In this review, we discuss five major approaches, by which whey can be converted into eco-friendly products, to significantly cut whey wastage. The approaches to whey valorization are therefore examined under the following perspectives: whey as a raw material for the production of bioethanol and prebiotic oligosaccharides via β-galactosidase and microbe catalyzed reactions, for the production of refined lactose as an excipient for pharmaceutical purposes, and the clinical significance of whey hydrolysates and their antifungal activity in food processing.
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Affiliation(s)
- Frank Peprah Addai
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Feng Lin
- Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, P. R. China
| | - Taotao Wang
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Anthony A Kosiba
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Pengcheng Sheng
- Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, P. R. China
| | - Feng Yu
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Jie Gu
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Yang Zhou
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Haifeng Shi
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
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21
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De Leon Rodriguez LM, Hemar Y. Prospecting the applications and discovery of peptide hydrogels in food. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Takeda S, Harauma A, Okamoto M, Enomoto H, Kudo T, Suzuki T, Mizunoya W, Moriguchi T. Effects of whey protein hydrolysate on growth promotion and immunomodulation in mouse pups in artificial rearing system. Anim Sci J 2020; 91:e13395. [PMID: 32484296 DOI: 10.1111/asj.13395] [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: 11/01/2019] [Revised: 04/05/2020] [Accepted: 04/22/2020] [Indexed: 11/29/2022]
Abstract
This study aimed to investigate the effects of whey protein hydrolysate (WPH) on the growth and immunity of mouse pups in artificial rearing (AR) system. Mouse pups were reared in the AR system with artificial milk including 5% WPH (AR with WPH) or not (AR without WPH), and the remaining pups were reared by their mother (dam) for 14 days after birth. The body weight change and body weight gain rates in the AR with WPH group were significantly higher than those observed in the AR without WPH group and similar to those in the dam group. Moreover the feed and protein efficiencies in the AR with WPH group were significantly higher than those of the AR without WPH group. In addition, the supplement of WPH in the AR system was shown to significantly elevate the number of CD3+ CD8+ , B220+ CD19+ , IA/IE+ CD11c+ , and CD11b+ in the thymocyte and/or splenocyte, and the thymus weight. Furthermore, MALDI-TOF/MS analysis identified the amino acid sequences corresponding to some peptides, and indicated that VRTPEVDDE had the highest relative intensity among the peptides from tested WPH. Therefore, WPH would be required to not only promote growth, but also exert immunomodulatory activities in mouse pups in AR system.
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Affiliation(s)
- Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
| | - Akiko Harauma
- School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Mariko Okamoto
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
| | - Hirofumi Enomoto
- School of Science and Engineering, Teikyo University, Utsunomiya, Tochigi, Japan.,Advanced Instrumental Analysis Center, Teikyo University, Utsunomiya, Tochigi, Japan
| | - Toshiji Kudo
- Daltonics Division, Bruker Japan K. K., Yokohama, Kanagawa, Japan
| | - Takehito Suzuki
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
| | - Wataru Mizunoya
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
| | - Toru Moriguchi
- School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa, Japan
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23
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In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions. Foods 2020; 9:foods9050582. [PMID: 32380669 PMCID: PMC7278780 DOI: 10.3390/foods9050582] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 02/06/2023] Open
Abstract
Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW-WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.
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24
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Song J, Li X, Li J. Emerging evidence for the roles of peptide in hypertrophic scar. Life Sci 2019; 241:117174. [PMID: 31843531 DOI: 10.1016/j.lfs.2019.117174] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/21/2022]
Abstract
Hypertrophic scar is a dermal fibroproliferative disorder characterized by excess collagen deposition. There are many existing treatment modalities, but none works perfectly in all individuals. Recently, evidence is increasing that peptides can play crucial roles in the prevention or treatment of hypertrophic scar. The peptides may be derived from growth factors, hormones, and intracellular products of proteolysis. In vitro and in vivo studies have revealed that a number of peptides, usually topically applied, have beneficial effects on fibroblasts in rat, mouse, hamster, pig and rabbit scar models. The length of such peptides typically ranges between 10 and 15 amino acids (aa). Peptides may reduce scar progenitors, prevent excessive scarring, decrease scar growth, speed re-epithelialization and promote scar maturation through multiple mechanisms. They may target TGF-β signaling, fibroblast function or collagen modulation, inflammation, renin angiotensin system, gap junction and other pathways. However, there is a paucity of evidence regarding specific binding sites for these peptides in scar models. Here, we review current research progress on the roles of peptides and underlying mechanisms in hypertrophic scar. We also discuss the clinical potential of peptides as therapeutic agents in scarring. Finally, the functions of several peptide-related compounds in hypertrophic scar are summarized.
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Affiliation(s)
- Jiajun Song
- Department of Dermatology, Women's Hospital of Nanjing Medical University (Nanjing Maternity and Child Health Care Hospital), 123rd Tianfei Street, Mochou Road, Nanjing 210004, China
| | - Xue Li
- Department of Dermatology, Women's Hospital of Nanjing Medical University (Nanjing Maternity and Child Health Care Hospital), 123rd Tianfei Street, Mochou Road, Nanjing 210004, China.
| | - Jingyun Li
- Nanjing Maternal and Child Health Medical Institute, Women's Hospital of Nanjing Medical University (Nanjing Maternity and Child Health Care Hospital), 123rd Tianfei Street, Mochou Road, Nanjing 210004, China.
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25
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Kita M, Obara K, Kondo S, Umeda S, Ano Y. Effect of Supplementation of a Whey Peptide Rich in Tryptophan-Tyrosine-Related Peptides on Cognitive Performance in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Study. Nutrients 2018; 10:E899. [PMID: 30011836 PMCID: PMC6073406 DOI: 10.3390/nu10070899] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/06/2018] [Accepted: 07/11/2018] [Indexed: 12/31/2022] Open
Abstract
Background: Previous epidemiological and clinical studies have shown that dairy products have beneficial effects on cognitive decline and dementia. Enzymatic digestion of whey protein produces a whey peptide rich in tryptophan-tyrosine-related peptides which improve cognitive performance in mice. We evaluated the effects of whey peptides on cognitive functions in healthy adults in a randomized, double-blind, placebo-controlled design. Methods: 101 healthy adults (45 to 64 years), with a self-awareness of cognitive decline received either whey peptide or placebo supplements for 12 weeks. Changes in cognitive function were assessed using neuropsychological tests at 6 and 12 weeks after the start of supplementation. Results: Verbal fluency test (VFT) score changes tended to be higher in the whey peptide group compared with the placebo at 12 weeks. Subgroup analysis classified by the degree of subjective fatigue showed that changes in the VFT as well as the Stroop and subjective memory function tests between baseline and 6 weeks of intervention were significantly better in subjects with high-level fatigue from the whey peptide group as compared to the placebo group. CONCLUSIONS Intake of whey peptide might improve cognitive function in healthy middle- and older-aged adults with high subjective fatigue levels. Further studies will elucidate the relationship among cognitive improvement, whey peptides, and psychological fatigue.
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Affiliation(s)
- Masahiro Kita
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama 1-13-5, Japan.
| | - Kuniaki Obara
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama 1-13-5, Japan.
| | - Sumio Kondo
- Kensyokai Medical Corporation, Osaka 2-12-16, Japan.
| | - Satoshi Umeda
- Department of Psychology, Keio University, Tokyo 2-15-45, Japan.
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama 1-13-5, Japan.
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26
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Tinello F, Vendramin V, Barros Divino V, Treu L, Corich V, Lante A, Giacomini A. Co-fermentation of onion and whey: A promising synbiotic combination. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.10.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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