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Prawulanari AS, Noisa P, Thumanu K, Yongsawatdigul J. Effect of ultrasound and thermal pretreatments on antioxidant activity of egg white hydrolysate. J Food Sci 2024; 89:356-369. [PMID: 38126113 DOI: 10.1111/1750-3841.16886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/08/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023]
Abstract
The use of ultrasonic (US) treatment of egg white prior to enzymatic hydrolysis to produce hydrolysate with antioxidant activity was investigated. The state of egg white (raw vs. cooked form) along with two levels of Alcalase (1% and 10% (w/w) protein) was applied. Hydrolysis and antioxidant activity of hydrolysate increased by US pretreatment at intensity of 41.53 W/cm2 . The hydrolysate prepared from US treatment on raw egg white hydrolyzed by 1% Alcalase (US-R1%) showed the lowest degree of hydrolysis (DH); however, its 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging and ferric reducing antioxidant power activities were the highest. In contrast, the highest cytoprotective effect and intracellular reactive oxygen species scavenging activity were more notable in the hydrolysate prepared from US treatment of boiled egg white hydrolyzed by 10% Alcalase (US-B10%), which also exhibited the highest DH and metal chelation ability. The hydrolysate possessing cellular antioxidant activity (CAA) showed the highest proportion of small molecular weight peptides (<200 Da). Fourier-transform infrared spectroscopy revealed an increase of N- and C-terminal ends at 1500 and 1400 cm-1 , respectively, in concomitant with a decrease of amide I. Principal component analysis showed clear differentiation of spectra from different levels of enzyme according to their DH, C-terminal ends, and antioxidant activity. Our findings suggested that cooked egg white followed by US pretreatment was beneficial to produce hydrolysate containing high CAA.
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Affiliation(s)
- Astri Suryani Prawulanari
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Parinya Noisa
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Manzoor M, Mir RA, Farooq A, Hami A, Pakhtoon MM, Sofi SA, Malik FA, Hussain K, Bhat MA, Sofi NR, Pandey A, Khan MK, Hamurcu M, Zargar SM. Shifting archetype to nature's hidden gems: from sources, purification to uncover the nutritional potential of bioactive peptides. 3 Biotech 2023; 13:252. [PMID: 37388856 PMCID: PMC10299963 DOI: 10.1007/s13205-023-03667-z] [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: 10/28/2022] [Accepted: 06/11/2023] [Indexed: 07/01/2023] Open
Abstract
Contemporary scientific findings revealed that our daily food stuffs are enriched by encrypted bioactive peptides (BPs), evolved by peptide linkage of amino acids or encrypted from the native protein structures. Remarkable to these BPs lies in their potential health benefiting biological activities to serve as nutraceuticals or a lead addition to the development of functional foods. The biological activities of BPs vary depending on the sequence as well as amino acid composition. Existing database records approximately 3000 peptide sequences which possess potential biological activities such as antioxidants, antihypertensive, antithrombotic, anti-adipogenics, anti-microbials, anti-inflammatory, and anti-cancerous. The growing evidences suggest that BPs have very low toxicity, higher accuracy, less tissue accretion, and are easily degraded in the disposed environment. BPs are nowadays evolved as biologically active molecules with potential scope to reduce microbial contamination as well as ward off oxidation of foods, amend diverse range of human diseases to enhance the overall quality of human life. Against the clinical and health perspectives of BPs, this review aimed to elaborate current evolution of nutritional potential of BPs, studies pertaining to overcome limitations with respect to special focus on emerging extraction, protection and delivery tools of BPs. In addition, the nano-delivery mechanism of BP and its clinical significance is detailed. The aim of current review is to augment the research in the field of BPs production, identification, characterisation and to speed up the investigation of the incredible potentials of BPs as potential nutritional and functional food ingredient.
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Affiliation(s)
- Madhiya Manzoor
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Rakeeb Ahmad Mir
- Department of Biotechnology, Central University of Kashmir, Tulmulla, Kashmir(J&K) 191131 India
| | - Asmat Farooq
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Division of Biochemistry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (SKUAST-J), Chatha, Jammu (J&K) 180009 India
| | - Ammarah Hami
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Mohammad Maqbool Pakhtoon
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Department of Life Sciences, Rabindranath Tagore University, Bhopal, 462045 India
| | - Sajad Ahmad Sofi
- Department of Food Technology, Islamic University of Science and Technology Awantipora, Awantipora, Kashmir(J&K) 192122 India
| | - Firdose Ahmad Malik
- Division of Vegetable Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - khursheed Hussain
- MAR&ES, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Gurez, Shalimar, Kashmir(J&K) 190025 India
| | - M. Ashraf Bhat
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Najeebul Rehmen Sofi
- MRCFC, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Khudwani, Shalimar, J&K India
| | - Anamika Pandey
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mohd. Kamran Khan
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mehmet Hamurcu
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
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Kewlani P, Tiwari D, Singh L, Balodi S, Bhatt ID. Food and Antioxidant Supplements with Therapeutic Properties of Morchella esculenta (Ascomycetes): A Review. Int J Med Mushrooms 2023; 25:11-29. [PMID: 37824403 DOI: 10.1615/intjmedmushrooms.2023049147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
Morchella esculenta, commonly known as yellow morels, is an edible and medicinal mushroom popular worldwide for its unique flavor and culinary purposes. The traditional medical system effectively uses morels against infertility, fatigue, cancer, muscular pain, cough, and cold. The M. esculenta possesses many health-promoting nutritional components such as mono and polyunsaturated fatty acids, polyphenols, protein hydrolysates, vitamins, amino acids and minerals. The potential medicinal properties of morels is due to polysaccharides (galactomannan, chitin, β-glucans, and β-1,3-1,6-glucan) present that has high economic importance worldwide. Polysaccharides present possess a broad spectrum of biological activities such as anti-cancer, anti-inflammatory, anti-microbial, anti-diabetic, and antioxidant. However, the toxicity and clinical trials to prove its safety and efficacy for medicinal uses are yet to be evaluated. Moreover, the separation, purification, identification, and structural elucidation of active compounds responsible for the unique flavors and biological activities are still lacking in M. esculenta. The available information provides a new base for future perspectives. It highlights the need for further studies of this potent medicinal mushroom species as a source of beneficial therapeutic drugs and nutraceutical supplements.
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Affiliation(s)
- Pushpa Kewlani
- G.B. Pant National Institute of Himalayan Environment, Kosi-Katarmal, Almora 263 643, Uttarakhand, India
| | - Deepti Tiwari
- G.B. Pant National Institute of Himalayan Environment, Kosi-Katarmal, Almora 263 643, Uttarakhand, India
| | - Laxman Singh
- G.B. Pant National Institute of Himalayan Environment, Kosi-Katarmal, Almora 263 643, Uttarakhand, India
| | - Shivani Balodi
- G.B. Pant National Institute of Himalayan Environment, Kosi-Katarmal, Almora 263 643, Uttarakhand, India
| | - Indra D Bhatt
- G.B. Pant National Institute of Himalayan Environment, Kosi-Katarmal, Almora 263 643, Uttarakhand, India
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Dutta SD, Ganguly K, Jeong MS, Patel DK, Patil TV, Cho SJ, Lim KT. Bioengineered Lab-Grown Meat-like Constructs through 3D Bioprinting of Antioxidative Protein Hydrolysates. ACS APPLIED MATERIALS & INTERFACES 2022; 14:34513-34526. [PMID: 35849726 DOI: 10.1021/acsami.2c10620] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Lab-grown bovine meat analogues are emerging alternatives to animal sacrifices for cultured meat production. The most challenging aspect of the production process is the rapid proliferation of cells and establishment of the desired 3D structure for mass production. In this study, we developed a direct ink writing-based 3D-bioprinted meat culture platform composed of 6% (w/v) alginate and 4% (w/v) gelatin (Alg/Gel)-based hydrogel scaffolds supplemented with naturally derived protein hydrolysates (PHs; 10%) from highly nutritive plants (soybean, pigeon pea, and wheat), and some selected edible insects (beetles, crickets, and mealworms) on in vitro proliferation of bovine myosatellite cells (bMSCs) extracted from fresh meat samples. The developed bioink exhibited excellent shear-thinning behavior (n < 1) and mechanical stability during 3D bioprinting. Commercial proteases (Alcalase, Neutrase, and Flavourzyme) were used for protein hydrolysis. The resulting hydrolysates exhibited lower-molecular-weight bands (12-50 kDa) than those of crude isolates (55-160 kDa), as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The degree of hydrolysis was higher in the presence of Alcalase for both plant (34%) and insect (62%) PHs than other enzymes. The 3D-printed hydrogel scaffolds displayed excellent bioactivity and stability after 7 days of incubation. The developed prototype structure (pepperoni meat, 20 × 20 × 5 mm) provided a highly stable, nutritious, and mechanically strong structure that supported the rapid proliferation of myoblasts in a low-serum environment during the entire culture period. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay enhanced the free radical reduction of Alcalase- and Neutrase-treated PHs. Furthermore, the bioprinted bMSCs displayed early myogenesis (desmin and Pax7) in the presence of PHs, suggesting its role in bMSC differentiation. In conclusion, we developed a 3D bioprinted and bioactive meat culture platform using Alg/Gel/PHs as a printable and edible component for the mass production of cultured meat.
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Affiliation(s)
- Sayan Deb Dutta
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Keya Ganguly
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Min-Soo Jeong
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Dinesh K Patel
- Institute of Forest Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Tejal V Patil
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon-24341, Republic of Korea
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Ki-Taek Lim
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
- Institute of Forest Science, Kangwon National University, Chuncheon 24341, Republic of Korea
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon-24341, Republic of Korea
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Li IC, Chiang LH, Wu SY, Shih YC, Chen CC. Nutrition Profile and Animal-Tested Safety of Morchella esculenta Mycelia Produced by Fermentation in Bioreactors. Foods 2022; 11:foods11101385. [PMID: 35626955 PMCID: PMC9140585 DOI: 10.3390/foods11101385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/09/2022] [Accepted: 05/09/2022] [Indexed: 12/29/2022] Open
Abstract
Morchella esculenta (ME), or “true” morel mushrooms, are one of the most expensive mushrooms. M. esculenta contain all the important nutrients including carbohydrates, proteins, polyunsaturated fatty acids, and several bioactive compounds such as polysaccharides, organic acids, polyphenolic compounds, and tocopherols, which are promising for antioxidant, immunomodulation, anti-cancer, and anti-inflammatory applications. However, the M. esculenta fruiting body is difficult to collect in nature and the quality is not always reliable. For this reason, the cultivation of its mycelia represents a useful alternative for large-scale production. However, for M. esculenta mycelia to be used as an innovative food ingredient, it is very important to prove it is safe for human consumption while providing high-quality nutrients. Hence, for the first time in this study, the nutritional composition, as well as 90 days of oral toxicity of fermented ME mycelia in Sprague Dawley rats, is examined. Results showed that the ME mycelia contained 4.20 ± 0.49% moisture, 0.32 ± 0.07% total ash, 17.17 ± 0.07% crude lipid, 39.35 ± 0.35% crude protein, 38.96 ± 4.60% carbohydrates, and 467.77 ± 0.21 kcal/100 g energy, which provides similar proportions of macronutrients as the U.S. Dietary Reference Intakes recommend. Moreover, forty male and female Sprague Dawley rats administrating ME mycelia at oral doses of 0, 1000, 2000, and 3000 mg/kg for 90 days showed no significant changes in mortality, clinical signs, body weight, ophthalmology, and urinalysis. Although there were alterations in hematological and biochemical parameters, organ weights, necropsy findings, and histological markers, they were not considered to be toxicologically significant. Hence, the results suggest that the no-observed-adverse-effects level (NOAEL) of ME mycelia was greater than 3000 mg/kg/day and can therefore be used safely as a novel food at the NOAEL.
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Affiliation(s)
- I-Chen Li
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan City 325, Taiwan; (I.-C.L.); (L.-H.C.); (S.-Y.W.)
| | - Lynn-Huey Chiang
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan City 325, Taiwan; (I.-C.L.); (L.-H.C.); (S.-Y.W.)
| | - Szu-Yin Wu
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan City 325, Taiwan; (I.-C.L.); (L.-H.C.); (S.-Y.W.)
| | - Yang-Chia Shih
- Department of Biotechnology, Asia University, Taichung City 413, Taiwan;
| | - Chin-Chu Chen
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan City 325, Taiwan; (I.-C.L.); (L.-H.C.); (S.-Y.W.)
- Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, Taipei City 104, Taiwan
- Institute of Food Science and Technology, National Taiwan University, Taipei City 106, Taiwan
- Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan City 320, Taiwan
- Correspondence:
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Recent Advances on Bioactive Ingredients of Morchella esculenta. Appl Biochem Biotechnol 2021; 193:4197-4213. [PMID: 34524632 DOI: 10.1007/s12010-021-03670-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 09/03/2021] [Indexed: 12/14/2022]
Abstract
Morchella esculenta (M. esculenta) is a delicious edible mushroom prized for its special flavor and strong health promoting abilities. Several bioactive ingredients including polysaccharides, polyphenolic compounds, proteins, and protein hydrolysates all contribute to the biological activities of M. esculenta. Different polysaccharides could be extracted and purified depending on the extraction methods and M. esculenta studied. Monosaccharide composition of M. esculenta polysaccharides (MEP) generally includes mannose, galactose, and glucose, etc. MEP possess multiple bioactivities such as antioxidant, anti-inflammation, immunoregulation, hypoglycemic activity, atherosclerosis prevention and antitumor ability. Other components like polyphenols, protein hydrolysates, and several crude extracts are also reported with strong bioactivities. In terms of potential applications of M. esculenta and its metabolites as nutritional supplements and drug supplements, this review aims to comprehensively summarize the structural characteristics, biological activities, research progress, and research trends of the active ingredients produced by M. esculenta. Among the various biological activities, the substances extracted from both natural collected and submerged fermented M. esculenta are promising for antioxidants, immunomodulation, anti-cancer and anti-inflammatory applications. However, further researches on the extraction conditions and chemical structure of bioactive compounds produced by M. esculenta still need investigations.
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Liao X, Zhu Z, Wu S, Chen M, Huang R, Wang J, Wu Q, Ding Y. Preparation of Antioxidant Protein Hydrolysates from Pleurotus geesteranus and Their Protective Effects on H 2O 2 Oxidative Damaged PC12 Cells. Molecules 2020; 25:E5408. [PMID: 33227951 PMCID: PMC7699252 DOI: 10.3390/molecules25225408] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 11/15/2020] [Accepted: 11/16/2020] [Indexed: 12/20/2022] Open
Abstract
Pleurotus geesteranus is a promising source of bioactive compounds. However, knowledge of the antioxidant behaviors of P. geesteranus protein hydrolysates (PGPHs) is limited. In this study, PGPHs were prepared with papain, alcalase, flavourzyme, pepsin, and pancreatin, respectively. The antioxidant properties and cytoprotective effects against oxidative stress of PGPHs were investigated using different chemical assays and H2O2 damaged PC12 cells, respectively. The results showed that PGPHs exhibited superior antioxidant activity. Especially, hydrolysate generated by alcalase displayed the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (91.62%), 2,2-azino-bis (3-ethylbenzothia zoline-6-sulfonic acid) (ABTS) radical scavenging activity (90.53%), ferric reducing antioxidant power, and metal ion-chelating activity (82.16%). Analysis of amino acid composition revealed that this hydrolysate was rich in hydrophobic, negatively charged, and aromatic amino acids, contributing to its superior antioxidant properties. Additionally, alcalase hydrolysate showed cytoprotective effects on H2O2-induced oxidative stress in PC12 cells via diminishing intracellular reactive oxygen species (ROS) accumulation by stimulating antioxidant enzyme activities. Taken together, alcalase hydrolysate of P. geesteranus protein can be used as beneficial ingredients with antioxidant properties and protective effects against ROS-mediated oxidative stress.
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Affiliation(s)
- Xiyu Liao
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Zhenjun Zhu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
| | - Shujian Wu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Mengfei Chen
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Rui Huang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China; (X.L.); (Z.Z.); (S.W.); (M.C.); (R.H.)
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
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A review on mushroom-derived bioactive peptides: Preparation and biological activities. Food Res Int 2020; 134:109230. [DOI: 10.1016/j.foodres.2020.109230] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 03/20/2020] [Accepted: 04/09/2020] [Indexed: 01/06/2023]
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Rivero-Pino F, Espejo-Carpio FJ, Guadix EM. Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods 2020; 9:E983. [PMID: 32718070 PMCID: PMC7466190 DOI: 10.3390/foods9080983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (F.J.E.-C.); (E.M.G.)
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Qin Z, Han YF, Wang NN, Liu HM, Zheng YZ, Wang XD. Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1524-1531. [PMID: 31769029 DOI: 10.1002/jsfa.10160] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/19/2019] [Accepted: 11/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHP MRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 °C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg-1 could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zhao Qin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ya-Fei Han
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Nan-Nan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- Sinograin Oils & Fats Industrial Dongguan Co. Ltd, Dongguan, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yong-Zhan Zheng
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Abdelhedi O, Salem A, Souissi N, Nasri R, Nasri M, Jridi M. Physicochemical, structural and sensory properties of smooth hound autolysates-sugar conjugates formed using a glycosylation reaction. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Zhang Q, Wu C, Sun Y, Li T, Fan G. Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/110134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Secondary Metabolites and Antiradical Activity of Liquid Fermentation of Morchella sp. Isolated from Southwest China. Molecules 2019; 24:molecules24091706. [PMID: 31052486 PMCID: PMC6540233 DOI: 10.3390/molecules24091706] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 04/22/2019] [Accepted: 04/29/2019] [Indexed: 11/16/2022] Open
Abstract
Morels famous for their taste and nutrition are in short supply all over the world although they were considered as one of the most highly prized edible and medicinal mushrooms. Because of the limitation of resource and cultivation technology, fermentation of edible mushroom was gradually applied to nutrient, bioactivity and breeder seed preparation. At present, there are more reports on sugar and amino acid but less on other components. Morchella sp. YDJ-ZY-1 was isolated from the wild fruiting body by the spores releasing method in Zunyi Guizhou province in Southwest China and identified based on phenotype and genotype characteristics. Chemical compositions of YDJ-ZY-1 were investigated from liquid fermentation that will lay the foundation for further development and utilization. Four pyranoids (1–4) and 2-(1-oxo-2-hydroxyethyl) furan (5), linoleic acid (6), Morelin (2-hydroxy-cinnamic acid methyl ester, (7) and 1-O-β-d-ribofuranose-Morelin (8) were obtained from EtOAc extraction and elucidated by spectral data. Product 4 and 8 were new compounds and 7 was isolated from nature for the first time. Antiradical activity was evaluated by free radical scavenging effect on DPPH (1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl). Compound 5 exhibited strong antiradical activity while compounds 1 and 2 exhibited moderate activity. Thus, incubation of Morchella sp YDJ-ZY-1 separated from the wild fruit body afforded eight compounds. Secondary metabolites with new structures were mined from fermentation of Morchella sp. and antiradical activity was evaluated.
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Zhang Q, Wu C, Wang T, Sun Y, Li T, Fan G. Improvement of Biological Activity of Morchella esculenta Protein Hydrolysate by Microwave-Assisted Selenization. J Food Sci 2018; 84:73-79. [PMID: 30575032 DOI: 10.1111/1750-3841.14411] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 10/28/2018] [Accepted: 11/07/2018] [Indexed: 11/29/2022]
Abstract
Morchella esculenta protein hydrolysate (MPH) from a valued medicinal and edible fungus M. esculenta (L.) is an excellent material for functional food development. To promote MPH utilization, selenization of MPH was performed by applying a simple and environmentally friendly microwave irradiation procedure. The physicochemical characteristics of selenized MPH (Se-MPH) were investigated by SEM-EDX, FTIR, CD, and amino acid analyzer, and its biological activity were assessed by ABTS, DPPH, H2 O2 scavenging, and reducing power assays, as well as α-glucosidase, α-amylase, and tyrosinase inhibition tests. The results showed that MPH was successfully selenized, Se content in Se-MPH reached 59.0 ± 0.64 mg/g, and amino groups, hydroxyl groups, and sulfur atoms of methionine residues in the MPH molecule may participate in selenization. Furthermore, Se-MPH exhibited significantly enhanced antioxidant, antidiabetic, and tyrosinase inhibitory activities, compared with the native MPH and microwave-irradiated MPH. Thus, the microwave-assisted selenization is a feasible strategy for preparing organic Se and improving the biological activity of MPH. PRACTICAL APPLICATION: In this study, selenized Morchella esculenta protein hydrolysate (Se-MPH) was successfully prepared via conjugation with sodium selenite using the microwave-assisted method. The results showed that Se-MPH, synthesized with the aid of microwave, exhibited favorable selenium content and improved antioxidant, antidiabetic, and tyrosinase inhibitory activities. Therefore, microwave can be employed as an innovative and effective avenue for the production of organic selenium in nutraceutical and functional food industry.
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Affiliation(s)
- Qiang Zhang
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.,College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, China.,College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Caie Wu
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.,College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Tao Wang
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.,College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, China
| | - Tingting Li
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.,College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Gongjian Fan
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.,College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
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