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Xu X, Cao Q, Yuan J, Tong P, Li X, Yang A, Wu Z, Liu X, Chen H, Gao J. Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA-RES complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1645-1655. [PMID: 37850306 DOI: 10.1002/jsfa.13052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 10/19/2023]
Abstract
BACKGROUND The interaction between food allergens and plant polyphenols has become a safe and effective management strategy to prevent food allergies. Ovalbumin (OVA) is the most abundant allergen in egg whites. Resveratrol (RES) is a plant polyphenol that is abundant in red grapes, berries, and peanuts, and has an anti-allergic effect on allergy-related immune cells. However, there is little information about the effect of RES on the allergenicity of OVA. In this study, the effect of RES on the allergenicity of OVA was investigated. RESULTS Molecular docking and spectroscopic studies indicated that the addition of RES changed the structure of OVA. The digestion and transfer rate of OVA-RES were effectively improved with an in vitro gastrointestinal digestion model and Caco-2 cell model, especially when the molar ratio of OVA-RES was 1:20. Meanwhile, the KU812 cell degranulation assay proved that the potential allergenicity was remarkably decreased while the molar ratios of OVA-RES were increased to 1:20. Furthermore, hydrogen bonds and van der Waals forces were the dominating forces to stabilize the OVA-RES complexes. CONCLUSION All the findings demonstrated that the potential allergenicity of OVA was reduced when interacting with RES, and RES can be a potential food material for preparing a hypoallergenic protein, especially for egg allergy. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqian Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
| | - Qiang Cao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
| | - Jin Yuan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
| | - Anshu Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, People's Republic of China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, People's Republic of China
| | - Xiaohua Liu
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, People's Republic of China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, People's Republic of China
| | - Jinyan Gao
- College of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, People's Republic of China
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Zhang YH, Leu WM, Meng M. Hydrolysis of Gluten-Derived Celiac Disease-Triggering Peptides across a Broad pH Range by RmuAP1: A Novel Aspartic Peptidase Isolated from Rhodotorula mucilaginosa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71. [PMID: 37905834 PMCID: PMC10655810 DOI: 10.1021/acs.jafc.3c04750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/28/2023] [Accepted: 10/18/2023] [Indexed: 11/02/2023]
Abstract
An aspartate peptidase with proteolytic activity toward gluten was identified from an isolated red yeast Rhodotorula mucilaginosa strain. This peptidase consists of 425 amino acids, comprising an N-terminal signal peptide, a propeptide, and a C-terminal catalytic domain. The catalytic domain, termed RmuAP1CD, could be secreted by the recombinant oleaginous yeast Yarrowia lipolytica, whose genome contains the expression cassette for RmuAP1CD. RmuAP1CD exhibited optimum activity at pH 2.5 when acting on bovine serum albumin. Moreover, it facilitated the hydrolysis of gluten-derived immunogenic peptides (GIPs), which are responsible for triggering celiac disease symptoms, across a pH range of 3.0-6.0. The preferred cleavage sites are P-Q-Q-↓-P-Q in the 26-mer and P-Q-L-↓-P-Y in the 33-mer GIPs. Conversely, porcine pepsin cannot hydrolyze these two GIPs. The ability of RmuAP1CD to degrade GIPs under acidic conditions of the stomach indicates its potential as a viable oral enzyme therapy for celiac disease.
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Affiliation(s)
- Yu-Han Zhang
- Ph.D.
Program in Microbial Genomics, National
Chung Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan
- Academia
Sinica, 128 Academia
Road, Section 2, Nankang, Taipei 11529, Taiwan
| | - Wei-Ming Leu
- Graduate
Institute of Biotechnology, National Chung
Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan
| | - Menghsiao Meng
- Graduate
Institute of Biotechnology, National Chung
Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan
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Senarathna PDS, Marapana RAUJ. Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1950252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Ahmad T, Ismail A, Ahmad SA, Abdul Khalil K, Awad EA, Akhtar MT, Sazili AQ. Recovery of Gelatin from Bovine Skin with the Aid of Pepsin and Its Effects on the Characteristics of the Extracted Gelatin. Polymers (Basel) 2021; 13:polym13101554. [PMID: 34066161 PMCID: PMC8150742 DOI: 10.3390/polym13101554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/04/2021] [Accepted: 05/08/2021] [Indexed: 11/16/2022] Open
Abstract
Pepsin enzyme was used to pretreat the bovine skin at the rate of 5, 15, and 25 units of enzyme/g of skin to recover gelatin, and the recovered gelatins were referred to as Pe5, Pe15, and Pe25, respectively. The gelatin yield increased significantly (p < 0.05) from 18.17% for Pe5 to 24.67% for Pe25 as the level of pepsin increased, but the corresponding gel strength and viscosity decreased significantly (p < 0.05) from 215.49 to 56.06 g and 9.17 to 8.17 mPa·s for Pe5 and Pe25, respectively. β- and α1- and α2-chains were degraded entirely in all the gelatins samples as observed in protein pattern elaborated by gel electrophoresis. 1H nuclear magnetic resonance (1H NMR) analysis indicated the coiled structure of gelatin protein chains. The lowest amide III amplitude of Pe25 as found by Fourier transform infrared (FTIR) spectroscopy indicated that α-helix structure of protein chains were lost to more irregular coiled structure. Thus, it could be summarized that pepsin might be used at the lower level (5 units/g of wet skin) to extract gelatin from bovine skin with good functional properties and at higher level (15/25 units/g of wet skin) to obtain gelatin of industrial grade with high yield.
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Affiliation(s)
- Tanbir Ahmad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly 243122, Uttar Pradesh, India
| | - Amin Ismail
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | - Siti Aqlima Ahmad
- Department of Biochemistry, Faculty of Biotechnology and Molecular Science, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Khalilah Abdul Khalil
- Department of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia;
| | - Elmutaz Atta Awad
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Faculty of Veterinary Medicine, Universiti Malaysia Kelantan, Pengkalan Chepa 16100, Kelantan, Malaysia
| | - Muhammad Tayyab Akhtar
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan;
- Natural Product Laboratory, Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Correspondence: ; Tel.: +60-397691841
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5
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Preparation and physicochemical characterization of films prepared with salmon skin gelatin extracted by a trypsin-aided process. Curr Res Food Sci 2020; 3:146-157. [PMID: 32914130 PMCID: PMC7473380 DOI: 10.1016/j.crfs.2020.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The recovery of gelatins from Atlantic salmon (Salmo salar) skin for film formation and characterization was studied. Fish skins pre-treated with trypsin (250 U/g) produced the highest hydroxyproline content (7.41 ± 0.49 mg hydroxyproline/g treated skin) and yield (53.05 ± 4.38%) of gelatin, as compared to the use of saline solution. Pre-treatment with a lower concentration of trypsin (1 U/g) at a shorter pre-treatment time successfully reduced the degradation of gelatin with co-production of high molecular weight α-chains. Gelatin was further extracted by a trypsin-aided process for film formation and characterization. Films with increasing protein concentration (from 1 to 5%, w/v) exhibited higher thickness, tensile strength, and elongation at break (EAB), but a marked decrease in EAB for films with 6 and 7% (w/v). Films with 5% proteins showed higher thickness, lower tensile strength and higher EAB with increasing concentrations of glycerol (from 10 to 50% of proteins, w/w). All films exhibited high water uptake, decrease in light transmission and an increase in opacity as the protein and glycerol contents increased. Electrophoretic studies showed that the increase in the mechanical properties of the films was correlated with the increase in protein concentration, owing to the increased content of high molecular weight chain fractions. Furthermore, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) revealed the interaction between the proteins and glycerol for all films. This study demonstrated the viability of the trypsin supplementation process to obtain salmon skin gelatin for film formation. Fish skins pre-treated with trypsin produced a high hydroxyproline content. Fish skins pre-treated with trypsin produced a gelatin yield of 53.05%. Increasing protein concentration increased the mechanical properties of the films. Films have potential for use in food packaging applications.
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Hong H, Fan H, Chalamaiah M, Wu J. Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chem 2019; 301:125222. [PMID: 31382108 DOI: 10.1016/j.foodchem.2019.125222] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 12/25/2022]
Abstract
Collagen hydrolysates (peptides) derived from food processing byproducts have been used to produce commercially valuable food ingredients due to their potential to trigger certain desirable physiological responses in the body. Low-molecular-weight (LMW) collagen hydrolysates are generally thought to exert better bioactivities than their larger counterparts. However, the preparation of LMW collagen hydrolysates is often impeded by their special structure, cross-linking, and hydroxyproline. This review briefly introduces the motivation of the food industry to prepare LMW collagen hydrolysate from food processing byproducts. We further summarize recent progress on the preparation of LMW collagen hydrolysates and methods to determine the molecular weight. We then discuss the challenges and then provide perspectives on future directions in preparing LMW collagen hydrolysates.
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Affiliation(s)
- Hui Hong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Meram Chalamaiah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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7
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Ahmad T, Ismail A, Ahmad SA, Khalil KA, Teik Kee L, Awad EA, Sazili AQ. Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1576731] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Tanbir Ahmad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
- Transfer of Technology Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
| | - Amin Ismail
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Siti Aqlima Ahmad
- Faculty of Biotechnology and Molecular Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Khalilah Abdul Khalil
- Department of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Leo Teik Kee
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Elmutaz Atta Awad
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Poultry Production, University of Khartoum, Khartoum, Sudan
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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8
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Ahmad T, Ismail A, Ahmad SA, Khalil KA, Kee LT, Awad EA, Adeyemi KD, Sazili AQ. Autolysis of bovine skin, its endogenous proteases, protease inhibitors and their effects on quality characteristics of extracted gelatin. Food Chem 2018; 265:1-8. [PMID: 29884359 DOI: 10.1016/j.foodchem.2018.05.046] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 04/21/2018] [Accepted: 05/08/2018] [Indexed: 11/15/2022]
Abstract
The autolysis of pretreated bovine skin (PBS) (treated with 0.1 M NaOH and 1% HCl), its endogenous proteases, inhibitors and their effects on quality attributes of gelatin were examined. PBS was subjected to different temperatures (20-90 °C) and pH (2-9) and treated with different protease inhibitors. Maximum autolytic activity of PBS was observed at 40 °C and pH 5. Ethylene-bis (oxyethylenenitrilo) tetraacetic acid (EGTA) was the most effective in impeding the degradation of γ-, β- and α- chains of PBS protein indicating that metallocollagenases were the predominant endogenous proteases in bovine skin. Gelatin was extracted in the absence (GAE) and presence (GPE) of EGTA, and EGTA with papain enzyme (GPEP). GPEP had a higher yield and lower gel strength than GEA and GPE. Metallocollagenases partook in the degradation of gelatin thereby affecting its functional properties. Pretreating PBS with or without EGTA, and papain influenced the quality attributes of gelatin.
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Affiliation(s)
- Tanbir Ahmad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004, India
| | - Amin Ismail
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Siti A Ahmad
- Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Khalilah A Khalil
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
| | - Leo T Kee
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Elmutaz A Awad
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Poultry Production, University of Khartoum, Sudan
| | - Kazeem D Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Awis Q Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Mirzapour Kouhdasht A, Moosavi-Nasab M, Aminlari M. Gelatin production using fish wastes by extracted alkaline protease from Bacillus licheniformis. Journal of Food Science and Technology 2018; 55:5175-5180. [PMID: 30483015 DOI: 10.1007/s13197-018-3449-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2018] [Accepted: 10/02/2018] [Indexed: 11/26/2022]
Abstract
An effort was made to produce gelatin from Common carp wastes using extracted alkaline protease from Bacillus licheniformis PTCC 1595. Fermentation was performed by submerged media for 48 h and 72 h. The hydrolyzing enzyme was added in 5, 10, 15, 20, and 25 units per gram of wastes powder for hydrolysis. The produced gelatin was compared with commercial bovine gelatin with regard to some rheological and physicochemical properties. The yield of gelatin production was also determined as a result of hydroxyproline extraction from fish wastes. SDS-PAGE was performed for enzyme and gelatins. For enzyme, two bands were achieved with 39 and 10.5 kDa molecular weight which were separated passing through a 15 kDa UF filter. Both gelatins showed β, α1, and α2 chains as basic components, but the fish waste gelatin showed narrow bands. In conclusion, foam expansion and water holding capacity were approximately equal in both gelatin types used for food industry application. The results indicated that using 20 units of enzyme per gram of waste powder was the optimum amount of enzyme application. Further, fish wastes were concluded to be a practical source for gelatin production.
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Affiliation(s)
- Armin Mirzapour Kouhdasht
- 1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Fars Province Iran
| | - Marzieh Moosavi-Nasab
- 2Seafood Processing Research Group and Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mahmood Aminlari
- 3Department of Biochemistry, School of Veterinary, Shiraz University, Shiraz, Iran
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Ahmad T, Ismail A, Ahmad SA, Khalil KA, Awad EA, Leo TK, Imlan JC, Sazili AQ. Characterization of gelatin from bovine skin extracted using ultrasound subsequent to bromelain pretreatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Ahmad T, Ismail A, Ahmad SA, Khalil KA, Leo TK, Awad EA, Imlan JC, Sazili AQ. Effects of Ultrasound Assisted Extraction in Conjugation with Aid of Actinidin on the Molecular and Physicochemical Properties of Bovine Hide Gelatin. Molecules 2018; 23:molecules23040730. [PMID: 29565325 PMCID: PMC6017039 DOI: 10.3390/molecules23040730] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 02/10/2018] [Accepted: 02/12/2018] [Indexed: 11/24/2022] Open
Abstract
Actinidin was used to pretreat the bovine hide and ultrasonic wave (53 kHz and 500 W) was used for the time durations of 2, 4 and 6 h at 60 °C to extract gelatin samples (UA2, UA4 and UA6, respectively). Control (UAC) gelatin was extracted using ultrasound for 6 h at 60 °C without enzyme pretreatment. There was significant (p < 0.05) increase in gelatin yield as the time duration of ultrasound treatment increased with UA6 giving the highest yield of 19.65%. Gel strength and viscosity of UAC and UA6 extracted gelatin samples were 627.53 and 502.16 g and 16.33 and 15.60 mPa.s, respectively. Longer duration of ultrasound treatment increased amino acids content of the extracted gelatin and UAC exhibited the highest content of amino acids. Progressive degradation of polypeptide chains was observed in the protein pattern of the extracted gelatin as the time duration of ultrasound extraction increased. Fourier transform infrared (FTIR) spectroscopy depicted loss of molecular order and degradation in UA6. Scanning electron microscopy (SEM) revealed protein aggregation and network formation in the gelatin samples with increasing time of ultrasound treatment. The study indicated that ultrasound assisted gelatin extraction using actinidin exhibited high yield with good quality gelatin.
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Affiliation(s)
- Tanbir Ahmad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004, India.
| | - Amin Ismail
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Siti A Ahmad
- Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Khalilah A Khalil
- Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia.
| | - Teik K Leo
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Elmutaz A Awad
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
- Department of Poultry Production, University of Khartoum, Khartoum 13314, Sudan.
| | - Jurhamid C Imlan
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
- Department of Animal Science, College of Agriculture, University of Southern Mindanao, Kabacan 9407, North Cotabato, Philippines.
| | - Awis Q Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
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12
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Digestion of milk proteins: Comparing static and dynamic in vitro digestion systems with in vivo data. Food Res Int 2017; 118:32-39. [PMID: 30898349 DOI: 10.1016/j.foodres.2017.12.049] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 12/13/2017] [Accepted: 12/16/2017] [Indexed: 11/24/2022]
Abstract
In the frame of the COST action INFOGEST, a static in vitro digestion protocol has been elaborated aiming at the improvement of data comparability by harmonizing the experimental conditions. The success in harmonization was confirmed with inter-laboratory trials using skim milk powder as a standardized model food. Moreover, the physiological relevance of the gastric and intestinal endpoints of the static digestion protocol was demonstrated in a pig in vivo trial, with the same skim milk powder and samples collected from different sections of the digestive tract, as well as in a human study with from jejunal effluents. In vivo, digestion is a dynamic process influenced by peristalsis and by the gradual secretion of enzymes and juices and the dwell time of the food. To mimic these physiological mechanisms, dynamic in vitro digestion protocols are widely used. Until now, the differences of protein hydrolysis taking place during dynamic and static in vitro digestion have not been investigated. In this study, the gradual hydrolysis of the main milk proteins present in skim milk powder was digested with the dynamic DIDGI®-system using adult digestion protocol and the static harmonized INFOGEST method. Protein hydrolysis was analyzed by gel electrophoresis, peptide patterns were measured with mass spectrometry, and free amino acids with high pressure liquid chromatography. The peptide patterns at the gastric and intestinal endpoints of in vitro digestion showed a good approximation to the in vivo results from pigs. Moreover, gradual peptide generation was comparable in both in vitro digestion conditions. However, the dynamic protocol reflected the physiological situation better at the level of free amino acid release. Nonetheless, in both in vitro digestion protocols, absorption of free amino acids is not simulated, and they are therefore limited in reflecting the in vivo situation at this level.
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13
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Extraction of gelatin from salmon ( Salmo salar) fish skin using trypsin-aided process: optimization by Plackett-Burman and response surface methodological approaches. Journal of Food Science and Technology 2017; 54:4000-4008. [PMID: 29085142 DOI: 10.1007/s13197-017-2864-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
Abstract
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin.
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Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.007] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Roy BC, Omana DA, Betti M, Bruce HL. Extraction and Characterization of Gelatin from Bovine Lung. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.255] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bimol C. Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton
| | - Dileep A. Omana
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton
| | - Heather L. Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton
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Egger L, Ménard O, Delgado-Andrade C, Alvito P, Assunção R, Balance S, Barberá R, Brodkorb A, Cattenoz T, Clemente A, Comi I, Dupont D, Garcia-Llatas G, Lagarda MJ, Le Feunteun S, JanssenDuijghuijsen L, Karakaya S, Lesmes U, Mackie AR, Martins C, Meynier A, Miralles B, Murray BS, Pihlanto A, Picariello G, Santos CN, Simsek S, Recio I, Rigby N, Rioux LE, Stoffers H, Tavares A, Tavares L, Turgeon S, Ulleberg EK, Vegarud GE, Vergères G, Portmann R. The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.006] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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17
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Sicari BM, Dziki JL, Siu BF, Medberry CJ, Dearth CL, Badylak SF. The promotion of a constructive macrophage phenotype by solubilized extracellular matrix. Biomaterials 2014; 35:8605-12. [DOI: 10.1016/j.biomaterials.2014.06.060] [Citation(s) in RCA: 147] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Accepted: 06/30/2014] [Indexed: 12/20/2022]
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Norziah M, Kee H, Norita M. Response surface optimization of bromelain-assisted gelatin extraction from surimi processing wastes. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2013.10.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ktari N, Bkhairia I, Jridi M, Hamza I, Riadh BS, Nasri M. Digestive acid protease from zebra blenny (Salaria basilisca): Characteristics and application in gelatin extraction. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Slivka PF, Dearth CL, Keane TJ, Meng FW, Medberry CJ, Riggio RT, Reing JE, Badylak SF. Fractionation of an ECM hydrogel into structural and soluble components reveals distinctive roles in regulating macrophage behavior. Biomater Sci 2014; 2:1521-34. [DOI: 10.1039/c4bm00189c] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Extracellular matrix (ECM) derived from mammalian tissues has been utilized to repair damaged or missing tissue and improve healing outcomes.
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Affiliation(s)
- P. F. Slivka
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
| | - C. L. Dearth
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
- Department of Surgery
- University of Pittsburgh
| | - T. J. Keane
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
- Department of Bioengineering
- University of Pittsburgh
| | - F. W. Meng
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
| | - C. J. Medberry
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
- Department of Bioengineering
- University of Pittsburgh
| | - R. T. Riggio
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
- Sanford School of Medicine
- University of South Dakota
| | - J. E. Reing
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
| | - S. F. Badylak
- McGowan Institute for Regenerative Medicine
- University of Pittsburgh
- Pittsburgh, USA
- Department of Surgery
- University of Pittsburgh
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Li ZR, Wang B, Chi CF, Zhang QH, Gong YD, Tang JJ, Luo HY, Ding GF. Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel (Scomberomorous niphonius). Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.001] [Citation(s) in RCA: 130] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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The evolution of pepsinogen C genes in vertebrates: duplication, loss and functional diversification. PLoS One 2012; 7:e32852. [PMID: 22427897 PMCID: PMC3298455 DOI: 10.1371/journal.pone.0032852] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2011] [Accepted: 02/03/2012] [Indexed: 12/02/2022] Open
Abstract
Background Aspartic proteases comprise a large group of enzymes involved in peptide proteolysis. This collection includes prominent enzymes globally categorized as pepsins, which are derived from pepsinogen precursors. Pepsins are involved in gastric digestion, a hallmark of vertebrate physiology. An important member among the pepsinogens is pepsinogen C (Pgc). A particular aspect of Pgc is its apparent single copy status, which contrasts with the numerous gene copies found for example in pepsinogen A (Pga). Although gene sequences with similarity to Pgc have been described in some vertebrate groups, no exhaustive evolutionary framework has been considered so far. Methodology/Principal Findings By combining phylogenetics and genomic analysis, we find an unexpected Pgc diversity in the vertebrate sub-phylum. We were able to reconstruct gene duplication timings relative to the divergence of major vertebrate clades. Before tetrapod divergence, a single Pgc gene tandemly expanded to produce two gene lineages (Pgbc and Pgc2). These have been differentially retained in various classes. Accordingly, we find Pgc2 in sauropsids, amphibians and marsupials, but not in eutherian mammals. Pgbc was retained in amphibians, but duplicated in the ancestor of amniotes giving rise to Pgb and Pgc1. The latter was retained in mammals and probably in reptiles and marsupials but not in birds. Pgb was kept in all of the amniote clade with independent episodes of loss in some mammalian species. Lineage specific expansions of Pgc2 and Pgbc have also occurred in marsupials and amphibians respectively. We find that teleost and tetrapod Pgc genes reside in distinct genomic regions hinting at a possible translocation. Conclusions We conclude that the repertoire of Pgc genes is larger than previously reported, and that tandem duplications have modelled the history of Pgc genes. We hypothesize that gene expansion lead to functional divergence in tetrapods, coincident with the invasion of terrestrial habitats.
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Balti R, Jridi M, Sila A, Souissi N, Nedjar-Arroume N, Guillochon D, Nasri M. Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.005] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Nalinanon S, Benjakul S, Visessanguan W, Kishimura H. Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.01.012] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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