Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel

Cured Spanish mackerel has a promising market owing to its nutritious nature as well as ease of transportation and preservation. However, the nutritional and flavor formation mechanism of Spanish mackerel after curing and drying is unclear. To overcome this problem, the effects of different processing conditions on the free amino acid, microbial community, and flavor of Spanish mackerel were explored. Staphylococcus and Cobetia are the main microorganisms in cured mackerel and are closely associated with the formation of their quality. Compared with fresh mackerel, cured mackerel contains increased levels of protein, fat, and chloride, contributing to its distinctive flavor. The contents of free amino acids in the BA64 group were substantially higher than those in other groups, particularly the contents of threonine, glycine, and tyrosine. These findings will contribute to the development of high-quality cured Spanish mackerel products and cured aquatic products.

Unlocking the potential of chicken liver byproducts: Identification of antioxidant peptides through in silico approaches and anti-aging effects of a selected peptide in Caenorhabditis elegans

Chicken meat processing generates a substantial number of byproducts, which are either underutilized or improperly disposed. In this study, we employed in silico approaches to identify antioxidant peptides in chicken liver byproducts. Notably, the peptide WYR exhibited remarkable 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity with an IC50 of 0.13 ± 0.01 mg/mL and demonstrated stability under various conditions, including thermal, pH, NaCl, and simulated gastrointestinal digestion. Molecular docking analysis revealed significant hydrogen bonding interactions, while molecular dynamics showed differential stability with ABTS and 2,2-Diphenyl-1-picrylhydrazyl (DPPH). WYR exhibited improved stress resistance, decreased levels of reactive oxygen species (ROS), elevated the activities of superoxide dismutase (SOD) and catalase (CAT), and modulated the expression of crucial genes through the insulin/insulin-like growth factor (IIS) signaling pathway, mitogen-activated protein kinase (MAPK), and heat shock transcription factor-1 (HSF-1) pathways. These effects collectively contributed to the extension of Caenorhabditis elegans' lifespan. This study not only provides an effective method for antioxidant peptide analysis but also highlights the potential for enhancing the utilization of poultry byproducts.

Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose

Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion tolerance, temperature resistance, time release, the microencapsulation of food additives stability, antioxidant capacity analysis, and the storage period tolerance of proanthocyanidin. Fourier transforms infrared (FTIR) analysis and full-wavelength UV scanning indicated the successful immobilization of proanthocyanidins into the polymeric microcapsules. The flowability and mechanical properties of the microcapsules were enhanced. Moreover, proanthocyanidin microcapsules exhibited higher thermal, pH, metal ion, time, and microencapsulation food additive stability. In addition, due to their high antioxidant properties, the proanthocyanidin microcapsules retained a greater amount of proanthocyanidin content during the gastric phase, and the proanthocyanidin was subsequently released in the intestinal phase for absorption. Thus, the study provided a systematic understanding of the antioxidant capabilities and stability of proanthocyanidin microcapsules, which is beneficial for developing preservation methods for food additives.

Development of a new method for extracting histamine from marine fish flesh using the salting-out technique

A simple and practical method was developed to extract histamine from fish products using sodium chloride (NaCl). After obtaining a saline extract from fish samples, histamine was derivatized by a condensation reaction with ortho-phthalaldehyde. Fluorescence intensity was measured by a fluorimeter. The first part of this work concerned a solid-liquid extraction tested with samples from the food analysis performance assessment scheme. The best histamine extraction yield (97%) was obtained using an extraction time of 4 minutes, a temperature of 40°C, and a NaCl/water ratio of 41% (w/w). The second part focused on a liquid-liquid extraction carried out on standard solutions of histamine (45, 90, and 180 mg/kg). The use of NaCl (41%) and trichloroacetic acid [(TCA) 10%] did not show any significant difference in extraction yield. The yield obtained was 99.15-100.1% for TCA (10%) and 98.65-99.45% for NaCl (41%). The validation criteria (repeatability and reproducibility) were checked by evaluating the reliability of the method. Extraction using NaCl has proven to be an interesting alternative method for the extraction of histamine from fish, as it is reliable, inexpensive, and less hazardous.

Thinking beyond Vaccination: Promising Add-On Strategies to Active Immunization and Vaccination in Pandemics-A Mini-Review

There is little doubt that final victories over pandemics, such as COVID-19, are attributed to herd immunity, either through post-disease convalescence or active immunization of a high percentage of the world's population with vaccines, which demonstrate protection from infection and transmission and are available in large quantities at reasonable prices. However, it is assumable that humans with immune defects or immune suppression, e.g., as a consequence of allograft transplantation, cannot be immunized actively nor produce sufficient immune responses to prevent SARS-CoV-2 infections. These subjects desperately need other strategies, such as sophisticated protection measures and passive immunization. Hypertonic salt solutions attack vulnerable core areas of viruses; i.e., salt denatures surface proteins and thus prohibits virus penetration of somatic cells. It has to be ensured that somatic proteins are not affected by denaturation regarding this unspecific virus protection. Impregnating filtering facepieces with hypertonic salt solutions is a straightforward way to inactivate viruses and other potential pathogens. As a result of the contact of salt crystals on the filtering facepiece, these pathogens become denatured and inactivated almost quantitatively. Such a strategy could be easily applied to fight against the COVID-19 pandemic and other ones that may occur in the future. Another possible tool to fight the COVID-19 pandemic is passive immunization with antibodies against SARS-CoV-2, preferably from human origin. Such antibodies can be harvested from human patients' sera who have successfully survived their SARS-CoV-2 infection. The disadvantage of a rapid decrease in the immunoglobulin titer after the infection ends can be overcome by immortalizing antibody-producing B cells via fusion with, e.g., mouse myeloma cells. The resulting monoclonal antibodies are then of human origin and available in, at least theoretically, unlimited amounts. Finally, dry blood spots are a valuable tool for surveilling a population's immunity. The add-on strategies were selected as examples for immediate, medium and long-term assistance and therefore did not raise any claim to completeness.

Chicken muscle hydrolysate reduces blood pressure in spontaneously hypertensive rats, upregulates ACE2, and ameliorates vascular inflammation, fibrosis, and oxidative stress

Spent hens are egg-laying chicken reaching the end of their egg-laying cycle and are seen as a by-product to the egg industry. A spent hen muscle protein hydrolysate prepared by food-grade thermoase PC10F (SPH-T) has previously shown antihypertensive potential. In the present work, we further investigated its antihypertensive effect and underlying mechanisms in spontaneously hypertensive rats. There are three groups: untreated, low dose (250 mg SPH-T/kg/day body weight), and high dose (1,000 mg SPH-T/kg/day body weight). Oral administration of SPH-T over a period of 20 days reduced systolic blood pressure by 25.7 mm Hg (p < 0.001) and 11.9 mm Hg (p < 0.05), respectively, for the high- and low-dose groups. The high-dose treatment decreased the circulating level of angiotensin II (from 25.0 to 5.7 pg/ml) while increased angiotensin-converting enzyme 2 (ACE2) (from 1.3 to 3.3 IU/ml) and angiotensin (1-7) (from 37.0 to 70.1 pg/ml) significantly (p < 0.05). Furthermore, the high-dose group doubled the aortic expression of ACE2 while reduced the expression of angiotensin (Ang) II type 1 receptor (by 35%). Circulating inflammatory cytokines including tumor necrosis factor alpha and monocyte chemoattractant protein-1 as well as vascular inflammatory proteins including inducible nitric oxide synthase and vascular cell adhesion molecule-1 were attenuated by ∼15%-50% by the treatment; nitrosative stress (35%) and type I collagen synthesis (50%) in the aorta were also attenuated significantly (p < 0.05). Moreover, SPH-T possessed an umami taste (no obvious bitter taste) as analyzed by electronic tongue. PRACTICAL APPLICATION: Hypertension is a global health concern, afflicting more than 20% of adults worldwide. Uncovering the antihypertensive effect of spent hen protein hydrolysate underpinned its functional food nutraceutical applications for the prevention and treatment of hypertension.

Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel

The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check-all-that-apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant-based foods and their increasing appeal to the food industry.

Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured ham

Microenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This study evaluated the in vitro antioxidant properties of peptides released during the ripening (9 to 24 months of processing) of Spanish dry-cured ham (Biceps femoris muscle) assisted by spectral-chromatographic methodologies. Results indicated that 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation (ABTS^●+) quenching capacity of peptide extracts significantly increased (P < 0.05) until 24 months whereas peroxyl radical (ROO^●) scavenging activity increased slowly and remained with non-significant change (P > 0.05) between 15 and 24 months. However, both ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^●) scavenging ability significantly decreased (P < 0.05) at 24 months. Additionally, morphological traits of peptide extracts suggested that a prolonged ripening enabled the formation/reconstruction of intra-/inter-molecular interactions in dispersion medium. Meta-analysis of chromatographic and spectral fingerprinting proved that the non-conjugated/π-conjugated oligomers mediated by aromatic moieties probably differentiated DPPH^● and ABTS^●+ antioxidant performance of peptides, showing a potentially altered solvent polarization process.

Effect of L-calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg

The study aimed to evaluate the physicochemical and functional properties of liquid whole egg (LWE) with L-calcium lactate (L-Ca), zinc lactate (L-Zn), and sodium ferric EDTA (NaFeEDTA), and to compare with NaCl addition to determine the application potential of these mineral supplements. Results showed that salts addition significantly influenced the foaming, emulsifying, and gelling properties of LWE, which was possible through affecting the pH, particle size, surface hydrophobicity, apparent viscosity, and solubility. The addition of all the four salts reduced pH but increased the d_4,3 diameter of LWE. Additionally, the addition of 200 mM L-Ca and 6 mM L-Zn significantly improved the emulsifying capacity by 41.73% and 13.6%, the foaming capacity by 26.57% and 10%, and the protein solubility by 13.89% and 12.70%, respectively. In the meantime, mineral supplements tend to produce lower hardness gel, especially with 25 mM L-Ca and 8 mM L-Zn, and the hardness was decreased from 2401.13 to 1138.29 and 1175.59 g, respectively. A relative decrease in hardness was desirable in gelled egg products. Moreover, the addition of NaCl and L-Ca showed a higher redness and yellowness, but the addition of NaFeEDTA showed an undesirable color in dark brown, which may be not accepted by the public. In summary, L-Ca and L-Zn had great potential for application in LWE, which was more appropriate than adding NaCl. This study provides a basis for improving the functional properties of LWE products in the future. PRACTICAL APPLICATION: The addition of L-Ca and L-Zn to liquid whole egg (LWE) could improve the foaming and emulsifying capacity of LWE as well as produce a lower hardness gel, which may be more conducive to the production of cake, custards, and meat products. Meantime, it is more in line with people's pursuit of a healthy diet.

Marine Bioactive Peptides in Supplements and Functional Foods - A Commercial Perspective

Many bioactive peptides have been described from marine sources and much marine biomass is still not explored or utilized in products. Marine peptides can be developed into a variety of products, and there is a significant interest in the use of bioactive peptides from marine sources for nutraceuticals or functional foods. We present here a mini-review collecting the knowledge about the value chain of bioactive peptides from marine sources used in nutraceuticals and functional foods. Many reports describe bioactive peptides from marine sources, but in order to make these available to the consumers in commercial products, it is important to connect the bioactivities associated with these peptides to commercial opportunities and possibilities. In this mini-review, we present challenges and opportunities for the commercial use of bioactive peptides in nutraceuticals and functional food products. We start the paper by introducing approaches for isolation and identification of bioactive peptides and candidates for functional foods. We further discuss market-driven innovation targeted to ensure that isolated peptides and suggested products are marketable and acceptable by targeted consumers. To increase the commercial potential and ensure the sustainability of the identified bioactive peptides and products, we discuss scalability, regulatory frameworks, production possibilities and the shift towards greener technologies. Finally, we discuss some commercial products from marine peptides within the functional food market. We discuss the placement of these products in the larger picture of the commercial sphere of functional food products from bioactive peptides.

Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility, nano-dispersibility and heat stability of curcumin: Insight on interaction mechanisms

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.