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Gao YL, Yoshida A, Liu JY, Yuan J, Maeda S, Wang Y, Jiang YR, Sun XM, Chen CP, Wang Y, Okajima T, Osatomi K. Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive. Food Chem 2024; 460:140423. [PMID: 39067386 DOI: 10.1016/j.foodchem.2024.140423] [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: 04/09/2024] [Revised: 06/12/2024] [Accepted: 07/10/2024] [Indexed: 07/30/2024]
Abstract
Previously, we identified sarcoplasmic serine proteinase (SSP) as a modori-inducing proteinase from threadfin bream belly muscle. In this study, we investigated the autolytic activity of commercial threadfin bream surimi under modori-inducing conditions. High autolytic activity was detected in commercial surimi and was inhibited by a soybean trypsin inhibitor, indicating that SSP still remained in the commercial surimi. The effects of soy protein, defatted soy protein (DSP) and isolated soy protein (ISP), on SSP activity and surimi-gel properties were evaluated. The results showed that the modori phenomenon was induced at 70 °C, and that both DSP and ISP suppressed SSP activity and strengthened the breaking strength and breaking distance of the modori-induced gel. Surimi-gel with DSP performed better on gel whiteness than that of ISP, and 1 g/kg DSP had optimal gel properties. In conclusion, soy protein proved to be a good natural food additive for surimi-gel production of threadfin bream.
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Affiliation(s)
- Yi-Li Gao
- Ningbo Key Laboratory of Agricultural Germplasm Resources Mining and Environmental Regulation, College of Science and Technology, Ningbo University, Cixi 315300, China
| | - Asami Yoshida
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan; Faculty of Fisheries, Nagasaki University, Nagasaki, 852-8521, Japan.
| | - Jin-Yang Liu
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Jing Yuan
- Ningbo Key Laboratory of Agricultural Germplasm Resources Mining and Environmental Regulation, College of Science and Technology, Ningbo University, Cixi 315300, China
| | - Shinnosuke Maeda
- Faculty of Fisheries, Nagasaki University, Nagasaki, 852-8521, Japan
| | - Youjun Wang
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yan-Rong Jiang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China
| | - Xiao-Mi Sun
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | | | - Yajun Wang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai, 200137, China
| | | | - Kiyoshi Osatomi
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan; Faculty of Fisheries, Nagasaki University, Nagasaki, 852-8521, Japan
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Liu K. Enzymatic and Algebraic Methodology to Determine the Contents of Kunitz and Bowman-Birk Inhibitors and Their Contributions to Total Trypsin or Chymotrypsin Inhibition in Soybeans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11782-11793. [PMID: 38717295 PMCID: PMC11122080 DOI: 10.1021/acs.jafc.3c06389] [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: 09/07/2023] [Revised: 12/10/2023] [Accepted: 12/14/2023] [Indexed: 05/23/2024]
Abstract
Soybeans are the number one source of plant proteins for food and feed, but the natural presence of protein protease inhibitors (PIs), namely, the Kunitz trypsin inhibitor (KTI) and the Bowman-Birk inhibitor (BBI), exerts antinutritional effects. This communication describes a new methodology for simultaneously quantitating all parameters of PIs in soybeans. It consists of seven steps and featured enzymatically measuring trypsin and chymotrypsin inhibitory activities, respectively, and subsequently determining the contents of reactive KTI and BBI and the contributions of each toward total PI mass and total trypsin or chymotrypsin inhibition by solving a proposed system of linear equations with two variables (C = dB + eK and T = xB + yK). This enzymatic and algebraic (EA) methodology was based on differential inhibitions of KTI and BBI toward trypsin and chymotrypsin and validated by applications to a series of mixtures of purified KTI and BBI, two KTI-null and two conventional soybeans, and by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The EA methodology allowed calculations of PI composition and the contributions of individual inhibitors toward total inhibition with ease. It was first found that although BBI constituted only about 30% of the total PI mass in conventional raw soybeans, it contributed about 80% toward total chymotrypsin inhibitor activity and about 45% toward trypsin inhibitor activity. Therefore, BBI caused more total protease inhibitions than those of KTI. Furthermore, the so-called KTI-null soybean mutants still contained measurable KTI content and thus should be named KTI-low soybeans.
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Affiliation(s)
- Keshun Liu
- Grain Chemistry and Utilization Laboratory,
National Small Grains and Potato Germplasm Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 1691 S. 2700 W, Aberdeen, Idaho 83210, United States
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Matsuno M, Murakami K, Morita K, Shimoyamada M. Effects of pH and salt concentration on freeze-thaw fractionation of soymilk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4363-4370. [PMID: 38299730 DOI: 10.1002/jsfa.13322] [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: 11/20/2023] [Revised: 01/11/2024] [Accepted: 01/20/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND The two major storage proteins of soymilk are the globulins 7S and 11S. Freeze-thaw fractionation is a simple method for separating these proteins in raw soymilk. In this study, we assessed the freeze-thaw fractionation ability of raw soymilk under various pH (4.3-11.6) conditions and added salt (sodium chloride) concentrations (0.00-0.67 mol L-1). RESULTS We successfully achieved fractionation within a pH range of 5.8-6.7 and when the salt concentration was 0.22 mol L-1 or lower. Analysis of particle size distribution and microscopic examination of soymilk revealed no direct correlation between particle size and freeze-thaw fractionation ability. Interestingly, it was confirmed that the ranges of zeta potential values associated with successful freeze-thaw fractionation in raw soymilk remained consistent across different pH and salt concentration conditions. These ranges were between -23 and -28 mV at pH levels ranging from 5.8 to 6.7 and between -18 and -29 mV at added salt concentrations ranging from 0 to 0.22 mol L-1. CONCLUSION The pH and salt concentration in raw soymilk markedly influence the freeze-thaw fractionation process. We confirmed that the range of zeta potential values where fractionation was possible remained consistent under various pH and salt concentration conditions. These findings suggest that the zeta potential value might serve as an indicator for evaluating the freeze-thaw fractionation ability of raw soymilk. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Masayuki Matsuno
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Kazuya Murakami
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Kazuhiro Morita
- Department of Food and Health Sciences, Faculty of Human Life Sciences, Jissen Women's University, Tokyo, Japan
| | - Makoto Shimoyamada
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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Peñuela-Sierra LM, Aragão-Neto VL, Lozano-Cruz P, Mejia-Abaunza JN, Ali M, Cabañas-Ojeda J, Yang Y, Alfaro-Wisaquillo MC, Quintana-Ospina GA, Vasanthakumari BL, Wealleans A, Lao Y, Oviedo-Rondón EO. Multiprotease improves amino acid release in vitro, energy, and nutrient utilization in broilers fed diets varying in crude protein levels. Poult Sci 2024; 103:103546. [PMID: 38430776 PMCID: PMC10912919 DOI: 10.1016/j.psj.2024.103546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 03/05/2024] Open
Abstract
Low crude protein (CP) diets can reduce nitrogen (N) excretion and costs by increasing N utilization efficiency. Exogenous proteases may further improve protein digestibility in low CP diets. This study first evaluated in vitro the efficacy of a multiprotease on amino acid (AA) release from feedstuffs and broiler feed. Later, a broiler study evaluated the effect of feeding corn-soybean meal diets containing 3 CP levels (17, 19, and 21% CP) with supplementation on top of 0 or 2,400 U/kg multiprotease on chicken growth performance, total tract CP, and ileal AA digestibilities, and energy utilization. Ross 708 male chickens were placed in 42 cages and assigned to 6 treatments resulting from a 3 × 2 factorial arrangement. Three isocaloric basal diets were formulated to reduce CP, but all diets maintained digestible Lys:CP in 5.47% and the same ideal protein profile. Data were analyzed in a completely randomized design. On average, the multiprotease increased (P < 0.05) in vitro free AA release by 27.81% in most feedstuffs evaluated compared to the control. For broiler feed, 1,200 U/g multiprotease addition improved (P < 0.001) in vitro free AA release by 18.90%. This multiprotease showed interaction effects (P < 0.05) on chicken FCR, energy, and CP digestibility. As expected, BW at 24 d, BW gain, and FCR (8-24 d) worsened (P < 0.001) as dietary CP reduced from 21 to 17%, and multiprotease addition did not improve (P > 0.05) these parameters. BW gain decreased by 12.9% when N intake was reduced from 49.32 to 38.49 g/bird. Multiprotease supplementation improved (P < 0.01) AMEn by 71 kcal/kg, CP digestibility from 59.45 to 63.51%, ileal AA digestibility, and DM digestibility from 67.08 to 73.49%, but only in the 21% CP diet. No differences in ileal AA digestibility due to CP level (P > 0.05) were detected, except for Cys digestibility (P < 0.01). In conclusion, low CP diets reduced growth performance and improved N utilization but negatively affected energy utilization efficiency. Exogenous multiprotease supplementation improved AME, AMEn, protein, ileal AA, and DM digestibility in the 21% CP diet without significantly affecting growth performance.
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Affiliation(s)
- Lina M Peñuela-Sierra
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA; College of Veterinary Medicine, Universyty of Tolima, Ibagué, Tolima, 730006299, Colombia
| | - Valmiro L Aragão-Neto
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA
| | - Paula Lozano-Cruz
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA; College of Veterinary Medicine, Universyty of Tolima, Ibagué, Tolima, 730006299, Colombia
| | - Juan Nicolas Mejia-Abaunza
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA; College of Veterinary Medicine, Universyty of Tolima, Ibagué, Tolima, 730006299, Colombia
| | - Muhammad Ali
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA
| | - Joaquin Cabañas-Ojeda
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA
| | - Yanlin Yang
- Kemin (China) Technologies Co., Zhuhai, 519040 , China
| | | | | | | | | | - Ye Lao
- Kemin Industries, Des Moines, Iowa 50317, USA
| | - Edgar O Oviedo-Rondón
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, 27695, USA.
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Rebollo-Hernanz M, Bringe NA, Gonzalez de Mejia E. Selected Soybean Varieties Regulate Hepatic LDL-Cholesterol Homeostasis Depending on Their Glycinin:β-Conglycinin Ratio. Antioxidants (Basel) 2022; 12:antiox12010020. [PMID: 36670883 PMCID: PMC9855081 DOI: 10.3390/antiox12010020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
Clinical studies indicate that the consumption of soybean protein might reduce cholesterol and LDL levels preventing the development of atherosclerotic cardiovascular diseases. However, soybean variety can influence soybean protein profile and therefore affect soybean protein health-promoting properties. This study investigated the composition and effects of nineteen soybean varieties digested under simulated gastrointestinal conditions on hepatic cholesterol metabolism and LDL oxidation in vitro. Soybean varieties exhibited a differential protein hydrolysis during gastrointestinal digestion. Soybean varieties could be classified according to their composition (high/low glycinin:β-conglycinin ratio) and capacity to inhibit HMGCR (IC50 from 59 to 229 µg protein mL−1). According to multivariate analyses, five soybean varieties were selected. These soybean varieties produced different peptide profiles and differently reduced cholesterol concentration (43−55%) by inhibiting HMGCR in fatty-acid-stimulated HepG2 hepatocytes. Selected digested soybean varieties inhibited cholesterol esterification, triglyceride production, VLDL secretion, and LDL recycling by reducing ANGPTL3 and PCSK9 and synchronously increasing LDLR expression. In addition, selected soybean varieties hindered LDL oxidation, reducing the formation of lipid peroxidation early (conjugated dienes) and end products (malondialdehyde and 4-hydroxynonenal). The changes in HMGCR expression, cholesterol esterification, triglyceride accumulation, ANGPTL3 release, and malondialdehyde formation during LDL oxidation were significantly (p < 0.05) correlated with the glycinin:β-conglycinin ratio. Soybean varieties with lower glycinin:β-conglycinin exhibited a better potential in regulating cholesterol and LDL homeostasis in vitro. Consumption of soybean flour with a greater proportion of β-conglycinin may, consequently, improve the potential of the food ingredient to maintain healthy liver cholesterol homeostasis and cardiovascular function.
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Affiliation(s)
- Miguel Rebollo-Hernanz
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | | | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Correspondence: ; Tel.: +1-217-244-3196
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