1
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Farjami T, Sharma A, Hagen L, Jensen IJ, Falch E. Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid. Food Chem 2024; 446:138863. [PMID: 38428084 DOI: 10.1016/j.foodchem.2024.138863] [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: 11/23/2023] [Revised: 02/21/2024] [Accepted: 02/25/2024] [Indexed: 03/03/2024]
Abstract
Brewer's spent grain (BSG) is an abundant agro-industrial residue and a sustainable low-cost source for extracting proteins. The composition and functionality of BSG protein concentrates are affected by extraction conditions. This study examined the use of citric acid (CA) and HCl to precipitate BSG proteins. The resultant protein concentrates were compared in terms of their composition and functional properties. The BSG protein concentrate precipitated by CA had 10% lower protein content, 5.8% higher carbohydrate, and 5.4% higher lipid content than the sample precipitated by HCl. Hydrophilic/hydrophobic protein and saturated/unsaturated fatty acid ratios increased by 16.9% and 26.5% respectively, in the sample precipitated by CA. The formation of CA-cross-linkages was verified using shotgun proteomics and Fourier transform infrared spectroscopy. Precipitation by CA adversely affected protein solubility and emulsifying properties, while improving foaming properties. This study provides insights into the role of precipitants in modulating the properties of protein concentrates.
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Affiliation(s)
- Toktam Farjami
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
| | - Animesh Sharma
- Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway; Proteomics and Modomics Experimental Core (PROMEC), NTNU and the Central Norway Regional Health Authority, N-7491 Trondheim, Norway
| | - Lars Hagen
- Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway; Proteomics and Modomics Experimental Core (PROMEC), NTNU and the Central Norway Regional Health Authority, N-7491 Trondheim, Norway
| | - Ida-Johanne Jensen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Eva Falch
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
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2
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Santos-Sánchez G, Cruz-Chamorro I, Márquez-López JC, Pedroche J, Álvarez-López AI, Millán-Linares MDC, Lardone PJ, Carrillo-Vico A. Characterisation and beneficial effects of a Lupinus angustifolius protein hydrolysate obtained by immobilisation of the enzyme alcalase®. Food Funct 2024; 15:3722-3730. [PMID: 38489157 DOI: 10.1039/d3fo05086f] [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: 03/17/2024]
Abstract
Bioactive peptides have been considered potential components for the future functional foods and nutraceuticals generation. The enzymatic method of hydrolysis has several advantages compared to those of chemical hydrolysis and fermentation. Despite this fact, the high cost of natural and commercial proteases limits the commercialization of hydrolysates in the food and pharmacological industries. For this reason, more efficient and economically interesting techniques, such as the immobilisation of the enzyme, are gaining attention. In the present study, a new protein hydrolysate from Lupinus angustifolius was generated by enzymatic hydrolysis through the immobilisation of the enzyme alcalase® (imLPH). After the chemical and nutritional characterization of the imLPH, an in vivo study was carried out in order to evaluate the effect of 12 weeks treatment with imLPH on the plasmatic lipid profile and antioxidant status in western-diet-fed apolipoprotein E knockout mice. The immobilisation of alcalase® generated an imLPH with a degree of hydrolysis of 29.71 ± 2.11%. The imLPH was mainly composed of protein (82.50 ± 0.88%) with a high content of glycine/glutamine, arginine, and aspartic acid/asparagine. The imLPH-treatment reduced the amount of abdominal white adipose tissue, total plasma cholesterol, LDL-C, and triglycerides, as well as the cardiovascular risk indexes (CRI) -I, CRI-II, and atherogenic index of plasma. The imLPH-treated mice also showed an increase in the plasma antioxidant capacity. For the first time, this study demonstrates the beneficial in vivo effect of a lupin protein hydrolysate obtained with the alcalase® immobilised and points out this approach as a possible cost-effective solution at the expensive generation of the hydrolysate through the traditional batch conditions with soluble enzymes.
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Affiliation(s)
- Guillermo Santos-Sánchez
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Ivan Cruz-Chamorro
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | | | - Justo Pedroche
- Department of Food & Health, Instituto de la grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain
| | - Ana Isabel Álvarez-López
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - María Del Carmen Millán-Linares
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Patricia Judith Lardone
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
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3
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Rodriguez LM, Camina JL, Borroni V, Pérez EE. Protein recovery from brewery solid wastes. Food Chem 2023; 407:134810. [PMID: 36565578 DOI: 10.1016/j.foodchem.2022.134810] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/16/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
Abstract
Brewing produces significant amounts of solid waste during the process: spent cereals (BSG), hops and spent yeast (BSY). These residues are sustainable sources of valuable nutrients and functional compounds like proteins, polyphenols, and polysaccharides. This review describes the three solid wastes and the different extraction techniques for protein recovery. The protein obtained can be used as a new source of non-animal protein or as a functional and bioactive ingredient. Particular attention was given to methods using conventional technologies (alkaline and ethanolic extraction) and more innovative approaches (enzymes, microwaves, ultrasound, pressurized liquids and sub-critical water extraction). Although the BSG is used in some industrial applications, studies in operating conditions, cost, energy efficiency, and product performance are still required to consolidate these solid wastes as a source of non-animal protein. The application of proteins is also an important question when choosing the extraction method.
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Affiliation(s)
- Luciana M Rodriguez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina.
| | - Julia L Camina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
| | - Virginia Borroni
- Instituto de Tecnología en Polímeros y Nanotecnología - ITPN (UBA-CONICET), Facultad de Arquitectura, Diseño y Urbanismo (FADU), Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428, Buenos Aires, Argentina
| | - Ethel E Pérez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
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4
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Devnani B, Moran GC, Grossmann L. Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations. Foods 2023; 12:foods12071543. [PMID: 37048364 PMCID: PMC10093925 DOI: 10.3390/foods12071543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/08/2023] Open
Abstract
In recent years, brewer’s spent grain (BSG) has gained attention as a plant-based protein source because it occurs in large quantities as a by-product of beer brewing. BSG can contribute to future food requirements and support the development of a circular economy. In light of the dynamic developments in this area, this review aims to understand the proteins present in BSG, and the effect of extraction techniques and conditions on the composition, physicochemical, and techno-functional properties of the obtained protein extracts. The water-insoluble hordeins and glutelins form the major protein fractions in BSG. Depending on the beer brewing process, the extraction technique, and conditions, the BSG protein isolates predominantly contain B, C, and ϒ hordeins, and exhibit a broad molecular weight distribution ranging between <5 kDa and >250 kDa. While the BSG isolates obtained through chemical extraction methods seem promising to obtain gelled food products, physical and enzymatic modifications of BSG proteins through ultrasound and proteolytic hydrolysis offer an effective way to produce soluble and functional protein isolates with good emulsifying and foaming capabilities. Specifically tailored protein extracts to suit different applications can thus be obtained from BSG, highlighting that it is a highly valuable protein source.
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Affiliation(s)
- Bhanu Devnani
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Galo Chuchuca Moran
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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5
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How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates? FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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6
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O'Shea R, Yang Y, Kansagra K, Hickey DT, Kohler D, Murphy JD. Decarbonising distilled spirits: An assessment of the potential associated with anaerobic digestion of by-products at nine operational distilleries. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 329:116976. [PMID: 36535142 DOI: 10.1016/j.jenvman.2022.116976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 12/03/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
This work aims to assess the potential biogas resource of by-products from the production of distilled spirits at 9 operational distilleries in 7 countries. An additional objective was the calculation of the energy resource and Scope 1 greenhouse gas (GHG) emission savings from the use of 21 by-products from the distilleries as a feedstock for anaerobic digestion (AD). To present a holistic perspective on the integration of AD with distilleries, an overview of additional criteria to be considered was provided. The biochemical methane potential (BMP) of the by-products associated with a selection of distilled spirits was experimentally determined. The BMP ranged from 161 L methane per kg volatile solid (LCH4/kgVS) to 589 LCH4/kgVS with an average value of 332 LCH4/kgVS. Biogas could reduce distillery fossil fuel demand by 49% when produced from un-processed by-products, by 66% when produced from a mixture of separated by-products, by 16% when produced from concentrated by-products and by 13% when produced from liquid by-products. The average Scope 1 GHG emission saving when using un-processed by-products was 52%, a mix of separated by-products allowed for a reduction of 66%, liquid by-products achieved an average reduction of 14%, and the use of concentrated by-products reduced GHG emissions by 17% on average. When evaluating which distilleries are "of most interest" for the integration of AD, other criteria to be considered include: by-product properties, the size of the AD facility required, the quantity of digestate produced, and the location of the distilleries in terms of both land availability to construct the AD facility and the proximity to land on which to spread digestate.
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Affiliation(s)
- Richard O'Shea
- Civil, Structural and Environmental Engineering, School of Engineering, University College Cork, Ireland; MaREI - SFI Research Centre for Energy Climate and Marine, Ireland.
| | - Yan Yang
- MaREI - SFI Research Centre for Energy Climate and Marine, Ireland
| | - Komal Kansagra
- MaREI - SFI Research Centre for Energy Climate and Marine, Ireland
| | - Daniel T Hickey
- MaREI - SFI Research Centre for Energy Climate and Marine, Ireland
| | | | - Jerry D Murphy
- Civil, Structural and Environmental Engineering, School of Engineering, University College Cork, Ireland; MaREI - SFI Research Centre for Energy Climate and Marine, Ireland
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7
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Li Q, Chen M, Coldea TE, Yang H, Zhao H. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02912-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Bamigbade GB, Subhash AJ, Kamal-Eldin A, Nyström L, Ayyash M. An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics. Molecules 2022; 27:molecules27185947. [PMID: 36144679 PMCID: PMC9505924 DOI: 10.3390/molecules27185947] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 01/19/2023] Open
Abstract
Prebiotics are a group of biological nutrients that are capable of being degraded by microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When prebiotics are ingested, either as a food additive or as a supplement, the colonic microflora degrade them, producing short-chain fatty acids (SCFA), which are simultaneously released in the colon and absorbed into the blood circulatory system. The two major groups of prebiotics that have been extensively studied in relation to human health are fructo-oligosaccharides (FOS) and galactooligosaccharides (GOS). The candidature of a compound to be regarded as a prebiotic is a function of how much of dietary fiber it contains. The seeds of fruits such as date palms have been reported to contain dietary fiber. An increasing awareness of the consumption of fruits and seeds as part of the daily diet, as well as poor storage systems for seeds, have generated an enormous amount of seed waste, which is traditionally discarded in landfills or incinerated. This cultural practice is hazardous to the environment because seed waste is rich in organic compounds that can produce hazardous gases. Therefore, this review discusses the potential use of seed wastes in prebiotic production, consequently reducing the environmental hazards posed by these wastes.
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Affiliation(s)
- Gafar Babatunde Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Athira Jayasree Subhash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Laura Nyström
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
- Correspondence:
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9
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Karlsen F, Lund I, Skov PV. Optimisation of alkaline extraction of protein from brewer’s spent grain. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Freja Karlsen
- DTU Aqua, Section for Aquaculture Technical University of Denmark DK‐9850 Hirtshals Denmark
| | - Ivar Lund
- DTU Aqua, Section for Aquaculture Technical University of Denmark DK‐9850 Hirtshals Denmark
| | - Peter V. Skov
- DTU Aqua, Section for Aquaculture Technical University of Denmark DK‐9850 Hirtshals Denmark
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10
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He Y, Dietrich AM, Jin Q, Lin T, Yu D, Huang H. Cellulose adsorbent produced from the processing waste of brewer’s spent grain for efficient removal of Mn and Pb from contaminated water. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Fărcaș AC, Socaci SA, Nemeș SA, Pop OL, Coldea TE, Fogarasi M, Biriș-Dorhoi ES. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications. Nutrients 2022; 14:nu14173470. [PMID: 36079730 PMCID: PMC9460243 DOI: 10.3390/nu14173470] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/20/2022] [Accepted: 08/21/2022] [Indexed: 11/16/2022] Open
Abstract
Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or β-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (S.A.S.); Tel.: +40-264-596388 (A.C.F.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (S.A.S.); Tel.: +40-264-596388 (A.C.F.)
| | - Silvia Amalia Nemeș
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Elena Suzana Biriș-Dorhoi
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
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12
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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13
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Vieira MC, Brandelli A, Thys RCS. Evaluation of the technological functional properties and antioxidant activity of protein hydrolysate obtained from brewers’ spent grain. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Matheus Cardoso Vieira
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (ICTA‐UFRGS), Av. Bento Gonçalves, 9500 Porto Alegre Brazil
| | - Adriano Brandelli
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (ICTA‐UFRGS), Av. Bento Gonçalves, 9500 Porto Alegre Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (ICTA‐UFRGS), Av. Bento Gonçalves, 9500 Porto Alegre Brazil
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14
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Li Q, Yang H, Coldea TE, Andersen ML, Li W, Zhao H. Enzymolysis kinetics, thermodynamics and structural property of brewer’s spent grain protein pretreated with ultrasound. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Yu D, Lord N, Polk J, Dhakal K, Li S, Yin Y, Duncan SE, Wang H, Zhang B, Huang H. Physical and chemical properties of edamame during bean development and application of spectroscopy-based machine learning methods to predict optimal harvest time. Food Chem 2022; 368:130799. [PMID: 34425343 DOI: 10.1016/j.foodchem.2021.130799] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 08/04/2021] [Accepted: 08/04/2021] [Indexed: 12/31/2022]
Abstract
This study aims to investigate the changes in physical and chemical properties of edamame during bean development and apply a spectroscopy-based machine learning (ML) technique to determine optimal harvest time. The edamame harvested at R5 (beginning seed), R6 (full seed), and R7 (beginning maturity) growth stages were characterized for physical and chemical properties, and pods were measured for spectral reflectance (360-740 nm) using a handheld spectrophotometer. The samples were categorized into 'early', 'ready', and 'late' based on the characterized properties. The results showed that pod/bean weight and pod thickness peaked at R6 and remained stable thereafter. Sugar, starch, alanine, and glycine also peaked at R6 but proceeded to decline. The ML method (random forest classification) using pods' spectral reflectance had a high accuracy of 0.95 for classifying 'early' and 'late' samples and 0.87 for classifying 'early' and 'ready' samples. Therefore, this method can determine the optimal harvest time of edamame.
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Affiliation(s)
- Dajun Yu
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Nick Lord
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Justin Polk
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Kshitiz Dhakal
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Song Li
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Yun Yin
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Susan E Duncan
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Hengjian Wang
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States.
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States.
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16
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Chen G. Cereal‐based foods‐novel processes to improve safety and nutritional quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gengjun Chen
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
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17
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Jaeger A, Zannini E, Sahin AW, Arendt EK. Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein. Foods 2021; 10:foods10061389. [PMID: 34208463 PMCID: PMC8234785 DOI: 10.3390/foods10061389] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/24/2022] Open
Abstract
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products.
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Affiliation(s)
- Alice Jaeger
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
| | - Emanuele Zannini
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
| | - Aylin W. Sahin
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
| | - Elke K. Arendt
- School of Food and Nutritional Science, University College Cork, T12 K8AF Cork, Ireland; (A.J.); (E.Z.); (A.W.S.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
- Correspondence: ; Tel.: +353-021-490-2064
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18
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Naibaho J, Korzeniowska M. Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. J Food Sci 2021; 86:1532-1551. [PMID: 33895998 DOI: 10.1111/1750-3841.15714] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/01/2021] [Accepted: 03/11/2021] [Indexed: 01/18/2023]
Abstract
The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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19
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Yu D, Lin T, Sutton K, Lord N, Carneiro R, Jin Q, Zhang B, Kuhar T, Rideout S, Ross J, Duncan S, Yin Y, Wang H, Huang H. Chemical Compositions of Edamame Genotypes Grown in Different Locations in the US. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.620426] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The consumption of edamame [Glycine max (L.) Merr.] in the US has rapidly increased due to its nutritional value and potential health benefits. In this study, 10 edamame genotypes were planted in duplicates in three different locations in the US—Whitethorne, Virginia (VA), Little Rock, Arkansas (AR), and Painter, VA. Edamame samples were harvested at the R6 stage of the bean development when beans filled 80–90% of the pod cavity. Afterward, comprehensive chemical composition analysis, including sugars, alanine, protein, oil, neutral detergent fiber (NDF), starch, ash, and moisture contents, were conducted on powdered samples using standard methods and the total sweetness was calculated based on the measured sugars and alanine contents. Significant effects of the location were observed on all chemical constituents of edamame (p < 0.05). The average performance of the genotypes was higher in Whitethorne for the contents of free sucrose (59.29 mg/g), fructose (11.42 mg/g), glucose (5.38 mg/g), raffinose (5.32 mg/g), stachyose (2.34 mg/g), total sweetness (78.63 mg/g), and starch (15.14%) when compared to Little Rock and Painter. The highest soluble alanine (2.67 mg/g), NDF (9.00%), ash (5.60%), and moisture (70.36%) contents were found on edamame planted in Little Rock while edamame planted in Painter had the highest crude protein (43.11%) and oil (20.33%) contents. Significant effects of genotype were observed on most of the chemical constituents (p < 0.05) except NDF and raffinose. Among the 10 genotypes, R13-5029 consistently had high sucrose content and total sweetness across the three locations, meanwhile it had relatively high protein and fiber contents. Overall, the results indicate that to breed better edamame genotypes in the US, both genotype and planting location should be taken into considerations.
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Ran T, Jin L, Abeynayake R, Saleem AM, Zhang X, Niu D, Chen L, Yang W. Effects of brewers' spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet. J Anim Sci Biotechnol 2021; 12:1. [PMID: 33397465 PMCID: PMC7780661 DOI: 10.1186/s40104-020-00531-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Accepted: 11/20/2020] [Indexed: 11/22/2022] Open
Abstract
BACKGROUND Brewers' spent grain (BSG) typically contains 20% - 29% crude protein (CP) with high concentrations of glutamine, proline and hydrophobic and non-polar amino acid, making it an ideal material for producing value-added products like bioactive peptides which have antioxidant properties. For this study, protein was extracted from BSG, hydrolyzed with 1% alcalase and flavourzyme, with the generated protein hydrolysates (AlcH and FlaH) showing antioxidant activities. This study evaluated the effects of AlcH and FlaH on gas production, ruminal fermentation characteristics, nutrient disappearance, microbial protein synthesis and microbial community using an artificial rumen system (RUSITEC) fed a high-grain diet. RESULTS As compared to the control of grain only, supplementation of FlaH decreased (P < 0.01) disappearances of dry matter (DM), organic matter (OM), CP and starch, without affecting fibre disappearances; while AlcH had no effect on nutrient disappearance. Neither AlcH nor FlaH affected gas production or VFA profiles, however they increased (P < 0.01) NH3-N and decreased (P < 0.01) H2 production. Supplementation of FlaH decreased (P < 0.01) the percentage of CH4 in total gas and dissolved-CH4 (dCH4) in dissolved gas. Addition of monensin reduced (P < 0.01) disappearance of nutrients, improved fermentation efficiency and reduced CH4 and H2 emissions. Total microbial nitrogen production was decreased (P < 0.05) but the proportion of feed particle associated (FPA) bacteria was increased with FlaH and monensin supplementation. Numbers of OTUs and Shannon diversity indices of FPA microbial community were unaffected by AlcH and FlaH; whereas both indices were reduced (P < 0.05) by monensin. Taxonomic analysis revealed no effect of AlcH and FlaH on the relative abundance (RA) of bacteria at phylum level, whereas monensin reduced (P < 0.05) the RA of Firmicutes and Bacteroidetes and enhanced Proteobacteria. Supplementation of FlaH enhanced (P < 0.05) the RA of genus Prevotella, reduced Selenomonas, Shuttleworthia, Bifidobacterium and Dialister as compared to control; monensin reduced (P < 0.05) RA of genus Prevotella but enhaced Succinivibrio. CONCLUSIONS The supplementation of FlaH in high-grain diets may potentially protect CP and starch from ruminal degradation, without adversely affecting fibre degradation and VFA profiles. It also showed promising effects on reducing CH4 production by suppressing H2 production. Protein enzymatic hydrolysates from BSG using flavourzyme showed potential application to high value-added bio-products.
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Affiliation(s)
- Tao Ran
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, China
- College of Veterinary Medicine, University of Calgary, 2500 University Dr. NW, Calgary, AB, T2N 1N4, Canada
| | - Long Jin
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
| | - Ranithri Abeynayake
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Canada
| | - Atef Mohamed Saleem
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
- Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, Qena, 83523, Egypt
| | - Xiumin Zhang
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, China
| | - Dongyan Niu
- College of Veterinary Medicine, University of Calgary, 2500 University Dr. NW, Calgary, AB, T2N 1N4, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Canada
| | - Wenzhu Yang
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB, T1J 4B1, Canada.
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21
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Brewer's Spent Grains-Valuable Beer Industry By-Product. Biomolecules 2020; 10:biom10121669. [PMID: 33322175 PMCID: PMC7764043 DOI: 10.3390/biom10121669] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 11/17/2022] Open
Abstract
The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles of the circular economy. The aim of this review is to present possible ways to utilize common solid by-product from the brewing sector. Brewer’s spent grains (BSG) is a good material for sorption and processing into activated carbon. Another way to utilize spent grains is to use them as a fuel in raw form, after hydrothermal carbonization or as a feedstock for anaerobic digestion. The mentioned by-products may also be utilized in animal and human nutrition. Moreover, BSG is a waste rich in various substances that may be extracted for further utilization. It is likely that, in upcoming years, brewer’s spent grains will not be considered as a by-product, but as a desirable raw material for various branches of industry.
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22
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Lin Y, Yin W, Liu G. Development and characterisation of a novel krill oil nanostructured lipid carrier based on 1,3‐glycerol distearate. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yunwei Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510640China
| | - Wenting Yin
- School of Food Science and Technology Henan University of Technology 100 Lianhua Road Zhengzhou 450001China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640China
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23
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Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196892] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Mussel cultivation results in tons of by-product, with 27% of the harvest considered as reject material. In this study, mussel by-products considered to be undersized (mussels with a cooked meat yield <30%), mussels with broken shells and barnacle-fouled mussels were collected from three different locations in the west, north-west and south-west of Ireland. Samples were hydrolysed using controlled temperatures and agitation, and the proteolytic enzyme Protamex® was added at an enzyme:substrate ratio of 1:50 (w:v). The hydrolysates were freeze-dried and analysed for protein content and amino acid composition, lipid content and fatty acid methyl ester (FAME) composition, ash and techno-functional and bioactive activities. The degree of hydrolysis was determined using the Adler-Nissen pH stat method and was found to be between 2.41% ± 0% and 7.55% ± 0.6%. Mussel by-products harvested between February and May 2019 had protein contents ranging from 36.76% ± 0.41% to 52.19% ± 1.78%. The protein content of mussels collected from July to October (the spawning season) ranged from 59.07% ± 1.375% to 68.31% ± 3.42%. The ratio of essential to nonessential amino acids varied from 0.68–0.96 and it was highest for a sample collected in November from the west of Ireland. All the hydrolysate samples contained omega-3 polyunsaturated fatty acids (PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are known anti-inflammatory agents. Selected hydrolysates which had angiotensin-converting enzyme I (ACE-I; EC 3.4.15.1) and dipeptidyl peptidase IV (DPP-IV; EC 3.4.14.5) inhibitory activities were filtered using 3-kDa membrane filtration and the permeate fraction was sequenced using mass spectrometry (MS). Identified peptides were >7 amino acids in length. Following BIOPEP database mining, 91% of the by-product mussel peptides identified were found to be previously identified DPP-IV and ACE-I inhibitory peptides, and this was confirmed using in vitro bioassays. The ACE-I inhibitory activity of the by-product mussel hydrolysates ranged from 22.23% ± 1.79% to 86.08% ± 1.59% and the most active hydrolysate had an ACE-I inhibitory concentration (IC50) value of 0.2944 mg/mL compared to the positive control, captopril. This work demonstrates that by-product mussel hydrolysates have potential for use as health-promoting ingredients.
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Abstract
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process. Given that a huge amount of beer is produced annually worldwide, by-products are available in large quantities throughout the year. Spent grains, spent hops, and spent yeasts are high-energy raw materials that possess a great potential for application in the branch of biotechnology, and the food industry, but these by-products are commonly used as livestock feed, disposed of in the fields, or incinerated. Breweries by-products can be utilized for microalgae production, biofuel production, extraction of proteins, polyphenolic, antioxidative substances, etc. This paper aims to address each of these by-products with an emphasis on their possible application in biotechnology and other industries.
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