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Enhancement of Polypeptide Yield Derived from Rapeseed Meal with Low-Intensity Alternating Magnetic Field. Foods 2022; 11:foods11192952. [PMID: 36230028 PMCID: PMC9562669 DOI: 10.3390/foods11192952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/26/2022] [Accepted: 09/19/2022] [Indexed: 11/16/2022] Open
Abstract
The application of physical processing technologies in fermentation is an effective way to improve the quality of substrates. The purpose of the study was to evaluate the feasibility of enhancing the polypeptides of rapeseed meal (RSM) by a low-intensity alternating magnetic field (LF-MF)-assisted solid-state fermentation. A protease-producing strain B16 from RSM was isolated and identified as Bacillus velezensis by analyzing its morphology and 16S rDNA sequencing. Then, it was employed in solid-state fermentation for polypeptide production. The results showed that the neutral protease activity could reach 147.48 U/mL when B.velezensis was cultured under suitable conditions. The protease activity increased rapidly on the 2.5th day of traditional fermentation, while the polypeptide yield reached the maximum on the third day. The highest polypeptides content was achieved by LF-MF-assisted fermentation at magnetic field intensity 140 Gs, treatment 4 h, magnetic field intervention after 16 h of inoculation, and rotation speed 50 rpm/min, which increased by 18.98% compared with traditional fermentation. Therefore, LF-MF-assisted fermentation effectively enhanced the polypeptide yield. The results suggested that LF-MF technology would be widely used to produce bioactive components from agro-industrial by-products.
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Xu T, Fei F, Ding Y, Liu Y, Mao G, Yang L, Zhao T, Liao T, Feng W, Wu X. Study on the comprehensive utilization of solid residues of Flammulina velutipes and vinegar and their application as feed in Eisenia fetida earthworm culture. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:49153-49165. [PMID: 33932205 DOI: 10.1007/s11356-021-14149-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 04/22/2021] [Indexed: 06/12/2023]
Abstract
To explore the comprehensive utilization of agricultural wastes, solid-state fermentation was applied to residues of Flammulina velutipes (F. velutipes) and vinegar for use in culturing earthworms. Fermentation technology and earthworm culture technology were optimized by response surface methodology in this study. The optimal fermentation product for earthworm culture was obtained under an inoculum amount of 7.5%, fermentation temperature of 25.6 °C, pH 7.7 and protein content of 18.23%. The optimum culture conditions were a culture density of 18.4 individuals/dm3, an initial pH of 7.2 and a fermentation temperature of 26.8 °C. The daily weight gain multiplier of earthworms was 0.0387 units, and it increased significantly compared with that of the unfermented and cow dung groups. The fermented product of F. velutipes and vinegar residues could be used to culture earthworms and improve the metabolism and antioxidant capacities of earthworms. This provides a new way to comprehensively utilize agricultural waste resources.
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Affiliation(s)
- Tong Xu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Fan Fei
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yangyang Ding
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yongchao Liu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Guanghua Mao
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Liuqing Yang
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Ting Zhao
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Taotao Liao
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Weiwei Feng
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
- Institute of Environmental Health and Ecological Security, Jiangsu University, Zhenjiang, Jiangsu, China.
| | - Xiangyang Wu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
- Institute of Environmental Health and Ecological Security, Jiangsu University, Zhenjiang, Jiangsu, China.
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Katayama S, Corpuz HM, Nakamura S. Potential of plant-derived peptides for the improvement of memory and cognitive function. Peptides 2021; 142:170571. [PMID: 33965441 DOI: 10.1016/j.peptides.2021.170571] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/10/2021] [Accepted: 04/25/2021] [Indexed: 12/15/2022]
Abstract
Recently, there has been an increased demand for functional foods, to reduce the risk of age-related cognitive impairment, dementia, and Alzheimer's disease. Among them, plant-derived bioactive compounds, such as phytochemicals and peptides, have notable potential in improving memory and cognitive functions. Many studies have provided potential data concerning the characteristics and structure-activity relationships of memory-enhancing peptides. When considering the proof of efficacy of these plant-based peptides in humans as neurological treatment options, it is necessary to accumulate evidence concerning their bioavailability and permeability through blood-brain barrier (BBB). This review focuses on the memory-enhancing effects of peptides derived from plant proteins and presents a current perspective on their structure-activity relationships and BBB permeability.
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Affiliation(s)
- Shigeru Katayama
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano, 399-4598, Japan.
| | - Henry M Corpuz
- Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Muñoz, Nueva Ecija, 3119, Philippines
| | - Soichiro Nakamura
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano, 399-4598, Japan
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Yao H, Yang J, Zhan J, Lu Q, Su M, Jiang Y. Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates. Food Sci Nutr 2021; 9:3059-3070. [PMID: 34136171 PMCID: PMC8194734 DOI: 10.1002/fsn3.2263] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/16/2021] [Accepted: 03/11/2021] [Indexed: 12/23/2022] Open
Abstract
To improve the utilization of okra seed, acidic and enzymatic hydrolyses of producing protein hydrolysates were respectively optimized by orthogonal experiment and response surface methodology using the degree of hydrolysis (DH) as evaluating index. Amino acid composition and antioxidant capacity in vitro of two kinds of hydrolysates were both analyzed. The degree of acidic hydrolysis was 58.53 ± 1.92% under the following optimized condition: hydrolyzing time 40 hr, temperature 95°C, ratio of acid solution to okra seed meal (OSM) powder was 5:1 (V:W/ml:g), and hydrochloric acid concentration was 18% (W/W). The degree of enzymatic hydrolysis was 16.26 ± 0.56% under the optimized condition: hydrolyzing time 8.20 hr, ratio of buffer to OSM powder was 10:1, and enzyme dosage was 3,100 International Units (IU) g-1. Enzymatic hydrolysates had a fuller range of amino acids and antioxidant capacity than acidic hydrolysates. The results provide technical support for the expansion of okra seed utilization.
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Affiliation(s)
- Hongliang Yao
- Department of Food ScienceJinling Institute of TechnologyNanjingJiangsu ProvinceChina
| | - Jiani Yang
- Department of Food ScienceJinling Institute of TechnologyNanjingJiangsu ProvinceChina
| | - Jiajia Zhan
- Department of Food ScienceJinling Institute of TechnologyNanjingJiangsu ProvinceChina
| | - Qu Lu
- Department of Food ScienceJinling Institute of TechnologyNanjingJiangsu ProvinceChina
| | - Min Su
- Department of Food ScienceJinling Institute of TechnologyNanjingJiangsu ProvinceChina
| | - Yaojiong Jiang
- Department of Food ScienceJinling Institute of TechnologyNanjingJiangsu ProvinceChina
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Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020; 19:3825-3885. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
Abstract
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
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Affiliation(s)
- Kong Fei Chai
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Amanda Ying Hui Voo
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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Pan M, Xu F, Wu Y, Yao M, Xiao X, Zhang N, Ju X, Wang L. Application of ultrasound-assisted physical mixing treatment improves in vitro protein digestibility of rapeseed napin. ULTRASONICS SONOCHEMISTRY 2020; 67:105136. [PMID: 32380372 DOI: 10.1016/j.ultsonch.2020.105136] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 06/11/2023]
Abstract
The in vitro protein digestibility (IVPD) of napin was studied using different pretreatment methods, including ultrasound, mixing napin with lactalbumin, and ultrasound-assisted protein mixing. The relationships between IVPD, molecular structure, and disulfide bonds were explored, showing that the IVPD of napin was the highest compared with the control when treated with 40% ultrasound power. When the proportion of napin to lactalbumin was 5:5, a synergistic influence between the two proteins was observed. Further investigation showed that the IVPD of napin was clearly improved by treatment with ultrasound-assisted protein mixing. Compared with the single protein in the control, the β-sheet content in the secondary structure of the mixed protein after sonication was reduced from 45.02% to 37.16%. The ordered protein structure was also disrupted by ultrasound, as supported by fluorescence intensity and surface hydrophobicity analyses. The decreased number of disulfide bonds and conformational changes indicated that the IVPD of rapeseed napin was closely related to the disulfide bond content. This study provides a theoretical basis for improving protein digestibility by combining ultrasound with physical mixing.
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Affiliation(s)
- Mengmeng Pan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Feiran Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Ying Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Meng Yao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Na Zhang
- Collage of Food Science and Engineering, Harbin University of Commerce, 138 Tongda Street, Daoli District, Harbin, Heilongjiang, 15000, People's Republic of China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, People's Republic of China.
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Sadigh-Eteghad S, Vatandoust SM, Mahmoudi J, Rahigh Aghsan S, Majdi A. Cotinine ameliorates memory and learning impairment in senescent mice. Brain Res Bull 2020; 164:65-74. [PMID: 32818583 DOI: 10.1016/j.brainresbull.2020.08.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 07/29/2020] [Accepted: 08/10/2020] [Indexed: 10/23/2022]
Abstract
This study aimed to assess the effects of cotinine on age-induced memory and learning impairment and related downstream pathways in mice. Thirty aged (18-month old) and 10 young mice (8-week old) were randomly divided into 4 groups (n = 10 each) and subjected to cotinine at 5 mg/kg dose and/or methyllycaconitine (MLA) at 1 mg/kg, i.p. dose (α7 nAChRs antagonist) for 4 weeks. Morris water maze (MWM) and novel object recognition (NOR) tasks were used to assess spatial and recognition learning and memories of the mice, respectively. Levels of oxidative stress, apoptosis, neuroinflammation, and structural synaptic plasticity, and also neurotrophic factors and α7 nAChRs were assessed in the hippocampus using either ELISA or Western blotting. Aging was associated with learning and memory disabilities and dysregulation of the assessed pathways in the hippocampus of mice. Chronic cotinine treatment improved learning and memory in aged animals, indicated by decreased latency time, and increased time spent in the target quadrant and discrimination index (DI) in the MWM and NOR tasks. Also, chronic cotinine injection increased total antioxidant capacity (TAC), SOD and GSH-px activity, PSD-95, GAP-43, SYN, brain-derived neurotrophic factor, and neural growth factor levels and decreased malondialdehyde, TNF-α, and IL-1β in the hippocampus of aged mice. Conversely, MLA treatment reversed most of the mentioned effects via the blockade of α7 nAChRs. Cotinine improves age-induced memory and learning impairment via its modulatory effects on α7 nAChRs and subsequent activation/deactivation of the mentioned pathways in the hippocampus of aged mice.
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Affiliation(s)
- Saeed Sadigh-Eteghad
- Neurosciences Research Center (NSRC), Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seyed Mehdi Vatandoust
- Neurosciences Research Center (NSRC), Tabriz University of Medical Sciences, Tabriz, Iran
| | - Javad Mahmoudi
- Neurosciences Research Center (NSRC), Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sepideh Rahigh Aghsan
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Alireza Majdi
- Neurosciences Research Center (NSRC), Tabriz University of Medical Sciences, Tabriz, Iran.
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