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Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G, Wang F. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters. Foods 2023; 12:4027. [PMID: 37959146 PMCID: PMC10647539 DOI: 10.3390/foods12214027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.
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Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Di Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Yizhong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guoqiang Guan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
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Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies. Food Chem 2023; 407:135082. [PMID: 36493485 DOI: 10.1016/j.foodchem.2022.135082] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
Application of non-thermal treatment to proteins prior to enzymatic hydrolysis can facilitate the release of novel bioactive peptides (BPs) with unique biological activities. In this study, lupin protein isolate was pre-treated with ultrasound and hydrolysed using alcalase and flavourzyme to produce alcalase hydrolysate (ACT) and flavourzyme hydrolysate(FCT). These hydrolysates were fractionated into 1, 5, and 10 kDa molecular weight fractions using a membrane ultrafiltration technique. The in vitro angiotensin-converting enzyme (ACE) studies revealed that unfractionated ACT (IC50 = 3.21 mg mL-1) and FCT (IC50 = 3.32 mg mL-1) were more active inhibitors of ACE in comparison to their ultrafiltrated fractions with IC50 values ranging from 6.09 to 7.45 mg mL-1. Molecular docking analysis predicted three unique peptides from ACT (AIPPGIPY, SVPGCT, and QGAGG) and FCT (AIPINNPGKL, SGNQGP, and PPGIP) as potential ACE inhibitors. Thus, unique BPs with ACE inhibitory effects might be generated from ultrasonicated lupin protein.
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Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Yaji ELA, Wahab SA, Len KYT, Sabri MZ, Razali N, Dos Mohamed AM, Wong FWF, Talib NA, Hashim NH, Pa’ee KF. Alternative biomanufacturing of bioactive peptides derived from halal food sources. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:99-113. [DOI: 10.1016/b978-0-323-91662-2.00007-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Abd-Talib N, Shaharuddin AS, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Wong FWF, Saari N, Paée KF. Alternative Processes for the Production of Bioactive Peptides. MATERIALS INNOVATIONS AND SOLUTIONS IN SCIENCE AND TECHNOLOGY 2023:83-93. [DOI: 10.1007/978-3-031-26636-2_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Response surface optimization of selenium-enriched Moringa oleifera seed peptides with antioxidant, ACEI and XOI activities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01690-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Du K, Tian S, Chen H, Gao S, Dong X, Yan F. Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front Nutr 2022; 9:943950. [PMID: 35923206 PMCID: PMC9341326 DOI: 10.3389/fnut.2022.943950] [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: 05/14/2022] [Accepted: 06/27/2022] [Indexed: 12/05/2022] Open
Abstract
Wheat germ, a byproduct of wheat industrial processing, contains 30% protein and is a comprehensive source of plant-based protein. But a large amount of wheat germs are disposed of as waste every year. Wheat germ protein can be hydrolyzed into polypeptides with antioxidant, antihypertensive, anti-tumor, bacteriostatic and other activities. At present, researches on the hydrolysis of wheat germ protein and the preparation of bioactive peptides from wheat germ protein have attracted increasing attentions. However, the traditional protein hydrolysis method, protease hydrolysis, can no longer meet the market's needs for efficient production. Various auxiliary means, such as ultrasound, microwave and membrane separation, were applied to boost the yield and biological activity of wheat germ peptides by enzymatic hydrolysis. Under ultrasound and microwave, the protein structure may expand to increase the binding sites between enzyme and substrate and promote hydrolysis efficiency. Membrane separation is applied to separate products from enzymatic hydrolysate to reduce the inhibitory effect of the product on the hydrolysis reaction. The paper reviewed the hydrolysis methods of wheat germ protein and summarized the biological activity of wheat germ peptides to provide references for further study of wheat germ peptides.
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Affiliation(s)
- Ke Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Shuangqi Tian
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | | | - Feng Yan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Sentís-Moré P, Ortega-Olivé N, Mas-Capdevila A, Romero-Fabregat MP. Impact of centrifugation and vacuum filtration step on the yield and molecular weight distribution of protein hydrolysates from rapeseed and sunflower meals. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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Xian Y, Da P, Chao Y, Hui X, Ligang Y, Shaokang W, Guiju S. Wheat oligopeptides enhance the intestinal mucosal barrier and alleviate inflammation via the TLR4/Myd88/MAPK signaling pathway in aged mice. Food Nutr Res 2022; 66:5690. [PMID: 35261579 PMCID: PMC8861859 DOI: 10.29219/fnr.v66.5690] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/04/2021] [Accepted: 11/30/2021] [Indexed: 11/24/2022] Open
Abstract
Background Aging can induce oxidative stress, inflammation and mucosal impairment, and few works have been conducted to investigate the protective effects of WP on the natural intestinal aging process. Objective The present work aimed to examine the protective effect of wheat oligopeptides (WP) on intestine mucosal impairment in aged mice, and investigate the potential antioxidation, anti-inflammatory effects of WP. Design Seventy-two aged mice (24 months old) were randomly divided into six groups, 12 for each group. Twelve young mice (6 months old) were regarded as the young control group. WP (25, 50, 100, 200, or 400 mg/kg) or distilled water were administered daily by gavage for 30 days. Results Histological observations showed that intestinal mucosal degeneration was attenuated by WP pretreatment. WP exhibited remarkable antioxidant activity via increasing superoxide dismutase, glutathione peroxidase, total antioxidant capacity and catalase activities, and decreasing the malondialdehyde levels in small intestine mucosa. WP pretreatment significantly suppressed intestinal mucosa inflammation through the reduction of TNF-α, TGF-β, IFN-γ IL-1β and IL-6. WP markedly protect the intestinal mucosal barrier by decreasing the ICAM-1 level, and increasing ZO-1 and JAMA-A levels. WP significantly down-regulated protein expression levels of TLR4, Myd88, and MAPK, suggesting that WP have a potential effect on inhibiting aging-induced inflammatory responses by blocking TLR4/Myd88/MAPK signal transduction. Conclusion WP administration effectively alleviated intestinal mucosal impairment in aged mice. The potential mechanism was associated with enhancement of antioxidation and anti-inflammatory action and protection of the intestinal mucosal barrier.
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Affiliation(s)
| | | | | | | | | | | | - Sun Guiju
- Sun Guiju, Key Laboratory of Environmental Medicine and Engineering, Ministry of Education/Department of Nutrition and Food, Hygiene, School of Public Health, Southeast University, Nanjing, P.R. China.
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12
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Weng Z, Chen Y, Liang T, Lin Y, Cao H, Song H, Xiong L, Wang F, Shen X, Xiao J. A review on processing methods and functions of wheat germ-derived bioactive peptides. Crit Rev Food Sci Nutr 2021; 63:5577-5593. [PMID: 34964419 DOI: 10.1080/10408398.2021.2021139] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Wheat germ protein is a potential resource to produce bioactive peptides. As a cheap, safe, and healthy nutritional factor, wheat germ-derived bioactive peptides (WGBPs) provide benefits and great potential for biomedical applications. The objective of this review is to reveal the current research status of WGBPs, including their preparation methods and biological functions, such as antibacterial, anti-tumor, immune regulation, antioxidant, and anti-inflammatory properties, etc. We also reviewed the information in terms of the preventive ability of WGBPs to treat serious infectious diseases, to offer their reference to further research and application. Opinions on future research directions are also discussed. Through the review of previous research, we find that there are still some scientific issues in the basic research and industrialization process of WGBPs that deserve further exploration. Firstly, based on current complex enzymolysis, the preparation and production of WGBPs need to be combined with other advanced technology to achieve efficient and large-scale production. Secondly, studies on the bioavailability, biosafety, and mechanism against different diseases of WGBPs need to be carried out in different in vitro and in vivo models. More human experimental evidence is also required to support its industrial application as a functional food and nutritional supplement.HighlightsThe purification and identification of wheat germ-derived bioactive peptides.The main biological activities and potential mechanisms of wheat germ hydrolysates/peptides.Possible absorption and transport pathways of wheat germ hydrolysate/peptide.Wheat germ peptide shows a variety of health benefits according to its amino acid sequence.Current food applications and future perspectives of wheat germ protein hydrolysates/peptide.
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Affiliation(s)
- Zebin Weng
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yuanrong Chen
- 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, Nanjing, China
| | - Tingting Liang
- Changshu Hospital, Affiliated to Nanjing University of Chinese Medicine, Changshu, China
| | - Yajuan Lin
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Hui Cao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haizhao Song
- 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, Nanjing, China
| | - Ling Xiong
- 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, Nanjing, China
| | - Fang 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, Nanjing, China
| | - Xinchun Shen
- 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, Nanjing, China
| | - Jianbo Xiao
- 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, Nanjing, China
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
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Muñoz-Almagro N, Morales-Soriano E, Villamiel M, Condezo-Hoyos L. Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods. ULTRASONICS SONOCHEMISTRY 2021; 80:105835. [PMID: 34826725 PMCID: PMC8626613 DOI: 10.1016/j.ultsonch.2021.105835] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 09/21/2021] [Accepted: 11/15/2021] [Indexed: 05/08/2023]
Abstract
With the growing of consumer's demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), extraction of high-value added compounds and enzymatic hydrolysis of proteins. This review presents a complete picture of current knowledge on the ultrasound combined with microwaves including the mechanisms, influencing factors, advantages and drawbacks, emphasising in several synergistic effects observed in different processes of strong importance in the food industry. Recent research has shown that this hybrid technology could not only minimise the disadvantages of power US for drying and frying but also improve the product quality and the efficiency of both cooking processes by lowering the energy consumption. Regarding extraction, current studies have corroborated that the combined method presents higher yields in less time, in comparison with those in the respective ultrasound and microwave separately. Additionally, recent results have indicated that the bioactive compounds extracted by this combined technology exhibit promising antitumor activities as well as antioxidant and hepatoprotective effects. Remarkably, this hybrid technology has been shown as a good pre-treatment since the structural changes that are produced in the molecules facilitate the subsequent action of enzymes. However, the combination of these techniques still requires a proper design to develop and optimized conditions are required to make a scale process, and it may lead to a major step concerning a sustainable development and utilization of bioactive compounds from natural products in real life.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Eduardo Morales-Soriano
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Luis Condezo-Hoyos
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru; Universidad Nacional Agraria La Molina, Instituto de Investigación de Bioquímica y Biología Molecular, Lima, Perú.
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Samtiya M, Acharya S, Pandey KK, Aluko RE, Udenigwe CC, Dhewa T. Production, Purification, and Potential Health Applications of Edible Seeds' Bioactive Peptides: A Concise Review. Foods 2021; 10:foods10112696. [PMID: 34828976 PMCID: PMC8621896 DOI: 10.3390/foods10112696] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/26/2021] [Accepted: 11/01/2021] [Indexed: 12/14/2022] Open
Abstract
Edible seeds play a significant role in contributing essential nutritional needs and impart several health benefits to improve the quality of human life. Previous literature evidence has confirmed that edible seed proteins, their enzymatic hydrolysates, and bioactive peptides (BAPs) have proven and potential attributes to ameliorate numerous chronic disorders through the modulation of activities of several molecular markers. Edible seed-derived proteins and peptides have gained much interest from researchers worldwide as ingredients to formulate therapeutic functional foods and nutraceuticals. In this review, four main methods are discussed (enzymatic hydrolysis, gastrointestinal digestion, fermentation, and genetic engineering) that are used for the production of BAPs, including their purification and characterization. This article’s main aim is to provide current knowledge regarding several health-promoting properties of edible seed BAPs in terms of antihypertensive, anti-cancer, antioxidative, anti-inflammatory, and hypoglycemic activities.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India;
| | - Sovon Acharya
- Research and Development Unit, Abiocis Bio-Science Pvt. Ltd., Hyderabad 500026, India; (S.A.); (K.K.P.)
| | - Kush Kumar Pandey
- Research and Development Unit, Abiocis Bio-Science Pvt. Ltd., Hyderabad 500026, India; (S.A.); (K.K.P.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Correspondence: (R.E.A.); (T.D.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada;
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India;
- Correspondence: (R.E.A.); (T.D.)
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15
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Yang X, Yang L, Pan D, Liu H, Xia H, Wang S, Sun G. Wheat peptide protects against ethanol-induced gastric mucosal damage through downregulation of TLR4 and MAPK. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104271] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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16
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Dabbour M, He R, Mintah B, Golly MK, Ma H. Ultrasound pretreatment of sunflower protein: Impact on enzymolysis, ACE‐inhibition activity, and structure characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14398] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mokhtar Dabbour
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Department of Agricultural and Biosystems Engineering Faculty of Agriculture Benha University Benha Egypt
| | - Ronghai He
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Benjamin Mintah
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- ILSI‐UG FSNTC Department of Nutrition and Food Science University of Ghana Accra Ghana
| | - Moses K. Golly
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Faculty of Applied Sciences and Technology Sunyani Technical University Sunyani Ghana
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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Venegas-Ortega MG, Flores-Gallegos AC, Martínez-Hernández JL, Aguilar CN, Nevárez-Moorillón GV. Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods. Compr Rev Food Sci Food Saf 2019; 18:1039-1051. [PMID: 33336997 DOI: 10.1111/1541-4337.12455] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/14/2019] [Accepted: 04/28/2019] [Indexed: 12/25/2022]
Abstract
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein-derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by-products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food-grade expression system that can be used in the simultaneous production of peptide-based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single-step production process, using an alternative protein-based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB-derived peptides are also analyzed.
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Affiliation(s)
- María G Venegas-Ortega
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Adriana C Flores-Gallegos
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - José L Martínez-Hernández
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Cristóbal N Aguilar
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, 31125, Mexico
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18
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Quan TH, Benjakul S. Production and characterisation of duck albumen hydrolysate using enzymatic process. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14214] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tran Hong Quan
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
- Department of Food Technology Faculty of Applied Biology Sciences Vinh Long University of Technology Education Vinh Long 890000 Vietnam
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
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Paniagua-Martínez I, Ramírez-Martínez A, Serment-Moreno V, Rodrigues S, Ozuna C. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2066-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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Yang X, Li Y, Li S, Oladejo AO, Ruan S, Wang Y, Huang S, Ma H. Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein. ULTRASONICS SONOCHEMISTRY 2017; 38:19-28. [PMID: 28633819 DOI: 10.1016/j.ultsonch.2017.02.026] [Citation(s) in RCA: 126] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 02/17/2017] [Accepted: 02/17/2017] [Indexed: 05/28/2023]
Abstract
The effects of ultrasound pretreatment with different frequencies and working modes, including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU) and tri-frequency ultrasound (TFU), on the degree of hydrolysis (DH) of rice protein (RP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of RP hydrolysate were investigated. Ultraviolet-visible (UV) spectroscopy, fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity and scanning electron microscopy (SEM) of RP pretreated with ultrasound were measured. The results showed that ultrasound pretreatment did not increase DH of RP significantly (p>0.05). However, all the ultrasound pretreatment increased the ACE inhibitory activity of RP hydrolysate significantly (p<0.05). The MFU of 20kHz showed higher ACE inhibitory activity compared to that of other MFU. The ACE inhibitory activity of sequential DFU was higher than that of simultaneous with the same frequency combination. Sequential TFU of 20/35/50kHz produced the highest increase in ACE inhibitory activity in contrast with other ultrasound frequencies and working modes. All the results under ultrasound pretreatment showed that ultrasound frequencies and working modes were of great effect on the ACE inhibitory activity of RP. The changes in UV-Vis spectra and surface hydrophobicity indicated the unfolding of protein and exposure of hydrophobic groups by ultrasound. The FTIR analysis showed that all the ultrasound pretreatment with different frequencies and working modes decreased α-helix, β-turn content and increased β-sheet, random coil content of RP. The SEM results indicated that ultrasound pretreatment resulted in the deformation of RP. In conclusion, the frequency selection of ultrasound pretreatment of RP is essential for the preparation of ACE inhibitory peptide.
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Affiliation(s)
- Xue Yang
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yunliang Li
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Suyun Li
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center of Food Production and Safety, Henan Province, 5 Dongfeng Road, Zhengzhou, Henan 450002, China
| | - Ayobami Olayemi Oladejo
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520001, Nigeria
| | - Siyu Ruan
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yucheng Wang
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shanfen Huang
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Abdualrahman MAY, Zhou C, Zhang Y, ElGasim Ahmed Yagoub A, Ma H, Mao L, Wang K. Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13276] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mohammed Adam Yahya Abdualrahman
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Department of Food Technology; Nyala Technical College; Nyala Sudan
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Yanyan Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Abu ElGasim Ahmed Yagoub
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Faculty of Agriculture, University of Zalingie, PO Box 6; Zalingie Sudan
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Li Mao
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Kai Wang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates. J CHEM-NY 2017. [DOI: 10.1155/2017/4373859] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.
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Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.012] [Citation(s) in RCA: 134] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.10.015] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Jin J, Ma H, Wang K, Yagoub AEGA, Owusu J, Qu W, He R, Zhou C, Ye X. Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal. ULTRASONICS SONOCHEMISTRY 2015; 24:55-64. [PMID: 25577971 DOI: 10.1016/j.ultsonch.2014.12.013] [Citation(s) in RCA: 140] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 12/20/2014] [Accepted: 12/21/2014] [Indexed: 06/04/2023]
Abstract
The aim of this study was to investigate the effect of multi-frequency power ultrasound (sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency ultrasound (SDFU)) on the enzymolysis of corn gluten meal (CGM) and on the structures of the major protein fractions (zein, glutelin) of CGM. The results showed that multi-frequency power ultrasound pretreatments improved significantly (P<0.05) the degree of hydrolysis and conversion rate of CGM. The changes in UV-Vis spectra, fluorescence emission spectra, surface hydrophobicity (H0), and the content of SH and SS groups indicated unfolding of zein and glutelin by ultrasound. The circular dichroism analysis showed that both pretreatments decreased α-helix and increased β-sheet of glutelin. The SFPU pretreatment had little impact on the secondary structure of zein, while the SDFU increased the α-helix and decreased the β-sheet remarkably. Scanning electron microscope indicated that both pretreatments destroyed the microstructures of glutelin and CGM, reduced the particle size of zein despite that the SDFU induced aggregation was observed. In conclusion, multi-frequency power ultrasound pretreatment is an efficient method in protein proteolysis due to its sonochemistry effect on the molecular conformation as well as on the microstructure of protein.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China.
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abu El-Gasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Xiaofei Ye
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, USA
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Uluko H, Liu L, Li H, Cui W, Zhang S, Zhao L, Xue H, Lv J. Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2420-8. [PMID: 24415541 DOI: 10.1002/jsfa.6572] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 12/25/2013] [Accepted: 01/10/2014] [Indexed: 05/23/2023]
Abstract
BACKGROUND The use of power ultrasound as a pretreatment to enhance the hydrolysis of milk protein concentrate (MPC) and subsequent angiotensin converting enzyme (ACE) inhibitory activity has been studied. Liquid chromatography was used to analyse peptide profiles of Neutrase-derived MPC hydrolysates after pretreatment at 0, 1, 3, 5 and 8 min at an ultrasound power level of 800 W. RESULTS The peptide profiles indicated an increase in number of peptides when ultrasound pretreatment was applied. There was also an increase in the degree of hydrolysis of MPC hydrolysates. The profiles indicated that new small peptides in ultrasound pretreated samples (1-5 min) which were not present in the control samples and 8 min pretreated samples, could be responsible for increased ACE inhibitory activity. These small peptides were digested in the 8 min pretreated samples. CONCLUSION Ultrasound pretreatment of MPC increases the ACE inhibitory activity of the hydrolysates because of the production of new small peptides. This can be used as a means to derive potent ACE inhibitory peptides at industrial scale in complex protein sources.
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Affiliation(s)
- Hankie Uluko
- Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, P.R. China; Faculty of Agriculture, Agricultural Engineering Department, Bunda College of Agriculture, Lilongwe, Malawi
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