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Ozulku G. Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage. Foods 2024; 13:1388. [PMID: 38731759 PMCID: PMC11083074 DOI: 10.3390/foods13091388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/19/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (-30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker's yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker's yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.
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Affiliation(s)
- Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, İstanbul 34220, Türkiye
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2
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Li H, Wan Mustapha WA, Tian G, Dong N, Zhao F, Zhang X, Long D, Liu J. Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study. Food Chem 2024; 431:137102. [PMID: 37579608 DOI: 10.1016/j.foodchem.2023.137102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/23/2023] [Accepted: 08/03/2023] [Indexed: 08/16/2023]
Abstract
To enhance the solubility of hydrophobic nutrients, the hydrophobicity of fish scale gelatin hydrolysate (FSGH) was increased with moderate acid or alkali hydrolysis. Acid-induced FSG hydrolysate (AcFSGH) at 3 h showed a superior curcumin loading efficiency (18.30 ± 0.38 μg/mL) among all FSGHs. Compared with FSG, the proportion of hydrophobic amino acids (from 41.1% to 46.4%) and the hydrophobic interaction (from 12.72 to 20.10 mg/mL) was significantly increased in the AcFSGH. Meanwhile, the transformation of the α-helix (from 12.8% to 4.9%) to the β-sheet (from 29.0% to 42.8%) was also observed in the AcFSGH. Based on the observation in the molecular weight and morphological analysis, AcFSGH acquired the best hydrophobic interaction with curcumin, presumably due to the formation of the flexible structure of the linear hydrolyzates. The above results call for an investigation of the role of FSG hydrolysate in the synthesis of nanoparticles loaded with bioactive lipophilic compounds.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Guilin Tian
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
| | - Nan Dong
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Feng Zhao
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Daoqi Long
- Chongqing Vocational Institute of Safety & Technology, Chongqing 404121, China
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
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3
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Tekle S, Ozulku G, Bekiroglu H, Sagdic O. Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality. Foods 2023; 13:139. [PMID: 38201167 PMCID: PMC10778983 DOI: 10.3390/foods13010139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/25/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread making were investigated. FGH treated with alc showed a higher emulsifying stability index (189 min), while FGH treated with sav showed greater foaming capacity (27.8%) and fat-binding capacity (1.84 mL/g). Bread doughs were produced using two FGHs (alc and sav) and their combination (FGH-alc + FGH-sav). Using FGH treated with these enzymes individually was more effective than their combination in terms of polyacrylamide gel electrophoresis (SDS-PAGE) results and bread quality (specific volume and hardness). The addition of FGH into bread dough showed no significant effect on bread dough viscoelasticity (tan δ), while the increment level of tan δ value for control dough was higher than the dough containing FGH after frozen storage (-30 °C for 30 days). The highest freezable water content (FW%) was found in control dough (33.9%) (p < 0.05). The highest specific volume was obtained for control fresh bread and bread with FGH-alc, while the lowest volume was obtained for fresh bread containing FGH-sav (p < 0.05). After frozen storage of the doughs, the bread with FGH-alc showed the highest specific volume. FGH addition caused a significant reduction in the L* (lightness) value of fresh bread samples when compared to control bread (p < 0.05). This study suggested that usage of FGH-alc in bread making decreased the deterioration effect of frozen storage in terms of the specific volume and hardness of bread.
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Affiliation(s)
- Sefik Tekle
- Department of Food Processing, Kaman Vocational School, Kirsehir Ahi Evran University, Kirsehir 40100, Turkey;
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey;
| | - Hatice Bekiroglu
- Food Engineering Department, Agricultural Faculty, Sirnak University, Sirnak 73300, Turkey
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey;
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4
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Bekiroglu H, Ozulku G, Sagdic O. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods 2023; 12:3845. [PMID: 37893738 PMCID: PMC10606816 DOI: 10.3390/foods12203845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/18/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding breads. Rheological measurements showed that CSH addition into dough led to a reduction in G' and G″ values, but a similar trend was not observed in frozen dough samples. The increase in protein band intensity was observed for control dough (CD) after frozen storage (-30 °C, 28 days), while there were no increases in the band intensities of the doughs with CSH. The freezable water content of unfrozen doughs decreased gradually with the addition of CSH, dependent on concentration level. Frozen storage caused a notable reduction in the α-helices structure of the CD sample (p < 0.05) while no significant variation was observed for the doughs containing CSH (p > 0.05). The lowest specific volume reduction and hardness increment were observed for the breads containing 1.5% and 2% CSH. Frozen storage caused a significant reduction in the b* value of bread crust (p < 0.05), while no significant effect was observed for L* and a* value during frozen storage (p > 0.05). Overall, CSH incorporation into frozen dough can be an alternative that could reduce the quality deterioration of frozen bread.
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Affiliation(s)
- Hatice Bekiroglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey; (H.B.); (O.S.)
- Food Engineering Department, Agricultural Faculty, Şırnak University, Şırnak 73300, Turkey
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey; (H.B.); (O.S.)
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey; (H.B.); (O.S.)
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5
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Siriwat W, Ungwiwatkul S, Unban K, Laokuldilok T, Klunklin W, Tangjaidee P, Potikanond S, Kaur L, Phongthai S. Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa. Foods 2023; 12:3815. [PMID: 37893708 PMCID: PMC10606862 DOI: 10.3390/foods12203815] [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: 09/25/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.
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Affiliation(s)
- Warin Siriwat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Sunisa Ungwiwatkul
- Chemical Industrial Process and Environment Program, Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok (Rayong Campus), Rayong 21120, Thailand;
| | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Warinporn Klunklin
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saranyapin Potikanond
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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6
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Kiernan DP, O’Doherty JV, Sweeney T. The Effect of Prebiotic Supplements on the Gastrointestinal Microbiota and Associated Health Parameters in Pigs. Animals (Basel) 2023; 13:3012. [PMID: 37835619 PMCID: PMC10572080 DOI: 10.3390/ani13193012] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Establishing a balanced and diverse microbiota in the GIT of pigs is crucial for optimizing health and performance throughout the production cycle. The post-weaning period is a critical phase, as it is often associated with dysbiosis, intestinal dysfunction and poor performance. Traditionally, intestinal dysfunctions associated with weaning have been alleviated using antibiotics and/or antimicrobials. However, increasing concerns regarding the prevalence of antimicrobial-resistant bacteria has prompted an industry-wide drive towards identifying natural sustainable dietary alternatives. Modulating the microbiota through dietary intervention can improve animal health by increasing the production of health-promoting metabolites associated with the improved microbiota, while limiting the establishment and proliferation of pathogenic bacteria. Prebiotics are a class of bioactive compounds that resist digestion by gastrointestinal enzymes, but which can still be utilized by beneficial microbes within the GIT. Prebiotics are a substrate for these beneficial microbes and therefore enhance their proliferation and abundance, leading to the increased production of health-promoting metabolites and suppression of pathogenic proliferation in the GIT. There are a vast range of prebiotics, including carbohydrates such as non-digestible oligosaccharides, beta-glucans, resistant starch, and inulin. Furthermore, the definition of a prebiotic has recently expanded to include novel prebiotics such as peptides and amino acids. A novel class of -biotics, referred to as "stimbiotics", was recently suggested. This bioactive group has microbiota-modulating capabilities and promotes increases in short-chain fatty acid (SCFA) production in a disproportionally greater manner than if they were merely substrates for bacterial fermentation. The aim of this review is to characterize the different prebiotics, detail the current understating of stimbiotics, and outline how supplementation to pigs at different stages of development and production can potentially modulate the GIT microbiota and subsequently improve the health and performance of animals.
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Affiliation(s)
- Dillon P. Kiernan
- School of Veterinary Medicine, University College Dublin, Belfield, D04 W6F6 Dublin, Ireland;
| | - John V. O’Doherty
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 W6F6 Dublin, Ireland;
| | - Torres Sweeney
- School of Veterinary Medicine, University College Dublin, Belfield, D04 W6F6 Dublin, Ireland;
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7
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Allogmani AS, Mohamed RM, Hasanin MS. Green, Eco-Friendly, Highly Biocompatible and Bioactive Nanocomposite-Based Biopolymers Loaded with ZnO@Fe 3O 4 Nanoparticles. Polymers (Basel) 2023; 15:3641. [PMID: 37688268 PMCID: PMC10490337 DOI: 10.3390/polym15173641] [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: 08/09/2023] [Revised: 08/27/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
Biocompatibility is a major concern for promising multifunctional bioactive materials. Unfortunately, bioactive materials lack biocompatibility in some respects, so active ingredient formulations are urgently needed. Bimetallic nanoparticles have demonstrated drawbacks in stabilized biocompatible formulations. This study examined the preparation of biomaterial-based multifunctional biopolymers via an eco-friendly formulation method using ultrasound. Bimetallic zinc oxide/iron oxide (magnetic form) nanoparticles (ZnO@Fe3O4NPs) were formulated using casein and starch as capping agents and stabilizers. The formulated nanocomposite was characterized using ultraviolet-visible spectroscopy (UV-vis), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermal gravimetric analysis (TGA), scanning electron microscopy (SEM), and high-resolution transmission electron microscopy (HR-TEM). Herein, the formulated nanocomposite was shown to have a thermally stable nanostructure, and the bimetallic ZnO@Fe3O4 NPs were measured as 85 nm length and 13 nm width. Additionally, the biocompatibility test showed its excellent cytocompatibility with Wi 38 and Vero normal cell lines, with IC50 550 and 650 mg/mL, respectively. Moreover, the antimicrobial activity was noted against six pathogens that are represent to the most common pathogenic microbes, with the time required for killing of bacteria and unicellular fungi being 19 h and 61 h for filamentous fungi with remarket an excellent antioxidant activity.
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Affiliation(s)
- Ayed S. Allogmani
- University of Jeddah, College of Science and Arts at Khulis, Department of Biology, Jeddah, Saudi Arabia
| | - Roushdy M. Mohamed
- University of Jeddah, College of Science and Arts at Khulis, Department of Biology, Jeddah, Saudi Arabia
| | - Mohamed S. Hasanin
- Cellulose and Paper Department, National Research Centre, Dokki, Cairo 12622, Egypt
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8
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Fontes-Candia C, Díaz-Piñero L, Carlos Martínez J, Gómez-Mascaraque LG, López-Rubio A, Martínez-Sanz M. Nanostructural changes in Polysaccharide-Casein Gel-Like structures upon in vitro gastrointestinal digestion. Food Res Int 2023; 169:112862. [PMID: 37254436 DOI: 10.1016/j.foodres.2023.112862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
This work reports on the nanostructural changes taking place during the in vitro gastrointestinal digestion of polysaccharide-casein gel-like structures through the use of small angle X-ray scattering (SAXS). The results indicated that during the gastric phase, the hydrolysis of casein led to a swelling of the micellar structure, yielding peptide clusters. The presence of sulphated polysaccharides such as agar and κ-carrageenan was seen to limit the hydrolysis of casein during the gastric phase, hence decreasing the size of the formed clusters. After the intestinal phase, the produced peptidic fragments appeared to interact with the bile salts present in the digestion medium, yielding a mixture of bile salt lamellae/micelles and vesicular structures. However, in the presence of polysaccharides, which can interact with bile salts, the formation of vesicular structures was limited. Interestingly, the inclusion of casein within hybrid gel-like structures led to the formation of strong polysaccharide-protein interactions, especially in the case of κ-carrageenan. As a result, in some of the formulations, polysaccharide-peptide complexes were released towards the liquid medium, which formed larger vesicular structures. This was related to the greater protective effect of these particular gel-like structures. Furthermore, κ-carrageenan hindered the formation of bile salt lamellae/micelles. These results are of high relevance to understand the intestinal transport mechanism of the digestion products from protein-based ingredients and will allow a rational design of novel products with optimum nutritional and functional properties.
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Affiliation(s)
- Cynthia Fontes-Candia
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Laura Díaz-Piñero
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | | | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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9
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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10
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Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH. Int J Biol Macromol 2022; 209:1858-1866. [PMID: 35489623 DOI: 10.1016/j.ijbiomac.2022.04.160] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/16/2022] [Accepted: 04/21/2022] [Indexed: 12/25/2022]
Abstract
The effect of different concentrations of low methoxyl pectin (LMP) on lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of pectin at low concentration (≤ 0.10 wt%) had no significant effect on the average size of nanoemulsions, but a slight size increase and phase separation were observed at higher concentrations of pectin (≥ 0.25 wt%). This result suggests that LMP can not adsorb at the oil/water interfacial CAS membrane at neutral pH. However, in the presence of LMP, the physical stability of nanoemulsions against high salt concentrations and freeze-thaw cycles was significantly enhanced. Moreover, nanoemulsions containing pectin have a better ability to inhibit lipid and protein oxidation than nanoemulsions without pectin after 3 weeks, and the lowest lipid hydroperoxide content was observed for nanoemulsions containing 0.25 wt% pectin.
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11
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Mei L, Fu Q, Guo T, Ji Q, Zhou Y. Structural changes and cholesterol-lowering in denatured whey protein isolate: Malic acid combined enzymolysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Bekiroglu H, Bozkurt F, Karadag A, Ahhmed AM, Sagdic O. The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein. Prep Biochem Biotechnol 2022; 52:1097-1108. [PMID: 35171080 DOI: 10.1080/10826068.2022.2033988] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In this study, bovine sodium caseinate (NaCas) was hydrolyzed with four proteases, alcalase, savinase, subtilisin A, and flavourzyme. In addition to the structural changes occurred through the enzymatic hydrolysis, the solubility, oil binding capacity, zeta potential, emulsification properties, and in vitro antioxidant capacity, anti-carcinogenic and antidiabetic properties of hydrolysates were determined. FTIR combined with hierarchical cluster analysis (HCA) made in Amide I region enable to classification of the samples based on the changes of the secondary structure depending on the enzyme type and degree of fragmentation. Technological properties of NaCas were enhanced through the enzymatic hydrolysis, and those were more prominent in serine-type enzymes, regardless of the enzyme type, all hydrolysates showed high antioxidant capacities. All hydrolysates, specifically those produced by savinase and alcalase, reduced the viability of the carcinogenic Caco-2 cells in a dose-dependent manner and showed a very low level of cytotoxicity against healthy HEK-293 cells. The hydrolysis treatment made a significant contribution to the antidiabetic activity of NaCas. Particularly alcalase and savinase hydrolysates suppressed the activity of α- amylase and α- glucosidase. Therefore, the generated milk protein hydrolysates could be used in functional food developments for specific dietary purposes.
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Affiliation(s)
- Hatice Bekiroglu
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Fatih Bozkurt
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.,Food Engineering Department, Mus Alparslan University, Mus, Turkey
| | - Ayse Karadag
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Abdulatef M Ahhmed
- Life Science Department, School of Basic Sciences, The Libyan Academy for Graduate Studies, Tripoli, Libya
| | - Osman Sagdic
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
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Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise. Foods 2022; 11:foods11030363. [PMID: 35159516 PMCID: PMC8834298 DOI: 10.3390/foods11030363] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/11/2022] [Accepted: 01/19/2022] [Indexed: 12/14/2022] Open
Abstract
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sn for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.
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Development of New Hybrid Casein-Loaded PHEMA-PEGDA Hydrogels with Enhanced Mineralisation Potential. MATERIALS 2022; 15:ma15030840. [PMID: 35160786 PMCID: PMC8836935 DOI: 10.3390/ma15030840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/07/2022] [Accepted: 01/18/2022] [Indexed: 11/17/2022]
Abstract
Casein is a micellar protein rich in glutamic and aspartic acids as well as in phosphoserine. Considering its native affinity for calcium and the connection of sub-micelles through calcium phosphate nanoclusters, this protein holds promise for stimulating biomimetic mineralisation phenomena and direct binding with the mineral phase of hard tissues. In this work we prepared new hybrids based on casein embedded in a poly(2-hydroxyethyl methacrylate)-polyethyleneglycol diacrylate (PHEMA-PEGDA) hydrogel. The resulting materials were investigated structurally by Fourier transform infrared (FT-IR). Casein modified the water affinity and the rheological properties of the hybrids. The microstructure was explored by scanning electron microscopy (SEM) and the distribution of the protein was established by combined SEM micrographs and elemental mapping considering the casein-specific elements (P, N and S) not contained by the synthetic hydrogel matrix. The effect of casein on the mineralisation potential and stability of the mineral phase was investigated by FT-IR and SEM when alternating incubation in Ca/P solutions is performed. Increasing casein content in the hybrids leads to improved mineralisation, with localised formation of nanoapatite phase on the protein areas in the richest sample in protein. This behaviour was proved microstructurally by SEM and through overlapping elemental distribution of Ca and P from the newly formed mineral and P, S and N from the protein. This study indicates that nanoapatite-casein-PHEMA-PEGDA nanocomposites may be developed for potential use in bone repair and regeneration.
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Hau EH, Teh SS, Yeo SK, Mah SH. Physicochemical and functional properties of Alcalase-extracted protein hydrolysate from oil palm leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:233-240. [PMID: 34081335 DOI: 10.1002/jsfa.11350] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/06/2021] [Accepted: 06/03/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The oil palm tree produces 90% of wastes and the limited usage of these wastes causes a major disposal problem in the mills. Nevertheless, these by-products have a large amount of nutritional components. Thus, the present study aimed to determine the physicochemical and functional properties of protein hydrolysates (PH) from oil palm leaves (OPL) extracted using different concentrations of Alcalase (0-10%) at 2 h of hydrolysis time. RESULTS Fourier transform infrared spectral analyses showed that the enzymatic hydrolysis altered functional groups of OPL where a secondary amine was present in the PH. Changes were also observed in the thermal stability where the enthalpy heat obtained for PH (933.93-1142.57 J g-1 ) was much lower than OPL (7854.11 J g-1 ). The results showed that the PH extracted by 8% Alcalase exhibited absolute zeta potential, as well as a high emulsifying activity index (70.64 m2 g-1 of protein) and emulsion stability index (60.58 min). Furthermore, this PH showed higher solubility (96.32%) and emulsifying properties compared to other PHs. It is also comparable with commercial plant proteins, indicating that 8% Alcalase is an optimum concentration for hydrolysis. CONCLUSION In summary, the physicochemical and functional properties of PH extracted from OPL showed good functional properties, suggesting that it can be used as an alternative plant protein in food industries. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Eng Huan Hau
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia
| | - Soek Sin Teh
- Energy and Environment Unit, Engineering and Processing Division, Malaysian Palm Oil Board, Kajang, Malaysia
| | - Siok Koon Yeo
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia
| | - Siau Hui Mah
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia
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Settier-Ramírez L, López-Carballo G, Gavara R, Hernández-Muñoz P. Effect of casein hydrolysates on the survival of protective cultures of Lactococcus lactis and Lactobacillus sakei in PVOH films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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17
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Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays. Biomed Pharmacother 2021; 144:112275. [PMID: 34628165 DOI: 10.1016/j.biopha.2021.112275] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 01/13/2023] Open
Abstract
BACKGROUND Food proteins are a source of hydrolysates with potentially useful biological attributes. Bioactive peptides from food-derived proteins are released from hydrolysates using exogenous industrial processes or endogenous intestinal enzymes. Current in vitro permeability assays have limitations in predicting the oral bioavailability (BA) of bioactive peptides in humans. There are also difficulties in relating the low blood levels of food-derived bioactive peptides detected in preclinical in vivo models to pharmacodynamic read-outs relevant for humans. SCOPE AND APPROACH In this review, we describe in vitro assays of digestion, permeation, and metabolism as indirect predictors of the potential oral BA of hydrolysates and their constituent bioactive peptides. We discuss the relationship between industrial hydrolysis processes and the oral BA of hydrolysates and their peptide by-products. KEY FINDINGS Hydrolysates are challenging for analytical detection methods due to capacity for enzymatic generation of peptides with novel sequences and also new modifications of these peptides during digestion. Mass spectrometry and peptidomics can improve the capacity to detect individual peptides released from complex hydrolysates in biological milieu.
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Bozkurt F, Bekiroglu H, Dogan K, Karasu S, Sagdic O. Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111787] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Sadiq U, Gill H, Chandrapala J. Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods 2021; 10:foods10081965. [PMID: 34441743 PMCID: PMC8392355 DOI: 10.3390/foods10081965] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.
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20
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Kim DY, Yoo JS, Cho YA, Yoon HS, Kim CH. Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein. Food Sci Anim Resour 2021; 41:687-700. [PMID: 34291216 PMCID: PMC8277184 DOI: 10.5851/kosfa.2021.e29] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 02/22/2021] [Accepted: 06/03/2021] [Indexed: 11/06/2022] Open
Abstract
This study performed to evaluate the applicability of functional dairy food materials by comparing the calcium solubilization ability and anti-inflammatory effects of hydrolyzed casein protein. Commercial enzyme (Alcalase®; Neutrase®; Protamex®; Flavourzyme®) was added to the 10% casein solution to prepare the casein hydrolysates. Samples obtained every hour [1:200 (w/v)]. According to results of measuring the degree of hydrolysis (DH), all of four enzymatic hydrolysates increased rapidly from 30 to 40 min, and after 150 min, there were no change. Protamex® and Neutrase® had the highest DH compared to others enzymatic hydrolysates. After that, peptides obtained throughout a preparative liquid chromatography system. In the calcium solubility experiments, neutrase fraction (NF) 4 and NF7 showed similar activities with casein phosphopeptide (CPP). In vitro cell experiments showed that no cytotoxicity except for NF6. Also, the production of nitric oxide (NO) inhibited as the concentration of fraction samples increased. The cytokine (IL-1α, IL-6, and TNF-α) production was lower than lipopolysaccharide (+) group significantly. Therefore, the possibility of anti-inflammatory activity found in the hydrolyzed samples. According to the above experiments, NF3 and Protamex Fraction (PF) 3 selected. Amino acids selected throughout an AccQ-Tag system. As a result, 17 species of amino acids and several species of unknown amino acids identified. Both fractions had the highest content of phenylalanine. This study identified the potential of biologically active and functional peptides derived from casein that affect the food and dairy industry.
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Affiliation(s)
- Da Young Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | - Jung Sik Yoo
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | - Yoon Ah Cho
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | | | - Cheol-Hyun Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
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21
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Zhang W, Huang L, Chen W, Wang J, Wang S. Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates. ULTRASONICS SONOCHEMISTRY 2021; 73:105546. [PMID: 33845246 PMCID: PMC8063908 DOI: 10.1016/j.ultsonch.2021.105546] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 03/24/2021] [Accepted: 03/24/2021] [Indexed: 05/02/2023]
Abstract
In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF6] increased by 12.53% as compared to control (P < 0.05). More peptides with low molecular weight were obtained, providing support for the changes in DH. The trichloroacetic acid-nitrogen soluble index presented an increase, suggesting a better protein hydrolysate property. The increase in the calcium-binding activity showed the ultrasound-assisted ILs pretreatment could potentially improve bone health. The foaming capacity and stability of SPI hydrolysates pretreated by ultrasound-assisted [BMIM][PF6] always increased remarkably as compared to ultrasound-assisted [BDMIM][Cl] pretreatment. However, the synergistic effect of ultrasound-assisted [BMIM][PF6] on the emulsifying activity and antioxidant activities (DPPH and hydroxyl radical scavenging activity) was not as ideal as ultrasound-assisted [BDMIM][Cl] pretreatment, which may be affected by the structure of peptide. In conclusion, these results indicated the combination of dual-frequency ultrasound and ionic liquids would be a promising method to improve the functional properties of SPI hydrolysates and broaden the application scope of compound modification in proteolysis industry.
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Affiliation(s)
- Wenxue Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Wenwen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Jiale Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shiheng Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
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22
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Ren LK, Guo QQ, Yang Y, Liu XF, Guan HN, Chen FL, Bian X, Zhang XM, Zhang N. Structural characterization and functional properties of CNPP, a byproduct formed during CPP preparation. J Food Sci 2021; 86:1845-1860. [PMID: 33908034 DOI: 10.1111/1750-3841.15717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/03/2021] [Accepted: 03/06/2021] [Indexed: 11/29/2022]
Abstract
Casein nonphosphopeptide (CNPP), a byproduct formed during the preparation of casein phosphopeptide (CPP), is often discarded on a large scale. Although our previous studies have demonstrated the ameliorative effect of CNPP on muscle wasting disorders, its structure-function mechanism is still unclear. Therefore, considering the great influence of structural characteristics on function, this study aims to explain the potential mechanism by characterizing the physicochemical and functional properties of CNPP. The results of structural characterization indicated that CNPP was of low molecular weight and composed of the complete range of amino acids; it was particularly rich in leucine. Compared with casein, CNPP had a lower molecular size and total/free sulfhydryl content (reduced 2.44 and 2.02 µmol/g in CNPP, respectively). Additionally, Fourier transform infrared spectroscopic analysis revealed that enzymatic hydrolysis caused protein unfolding, and the content of β-turns and random coils reached 50.20% and 10.67%, respectively. Fluorescence-dependent detection of CNPP indicated a reduction of spectral intensity and the occurrence of a red shift. The changes in the structure of CNPP significantly affected its functional characteristics. CNPP has better solubility, foaming, and digestion properties than those of casein and whey protein. Specifically, the foam stability and emulsification properties decreased in the order of casein > CNPP > whey protein. The present study can provide a substantial basis for future application of CNPP as a functional ingredient against sarcopenia.
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Affiliation(s)
- Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Qing-Qi Guo
- School of Forestry, Northeast Forestry University, Harbin, China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiao-Fei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Hua-Nan Guan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Feng-Lian Chen
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | | | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
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23
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Zhu J, Wang M, Zhang H, Yang S, Song KY, Yin R, Zhang W. Effects of Hydrophilicity, Adhesion Work, and Fluid Flow on Biofilm Formation of PDMS in Microfluidic Systems. ACS APPLIED BIO MATERIALS 2020; 3:8386-8394. [PMID: 35019610 DOI: 10.1021/acsabm.0c00660] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polydimethylsiloxane (PDMS) has been the most widely used material in microfluidic systems, especially for cell biology applications. However, the antibacterial performance of PDMS in flow conditions has never been reported in the literature. In this paper, we analyzed the effects of contact angle (CA), adhesion force (work), and surface free energy on the antibacterial activities of PDMS by varying the ratio of curing agents (crosslinking degree) and surface modification with oxygen plasma. The results show that the Young's modulus has no particular effects on bacterial adhesion compared to the CAs of samples. For the first time, we analyzed the adhesion work (AW) effect on biofilm formation, and we found that biofilms tend to form on the surface with less AW. Furthermore, we analyzed the dual effect of hydrophilicity and shear force induced by fluid flow on the bacterial adhesion in PDMS microfluidic systems. We found that at low flow rates in microfluidic conditions, the adhesion of the bacteria on the PDMS surface is inhibited when the fluid flow exceeds a certain value. It required higher shear force to inhibit bacterial adhesion on the hydrophilic surface than on the hydrophobic surface. Therefore, hydrophilicity might be the dominant factor affecting bacterial adhesion.
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Affiliation(s)
- Jinling Zhu
- School of Mechanical and Power Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Minqi Wang
- Shanghai Jiaotong University, 9th hospital, Shanghai 200011, China
| | - Hongbo Zhang
- School of Mechanical and Power Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Shengbing Yang
- Shanghai Jiaotong University, 9th hospital, Shanghai 200011, China
| | - Ki-Young Song
- School of Mechatronical Engineering, Beijing Institute of Technology, Beijing 100811, China
| | - Ruixue Yin
- School of Mechanical and Power Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Wenjun Zhang
- School of Mechatronics and Automation, Shanghai University, Shanghai 200240, China.,College of Engineering, The University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A9, Canada
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24
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Lestari D, Evan J, Suhartono MT. FRAKSI PEPTIDA ANTIOKSIDAN DARI KASEIN SUSU KAMBING. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.2.188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Milk bioactive peptides are derivative of milk protein produced either through enzymatic activity, digestive processes, or fermentation, that give functional properties. The study aimed to obtain bioactive peptides fraction derived from goat’s milk casein through hydrolysis by papain, analyze the profiles of protein and peptides, and also test the antioxidative activity. The casein isolate was hydrolyzed by papain in a ratio of 100: 0.5 (v/v) at pH 7.0 and 50ºC. Analysis of protein concentration was carried out by the Bradford method and protein profile by SDS-PAGE. Antioxidant assay was carried out by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. A 1,000 ppm ascorbic acid solution was used as positive control. Peptide fractionation was done by membrane filtration with a cut off of 10 kD and 30 kDa. The protein concentration of casein hydrolysates decreased significantly after hydrolysis process with papain. The electrophoresis results showed six protein bands in casein with molecular weight of 7-33 kDa. After the hydrolysis process, all hydrolysates only contained two protein bands with molecular weights of 8 and 5 kDa. The hydrolysis process increased the antioxidant activity of the casein. P0 and P2 hydrolysates had the highest antioxidant activity, and fractions with the highest antioxidant activity were fraction <10 kDa from P0 hydrolysate at 67.89% and 10-30 kDa from P2 hydrolysate at 73.82%. Molecular weight and hydrolysis time affected the antioxidant activity of the hydrolysates. Peptides below 30 kDa have antioxidant activity, whereas those above 30 kDa do not have any antioxidant activity. The antioxidant activity of the peptides decreases upon hydrolysis for more then 2 minutes.
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Møller TSB, Liu G, Hartman HB, Rau MH, Mortensen S, Thamsborg K, Johansen AE, Sommer MOA, Guardabassi L, Poolman MG, Olsen JE. Global responses to oxytetracycline treatment in tetracycline-resistant Escherichia coli. Sci Rep 2020; 10:8438. [PMID: 32439837 PMCID: PMC7242477 DOI: 10.1038/s41598-020-64995-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 04/22/2020] [Indexed: 11/09/2022] Open
Abstract
We characterized the global transcriptome of Escherichia coli MG1655:: tetA grown in the presence of ½ MIC (14 mg/L) of OTC, and for comparison WT MG1655 strain grown with 1//2 MIC of OTC (0.25 mg/L OTC). 1646 genes changed expression significantly (FDR > 0.05) in the resistant strain, the majority of which (1246) were also regulated in WT strain. Genes involved in purine synthesis and ribosome structure and function were top-enriched among up-regulated genes, and anaerobic respiration, nitrate metabolism and aromatic amino acid biosynthesis genes among down-regulated genes. Blocking of the purine-synthesis- did not affect resistance phenotypes (MIC and growth rate with OTC), while blocking of protein synthesis using low concentrations of chloramphenicol or gentamicin, lowered MIC towards OTC. Metabolic-modeling, using a novel model for MG1655 and continuous weighing factor that reflected the degree of up or down regulation of genes encoding a reaction, identified 102 metabolic reactions with significant change in flux in MG1655:: tetA when grown in the presence of OTC compared to growth without OTC. These pathways could not have been predicted by simply analyzing functions of the up and down regulated genes, and thus this work has provided a novel method for identification of reactions which are essential in the adaptation to growth in the presence of antimicrobials.
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Affiliation(s)
- Thea S B Møller
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark
| | - Gang Liu
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark
| | - Hassan B Hartman
- Oxford Brookes University, Department of Medical and Biological Sciences, Gipsy Lane, Headington, Oxford, OX3 OBP, United Kingdom
| | - Martin H Rau
- Technical University of Denmark, Department of Systems Biology, 2800, Lyngby, Denmark
| | - Sisse Mortensen
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark
| | - Kristian Thamsborg
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark
| | - Andreas E Johansen
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark
| | - Morten O A Sommer
- Technical University of Denmark, Department of Systems Biology, 2800, Lyngby, Denmark.,Technical University of Denmark, Novo Nordisk Foundation Center for Biosustainability, 2970, Hørsholm, Denmark
| | - Luca Guardabassi
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark
| | - Mark G Poolman
- Oxford Brookes University, Department of Medical and Biological Sciences, Gipsy Lane, Headington, Oxford, OX3 OBP, United Kingdom
| | - John E Olsen
- University of Copenhagen, Department of Veterinary and Animal Sciences, 1870, Frederiksberg C, Denmark.
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Maqsoudlou A, Sadeghi Mahoonak A, Mohebodini H, Koushki V. Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate. Heliyon 2020; 6:e03731. [PMID: 32395641 PMCID: PMC7205743 DOI: 10.1016/j.heliyon.2020.e03731] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 02/11/2020] [Accepted: 03/31/2020] [Indexed: 12/01/2022] Open
Abstract
In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds. For this purpose, the bee pollen was hydrolysed by alcalase (enzyme concentration of 1.5%) at 50 °C and pH 8 during 3.95 h, and then freeze-dried. The hydrolysed protein and wall materials were used in ratio of 1:10 (w/w). The wall materials included maltodextrin 2%, WPC 2%, as well as maltodextrin and WPC mixtures with 3:1 ratio. The resulting capsules were exposed to UV radiation for 48 h to accelerate the oxidation. The results showed that the capsule prepared using maltodextrin and WPC mixture showed the highest DPPH radical scavenging during exposure to UV radiation. Based on the FTIR spectroscopy results, the wall containing maltodextrin and WPC mixture showed the best performance in maintaining the chemical structure of hydrolysed protein. The SEM results indicated that the microcapsules prepared with WPC and maltodextrin mixture as wall material showed uniform and smoother wall than those prepared with maltodextrin alone. Finally, it was found that the maltodextrin and WPC mixture was the best wall with an appropriate protective capability for the microencapsulation of hydrolysed proteins and their protection against UV radiation.
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Affiliation(s)
- Atefe Maqsoudlou
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hossein Mohebodini
- Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Vahid Koushki
- Department of Grape Processing and Preservation, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran
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Dara PK, Elavarasan K, Shamasundar BA. Improved Utilization of Croaker Skin Waste and Freshwater Carps Visceral Waste: Conversion of Waste to Health Benefitting Peptides. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10053-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Madende M, Hayes M. Fish By-Product Use as Biostimulants: An Overview of the Current State of the Art, Including Relevant Legislation and Regulations within the EU and USA. Molecules 2020; 25:molecules25051122. [PMID: 32138206 PMCID: PMC7179184 DOI: 10.3390/molecules25051122] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 02/27/2020] [Indexed: 12/26/2022] Open
Abstract
Crop production systems have adopted cost-effective, sustainable and environmentally friendly agricultural practices to improve crop yields and the quality of food derived from plants. Approaches such as genetic selection and the creation of varieties displaying favorable traits such as disease and drought resistance have been used in the past and continue to be used. However, the use of biostimulants to promote plant growth has increasingly gained attention, and the market size for biostimulants is estimated to reach USD 4.14 billion by 2025. Plant biostimulants are products obtained from different inorganic or organic substances and microorganisms that can improve plant growth and productivity and abate the negative effects of abiotic stresses. They include materials such as protein hydrolysates, amino acids, humic substances, seaweed extracts and food or industrial waste-derived compounds. Fish processing waste products have potential applications as plant biostimulants. This review gives an overview of plant biostimulants with a focus on fish protein hydrolysates and legislation governing the use of plant biostimulants in agriculture.
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Megrous S, Al-Dalali S, Zhao X, Chen C, Cao Y, Bourouis I, Mekkaoui A, Yang Z, Yang Z. Evaluation of Antidiabetic Activities of Casein Hydrolysates by a Bacillus Metalloendopeptidase. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10045-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Effect of enzymatic hydrolysis using endo- and exo-proteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00296-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Improved Cordycepin Production by Cordyceps militaris KYL05 Using Casein Hydrolysate in Submerged Conditions. Biomolecules 2019; 9:biom9090461. [PMID: 31500325 PMCID: PMC6770387 DOI: 10.3390/biom9090461] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 08/30/2019] [Accepted: 09/05/2019] [Indexed: 02/07/2023] Open
Abstract
Cordycepin, a beneficial bioactive product specifically found in Cordyceps, has received attention in various bioindustrial applications such as in pharmaceuticals, functional foods, and cosmetics, due to its significant functions. However, low productivity of cordycepin is a barrier to commercialization. In this study, Cordyceps militaris was mutated by UV irradiation to improve the cordycepin production. The highest producer KYL05 strain was finally selected and its cordycepin production was increased about 1.5-fold compared to wild type. In addition, the effects of culture conditions were fundamentally investigated. Optimal conditions were as follows: pH 6, temperature of 25 °C, shaking speed of 150 rpm, and culture time of 6 days. Effects of medium component on cordycepin production were also investigated by using various carbon and nitrogen sources. It was found that glucose and casein hydrolysate (CH) were most effective as carbon and nitrogen sources in cordycepin production (2.3-fold improvement) with maximum cordycepin production of about 445 mg/L. In particular, production was significantly affected by CH. These results should be of value in improving the efficiency of mass production of cordycepin.
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Thekkilaveedu S, Krishnaswami V, Mohanan DP, Alagarsamy S, Natesan S, Kandasamy R. Lactic acid‐mediated isolation of alpha‐, beta‐ and kappa‐casein fractions by isoelectric precipitation coupled with cold extraction from defatted cow milk. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saranya Thekkilaveedu
- Department of Pharmaceutical Technology, University College of Engineering National Facility for Bioactive Peptides from Milk (NFBP), Centre for Excellence in Nanobio Translational Research (CENTRE), Anna University, BIT Campus Tiruchirappalli Tamil Nadu India
| | - Venkateshwaran Krishnaswami
- Department of Pharmaceutical Technology, University College of Engineering National Facility for Bioactive Peptides from Milk (NFBP), Centre for Excellence in Nanobio Translational Research (CENTRE), Anna University, BIT Campus Tiruchirappalli Tamil Nadu India
| | - Dhilin Pathayappurakkal Mohanan
- Department of Pharmaceutical Technology, University College of Engineering National Facility for Bioactive Peptides from Milk (NFBP), Centre for Excellence in Nanobio Translational Research (CENTRE), Anna University, BIT Campus Tiruchirappalli Tamil Nadu India
| | - Shanmugarathinam Alagarsamy
- Department of Pharmaceutical Technology, University College of Engineering National Facility for Bioactive Peptides from Milk (NFBP), Centre for Excellence in Nanobio Translational Research (CENTRE), Anna University, BIT Campus Tiruchirappalli Tamil Nadu India
| | - Subramanian Natesan
- Department of Pharmaceutical Technology, University College of Engineering National Facility for Bioactive Peptides from Milk (NFBP), Centre for Excellence in Nanobio Translational Research (CENTRE), Anna University, BIT Campus Tiruchirappalli Tamil Nadu India
| | - Ruckmani Kandasamy
- Department of Pharmaceutical Technology, University College of Engineering National Facility for Bioactive Peptides from Milk (NFBP), Centre for Excellence in Nanobio Translational Research (CENTRE), Anna University, BIT Campus Tiruchirappalli Tamil Nadu India
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Zampieri M, Hörl M, Hotz F, Müller NF, Sauer U. Regulatory mechanisms underlying coordination of amino acid and glucose catabolism in Escherichia coli. Nat Commun 2019; 10:3354. [PMID: 31350417 PMCID: PMC6659692 DOI: 10.1038/s41467-019-11331-5] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Accepted: 07/05/2019] [Indexed: 02/06/2023] Open
Abstract
How microbes dynamically coordinate uptake and simultaneous utilization of nutrients in complex nutritional ecosystems is still an open question. Here, we develop a constraint-based modeling approach that exploits non-targeted exo-metabolomics data to unravel adaptive decision-making processes in dynamic nutritional environments. We thereby investigate metabolic adaptation of Escherichia coli to continuously changing conditions during batch growth in complex medium. Unexpectedly, model-based analysis of time resolved exo-metabolome data revealed that fastest growth coincides with preferred catabolism of amino acids, which, in turn, reduces glucose uptake and increases acetate overflow. We show that high intracellular levels of the amino acid degradation metabolites pyruvate and oxaloacetate can directly inhibit the phosphotransferase system (PTS), and reveal their functional role in mediating regulatory decisions for uptake and catabolism of alternative carbon sources. Overall, the proposed methodology expands the spectrum of possible applications of flux balance analysis to decipher metabolic adaptation mechanisms in naturally occurring habitats and diverse organisms.
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Affiliation(s)
- Mattia Zampieri
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, 8093, Switzerland.
| | - Manuel Hörl
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, 8093, Switzerland
| | - Florian Hotz
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, 8093, Switzerland
| | - Nicola F Müller
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, 8093, Switzerland
| | - Uwe Sauer
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, 8093, Switzerland.
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Kotenkova E, Chernukha I. Influence of technological processing on lipid-lowering activity of substances containing in porcine hearts and aortas. POTRAVINARSTVO 2019. [DOI: 10.5219/1119] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Edible by-products are a good source of nutrients and bioactive substances and could be used as functional ingredients or for biopeptides production natively contained in raw materials. A wide range of peptides are also formed during the enzymatic hydrolysis or food processing. The comparative results of the effectiveness of isolated certain protein and peptide fractions by ultrafiltration with the same natively presented in raw tissues, as well as the influence of heat treatment on biological activity of origin active substances are presented. The model of rat alimentary hyperlipidemia was developed by adding cholesterol and fat to the standard diet and vitamin D2 injection per os. Serum lipid profile was determined on automatic analyzer BioChem FC-360. Dynamic of changes in serum lipid profile was assessed as corresponding control group medium results in ratio to certain rat data. Two-dimensional electrophoresis (2DE) was performed according to the method of O’Farrell with isoelectric focusing in ampholine pH gradient (IEF-PAGE) with following identification by MALDI-TOF MS and MS/MS mass spectrometry. Consumption of native pig aorta and pig heart during 14th days led to normalization of lipid profile in serum of hyperlipidemic rats, while low molecular weight (LMUF, MW <5 kDa) and medium molecular weight (MMUF, MW = 5 – 30 kDa) ultrafiltrates of pig aorta extract did not strongly influenced on level of triglicerides and, on contrary, elevated high density cholesterol. Consumption of developed product by hyperlipidemic rats during 28th days did not lead to significant changes in serum lipid profile, while on 42nd day all ratios reached ones in group, which were treated with native raw material or isolated active fractions. The stability of developed product was confirmed by proteomic studies. Obtained results open prospects to modernization the technology, presumably use as a matrix dietary meat (e.g. poultry) with incorporated active identified components.
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Setyawardani T, Sumarmono J, Widayaka K. Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates ( Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2). Vet World 2019; 12:409-417. [PMID: 31089311 PMCID: PMC6487241 DOI: 10.14202/vetworld.2019.409-417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Accepted: 02/08/2019] [Indexed: 11/17/2022] Open
Abstract
Aim: The research was conducted to determine the effect of temperature and storage duration on the physicochemical, lipolytic, microbiological, and proteolytic characteristics of goat cheese made using Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2 bacteria. Materials and Methods: The cheese was stored at 4°C and −20°C for 0, 15, 30, 45, and 60 days. Observations were made on its physicochemical, lipolysis, and microbiological characteristics. The proteolysis pattern was measured with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results: The protein, fat, ash and total solids levels of cold-stored cheese were higher than the frozen-stored one. The frozen-stored cheese’s free fatty acids (FFA) and acid degree value (ADV) levels are lower than those of the cold-stored cheese as indicated by the partial lipolysis event. The total yeast in the frozen-stored cheese is lower than that in the frozen-stored cheese. Finally, the electrophoresis profile indicates that proteolysis of the frozen-stored cheese is formed since there have been detected αs1-casein, αs2-casein, β-casein, and κ-casein in the casein breakdown during the 60-day storage. Conclusion: The physicochemical characteristics of cold-stored cheese are better than the cheese stored at frozen temperature. However, frozen-stored cheese produces lower FFA and ADV than cold-stored cheese and lipolysis occurs only partially.
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Affiliation(s)
- Triana Setyawardani
- Department of Animal Production, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Juni Sumarmono
- Department of Animal Production, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Kusuma Widayaka
- Department of Animal Production, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
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Laviada-Castillo RE, Segura-Campos MR, Chan-Zapata I, Torres-Romero JC, Guillermo-Cordero JL, Arana-Argáez VE. Immunosuppressive effects of protein derivatives from Mucuna pruriens on a streptozotocin-induced type 1 diabetes murine model. J Food Biochem 2019; 43:e12834. [PMID: 31353524 DOI: 10.1111/jfbc.12834] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 01/16/2019] [Accepted: 01/29/2019] [Indexed: 01/12/2023]
Abstract
Type 1 diabetes is an autoimmune disease induced by abnormal insulin secretions from β-cells in pancreas. The present study aimed to investigate the immunosuppressive effects from protein derivatives of Mucuna pruriens on a murine model of Type 1 diabetes. Hydrolyzate and five peptide fractions with different molecular weight were administered orally by 14 days, followed T1D murine model was built by intraperitoneal injection of streptozotocin over 5 days. The mice weight, blood glucose levels, anti-insulin, and anti-pancreatic islet β-cells antibodies, pro-inflammatory cytokines as tumor necrosis factor alpha and interleukin-6 were determined in four times (0, 15, 30, and 45 day). Mice were sacrificed and pancreatic tissues samples were obtained and staining with hematoxylin and eosin to determine the degree of damage. The study demonstrated immunosuppressive activity in four of the six treatment groups: (a) T1D PPH, (b) T1D F 5-10 kDa, (c) T1D F 3-5 kDa, and (d) T1D F 1-3 kDa. PRACTICAL APPLICATIONS: Due to the high content of native protein in seeds of Mucuna pruriens, studies have reported potential in the elaboration of hydrolysates and peptides with biological activity. These protein derivatives could help in the treatment of immunological disorders that are observed in several chronic non-communicable disease and inflammatory diseases, such as T1D. Activated macrophages and lymphoplasmacytic infiltrate plays a crucial role in the initiation and maintenance of T1D; therefore, several studies has focused to reduce the effector functions of this cells for diminishing the clinical manifestations in inmmunocompromised patients. Thus, this study indicates the potential application of hydrolyzate and peptide fractions of M. pruriens in functional foods and dietary supplements could be developed for the treatment of inflammatory and chronic non-communicable diseases.
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Affiliation(s)
| | - Maira Rubí Segura-Campos
- Laboratorio de Ciencias de los Alimentos, Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, México
| | - Iván Chan-Zapata
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida, México
| | - Julio César Torres-Romero
- Laboratorio de Bioquímica y Genética Molecular, Facultad de Química, Universidad Autónoma de Yucatán, Mérida, México
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Tu M, Liu H, Zhang R, Chen H, Fan F, Shi P, Xu X, Lu W, Du M. Bioactive hydrolysates from casein: generation, identification, and in silico toxicity and allergenicity prediction of peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3416-3426. [PMID: 29280148 DOI: 10.1002/jsfa.8854] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 12/15/2017] [Accepted: 12/15/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Bioactive casein peptides have attracted considerable attention for their applications in industry. However, there is little clarity regarding mass spectrometric profiles for peptides in enzymatic hydrolysates of casein produced under varying conditions. In this study, the compositions of the peptides from casein hydrolysates were compared for different enzyme/substrate ratio (E/S) and hydrolysis times. The toxicity, allergenicity and bioactivity of the identified peptides were assessed in silico. RESULTS A total of 70 unique peptides were identified, and there were 28, 21, 13 and 8 peptides from αs1 -casein, αs2 -casein, β-casein and κ-casein respectively. The peptide number decreased with the increase in E/S and hydrolysis time. Moreover, peptides with relative molecular mass Mr ranging from 1000 to 1500 Da occupied the highest proportion of 31.43%, and almost all of the peptides showed Mr less than 5000 Da. In silico analysis showed that all of the peptides were non-toxic and non-allergenic, and several of them were assessed by PeptideRanker as having a relatively high likelihood of being bioactive peptides. CONCLUSIONS Composition of the peptides in the casein hydrolysates varied with the enzymolysis conditions. This study's results may facilitate the production of target bioactive peptides by controlling E/S and hydrolysis time, which is beneficial for the application of casein peptides in the functional food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maolin Tu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Ruyi Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Fengjiao Fan
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Pujie Shi
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Weihong Lu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Ming Du
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
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Duarte Neto JMW, Wanderley MCDA, Lima CDA, Porto ALF. Single step purification via magnetic nanoparticles of new broad pH active protease from Penicillium aurantiogriseum. Protein Expr Purif 2018; 147:22-28. [PMID: 29448066 DOI: 10.1016/j.pep.2018.01.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 01/31/2018] [Accepted: 01/31/2018] [Indexed: 11/19/2022]
Abstract
A new set of applications can be achieved when using high stability proteases. Industrially, high costs can be related to production medium and purification process. Magnetic nanoparticles have been successfully used for rapid and scalable purification. In this work, azocasein were immobilized on magnetite nanoparticles and applied in a single step purification of protease produced by Penicillium aurantiogriseum using soybean flour medium, and the new purified enzyme was characterized. Glutaraldehyde activated nanoparticles were used in azocasein immobilization and then incubated with dialyzed 60-80% saline precipitation fraction of crude extract for purification. Adsorbents were washed 7 times (0.1 M NaCl solution) and eluted 3 times (1 M NaCl solution), these final elutions contained the purified protease. This protease was purified 55.68-fold, retaining 46% of its original activity. Presented approximately 40 kDa on SDS-PAGE and optimum activity at 45 °C and pH 9.0. Maintained over 60% of activity from pH 6.0 to 11.0. Kept more than 50% activity from 15 to 55 °C, did not lose any activity over 48 h at 25 °C. Inhibitors assay suggested a serine protease with aspartic residues on its active site. Results report a successful application of an alternative purification method and novel broad pH tolerant protease.
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Affiliation(s)
- José Manoel Wanderley Duarte Neto
- Laboratorio de Imunopatologia Keizo Asami (LIKA), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Lins do Rego, s/n, 50670-901, Recife, PE, Brazil
| | - Maria Carolina de Albuquerque Wanderley
- Laboratorio de Imunopatologia Keizo Asami (LIKA), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Lins do Rego, s/n, 50670-901, Recife, PE, Brazil
| | - Carolina de Albuquerque Lima
- Faculdade de Ciência, Educação e Tecnologia de Garanhuns, Universidade de Pernambuco - UPE, Av. Capitão Pedro Rodrigues, n° 105, Garanhuns, PE, Brazil
| | - Ana Lúcia Figueiredo Porto
- Laboratorio de Imunopatologia Keizo Asami (LIKA), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Lins do Rego, s/n, 50670-901, Recife, PE, Brazil; Departmento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco - UFRPE, Av. Dom Manoel de Medeiros, s/n, 52171-900, Recife, PE, Brazil.
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Dash P, Ghosh G. Amino acid composition, antioxidant and functional properties of protein hydrolysates from Cucurbitaceae seeds. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:4162-4172. [PMID: 29184221 PMCID: PMC5685994 DOI: 10.1007/s13197-017-2855-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2017] [Accepted: 09/04/2017] [Indexed: 01/14/2023]
Abstract
In this study, the effect of enzymatic hydrolysis of globulin fraction of C. moschata (CMH), C. lanatus (CLH) and L. siceraria (LSH) on antioxidant capacity, functional properties, structural and micro-structural properties, as well as amino acid compositions were evaluated. All the hydrolysates exhibited significant antioxidant properties. The essential amino acids content in LSH (92.7 mg/g) was higher than CMH (79.9 mg/g) and CLH (70.5 mg/g). Water absorption capacity (5 g/g), heat stability (89%), emulsifying activity index (98.3 m2/g) and emulsifying stability index (45.1 min) were statistically more significant for LSH as compared to CMH and CLH. In addition, LSH had significantly higher FS and FC at pH 3-9. Among all hydrolysates, LSH showed highest solubility (87.3%) as compared to other hydrolysates. The results suggested that enzymatic hydrolysis improve the antioxidant and functional properties. Thus, the globulin hydrolysates might be served as an innovative source with promising nutritive values, good antioxidant and functional properties. Moreover, these could be used in food and pharmaceutical industries for the development of novel functional foods.
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Affiliation(s)
- Priyanka Dash
- Department of Pharmacognosy, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan University, Khandagiri Square, Bhubaneswar, Odisha 751003 India
| | - Goutam Ghosh
- Department of Pharmacognosy, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan University, Khandagiri Square, Bhubaneswar, Odisha 751003 India
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Zamora-Sillero J, Ramos P, Monserrat JM, Prentice C. Evaluation of the Antioxidant Activity In Vitro and in Hippocampal HT-22 Cells System of Protein Hydrolysates of Common Carp (Cyprinus carpio) By-Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1390027] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Juan Zamora-Sillero
- Laboratório de Tecnologia de Alimentos, Escola de Química de Alimentos (EQA), Universidade Federal do Rio Grande (FURG), Rio Grande, RS, Brasil
- Programa de Pós-Graduação em Aquicultura, FURG, Rio Grande, RS, Brasil
| | - Patrícia Ramos
- Instituto de Ciências Biológicas (ICB), FURG, Rio Grande, RS, Brasil
| | - José María Monserrat
- Instituto de Ciências Biológicas (ICB), FURG, Rio Grande, RS, Brasil
- Programa de Pós-Graduação em Aquicultura, FURG, Rio Grande, RS, Brasil
| | - Carlos Prentice
- Laboratório de Tecnologia de Alimentos, Escola de Química de Alimentos (EQA), Universidade Federal do Rio Grande (FURG), Rio Grande, RS, Brasil
- Programa de Pós-Graduação em Aquicultura, FURG, Rio Grande, RS, Brasil
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κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus. Journal of Food Science and Technology 2017; 54:3679-3688. [PMID: 29051663 DOI: 10.1007/s13197-017-2830-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2017] [Accepted: 08/23/2017] [Indexed: 02/06/2023]
Abstract
This paper explores the ability of Lactobacillus helveticus strains to release sequences of short biologically active peptides (containing 2-10 amino acid residues) from casein. The proteolytic enzymes of the tested strains exhibit different patterns of cleavage of CN fractions. The modification of κ-casein (κ-CN) with pyrrolidone carboxylic acid inhibits the proteolytic activity of strains L. helveticus 141 and the reference strain (DSMZ 20075), while the modification with phosphothreonine inhibits enzymes of all the tested bacteria. The peptide sequencing analysis indicated that the examined strains produced functional peptides very efficiently. κ-CN proved to be the main source of short peptides released by bacterial enzymes, and the hydrolysis of κ-CN yielded eighty-two bioactive peptides. The hydrolysis of αS2-casein, αS1-casein, and β-casein yielded six, two, and one short-chain bioactive peptides, respectively. The isolated bioactive peptides exhibited antioxidative, opioid, stimulating, hypotensive, immunomodulating, antibacterial, and antithrombotic activities. A vast majority of the isolated bioactive peptides caused inhibition of the angiotensin-converting enzyme and dipeptidyl peptidase IV. The role of hydrolysis products as neuropeptides is also pointed out. The highest number of cleavage sites in κ-casein and functional activities of short-chain peptides were obtained in hydrolyzates produced by L. helveticus strain T105.
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Murmu SB, Mishra HN. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Bamdad F, Shin SH, Suh JW, Nimalaratne C, Sunwoo H. Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes. Molecules 2017; 22:E609. [PMID: 28394279 PMCID: PMC6154324 DOI: 10.3390/molecules22040609] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 04/03/2017] [Accepted: 04/06/2017] [Indexed: 11/24/2022] Open
Abstract
Casein-derived peptides are shown to possess radical scavenging and metal chelating properties. The objective of this study was to evaluate novel anti-inflammatory properties of casein hydrolysates (CH) produced by an eco-friendly process that combines high hydrostatic pressure with enzymatic hydrolysis (HHP-EH). Casein was hydrolysed by different proteases, including flavourzyme (Fla), savinase (Sav), thermolysin (Ther), trypsin (Try), and elastase (Ela) at 0.1, 50, 100, and 200 MPa pressure levels under various enzyme-to-substrate ratios and incubation times. Casein hydrolysates were evaluated for the degree of hydrolysis (DH), molecular weight distribution patterns, and anti-inflammatory properties in chemical and cellular models. Hydrolysates produced using HHP-EH exhibited higher DH values and proportions of smaller peptides compared to atmospheric pressure-enzymatic hydrolysis (AP-EH). Among five enzymes, Fla-digested HHP-EH-CH (HHP-Fla-CH) showed significantly higher antioxidant properties than AP-Fla-CH. The anti-inflammatory properties of HHP-Fla-CH were also observed by significantly reduced nitric oxide and by the suppression of the synthesis of pro-inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. Liquid chromatography with tandem mass spectrometry (LC-MS/MS) revealed that 59% of the amino acids of the peptides in HHP-Fla-CH were composed of proline, valine, and leucine, indicating the potential anti-inflammatory properties. In conclusion, the HHP-EH method provides a promising technology to produce bioactive peptides from casein in an eco-friendly process.
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Affiliation(s)
- Fatemeh Bamdad
- Centre for Pharmacy & Health Research, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361-87 Ave, Edmonton, AB T6G 2E1, Canada.
| | - Seulki Hazel Shin
- Centre for Pharmacy & Health Research, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361-87 Ave, Edmonton, AB T6G 2E1, Canada.
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, Gyeonggi 449-728, Korea.
| | - Chamila Nimalaratne
- Centre for Pharmacy & Health Research, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361-87 Ave, Edmonton, AB T6G 2E1, Canada.
| | - Hoon Sunwoo
- Centre for Pharmacy & Health Research, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 11361-87 Ave, Edmonton, AB T6G 2E1, Canada.
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Rocha-Martin J, Fernández-Lorente G, Guisan JM. Sequential hydrolysis of commercial casein hydrolysate by immobilized trypsin and thermolysin to produce bioactive phosphopeptides. BIOCATAL BIOTRANSFOR 2017. [DOI: 10.1080/10242422.2017.1308499] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Javier Rocha-Martin
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica-CSIC. Campus UAM, Madrid, Spain
| | - Gloria Fernández-Lorente
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica-CSIC. Campus UAM, Madrid, Spain
| | - José M. Guisan
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica-CSIC. Campus UAM, Madrid, Spain
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45
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Elavarasan K, Shamasundar B, Badii F, Howell N. Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala). Food Chem 2016; 206:210-6. [DOI: 10.1016/j.foodchem.2016.03.047] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2015] [Revised: 02/16/2016] [Accepted: 03/15/2016] [Indexed: 11/30/2022]
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46
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Böhm ME, Krey VM, Jeßberger N, Frenzel E, Scherer S. Comparative Bioinformatics and Experimental Analysis of the Intergenic Regulatory Regions of Bacillus cereus hbl and nhe Enterotoxin Operons and the Impact of CodY on Virulence Heterogeneity. Front Microbiol 2016; 7:768. [PMID: 27252687 PMCID: PMC4877379 DOI: 10.3389/fmicb.2016.00768] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Accepted: 05/06/2016] [Indexed: 12/18/2022] Open
Abstract
Bacillus cereus is a food contaminant with greatly varying enteropathogenic potential. Almost all known strains harbor the genes for at least one of the three enterotoxins Nhe, Hbl, and CytK. While some strains show no cytotoxicity, others have caused outbreaks, in rare cases even with lethal outcome. The reason for these differences in cytotoxicity is unknown. To gain insight into the origin of enterotoxin expression heterogeneity in different strains, the architecture and role of 5′ intergenic regions (5′ IGRs) upstream of the nhe and hbl operons was investigated. In silico comparison of 142 strains of all seven phylogenetic groups of B. cereus sensu lato proved the presence of long 5′ IGRs upstream of the nheABC and hblCDAB operons, which harbor recognition sites for several transcriptional regulators, including the virulence regulator PlcR, redox regulators ResD and Fnr, the nutrient-sensitive regulator CodY as well as the master regulator for biofilm formation SinR. By determining transcription start sites, unusually long 5′ untranslated regions (5′ UTRs) upstream of the nhe and hbl start codons were identified, which are not present upstream of cytK-1 and cytK-2. Promoter fusions lacking various parts of the nhe and hbl 5′ UTR in B. cereus INRA C3 showed that the entire 331 bp 5′ UTR of nhe is necessary for full promoter activity, while the presence of the complete 606 bp hbl 5′ UTR lowers promoter activity. Repression was caused by a 268 bp sequence directly upstream of the hbl transcription start. Luciferase activity of reporter strains containing nhe and hbl 5′ IGR lux fusions provided evidence that toxin gene transcription is upregulated by the depletion of free amino acids. Electrophoretic mobility shift assays showed that the branched-chain amino acid sensing regulator CodY binds to both nhe and hbl 5′ UTR downstream of the promoter, potentially acting as a nutrient-responsive roadblock repressor of toxin gene transcription. PlcR binding sites are highly conserved among all B. cereus sensu lato strains, indicating that this regulator does not significantly contribute to the heterogeneity in virulence potentials. The CodY recognition sites are far less conserved, perhaps conferring varying strengths of CodY binding, which might modulate toxin synthesis in a strain-specific manner.
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Affiliation(s)
- Maria-Elisabeth Böhm
- Lehrstuhl für Mikrobielle Ökologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising Germany
| | - Viktoria M Krey
- Lehrstuhl für Mikrobielle Ökologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising Germany
| | - Nadja Jeßberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Oberschleißheim Germany
| | - Elrike Frenzel
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen Netherlands
| | - Siegfried Scherer
- Lehrstuhl für Mikrobielle Ökologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising Germany
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Fan Y, Dong X, Zhong Y, Li J, Miao J, Hua S, Li Y, Cheng B, Chen W. Effects of ionic liquids on the hydrolysis of casein by lumbrokinase. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2015.12.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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48
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The bioactive effects of casein proteins on enteroendocrine cell health, proliferation and incretin hormone secretion. Food Chem 2016; 211:148-59. [PMID: 27283618 DOI: 10.1016/j.foodchem.2016.04.102] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 04/21/2016] [Accepted: 04/21/2016] [Indexed: 02/05/2023]
Abstract
Previous studies suggest that casein exerts various anti-diabetic effects. However, it is not known which casein proteins are bioactive, nor their effects on enteroendocrine cells. This study evaluated the effects of intact whole casein, intact individual proteins (alpha, beta and kappa casein) and hydrolysates on an enteroendocrine cell line. High content analysis accurately monitored changes in cell health and intracellular glucagon-like peptide-1 (GLP-1) content. Cheese ripening duration and GLP-1 secretory responses were also considered. Beta casein significantly stimulated enteroendocrine cell proliferation and all caseins were potent GLP-1 secretagogues (except kappa casein). Interestingly the GLP-1 secretory activity was almost always lost or significantly reduced upon hydrolysis with proteolytic enzymes. Only pepsin-derived beta casein hydrolysates had significantly increased potency compared with the intact protein, but this was diminished with prolonged hydrolysis. In conclusion casein proteins are not detrimental to enteroendocrine cells, and alpha and beta casein are particularly beneficial stimulating proliferation and GLP-1 secretion.
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Size-exclusion HPLC as a sensitive and calibrationless method for complex peptide mixtures quantification. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 1006:71-79. [DOI: 10.1016/j.jchromb.2015.09.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 08/23/2015] [Accepted: 09/23/2015] [Indexed: 11/18/2022]
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50
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Moreira J, Gomes L, Simões M, Melo L, Mergulhão F. The impact of material properties, nutrient load and shear stress on biofouling in food industries. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.05.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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