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Tansukkasem S, Kaewpathomsri P, Jonjaroen V, Payongsri P, Lertsiri S, Niamsiri N. Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna ( Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application. Foods 2023; 12:3249. [PMID: 37685181 PMCID: PMC10486430 DOI: 10.3390/foods12173249] [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: 08/03/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Organic heme iron in the form of heme iron polypeptide (HIP) is a bioavailable form of iron that can be used for dietary supplements. However, one practical challenge with HIP is that the quality of HIP prepared with different batches of raw material could lead to HIP products with inconsistent characteristics. In this study, skipjack tuna blood, a by-product in canned tuna industry, was converted to HIP at different degrees of enzymatic hydrolysis. The variation in HIP physical-chemical characteristics from different batches was evaluated, including composition, solubility, and molecular weight distribution. It was found that the batch variation had no effect on HIP composition and solubility; however, the degree of hydrolysis (DH) and the size of peptides that interact with heme greatly influenced HIP solubility at pH 2. Tuna-HIP with a low DH (DH, 8%) had 1.76-fold greater solubility than tuna-HIP with a high DH (DH, 32%). High-performance liquid chromatography (HPLC) revealed that tuna-HIP with a low DH had a molecular weight ranging from 1 kDa to 5 kDa. In summary, HIP-derived tuna blood was found to contain 70.54 ± 3.22 mg/100 g of iron and exhibit good solubility at 58.0 ± 2.16% at pH 2. Thus, tuna-HIP with a low DH might be a suitable functional ingredient for iron fortification of food.
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Affiliation(s)
- Satita Tansukkasem
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Piriya Kaewpathomsri
- Global Innovation Center (GIC), Thai Union Group PCL., S.M. Tower, Phaholyothin Road, Phayathai Sub-District, Phayathai, Bangkok 10400, Thailand
| | - Veasarach Jonjaroen
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Panwajee Payongsri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Sittiwat Lertsiri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttawee Niamsiri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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Dominant factors that determine the dissolution state of complexes between poorly water-soluble ingredients and casein hydrolysate. Colloids Surf B Biointerfaces 2021; 208:112062. [PMID: 34492601 DOI: 10.1016/j.colsurfb.2021.112062] [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: 03/04/2021] [Revised: 08/18/2021] [Accepted: 08/21/2021] [Indexed: 11/23/2022]
Abstract
Casein hydrolysate (Pep) is a dispersant for poorly water-soluble drugs and nutraceutical ingredients. However, two types of complexes may be between Pep and poorly water-soluble molecules: those that are (1) dispersed as hydrocolloids in aqueous media with a particle size of 100-500 nm; and (2) not hydrocolloids, as indicated by permeability of the complex through an ultrafiltration (UF) membrane and the fact that the particle size is ambiguous by dynamic light scattering. This study was conducted to clarify the factors that determine the dissolution state of the complexes between poorly water-soluble ingredients and casein hydrolysate. We classified the dissolution state of the complexes between poorly water-soluble ingredients and Pep by the permeability using a UF membrane. Complexes containing larger and more-hydrophobic molecules are hydrocolloids and do not permeate the UF membrane, whereas complexes containing comparatively smaller and less-hydrophobic molecules do permeate the UF membrane. A complex containing indomethacin, which has borderline solubility properties, does not permeate the UF membrane at pH values in which the indomethacin carboxylic acid group is protonated, but it is permeable at pH values in which its carboxylic acid group is deprotonated. Furthermore, we determined the stoichiometry and association constant for the complex between a major peptide in Pep and poorly water-soluble resveratrol (Res) based on fluorescence quenching. We calculated the stoichiometry of Res and PepY to be 2:3 and the association constant to be 2.4 × 107 M-1.
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Inada A, Oue T, Yamashita S, Yamasaki M, Oshima T, Matsuyama H. Development of highly water-dispersible complexes between coenzyme Q10 and protein hydrolysates. Eur J Pharm Sci 2019; 136:104936. [DOI: 10.1016/j.ejps.2019.05.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 04/10/2019] [Accepted: 05/22/2019] [Indexed: 01/03/2023]
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Yamashita R, Oshima T, Baba Y. A hydrophobic peptide fraction that enhances the water dispersibility of curcumin. Asian J Pharm Sci 2016. [DOI: 10.1016/j.ajps.2016.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Oshima T, Sugahara M, Iwakiri T, Kubo K, Baba Y. Enhanced Water Dispersibility of Retinoic Acid by Complexation with a Casein-Derived Peptide Mixture. KAGAKU KOGAKU RONBUN 2016. [DOI: 10.1252/kakoronbunshu.42.125] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | - Keishi Kubo
- Department of Applied Chemistry, University of Miyazaki
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Inada A, Oshima T, Baba Y. Enhancing the water dispersibility of paclitaxel by complexation with hydrophobic peptides. Colloids Surf B Biointerfaces 2015; 135:408-415. [DOI: 10.1016/j.colsurfb.2015.08.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 06/24/2015] [Accepted: 08/02/2015] [Indexed: 10/23/2022]
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