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He L, Cao Y, Wang X, Wang Y, Han L, Yu Q, Zhang L. Synergistic modification of collagen structure using ionic liquid and ultrasound to promote the production of DPP-IV inhibitory peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4603-4613. [PMID: 36860123 DOI: 10.1002/jsfa.12536] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 02/25/2023] [Accepted: 03/01/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Dual modification of collagen was performed using ionic liquid (IL) and ultrasound (US) to modulate the activity of collagen hydrolyzed peptides and reveal the production mechanism of cowhide-derived dipeptidyl peptidase (DPP-IV) inhibitory peptides. RESULTS The results revealed that dual modification (IL + US) significantly improved the hydrolytic degree of collagen (P < 0.05). Meanwhile, IL and US tended to promote the break of hydrogen bonds, but inhibit the crosslinking between collagens. The double modification reduced the thermal stability and accelerated the exposure of tyrosine and phenylalanine of collagen, and improved the proportion of small molecular (< 1 kDa) peptides in collagen hydrolysates. Interestingly, the hydrophobic amino acid residues and DPP-IV inhibitory activity of collagen peptides with small molecular weight (< 1 kDa) was increased further under the combination of IL and US. CONCLUSION Enhanced hypoglycemic activity of collagen peptides can be attained through the dual modification of IL and US. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yingying Cao
- College of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yanru Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Lueyot A, Wonganu B, Rungsardthong V, Vatanyoopaisarn S, Hutangura P, Wongsa-Ngasri P, Roytrakul S, Charoenlappanit S, Wu T, Thumthanaruk B. Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process. PLoS One 2022; 17:e0276080. [PMID: 36322524 PMCID: PMC9629545 DOI: 10.1371/journal.pone.0276080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 09/27/2022] [Indexed: 01/24/2023] Open
Abstract
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material's salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20-100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121-447, 120-278, and 91-248 g. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15-25°C and 5-12°C, which are lower than bovine gelatin (BG) and fish gelatin (FG). Monitored by FITR, the synergistic effect of extended sonication time (from 20-100 min) with 4 h extraction time at 80 °C caused amide I, II, and III changes. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 °C.
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Affiliation(s)
- Artima Lueyot
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Benjamaporn Wonganu
- Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Savitri Vatanyoopaisarn
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pokkwan Hutangura
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pisit Wongsa-Ngasri
- Fishery Technological Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives, Bangkok, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Sawanya Charoenlappanit
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Tao Wu
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee, United States of America
| | - Benjawan Thumthanaruk
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- * E-mail:
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Hermida-Merino C, Cabaleiro D, Lugo L, Valcarcel J, Vázquez JA, Bravo I, Longo A, Salloum-Abou-Jaoude G, Solano E, Gracia-Fernández C, Piñeiro MM, Hermida-Merino D. Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery. Gels 2022; 8:gels8040237. [PMID: 35448138 PMCID: PMC9026235 DOI: 10.3390/gels8040237] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/23/2022] [Accepted: 04/01/2022] [Indexed: 12/27/2022] Open
Abstract
The skin of yellowfin tuna is one of the fishery industry solid residues with the greatest potential to add extra value to its circular economy that remains yet unexploited. Particularly, the high collagen content of fish skin allows generating gelatin by hydrolysis, which is ideal for forming hydrogels due to its biocompatibility and gelling capability. Hydrogels have been used as drug carriers for local administration due to their mechanical properties and drug loading capacity. Herein, novel tuna gelatin hydrogels were designed as drug vehicles with two structurally different antitumoral model compounds such as Doxorubicin and Crocin to be administrated locally in tissues with complex human anatomies after surgical resection. The characterization by gel permeation chromatography (GPC) of purified gelatin confirmed their heterogeneity composition, exhibiting three major bands that correspond to the β and α chains along with high molecular weight species. In addition, the Fourier Transform Infrared (FT-IR) spectra of gelatin probed the secondary structure of the gelatin showing the simultaneous existence of α helix, β sheet, and random coil structures. Morphological studies at different length scales were performed by a multi-technique approach using SAXS/WAXS, AFM and cryo-SEM that revealed the porous network formed by the interaction of gelatin planar aggregates. In addition, the sol-gel transition, as well as the gelation point and the hydrogel strength, were studied using dynamic rheology and differential scanning calorimetry. Likewise, the loading and release profiles followed by UV-visible spectroscopy indicated that the novel gelatin hydrogels improve the drug release of Doxorubicin and Crocin in a sustained fashion, indicating the structure-function importance in the material composition.
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Affiliation(s)
- Carolina Hermida-Merino
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
- Correspondence: (C.H.-M.); (D.H.-M.)
| | - David Cabaleiro
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
| | - Luis Lugo
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
| | - Jesus Valcarcel
- Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.V.); (J.A.V.)
| | - Jose Antonio Vázquez
- Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.V.); (J.A.V.)
| | - Ivan Bravo
- Departamento de Química Física, Facultad de Farmacia, UCLM, 02071 Albacete, Spain;
| | - Alessandro Longo
- ID20, European Synchrotron Radiation Facility (ESRF), 71 Avenue des Martyrs, 38000 Grenoble, France;
- Istituto per lo Studio dei Materiali Nanostrutturati (ISMN)-CNR, UOS Palermo, Via Ugo La Malfa, 153, 90146 Palermo, Italy
| | - Georges Salloum-Abou-Jaoude
- Constellium C-TEC Technology Center, Parc Economique Centr’alp, 725 rue Aristide Bergès, 38341 Voreppe, France;
| | - Eduardo Solano
- ALBA Synchrotron Light Source, NCD-SWEET Beamline, 08290 Cerdanyola del Valles, Spain;
| | | | - Manuel M. Piñeiro
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
| | - Daniel Hermida-Merino
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
- Netherlands Organisation for Scientific Research (NWO), c/o ESRF BP 220, DUBBLE CRG/ESRF, CEDEX, 38043 Grenoble, France
- Correspondence: (C.H.-M.); (D.H.-M.)
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