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Latella R, Calzoni E, Urbanelli L, Cerrotti G, Porcellati S, Emiliani C, Buratta S, Tancini B. Isolation of Extracellular Vesicles from Agri-Food Wastes: A Novel Perspective in the Valorization of Agri-Food Wastes and By-Products. Foods 2024; 13:1492. [PMID: 38790792 PMCID: PMC11120153 DOI: 10.3390/foods13101492] [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: 04/08/2024] [Revised: 05/03/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Agri-food wastes generated by industrial food processing are valorized through the extraction of biomolecules to obtain value-added products useful for various industrial applications. In the present review, we describe the valuable by-products and bioactive molecules that can be obtained from agricultural wastes and propose extracellular vesicles (EVs) as innovative nutraceutical and therapeutic compounds that could be derived from agriculture residues. To support this idea, we described the general features and roles of EVs and focused on plant-derived extracellular vesicles (PDEVs) that are considered natural carriers of bioactive molecules and are involved in intercellular communication between diverse kingdoms of life. Consistently, PDEVs exert beneficial effects (anti-inflammatory, anti-tumor, and immune-modulatory) on mammalian cells. Although this research field is currently in its infancy, in the near future, the isolation of EVs and their use as nutraceutical tools could represent a new and innovative way to valorize waste from the agri-food industry in an ecofriendly way.
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Affiliation(s)
- Raffaella Latella
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
| | - Eleonora Calzoni
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
| | - Lorena Urbanelli
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
| | - Giada Cerrotti
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
| | - Serena Porcellati
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
| | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06123 Perugia, Italy
| | - Sandra Buratta
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
| | - Brunella Tancini
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (R.L.); (E.C.); (L.U.); (G.C.); (S.P.); (C.E.); (B.T.)
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Rivero-Pino F, Millan-Linares MC, Villanueva-Lazo A, Fernandez-Prior Á, Montserrat-de-la-Paz S. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37096486 DOI: 10.1080/10408398.2023.2203229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Maria C Millan-Linares
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Alvaro Villanueva-Lazo
- Department of Food & Health, Instituto de la Grasa, Spanish National Research Council (IG-CSIC), Seville, Spain
| | - África Fernandez-Prior
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Sergio Montserrat-de-la-Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
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Kamali M, Shabanpour B, Pourashouri P, Kordjazi M. Effect of chitosan-coated Ulva intestinalis sulfated polysaccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage. Int J Biol Macromol 2023; 230:123275. [PMID: 36646348 DOI: 10.1016/j.ijbiomac.2023.123275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/22/2022] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
This study investigates chitosan coating containing nanoliposome of Ulva intestinalis sulfated polysaccharide, its effect on melanosis, as well as the quality of Pacific white shrimp during 20 days of storage in ice. The sulfated polysaccharide was extracted from Ulva intestinalis (USP), and its impact on the shrimp's polyphenol oxidase (PPO) enzyme inhibition in different concentrations was measured. The optimum concentration of USP with the highest inhibition percentage was selected and used. USPs were loaded in nanoliposome or coated in chitosan then shrimps were immersed in these coatings. 1.5 % USP showed the highest inhibitory effect of PPO enzyme after 1 and 3 min with values of 63.03 % and 48.74 %. The melanosis of shrimps with different types of USP coating was significantly lower than the control. The lowest color change (ΔE), total viable counts (TVC) bacterial, TVN content, and weight loss were achieved in the Ch-USP treatment. The highest sensory score was found in the Ch-N-USP treatment. This coverage delayed the increase of psychrophilic bacteria (PBC) and chemical tests (TBA, FFA, and PV). Therefore, Ch-USP and Ch-N-USP treatments can be used as a natural substitute for sodium metabisulfite to increase the shelf life and shrimp quality during ice storage.
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Affiliation(s)
- Masume Kamali
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.
| | - Bahareh Shabanpour
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Parastoo Pourashouri
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Moazameh Kordjazi
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
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Calvano CD, Tamborrino A. Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization. Foods 2022; 11:foods11060768. [PMID: 35327197 PMCID: PMC8947182 DOI: 10.3390/foods11060768] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/21/2023] Open
Affiliation(s)
- Cosima D. Calvano
- Inter-Department Center SMART, Department of Chemistry, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy
- Correspondence: (C.D.C.); (A.T.)
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: (C.D.C.); (A.T.)
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Chen H, Ji H, Pan C, Zhang D, Su W, Liu S, Deng Y, Huang X. Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (Procambarus clarkii). Foods 2021; 11:foods11010035. [PMID: 35010161 PMCID: PMC8750329 DOI: 10.3390/foods11010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/21/2021] [Indexed: 11/23/2022] Open
Abstract
Pigment proteins play a vital role in the red colour change of the red swamp crayfish (Procambarus clarkii) shell after cooking. In this study, two red-change-related pigment proteins with molecular weights of approximately 170 and 43 kDa—denoted as F1 and F2, respectively—were purified by ammonium sulphate salting-out and size exclusion chromatography. F1 and F2 entirely comprised homomultimeric protein complexes composed of 21 kDa subunits. LC-MS/MS analysis showed that the 21 kDa protein subunit belonged to the crustacyanin family, named P. clarkii crustacyanin A2 (PcCRA2). The full-length cDNA of PcCRA2 was cloned, which encoded 190 amino acid residues and was highly homologous (91.58%) with Cherax quadricarinatus crustacyanin A. The predicted 3D structure showed that PcCRA2 had a β-barrel structure for pigment encapsulation. The colour change of F1 was first detected at 40 °C, and the red change occurred upon heating above 60 °C. Additionally, with increasing temperature, its β-sheet content increased, and its α-helix content reduced. Correlation analysis showed that the redness value of F1 was significantly related to the heating temperature and the β-sheet content.
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Affiliation(s)
- Hao Chen
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China;
- Correspondence:
| | - Chuang Pan
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China;
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Di Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Weiming Su
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China;
| | - Yijia Deng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
| | - Xiaodan Huang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (H.C.); (D.Z.); (W.S.); (S.L.); (Y.D.); (X.H.)
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