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Pires C, Leitão M, Sapatinha M, Gonçalves A, Oliveira H, Nunes ML, Teixeira B, Mendes R, Camacho C, Machado M, Pintado M, Ribeiro AR, Vieira EF, Delerue-Matos C, Lourenço HM, Marques A. Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties. Foods 2024; 13:2418. [PMID: 39123610 PMCID: PMC11311982 DOI: 10.3390/foods13152418] [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: 07/09/2024] [Revised: 07/26/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
Fish by-products can be converted into high-value-added products like fish protein hydrolysates (FPHs), which have high nutritional value and are rich in bioactive peptides with health benefits. This study aims to characterise FPHs derived from salmon heads (HPSs) and Cape hake trimmings (HPHs) using Alcalase for enzymatic hydrolysis and Subcritical Water Hydrolysis (SWH) as an alternative method. All hydrolysates demonstrated high protein content (70.4-88.7%), with the degree of hydrolysis (DH) ranging from 10.7 to 36.4%. The peptide profile of FPHs indicated the breakdown of proteins into small peptides. HPSs showed higher levels of glycine and proline, while HPHs had higher concentrations of glutamic acid, leucine, threonine, and phenylalanine. Similar elemental profiles were observed in both HPHs and HPSs, and the levels of Cd, Pb, and Hg were well below the legislated limits. Hydrolysates do not have a negative effect on cell metabolism and contribute to cell growth. HPSs and HPHs exhibited high 2,2'-azino-bis(3 ethylbenzthiazoline-6)-sulfonic acid (ABTS) radical scavenging activity, Cu2+ and Fe2+ chelating activities, and angiotensin-converting enzyme (ACE) inhibitory activity, with HPHs generally displaying higher activities. The α-amylase inhibition of both FPHs was relatively low. These results indicate that HPHs are a promising natural source of nutritional compounds and bioactive peptides, making them potential candidates for use as an ingredient in new food products or nutraceuticals. SWH at 250 °C is a viable alternative to enzymatic methods for producing FPHs from salmon heads with high antioxidant and chelating properties.
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Affiliation(s)
- Carla Pires
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Matilde Leitão
- Department of Chemistry, Nova School of Science and Technology, Nova University Lisbon, Campus da Caparica, 2829-516 Caparica, Portugal;
| | - Maria Sapatinha
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Department of Chemistry, Nova School of Science and Technology, Nova University Lisbon, Campus da Caparica, 2829-516 Caparica, Portugal;
| | - Amparo Gonçalves
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Helena Oliveira
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Maria Leonor Nunes
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Bárbara Teixeira
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Rogério Mendes
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Carolina Camacho
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - Manuela Machado
- Centre for Biotechnology and Fine Chemistry (CBQF), Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.M.); (M.P.)
| | - Manuela Pintado
- Centre for Biotechnology and Fine Chemistry (CBQF), Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.M.); (M.P.)
| | - Ana Rita Ribeiro
- Blue Bioeconomy CoLAB, Av. da Liberdade s/n, 4450-718 Leça da Palmeira, Portugal;
| | - Elsa F. Vieira
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Instituto Superior de Engenharia do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.D.-M.)
| | - Cristina Delerue-Matos
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Instituto Superior de Engenharia do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.D.-M.)
| | - Helena Maria Lourenço
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
| | - António Marques
- Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; (M.S.); (A.G.); (H.O.); (B.T.); (R.M.); (H.M.L.); (A.M.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal; (M.L.N.); (C.C.)
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Alonso-Riaño P, Illera AE, Benito-Román O, Melgosa R, Bermejo-López A, Beltrán S, Sanz MT. Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction. Food Chem 2024; 442:138421. [PMID: 38244443 DOI: 10.1016/j.foodchem.2024.138421] [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: 10/03/2023] [Revised: 12/22/2023] [Accepted: 01/10/2024] [Indexed: 01/22/2024]
Abstract
A systematic kinetic study was conducted in subcritical water medium in the temperature range from 150 to 200 °C for pure glucose, xylose, proline and aspartic acid as well as binary mixtures of sugars + amino acids to understand the reaction kinetics and interactions among biomass components and to discern the influence of Maillard reaction (MR) on the overall reaction kinetics. The main degradation products identified for glucose and xylose were the respective dehydration products, hydroxymethyl furfural and furfural, yielding an increasing solid residue with temperature (15.9 wt% at 200 °C) with an augmented heating value. The degradation of sugars and amino acids in binary systems was faster compared to pure compounds due to MR and the production of dehydration products was delayed when considering total sugar conversion. Higher relative reactivity in MR was observed for xylose over glucose showing also higher antioxidant activity.
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Affiliation(s)
- P Alonso-Riaño
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - A E Illera
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - O Benito-Román
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - R Melgosa
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - A Bermejo-López
- Department of Chemical Engineering, Faculty of Science and Technology, University of the Vasque Country UPV/EHU, Barrio Sarriena, s/n, 48940 Leioa, Bizkaia, Spain
| | - S Beltrán
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M T Sanz
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
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Irazoqui JM, Santiago GM, Mainez ME, Amadio AF, Eberhardt MF. Enzymes for production of whey protein hydrolysates and other value-added products. Appl Microbiol Biotechnol 2024; 108:354. [PMID: 38819482 PMCID: PMC11142983 DOI: 10.1007/s00253-024-13117-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/08/2024] [Accepted: 03/19/2024] [Indexed: 06/01/2024]
Abstract
Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85-95% of milk's volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological effects on the body. Whey protein hydrolysates are reported to have different activities, including antihypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for beneficial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and different products associated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production. KEY POINTS: • Whey can be used to obtain value-added products efficiently through enzymatic treatments • Proteases transform whey proteins into biopeptides with physiological activities • Lactose can be transformed into prebiotic compounds using ß-galactosidases.
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Affiliation(s)
- José Matías Irazoqui
- Instituto de Investigación de La Cadena Láctea (CONICET-INTA), 2300, Rafaela, Argentina
| | | | | | - Ariel Fernando Amadio
- Instituto de Investigación de La Cadena Láctea (CONICET-INTA), 2300, Rafaela, Argentina
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Tadesse SA, Emire SA, Barea P, Illera AE, Melgosa R, Beltrán S, Sanz MT. Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish ( Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent. Foods 2024; 13:1462. [PMID: 38790762 PMCID: PMC11119829 DOI: 10.3390/foods13101462] [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: 03/29/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Subcritical water (SCW) hydrolysis was applied to valorize the low-valued ray-finned fish (Labeobarbus nedgia) into valuable protein hydrolysates, employing N2 and CO2 as pressurization agents at varying temperatures (140, 160, 180, and 200 °C). The degree of hydrolysis (DH) and total free amino acid content increased with temperature for both pressurizing agents. The highest DH (54.5 ± 0.4%) and total free amino acid content (210 ± 1 mg/gprot) were observed at 200 °C when CO2 gas was used as the pressurizing agent. Predominantly, glycine and alanine were released for both pressurizing agents. The antioxidant activity, evaluated through three different assays, increased with temperature and was found to be the highest at 200 °C. This study illustrated the advantages of the intensified SCW technology by using CO2 as a pressurization agent in valorizing low-valued ray-finned fish (Labeobarbus nedgia), as animal residue rich in proteins, for the production of valuable protein hydrolysates with a high fraction of valuable free amino acids, which could offer potential applications as a functional ingredient in the food industry.
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Affiliation(s)
- Solomon Abebaw Tadesse
- Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa P.O. Box 385, Ethiopia; (S.A.T.); (S.A.E.)
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia
| | - Shimelis Admassu Emire
- Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa P.O. Box 385, Ethiopia; (S.A.T.); (S.A.E.)
| | - Pedro Barea
- Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain; (P.B.); (A.E.I.); (R.M.); (S.B.)
| | - Alba Ester Illera
- Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain; (P.B.); (A.E.I.); (R.M.); (S.B.)
| | - Rodrigo Melgosa
- Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain; (P.B.); (A.E.I.); (R.M.); (S.B.)
| | - Sagrario Beltrán
- Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain; (P.B.); (A.E.I.); (R.M.); (S.B.)
| | - María Teresa Sanz
- Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain; (P.B.); (A.E.I.); (R.M.); (S.B.)
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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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Walquist MJ, Eilertsen KE, Elvevoll EO, Jensen IJ. Marine-Derived Peptides with Anti-Hypertensive Properties: Prospects for Pharmaceuticals, Supplements, and Functional Food. Mar Drugs 2024; 22:140. [PMID: 38667757 PMCID: PMC11051484 DOI: 10.3390/md22040140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/14/2024] [Accepted: 03/21/2024] [Indexed: 04/28/2024] Open
Abstract
Hypertension, a major health concern linked to heart disease and premature mortality, has prompted a search for alternative treatments due to side effects of existing medications. Sustainable harvesting of low-trophic marine organisms not only enhances food security but also provides a variety of bioactive molecules, including peptides. Despite comprising only a fraction of active natural compounds, peptides are ideal for drug development due to their size, stability, and resistance to degradation. Our review evaluates the anti-hypertensive properties of peptides and proteins derived from selected marine invertebrate phyla, examining the various methodologies used and their application in pharmaceuticals, supplements, and functional food. A considerable body of research exists on the anti-hypertensive effects of certain marine invertebrates, yet many species remain unexamined. The array of assessments methods, particularly for ACE inhibition, complicates the comparison of results. The dominance of in vitro and animal in vivo studies indicates a need for more clinical research in order to transition peptides into pharmaceuticals. Our findings lay the groundwork for further exploration of these promising marine invertebrates, emphasizing the need to balance scientific discovery and marine conservation for sustainable resource use.
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Affiliation(s)
- Mari Johannessen Walquist
- Faculty of Biosciences, Fisheries and Economics, The Norwegian College of Fishery Science, UiT The Arctic University of Norway, N-9037 Tromsø, Norway; (K.-E.E.); (E.O.E.)
| | - Karl-Erik Eilertsen
- Faculty of Biosciences, Fisheries and Economics, The Norwegian College of Fishery Science, UiT The Arctic University of Norway, N-9037 Tromsø, Norway; (K.-E.E.); (E.O.E.)
| | - Edel Oddny Elvevoll
- Faculty of Biosciences, Fisheries and Economics, The Norwegian College of Fishery Science, UiT The Arctic University of Norway, N-9037 Tromsø, Norway; (K.-E.E.); (E.O.E.)
| | - Ida-Johanne Jensen
- Faculty of Biosciences, Fisheries and Economics, The Norwegian College of Fishery Science, UiT The Arctic University of Norway, N-9037 Tromsø, Norway; (K.-E.E.); (E.O.E.)
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway
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Nurani W, Anwar Y, Batubara I, Arung ET, Fatriasari W. Kappaphycus alvarezii as a renewable source of kappa-carrageenan and other cosmetic ingredients. Int J Biol Macromol 2024; 260:129458. [PMID: 38232871 DOI: 10.1016/j.ijbiomac.2024.129458] [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: 10/24/2023] [Revised: 01/05/2024] [Accepted: 01/11/2024] [Indexed: 01/19/2024]
Abstract
Kappa-carrageenan is one of the most traded marine-derived hydrocolloids used in the food-and-beverage, pharmaceuticals, and personal care/cosmetics industries. K. alvarezii (previously known as Kappaphycus alvarezii) is arguably the most important natural producer based on annual production size and near-homogeneity of the product (i.e., primarily being the kappa-type). The anticipated expansion of the kappa-carrageenan market in the coming years could easily generate >100,000 MT of residual K. alvarezii biomass per year, which, if left untreated, can severely affect the environment and economy of the surrounding area. Among several possible valorization routes, turning the biomass residue into anti-photoaging cosmetic ingredients could potentially be the most sustainable one. Not only optimizing the profit (thus better ensuring economic sustainability) relative to the biofuels- and animal feed-routes, the action could also promote environmental sustainability. It could reduce the dependency of the current cosmetic industry on both petrochemicals and terrestrial plant-derived bioactive compounds. Note how, in contrast to terrestrial agriculture, industrial cultivation of seaweeds does not require arable land, freshwater, fertilizers, and pesticides. The valorization mode could also facilitate the sequestration of more greenhouse gas CO2 as daily-used chemicals, since the aerial productivity of seaweeds is much higher than that of terrestrial plants. This review first summarizes any scientific evidence that K. alvarezii extracts possess anti-photoaging properties. Next, realizing that conventional extraction methods may prevent the use of such extracts in cosmetic formulations, this review discusses the feasibility of obtaining various K. alvarezii compounds using green methods. Lastly, a perspective on several potential challenges to the proposed valorization scheme, as well as the potential solutions, is offered.
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Affiliation(s)
- Wasti Nurani
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Kawasan KST Soekarno, Jl. Raya Bogor KM 46, Cibinong 16911, Indonesia
| | - Yelfi Anwar
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Kawasan KST Soekarno, Jl. Raya Bogor KM 46, Cibinong 16911, Indonesia
| | - Irmanida Batubara
- Department of Chemistry, IPB University, Bogor, Indonesia; Tropical Biopharmaca Research Center (TropBRC), Institute of Research and Community Services, IPB University, Bogor, Indonesia
| | - Enos Tangke Arung
- Faculty of Forestry, Universitas Mulawarman, Samarinda, East Kalimantan, Indonesia; Research Collaboration Center for Biomass-Based Nano Cosmetic, in collaboration with National Research and Innovation Agency (BRIN), Samarinda, East Kalimantan, Indonesia
| | - Widya Fatriasari
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Kawasan KST Soekarno, Jl. Raya Bogor KM 46, Cibinong 16911, Indonesia; Research Collaboration Center for Biomass-Based Nano Cosmetic, in collaboration with National Research and Innovation Agency (BRIN), Samarinda, East Kalimantan, Indonesia; Research Collaboration Center for Marine Biomaterials, Jl. Ir. Sukarno, Jatinangor, Sumedang, Indonesia.
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Zhang X, Zhuang H, Wu S, Mao C, Dai Y, Yan H. Marine Bioactive Peptides: Anti-Photoaging Mechanisms and Potential Skin Protective Effects. Curr Issues Mol Biol 2024; 46:990-1009. [PMID: 38392181 PMCID: PMC10887644 DOI: 10.3390/cimb46020063] [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: 11/21/2023] [Revised: 01/04/2024] [Accepted: 01/13/2024] [Indexed: 02/24/2024] Open
Abstract
Skin photoaging, resulting from prolonged exposure to ultraviolet radiation, is a form of exogenous aging that not only impacts the aesthetic aspect of the skin but also exhibits a strong correlation with the onset of skin cancer. Nonetheless, the safety profile of non-natural anti-photoaging medications and the underlying physiological alterations during the process of photoaging remain inadequately elucidated. Consequently, there exists a pressing necessity to devise more secure interventions involving anti-photoaging drugs. Multiple studies have demonstrated the noteworthy significance of marine biomolecules in addressing safety concerns related to anti-photoaging and safeguarding the skin. Notably, bioactive peptides have gained considerable attention in anti-photoaging research due to their capacity to mitigate the physiological alterations associated with photoaging, including oxidative stress; inflammatory response; the abnormal expression of matrix metalloproteinase, hyaluronidase, and elastase; and excessive melanin synthesis. This review provides a systematic description of the research progress on the anti-photoaging and skin protection mechanism of marine bioactive peptides. The focus is on the utilization of marine bioactive peptides as anti-photoaging agents, aiming to offer theoretical references for the development of novel anti-photoaging drugs and methodologies. Additionally, the future prospects of anti-aging drugs are discussed, providing an initial reference for further research in this field.
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Affiliation(s)
- Xiaoliang Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hong Zhuang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sijia Wu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chen Mao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yaxi Dai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiyang Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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Ferreira C, Moreira MM, Delerue-Matos C, Sarraguça M. Subcritical Water Extraction to Valorize Grape Biomass-A Step Closer to Circular Economy. Molecules 2023; 28:7538. [PMID: 38005259 PMCID: PMC10673199 DOI: 10.3390/molecules28227538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/08/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
With the increase in the world population, the overexploitation of the planet's natural resources is becoming a worldwide concern. Changes in the way humankind thinks about production and consumption must be undertaken to protect our planet and our way of living. For this change to occur, sustainable development together with a circular economic approach and responsible consumption are key points. Agriculture activities are responsible for more than 10% of the greenhouse gas emissions; moreover, by 2050, it is expected that food production will increase by 60%. The valorization of food waste is therefore of high importance to decrease the environmental footprint of agricultural activities. Fruits and vegetables are wildly consumed worldwide, and grapes are one of the main producers of greenhouse gases. Grape biomass is rich in bioactive compounds that can be used for the food, pharmaceutical and cosmetic industries, and their extraction from this food residue has been the target of several studies. Among the extraction techniques used for the recovery of bioactive compounds from food waste, subcritical water extraction (SWE) has been the least explored. SWE has several advantages over other extraction techniques such as microwave and ultrasound extraction, allowing high yields with the use of only water as the solvent. Therefore, it can be considered a green extraction method following two of the principles of green chemistry: the use of less hazardous synthesis (principle number 3) and the use of safer solvents and auxiliaries (principle number 5). In addition, two of the green extraction principles for natural products are also followed: the use of alternative solvents or water (principle number 2) and the use of a reduced, robust, controlled and safe unit operation (principle number 5). This review is an overview of the extraction process using the SWE of grape biomass in a perspective of the circular economy through valorization of the bioactive compounds extracted. Future perspectives applied to the SWE are also discussed, as well as its ability to be a green extraction technique.
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Affiliation(s)
- Cátia Ferreira
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Manuela M. Moreira
- LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.M.M.); (C.D.-M.)
| | - Cristina Delerue-Matos
- LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.M.M.); (C.D.-M.)
| | - Mafalda Sarraguça
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
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10
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Readel ER, Dhaubhadel U, Patel A, Armstrong DW. Variable fragmentation and ionization of amyloid-beta epimers and isomers. Anal Bioanal Chem 2023; 415:6799-6807. [PMID: 37787853 DOI: 10.1007/s00216-023-04958-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/25/2023] [Accepted: 09/12/2023] [Indexed: 10/04/2023]
Abstract
While the existence of D-amino acids in peptides and proteins has recently been accepted in higher forms of life, their roles and importance are yet to be understood. The lack of analytical methods present for such epimeric and/or isomeric analyses often limits developments in the field. Studies have shown the elevated presence of epimeric and isomeric modifications to amyloid-beta (Aβ) peptides extracted from Alzheimer's disease patients. These modifications most frequently occur through aspartic acid and serine residues. Because such peptides are indistinguishable by mass alone, selective liquid chromatography tandem mass spectrometry analysis is required to differentiate such peptides. Herein, we examine MS/MS of tryptic fragments of Aβ peptides containing D-Asp, L-iso-Asp, D-iso-Asp, and/or D-Ser modifications. Peptide ionizability and fragmentation are explored through selected reaction monitoring, selected ion monitoring, and product ion scan. The results show the variability of ionization and fragmentation for many "identical mass peptides" and how these differences can affect the analysis of isomeric and epimeric peptides.
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Affiliation(s)
- Elizabeth R Readel
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Umang Dhaubhadel
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Arzoo Patel
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Daniel W Armstrong
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, TX, 76019, USA.
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11
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Hans N, Gupta S, Pattnaik F, Patel AK, Naik S, Malik A. Valorization of Kappaphycus alvarezii through extraction of high-value compounds employing green approaches and assessment of the therapeutic potential of κ-carrageenan. Int J Biol Macromol 2023; 250:126230. [PMID: 37558033 DOI: 10.1016/j.ijbiomac.2023.126230] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/28/2023] [Accepted: 08/06/2023] [Indexed: 08/11/2023]
Abstract
This study utilizes different emerging green extraction technologies to recover maximum value-added products from Kappaphycus alvarezii and evaluate their bio-functional properties. Using the supercritical fluid extraction (SFE) method, the total lipid yield of 0.21 ± 0.2 % was obtained from the biomass. Linoleic acid, eicosapentaenoic acid, arachidonic acid, γ-linolenic acid, and docosahexaenoic acid were present in higher concentrations (9.12 %) in the lipid extracted with SFE as compared to hexane (5.5 %). Using an ultrasonication assisted approach, ~56 % of κ-carrageenan was recovered from SFE residual biomass, which contains 28.5 ± 1.9 % sulfate content. It exhibited a monosaccharide content of 3,6-anhydrogalactose (~24 %) and galactose (~53 %), as well as rheological properties within FAO limitations that can be explored for food-grade applications. ~58 % of the total protein (12.5 %) from SFE residual biomass was recovered using subcritical water hydrolysis method. The effectiveness of κ-carrageenan in suppressing the 3CLpro of SARS-CoV-2 using in vitro and in silico approaches was investigated. κ-Carrageenan effectively inhibited the main protease by up to 93 % at 1.6 mg mL-1. In silico results revealed that κ-carrageenan successfully binds to the active site of the main protease while retaining the structural integrity and stability of protein-ligand complexes.
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Affiliation(s)
- Nidhi Hans
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, New Delhi 110016, India
| | - Shreya Gupta
- Kausma School of Biological Sciences, Indian Institute of Technology Delhi, New Delhi, Delhi 110016, India
| | - Falguni Pattnaik
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, New Delhi 110016, India
| | - Ashok Kumar Patel
- Kausma School of Biological Sciences, Indian Institute of Technology Delhi, New Delhi, Delhi 110016, India.
| | - Satyanarayan Naik
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, New Delhi 110016, India.
| | - Anushree Malik
- Applied Microbiology Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, New Delhi 110016, India.
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12
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Ardali FR, Sharifan A, Mosavi SME, Mortazavian AM, Jannat B. Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties. FOOD SCI TECHNOL INT 2023:10820132231186170. [PMID: 37424287 DOI: 10.1177/10820132231186170] [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: 07/11/2023]
Abstract
Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106-108 colony forming unit/ml after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day.
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Affiliation(s)
- Fatemeh Raiesi Ardali
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed M E Mosavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Amir M Mortazavian
- Faculty of Nutrition Sciences, Food Science Technology/National Nutrition and Food Technology Research, Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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13
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Zheng H, Zhao S, Lu Y, Zhang N, Soladoye OP, Zhang Y, Fu Y. Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37366175 DOI: 10.1080/10408398.2023.2220396] [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: 06/28/2023]
Abstract
A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaughter process, the produced poultry blood can serve as a promising food ingredient due to its excellent functional properties and abundant source of essential amino acids, bioactive peptides and functional components. This work provides a comprehensive summary of recent research progress in the composition, functional and bioactive properties, as well as the functional components of poultry blood. Furthermore, the main preparation methods of poultry blood-derived peptides and their bioactivities were reviewed. In addition, their potential applications in the food industry were discussed. Overall, poultry blood is characterized by excellent functionalities, including solubility, gelation, foaming, and emulsifying properties. The major preparation methods for poultry blood-derived peptides include enzymatic hydrolysis, ultrasound-assisted enzymatic methods, macroporous adsorbent resins, and subcritical water hydrolysis. Poultry blood-derived peptides exhibit diverse bioactivities. Their metallic off-flavors and bitterness can be improved by exopeptidase treatment, Maillard reaction, and plastein reaction. In addition, poultry blood is also abundant in functional components such as hemoglobin, superoxide dismutase, immunoglobulin, and thrombin.
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Affiliation(s)
- Hanyuan Zheng
- College of Food Science, Southwest University, Chongqing, China
- Westa College, Southwest University, Chongqing, China
| | - Shulei Zhao
- College of Food Science, Southwest University, Chongqing, China
- Westa College, Southwest University, Chongqing, China
| | - Yujia Lu
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, Boston, MA, USA
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Olugbenga P Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
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14
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Costa JM, Strieder MM, Saldaña MDA, Rostagno MA, Forster-Carneiro T. Recent Advances in the Processing of Agri-food By-products by Subcritical Water. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03071-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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15
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Dini I, Mancusi A. Food Peptides for the Nutricosmetic Industry. Antioxidants (Basel) 2023; 12:antiox12040788. [PMID: 37107162 PMCID: PMC10135249 DOI: 10.3390/antiox12040788] [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: 02/27/2023] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, numerous reports have described bioactive peptides (biopeptides)/hydrolysates produced from various food sources. Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (e.g., solubility, emulsifying, and foaming). Moreover, they have fewer side effects than synthetic drugs. Nevertheless, some challenges must be overcome before their administration via the oral route. The gastric, pancreatic, and small intestinal enzymes and acidic stomach conditions can affect their bioavailability and the levels that can reach the site of action. Some delivery systems have been studied to avoid these problems (e.g., microemulsions, liposomes, solid lipid particles). This paper summarizes the results of studies conducted on biopeptides isolated from plants, marine organisms, animals, and biowaste by-products, discusses their potential application in the nutricosmetic industry, and considers potential delivery systems that could maintain their bioactivity. Our results show that food peptides are environmentally sustainable products that can be used as antioxidant, antimicrobial, anti-aging, and anti-inflammatory agents in nutricosmetic formulations. Biopeptide production from biowaste requires expertise in analytical procedures and good manufacturing practice. It is hoped that new analytical procedures can be developed to simplify large-scale production and that the authorities adopt and regulate use of appropriate testing standards to guarantee the population's safety.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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16
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Zhang H, Liu H, Qi L, Xv X, Li X, Guo Y, Jia W, Zhang C, Richel A. Application of steam explosion treatment on the collagen peptides extraction from cattle bone. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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17
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Ali MS, Ho TC, Razack SA, Haq M, Roy VC, Park JS, Kang HW, Chun BS. Oligochitosan recovered from shrimp shells through subcritical water hydrolysis: Molecular size reduction and biological activities. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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18
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Anti-Inflammatory Function of Plant-Derived Bioactive Peptides: A Review. Foods 2022; 11:foods11152361. [PMID: 35954128 PMCID: PMC9368234 DOI: 10.3390/foods11152361] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 12/14/2022] Open
Abstract
Inflammation is considered to be a crucial factor in the development of chronic diseases, eight of which were listed among the top ten causes of death worldwide in the World Health Organization’s World Health Statistics 2019. Moreover, traditional drugs for inflammation are often linked to undesirable side effects. As gentler alternatives to traditional anti-inflammatory drugs, plant-derived bioactive peptides have been shown to be effective interventions against various chronic diseases, including Alzheimer’s disease, cardiovascular disease and cancer. However, an adequate and systematic review of the structures and anti-inflammatory activities of plant-derived bioactive peptides has been lacking. This paper reviews the latest research on plant-derived anti-inflammatory peptides (PAPs), mainly including the specific regulatory mechanisms of PAPs; the structure–activity relationships of PAPs; and their enzymatic processing based on the structure–activity relationships. Moreover, current research problems for PAPs are discussed, such as the shallow exploration of mechanisms, enzymatic solution determination difficulty, low yield and unknown in vivo absorption and metabolism and proposed future research directions. This work aims to provide a reference for functional activity research, nutritional food development and the clinical applications of PAPs.
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O’Connor J, Garcia-Vaquero M, Meaney S, Tiwari BK. Bioactive Peptides from Algae: Traditional and Novel Generation Strategies, Structure-Function Relationships, and Bioinformatics as Predictive Tools for Bioactivity. Mar Drugs 2022; 20:md20050317. [PMID: 35621968 PMCID: PMC9145204 DOI: 10.3390/md20050317] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/02/2022] [Accepted: 05/03/2022] [Indexed: 01/27/2023] Open
Abstract
Over the last decade, algae have been explored as alternative and sustainable protein sources for a balanced diet and more recently, as a potential source of algal-derived bioactive peptides with potential health benefits. This review will focus on the emerging processes for the generation and isolation of bioactive peptides or cryptides from algae, including: (1) pre-treatments of algae for the extraction of protein by physical and biochemical methods; and (2) methods for the generation of bioactive including enzymatic hydrolysis and other emerging methods. To date, the main biological properties of the peptides identified from algae, including anti-hypertensive, antioxidant and anti-proliferative/cytotoxic effects (for this review, anti-proliferative/cytotoxic will be referred to by the term anti-cancer), assayed in vitro and/or in vivo, will also be summarized emphasizing the structure–function relationship and mechanism of action of these peptides. Moreover, the use of in silico methods, such as quantitative structural activity relationships (QSAR) and molecular docking for the identification of specific peptides of bioactive interest from hydrolysates will be described in detail together with the main challenges and opportunities to exploit algae as a source of bioactive peptides.
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Affiliation(s)
- Jack O’Connor
- School of Biological & Health Sciences, Technological University Dublin, Dublin 2, Ireland; (J.O.); (S.M.)
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
| | - Marco Garcia-Vaquero
- Section of Food and Nutrition, School Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
- Correspondence: ; Tel.: +353-(01)-716-2513
| | - Steve Meaney
- School of Biological & Health Sciences, Technological University Dublin, Dublin 2, Ireland; (J.O.); (S.M.)
| | - Brijesh Kumar Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
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Xing L, Wang Z, Hao Y, Zhang W. Marine Products As a Promising Resource of Bioactive Peptides: Update of Extraction Strategies and Their Physiological Regulatory Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3081-3095. [PMID: 35235313 DOI: 10.1021/acs.jafc.1c07868] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Marine products are a rich source of nutritional components and play important roles in promoting human health. Fish, mollusks, shellfish, as well as seaweeds are the major components of marine products with high-quality proteins. During the last several decades, bioactive peptides from marine products have gained much attention due to their diverse biological properties including antioxidant, antihypertensive, antimicrobial, antidiabetic, immunoregulation, and antifatigue. The structural characteristics of marine bioactive peptides largely determine the differences in signaling pathways that can be involved, which is also an internal mechanism to exert various physiological regulatory activities. In addition, the marine bioactive peptides may be used as ingredients in food or nutritional supplements with the function of treating or alleviating chronic diseases. This review presents an update of marine bioactive peptides with the highlights on the novel producing technologies, the physiological effects, as well as their regulation mechanisms. Challenges and problems are also discussed in this review to provide some potential directions for future research.
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Affiliation(s)
- Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Zixu Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Yuejing Hao
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
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