1
|
Calderón-Chiu C, Ragazzo-Sánchez JA, Ordaz-Hernández A, Herrera-Martínez M. Jackfruit Leaf Protein Hydrolysates Obtained by Enzymatic Hydrolysis of Leaf Protein Concentrate with Pepsin and Pancreatin: Molecular Weight, Cytotoxicity, Antiproliferative Activity, and Oxidative Stress. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01203-9. [PMID: 38985367 DOI: 10.1007/s11130-024-01203-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/11/2024] [Indexed: 07/11/2024]
Abstract
Jackfruit leaf protein hydrolysates obtained from the enzymatic hydrolysis of leaf protein concentrate with gastrointestinal enzymes have shown good techno-functional properties and high antioxidant capacity. However, molecular weight, antiproliferative activity, cytotoxicity and the ability to reduce reactive oxygen species (ROS) are still unknown. Therefore, this study aimed to evaluate the effect of jackfruit leaf protein hydrolysates obtained by enzymatic hydrolysis with pepsin and pancreatin at different hydrolysis times (30-240 min) on molecular weights, cytotoxicity, antiproliferation of cancer cells, and the reduction of reactive oxygen species in H2O2-induced HaCaT cells. The electrophoretic profile indicated that H-Pep contains peptides with molecular weights between 25 - 20 kDa. Meanwhile, H-Pan is composed of molecular weight products between 25 - 20 kDa and < 20 kDa. H-Pan and H-Pep (125-500 µg/mL) did not show significant cytotoxicity on HaCaT (human keratinocytes) and J774A.1 (murine macrophage cells). Antiproliferative activity was achieved in human cervical, ovarian, and liver cancer cells. H-Pan-240 min (1000 µg/mL) reduced the cell viability of cervical cancer cells by 23% while H-Pan-60 min significantly reduced cell viability of ovarian and liver cancer cells by 14.5 (500 µg/mL) and 17% (1000 µg/mL), respectively (P < 0.05). The protective effect against oxidative stress on H2O2-stressed HaCaT cells was obtained with H-Pep-60 min, which reduced 25% of ROS at 250 µg/mL (P < 0.05). The findings demonstrate the safe use of green biomass as a source of plant protein hydrolysates.
Collapse
Affiliation(s)
- Carolina Calderón-Chiu
- Instituto de Farmacobiología, Universidad de la Cañada, Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n., Paraje Titlacuatitla, Teotitlán de Flores Magón, Oaxaca, 68540, México
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Tepic - Avenida Tecnológico #2595, Colonia Lagos del Country, Tepic, Nayarit, 63175, México
| | - Armando Ordaz-Hernández
- Instituto de Farmacobiología, Universidad de la Cañada, Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n., Paraje Titlacuatitla, Teotitlán de Flores Magón, Oaxaca, 68540, México
| | - Mayra Herrera-Martínez
- Instituto de Farmacobiología, Universidad de la Cañada, Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n., Paraje Titlacuatitla, Teotitlán de Flores Magón, Oaxaca, 68540, México.
| |
Collapse
|
2
|
Kaneko T, Yoshioka M, Kawahara F, Nishitani N, Mori S, Park J, Tarumi T, Kosaki K, Maeda S. Effects of plant- and animal-based-protein meals for a day on serum nitric oxide and peroxynitrite levels in healthy young men. Endocr J 2024; 71:119-127. [PMID: 38220201 DOI: 10.1507/endocrj.ej23-0355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2024] Open
Abstract
Plant-based diets that replace animal-based proteins with plant-based proteins have received increased attention for cardiovascular protection. Nitric oxide (NO) plays an essential role in the maintenance of endothelial function. However, under higher oxidative stress, NO generation produces peroxynitrite, a powerful oxidant and vasoconstrictor. Diet-replaced protein sources has been reported to decrease oxidative stress. However, the effects of plant-based protein on NO and peroxynitrite have not yet been clarified. Therefore, this study aimed to compare the effects of plant- and animal-based-protein meals for a day on NO, peroxynitrite, and NO/peroxynitrite balance. A crossover trial of two meal conditions involving nine healthy men was performed. Participants ate standard meals during day 1. On day 2, baseline measurements were performed and the participants were provided with plant-based-protein meals or animal-based-protein meals. The standard and test meals consisted of breakfast, lunch, and dinner and were designed to be isocaloric. Plant-based-protein meals contained no animal protein. Blood samples were collected in the morning after overnight fasting before and after the test meals consumption. In the plant-based-protein meal condition, serum NOx levels (the sum of serum nitrite and nitrate) significantly increased, while serum peroxynitrite levels did not change significantly. Animal-based-protein meals significantly increased serum peroxynitrite levels but showed a trend of reduction in the serum NOx levels. Furthermore, serum NO/peroxynitrite balance significantly increased after plant-based-protein meals consumption, but significantly decreased after animal-based-protein meals consumption. These results suggest that, compared with animal-based-protein meals, plant-based-protein meals increase NO levels and NO/peroxynitrite balance, which reflects increased endothelial function.
Collapse
Affiliation(s)
- Tomoko Kaneko
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Masaki Yoshioka
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
- Japan Society for the Promotion of Science, Tokyo 102-8472, Japan
| | - Futo Kawahara
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Natsumi Nishitani
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Shoya Mori
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Jiyeon Park
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Takashi Tarumi
- Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
- Human Informatics and Interaction Research Institute, National Institute of Advanced Industrial Science and Technology, Ibaraki 305-8566, Japan
| | - Keisei Kosaki
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
| | - Seiji Maeda
- Institute of Health and Sport Sciences, University of Tsukuba, Ibaraki 305-8574, Japan
- Faculty of Sport Sciences, Waseda University, Saitama 359-1192, Japan
| |
Collapse
|
3
|
Tacias-Pascacio VG, Castañeda-Valbuena D, Tavano O, Murcia ÁB, Torrestina-Sánchez B, Fernandez-Lafuente R. Peptides with biological and technofunctional properties produced by bromelain hydrolysis of proteins from different sources: A review. Int J Biol Macromol 2023; 253:127244. [PMID: 37806416 DOI: 10.1016/j.ijbiomac.2023.127244] [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: 08/31/2023] [Revised: 10/02/2023] [Accepted: 10/02/2023] [Indexed: 10/10/2023]
Abstract
Bromelains are cysteine peptidases with endopeptidase action (a subfamily of papains), obtained from different parts of vegetable belonging to the Bromeliaceae family. They have some intrinsic medical activity, but this review is focused on their application (individually or mixed with other proteases) to produce bioactive peptides. When compared to other proteases, perhaps due to the fact that they are commercialized as an extract containing several proteases, the hydrolysates produced by this enzyme tends to have higher bioactivities than other common proteases. The peptides and the intensity of their final properties depend on the substrate protein and reaction conditions, being the degree of hydrolysis a determining parameter (but not always positive or negative). The produced peptides may have diverse activities such as antioxidant, antitumoral, antihypertensive or antimicrobial ones, among others or they may be utilized to improve the organoleptic properties of foods and feeds. Evolution of the use of this enzyme in this application is proposed to be based on a more intense direct application of Bromeliaceae extract, without the cost associated to enzyme purification, and the use of immobilized biocatalysts of the enzyme by simplifying the enzyme recovery and reuse, and also making the sequential hydrolysis using diverse proteases possible.
Collapse
Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Daniel Castañeda-Valbuena
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | | | | |
Collapse
|
4
|
Kong Y, Toh NP, Wu Y, Huang D. Trypsin-treated chickpea protein hydrolysate enhances the cytoaffinity of microbeads for cultured meat application. Food Res Int 2023; 173:113299. [PMID: 37803690 DOI: 10.1016/j.foodres.2023.113299] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Cultured meat is believed to be a promising alternative to conventional meat production that can reduce environmental impacts, animal suffering, and food safety risks. However, one of the major challenges in producing cultured meat is to provide suitable microcarriers that can support cell attachment, proliferation, and differentiation. In this study, we developed novel microcarriers based on chickpea protein hydrolysates functionalized with trypsin. These microcarriers exhibited superior cytoaffinity and proliferation for various types of cultured cells, including C2C12, porcine myoblasts, chicken satellite cells, and 3T3-L1. Moreover, these microcarriers enabled cell differentiation into muscle or fat cells under appropriate conditions. We propose that trypsin treatment enhances the cytoaffinity of chickpea protein hydrolysates by exposing lysine and arginine residues that can interact with cell surface receptors. Our results suggest that chickpea protein hydrolysate functionalized microcarrier is a promising substrate for cultured meat production with cost-effectiveness and scalability.
Collapse
Affiliation(s)
- Yan Kong
- Department of Food Science and Technology, 2 Science Drive 2, National University of Singapore, 117542, Singapore
| | - Nien Ping Toh
- Department of Food Science and Technology, 2 Science Drive 2, National University of Singapore, 117542, Singapore
| | - Yuyao Wu
- Department of Food Science and Technology, 2 Science Drive 2, National University of Singapore, 117542, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, 2 Science Drive 2, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
| |
Collapse
|
5
|
Roland IS, Aguilera-Toro M, Nielsen SDH, Poulsen NA, Larsen LB. Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects. Foods 2023; 12:3282. [PMID: 37685215 PMCID: PMC10487255 DOI: 10.3390/foods12173282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/24/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product category may carry a significant processing history. In the present study, a series of 17 freshly produced, commercially available plant-based drinks were benchmarked according to protein-quality parameters. The plant-based drinks represented different plant sources, as well as some mixed products, and were investigated relative to composition, aggregate sizes, presence of non-reducible proteins complexes, and level of processing-induced markers in the proteins. Processing-induced changes in the proteins were determined by a newly developed cocktail method, determining markers related to Maillard and dehydroalanine pathways, as well as intact lysine by triple quadrupole-multiple reaction monitoring-mass spectrometry. It was found that all drinks contained non-reducible protein complexes, but specifically, oat-based drinks represented the largest span contents of processing-induced markers within the proteins, which may relate to their inherent processing histories. Furthermore, it was shown that in products containing added sugar, Maillard reaction-related processing markers were increased over the dehydroalanine pathway.
Collapse
Affiliation(s)
| | | | | | | | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (I.S.R.)
| |
Collapse
|
6
|
Galani E, Ly I, Laurichesse E, Schmitt V, Xenakis A, Chatzidaki MD. Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products.
Collapse
Affiliation(s)
- Eleni Galani
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
- Food Chemistry & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, 11855 Athens, Greece
| | - Isabelle Ly
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Eric Laurichesse
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Veronique Schmitt
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
| | - Maria D. Chatzidaki
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
| |
Collapse
|
7
|
Lim WS, Kim HW, Lee MH, Park HJ. Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
|
8
|
D'Alessio G, Flamminii F, Faieta M, Prete R, Di Michele A, Pittia P, Di Mattia CD. High pressure homogenization to boost the technological functionality of native pea proteins. Curr Res Food Sci 2023; 6:100499. [PMID: 37081859 PMCID: PMC10111953 DOI: 10.1016/j.crfs.2023.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
Collapse
Affiliation(s)
- Giulia D'Alessio
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. D'Annunzio” of Chieti-Pescara, Via dei Vestini, 66100, Chieti, Italy
| | - Marco Faieta
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Roberta Prete
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Corresponding author.
| |
Collapse
|
9
|
Qu Z, Chen G, Wang J, Xie X, Chen Y. Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
10
|
Brandelli A, Daroit DJ. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Crit Rev Food Sci Nutr 2022; 64:4714-4745. [PMID: 36377687 DOI: 10.1080/10408398.2022.2145262] [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] [Indexed: 11/16/2022]
Abstract
Enzymatic hydrolysis is the most prominent strategy to release bioactive peptides from different food proteins and protein-rich by-products. Unconventional microbial proteases (UMPs) have gaining increased attention for such purposes, particularly from the 2010s. In this review, we present and discuss aspects related to UMPs production, and their use to obtain bioactive protein hydrolysates. Antioxidant and anti-hypertensive potentials, commonly evaluated through in vitro testing, are mainly reported. The in vivo bioactivities of protein hydrolysates and peptides produced through UMPs action are highlighted. In addition to bioactivities, enzymatic hydrolysis acts by modulating the functional properties of proteins for potential food uses. The compiled literature indicates that UMPs are promising biocatalysts to generate bioactive protein hydrolysates, adding up to commercially available enzymes. From the recent interest on this topic, continuous and in-depth research is needed to advance toward the applicability and commercial utility of both UMPs and obtained hydrolysates.
Collapse
Affiliation(s)
- Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis (PPGATS), Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
| |
Collapse
|
11
|
Pavlović N, Mijalković J, Đorđević V, Pecarski D, Bugarski B, Knežević-Jugović Z. Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. Food Chem X 2022; 15:100370. [PMID: 35782959 PMCID: PMC9240801 DOI: 10.1016/j.fochx.2022.100370] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/09/2022] [Accepted: 06/14/2022] [Indexed: 12/14/2022] Open
Abstract
Soy protein concentrate hydrolysate (SPH) has been utilized as a mixture of antioxidant peptides. Novel ultrasonicated hydrolysate-loaded nanoliposome carriers are developed. Encapsulated SPH influenced positively the liposomal nanocarriers' stability. Tailored release properties of SPH are shown by in vitro gastrointestinal digestion study. Unilamelarity and sphericity of nanoliposomes have been confirmed by TEM and SEM.
This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.
Collapse
Affiliation(s)
- Neda Pavlović
- Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Jelena Mijalković
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Verica Đorđević
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Danijela Pecarski
- Academy of Applied Studies Belgrade, The College of Health Sciences, Cara Dušana 254, Belgrade, Serbia
| | - Branko Bugarski
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Zorica Knežević-Jugović
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Karnegijeva 4, 11000 Belgrade, Serbia
| |
Collapse
|
12
|
Gharibzahedi SMT, Smith B, Altintas Z. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Crit Rev Food Sci Nutr 2022; 64:2548-2578. [PMID: 36200775 DOI: 10.1080/10408398.2022.2124399] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). Proteolysis results in the partial structural unfolding of pulse proteins with an increase in buried hydrophobic groups of peptide sequences. The use of PPHs in a dose-dependent manner can enhance free radical scavenging and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and β-carotene bleaching inhibition. Ultrafiltered peptide fractions with low molecular weights imparted angiotensin-I converting enzyme (ACE) inhibitory effects during in vitro simulated gastrointestinal digestion and in vivo conditions. Ultrasonication, high-pressure pretreatments, and glycosylation as post-treatments can improve the antiradical, antioxidant, and ACE inhibitory activities of PPHs. The electrostatic attachment of pulse peptides to microbial cells can inhibit the growth and activity of bacteria and fungi. Bioactive pulse peptides can reduce serum cholesterol and triglycerides, and inhibit the formation of adipocyte lipid storage, allergenic factors, inflammatory markers, and arterial thrombus without cytotoxicity. The combination of germination and enzymatic hydrolysis can significantly increase the protein digestibility and bioavailability of essential amino acids. Moreover, the utilization and enrichment of bakery and meat products with functional PPHs ensure quality, safety, and health aspects of food products.
Collapse
Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
- USDA-ARS-SRRC Food Processing and Sensory Quality, New Orleans, Louisiana, USA
| | - Zeynep Altintas
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
| |
Collapse
|
13
|
Wang J, Kadyan S, Ukhanov V, Cheng J, Nagpal R, Cui L. Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
14
|
Structural characteristics of pea protein isolate (PPI) modified by high-pressure homogenization and its relation to the packaging properties of PPI edible film. Food Chem 2022; 388:132974. [PMID: 35447590 DOI: 10.1016/j.foodchem.2022.132974] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 04/06/2022] [Accepted: 04/11/2022] [Indexed: 11/23/2022]
Abstract
This study modified pea protein isolate (PPI) structure by high-pressure homogenization (HPH) and investigated PPI structural relation to the packaging properties of PPI film. HPH decreased PPI particle size, reduced surface charge, increased surface hydrophobicity, and increased free sulfhydryl, providing greater potential for covalent bonding during film formation. HPH decreased opacity of PPI films from 7.39 to 4.82 at pressure of 240 MPa with more homogeneous surface. The tensile strength and elongation at break were increased from 0.76 MPa to 1.33 MPa and from 96% to 197%, respectively, after treatment at 240 MPa. This improvement was due to the enhanced protein-protein and protein-glycerol hydrogen bonding as evidenced by FTIR. Increased β-sheet and decreased α-helix by HPH was also observed, and β-sheet was highly correlated to film tensile strength (Pearson coefficient of 0.973, P < 0.01). Principle component analysis visualized the influence of HPH treatment, and confirmed the association between structural characteristics and film properties.
Collapse
|