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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02971-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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2
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Toldrá F, Mora L. Peptidomics as a useful tool in the follow-up of food bioactive peptides. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:1-47. [PMID: 35659349 DOI: 10.1016/bs.afnr.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
There is an intense research activity on bioactive peptides derived from food proteins in view of their health benefits for consumers. However, their identification is quite challenging as a consequence of their small size and low abundance in complex matrices such as foods or hydrolyzates. Recent advances in peptidomics and bioinformatics are getting improved sensitivity and accuracy and therefore such tools are contributing to the development of sophisticated methodologies for the identification and quantification of peptides. These developments are very useful for the follow-up of peptides released through proteolysis either in the food itself through the action of endogenous peptidases during processing stages like fermentation, drying or ripening, or from food proteins hydrolyzed by commercial peptidases or microorganisms with proteolytic activity. This chapter is presenting the latest advances in peptidomics and its use for the identification and quantification of peptides, and as a useful tool for controlling the proteolysis phenomena in foods and protein hydrolyzates.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
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4
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Comparative evaluation of pseudocereals peptides: A review of their nutritional contribution. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Zhu F. Buckwheat proteins and peptides: Biological functions and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.081] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Core epitope analysis of 16 kDa allergen from tartary buckwheat. Food Chem 2020; 346:128953. [PMID: 33412487 DOI: 10.1016/j.foodchem.2020.128953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 12/14/2020] [Accepted: 12/22/2020] [Indexed: 11/21/2022]
Abstract
Tartary buckwheat is widely accepted as its nutritionalvalue. Some allergic reactions hinder its utilization. This research focused on evaluating the core epitope of 16 kDa allergen (Fag t 2) in tartary buckwheat. Six B- and seven T cell epitopes of Fag t 2 were predicted, and six B cell epitope-mutants were expressed in Pichia pastoris. Bioinformatics analysis and SDS-PAGE demonstrated that the molecular weight, isoelectric point and spatial structures of six mutant allergens were similar with Fag t 2, with the same signal peptide sequences and α-amylase inhibitor domain. There was no significant change in mutants' spatial conformation confirmed by Circular Dichroism. The position K132N and peptides at 108-117 and 132-141 were the core B- and T cell epitopes of Fag t 2 confirmed by competitive inhibition ELISA and dot blot. This result was of great significance on the study of allergen epitopes in prevention and treatment of hypersensitivity.
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Chen XW, Chen YJ, Li JY, Wang YH, Yang XQ. Enzyme-assisted development of biofunctional polyphenol-enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3176-3185. [PMID: 30548612 DOI: 10.1002/jsfa.9534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 12/06/2018] [Accepted: 12/10/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND During the last decade buckwheat was reported to have positive health effects. The present study investigated a high-polyphenol buckwheat protein (Fagopyrum esculentum Moench) prepared by enzyme-assisted processing, together with its physicochemical properties, in vitro digestibility, and antioxidant activity. RESULTS Buckwheat protein prepared from the synergistic enzymatic action of α-amylase and amyloglucosidase (E-BWP) had much higher polyphenol content than buckwheat protein prepared by isoelectric precipitation (I-BWP) or salt extraction (S-BWP). Rutin degraded during the process, giving quercetin. The protein constituents and amino acid composition of E-BWP were very similar to those of native buckwheat and were able to meet the WHO/FAO requirements for both children and adults. During in vitro digestion, E-BWP showed anti-digestive behavior with a nitrogen release that was lower than that of I-BWP or S-BWP. The positive effect of the polyphenol content of E-BWP resulted in a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) content and greater reducing activity. CONCLUSION Buckwheat protein with high polyphenol content was successfully developed by enzyme-assisted processing. It had a well-balanced amino acid profile, antidigestive behavior, and high antioxidant activities. The results suggest that enzyme-assisted processing is promising in the production of polyphenol-enriched cereal protein, contributing higher functionality with good nutritional and antioxidant properties. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province, PR China
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Ya-Jun Chen
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Jin-Yu Li
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Yong-Hui Wang
- Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province, Food and Bio-engineering College, Xuchang University, Xuchang, PR China
| | - Xiao-Quan Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
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Budseekoad S, Takahashi Yupanqui C, Alashi AM, Aluko RE, Youravong W. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes. J Food Biochem 2018; 43:e12674. [PMID: 31353487 DOI: 10.1111/jfbc.12674] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 08/21/2018] [Accepted: 08/22/2018] [Indexed: 02/01/2023]
Abstract
Mung bean seed is a well-known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti-allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non-gastrointestinal (non-GI), GI and a combination of non-GI+GI enzymes. The hydrolysates were investigated for any anti-allergic property by detecting the amount of β-hexosaminidase released in RBL-2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non-GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti-allergic activity (135.61%), followed by those produced with alcalase, a non-GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL-2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. PRACTICAL APPLICATIONS: Mung bean (Vigna radiata L. (Wilczek)) is also known as "green gram" and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β-hexosaminidase inhibition without any toxic effect on RBL-2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products.
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Affiliation(s)
- Siriporn Budseekoad
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Learning Resources Center, Prince of Songkla University, Hat Yai, Thailand
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
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Kim N. Production of wheat gluten hydrolyzates by enzymatic process at high pressure. Food Sci Biotechnol 2018; 26:1587-1593. [PMID: 30263696 DOI: 10.1007/s10068-017-0152-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 07/04/2017] [Accepted: 07/17/2017] [Indexed: 11/29/2022] Open
Abstract
A novel process for producing wheat gluten enzyme hydrolyzates (WGEHs) was developed, using combinations of Flavourzyme 500MG, Alcalase 2.4L, Protamex, and Marugoto E at the high pressure of 300 MPa, and the resultant hydrolyzates were analyzed for electrophoretic and hydrolytic properties. It was found that multiple-enzyme treatments increased the proportion of the electrophoretic bands less than 5 kDa in the hydrolyzates greatly both at ambient pressure and 300 MPa compared with one-enzyme hydrolysis. The contents of total soluble solids in the WGEHs increased considerably up to 89.75% according to the increase in the number of enzymes used at 300 MPa compared with 79.37% found for the ambient-pressure hydrolysis. These characteristics together with the contents of soluble nitrogen and free amino acids clearly indicated that the high-pressure enzymatic process of this study is an efficient method for obtaining WGEHs with increased degree of hydrolysis.
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Affiliation(s)
- Namsoo Kim
- Research Group of Bioprocess Engineering, Korea Food Research Institute, AnyangPangyo-Ro 1201-Gil 62, Bundang-Gu, Seongnam-Si, Gyonggi-Do 13539 Republic of Korea
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.007] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Yun YR, Park SH. Antioxidant activities of brown teff hydrolysates produced by protease treatment. ACTA ACUST UNITED AC 2018. [DOI: 10.4163/jnh.2018.51.6.599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- Ye-Rang Yun
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea
| | - Sung-Hee Park
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea
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12
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Generation of bioactive peptides during food processing. Food Chem 2017; 267:395-404. [PMID: 29934183 DOI: 10.1016/j.foodchem.2017.06.119] [Citation(s) in RCA: 163] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/11/2017] [Accepted: 06/20/2017] [Indexed: 11/23/2022]
Abstract
Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri- and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides.
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Park HY, Yoon TJ, Kim HH, Han YS, Choi HD. Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase. Food Chem 2017; 217:342-345. [DOI: 10.1016/j.foodchem.2016.08.112] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 07/04/2016] [Accepted: 08/27/2016] [Indexed: 10/21/2022]
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Lee C, Lee W, Han Y, Oh S. Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein. J Food Sci 2017; 82:834-839. [DOI: 10.1111/1750-3841.13627] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 11/17/2016] [Accepted: 12/20/2016] [Indexed: 12/29/2022]
Affiliation(s)
- Chaeyoon Lee
- the Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
| | - Wonhui Lee
- the Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
| | - Youngshin Han
- Environmental Health Center for Atopic Diseases, Samsung Medical Center, School of Medicine; Sungkyunkwan Univ.; Gangnam-gu Seoul 06351 Republic of Korea
| | - Sangsuk Oh
- the Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
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Lee C, In S, Han Y, Oh S. Reactivity change of IgE to buckwheat protein treated with high-pressure and enzymatic hydrolysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2073-2079. [PMID: 26108559 DOI: 10.1002/jsfa.7321] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 03/31/2015] [Accepted: 06/22/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Buckwheat is a popular food material in eastern Asian countries that can cause allergenic response. This study was conducted to evaluate the effects of hydrolysis with papain and high-pressure (HP) treatment of buckwheat protein (BWP) on reactivity of immunoglobulin E (IgE) and its secondary structure. RESULTS Reactivity of IgE was examined by enzyme-linked immunosorbent assay (ELISA) with serum samples from 16 patients allergic to buckwheat. Reactivity of IgE to hydrolysate of BWP with papain showed a maximum decrease of 79.8%. After HP treatment at 600 MPa for 1 min, reactivity of IgE to BWP decreased by up to 55.1%. When extracted, BWP was hydrolyzed with papain overnight following HP treatment at 600 MPa which the reactivity of IgE decreased significantly by up to 87.1%. Significant changes in secondary structure of BWP were observed by circular dichroism (CD) analysis after hydrolysis with papain following HP treatment. CONCLUSION Reduction of reactivity of IgE showed a correlation with changes in secondary structure of BWP, which may cause changes in conformational epitopes. This suggests the possibility of decreasing the reactivity of IgE to BWP using combined physical and enzymatic treatments.
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Affiliation(s)
- Chaeyoon Lee
- Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea
| | - Sooyeon In
- Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea
| | - Youngshin Han
- Environmental Health Center for Atopic Diseases, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea
| | - Sangsuk Oh
- Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea
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