1
|
Wang X, Fu J, Bhullar KS, Chen B, Liu H, Zhang Y, Wang C, Liu C, Su D, Ma X, Qiao Y. Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate. Food Chem 2024; 446:138777. [PMID: 38402763 DOI: 10.1016/j.foodchem.2024.138777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/30/2023] [Accepted: 02/14/2024] [Indexed: 02/27/2024]
Abstract
Seven novel antioxidant peptides (AWF, LWQ, WIY, YLW, LAYW, LPWG, and LYFY) exhibiting a superior activity compared to trolox were identified through in silico screening. Among these, the four peptides (WIY, YLW, LAYW, and LYFY) displayed notably enhanced performance, with ABTS activity 2.58-3.26 times and ORAC activity 5.19-8.63 times higher than trolox. Quantum chemical calculations revealed that the phenolic hydroxyl group in tyrosine and the nitrogen-hydrogen bond in the indole ring of tryptophan serve as the critical sites for antioxidant activity. These findings likely account for the potent chemical antioxidant activity. The corn peptides also exerted a protective effect against AAPH-induced cytomorphologic changes in human erythrocytes by modulating the antioxidant system. Notably, LAYW exhibited the most pronounced cytoprotective effects, potentially due to its high content of hydrophobic amino acids.
Collapse
Affiliation(s)
- Xiao Wang
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China
| | - Juan Fu
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China; School of Flavor and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai, PR China
| | - Khushwant S Bhullar
- Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Bingjie Chen
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China
| | - Hongru Liu
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China
| | - Yi Zhang
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China
| | - Chunfang Wang
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China
| | - Chenxia Liu
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China
| | - Di Su
- School of Pharmacy, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Xia Ma
- School of Flavor and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai, PR China
| | - Yongjin Qiao
- Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
| |
Collapse
|
2
|
Yu X, Chen Y, Qi Z, Chen Q, Cao Y, Kong Q. Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal. Food Chem 2023; 424:136389. [PMID: 37209437 DOI: 10.1016/j.foodchem.2023.136389] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/20/2023] [Accepted: 05/13/2023] [Indexed: 05/22/2023]
Abstract
The antioxidant activity of corn peptides is related to their molecular weight and structure. Corn gluten meal (CGM) was hydrolyzed using a combination of Alcalase, Flavorzyme and Protamex, and the hydrolysates were subjected to antioxidant activity analysis after further fractionation. Corn peptides with molecular weights less than 1 kDa (CPP1) exhibited excellent antioxidant activity. A novel peptide, Arg-Tyr-Leu-Leu (RYLL), was identified from CPP1. RYLL displayed preferable scavenging capacities for ABTS radicals and DPPH radicals, with IC50 values of 0.122 mg/ml and 0.180 mg/ml, respectively. Based on quantum calculations, RYLL had multiple antioxidant active sites, and tyrosine was the main active site due to the highest energy of the highest occupied molecular orbit (HOMO). Moreover, the simple peptide structure and hydrogen bond network of RYLL contributed to the exposure of the active site. This study elucidated the antioxidant mechanism of corn peptides, which could provide an understanding for CGM hydrolysates as natural antioxidants.
Collapse
Affiliation(s)
- Xiao Yu
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yanan Chen
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Zhiguo Qi
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Quan Chen
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China.
| | - Yujin Cao
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China.
| | - Qingshan Kong
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| |
Collapse
|
3
|
Xu M, Zhang X, Zhang Y, Wang J, Li J, Hu Y, Cao S, Luan G. Effect of Screw speed, Temperature and Moisture on Physicochemical Properties of Corn Gluten Meal Extrudate. J Sci Food Agric 2023. [PMID: 37088941 DOI: 10.1002/jsfa.12649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 12/01/2022] [Accepted: 04/24/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Corn gluten meal (CGM) is the main by-product of corn starch with rich protein and dietary fiber. The extrusion of CGM with a twin-screw extruder aimed to expand the novel utilization of this plant-protein resource. The impacts of screw speed, extrusion temperature, and material moisture on physicochemical properties of the extrudates were assessed. RESULTS The microstructure depicted a favorable fiber-like structure formed under screw speed 120~150 rpm, extrusion temperature 140~150°C, and material moisture 40%~45%. Expansion ratio, rehydration ratio, water solubility index, hardness, and chewiness increased until screw speed reached 120 rpm. With accelerating extrusion temperature, these indicators showed an overall increasing trend. As for material moisture, expansion ratio, hardness, and chewiness showed a decreasing trend. SDS-PAGE showed that disulfide bonds were necessary for protein cross-linking during extrusion. CONCLUSION It can be concluded that corn gluten meal is extrudable, whose textural and physicochemical properties vary as functions of the extruding parameters, providing diversity for its potential applications. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Miaojie Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| | - Xinrui Zhang
- College of Agriculture, Henan university, Kaifeng, 475004, China
| | - Yingying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| | - Jieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| | - Juyang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| | - Shan Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, 712100, China
| |
Collapse
|
4
|
Kumar M, Kumar V, Saran S. Efficient production of bacterial cellulose based composites using zein protein extracted from corn gluten meal. J Food Sci Technol 2023; 60:1026-1035. [PMID: 36908356 PMCID: PMC9998784 DOI: 10.1007/s13197-022-05443-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 10/18/2022]
Abstract
Corn gluten meal (CGM) which is a byproduct of corn wet milling is mainly used in animal and poultry feed. Due to its high protein content in CGM, it has been utilized for the extraction of zein protein which is the main hydrophobic protein present in the corn. The extracted zein protein was used along with bacterial cellulose that is highly pure, biocompatible, biodegradable, and generally regarded as safe for the preparation of composites that have better surface properties and applications. SEM analysis of the synthesized composite showed layering, incorporation of zein protein onto the surface of bacterial cellulose. XRD results showed there were no significant changes in the peak intensity due to the surface modification of BC membranes composites in comparison to pristine BC and TGA showed the thermostable characteristic of bacterial cellulose and are more capable of withstanding high temperature. Maximum production of bacterial cellulose was observed when corn gluten meal and zein protein were used as a cheap nitrogen sources for the production of bacterial cellulose along with other medium components. An increase of approximately 4.0 g/l of bacterial cellulose from 13.561 g/l to 17.83 g/l was observed when corn gluten meal and zein protein were used in the production medium. The prepared BC-based zein protein composites can be utilized for food packaging and storage applications.
Collapse
Affiliation(s)
- Manoj Kumar
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, J&K 180001 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Vinod Kumar
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, J&K 180001 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Saurabh Saran
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, J&K 180001 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| |
Collapse
|
5
|
Murashita K, Takakuwa F, Matsunari H, Yoshinaga H, Yamamoto T, Oku H, Furuita H. Effect of oral administration of a single bolus of six different protein sources on digestive physiology of red seabream Pagrus major juveniles. Fish Physiol Biochem 2022; 48:939-954. [PMID: 35768739 DOI: 10.1007/s10695-022-01096-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
To reveal direct effects of various protein sources on digestive physiology of red seabream, Pagrus major (38.5 ± 0.4 g), six different protein sources of fishmeal (FM), soybean meal (SBM), corn gluten meal (CGM), soy protein concentrate (SPC), poultry by-product meal (PBM), and poultry-feather meal (PFM) were orally administered to fish (2 mg protein/g body weight) and sampled at 1.5 h and 3 h after administration. Gallbladder weight of fish administered FM, PBM, and PFM decreased after administration (p < 0.0001), while no difference was observed in the other ingredients compared to a non-protein sham control group, indicating that animal protein sources could more strongly stimulate bile secretion than plant protein sources in red seabream. Trypsin and chymotrypsin activity in the intestinal content markedly increased by the FM, SBM, and PFM administration (p < 0.0001). Lipase and amylase activity was also increased by FM and SBM but also by CGM for lipase and by PBM and PFM for amylase (p < 0.0001). These indicate that stimulation effect of the secretion of digestive enzymes is largely different among the protein sources. This might be due to the absorptive capacity of the protein source since intestinal absorption parameter genes (anpep, cpa, ggt1, and atp1a2) also increased by the FM, SBM, PBM or PFM (p < 0.05). In addition to the secretion levels of bile and digestive enzymes, gene expression levels of bile related genes (cyp7a1, cyp8b1, and shp) and digestion-regulating genes (casr and cck) were increased by the FM, SBM, PFM, and/or PBM administration, suggesting that animal proteins and SBM could be potent digestive stimulants compared to CGM and SPC. This study first revealed that single protein sources directly influence digestive enzyme secretion and bile secretion in fish. Information about the direct effect of each single source on digestive physiology could help to design feed formulation with less fishmeal.
Collapse
Affiliation(s)
- Koji Murashita
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan.
| | - Fumiaki Takakuwa
- Uragami Station, Aquaculture Research Institute, Kindai University, 468-3, Uragami, Nachi-Katsuura, Higashimuro, Wakayama, 649-5145, Japan
| | - Hiroyuki Matsunari
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Hazuki Yoshinaga
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Takeshi Yamamoto
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Hiromi Oku
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Hirofumi Furuita
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| |
Collapse
|
6
|
Wang B, Mi MM, Zhang QY, Bao N, Pan L, Zhao Y, Qin GX. Relationship between the amino acid release kinetics of feed proteins and nitrogen balance in finishing pigs. Animal 2021; 15:100359. [PMID: 34536654 DOI: 10.1016/j.animal.2021.100359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 01/20/2023] Open
Abstract
In current nutrition requirements of swine, although the protein diets are formulated based on the ileal digestibility of protein and amino acid (AA), there is a difference in nitrogen utilisation among various protein diets, which might be related to the AA release kinetics. To evaluate the relationship between AA release kinetics of feed proteins and nitrogen balance in finishing pigs, pigs were fed diets based on casein (CAS) or corn gluten meal (CGM) at normal or low-protein concentrations, and the AA release patterns were assessed. A 2 × 2 full factorial experimental design was used. 24 pigs (Duroc × Landrace × Yorkshire) with an initial weight of 67.0 ± 1.8 kg were randomly assigned to consume a normal-protein casein-based diet (N.CAS, 10% CP), normal-protein corn gluten meal-based diet (N.CGM, 10% CP), low-protein casein-based diet (L.CAS, 8.5% CP), or low-protein corn gluten meal-based diet (L.CGM, 8.5% CP) for 14 days (n = 6 per group; pigs housed and fed separately). The low-protein diets were associated with a more rapid release of AAs in the early stages of gastric digestion than the normal-protein diets. The N.CAS and L.CAS diets were associated with a peak AA release at approximately 4 h during trypsin digestion, whereas N.CGM and L.CGM were at approximately 16 h. The N.CAS diet was associated with the least dispersed release curves and lowest synchronisation indexes, implying that it was associated with the best AA release synchronism, whereas the L.CGM diet was on the contrary. The nitrogen intake (NI), faecal nitrogen, urine nitrogen (UN), total nitrogen, net protein utilisation and apparent biological value (ABV) of protein of pigs fed the L.CAS or L.CGM diets were lower than those fed the N.CAS or N.CGM diets (P < 0.05). Notably, there was a difference in NI (P < 0.05) and trends with respect to UN and ABV (0.05 < P < 0.1), but no differences in retained nitrogen or apparent nitrogen digestibility between pigs fed the N.CAS or L.CAS diets and those fed the N.CGM or L.CGM diets. Pigs fed the N.CAS or N.CGM diets had higher serum concentrations of UN than pigs fed the L.CAS or L.CGM diets (P < 0.05), but there were no differences in serum total protein, albumin, triglyceride, glucose, alanine transaminase, or aspartate aminotransferase between the groups. In addition, there was an interaction between protein level and protein source on serum globulin (P < 0.05). Therefore, the diet with a better AA release synchronism can improve protein utilisation efficiency in finishing pigs and to reduce environmental pollution.
Collapse
Affiliation(s)
- B Wang
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China
| | - M M Mi
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China
| | - Q Y Zhang
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China
| | - N Bao
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China
| | - L Pan
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China
| | - Y Zhao
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China.
| | - G X Qin
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, PR China
| |
Collapse
|
7
|
Wang Y, Zhang Z, He R, Mintah BK, Dabbour M, Qu W, Liu D, Ma H. Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound. Food Chem 2020; 344:128609. [PMID: 33229163 DOI: 10.1016/j.foodchem.2020.128609] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 10/04/2020] [Accepted: 11/07/2020] [Indexed: 10/23/2022]
Abstract
The influence of varying frequency modes of a low-power density ultrasound (LPDU) on the enzymolysis efficacy and structural property of corn gluten meal (CGM) was investigated. Sonication pretreatment (of CGM) with sequential and simultaneous duple-frequency modes enhanced notably the relative enzymolysis efficiency, compared to other LPDU frequency modes. With a sequential duple-frequency of 20/40 kHz showing the most significant effect, the maximum value of enzymolysis efficiency and protein dissolution rate were 15.99% and 61.69%, respectively. Changes in the surface hydrophobicity, secondary structure and microstructure revealed alterations of conformation of CGM by ultrasound-induced effect. Furthermore, the molecular weight distribution CGM hydrolysates primarily distributed in 200-500 Da following ultrasonication. Sonication efficaciously enhanced the susceptibility of CGM to alcalase proteolysis. Thus, the use of various LPDU frequency modes in pretreating target proteins (CGM) may be considered as a practical approach to improve protein-enzyme reactions (proteolysis).
Collapse
Affiliation(s)
- Yang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China
| | - Zhaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
8
|
Ross ML, Bryan DDSL, Abbott DA, Classen HL. Effect of protein sources on performance characteristics of turkeys in the first three weeks of life. ACTA ACUST UNITED AC 2019; 5:396-406. [PMID: 31890917 DOI: 10.1016/j.aninu.2019.09.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 08/10/2019] [Accepted: 09/05/2019] [Indexed: 11/22/2022]
Abstract
The effect of nutrition during the early life of turkey poults has a long-lasting impact on bird performance. This study assessed the digestibility of 5 high protein feed ingredients (soybean meal [SBM], corn gluten meal [CGM], canola protein concentrate [CPC], fish meal [FM], and porcine meal [PCM]) in broiler chickens, as well as their use in turkey pre-starter diets fed to 21 d of age. The first experiment (5 × 2 factorial arrangement) determined nitrogen corrected apparent metabolizable energy (AMEn) and apparent ileal amino acid digestibility (AIAAD) of each ingredient in broiler chickens at 5 and 21 d of age, using 6 replications of 30 and 8 chicks, respectively. In the second experiment (completely randomized design), 4 replication pens, containing 23 d-old poults, were randomly assigned to one of 5 dietary treatments. The diets were formulated based on the AMEn and AIAAD values derived in the first experiment, and consisted of a high SBM control diet, and 4 additional diets with either CPC, FM, PCM or CGM replacing 25% of the protein supplied by SBM in the control diet. Statistical analysis was completed using Proc Mixed in SAS 9.3. Planned contrasts were used to compare treatments in the second experiment. Trends were identified at P < 0.10 and significant differences identified at P ≤ 0.05. Bird age did not affect CPC, FM, CGM, and SBM AMEn, but the PCM value at d 5 was higher than that at d 21. Apparent ileal amino acid digestibility increased with age for most amino acids (AA), but the response was AA and protein source dependent. The largest average increase in AIAAD between 5 and 21 d of age was observed for CGM. Inclusion of CPC, FM, PCM, or CGM increased body weight up to 14 d, in comparison to poults fed the SBM diet, but feed efficiency and water consumption were not affected. Terminal ileum digesta moisture values were higher for birds fed SBM when compared to those fed PCM. These results demonstrate that combining SBM with CPC, FM, PCM, or CGM improves poult performance during the first 14 d of life in comparison to feeding SBM alone.
Collapse
|
9
|
Bryan DDSL, Abbott DA, Classen HL. Development of an in vitro protein digestibility assay mimicking the chicken digestive tract. ACTA ACUST UNITED AC 2018; 4:401-409. [PMID: 30564760 PMCID: PMC6286628 DOI: 10.1016/j.aninu.2018.04.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 04/17/2018] [Accepted: 04/18/2018] [Indexed: 11/06/2022]
Abstract
It is difficult to obtain in vivo digestion kinetics data of high protein ingredients using chickens. Collecting kinetics data requires repeated sampling of digesta from the small intestine during the digestion process, which is not easily accomplished due to the anatomical structure of chicken digestive tract. An in vitro technique is proposed for measuring the digestion kinetics of protein sources fed to chickens. The method has a 30 min gastric and 3 h intestinal phase. Five hundred milligram crude protein (CP) equivalent of each meal sample (CP = % N × 6.25) was digested with pepsin (28,260 units) in 50 mL polyethylene centrifuge tubes for 30 min in a shaking water bath (150 strokes/min; 30 mm stroke length) at 41 °C. The 6.5 mL pancreatin was selected as the enzyme concentration for the intestinal phase, during which time 500 μL aliquots were collected at 0, 15, 30, 45, 60, 90, 120, 150, 180 and 240 min. Samples were diluted 1:820 with HCl and sodium acetate buffer, and then mixed with ninhydrin reagent (2:1) at 100 ± 2 °C for 15 min and spectrometric readings taken at 568 nm. To validate the assay, 5 replications of soybean meal (SBM), corn gluten meal (CGM), corn distillers dried grains with solubles (CDDGS), porcine meal (PCM), fish meal (FM) and casein (CA) were digested. The digestion data were modeled with PROC NLIN procedure, and the intra coefficient of variation (CV) assessed using PROC MEANS of SAS 9.4. The digestion values at 180 min were SBM 95 ± 4, FM 93 ± 3, PCM 68 ± 4, CGM 82 ± 3 and CDDGS 70 ± 2. Intra CV for SBM, CGM, CDDGS, PCM and FM were 5%, 5%, 12%, 10% and 2%, respectively. The estimated fractional digestion rates for SBM, CGM, CDDGS, FM and PCM were 0.023, 0.013, 0.009, 0.024 and 0.013, respectively. In conclusion, the proposed in vitro technique estimated the rate and extent of the digestion of CP for the meals with low intra CV.
Collapse
Affiliation(s)
- Dervan D S L Bryan
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, S7N 5A8, Saskatchewan, Canada
| | - Dawn A Abbott
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, S7N 5A8, Saskatchewan, Canada
| | - Henry L Classen
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, S7N 5A8, Saskatchewan, Canada
| |
Collapse
|
10
|
Jin J, Ma H, Wang B, Yagoub AEGA, Wang K, He R, Zhou C. Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates. Ultrason Sonochem 2016; 30:44-51. [PMID: 26703201 DOI: 10.1016/j.ultsonch.2015.11.021] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 11/20/2015] [Accepted: 11/20/2015] [Indexed: 05/17/2023]
Abstract
The impact of dual-frequency power ultrasound (DPU) on the molecular weight distribution (MWD) of corn gluten meal (CGM) hydrolysates and its mechanism were investigated in the present study. The mechanism was studied from aspects of structural and nano-mechanical characteristics of the major protein fractions of CGM, viz. zein and glutelin. The results of molecular weight distribution indicated that DPU pretreatment of CGM was beneficial to the preparation of peptides with molecular weights of 200-1000Da. Moreover, FTIR spectral analysis and atomic force microscopy characterization showed that the DPU pretreatment changed the contents of secondary structure of proteins, decreased the particle height and surface roughness of glutelin, reduced the Young's modulus and stiffness of zein while increased its adhesion force. In conclusion, DPU pretreatment of proteins before proteolysis is an efficient alternative method to produce short-chain peptides because of its positive effects originating from acoustic cavitation on the molecular conformation, nano-structures and nano-mechanical properties of proteins as well.
Collapse
Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, Sichuan 621000, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, PR China.
| | - Bei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abu El-Gasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, PR China
| |
Collapse
|
11
|
Jin J, Ma H, Qu W, Wang K, Zhou C, He R, Luo L, Owusu J. Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study. Ultrason Sonochem 2015; 27:46-53. [PMID: 26186819 DOI: 10.1016/j.ultsonch.2015.04.031] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 04/27/2015] [Accepted: 04/27/2015] [Indexed: 06/04/2023]
Abstract
The effects of multi-frequency power ultrasound (MPU) pretreatment on the kinetics and thermodynamics of corn gluten meal (CGM) were investigated in this research. The apparent constant (KM), apparent break-down rate constant (kA), reaction rate constants (k), energy of activation (Ea), enthalpy of activation (ΔH), entropy of activation (ΔS) and Gibbs free energy of activation (ΔG) were determined by means of the Michaelis-Menten equation, first-order kinetics model, Arrhenius equation and transition state theory, respectively. The results showed that MPU pretreatment can accelerate the enzymolysis of CGM under different enzymolysis conditions, viz. substrate concentration, enzyme concentration, pH, and temperature. Kinetics analysis revealed that MPU pretreatment decreased the KM value by 26.1% and increased the kA value by 7.3%, indicating ultrasound pretreatment increased the affinity between enzyme and substrate. In addition, the values of k for ultrasound pretreatment were increased by 84.8%, 41.9%, 28.9%, and 18.8% at the temperature of 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased Ea, ΔH and ΔS by 23.0%, 24.3% and 25.3%, respectively, but ultrasound had little change in ΔG value in the temperature range of 293-323 K. In conclusion, MPU pretreatment could remarkably enhance the enzymolysis of CGM, and this method can be applied to protein proteolysis industry to produce peptides.
Collapse
Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Kai Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, China
| | - John Owusu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana
| |
Collapse
|
12
|
Mumm RH, Goldsmith PD, Rausch KD, Stein HH. Land usage attributed to corn ethanol production in the United States: sensitivity to technological advances in corn grain yield, ethanol conversion, and co-product utilization. Biotechnol Biofuels 2014; 7:61. [PMID: 24725504 PMCID: PMC4022103 DOI: 10.1186/1754-6834-7-61] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Accepted: 03/19/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Although the system for producing yellow corn grain is well established in the US, its role among other biofeedstock alternatives to petroleum-based energy sources has to be balanced with its predominant purpose for food and feed as well as economics, land use, and environmental stewardship. We model land usage attributed to corn ethanol production in the US to evaluate the effects of anticipated technological change in corn grain production, ethanol processing, and livestock feeding through a multi-disciplinary approach. Seven scenarios are evaluated: four considering the impact of technological advances on corn grain production, two focused on improved efficiencies in ethanol processing, and one reflecting greater use of ethanol co-products (that is, distillers dried grains with solubles) in diets for dairy cattle, pigs, and poultry. For each scenario, land area attributed to corn ethanol production is estimated for three time horizons: 2011 (current), the time period at which the 15 billion gallon cap for corn ethanol as per the Renewable Fuel Standard is achieved, and 2026 (15 years out). RESULTS Although 40.5% of corn grain was channeled to ethanol processing in 2011, only 25% of US corn acreage was attributable to ethanol when accounting for feed co-product utilization. By 2026, land area attributed to corn ethanol production is reduced to 11% to 19% depending on the corn grain yield level associated with the four corn production scenarios, considering oil replacement associated with the soybean meal substituted in livestock diets with distillers dried grains with solubles. Efficiencies in ethanol processing, although producing more ethanol per bushel of processed corn, result in less co-products and therefore less offset of corn acreage. Shifting the use of distillers dried grains with solubles in feed to dairy cattle, pigs, and poultry substantially reduces land area attributed to corn ethanol production. However, because distillers dried grains with solubles substitutes at a higher rate for soybean meal, oil replacement requirements intensify and positively feedback to elevate estimates of land usage. CONCLUSIONS Accounting for anticipated technological changes in the corn ethanol system is important for understanding the associated land base ascribed, and may aid in calibrating parameters for land use models in biofuel life-cycle analyses.
Collapse
Affiliation(s)
- Rita H Mumm
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Peter D Goldsmith
- Department of Agricultural and Consumer Economics, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Kent D Rausch
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Hans H Stein
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| |
Collapse
|