1
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Abdel-Hamid M, Hamed AM, Walker G, Romeih E. Yogurt fortified with various protein hydrolysates: Texture and functional properties. Food Chem 2024; 461:140861. [PMID: 39167949 DOI: 10.1016/j.foodchem.2024.140861] [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: 11/01/2023] [Revised: 08/02/2024] [Accepted: 08/11/2024] [Indexed: 08/23/2024]
Abstract
This work evaluated the impact of incorporating 1% of commercial protein hydrolysates [rice protein hydrolysate (RPH), pea protein hydrolysate (PPH), and casein hydrolysate (CH)] on the functional, microstructure, and texture properties of set yogurt. Yogurt prepared with RPH exhibited the highest viability number of Streptococcus thermophilus. The addition of three hydrolysate types to yogurt revealed significant increases in the antioxidant and ACE-inhibitory activities, where the highest values were noted for the yogurt prepared with RPH. RPH exhibited no differences in texture properties (firmness, consistency, and cohesiveness) to control yogurt. These results were confirmed by scanning electron microscope examination. RPH and control yogurts showed compacted and dense structures accompanied by small pores, whereas CH and PPH yogurt structures were characterized by coarse networks with large voids. Furthermore, there was no significant impact of adding protein hydrolysates on the overall acceptability of yogurt as indicated by a sensory panel.
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Affiliation(s)
- Mahmoud Abdel-Hamid
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick, Ireland; Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
| | - Ahmed M Hamed
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt; Dairy Processing Technology Centre, Bernal Institute, University of Limerick, Co., Limerick, Ireland
| | - Gavin Walker
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick, Ireland
| | - Ehab Romeih
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
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2
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Zhuang J, Hou Y, Wang Y, Gao Y, Chen Y, Qi J, Li P, Bian Y, Ju N. Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration. Int J Food Microbiol 2024; 425:110891. [PMID: 39216362 DOI: 10.1016/j.ijfoodmicro.2024.110891] [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: 04/02/2024] [Revised: 08/06/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
Although cold storage at 4 °C can effectively prolong the shelf life of raw milk, it cannot prevent its eventual spoilage. In this study, we analyzed the main physicochemical and microbial indexes of raw milk stored at 4 °C for 6 days. The changes in microbial profiles and milk metabolites and their relationship during refrigeration were also explored. Metagenomic analysis performed using the Illumina Hiseq Xten sequencing platform revealed that the dominant genera in raw milk evolved from Acinetobacter, Streptococcus, Staphylococcus, and Anaplasma to Flavobacterium, Pseudomonas, and Lactococcus during cold storage. Using the UHPLC-Q-TOF MS method, 77 significantly different metabolites (p < 0.05) were identified, among which lipids were the most abundant (37). The most significant metabolic changes largely occurred at 3-4 days of refrigeration, coinciding with the rapid increase in dominant psychrotrophic bacteria. Subsequently, correlation analysis demonstrated that these lipid-related metabolites were significantly associated with Acinetobacter, Flavobacterium, and Pseudomonas. Both macro indicators and microanalysis indicated that the key stage of quality changes in raw milk was 3-4 days. Thus, this stage can be targeted for the quality control of raw milk.
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Affiliation(s)
- Jiao Zhuang
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Yanru Hou
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Yuanyuan Wang
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Yan Gao
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Yanhui Chen
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Jin Qi
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Puyu Li
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Yongxia Bian
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China
| | - Ning Ju
- School of Food Science & Engineering, Ningxia University, Yinchuan 750021, China.
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3
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Lin H, Zhao J, Xie Y, Tang J, Wang Q, Zhao J, Xu M, Liu P. Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study. Food Chem 2024; 450:139297. [PMID: 38631199 DOI: 10.1016/j.foodchem.2024.139297] [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: 09/27/2023] [Revised: 02/07/2024] [Accepted: 04/07/2024] [Indexed: 04/19/2024]
Abstract
This study aimed to investigate the antioxidative and cytoprotective activity of antioxidant peptides from fermented broad bean paste (FBBP) and explore their potential molecular mechanisms using a combined in silico and in vitro approach. Seven novel antioxidant peptides (VSRRFIYYL, SPAIPLP, PVPPPGG, KKDGYWWAKFK, LAWY, LGFMQF, and LPGCP) identified by integrated approaches of peptidomics and in silico bioinformatic analysis were synthesized, exhibiting strong antioxidant potential against in vitro radicals. Molecular docking results suggested that these peptides could form stable hydrogen bonds and solvent-accessible surface with key amino acid residues of Keap1, thus potentially regulating the Keap1-Nrf2 pathway by occupying the Nrf2-binding site on Keap1. Additionally, they exhibited strong cellular antioxidant activity and could protect HepG2 cells from AAPH-induced oxidative injury by reducing reactive oxygen species and MDA accumulation. This study firstly unraveled the molecular mechanisms of antioxidant peptides from FBBP, and provided a new theoretical basis for the high-value utilization of FBBP.
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Affiliation(s)
- Hongbin Lin
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
| | - Jianhua Zhao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Yuqing Xie
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
| | - Jie Zhao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Min Xu
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Ping Liu
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
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4
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Tavassoli M, Bahramian B, Abedi-Firoozjah R, Ehsani A, Phimolsiripol Y, Bangar SP. Application of lactoferrin in food packaging: A comprehensive review on opportunities, advances, and horizons. Int J Biol Macromol 2024; 273:132969. [PMID: 38857733 DOI: 10.1016/j.ijbiomac.2024.132969] [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: 04/02/2024] [Revised: 05/16/2024] [Accepted: 06/05/2024] [Indexed: 06/12/2024]
Abstract
Lactoferrin (LAC) is an iron-binding glycoprotein found in mammalian secretion, such as milk and colostrum, which has several advantageous biological characteristics, such as antioxidant and antimicrobial activity, intestinal iron absorption and regulation, growth factor activity, and immune response. LAC is an active GRAS food ingredient and can be included in the food packaging/film matrix in both free and encapsulated forms to increase the microbial, mechanical, barrier, and thermal properties of biopolymer films. Additionally, LAC-containing films maintain the quality of fresh food and extend the shelf life of food products. This paper primarily focuses on examining how LAC affects the antimicrobial, antioxidant, physical, mechanical, thermal, and optical properties of packaging films. Moreover, the paper explains the attributes of films incorporating LAC within different matrices, exploring the interaction between LAC and polymers. The potential of LAC-enhanced food packaging technologies is highlighted, showcasing their promising applications in sustainable food packaging.
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Affiliation(s)
- Milad Tavassoli
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Behnam Bahramian
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | | | - Sneh Punia Bangar
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Department of Food, Nutrition and Packaging Sciences, Clemson University, SC, 29634, USA.
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5
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Huang Y, Lin T, Dadmohammadi Y, He Y, Khongkomolsakul W, Noack CE, Abbaspourrad A. Lactoferrin thermal stabilization and iron(II) fortification through ternary complex fabrication with succinylated sodium caseinate. Food Chem X 2024; 22:101498. [PMID: 38911915 PMCID: PMC11190486 DOI: 10.1016/j.fochx.2024.101498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/25/2024] Open
Abstract
A thermally stable co-delivery system for lactoferrin (LF) and iron(II) was developed to address iron deficiency anemia. Complexes were formed between LF, succinylated sodium caseinate (S.NaCas) and FeSO4 with high yield (∼85%). LF-S.NaCas-Fe complexes achieved loading capacities for iron(II) between 2.5 and 12 mg g-1and LF loading capacities between 250 and 690 mg g-1, depending upon initial Fe2+ concentrations and LF ratios. The LF-S.NaCas complex mixtures appeared as smooth cubic particles in SEM, and gradually aggregated to amorphous particles as th iron(II) concentration increased due to iron-facilitated cross-linking. The complexation significantly improved LF thermal stability and addressed the poor solubility of iron(II) under neutral pH. After thermal treatment (95 °C, 5 min), the rehydrated complexes retained 68%-90% LF, with <10% iron(II) release. Circular dichroism spectra showed the secondary structure of the complexed LF was well retained during thermal treatment. This thermally stable system showed great potential in LF thermal protection and iron(II) fortification.
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Affiliation(s)
- Yunan Huang
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Yanhong He
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Waritsara Khongkomolsakul
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Claire Elizabeth Noack
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
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6
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Mu Y, Zhao S, Liu J, Liu Z, He J, Cao H, Zhao H, Wang C, Jin Y, Qi Y, Wang F. Assessment of the Conformation Stability and Glycosylation Heterogeneity of Lactoferrin by Native Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10089-10096. [PMID: 38626386 DOI: 10.1021/acs.jafc.3c08860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/18/2024]
Abstract
Lactoferrin (LTF) has diverse biological activities and is widely used in functional foods and active additives. Nevertheless, evaluating the proteoform heterogeneity, conformational stability, and activity of LTF remains challenging during its production and storage processes. In this study, we describe the implementation of native mass spectrometry (nMS), glycoproteomics, and an antimicrobial activity assay to assess the quality of LTF. We systematically characterize the purity, glycosylation heterogeneity, conformation, and thermal stability of LTF samples from different sources and transient high-temperature treatments by using nMS and glycoproteomics. Meanwhile, the nMS peak intensity and antimicrobial activity of LTF samples after heat treatment decreased significantly, and the two values were positively correlated. The nMS results provide essential molecular insights into the conformational stability and glycosylation heterogeneity of different LTF samples. Our results underscore the great potential of nMS for LTF quality control and activity evaluation in industrial production.
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Affiliation(s)
- Yu Mu
- College of Food Science and Engineering, Ocean University of Dalian, Dalian 116023, China
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Shan Zhao
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- State Key Laboratory of Molecular Reaction Dynamics, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Jing Liu
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- College of Pharmacy, Dalian Medical University, Dalian 116044, China
| | - Zheyi Liu
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China
- Inner Mongolia National Center of Technology Innovation for Dairy Co. Ltd., Hohhot 010110, China
| | - Hongfang Cao
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China
- Inner Mongolia National Center of Technology Innovation for Dairy Co. Ltd., Hohhot 010110, China
| | - Heng Zhao
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- State Key Laboratory of Molecular Reaction Dynamics, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China
- Inner Mongolia National Center of Technology Innovation for Dairy Co. Ltd., Hohhot 010110, China
| | - Yan Jin
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Yanxia Qi
- College of Food Science and Engineering, Ocean University of Dalian, Dalian 116023, China
| | - Fangjun Wang
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- State Key Laboratory of Molecular Reaction Dynamics, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Inner Mongolia National Center of Technology Innovation for Dairy Co. Ltd., Hohhot 010110, China
- University of Chinese Academy of Sciences, Beijing 100049, China
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7
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Bai X, Shang J, Wu C, Yu H, Chen X, Yue X, Yang M. Phosphoproteomics Revealed Differentially Expressed Sites and Function of the Bovine Milk Fat Globule Membrane in Colostrum and Mature Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6040-6052. [PMID: 38454851 DOI: 10.1021/acs.jafc.3c08957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/09/2024]
Abstract
One type of large and intricate post-translational modification of milk proteins that has significant biological implications is phosphorylation. The characterization of phosphoproteins found in the bovine milk fat globule membrane (MFGM) is still mostly unknown. Here, label-free phosphoproteomics was used to identify 94 phosphorylation sites from 54 MFGM phosphoproteins in bovine colostrum (BC) and 136 phosphorylation sites from 91 MFGM phosphoproteins in bovine mature milk (BM). αs1-Casein and β-casein were the most phosphorylated proteins in bovine colostrum. In bovine mature milk, perilipin-2 was the protein with the greatest number of phosphorylation sites. The results show that bovine colostrum MFGM phosphoproteins were mainly involved in immune function, whereas bovine mature MFGM phosphoproteins were mainly involved in metabolic function. Plasminogen and osteopontin were the most strongly interacting proteins in colostrum, whereas perilipin-2 was the most strongly interacting protein in bovine mature milk. This work demonstrates the unique alterations in the phosphorylation manner of the bovine MFGM protein during lactation and further expands our knowledge of the site characteristics of bovine MFGM phosphoproteins. This result confirms the value of MFGM as a reference ingredient for infant formula during different stages.
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Affiliation(s)
- Xue Bai
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
| | - Jingwen Shang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
| | - Chunshuang Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
| | - Hong Yu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
| | - Xinping Chen
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
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8
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Rackerby B, Le HNM, Haymowicz A, Dallas DC, Park SH. Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome. Food Sci Anim Resour 2024; 44:299-308. [PMID: 38764509 PMCID: PMC11097032 DOI: 10.5851/kosfa.2024.e12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 05/21/2024] Open
Abstract
Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis-related gastrointestinal disorders and improve overall health in consumers.
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Affiliation(s)
- Bryna Rackerby
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
| | - Hoang Ngoc M. Le
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
| | - Avery Haymowicz
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
| | - David C. Dallas
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
- School of Biological and Population Health
Sciences, Nutrition, Oregon State University, Corvallis, OR
97331, USA
| | - Si Hong Park
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
- Department of Food Science and Technology,
Chung-Ang University, Anseong 17546, Korea
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9
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Guo R, Xu J, Ma Y, Teng G, Chen Y, Xu X. Effect of high hydrostatic pressure treatment on the antioxidant activity of lactoferrin before and after gastrointestinal digestion. Food Chem 2024; 433:137350. [PMID: 37683477 DOI: 10.1016/j.foodchem.2023.137350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 07/29/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
In this study, high hydrostatic pressure treatment of lactoferrin was used to investigate its effect on the hydrolysis and antioxidant activity of lactoferrin. The results showed that high hydrostatic pressure treatment at 600 MPa increased the exposure level of tryptophan residues of lactoferrin by 82.29%, which significantly altered the tertiary structure of lactoferrin, and this change was observed in scanning electron microscopy as an increase in the contact area of lactoferrin that could be contacted by proteases. Pressure treatments of 400 MPa and above increased the hydrolysis of lactoferrin for gastrointestinal digestion by 21.19%, which increased the release of antioxidant-related amino acids and increased the free radical scavenging capacity of lactoferrin intestinal digestive fluid by 35.12%. Meanwhile, two lactoferrin antioxidant peptides, QAYPNLCQLCK and NCPDKFCLFK, were identified in the lactoferrin intestine digest. These findings indicate that high hydrostatic pressure treatment could be a potentially beneficial method for processing lactoferrin.
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Affiliation(s)
- Ruibin Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinzhao Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yinlong Ma
- Hubei Danone Food & Beverage Co., LTD., Wuhan, Hubei 430040, China
| | - Guoxin Teng
- Inner Mongolia Mengniu Dairy Co., Ltd, Inner Mongolia 011500, China
| | - Yidan Chen
- Inner Mongolia Mengniu Dairy Co., Ltd, Inner Mongolia 011500, China
| | - Xiaoxi Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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10
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Hu X, Yang Y, Chang C, Li J, Su Y, Gu L. The targeted development of collagen-active peptides based on composite enzyme hydrolysis: a study on the structure-activity relationship. Food Funct 2024; 15:401-410. [PMID: 38099483 DOI: 10.1039/d3fo04455f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
Fish collagen, derived from sustainable sources, offers a valuable substrate for generating peptides with diverse biofunctionalities. In this study, alkaline, papain, and ginger protease were used to enzymatically hydrolyze fish skin collagen. The peptide molecular weight distribution and sequence were measured using HPLC and ICP-MS-MS, with papain/alkaline protease (AP) and papain/alkaline/ginger protease (APG) hydrolyzed samples compared. As the results showed, the incorporation of ginger protease was useful for increasing the degree of hydrolysis, with the content of <400 Da peptides increasing from 49.82% to 58.56%. The identified peptide sequence in the APG sample had more proline at the C-terminal. The peptides were separated into two components (different in molecular weight) using gel column chromatography. The molecular weight distribution, amino acid composition, ACE inhibitory activity, and fibroblast proliferation activity of the collected components were measured. In comparison, the contents of proline and hydroxyproline in the larger peptides decreased obviously after combined hydrolysis by ginger protease, reflecting the formation of a peptide sequence of smaller molecular weight containing glycine and hydroxyproline. The combined hydrolysis of ginger protease was beneficial for the improvement of the ACE inhibitory activity of the sample. However, the fibroblast proliferation activity of AP was higher than that of APG, indicating that further hydrolysis by ginger protease may destroy the hydroxyproline at the end of the peptide sequence. This study proposed a creative directional hydrolysis method and provided practical guidance for the production of collagen peptides with enhanced functional activity.
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Affiliation(s)
- Xinnuo Hu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Cuihua Chang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Junhua Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yujie Su
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Luping Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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11
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Dinić M, Jakovljević S, Popović N, Radojević D, Veljović K, Golić N, Terzić-Vidojević A. Assessment of stability and bioactive compounds in yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans. J Dairy Sci 2023; 106:7447-7460. [PMID: 37641316 DOI: 10.3168/jds.2023-23342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/26/2023] [Indexed: 08/31/2023]
Abstract
Yogurt represent one of the oldest fermented foods containing viable lactic acid bacteria and many bioactive compounds that could exhibit beneficial effects on human health and train our immune system to better respond to invading pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are commonly used for yogurt preparation under controlled temperature and environmental conditions. In this study, we investigated probiotic features of S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains isolated from artisanal sour milk and yogurt by using Caenorhabditis elegans as an in vivo model system. Further, we evaluated content of total fat, saturated fatty acids, proteins, and lactose, as well as vitamins and AA of yogurt prepared from above-mentioned starter cultures during 21 d of storage at 4°C to get insights of final product stability. We showed that S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains applied in combination upregulated the expression of autophagy-related genes in C. elegans. Beside autophagy, we observed activation of TIR-1-dependent transcription of lysozyme-like antimicrobial genes involved in the immune defense of C. elegans. Upregulation of these genes strongly correlates with an increase in the longevity of the worms fed with yogurt culture bacteria. Further, we showed that yogurt prepared with S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21, as a final product, is rich with vitamin B2 and dominant AA known by their prolongevity properties. Taken together, our study pointed to the beneficial features of the tested starter cultures and yogurt and highlighted their potential to be used as a fermented food with added-value properties.
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Affiliation(s)
- Miroslav Dinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Stefan Jakovljević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Dušan Radojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
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12
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Shafique B, Murtaza MA, Hafiz I, Ameer K, Basharat S, Mohamed Ahmed IA. Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese. Food Sci Nutr 2023; 11:4948-4963. [PMID: 37701240 PMCID: PMC10494659 DOI: 10.1002/fsn3.3501] [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: 01/27/2023] [Revised: 04/26/2023] [Accepted: 06/02/2023] [Indexed: 09/14/2023] Open
Abstract
Cheddar cheese-derived bioactive peptides are considered a potential component of functional foods. A positive impact of bioactive peptides on diet-related chronic, non-communicable diseases, like obesity, cardiovascular diseases, and diabetes, has been observed. Bioactive peptides possess multifunctional therapeutic potentials, including antimicrobial, immunomodulatory, antioxidant, enzyme inhibitory effects, anti-thrombotic, and phyto-pathological activities against various toxic compounds. Peptides can regulate human immune, gastrointestinal, hormonal, and neurological responses, which play an integral role in the deterrence and treatment of certain diseases like cancer, osteoporosis, hypertension, and other health disorders, as described in the present review. This review summarizes the categories of the Cheddar cheese-derived bioactive peptides, their general characteristics, physiological functions, and possible applications in healthcare.
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Affiliation(s)
- Bakhtawar Shafique
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Iram Hafiz
- Institute of ChemistryUniversity of SargodhaSargodhaPakistan
| | - Kashif Ameer
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Shahnai Basharat
- The University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
- Department of Food Science and Technology, Faculty of AgricultureUniversity of KhartoumShambatSudan
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13
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Notari S, Gambardella G, Vincenzoni F, Desiderio C, Castagnola M, Bocedi A, Ricci G. The unusual properties of lactoferrin during its nascent phase. Sci Rep 2023; 13:14113. [PMID: 37644064 PMCID: PMC10465537 DOI: 10.1038/s41598-023-41064-x] [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: 05/18/2023] [Accepted: 08/21/2023] [Indexed: 08/31/2023] Open
Abstract
Lactoferrin, a multifunctional iron-binding protein containing 16 disulfides, is actively studied for its antibacterial and anti-carcinogenic properties. However, scarce information is nowadays available about its oxidative folding starting from the reduced and unfolded status. This study discovers unusual properties when this protein is examined in its reduced molten globule-like conformation. Using kinetic, CD and fluorescence analyses together with mass spectrometry, we found that a few cysteines display astonishing hyper-reactivity toward different thiol reagents. In details, four cysteines (i.e. 668, 64, 512 and 424) display thousands of times higher reactivity toward GSSG but normal against other natural disulfides. The formation of these four mixed-disulfides with glutathione probably represents the first step of its folding in vivo. A widespread low pKa decreases the reactivity of other 14 cysteines toward GSSG limiting their involvement in the early phase of the oxidative folding. The origin of this hyper-reactivity was due to transient lactoferrin-GSSG complex, as supported by fluorescence experiments. Lactoferrin represents another disulfide containing protein in addition to albumin, lysozyme, ribonuclease, chymotrypsinogen, and trypsinogen which shows cysteines with an extraordinary and specific hyper-reactivity toward GSSG confirming the discovery of a fascinating new feature of proteins in their nascent phase.
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Affiliation(s)
- Sara Notari
- Dipartimento di Scienze e Tecnologie Chimiche, Università di Roma "Tor Vergata", Rome, Italy
| | - Giorgia Gambardella
- Dipartimento di Scienze e Tecnologie Chimiche, Università di Roma "Tor Vergata", Rome, Italy
| | - Federica Vincenzoni
- Dipartimento di Scienze biotecnologiche di Base, cliniche intensivologiche e perioperatorie, Università Cattolica del Sacro Cuore, Rome, Italy
- Fondazione Policlinico Universitario A. Gemelli IRCCS, Rome, Italy
| | - Claudia Desiderio
- Istituto di Scienze e Tecnologie Chimiche "Giulio Natta", Consiglio Nazionale delle Ricerche, Rome, Italy
| | - Massimo Castagnola
- Laboratorio di Proteomica, Centro Europeo di Ricerca sul Cervello, IRCCS Fondazione Santa Lucia, Rome, Italy
| | - Alessio Bocedi
- Dipartimento di Scienze e Tecnologie Chimiche, Università di Roma "Tor Vergata", Rome, Italy
| | - Giorgio Ricci
- Dipartimento di Scienze e Tecnologie Chimiche, Università di Roma "Tor Vergata", Rome, Italy.
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14
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Huang Y, Chen S, Yao Y, Wu N, Xu M, Du H, Yin Z, Zhao Y, Tu Y. Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12474-12486. [PMID: 37566483 DOI: 10.1021/acs.jafc.3c00950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/13/2023]
Abstract
Ovotransferrin (OVT) has been confirmed to have anti-inflammatory activity. However, its effect and mechanism on gastric inflammation are unclear. In this study, the effect and mechanism of the OVT on the tumor necrosis factor-α (TNF-α) induced inflammatory response in gastric epithelial cells (GES-1) were investigated. The enzyme linked immunosorbent assay (ELISA) was used to determine the levels of inflammation cytokines, followed by RNA sequencing to explore the potential pathways of its anti-inflammatory effect, and then it was validated by Western blotting and pathways inhibitors. Results showed that the OVT at concentrations of 50-400 μg/mL displayed nontoxicity against GES-1 cells. Additionally, 100 μg/mL of OVT obviously reduced the secretion of interleukin (IL)-8, IL-6, and TNF-α by 63.02% (630.09/1703.98), 35.53% (935.81/1451.43), and 36.19% (964.60/1511.63), respectively. The results of RNA sequencing exhibited that the OVT significantly influences the activation of mitogen-activated protein kinase (MAPK) and the nuclear factor kappa-light-chain enhancer of activated B cell (NF-κB) pathways, which was verified by the levels of p-IKK, p-IκB, p-P65, p-ERK, p-JNK, and p-P38 protein. IL-8 contents released by GES-1 cells after incubation with inhibitors of NF-κB and MAPK pathways further confirmed that OVT hindered activation of these two pathways. Collectively, these results suggested that OVT was a natural protein with the potential to treat gastric inflammation.
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Affiliation(s)
- Yan Huang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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15
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de Vasconcelos ML, Oliveira LMFS, Hill JP, Vidal AMC. Difficulties in Establishing the Adverse Effects of β-Casomorphin-7 Released from β-Casein Variants-A Review. Foods 2023; 12:3151. [PMID: 37685085 PMCID: PMC10486734 DOI: 10.3390/foods12173151] [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: 07/14/2023] [Revised: 08/04/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
β-Casomorphin-7 (BCM-7) is a peptide released through the proteolysis of β-casein (β-CN), which is considered a bioactive peptide displaying evidence of promoting the binding and activation of the μ-opioid receptor located in various body parts, such as the gastrointestinal tract, the immune system and potentially the central nervous system. The possible effects of BCM-7 on health are a theme rising in popularity due to evidence found in several studies on the modulation of gastrointestinal proinflammatory responses that can trigger digestive symptoms, such as abdominal discomfort. With the advancement of studies, the hypothesis that there is a correlation of the possible effects of BCM-7 with the microbiota-gut-brain axis has been established. However, some studies have suggested the possibility that these adverse effects are restricted to a portion of the population, and the topic is controversial due to the small number of in vivo studies, which makes it difficult to obtain more conclusive results. In addition, a threshold of exposure to BCM-7 has not yet been established to clarify the potential of this peptide to trigger physiological responses at gastrointestinal and systemic levels. The proportion of the population that can be considered more susceptible to the effects of BCM-7 are evidenced in the literature review. The challenges of establishing the adverse effects of BCM-7 are discussed, including the importance of quantifying the BCM-7 release in the different β-CN genotypes. In summary, the reviewed literature provides plausible indications of the hypothesis of a relationship between β-CN A1/BCM-7 and adverse health effects; however, there is need for further, especially in vivo studies, to better understand and confirm the physiological effects of this peptide.
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Affiliation(s)
- Marta Liliane de Vasconcelos
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.L.d.V.); (L.M.F.S.O.)
| | - Luisa Maria F. S. Oliveira
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.L.d.V.); (L.M.F.S.O.)
| | - Jeremy Paul Hill
- Department Sustainable Nutrition Initiative, Riddet Institute, Palmerston North, New Zealand, and Fonterra Research & Development Centre, Palmerston North 4472, New Zealand;
| | - Ana Maria Centola Vidal
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.L.d.V.); (L.M.F.S.O.)
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16
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El-Fakharany EM, El-Gendi H, El-Maradny YA, Abu-Serie MM, Abdel-Wahhab KG, Shabana ME, Ashry M. Inhibitory effect of lactoferrin-coated zinc nanoparticles on SARS-CoV-2 replication and entry along with improvement of lung fibrosis induced in adult male albino rats. Int J Biol Macromol 2023; 245:125552. [PMID: 37356684 PMCID: PMC10290166 DOI: 10.1016/j.ijbiomac.2023.125552] [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: 04/11/2023] [Revised: 06/12/2023] [Accepted: 06/22/2023] [Indexed: 06/27/2023]
Abstract
Severe acute respiratory syndrome 2019-new coronavirus (SARS-CoV-2) is a major global challenge caused by a pandemic disease, named 'COVID-19' with no effective and selective therapy available so far. COVID-19-associated mortality is directly related to the inability to suppress the viral infection and the uncontrolled inflammatory response. So, we investigated the antiviral efficiency of the nanofabricated and well-characterized lactoferrin-coated zinc nanoparticles (Lf-Zn-NPs) on SARS-CoV-2 replication and entry into host cells. Lf-Zn-NPs showed potent inhibition of the entry of SARS-CoV-2 into the host cells by inhibition of ACE2, the SARS-CoV-2 receptor. This inhibitory activity of Lf-Zn-NPs to target the interaction between the SARS-CoV-2 spike protein and the ACE2 receptor offers potent protection against COVID-19 outbreaks. Moreover, the administration of Lf-Zn-NPs markedly improved lung fibrosis disorders, as supported by histopathological findings and monitored by the significant reduction in the values of CRP, LDH, ferritin, and D-dimer, with a remarkable rise in CD4+, lung SOD, GPx, GSH, and CAT levels. Lf-Zn-NPs revealed therapeutic efficiency against lung fibrosis owing to their anti-inflammatory, antioxidant, and ACE2-inhibiting activities. These findings suggest a promising nanomedicine agent against COVID-19 and its complications, with improved antiviral and immunomodulatory properties as well as a safer mode of action.
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Affiliation(s)
- Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA- City), New Borg El-Arab City 21934, Alexandria, Egypt.
| | - Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Alexandria, Egypt.
| | - Yousra A El-Maradny
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA- City), New Borg El-Arab City 21934, Alexandria, Egypt; Microbiology and Immunology, Faculty of Pharmacy, Arab Academy for Science, Technology and Maritime Transport (AASTMT), Alamein 51718, Egypt
| | - Marwa M Abu-Serie
- Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Alexandria, Egypt
| | | | | | - Mahmoud Ashry
- Zoology Department, Faculty of Science, Al-Azhar University, Assuit, Egypt
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17
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Nielsen SDH, Liang N, Rathish H, Kim BJ, Lueangsakulthai J, Koh J, Qu Y, Schulz HJ, Dallas DC. Bioactive milk peptides: an updated comprehensive overview and database. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37504497 PMCID: PMC10822030 DOI: 10.1080/10408398.2023.2240396] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/29/2023]
Abstract
Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from in vitro to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides.
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Affiliation(s)
| | - Ningjian Liang
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Harith Rathish
- Department of Computer Science, Aarhus University, Aarhus, Denmark
| | - Bum Jin Kim
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | | | - Jeewon Koh
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Yunyao Qu
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Hans-Jörg Schulz
- Department of Computer Science, Aarhus University, Aarhus, Denmark
| | - David C. Dallas
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
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18
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Sørensen ES, Christensen B. Milk Osteopontin and Human Health. Nutrients 2023; 15:nu15112423. [PMID: 37299387 DOI: 10.3390/nu15112423] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 05/16/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
Osteopontin (OPN) is a multifunctional protein found in all vertebrates. OPN is expressed in many different cell types, and is consequently found in most tissues and physiological secretions. OPN is involved in a multitude of biological processes, such as activation and regulation of the immune system; biomineralization; tissue-transformative processes, including growth and development of the gut and brain; interaction with bacteria; and many more. OPN is found in the highest concentrations in milk, where it is believed to initiate and regulate developmental, immunological and physiological processes in infants who consume milk. Processes for the isolation of bovine OPN for use in infant formula have been developed, and in recent years, many studies have investigated the effects of the intake of milk OPN. The purpose of this article is to review and compare existing knowledge about the structure and function of milk OPN, with a particular focus on the effects of milk OPN on human health and disease.
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Affiliation(s)
- Esben S Sørensen
- Department of Molecular Biology and Genetics, Aarhus University, DK-8000 Aarhus, Denmark
| | - Brian Christensen
- Department of Molecular Biology and Genetics, Aarhus University, DK-8000 Aarhus, Denmark
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19
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Abad I, Vignard J, Bouchenot C, Graikini D, Grasa L, Pérez MD, Mirey G, Sánchez L. Dairy By-Products and Lactoferrin Exert Antioxidant and Antigenotoxic Activity on Intestinal and Hepatic Cells. Foods 2023; 12:foods12102073. [PMID: 37238891 DOI: 10.3390/foods12102073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/14/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
The dairy industry generates a large volume of by-products containing bioactive compounds that may have added value. The aim of this study was to evaluate the antioxidant and antigenotoxic effects of milk-derived products, such as whey, buttermilk, and lactoferrin, in two human cell lines: Caco-2 as an intestinal barrier model and HepG2 as a hepatic cell line. First, the protective effect of dairy samples against the oxidative stress caused by menadione was analyzed. All these dairy fractions significantly reversed the oxidative stress, with the non-washed buttermilk fraction presenting the greatest antioxidant effect for Caco-2 cells and lactoferrin as the best antioxidant for HepG2 cells. At concentrations that did not impact cell viability, we found that the dairy sample with the highest antigenotoxic power against menadione, in both cell lines, was lactoferrin at the lowest concentration. Additionally, dairy by-products maintained their activity in a coculture of Caco-2 and HepG2, mimicking the intestinal-liver axis. This result suggests that the compounds responsible for the antioxidant activity could cross the Caco-2 barrier and reach HepG2 cells on the basal side, exerting their function on them. In conclusion, our results show that dairy by-products have antioxidant and antigenotoxic activities, which would allow revaluing their use in food specialties.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
| | - Julien Vignard
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, 31027 Toulouse, France
| | - Catherine Bouchenot
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, 31027 Toulouse, France
| | - Dimitra Graikini
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
| | - Laura Grasa
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
- Departamento de Farmacología, Fisiología y Medicina Legal y Forense, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain
| | - María Dolores Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
| | - Gladys Mirey
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, 31027 Toulouse, France
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
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20
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Metwalli AA, Ismail EA, Elkhadragy MF, Yehia HM. Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Abstract
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of pH decrease was significantly (p < 0.05) higher in samples treated with cow casein hydrolysate in comparison with control samples. Compared with the control, the cell growth of the yoghurt culture increased with the supplementation of the casein hydrolysate. Moreover, the survival of lactic acid bacteria (LAB) was enhanced by the addition of hydrolysates. The fortification of cow milk with camel and cow casein hydrolysates contributed to a significant improvement of the rheological and sensory properties of yoghurt. In conclusion, camel and cow casein hydrolysate could be used as a supplement in set-type yoghurt production with a potential beneficial effect on fermentation time, survival of total bacterial count, and overall acceptability.
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Affiliation(s)
- Ali A. Metwalli
- Department of Dairy Science, College of Agriculture, Minia University, Minia 61519, Egypt
| | - Elsayed A. Ismail
- Department of Dairy Science, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Manal F. Elkhadragy
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Hany M. Yehia
- Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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21
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Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes (Basel) 2023. [DOI: 10.3390/pr11030897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Abstract
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy.
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22
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Aslanli A, Domnin M, Stepanov N, Efremenko E. Synergistic Antimicrobial Action of Lactoferrin-Derived Peptides and Quorum Quenching Enzymes. Int J Mol Sci 2023; 24:3566. [PMID: 36834977 PMCID: PMC9965131 DOI: 10.3390/ijms24043566] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/13/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023] Open
Abstract
Combined use of various antimicrobial peptides (AMPs) with enzymes that hydrolyze the signaling molecules of the resistance mechanism of various microorganisms, quorum sensing (QS), to obtain effective antimicrobials is one of the leading approaches in solving the antimicrobial resistance problem. Our study investigates the lactoferrin-derived AMPs, lactoferricin (Lfcin), lactoferampin and Lf(1-11), as potential partners for combination with enzymes hydrolyzing lactone-containing QS molecules, the hexahistidine-containing organophosphorus hydrolase (His6-OPH) and penicillin acylase, to obtain effective antimicrobial agents with a scope of practical application. The possibility of the effective combination of selected AMPs and enzymes was first investigated in silico using molecular docking method. Based on the computationally obtained results, His6-OPH/Lfcin combination was selected as the most suitable for further research. The study of physical-chemical characteristics of His6-OPH/Lfcin combination revealed the stabilization of enzymatic activity. A notable increase in the catalytic efficiency of action of His6-OPH in combination with Lfcin in the hydrolysis of paraoxon, N-(3-oxo-dodecanoyl)-homoserine lactone and zearalenone used as substrates was established. Antimicrobial efficiency of His6-OPH/Lfcin combination was determined against various microorganisms (bacteria and yeasts) and its improvement was observed as compared to AMP without enzyme. Thus, our findings demonstrate that His6-OPH/Lfcin combination is a promising antimicrobial agent for practical application.
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Affiliation(s)
| | | | | | - Elena Efremenko
- Chemical Faculty, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
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23
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Valchkov A, Loginovska K, Doneva M, Ninova-Nikolova N, Metodieva P. Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235801002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared. The lowest degree of hydrolysis in fresh milk hydrolysates was reported for sample MP1 (10 min reaction time, treatment with 0.1 mg/ml papain), and the highest percentage was obtained at hydrolysate MB12 (at 60 min reaction time, treatment with 1.0 mg/ml bromelain). For the whey samples in sample WC1 (10 min reaction time, treatment with 1.0 μl/ml chymosin), the percentage of hydrolysis was the lowest. The highest percentage was achieved at WP12 hydrolysate using papain at a concentration of 1 mg/ml and a 60-min reaction time. The obtained values for the antioxidant capacity of the hydrolysed products show a higher activity compared to the starting substrates. The highest activity in the milk hydrolysates of 11.32 mg TE/100 ml was found in variant MB3, and in the whey hydrolysates of 7.83 mg TE/100 ml - in variant WP7. Hydrolysates treated with chymosin had lower TE values compared to the hydrolysate’s variants, treated with papain and bromelain.
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24
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The ‘Whey’ to good health: Whey protein and its beneficial effect on metabolism, gut microbiota and mental health. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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25
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Mardani M, Badakné K, Farmani J, Aluko RE. Antioxidant peptides: Overview of production, properties, and applications in food systems. Compr Rev Food Sci Food Saf 2023; 22:46-106. [PMID: 36370116 DOI: 10.1111/1541-4337.13061] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/23/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food-derived sources are reviewed. Then, computer-based screening methods of the available peptides are summarized, and methods to interpret their structure-activity relationship are illustrated. Finally, approaches to the large-scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in-depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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26
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Buziashvili A, Yemets A. Lactoferrin and its role in biotechnological strategies for plant defense against pathogens. Transgenic Res 2022; 32:1-16. [PMID: 36534334 PMCID: PMC9761627 DOI: 10.1007/s11248-022-00331-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Accepted: 11/25/2022] [Indexed: 12/23/2022]
Abstract
Agricultural crops are susceptible to many diseases caused by various pathogens, such as viruses, bacteria and fungi. This paper reviews the general principles of plant protection against pathogens, as well as the role of iron and antimicrobial peptide metabolism in plant immunity. The article highlights the principles of antibacterial, fungicidal and antiviral action of lactoferrin, a mammalian secretory glycoprotein, and lactoferrin peptides, and their role in protecting plants from phytopathogens. This review offers a comprehensive analysis and shows potential prospects of using the lactoferrin gene to enhance plant resistance to various phytopathogens, as well as the advantages of this biotechnological approach over existing methods of protecting plants against various diseases.
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Affiliation(s)
- Anastasiia Buziashvili
- Department of Cell Biology and Biotechnology, Institute of Food Biotechnology and Genomics, National Academy of Sciences of Ukraine, Baidy-Vyshnevetskogo Str., 2a, Kyiv, 04123 Ukraine
| | - Alla Yemets
- Department of Cell Biology and Biotechnology, Institute of Food Biotechnology and Genomics, National Academy of Sciences of Ukraine, Baidy-Vyshnevetskogo Str., 2a, Kyiv, 04123 Ukraine
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27
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Kosim MY, Fukazawa T, Miyauchi M, Hirohashi N, Tanimoto K. p53 status modifies cytotoxic activity of lactoferrin under hypoxic conditions. Front Pharmacol 2022; 13:988335. [PMID: 36199689 PMCID: PMC9527284 DOI: 10.3389/fphar.2022.988335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 09/01/2022] [Indexed: 11/13/2022] Open
Abstract
Lactoferrin (LF) is an iron binding glycoprotein of the transferrin family with a wide spectrum of biological effects, including anti-cancer activity. However, the detailed molecular mechanisms of anti-cancer activity of LF have not been fully determined. In this study, we tried to clarify cytotoxic functions of LF on various cell lines under hypoxic conditions and elucidate those molecular mechanisms. Cytotoxic activity of LF on cell lines was found to have a range of sensitivities. Hypoxia decreased sensitivity to LF in KD (lip fibroblast) but increased that in HSC2 (oral squamous cell carcinoma). Expression analyses further revealed that LF treatments increased hypoxic HIF-1α, -2α and p53 proteins in KD but attenuated them in HSC2 cells, and decreased HIF-1 target gene, DEC2, in KD but increased it in HSC2, suggesting a possible relationship between LF-modified DEC2 expression and HIF-α protein. MTT assay strikingly demonstrated that cells expressing mutant-type p53 (MT5) were more sensitive to LF than control HepG2 (hepatoma), suggesting an important role of the p53 signal. Knock-down of TP53 (p53 gene) interestingly reduced sensitivity to LF in HepG2, suggesting that p53 may be a target of LF cytotoxic activity. Further analyses with a ferroptosis promoter or inhibitor demonstrated that LF increased ACSL4 in hypoxic MT5, suggesting LF-induced ferroptosis in cells expressing mutant-type p53. In conclusion, hypoxia was found to regulate cytotoxic activities of LF differently among various cell lines, possibly through the p53 signaling pathway. LF further appeared to regulate ferroptosis through a modification of ACSL4 expression.
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Affiliation(s)
- Maryami Yuliana Kosim
- Department of Radiation Disaster Medicine, Research Institute for Radiation Biology and Medicine, Hiroshima University, Hiroshima, Japan
| | - Takahiro Fukazawa
- Natural Science Center for Basic Research and Development, Hiroshima University, Hiroshima, Japan
| | - Mutsumi Miyauchi
- Department of Oral and Maxillofacial Pathology, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima , Japan
| | - Nobuyuki Hirohashi
- Department of Radiation Disaster Medicine, Research Institute for Radiation Biology and Medicine, Hiroshima University, Hiroshima, Japan
| | - Keiji Tanimoto
- Department of Radiation Disaster Medicine, Research Institute for Radiation Biology and Medicine, Hiroshima University, Hiroshima, Japan
- *Correspondence: Keiji Tanimoto,
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28
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Li H, Zhang S, Xu S, Yang J, Yuan Y, Gao X, Li H, Yu J. Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Hongbo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Shuhua Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Siyuan Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Jingjing Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Yujing Yuan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Xianjun Gao
- Tianjin Tianyi‐U Biotechnology Co., Ltd. No. 88, North Central Road, Hangzhou Street, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology No. 29, No. 13 Avenue, Economic‐Technological Development Area (TEDA) Tianjin 300457 China
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29
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Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking. Foods 2022; 11:foods11172576. [PMID: 36076761 PMCID: PMC9455858 DOI: 10.3390/foods11172576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/20/2022] [Accepted: 08/24/2022] [Indexed: 11/21/2022] Open
Abstract
Antioxidants, which can activate the body’s antioxidant defence system and reduce oxidative stress damage, are important for maintaining free radical homeostasis between oxidative damage and antioxidant defence. Six antioxidant peptides (P1–P6) were isolated and identified from the enzymatic hydrolysate of tilapia skin by ultrafiltration, reversed-phase high-performance liquid chromatography (RP-HPLC) and liquid chromatography–tandem mass spectrometry (LC–MS/MS). Moreover, the scavenging mechanism of the identified peptides against DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2-azido-bis (3-ethylbenzothiazoline-6-sulfonic acid) was studied by molecular docking. It was found that Pro, Ala and Tyr were the characteristic amino acids for scavenging free radicals, and hydrogen bonding and hydrophobic interactions were the main interactions between the free radicals and antioxidant peptides. Among them, the peptide KAPDPGPGPM exhibited the highest DPPH free radical scavenging activity (IC50 = 2.56 ± 0.15 mg/mL), in which the hydrogen bond between the free radical DDPH and Thr-6 was identified as the main interaction, and the hydrophobic interactions between the free radical DDPH and Ala, Gly and Pro were also identified. The peptide GGYDEY presented the highest scavenging activity against ABTS (IC50 = 9.14 ± 0.08 mg/mL). The key structures for the interaction of this peptide with the free radical ABTS were identified as Gly-1 and Glu-5 (hydrogen bond sites), and the amino acids Tyr and Asp provided hydrophobic interactions. Furthermore, it was determined that the screened peptides are suitable for applications as antioxidants in the food industry, exhibit good water solubility and stability, are likely nonallergenic and are nontoxic. In summary, the results of this study provide a theoretical structural basis for examining the mechanism of action of antioxidant peptides and the application of enzymatic hydrolysates from tilapia skin.
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30
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Novel antioxidant peptides identified in millet bran glutelin-2 hydrolysates: Purification, in silico characterization and security prediction, and stability profiles under different food processing conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Kowalczyk P, Kaczyńska K, Kleczkowska P, Bukowska-Ośko I, Kramkowski K, Sulejczak D. The Lactoferrin Phenomenon-A Miracle Molecule. Molecules 2022; 27:2941. [PMID: 35566292 PMCID: PMC9104648 DOI: 10.3390/molecules27092941] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/29/2022] [Accepted: 05/03/2022] [Indexed: 01/11/2023] Open
Abstract
Numerous harmful factors that affect the human body from birth to old age cause many disturbances, e.g., in the structure of the genome, inducing cell apoptosis and their degeneration, which leads to the development of many diseases, including cancer. Among the factors leading to pathological processes, microbes, viruses, gene dysregulation and immune system disorders have been described. The function of a protective agent may be played by lactoferrin as a "miracle molecule", an endogenous protein with a number of favorable antimicrobial, antiviral, antioxidant, immunostimulatory and binding DNA properties. The purpose of this article is to present the broad spectrum of properties and the role that lactoferrin plays in protecting human cells at all stages of life.
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Affiliation(s)
- Paweł Kowalczyk
- Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland;
| | - Katarzyna Kaczyńska
- Department of Respiration Physiology, Mossakowski Medical Research Institute, Polish Academy of Sciences, Pawińskiego 5 St., 02-106 Warsaw, Poland;
| | - Patrycja Kleczkowska
- Maria Sklodowska-Curie, Medical Academy in Warsaw, Solidarności 12 St., 03-411 Warsaw, Poland
- Military Institute of Hygiene and Epidemiology, 4 Kozielska St., 01-163 Warsaw, Poland
| | - Iwona Bukowska-Ośko
- Department of Immunopathology of Infectious and Parasitic Diseases, Medical University of Warsaw, Pawinskiego 3c St., 02-106 Warsaw, Poland;
| | - Karol Kramkowski
- Department of Physical Chemistry, Medical University of Bialystok, Kilińskiego 1 St., 15-089 Bialystok, Poland;
| | - Dorota Sulejczak
- Department of Experimental Pharmacology, Mossakowski Medical Research Institute, Polish Academy of Sciences, Pawińskiego 5 St., 02-106 Warsaw, Poland
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32
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Andrewes P. Modifications can make antioxidant assays more informative but not necessarily more correct: an illustration in heat-treated milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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33
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Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022; 373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/24/2021] [Accepted: 10/09/2021] [Indexed: 01/08/2023]
Abstract
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of their multifunctional biological activities such as antioxidative, antimicrobial, antihypertensive, anticancer, antidiabetic, immunomodulatory effect. They can be used as food and pharmaceutical ingredients with a great potential against disease targets. This review covers methods of production in general for several peptides obtained from various food sources including seed, milk and meat, and described their biological activities. Particular focus was given to bioinformatic tools to advance quantification, detection and characterize each peptide sequence obtained from different protein sources with predicted biological activity. Besides, various in vivo studies have been discussed to provide a better understanding of their physiological functions, which altogether could provide valuable information for their commercialization in future foods.
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34
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Stobiecka M, Król J, Brodziak A. Antioxidant Activity of Milk and Dairy Products. Animals (Basel) 2022; 12:245. [PMID: 35158569 PMCID: PMC8833589 DOI: 10.3390/ani12030245] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/30/2021] [Accepted: 01/16/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.
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Affiliation(s)
| | - Jolanta Król
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.S.); (A.B.)
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