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Hadidi M, Aghababaei F, Gonzalez-Serrano DJ, Goksen G, Trif M, McClements DJ, Moreno A. Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy. Int J Biol Macromol 2024; 261:129576. [PMID: 38253140 DOI: 10.1016/j.ijbiomac.2024.129576] [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: 11/21/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024]
Abstract
There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, anti-nutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a "zero hunger world", as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | | | - Diego J Gonzalez-Serrano
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany; CENCIRA Agrofood Research and Innovation Centre, Ion Mester 6, 400650 Cluj-Napoca, Romania
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, United States
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
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2
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Ambrosi VA, Guidi SM, Primrose DM, Gonzalez CB, Polenta GA. Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity. Foods 2023; 12:3361. [PMID: 37761071 PMCID: PMC10528868 DOI: 10.3390/foods12183361] [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: 05/05/2023] [Revised: 05/27/2023] [Accepted: 06/09/2023] [Indexed: 09/29/2023] Open
Abstract
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their safe use for this purpose. In the present paper, thermal treatments, high hydrostatic pressure (HHP), and enzymatic hydrolysis (EH) were assessed to decrease the antigenicity of whey protein solutions (WPC). For monitoring purposes, a competitive ELISA method, able to detect the major and most allergenic whey protein β-lactoglobulin (BLG), was developed as a first step to evaluate the efficiency of the processes. Results showed that EH together with HHP was the most effective combination to reduce WPC antigenicity. The evaluation method proved useful to monitor the processes and to be employed in the quality control of the final product, to guarantee the efficiency, and in protein antigenicity reduction.
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Affiliation(s)
- Vanina Andrea Ambrosi
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires (UBA), Junín 954, Buenos Aires C1113AAD, Argentina
| | - Silvina Mabel Guidi
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina
| | - Debora Marina Primrose
- Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina
| | - Claudia Beatriz Gonzalez
- National Council of Science and Technology (CONICET), Godoy Cruz 2290, Buenos Aires C1425FQB, Argentina
| | - Gustavo Alberto Polenta
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Instituto de Biotecnología, Universidad Nacional de Hurlingham (UNAHUR), Av Vergara 2222, Hurlingham CP 1688, Argentina
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Landim APM, Tiburski JH, Mellinger CG, Juliano P, Rosenthal A. Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review. Foods 2023; 12:foods12030630. [PMID: 36766158 PMCID: PMC9914325 DOI: 10.3390/foods12030630] [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: 11/30/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.
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Affiliation(s)
- Ana Paula Miguel Landim
- Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
| | - Julia Hauck Tiburski
- Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
| | - Caroline Grassi Mellinger
- Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
| | - Pablo Juliano
- CSIRO Agriculture and Food, Werribee, VIC 3030, Australia
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
- Correspondence: ; Tel./Fax: +55-21-3622-9620
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Lajnaf R, Feki S, Ben Ameur S, Attia H, Kammoun T, Ayadi MA, Masmoudi H. Cows' milk alternatives for children with cows' milk protein allergy - Review of health benefits and risks of allergic reaction. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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5
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Barbiroli A, Iametti S, Bonomi F. Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes. Molecules 2022; 27:molecules27031131. [PMID: 35164393 PMCID: PMC8838232 DOI: 10.3390/molecules27031131] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 11/25/2022] Open
Abstract
Bovine milk beta-lactoglobulin (BLG) is a small whey protein that is a common ingredient in many foods. Many of the properties of BLG relevant to the food industry are related to its unfolding processes induced by physical or chemical treatments. Unfolding occurs through a number of individual steps, generating transient intermediates through reversible and irreversible modifications. The rate of formation of these intermediates and of their further evolution into different structures often dictates the outcome of a given process. This report addresses the main structural features of the BLG unfolding intermediates under conditions that may facilitate or impair their formation in response to chemical or physical denaturing agents. In consideration of the short lifespan of the transient species generated upon unfolding, this review also discusses how various methodological approaches may be adapted in exploring the process-dependent structural modifications of BLG from a kinetic and/or a thermodynamic standpoint. Some of the conceptual and methodological approaches presented and discussed in this review can provide hints for improving the understanding of transient conformers formation by proteins present in other food systems, as well as when other physical or chemical denaturing agents are acting on proteins much different from BLG in complex food systems.
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6
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Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102152] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Khan MU, Lin H, Ahmed I, Chen Y, Zhao J, Hang T, Dasanayaka BP, Li Z. Whey allergens: Influence of nonthermal processing treatments and their detection methods. Compr Rev Food Sci Food Saf 2021; 20:4480-4510. [PMID: 34288394 DOI: 10.1111/1541-4337.12793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 06/02/2021] [Accepted: 06/06/2021] [Indexed: 12/16/2022]
Abstract
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors.
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Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, No. 7 Panjiayuan Nanli, Beijing, Chaoyang, 100021, China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Tian Hang
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | | | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
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8
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Shao YH, Zhang Y, Liu J, Tu ZC. Investigation into predominant peptide and potential allergenicity of ultrasonicated β-lactoglobulin digestion products. Food Chem 2021; 361:130099. [PMID: 34029892 DOI: 10.1016/j.foodchem.2021.130099] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 05/11/2021] [Accepted: 05/11/2021] [Indexed: 10/21/2022]
Abstract
The effect of ultrasonicated β-lactoglobulin on the allergenic potential of predominant peptide was studied in vitro digestion. Gastrointestinal (GI) digestion of ultrasonicated β-lg was fractionated into four fractions, which have different molecular weight and allergenic potentials. The lowest allergenicity of fraction was produced by ultrasonicated β-Lg after GI digestion, depending on the changes in the structure of β-Lg by ultrasonic and the promotion of its proteolysis, resulting in the production of numerous small peptides with significantly reduced IgE activity and basophil histamine release. Mass spectrometry analysis showed that ultrasonic can promote the further hydrolysis of large intermediate peptides, Y42, L54, L57/L58, L95, L104/F105, L122 were target residues that became more available to protease by the pretreatment of ultrasonic, thus have a smaller molecular weight with reduced allergenic potential. Ultrasonic processing of milk products alone could reduce the risk of an allergenic reaction in milk allergy patients to some extent.
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Affiliation(s)
- Yan-Hong Shao
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yao Zhang
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jun Liu
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Zong-Cai Tu
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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9
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Ofosu FK, Mensah DJF, Daliri EBM, Oh DH. Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention. Antioxidants (Basel) 2021; 10:518. [PMID: 33810450 PMCID: PMC8066008 DOI: 10.3390/antiox10040518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 11/23/2022] Open
Abstract
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Dylis-Judith Fafa Mensah
- Department of Family and Consumer Sciences, College of Applied Science and Technology, Illinois State University, Normal, IL 61761, USA;
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
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10
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Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins. Processes (Basel) 2020. [DOI: 10.3390/pr8070871] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.
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11
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Luvonga C, Rimmer CA, Yu LL, Lee SB. Analytical Methodologies for the Determination of Organoarsenicals in Edible Marine Species: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1910-1934. [PMID: 31999115 PMCID: PMC7250003 DOI: 10.1021/acs.jafc.9b04525] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Setting regulatory limits for arsenic in food is complicated, owing to the enormous diversity of arsenic metabolism in humans, lack of knowledge about the toxicity of these chemicals, and lack of accurate arsenic speciation data on foodstuffs. Identification and quantification of the toxic arsenic compounds are imperative to understanding the risk associated with exposure to arsenic from dietary intake, which, in turn, underscores the need for speciation analysis of the food. Arsenic speciation in seafood is challenging, owing to its existence in myriads of chemical forms and oxidation states. Interconversions occurring between chemical forms, matrix complexity, lack of standards and certified reference materials, and lack of widely accepted measurement protocols present additional challenges. This review covers the current analytical techniques for diverse arsenic species. The requirement for high-quality arsenic speciation data that is essential for establishing legislation and setting regulatory limits for arsenic in food is explored.
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Affiliation(s)
- Caleb Luvonga
- Analytical Chemistry Division , National Institute of Standards and Technology (NIST) , 100 Bureau Drive , Gaithersburg , Maryland 20899 , United States
- Department of Chemistry and Biochemistry , University of Maryland , College Park , Maryland 20742 , United States
| | - Catherine A Rimmer
- Analytical Chemistry Division , National Institute of Standards and Technology (NIST) , 100 Bureau Drive , Gaithersburg , Maryland 20899 , United States
| | - Lee L Yu
- Analytical Chemistry Division , National Institute of Standards and Technology (NIST) , 100 Bureau Drive , Gaithersburg , Maryland 20899 , United States
| | - Sang Bok Lee
- Department of Chemistry and Biochemistry , University of Maryland , College Park , Maryland 20742 , United States
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Pereira RN, Costa J, Rodrigues RM, Villa C, Machado L, Mafra I, Vicente A. Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects. Food Funct 2020; 11:4002-4013. [DOI: 10.1039/c9fo02834j] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Ohmic heating changes the immunoreactivity of monomeric and aggregated β-LG forms.
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Affiliation(s)
| | - Joana Costa
- REQUIMTE-LAQV
- Faculdade de Farmácia
- Universidade do Porto
- 4050-313, Porto
- Portugal
| | | | - Caterina Villa
- REQUIMTE-LAQV
- Faculdade de Farmácia
- Universidade do Porto
- 4050-313, Porto
- Portugal
| | - Luís Machado
- Centre of Biological Engineering – University of Minho
- Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV
- Faculdade de Farmácia
- Universidade do Porto
- 4050-313, Porto
- Portugal
| | - António Vicente
- Centre of Biological Engineering – University of Minho
- Portugal
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Franck M, Perreault V, Suwal S, Marciniak A, Bazinet L, Doyen A. High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity. Food Res Int 2018; 115:467-473. [PMID: 30599966 DOI: 10.1016/j.foodres.2018.10.034] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/02/2018] [Accepted: 10/08/2018] [Indexed: 11/29/2022]
Abstract
Exploration of innovative high hydrostatic pressure (HHP)-assisted enzymatic hydrolysis of plant based food proteins may help improve peptide yield and bioactivity of hydrolysates. In this study, we performed enzymatic hydrolysis of flaxseed proteins using trypsin under HHP (100 and 300 MPa for 5 and 10 min) to evaluate the effect of presurization on protein denaturation, degree of hydrolysis (DH), and peptide profile and bioactivity of hydrolysate. Spectrofluorimetric analyses showed that 300 MPa induced the maximum destablization of flaxseed protein structures. The same pressure level drastically improved the DH by 1.7 times as compared to that of control. Applying HHP did not modify the peptide profiles of flaxseed protein hydrolysates but their concentrations increased with severity of treatment. Similarly, peptide molecular weight distributions were affected by pressurization parameters, increasing mainly the relative abundance of 500-1500 Da peptides. Finally, pressurization at 300 MPa for 5 and 10 min improved the antioxidant activity of flaxseed protein hydrolysates by 39 and 55%, respectively, compared to the control.
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Affiliation(s)
- Maximilien Franck
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Véronique Perreault
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Shyam Suwal
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada.
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14
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Marciniak A, Suwal S, Naderi N, Pouliot Y, Doyen A. Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Guan H, Diao X, Jiang F, Han J, Kong B. The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates. Food Chem 2018; 245:89-96. [DOI: 10.1016/j.foodchem.2017.08.081] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 07/24/2017] [Accepted: 08/22/2017] [Indexed: 11/30/2022]
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16
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Barbiroli A, Marengo M, Fessas D, Ragg E, Renzetti S, Bonomi F, Iametti S. Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein. Food Chem 2017; 234:155-162. [DOI: 10.1016/j.foodchem.2017.04.132] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 04/13/2017] [Accepted: 04/20/2017] [Indexed: 01/10/2023]
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17
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Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.08.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Kim MY, Jang GY, Oh NS, Baek SY, Lee SH, Kim KM, Kim TM, Lee J, Jeong HS. Characteristics and in vitro anti-inflammatory activities of protein extracts from pre-germinated black soybean [ Glycine max (L.)] treated with high hydrostatic pressure. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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19
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De Maria S, Ferrari G, Maresca P. Effect of high hydrostatic pressure on the enzymatic hydrolysis of bovine serum albumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3151-3158. [PMID: 27885680 DOI: 10.1002/jsfa.8157] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 09/20/2016] [Accepted: 11/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The extent of enzymatic proteolysis mainly depends on accessibility of the peptide bonds, which stabilize the protein structure. The high hydrostatic pressure (HHP) process is able to induce, at certain operating conditions, protein displacement, thus suggesting that this technology can be used to modify protein resistance to the enzymatic attack. This work aims at investigating the mechanism of enzymatic hydrolysis assisted by HHP performed under different processing conditions (pressure level, treatment time). Bovine serum albumin was selected for the experiments, solubilized in sodium phosphate buffer (25 mg mL-1 , pH 7.5) with α-chymotrypsin or trypsin (E/S ratio = 1/10) and HPP treatment (100-500 MPa, 15-25 min). RESULTS HHP treatment enhanced the extent of the hydrolysis reaction of globular proteins, being more effective than conventional hydrolysis. At HHP treatment conditions maximizing the protein unfolding, the hydrolysis degree of proteins was increased as a consequence of the increased exposure of peptide bonds to the attack of proteolytic enzymes. The maximum hydrolysis degree (10% and 7% respectively for the samples hydrolyzed with α-chymotrypsin and trypsin) was observed for the samples processed at 400 MPa for 25 min. At pressure levels higher than 400 MPa the formation of aggregates was likely to occur; thus the degree of hydrolysis decreased. CONCLUSION Protein unfolding represents the key factor controlling the efficiency of HHP-assisted hydrolysis treatments. The peptide produced under high pressure showed lower dimensions and a different structure with respect to those of the hydrolysates obtained when the hydrolysis was carried out at atmospheric pressure, thus opening new frontiers of application in food science and nutrition. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Serena De Maria
- Department of Industrial Engineering, University of Salerno, Fisciano, (SA), Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, (SA), Italy
- ProdAl Scarl, Fisciano, (SA), Italy
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20
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Naderi N, House JD, Pouliot Y, Doyen A. Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products. Compr Rev Food Sci Food Saf 2017; 16:707-720. [DOI: 10.1111/1541-4337.12273] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/10/2017] [Accepted: 05/17/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Nassim Naderi
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - James D. House
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - Yves Pouliot
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
| | - Alain Doyen
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
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21
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Lee C, Lee W, Han Y, Oh S. Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein. J Food Sci 2017; 82:834-839. [DOI: 10.1111/1750-3841.13627] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 11/17/2016] [Accepted: 12/20/2016] [Indexed: 12/29/2022]
Affiliation(s)
- Chaeyoon Lee
- the Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
| | - Wonhui Lee
- the Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
| | - Youngshin Han
- Environmental Health Center for Atopic Diseases, Samsung Medical Center, School of Medicine; Sungkyunkwan Univ.; Gangnam-gu Seoul 06351 Republic of Korea
| | - Sangsuk Oh
- the Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
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22
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Ambrosi V, Polenta G, Gonzalez C, Ferrari G, Maresca P. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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23
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Perreault V, Hénaux L, Bazinet L, Doyen A. Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities. Food Chem 2016; 221:1805-1812. [PMID: 27979166 DOI: 10.1016/j.foodchem.2016.10.100] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 09/29/2016] [Accepted: 10/22/2016] [Indexed: 11/29/2022]
Abstract
The effect of high hydrostatic pressure (HHP) on flaxseed protein structure and peptide profiles, obtained after protein hydrolysis, was investigated. Isolated flaxseed protein (1%, m/v) was subjected to HHP (600MPa, 5min or 20min at 20°C) prior to hydrolysis with trypsin only and trypsin-pronase. The results demonstrated that HHP treatment induced dissociation of flaxseed proteins and generated higher molecular weight aggregates as a function of processing duration. Fluorescence spectroscopy showed that HHP treatment, as well as processing duration, had an impact on flaxseed protein structure since exposition of hydrophobic amino acid tyrosine was modified. Except for some specific peptides, the concentrations of which were modified, similar peptide profiles were obtained after hydrolysis of pressure-treated proteins using trypsin. Finally, hydrolysates obtained using trypsin-pronase had a greater antioxidant capacity (ORAC) than control samples; these results confirmed that HHP enhanced the generation of antioxidant peptides.
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Affiliation(s)
- Véronique Perreault
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
| | - Loïc Hénaux
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
| | - Laurent Bazinet
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada. http://www.laurentbazinet.fsaa.ulaval.ca
| | - Alain Doyen
- Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
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24
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Marengo M, Miriani M, Ferranti P, Bonomi F, Iametti S, Barbiroli A. Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2016; 1864:805-13. [DOI: 10.1016/j.bbapap.2016.04.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 03/30/2016] [Accepted: 04/12/2016] [Indexed: 10/22/2022]
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25
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Effect of processing on conformational changes of food proteins related to allergenicity. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.001] [Citation(s) in RCA: 171] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1676-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Blayo C, Vidcoq O, Lazennec F, Dumay E. Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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28
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Vanga SK, Singh A, Raghavan V. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr 2015; 57:2077-2094. [DOI: 10.1080/10408398.2015.1045965] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sai Kranthi Vanga
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Ashutosh Singh
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Vijaya Raghavan
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
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29
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Barba FJ, Terefe NS, Buckow R, Knorr D, Orlien V. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.015] [Citation(s) in RCA: 213] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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30
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Iskandar MM, Lands LC, Sabally K, Azadi B, Meehan B, Mawji N, Skinner CD, Kubow S. High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity. Foods 2015; 4:184-207. [PMID: 28231198 PMCID: PMC5302329 DOI: 10.3390/foods4020184] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 05/15/2015] [Accepted: 05/20/2015] [Indexed: 02/07/2023] Open
Abstract
Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different digestion protocols on the digestibility of pressurized (pWPI) and native (nWPI) whey protein isolates and the antioxidant and anti-inflammatory properties of the hydrolysates. The pepsin-pancreatin digestion protocol was modified to better simulate human digestion by adjusting temperature and pH conditions, incubation times, enzymes utilized, enzyme-to-substrate ratio and ultrafiltration membrane molecular weight cut-off. pWPI showed a significantly greater proteolysis rate and rate of peptide appearance regardless of digestion protocol. Both digestion methods generated a greater relative abundance of eluting peptides and the appearance of new peptide peaks in association with pWPI digestion in comparison to nWPI hydrolysates. Hydrolysates of pWPI from both digestion conditions showed enhanced ferric-reducing antioxidant power relative to nWPI hydrolysates. Likewise, pWPI hydrolysates from both digestion protocols showed similar enhanced antioxidant and anti-inflammatory effects in a respiratory epithelial cell line as compared to nWPI hydrolysates. These findings indicate that regardless of considerable variations of in vitro digestion protocols, pressurization of WPI leads to more efficient digestion that improves its antioxidant and anti-inflammatory properties.
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Affiliation(s)
- Michèle M Iskandar
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Larry C Lands
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Kebba Sabally
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Behnam Azadi
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Brian Meehan
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Nadir Mawji
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Cameron D Skinner
- Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street W., Montreal, QC H4B 1R6 Canada.
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
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Abstract
The similarity of mare's milk to breast milk makes it an interesting substrate for the creation of dairy beverages. The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium animalis Bi30. Simulation of digestion with saliva, pepsin and pancreatin/bile salts was carried out. The immunoreactivity of the milk proteins was assessed by competitive ELISA. The separation of proteins was studied using a tricine SDS-PAGE method. It has been demonstrated that lactic acid fermentation significantly decreases the immunoreactivity of β-lactoglobulin, β-casein, κ-casein and bovine serum albumin. The level of reduction was connected to the type of bacterial strain. The simulated digestion processes caused the decline of immunoreactivity, and the decreases obtained in the experiment were as follows: lactoferrin: 95%, β-lactoglobulin: 94%, β-casein: 93%, α-lactalbumin: 82%, α-casein: 82%, bovine serum albumin: 76% and κ-casein: 37%. The results of the study indicated that microbial fermentation with tested strains is a valuable method for reducing the immunoreactivity of mare's milk proteins. However, further studies with other bacterial strains are needed to gain a higher level of elimination or total reduction of mare's milk immunoreactivity to possibly introduce fermented mare's milk into the diet of patients with immune-mediated digestive problems.
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32
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Zhong J, Luo S, Liu C, Liu W. Steady-state kinetics of tryptic hydrolysis of β-lactoglobulin after dynamic high-pressure microfluidization treatment in relation to antigenicity. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2248-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Miriani M, Eberini I, Iametti S, Ferranti P, Sensi C, Bonomi F. Unfolding of beta-lactoglobulin on the surface of polystyrene nanoparticles: Experimental and computational approaches. Proteins 2014; 82:1272-82. [DOI: 10.1002/prot.24493] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2013] [Revised: 11/07/2013] [Accepted: 11/19/2013] [Indexed: 11/07/2022]
Affiliation(s)
- Matteo Miriani
- Section of Chemistry and Biomolecular Sciences, DeFENS, University of Milan; Via Celoria 2, 20133, Milan Italy
| | - Ivano Eberini
- Laboratorio di Biochimica e Biofisica Computazionale, Sezione di Biochimica, Biofisica, Fisiologia ed Immunopatologia, Dipartimento di Scienze Farmacologiche e Biomolecolari, University of Milan; Via Balzaretti 9, 20133, Milan Italy
| | - Stefania Iametti
- Section of Chemistry and Biomolecular Sciences, DeFENS, University of Milan; Via Celoria 2, 20133, Milan Italy
| | - Pasquale Ferranti
- Dipartimento di Agraria, University of Naples “Federico II,” Reggia di Portici; Via Università 100, 80055, Portici Italy
| | - Cristina Sensi
- Laboratorio di Biochimica e Biofisica Computazionale, Sezione di Biochimica, Biofisica, Fisiologia ed Immunopatologia, Dipartimento di Scienze Farmacologiche e Biomolecolari, University of Milan; Via Balzaretti 9, 20133, Milan Italy
| | - Francesco Bonomi
- Section of Chemistry and Biomolecular Sciences, DeFENS, University of Milan; Via Celoria 2, 20133, Milan Italy
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Boughellout H, Choiset Y, Rabesona H, Chobert JM, Haertle T, Mounir S, Allaf K, Zidoune MN. Effect of instant controlled pressure drop (DIC) treatment on milk protein's immunoreactivity. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2013.864607] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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37
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Li Z, Luo Y, Feng L, Liao P. Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2012.712951] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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38
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Characteristics of cow's milk proteins including allergenic properties and methods for its reduction. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.poamed.2013.07.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Bu G, Luo Y, Chen F, Liu K, Zhu T. Milk processing as a tool to reduce cow's milk allergenicity: a mini-review. ACTA ACUST UNITED AC 2013; 93:211-223. [PMID: 23626868 PMCID: PMC3634986 DOI: 10.1007/s13594-013-0113-x] [Citation(s) in RCA: 130] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 01/28/2013] [Accepted: 01/29/2013] [Indexed: 11/18/2022]
Abstract
Milk processing technologies for the control of cow’s milk protein allergens are reviewed in this paper. Cow’s milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow’s milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow’s milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow’s milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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41
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Effect of combined treatment of hydrolysis and polymerization with transglutaminase on β-lactoglobulin antigenicity. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1802-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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42
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Alessandri C, Sforza S, Palazzo P, Lambertini F, Paolella S, Zennaro D, Rafaiani C, Ferrara R, Bernardi ML, Santoro M, Zuzzi S, Giangrieco I, Dossena A, Mari A. Tolerability of a fully maturated cheese in cow's milk allergic children: biochemical, immunochemical, and clinical aspects. PLoS One 2012; 7:e40945. [PMID: 22829901 PMCID: PMC3400663 DOI: 10.1371/journal.pone.0040945] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2012] [Accepted: 06/15/2012] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND From patients' reports and our preliminary observations, a fully maturated cheese (Parmigiano-Reggiano; PR) seems to be well tolerated by a subset of cow's milk (CM) allergic patients. OBJECTIVE AND METHODS To biochemically and immunologically characterize PR samples at different maturation stage and to verify PR tolerability in CM allergic children. Seventy patients, with suspected CM allergy, were enrolled. IgE to CM, α-lactalbumin (ALA), β-lactoglobulin (BLG) and caseins (CAS) were tested using ImmunoCAP, ISAC103 and skin prick test. Patients underwent a double-blind, placebo-controlled food challenge with CM, and an open food challenge with 36 months-maturated PR. Extracts obtained from PR samples were biochemically analyzed in order to determine protein and peptide contents. Pepsin and trypsin-chymotrypsin-pepsin simulated digestions were applied to PR extracts. Each PR extract was investigated by IgE Single Point Highest Inhibition Achievable assay (SPHIAa). The efficiency analysis was carried out using CM and PR oral challenges as gold standards. RESULTS The IgE binding to milk allergens was 100% inhibited by almost all PR preparations; the only difference was for CAS, mainly α(S1)-CAS. Sixteen patients sensitized to CM tolerated both CM and PR; 29 patients tolerated PR only; 21 patients, reacted to both CM and PR, whereas 4 patients reactive to CM refused to ingest PR. ROC analysis showed that the absence of IgE to BLG measured by ISAC could be a good marker of PR tolerance. The SPHIAa using digested PR preparations showed a marked effect on IgE binding to CAS and almost none on ALA and BLG. CONCLUSIONS 58% of patients clinically reactive to CM tolerated fully maturated PR. The preliminary digestion of CAS induced by PR maturation process, facilitating a further loss of allergenic reactivity during gut digestion, might explain the tolerance. This hypothesis seems to work when no IgE sensitization to ISAC BLG is detected.
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Affiliation(s)
| | - Stefano Sforza
- Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy
| | - Paola Palazzo
- Center for Molecular Allergology, IDI-IRCCS, Rome, Italy
| | - Francesca Lambertini
- Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy
| | - Sara Paolella
- Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy
| | - Danila Zennaro
- Center for Molecular Allergology, IDI-IRCCS, Rome, Italy
| | | | | | | | - Mario Santoro
- Center for Molecular Allergology, IDI-IRCCS, Rome, Italy
| | - Sara Zuzzi
- Center for Molecular Allergology, IDI-IRCCS, Rome, Italy
| | | | - Arnaldo Dossena
- Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy
| | - Adriano Mari
- Center for Molecular Allergology, IDI-IRCCS, Rome, Italy
- * E-mail:
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López-Expósito I, Chicón R, Belloque J, López-Fandiño R, Berin MC. In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert. J Dairy Sci 2012; 95:541-8. [PMID: 22281318 DOI: 10.3168/jds.2011-4646] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Accepted: 09/25/2011] [Indexed: 11/19/2022]
Abstract
The major milk allergen β-lactoglobulin (β-LG) exhibits an enhanced susceptibility to proteolysis under high hydrostatic pressure and this may be an efficient method to produce hypoallergenic hydrolysates. The aim of this work was to evaluate the in vivo allergenicity of 3 β-LG hydrolysates produced under atmospheric pressure or high-pressure conditions. Hydrolysates were chosen based on previous experiments that showed that they provide a complete removal of intact β-LG but differed in vitro IgE-binding properties that could be traced to the peptide pattern. The ability to trigger systemic anaphylaxis was assessed using C3H/HeJ mice orally sensitized to β-LG. Outcome measures included symptom score, body temperature, serum mouse mast cell protease 1 (mMCP-1), and quantification of circulating basophils. Mast cell degranulation in vivo was assessed by passive cutaneous anaphylaxis. The 3 tested hydrolysates showed an abrogated allergenicity as revealed by the absence of anaphylactic symptoms and a decrease in body temperature. We demonstrated that the peptides present in the hydrolysates had lost their ability to cross-link 2 human IgE antibodies to induce mast cell degranulation, thus indicating that most of the peptides formed retain just one relevant IgE-binding epitope. The orally sensitized mouse model is a useful tool to address the in vivo allergenicity of novel milk formulas and demonstrates the safety of hydrolysates produced under high-pressure conditions.
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Affiliation(s)
- I López-Expósito
- Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL), UAM-CSIC, Madrid, Spain.
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Thang CL, Baurhoo B, Boye JI, Simpson BK, Zhao X. Effects of Lactobacillus rhamnosus GG supplementation on cow's milk allergy in a mouse model. ALLERGY, ASTHMA, AND CLINICAL IMMUNOLOGY : OFFICIAL JOURNAL OF THE CANADIAN SOCIETY OF ALLERGY AND CLINICAL IMMUNOLOGY 2011; 7:20. [PMID: 22145744 PMCID: PMC3261804 DOI: 10.1186/1710-1492-7-20] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2011] [Accepted: 12/06/2011] [Indexed: 12/27/2022]
Abstract
BACKGROUND Cow's milk allergy (CMA) is one of the most prevalent human food-borne allergies, particularly in infants and young children from developed countries. Our study aims to evaluate the effects of Lactobacillus rhamnosus GG (LGG) administration on CMA development using whole cow's milk proteins (CMP) sensitized Balb/C mice by two different sensitization methods. METHODS LGG supplemented mice were either sensitized orally with CMP and cholera toxin B-subunit (CTB) as adjuvant, or intraperitoneally (IP) with CMP but without the adjuvant. Mice were then orally challenged with CMP and allergic responses were accessed by monitoring hypersensitivity scores, measuring the levels of CMP-specific immunoglobulins (IgG1, IgG2a and IgG) and total IgE from sera, and cytokines (IL-4 and IFN-γ) from spleen lysates. RESULTS Sensitization to CMP was successful only in IP sensitized mice, but not in orally sensitized mice with CMP and CTB. Interestingly, LGG supplementation appeared to have reduced cow's milk allergy (CMA) in the IP group of mice, as indicated by lowered allergic responses. CONCLUSIONS Adjuvant-free IP sensitization with CMP was successful in inducing CMA in the Balb/C mice model. LGG supplementation favourably modulated immune reactions by shifting Th2-dominated trends toward Th1-dominated responses in CMP sensitized mice. Our results also suggest that oral sensitization by the co-administration of CMP and CTB, as adjuvant, might not be appropriate to induce CMA in mice.
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Affiliation(s)
- Cin L Thang
- Department of Animal Science, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
| | - Bushansingh Baurhoo
- Department of Animal Science, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St-Hyacinthe, Quebec J2S 8E3, Canada
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
| | - Xin Zhao
- Department of Animal Science, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
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Li H, Zhu K, Zhou H, Peng W. Effects of high hydrostatic pressure on some functional and nutritional properties of soy protein isolate for infant formula. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12028-12036. [PMID: 21981038 DOI: 10.1021/jf203390e] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effects and mechanism of high hydrostatic pressure (HHP) on some functional and nutritional properties of soy protein isolate (SPI) for infant formula were investigated. Results indicated that solubility, water holding capacity, emulsification activity index, and foaming capacity were improved at lower pressure and time levels, whereas these properties declined at higher levels. However, the emulsification stability index dropped when the pressure increased and the foaming stability decreased with pressure and time levels rising. HHP-treated SPI gave better swallowing properties and in vitro digestibility than control. The hardness, adhesive force, and springiness of SPI gels increased with increaded pressure and elongated time, being lower than those of the control. Near UV circular dichroism spectra confirmed the alteration of tertiary and/or quaternary conformations caused by HHP. Sodiumdoecyl sulfate polyacrylamide gel electrophoresis results indicated that β-conglycinin was more pressure labile than glycinin, and high molecular weight subunits formed via disulfide linkage at higher treatment levels.
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Affiliation(s)
- Huijing Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Segovia Bravo K, Ramírez R, Durst R, Escobedo-Avellaneda Z, Welti-Chanes J, Sanz P, Torres J. Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods. J Food Sci 2011; 77:R1-10. [DOI: 10.1111/j.1750-3841.2011.02451.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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47
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Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1581-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Moreda-Piñeiro A, Moreda-Piñeiro J, Herbello-Hermelo P, Bermejo-Barrera P, Muniategui-Lorenzo S, López-Mahía P, Prada-Rodríguez D. Application of fast ultrasound water-bath assisted enzymatic hydrolysis – High performance liquid chromatography–inductively coupled plasma-mass spectrometry procedures for arsenic speciation in seafood materials. J Chromatogr A 2011; 1218:6970-80. [DOI: 10.1016/j.chroma.2011.07.101] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2011] [Revised: 07/06/2011] [Accepted: 07/21/2011] [Indexed: 11/17/2022]
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Hernández-Ledesma B, del Mar Contreras M, Recio I. Antihypertensive peptides: production, bioavailability and incorporation into foods. Adv Colloid Interface Sci 2011; 165:23-35. [PMID: 21185549 DOI: 10.1016/j.cis.2010.11.001] [Citation(s) in RCA: 312] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2010] [Revised: 11/25/2010] [Accepted: 11/27/2010] [Indexed: 02/05/2023]
Abstract
Bioactive food peptides are encrypted within the sequence of food proteins but can be released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal transit. Among bioactive food peptides, those with antihypertensive activity are receiving special attention due to the high prevalence of hypertension in the Western countries and its role in cardiovascular diseases. This paper reviews the current literature on antihypertensive food peptides, focusing on the main methodologies for their production, such as enzymatic hydrolysis, fermentation and the use of recombinant bacteria. This paper also describes the structure/activity relationship of angiotensin-converting enzyme (ACE)-inhibitory peptides, as well as their bioavailability, physiological effects demonstrated by both in vitro and in vivo assays, and the contribution of mechanisms of action other than ACE inhibition. Finally, current reported strategies for incorporation of antihypertensive peptides into foods and their effects on both availability and activity are revised in this manuscript.
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Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1500-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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