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Vargas-Escobar P, Flórez-Acosta O, Corrales-García LL. Renewing the potential of rice crop residues as value-added products in the cosmetics industry. Heliyon 2024; 10:e28402. [PMID: 38596090 PMCID: PMC11002580 DOI: 10.1016/j.heliyon.2024.e28402] [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: 10/22/2023] [Revised: 03/16/2024] [Accepted: 03/18/2024] [Indexed: 04/11/2024] Open
Abstract
Purpose of this study is to explore the extraction of potentially valuable cosmetic ingredients from rice crop residues, aiming to mitigate their environmental impact. Methods We employed AOAC methods to analyze the fat, protein, ash, fiber, soluble, and insoluble carbohydrate content in these residues. To identify sugars rich in galactose and acidic sugars, a total soluble carbohydrate extraction was performed. Cellulose, as part of the insoluble carbohydrates, was isolated through alkaline and acid hydrolysis, while sodium silicate was derived from the ash. Characterization of insoluble cellulose and silicate involved techniques like FTIR, DSC, PXRD, microphotography, porosity assessments, and water absorption studies. For proteins, alkaline solubilization and precipitation at the isoelectric point were utilized, with quantification via BCA and amino acid profiling through gas chromatography. Evaluation of radical scavenging capacity using DPPH led to the calculation of apparent molecular weight via SDS-PAGE. Results The results revealed low levels of gum, mucilage, and pectin in both residues, contrasting with a high concentration of insoluble polysaccharides. Among these, Iβ cellulose displayed potential attributes for cosmetic applications due to its oil and water adsorption characteristics. However, silicates obtained from the ashes did not exhibit direct use potential. In terms of protein extraction, we observed antioxidant properties, with enhanced performance through enzymatic hydrolysis, achieving a hydrolysis degree of 30.41% and a DPPH radical absorption rate exceeding 70%. Conclusion Rice residues, particularly husk and straw, shown valuable substances suitable for potential cosmetic applications, encompassing cellulose, hydrolyzed proteins, and ash as a silicate precursor.
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Affiliation(s)
- Paola Vargas-Escobar
- Department of Pharmacy, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 - 108, Medellín, Colombia
| | - Oscar Flórez-Acosta
- Department of Pharmacy, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 - 108, Medellín, Colombia
| | - Ligia Luz Corrales-García
- Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 – 108, Medellín, Colombia
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Ge Z, Liu JC, Sun JA, Mao XZ. Tyrosinase Inhibitory Peptides from Enzyme Hydrolyzed Royal Jelly: Production, Separation, Identification and Docking Analysis. Foods 2023; 12:foods12112240. [PMID: 37297482 DOI: 10.3390/foods12112240] [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: 04/24/2023] [Revised: 05/28/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Tyrosinase is inextricably related to the development of Alzheimer's disease. The effects of natural tyrosinase inhibitors on human health have attracted widespread attention. This study aimed to isolate and analyze the tyrosinase (TYR) inhibitory peptides in the enzymatic digestion products of royal jelly. We first analyzed optimal process conditions for the enzymatic digestion of royal jelly by single-factor and orthogonal experiments and then used gel filtration chromatography to obtain five fractions (D1~D5) with molecular weights ranging from 600 to 1100 Da. LC-MS/MS was applied to identify the fractions with the highest activity, and the obtained peptides were screened and molecularly docked using AutoDock Vina. The results showed that the optimal enzymatic conditions for tyrosinase inhibition rate were acid protease, enzyme addition 10,000 U/g, initial pH 4, feed-to-liquid ratio 1:4, enzymatic temperature 55 °C, and enzymatic time 4 h. The D4 fraction had the most significant TYR inhibitory activity. The IC50 values of the three new peptides with the strongest TYR inhibitory activity, TIPPPT, IIPFIF, and ILFTLL, were obtained as 7.59 mg/mL, 6.16 mg/mL, and 9.25 mg/mL, respectively. The molecular docking results showed that aromatic and hydrophobic amino acids were more favorable to occupy the catalytic center of TYR. In conclusion, the new peptide extracted from royal jelly has the potential to be used as a natural TYR inhibitory peptide in food products with health-promoting properties.
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Affiliation(s)
- Zhen Ge
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Jun-Cai Liu
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Jian-An Sun
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Xiang-Zhao Mao
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
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Improving anti-hypertensive properties of plant-based alternatives to yogurt fortified with rice protein hydrolysate. Heliyon 2022; 8:e11087. [PMID: 36281384 PMCID: PMC9587324 DOI: 10.1016/j.heliyon.2022.e11087] [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: 12/12/2021] [Revised: 03/10/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
In recent years, an increasing demand of plant-based yogurt-like products for partially replacing milk products was related to both health and ethical needs. The objective of this study was to improve the functionality of yogurt-like products relevant for hypertension, using fortification with protein hydrolysate and lactic acid bacteria (LAB) fermentation of soy and Job’s tears beverages. Broken rice was hydrolysed by protease enzymes. Plant-based beverages and yogurt-like products with and without rice protein hydrolysate were prepared by LAB fermentation and evaluated by in-vitro assays for inhibition of free radical scavenging and angiotensin-converting enzyme (ACE) activity. Biochemical changes caused by lactic acid bacteria metabolism were characterized using chemical analysis and 1H NMR. The rice protein hydrolysate obtained using Alcalase® at pH 7.0 for 2 h at 60 °C showed the highest antioxidant activity and ACE inhibition. The ACE inhibition increased by 19.52% and 34.13% in Job’s tears and soy yogurt-like products with hydrolysate, respectively. A strongly significant correlation (R2 = 0.84) between o-phthalic dicarboxaldehyde (OPA) peptides and ACE inhibition was observed. These results indicated the promise of hydrolysate and LAB fermentation as a functional ingredient and process, respectively, for the food industry.
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Bartolomei M, Capriotti AL, Li Y, Bollati C, Li J, Cerrato A, Cecchi L, Pugliese R, Bellumori M, Mulinacci N, Laganà A, Arnoldi A, Lammi C. Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation. Antioxidants (Basel) 2022; 11:antiox11091730. [PMID: 36139804 PMCID: PMC9495363 DOI: 10.3390/antiox11091730] [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: 08/06/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/18/2022] Open
Abstract
Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bioactives or used as an alternative protein source. In this context, by-products from olive production and olive oil extraction process, i.e., seeds, can be fostered. In particular, this work was aimed at extracting and characterizing proteins for Olea europaea L. seeds and at producing two protein hydrolysates using alcalase and papain, respectively. Peptidomic analysis were performed, allowing to determine both medium- and short-sized peptides and to identify their potential biological activities. Moreover, an extensive characterization of the antioxidant properties of Olea europaea L. seed hydrolysates was carried out both in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH), by ferric reducing antioxidant power (FRAP), and by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, respectively, and at cellular level by measuring the ability of these hydrolysates to significant reduce the H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels in human intestinal Caco-2 cells. The results of the both hydrolysates showed significant antioxidant properties by reducing the free radical scavenging activities up to 65.0 ± 0.1% for the sample hydrolyzed with alcalase and up to 75.7 ± 0.4% for the papain hydrolysates tested at 5 mg/mL, respectively. Moreover, similar values were obtained by the ABTS assays, whereas the FRAP increased up to 13,025.0 ± 241.5% for the alcalase hydrolysates and up to 12,462.5 ± 311.9% for the papain hydrolysates, both tested at 1 mg/mL. According to the in vitro results, both papain and alcalase hydrolysates restore the cellular ROS levels up 130.4 ± 4.24% and 128.5 ± 3.60%, respectively, at 0.1 mg/mL and reduce the lipid peroxidation levels up to 109.2 ± 7.95% and 73.0 ± 7.64%, respectively, at 1.0 mg/mL. In addition, results underlined that the same hydrolysates reduced the activity of dipeptidyl peptidase-IV (DPP-IV) in vitro and at cellular levels up to 42.9 ± 6.5% and 38.7 ± 7.2% at 5.0 mg/mL for alcalase and papain hydrolysates, respectively. Interestingly, they stimulate the release and stability of glucagon-like peptide 1 (GLP-1) hormone through an increase of its levels up to 660.7 ± 21.9 pM and 613.4 ± 39.1 pM for alcalase and papain hydrolysates, respectively. Based on these results, olive seed hydrolysates may represent new ingredients with antioxidant and anti-diabetic properties for the development of nutraceuticals and functional foods for the prevention of metabolic syndrome onset.
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Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Yuchen Li
- Longping Biotech Co., Ltd., Sanya 572000, China
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Raffaele Pugliese
- NeMO Lab, ASST Grande Ospedale Metropolitano Niguarda, 20162 Milan, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02-50319372
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Ferri M, Tedeschi T, Prandi B, Michelini E, Calabretta MM, Babini E, Graen-Heedfeld J, Bretz K, Raddadi N, Gianotti A, Lamborghini M, Tassoni A. Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment. FRONTIERS IN PLANT SCIENCE 2022; 13:929918. [PMID: 35909767 PMCID: PMC9335147 DOI: 10.3389/fpls.2022.929918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
One of the major challenges for the modern society, is the development of a sustainable economy also aiming at the valorization of agro-industrial by-products in conjunction with at a significant reduction of generated residues from farm to retail. In this context, the present study demonstrates a biotechnological approach to yield bioactive peptides from a protein fraction obtained as a by-product of the rice starch production. Enzymatic hydrolysis, with the commercial proteases Alcalase and Protamex, were optimized in bioreactor up to 2 L of volume. The two best digestates, selected with respect to peptide release and extract antioxidant capacity, were further fractionated (cut-offs of 10, 5, and 1 kDa) via cross-flow filtration. Amino acid composition indicated that most of the fractions showed positive nutritional characteristics, but a putative bitter taste. A fraction obtained with Alcalase enzyme (retentate 8 kDa) exerted anti-inflammatory potential, while the smaller molecular weight fractions (retentate 1-5 kDa and permeate < 1 kDa) were more active in tyrosinase inhibition. The latter were further sub-fractionated by size-exclusion chromatography. From the 15 most anti-tyrosinase sub-fractions, 365 peptide sequences were identified via liquid chromatography coupled with high resolution mass spectrometry. The present data support the possible exploitation of bioactive peptide from rice starch by-product as ingredients into food, nutraceutical, pharmaceutical, and cosmetic formulations.
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Affiliation(s)
- Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Elisa Michelini
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
| | | | - Elena Babini
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | - Jürgen Graen-Heedfeld
- Fraunhofer Institute for Environmental, Safety, and Energy Technology, Oberhausen, Germany
| | - Karlheinz Bretz
- Fraunhofer Institute for Environmental, Safety, and Energy Technology, Oberhausen, Germany
| | - Noura Raddadi
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | | | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
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6
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Song Y, Chen S, Li L, Zeng Y, Hu X. The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview. Molecules 2022; 27:molecules27092710. [PMID: 35566061 PMCID: PMC9103514 DOI: 10.3390/molecules27092710] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 12/04/2022] Open
Abstract
Skin hyperpigmentation resulting from excessive tyrosinase expression has long been a problem for beauty lovers, which has not yet been completely solved. Although researchers are working on finding effective tyrosinase inhibitors, most of them are restricted, due to cell mutation and cytotoxicity. Therefore, functional foods are developing rapidly for their good biocompatibility. Food-derived peptides have been proven to display excellent anti-tyrosinase activity, and the mechanisms involved mainly include inhibition of oxidation, occupation of tyrosinase’s bioactive site and regulation of related gene expression. For anti-oxidation, peptides can interrupt the oxidative reactions catalyzed by tyrosinase or activate an enzyme system, including SOD, CAT, and GSH-Px to scavenge free radicals that stimulate tyrosinase. In addition, researchers predict that peptides probably occupy the site of the substrate by chelating with copper ions or combining with surrounding amino acid residues, ultimately inhibiting the catalytic activity of tyrosinase. More importantly, peptides reduce the tyrosinase expression content, primarily through the cAMP/PKA/CREB pathway, with PI3K/AKT/GSK3β, MEK/ERK/MITF and p38 MAPK/CREB/MITF as side pathways. The objective of this overview is to recap three main mechanisms for peptides to inhibit tyrosinase and the emerging bioinformatic technologies used in developing new inhibitors.
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Affiliation(s)
- Yuqiong Song
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.S.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.S.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.S.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yaoxun Zeng
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China;
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.S.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
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7
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Galanakis CM. Sustainable Applications for the Valorization of Cereal Processing By-Products. Foods 2022; 11:241. [PMID: 35053973 PMCID: PMC8775229 DOI: 10.3390/foods11020241] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/10/2022] [Indexed: 02/01/2023] Open
Abstract
This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- Department of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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8
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Cruz-Casas DE, Aguilar CN, Ascacio-Valdés JA, Rodríguez-Herrera R, Chávez-González ML, Flores-Gallegos AC. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100047. [PMID: 35415659 PMCID: PMC8991988 DOI: 10.1016/j.fochms.2021.100047] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 10/14/2021] [Accepted: 10/19/2021] [Indexed: 11/24/2022]
Abstract
Peptide release methods influence its bioactivity by generating different sequences. The absorption, toxicity and taste of peptides is influenced by the production method. The most used methods are enzymatic hydrolysis and microbial fermentation. The most used methods are biotechnological and differ in their process.
Bioactive peptides are biomolecules derived from proteins. They contain anywhere from 2 to 20 amino acids and have different bioactivities. For example, they have antihypertensive activity, antioxidant activity, antimicrobial activity, etc. However, bioactive peptides are encrypted and inactive in the parental protein, so it is necessary to release them to show their bioactivity. For this, there are different methods, where biotechnological methods are highly favorable, highlighting enzymatic hydrolysis and microbial fermentation. The choice of the method to be used depends on different factors, which is why it is essential to know about the process, its principle, and its advantages and disadvantages. The process of peptide release is critical to generate various peptide sequences, which will produce different biological effects in the hydrolysate. This review focuses on providing extensive information on the enzymatic method and microbial fermentation to facilitate selecting the method that provides the most benefits.
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Affiliation(s)
- Dora Elisa Cruz-Casas
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Juan A Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Raúl Rodríguez-Herrera
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Mónica L Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
| | - Adriana C Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n Col, República, 25280 Saltillo, Coahuila, Mexico
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9
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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10
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Anticancer activities of bioactive peptides derived from rice husk both in free and encapsulated form in chitosan. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.08.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Chen HJ, Dai FJ, Chen CY, Fan SL, Zheng JH, Huang YC, Chau CF, Lin YS, Chen CS. Evaluating the Antioxidants, Whitening and Antiaging Properties of Rice Protein Hydrolysates. Molecules 2021; 26:molecules26123605. [PMID: 34204643 PMCID: PMC8231118 DOI: 10.3390/molecules26123605] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/03/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Plant-derived protein hydrolysates have potential applications in nutrition. Rice protein hydrolysates (RPHs), an excellent source of proteins, have attracted attention for the development of cosmeceuticals. However, few studies have reported the potential application of RPH in analysis, and this study examined their antioxidant activities and the inhibitory activities of skin aging enzymes. The results indicated that the total phenolic and flavonoid concentrations were 2.06 ± 0.13 mg gallic acid equivalent/g RPHs and 25.96 ± 0.52 µg quercetin equivalent/g RPHs, respectively. RPHs demonstrated dose-dependent activity for scavenging free radicals from 1,1-diphenyl-2-picrylhydrazyl [half-maximal inhibitory concentration (IC50) = 42.58 ± 2.1 mg/g RPHs] and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (IC50 = 2.11 ± 0.88 mg/g RPHs), dose-dependent reduction capacity (6.95 ± 1.40 mg vitamin C equivalent/g RPHs) and oxygen radical absorbance capacity (473 µmol Trolox equivalent/g RPHs). The concentrations of the RPH solution required to achieve 50% inhibition of hyaluronidase and tyrosinase activities were determined to be 8.91 and 107.6 mg/mL, respectively. This study demonstrated that RPHs have antioxidant, antihyaluronidase, and antityrosinase activities for future cosmetic applications.
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Affiliation(s)
- Hui-Ju Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Fan-Jhen Dai
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Cheng-You Chen
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Siao-Ling Fan
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Ji-Hong Zheng
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Yu-Chun Huang
- Healthmate Co., Ltd., Changhua City 500016, Taiwan; (F.-J.D.); (S.-L.F.); (Y.-C.H.)
| | - Chi-Fai Chau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
| | - Yung-Sheng Lin
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, Taipei 112304, Taiwan
- Correspondence: (Y.-S.L.); (C.-S.C.)
| | - Chin-Shuh Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402204, Taiwan; (H.-J.C.); (C.-F.C.)
- Correspondence: (Y.-S.L.); (C.-S.C.)
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12
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Tedeschi T, Anzani C, Ferri M, Marzocchi S, Caboni MF, Monari S, Tassoni A. Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids. Foods 2021; 10:foods10040755. [PMID: 33918122 PMCID: PMC8067011 DOI: 10.3390/foods10040755] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/27/2021] [Accepted: 03/30/2021] [Indexed: 11/19/2022] Open
Abstract
The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.
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Affiliation(s)
- Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 49/a, 43124 Parma, Italy;
- Correspondence: (T.T.); (A.T.); Tel: +39-0521-905406 (T.T.); +39-051-2091278 (A.T.)
| | - Cecilia Anzani
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 49/a, 43124 Parma, Italy;
| | - Maura Ferri
- Department of Biological, Geological, Environmental Science, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (S.M.)
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
| | - Stefania Monari
- Department of Biological, Geological, Environmental Science, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (S.M.)
| | - Annalisa Tassoni
- Department of Biological, Geological, Environmental Science, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (S.M.)
- Correspondence: (T.T.); (A.T.); Tel: +39-0521-905406 (T.T.); +39-051-2091278 (A.T.)
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13
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Barcelos MCS, Ramos CL, Kuddus M, Rodriguez-Couto S, Srivastava N, Ramteke PW, Mishra PK, Molina G. Enzymatic potential for the valorization of agro-industrial by-products. Biotechnol Lett 2020; 42:1799-1827. [DOI: 10.1007/s10529-020-02957-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 06/30/2020] [Indexed: 12/13/2022]
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14
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Babini E, Taneyo-Saa DL, Tassoni A, Ferri M, Kraft A, Grän-Heedfeld J, Bretz K, Roda A, Michelini E, Calabretta MM, Guillon F, Tagliazucchi D, Martini S, Nissen L, Gianotti A. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms 2020; 8:E986. [PMID: 32630107 PMCID: PMC7409224 DOI: 10.3390/microorganisms8070986] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 06/02/2020] [Accepted: 06/30/2020] [Indexed: 12/17/2022] Open
Abstract
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice's nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry.
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Affiliation(s)
- Elena Babini
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Danielle Laure Taneyo-Saa
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Annalisa Tassoni
- Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (A.T.); (M.F.)
| | - Maura Ferri
- Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (A.T.); (M.F.)
- Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum-University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Axel Kraft
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Jürgen Grän-Heedfeld
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Karlheinz Bretz
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Aldo Roda
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Elisa Michelini
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Maria Maddalena Calabretta
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Fabien Guillon
- Sterlab, Cell Culture Laboratory, Ch. St-Bernard 2720, 06224 Vallauris Cedex, France;
| | - Davide Tagliazucchi
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (D.T.); (S.M.)
| | - Serena Martini
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (D.T.); (S.M.)
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
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15
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Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing. PLoS One 2019; 14:e0226834. [PMID: 31887121 PMCID: PMC6936807 DOI: 10.1371/journal.pone.0226834] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Accepted: 12/05/2019] [Indexed: 01/20/2023] Open
Abstract
The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cut-offs from 500 to 4 kDa and the obtained protein-enriched fractions were used for the optimization of enzyme-based digestions aimed at producing potentially bioactive peptides. Nine different commercial proteases were tested and the best digestion conditions were selected based on protein yield, fraction bioactivity and foreseen scale up processing costs. Scale up of the 3% Pancreatin or 5% Papain processes was performed up to 2 L (37°C or 60°C respectively, 1 h incubation), and the digestion efficiency increased with the reaction volume as well as antioxidant activity (up to 60 gBSA eq/L and to 1.7 gAA eq/L). Retentate 1 digested fractions also showed, for the first time in dairy-based peptides, anti-tyrosinase activity, up to 0.14 gKA eq/L. Digested proteins were sub-fractionated by means of physical membrane separations and 30-10 kDa fraction from Papain treatment showed the highest antioxidant and anti-tyrosinase activities. The peptide sequence of the most bioactive fractions was achieved.
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16
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Pinciroli M, Aphalo P, Nardo AE, Añón MC, Quiroga AV. Broken Rice as a Potential Functional Ingredient with Inhibitory Activity of Renin and Angiotensin-Converting Enzyme(ACE). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:405-413. [PMID: 31273642 DOI: 10.1007/s11130-019-00754-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The aim of this work was to evaluate the ability of broken rice, an underutilized industrial by-product, as a potential functional and health promoting ingredient. With this purpose, the ability to inhibit the angiotensin converting enzyme and renin of a rice protein hydrolyzate (RPH) obtained from a high-protein variety of broken rice (var. Nutriar FCAyF) was analyzed (IC50 = 0.87 and 2.7 mg/mL, respectively). RPH was separated by gel permeation chromatography and in a second purification step by RP-HPLC. The sequence of antihypertensive peptides presented in two RP-HPLC fractions was analyzed. Peptides capable of interacting with the active sites of both enzymes were identified. In this study, we demonstrate that the hydrolysis treatment improves functional and biological properties of rice proteins. Protein preparations obtained from a by-product of rice industry, such as broken rice, are a promising ingredient with potentially good biological properties.
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Affiliation(s)
- María Pinciroli
- Programa Arroz, Facultad de Ciencias Agrarias y Forestales (FCAyF), Universidad Nacional de la Plata, 60 and 119 St. (1900), La Plata, Buenos Aires, Argentina
| | - Paula Aphalo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina
| | - Agustina E Nardo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina
| | - María C Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina
| | - Alejandra V Quiroga
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), 47 and 116 St. (1900), La Plata, Buenos Aires, Argentina.
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17
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Meng X, Li T, Song T, Chen C, Venkitasamy C, Pan Z, Zhang H. Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating. Food Sci Nutr 2019; 7:2556-2564. [PMID: 31428343 PMCID: PMC6694430 DOI: 10.1002/fsn3.1105] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/01/2019] [Accepted: 05/23/2019] [Indexed: 01/09/2023] Open
Abstract
This research aims to investigate the solubility, structural properties, and immunomodulatory of rice dreg protein (RDP) modified with sodium alginate. The modification was done by wet heating assisted with microwave treatment. The solubility, emulsifying properties at pH 2-12, amino acid composition, molecular weight distribution, circular dichroism (CD) spectroscopy, and FTIR spectra of modified RDP were analyzed and discussed. Results showed that Maillard reaction could significantly enhance the solubility and emulsifying capacity of RDP. Further, an animal model for cyclophosphamide-induced immunodeficiency was designed to evaluate the immunomodulatory effect of modified RDP. It is therefore suggested that modified RDP could improve the immunomodulatory effect of immunosuppressed mice, and the immunomodulation was concentration dependent, being generally enhanced by increased concentrations. This research revealed that glycosylation modification of RDP through Maillard reaction by wet heating assisted with microwave treatment may be successfully applied to improve the physicochemical properties and bioactive benefits of the final product.
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Affiliation(s)
- Xiangyong Meng
- College of Environmental Science and EngineeringAnhui Normal UniversityWuhuChina
- Department of Biological and Agricultural EngineeringUniversity of CaliforniaDavisDavis, CA
| | - Tingting Li
- College of Light Industry and Food EngineeringNanjing Forestry UniversityNanjingChina
| | - Teng Song
- College of Environmental Science and EngineeringAnhui Normal UniversityWuhuChina
| | - Chang Chen
- Department of Biological and Agricultural EngineeringUniversity of CaliforniaDavisDavis, CA
| | | | - Zhongli Pan
- Department of Biological and Agricultural EngineeringUniversity of CaliforniaDavisDavis, CA
| | - Huien Zhang
- College of Biological and Environment ScienceZhejiang Wanli UniversityNingboChina
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18
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Lopreside A, Calabretta MM, Montali L, Ferri M, Tassoni A, Branchini BR, Southworth T, D'Elia M, Roda A, Michelini E. Prêt-à-porter nanoYESα and nanoYESβ bioluminescent cell biosensors for ultrarapid and sensitive screening of endocrine-disrupting chemicals. Anal Bioanal Chem 2019; 411:4937-4949. [PMID: 30972468 DOI: 10.1007/s00216-019-01805-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/19/2019] [Accepted: 03/25/2019] [Indexed: 12/16/2022]
Abstract
Cell-based assays utilizing reporter gene technology have been widely exploited for biosensing, as they provide useful information about the bioavailability and cell toxicity of target analytes. The long assay time due to gene transcription and translation is one of the main drawbacks of cell biosensors. We report the development of two yeast biosensors stably expressing human estrogen receptors α and β and employing NanoLuc as the reporter protein to upgrade the widely used yeast estrogen screening (YES) assays. A viability control strain was also developed based on a chimeric green-emitting luciferase, PLG2, expressed for the first time in Saccharomycescerevisiae. Thanks to their brightness, NanoLuc and PLG2 provided excellent sensitivity, enabling the implementation of these biosensors into low-cost smartphone-based devices. The developed biosensors had a rapid (1 h) response and reported on (anti)estrogenic activity via human estrogen receptors α and β as well as general sample toxicity. Under optimized conditions, we obtained LODs of 7.1 ± 0.4 nM and 0.38 ± 0.08 nM for E2 with nanoYESα and nanoYESβ, respectively. As a proof of concept, we analyzed real samples from plants showing significant estrogenic activity or known to contain significant amounts of phytoestrogens. Graphical abstract.
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Affiliation(s)
- Antonia Lopreside
- Department of Chemistry "G. Ciamician", University of Bologna, Via Selmi 2, 40126, Bologna, Italy
| | | | - Laura Montali
- Department of Chemistry "G. Ciamician", University of Bologna, Via Selmi 2, 40126, Bologna, Italy
| | - Maura Ferri
- Department of Biological Geological and Environmental Sciences (BIGeA), University of Bologna, Via Irnerio 42, 40126, Bologna, Italy
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131, Bologna, Italy
| | - Annalisa Tassoni
- Department of Biological Geological and Environmental Sciences (BIGeA), University of Bologna, Via Irnerio 42, 40126, Bologna, Italy
| | - Bruce R Branchini
- Department of Chemistry, Connecticut College, 270 Mohegan Ave., New London, CT, 06320, USA
| | - Tara Southworth
- Department of Chemistry, Connecticut College, 270 Mohegan Ave., New London, CT, 06320, USA
| | - Marcello D'Elia
- Gabinetto Regionale di Polizia Scientifica per l'Emilia-Romagna, Via Volto Santo 3, 40123, Bologna, Italy
| | - Aldo Roda
- Department of Chemistry "G. Ciamician", University of Bologna, Via Selmi 2, 40126, Bologna, Italy
- INBB, Istituto Nazionale di Biostrutture e Biosistemi, Viale delle Medaglie d'Oro, 305, 00136, Rome, Italy
| | - Elisa Michelini
- Department of Chemistry "G. Ciamician", University of Bologna, Via Selmi 2, 40126, Bologna, Italy.
- INBB, Istituto Nazionale di Biostrutture e Biosistemi, Viale delle Medaglie d'Oro, 305, 00136, Rome, Italy.
- Health Sciences and Technologies-Interdepartmental Center for Industrial Research (HST-ICIR), University of Bologna, via Tolara di Sopra 41/E, 40064, Ozzano dell'Emilia, Bologna, Italy.
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19
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Membrane separation technology for the recovery of nutraceuticals from food industrial streams. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.049] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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20
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Cheng S, Tu M, Liu H, Zhao G, Du M. Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin. Crit Rev Food Sci Nutr 2019; 59:S81-S95. [PMID: 30740983 DOI: 10.1080/10408398.2018.1524363] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Thromboembolism and its sequelae have been the leading causes of morbidity and mortality throughout the world. Food-derived antithrombotic peptides, as potential ingredients in health-promoting functional foods targeting thrombus, have attracted increasing attention because of their high biological activities, low toxicity, and ease of metabolism in the human body. This review presents the conventional workflow of preparation, isolation and identification of antithrombotic peptides from various kinds of food materials. More importantly, to analyze the antithrombotic effects and mechanism of antithrombotic peptides, methods for interaction of anticoagulant peptides and thrombin, the main participant in thrombosis, were analyzed from biochemistry, solution chemistry and crystal chemistry. The present study is intended to highlight the recent advances in research of food-derived antithrombotic peptide as a novel vehicle in the field of food science and nutrition. Future outlooks are highlighted with the aim to suggest a research line to be followed in further studies with the introduced research approach.
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Affiliation(s)
- Shuzheng Cheng
- a School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian , Liaoning , China.,b Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing , China
| | - Maolin Tu
- c Department of Food Science and Engineering , Harbin Institute of Technology , Harbin , Heilongjiang , China
| | - Hanxiong Liu
- a School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian , Liaoning , China
| | - Guanghua Zhao
- b Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing , China
| | - Ming Du
- a School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian , Liaoning , China
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21
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Chakrabarti S, Guha S, Majumder K. Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities. Nutrients 2018; 10:E1738. [PMID: 30424533 PMCID: PMC6265732 DOI: 10.3390/nu10111738] [Citation(s) in RCA: 331] [Impact Index Per Article: 55.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 11/06/2018] [Accepted: 11/09/2018] [Indexed: 02/06/2023] Open
Abstract
Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body's physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.
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Affiliation(s)
- Subhadeep Chakrabarti
- Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, ON K1A 0K9, Canada.
| | - Snigdha Guha
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
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22
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Kubglomsong S, Theerakulkait C, Reed RL, Yang L, Maier CS, Stevens JF. Isolation and Identification of Tyrosinase-Inhibitory and Copper-Chelating Peptides from Hydrolyzed Rice-Bran-Derived Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8346-8354. [PMID: 30016586 PMCID: PMC6431294 DOI: 10.1021/acs.jafc.8b01849] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Rice-bran albumin (RBAlb), which shows higher tyrosinase-inhibitory activity than other protein fractions, was hydrolyzed with papain to improve the bioactivity. The obtained RBAlb hydrolysate (RBAlbH) was separated into 11 peptide fractions by RP-HPLC. Tyrosinase inhibition and copper chelation activities decreased with increasing retention times of the peptide fractions. RBAlbH fraction 1, which exhibited the greatest activity, contained 13 peptides whose sequences were determined by using LC-MS/MS. Most of the peptide sequences contained features of previously reported tyrosinase-inhibitory and metal-chelating peptides, especially peptide SSEYYGGEGSSSEQGYYGEG. RBAlbH fraction 1 showed more effective tyrosinase inhibition (IC50 = 1.31 mg/mL) than citric acid (IC50 = 9.38 mg/mL), but it was less effective than ascorbic acid (IC50 = 0.03 mg/mL, P ≤ 0.05). It showed copper-chelating activity (IC50 = 0.62 mg/mL) stronger than that of EDTA (IC50 = 1.06 mg/mL, P ≤ 0.05). These results suggest that RBAlbH has potential as a natural tyrosinase inhibitor and copper chelator for application in the food and cosmetic industries.
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Affiliation(s)
- Supatcha Kubglomsong
- School of Human Ecology (Program in Food, Nutrition and Applications) , Sukhothai Thammathirat Open University , Chaengwattana Road , Bangpood, Pakkret , Nonthaburi 11120 , Thailand
| | - Chockchai Theerakulkait
- Department of Food Science and Technology, Faculty of Agro-Industry , Kasetsart University , Chatuchak, Bangkok 10900 , Thailand
| | - Ralph L Reed
- Department of Pharmaceutical Sciences, College of Pharmacy and the Linus Pauling Institute , Oregon State University , Corvallis , Oregon 97331 , United States
| | - Liping Yang
- Department of Chemistry , Oregon State University , Corvallis , Oregon 97331 , United States
| | - Claudia S Maier
- Department of Chemistry , Oregon State University , Corvallis , Oregon 97331 , United States
| | - Jan F Stevens
- Department of Pharmaceutical Sciences, College of Pharmacy and the Linus Pauling Institute , Oregon State University , Corvallis , Oregon 97331 , United States
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Nakamura T, Yamamura H, Park K, Pereira C, Uchida Y, Horie N, Kim M, Itami S. Naturally Occurring Hair Growth Peptide: Water-Soluble Chicken Egg Yolk Peptides Stimulate Hair Growth Through Induction of Vascular Endothelial Growth Factor Production. J Med Food 2018; 21:701-708. [PMID: 29583066 DOI: 10.1089/jmf.2017.4101] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Alopecia is divided into two categories: androgenic alopecia and nonandrogenic alopecia. An androgen-dependent abnormality of biological functions causes alopecia in males, but the role of androgens is not yet elucidated in female pattern hair loss (FPHL). Modulation of androgenic activity is not effective in certain kinds of androgenic alopecia in females, as well as in cases of nonandrogenic alopecia in males and females. The hair growth drug, minoxidil, stimulates vascular endothelial growth factor (VEGF) production as well as vascularization and hair growth in females. Yet, because minoxidil has side effects with long-term use, a safe alternative hair growth agent is needed. Whereas hair develops after birth in mammalian species, hair mostly grows in a precocial bird, in the chicken, between hatching days 14 and 15. Therefore, we hypothesized that the chicken egg contains a key hair growth factor. In this study, we demonstrated that water-soluble peptides derived from the egg yolk stimulate VEGF production and human hair follicle dermal papilla cell growth. We also found that these peptides enhance murine hair growth and improve hair growth in FPHL. Finally, we characterized that water-soluble egg yolk peptides induce VEGF expression through insulin growth factor-1 receptor activation-induced hypoxia-inducible factor-1α transcription pathway. We have given the name "hair growth peptide (HGP)" to this water-soluble egg yolk peptide.
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Affiliation(s)
| | | | - Kyungho Park
- 3 Department of Food Science and Nutrition, Hallym University , Gangwon-do, Republic of Korea
| | | | | | - Noriko Horie
- 1 Pharma Foods International Co. Ltd. , Kyoto, Japan
| | - Mujo Kim
- 1 Pharma Foods International Co. Ltd. , Kyoto, Japan
| | - Satoshi Itami
- 4 Department of Regenerative Dermatology, Osaka University Graduate School of Medicine , Osaka, Japan
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Grishin DV, Gladilina YA, Aleksandrova SS, Pokrovskaya MV, Podobed OV, Pokrovskii VS, Zhdanov DD, Sokolov NN. Creation of thermostable polypeptide cassettes for amino acid balancing in farm animal rations. APPL BIOCHEM MICRO+ 2017. [DOI: 10.1134/s0003683817060072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Daliri EBM, Oh DH, Lee BH. Bioactive Peptides. Foods 2017; 6:E32. [PMID: 28445415 PMCID: PMC5447908 DOI: 10.3390/foods6050032] [Citation(s) in RCA: 232] [Impact Index Per Article: 33.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 04/19/2017] [Accepted: 04/20/2017] [Indexed: 12/15/2022] Open
Abstract
The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many potential bioactive peptides from food have been documented; yet, obstacles such as the need to establish optimal conditions for industrial scale production and the absence of well-designed clinical trials to provide robust evidence for proving health claims continue to exist. Other important factors such as the possibility of allergenicity, cytotoxicity and the stability of the peptides during gastrointestinal digestion would need to be addressed. This review discusses our current knowledge on the health effects of food-derived bioactive peptides, their processing methods and challenges in their development.
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Affiliation(s)
- Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
| | - Deog H Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
| | - Byong H Lee
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
- Department of Microbiology/Immunology, McGill University, Montreal, QC H3A 0G4, Canada.
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