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Hachem M, Bermudez JR, Ali AH, Murtaza FF, Rommala M, Corridon PR. Investigation of fatty acid profile of eyes recovered from slaughterhouse waste. Heliyon 2024; 10:e38148. [PMID: 39381228 PMCID: PMC11458996 DOI: 10.1016/j.heliyon.2024.e38148] [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: 08/02/2024] [Revised: 09/06/2024] [Accepted: 09/18/2024] [Indexed: 10/10/2024] Open
Abstract
Polyunsaturated fatty acids (PUFAs), principally Docosahexaenoic acid (DHA, 22:6n-3), the foremost omega-3 PUFAs in the brain and eyes, have been implicated in maintaining the structural and functional properties of the retina and cornea. Another PUFA, Arachidonic Acid (AA, 20:4n-6), primary omega-6 PUFA in the cell membrane of phospholipids, is a central inflammatory mediator involved in many molecular and cellular functions under physiological and pathological conditions, including dry eye disease (DED) and age-related macular degeneration (AMD). This study investigated the fatty acids (FA) composition of the vitreous humor, retina, cornea, and whole eye in two mammals, the Arabian sheep (Ovis aries) and Arabian camel (Camelus dromedarius), with the aim of exploring new paths for beneficial PUFA production. In Ovis aries, the retina exhibited the highest content in DHA and AA with 4.30 ± 0.63 % and 13.48 ± 1.33 % of the total fatty acid content, respectively. In Camelus dromedarius, the DHA content was greater in the retina compared to all samples, and AA was detected in the vitreous humor, cornea, retina, and whole eye, with the highest content in the retina (15.38 ± 0.71 %). Comparing both mammals, the DHA fraction was higher in camel's retina than in sheep's retina, whereas no differences were noticed for AA accumulation. In conclusion, ocular tissues collected from agri-food waste in slaughterhouses could serve as a sustainable source for FA production and provide an innovative and emerging prospect in the nutrition, pharmaceutical, and healthcare sectors.
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Affiliation(s)
- Mayssa Hachem
- Department of Chemistry, College of Engineering and Physical Sciences, Khalifa University of Sciences and Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
- Healthcare Engineering Innovation Group (HEIG), Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates
| | - J. Rafael Bermudez
- Department of Chemistry, College of Engineering and Physical Sciences, Khalifa University of Sciences and Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
| | - Abdelmoneim H. Ali
- Department of Chemical Engineering, College of Engineering and Physical Sciences, Khalifa University of Sciences and Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
| | - Fiza F. Murtaza
- Department of Biomedical Engineering & Biotechnology, College of Medicine & Health Sciences, Khalifa University of Science & Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
| | - Mohan Rommala
- Analytical Chemistry and Biochemistry Core Laboratories, Khalifa University of Sciences and Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
| | - Peter R. Corridon
- Healthcare Engineering Innovation Group (HEIG), Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates
- Department of Biomedical Engineering & Biotechnology, College of Medicine & Health Sciences, Khalifa University of Science & Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
- Center for Biotechnology, Khalifa University of Sciences and Technology, Abu Dhabi, P.O. Box 127788, United Arab Emirates
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Hoffmann RG, Moraes GP, da Silva CB, Daroit DJ. Enzymatic processing of animal by-products: production of antioxidant hydrolysates with Bacillus sp. CL18 crude protease. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:26737-26746. [PMID: 38456978 DOI: 10.1007/s11356-024-32819-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
Protein hydrolysates might display diverse bioactivities with potential relevance to human and animal health and food technology. Enzymatic hydrolysis of agro-industrial by-products is increasingly focused. In this study, a crude protease from Bacillus sp. CL18 was applied to obtain antioxidant protein hydrolysates from porcine, bovine, poultry, and fish by-products. The crude enzyme hydrolyzed all the twelve investigated by-products, as detected by increased soluble protein contents after 4 h of proteolysis. Hydrolysates exhibited higher radical-scavenging, Fe2+-chelating and reducing power capacities than non-hydrolyzed by-products. Hydrolysis times (0-8 h) and enzyme-to-substrate (E/S) ratios (384, 860, and 1,400 U/g) were assessed to produce antioxidant bovine lung hydrolysates. The highest E/S ratio accelerated both hydrolysis and increases in antioxidant activities; however, it did not result in bioactivities higher than hydrolysates obtained with the intermediate E/S ratio. Optimal antioxidant activities could be reached after 6 h of hydrolysis using 860 U/g. Animal by-products are interesting sources of bioactive protein hydrolysates, which could be produced with a non-commercial bacterial protease. This might represent a promising strategy for the valorization of animal by-products generated in large amounts by the agri-food sector.
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Affiliation(s)
- Rubia Godoy Hoffmann
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis, Universidade Federal da Fronteira Sul (UFFS), Rua Jacob Reinaldo Haupenthal 1580, Campus Cerro Largo, 97900-000, Brazil
| | - Gabriela Poll Moraes
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis, Universidade Federal da Fronteira Sul (UFFS), Rua Jacob Reinaldo Haupenthal 1580, Campus Cerro Largo, 97900-000, Brazil
| | - Carolina Becker da Silva
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis, Universidade Federal da Fronteira Sul (UFFS), Rua Jacob Reinaldo Haupenthal 1580, Campus Cerro Largo, 97900-000, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis, Universidade Federal da Fronteira Sul (UFFS), Rua Jacob Reinaldo Haupenthal 1580, Campus Cerro Largo, 97900-000, Brazil.
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Han Y, He X, Yun Y, Chen L, Huang Y, Wu Q, Qin X, Wu H, Wu J, Sha R, Borjigin G. The Characterization of Subcutaneous Adipose Tissue in Sunit Sheep at Different Growth Stages: A Comprehensive Analysis of the Morphology, Fatty Acid Profile, and Metabolite Profile. Foods 2024; 13:544. [PMID: 38397521 PMCID: PMC10887640 DOI: 10.3390/foods13040544] [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: 12/15/2023] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Adipose tissue is a crucial economically significant trait that significantly influences the meat quality and growth performance of domestic animals. To reveal the changes in adipose tissue metabolism during the growth of naturally grazing sheep, we evaluated the thickness, adipocyte morphology, fatty acid profile, and metabolite profile of subcutaneous adipose tissue (SAT) from naturally grazing Sunit sheep at 6, 18, and 30 months of age (referred to as Mth-6, Mth-18, and Mth-30, respectively). The fat thickness and adipocyte number were significantly increased with the growth of the sheep (p < 0.05), and the increase of which from Mth-18 to Mth-30 was less than that from Mth-6 to Mth-18. Additionally, the alpha-linolenic acid metabolism was enhanced and fatty acid (FA) elongation increased with growth. The metabolomic analysis revealed 76 differentially expressed metabolites (DEMs) in the SAT in different growth stages. Interestingly, we observed elongation of FAs in lipids correlated with sheep growth. Furthermore, the expression of acylcarnitines was downregulated, and fatty acid amides, aspartic acid, acetic acid and phosphocholine were upregulated in Mth-18 and Mth-30 compared to Mth-6. Altogether, the study found that the difference in SAT in Mth-6 was great compared to Mth-18 and Mth-30. An increase in fat deposition via adipocyte proliferation with the growth of the sheep in naturally grazing. The DEMs of acylcarnitines, fatty acid amides, aspartic acid, acetic acid, and phosphocholine emerged as potential key regulators of adipose tissue metabolism. These findings illustrate the variation in and metabolic mechanism of sheep adipose tissue development under natural grazing, thus providing valuable insights into improving the edible quality of sheep meat and developing the mutton sheep industry.
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Affiliation(s)
- Yunfei Han
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Xige He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Yueying Yun
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China;
| | - Lu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Yajuan Huang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Qiong Wu
- Ke Er Qin You Yi Front Banner Administration for Market Regulation, Xing’an League 137400, China;
| | - Xia Qin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Haiyan Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Jindi Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Rina Sha
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Gerelt Borjigin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
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Wang W, Lin H, Shen W, Qin X, Gao J, Cao W, Zheng H, Chen Z, Zhang Z. Optimization of a Novel Tyrosinase Inhibitory Peptide from Atrina pectinata Mantle and Its Molecular Inhibitory Mechanism. Foods 2023; 12:3884. [PMID: 37959003 PMCID: PMC10649063 DOI: 10.3390/foods12213884] [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: 09/06/2023] [Revised: 10/17/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
In order to realize the multi-level utilization of marine shellfish resources and to develop the potential biological activity of processing by-products of Atrina pectinata, gelatin was extracted from the mantle and the potential whitening effect of its enzymatic peptides was explored. Taking tyrosinase inhibitory activity as the evaluation index, the enzyme hydrolysate process was optimized by response-surface methodology, and the optimal enzyme hydrolysate conditions were as follows: pH 5.82, 238 min enzyme hydrolysate time, and temperature of 54.5 °C. Under these conditions, the tyrosinase inhibition activity of Atrina pectinata mantle gelatin peptide (APGP) was 88.6% (IC50 of 3.268 ± 0.048 mg/mL). The peptides obtained from the identification were separated by ultrafiltration and LC-MS/MS, and then four new peptides were screened by molecular docking, among which the peptide Tyr-Tyr-Pro (YYP) had the strongest inhibitory effect on tyrosinase with an IC50 value of 1.764 ± 0.025 mM. The molecular-docking results indicated that hydrogen bonding is the main driving force for the interaction of the peptide YYP with tyrosinase. From the Lineweaver-Burk analysis, it could be concluded that YYP is inhibitory to tyrosinase and exhibits a mixed mechanism of inhibition. These results suggest that YYP could be widely used as a tyrosinase inhibitor in whitening foods and pharmaceuticals.
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Affiliation(s)
- Wen Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Weiqiang Shen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhishu Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (W.W.); (X.Q.); (J.G.); (W.C.); (H.Z.); (Z.C.)
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Recovery of High Value-Added Compounds from Food By-Product. Foods 2022; 11:foods11121670. [PMID: 35741868 PMCID: PMC9222718 DOI: 10.3390/foods11121670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 11/16/2022] Open
Abstract
The agri-food industry generates large quantities of by-products, both of animal and vegetable origin, which are currently discarded or destined to low-value-added applications [...].
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Kose A, Oncel SS. Design of melanogenesis regulatory peptides derived from phycocyanin of the microalgae Spirulina platensis. Peptides 2022; 152:170783. [PMID: 35278583 DOI: 10.1016/j.peptides.2022.170783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/07/2022] [Accepted: 03/07/2022] [Indexed: 12/20/2022]
Abstract
Pigmentation issues are common conditions associated with excessive or insufficient production of melanin. Recently peptides are investigated to discover novel melanogenesis regulators as low molecular weight compounds to regulate skin pigmentation. In this study, an internal library of peptides obtained through in silico enzymatic digestion of phycocyanin from microalgae S. platensis was tested to apprehend their anti-melanogenic effects. Seven peptides were investigated for their inhibitory potential against mushroom and B16-F10 murine tyrosinase enzymes. According to the results, P5 (SPSWY) and P7 (AADQRGKDKCARDIGY) were effective in lowering the activity of mushroom and B16-F10 tyrosinases. P5 was the most potent (IC50 value, 12.1 µM) in mushroom which was followed by P2 (MAACLR, 86.9 µM). Although the peptides were particularly powerful in inhibiting monophenolase activity, only moderate inhibition was observed for diphenolase activity in mushroom tyrosinase assay. Apart from tyrosinase inhibition, P2 and P3 (RCLNGRL) were efficient DPPH radical scavengers at low concentrations (IC50 < 200 µM). In the mammalian assay system, P5 and P7 were noticeably effective to decrease tyrosinase enzyme activity with IC50 values of 48.9 and 34.2 µM, respectively. However, although P4 (RYVTYAVF) was a potent mushroom tyrosinase inhibitor, it increased melanin synthesis up to 3-fold in B16-F10 cells. The results indicate that C-terminal tyrosine residue is important for tyrosinase inhibition. This study shows, for the first time, that microalgae proteins can be regarded as sources for melanogenesis regulation.
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Affiliation(s)
- Ayse Kose
- Ege University Faculty of Engineering Department of Bioengineering, 35100 Bornova, Izmir, Turkey
| | - Suphi S Oncel
- Ege University Faculty of Engineering Department of Bioengineering, 35100 Bornova, Izmir, Turkey.
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Hamdan N, Lee CH, Wong SL, Fauzi CENCA, Zamri NMA, Lee TH. Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress. Molecules 2022; 27:1101. [PMID: 35164369 PMCID: PMC8839884 DOI: 10.3390/molecules27031101] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/23/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.
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Affiliation(s)
- Norfadilah Hamdan
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Chia Hau Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Syie Luing Wong
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Department of Matem’atica Aplicada, Ciencia e Ingeniería de Materiales y Tecnología Electronica, Universidad Rey Juan Carlos, C/Tulip’an s/n, M´ostoles, 28933 Madrid, Spain
| | - Che Ellysa Nurshafika Che Ahmad Fauzi
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Nur Mirza Aqilah Zamri
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Ting Hun Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Innovation Centre in Agritechnology for Advanced Bioprocessing (ICA), Universiti Teknologi Malaysia, Pagoh 84600, Johor, Malaysia
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Hussain A, Rafeeq H, Qasim M, Jabeen Z, Bilal M, Franco M, Iqbal HMN. Engineered tyrosinases with broadened bio-catalysis scope: immobilization using nanocarriers and applications. 3 Biotech 2021; 11:365. [PMID: 34290948 PMCID: PMC8257883 DOI: 10.1007/s13205-021-02913-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Accepted: 06/28/2021] [Indexed: 02/08/2023] Open
Abstract
Enzyme immobilization is a widely used technology for creating more stable, active, and reusable biocatalysts. The immobilization process also improves the enzyme's operating efficiency in industrial applications. Various support matrices have been designed and developed to enhance the biocatalytic efficiency of immobilized enzymes. Given their unique physicochemical attributes, including substantial surface area, rigidity, semi-conductivity, high enzyme loading, hyper catalytic activity, and size-assisted optical properties, nanomaterials have emerged as fascinating matrices for enzyme immobilization. Tyrosinase is a copper-containing monooxygenase that catalyzes the o-hydroxylation of monophenols to catechols and o-quinones. This enzyme possesses a wide range of uses in the medical, biotechnological, and food sectors. This article summarizes an array of nanostructured materials as carrier matrices for tyrosinase immobilization. Following a detailed background overview, various nanomaterials, as immobilization support matrices, including carbon nanotubes (CNTs), carbon dots (CDs), carbon black (CB), nanofibers, Graphene nanocomposite, platinum nanoparticles, nano-sized magnetic particles, lignin nanoparticles, layered double hydroxide (LDH) nanomaterials, gold nanoparticles (AuNPs), and zinc oxide nanoparticles have been discussed. Next, applied perspectives have been spotlights with particular reference to environmental pollutant sensing, phenolic compounds detection, pharmaceutical, and food industry (e.g., cereal processing, dairy processing, and meat processing), along with other miscellaneous applications.
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Affiliation(s)
- Asim Hussain
- Department of Biochemistry, Riphah International University, Faisalabad, Pakistan
| | - Hamza Rafeeq
- Department of Biochemistry, Riphah International University, Faisalabad, Pakistan
| | - Muhammad Qasim
- International Islamic University Islamabad, Islamabad, Pakistan
| | - Zara Jabeen
- Department of Biochemistry, Riphah International University, Faisalabad, Pakistan
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an, 223003 China
| | - Marcelo Franco
- Departament of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Brazil
| | - Hafiz M. N. Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, 64849 Monterrey, Mexico
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