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Mun SL, Ter ZY, Ariff RM, Rahman NFA, Chang LS, Latip J, Babji AS, Lim SJ. Fractionation and characterisation of sialylated-mucin glycoprotein from edible birds' nest hydrolysates through anion exchange chromatography. Int J Biol Macromol 2024; 269:132022. [PMID: 38697414 DOI: 10.1016/j.ijbiomac.2024.132022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
Edible bird's nest (EBN) is made up of sialylated-mucin glycoprotein with various health benefits due to its high antioxidative activity. However, as a macromolecule with distinct charged sialic acid and amino acids, fractions with different charges would have varied physicochemical properties and antioxidant activity, which have not been studied. Therefore, this study aimed to fractionate and purify the enzymatic hydrolysed of cleaned EBN (EBNhc) and EBN by-product (EBNhbyp) through anion exchange chromatography (AEC), and determine their molecular weights, physicochemical properties, and antioxidative activities. Overall, 26 fractionates were collected from enzymatic hydrolysate by AEC, which were classified into 5 fractions. It was found that the positively charged fraction of EBNhc (CF 1) and EBNhbyp (DF 1) showed the significantly highest (p < 0.05) soluble protein contents (22.86 and 18.40 mg/g), total peptide contents (511.13 and 800.47 mg/g) and ferric reducing antioxidant power (17.44 and 6.96 mg/g) among the fractionates. In conclusion, a positively charged fraction (CF 1 and DF 1) showed more desired physicochemical properties and antioxidative activities. This research suggests the potential of AEC fractionation as a technology to purify EBN and produce positively charged EBN fractionates with antioxidative potential that could be applied as food components to provide health benefits.
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Affiliation(s)
- Sue Lian Mun
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Zhi Yin Ter
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Rafidah Mohd Ariff
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), 53100 Jalan Gombak, Selangor, Malaysia
| | - Nur Farhana Abd Rahman
- School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, UiTM Shah Alam, Shah Alam 40450, Selangor, Malaysia
| | - Lee Sin Chang
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University Kuala Lumpur, No.1, Jalan Menara Gading, UCSI Heights 56000 Cheras, Kuala Lumpur, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Jalifah Latip
- Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
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2
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Vallecilla Yepez L, Bamaca Saquic B, Wilkins MR. Comparison of hydrothermolysis and mild-alkaline pretreatment methods on enhancing succinic acid production from hydrolyzed corn fiber. Enzyme Microb Technol 2024; 172:110346. [PMID: 37865015 DOI: 10.1016/j.enzmictec.2023.110346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/20/2023] [Accepted: 10/14/2023] [Indexed: 10/23/2023]
Abstract
In the present work, mild alkaline pretreatments using either sodium hydroxide (0.05 g/g corn fiber) or calcium hydroxide (lime) (0.05 g/g corn fiber) were optimized and compared with hydrothermolysis pretreatment to enhance bioproduction of succinic acid from hydrolyzed corn fiber. The concentration, yield, and productivity of succinic acid from sodium hydroxide corn fiber hydrolysate (SH-CFH) were 14.0 g/L, 0.63 g/g sugars, and 0.47 g/L*h, respectively, while the concentration, yield, and productivity of succinic acid from hydrothermolysis-pretreated corn fiber hydrolysate (H-CFH) were 30.2 g/L, 0.71 g/g sugars, and 1.01 g/L*h, respectively. Very little succinic acid production (<1 g/L) was observed from lime pretreated corn fiber hydrolysate (L-CFH). When SH-CFH was supplemented only with yeast extract, succinic acid concentration was enhanced to 15.2 g/L with a yield of 0.64 g/g sugars, and productivity of 0.51 g/L*h. In this study, succinic acid concentration and productivity from H-CFH both increased by 8.6% and an succinic acid yield from sugars increased 1.2 times when compared to succinic acid production from H-CFH in a previous study in our lab.
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Affiliation(s)
| | - Boanerges Bamaca Saquic
- Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE, 68583, USA
| | - Mark R Wilkins
- Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE, 68583, USA; Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588, USA; Industrial Agricultural Products Center, University of Nebraska, Lincoln, NE, 68583, USA.
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3
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Cai L, Wu S, Jia C, Cui C, Sun-Waterhouse D. Active peptides with hypoglycemic effect obtained from hemp (Cannabis sativa L) protein through identification, molecular docking, and virtual screening. Food Chem 2023; 429:136912. [PMID: 37480780 DOI: 10.1016/j.foodchem.2023.136912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/12/2023] [Accepted: 07/15/2023] [Indexed: 07/24/2023]
Abstract
Hemp (Cannabis sativa L) seeds are rich in proteins of high nutritional value, which makes the study of beneficial properties of hemp seed proteins and peptides, such as hypotensive and hypoglycemic effects, increasingly attractive. The present results confirm the good processability and stability of the hemp protein hydrolysate obtained by enzymatic hydrolysis of non-dehulled hemp seed meal (NDHM). Six peptides with potential hypoglycemic activity were obtained by ethanol-graded precipitation, Nano LC-Q-Orbitrap-MS/MS mass spectrometry, and computerized virtual screening. Further, validation experiments for in vitro synthesis showed that TGLGR, SPVI, FY, and FR exhibited good α-glucosidase inhibitory activity, respectively. Animal experiments showed that the hemp protein peptides modulated blood glucose and blood lipids in hyperglycemic rats. These results indicate that hemp protein peptides can reduce blood glucose levels in hyperglycemic rats, suggesting that hemp proteins may be a promising natural source for the prevention and treatment of hyperglycemia.
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Affiliation(s)
- Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Shengwen Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Chenggang Jia
- Guilin Sanjin Pharmaceutical Co., Ltd, Guilin 541100, Guangxi, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Dongxiao Sun-Waterhouse
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
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Huang X, Wang P, Xue W, Cheng J, Yang F, Yu D, Shi Y. Preparation of meaty flavor additive from soybean meal through the Maillard reaction. Food Chem X 2023; 19:100780. [PMID: 37780247 PMCID: PMC10534126 DOI: 10.1016/j.fochx.2023.100780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/25/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC-MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.
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Affiliation(s)
- Xianhui Huang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenlin Xue
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jie Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yongge Shi
- Jiusan Grains and Oils Industrial Group Co., Ltd, Harbin 150090, China
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Yang L, Jiang G, Chen J, Xu Z, Yang Y, Zheng B, Yang Y, Huang H, Tian Y. Production of 1,3-propanediol using enzymatic hydrolysate derived from pretreated distillers' grains. Bioresour Technol 2023; 374:128773. [PMID: 36828224 DOI: 10.1016/j.biortech.2023.128773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/17/2023] [Accepted: 02/19/2023] [Indexed: 06/18/2023]
Abstract
To minimize environmental pollution and waste of resources, distillers' grains (DG) was used to produce 1,3-propanediol. Biological, physical, and chemical methods were used for pretreatment. The correlation between features of pretreated samples and enzymatic digestibility was analyzed. The results showed that the glucan and xylan conversion of dilute sulfuric acid pretreated DG increased by 69.59% and 413.68%, respectively. The glucan conversion of microwave pretreated and xylan conversion of laccase pretreated DG increased by 14.22% and 34.19%, respectively. Pretreatment enhanced enzymatic digestibility through changing the dense structure and features of DG making them conductive to enzymatic hydrolysis. The production of 1,3-propanediol using enzymatic hydrolysate of pretreated DG and glycerol in shake-flask was 17 g/L. The utilization of DG not only provides plentiful raw materials replacing fossil fuels to produce biofuels and other chemicals but efficiently reduces environmental waste.
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Affiliation(s)
- Li Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - Guangyang Jiang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - Jia Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - Zhe Xu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - Yichen Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - Bijun Zheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - Yi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yongqiang Tian
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, Sichuan 610065, China.
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Dai L, Jiang W, Jia R, Zhou X, Xu Y. Directional enhancement of 2-keto-gluconic acid production from enzymatic hydrolysate by acetic acid-mediated bio-oxidation with Gluconobacter oxydans. Bioresour Technol 2022; 348:126811. [PMID: 35131459 DOI: 10.1016/j.biortech.2022.126811] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 06/14/2023]
Abstract
An acetic acid-mediated bio-oxidation strategy with Gluconobacter oxydans was developed to produce valuable 2-ketogluconic acid from lignocellulosic biomass. Metabolically, glucose is firstly oxidized to gluconic acid and further oxidized to 2-keto-gluconic acid by Gluconobacter oxydans. As a specific inhibitor for microbial fermentation generated from pretreatment, acetic acid was validated to have a down-regulated effect on bio-oxidizing glucose to gluconic acid. Nevertheless, it significantly facilitated 2-keto-gluconic acid accumulation and improved gluconate dehydrogenase activity. In the presence of 5.0 g/L acetic acid, the yield of 2-keto-gluconic acid increased from 38.0% to 80.5% using pure glucose as feedstock with 1.5 g/L cell loading. Meanwhile, 44.6 g/L 2-keto-gluconic acid with a yield of 83.5% was also achieved from the enzymatic hydrolysate. 2-keto-gluconic acid production, found in this study, laid a theoretical foundation for the industrial production of 2-keto-gluconic acid by Gluconobacter oxydans using lignocellulosic materials.
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Affiliation(s)
- Lin Dai
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China
| | - Wenfei Jiang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China
| | - Runqian Jia
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Xin Zhou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China.
| | - Yong Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China
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Li Y, Zhang Z, Zhang Q, Tahir N, Jing Y, Xia C, Zhu S, Zhang X. Enhancement of bio-hydrogen yield and pH stability in photo fermentation process using dark fermentation effluent as succedaneum. Bioresour Technol 2020; 297:122504. [PMID: 31813819 DOI: 10.1016/j.biortech.2019.122504] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 06/10/2023]
Abstract
The photo fermentation hydrogen yield from dark fermentation effluents (DFEs) can be promoted by adding corn straw enzymatic hydrolysate adjusts the nutritional composition of DFEs. As compared with the control group (without enzymatic hydrolysate addition), the effect of adding enzymatic hydrolysate make H2 yield increase from 312.54 to 1287.06 mL H2/g TOC, and maximum hydrogen production rate increase 2.14 to 10.23 mL/h. On the other hand, buffer reagents remained in DFEs make which can replace part sodium citrate buffer to maintain pH stability in synchronized saccharification and photosynthetic fermentation process with corn straw as substrate, the best result was observed at the ration of 1:2 (33 mL DFEs, 67 mL sodium citrate buffer) with the hydrogen yield of 436.30 ± 10 mL, and which can cut down the GHG in the life cycle of hydrogen production.
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Affiliation(s)
- Yameng Li
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Institute of Agricultural Engineering, Huanghe S & T University, Zhengzhou 450006, China
| | - Zhiping Zhang
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Henan International Joint Laboratory of Biomass Energy and Nanomaterials, Zhengzhou 450002, China
| | - Quanguo Zhang
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Institute of Agricultural Engineering, Huanghe S & T University, Zhengzhou 450006, China.
| | - Nadeem Tahir
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Henan International Joint Laboratory of Biomass Energy and Nanomaterials, Zhengzhou 450002, China
| | - Yanyan Jing
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Henan International Joint Laboratory of Biomass Energy and Nanomaterials, Zhengzhou 450002, China
| | - Chenxi Xia
- Institute of Agricultural Engineering, Huanghe S & T University, Zhengzhou 450006, China
| | - Shengnan Zhu
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Henan International Joint Laboratory of Biomass Energy and Nanomaterials, Zhengzhou 450002, China
| | - Xueting Zhang
- Key Laboratory of New Materials and Facilities for Rural Renewable Energy, MOA of China, Henan Agricultural University, Zhengzhou 450002, China; Institute of Agricultural Engineering, Huanghe S & T University, Zhengzhou 450006, China
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Kong Y, Zhang LL, Zhao J, Zhang YY, Sun BG, Chen HT. Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS. Food Res Int 2018; 121:463-470. [PMID: 31108770 DOI: 10.1016/j.foodres.2018.11.060] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/10/2018] [Accepted: 11/26/2018] [Indexed: 11/25/2022]
Abstract
Umami is critical to the taste of shiitake mushroom. To isolate and identify umami peptides, fractions from hydrolyzed dried shiitake mushroom were separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC). Separations were combined with sensory evaluations (grading and taste dilution analysis) and analysis of electronic tongue, which were used to identify the most umami component in shiitake mushroom. Low-molecular-weight fractions (MW < 3 kDa) have the strongest flavor in the shiitake mushroom hydrolysate. In the 3 subfractions separated from low-molecular-weight fractions (MW < 3 kDa) by GFC, the second subfraction (F2) was selected for RP-HPLC analysis. The first peak (G1) in RP-HPLC was identified by LC-Q-TOF-MS, and 2 tripeptides and 3 dipeptides were identified. The amino acid sequence of these peptides were Gly-Cys-Gly, Glu-Pro-Glu, Cys-Met, Val-Phe, and Gly-Glu.
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Affiliation(s)
- Yan Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Li-Li Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Yu-Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Hai-Tao Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
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Kim MJ, Kim KB, Sung NY, Byun EH, Nam HS, Ahn DH. Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice. Food Sci Biotechnol 2018; 27:131-7. [PMID: 30263733 DOI: 10.1007/s10068-017-0278-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 03/24/2017] [Accepted: 09/29/2017] [Indexed: 12/22/2022] Open
Abstract
Tuna cooking drip (TCD) is a protein rich by-product of canned tuna processing that is typically discarded. In this study, the immune-enhancing activities of TCD and its enzymatic hydrolysate (EH-TCD) were investigated by intraperitoneally administering Balb/c male mice with TCD and EH-TCD for 2 weeks. This administration resulted in an increase in the weight of the spleen and thymus (200-800 mg/kg) and enhanced the proliferation rates of splenocytes (200-800 mg/kg). TCD and EH-TCD significantly increased the production of immunostimulatory cytokines (interleukin-10 and interleukin-2). In addition, TCD and EH-TCD increased serum IgG1 and IgG2a levels in a concentration-dependent manner. Particularly, EH-TCD had a greater immune-enhancing effect than TCD. These results suggest that TCD and EH-TCD exert immune-enhancing effects through an IgG antibody response and T cell activation, and EH-TCD can be used as an immunostimulatory agent.
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Kong Y, Yang X, Ding Q, Zhang YY, Sun BG, Chen HT, Sun Y. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Res Int 2017; 102:559-566. [PMID: 29195986 DOI: 10.1016/j.foodres.2017.09.038] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 08/27/2017] [Accepted: 09/12/2017] [Indexed: 11/19/2022]
Abstract
Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu.
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Affiliation(s)
- Yan Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xiao Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qi Ding
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yu-Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Hai-Tao Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Ying Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
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11
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Hou X, From N, Angelidaki I, Huijgen WJJ, Bjerre AB. Butanol fermentation of the brown seaweed Laminaria digitata by Clostridium beijerinckii DSM-6422. Bioresour Technol 2017; 238:16-21. [PMID: 28432948 DOI: 10.1016/j.biortech.2017.04.035] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 04/07/2017] [Accepted: 04/08/2017] [Indexed: 05/28/2023]
Abstract
Seaweed represents an abundant, renewable, and fast-growing biomass resource for 3rd generation biofuel production. This study reports an efficient butanol fermentation process carried out by Clostridium beijerinckii DSM-6422 using enzymatic hydrolysate of the sugar-rich brown seaweed Laminaria digitata harvested from the coast of the Danish North Sea as substrate. The highest butanol yield (0.42g/g-consumed-substrates) compared to literature was achieved, with a significantly higher butanol:acetone-butanol-ethanol (ABE) molar ratio (0.85) than typical (0.6). This demonstrates the possibility of using the seaweed L. digitata as a potential biomass for butanol production. For the first time, consumption of alginate components was observed by C. beijerinckii DSM-6422. The efficient utilization of sugars and lactic acid further highlighted the potential of using this strain for future development of large-scale cost-effective butanol production based on (ensiled) seaweed.
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Affiliation(s)
- Xiaoru Hou
- Section of Biomass Technology, Center of Bioresource and Biorefinery, Danish Technological Institute, Gregersensvej, DK-2630 Taastrup, Denmark.
| | - Nikolaj From
- Section of Biomass Technology, Center of Bioresource and Biorefinery, Danish Technological Institute, Gregersensvej, DK-2630 Taastrup, Denmark; Section of Residual Resource Engineering, Department of Environmental Engineering, Technical University of Denmark, Miljøvej, DK-2800, Kgs. Lyngby, Denmark
| | - Irini Angelidaki
- Section of Residual Resource Engineering, Department of Environmental Engineering, Technical University of Denmark, Miljøvej, DK-2800, Kgs. Lyngby, Denmark
| | - Wouter J J Huijgen
- Biomass & Energy Efficiency, Energy Research Centre of the Netherlands (ECN), Westerduinweg 3, 1755 LE Petten, The Netherlands
| | - Anne-Belinda Bjerre
- Section of Biomass Technology, Center of Bioresource and Biorefinery, Danish Technological Institute, Gregersensvej, DK-2630 Taastrup, Denmark
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Terán Hilares R, Orsi CA, Ahmed MA, Marcelino PF, Menegatti CR, da Silva SS, Dos Santos JC. Low-melanin containing pullulan production from sugarcane bagasse hydrolysate by Aureobasidium pullulans in fermentations assisted by light-emitting diode. Bioresour Technol 2017; 230:76-81. [PMID: 28161623 DOI: 10.1016/j.biortech.2017.01.052] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 01/25/2017] [Accepted: 01/27/2017] [Indexed: 06/06/2023]
Abstract
Pullulan is a polymer produced by Aureobasidium pullulans and the main bottleneck for its industrial production is the presence of melanin pigment. In this study, light-emitting diodes (LEDs) of different wavelengths were used to assist the fermentation process aiming to produce low-melanin containing pullulan by wild strain of A. pullulans LB83 with different carbon sources. Under white light using glucose-based medium, 11.75g.L-1 of pullulan with high melanin content (45.70UA540nm.g-1) was obtained, this production improved in process assisted by blue LED light, that resulted in 15.77g.L-1 of pullulan with reduced content of melanin (4.46UA540nm.g-1). By using sugarcane bagasse (SCB) hydrolysate as carbon source, similar concentration of pullulan (about 20g.L-1) was achieved using white and blue LED lights, with lower melanin contents in last. Use of LED light was found as a promising approach to assist biotechnological process for low-melanin containing pullulan production.
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Affiliation(s)
- Ruly Terán Hilares
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, CEP 12602-810, Brazil.
| | - Camila Ayres Orsi
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, CEP 12602-810, Brazil
| | - Muhammad Ajaz Ahmed
- Department of Civil and Environmental Engineering, KAIST, 373-1 Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Paulo Franco Marcelino
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, CEP 12602-810, Brazil
| | - Carlos Renato Menegatti
- Department of Basic and Environmental Sciences, Engineering School of Lorena, University of São Paulo, CEP 12602-810, Brazil
| | - Silvio Silvério da Silva
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, CEP 12602-810, Brazil
| | - Júlio César Dos Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, CEP 12602-810, Brazil
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Ghanavati H, Nahvi I, Karimi K. Organic fraction of municipal solid waste as a suitable feedstock for the production of lipid by oleaginous yeast Cryptococcus aerius. Waste Manag 2015; 38:141-148. [PMID: 25595390 DOI: 10.1016/j.wasman.2014.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Revised: 10/24/2014] [Accepted: 12/09/2014] [Indexed: 06/04/2023]
Abstract
The detoxified pre-hydrolysate and enzymatic hydrolysate of OFMSW were used as substrates for lipid production by Cryptococcus aerius. Factorial experimental designs were employed for the optimization of dilute acid pre-hydrolysis, detoxification by over-liming, enzymatic hydrolysis, and lipid production. OFMSW pre-hydrolysis with 3% H2SO4 for 45 min was found to be the optimal treatment, resulted in total sugar concentration of 65.5 g/L (32.8% yield, based on grams of total reducing sugar per gram of OFMSW). The optimal detoxification conditions of the pre-hydrolysate by over-liming was incubation at 30 °C and pH 11 for 24h, resulted in the reduction of total nitrogen, total phenolic compounds, and furans by 51.3%, 45.1%, and 100%, respectively. The residual solid was subjected to enzymatic hydrolysis, and the highest sugar concentration of 30.5 g/L was obtained. At optimal conditions, the yeast cultivation on the detoxified pre-hydrolysate and enzymatic hydrolysate resulted in the lipid production of 3.9 g/L (12.8% yield, based on g lipid per g consumed sugar) and 4.3g/L (17.1% yield, based on g lipid per g consumed sugar), respectively. The elemental analysis showed the presence of heavy metals including iron (925 mg/l), zinc (59 mg/l), lead (4.7 mg/l), and nickel (3.5mg/l) in the pre-hydrolysate, which were significantly reduced by the over-liming detoxification.
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Affiliation(s)
- Hossein Ghanavati
- Department of Microbiology, Faculty of Sciences, University of Isfahan, Isfahan, Iran
| | - Iraj Nahvi
- Department of Microbiology, Faculty of Sciences, University of Isfahan, Isfahan, Iran.
| | - Keikhosro Karimi
- Department of Chemical Engineering, Isfahan University of Technology, Isfahan 84156-83111, Iran; Industrial Biotechnology Group, Institute of Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran
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Balti R, Bougatef A, Sila A, Guillochon D, Dhulster P, Nedjar-Arroume N. Nine novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) muscle protein hydrolysates and antihypertensive effect of the potent active peptide in spontaneously hypertensive rats. Food Chem 2013; 170:519-25. [PMID: 25306378 DOI: 10.1016/j.foodchem.2013.03.091] [Citation(s) in RCA: 147] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 03/17/2013] [Accepted: 03/20/2013] [Indexed: 11/30/2022]
Abstract
This study aimed to identify novel ACE inhibitory peptides from the muscle of cuttlefish. Proteins were hydrolyzed and the hydrolysates were then subjected to various types of chromatography to isolate the active peptides. Nine ACE inhibitory peptides were isolated and their molecular masses and amino acid sequences were determined using ESI-MS and ESI-MS/MS, respectively. The structures of the most potent peptides were identified as Val-Glu-Leu-Tyr-Pro, Ala-Phe-Val-Gly-Tyr-Val-Leu-Pro and Glu-Lys-Ser-Tyr-Glu-Leu-Pro. The first peptide displayed the highest ACE inhibitory activity with an IC50 of 5.22μM. Lineweaver-Burk plots suggest that Val-Glu-Leu-Tyr-Pro acts as a non-competitive inhibitor against ACE. Furthermore, antihypertensive effects in spontaneously hypertensive rats (SHR) also revealed that oral administration of Val-Glu-Leu-Tyr-Pro can decrease systolic blood pressure significantly (p<0.01). These results suggest that the Val-Glu-Leu-Tyr-Pro would be a beneficial ingredient for nutraceuticals and pharmaceuticals acting against hypertension and its related diseases.
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Affiliation(s)
- Rafik Balti
- Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), UPRES-EA 1026, Polytech'Lille/IUT «A», Université Lille I Sciences et Technologies, BP 179, 59655 Villeneuve d'Ascq Cedex, France.
| | - Ali Bougatef
- Higher Institute of Biotechnology of Sfax, University of Sfax, Km 4 Road Soukra, 3038 Sfax, Tunisia
| | - Assaâd Sila
- Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), UPRES-EA 1026, Polytech'Lille/IUT «A», Université Lille I Sciences et Technologies, BP 179, 59655 Villeneuve d'Ascq Cedex, France
| | - Didier Guillochon
- Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), UPRES-EA 1026, Polytech'Lille/IUT «A», Université Lille I Sciences et Technologies, BP 179, 59655 Villeneuve d'Ascq Cedex, France
| | - Pascal Dhulster
- Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), UPRES-EA 1026, Polytech'Lille/IUT «A», Université Lille I Sciences et Technologies, BP 179, 59655 Villeneuve d'Ascq Cedex, France
| | - Naima Nedjar-Arroume
- Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), UPRES-EA 1026, Polytech'Lille/IUT «A», Université Lille I Sciences et Technologies, BP 179, 59655 Villeneuve d'Ascq Cedex, France
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