Review
Biochemistry & Molecular Biology
Zidan Ma, Martin Mondor, Francisco Goycoolea Valencia, Alan Javier Hernandez-Alvarez
Summary: This review provides an updated overview of edible insect proteins and the bioactivity of insect-derived peptides. It compares the essential amino acid content of edible insects with other protein sources, discusses the current methodologies for insect protein extraction, and explores the functional properties of insect proteins. The review also discusses the bioactive properties of insect peptides and the allergens present in insect proteins, as well as methods to reduce allergenicity.
Article
Biotechnology & Applied Microbiology
Qi Liu, Yushan Yao, Mahmoud A. A. Ibrahim, Ali Mahmoud El Halawany, Li Yang, Xuewu Zhang
Summary: Squid processing by-product was hydrolyzed using 6 proteases, with neutral protease producing the most promising ACE inhibitory activity. The optimal hydrolysis conditions were determined, and the hydrolysate showed high ACE and renin inhibitory activities. However, these activities decreased after digestion by simulated gastrointestinal juice.
MARINE BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Tharindu R. L. Senadheera, Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: This research aimed to produce protein hydrolysates from sea cucumber tissues with bioactive properties. It was found that the combination of enzymes exhibited stronger antioxidant potential than the individual enzymes. The protein hydrolysates from sea cucumber flower also showed promising properties. Therefore, sea cucumber-derived protein hydrolysates have potential applications in functional foods, nutraceuticals, and natural therapeutics.
Article
Food Science & Technology
Ye Dong, Wen Yan, Yi-Qi Zhang
Summary: This study investigated the effects of freeze-drying and spray-drying on the physicochemical properties, structural properties, antioxidant activity, and ACE inhibitory activity of fish skin protein hydrolysate. The results showed that spray-drying increased the antioxidant activity and ferrous iron chelating activity of the hydrolysate, while the drying method had little influence on the ABTS radical scavenging activity and ACE inhibitory activity. Additionally, the drying method affected the physicochemical properties and structural characteristics of the hydrolysate.
Article
Food Science & Technology
Lina M. Suarez, Hongbing Fan, Jose E. Zapata, Jianping Wu
Summary: This study optimized the enzymatic hydrolysis of cassava leaf proteins, revealing the potential of cassava leaves as a source of producing antioxidant peptides. The results indicated that response variables were influenced by pH, enzyme/substrate ratio, and time in the hydrolysis reaction. Fractionation of the hydrolysate enriched antioxidant peptides, with enhanced antioxidant activity observed in both in vitro assays and cellular experiments.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Joe M. Regenstein, Sutee Wangtueai
Summary: The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was achieved through response surface methodology. The study determined the optimal hydrolysis duration and enzyme concentration for different types of jellyfish hydrolysate. The results showed that flavorzyme had the highest antioxidant and tyrosinase inhibitory activity. The study also isolated a peptide fraction with the highest antioxidative and tyrosinase inhibitory activity.
Article
Food Science & Technology
Yoko Tsurunaga, Shiori Arima, Sae Kumagai, Eishin Morita
Summary: The study aimed to investigate the effect of tannins from chestnut inner skin and young persimmon fruit on the reduction of wheat allergens, antioxidant properties, and quality of cookies. Results showed significantly lower wheat allergen content in cookies substituted with chestnut inner skin or young persimmon fruit powders compared to control cookies, with a stronger effect observed in chestnut-substituted cookies. The tannin content and antioxidant properties of the substituted cookies were also higher than those of control cookies. Evaluation of cookie quality indicators showed a slight decrease in specific volume and spread factor in the substituted cookies. However, the breaking stress and total energy values were not affected by chestnut substitution, while 10% young persimmon fruit substitution increased these values. Color was also affected by the addition of chestnut inner skin and young persimmon fruit.
Article
Biochemistry & Molecular Biology
Monirul Islam, Yatao Huang, Serajul Islam, Bei Fan, Litao Tong, Fengzhong Wang
Summary: Soybean protein hydrolysates were prepared using Alcalase and Protamex, and their degree of hydrolysis and functional properties were evaluated. Protamex showed excellent solubility, emulsifying activity, and foaming capacity, while Alcalase had high water-holding capacity. Additionally, Protamex exhibited the strongest antioxidant activity. These findings indicate the potential of soybean protein hydrolysates in improving the functional properties, antioxidant activity, and nutritional values of soybeans.
Article
Biotechnology & Applied Microbiology
Yueh-Hao Ronny Hung, Guan-Wen Chen, Chorng-Liang Pan, Hong-Ting Victor Lin
Summary: This study aimed to produce bioactive ulvan oligosaccharides via enzymatic hydrolysis from green seaweed Ulva lactuca using marine bacteria to produce multiple hydrolases for degradation. The characteristics and activities of the ulvan extract and the UOS were evaluated, showing potential for industrial-scale development of seaweed-based products.
FERMENTATION-BASEL
(2021)
Article
Engineering, Chemical
Yu-Jhen Su, Hung-Ju Liao, Jing-Iong Yang
Summary: This study investigated the ACE-inhibitory activity of protein hydrolysates from the red algae Gracilaria tenuistipitata. GTN4H, the protein hydrolysate with the highest ACE-inhibitory activity, significantly reduced systolic blood pressure in spontaneously hypertensive rats when orally administered. A purified peptide with high ACE-inhibitory activity was obtained through further purification.
Article
Nutrition & Dietetics
Yu Chen, Yu Zhang, Qianhui Qi, Feng Liang, Nan Wang, Qihe Chen, Xue Li, Suling Sun, Xinquan Wang, Kaiwen Bai, Wei Wang, Yingchun Jiao
Summary: The key factors affecting the ACE inhibition rate in mulberry leaf protein hydrolysate and the optimum conditions of enzymatic hydrolysis were determined. ACE-inhibitory peptides were purified from the hydrolysates and their interaction mechanisms with ACE were analyzed. The results showed that these peptides had potential activities to inhibit ACE and could be used as functional food or drugs.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Undiganalu Gangadharappa Yathisha, Moideen Tanaaz, Ishani Bhat, Feby Luckose, B. S. Mamatha
Summary: This study aimed to remove lipid from ribbon fish protein hydrolysate to enhance the protein content and analyze its physicochemical and bioactive properties. It was found that using lipase enzyme significantly reduced the lipid content and increased the protein content, angiotensin-converting enzyme-I (ACE-I) inhibitory activity, and standard amino acids composition. Analysis of the physicochemical properties showed that this treatment method did not have any adverse effects. Therefore, lipid-free protein hydrolysates could be of commercial importance and have potential applications in developing functional food formulations.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Green & Sustainable Science & Technology
Xuan Dong Bui, Cong Tuan Vo, Viet Cuong Bui, Thi My Pham, Thi Thu Hien Bui, Toan Nguyen-Sy, Thi Dong Phuong Nguyen, Kit Wayne Chew, M. D. Mukatova, Pau Loke Show
Summary: Fish protein hydrolysate from tuna processing waste showed antioxidant effects and could be used as a nitrogen source for food products. The optimized production conditions resulted in FPH with an average degree of hydrolysis of 7.72% and high antioxidant activity of 70%.
CLEAN TECHNOLOGIES AND ENVIRONMENTAL POLICY
(2021)
Article
Biochemistry & Molecular Biology
Dewei Xie, Yaling Shen, Erzheng Su, Lei Du, Jingli Xie, Dongzhi Wei
Summary: The study found that VGINYW and LH-3k can effectively lower blood pressure and improve oxidative stress in hypertensive rats. Additionally, these substances control blood pressure by regulating the renin-angiotensin system and improving intestinal microbiota dysbiosis.
Article
Biochemistry & Molecular Biology
Guan-Wen Chen, Hong-Ting Victor Lin, Li-Wen Huang, Chia-Hua Lin, Yu-Hsin Lin
Summary: This research focused on the proteolytic capacity of sea bass byproduct and their hypocholesterolemic activity through inhibition of cholesterol micelle formation. The fermented and hydrolyzed sea bass byproduct showed increased protein and peptide content, leading to enhanced CMF inhibition. Further purification and identification of peptides revealed specific sequences with high inhibitory activity against CMF, showing potential applications in lowering cholesterol levels.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.