Article
Food Science & Technology
Nadia Innocente, Sonia Calligaris, Giulia Di Filippo, Sofia Melchior, Marilena Marino, Maria Cristina Nicoli
Summary: This study investigated the impact of enzyme and hydrolysis time on the antimicrobial activity of whey protein peptides. The results showed that an increase in hydrolysis time led to a decrease in peptide molecular weight, and the molecular weight profile differed depending on the enzyme used. The peptides with lower molecular weight exhibited higher antimicrobial activity compared to those with longer hydrolysis time. These findings highlight the importance of process design in obtaining peptides with targeted antimicrobial functionality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Physical
Jiecheng Li, Zhi Yang, Xiaoling Lin, Sinong Wu, Guantian Li, Na Li, Don Otter, Fan Zhu, Christian Hartinger, Harold Corke, Yacine Hemar
Summary: Utilizing in-flow small angle X-ray scattering (SAXS), the real-time hydrolysis of whey protein isolate (WPI) by bromelain was monitored, revealing the transformation of WPI molecules into Gaussian polypeptides. The study confirmed the completion of hydrolysis within 40 min and demonstrated that SAXS is a powerful tool for monitoring protein hydrolysis and understanding structural changes.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Applied
Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Summary: This study investigated the effects of whey proteins and heat treatment on the hydrolysis and coagulation processes of kappa-casein under gastric conditions. Whey proteins did not affect the hydrolysis of kappa-casein but retarded the coagulation process. Heat treatment did not affect the hydrolysis kinetics in whey protein-free samples, but slightly impaired the hydrolysis rate in WP-containing samples. The coagulation process of WP-free samples was little affected by heat treatment while the heated samples showed delayed coagulation at pH 6.3 and enhanced coagulation at pH 6.0.
Article
Food Science & Technology
Liqiong Zhang, Qian Xiao, Yong Wang, Juwu Hu, Hua Xiong, Qiang Zhao
Summary: The study found that among different degrees of hydrolysis of whey protein isolate, samples with moderate hydrolysis exhibited higher thermal stability and viscosity during the crosslinking process, and showed the best solubility, emulsifying activity, and emulsifying stability at specific reaction temperatures. Increasing transglutaminase concentrations also had a significant impact on the functional properties of the hydrolysate, such as thermal stability, emulsification, and viscosity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sandra Zapata Bustamante, Jesus Gil Gonzalez, Stefano Sforza, Tullia Tedeschi
Summary: Peptides obtained from whey proteins were evaluated for their antioxidant and ACE inhibitory properties. Different enzymes used for hydrolysis showed variation in biological activities, with alcalase hydrolysate demonstrating high activity and survivability after in vitro digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Fotini Plati, Adamantini Paraskevopoulou
Summary: The potential of hemp protein isolate-gum Arabic complex (HPI-GA) coacervates to encapsulate Origanum vulgare L. subsp. hirtum essential oil (OEO) was evaluated in comparison to the well-studied whey protein isolate-GA encapsulating system. It was found that HPI-GA complex can successfully encapsulate OEO, preserving its volatile constituents. Increasing the biopolymer concentration and lower OEO addition levels improved the encapsulation efficiency. Additionally, the coacervates exhibited good moisture sorption, antioxidant, and antimicrobial properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Andrea Rivera del Rio, Julia K. Keppler, Remko M. Boom, Anja E. M. Janssen
Summary: Enzyme-catalysed hydrolysis is important in protein digestion, with pepsin initiating the process in the stomach. The efficiency of trypsin-catalyzed hydrolysis in the small intestine is affected by the pH and hydrolysis history of the protein, with gastric hydrolysis increasing efficiency in subsequent trypsin action.
Article
Food Science & Technology
Xin Luo, Siqi Fan, Zhuosui He, Fangfang Ni, Chengzhi Liu, Min Huang, Lei Cai, Gerui Ren, Xuan Zhu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: Probiotics, such as Lactobacillus plantarum, have low survival rates due to external conditions. However, encapsulating them in alginate-whey protein isolate and alginate-pectin-whey protein isolate composites can greatly improve their survival rates during digestion, storage, and freeze-drying. These composites protect the viability of probiotics in the gastric fluid and release them in the intestinal fluid. The encapsulated probiotics also show improved storage stability and higher survival rates after freeze-drying.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Linlin Wang, Lilong Wang, Chengrong Wen, Nan Wang, Chunhong Yan, Caihong Shen, Shuang Song
Summary: This study investigated the effect of the interaction between CTS/COS and WPI on protein digestibility. It was found that both CTS and COS significantly reduced the intestinal digestibility of WPI, resulting in a decrease of DH by 43.33% and 52.31% respectively.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
R. Sathya, D. MubarakAli, M. G. Mehboob Nousheen, N. Vasimalai, N. Thajuddin, Jung-Wan Kim
Summary: This study prepared the enzymatic hydrolysate of protein derived from Limnospira maxima and isolated purified peptides with a molecular weight of 10 kDa. The peptide sequence was identified and characterized, and one algal peptide showed antibacterial properties. This study lays the foundation for developing novel drugs with antimicrobial peptides from Limnospira maxima.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Multidisciplinary
Yongfu Li, Nan Yang, Feng Shi, Fei Ye, Jinrong Huang
Summary: Tartary buckwheat albumin provides a good source of ACE inhibitory peptides, with the albumin hydrolysate showing the strongest ACE inhibitory activity and highest peptide yield. After isolation and identification, a total of 42 ACE inhibitory peptides were discovered, including 14 novel peptides. These peptides exhibit potent ACE inhibitory effects and can potentially be used as supplements or drugs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Ting-Ting Gao, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, Xiao-Zhi Tang
Summary: The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) were systematically studied. The particle size and viscosity of the dual-protein emulsion system decreased with an increase in WPI, likely due to the electric charge on the emulsion droplets. Emulsions with ratios of 3:7 and 5:5 exhibited the highest activity, and stability increased with increasing WPI. The study also found that WPI improved the antioxidant properties and nutritional value of the dual-protein emulsion.
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Tony Z. Jin, Madhav P. Yadav, Phoebe X. Qi
Summary: Bio-fiber gum (BFG) was conjugated with whey protein isolate (WPI) and chitosan (CHI) to develop antimicrobial food packaging films and coatings. The films showed significant reduction in bacterial and fungal growth on tomatoes and fresh-cut apples. The WPI:BFG films exhibited better antifungal properties and superior physicochemical properties compared to the CHI + BFG films. These films and coatings can be used as effective barriers for various foods.
Review
Food Science & Technology
Ayesha Lone, Walid Mottawea, Youcef Mehdi, Riadh Hammami
Summary: The livestock industry is seeking alternatives to antibiotics to maintain productivity and health, with a particular focus on bacteriocinogenic probiotics that can produce bacteriocins to benefit the host. These probiotics have promising features in inhibiting pathogens, improving animal health, and being safe for consumption. Additional research is needed to further understand the safety and effectiveness of these probiotics in livestock.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
S. Bennett, I. Fliss, L. Ben Said, F. Malouin, P. Lacasse
Summary: The study evaluated the reduction of bacterial populations through the application of bacteriocin-based teat formulas. The results showed that nisin and the bacteriocin consortium showed the most promise as a teat disinfectant by reducing staphylococci, streptococci, and total bacteria counts.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Salwa Karboune, Erin J. Davis, Ismail Fliss, Eugenio Spadoni Andreani
Summary: This study demonstrates the potential use of cranberry extracts as prebiotics for promoting the growth of beneficial bacteria and the production of short-chain fatty acids in the gastrointestinal system.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Multidisciplinary Sciences
Samira Soltani, Yvan Boutin, Frederic Couture, Eric Biron, Muriel Subirade, Ismail Fliss
Summary: Some bacteriocins and reuterin can be safely applied topically as sanitizers at recommended concentrations, as they show minimal skin toxicity and sensitization effects.
SCIENTIFIC REPORTS
(2022)
Article
Agriculture, Dairy & Animal Science
Liya Zhang, Laila Ben Said, Nadege Herve, Severine Zirah, Moussa Sory Diarra, Ismail Fliss
Summary: This study evaluated the effects of Lactobacillus reuteri and a combination of reuterin and microcin J25 (RJ) on broiler chickens. The results showed that 10RJ can promote a host-friendly gut environment by changing the cecal microbiome and metabolome. This combination of natural antimicrobial agents had a positive effect on broiler growth and may be suitable as an alternative to antibiotic growth promoters.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Jean-Philippe Songpadith, Vanessa P. P. Houde, Genevieve Pilon, Ismail Fliss, Laurent Bazinet, Lucie Beaulieu, Soheila Abachi Hokmabadinazhad, Andre Marette
Summary: Glucose intolerance, insulin resistance, and abdominal obesity are major risk factors for metabolic irregularities. Research has shown that mackerel peptides do not effectively improve obesity and metabolic impairments in insulin resistant obese mice.
Article
Microbiology
Soufiane Telhig, Laila Ben Said, Carmen Torres, Sylvie Rebuffat, Severine Zirah, Ismail Fliss
Summary: Microcins have broad-spectrum antibacterial activities against Enterobacteriaceae resistant to antibiotics and show synergistic effects with antibiotics, especially colistin. They exhibit potent antibacterial activity against closely related bacteria, independent of antibiotic resistance profile and strain genus. Combining microcins with antibiotics can enhance therapeutic efficacy.
MICROBIOLOGY SPECTRUM
(2022)
Review
Infectious Diseases
Md Ramim Tanver Rahman, Ismail Fliss, Eric Biron
Summary: The overuse and misuse of antibiotics has led to the rise and spread of multidrug-resistant bacteria. Many countries have restricted the use of antibiotics and promoted the development of alternatives to address this global public health threat. In food-animal production, various alternatives to antibiotics have been identified and studied. However, there are still limitations in their use and concerns about resistance development.
Article
Biochemistry & Molecular Biology
Mira Abou-Diab, Jacinthe Thibodeau, Ismail Fliss, Pascal Dhulster, Laurent Bazinet, Naima Nedjar
Summary: This study successfully produced discolored and demineralized bovine hemoglobin hydrolysates without the addition of chemical agents using an optimized multi-step process of electrodialysis with bipolar membranes (EDBM). The hydrolysates showed significant antimicrobial and antioxidant activities, making them promising natural, low-salt food preservatives.
Article
Microbiology
Nissa Niboucha, Coralie Goetz, Laurie Sanschagrin, Juliette Fontenille, Ismail Fliss, Steve Labrie, Julie Jean
Summary: Biofilm formation in dairy processing plants can lead to reduced equipment efficiency, surface deterioration, and contamination of dairy products. This study developed an efficient technique for in-plant biofilm sampling by growing a specific strain of bacteria on a stainless-steel surface and comparing different sampling methods. The results suggest that sonicating synthetic sponge could be a promising method for biofilm recovery.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Microbiology
Saba Miri, JuDong Yeo, Sarah Abubaker, Riadh Hammami
Summary: The gut microbiome, influenced by diet, xenobiotics, genetics, and other environmental factors, acts as a metabolic interactome that affects the host's nutrient absorption, metabolism, and immune system. It also produces a variety of neuroactive metabolites that can impact brain function and cognition. The correlation between the gut microbiome and the central nervous system has sparked a new field of research called neuromicrobiology. Although microbiome-targeted interventions are seen as promising treatments, the mechanisms underlying host-microbiome interactions need further exploration to inform evidence-based therapeutic applications.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Infectious Diseases
Sara Garcia-Vela, Laila Ben Said, Samira Soltani, Ramzi Guerbaa, Rosa Fernandez-Fernandez, Houssem Ben Yahia, Karim Ben Slama, Carmen Torres, Ismail Fliss
Summary: This study aimed to screen and characterize potential inhibitory strains of Enterococcus against necrotic enteritis caused by Clostridium perfringens in poultry. Two potential strains, E. faecium X2893 and X2906, were found to have antimicrobial activity, no acquired resistance genes, no plasmids, and the acm gene implicated in host colonization, making them promising candidates for further research as protective cultures in poultry farming.
Article
Biochemistry & Molecular Biology
Yasmina Ait Chait, Walid Mottawea, Thomas A. Tompkins, Riadh Hammami
Summary: Growing evidence suggests that non-antibiotic therapeutics, such as psychotropic drugs, can significantly impact gut microbiome composition and metabolism. This study investigated the effects of two psychotropics, aripiprazole and (S)-citalopram, on the gut microbiome and the potential of probiotics to alleviate dysbiosis. The results showed that aripiprazole decreased the relative abundances of certain bacteria and lowered the levels of short-chain fatty acids, while (S)-citalopram increased microbial diversity. However, a probiotic combination was able to mitigate these effects and restore gut microbiome composition and function to a similar level as the control.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Microbiology
Basit Yousuf, Walid Mottawea, Nour Elhouda Bouhlel, Riadh Hammami
Summary: The draft genome sequences of 12 Bacteroides, 4 Phocaeicola, and 2 Parabacteroides strains were announced, including a newly isolated species, Bacteroidaceae bacterium UO.H1004. These isolates produce health-benefiting short-chain fatty acids (SCFAs) and the neurotransmitter gamma-aminobutyric acid (GABA) in various concentrations.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Review
Nutrition & Dietetics
Tristan St-Laurent, Riadh Hammami
Summary: This review compiles and discusses data on the application of ginseng berry in supporting mental health via the gut-brain axis, highlighting the potential of the berry to contain higher concentrations of neuroprotective and antidepressant compounds.
