Article
Food Science & Technology
Manuel Felix, Maria Cermeno, Richard J. FitzGerald
Summary: This study investigated the emulsifying and bioactive properties of fava bean protein hydrolysates at different degrees of hydrolysis and pH levels. The low degree of hydrolysis sample showed better emulsifying properties and higher antioxidant activity at pH 8.0. The hydrolysate emulsions were able to maintain their ability to inhibit DPP-IV and ACE activities even after simulated gastrointestinal digestion, suggesting potential for the development of bioactive emulsions.
FOOD RESEARCH INTERNATIONAL
(2021)
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
Food Science & Technology
Ruichang Gao, Qingqing Yu, Yang Shen, Qian Chu, Ge Chen, Siyu Fen, Mingxuan Yang, Li Yuan, David Julian McClements, Quancai Sun
Summary: This article discusses the methods of producing bioactive protein hydrolysates and peptides from underutilized fish protein by-products, as well as the various biological activities they possess. Further research is needed to develop large-scale commercially viable extraction and purification methods, establish structure-function relationships for peptides, and conduct human studies on peptide bioactivity.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Sara A. Cunha, Ezequiel R. Coscueta, Paulo Nova, Joana Laranjeira Silva, Maria Manuela Pintado
Summary: This study focused on the production of protein/peptide-rich hydrolysates from microalgae C. vulgaris and investigated their bioactive properties. The hydrolysates showed antioxidant, antihypertensive, and antidiabetic potential, making them promising functional ingredients for food, nutraceuticals, and cosmetics.
Article
Biochemistry & Molecular Biology
Sandra Borges, Joana Odila, Glenise Voss, Rui Martins, Ana Rosa, Jose Antonio Couto, Andre Almeida, Manuela Pintado
Summary: This study presents a method to obtain enzymes and protein hydrolysates from fish by-products in a self-sufficient and zero waste approach. The obtained fish protein hydrolysates exhibited notable antioxidant capacity and anti-hypertensive effects. These hydrolysates also displayed important technological properties, making them valuable for animal and human nutrition.
Review
Food Science & Technology
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Fan Wang, Yaoqi Tian
Summary: This article reviews the effects of proteins and their hydrolysates on the structure, properties, and digestibility of starch. The study found that proteins and their hydrolysates have different impacts on the microstructure, crystal structure, chemical structure, and thermal stability of starch under different conditions. They can also regulate the digestive properties of starch and be used as ingredients for low-glycemic starch-based food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Daniela P. Rodrigues, Ricardo Calado, Olga M. C. C. Ameixa, Jesus Valcarcel, Jose Antonio Vazquez
Summary: The study showed that Alcalase hydrolysis of Atlantic codfish frames produced fish protein hydrolysates with high digestion yield, remarkable degrees of hydrolysis, and antioxidant/antihypertensive activities, demonstrating the potential of this method to extract functional bio compounds from waste streams.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Christina E. Larder, Michele M. Iskandar, Stan Kubow
Summary: The study found that collagen hydrolysates (CHs) may induce prebiotic effects in the ascending colon, which could impact osteoarthritis (OA) and metabolic diseases. Different CHs produce distinct microbial metabolites post-digestion, emphasizing the need for further research to determine the physiological significance of these metabolites.
Article
Agriculture, Multidisciplinary
Rong Zan, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang, Ling Zhu
Summary: This study found that chickpea protein hydrolysates (CPHs) obtained through Neutrase hydrolysis had high DPP-IV inhibitory (DPP-IVi) activity. Four peptides with strong DPP-IVi activity were identified through peptide sequence analysis and molecular docking, among which IAIPPGIPYW showed the strongest activity. Chickpea could be used as a natural source of hypoglycemic peptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Songfeng Yu, Wenjun Wang, Tingting Bu, Runan Zhao, Ruihao Niu, Ling Liu, Jiaheng Li, Jianping Wu, Donghong Liu
Summary: Two novel hypoglycemic peptides, VY and SFLLR, were identified from douchi and found to be the major components responsible for glucose uptake activity. This study aimed to investigate their digestion, absorption, and transport properties using simulated digestion and Caco-2 cell monolayers transport models. The results showed that VY could cross the Caco-2 cell monolayers intact via both passive paracellular pathway and active PepT1-mediated route, while SFLLR was partially degraded but still transported intact through the paracellular route.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Umesh Patil, Jirakrit Saetang, Bin Zhang, Soottawat Benjakul
Summary: Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin and trehalose, while trypsin-loaded beads (TLB) with glycerol were obtained via chitosan/alginate ionotropic gelation. TPP and TLB showed storage stability and proteolytic activity in simulated in vitro gastrointestinal (GI) tract conditions, effectively hydrolyzing various proteins. Peptides generated after GI digestion could pass through Caco-2 cell monolayers and exhibited different molecular size distribution and antioxidant activities. This suggests the potential use of TPP and TLB for enzyme supplementation and the improvement of human health through food-derived bioactive peptides.
Article
Food Science & Technology
Mengyu Ye, Xiaomin Qi, Xiaomin Ren, Wei Quan, Huaide Xu, Maomao Zeng, Jie Chen, Mei Li
Summary: This study aimed to investigate the absorption and transport of myofibrillar protein-bound N epsilon-(carboxymethyl) lysine (MP-bound CML) in Caco-2 cells after simulated gastrointestinal digestion. The results showed that MP-bound CML can be absorbed by Caco-2 cells and transported across the cell barrier through different pathways.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Fatih Bozkurt, Hatice Bekiroglu, Kubra Dogan, Salih Karasu, Osman Sagdic
Summary: This study investigated the effects of different types of proteolytic enzymes on the technological and bioactive properties of glutenin hydrolysates. The results showed that hydrolysates with lower degree of hydrolysis had superior technological properties, while those with higher degree of hydrolysis exhibited better antioxidant and anti-diabetic activities. Additionally, the hydrolysates showed no cytotoxic effects on HEK293 healthy cell line but exhibited cytotoxic effects on MIA PaCa 2 and CaCo 2 cancer cell lines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Tora Asledottir, Gerd Elisabeth Vegarud, Gianluca Picariello, Gianfranco Mamone, Tor Erling Lea, Arne Roseth, Pasquale Ferranti, Tove Gulbrandsen Devold
Summary: We investigated the peptide profiles of pea and faba bean proteins and identified over 400 unique peptides using high-resolution mass spectrometry. In silico analysis predicted that 24 peptides could potentially have bioactive properties. We also identified recognized bioactive peptides and allergens in the digests. Four selected peptides showed significant immune-modulating properties, with a specific pea peptide reducing the IL-8 response by up to 40% during IL-1 beta induction. The findings suggest the need to introduce legumes in the diet for their nutritional benefits and immune-modulatory properties, especially in Nordic countries where legumes are underutilized as a food category.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Plant Sciences
Munira Alblooshi, Aarthi Rekha Devarajan, Brij Pal Singh, Preethi Ramakrishnan, Hussein Mostafa, Hina Kamal, Priti Mudgil, Sajid Maqsood
Summary: Colocynth, a traditional Chinese herbal medicine, has potential applications as a nutraceutical and functional food ingredient. Enzymatic hydrolysis of colocynth seed protein using proteolytic enzymes (alcalase, bromelain, and chymotrypsin) resulted in the highest degree of hydrolysis (87.82%) after 9 hours of chymotrypsin treatment. The hydrolysates showed superior antioxidant activity and inhibition of enzymes related to diabetes and hyperlipidemia.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Cindy T. Sepulveda, Jose E. Zapata
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2020)
Article
Food Science & Technology
Jose Edgar Zapata, Cindy Tatiana Sepulveda, Andres Camilo Alvarez
Summary: This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds and antioxidant activity of extracts from Bixa orellana L. leaves. The results show that the thermal degradation of phenolic compounds and the loss of antioxidant activity follow first-order kinetics, depending on temperature, soluble solids, and pH.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Darwin Carranza-Saavedra, Jose Edgar Zapata-Montoya, Henry Alexander Vaquiro-Herrera, Jose Fernando Solanilla-Duque
Summary: The chemical composition, properties, and potential applications of Yamu protein isolate and its hydrolysates were characterized in this study. Results showed better solubility, digestibility, and thermal stability of the protein isolate. The hydrolysates at concentrations of 0.1% and 0.5% exhibited DPPH inhibitory ECS, with good stability and adsorption kinetics properties. The study suggests high nutritional potential of Yamu protein as an ingredient for functional foods production.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Jessica Baez, Adriana M. Fernandez-Fernandez, Valeria Tironi, Mariela Bollati-Fogolin, Maria C. Anon, Alejandra Medrano-Fernandez
Summary: The study demonstrated a significant increase in antioxidant activity of alpha-lactalbumin after enzymatic treatment with alcalase, which further improved after simulating gastrointestinal digestion. Three novel bioaccessible peptides with antioxidant capacity were identified from the gastrointestinal digest, suggesting the potential of alpha-lactalbumin hydrolysate as an antioxidant ingredient in functional foods.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Andrea Gomez, Carolina Gay, Valeria Tironi, Maria Victoria Avanza
Summary: Cowpea protein isolates extracted at different pH levels were hydrolyzed by alcalase, resulting in limited and extensive hydrolysates with varying degrees of antioxidant activity. Limited hydrolysis increased the antioxidant activity of the protein hydrolysates, while extensive hydrolysis showed similar effects in terms of physicochemical and functional properties. Peptides with a molecular weight between 1.8 and 6.5 kDa exhibited the highest antioxidant activity among all samples.
Article
Multidisciplinary Sciences
Yhoan Sebastian Gaviria Gaviria, Jairo Andres Camano Echavarria, Jose Edgar Zapata Montoya
Summary: Fish production worldwide has increased over the years, leading to increased waste production, with viscera being a main source of negative environmental impact. The study found that producing dry chemical silage using ecological footprint methodology is environmentally sustainable.
Article
Biotechnology & Applied Microbiology
Priscilla Vasquez, Cindy T. Sepulveda, Jose E. Zapata
Summary: This study analyzed the impact of degree of hydrolysis (DH) and pH on the functional properties of protein hydrolysates from rainbow trout viscera. The results showed that both DH and pH influenced the solubility, emulsifying, and foaming properties of the hydrolysates. Optimal conditions were identified to achieve the highest DH. The study suggests that these protein hydrolysates could be used as functional ingredients in food.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Lorena Arias, Diana M. Marquez, Jose E. Zapata
Summary: This study proposes a simple and efficient heating-freezing method for oil recovery from red tilapia viscera. Different extraction methodologies were studied and evaluated, with the heating-freezing method showing promising results in terms of oil yield and composition. The method allows for the acquisition of value-added products and facilitates implementation in rural areas, making it a beneficial option for oil extraction.
Article
Multidisciplinary Sciences
Monica Jimena Ortiz-Jerez, Angie Franco Sanchez, Jose Edgar Zapata Montoya
Summary: This study compared the effects of refractance window drying (RW) and convective air drying (CA) on dehydrated pumpkin seeds. The results showed no significant differences between the two drying methods in terms of dehydration characteristics and sensory acceptability, suggesting that RW drying can be an alternative method for obtaining dehydrated pumpkin seeds for direct consumption.
Article
Nutrition & Dietetics
Jessica L. Correa, Jose Edgar Zapata, Blanca Hernandez-Ledesma
Summary: The estimated rise in world population over the next few years will lead to a deterioration in global food security. Consumers are turning to sustainable and nutrient-rich foods that substitute animal products to reduce their impact on the environment. Traditional and underutilized plants are gaining interest as alternative protein sources. Erythrina edulis proteins have been found to have antioxidant and immunostimulatory effects.
Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
Summary: The potential of peptides from Amaranthus manteggazianus seeds to scavenge peroxyl radicals and exhibit antioxidant activity on intestinal cells was studied. The beverage derived from the seeds showed greater antioxidant activity compared to the flour.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Susan F. Garcia Filleria, Mariela Rodriguez, Valeria A. Tironi
Summary: The study showed that incorporating amaranth flour and protein isolate in rat diets could regulate the redox balance in intestinal and liver cells, especially when they made up 50% of the protein content in the diet and were administered for 1 week. These two amaranth ingredients have the potential for developing functional foods with beneficial antioxidant properties.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
