Article
Chemistry, Physical
Veronica Hjellnes, Turid Rustad, Ida-Johanne Jensen, Elin Eiken, Stine Marie Pettersen, Eva Falch
Summary: This study investigated the functionality of ultrafiltration as an industrial processing method and its effect on the bioactivity of protein hydrolysates. The results showed that ultrafiltration effectively separated larger peptides and smaller peptides, but concentrating small peptides did not effectively increase bioactivity, as it depends on various factors including interaction with larger peptides.
Article
Chemistry, Multidisciplinary
Chiung-Yueh Chang, Jinn-Der Jin, Hsiao-Li Chang, Ko-Chieh Huang, Yi-Fen Chiang, Mohamed Ali, Shih-Min Hsia
Summary: The study found that soy protein isolate hydrolysate had the best antioxidant activity and particle size advantage among the three plant protein isolates after multi-enzyme hydrolysis, making it a potential dietary supplement for healthy diet and medical applications.
Article
Chemistry, Applied
Sarah El Hajj, Rachel Irankunda, Jairo Andres Camano Echavarria, Philippe Arnoux, Cedric Paris, Loic Stefan, Caroline Gaucher, Sandrine Boschi-Muller, Laetitia Canabady-Rochelle
Summary: Soy and pea proteins were hydrolyzed using different enzymes and the resulting hydrolysates were ultrafiltrated to select peptides with smaller molecular weight. Despite the different hydrolysis treatments, the hydrolysates showed similar molecular weight distributions and amino acid compositions. Additionally, hydrolysates produced by sequential enzyme treatment exhibited better metal-chelating abilities.
Article
Biochemistry & Molecular Biology
Luo Gu, Qiuyu Zhu, Xiaoyu Zou, Ru Song
Summary: In this study, a novel antibacterial hydrolysate of shrimp by-products (SPH) was prepared and its antibacterial effect on specific spoilage organisms of squid (SE-SSOs) was investigated. The results showed that SPH inhibited the growth of SE-SSOs and enhanced their cell permeability. SPH treatment also altered the bacterial structure of SE-SSOs and changed the relative abundance of certain genera.
Article
Agriculture, Multidisciplinary
Yingying Wang, Qiuyan Sun, Yanfei Chi, Zhiqiang Liu, Hu Liu, Chun Li, Xudong Feng
Summary: UDP-glucosyltransferase can be coupled with sucrose synthase to construct a two-enzyme UDP recycling system for glucosylation of natural products. However, sucrose hydrolysis leads to the accumulation of fructose as a byproduct, which decreases the atom economy of sucrose and suppresses in situ UDP recycling. In this study, a polyphosphate-dependent glucokinase was demonstrated to convert fructose to fructose-6-phosphate independent of expensive ATP for the first time. Then the glucokinase was introduced into the UDP recycling system to construct a modified three-enzyme UDP recycling system, which showed enhanced glucosylation efficiency of triterpenoids by fructose phosphorylation to accelerate sucrose hydrolysis and UDP recycling. Finally, by further introducing a phosphofructokinase into the UDP recycling system, we transformed fructose-6-phosphate into fructose-1,6-diphosphate, demonstrating that the UDP recycling system can be coupled with extra enzymes to obtain final products with high added-value without compromising the glycosylation efficiency.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Materials Science, Multidisciplinary
V. M. Bergottini, D. Bernhardt
Summary: This study presents a simple procedure to transform Kombucha SCOBY membranes into cellulose nanofiber aerogels. The obtained nanofibers had a thickness ranged mainly between 50 and 110 nm, good crystallinity (90%), and thermal stability (343 oC). The simplicity of this nanofiber aerogel protocol may contribute to the development of nano-scale materials, giving higher value to this generally composted by-product.
MATERIALS TODAY COMMUNICATIONS
(2023)
Article
Food Science & Technology
Annalisa Ricci, Gaia Bertani, Antonietta Maoloni, Valentina Bernini, Alessia Levante, Erasmo Neviani, Camilla Lazzi
Summary: The study investigated the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, showing that these fermented extracts had higher antimicrobial activity compared to commercial preservatives, providing valuable insights for the production of innovative natural preservatives.
Article
Medicine, General & Internal
Arkadiusz Hoffmann, Paulina Kleniewska, Rafal Pawliczak
Summary: Probiotics are live microorganisms that have beneficial effects on health by influencing intestinal microflora and improving the immune system. Antioxidants are substances that can inhibit oxidation and reduce oxidative stress. Proper functioning of antioxidant mechanisms is crucial for the normal functioning of the body.
ARCHIVES OF MEDICAL SCIENCE
(2021)
Article
Food Science & Technology
Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul
Summary: In this study, gelatin hydrolysate (TGH) was prepared from Nile tilapia skin using papaya latex enzymes. The TGH products with different degrees of hydrolysis were obtained. TGH-3 and TGH-6 showed the highest cryoprotective and antioxidative activities. TGH also exhibited increased radical scavenging and chelating activities as the hydrolysis time increased. TGH-3 could maintain the protein structure and slow down lipid oxidation in freeze-thawed shrimp.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shanshan Li, Lingchen Tao, Shiqin Peng, Xinyu Yu, Xiaobin Ma, Fuliang Hu
Summary: The purpose of this study was to investigate the effects of enzymatic hydrolysis on the structural and antioxidative properties of royal jelly protein (RJP). Different degrees of hydrolysis (DH) were obtained by hydrolyzing RJP for different durations. The antioxidative activity of RJP hydrolysates increased with the DH, while the molecular weight decreased. Enzymolysis led to changes in secondary structures, surface hydrophobicity, fluorescence intensity, and morphology of RJP. The changes followed a DH-dependent manner, but became insignificant beyond 20% DH. The optimum enzymatic duration was determined to be 5 hours.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Chemistry, Applied
Ying Liu, Zhuo Wang, Abulimiti Kelimu, Sameh A. Korma, Ilaria Cacciotti, Huan Xiang, Chun Cui
Summary: In this study, a high iron-chelating ability (87.32%) egg yolk protein hydrolysate (EYPH) was prepared. Fractionation using 60% (v/v) ethanol concentration (E3 fraction) efficiently accumulated the iron-chelating peptides in EYPH. Characterization results revealed that iron mainly chelated with carboxyl, amino, and phosphate groups of peptides. Six iron-chelating peptides ranging from 1372.36 to 2937.04 Da were identified from the E3 fraction, and a hypothesized molecular model of DDSSSpSpSpSpSpSVLSK-Fe was simulated. In vitro stability determination showed that the E3-Fe chelate had good heat, alkalinity, and digestion tolerance, but relatively poor acid tolerance. Iron transport analysis demonstrated that iron in the E3-Fe complex would be more effectively absorbed in caco-2 cell membrane compared to iron salts, suggesting the potential application of the E3-Fe complex as iron supplements.
Review
Biochemistry & Molecular Biology
Agnieszka Gegotek, Elzbieta Skrzydlewska
Summary: This review highlights the importance of ascorbate as a strong antioxidant and its various mechanisms of action. It also emphasizes the interaction of ascorbate with other antioxidants and its role in promoting antioxidant proteins and transcription factors.
Article
Energy & Fuels
Lei Zhong, Chao Wang, Miaomiao Xu, Xingxiang Ji, Guihua Yang, Jiachuan Chen, Srinivas Janaswamy, Gaojin Lyu
Summary: The research proposes an efficient approach for biomass energy production through diluted alkali-aided methanol organosolv treatment, resulting in ultrahigh glucose yield and high value-added lignin. The mild alkali catalytic organosolv treatment and enzymatic hydrolysis achieved simultaneous high glucose yield and efficient delignification, with the recovered lignin showing excellent radical scavenging capacity for potential use in biobased functional materials.
Review
Food Science & Technology
Xin Dong, Vijaya Raghavan
Summary: Shrimp allergy is a global health issue, and novel non-thermal processing techniques show promise in reducing shrimp allergenicity. Ultrasound processing is the most commonly discussed technique. A combination of several processing techniques can effectively reduce shrimp allergenicity compared to using a single technique. However, studies on the application of novel processing techniques to reduce/modify shrimp allergens are still limited, and further research is needed to improve processing efficiency.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Darlinne Amanda Soares Lima, Miriane Moreira Fernandes Santos, Rayane Lycia Ferreira Duvale, Taliana Kenia Alencar Bezerra, Iris Braz da Silva Araujo, Marta Suely Madruga, Fabio Anderson Pereira da Silva
Summary: This study optimized the process of obtaining protein hydrolysates from cutting byproducts of Serra Spanish Mackerel (SSM) and evaluated the final product for its technological properties. The protein hydrolysate showed potential for use in emulsified products due to its superior technological performance and antioxidant capacity.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
