Copper-chelating peptide from salmon by-product proteolysate

2020 ◽  
Vol 16 (4) ◽  
Author(s):  
Tam D.L. Vo ◽  
Khoa Trong Pham
Keyword(s):  
Amino Acid ◽  
G Protein ◽  
Binding Capacity ◽  
Protein A ◽  
Amino Acid Content ◽  
Copper Binding ◽  
Hydrolysis Time ◽  
Binding Peptides ◽  
Peptide Fractions ◽  
The Ideal

AbstractThe aims of this study included evaluation of copper-binding capacity (CBC) and amino acid composition of salmon by-product proteolysate and its peptide fractions, optimization of hydrolysis condition, and identification of copper-binding peptides from the proteolysate. The result was that under the ideal hydrolysis (Neutrase, temperature of 45 °C, pH 7, enzyme:substrate (E:S) proportion of 72.24 U/g protein and hydrolysis time of 8.02 h), the proteolysate had the indispensable amino acid content at approximately 38.7% and also displayed the maximal CBC of 15163.6 µg Cu2+/g protein. Besides, four peptide fractions of 10–30 kDa, 3–10 kDa, 1–3 kDa, and <1 kDa were recovered using ultrafiltration, among which the <1 kDa fraction had the highest CBC of 10852.00 ± 895.06 µgCu2+/g protein. A copper-binding peptide, Phe-Ile-Asp-Asp-Asp-Ala-Phe-Ile-Arg (1110 Da), was identified from this fraction using tandem mass spectrometry (MS/MS). As a whole, the proteolysate/peptides could be used for copper enhancement that could shield human body from copper inadequacy disorders.

scholarly journals An investigation into copper-binding capacity of the white leg shrimp head (Litopenaeus vannamei) protein hydrolysate

2020 ◽  
pp. 13-18
Author(s):  
Tam Dinh Le Vo Vo
Keyword(s):  
Amino Acid ◽  
G Protein ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Amino Acid Content ◽  
Chelating Agent ◽  
Essential Amino Acids ◽  
Total Amino Acid ◽  
Copper Binding ◽  
Shrimp Head

The aim of this study is to obtain the copper-binding protein hydrolysate from the white leg shrimp head (WLSH) by-product using enzymatic hydrolysis. The outcome indicated that the copper-binding capacity (CBC) of the WLSH protein hydrolysate achieved the maximum value of 19.4±0.5 mg Cu2+/g protein with hydrolysis conditions including Flavourzyme preparation, pH 7.5, 50°C, the enzyme:substrate (E:S) ratio of 80 U/g protein and 5h of hydrolysis. Under the pH treatment in a range of 1-11 or heat treatment at 100°C for up to 180 min, its CBC remained over 80%. The water holding capacity (WHC) and the oil-holding capacity (OHC) of the protein hydrolysate were 4.1±0.1 ml water/g protein hydrolysate powder and 4.5±0.1 ml oil/g protein hydrolysate powder, respectively. The solution also encompassed up to 8 essential amino acids, accounting for 36.1% of the total amino acid content. The protein hydrolysate could serve not only as a copper chelating agent, preventing copper-deficient or superfluous relating diseases, but also as a texturizer and an amino acid supplement fortified in various types of food.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals Estimation of the dietary essential amino acid requirements of colliroja Astyanax fasciatus by using the ideal protein concept

2017 ◽  
Vol 43 (5) ◽  
pp. 888-894
Author(s):  
Wilson Massamitu Furuya ◽  
Mariana Michelato ◽  
Ana Lúcia Salaro ◽  
Thais Pereira da Cruz ◽  
Valéria Rossetto Barriviera-Furuya
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Nile Tilapia ◽  
Amino Acid Content ◽  
Whole Body ◽  
Amino Acid Requirement ◽  
Astyanax Fasciatus ◽  
Amino Acid Requirements ◽  
Ideal Protein ◽  
The Ideal

Colliroja, Astyanax fasciatus, is a new aquaculture species, and information on its dietary essential amino acid requirements is lacking. The whole body composition of 120 farmed fish (16.2 ± 8.8 g) was determined to estimate the dietary essential amino acid requirement based on the ideal protein concept ((each essential amino acid/lysine) ×100), and the findings were correlated to the whole body essential amino acid content of Nile tilapia Oreochromis niloticus. The dietary essential amino acids, including cysteine and tyrosine, accounted for 5.46, 4.62, 1.16, 3.28, 5.63, 2.01, 2.59, 2.84, 4.66, 3.39, 0.65, and 3.51% of the total protein for lysine, arginine, histidine, isoleucine, leucine, methionine, methionine+tyrosine, phenylalanine, phenylalanine+tyrosine, threonine, tryptophan, and valine, respectively. There were positive linear and high correlations (r = 0.971) between the whole body amino acid profiles of colliroja and Nile tilapia. Thus, the whole body amino acid profile of colliroja might be used to estimate accurately the essential amino acid requirement.

scholarly journals Amino acid profiles of Solanum aethiopicum, Amaranthus hybridus, and Telfairia occidentalis, common leafy vegetables in Nigeria

2021 ◽  
Vol 104 (3) ◽  
pp. 003685042110320
Author(s):  
Patrick M Aja ◽  
Boniface A Ale ◽  
Ezebuilo U Ekpono ◽  
Ifeoma Nwite ◽  
Lucy Aja ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
G Protein ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Leafy Vegetables ◽  
Total Amino Acid ◽  
Amaranthus Hybridus ◽  
Solanum Aethiopicum ◽  
Telfairia Occidentalis

The aim was to evaluate the amino acid compositions of three commonly consumed leafy vegetables ( Solanum aethiopicum, Amaranthus  hybridus, and Telfairia occidentalis) in Abakaliki, Ebonyi State. Leafy vegetables are important protective foods and beneficial for the maintenance of healthy living and prevention of diseases. The fresh leaves of A. hybridus, T. occidentalis, and S. aethiopicum were air-dried under room temperature for 1 week. The dried samples were further milled into a fine powder using a mechanical grinder and were stored in an air-tight plastic container. Amino acid content was determined using an applied Bio-system (phenylthiohydantoin, PTH) amino acid analyzer. Among amino acids determined in the vegetables, glutamic acid had the highest value with 12.59, 11.20, and 11.96 g/100 g protein, which was followed closely by leucine with 9.81, 7.94, 9.28 g/100 g protein, and aspartic acid with 8.99, 8.62, and 9.74 g/100 g protein in S. aethiopicum, A. hybridus, and T. occidentalis, respectively on dry weight bases. The leaf that contained the highest total amino acid (TAA) was S. aethiopicum with 88.69 g/100 g protein followed by T. occidentalis with 80.39 g/100 g protein while A. hybridus being the lowest, had 73.38 g/100 g protein. The limiting essential amino acid was tryptophan with 1.98 g/100 g protein while leucine with 9.0 g/100 g protein was the most abundant TAA. The percentage concentration of different groups of amino acid in vegetables revealed that total essential amino acid (TEAA) had 54.85%, total non-essential amino acid (TNEAA) had 48.27%, total neutral amino acid (TNAA) had 22.24%, total acidic amino acid (TAAA) had 32.48%, total basic amino acid (TBAA) had 11.53%, total aromatic amino acid (TArAA) had 11.89% while total sulfur amino acid (TSAA) had 3.94%. The results indicate that the vegetables studied are rich in essential amino acids and could serve as a good source of quality protein. Therefore, they could be recommended as food supplements, especially when animal proteins become more expensive as a source of protein.

scholarly journals Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 883 ◽  
Author(s):  
Leidy J. Gómez ◽  
Nathalia A. Gómez ◽  
José E. Zapata ◽  
Gabriel López-García ◽  
Antonio Cilla ◽  
...  
Keyword(s):  
G Protein ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Iron Bioavailability ◽  
Free Form ◽  
Degree Of Hydrolysis ◽  
Iron Binding ◽  
Red Tilapia ◽  
Binding Peptides ◽  
Iron Binding Capacity

Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 °C, E/S ratio of 0.306 U/g protein, and substrate concentration of 8 g protein/L, the obtained hydrolysate with 42.5% degree of hydrolysis (RTVH-B), displayed the maximal iron-binding capacity of 67.1 ± 1.9%. Peptide fractionation was performed using ultrafiltration and the <1 kDa fraction (FRTVH-V) expressed the highest iron-binding capacity of 95.8 ± 1.5%. Iron content of RTVH-B and its fraction was assessed, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model and the result showed that bioavailability of bound minerals from protein complexes was significantly higher (p < 0.05) than iron salt in its free form, increased 4.7 times for the Fe2+–RTVH-B complex. This research suggests a potential application of RTVH-B as dietary supplements to improve iron absorption.

scholarly journals Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 109
Author(s):  
Fumin Chi ◽  
Ting Liu ◽  
Liu Liu ◽  
Zhankun Tan ◽  
Xuedong Gu ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Content ◽  
Egg White ◽  
Scavenging Activity ◽  
Hydrolysis Time ◽  
Food Ingredient ◽  
Yak Milk ◽  
Sensory Score ◽  
Amino Acid Profiles ◽  
Enzyme Dosage

The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X1), the ratio of enzymes to substrates, and enzyme dosage (X3) on the superoxide anion radical (O2−) scavenging activity of hydrolysates. The predicted maximum value of O2− scavenging activity (89.06%) was obtained an X1 of 2.51 h, X2 of 4.13%, and X3 of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.

scholarly journals The effect of enzymatic hydrolysis on the antioxidant activities and amino acid profiles of defatted chia (Salvia hispanica L.) flour

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 38-50
Author(s):  
E.S.K. Ibrahim ◽  
M.A. Ghani
Keyword(s):  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Aromatic Amino Acid ◽  
Antioxidant Activities ◽  
Block Design ◽  
Protein Solubility ◽  
Amino Acid Content ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Amino Acid Profiles

The aim of this study was to determine the effect of enzymatic hydrolysis using different proteases (Alcalase® and papain) and hydrolysis period on antioxidative activities and amino acid profiles of hydrolysed chia peptides. The experiment has been carried out using a completely randomized block design. The protein from defatted chia flour (DCF) was first isolated using different extraction pH (pH 10; 11; 12) and precipitation pH (pH 3.5, 4.0 and 4.5) to determine the highest protein isolated (CI) yield. The chia isolate (CI) extracted using the combination treatment (pH 12, 3.5) demonstrated the highest protein content of 17.22% and was selected to further hydrolysed using Alcalase® and papain enzyme at different hydrolysis time. The degree of hydrolysis (DH), protein solubility and peptide content of the chia protein hydrolysates (CH) were observed. Alcalase®-CH and Papain-CH demonstrated the highest DH at 60 mins of hydrolysis with the value of 47.09% and 44.29%, respectively. The protein solubility and peptide content were directly proportional to the DH. The Alcalase®-CH hydrolysed at 60 mins exhibited the highest antioxidant activities as measured by DPPH, ABTS and FRAP assays with values of 35.46µM AAE, 34.45µM TE and 23.11 µM FeSO4.7H2O E, respectively. The Alcalase®- CH demonstrated higher (p<0.05) hydrophobic amino acid (42.51%) compared to and Papain-CH (37.25%,). The highest aromatic amino acid content also recorded by Alcalase®-CH (20.10%), whereas Papain-CH with the value of 15.54%. However, both CH exhibited higher hydrophilic and aromatic amino acid compared to DCF and CI. This result has proved that the enzymatic hydrolysis of CH using Alcalase® and papain improved the nutritional and antioxidant capabilities, thus potentially represent a naturally occurring antioxidant ingredient in the production of functional food and nutraceutical appliance with significant health benefits.

The Effect of Graded Levels of Dietary Casein, with or without Methionine Supplementation, on Glutathione Concentration in Unstressed and Endotoxin-Treated Rats

2003 ◽  
Vol 73 (6) ◽  
pp. 468-477 ◽  
Author(s):  
Alhamdan ◽  
Grimble
Keyword(s):  
Amino Acid ◽  
G Protein ◽  
Amino Acid Content ◽  
Sulfur Amino Acid ◽  
Glutathione Concentration ◽  
Low Protein ◽  
Dietary Casein ◽  
Amino Acid Methionine ◽  
Ad Libitum ◽  
Protein Diets

Glutathione (GSH) concentration was measured in rats fed either graded levels of dietary casein (experiment 1; 180 g, 120 g, 80 g, or 60 g protein/kg diet) or graded levels of dietary casein, supplemented with methionine to equalize dietary sulfur amino acid content to that seen in an 180 g/kg casein diet supplemented with 0.3 g L-methionine/kg diet (experiment 2; 180 g protein + 0.3 g L-methionine, 80 g protein + 6.70 g L-methionine, or 60 g protein + 7.45 g L-methionine/kg diet). Rats were given an inflammatory challenge by intraperitoneal injection of endotoxin (lipopolysaccharide from Escherichia coli), and were compared with ad libitum and pair-fed controls. Glutathione concentration in various organs (liver, lung, spleen, and thymus) decreased in animals fed the low-protein diets (80 g or 60 g/kg diet). Addition of the sulfur amino acid, methionine, to the low-protein diets restored glutathione concentrations in animals fed ad libitum and prevented the fall in GSH concentration, which occurred in lung, spleen, and thymus in response to the endotoxin. Despite the similarity in the amount of sulfur amino acid consumed between the groups fed the 180 g protein + 0.3 g L-methionine and the 60 g protein + 7.45 g L-methionine/kg diet, in experiment 2, hepatic GSH concentration significantly increased in the latter group, in animals fed ad libitum and in the endotoxin-treated animals, but not in the pair-fed controls.

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