Protein extraction and bioactive hydrolysate generation from two microalgae, Porphyridium purpureum and Phaeodactylum tricornutum

Microalgae are a relatively underutilised source of valuable nutritional compounds and biochemicals. Their high protein contents make them an interesting target for the generation of bioactive peptides for the functional food industry. Here, the nitrogenous components of the red microalga Porphyridium purpureum and the diatom- Phaeodactylum tricornutum were quantified, and their SDS-PAGE profiles analysed. Proteinswere isolated from these species by solubilisation at alkaline pH followed by precipitation at acidic pH. The protein extracts were hydrolysed with the food-grade proteolytic preparations Alcalase 2.4 L and Flavourzyme 500 L. The P. purpureum and P. tricornutum hydrolysates were examined for their in vitroanti-diabetic and antioxidant properties. The microalgal-derived protein hydrolysates had dipeptidyl peptidase (DPP) IV inhibitory activity, with IC50 values of 2.28 ± 0.36 and 2.68 ± 0.19 mg/mL for P. purpureum and P. tricornutum, respectively. The oxygen radical absorbance capacity (ORAC) and ferric reducing power (FRAP) values were, respectively, 13.98 ± 0.97 and 478.94 ± 34.43 for P. purpureum, and 15.04 ± 0.54 and 155.74 ± 38.30 for P. tricornutum expressed in μmol Trolox Equivalent (TE) per gram of dry matter.The results suggest that protein hydrolysates from these microalgae have potential use as functional food ingredients.

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Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽

10.1039/c5ra13419f ◽

2015 ◽

Vol 5 (97) ◽

pp. 79270-79278 ◽

Cited By ~ 93

Author(s):

Aishwarya Mohan ◽

Subin R. C. K. Rajendran ◽

Quan Sophia He ◽

Laurent Bazinet ◽

Chibuike C. Udenigwe

Keyword(s):

Functional Food ◽

Protein Hydrolysates ◽

Food Protein ◽

Food Ingredients ◽

Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

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Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

International Agrophysics ◽

10.1515/intag-2015-0039 ◽

2015 ◽

Vol 29 (3) ◽

pp. 323-331 ◽

Cited By ~ 7

Author(s):

Yolanda B. Moguel-Ordóñez ◽

Diana L. Cabrera-Amaro ◽

Maira R. Segura-Campos ◽

Jorge C. Ruiz-Ruiz

Keyword(s):

Antioxidant Properties ◽

Reducing Power ◽

Stevia Rebaudiana ◽

Biological Properties ◽

Nutritional Composition ◽

Antioxidant Compounds ◽

Drying Methods ◽

Stevia Rebaudiana Bertoni ◽

Trolox Equivalent ◽

Drying Treatment

Abstract Drying characteristics of Stevia rebaudiana (Bertoni) leaves using radiation drying, convection drying, sun drying, and shade drying treatments were investigated in a convective type. Results for all treatments indicated that drying took place in the falling rate period. The chroma of the dried samples ranged between 29.66 and 23.85. Convection and shade drying samples were found better in colour and had the highest content of total pigments. The proximate and fibre composition were affected by the drying treatments. Extracts obtained from convection drying and shade drying leaves exhibited higher values of Trolox equivalent antioxidant capacities 416.89-423.64 mM mg−1 and ferric reducing power 85.19-87.97%. These extracts also showed ion chelating capacity 59.05-60.21% for Cu+2 and 55.05-59.11% for Fe+2. The results indicate that it is possible to select the drying treatment to obtain the best nutritional and biological properties. Convection drying and shade drying were the least aggressive treatments and leaf powders obtained by these drying methods could be used as sources of nutrients, fibre, and antioxidant compounds.

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Marine-Derived Protein Hydrolysates, Their Biological Activities and Potential as Functional Food Ingredients

Marine Nutraceuticals and Functional Foods - Nutraceutical Science and Technology ◽

10.1201/9781420015812.ch10 ◽

2007 ◽

pp. 247-258 ◽

Cited By ~ 1

Author(s):

Masaaki Yoshikawa ◽

Hiroyuki Fujita

Keyword(s):

Functional Food ◽

Biological Activities ◽

Protein Hydrolysates ◽

Food Ingredients

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Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

Applied Sciences ◽

10.3390/app10113668 ◽

2020 ◽

Vol 10 (11) ◽

pp. 3668 ◽

Cited By ~ 1

Author(s):

Justyna Bochnak-Niedźwiecka ◽

Michał Świeca

Keyword(s):

Antioxidant Capacity ◽

Raw Materials ◽

Antioxidant Properties ◽

Reducing Power ◽

In Vitro Digestion ◽

In Vitro Bioaccessibility ◽

Trolox Equivalent ◽

Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

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A chemical valorisation of melon peels towards functional food ingredients: Bioactives profile and antioxidant properties

Food Chemistry ◽

10.1016/j.foodchem.2020.127579 ◽

2021 ◽

Vol 335 ◽

pp. 127579

Author(s):

Ricardo Gómez-García ◽

Débora A. Campos ◽

Ana Oliveira ◽

Cristóbal N. Aguilar ◽

Ana R. Madureira ◽

...

Keyword(s):

Functional Food ◽

Antioxidant Properties ◽

Food Ingredients

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Antioxidant Properties of Microalgae Protein Hydrolysates Prepared by Neutral Protease Digestion

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.707.149 ◽

2014 ◽

Vol 707 ◽

pp. 149-153 ◽

Cited By ~ 2

Author(s):

Xiao Hu ◽

Xian Qing Yang ◽

Lai Hao Li ◽

Yan Yan Wu ◽

Wan Ling Lin ◽

...

Keyword(s):

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Reducing Power ◽

Protein Hydrolysates ◽

Neutral Protease ◽

Degree Of Hydrolysis ◽

Protease Digestion ◽

Hydrolysis Of

Microalgae protein hydrolysates (MPH) were obtained by enzymatic hydrolysis of defatted microalgae meal using neutral protease. The protein recovery, degree of hydrolysis, and the antioxidant activities of the hydrolysates were investigated. The results demonstrated that hydrolysates prepared by neutral protease at 50 °C for 4 h exhibited the strongest antioxidant activity. Under these conditions, the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity and the reducing power of the hydrolysates were 68.3%, 50.8% and 1.303, respectively.

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Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Molecules ◽

10.3390/molecules24152817 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2817 ◽

Cited By ~ 7

Author(s):

Ding-Tao Wu ◽

Wen Liu ◽

Qiao-Hong Han ◽

Ping Wang ◽

Xian-Rong Xiang ◽

...

Keyword(s):

Functional Food ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Weight Ratio ◽

Reducing Power ◽

Natural Antioxidants ◽

Hot Water ◽

Raw Material ◽

Food Ingredients ◽

Chemical Structures

In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

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Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients

Current Opinion in Food Science ◽

10.1016/j.cofs.2014.09.005 ◽

2015 ◽

Vol 1 ◽

pp. 28-37 ◽

Cited By ~ 213

Author(s):

Eunice CY Li-Chan

Keyword(s):

Functional Food ◽

Bioactive Peptides ◽

Protein Hydrolysates ◽

Research Trends ◽

Food Ingredients

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Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Journal of Food Research ◽

10.5539/jfr.v3n3p144 ◽

2014 ◽

Vol 3 (3) ◽

pp. 144 ◽

Cited By ~ 2

Author(s):

Nicolas Decourcelle ◽

Claire Sabourin ◽

Thierry Aubry ◽

Fabienne Guerard

Keyword(s):

Maillard Reaction ◽

Antioxidant Properties ◽

Reducing Power ◽

Sodium Caseinate ◽

Natural Food ◽

Food Ingredients ◽

Mild Conditions ◽

Dry Conditions ◽

Dry Heating ◽

Ageing Period

<p>Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.</p>

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