scholarly journals Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

2021 ◽  
Vol 12 ◽  
Author(s):  
Michela Verni ◽  
Cinzia Dingeo ◽  
Carlo Giuseppe Rizzello ◽  
Erica Pontonio
Keyword(s):  
Amino Acids ◽  
Antioxidant Properties ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Integrated Approach ◽  
Arthrospira Platensis ◽  
Antimicrobial Activities ◽  
Penicillium Roqueforti ◽  
Freeze Dried ◽  
Antioxidant And Antimicrobial Activities

This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.

scholarly journals Volatile Compounds and Antioxidant and Antimicrobial Activities of Selected Citrus Essential Oils Originated from Nepal

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6683
Author(s):  
Devi Prasad Bhandari ◽  
Darbin Kumar Poudel ◽  
Prabodh Satyal ◽  
Karan Khadayat ◽  
Sital Dhami ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Citrus Species ◽  
Citrus Peel ◽  
Antioxidant And Antimicrobial Activities

Citrus species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite important too. Essential oils extracted from the peel have a history of being used by humankind for centuries. These essential oils are rich in antioxidants and antimicrobial agents. Comparative investigation of volatile constituents, and antioxidant and antimicrobial activities were undertaken. The essential oils were evaluated through gas chromatography-mass spectrometry (GC–MS), and enantiomeric composition by chiral GC–MS. Similarly, the antioxidant properties were evaluated by 2,2-diphenyl-1-picrylhydrazyl scavenging assay, and antimicrobial activities were assayed using the disk diffusion method. The highest extraction yield of 1.83% was observed in Citrus sinensis Osbeck. GC–MS analysis showed limonene (63.76–89.15%), γ-terpinene (0.24–6.43%), β-pinene (0.15–6.09%), linalool (0.35–3.5%), sabinene (0.77–2.17%), myrcene (0.74–1.75%), α-terpineol (0.28–1.15%), and α-pinene (0.2–0.58%) as the major constituents of the essential oil of the Citrus species studied. For the first time, through our study, chiral terpenoids have been observed from Citrus grandis Osbeck essential oil. The order of antioxidant activity is as follows: Citrus grandis Osbeck red flesh > Citrus reticulata Blanco > Citrus sinensis Osbeck > Citrus grandis Osbeck white flesh. Except for Citrus grandis Osbeck white flesh (52.34 µL/mL), all samples demonstrated stronger antioxidant activities than those of the positive control, quercetin (5.60 µL/mL). Therefore, these essential oils can be used as a safe natural antioxidant to prevent product oxidation. Likewise, citrus peel essential oil showed antimicrobial activity against tested bacterial strains, albeit marginal.

EVALUATION OF PROTEIN QUALITY IN WHEAT BY-PRODUCTS: DIGESTIBILITY OF PROTEIN AND ABSORPTION OF AMINO ACIDS BY THE RAT

1968 ◽  
Vol 48 (2) ◽  
pp. 215-220 ◽  
Author(s):  
E. M. Olsen ◽  
S. J. Slinger ◽  
J. D. Summers
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Sole Source ◽  
Total Amino Acid ◽  
Total Amino Acid Content ◽  
Percentage Absorption ◽  
By Products

Two experiments were conducted with rats to evaluate the protein quality of a series of wheat by-products, which served as the sole source of protein in diets calculated to contain 10% protein. Digestibility of nitrogen and percentage absorption of amino acids were compared with weight gain, feed efficiency and net protein utilization (NPU) as criteria. Percentage absorption of different amino acids was found to vary considerably in the same protein. Of the essential amino acids, lysine, threonine, methionine and isoleucine had the lowest percentage absorption in all of the products tested. The results indicate that the amount of amino acids absorbed, as measured by the excretion method, may be a more satisfactory measure of protein quality than total amino acid content.

scholarly journals Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1565
Author(s):  
Kang Hyun Lee ◽  
Youngsang Chun ◽  
Ye Won Jang ◽  
Soo Kweon Lee ◽  
Hyeong Ryeol Kim ◽  
...  
Keyword(s):  
Food Packaging ◽  
Chemical Properties ◽  
Antimicrobial Activities ◽  
Control Group ◽  
Pdms Film ◽  
Juice Processing ◽  
Aronia Melanocarpa ◽  
Freeze Dried ◽  
By Products ◽  
Antioxidant And Antimicrobial Activities

Carbon-neutral and eco-friendly biomass-based processes are recognized as a frontier technology for sustainable development. In particular, biopolymers are expected to replace petrochemical-based films that are widely used in food packaging. In this study, the fabrication conditions of functional (antioxidant and antibacterial) bioelastomers were investigated using by-products from the juice processing (experimental group) and freeze-dried whole fruit (control group). Bioelastomer was fabricated by a casting method in which polydimethylsiloxane (PDMS) was mixed with 25 or 50 wt% aronia powder (juice processing by-products and freeze-dried whole fruit). The mechanical properties of the bioelastomers were measured based on tensile strength and Young’s modulus. When the mixture contained 50 wt% aronia powder, the strength was not appropriate for the intended purpose. Next, the surface and chemical properties of the bioelastomer were analyzed; the addition of aronia powder did not significantly change these properties when compared to PDMS film (no aronia powder). However, the addition of aronia powder had a significant effect on antioxidant and antimicrobial activities and showed higher activity with 50 wt% than with 25 wt%. In particular, bioelastomers fabricated from aronia juice processing by-products exhibited approximately 1.4-fold lower and 1.5-fold higher antioxidant and antimicrobial activities, respectively, than the control group (bioelastomers fabricated from freeze-dried aronia powder).

scholarly journals Investigation of the Chemical Composition and Antioxidant and Antimicrobial Activities of Lobularia maritima: Potent Therapeutic Applications

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Soumaya Kouidhi ◽  
Oumaima Zidi ◽  
Soukaina Abdelwahed ◽  
Yasmine Souissi ◽  
Najla Trabelsi ◽  
...  
Keyword(s):  
Biological Activities ◽  
Antioxidant Properties ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Biological Properties ◽  
Aspergillus Ochraceus ◽  
Therapeutic Applications ◽  
Lobularia Maritima ◽  
Promising Source ◽  
Antioxidant And Antimicrobial Activities

Lobularia maritima, commonly known as sweet alyssum, is an annual ornamental halophyte widely spread along the Tunisian seashore. However, little is known about the phytochemical, antioxidant, and antimicrobial activities of Lobularia maritima. The present study aimed to investigate the potential biological properties of different parts (flowers, leaves, roots, and stems) of Tunisian L. maritima using diverse extraction methods. Extracts were then studied for their antioxidant properties, and the highest antioxidant activity was presented in the roots’ fractions. Added to this, flower, leaf, and root fractions showed interesting antimicrobial and antifungal activities against different Gram+ and Gram− bacteria and against Aspergillus ochraceus. Finally, the most active fractions (presenting the highest biological activities) were analyzed using silica gel purification and mass spectrometry coupled to gas chromatography (GC-MS) analysis, and different compounds were identified such as camphor, amide of oleic acids, tributyl acetylcitrate, betulinaldehyde, menthol, 1′-(butyn-3-one-1-yl)-, (1S, 2S, 5R), benzyl benzoate, 7-acetyl-6-ethyl-1,1,4,4-tetramethyltetralin, 2,4-heptadienal, (E,E), and nootkaton-11,12-epoxide. This work represents the first in-depth investigation of the content of bioactive compounds from Lobularia maritima. This species could potentially be a promising source of useful compounds for therapeutic applications.

scholarly journals Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1258
Author(s):  
Erica Pontonio ◽  
Michela Verni ◽  
Cinzia Dingeo ◽  
Elixabet Diaz-de-Cerio ◽  
Daniela Pinto ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ad Hoc ◽  
Cannabis Sativa ◽  
Antioxidant Properties ◽  
Human Keratinocytes ◽  
Protein Digestibility ◽  
Integrated Approach ◽  
Hemp Seed

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line.

scholarly journals Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)

2013 ◽  
Vol 2 (1) ◽  
pp. 101 ◽  
Author(s):  
Titi Mutiara Kirana ◽  
Harijono Harijono ◽  
Teti Estiasih ◽  
Endang Sriwahyuni
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Sodium Bicarbonate ◽  
Moringa Oleifera ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Lysine Content ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Three blanching methods, namely boiling, steaming, and boiling+sodium bicarbonate, were used to evaluate amino acids contens and score of Moringa leaves under different blanching. Results showed that blanching had a great effect on amino acids and scores of Moringa leaves and their digestibility increased. Different methods of blanching had variable effects on Moringa leaves’ amino acids and digestibility<ins datetime="2012-12-12T14:13" cite="mailto:printer"> </ins>significantly (p&lt;=0.05). Steam blanching Moringa leaves had the highest amino acid content by 31.49%. Results also revealed that under different blanching Moringa leaves at levels of leucine of steam and boil+sodium bicarbonate samples, lysine content of boil and steam blanching are higher than those of<ins datetime="2012-12-12T14:17" cite="mailto:printer"> </ins>FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.

Nutritional evaluation of common (Tenebrio molitor) and lesser (Alphitobius diaperinus) mealworms in rats and processing effect on the lesser mealworm

2019 ◽  
Vol 5 (4) ◽  
pp. 257-266 ◽  
Author(s):  
L.D. Jensen ◽  
R. Miklos ◽  
T.K. Dalsgaard ◽  
L.H. Heckmann ◽  
J.V. Nørgaard
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Protein Quality ◽  
Sampling Period ◽  
Protein Digestibility ◽  
Tenebrio Molitor ◽  
Processing Methods ◽  
Alphitobius Diaperinus ◽  
Freeze Dried ◽  
True Protein

The aim of this study was to evaluate the crude protein quality of the two mealworm species Alphitobius diaperinus (AD) and Tenebrio molitor (TM) across different processing methods of AD using the crude protein digestibility-corrected amino acid score (PDCAAS) based on rat trials. Rats (66±3 g) were kept in single enclosures and fed diets containing 10% crude protein. The eight treatments were freeze-dried TM, freeze-dried AD, defatted AD, extruded AD, formic acid hydrolysed AD, industrial-dried AD, vacuum-dried AD and addition of an enzyme blend to the freeze-dried AD product (n=6 rats). Total collection of faeces and urine was obtained daily during a 4 day sampling period. The results showed that the sulphur-containing amino acids were the limiting amino acids for all treatments. Freeze-dried AD had a better protein quality compared to freeze-dried TM (0.82 and 0.76 for PDCAAS, respectively). Addition of the enzyme blend used in this experiment did not affect PDCAAS. Defatting, extruding and industrial-drying induced a small decrease of protein quality (0.79-0.80), and vacuum drying and acid hydrolysis had more severe effects (0.77 and 0.74 for PDCAAS, respectively). In conclusion, AD is promising as food due to its high protein content of 62% dry matter and due to its high true protein digestibility (91-94% across all treatments). Furthermore, common processing methods such as defatting, industrial drying and extrusion can be applied without major effects on the product’s ability to meet human dietary requirements for specific amino acids (0.79-0.82 for PDCAAS).

scholarly journals Amino acid content of selected plant, algae and insect species: a search for alternative protein sources for use in pet foods

2014 ◽  
Vol 3 ◽  
Author(s):  
Sarah McCusker ◽  
Preston R. Buff ◽  
Zengshou Yu ◽  
Andrea J. Fascetti
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Algal Species ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Insect Species ◽  
Food Ingredients ◽  
Taurine Concentration ◽  
Freeze Dried ◽  
Marine Algal

AbstractIn response to global economic duress and heightened consumer awareness of nutrition and health, sustainable and natural ingredients are in demand. Identification of alternative sources of nitrogen and amino acids, including taurine, may help meet dietary requirements while fostering sustainability and natural feeding approaches. Twenty plants, eighteen marine algae and five insect species were analysed. All samples were freeze-dried, hydrolysed and filtered prior to amino acid analysis. Samples for amino acids were analysed in duplicate and averaged. Nitrogen was analysed and crude protein (CP) determined by calculation. With the exception of taurine concentration in soldier fly larvae, all insects exceeded both the National Research Council's canine and feline minimal requirements (MR) for growth of all essential amino acids (EAA) and CP. Although some plants and marine algal species exceeded the canine and feline MR for growth for EAA and CP, only very low concentrations of taurine were found in plants. Taurine concentration in insects was variable but high, with the greatest concentration found in ants (6·42 mg/g DM) and adult flesh flies (3·33 mg/g DM). Taurine was also high in some macroalgae, especially the red algal species: Mazaella spp. (4·11 mg/g DM), Porphyra spp. (1·22 mg/g DM) and Chondracanthus spp. (6·28 mg/g DM). Preliminary results suggest that insects and some marine algal species may be practical alternatives to traditional protein and supplemental taurine sources in pet foods. Safety, bioavailability, palatability and source variability of alternative items as food ingredients should be investigated prior to incorporation into canine and feline diets.

scholarly journals Phenolic Content, Antioxidant and Antimicrobial Activities of “Chemlali” Olive Leaf (Olea europaea L.) Extracts

2017 ◽  
Vol 6 ◽  
pp. 38-46 ◽  
Author(s):  
Aicha Debib ◽  
Mohamed Nadjib Boukhatem
Keyword(s):  
Petroleum Ether ◽  
Petroleum Ether Extract ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Biologically Active ◽  
Aluminium Chloride ◽  
Ether Extract ◽  
Olive Leaf ◽  
Olive Leaves ◽  
Antioxidant And Antimicrobial Activities

In last decade, there is an increasing interest in researches for production of biologically active compounds from natural sources.OleaeuropaeaL. is used in traditional medicine in the Mediterranean areas. The aim of the current study was to investigate the content of phenol compounds and flavonoids extracted from "Chemlali" olive leaf collected from Mascara region (west of Algeria) followed by the assessment ofin vitroantioxidant and antimicrobial activities of the phenolic extracts against a wide spectrum of resistant human pathogens. Extraction was conducted at room temperature using four solvents: deionised water (ddH2O), 80% methanol (MeOH), and petroleum ether. Total phenols and total flavonoids were measured using the Folin-Ciocalteau and aluminium chloride colorimetric methods, respectively. The antioxidant properties have been determined by DPPH test. Results showed that the total phenol and flavonoid contents of the olive leaf extracts ranged from 3.64 in petroleum ether extract to 21.47 ± 0,05 mg gallic acid equivalents (GAE)/ g dried matter and from 3.33mg ± 0.07 to 17.64mg ± 0.07mg catechin equivalents (CE)/ g dried matter, respectively. Furthermore, our results revealed that extracting solvents have a significant influence on the antioxidant and antimicrobial properties. The three extracts possessed antibacterial activity against tested Gram-positive and Gram-negative bacteria particularly petroleum ether extract. The extract antimicrobial activity may be due to the presence of secoiridoid class. In conclusion, the data obtained in this study confirming the traditional use of this plant in treatment of infectious diseases. Phenolic compounds in olive leaves are major contributors to the antioxidant and antimicrobial effects of olive leaves. However, further detailed studies are required to determine the active ingredients responsible for these effects and to determine the mechanism of action of these compounds in the anti-microbial activity.

scholarly journals Mechanisms of heat damage in proteins

1975 ◽  
Vol 34 (2) ◽  
pp. 339-349 ◽  
Author(s):  
Shirley A. Varnish ◽  
K. J. Carpenter
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Protein ◽  
Protein Digestibility ◽  
Partial Explanation ◽  
Faecal Analysis ◽  
Freeze Dried ◽  
Growth Assay ◽  
Digestible Protein ◽  
Ileal Content

1. The digestibilities of protein and amino acids have been estimated by two different techniques: the analysis of faeces (conventional method) and the analysis of ileal contents (ileal technique).2. Freeze-dried muscle protein was found by both techniques to be almost completely digested. After autoclaving, the digestibility for the same protein was estimated by the conventional and ileal techniques to be 0.65 and 0.57 repectively.3. Unmodified lactalbumin was found by both techniques to have a digestibility of about 0.90. Propionylation of the lactalbumin reduced digestibility to 0.82 and 0.79 as indicated by faecal analysis and ileal content analysis respectively.4. In general, the digestibilities of individual amino acids in any one protein sample were rather uniform, and reflected over-all protein digestibility. For each amino acid, digestibility, as determined by the both methods, was lower for the modified protein than for the corresponding control protein: estimates based on ileal content analyses were consistently lower than those obtained by conventional analyses. The ileal technique was considered to be both more convenient and meaningful.5. From the results obtained by the ileal technique it appears that reduced digestibility is an adequate explanation for the reduction found in nutritional value of the autoclaved protein. In contrast, for the propionylated protein, reduced digestibility of lysine is only a partial explanation of the low availability of this amino acid as estimated by chick growth assay.6. In our experiments we found that the type of dietary protein used did influence the amino acid composition of the ileal contents. This was most marked with the least-digestible protein. These findings do not support the views of Nasset (1962).

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