scholarly journals High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2685
Author(s):  
Abir Boukil ◽  
Véronique Perreault ◽  
Julien Chamberland ◽  
Samir Mezdour ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
In Vitro Digestion ◽  
Degree Of Hydrolysis ◽  
Allergenic Protein ◽  
Alternative Protein ◽  
Allergenic Proteins ◽  
Hydrolysis Of

Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.

High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

2016 ◽  
Vol 38 ◽  
pp. 294-301 ◽  
Author(s):  
V. Ambrosi ◽  
G. Polenta ◽  
C. Gonzalez ◽  
G. Ferrari ◽  
P. Maresca
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
Whey Proteins ◽  
Hydrolysis Of

scholarly journals Effect of High Hydrostatic Pressure on the Extractability and Bioaccessibility of Carotenoids and Their Esters from Papaya (Carica papaya L.) and Its Impact on Tissue Microstructure

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2435
Author(s):  
Sara Lara-Abia ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Control Sample ◽  
In Vitro Digestion ◽  
Carotenoid Content ◽  
Fresh Weight ◽  
Tissue Microstructure ◽  
Papaya Pulp ◽  
Optical Light Microscopy

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties (Sweet Mary, Alicia and Eksotika) from the Canary Islands (Spain) were submitted to the HHP process (pressure: 100, 350 and 600 MPa; time: come-up time (CUT) and 5 min) to evaluate, for the first time, individual carotenoid and carotenoid ester extractability and to assess their bioaccessibility using an in vitro simulated gastrointestinal digestion assay, following the standardized INFOGEST® methodology. In addition, changes in papaya pulp microstructure after HHP treatments and during the different phases of the in vitro digestion were evaluated with optical light microscopy. HPLC-DAD (LC-MS/MS (APCI+)) analyses revealed that HHP treatments increased the carotenoid content, obtaining the highest extractability in pulp of the Sweet Mary papaya variety treated at 350 MPa during 5 min (4469 ± 124 μg/100 g fresh weight) which was an increase of 269% in respect to the HHP-untreated control sample. The highest carotenoid extraction value within each papaya variety among all HHP treatments was observed for (all-E)-lycopene, in a range of 98–1302 μg/100 g fresh weight (23–344%). Light micrographs of HHP-treated pulps showed many microstructural changes associated to carotenoid release related to the observed increase in their content. Carotenoids and carotenoid esters of papaya pulp submitted to in vitro digestion showed great stability; however, their bioaccessibility was very low due to the low content of fatty acids in papaya pulp necessary for the micellarization process. Further studies will be required to improve papaya carotenoid and carotenoid ester bioaccessibility.

scholarly journals Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

2021 ◽  
Vol 51 (4) ◽  
Author(s):  
Ana Paula Miguel Landim ◽  
Davy William Hidalgo Chávez ◽  
Jeane Santos da Rosa ◽  
Caroline Mellinger-Silva ◽  
Amauri Rosenthal
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Soluble Protein ◽  
Whey Proteins ◽  
Whey Protein Concentrate ◽  
Hydrolysis Time ◽  
Pre Treatment ◽  
Hydrolysis Of

ABSTRACT: The effect of high hydrostatic pressure (HHP) application on whey protein concentrate was evaluated both before (pre-treatment - PT) and during (hydrolysis assisted - HA) hydrolysis processes. A factorial design 22 with 3 central points was used with pressure (100, 250, 400 MPa) and time (5, 20 and 35 minutes) as independent variables. The hydrolysis was evaluated and monitored by soluble protein, aromatic amino acid contents and RP-HPLC. ABTS and ORAC tests were used to evaluate the in vitro antioxidant capacity. The reduction of soluble protein content was approximately 20% for conventional hydrolysis and for all PT treatments up to 4 h of reaction, while HHP assisted hydrolysis at 100 MPa showed a 35% protein reduction after 35 minutes of reaction. In addition, pressurization favored peptic hydrolysis of β-lactoglobulin by up to 98% and also improved the in vitro antioxidant capacity of the hydrolysates, which increased from 34.25 to 60.89 μmoles TE g-1 of protein in the best treatment. The results suggest that the use of HHP assisted hydrolysis favored the peptic hydrolysis, with a reduction in hydrolysis time and increased antioxidant activity.

Research on Enzymatic Hydrolysis of Whey Protein

2013 ◽  
Vol 411-414 ◽  
pp. 3205-3209
Author(s):  
Fang Qian ◽  
Lei Zhao ◽  
Shu Juan Jiang ◽  
Guang Qing Mu
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Degree Of Hydrolysis ◽  
Quadratic Regression ◽  
Orthogonal Regression ◽  
Single Factor Analysis ◽  
Verification Test ◽  
Enzyme Dosage ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

Based on single factor analysis for the enzymatic hydrolysis of whey protein, papain was selected as the optimal enzyme and its enzymatic hydrolysis conditions were optimized by the quadratic regression orthogonal rotary test. The orthogonal regression model for degree of hydrolysis (DH) to three factors including temperature (X1), time (X2), enzyme dosage (X3) was established as follow: DH=10.40+0.22X1+0.30X2+1.31X3+0.019X1X2+0.011X1X3-0.039X2X3-0.39X12-0.16X22-0.40X32, Verification test showed a DH of 11.7% was obtained at the optimal hydrolysis condition of 56.6°C, 113.8 min and enzyme 8213.7 U /g protein, which basically consisted with the model theoretical value.

scholarly journals High hydrostatic pressure: a new way to improve in vitro developmental competence of porcine matured oocytes after vitrification

Reproduction ◽  
2007 ◽  
Vol 135 (1) ◽  
pp. 13-17 ◽  
Author(s):  
Y Du ◽  
C S Pribenszky ◽  
M Molnar ◽  
X Zhang ◽  
H Yang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Developmental Competence
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