Enzymatic Preparation of Carp Roes’ Hydrolysate with Ca-Binding Capacity

2012 ◽  
Vol 554-556 ◽  
pp. 1309-1317
Author(s):  
Yu Huan Li ◽  
Hai Huang
Keyword(s):  
G Protein ◽  
Binding Capacity ◽  
Degree Of Hydrolysis ◽  
Enzymatic Preparation ◽  
Enzymatic Hydrolysate ◽  
Calcium Chelation

The enzymolysis to defatted carps with trypsin protease can obtain enzymatic hydrolysate with Calcium chelation activity. The best hydrolysis condition is as follows: 45 °C, 3000(U/g substrate), 1:40（w/V）, and pH8.0. Moderate dephosphorization treatment on roes( rate:20% to 50%) can significantly improve the degree of hydrolysis and the Ca-binding capacity of enzymatic hydrolysate, up 31.05% and 6.8 (mg Ca/g protein) respectively.

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.

Characterization of galanin receptor in canine small intestinal circular muscle synaptosomes

1994 ◽  
Vol 266 (1) ◽  
pp. G106-G112 ◽  
Author(s):  
C. K. Chen ◽  
T. J. McDonald ◽  
E. E. Daniel
Keyword(s):  
Small Intestine ◽  
Binding Site ◽  
G Protein ◽  
Binding Capacity ◽  
Specific Binding ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Circular Muscle ◽  
Galanin Receptor ◽  
High Affinity

We used 125I-galanin (porcine) as ligand to study the galanin receptors in circular muscle and deep muscular plexus from canine small intestine. Specific binding sites were found in both nerve and muscle membranes. On synaptosomal membranes, the equilibrium binding study showed a high-affinity (dissociation constant, Kd = 1.1 +/- 0.13 nM; maximum binding capacity, Bmax = 244 +/- 2.1 fmol/mg) binding site. The specific binding of 125I-galanin to nerve membrane was inhibited by galanin or NH2-terminal galanin fragments but not by the COOH-terminal fragment. Computer analysis suggested a two-site model (inhibitor constants, Ki1 = 0.02 +/- 0.005 nM and Ki2 = 1.05 +/- 0.3 nM) for competition by galanin-(1-29). Kinetic and competition studies using guanosine 5'-O-(3-thiotriphosphate) or pertussis toxin (PTX) suggested that the high-affinity binding site involved a PTX-sensitive G protein which acted to slow dissociation of bound galanin from the receptor. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of the galanin receptor complex revealed a radioactive band at 50 kDa. We conclude that, in canine small intestine, galanin may act as an inhibitory neuromodulator by a PTX-sensitive G protein-coupled interaction of galanin and its specific receptor on enteric nerve synaptosomes

scholarly journals Enhanced Adhesive Capacities of the Naturally Occurring Ile249–Met280Variant of the Chemokine Receptor CX3CR1

2004 ◽  
Vol 279 (19) ◽  
pp. 19649-19657 ◽  
Author(s):  
Mehdi Daoudi ◽  
Elise Lavergne ◽  
Alexandre Garin ◽  
Nadine Tarantino ◽  
Patrice Debré ◽  
...  
Keyword(s):  
G Protein ◽  
Calcium Release ◽  
Mononuclear Cells ◽  
Binding Capacity ◽  
Flow Chamber ◽  
Soluble Form ◽  
Peripheral Blood Mononuclear ◽  
Naturally Occurring ◽  
Aspiration Technique ◽  
Membrane Bound

It was recently shown that individuals carrying the naturally occurring mutant CX3CR1-Ile249–Met280(hereafter called CX3CR1-IM) have a lower risk of cardiovascular disease than individuals homozygous for the wild-type CX3CR1-Val249–Thr280(CX3CR1-VT). We report here that peripheral blood mononuclear cells (PBMC) from individuals with the CX3CR1-IM haplotype adhered more potently to membrane-bound CX3CL1 than did PBMC from homozygous CX3CR1-VT donors. Similar excess adhesion was observed with CX3CR1-IM-transfected human embryonic kidney (HEK) cell lines tested with two different methods: the parallel plate laminar flow chamber and the dual pipette aspiration technique. Suppression of the extra adhesion in the presence of pertussis toxin indicates that G-protein mediated the underlying transduction pathway, in contrast to the G-protein-independent adhesion previously described for CX3CR1-VT. Surprisingly, HEK and PBMC that expressed CX3CR1-IM and -VT were indistinguishable when tested with the soluble form of CX3CL1 for chemotaxis, calcium release, and binding capacity. In conclusion, only the membrane-anchored form of CX3CL1 functionally discriminated between these two allelic isoforms of CX3CR1. These results suggest that each form of this ligand may lead to a different signaling pathway. The extra adhesion of CX3CR1-IM may be related to immune defenses and to atherogenesis, both of which depend substantially on adhesive intercellular events.

scholarly journals Effectiveness of Toothpony (Gazza minuta) protein hydrolysate on reducing oil uptake upon deep-frying

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 805-813
Author(s):  
M.K. Zainol ◽  
R.C. Tan ◽  
Z. Mohd Zin ◽  
M. Danish-Daniel ◽  
Amirrudin Ahmad
Keyword(s):  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Human Consumption ◽  
Degree Of Hydrolysis ◽  
Oil Uptake ◽  
Overall Acceptability ◽  
Meat Content ◽  
Total Food ◽  
Fried Foods ◽  
Oil Binding

Toothpony (Gazza minuta) is not typically used for human consumption due to its small size and low meat content, which is widely used as a fish meal. It is stated to be high in protein content and may be suitable for fish protein hydrolysate (FPH) production. Deepfat fried foods contain significant amounts of fat, in some cases up to one-third of the total food weight after frying. Toothpony FPH with low oil-binding ability may reduce the amount of oil consumed by deep-fried products. The objective of this research was to measure the physicochemical properties of Toothpony FPH and its utilisation in reducing the oil intake of deep-fried food. Toothpony FPH was obtained using the enzymatic method successfully. Batter formulations are prepared by adding 0%, 2%, 4%, 6% and 8% of Toothpony FPH into the sample mixtures. The present study indicates the degree of hydrolysis of Toothpony FPH determined by trichloroacetic acid (TCA) method was found to be 98.02%. Toothpony FPH's molecular weight distributions ranged from 7 to 175kDa and FTIR's transmission spectrum indicated the presence of amide I and amide II compounds (1654 and 1535cm-1 ). Oil binding capacity of Toothpony FPH was found to be low, which was 1.9 g oil/ g protein. This study indicated that 4% of Toothpony FPH produced the optimum amount to be incorporated in batter in order to best reduce oil uptake. In sensory evaluation, deep-fat-fried squid incorporated with 8% of Toothpony FPH showed the highest acceptance in all attributes, which were colour, crispness, oiliness, taste and overall acceptability. This approach offers the potentials use of Toothpony fish FPH for the production batter formulation which is efficient in the reduction of oil uptake.

scholarly journals Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds

2021 ◽  
Vol 8 ◽  
Author(s):  
Dan Lu ◽  
Mengyao Peng ◽  
Min Yu ◽  
Bo Jiang ◽  
Hong Wu ◽  
...  
Keyword(s):  
Particle Size ◽  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Average Molecular Weight ◽  
Zinc Binding ◽  
Degree Of Hydrolysis ◽  
Pumpkin Seed ◽  
Binding Behavior

Zinc is a crucial micronutrient for maintaining body immune system and metabolism function. However, insufficient intake from diet may lead to zinc deficiency and impair normal body function. In addition, conventional zinc salts supplementation has the disadvantage of low bioavailability since the zinc ions may be easily chelated by dietary fiber or phytate commonly found in diets rich in plants, and form precipitates that cannot be absorbed. Therefore, the objective of the present study is to prepare pumpkin seed derived peptides and to evaluate the effect of structure and surface properties on the zinc binding behavior of the pumpkin seed protein hydrolysate (PSPH), as well as their gastrointestinal stability. Briefly, different PSPHs were prepared using enzymatic hydrolysis method with bromelain, papain, flavourzyme, alcalase, and pepsin. The particle size, zeta potential, surface hydrophobicity, degree of hydrolysis, ATR-FTIR spectra, and zinc binding capacity were determined. The representative samples were chosen to characterize the binding energy and surface morphology of PSPH-Zn. At last, the in vitro gastrointestinal stability of PSPH and PSPH-Zn were evaluated. Our results showed that peptides hydrolyzed by papain had the largest average molecular weight, smallest particle size, highest hydrophobicity, and the greatest zinc binding capacity. Zinc showed better gastrointestinal stability in PSPHs chelates than in its salt. Meanwhile, PSPH-Zn with higher zinc binding capacity showed better stability. The result of this study indicated pumpkin seed hydrolyzed by papain may be used as a potential source for zinc fortification. The findings in this study may provide important implications for developing plant-based zinc chelating peptides.

scholarly journals Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5366
Author(s):  
Alexandra Dion-Poulin ◽  
Myriam Laroche ◽  
Alain Doyen ◽  
Sylvie L. Turgeon
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Denaturation ◽  
Binding Capacity ◽  
Enzymatic Digestion ◽  
Western Society ◽  
Degree Of Hydrolysis ◽  
Water Binding ◽  
The Impact ◽  
High Hydrostatic Pressures

The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.

scholarly journals The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

2021 ◽  
Vol 6 (3) ◽  
pp. 210-218
Author(s):  
O. V. Zinina ◽  
S. P. Merenkova ◽  
K. S. Gavrilova ◽  
M. B. Rebezov ◽  
D. A. Utyanov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Propionic Acid ◽  
Binding Capacity ◽  
Starter Culture ◽  
Live Weight ◽  
Egg Laying ◽  
Degree Of Hydrolysis ◽  
Technological Parameters ◽  
Propionic Acid Bacteria ◽  
By Products

By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria.

Artificial neuronal networks (ANN) to model the hydrolysis of goat milk protein by subtilisin and trypsin

2018 ◽  
Vol 85 (3) ◽  
pp. 339-346 ◽  
Author(s):  
Francisco Javier Espejo-Carpio ◽  
Raúl Pérez-Gálvez ◽  
Antonio Guadix ◽  
Emilia María Guadix
Keyword(s):  
Milk Protein ◽  
Binding Capacity ◽  
Goat Milk ◽  
Degree Of Hydrolysis ◽  
Enzymatic Reactions ◽  
Water Binding ◽  
Enzyme Substrate ◽  
Ann Models ◽  
Substrate Ratio ◽  
Hydrolysis Of

The enzymatic hydrolysis of milk proteins yield final products with improved properties and reduced allergenicity. The degree of hydrolysis (DH) influences both technological (e.g., solubility, water binding capacity) and biological (e.g., angiotensin-converting enzyme (ACE) inhibition, antioxidation) properties of the resulting hydrolysate. Phenomenological models are unable to reproduce the complexity of enzymatic reactions in dairy systems. However, empirical approaches offer high predictability and can be easily transposed to different substrates and enzymes. In this work, the DH of goat milk protein by subtilisin and trypsin was modelled by feedforward artificial neural networks (ANN). To this end, we produced a set of protein hydrolysates, employing various reaction temperatures and enzyme/substrate ratios, based on an experimental design. The time evolution of the DH was monitored and processed to generate the ANN models. Extensive hydrolysis is desirable because a high DH enhances some bioactivities in the final hydrolysate, such as antioxidant or antihypertensive. The optimization of both ANN models led to a maximal DH of 23·47% at 56·4 °C and enzyme–substrate ratio of 5% for subtilisin, while hydrolysis with trypsin reached a maximum of 21·3% at 35 °C and an enzyme–substrate ratio of 4%.

scholarly journals Physicochemical and sensory properties of deep fried battered squid containing Brownstripe red snapper (Lutjanus vitta) protein hydrolysate

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1245-1253
Author(s):  
R.M. Chew ◽  
Z. Mohd Zin ◽  
A. Ahmad ◽  
N.F. Mohtar ◽  
N.D. Rusli ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Sensory Properties ◽  
Red Snapper ◽  
Degree Of Hydrolysis ◽  
Oil Uptake ◽  
Use Of Resources ◽  
Fried Foods ◽  
Brownstripe Red Snapper

Deep-fried food is a fast and convenient way to prepare food that imparts desirable sensory characteristics of colour, flavour and in particular, a smooth texture, yet has been labelled as not healthy by consumers. Incorporation of other ingredients in the formulation of the batter could reduce the fat absorption in deep-fried foods. This research was aimed to determine the physicochemical and sensory properties of Brownstripe red snapper protein hydrolysate (BRSPH) and its utilisation in reducing the oil intake of deep-fried foods. The BRSPH were extracted using the enzymatic method utilizing Alcalase® as the working enzyme. Batter formulations were prepared by adding 0%, 2%, 4%, 6% and 8% of BRSPH into the sample mixtures. Addition of BRSPH into the batter was found to increase hardness and crispness of deep-fat fried battered squids. The fat content of the deep-fat fried battered squids with 8% BRSPH powder was found to be the lowest compared to those added with 2%, 4% and 6%, while sample without BRSPH powder was the highest (30.15%). Deep-fat fried squids with 4% of BRSPH powder showed the best acceptability scores in terms of crispness, taste and overall acceptability, but no significant differences were determined in the crispness between deep-fat fried squids with and without BRSPH. The findings indicate that enzymatic hydrolysis using Alcalase® has the potential to yield BRSPH with a high degree of hydrolysis (98.19%), low molecular weight (10-15 kDa), and low oil binding capacity (2.38 g oil/ g protein). Enzymatic hydrolysis proved to be a viable technique to produce protein hydrolysate which able to reduce the oil uptake and healthier with high acceptability of the end products. Research on how to optimize the use of BRSPH with a high economic, nutritional and industrial potential of understated resources would allow for the implementation of manufacturing practices to enhance the use of resources and increase the value of the by-product. This approach will offer the potential use of BRSPH for the production of batter formulation which is efficient in the reduction of oil uptake

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