Process optimization in the extract of perilla seed oil with plant protein hydrolysate complex enzyme

CHEN, Xiaodan; Huang, Wenwen; Wang, Liang

doi:10.1590/fst.54722

Cited by 5 publications

(3 citation statements)

References 31 publications

(31 reference statements)

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“…These PUFAs are abundantly found in certain vegetable oils, including sunflower oil, chia seed oil, and soybean oil. (Chen et al, 2022;Russo, 2009). Both LA and ALA are essential fatty acids, with their relative proportions playing a significant role in the facilitation of well-being and the prevention of ailments.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Chia Seed and Sunflower Oils as Rich Sources of Essential Fatty Acids

Shabana,

El-Shouny,

El-Kadousy

et al. 2024

Menoufia Journal of Agricultural Biotechnology

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Researchers are continuously engaged in the search for various sources of oils that are acceptable to consumers and offer high nutritional value and storage properties. This study aimed to analyze the physical properties of chia seeds and sunflower oils, including refractive index, color, specific gravity, as well as chemical properties such as acid value, saponification value, ester value, iodine value, and peroxide value. Additionally, the percentage of unsaponifiable matter and stability induction period at 120•C were determined. The nutritional value of these oils was assessed by analyzing their fatty acid content using gas chromatography and their sterol content using GC-MS. The physical characteristics of chia seeds and sunflower oils were determined, and it was observed that the refractive index for chia seeds was 1.48, whereas for sunflower oils it was 1.47. Similarly, the color intensity for chia seeds was measured to be 0.75, while for sunflower oils it was 0.95. Furthermore, the specific gravity for chia seeds was found to be 0.93, whereas for sunflower oils it was 0.92. On the contrary, the chemical properties of chia seeds and sunflower oils were evaluated, and it was found that the saponification value for chia seeds was 194.05 mg KOH/g oil, whereas for sunflower oils it was 191.91 mg KOH/g oil. Additionally, the acid value for chia seeds was determined as 1.03 mg KOH/g oil, while for sunflower oils it was 1.27 mg KOH/g oil. Moreover, the iodine value for chia seeds was measured to be 189.5 g I 2 /100 g oil, whereas for sunflower oils it was 120.6 g I 2 /100 g oil. Finally, the peroxide value for chia seeds was found to be 0.85 Meq oxygen/Kg, while for sunflower oils it was 0.76 Meq oxygen/Kg. Alpha linolenic acid accounted for most of the fatty acid composition in chia seed oil, comprising 61.29% of the total. In contrast, linoleic acid constituted the primary fatty acid in sunflower oil, making up 55.87% of the total. In both chia seed and sunflower oils, β-sitosterol emerged as the predominant sterol, comprising 46.61% and 57.63% of the total, respectively. These findings indicate that both oils possess significant amounts of essential fatty acids, including omega-3 and omega-6, which make them promising candidates to incorporate into diets requiring essential fatty acids.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Chia Seed and Sunflower Oils as Rich Sources of Essential Fatty Acids

Shabana,

El-Shouny,

El-Kadousy

et al. 2024

Menoufia Journal of Agricultural Biotechnology

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“…Linoleic acid (LA) and α-linolenic acid (ALA) are n-6 and n-3 PUFAs, respectively, which are present in high amounts in some vegetable oils (such as Linseed oil, perilla seed oil, etc.) (Chen et al, 2022;Russo, 2009). Both LA and ALA are essential fatty acids and their ratios play an important role in promoting health and preventing diseases (Mukhametov et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats

Yang

Song

et al. 2022

Food Sci. Technol

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This study investigated the effects of blended oils with different n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on the metabolic disorders and hepatic steatosis in high-fat diet-fed rats. The 1:1 group had significantly lower serum low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), triglycerides, high-density lipoprotein cholesterol (HDL-C), and lipoprotein lipase (LPL) levels than those of the Lard group. The 5:1 group had significantly lower serum LDL-C, LPL, and adiponectin (ADP) than those in the Lard group. Serum LDL-C, angiotensin II (Ang II), endothelin-1, LPL and ADP levels in the 1:1 and 5:1 groups were significantly lower than those in the normal control group. The 5:1 group had significantly lower serum ADP, Ang II, LPL and resistin levels than those in the 20:1 group. The 20:1 group had significantly higher serum TC, LDL-C, HDL-C, nitric oxide (NO), 3-nitrotyrosine, free fatty acid and LPL levels than those in the 1:1 ratio group. Blended oils with a low n-6/n-3 PUFA ratio improved metabolic disorders and hepatic steatosis by regulating lipid metabolism, adipokines, endothelial cell function, and liver lipid metabolism. Conversely, a high n-6/n-3 PUFA ratio had adverse effects on metabolic profiles in high-fat diet-fed rats.

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“…Studies by the present research team have employed a HHP-assisted extraction technique in the protease hydrolysis of softshell turtle meat, increasing the content of soluble solids and peptides in the hydrolysates [17,26]. Applying this method to the extraction of edible bird nests also increased the concentration and yield of sialic acid [27]. Although existing HHP technology has been used to extract water-soluble protein from S. platensis [28], studies using HHP-assisted enzymatic hydrolysis technology on S. platensis to determine the HMGR-inhibiting activity of its hydrolysates remain scarce.…”

Section: Introductionmentioning

confidence: 99%

Production and Purification of Novel Hypocholesterolemic Peptides from Lactic Fermented Spirulina platensis through High Hydrostatic Pressure-Assisted Protease Hydrolysis

Chen

Yang

2021

Catalysts

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This research focuses on the proteolytic capacity of Spirulina platensis and their hypocholesterolemic activity via the 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase (HMGR) inhibitory activity. To select suitable proteases for releasing peptides with high HMGR-inhibiting activity from S. platensis, eight commonly used commercial proteases were used in protease hydrolysis under high hydrostatic pressure (HHP, 100 MPa or 0.1 MPa) at 50 °C for 24 h. The Peptidase R group had the highest inhibitory capacity (67%). First, S. platensis was fermented with seven mixed lactic acid bacteria for 5 h at 42 °C. This was followed by the addition of Peptidase R under high hydrostatic pressure (100 MPa at 50 °C) for 0–6 h of enzymatic hydrolysis (HHP-FH-PR6) to determine the hydrolytic capacity of S. platensis protein. As the hydrolysis time extended to 6 h, the peptide content increased from 96.8 mg/mL to 339.8 mg/mL, and the free amino acid content increased from 24 mg/mL to 115.2 mg/mL, while inhibition of HMGR increased from 67.0% to 78.4%. In an experimental simulation of in vitro gastrointestinal digestion, the IC50 of HHP-FH-PR6G on HMGR was 3.5 μg peptide/mL. Peptides with inhibitory activity on HMGR were purified, and their sequences were identified as Arg-Cys-Asp and Ser-Asn-Val (IC50: 6.9 and 20.1 μM, respectively).

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Process optimization in the extract of perilla seed oil with plant protein hydrolysate complex enzyme

Cited by 5 publications

References 31 publications

Evaluation of Chia Seed and Sunflower Oils as Rich Sources of Essential Fatty Acids

Evaluation of Chia Seed and Sunflower Oils as Rich Sources of Essential Fatty Acids

Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats

Production and Purification of Novel Hypocholesterolemic Peptides from Lactic Fermented Spirulina platensis through High Hydrostatic Pressure-Assisted Protease Hydrolysis

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