Extraction of antifreeze proteins from cold acclimated leaves of Drimys angustifolia and their application to star fruit (Averrhoa carambola) freezing

Provesi, João Gustavo; Valentim-Neto, Pedro Alexandre; Arisi, Ana Carolina Maisonnave; Amante, Edna Regina

doi:10.1016/j.foodchem.2019.03.055

Cited by 24 publications

(18 citation statements)

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“…With technological development, it has become more common to use a polarizing microscope with a cold stage. In addition, the temperature was controlled by the program using liquid nitrogen, and the micrographs of ice crystals were collected using an image microprocessing system under the protection of nitrogen (Damodaran & Wang, 2017; Du & Betti, 2016; He et al., 2017; Provesi, Valentim Neto, Arisi, & Amante, 2019).…”

Section: Evaluation Methods Of Antifreeze Activitymentioning

confidence: 99%

“…For foods that are not suitable for freezing, adding high doses of AFPs may be beneficial for cryopreservation (Chen et al., 2019; Zhu et al., 2019). Higher concentrations of AFPs can inhibit the growth of ice crystals, allowing foods like carambola to be stored at low temperatures, reducing the risk of quality degradation (Provesi et al., 2019).…”

Section: Application Advances Of Afps In Frozen Food Industrymentioning

confidence: 99%

“…Pretreatment with the AFP reduced the drop loss caused by freezing and thawing and enhanced physical properties, such as color and texture. Furthermore, immersion or vacuum infiltration of Drimys angustifolia antifreeze protein in starfruits ( Averrhoa carambola ) has been shown to improve firmness, and treated samples can retain their drip loss after 60 days of storage at –20 ± 2 °C (Provesi et al., 2019). Vacuum infiltration or immersion of AFPs into fruits or vegetables conferred initial cryoprotection, indicating that the introduction of AFPs can improve the quality and structure of frozen fruits or vegetables.…”

Section: Application Advances Of Afps In Frozen Food Industrymentioning

confidence: 99%

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Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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Growth of ice crystals can cause serious problems, such as frozen products deterioration, road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs), a healthy and effective cryoprotectant, have great potential as ice crystal growth inhibitors for a variety of frozen products. In this review, methods and technologies for the production, purification, evaluation, and characterization of AFPs are comprehensively summarized. First, this review describes the preparation of AFPs, including the methods of enzymatic hydrolysis, chemical synthesis, and microbial fermentation. Next, this review introduces the major methods by which to evaluate AFPs’ antifreeze activity, including nanoliter osmometer, differential scanning calorimetry, splat‐cooling, the biovaluation model, and novel technology. Moreover, this review presents an overview of the molecular characteristics, structure–function relationships, and action mechanisms of AFPs. Furthermore, advances in the application of AFPs to frozen food, including frozen dough, meat products, fruits, vegetable products, and dairy, are summarized and holistically analyzed. Finally, challenges of AFPs and future perspectives on their use are also discussed. An understanding of the production, structure–function relationships, mechanisms and applications of AFPs provides inspiration for further research into the use of AFPs in food science and food nutrition applications.

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Section: Evaluation Methods Of Antifreeze Activitymentioning

confidence: 99%

Section: Application Advances Of Afps In Frozen Food Industrymentioning

confidence: 99%

Section: Application Advances Of Afps In Frozen Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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“…Interestingly, incorporation of 4% A. carambola fruit juice and 6% Bambusa polymorpha Munro (Poaceae family) shoot extract, significantly prolonged the shelf life of pork nuggets by at least 2 weeks ( Thomas et al, 2016 ). Recent studies found that an antifreeze protein purified from the cold acclimated leaves of Drimys angustifolia Miers (Winteraceae family) and synergistic pectin-maltodextrin-sodium chloride edible coating could dramatically increase the quality of frozen A. carambola ( Provesi et al, 2019 ; Mohd Suhaimi et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Traditional Uses, Phytochemical Constituents and Pharmacological Properties of Averrhoa carambola L.: A Review

et al. 2021

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Averrhoa carambola L. (star fruit) is an edible fruit that is extensively cultivated in southern China, Southeast Asia, India, and northern South America. It has a sweet and juicy taste and is frequently used in fruit salads and fruit platters, as a garnish in cocktail drinks and beverages, or squeezed into juice and served as a beverage. Traditionally, it has been used for treating diabetes and diabetic nephropathy, arthralgia, vomiting, lithangiuria, coughing, hangovers, and chronic paroxysmal headache for thousands of years. Currently, approximately 132 compounds have been isolated from A. carambola. Among them, flavonoids, benzoquinone, and their glycosides have been considered as biologically active substances, which are responsible for various biological activities. Pharmacological studies have revealed that crude extracts or monomeric compounds from A. carambola exhibit multiple bioactivities, such as anti-oxidant, anti-hyperglycemic, anti-obesity, anti-hyperlipidemic, anti-tumor, anti-inflammatory, hepatoprotective, cardioprotective, anti-hypertensive, neuroprotective, and others. Thus, A. carambola is a valuable treatment in Chinese medicine with therapeutic potential for multiple diseases, especially diabetes and diabetes-related diseases. Even though it is a very promising candidate in the development of functional food and the pharmaceutical industry, reports on its bioactivities have only been conducted in vivo and in vitro and there is a gap in research regarding clinical settings and safety. This review therefore provides a comprehensive and systematic overview of current progress on botany, ethnopharmacology, phytochemistry, pharmacology, and toxicity of A. carambola, providing a valuable reference for further developments and applications of A. carambola in the pharmaceutical industry and functional food.

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“…Antifreeze proteins can protect cells and body fluids from freezing by hindering the nucleation, inhibiting the growth of ice crystals, and impeding the recrystallization of ice (Kandaswamy et al, 2011) and are thus important natural antifreeze materials that are widely used in food preservation (Zhan et al, 2018;Provesi et al, 2019;Song et al, 2019), medicine (Lee et al, 2012;Khan et al, 2019), and biotechnological applications (Naing and Kim, 2019). They were first found in the blood of Antarctic fishes about 50 years ago (DeVries and Wohlschlag, 1969;DeVries et al, 1970).…”

Section: Introductionmentioning

confidence: 99%

Identifying Antifreeze Proteins Based on Key Evolutionary Information

Sun

Ding

Wang

et al. 2020

Front. Bioeng. Biotechnol.

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Antifreeze proteins are important antifreeze materials that have been widely used in industry, including in cryopreservation, de-icing, and food storage applications. However, the quantity of some commercially produced antifreeze proteins is insufficient for large-scale industrial applications. Further, many antifreeze proteins have properties such as cytotoxicity, severely hindering their applications. Understanding the mechanisms underlying the protein-ice interactions and identifying novel antifreeze proteins are, therefore, urgently needed. In this study, to uncover the mechanisms underlying protein-ice interactions and provide an efficient and accurate tool for identifying antifreeze proteins, we assessed various evolutionary features based on position-specific scoring matrices (PSSMs) and evaluated their importance for discriminating of antifreeze and non-antifreeze proteins. We then parsimoniously selected seven key features with the highest importance. We found that the selected features showed opposite tendencies (regarding the conservation of certain amino acids) between antifreeze and non-antifreeze proteins. Five out of the seven features had relatively high contributions to the discrimination of antifreeze and non-antifreeze proteins, as revealed by a principal component analysis, i.e., the conservation of the replacement of Cys, Trp, and Gly in antifreeze proteins by Ala, Met, and Ala, respectively, in the related proteins, and the conservation of the replacement of Arg in non-antifreeze proteins by Ser and Arg in the related proteins. Based on the seven parsimoniously selected key features, we established a classifier using support vector machine, which outperformed the state-of-the-art tools. These results suggest that understanding evolutionary information is crucial to designing accurate automated methods for discriminating antifreeze and non-antifreeze proteins. Our classifier, therefore, is an efficient tool for annotating new proteins with antifreeze functions based on sequence information and can facilitate their application in industry.

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Extraction of antifreeze proteins from cold acclimated leaves of Drimys angustifolia and their application to star fruit (Averrhoa carambola) freezing

Cited by 24 publications

References 50 publications

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Traditional Uses, Phytochemical Constituents and Pharmacological Properties of Averrhoa carambola L.: A Review

Identifying Antifreeze Proteins Based on Key Evolutionary Information

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