Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme

Jaiswal, Arvind Kumar; Bajaj, Rajesh; Mann, Bimlesh; Lata, Kiran

doi:10.1007/s13197-014-1626-x

Cited by 7 publications

(5 citation statements)

References 60 publications

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“…Therefore, we used a combination of Alcalase and Flavorzyme. It has been reported that these 2 enzymes can efficiently hydrolyze milk proteins (Jaiswal et al, 2015;Ghosh et al, 2017). Our results also revealed that these enzymes completely hydrolyzed α-LA and β-LG as well as the GMP contained in G-WPC.…”

Section: Discussionsupporting

confidence: 71%

Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties

Fukudome

Yamaguchi

Higuchi

et al. 2021

Journal of Dairy Science

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Bovine glycomacropeptide (GMP) is a 7,000-Da glycopolypeptide released from κ-casein during cheese making. The O-glycan chains linked to GMP have many biological activities, but their utilization for nutraceutical products is limited due to their low content. To concentrate the functional glycan chains of GMP, we prepared sialylglycopeptide concentrate (SGC) from GMP-containing whey protein concentrate via proteolytic digestion of peptide chains and concentration of sialylglycopeptide by ultrafiltration using membranes with a molecular weight cut-off of 1,000 Da. The abundant saccharides detected in the prepared SGC were N-acetylneuraminic acid (Neu5Ac: 32.3% wt/wt), Nacetylgalactosamine (11.3%), and galactose (10.2%), which constitute O-glycans attached to GMP. The Neu5Ac content in SGC was found concentrated at approximately 4.8-fold of its content in GMP-containing whey protein concentrate (6.8%). Structural analysis of O-glycopeptides by liquid chromatography tandem mass spectrometry identified 88 O-glycopeptides. Moreover, O-acetylated or O-diacetylated Neu5Ac was detected in addition to the previously characterized O-glycans of GMP. Quantitative analysis of O-glycan in SGC by fluorescence labeling of chemically released O-glycan revealed that a disialylated tetrasaccharide was the most abundant glycan (76.6% of the total Oglycan). We further examined bifidogenic properties of SGC in vitro, which revealed that SGC served as a more potent carbon source than GMP and contributes to the growth-promoting effects on certain species of bifidobacteria. Overall, our study findings indicate that SGC contains abundant O-glycans and has a bifidogenic activity. Moreover, the protocol for the preparation of SGC described herein is relatively simple, providing a high yield of glycan, and can be used for large-scale preparation.

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Section: Discussionsupporting

confidence: 71%

Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties

Fukudome

Yamaguchi

Higuchi

et al. 2021

Journal of Dairy Science

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“…There are many studies where not only Alcalase, but other proteases were also used to obtain the hydrolysate with iron-chelating properties. However, in most of them, Alcalase was reported to produce the peptides with the highest iron-chelating ability, as it can be seen in some experiments made with scad (Decapterus maruadsi) processing byproducts [549,571], buffalo αS-casein [572] and marine mackerel processing byproducts…”

Section: Hydrolysis Of Animal Proteinsmentioning

confidence: 99%

Use of Alcalase in the production of bioactive peptides: A review

Tacias-Pascacio

Morellon‐Sterling

Siar

et al. 2020

International Journal of Biological Macromolecules

199

114

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…At present, the conventional methodologies of quantification involve the use of expensive reagents and equipment such as ferrozine or atomic absorption. Such investigations have already been conducted for drinking water (Viollier, Inglett, Hunter, Roychoudhury, & Van Cappellen, 2000), cow and buffalo milk (Jaiswal, Bajaj, Mann, & Lata, 2015), wine (Nguyen & Waterhouse, 2018), buttermilk solids (Wong & Kitts, 2001), yogurt, kefir and cream cheese (Unal, 2012), in addition to brown polymeric macromolecules (melanoidins) (Morales, Fernández-Fraguas, & Jiménez-Pérez, 2005) and contaminated soils (that may be subsequently transferred into food crops) (Zhang et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

An analytical method for the quantitative determination of iron ion chelating capacity: development and validation

Santos

Teixeira

Castro

et al. 2022

Acta Sci. Biol. Sci.

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Iron is a fundamental microelement for human life; however, deficiencies or excesses of these metal ions can cause severe complications and mortality. Chelators are compounds that bind and inhibit iron. Ultraviolet-visible (UV-vis) spectrophotometric methods are key analytical tools in the identification of chemical entities, with the benefits of having good precision and accuracy, and the equipment being easily available as well as quick and simple to implement. In this study, we aimed to provide an alternative, cheaper method for the quantification of iron ion chelation by substituting ferrozine for gallic acid and validating its use with UV-vis according to official ANVISA and ICH guidelines. The parameters assessed were specificity, linearity, precision, accuracy, robustness, and finally, the percentage of iron ions chelating was calculated. The results demonstrated that this method was accurate, simple, specific, selective, precise, and reproducible, and was successfully validated for the determination of iron ions chelating. The percentage of iron ions chelating, promoted by the standard chelator EDTA, was 45% and 47% for Fe2+ and Fe3+, respectively. It is concluded that this new method is beneficial in terms of its simplicity, rapidness, low cost, and the fact that it produces very low levels of dangerous residues.

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Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme

Cited by 7 publications

References 60 publications

Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties

Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties

Use of Alcalase in the production of bioactive peptides: A review

An analytical method for the quantitative determination of iron ion chelating capacity: development and validation

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