Isolation of peptides from a novel brewers spent grain protein isolate with potential to modulate glycaemic response

Connolly, Alan; O’Keeffe, Martina B.; Nongonierma, Alice B.; Piggott, Charles O.; Fitzgerald, Richard J.

doi:10.1111/ijfs.13260

Cited by 45 publications

(20 citation statements)

References 33 publications

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“…45 Alcalase, Flavourzyme and Corolase PP barley protein hydrolysates had DPP-IV IC 50 values between 2.45 and 3.57 mg mL -1 . 38 However, an oat glutenin Alcalase hydrolysate with a DPP-IV IC 50 value (0.13 mg mL -1 ) of the same order as H9 has been described. 45 The DPP-IV inhibitory potency of H9 was ~ 2.5 times higher than that of relatively potent milk 31 and plant (quinoa, 21 hemp, pea, rice and soy) 47 protein hydrolysates evaluated using the same experimental protocol.…”

Section: Discussionmentioning

confidence: 99%

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

et al. 2017

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Wheat gluten, a Pro-rich dietary protein, was investigated for its potential to produce dipeptidyl peptidase IV (DPP-IV) inhibitory peptides during enzymatic hydrolysis with Debitrase HYW20. Nine gluten hydrolysates (H1-H9) were generated using a 2 factor × 3 level design of experiments (DOE) including the incubation temperature (40, 50 and 60 °C) and the enzyme: substrate ratio (E : S, 0.5, 1.0 and 1.5% (w/w)). Their DPP-IV half maximal inhibitory concentration (IC) ranged from 0.24 ± 0.02 (H9) to 0.66 ± 0.06 mg mL (H2A and H7) and their degree of hydrolysis (DH) from 31.7 ± 0.9 (H7) to 62.2 ± 3.0% (H6). Gluten and H9, the most potent DPP-IV inhibitory hydrolysate, were subjected to simulated gastrointestinal digestion (SGID), yielding Gluten_CorPP and H9_CorPP, respectively. H9_CorPP had a higher DPP-IV inhibitory potency than Gluten_CorPP (i.e., DPP-IV IC values of 0.33 ± 0.03 vs. 1.45 ± 0.26 mg mL, respectively). H9 and H9_CorPP both contained relatively potent DPP-IV inhibitory peptides such as Val-Pro-Leu, Trp-Leu and Trp-Pro which were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS). In addition, several sequences possessing features of DPP-IV inhibitory peptides, mostly consisting of a penultimate or C-terminal Pro, were identified within H9. The presence of Pro-containing peptides within H9 may contribute to its stability to digestive enzymes. Gluten hydrolysates may have antidiabetic potential for humans.

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Section: Discussionmentioning

confidence: 99%

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

et al. 2017

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“…Moreover, the hydrolysate of BSGP is a potential functional component, which could be applied in the food industry. Many sources in the literature have suggested that BSGPHs has antioxidant, antiinflammatory, and angiotensin‐converting enzyme (ACE) inhibitory activities, among others (Connolly, O'Keeffe, Piggott, Nongonierma, & FitzGerald, ; Connolly, O'keeffe, Nongonierma, Piggott, & FitzGerald, ; Connolly, Piggott, & FitzGerald, ; McCarthy et al., ; Zong, Li, Zhang, Luo, & Liu, ). Therefore, the sustainable recycling and reusing of BSG will contribute to broaden the variety of proteins and accelerate the process of industrial protein production.…”

Section: Introductionmentioning

confidence: 99%

A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates

Wen

Zhang

Duan

et al. 2019

Journal of Food Science

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There is a growing demand in reusing agro-industrial waste to enrich food proteins and develop new protein-related products. Brewer's spent grain (BSG), the byproducts generated from the processing of beer-brewing industry, is rich in abundant protein (26 to 30%) with good physicochemical properties and nutritional benefits. BSG is mainly composed of four proteins including hordein, gluten, globulin, and albumin. The methods for extracting protein from BSG mainly include alkali extraction, ultrasonic-assisted extraction, and organic solvent extraction, among others. However, little researches have described the functional properties of Brewer's spent grain protein (BSGP) and how it can be improved by enzymatic modification. Additionally, BSG protein hydrolysates (BSGPHs) have good bioactivities, mainly including antioxidant, antiinflammatory, and angiotensin-I-converting enzyme inhibitory activities, among others. Based on the above situation, this review provides a comprehensive overview about the isolation, physicochemical features, application of the BSGP. In addition, the functional properties and biological activities of BSGPHs are also emphasized. The purpose of this review is to provide an up-to-date summary of BSGP research, and to broaden the market potential of this emerging protein in food industry. Besides, this review provides a reference to study the use of BSGP or hydrolysates for a variety of purposes in-depth, including pharmaceutical, food, and industrial applications.

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“…It is generally intended for animal feed (Westendorf & Wohlt, ), particularly for dairy cattle, because of its fiber and protein composition, and research has investigated its use in human food, in the production of cookies (Öztürk, Özboy, Cavidoglu, & Köksel, ), baked snacks (Ktenioudaki, Crofton, et al, ), high‐fiber breads (Stojceska & Ainsworth, ), fish burgers (Spinelli, Conte, & Nobile, ), wheat dough supplemented with MB and apple pomace (Ktenioudaki, O'Shea, & Gallagher, ), and for producing new materials, such as biodegradable baked foams (Mello & Mali, ). MB hydrolyzed proteins can be used as a functional dietary ingredient helping to control diabetes (type 2) and hypertension, due to the inhibitory activity of dipeptidyl peptidase‐IV (DPP‐IV) and angiotensin‐converting enzyme (ACE), which can inhibit incretin hormones (responsible for potentiating insulin secretion) (Connolly, O'Keeffe, Nongonierma, Piggott, & FitzGerald, ). MB flour has also been used as a protein additive or for partial replacement of other flours in bakery products (Huige, ; Townsley, ); however, its use in meat products has not been much investigated.…”

Section: Introductionmentioning

confidence: 99%

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Saraiva

Agustinho

Vital

et al. 2019

J Food Process Preserv

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Waste reuse has been increasingly studied to obtain added value and investigate the possibility of enrichment of other foods. The objective of this study was to evaluate the effects of replacing fat in hamburgers with malt bagasse (MB), a brewing waste. Four formulations were developed: control (11% fat), F1 (10% fat and 1% MB), F2 (9% fat and 2% MB), and F3 (8% fat and 3% MB). Antioxidant activity and physicochemical, sensorial and cooking parameters were evaluated. The addition of MB increased fiber and protein content, decreased fat and caloric value, as expected, and increased the texture parameters (hardness and gumminess) (p < 0.05) of hamburgers. MB conferred antioxidant activity to hamburgers and improved their cooking parameters. Consumers did not identify a difference (p < 0.05) between the formulations (with or without MB). Addition of MB to hamburgers provided higher nutritional value, influenced the cooking parameters positively, and was also well accepted by consumers. Practical applications Malt bagasse (MB) is a residue from brewing generated in high quantities, and it contains important nutrients and bioactive compounds for food enrichment, such as crude protein (23.48%), crude fiber (19.62%), and antioxidant activity. MB is generally used in animal feed, and in human food has been used in bakery products; however, its application in meat products showed a significant improvement in the cooking parameters and in the nutritional composition of low‐fat hamburgers enriched with MB, showing the potential application of this residue in meat products.

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Isolation of peptides from a novel brewers spent grain protein isolate with potential to modulate glycaemic response

Cited by 45 publications

References 33 publications

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

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