Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice

Abstract

The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

“…Nowadays, due to the rapid expansion of the human population and current environmental issues (over-exploitation of resources, degradation of environment), it is necessary for a transition to the circular economy and the development of new strategies to minimize food waste during the supply chain [3,4]. Moreover, problems related to cost disposal and the use of by-products have become an increasing challenge [5]. Conventional methods for waste disposal and valorization are incineration, aerobic fermentation, composting, fertilizer and feedstuff [6].…”

Emerging Protein Sources for Food Production and Human Nutrition

“…Numerous literature data indicate, however, that the enzymatic hydrolysis of proteins that has been properly carried out can significantly improve both the nutritional value and biological activity. The study of Kowalczewski et al [ 4 ] is a report on the effect of the enzymatic hydrolysis of potato juice proteins, combined with membrane filtration. The obtained hydrolysate was characterized in terms of nutritional value and biological activity, including the evaluation of the amino acid profile and score, the content of mineral compounds, as well as antioxidant and cytotoxic activity in vitro.…”

Hidrolisado Proteico de Mucosa Suína como estimulante alimentar para juvenis de tilápia do Nilo

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