Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

Boukil, Abir; Suwal, Shyam; Chamberland, Julien; Pouliot, Yves; Doyen, Alain

doi:10.1016/j.memsci.2018.03.079

Cited by 42 publications

(26 citation statements)

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“…Under pressure, the loss of solubility is mainly related to the formation of insoluble high molecular weight protein aggregates due to exposure of hydrophobic residues and/or disulfide bond formation [ 68 , 69 ]. Consequently, during the enzymatic hydrolysis of pressure-treated protein, enzymes break the protein in different ways due to modifications of protein structure since some bonds became inaccessible to the enzymes and, on the contrary, others may be exposed due to conformational changes [ 36 , 70 , 71 ]. Therefore, Alcalase ® hydrolysis of cricket meal pretreated by pressure could generate a different peptide profile that contains more hydrophobic peptides, which could negatively impact hydrolysate solubility.…”

Section: Resultsmentioning

confidence: 99%

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

et al. 2020

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The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degree of hydrolysis. As expected, enzymatic digestion (with and without pressurization) increased the solubility, reaching values close to 100%. The pretreatment of mealworm meal with pressure further improved its solubility compared to control hydrolysate, while pressurization pretreatment decreased the solubility of cricket meal. These results may be related to the impact of pressurization on protein structure and therefore to the generation of different peptide compositions and profiles. The oil binding capacity also improved after enzymatic hydrolysis, but further for pressure-treated mealworm hydrolysate. Despite the moderate effect of pretreatment by high hydrostatic pressures, insect protein hydrolysates demonstrated interesting functional properties which could potentially facilitate their use in the food industry.

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Section: Resultsmentioning

confidence: 99%

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

et al. 2020

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“…Consequently, and specifically regarding the degree of hydrolysis, the result indicates that HHP treatment might have facilitated the mealworm protein conformational changes that are needed to increase the effectiveness of enzymatic digestion by providing Alcalase ® access to the buried cleavage site at the very beginning of hydrolysis (until 10 min). Previous studies using various enzymes demonstrated that HHP-assisted enzymatic hydrolysis induced the exposure of new cleavage sites through protein unfolding, which enhanced enzyme activity, reduced hydrolysis time [36], and improved the degree of hydrolysis and concentration of peptides generated in protein hydrolysates [37][38][39]. In addition, the DH of mealworm proteins obtained was significantly increased (p < 0.05) during HHP-assisted enzymatic hydrolysis by Alcalase ® .…”

Section: Effects Of High Hydrostatic Pressure-assisted Enzymatic Hydrmentioning

confidence: 92%

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

et al. 2020

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Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.

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“…from rice and Soy) may find their way in the global market [69]. Food industry generally prepares the bioactive peptides with enzymatic hydrolysis using pepsin, trypsin and papain [27] or microbial fermentation [15] and some uses both methods in combination [70]. For integrated approach, most of the researchers generally combine both in vitro and in vivo studies with the in-silico approaches [71,72].…”

Section: Discussionmentioning

confidence: 99%

FermFooDb: A database of bioactive peptides derived from fermented foods

Chaudhary

Bhalla

Patiyal

et al. 2021

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These foods are sources of probiotic organisms and bioactive peptides, various amino acids, enzymes etc. that provides numerous health benefits. FermFooDb (https://webs.iiitd.edu.in/raghava/fermfoodb/) is a manually curated database of bioactive peptides derived from wide range of foods that maintain comprehensive information about peptides and process of fermentation. This database comprises of 2205 entries with following major fields, peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo, type of model and method of analysis. The bioactive peptides in our database have wide range of therapeutic potentials that includes antihypertensive, ACE-inhibitory, antioxidant, antimicrobial, immunomodulatory and cholesterol lowering peptides. These bioactive peptides were derived from different types of fermented foods that include milk, cheese, yogurt, wheat and rice. Numerous, web-based tools have been integrated to retrieve data, peptide mapping of proteins, similarity search and multiple-sequence alignment. This database will be useful for the food industry and researchers to explore full therapeutic potential of fermented foods from specific cultures.

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Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

Cited by 42 publications

References 50 publications

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

FermFooDb: A database of bioactive peptides derived from fermented foods

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