FOOD CHEMISTRY
·
2018
·
IF 4.946
Fei Hu,Ao-Te Ci,Hao Wang,Yuan-Yuan Zhang,Jian-Guo Zhang,Kiran Thakur,Zhao-Jun Wei
In this study, the hydrolysis of a pecan protein isolate (PPI) with Alcalase was carried out to generate antioxidant peptides. We proposed a kinetic model to illustrate the enzymolysis process of PPI, which was found suitable for depiction of the kinetic behavior for PPI hydrolysis by Alcalase. The PPI hydrolysis products were gradually fractionated by ultrafiltration through cut-off membranes with molecular weights of 10, 5 and 3 kDa and their antioxidant activities were evaluated in vitro . Further, the strongest antioxidant fraction (<3 kDa) and novel antioxidative peptide were successfully purified. The amino acid sequence of the purified peptide was identified as LAYLQYTDFETR. The purified fraction exhibited appreciable scavenging activities on ABTS radical (67.67%), DPPH radical (56.25%) and hydroxyl radical (47.42%) at 0.1 mg/mL. The results suggested that this novel peptide may serve as a potential antioxidant and it should be evaluated for development of functional foods and pharmaceuticals products.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Peng Sun,Wenjiao Du,Yijia Zheng,Qi Sun,Xiaomeng Wu,Qing Zhao,Guangqing Mu,Changhong Ma,Zhaoxu Li,Fanhua Kong
β-lactoglobulin (β-LG) is a major allergen in dairy, and enzymatic hydrolysis is an effective way to reduce its antigenicity. This research aimed to explore the differential mechanisms of the effects of Alcalase and Flavourzyme from different manufacturers, Novozymes (N) and Yuanye (Y), on the antigenicity of β-LG. Following optimization using Response Surface Methodology, the antigenicity reduction rates of β-LG by the two Alcalase enzymes were both higher than those of Flavourzyme. However, the degree of hydrolysis indicated that there was no linear relationship between the DH and antigenicity. The results of conformational changes indicated that compared with the other three enzymes, N-Alcalase treatment significantly altered the vibrational stretching of C=O and N-H groups, accompanied by a reduction in α-helix content, fluorescence intensity, and surface hydrophobicity. Peptidomics analysis further revealed that N-Alcalase effectively removed critical allergenic linear epitope regions of β-LG, including amino acids (AA) 16–22, 88–107, and 150–158, where AA 88–107 tends to exhibit higher allergenic potential. In contrast, Flavourzyme exhibited limited efficacy in this regard. The findings indicate that N-Alcalase holds greater potential for reducing β-LG antigenicity, providing a theoretical foundation and technical support for the production of hypoallergenic dairy-based materials.
研究领域:
食品科学
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过敏研究
·
酶学
·
分子生物学
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乳品技术
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2016
·Vol. 97
·期 1
·199-206
·
IF 2.076
Anshu Yang,Caiyun Long,Jiaheng Xia,Ping Tong,Youfei Cheng,Yan Wang,Hongbing Chen
BACKGROUND This study examined technique characteristics of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction. Alcalase was immobilised covalently on carboxyl-functionalised magnetic beads by carbodiimide activation. The technique characteristics of the immobilised Alcalase were investigated, followed by determining the degrees of hydrolysis (DH), immunoglobulin G (IgG) binding, and IgE binding of the digested egg white protein by immobilised Alcalase. RESULTS Enzymatic activity, enzyme loading, and immobilisation yield of the prepared immobilised Alcalase were 20.55 U mg −1 , 925 mg g −1 , and 45%, respectively. Immobilised Alcalase showed maximum activity at pH 8.0 and 60 °C. Compared with free Alcalase, immobilised Alcalase exhibited better thermal and storage stability. Moreover, immobilised Alcalase can be reused 10 times and still maintained 55% of its initial activity. Partial hydrolysis of egg white protein by immobilised Alcalase can effectively reduce IgG and IgE binding of the hydrolysates. CONCLUSION This study indicates that the immobilised Alcalase can be used to hydrolyse continuously egg white protein for potential allergenicity reduction. © 2016 Society of Chemical Industry
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Qiaozhi Zhang,Zhouzhou Cheng,Yong Wang,Shuyao Zheng,Yanbo Wang,Linglin Fu
Alcalase hydrolysis of soybean proteins was shown effective in degrading epitopes, but with a significant loss of tastes and functional properties. In this study, the combined use of controlled Alcalase hydrolysis and transglutaminase (TGase)-cross-linking was used to produce hypoallergenic soybean protein hydrolysates (SPHs) with improved flavor and techno-functional properties. Through establishing the kinetic model of heterogeneous enzymatic processes, SPHs with different degrees of hydrolysis (2.5–10.0%) were obtained and polymerized by TGase to yield products with various peptide components. Results showed that post-hydrolysis cross-linking rearranged the (poly)peptides in SPHs via glutaminyl modifications. Following TGase-treatments, due to the masking of bitter-active peptides and free amino acids , the bitterness of SPHs was significantly reduced with a slight improvement in the overall flavor. Furthermore, TGase–cross-linking rescued multiple techno-functionalities of SPHs, particularly their emulsifying and foaming properties. Using sera from soybean-allergic individuals, it was evidenced that TGase-addition did not generate neoallergens and the residual allergenicity of SPHs was not distinctly affected. The final products maintained 44–71% reduction in the IgE-binding levels in comparison to the unhydrolyzed protein. Combining limited Alcalase hydrolysis with TGase–cross-linking provides a feasible way to produce hypoallergenic soybean ingredients with desired flavor and functional attributes.
研究领域:
食品科学
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蛋白质化学
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过敏研究
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Yinli Li,Jie Ding,Liu Dong,Na Sun,Songyi Lin
Egg is one of the eight major food allergens, and ovalbumin (OVA) is the most abundant allergenic protein in eggs. In this study, the effects of pulsed electric field (PEF)-assisted Alcalase hydrolysis on the spatial conformation and potential allergenicity of OVA were studied, and the mechanism of its inhibiting allergic reactions effect was revealed. PEF-assisted Alcalase hydrolysis increased the degree of hydrolysis, surface hydrophobicity, and free sulfhydryl group content. Moreover, the reduction in the α-helix content, fluorescence intensity, and disulfide bond content suggested that PEF promoted the OVA hydrolysis by Alcalase. Additionally, enzyme-linked immunosorbent assay data indicated that PEF-assisted Alcalase hydrolysis hindered OVA binding to immunoglobulins E and G1. Finally, based on bioinformatics combined with mass spectrometry, PEF-assisted Alcalase reduced OVA-induced allergic reactions by destroying epitopes in OVA. Overall, PEF technology further destroyed the epitopes of allergens by targeting the binding sites of substrates and enzymes to improve the affinity of enzymes and substrates, reducing allergic reactions.
研究领域:
食品科学
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过敏学
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生物化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 99
·期 14
·6400-6407
·
IF 2.422
Xiaoyang Liu,Zixu Wang,Jing Zhang,Liang Song,Deyang Li,Zixuan Wu,Beiwei Zhu,Yoshimasa Nakamura,Fereidoon Shahidi,Chenxu Yu,Dayong Zhou
BACKGROUND Zinc is known to play an essential role in the biological activities in the human body. In this study, a zinc-chelating peptide (ZCP) produced by Alcalase-assisted hydrolysis of the body wall of sea cucumber was isolated and identified. The ZCP was purified stepwise by ultrafiltration, anion-exchange chromatography, and gel filtration chromatography, in conjunction with ultraviolet–visual (UV–visual) spectrophotometry, which was used to analyze each purified fraction. RESULTS Analysis of the purified ZCP revealed that its zinc-chelating ability was 33.31%. Analysis of isothermal titration calorimetry suggested that the binding of ZCP and zinc (N ≈ 2) was endothermic, with weak binding affinity. Fourier transform infrared spectroscopy spectra (FTIR) indicated that carboxylic and amide groups in ZCP were the primary binding sites of Zn. Sequencing the result by ultra-performance liquid chromatography-quadrupole/time of flight mass spectrometry (UPLC-Q-TOF-MS/MS) showed that a representative ZCP had the sequence WLTPTYPE with a molecular weight of 1005.5 Da. CONCLUSION These results provide a promising foundation for the production of zinc supplements from sea-cucumber-derived ZCPs. © 2019 Society of Chemical Industry
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
AQUACULTURE
·
2022
·
IF 5.135
Li Bian,Fenghui Li,Pengyan Zhang,Qing Chang,Changlin Liu,Jianlong Ge,Jie Tan,Shengnong Zhang,Siqing Chen
The greenfin horse-faced filefish Thamnaconus septentrionalis is a new marine culture species in East Asia in recent years. It has demersal and adhesive eggs. The artificial fertilization technique of T. septentrionalis has not been established, and commercial hatcheries currently rely on the collection of naturally fertilized eggs. It is impracticable to separate dead eggs from the egg mass , and a large number of waste and faecal matter adhere to the surface of fertilized eggs, causing excess bacterial and fungal loading in eggs incubation tanks. This study aimed to develop an effective method to remove the adhesiveness of fertilized eggs of T. septentrionalis . The effectiveness of tannic acid (0.5%, 0.2% and 0.1%), sodium hypochlorite (0.05%, 0.025% and 0.01%) and alcalase enzyme (4%, 2%, 1% and 0.5%) to eliminate the adhesiveness of T. septentrionalis eggs was evaluated. Eggs were exposed to different deadhesion solutions for up to 20 min, and the number of deadhesive eggs was counted. The results showed that only the alcalase enzyme could effectively remove the adhesiveness of eggs, and the deadhesion efficiency was positively associated with enzyme concentration. The deadhesion rate of the 0.5% alcalase enzyme treatment was more than 70%, while that of the 4%, 2% and 1% alcalase enzyme treatments were more than 90%. The hatching rates were not affected by alcalase enzyme treatment. The hatching rates of the 2% and 1% treatments were higher than those of the control groups. Ultrastructural analysis showed that the surface of eggs had a pore-canal structure, and the zona radiata externa was gradually degraded and finally peeled off during the deadhesion process. Similar to freshwater fishes with adhesive eggs, biochemical analysis showed that the adhesiveness of T. septentrionalis eggs was related to the presence of glycoproteins and mucopolysaccharides in the zona radiata externa. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of zona radiata externa proteins showed that the nonwater-activated eggs, water-activated eggs and adhesive fertilized eggs had same protein pattern, and only small peptide fragments were detected in the deadhesive fertilized eggs. This study provides valuble theoretical and technical support for improvement of hatching technology of filefish.
研究领域:
海洋生物学
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水产养殖
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渔业科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Danhua Ma,Xiaoying Zhang,Naveed Mahmood,Qingkui Zhao,Yang Li,Shuang Zhang
This study aimed to explore the potential of soybean protein isolate hydrolysates (SPIH) prepared via Alcalase as delivery carriers and develop novel SPIH-Cur nanoparticles. Hydrolysis caused the varying degrees degradation in the 7S and 11S subunits, significantly enhancing SPI's antioxidant activity. The reduction in particle size and the exposure of hydrophobic groups in SPIH contributed to the formation of stable SPIH-Cur nanoparticles, due to their well binding capacity to curcumin (Cur). The 30 min SPIH-Cur sample exhibited the highest encapsulation efficiency (83.09 %), owing to its high binding affinity (Ka = 9.56 × 10 3 M −1 ). Encapsulation by SPIH also significantly improved Cur's thermal and light stability. Moreover, FTIR, fluorescence spectra, and molecular docking analyses revealed that the formation of SPIH-Cur were primarily driven by hydrophobic forces and hydrogen bonds. Above results provide a foundation for fabricating nanoparticles that deliver lipophilic bioactive compounds with high encapsulation efficiency and stability derived from SPIH.
研究领域:
食品科学
·
纳米技术
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药学
·
生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Amjad Hussain Memon,Runsheng Ding,Qipeng Yuan,Yun Wei,Hao Liang
In this work, a facile approach was developed to synthesized alcalase-inorganic hybrid nanocomposite (alcalase@CaHPO 4 ) by immobilizing alcalase with calcium hydrogen phosphate (CaHPO 4 ). The nanocomposite possessed flower-like morphological features with excellent hydrolysis activity on soybean protein isolates (SPI) with 1.57 fold higher compared to free alcalase. The experiment was evident of alcalase@CaHPO 4 hybrid nanoflowers with 90% sustainability after the seven cycles of reusability and 80–100% relative activity at 50–70 °C and with 65% at pH 4 in acidic condition. Soybean protein hydrolysates (SPHs) produced by immobilized alcalase possessed 70% radical-scavenging capacity at 0.8 mg/mL concentration and 20% calcium-binding capacity at pH 6. The solubility of SPHs produced by alcalase@CaHPO 4 hybrid nanoflowers was also improved by 15% compared to free alcalase. The high radical scavenging capability, good calcium binding capacity and improved solubility of SPHs prepared through alcalase@CaHPO 4 hybrid nanoflowers would be highly promising in food industries.
研究领域:
食品科学
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生物技术
·
酶工程
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2022
·Vol. 12
·期 34
·22082-22090
·
IF 4.036
Shiyu Zhu,Xin Cong,Zheng Sun,Zhe Chen,Xu Chen,Zhenzhou Zhu,Shuyi Li,Shuiyuan Cheng
Enzymatic synthesis of selenium (Se)-enriched peptides is vital for their application in supplementing organic Se. However, the poor stability and reusability of the free enzyme impedes the reaction. In this work, a highly stable immobilized Alcalase was synthesized by immobilizing Alcalase on tannic acid (TA) and polyethyleneimine (PEI) modified Fe3O4 nanoparticles (NPs). The optimal immobilization conditions for immobilized Alcalase were found at a TA/PEI (v/v) ratio of 1 : 1, pH of 10, and temperature of 40 °C, and the results from scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier Transform Infrared (FTIR) and X-ray photoelectron spectroscopy (XPS) characterization confirmed the successful immobilization of Alcalase. The results of an enzyme property test showed that immobilized Alcalase had higher thermal and pH stability than free Alcalase, and retained 61.0% of the initial enzyme activity after 10 repetitions. Furthermore, the organic Se content of Se-enriched peptide prepared through enzymatic hydrolysis of Cardamine violifolia (CV) protein with immobilized Alcalase was 2914 mg kg−1, and the molecular weight was mainly concentrated in 924.4 Da with complete amino acid components. Therefore, this study proposes the feasibility of immobilized enzymes for the production of Se-enriched peptides.
研究领域:
生物技术
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酶学
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纳米技术
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食品科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2014
·Vol. 38
·期 3
·374-380
·
IF 0.853
Mei-Ling Zhang,Xin-Huai Zhao
Soy protein hydrolysate (SPH) (1 mg/mL), generated by alcalase, had a calcium-chelating activity of 41 mg/g peptide. The alcalase-catalyzed plastein reaction of SPH was carried out in different media: ethanol–water, methanol–water and water. The effects of SPH and of resulting modified hydrolysates on calcium-chelating activities and inhibition of calcium precipitation and platelet aggregation were assessed in vitro . The optimum ethanol concentration, alcalase level and reaction temperature for the plastein reaction was 56.8% v/v, 5.26 kU/g peptide and 33.1C, respectively. The modified hydrolysates had better calcium-chelating activities and stronger inhibition of calcium precipitation and platelet aggregation than SPH. The modified hydrolysate with the highest calcium-chelating activity showed the strongest inhibitory effects on platelet aggregation and calcium precipitation. The plastein reaction enhances the in vitro calcium-chelating and platelet anti-aggregation activities of SPH. Practical Applications In this study, an alcalase-catalyzed plastein reaction carried out in three media (ethanol–water, methanol–water and water) was used to modify the in vitro calcium-chelating and platelet anti-aggregation activities of an alcalase-generated soy protein hydrolysate. The results revealed that the modified hydrolysates of higher calcium-chelating activity had stronger inhibitory effects on platelet aggregation and calcium precipitation. The results of this study provide further insight on the enzymatic synthesis of bioactive peptides of higher activity using the plastein reaction.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD QUALITY
·
2020
·
IF 1.763
Ruichang Gao,Yang Shen,Wanghui Shu,Fan Bai,Wengang Jin,Jinlin Wang,Li Yuan
The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model. After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6. Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC. SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities. These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases.
研究领域:
食品科学
·
生物化学
·
药理学
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营养学
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DOI
高影响因子
危险品化学品经营许可证（带存储）