Advancement of foam separation of bioactive peptides using an aeration column with a bubbling-draining method

Vanhoute, M.; Froidevaux, Rénato; Pierlot, Christel; Krier, François; Aubry, Jean‐Marie; Guillochon, Didier

doi:10.1016/j.seppur.2008.06.008

Cited by 10 publications

(6 citation statements)

References 12 publications

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“…The hydrolysis of proteins by enzymes is a vital bioprocess to improve the physicochemical, functional and nutritional properties of original proteins or to prepare extensively hydrolyzed proteins for hypoallergenic infant diets and nutritional therapy [16][17][18]. The most used way to produce bioactive peptides is through enzymatic hydrolysis of whole protein molecules.…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

“…Proteolytic digestion of bovine ß-lactoglobulin by trypsin bears four peptide segments with bactericidal activity. These peptides corresponded to ß-lactoglobulin f (15)(16)(17)(18)(19)(20), f (25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40), f (78-83) and f (92)(93)(94)(95)(96)(97)(98)(99)(100). These peptides only effect on Gram-positive bacteria and inhibit them.…”

Section: Whey Proteins Derived Antimicrobial Peptidesmentioning

confidence: 99%

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Milk Bioactive Peptides: Antioxidant, Antimicrobial and Anti-Diabetic Activities

El-Sayed¹,

Awad²

2019

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The main milk proteins are caseins and whey proteins, some other minor proteins and peptides, are also found in milk. Proteins are vital ingredients for human because they provide all the essential amino acids needed for body and human health. Milk proteins are very important sources of bioactive peptides. The bioactive peptides are inactive within the sequence of the parent protein and can be released by proteolytic enzymes, during gastrointestinal digestion or during milk processing, for example the adding coagulation enzymes and starter culture. Once bioactive peptides are present in the body, these peptides may act as regulatory compounds with hormone-like activity. Furthermore, Bioactive peptides from milk proteins have many biological activities such as antimicrobial, antihypertensive, antithrombotic, antioxidant, mineral binding, and anti-diabetic. Bioactive peptides have potential health and have pharmaceutical applications. Antimicrobial peptides are recognized as an important component of innate immunity, particularly at mucosal surfaces such as the lungs and small intestine that are constantly exposed to a range of potential pathogens. The ability of protein hydrolysates to inhibit deleterious changes caused by lipid oxidation appears to be related to the nature and composition of the different peptide fractions. Milk protein hydrolysate possesses free-radical-scavenging and anti-inflammatory activities have many beneficial effects on the increase of the glucose-induced insulin secretion and reduction in postprandial glycemia. This article is tried through exposure in some detail to review characteristics of some milk protein peptides and its positive effects on human health.

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Section: Enzymatic Hydrolysismentioning

confidence: 99%

Section: Whey Proteins Derived Antimicrobial Peptidesmentioning

confidence: 99%

Milk Bioactive Peptides: Antioxidant, Antimicrobial and Anti-Diabetic Activities

El-Sayed¹,

Awad²

2019

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“…An enzymatic activity unit (E.A.U.) is defined as the amount of enzyme required to cause an increase in absorbance (∆A) at 280nm of 0.001 per minute when the optical path is 1 cm long [13,14]. The formula used for calculating the enzymatic activity of pepsin solution was:…”

Section: Analysis Of Enzymatic Activity Of Pepsinmentioning

confidence: 99%

Studies on Chromatographic Fractioning by Cations Exchangers of a Bovine Hemoglobin Hydrolysate

Panainte¹,

Morariu²,

Bibire³

et al. 2018

Rev. Chim.

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A peptidic hydrolysate has been obtained through hydrolysis of bovine hemoglobin using pepsin. The fractioning of the hydrolysate was performed on a column packed with CM-Sepharose Fast Flow. The hydrolysate and each fraction was filtered and then injected into a HPLC system equipped with a Vydak C4 reverse phase column (0.46 x 25 cm), suitable for the chromatographic separation of large peptides with 20 to 30 amino acids. The detection was done using mass spectrometry, and the retention time, size and distribution of the peptides were determined.

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“…DISCUSSION Enzymatic hydrolysis of proteins is widely used in the food industry to improve functional properties such as solubility, emulsification, gelation and taste, or to prepare extensively hydrolyzed proteins for hypoallergenic infant diets and nutritional therapy. More recently the pharmaceutical and food industries have shown increasing interest in peptides derived from protein hydrolysates as components of functional foods (Vanhoute et al, 2008). The most prominent enzymes are pepsin, trypsin and chymotrypsin that have been shown to release a number of antihypertensive peptides, calcium-binding phosphopeptides (CPPs), antibacterial, immunomodulatory and opioid peptides both from different casein (α-, β-and κ-casein) and whey proteins, e.g., α-lactalbumin (α-la), β-lactoglobulin (β-lg) and glycomacropeptide (GMP) (Meisel and FitzGerald., 2003;Yamamoto et al, 2003;FitzGerald et al, 2004;Gobbetti et al,2004 and.…”

Section: Fig 2 Rp-hplc Pattern Of Hydrolyzed Product Of Mpc By Trypmentioning

confidence: 99%

Utilization of Milk Protein Hydrolysate in Functional Beverages

2014

Alexandria Science Exchange Journal: An International Quarterly

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The objective of this study was to utilize milk protein concentrate hydrolysate (MPCH) in special drinks as functional beverages and to study the acceptably of such drinks with fresh fruits and flavors. The milk protein concentrate was hydrolyzed by trypsin at pH 7.5 for 20 h. Protein hydrolysis was evaluated by SDS-PAGE and RP-HPLC. Milk protein was completely hydrolyzed by trypsin after 20 h of incubations as there were no bands observed on the SDS-PAGE and broad peptides were separated by RP-HPLC as a source of bioactive peptides. The bitterness of milk protein hydrolysate by trypsin was eliminated by adding sweeteners (sucrose, fructose and sucralose). The reduction of bitterness was highly observed in fresh strawberry and mango juices when compared to flavored juices. However, the best score of sensory evaluation was in MPCH when it was treated by sucrose, fructose and sucralose without flavor compared to MPCH with strawberry flavor. MPCH that utilized in fresh mango juices and sweetened by sucrose, fructose and sucralose received the highest acceptability scores and lowest bitterness compared to all other treatments.

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Advancement of foam separation of bioactive peptides using an aeration column with a bubbling-draining method

Cited by 10 publications

References 12 publications

Milk Bioactive Peptides: Antioxidant, Antimicrobial and Anti-Diabetic Activities

Milk Bioactive Peptides: Antioxidant, Antimicrobial and Anti-Diabetic Activities

Studies on Chromatographic Fractioning by Cations Exchangers of a Bovine Hemoglobin Hydrolysate

Utilization of Milk Protein Hydrolysate in Functional Beverages

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