Classification of microbial α‐amylases for food manufacturing using proteinase digestion

Abstract

Enzymes produced by microorganisms and plants are used as food additives to aid the processing of foods. Identification of the origin of these enzyme products is important for their proper use. Proteinase digestion of α-amylase products, followed by high performance liquid chromatography (HPLC) analysis, was applied to α-amylase from the mold Aspergillus species, the bacteria Bacillus species, and the actinomycetes Saccharomonospora species. Eighteen commercial products of α-amylase were digested with trypsin and endoproteinase Lys-C and HPLC analyzed. For some proteinase/sample combinations, the area of the intact α-amylase peak decreased and new peaks were detected after digestion. The presence and retention times of the novel peaks were used to group the products. The results from this method, called the proteinase digestion–HPLC method, allowed the classification of the α-amylase products into 10 groups, whereas the results from sodium dodecyl sulfate polyacrylamide gel electrophoresis allowed their classification into seven groups.

Kaempferol‐Enhanced Migration and Differentiation of C2C12 Myoblasts via ITG1B/FAK/Paxillin and IGF1R/AKT/mTOR Signaling Pathways

“…[69] In addition, one report also shows that a 4-week continuous intake of 50 mg KMP aglycone/day (dose approximately five times higher than the estimated human dietary intake) was safe for humans or even at higher doses. [70] We have not found any human trials reporting potential toxicity or adverse events of oral KMP intake. [21] Therefore, in this study, concentrations of 1 and 10 μM KMP were found to be effective in inducing the differentiation of C2C12 myoblasts, making it feasible for use in animal experiments as well as in preclinical studies.…”

Virgibacillus halodenitrificans ST‐1 for fermentation of shrimp paste and hydrolysates of its protease

“…The different peptides or oligopeptides were produced, and they made the food with new function (Choksawangkarn, Phiphattananukoon, Jaresitthikunchai, & Roytrakul, 2018). Additionally, proteases with novel catalytic properties and their hydrolysates could be applied in various industries such as detergent, surfactant, antibacterial substances, and oxidizing agent (Akiyama, Yamazaki, Tada, Ito, & Akiyama, 2014; Duan et al., 2014; He, Nguyen, Su, & Zhang, 2016; Hu, Ren, Zhou, & Ye, 2019; Zhang & Kim, 2010).…”

“…Additionally, proteases with novel catalytic properties and their hydrolysates could be applied in various industries such as detergent, surfactant, antibacterial substances, and oxidizing agent (Akiyama, Yamazaki, Tada, Ito, & Akiyama, 2014;Duan et al, 2014;He, Nguyen, Su, & Zhang, 2016;Hu, Ren, Zhou, & Ye, 2019;Zhang & Kim, 2010).…”