Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction

Abstract

The present work aimed to search for a released peptide from proteolytic action on a silver barb fish muscular protein that confers health benefit through antioxidation activity. Changes in the physicochemical, microbiological, and protein characteristics of plaa-som samples during eight days of both spontaneous traditional fermentation (Batch 1; B1) and spontaneous fermentation with the addition of pineapple (Batch 2; B2) were determined. Results showed a correlation between an increase in the total acidity and bacterial counts with the length of fermentation duration, where the pH gradually decreased at the end of fermentation. Protein hydrolysis during fermentation was indicated by an increase in the amount of TCA-soluble peptide contents that peaked on day 5 (D5) in both batches (B1D5 and B2D5), which displayed their highest DPPH radical-scavenging inhibition of plaa-som protein hydrolysates (PSPHs). Twelve peptide fractions of the best PSPH were separated by ultrafiltration using molecular weight cut off (MWCO) at 3 and 10 kDa, and they were also purified by size exclusion chromatography. Results demonstrated that stronger peptides B2D5 - 3 kDa - F1 and B1D5 - 10 kDa - F1 were arranged in 12 peptides, which exhibited the highest reducing power, more than their radical-scavenging inhibition (p < 0.05). Therefore, it was concluded that both peptides obtained from PSPH have released antioxidative peptides that could be beneficial towards consumer's health, particularly the spontaneous plaa-som fermented with the addition of pineapple.

Extraction, Characterization, and Chitosan Microencapsulation of Bioactive Compounds from Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K.

“…Total polyphenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of the bioactive compound extracts were determined using a 96-well microplate assay via label-free applications (Biochemical assays mode) of an EnSight multimode plate reader (PerkinElmer Inc., Waltham, MA, USA) using Kaleido Data Acquisition software following the protocol described by Phupaboon et al [ 22 ].…”

“…The EE was determined by dissolving 1 mg of microparticles in 1 mL of 0.1 N HCl for 48 h, following the method described by Ko et al [ 4 ]. The percentage of entrapment efficiency was calculated based on the amount of bioactive compound (TPC) by an EnSight multimode plate reader (PerkinElmer Inc., USA) at 765 nm [ 22 ]. The experiments were performed in triplicate and expressed in % EE according to the following equation [ 6 , 28 ]: …”

Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage

“…The lactic acid bacteria (LAB) used in this study were Lacticaseibacillus casei KKU-KK1 (accession: MK032218), Lactiplantibacillus pentosus KKU-KK2 (accession: JQ288726), and Lactobacillus acidophilus KKU-KK3 (accession: MF372641). Three LAB strains were isolated from the plaa-som fermentation process after 72 h and were obtained from the previous study by Phupaboon et al [ 20 ]. The primary information of each LAB investigated their probiotic properties, including their resistance to lysozyme, lower pH, and highest OX-bile salt, resulting from the antimicrobial activity determined against Escherichia coli TISTR 073, Staphylococcus aureus TISTR 029, Enterobacter aerogenes TISTR 1540, and Salmonella typhimurium TISTR 1470, as shown in the details below.…”

“…The lyophilized powder examined the cell viability using the drop-plate method, as described in our earlier paper [ 20 ]. Viable cells determined by the drop-plate-counting method on MRS agar contained 1% ( w / v ) CaCO 3 (KemAus, Cherrybrook, NSW, Australia) at the same growing conditions.…”

“…Proteolysis during the fermentation process breaks down the protein into small protein or peptide chains of approximately 2–20 amino acids called protein hydrolysates. Consequently, due to the different amino acids included in each chain, these peptides have had a variety of physiological functions in the host consumer, including antioxidant and antimicrobial activity [ 14 , 18 , 19 , 20 ].…”