Fractionation of edible bird’s nest glycoprotein hydrolysates: characterisation and antioxidative activities of the fractions

Chong, Poh Kei; Mun, Sue Lian; Chang, Lee Sin; Babji, Abdul Salam

doi:10.1016/j.fshw.2022.03.015

Cited by 11 publications

(6 citation statements)

References 36 publications

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“…Compared to the previous study by Ling et al (2020), which showed an 89.09% product recovery, this study demonstrated a higher product recovery (96.44%). The total SA content (a signature component of EBN) was also within the range of other studies (15-22.4%) (Chong et al, 2022;Ng et al, 2020;Yan et al, 2022). The advantage of using bromelain is that bromelain is less sensitive to pH, so no pH adjustment is required.…”

Section: Model Validationsupporting

confidence: 77%

“…Total SA and polysaccharides significantly increased after hydrolysis (p < 0.05). Previous studies have shown that low molecular weight EBN fractions do not affect DPPH free radical scavenging activity (Chong et al, 2022) but have positive effects on SA and total polysaccharides (Chong et al, 2022;Ng et al, 2020). It was suggested that, after heat treatment, the protein may have been hydrolyzed to polypeptide or dipeptide, which play a role in the free radical scavenging activity.…”

Section: Model Validationmentioning

confidence: 99%

“…Previous studies on EBN extract (using enzymes alcalase/papain/neutrase) and EBN hydrolysate have shown its nutritional value and pharmacological activity, which include increased angiotensin I-converting enzyme (ACE) inhibitor (Nurfatin et al, 2016) and antioxidant (Babji et al, 2018;. EBN hydrolysate also showed higher free radical scavenging activities (antioxidant) and SA content (Cao et al, 2022;Chong et al, 2022;Yan et al, 2021Yan et al, , 2022.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Process Conditions for the Production of High-yield and High-quality Edible Bird’s Nest (EBN) Hydrolysate

Yeo¹,

Wong²,

Tan³

et al. 2023

JTAS

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Edible bird’s nest (EBN) hydrolysate is widely used in EBN downstream products. This study aimed to optimize the process conditions (combination of heat treatment and enzymatic hydrolysis) to produce high-yield and high-quality EBN hydrolysate. The effects of four factors in the process were studied by response surface methodology. The experimental factors are EBN temperature during double boiling (DB), DB duration, enzymatic hydrolysis duration, and the ratio of EBN to water. The recovery (yield) and quality (sialic acid [SA], 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid [ABTS], and 2,2-diphenyl-1-picrylhydrazyl [DPPH]) of the final product were used as response variables. The Pearson correlation coefficient showed that: EBN temperature during DB affected product recovery (p < 0.01) and ABTS (p < 0.01), DB Duration affected DPPH (p < 0.01), and the ratio of EBN to water affected product recovery (p < 0.01). The duration of enzymatic hydrolysis was not significantly correlated with any of the responses and least significant factors in the model. Two optimal conditions for the processes obtained from this study were yield (product recovery) and quality. This study also showed that EBN hydrolysate produced from EBN by-products could be used as a nutraceutical because of the antioxidant activity and high SA content.

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Section: Model Validationsupporting

confidence: 77%

Section: Model Validationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of Process Conditions for the Production of High-yield and High-quality Edible Bird’s Nest (EBN) Hydrolysate

Yeo¹,

Wong²,

Tan³

et al. 2023

JTAS

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“…r Determination of hydroxyl radical-scavenging capacity The assay with hydroxyl radical ( • OH) generated in Fenton reaction was carried out following a previous study with slight modifications [Chong et al, 2022]. The initial solution was prepared by mixing 0.5 mL of 9 mM iron (II) sulphate (FeSO 4 ) in 10 mM of ethylenediaminetetraacetic acid, disodium salt (Na 2 EDTA) and 1.0 mL of 8 mM hydrogen peroxide (H 2 O 2 ).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity

Nguyen,

Le,

Tran

et al. 2024

Pol. J. Food Nutr. Sci.

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Purified and crude proteases have been broadly applied to obtain hydrolysates from soy protein isolate (SPI) with the improved functional and biological properties. However, the use of fruit juices containing native proteases to produce SPI hydrolysates with better bioactivities receives less attention. The present study attempted to investigate the ability of papaya (Carica papaya) and cantaloupe (Cucumis melo) juices in the hydrolysis of SPI and assess the antioxidant, anti-tyrosinase, and wound-healing activities of obtained hydrolysates. Our analysis showed that SPI was hydrolysed by papaya juice, at the juice to substrate ratio of 2.5:2 (v/w), with a degree of hydrolysis (DH) of approximately 11% after 4 h of treatment at 55°C. A higher DH (about 26%) was obtained by the hydrolysis with cantaloupe juice at the same juice to substrate ratio and treatment conditions. Papain used at the enzyme to substrate ratio of 0.625:2 (w/w) broke down SPI in a similar DH as papaya juice at the juice to substrate ratio of 2.5:2 (v/w). The ABTS •+ -scavenging, • OH-scavenging and tyrosinase inhibitory capacities of SPI were lower than those of hydrolysates obtained by the treatment with papaya juice (IC 50 of 2.39, 7.17, and 32.07 μg/mL, respectively) and cantaloupe juice (IC 50 of 2.46, 6.93, and 30.49 μg/mL, respectively). An enhancement in ABTS •+ -scavenging, • OH-scavenging and anti-tyrosinase activities was also observed in the hydrolysate obtained by papain (IC 50 of 2.75, 17.85, and 117.80 μg/mL, respectively) compared to SPI. However, the increased level of the • OH-scavenging capacity of the hydrolysate obtained by papain was lower than that of the fruit juice-treated samples. Remarkably, the hydrolysates prepared from the hydrolysis with fruit juices accelerated the wound closure in human fibroblasts by estimately 1.5 times after 24 h of treatment while this property was not observed in the hydrolysate by papain. Our study data suggest the potential of SPI hydrolysates obtained by papaya and cantaloupe juices in the preparation of healthy food products.

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“…Another in vitro antioxidant assay based on Fenton reaction was used to evaluate the hydroxyl radical ( • OH)-scavenging capacity of EBN hydrolysates [ 34 ]. Initially, 50 μL of 9 mM iron (II) sulfate (FeSO 4 ) in 10 mM of ethylenediaminetetraacetic acid (EDTA) was mixed with 100 μL of 8 mM hydrogen peroxide (H 2 O 2 ) in a 96-well plate.…”

Section: Methodsmentioning

confidence: 99%

Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates

Nguyen,

Le,

Bui

et al. 2024

Heliyon

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Fractionation of edible bird’s nest glycoprotein hydrolysates: characterisation and antioxidative activities of the fractions

Cited by 11 publications

References 36 publications

Optimization of Process Conditions for the Production of High-yield and High-quality Edible Bird’s Nest (EBN) Hydrolysate

Optimization of Process Conditions for the Production of High-yield and High-quality Edible Bird’s Nest (EBN) Hydrolysate

Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity

Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates

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