Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates

Hajj, Sarah El; Irankunda, Rachel; Echavarría, Jairo Andrés Camaño; Arnoux, Philippe; Paris, Cédric; Stefan, Loïc; Gaucher, Caroline; Boschi‐Muller, Sandrine; Canabady-Rochelle, Laetitia

doi:10.1016/j.foodchem.2022.134788

Cited by 22 publications

(12 citation statements)

References 48 publications

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“…Whey protein isolate (WPI) was subjected to in vitro enzymatic hydrolysis for increasing times using Alcalase and Protamex enzymes. These enzymes were chosen because they are characterised by excellent performance, with wide specificity, besides being of low cost, which makes their use feasible at the industrial level (Zheng et al., 2008; El Hajj et al., 2023). Preliminary trials were carried out to select the best enzyme‐to‐substrate ratio allowing to ensure the formation of low molecular weight (MW) peptides.…”

Section: Resultsmentioning

confidence: 99%

Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality

Innocente

Calligaris

Filippo

et al. 2023

Int J of Food Sci Tech

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The antimicrobial potential of peptides from whey proteins has been widely demonstrated. However, it is fundamental to design the best processing conditions able to form peptides with targeted antimicrobial functionalities. This study aimed to investigate the relationship between process parameters (i.e. enzyme and hydrolysis time) and antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica subsp. enterica. The in vitro hydrolysis was performed with Alcalase 2.4 and Protamex for 30-480 min reaching a hydrolysis degree higher than 90% after 120 min. As hydrolysis time increased peptide molecular weight decreased, and a different molecular weight profile was observed depending on the enzyme. Alcalase 2.4 was more prone to form peptides with molecular weight <0.4 kDa (80%) compared to Protamex (61%) after 480 min. The antimicrobial activity increased as the peptide molecular weight in the mixture decreased. Alcalase-produced more active peptides against Salmonella regardless of the hydrolysis time. After 30 min, Protamex was more effective against Staph. aureus reducing its viability by 38.61% compared with Alcalase (18.94%). The same trend was maintained at 240 min. A strong linear correlation between the prevalence of peptides having MW < 0.4 kDa and the percentage of inhibition of each target pathogen was found. Results evidence the crucial role of process design to obtain peptides with targeted antimicrobial functionality, which could be potentially exploited to produce new functional ingredients. The latter may open new possibilities in the preservation of foods where the growth of alternative microorganisms could reduce the shelf-life.

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Section: Resultsmentioning

confidence: 99%

Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality

Innocente

Calligaris

Filippo

et al. 2023

Int J of Food Sci Tech

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“…Results revealed that the hydrolysates obtained by sequential treatments using Flavourzyme® as exopeptidases exhibited the highest metal-chelating properties. 122…”

Section: Screening Methodologies For Mcpsmentioning

confidence: 99%

Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications

Echavarría,

El Hajj,

Irankunda

et al. 2024

Food Funct.

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“…Legume protein hydrolysate can be produced using numerous methods, such as chemical hydrolysis, enzymatic hydrolysis, or microbial fermentation [ 38 , 44 ]. Enzymatic hydrolysis converts the protein molecules into peptides quickly for various sizes and free amino acids by breaking down certain peptide bonds of the parent protein using proteases with a positive impact on human health [ 45 ]. In this context, through the extraction of protein isolate, enzymatic hydrolysis, chemical and fermentation synthesis, separation, and purification (ultrafiltration membrane, gel filtration, reverse phase high performance liquid chromatography, and ion exchange chromatography), various legume sources can be converted into antioxidants, ACE-inhibitory, and anti-inflammatory peptides [ 2 , 23 , 31 ].…”

Section: Legume Protein Isolate and Hydrolysatementioning

confidence: 99%

“…The two of the most powerful systems for maintaining blood pressure regulation in humans via the angiotensin-I converting enzyme (ACE) are the renin-angiotensin system (RAS) and the kallikrein-kinin system (KKS), as shown in Figure 2 . Angiotensinogen is a substrate for renin to produce angiotensin (I), which is then converted into potent vasoconstrictor angiotensin (II) by ACE, causing raised blood pressure [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 ,…”

Section: In Vitro and In Vivo Studies On The Antioxidant Ace-inhibito...mentioning

confidence: 99%

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

et al. 2023

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Consumption of legumes has been shown to enhance health and lower the risk of cardiovascular disease and specific types of cancer. ACE inhibitors, antioxidants, and synthetic anti-inflammatories are widely used today; however, they have several undesirable side effects. Thus, researchers have focused on finding ACE inhibitors, antioxidant, and anti-inflammatory peptides from natural sources, such as legumes. Recently, in vitro and in vivo research has shown the bioactive peptides generated from legume protein hydrolysates, such as antioxidant, anti-hypertensive, anticancer, anti-proliferative, anti-inflammatory, etc., in the context of different disease mitigation. Therefore, this review aims to describe the recent advances in in vitro and in vivo studies of antioxidant, anti-hypertensive and anti-inflammatory peptides isolated from legume-derived protein hydrolysates. The results indicated that antioxidant legumes peptides are characterized by short-chain sequence amino acids and possess anti-hypertensive properties by reducing systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR).

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Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates

Cited by 22 publications

References 48 publications

Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality

Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality

Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

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