“…The biological activities identified are primarily linked to these proteins and the peptides derived from them. Moreover, the methodologies employed in protein extraction, enzymatic hydrolysis, and tangential ultrafiltration indicate that these bioactivities are likely attributable to peptides derived from proteins [ 18 , 33 , 49 ]. Fig.…”
Section: Results and Discusiónmentioning
confidence: 99%
“…The worms were then sacrificed by immersing them in a 7 % saline (NaCl) solution for a period of 30 min. Finally, the resulting paste was subjected to another wash with potable water and then frozen to be used in subsequent tests [ 17 , 18 ].…”
“…The biological activities identified are primarily linked to these proteins and the peptides derived from them. Moreover, the methodologies employed in protein extraction, enzymatic hydrolysis, and tangential ultrafiltration indicate that these bioactivities are likely attributable to peptides derived from proteins [ 18 , 33 , 49 ]. Fig.…”
Section: Results and Discusiónmentioning
confidence: 99%
“…The worms were then sacrificed by immersing them in a 7 % saline (NaCl) solution for a period of 30 min. Finally, the resulting paste was subjected to another wash with potable water and then frozen to be used in subsequent tests [ 17 , 18 ].…”
“…Overall, this study contributes insights into the critical parameters affecting k L a, which is consistent with prior research emphasizing the importance of optimizing these parameters for efficient and scalable bioprocesses [ 34 , 35 ]. This comprehensive approach not only ensures the optimization of the culture medium but also provides a robust framework for the precise control and measurement of key variables, ultimately contributing to the reproducibility and reliability of the experimental outcomes [ 52 ]. Figure 4 b illustrates the effect of oxygen on the scaled-up process, which is more efficient than the other processes and results in more proteolytic activity (6800 U/mL) in less time (24 h).…”
Serratiopeptidase, a bacterial metalloprotease known for its pain-relieving and anti-inflammatory properties, can be produced through fermentation with S. marcescens. This study aimed to identify key factors related to nutrient composition and physicochemical conditions for production in Erlenmeyer flasks and to scale up the mixture to a bioreactor to obtain the maximum proteolytic activity. A Plackett–Burman design was used to determine whether the presence of silkworm pupae (at 1.5%) was a significant parameter for serratiopeptidase production. Along with the variables pH, temperature, and time, they were optimized using a Taguchi experimental design, resulting in values of 7, 25 °C, and 36 h, respectively. Scaling up with a kLa of 25.45 ± 3.12 h−1 showed the highest serratiopeptidase production at 24 h. A factorial design was used for ultrafiltration, resulting in an LMH (liters per square meter per hour) of 960 L/m2h, a TMP (transmembrane pressure) of 15 psi, and a concentration factor of five, with a specific activity of 24,325.81 ± 1515.69 U/mg. Afterward, the retentate was purified using strong anion exchange chromatography and ultrafiltration, yielding a 19.94 ± 3.07% recovery and a purification factor of 1.59 ± 0.31. In conclusion, waste from the sericulture industry can be used for serratiopeptidase production.
“…Scaling up the enzymatic hydrolysis of worm protein has been investigated [ 166 ]. The authors used two model reactors and identified four key dimensionless numbers.…”
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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