Protein Hydrolysates in Biotechnology

Pasupuleti, Vijai K.; Demain, Arnold L.

doi:10.1007/978-1-4020-6674-0

Cited by 84 publications

(8 citation statements)

References 280 publications

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“…Nonetheless, depending on the physiological state of the animals and the composition of their meals, the types of peptides produced might vary substantially. To produce peptides for animal nutrition, only animal by-products, brewer by-products, and plant materials with anti-nutritional elements are hydrolyzed ( 231 ). Different peptide compounds have been added to the meals of calves ( 232 ), poultry ( 233 ), fish ( 234 ), and companion animals ( 235 ) to enhance their nutrition, gut function, and capacity to combat infectious diseases.…”

Section: Applications Of Bioactive Peptidesmentioning

confidence: 99%

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

et al. 2022

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Bioactive peptides generated from food proteins have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidative, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body. In recent years, numerous reports have been published describing bioactive peptides/hydrolysates produced from various food sources. Herein, we reviewed the bioactive peptides or protein hydrolysates found in the plant, animal, marine, and dairy products, as well as their by-products. This review also emphasizes the health benefits, bioactivities, and utilization of active peptides obtained from the mentioned sources. Their possible application in functional product development, feed, wound healing, pharmaceutical and cosmetic industries, and their use as food additives have all been investigated alongside considerations on their safety.

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Section: Applications Of Bioactive Peptidesmentioning

confidence: 99%

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

et al. 2022

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“…Among several products, protein hydrolysates are commonly used in aquaculture, which are produced from the breakdown of proteins by means of enzymatic action of chemical agents (Kristinsson & Rasco, 2000;Kristinsson, 2006;Pasupuleti et al, 2010;Fries et al, 2011;Alves, Silva, et al, 2019;Alves, Oliveira, Sosa, et al, 2020;Oliveira, 2020).…”

Section: Introductionmentioning

confidence: 99%

Attractiveness and palatability of liquid hydrolysates for Dourado ( Salminus brasiliensis ) fingerlings

Hattori

Alves

Oliveira

et al. 2021

Aquaculture Research

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This study aimed at determining the attractiveness and palatability of liquid protein hydrolysates for Dourado (Salminus brasiliensis) fingerlings. Six experimental diets were formulated containing either 10% inclusion level of fishmeal (FM; positive control), 5% of a swine mucous liquid hydrolysate (SPH), 5% of a poultry hydrolysate (PPH), 5% of a blend between poultry and swine mucous hydrolysates (SPH + PPH), 5% of the commercial hydrolysate Scanbio (CHS) or 5% of the commercial hydrolysate VNF (CHV).Twelve fingerlings (5.51 ± 0.41 g) were distributed in 12 tanks (22 L) and fed six times a day, with a previous random drawing of the diets offered. Feeding events were filmed for 3 min, during which eight pellets were offered and the following behaviours were verified: time to capture the first pellet, number of rejections, number of approximations without capturing the pellet and number of pellets consumed. It was verified that the diet SPH had a positive palatability index of 8.22%, whereas the VNF (CHV) displayed an index of 0.61%, in relation to FM. Conversely, all other diets had negative indexes of −0.78% for CHS, −3.16% for PPH and −3.32% for SPH + PPH.

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“…The amino acid profile of the peptones was determined by UHPLC (Supporting Information) and revealed significant differences in the amino acid content of each of the peptones, which might influence the metabolism of the fungus. Moreover, not only the amino acid profile but the total percentage of amino acids were different (84%, 94%, and 66% for meat, casein, and soybean peptones, respectively), which directly impacts the protein synthesis of the microorganism . For these reasons, it is difficult to establish a relationship between a nitrogen source and the synthesis of certain enzymes.…”

Section: Resultsmentioning

confidence: 99%

Novel and Efficient Biotechnological Approach to Produce 2,5-Diformylfuran from Biomass-Derived 5-Hydroxymethylfurfural

Acosta

Turull

Cosovanu

et al. 2021

ACS Sustainable Chem. Eng.

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The preparation of compounds of interest from biomass-derived 5-hydroxymethylfurfural (HMF) has attracted considerable attention. One such compound is 2,5-diformylfuran (DFF), obtained through oxidation of the hydroxyl group of HMF. Herein, we describe for the first time the whole-cell oxidation of HMF to DFF by Fusarium culmorum EAN 51. Although the chemocatalytic transformation of HMF into DFF has been widely studied, biocatalytic processes have been scarcely reported and are limited to enzymatic synthesis using the combination of several enzymes. The whole-cell transformation of HMF into DFF is preferable thanks to the inherent presence of the different enzymes, significantly reducing the cost of the process. F. culmorum showed a high capability to reduce to 2,5-di(hydroxymethyl)furan (DHMF) and oxidize to DFF the substrate with high yields depending on the nitrogen source and the concentration of peptone and glucose in the media, which highly affected the redox capability of this strain. After careful optimization of the concentration of both nutrients through response surface methodology, 50 mM HMF were transformed into DFF with a high yield (92%) and selectivity (94%). These results open a new line of investigation in the sustainable production of DFF from renewable biobased resources.

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Protein Hydrolysates in Biotechnology

Cited by 84 publications

References 280 publications

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

Attractiveness and palatability of liquid hydrolysates for Dourado ( Salminus brasiliensis ) fingerlings

Novel and Efficient Biotechnological Approach to Produce 2,5-Diformylfuran from Biomass-Derived 5-Hydroxymethylfurfural

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