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BACKGROUND RESULTS CONCLUSION Bacillus inaquosorum strains is widely recognized for their plant‐growth‐promoting and biocontrol capabilities, yet their roles in protease production remain unclear. The present study aimed to comprehensively assess the protease‐producing performance of B. inaquosorum strain E1‐8, at the same time as exploring the novel application of agricultural Bacillus proteases in the preparation of protein hydrolysates for fresh‐cut fruits preservation.First, genomic sequencing revealed the diversity of E1‐8 proteases, indicating 15 putative extracellular proteases. Subsequently, the fermentation conditions for E1‐8 protease production were optimized, with sweet potato powder and soybean meal identified as the most suitable carbon and nitrogen sources, respectively, resulting in a maximum protease activity of 321.48 U mL−1. Upon culturing the strain under these optimized conditions, only an S8 family serine protease and an M48 family metalloprotease were revealed by secretomic analysis and protease inhibitor assays. Additionally, the optimal protease conditions for generating protein hydrolysates from soy, pea, fish and porcine proteins were determined. The molecular weight of the hydrolysates primarily ranged from 2000 to 180 Da, with a total of 17 amino acids identified. The application of these hydrolysates demonstrated a 2,2‐diphenyl‐1‐picrylhydrazyl (i.e. DPPH) scavenging activity ranging from 58.64% to 84.12%, significantly reducing of the melting peaks and the freezing points. Furthermore, the browning index of apple slices stored at 4 °C decreased by 14.81% to 22.15% on the second day, and similar effects were observed in fresh‐cut banana stored at 4 °C for 7 days.The protein hydrolysates obtained exhibit remarkable antioxidant, antifreeze and anti‐browning properties for fresh‐cut fruits. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Vegetal‐derived protein hydrolysates (PHs) have been recognized as sustainable biostimulant products due to their beneficial effects on crops. However, most studies on PHs have been conducted at a fixed ratio of nitrate‐to‐ammonium (NO3−:NH4+) without considering other N application scenarios, leading to inconsistent results among the studies. This study compared the influences of N levels (2 or 10 mM N), NO3:NH4 ratios (100:0, 75:25, 50:50, or 25:75), and PH application methods – control, foliar spray (PH‐F) or root application (PH‐R) – on the yield, morphology, nutrients, and nutraceutical quality of hydroponic lettuce.Nitrogen level, NO3:NH4 ratio, and PH application affected plant growth, morphology, and quality significantly, highlighting the importance of the interactions among these factors. Shoot growth was influenced by NO3:NH4 ratios, PH, and their interactions. Similar trends were observed in chlorophyll content. The interactions among all three factors significantly influenced root growth and morphology. Root application (PH‐R) protected lettuce from yield loss caused by low NO3:NH4 ratios and from reduced antioxidant compounds caused by high N levels. Vegetal‐derived protein hydrolysates improved nutrient uptake through two‐way and three‐way interactions although neither PH nor any interactions affected nitrate concentrations.This study demonstrated that PH interacts with N level and NO3:NH4 ratio, affecting hydroponic lettuce yield and quality. In particular, the root application of PH was the most effective method for enhancing yield (shoot fresh weight), quality (chlorophylls, carotenoids, flavonoids, and phenols), and nutrient uptake in hydroponically grown lettuce in relation to N form and level. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study explores the antibacterial potential of hydrolysates derived from rice bran protein (RBP) and sesame protein (SP) against Escherichia coli O157:H7 and Listeria monocytogenes. RBP and SP were hydrolysed by protease from Bacillus licheniformis (labelled as RBPH‐B and SPH‐B) and α‐chymotrypsin (denoted as RBPH‐C and SPH‐C), and subsequently fractionated into four molecular weight (MW) categories: F1 (>100 kDa), F2 (10–100 kDa), F3 (1–10 kDa), and F4 (<1 kDa). The antibacterial activities of these hydrolysates and their fractions were systematically evaluated. The results indicated that RBPH‐B and RBPH‐C, along with their fractions, exhibited notable efficacy against L. monocytogenes. Conversely, both SPH‐B, SPH‐C, and their fractions showed pronounced antibacterial activities against both pathogens. Notably, lower MW fractions (SPH‐B, SPH‐B‐F2, and SPH‐B‐F3) demonstrated superior antibacterial properties, effectively reducing bacterial populations to below detection limits (≥6 log CFU mL−1) at a concentration of 100 mg mL−1. Further analysis revealed that SPH‐B‐F3 markedly reduced the reaction time required to inhibit or eliminate E. coli O157:H7 and L. monocytogenes, with comparable times of 6 and 4 h, respectively. These findings highlight the potential application of specific SPH‐B fractions as antibacterial agents in the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Protein hydrolysates (PHs) can enhance plant nitrogen nutrition and improve the quality of vegetables, depending on their bioactive compounds. A tomato greenhouse experiment was conducted under both optimal (14 mM) and suboptimal (2 mM) nitrogen (N‐NO3) conditions. Tomatoes were treated with a new Malvaceae‐derived PH (MDPH) and its molecular fractions (MDPH1, >10 kDa; MDPH2, 1–10 kDa and MDPH3, <1 kDa). RESULTS: Under optimal N conditions, the plants increased biomass and fruit yield, and showed a higher photosynthetic pigment content in leaves in comparison with suboptimal N, whereas under N‐limiting conditions, an increase in dry matter, soluble solid content (SSC) and lycopene, a reduction in firmness, and changes in organic acid and phenolic compounds were observed. With 14 mM N‐NO3, MDPH3 stimulated an increase in dry weight and increased yield components and lycopene in the fruit. The MDPH2 fraction also resulted in increased lycopene accumulation in fruit under 14 mM N‐NO3. At a low N level, the PH fractions showed distinct effects compared with the whole MDPH and the control, with an increase in biomass for MDPH1 and MDPH2 and a higher pigment content for MDPH3. Regardless of N availability, all the fractions affected fruit quality by increasing SSC, whereas MDPH2 and MDPH3 modified organic acid content and showed a higher concentration of flavonols, lignans, and stilbenes. CONCLUSION: The molecular weight of the peptides modifies the effect of PHs on plant performance, with different behavior depending on the level of N fertilization, confirming the effectiveness of fractioning processes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Carboxypeptidase is an exopeptidase that hydrolyzes amino acids at the C‐terminal end of the peptide chain and has a wide range of applications in food. However, in industrial applications, the relatively low catalytic efficiency of carboxypeptidases is one of the main limiting factors for industrialization. RESULTS: The study has enhanced the catalytic efficiency of Bacillus megaterium M32 carboxypeptidase (BmeCPM32) through semi‐rational design. Firstly, the specific activity of the optimal mutant, BmeCPM32‐M2, obtained through single‐site mutagenesis and combinatorial mutagenesis, was 2.2‐fold higher than that of the wild type (187.9 versus 417.8 U mg−1), and the catalytic efficiency was 2.9‐fold higher (110.14 versus 325.75 s−1 mmol−1). Secondly, compared to the wild type, BmeCPM32‐M2 exhibited a 1.8‐fold increase in half‐life at 60 °C, with no significant changes in its enzymatic properties (optimal pH, optimal temperature). Finally, BmeCPM32‐M2 significantly increased the umami intensity of soy protein isolate hydrolysate by 55% and reduced bitterness by 83%, indicating its potential in developing tasty protein components. CONCLUSION: Our research has revealed that the strategy based on protein sequence evolution and computational residue mutation energy led to an improved catalytic efficiency of BmeCPM32. Molecular dynamics simulations have revealed that a smaller substrate binding pocket and increased enzyme–substrate affinity are the reasons for the enhanced catalytic efficiency. Furthermore the number of hydrogen bonds and solvent and surface area may contribute to the improvement of thermostability. Finally, the de‐bittering effect of BmeCPM32‐M2 in soy protein isolate hydrolysate suggests its potential in developing palatable protein components. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study investigates the production of protein hydrolysates with dipeptidyl peptidase-IV (DPP-IV) inhibitory activity from agro-industrial by-products, namely olive seed, sunflower seed, rapeseed, and lupin meals, as well as from two plant protein isolates such as pea and potato. Furthermore, the effect of simulated gastrointestinal digestion on the DPP-IV inhibitory activity of all the hydrolysates was evaluated. Overall, the lowest values of IC50 (1.02 ± 0.09–1.24 ± 0.19 mg protein/mL) were observed for the hydrolysates with a high proportion of short-chain [<1 kDa] peptides (i.e., olive seed, sunflower seed, and lupin) or high content of proline (i.e., rapeseed). Contrarily, the IC50 of the pea and potato hydrolysates was significantly higher (1.50 ± 0.13–1.93 ± 0.13 mg protein/mL). In vitro digestion led to an increase in peptides < 1 kDa for almost all hydrolysates (except olive and sunflower seed meals), which was noticeable for rapeseed, pea, and potato hydrolysates. Digestion did not significantly modify the DPP-IV inhibitory activity of olive, sunflower, rapeseed, and potato hydrolysates, whereas a significant decrease in IC50 value was obtained for pea hydrolysate and a significant increase in IC50 was obtained for lupin hydrolysate. Thus, this work shows the potential of agro-industrial by-products for the production of protein hydrolysates exhibiting DPP-IV inhibition. [ABSTRACT FROM AUTHOR]

BACKGROUND: Peanut peptides have good chelating ability with metal ions. However, there are few studies on the chelation mechanism of peanut peptides with calcium and absorption properties of peptide–calcium complex. RESULTS: Peptides with high calcium chelating rate were isolated and purified from peanut protein hydrolysate (PPH), and the chelation rate of component F21 was higher (81.4 ± 0.8%). Six peptides were identified from component F21 by liquid chromatography–tandem mass spectrometry, and the frequency of acidic amino acids and arginine in the amino acid sequence was higher in all six peptides. Peanut peptide–calcium complex (PPH21‐Ca) was prepared by selecting component F21 (PPH21). Ultraviolet analysis indicated that the chelate reaction occurred between peanut peptide and calcium ions. Fourier transform infrared analysis showed that the chelating sites were carboxyl and amino groups on the amino acid residues of peptides. Scanning electron microscopy revealed that the surface of peanut peptide had a smooth block structure, but the surface of the complex had a granular morphology. Caco‐2 cell model tests revealed that the bioavailability of PPH21‐Ca was 58.4 ± 0.5%, which was significantly higher than that of inorganic calcium at 37.0 ± 0.4%. CONCLUSION: Peanut peptides can chelate calcium ions by carboxyl and amino groups, and the peptide–calcium complex had higher bioavailability. This study provides a theoretical basis for the development of new calcium supplement products that are absorbed easily. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different Satureja species. The major amino acids (mg/100 g protein) in the protein from different Satureja species were arginine (6.06–14.37), asparagine (1.39–17.06), glutamine (2.42–11.60), glutamic acid (6.34–9.32), beta‐aminoisobutyric acid (3.31–10.29), alanine (4.64–9.59), aspartic acid (5.73–9.54), proline (4.25–8.14), leucine (3.63–5.69), serine (2.64–4.83), lysine (1.89–4.56), glycine (0.96–5.27), valine (2.76–4.83), and phenylalanine (2.86–3.75). Protein hydrolysates from Satureja species exhibited comparable antioxidant activity (IC50 = 0.270–0.328 mg/mL), anti‐linoleic acid oxidation (IC50 = 0.231–0.301 mg/mL), anti‐lecithin oxidation (IC50 = 0.198–0.258 mg/mL), anti‐starch oxidation (IC50 = 0.201–0.277 mg/mL), anti‐amylase activity (IC50 = 0.314–0.337 mg/mL), and anti‐lipase activity (IC50 = 0.309–0.369 mg/mL). The physico‐chemical properties of gelatin dispersion were electrical conductivity (1197 microsiemens/cm), osmolarity (190 milliosmol/kg), surface tension (45 mN/m), particle size (179 nm), zeta potential (−48 mV), and viscosity (4.92 mPa.s). Techno‐functional characteristics of freeze‐dried gelatin particles were as follows: water content (7.68%), water solubility (84.57%), water swelling (151.33%), hygroscopicity (38.20%), hydrophobicity (6.50 μg/g), emulsification activity (68.54%), emulsification stability (57.86%), foam expansion activity (56.08%), foam stability (41.84%), oil‐holding capacity (1.96 g/g), and water‐holding capacity (4.45 g/g). Protein hydrolysate causes minor changes in the physico‐chemical and techno‐functional properties of gelatin. The current investigation introduces Satureja protein hydrolysate as a possible functional and techno‐functional ingredient for bioactive food products for treating diabetes and oxidative stress and as a natural preservative for the food industry. [ABSTRACT FROM AUTHOR]

Whey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric‐reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83–87.27 mg TE/100 g and 211.8–5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654 for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products. [ABSTRACT FROM AUTHOR]

Some biostimulant products provide proven benefits to plant production, potentially offering more environmentally friendly, sustainable, and natural inputs into production systems. However, the transference and predictability of known benefits between different growth environments, application protocols, and management systems are fraught with difficulty. In this study, we carried out carefully controlled glasshouse and in vitro assays with applications of humic acids, protein hydrolysates, and seaweed extract to compare the variability of biostimulant effects and dosage-dependent variations across diverse conditions, encompassing a sufficient range to comprehensively assess their full spectrum of impacts. The results demonstrated a clear trend of dosage-dependent effects with each biostimulant exhibiting a significant growth-promoting effect within a critical concentration range, but detrimental effects when the concentration fell outside this range. While substantial growth-promoting effects were observed under glasshouse conditions, biostimulant applications tended to be more sensitive and generally led to negative impacts in sterilised conditions. The combined use of biostimulants mostly resulted in detrimental and toxicological responses with only two combined treatments showing marginal synergistic effects. The findings demonstrated a complex interplay between biostimulants and the growth conditions of plants. Lack of knowledge of the indirect effects of different growth media may result in negative impacts of biostimulant applications and combinations of products outside narrow critical concentration ranges. [ABSTRACT FROM AUTHOR]

AbstractThe release of bioactive peptides from proteins can be achieved by enzymatic hydrolysis, whereby mainly commercial enzymes are applied, although increasing attention is focused on alternative proteases. Hence, crude proteases from Bacillus sp. CL14, CL18, and CL33A were investigated to obtain antioxidant hydrolysates from bovine sodium caseinate (NaCAS) and soy protein isolate (SPI). The proteases were able to hydrolyze both substrates. Hydrolysis improved the radical-scavenging, Fe2+-chelating, and reducing power abilities of NaCAS and SPI. Higher antioxidant activities were commonly achieved at 2–3 h of hydrolysis. Overall antioxidant activities were higher for NaCAS hydrolysates produced with CL14 > CL18 > CL33 protease, and for SPI hydrolysates obtained with CL14 > CL33A ∼ CL18 protease. Generation of antioxidant protein hydrolysates suggest applications of enzymes and hydrolysates in food/feed (bio)technology. [ABSTRACT FROM AUTHOR]

The study was conducted exploit the proteins of the pods of some types of plants, such as Prosopis juliflora pods, that are considered by -products in many countries and considered a good source of protein in the preparation of protein hydrolysers and evaluating their effect on inhibiting brown discoloration of apple slices and compared with anti -browning agents (ascorbic acid, acetic acid, and sodium chloride) when stored in the refrigerator for 0, 5 and 8 days. The chemical composition of the moisture, protein, fat, ash, and carbohydrate of the P. juliflora pods was estimated, then the hydrolysis process was carried out using the enzymes trypsin and papain for 300 minutes. Amino acids and FTIR analysis of protein hydrolysates were determined. Significant changes (p≤0.05) in pH, total soluble solids, and non - significant changes in titration acidity of apple slices treated with protein hydrolysis and anti -browning agents were studied and significantly decreased (p≤0.05) in the activity of polyphenol oxidase until the end of the storage. The brown coloration decreased when treated with protein hydrolysates compared to other treatments, but non -significant changes. As a result, apple slices can be preserved with protein hydrolysers for several days in the refrigerator. [ABSTRACT FROM AUTHOR]

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio‐calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%–0.25% and 0.50%–2.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (p <.05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (r =.995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia. [ABSTRACT FROM AUTHOR]

This study aimed to identify the influence of rice protein hydrolysates (RPH) (degree of hydrolysis DH of 2, 6, and 10%) and rice protein isolate (RPI) on the formation and stabilization of the volatile oil droplets and to verify how protein hydrolysate affects the distribution of components on the surface and physicochemical properties of the spray-dried microparticles. In general, RPHs could reduce the interfacial tension (3.78–4.04 mN/m) compared to non-hydrolyzed protein (4.74 mN/m). However, no significant difference was observed between RPH samples. A positive correlation was observed between the interfacial tension and the oil droplet size, in which RPH emulsions showed 8.29–8.66 µm while RPI was 9.06 µm. DH influenced the surface composition of the spray-dried RPH emulsions. RPH10 powder showed a greater presence of protein (3.3%) on the particle surface and consequently exhibited high oil retention (50.0%). In contrast, this sample presented high hygroscopicity attributed to the protein surface. This study provides insights into differences between RPH powders, which can potentially impact the powder functionality and protection of the active compound. [ABSTRACT FROM AUTHOR]

BACKGROUND: Microgreens constitute dietary sources of bioactive compounds imparting numerous health benefits and enhancing sensory experience. They can be successfully cultivated in soilless systems where biostimulants can be easily integrated as seed‐priming and post‐germination agents improving the sustainability of a crop's final production. Compared to an untreated control, three priming agents (a commercial legume‐derived protein hydrolysate (A250), a novel protein hydrolysate derived from peanut biomass (H250) and hydropriming (H2O)) were applied to Komatsuna and Mibuna seeds grown as microgreens and compared for their effects on yield parameters, mineral composition, ABTS and FRAP antioxidant capacity, carotenoid concentration and phenolic compounds. RESULTS: Significant effects of the main experimental factors and their interactions were identified on antioxidant capacity. Compared to the control and hydropriming, the highest ABTS and FRAP values were observed in Mibuna with the A250 and H250 treatments, respectively. Additionally, the H250 treatment increased the total concentrations of phenolic acid derivatives and flavonoid derivatives in Mibuna and Komatsuna, in tune with the levels of total flavonoids. Concerning mineral composition, the highest concentrations in both species were those of phosphorus and nitrate. CONCLUSION: These results highlight the potential of select plant‐based biostimulants as priming agents to enhance the antioxidant capacity, nutrient content and bioactive compound content, thus further increasing their functional and nutritive quality. In the light of this, the possibility of reducing the application of fertilizers by promoting a green transition for the intensive production of microgreens could subsequently be evaluated. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Pea protein hydrolysate (PPH) typically exhibits a bitter taste and limited umami-enhancing properties, which impedes its use in umami seasoning products. This study aimed to increase the umami-enhancing capability of PPH by using the Maillard reaction with the integration of NADES (Natural Deep Eutectic Solvents). By comparing different Maillard reaction treatments on PPH's umami-enhancement, this study highlighted the advantages of our method and identified potential key reaction precursors, shown by changes in the main sample composition. Using sugar-derived NADES for the Maillard reaction with added xylose notably improved PPH's umami-enhancing ability by 100%. The optimal reaction conditions were heating at 55 °C for 90 min. This was the lowest reaction temperature reported to date, significantly reducing the challenges of industrial production. PPH primarily comprised small peptides and free amino acids. In the NADES system, free hydrophobic amino acids and peptides exhibited higher Maillard reactivity. With the addition of xylose, about 50% of free hydrophobic, 60% of basic, and 20% of acidic amino acids, and over half of the peptides were further consumed. PCA results and other data suggested that the Maillard reaction products of specific free amino acids and umami-potential peptides in PPH with xylose in NADES might be essential for boosting umami-enhancing ability. This study introduced a approach to selectively prepare flavor enhancers with exceptional umami-enhancing ability using PPH, while also satisfying the cost and safety requirements of industrial production. [ABSTRACT FROM AUTHOR]

Reactive oxygen species (ROS) play a critical role in oxidative stress and cellular damage, underscoring the importance of identifying potent antioxidants. This research focuses on the antioxidant capabilities of Riceberry™-derived peptides and their protective effects against oxidative and endoplasmic reticulum (ER) stress in L929 cells. By simulating human digestion, Riceberry™ protein hydrolysate was generated, from which antioxidant peptides were isolated using OFFGEL electrophoresis and LC-MS/MS. Notably, an octapeptide (VPAGVAHW) from the hydrolysate demonstrated significant antioxidant activity, particularly against oxidative stress induced by iodoacetic acid (IAA) or hydrogen peroxide (H2O2) and ER stress caused by tunicamycin (TM) in L929 cells. This peptide's effectiveness was evident in its dose-dependent ability to enhance cell viability and mitigate stress effects, although its efficiency varied with the stress inducer. Our study suggests that Riceberry™-derived peptides could serve as a promising natural antioxidant with potential benefits for health promotion and applications in the food industry, offering an environmentally friendly alternative to synthetic antioxidants. [ABSTRACT FROM AUTHOR]

Fish by-products can be converted into high-value-added products like fish protein hydrolysates (FPHs), which have high nutritional value and are rich in bioactive peptides with health benefits. This study aims to characterise FPHs derived from salmon heads (HPSs) and Cape hake trimmings (HPHs) using Alcalase for enzymatic hydrolysis and Subcritical Water Hydrolysis (SWH) as an alternative method. All hydrolysates demonstrated high protein content (70.4–88.7%), with the degree of hydrolysis (DH) ranging from 10.7 to 36.4%. The peptide profile of FPHs indicated the breakdown of proteins into small peptides. HPSs showed higher levels of glycine and proline, while HPHs had higher concentrations of glutamic acid, leucine, threonine, and phenylalanine. Similar elemental profiles were observed in both HPHs and HPSs, and the levels of Cd, Pb, and Hg were well below the legislated limits. Hydrolysates do not have a negative effect on cell metabolism and contribute to cell growth. HPSs and HPHs exhibited high 2,2′–azino-bis(3 ethylbenzthiazoline-6)-sulfonic acid (ABTS) radical scavenging activity, Cu2+ and Fe2+ chelating activities, and angiotensin-converting enzyme (ACE) inhibitory activity, with HPHs generally displaying higher activities. The α-amylase inhibition of both FPHs was relatively low. These results indicate that HPHs are a promising natural source of nutritional compounds and bioactive peptides, making them potential candidates for use as an ingredient in new food products or nutraceuticals. SWH at 250 °C is a viable alternative to enzymatic methods for producing FPHs from salmon heads with high antioxidant and chelating properties. [ABSTRACT FROM AUTHOR]

Brewers' spent grain (BSG), the major brewing by-product, is a rich source of proteins. However, the color and low solubility of BSG proteins (BSGP) are two main challenges that have restricted its application in food formulations. The objective of this study was to overcome these challenges via enzymatic hydrolysis of BSGP. In this approach, proteases from several origins were used, including Alcalase (bacterial), flavourzyme (fungal), papain (plant), and pancreatin (animal). Moreover, the evaluation of techno-functional and bioactive properties of BSGP hydrolysates was another part of this study. A response surface methodology (RSM) was applied for the optimization of BSGP extraction through the alkaline method. Extraction in optimized conditions, i.e., 2.12 h, 79.61 °C, and 67.52% H2O2, resulted in the highest extraction yield (28.18%) and lightness (66.89) which allowed a protein recovery of 64.53%. The highest solubility in neutral pH (47.56%) and water absorption capacity (3.87 (g/g)) were found for pancratin hydrolysate. The highest emulsion capacity was also related to pancratin hydrolysate, with emulsifying activity index = 84.98 (m2/g) and emulsifying stability index = 76.63%, respectively. The Alcalase hydrolysate showed the strongest scavenging activity against ABTS (IC50 = 1.7 ± 0.08 mg/mL) and DPPH radicals (IC50 = 2.47 ± 0.07 mg/mL), while flavourzyme hydrolysate had the best α-glucosidase inhibitory (IC50 = 9.25 mg/mL). This research presents BSG as a low-cost protein resource for the production of enzymatic protein hydrolysates with enhanced techno-functional and bioactive properties. [ABSTRACT FROM AUTHOR]

The aim of this research is to propose simple and scalable processes to obtain bioactive peptides extensively hydrolyzed starting from a tuna mixed biomass. The upcycling of this powdered biomass is challenging since it comes from the unsorted industrial side streams of the tuna canning process (cooked residues from fillet trimming) after a patented mild dehydration useful for preventing its degradation until its exploitation. Two different protocols were proposed, with and without the inclusion of an exogenous enzyme (Enzymatic-Assisted Extraction, EAE), with no relevant differences in yields (24% vs. 22%) and a comparable amino acid composition. Nevertheless, the former protocol (with EAE) provided peptides with an average molecular weight of 1.3 kDa, and the second one (without EAE) provided peptides with an average molecular weight of 2.2 kDa. The two corresponding types of tuna protein hydrolysates (Enzymatic Hydrolysates (EH) and Non-Enzymatic Hydrolysates (NEH)) were characterized by proximate compositions, pH, color profile, amino acid analysis, FTIR spectra, and molecular weight distribution. In addition, several biological analyses were performed to assess their potential use as nutraceutical supplements: special attention has been paid to antioxidant activity using three different methods to quantify it. EH showed the most promising antioxidant activity which could be exploited also in other fields (e.g., biomaterials, cosmetics). [ABSTRACT FROM AUTHOR]

Plant-based proteins show poor functional properties and when a balanced source of amino acids is required, it cannot be provided only by a single source of plant-based protein. This study aims to enhance the functional and digestibility properties of hemp seed meal (HSM) protein by hydrolyzation (HPH) through ultrasonication and enzymatic treatment. The blending of HPH with pea protein isolate (PPI) was conducted to improve the amino acid profile. During ultrasonication, the protein content was significantly affected (p < 0.05) by ultrasonication time and solid-to-solvent ratio but not by the amplitude. Degree of hydrolysis was significantly (p < 0.05) affected by all three variables. Optimal hydrolysate was prepared by ultrasonication at 80% amplitude for 10 min and solid-to-solvent ratio of 1:30, with a protein content of 64.57% and a degree of hydrolysis (DH) of 6.25%. Under these conditions, papain treated HPH exhibited an increase in protein concentration (84.2%) and DH (17.3%). The blend of HPH and PPI in the ratio of 1:1 showed improved protein content (85.5%) with significant (p < 0.05) increase in solubility (72.8% at pH 7). This blend showed a good emulsifying activity index (33.4 m2/g) emulsifying stability (35.3 min), oil holding capacity (2 g/g), water holding capacity (1.8 g/g), foaming capacity (195.8%), and foaming stability (85.2%). This blend also displayed a balanced amino acid profile, with methionine and lysine contents of 1.63 mg/g and 5.88 mg/g, respectively. The blend of PPI:HPH (1:1) showed integration of HPH into the PPI matrix, due water bridging between protein particle as observed by scanning electron microscopy (SEM). The amide I at 1627.6 cm−1 in HSM shifted to 1633.7 cm−1 in HPH and amid II at 1518.7 cm−1 in HSM shifted to 1535.3 cm−1 in HPH indicating a change in secondary structure of HSM due to ultrasonication and enzymatic hydrolysis. In Vitro protein digestibility of 1:1 blend was also higher compared to other samples. The blend of HPH and PPI blend have good potential for creating nutritionally enhanced and functionally superior plant-based food products. [ABSTRACT FROM AUTHOR]

Protein hydrolysates are plant biostimulants containing amino acids, oligopeptides, and peptides in their composition. When supplied to plants, protein hydrolysates (HPs) have been identified to improve nitrogen metabolism, enhance the activity of antioxidant enzymes, boost plant defense response to stresses, and positively impact the quantity and quality of products. Soybean is a crucial global commodity, with nitrogen being the primary nutrient for crop development as it directly affects productivity. This study aimed to evaluate the effect of an HP-based biostimulant on the N metabolism in nodulated soybean plants and their productivity. A greenhouse experiment was conducted to test two modes of application of the 0.20% HP-based biostimulant. Soybean plants, growing in pots, were treated with 0.20% HP either via seed treatment or foliar application (at growth stages V3 and V5). Activities of enzymes and compounds related to N metabolism, gene expression, and productivity components were analyzed. It was observed that the mode of application did not significantly influence the results. The application of HPs increased the concentration of nitrate, amino acids, and ureides in soybean leaves. It also positively altered the expression of genes such as nitrate reductase, urease, and asparagine. Additionally, it enhanced productivity, resulting in plants with a greater number and weight of pods and grains. Therefore, it is possible to consider HPs as a stimulator for increasing soybean productivity, even under non-stressing conditions. [ABSTRACT FROM AUTHOR]

To enhance the establishment of container-grown trees, nursery and urban forest practitioners use root pruning to improve plant root structure. However, some methods of root pruning may cause stress to the plant and reduce shoot growth. One potential approach to mitigating tree stress is the application of biostimulants. This study aimed to determine the impact root shaving, a type of root pruning, has on the growth of urban plant species, and whether biostimulant application mitigates this impact. To address these aims, we applied root shaving (not shaved, shaved) and biostimulant (control, humic substance, protein hydrolysate, seaweed extract) treatments to six tree species that are commonly planted in the Sydney metropolitan area, Australia in a factorial design. The study consisted of a glasshouse and field experiment to simulate nursery production and urban field conditions, respectively. We found that the assimilation rate of the plants was not affected by root shaving but four of the species still experienced reductions in shoot growth in the short-term. This reduction was a result of the plants allocating resources to root growth to compensate for the root loss. However, in the long-term, the plants were able to compensate for this reduction in shoot growth. We found that biostimulant application did not mitigate the short-term impacts of root shaving on plant growth. We can conclude that root shaving and biostimulant application do not affect plant establishment in the long-term. [ABSTRACT FROM AUTHOR]

Urban areas often have low soil water availability due to their impervious surfaces reducing rainfall infiltration. These water-limited conditions may be exacerbated by the projected increases in drought events caused by climate change. As a result, plants that grow in urban areas are vulnerable to drought stress. There are a range of practices that can be used to help mitigate drought stress, including the use of biostimulants. This study aimed to determine whether biostimulant application (1) improves plant performance and (2) mitigates the drought stress on urban plant species. To address these aims, we selected six woody and three graminoid plant species that are commonly planted in Australian urban areas and exposed them to different watering (drought-stressed, well-watered) and biostimulant (control, humic acid, protein hydrolysate, seaweed extract) treatments. We then measured their assimilation rate, growth metrics and biomass allocation. We found that drought stress reduced the assimilation rates and shoot growth of the study species. However, this did not translate into a biomass reduction because the drought-stressed plants reallocated resources towards root biomass. We found no evidence to suggest biostimulant application mitigated the impacts of drought stress on plant performance. Further, the only effect biostimulant application had on plant performance irrespective of the watering treatment was that the seaweed biostimulant increased the plant height growth of the woody species. These results show that the biostimulants used in this study will have a limited effect on the performance of plant species commonly planted in Australian urban areas. [ABSTRACT FROM AUTHOR]

ABSTRACT Zinc is the second most valuable microelement after iron, according to its abundance in the human body. Supplementation of this metal is not straightforward because of several factors like phytates and interference of other minerals during gastrointestinal digestion. For the last several years, intensive research has been developing new forms of zinc supplements based on zinc‐binding peptides from food products. Except for the advantages of supplementation, zinc‐peptide complexes are expected to be drug candidates against various diseases. Zinc supplementation can be improved by protein hydrolysates and peptides due to their zinc‐binding ability. They enhance zinc supplementation and contribute to preventing conditions leading to zinc deficiency that cause various diseases. Research on food‐derived zinc‐binding peptides is progressing in two directions: the isolation and identification of individual peptides (1) and the preparation of zinc complexes of protein hydrolysates (2). Both approaches are primarily aimed at developing effective mineral supplements, although some work on the second approach is also related to nutrition and therapy. Because zinc–protein hydrolysate complexes are nonstandardized mixtures of peptides, their biological activity mechanisms can be difficult to study. Therefore, it is important to focus more research on the biological activity of individual zinc‐binding complexes and their zinc complexes. This work reviewed recent advances in isolating and identifying zinc‐binding peptides from food sources, preparing protein hydrolysate–zinc complexes, and their biological activities. The established sequences of zinc‐binding peptides have been compiled into a table to review their amino‐acid composition and sequence. We also highlighted approaches for isolating and determining the zinc‐binding capacity of peptides in this class. The structural features of peptides affecting their zinc‐binding property were discussed in one section. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Chinese giant salamander protein hydrolysates (CGSPH) are beneficial to human health as a result of their high content of amino acids and peptides. However, the formation of bitter peptides in protein hydrolysates (PHs) would hinder their application in food industry. The ultrasound assisted wet‐heating Maillard reaction (MR) is an effective way to improve the flavor of PHs. Thus, the effect of ultrasonic assisted wet‐heating MR on the structure and flavor of CGSPH was investigated in the present study.The results indicated that the ultrasound assisted wet‐heating MR products (MRPs) exhibited a higher degree of graft and more significant changes in the secondary and tertiary structures of CGSPH compared to traditional wet‐heating MRPs. Moreover, ultrasound assisted wet‐heating MR could significantly increase the content of small molecule peptides and reduce the content of free amino acids of CGSPH, which resulted in more significant changes in flavor characteristics. The changed in flavor properties after MR (especially ultrasound assisted wet‐heating MRPs) were mainly manifested by a significant reduction in bitterness, as well as a significant increase in the content of aromatic aldehyde ester compounds such as furan‐2‐carbaldehyde, butanal, benzaldehyde, furfural, etc.Ultrasound assisted wet‐heating MR between CGSPH and xylose could be a promising way to improve the sensory characteristics of CGSPH. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Peanut peptides can chelate iron but their chelation mechanism remains unclear. The purpose of this study is to separate peanut ferrous‐chelating peptides and explore the chelation mechanism of peanut peptides with iron.Peanut peptide component F‐122, which had a higher chelation rate, was separated using ultrafiltration, gel filtration chromatography, and ion exchange chromatography, achieving a ferrous chelation rate of 90.7%. Six peptide segments were screened and their amino acid sequences were identified by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Spectral analysis confirmed that the chelation between peanut peptides and ferrous ions occurred and a new substance was formed. Molecular docking simulation indicated that the amino acids in peanut peptides involved in the chelating reaction were glutamic acid, arginine, glycine, threonine, phenylalanine, and lysine. The binding sites included the main chain oxygen atom, side chain oxygen atom, and carboxyl oxygen atom of amino acid.The isolated peanut peptide had a higher ferrous‐chelation rate. The chelating mechanism of peanut peptide with ferrous ion was elucidated. This study provides a theoretical basis for the development of new peptide‐ferrous preparations. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Lactobacillus plantarum is a functional probiotic and could be used in yogurt fermentation to improve the function and flavor. However, L. plantarum has relatively poor acid resistance, and cell viability gradually decreases as pH decreases during yogurt fermentation. Therefore, exploring suitable strategies to promote the fermentation of L. plantarum for yogurt processing is important. In the present study, the effects of quinoa protein hydrolysates (QPHs) on the qualities and volatiles of yogurt fermented by L. plantarum were investigated. QPH addition significantly promoted bacterial growth and organic acids production, subsequently improved the water-holding capacity and viscosity of yogurt. QPH addition also increased the overall antioxidant capacity of yogurt, but the DPPH radical-scavenging ability of 1% QPH-supplemented yogurt was significantly greater than that of 2% QPH-supplemented yogurt. Additionally, QPHs promoted the metabolism of L. plantarum and further promoted the production of volatile flavor compounds. Fifty-two volatile compounds (mainly acids, esters, and ketones) were detected in 2% QPH-supplemented yogurt, which was 1.86-fold greater than the number detected in the control samples. Some aroma components, such as nonanoic acid and maltol, were significantly increased, but undesirable volatiles, such as decanal, were decreased. QPH composition analysis indicated that 60.79% of the peptides contained hydrophobic amino acids at the N-terminus or the C-terminus, which may explain QPHs’ strong antioxidant properties. [ABSTRACT FROM AUTHOR]

The need to increase agricultural production to feed a steadily growing population may clash with the more environmentally friendly but less efficient production methods required. Therefore, it is important to try to reduce the use of chemical inputs without compromising production. In this scenario, natural biostimulants have become one of the most sought-after and researched technologies. In the present study, the results of a greenhouse experiment on hydroponic tomatoes (Solanum lycopersicum L.) are presented, which involved comparing the use of ordinary NPK fertilizer (Cerbero®) with the use of NPK fertilizers enriched with 0.5% protein hydrolysate of plant origin (Cerbero Green®) at both standard (100%) and reduced (70%) fertilization rates. The results highlight how the use of Cerbero Green® fertilizers improves the production performance of tomatoes. More specifically, they show that the use of Cerbero Green® leads to higher marketable yields, especially under reducing fertilizer use, ensuring a positive net change in profit for the grower. In addition, carbon footprint analysis has revealed that the use of Cerbero Green® reduces the environmental impact of hydroponic tomato growing practices by up to 8%. The observed higher yield of hydroponically grown tomatoes even with reduced fertilization rates underlines once again the key role of natural biostimulants in increasing both the economic and environmental sustainability of horticultural production. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Chicken meat production has increased over the years, leading to a proportional increase in waste generation, which often contains high levels of proteins, such as viscera. Therefore, this study aimed to investigate the enzymatic hydrolysis of chicken viscera proteins as a strategy to value solid waste from the poultry industry. The hydrolysates were characterized for their antioxidant properties and molecular weight distribution. Additionally, the enzymatic hydrolysis process was scaled up from 125 mL flasks with 50 mL of protein solution to 3 L using a 6 L bioreactor. The enzymatic hydrolysis of chicken viscera proteins using a binary mixture of proteases (85.25 U/mL of each enzyme, Alcalase and Flavourzyme, totaling 170.5 U/mL) resulted in an increase of up to 245% in 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, 353% 2,2-diphenyl-1-picryl-hydrazyl (DPPH) in radical scavenging, 69% in Ferric Reducing Antioxidant Power Assay (FRAP) and 146% in total reducing capacity (TRC). The antioxidant properties of the protein hydrolysates are preserved during the scale-up of enzymatic hydrolysis. Protein fractions smaller than 5 kDa showed the highest ABTS and DPPH radical scavenging activities, while fractions greater than 30 kDa showed the best results for the FRAP method. [ABSTRACT FROM AUTHOR]

Simple Summary: This study evaluated the effectiveness of various attractants, including phagostimulants alone or combined with other chemicals, in attracting both male and female Bactrocera zonata in laboratory and field experiments. Different mixtures of natural fruit extracts and synthetic attractants were tested to find the most effective combination for trapping B. zonata. The results indicated that a specific combination (phagostimulant-AdMixture-4) was particularly effective, showing strong attraction capabilities in both laboratory and field settings. These findings were significant and suggested a potential new method for managing fruit fly populations, which are a major cause of fruit damage and economic loss in different fruit orchards. The implementation of such attractant systems could reduce the need for chemical pesticides, offering an eco-friendly and sustainable solution to pest control in different fruit production systems. This advancement holds promise not only for increasing the yield and quality of fruit but also for supporting safer and more sustainable agricultural practices. Laboratory and field assays of three sets of experiments were conducted to evaluate the impact of different phagostimulants alone and in combination with other phagostimulant lure sources, such as ammonium acetate, DAP, and acetic acid, on the attractancy of both sexes of B. zonata. In the first experiment, the laboratory olfactometer study revealed that out of eleven phagostimulants, banana, mulberry, mango, guava, molasses, and protein hydrolysate exhibited moderate attractancy (15.2–60.2%) to B. zonata. Unexpectedly, banana and protein hydrolysate were demonstrated to be highly attractive phagostimulants for starved female B. zonata (53.6% and 60.2%, respectively). In the field study, none of the tested phagostimulants exhibited high attractancy; however, banana, mulberry, protein hydrolysate, guava, mango, and molasses demonstrated moderate attractancy (5.6–35.6%) to B. zonata. In the second experiment, out of five phagostimulant-mixtures, phagostimulant-mixture-4 proved highly attractive (40.5–68.6% and 45.5–51.2%), followed by phagostimulant-mixture-3, which proved to be moderately attractive (17.0–22.5% and 28.4–36.1%) to B. zonata in olfactometer and field studies, respectively. In the third experiment, out of five phagostimulant-AdMixtures, phagostimulant-AdMixture-4 demonstrated strong attractiveness in the olfactometer (41.6–68.7%) and field studies (52.7–58.7%) for B. zonata, while the rest of the AdMixtures demonstrated moderate to no attractiveness for B. zonata. So, phagostimulant-AdMixture-4 with GF-120 could be used in the development of a phagostimulant bait station which attracts the maximum B. zonata population and ultimately provides pest-free fruits to the farmers [ABSTRACT FROM AUTHOR]

BACKGROUND: Olive and sunflower seeds are by‐products generated in large amounts by the plant oil industry. The technological and biological properties of plant‐based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. The present study evaluates the physical and oxidative stabilities of 50 g kg−1 fish oil‐in‐water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g kg−1 protein as natural emulsifiers. The goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin) and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7‐day storage period. RESULTS: The plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil‐in‐water emulsions. The hydrolysates with degrees of hydrolysis (DH) of 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For example, the average D [2, 3] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4. CONCLUSION: The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil‐in‐water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Cognitive impairment (CI) is a significant public health concern, and bioactive peptides have shown potential as therapeutic agents. However, information about their synergistic effects on cognitive function is still limited. Here, we investigated the synergistic effects of tilapia head protein hydrolysate (THPH) and walnut protein hydrolysate (WPH) in mitigating CI induced by scopolamine in mice. RESULTS: The results showed that the combined supplementation of THPH and WPH (mass ratio, 1:1) was superior to either individual supplement in enhancing spatial memory and object recognition abilities in CI mice, and significantly lessened brain injury in CI mice by alleviating neuronal damage, reducing oxidative stress and stabilizing the cholinergic system. In addition, the combined supplementation was found to be more conducive to remodeling the gut microbiota structure in CI mice by not only remarkably reducing the ratio of Firmicutes to Bacteroidota, but also specifically enriching the genus Roseburia. On the other hand, the combined supplementation regulated the disorders of sphingolipid and amino acid metabolism in CI mice, particularly upregulating glutathione and histidine metabolism, and displayed a stronger ability to increase the expression of genes and proteins related to the brain‐derived neurotrophic factor (BDNF)/TrkB/CrEB signaling pathway in the brain. CONCLUSION: These findings demonstrate that tilapia head and walnut‐derived protein hydrolysates exerted synergistic effects in ameliorating CI, which was achieved through modulation of gut microbiota, serum metabolic pathways and BDNF signaling pathways. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Hypertension is a major controllable risk factor associated with cardiovascular disease (CVD) and overall mortality worldwide. Most people with hypertension must take medications that are effective in blood pressure management but cause many side effects. Thus, it is important to explore safer antihypertensive alternatives to regulate blood pressure. In this study, peanut protein concentrate (PPC) was hydrolyzed with 3–5% Alcalase for 3–10 h. The in vitro angiotensin-converting enzyme (ACE) and renin-inhibitory activities of the resulting peanut protein hydrolysate (PPH) samples and their fractions of different molecular weight ranges were determined as two measures of their antihypertensive potentials. The results show that the crude PPH produced at 4% Alcalase for 6 h of hydrolysis had the highest ACE-inhibitory activity with IC50 being 5.45 mg/mL. The PPH samples produced with 3–5% Alcalase hydrolysis for 6–8 h also displayed substantial renin-inhibitory activities, which is a great advantage over the animal protein-derived bioactive peptides or hydrolysate. Remarkably higher ACE- and renin-inhibitory activities were observed in fractions smaller than 5 kDa with IC50 being 0.85 and 1.78 mg/mL. Hence, the PPH and its small molecular fraction produced under proper Alcalase hydrolysis conditions have great potential to serve as a cost-effective anti-hypertensive ingredient for blood pressure management. [ABSTRACT FROM AUTHOR]

Moderate non‐covalent interaction of protein and polyphenols can improve the emulsifying property of protein itself. The corn protein hydrolysate (CPH) and tannic acid (TA) complex was successfully used to construct nanoemulsion for algal oil delivery. There has been no study on the feasibility of this nanoemulsion delivery system for other food functional components, for example, β‐carotene (β‐CE). CPH/TA complex‐based nanoemulsion system for β‐CE delivery was studied, focusing on the effect of β‐CE content on the physicochemical stability of the nanoemulsions. The nanoemulsion delivery systems (dia. 150 nm) with low viscosity and good liquidity were easily fabricated by two‐step emulsification. The nanoemulsions with high β‐CE content (>71.5 μg/mL) significantly increased (p <.05) the emulsion droplet size. However, there was no significant (p >.05) effect of β‐CE content on polydispersity index (PDI) and zeta potential of the nanoemulsions. The storage (30 days) experiment results demonstrated that the droplet size of the nanoemulsions with varying β‐CE content increased slightly during storage. However, the PDI values showed a slightly decreasing trend. Zeta potentials of the nanoemulsions showed no noticeable change during storage. Moreover, after storage of 30 days, the retention ratios of β‐CE were found to be up to 90%, which suggests an excellent protective effect for β‐CE by the nanoemulsion systems. The CPH/TA complex stabilized nanoemulsions could aggregate in gastric condition, but the β‐CE content did not have obvious effect on the digestive stability of the nanoemulsions. The CPH/TA complex could be employed as an emulsifier to construct a physicochemical stable nanoemulsion delivery system for lipophilic active components. [ABSTRACT FROM AUTHOR]

Patients with an ileostomy are at increased risk of dehydration and sodium depletion. Treatments recommended may include oral rehydration solutions (ORS). We aimed to investigate if protein type or protein hydrolysation affects absorption from iso-osmolar ORS in patients with an ileostomy. This was a randomised, double-blinded, active comparator-controlled 3 × 3 crossover intervention study. We developed three protein-based ORS with whey protein isolate, caseinate or whey protein hydrolysate. The solutions contained 40–48 g protein/L, 34–45 mmol sodium/L and had an osmolality of 248–270 mOsm/kg. The patients ingested 500 mL/d. The study consisted of three 4-week periods with a >2-week washout between each intervention. The primary outcome was wet-weight ileostomy output. Ileostomy output and urine were collected for a 24-h period before and after each intervention. Additionally, blood sampling, dietary records, muscle-strength tests, bioimpedance analyses, questionnaires and psychometric tests were conducted. We included 14 patients, of whom 13 completed at least one intervention. Ten patients completed all three interventions. Wet-weight ileostomy output did not change following either of the three interventions and did not differ between interventions (p = 0.38). A cluster of statistically significant improvements related to absorption was observed following the intake of whey protein isolate ORS, including decreased faecal losses of energy (−365 kJ/d, 95% confidence interval (CI), −643 to −87, p = 0.012), potassium (−7.8 mmol/L, 95%CI, −12.0 to −3.6, p = 0.001), magnesium (−4.0 mmol/L, 95%CI, −7.4 to −0.7, p = 0.020), improved plasma aldosterone (−4674 pmol/L 95%CI, −8536 to −812, p = 0.019), estimated glomerular filtration rate (eGFR) (2.8 mL/min/1.73 m2, 95%CI, 0.3 to 5.4, p = 0.03) and CO2 (1.7 mmol/L 95%CI, 0.1 to 3.3, p = 0.04). Ingestion of 500 mL/d of iso-osmolar solutions containing either whey protein isolate, caseinate or whey protein hydrolysate for four weeks resulted in unchanged and comparable ileostomy outputs in patients with an ileostomy. Following whey protein isolate ORS, we observed discrete improvements in a series of absorption proxies in both faeces and blood, indicating increased absorption. The protein-based ORS were safe and well-tolerated. Treatments should be tailored to each patient, and future studies are warranted to explore treatment-effect heterogeneity and whether different compositions or doses of ORS can improve absorption and nutritional status in patients with an ileostomy. NCT04141826. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effects of whey protein hydrolysate (WPH) fermented with Lactobacillus brevis on sleep behavior and GABAergic mechanisms in rodent models. Fermentation converted the glutamate in WPH to high (3.15 ± 0.21 mg/mL) levels of γ-aminobutyric acid (GABA). Fermented WPH (WP-SF) enhanced sleep duration in mice by increasing GABA content in the brain. The increase in sleep duration induced by WP-SF resulted from an increase in delta wave activity during non-rapid eye movement sleep, and its sleep-promoting effect in a caffeine-induced insomnia model was characterized by an increase in delta waves. WP-SF increased GABAergic receptors at both mRNA and protein levels. Cotreatment with GABAA receptor antagonists abolished the sleep-promoting effects of WP-SF, indicating that WP-SF shares binding sites with antagonists on GABAA receptors. Collectively, WP-SF effectively increased sleep duration by enhancing delta wave activity through GABAergic activation; thus, it is suggested as a functional food-grade ingredient for promoting sleep. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) is an under-exploited crop with great potential due to its nutritional and medicinal characteristics. A Sacha inchi protein isolate (SII), obtained from defatted Sacha inchi flour (SIF), was hydrolyzed by Bioprotease LA 660 under specific conditions. The hydrolysates were characterized chemically, and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments to select the hydrolysate with major antioxidant activity. Sacha inchi protein hydrolysate at 20 min (SIH20B) was selected, and the anti-inflammatory capacity was evaluated by RT-qPCR and ELISA techniques, using two different doses in monocytes THP-1 stimulated with lipopolysaccharide (LPS). The results obtained showed that the in vitro administration of SIH20B down-regulated the TNF-α gene and reduced the release of this cytokine, whereas the anti-inflammatory cytokines IL-10 and IL-4 were up-regulated in LPS-stimulated monocytes and co-administrated with SIH20B. The peptides contained in SIH20B were identified, and the 20 more relatively abundant peptides with a mass by 1 kDa were subjected to in silico analysis to hypothesize those that could be responsible for the bioactivity reported in the hydrolysate. From the identified peptides, the peptides AAGALKKFL and LGVKFKGGL, among others, are proposed as the most biologically actives. In conclusion, SIH20B is a novel, natural source of high-value-added biopeptides that could be used as an ingredient in formulations of food or nutraceutical compounds. [ABSTRACT FROM AUTHOR]

Recent evidence suggests that mulberry leaves have good antioxidant activity. However, what the antioxidant ingredient is and how the ingredient works are still not well understood. In this study, we enzymatically hydrolyze mulberry leaf proteins (MLPs) using neutral protease and find that the mulberry leaf protein hydrolysates (MLPHs) have stronger antioxidant activity compared to MLPs. We separate the core antioxidant components in MLPHs by ion-exchange columns and molecular sieves and identify 798 antioxidant peptides by LC-MS/MS. Through bioinformatics analysis and biochemical assays, we screen two previously unreported peptides, P6 and P7, with excellent antioxidant activities. P6 and P7 not only significantly reduce ROS in cells but also improve the activities of the antioxidant enzymes SOD and CAT. In addition, both peptides are found to exert protective effects against H2O2-induced chromatin damage and cell apoptosis. Collectively, these results provide support for the application of mulberry leaf peptides as antioxidants in the medical, food and livestock industries. [ABSTRACT FROM AUTHOR]

Using contaminated land to grow lignocellulosic crops can deliver biomass and, in the long term, improve soil quality. Biostimulants and microorganisms are nowadays an innovative approach to define appropriate phytomanagement strategies to promote plant growth and metal uptake. This study evaluated biostimulants and mycorrhizae application on biomass production and phytoextraction potential of four lignocellulosic crops grown under two metal-contaminated soils. Two greenhouse pot trials were setup to evaluate two annual species (sorghum, hemp) in Italy and two perennial ones (miscanthus, switchgrass) in China, under mycorrhizae (M), root (B2) and foliar (B1) biostimulants treatments, based on humic substances and protein hydrolysates, respectively, applied both alone and in combination (MB1, MB2). MB2 increased the shoot dry weight (DW) yield in hemp (1.9 times more), sorghum (3.6 times more) and miscanthus (tripled) with additional positive effects on sorghum and miscanthus Zn and Cd accumulation, respectively, but no effects on hemp metal accumulation. No treatment promoted switchgrass shoot DW, but M enhanced Cd and Cr shoot concentrations (+84%, 1.6 times more, respectively) and the phytoextraction efficiency. Root biostimulants and mycorrhizae were demonstrated to be more efficient inputs than foliar biostimulants to enhance plant development and productivity in order to design effective phytomanagement strategies in metal-contaminated soil. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cavendish banana and red dragon fruit contain vitamins, fiber, and antioxidants. However, the fruits are quickly spoiled, and requires processing into instant powder with the foam mat drying for extend the storage time. Okara protein hydrolysate through enzymatic hydrolysis process and soy protein isolate will be used as foaming agent. This study evaluated the effect of adding okara protein hydrolysate and soy protein isolate on the physicochemical properties such as water absorption index (WAI), water solubility index (WSI), hygroscopicity, bulk density, color, viscosity, antioxidant activity, vitamin C, total soluble solid, titratable acidity, proximate composition, acceptance test, and shelf life of instant powder. The results showed that the instant powder with okara protein hydrolysate produced a moisture content of 2.81%, WAI 0.69 g/g, and bulk density 0.39 g/cm3, lower than the addition of soy protein isolate. The acceptance test of instant powder with okara protein hydrolysate had an average score of 4.40 (neutral) to 5.06 (slightly like). The addition of okara hydrolysate can significantly (p < 0.05) increased the WSI value to 81.42%, antioxidant activity 49.86%, and longer shelf life of 144 days. Therefore, okara protein hydrolysate can be used as foaming agents with natural antioxidants and produced the stable instant powder. [ABSTRACT FROM AUTHOR]

Soft confections can serve as a reservoir for bioactive peptide delivery in both functional food and food supplement applications. In this study, pectin-based soft confections were fortified with proteolytic plant protein hydrolysates and the residual bioactivity of hydrolysates was studied after processing or simulated digestion. Cold press sunflower or hazelnut cakes were used in the manufacture of protein isolates based on an alkali extraction-isoelectric precipitation (AE-IP) method. Trypsin or bromelain were utilized in the proteolysis of the isolates and thus prepared liquid hydrolysates were used in confectionery manufacture. DPP-IV (dipeptidyl peptidase-IV) inhibitory activity (i.e., in vitro antidiabetic activity) and antioxidative activities were measured. In addition, sensory and textural attributes were investigated. In all cases, a significant concentration of hydrolysates were added to the confections (27%), which lead to significant changes in color, texture and sensory acceptance. The peptide profile and size distribution mostly altered such characteristics, while observed bioactivity was significant after processing. Simulated digestion enhanced DPP-IV inhibitory activity up to approx. 40%, whereas antioxidative performance decreased. While the applicability of the current findings is limited by hydrolysate solubility, ingredient interactions, and processing costs, the relevance of degree of hydrolysis (DH%), peptide characteristics and phenolic-peptide interactions on product quality and eventual bioactivity are being discussed. [ABSTRACT FROM AUTHOR]

In recent times, there has been growing attention towards exploring the nutritional and functional aspects of potato protein, along with its diverse applications. In the present study, we examined the anti‐osteoclast properties of potato protein hydrolysate (PP902) in vitro. Murine macrophages (RAW264.7) were differentiated into osteoclasts by receptor activator of nuclear factor‐κB ligand (RANKL), and PP902 was examined for its inhibitory effect. Initially, treatment with PP902 was found to significantly prevent RANKL‐induced morphological changes in macrophage cells, as determined by tartrate‐resistant acid phosphatase (TRAP) staining analysis. This notion was further supported by F‐actin analysis using a confocal microscope. Furthermore, PP902 treatment effectively and dose‐dependently down‐regulated the expression of RANKL‐induced osteoclastogenic marker genes, including TRAP, CTR, RANK, NFATc1, OC‐STAMP, and c‐Fos. These inhibitory effects were associated with suppressing NF‐κB transcriptional activation and subsequent reduced nuclear translocation. The decrease in NF‐κB activity resulted from reduced activation of its upstream kinases, including I‐κBα and IKKα. Moreover, PP902 significantly inhibited RANKL‐induced p38MAPK and ERK1/2 activities. Nevertheless, PP902 treatment prevents RANKL‐induced intracellular reactive oxygen species generation via increased HO‐1 activity. The combined antioxidant and anti‐inflammatory effects of PP902 resulted in significant suppression of osteoclastogenesis, suggesting its potential as an adjuvant therapy for osteoclast‐related diseases. [ABSTRACT FROM AUTHOR]

Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% in terms of dry matter). Proteins are among the vital health-giving components that provide nitrogen, essential amino acids and energy necessary for normal cells. Pumpkin seeds are a good source of amino acids such as valine, histidine, isoleucine, leucine, threonine and methionine. Protein hydrolysate is a mixture of peptides and amino acids that can show antioxidant, antimicrobial, anticancer, antidiabetic and antihypertensive properties. During hydrolysis, proteins are broken into small peptides and amino acids. Since enzymatic hydrolysis is performed in relatively mild conditions and no amino acid damage occurs, this type of hydrolysis is preferred over acid and alkaline hydrolysis. Hydrolysates obtained from pumpkin seed protein have bioactive properties, especially antioxidant activity. Pretreatment of proteins before enzymatic hydrolysis acts to improve the release of bioactive peptides from different proteins. Pretreatment can facilitate the unfolding the structure of proteins and thus increase the access of enzymes to peptide bonds. The main properties of microwaves usually show three characteristics: penetration, reflection and absorption. Microwave assisted enzymatic hydrolysis can shorten the time and improve the speed of the reaction. The purpose of this research was to investigate the antioxidant activity of pumpkin seed protein hydrolysates (Cucurbita maxima L.) by alcalase enzyme in two conditions: without pretreatment and using microwave pretreatment. Material and Methods In this study, Pumpkin (Cucurbita maxima L.) was purchased from the local market of Astane Ashrafieh in Gilan province. The seeds were scooped manuallyand then dried in an oven at 50°C for 72 hours. After the production of protein concentrate from pumpkin seeds, the chemical properties of the concentrate, such as the amount of fat, protein, ash and moisture, were measured. The isolated pumpkin seed solution was exposed to microwave energy with a power of 450-900 watts for 30–90 seconds and was used as a substrate solution in enzymatic hydrolysis experiments. It should be noted that after measuring the total antioxidantactivityr for different powers and times of microwave pretreatment, the power of 600 watts for 60 seconds was selected and applied before enzymatic hydrolysis. Enzymatic hydrolysis was done by alcalase enzyme with a concentration of 0.5 to 2.5% compared to the protein substrate during 20 to 190 minutes, and the optimum temperature and pH of alcalase were determined in order to produce hydrolysates with antioxidant activity. Antioxidant activity was measured by using DPPH free radical inhibition, total antioxidant activity and iron chelation activity methods. Result and Discussion Bioactive peptides produced by the enzymatic hydrolysis of proteins have significant antioxidant properties. Pumpkin seeds can be used as a rich source of nutrients and bioactive compounds in various food industries. The results showed that the maximum amount of antioxidant activity without pre-treatment was achieved in 165 minutes with a 2.2% ratio of E/S by using DPPH free radical scavenging activity (40.5%), total antioxidant power (0.79), and iron chelation activity (96.2%) methods. By using microwave pre-treatment, the maximum amount of antioxidant activity was achieved in a shorter time and with less enzyme (105 minutes and E/S ratio 1.5%) using DPPH free radical scavenging (52%), total antioxidant power (0.711), and iron chelation activity (93%). Therefore, it can be concluded that using microwave assisted enzymatic hydrolysis , in addition to achieving hydrolysates with proper antioxidant activity, is a suitable method to save time and reduce enzyme concentrations used in enzymatic hydrolysis.

Background: Previous studies have shown that the vitrification of metaphase II (MII) oocytes significantly represses their developmental potential. Abnormally increased oxidative stress is the probable factor; however, the underlying mechanism remains unclear. The walnut-derived peptide TW-7 was initially isolated and purified from walnut protein hydrolysate. Accumulating evidences implied that TW-7 was a powerful antioxidant, while its prospective application in oocyte cryopreservation has not been reported. Result: Here, we found that parthenogenetic activation (PA) zygotes derived from vitrified MII oocytes showed elevated ROS level and delayed progression of pronucleus formation. Addition of 25 μmol/L TW-7 in warming, recovery, PA, and embryo culture medium could alleviate oxidative stress in PA zygotes from vitrified mouse MII oocytes, furtherly increase proteins related to histone lactylation such as LDHA, LDHB, and EP300 and finally improve histone lactylation in PA zygotes. The elevated histone lactylation facilitated the expression of minor zygotic genome activation (ZGA) genes and preimplantation embryo development. Conclusions: Our findings revealed the mechanism of oxidative stress inducing repressed development of PA embryos from vitrified mouse MII oocytes and found a potent and easy-obtained short peptide that could significantly rescue the decreased developmental potential of vitrified oocytes, which would potentially contribute to reproductive medicine, animal protection, and breeding. [ABSTRACT FROM AUTHOR]