Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation

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Facts about the formation of newantioxidants in natural samples after subcritical water extraction

8 páginas, 3 figuras, 3 tablas.-- El pdf del artículo es la versión pre-print.Subcritical water extraction (SWE) is a very promising technique for obtaining bioactives (mainly antioxidants) from natural sources; even if sometimes the high operation temperatures have been suggested as responsible for thermal degradation of bioactives, the fact is that this type of extraction processes may generate new bioactive (antioxidant) compounds. The present study involved the analysis of antioxidants either naturally found in raw samples and/or those formed during extraction via Maillard reaction and other chemical events. Samples of different nature like microalgae (Chlorella vulgaris), algae (Sargassum vulgare, Porphyra spp., Cystoseira abies-marina, Sargassum muticum, Undaria pinnatifida, and Halopitys incurvus) and plants (rosemary, thyme and verbena) were studied. Amino acid availability, sugar content, fluorescence and absorbance at different wavelengths were determined to follow chemical changes due to reactions such as Maillard, caramelization and thermoxidation. Folin reaction also provided information related to total phenol content of the samples. ABTS•+, peroxyl as well as superoxide radical scavenging assays were used to measure the antioxidant capacity of the extracts. Results obtained from this study suggest that neoformed compounds derived from Maillard, caramelization and thermoxidation reactions affect the overall antioxidant capacity of water subcritical extracts depending on the nature of the sample. The brown algae U. pinnatifida was the sample in which these chemical events contributed to a higher extent to improve the antioxidant capacity (from 0.047 to 1.512 mmol/g and from 45.356 to 1522.692 μmol/g for the TEAC and ORACFL methods, respectively) when the extraction temperature was raised from 100 to 200 °C. To the best of our knowledge, this is the first work supporting the formation of neoantioxidants in natural complex matrices during subcritical water extraction.This work has been financed by AGL2008-05108-C03-01 (Ministerio de Educacion y Ciencia), CSD2007-00063 FUN-CFOOD (Programa CONSOLIDER-INGENIO 2010) and by ALIBIRD, S2009/AGR- 1469 (Comunidad de Madrid) projects. M.H. would like to thank the Spanish Science and Innovation Ministry (MICINN) for a post-doc contract (“Juan de la Cierva” programme). M.P. thanks CSIC for her I3P fellowship. M.A.B. thanks for a Danone Institute fellowship.Peer reviewe

An Investigation of the Protein Quality and Temporal Pattern of Peripheral Blood Aminoacidemia following Ingestion of 0.33 g·kg−1 Body Mass Protein Isolates of Whey, Pea, and Fava Bean in Healthy, Young Adult Men

An increase in the intake of legumes is recommended in the promotion of plant-sourced (PSP) rather than animal-sourced (ASP) protein intake to produce a more sustainable diet. This study evaluated the quality of novel PSP isolates from pea (PEA) and fava bean (FAVA) and an ASP isolate of whey (WHEY) and compared the magnitude and temporal pattern of peripheral arterial aminoacidemia following ingestion of 0.33 g·kg−1 body mass of protein isolate in healthy young adult men (n = 9). Total indispensable amino acids (IAA) comprised 58% (WHEY), 46% (PEA), and 42% (FAVA) of the total amino acid (AA) composition, with the ingested protein providing 108% (WHEY), 77% (PEA), and 67% (FAVA) of the recommended per diem requirement of IAA. Reflecting the AA composition, the area under the curve (∆AUC0-180), post-ingestion increase in total IAA for WHEY was 41% (p < 0.001) and 57% (p < 0.001) greater than PEA and FAVA, respectively, with PEA exceeding FAVA by 28% (p = 0.003). As a sole-source, single-dose meal-size serving, the lower total IAA for PEA and FAVA would likely evoke a reduced post-prandial anabolic capacity compared to WHEY. Incorporated into a food matrix, the promotion of PSP isolates contributes to a more sustainable diet.Funder: Enterprise Ireland, Innovation Partnership; FundRef: https://doi.org/10.13039/10.13039/501100001588; Grant(s): IP/2019/087

Current knowledge on the extraction, purification, identification and validation of bioactive peptides from seaweed

peer-reviewedSeaweed (macroalgae) is considered as a sustainable bioresource rich in high-quality nutrients such as protein. Seaweed protein can be used as an alternative to other protein sources. Furthermore, these proteins are natural reservoirs of bioactive peptides (BAPs) associated with various health benefits such as antioxidant, antihypertensive and antidiabetic activities. However, seaweed derived BAPs remain underexploited due to challenges which arise during protein extraction from algal biomass. Coupled with this, limited proteomic information exists regarding certain seaweed species. This review highlights the current state of the art of seaweed protein extraction techniques, e.g., liquid, ultrasound, microwave, pulsed electric field and high hydrostatic pressure assisted extraction. The review also focuses on the enzymatic hydrolysis of seaweed proteins and characterisation of the resultant hydrolysates/peptides using electrophoretic and chromatographic techniques. This includes reference to methods employed for separation, fractionation and purification of seaweed BAPs, as well as the methodologies used for identification, e.g., analysis by mass spectrometry. Furthermore, a bioinformatics or in silico approach to aid discovery of seaweed BAPs is discussed herein. Based on the information available to date, it is suggested that further research is required in this area for the development of seaweed BAPs for nutraceutical applications

Insights on the health benefits of the bioactive compounds of coffee silverskin extract

The bioaccessibility of chlorogenic acid (CGA) and caffeine in coffee silverskin extracts (CSE) and the contribution of these substances to the prophylactic effect of CSE on the pathogenesis of diabetes have not been reported. This study aimed to evaluate the bioaccessibility, bioavailability and bioactivity of CGA and caffeine alone and in CSE in the pancreas of rats treated with streptozotocin-nicotinamide (type 2 diabetes model). Metabolism of CGA and caffeine started in the gastrointestinal tract due to changes of pH taking place during digestion. Their metabolites protected pancreatic cells against the risk of diabetes. This is the first in vivo study to demonstrate a specific chemo-protective effect of CSE in pancreatic tissue, and this effect may be associated with its antioxidant capacity. Daily administration of CSE, CGA or caffeine 35 d previous to the induction of diabetes significantly reduced (p < 0.05) pancreatic oxidative stress and protein damage.This work was supported by grants from SUSCOFFEE (AGL2014-57239-R) and SAMID (RD12/0026). B. Fernandez-Gomez thanks the PhD program of MINECO for supporting her research career (BES-2011-046827). SAMID RETICS is funded by the PN I+D+I 2012-2016 (Spain), ISCIII- Sub-Directorate General for Research Assessment and Promotion and the European Regional Development Fund (ERDF), ref. RD12/0026.Peer Reviewe

Componentes de la soja como ingredientes funcionales en lácteos

La soja (Glycine max) es una de las fuentes naturales más importantes de ingredientes funcionales. A esta legumbre se le atribuyen diversas propiedades beneficiosas para la salud. La soja ha sido el primer alimento al que la FDA (Food and Drug Administration) de EE.UU ha permitido aplicar una alegación sanitaria (FDA, 1999), que es también aceptada por la Joint Health Claims Iniciative (JHCI) del Reino Unido (http://jhci.org.uk/approv/schol2.htm). La Unión Europea autoriza el empleo de los preparados de proteínas de soja como ingredientes alimentarios (Singh y col., 2008). En este apartado abordaremos los principales constituyentes bioactivos de la soja y sus aplicaciones en la formulación de alimentos funcionales lácteos y/o de tipo lácteo.Las investigaciones llevadas a cabo por los autores del presente capítulo relacionadas con la potencialidad de los componentes de la soja como ingredientes de alimentos funcionales han recibido financiación de los siguientes proyectos: CYTED N° XI.24; ALIBIRD S-0505/AGR/000153 y Programa CONSOLIDER INGENIO 2010 FUNC- FOOD CSD 2007-063.Peer Reviewe

Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form

IgE-mediated allergy to soybean may be connected to an incomplete protein digestion causing an inappropriate immune response in the gut. The aim of this study was to gain insight on the digestibility and immunoreactivity of β-conglycinin and its deglycosylated form. To achieve this goal both proteins were digested mimicking gastrointestinal physiological conditions. Digests were characterised by SDS-PAGE, MALDI-TOF-MS and immunological assays. Data on IgG binding western blot provided key information related to the composition of the digests indicating that whereas deglycosylated β-conglycinin was completely removed by gastrointestinal digestion, α and β subunits of β-conglycinin glycoprotein partially survive the process of digestion. Such differential digestive behaviour might be influenced by glycan moieties, at least to some extent, and should be an additional factor to be considered on its potential allergenicity. Results also support the existence of linear epitopes in the three subunits (α, α′, and β) of both protein forms. © 2011 Elsevier Ltd. All rights reserved.This work has been funded by ERDF-co-financed grant AGL2007-60007/ALI, CONSOLIDER Ingenio 2010 FUN-C-FOOD: CSD 2007-00063, ALIBIRD-CM-S0505/AGR-0153 and IT-2009- 0087 projects. Dr. M.A-B. thanks European Union COST-Action 927 for Short Term Scientific Mission and Danone Institute for her fellowship.Peer Reviewe

Bioactivity of Bowman Birk Inhibitors in Themally processed orange juice

Resumen del póster presentado a la XVI Conference EuroFoodChem: "Translating food chemistry into health benefits" celebrada en Gdansk (Polonia) del 6 al 8 de julio de 2011.Colon cancer is the second cause of death in Europe. Therefore, its prevention is crucial and functional foods may play a pivotal role on that. The most widely studied bioactive substances in soy are Bowman-Birk protease inhibitors (BBI protein) and the isoflavones. BBI is a serine protease inhibitor with a well-characterised ability to inhibit trypsin and chymotrypsin. Its chemoprotective effects have been well documented. Although the precise mechanisms by which BBI suppress carcinogenesis are unknown a strong correlation between its ability to inhibit carcinogenesis and its chymotrypsin inhibitor activity has been suggested. BBI’s potential to be used as chemo-preventive functional food ingredients has been proposed; however, there are not data related to resistance of BBI proteins to thermal treatment of low pH foods such as fruit juices. Research is needed to evaluate pure BBI as functional ingredient in complex food matrices. The objective of this research is to obtain new health enhancing phytochemicals (BBI) foods. Orange juice was freshly prepared and divided into aliquots. Citrate buffer 50 M pH 3.7 was employed as simplified orange juice model system. Both samples were supplemented with therapeutic dose of pure BBI (1.75 μM final concentration) and thermally treated under pasteurisation and sterilisation conditions. The concentration and chymotrypsin inhibitory activity of BBI in fresh, supplemented and heated samples were analysed. Data suggest that BBI remains active in the food matrix after both pasteurisation and sterilisation indicating the feasibility of its use as potential natural functional food ingredient.This research was supported by CONSOLIDER Ingenio 2010 FUN-C-FOOD: CSD 2007–00063 project. Dr. M.A-B. thanks Danone Institute for her fellowship.Peer Reviewe