Bioactive peptides generated from meat industry by products

There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are primarily used as feeds with low returns or, more recently, to biodiesel generation. The aim of this work was to review the state of the art to generate bioactive peptides from meat industry by-products giving them an added value. Hydrolysis with commercial proteases constitutes the typical process and a variety of peptides result from such extensive proteolysis. This review focuses on the potential of meat by-products for the generation of bioactive peptides through enzymatic hydrolysis. The potential of some of the identified peptides to be used as bioactive supplements in foods has also been considered. (C) 2014 Elsevier Ltd. All rights reserved.Grant AGL2010-16305 from MINECO and FEDER funds are fully acknowledged. JAEDOC-CSIC postdoctoral contract to L.M. is also acknowledged. This work was developed under the Unidad Asociada IAD-UPV/IATA-CSIC framework.Mora, L.; Reig Riera, MM.; Toldra, F. (2014). Bioactive peptides generated from meat industry by products. Food Research International. 65:344-349. https://doi.org/10.1016/j.foodres.2014.09.014S3443496

Study of satietogenic and antistress potentials of Saccharomyces cerevisiae yeast extracts

La société Lesaffre International produit des extraits de levure qui, de par leurs caractéristiques nutritionnelles, possèdent un fort potentiel de valorisation en tant que source de molécules biologiquement actives et présentent donc des potentialités dans l’alimentation fonctionnelle. Nos travaux de thèse ont permis de démontrer les potentiels satiétogène et antistress de différents extraits de levure. Le potentiel satiétogène a été caractérisé dans l’extrait de levure P2005077. En effet, les tests in vitro réalisés sur cet extrait de levure ont permis de montrer son implication dans la stimulation de la sécrétion des cholecystokinines par les cellules STC-1, et ceci de manière plus importante que d’autres sources alimentaires décrites comme possédant cette capacité (soja et lait, notamment). La molécule présente dans cet extrait de levure et impliquée dans ce processus a alors été identifiée comme étant de l’uridine. L’aspect in vivo de l’étude a permis de mettre en évidence la capacité de l’extrait de levure P2005077 à diminuer la prise alimentaire à court terme de 17% et la prise de poids de 16% de chez le rat via des mécanismes endocrines, dont la sécrétion des CCK plasmatiques. La recherche du potentiel antistress, par des tests in vitro a permis de montrer que certains extraits de levure (de nom commercial AVICAM) permettait in vitro une liaison aux récepteurs opioïdes des membranes de cerveau de rat, et cela, comparativement aux protéines de lait connues dans ce sens. Enfin, ce résultat a été corrélé avec des tests in vivo réalisés chez le rat, qui ont permis de montrer l’implication du récepteur opioïde MOR dans la réponse au stress en présence de ces mêmes extraits de levure.Yeast extracts produced by the company Lesaffre International, are a source of biologically active molecules affecting nutrition and thus can be considered as potential functional foods. The studies conducted for the completion of this thesis demonstrated the satietogenic and antistress potentials of a variety of yeast extracts. The satietogenic potential was characterized in the P2005077 yeast extract. Indeed, the in vitro tests conducted on this yeast extract showed its involvement in the stimulation of the cholecystokinines secretion by STC-1 cells. And it has been proven to be more active than the other food sources possessing this capacity (soya and milk, in particular). The molecule responsible for this effect was implied to be uridine. The in vivo experiments brought to light the ability of the P2005077 yeast extract to decrease the short-term food taking at 17 % and the weight gain at 16 % from the rat via endocrine mechanisms, of which the secretion of the plasmatic CCK. Regarding the antistress potential of the yeast extracts, in vitro tests were conducted and showed that certain yeast extracts (of trademark AVICAM) allowed a binding on the opioid receptors of brain of rat membranes. That was then compared with proteins of milk known for their antistress potential (in this sense.) Finally, the in vitro result was correlated with in vivo tests conducted with rat. It allowed to show the opioid implication of the MOR receptor in the answer to the stress in the presence of these same yeast extracts

Online optimisation of fruit drying based on drying curve identification

Drying optimisation is of great interest for food industry both in economic terms (energetic cost) and from an organoleptic point of view (product quality). Dryers are designed to extract the water out of the product while preserving its qualities of interest. Although both optimisation of the heat production system and the drying chamber can be considered separately, it is useful for the industry to be able to globally supervise the production system and reduce the drying time despite the local optimised technical solution already available. Required performances (qualities in terms of moisture rate, operating time…) can be achieved within a correct estimation of the fruit moisture in order to configure control set points. The methods suggested in this paper are based on thermodynamical knowledge on water exchange in order to achieve an online identification of the drying curve mathematical model using a set of known data at the current time. Such model can allow further prediction of drying duration and control adaptation but also the qualification of the original product that might differ from one production to another because of fruit maturity or origin for instance. In this paper, no prior knowledge of the raw material to dry is required (except part of process history) to perform model identification and selection (within quadratic programming, parametric estimation or interpolation under correct assumptions). Of course constraints as maximal temperature supported by the fruit and the dryer limitations should be taken into account to proceed to a two-step drying (pre-drying and drying at higher temperature) to achieve the performances. Despite the simplicity of the model, the proposed algorithms are sufficient to allow the detection of a change in the fruit structure due to the loss of water; that results in a modification of water activity. Although the application is made on a laboratory incubator with great limitation of the control, the method is to be transposable on any dryers of industrial scale with the advantage that it requires only a limited number of measurements

Etude des potentiels satiétogène et antistress d'extraits de levure Saccharomyces cerevisiae

La société Lesaffre International produit des extraits de levure qui, de par leurs caractéristiques nutritionnelles, possèdent un fort potentiel de valorisation en tant que source de molécules biologiquement actives et présentent donc des potentialités dans l alimentation fonctionnelle. Nos travaux de thèse ont permis de démontrer les potentiels satiétogène et antistress de différents extraits de levure. Le potentiel satiétogène a été caractérisé dans l extrait de levure P2005077. En effet, les tests in vitro réalisés sur cet extrait de levure ont permis de montrer son implication dans la stimulation de la sécrétion des cholecystokinines par les cellules STC-1, et ceci de manière plus importante que d autres sources alimentaires décrites comme possédant cette capacité (soja et lait, notamment). La molécule présente dans cet extrait de levure et impliquée dans ce processus a alors été identifiée comme étant de l uridine. L aspect in vivo de l étude a permis de mettre en évidence la capacité de l extrait de levure P2005077 à diminuer la prise alimentaire à court terme de 17% et la prise de poids de 16% de chez le rat via des mécanismes endocrines, dont la sécrétion des CCK plasmatiques. La recherche du potentiel antistress, par des tests in vitro a permis de montrer que certains extraits de levure (de nom commercial AVICAM) permettait in vitro une liaison aux récepteurs opioïdes des membranes de cerveau de rat, et cela, comparativement aux protéines de lait connues dans ce sens. Enfin, ce résultat a été corrélé avec des tests in vivo réalisés chez le rat, qui ont permis de montrer l implication du récepteur opioïde MOR dans la réponse au stress en présence de ces mêmes extraits de levure.Yeast extracts produced by the company Lesaffre International, are a source of biologically active molecules affecting nutrition and thus can be considered as potential functional foods. The studies conducted for the completion of this thesis demonstrated the satietogenic and antistress potentials of a variety of yeast extracts. The satietogenic potential was characterized in the P2005077 yeast extract. Indeed, the in vitro tests conducted on this yeast extract showed its involvement in the stimulation of the cholecystokinines secretion by STC-1 cells. And it has been proven to be more active than the other food sources possessing this capacity (soya and milk, in particular). The molecule responsible for this effect was implied to be uridine. The in vivo experiments brought to light the ability of the P2005077 yeast extract to decrease the short-term food taking at 17 % and the weight gain at 16 % from the rat via endocrine mechanisms, of which the secretion of the plasmatic CCK. Regarding the antistress potential of the yeast extracts, in vitro tests were conducted and showed that certain yeast extracts (of trademark AVICAM) allowed a binding on the opioid receptors of brain of rat membranes. That was then compared with proteins of milk known for their antistress potential (in this sense.) Finally, the in vitro result was correlated with in vivo tests conducted with rat. It allowed to show the opioid implication of the MOR receptor in the answer to the stress in the presence of these same yeast extracts.LILLE1-Bib. Electronique (590099901) / SudocSudocFranceF

Micelle size characterization of lipopeptides produced by B. subtilis and their recovery by the two-step ultrafiltration process

The aim of this work was to investigate the lipopeptides aggregation behavior in single and mixed solutions in a wide range of concentrations, in order to optimize their separation and purification following the two-step ultrafiltration process and using large pore size membranes (up to MWCO = 300 kDa). Micelle size was determined by dynamic light scattering. In single solutions of lipopeptide both surfactin and mycosubtilin formed micelles of different size depending on their concentration, micelles of average diameter = 5–105 nm for surfactin and 8–18 nm for mycosubtilin. However when the lipopeptides were in the same solution they formed mixed micelles of different size (d = 8 nm) and probably conformation to that formed by the individual lipopeptide, this prevents their separation according to size. These lipopeptides were purified from fermentation culture by the two-step ultrafiltration process using different MWCO membranes ranging from 10 to 300 kDa. This led to their effective rejection in the first ultrafiltration step by membranes with MCWO = 10–100 kDa but poor rejection by the 300 KDa membrane. The lipopeptides were recovered at 90% purity (in relation to protein) and with 2.34 enrichment in the permeate of the second ultrafiltration step with the 100 KDa membrane upon addition of 75% ethanol

Innovations in value-addition of edible meat by-products

[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. © 2012 Elsevier Ltd.Grant from Vaquero Foundation for R + D on Pork Meat (Madrid, Spain), grant AGL2010-16305 from the Spanish Ministry of Science and Innovation and FEDER funds are acknowledged. Work was prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.Toldrá Vilardell, F.; Aristoy, M.; Mora, L.; Reig Riera, MM. (2012). Innovations in value-addition of edible meat by-products. Meat Science. 92(3):290-296. https://doi.org/10.1016/j.meatsci.2012.04.004S29029692