Characterisation of Seasonal Mytilus edulis By-Products and Generation of Bioactive Hydrolysates

peer-reviewedMussel cultivation results in tons of by-product, with 27% of the harvest considered as reject material. In this study, mussel by-products considered to be undersized (mussels with a cooked meat yield 7 amino acids in length. Following BIOPEP database mining, 91% of the by-product mussel peptides identified were found to be previously identified DPP-IV and ACE-I inhibitory peptides, and this was confirmed using in vitro bioassays. The ACE-I inhibitory activity of the by-product mussel hydrolysates ranged from 22.23% ± 1.79% to 86.08% ± 1.59% and the most active hydrolysate had an ACE-I inhibitory concentration (IC50) value of 0.2944 mg/mL compared to the positive control, captopril. This work demonstrates that by-product mussel hydrolysates have potential for use as health-promoting ingredients

Upscaling of Apple By-Product by Utilising Apple Seed Protein as a Novel Wall Material for Encapsulation of Chlorogenic Acid as Model Bioactive Compound

Encapsulation is a versatile technique used to protect sensitive bioactive compounds under gastrointestinal conditions. In this study, nanoencapsulation of chlorogenic acid into the apple seed protein matrix was performed using the green technique ultrasonication to protect it from harsh gastric conditions and increase its biological activity and bioavailability upon digestion. Both nano (Nano-Chl) and native capsules (NT-Chl) were characterised by particle size, charge, structure, and morphology. The encapsulation efficiency, release behaviour, antioxidant and antidiabetic properties were also evaluated. The experimental results show that the particle size of the NT-Chl and Nano- Chl was found in the range of 1.4m to 708 nm. The encapsulation efficiency was found to be 69% and 80% for NT-Chl and Nano-Chl, respectively. Furthermore, an in vitro digestion study revealed that Nano-Chl showed controlled-release behaviour under simulated intestinal conditions in comparison to NT-Chl. Moreover, Nano-Chl showed enhanced antioxidant and antidiabetic activity in comparison to NT-Chl after simulated digestion. It was concluded that the protein from apple seeds could be utilised as a functional ingredient itself or as a wall material for the encapsulation of sensitive bioactive compounds. Furthermore, these encapsulated particles can be fortified into different food formulations for the development of functional food

Physicochemical, Technofunctional, In Vitro Antioxidant, and in Situ Muscle Protein Synthesis Properties of a Sprat (Sprattus Sprattus) Protein Hydrolysate

This study characterized the physicochemical, technofunctional, and in vitro antioxidant properties along with the AA profile and score of a sprat protein enzymatic hydrolysate (SPH). Furthermore, the impact of the SPH on the growth, proliferation, and muscle protein synthesis (MPS) in skeletal muscle (C2C12) myotubes was examined. The SPH displayed good solubility and emulsion stabilization properties containing all essential and non-essential AAs. Limited additional hydrolysis was observed following in vitro-simulated gastrointestinal digestion (SGID) of the SPH. The SGID-treated SPH (SPH-SGID) displayed in vitro oxygen radical antioxidant capacity (ORAC) activity (549.42 μmol TE/g sample) and the ability to reduce (68%) reactive oxygen species (ROS) production in C2C12 myotubes. Muscle growth and myotube thickness were analyzed using an xCELLigenceTM platform in C2C12 myotubes treated with 1mg protein equivalent.mL−1 of SPH-SGID for 4 h. Anabolic signaling (phosphorylation of mTOR, rpS6, and 4E-BP1) and MPS (measured by puromycin incorporation) were assessed using immunoblotting. SPH-SGID significantly increased myotube thickness (p \u3c 0.0001) compared to the negative control (cells grown in AA and serum-free medium). MPS was also significantly higher after incubation with SPH-SGID compared with the negative control (p \u3c 0.05)

Protease hydrolysed brewers’ spent grain bioactive extracts for applications in human health

About 39 million tons of Brewer’s spent grain (BSG), the main by-product of beer manufacturing, are produced annually and is used for low value applications. To valorise this rich bioresource, the present work entails bioprocessing of BSG with various proteases (Novozymes) at two different concentrations (4% and 9%) to solubilise protein, carbohydrate and polyphenols from the grain and evaluate its effect on gut and brain health. The results show the highest (p < 0.05) FRAP (Ferric Reducing Antioxidant Power) based antioxidant activity was obtained for Pro 5 (4%: 108.10 ± 4.17 µmole Trolox Equivalence (TE)/g protein, 18.06 ± 0.70 µmole TE/g d.w., which was 3.6 times higher than untreated control extracts. The highest DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity was obtained for the same extract (Pro 5 at 4%: 0.118 ± 0.006 µg AAE/mg d.w., 9%: 0.110 ± 0.006 µg AAE/mg d.w). Proximate composition showed this extract to contain the highest concentration of proteins at 21.66% ± 2.71, and color analysis showed the same Pro 5 (4%) extract to be the darkest (L*53.73) indicating the possible presence of dark polyphenols. Anticancer screening showed Control and Pro 1 to possess cytotoxic effect against colon cancer cells with IC50 of 3.2 and 13.91 mg/mL, respectively. No significant activity was noted against the brain cancer cell line. Thus anti-colon cancer activity of BSG extracts highlights its potential in gut health. The observed bioactivity resulted from a combination of peptides, carbohydrates and polyphenolic compounds in the extract and warrants further characterisation for targeted nutraceutical applications

Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food

Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation proces