Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate
الموضوعات :Z.S. Moosavi 1 , S. Mirdamadi 2 , M. Mirzaei 3 , M. Laripoor 4
1 - M. Sc. of the Department of Microbiology, North Branch of Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
4 - Assistant Professor of the Department of Microbiology, North Branch of Islamic Azad University, Tehran, Iran.
الکلمات المفتاحية: Antioxidant Activity, Enzymatic Hydrolysis, High-Pressure Homogenization, Kluyveromyces marxianus, Sonication,
ملخص المقالة :
Protein hydrolysate is highly regarded as a source of naturally occurring antioxidant peptides. The purpose of this study was to investigate the effect of Ultrasonic (Frequency, 20 KHz; Amplitude, 50%; Time, 30 min) and high-pressure homogenization (Power, 1500 bar; Rated flow, 10 dm/h) pretreatmenton the enzymatic hydrolysis and antioxidant properties of yeast protein hydrolysate obtained from Kluyveromyces marxianus. Trypsin and chymotrypsin were used for protein hydrolysis. Respectively, 73.22%, 23.01% of the total protein was released through sonication and high-pressure homogenization processes. The progress of the enzymatic hydrolysis was evaluated based on the number of free amino groups measured by the O-phetaldialdehyde (OPA) method. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)(ABTS) radical scavenging activities assays were used to evaluate the antioxidant activity. Sonication pretreatment caused a higher degree of hydrolysis by chymotrypsin compared to high-pressure homogenization. Samples pretreated by high-pressure homogenization exhibited significantly (P<0.05) higher DPPH and ABTS radicals scavenging activity when hydrolyzed by trypsin and higher ABTS radical scavenging activity when hydrolyzed by chymotrypsin. The degree of hydrolysis increased with increasing hydrolysis time.The chymotrypsin was significantly (P<0.05) more effective than trypsin in the hydrolysis of protein. High-pressure homogenization pretreatment and trypsin hydrolysis were considered as the best method for producing yeast protein hydrolysate with DPPH (297.36 µMTE/mg protein) and ABTS (1189.02 µMTE/mg protein) radicals scavenging activities.
Běehalová, B. A. & Beran, K. (1986). Autolysis of disintegrated cells of the yeast Saccharomyces cerevisiae. Acta Biotechnologica, 6 (2), 147-152.
Bougatef, A., Nedjar-Arroume, N., Manni, L., Ravallec, R., Barkia, A., Guillochon, D. & Nasri, M. (2010). Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by products proteins. Food Chemistry, 118 (3), 559–565.
Church, F. C., Swaisgood, H., Porter, D.H. & Catignani, G.L. (1983). Spectrophotometric assay using O-Phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science, 66 (6), 1219-1227.
Conway, J., Gaudreau, H. & Champagne, C.P. (2001). The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extracts. Canadian Journal of Microbiology, 47(1), 18–24.
Diniz, A. M. & Martin, A. M. (1997). Optimization of nitrogen recovery in the enzymatic hydrolysis of dogfish (Squalus acanthias) protein: composition of the hydrolysates. International Journal of Food Science and Nutrition, 48, 191-200.
Funtenberger, S., Dumay, E. & Cheftel, J. C.(1995). Pressure-induced aggregation of B-Lactoglobulin in pH 7.0 Buffers. LWT - Food Science and Technology, 28, 410-418.
Guerard, F., Guimas, L. & Binet, A. (2002). Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis B: Enzymatic, 19-20 (2), 498-498.
Han, I.H, Swanson, B,G.& Baik, B.K. (2007). Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking. Cereal Chemistry, 84, 518-521
Hartman, R. & Meisel, H. (2007). Food derived peptides with biological activity: from research to food application. Current Opinion in Biotechnology, 18, 163-169.
Hartree, E. F. (1972). Determination of protein: A Mmodification of the Lowry method that gives a linear Photometric response. Analytical Biochemistry, 48(2), 422-427.
Hernawan, T. & Fleet, G. (1995). Chemical and cytological changes during the autolysis of yeasts. Journal of Industrial Microbiology, 14, 440-450.
Hettiarachchy, NS., Glenn, K.C. Gnanasambandam, R. & Johnson, M.G. (1996). Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science, 61, 516–519.
Iametti, S., Donnizzelli, E., Vecchio, G., Rovere, P. P., Gola, S. & Bonomi, F. (1998). Macroscopic and structural consequences of high-pressure treatment of ovalbumin solutions. Journal of Agricultural and Food Chemistry, 46, 3521-3527.
Jamdar, S. N., Rajalakshmi, V., Pendekar, M.D., Juan, F., Yardi, Y. & Sharma, A. (2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry, 121(1), 178-184.
Whitaker, J. R., Voragen, A. G. J. & Wong, D. W. S. (2002). Proteolytic enzymes. Handbook of Food Enzymology. CRC Press, 26 Pages.
Jun, S. Y., Park, P. J., Jung, W.K. & Kim, S. K. (2004). Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin Sole (Limanda aspera) frame protein. European Food Research and Technology, 219(1), 20-26.
Kristinsson, H.G.& Rasco, B. A. (2000a). Fish protein hydrolysates: production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition, 40, 43–81.
Kristinsson, H.G. & Rasco, B. A. (2000b). Biochemical and functional properties of atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry, 48, 657-666.
Leeb, E., Kulozik , U. & Cheison, S.(2011). Thermal pretreatment of β-Lactoglobulin as a tool to steer enzymatic hydrolysis and control the release of peptides. Procedia Food Science, 1, 1540-1546.
Lowry, O. H., Fan, A.L., Randall, R.J. & Rosebrough, N.J. (1951). Protein measurement with folin phenol reagent. The Journal of Biological Chemistry, 193, 256–275.
Lukondeh, T., Ashboit, N.& Rogers, P.L. (2003). Evaluation of Kluyveromyces marxianus as a source of yeast autolysates. Journal of International Microbiology and Biotechnology, 30, 52-56.
Martysiak-Zurowska, D. a. & Wenta, W. (2012). A comparison of ABTS and DPPH methods for assessing the total antioxidant aapacity of human milk. Acta Scientiarum Polonorum Technologia Alimentaria, 11(1), 83-89.
Memarpoor-Yazdi, M., Mahakia, H., & Zare-Zardinib, H. (2013). Antioxidant activity of protein hydrolysates and purified peptides from Zizyphus Jujuba fruits. Journal of Functional Foods, 5, 62-70.
Mikhaylin, S., Boussetta, N., Vorobiev, E. & Bazinet, L. (2017). High voltage electrical treatments to improve the protein susceptibility to enzymatic hydrolysis. ACS Sustainable Chemistry & Engineering 5(12): 11706-11714.
Mirzaei, M., Mirdamadi, S., Ehsani, M.R., Aminlari, M. & Hosseini, E. (2015). Purification and identification of antioxidant and ACE-inhibitory peptide from Saccharomyces cerevisiae protein hydrolysate. Journal of Functional Foods, 19, 259-268.
Mirzaei, M., Mirdamadi, S., Ehsani, M.R. & Aminlari, M. (2017). Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates: Purification and molecular docking. Journal of Food and Drug Analysis, 26(2), 696-705.
Mirzaei, M., Mirdamadi, S., Ehsani, M.R., Aminlari, M.& Hosseini, E. (2015). Characterization of yeast protein enzymatic hydrolysis and autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus. Journal of Food Biosciences and Technology, 5(2), 19-30.
Mirzaei, M., Mirdamadi, S., Ehsani, M.R., Aminlari, M., & Hosseini, E. (2016). Antioxidant, ACE-inhibitory and antioxidant activity of Kluyveromyces marxianus protein hydrolysates and their peptide fractions. Functional Foods in Health and Diseases, 6(7), 428-439.
Nasri, M. (2017). Protein hydrolysates and biopeptides: production, biological activities, and applications in foods and health benefits., A Review. Advances in Food and Nutrition Research, 81, 109-159.
Ovissipour, M., Motamedzadegan, A. A. M., Rasco, B., Safari, R., & Shahiri, H. (2009a). The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from the persian sturgeon (Acipenser persicus) Viscera. Food Chemistry, 115, 238-242.
Ovissipour, M., Safari, R., Motamedzadegan, A.& Shabanpour, B. (2009b). Chemical and biochemical hydrolysis of persian sturgeon (Acipenser persicus) visceral protein. Food and Bioprocess Technology, 5(2), 460-465.
Penas, E. P. G. & Gomez, R. (2004). High pressure and the enzymatic hydrolysis of soybean whey Proteins. Food Chemistry, 85, 641-648.
Qiufang L., Ren, X. Ma, H., Li, S., Xu, K. & Oladejo, O. A. (2017). Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates. Journal of Food Quality, https://doi.org/10.1155/2017/2784146.
Rao, S., Sun, J., Liu, Y., Zeng, H., Su, Y. & Yang, Y. (2012). ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme. Food Chemistry, 135(3), 1245-1252.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26 (9-10), 1231-1237.
Revillion, J. P., Brandelli, A. & Ayub, M. A. Z. (2003). Production of yeast extract from whey using Kluyveromyces marxianus. Brazilian Archives of Biology and Technology, 46(1), 121-128.
Salami, M., Yousefi, R., Ehsani, M. R., Dalgalarrondo, M. L., Chobert, J. M., Haertle, T., Razavi, S. H., Saboury, A. A., NiasariNaslaji, A. & Moosavi-Movahedi, A. A. (2008). Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes. International Dairy Journal, 18(12), 1097-1102.
Singh, A. a& Ramaswamy, H. S. (2014). Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. International Journal of Food Science & Technology, 49(1): 269-279.
Son, S. A. & Levis, B.A. (2002). Free radical scavenging and antioxidative activity of caffeic acid amide and ester analogues: structure-activity relationship. Journal of Agricultural and Food Chemistry, 50(3), 468-472.
Souissi, N., Bougatef, A., Triki-Ellouz, Y., & Nasri, M. ( 2007). Biochemical and functional properties of sardinella (Sardinella aurita) by product hydrolysates. Food Technology and Biotechnology, 45, 187-194.
Sun, Q., Luo, Y., Shen, H. & Hu, X. I. N. (2011). Effect of pH, temperature and enzyme to substrate ratio on the antioxidant activity of porcine hemoglobin hydrolysate prepared with pepsin. Journal of Food Biochemistry, 35(1), 44-61.
Tanguler, H. & Erten, H. (2008). The utilization of spent brewer's yeast for yeast extract production by autolysis: the effect of temperature. Food and Bioproducts Processing, 86(4), 317-321.
Van der Plancken, I., Van Loey, A. & Hendrickx, M. (2005). Combined effect of high pressure and temperature on selected properties of egg white proteins. Innovative Food Science and Emerging Technologies, 6, 11-20.
Vilela, R.M., Lands, L.C., Chan, H.M., Azadi, B. & Kubow, S. (2006). High hydrostatic pressure enhances whey protein digestibility to generate whey peptides that improve glutathione status in CFTR deficient lung epithelial cells. Molecular Nutrition and Food Research, 50, 1013-1029.
Wang, B., Li, Z.R., Chi, C.F., Zhang, Q.H., & Luo, H.Y. (2012). Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna Lewini muscle. Peptides, 33, 240-250.
Wang, Y., Yao, S. & Wu, T. (2003). Combination of induced autolysis and sodium hypochlorite oxidation for the production of Saccharomyces cerevisiae 1-3 β-D-glucan. World Journal of Microbiology and Biotechnology, 19(9), 947-952.
Wasswa, J., Tang, J., Gu, X. H. & Yuan, X. Q. (2007). Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from Grass Carp (Ctenopharyngodon idella) skin. Food Chemistry, 104, 1698-1704.
Wiriyaphan, C., Chitsomboon, B. & Yongsawadigul, J. (2012). Antioxidant activity of protein hydrolysates derived from threadfin bream Surimi by products. Food Chemistry, 132(1), 104-111.
Yin, S.W, Tang, C.H., Wen, Q.B., Yang, X.Q. & Li, L. (2008). Functional properties and in vitro trypsin digestibility of red kidney bean ( Phaseolus vulgaris L.) protein isolate: effect of high-pressure treatment. Food Chemistry, 110, 938-945.
Zhang, T., Jiang, B., Miao, M., Mu, W. & Li, Y. (2012). Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates. Food Chemistry, 135(2012), 904-912.