Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from Acetes chinensis through Plackett-Burman and response surface methodological approaches

BACKGROUND: Angiotensin I‐converting enzyme (ACE) plays an important physiological role in regulating blood pressure. The elevation of blood pressure could be suppressed by inhibiting ACE. ACE inhibitory peptides derived from food proteins could exert antihypertensive effects without side effects. Acetes chinensis is a marine shrimp suitable for the production of ACE inhibitory peptides. The principal objective of this study was to screen for the significant variables, and further to optimize the levels of the selected variables, for the enzymatic production of ACE inhibitory peptides from Acetes chinensis. RESULTS: Plackett–Burman design and response surface methodology were employed to optimize the peptic hydrolysis parameters of Acetes chinensis to obtain a hydrolysate with potent ACE inhibitory activity. The peptic hydrolysis variables were subject to a Plackett–Burman design for screening the main factors. The selected significant parameters such as pH, hydrolysis temperature and enzyme/substrate (E/S) ratio were further optimized using a central composite design. The optimized conditions were: pH 2.5, hydrolysis temperature 45 °C, E/S ratio 17 800 U kg^?1 shrimp and substrate concentration 200 g L^?1. The results showed that 3–5 h hydrolysis could result in a hydrolysate with ACE inhibition IC₅₀ of 1.17 mg mL^?1 and a high DH of 25–27%. CONCLUSION: Plackett–Burman design and RSM performed well in the optimization of peptic hydrolysis parameters of Acetes chinensis to produce hydrolysate with ACE inhibitory activity. A hydrolysate with potent ACE inhibitory activity and high degree of hydrolysis was obtained, so that the yield of ACE inhibitory peptides in it was high. Copyright © 2011 Society of Chemical Industry     

Strikingly high content of grain protein in solution‐cultured rice

A greenhouse experiment was conducted to investigate the nutritional quality of solution‐cultured rice. Five rice cultivars, different in grain amylose content and protein content, were grown under 10, 40 and 80 mg l^?1 nitrogen levels during the period of July 2003 to October 2003. In comparison to their original seeds, the solution‐cultured rice Oryza sativa L grain had strikingly higher protein content across all the cultivars and nitrogen levels, and remarkably lower amylose content in the waxy and low amylose cultivars, which might be due to the sufficiently stable nitrogen supply and well‐controlled temperature and humidity. The highest grain protein content was 163.6 g kg^?1 in this experiment, which is the highest reported rice grain protein content. The residual nitrogen concentration was greater than 12.39 g kg^?1 in the roots, 8.95 g kg^?1 in the stems, and 21.97 g kg^?1 in the flag leaves across all the cultivars and nitrogen treatments at harvesting. The rice grain had a narrow range of grain carbon content and hydrogen content. The average grain carbon and hydrogen contents for all the rice samples were 42.95 ± 0.15 (n = 60) and 6.81 ± 0.04 g kg^?1 (n = 60), respectively. The solution cultured rice grain was characterized with lower carbon–nitrogen mole ratio and lower hydrogen–nitrogen mole ratio, which could be mainly attributed to the increased protein content. The response of plant nitrogen, grain protein and amylose concentration to the supplemental nitrogen level varied with the cultivars. The results in this study suggested that solution culture technology could improve the production potential of rice. Copyright © 2005 Society of Chemical Industry     

A physico-chemical study of nigerian velvet tamarind (Dialium guineense L) fruit

The edible part (pulp) of ripe Dialium guineense fruit is sweet (total sugars 582.1 g kg^?1) but acidic (pH 3.3) and relatively poor in protein (61.3 g kg^?1) and oil (700 g kg^?1), Fairly low levels of ascorbic acid and tannin are present. The seed, however, is mildly acidic (pH 5.5), poor in oil (60.1 g kg^?1) but a fairly good source of protein (148.8 g kg^?1) and minerals.     

Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu,a Chinese fermented soybean food

Sufu is made by solid state fungal fermentation (using Actinomucor elegans) of tofu, followed by salting and maturation in dressing mixtures containing salt, alcohol and various other ingredients. NaCl in dressing mixtures strongly affected the changes in textural properties and the hydrolysis of protein and lipid of sufu. Higher salt contents (14% w/w) resulted in increased hardness (+100%) and elasticity (+18%) and reduced adhesiveness (?30%). Hardness and elasticity could be used to judge the extent of sufu ripening. SDS‐PAGE showed the disappearance of all protein subunits at 80 and 110 g kg^?1 salt content; however, some protein subunits were still detectable at 140 g kg^?1 salt content after 60 days of ripening. Higher ratios of free amino nitrogen to total nitrogen (FAN/TN = 0.4–0.45) and free amino acids to crude protein (FAA/CP = 0.24–0.26) were observed in sufu with lower (80 g kg^?1) salt content. FAN/TN and FAA/CP in white sufu (obtained with dressing mixtures containing only salt and alcohol) were higher than those in red sufu (obtained with dressing mixtures containing angkak or kojic red rice) owing to different dressing mixture compositions. Increases in free fatty acids (FFA) were also observed during ripening. FFA levels in sufu with lower salt content increased rapidly during the first 30–40 days and then increased slowly, probably resulting from the formation of fatty acid esters. Lowering the salt content (80 g kg^?1) can shorten the ripening time to 40 days, which is of benefit to manufacturers. However, sufu will spoil, ie undergo souring, during the ripening stage at salt contents of 50 g kg^?1 or lower. Copyright © 2003 Society of Chemical Industry     

The effects of the rate of addition of formic acid and sulphuric acid on the ensilage of perennial ryegrass in laboratory silos

Perennial ryegrass was ensiled in laboratory silos after addition of formic acid (850 g kg^?1) or sulphuric acid (906 g kg^?1) at rates of 0, 2, 4 and 6 litres t^?1 fresh grass. Silos were opened after 6, 18 and 90 days and the silage subjected to chemical and microbiological analysis. The untreated control was poorly fermented with a final pH of 4.7, a butyric acid concentration of 19 g kg^?1 dry matter (DM) and an NH₃-N content of 275 g kg^?1 total nitrogen (TN). For the formic acid treatments the 2 litre t^?1 and 6 litre t^?1 levels both produced well-preserved silages but they were of different types. The silage treated with 2 litre t^?1 had a pH of 4.0, a lactic acid concentration of 92 g kg^?1 DM and 161 g NH₃-N kg^?1 TN, whereas with the 6 litre t^?1 treatment, fermentation had been severely restricted. The pH was 4.2, the lactic acid concentration was only 8 g kg^?1 DM and the NH₃-N content was 80 g kg^?1 TN. However, formic acid at 4 litre t^?1 produced a badly fermented silage of final pH 5.0 with lactic acid and butyric acid concentrations of 16 and 15 g kg^?1 DM, respectively, and an NH₃-N content of 149 g kg^?1 TN. Sulphuric acid at 2 and 4 litres t^?1 produced silages of low lactic acid contents, 36 and 24 g kg^?1 DM, and they also contained butyric acid in concentrations of 13 and 11 g kg^?1 DM; respective NH₃-N contents were 206 and 114 g kg^?1 DM. When sulphuric acid was added at 6 litres t^?1, despite a reduction in the pH of the grass to 3.5, fermentation was not restricted as it was with the equivalent level of formic acid. Lactic acid was present at 27 g kg^?1 DM and the ethanol concentration was very high at 66 g kg^?1 DM; the sulphuric acid-treated silages were characterised by high yeast counts. At the higher rates of addition, formic acid reduced the.     

Effects of feeding an aquatic weed Lemna trisulaca as partial replacement of fish meal on the performance of growing ducklings

Growing ducklings were fed diets containing an aquatic weed Lemna trisulaca meal (LTM) replacing, on a protein basis, either 40, 60 or 80 g kg^?1 of the fish meal (FM) from a control diet which contained 120 g FM kg^?1. Partial replacement of FM (40 and 60 g kg^?1 of the FM) by LTM on a protein basis showed good growth and low food consumption but food conversion efficiency was found to be comparable. It was concluded that LTM could be considered as a protein feed supplement for growing ducklings and also as a part replacement of animal protein (FM) in the nutrition of growing ducklings without deleterious effect on performance.     

Immobilization and characterization of naringinase for the hydrolysis of naringin

The degree of hydrolysis of naringin was investigated at various temperatures (40, 50, 60 °C), enzyme concentrations (0.01–0.30 mg ml⁻¹), and pH values (2.5–5.5) for naringinase enzyme. Naringinase was immobilized on celite by simple adsorption. Naringin content was determined by HPLC method. The degree of hydrolysis of naringin showed a linear increase up to an enzyme concentration of 0.2 mg ml⁻¹ that corresponds to 82% hydrolysis. The optimum values of pH for the hydrolysis of naringin were 4.0 for free and 3.5 for immobilized enzymes. Maximum enzyme activities were found to be 70 and 60 °C for free and immobilized enzymes, respectively. The values of K _m,app and V _max,app calculated were 1.22 mM and 0.45 μmol min⁻¹ mg enzyme⁻¹ for free and 2.16 mM and 0.3 μmol min⁻¹ mg enzyme⁻¹ for immobilized enzyme, respectively. The mathematical modelling was applied to the experimental data for hydrolysis of naringin as a function of time at 30, 40 and 50 °C. The increase in temperature from 30 to 50 °C increased the rate constant 3.09 times for free enzyme. However, the rate constants found for immobilized enzyme applications did not increase in a similar trend as a function of temperature. The retained activity of celite-adsorbed naringinase was found to be 83% at their optimum conditions. The retained activity of immobilized enzyme was followed up to the fifth run and was found to be almost unchanged after the third use at optimum reaction conditions (pH 3.5, 60 °C).     

Effects of sodium caseinate‐ and milk protein concentrate‐based edible coatings on the postharvest quality of Bing cherries

Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^?1), the coating formulations also included glycerol (about 300 g kg^?1 protein) and either beeswax or a stearic–palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg^?1 of protein. All coatings, especially those containing 300 g kg^?1 stearic–palmitic acid blend, successfully reduced water loss of the fruits. The edible coatings had a beneficial effect on the sensory quality of the cherries, and there were significant (p < 0.05) effects of the coating treatments on soluble solids, titratable acidity and pH. Copyright © 2004 Society of Chemical Industry     

Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

We studied the effects of different processing treatments, including soaking, steeping, boiling in water and germination and chemical treatments with H₂SO₄, HCl, lime and NaHCO₃, on the removal of a neurotoxin, β‐N‐oxalyl‐L ‐α,β‐diaminopropionic acid (β‐ODAP), from Indian vetch (Iv) and addition of detoxified Iv in chapatti. The toxin level was quantified by using thin‐layer chromatographic and spectrophotometric methods. Maximum removal was observed after steeping in water at 60–70°C for 8 h with seven rinses. The samples were dried, milled into flour and added to chapatti at different levels. Sensory attributes revealed that the chapattis were most acceptable by judges when supplemented with up to 200 g kg⁻¹ of flour. The protein level of Iv flour increased from 124 to 174 g kg⁻¹ as result of supplementation at 300 g kg⁻¹. Biological studies with albino rats showed that detoxified Iv had a better impact on nutritional status. Copyright © 2006 Society of Chemical Industry     

Effect of tannic acid on in vitro enzymatic hydrolysis of some protein sources

The pH‐stat system has been used to assess the effect of tannic acid (TA) on solubility and in vitro enzyme hydrolysis of different proteins. Added TA (from 10 to 50 g kg^?1) decreased the extent of hydrolysis of bovine serum albumin. Enzymic hydrolysis of casein, pea meal, soybean meal, and haemoglobin (HB) was increased, as measured by total amino acids released and by the degree of hydrolysis. SDS‐PAGE confirmed the results of the in vitro enzymatic hydrolysis. These findings suggest that, under in vitro conditions, when simulating the gastrointestinal environment of domestic mammals, the negative effects of TA described from in vivo experiments are not necessarily due to reduced hydrolysis of proteins. Copyright © 2003 Society of Chemical Industry