Modeling the tryptic hydrolysis of pea proteins using an artificial neural network

Experimentally determined values for the degree of hydrolysis (DH) were used with an artificial neural network (ANN) model to predict the tryptic hydrolysis of a commercially available pea protein isolate at temperatures of 40, 45, and 50 °C. Analyses were conducted using the STATISTICA Neural Networks software on a personal computer. Input data were randomized to two sets: learning and testing. Differences between the experimental and calculated DH% were slight and ranged from 0.06% to 0.24%. The performance of the educated ANN was then tested by inputting temperatures ranging from 35 to 50 °C. Very strong correlations were found between calculated DH% values obtained from the ANN and those experimentally determined at all temperatures; the determination coefficients (R²) varied from 0.9958 to 0.9997. The results so obtained will be useful to reduce the time required in the design of enzymatic reactions involving food proteins.     

Long-term storage stability of selected potato starch – Non-starchy hydrocolloid binary gels

All 3, 4 and 5% potato starch gels containing either κ-carrageenan, guar gum or xanthan gum were prepared and their stability in terms of rheological and textural properties was checked on 30 day storage. It was shown that rheology of these binary potato starch – non-starchy hydrocolloid mixtures could be controlled by anionic character of the admixed hydrocolloid. Depending on the hydrocolloid added, gels made of the tuber starch can either retain their pattern typical for tuber starches or turn into that typical for gels of cereal starches. Hydrocolloids added plasticity to the binary gels but it was lost to a significant extent within the first day of storage. Resulting gels with dominating elastic character are rheologically and texturally fairly stable for subsequent 30 days of storage. Generally, hydrocolloids stabilized potato starch gel on long-time storage to the extent dependent on the gel concentration.     

Acerola and cashew apple as sources of antioxidants and dietary fibre

Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l ‐ascorbic acid (providing together a Folin value of 170 kg^?1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg^?1 d.m. of extractable polyphenols and 13 g kg^?1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg^?1 d.m.). DF content was of 260 g kg^?1 d.m. in acerola fruit and of 209 g kg^?1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.     

Label-Free Quantitative Proteomics Reveals Differences in Molecular Mechanism of Atherosclerosis Related and Non-Related to Chronic Kidney Disease

The major cause of mortality in patients with chronic kidney disease (CKD) is atherosclerosis related to traditional and non-traditional risk factors. However, the understanding of the molecular specificity that distinguishes the risk factors for classical cardiovascular disease (CVD) and CKD-related atherosclerosis (CKD-A) is far from complete. In this study we investigated the disease-related differences in the proteomes of patients with atherosclerosis related and non-related to CKD. Plasma collected from patients in various stages of CKD, CVD patients without symptoms of kidney dysfunction, and healthy volunteers (HVs), were analyzed by a coupled label-free and mass spectrometry approach. Dysregulated proteins were confirmed by an enzyme-linked immunosorbent assay (ELISA). All proteomic data were correlated with kidney disease development and were subjected to bioinformatics analysis. One hundred sixty-two differentially expressed proteins were identified. By directly comparing the plasma proteomes from HVs, CKD, and CVD patients in one study, we demonstrated that proteins involved in inflammation, blood coagulation, oxidative stress, vascular damage, and calcification process exhibited greater alterations in patients with atherosclerosis related with CKD. These data indicate that the above nontraditional risk factors are strongly specific for CKD-A and appear to be less essential for the development of “classical” CVD.     

Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Grains of winter wheat (Korweta variety) were partially germinated in an abiotic stress condition (0–15 mM FeSO₄ solutions) in order to accumulate iron by ferritin overexpression. The physical, chemical, biochemical properties and technological parameters of the obtained material as well as their resistance to an insect storage pest—granary weevil—were analyzed. Sprouted wheat grains with overexpression of ferritin contain 52 times more iron, more than 50 % in form of ferritin. The contents of reducing sugars, crude protein, fiber and ash as well as amylolytic activity increased significantly in sprouted wheat grain, while starch, fat, wet gluten, falling number and inhibition activity against granary weevil α-amylase decreased. Germinated wheat grain enriched with iron strongly affected granary weevil developmental parameters. Despite the fact that technological parameters of the product were deteriorated, it is worth to consider this material application as an iron supplement for cereal products, when the application of soybean is impossible.     

Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

Quality and safety parameters of Atlantic bonito gravad during 42 days of storage at 7 ± 1 °C were analysed using monitoring sensory quality, microbial contamination, nucleotide degradation products, biogenic amines (BA), trimethylamine (TMA) and thiobarbituric acid reactive substances (TBARS). The shelf‐life of vacuum packed Atlantic bonito gravad was found to be 28 days. Total viable count (TVC) did not exceed 6 log CFU g^?1. Malonodialdehyde (MDA) content did not surpass 10 mg kg^?1. Nine biogenic amines were detected. Histamine level at the end of the storage was 355.3 mg kg^?1. TMA increased from 53.9 to 619.1 mg kg^?1. Among indicators based on the products of nucleotide degradation, the H value is best correlated with the sensory assessment. It can be concluded that the storage temperature of bonito gravad must be below 7 °C to prevent the threat to safety and quality posed by biogenic amines, especially histamine.     

Behavior of Cetyltrimethylammonium Bromide, tert-Octylphenol (9.5 EO) Ethoxylate and Ethanol Mixtures at the Water–Air Interface

The surface tension measurements of aqueous solutions of p‐(1,1,3,3‐tetramethylbutyl)phenoxypoly(9.5)ethylene glycol or tert‐octylphenol ethoxylate (TOP10) and cetyltrimethylammonium bromide (CTAB) mixtures with ethanol were carried out in the range of the total concentration of CTAB and TOP10 mixtures from 1 × 10^?7 to 1 × 10^?2 M and ethanol from 0 to 17.13 M. In the CTAB and TOP10 mixtures, the mole fractions of TOP10 were equal to 0.2; 0.4; 0.6; and 0.8, respectively. The results obtained were compared to those calculated from the Fainerman and Miller equation developed for ideal mixtures of two homologous surfactants, as well as from the Connors equation derived for the concentrated organic solutions. The calculations of the surface tension from the Fainerman and Miller equation were carried out treating the solvent and solute in a few different ways. The differences between the measured and calculated values of the surface tension were discussed in the light of molecular interaction parameter and the composition of the surface layer. The composition of the mixed surface layer at the solution‐air interface was evaluated according to Rosen using the nonideal solution theory with the assumption that water with ethanol is a mixed solvent. Knowing the values of mole fractions of CTAB and TOP10 in the surface layer, the molecular interaction parameter was determined.     

Enzymatic modification of the functional, nutritional and sensorial properties of soybeans for special feeding

Production of new protein-based products for special nutrition such as hypoallergenic infant formulas, fortified beverages and nutraceutics, require ideal ingredients. Protein ingredients were developed by enzymatic hydrolysis and methionine synthesis of soy protein. Hydrolysis was done at 4% (w/v) using porcine pancreatic enzymes (4% w/w), 50 degrees C, 6 h and pH 8. After drying powder was resuspended (20% w/v) and incubated with 7.6% (w/w) methionine methyl-ester, 1% (w/w) chymotrypsin and 3 M glycerol, 37 degrees C, 3 h and pH 7. Hydrolysates were fractionated by ultrafiltration (UF) before and after enrichment (E): FI > 10, 10 > FII > 3 and 3 > FIII > 1 kDa. Functional properties, amino acid content, anti-physiological factor activities and antigenicity were assayed for all the UF fractions and the soybean meal. Protein quality bioassay and sensorial test of an non-enriched fraction and an enriched fraction were performed. Functional properties were positively modified by hydrolysis and synthesis by using a minimum time and methionine added for the last reaction. After UF all the fractions under 10 kDa showed 100% solubility (pH 4 and 7), good clarity, acceptable foam capacity and negligible antigenicity and antiphysiological activities. Additionally, methionine enrichment enhanced their nutritional value, upgrading sulfur amino acid requirements for infants and adults. Because functionality and nutritional value FIII-E could be used for hypoallergenic infant formulas, FII-E for fortified soluble formulas and nutraceutics and FI-E for a semi-solid baby food.