The utilization of bioactive peptides from food-grade raw materials has received increasing interest, especially for the production of functional foods. Within this study, a combination of ...fermentation and in vitro papain hydrolysis was devised to produce bioactive peptides exhibiting antioxidant property and angiotensin I-converting enzyme (AICE) inhibitory activity. The utilization of an automated membrane reactor system developed in this study could facilitate the continuous hydrolysis of tempe flour-rich in protein under constant flux, thus constant residence time operation. The optimum operating conditions were: E/S = 10% (w/v) and τ = 9 h. With a 10-kDa membrane filtration, the resulted antioxidant capacity and AICE inhibition were 0.033 mg AEAC/mL and 50.9%, respectively. Further separation of permeate with a 2-kDa membrane cut-off leveled off the antioxidant capacity but increased the AICE inhibitory activity (i.e., Reduction of IC50 of ~40%). By this, the obtained IC50 for AICE was 0.08 mg protein/mL, and this value was comparable with the IC50 values reported in the literature.
The production of bioactive peptides from soybean through a combination of fermentation and in vitro enzymatic hydrolysis is limitedly reported. In this work, fermented soybean (tempe) was further hydrolyzed continuously using an automated membrane reactor. The hydrolysis under optimum operating conditions could increase the antioxidant activity and AICE inhibition of permeate. This work is expected to increase the commercialization of tempe-based food products by using safer technological approaches (i.e., fermentation and membrane technology).
•An automated membrane reactor with constant flux operation was developed.•Antioxidant activity and AICE inhibition increased by 22% and 39%, respectively.•Enzyme-to-substrate ratio of 10% and residence time of 9 h were optimum conditions.•The lowest IC50 for AICE resulted from 2-kDa membrane filtration was 0.08 mg/mL.
The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this ...research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (
Averrhoa bilimbi
) and lime (
Citrus aurantifolia
) juices. The highest tofu protein content was quantified for tofu prepared with 20% bilimbi and 5% lime juices, as much as 52.11 and 52.03% (DW), respectively. The corresponding yield was 73.46 and 69.17%. The hardness (155.98 g), gumminess (116.45 g), and chewiness (112.69 g) of treated tofu were found significantly higher than commercial tofu (
p
< 0.05). Total phenolic content of commercial tofu was about 370.09 μg GAE/g sample (DW). This value was significantly higher than that of treated tofu (
p
< 0.05). However, the antioxidant activity of the commercial tofu was lower than tofu coagulated with fruit juices. Based on SDS-PAGE analysis, protein band for 11S fraction of tofu coagulated by bilimbi and lime juices were thicker than that of commercial tofu. These small molecular weight peptides might contribute for higher antioxidant activities of tofu coagulated by bilimbi and lime juices. Conclusively, bilimbi and lime juices are potent natural acid coagulants for enhancing the physicochemical and functional properties of tofu.
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of ...Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from
sp.), a temperature of 37 °C, a reaction time of 18 h, pH 8.2, and an E/S ratio of 2%. On the other hand, the best enzymatic conditions for producing peptide hydrolysates with high ACEi activity are through sequential hydrolytic activity by the combination of pepsin-pancreatic, an E/S ratio for each enzyme is 10%, the temperature and reaction time for each proteolysis are 37 °C and 0.74 h, respectively, pH for pepsin is 2.0, whereas for pancreatin it is 7.0. As an underutilized pulse, the studies on the enzymatic hydrolysis of velvet bean proteins in producing ACEi peptides are limited. Conclusively, the activity of soybean-based ACEi peptides is found to depend on their molecular sizes, the amino acid residues, and positions. Hydrophobic amino acids with nonpolar side chains, positively charged, branched, and cyclic or aromatic residues are generally preferred for ACEi peptides.
Rice bran (RB) is a major by-product of rice polishing and a rich source of bioactive compounds. Here, we investigated the anti-colitis effect of diet supplementation with fermented rice bran (FRB) ...in a murine model of ulcerative colitis. FRB was prepared by dual fermentation of RB using fungi and lactic acid bacteria. Colitis was induced in C57Bl/6N male mice (
= 8/group) by dextran sodium sulfate (DSS). Body weight change, disease activity index (DAI), histopathology score, tissue myeloperoxidase (MPO) activity, cytokine and chemokine transcript levels, and the production of short-chain fatty acids (SCFAs) and mucin in the colonic tissue were monitored. Based on histopathology scores, DSS induced severe mucosal inflammation, with an increased loss of crypts, and inflammatory cell infiltration in the control and RB groups, but not in the FRB group. MPO activity, thiobarbituric acid-reactive substance levels, and pro-inflammatory cytokine transcript (
,
,
, and
) levels were significantly higher in the control and RB groups than in the FRB group. Thus, dietary FRB attenuated intestinal inflammation owing to elevated SCFAs and tryptamine production, which might regulate tight junction barrier integrity and intestinal homeostasis. These results suggest that FRB could comprise an effective potential preventive agent for ulcerative colitis.
Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study is to investigate the influence of different germination methods on ...functional properties of germinated brown rice and evaluate the process feasibility.
Brown rice of IPB 3S variety was germinated with three different methods: (
) complete soaking without water replacement, (
) complete soaking with water replacement every six hours, and (
) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor.
The application of the membrane reactor for producing germinated brown rice maintained the pH of the soaking solution relatively constant (
6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the mass fraction of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg) than in ungerminated brown rice (36.82 mg/100 mg), and also higher than that of the other two soaking methods. The γ-oryzanol mass fractions and the antioxidant capacity expressed as ascorbic acid equivalents of germinated brown rice obtained with the three soaking methods varied from 32 to 38 mg/100 mg and 18 to 28 mg/100 g, respectively. Within this study, germination could also slightly reduce the transition temperatures of germinated brown rice starch gelatinization (
=73-74 °C,
=76-77 °C and
=~80 °C, where
,
and
are onset, peak and conclusion (final) temperatures). In conclusion, the production of germinated brown rice in the membrane reactor could enhance its γ-aminobutyric acid mass fraction and reduce wastewater production and is therefore considered more feasible.
This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with enhancement of bioactive compound content, especially γ-aminobutyric acid, and minimised wastewater production.
Bioactive peptides showing Angiotensin-I-Converting Enzyme inhibitory (ACEi) activity can control blood pressure. They can be produced from various protein sources, including fish gelatin. This ...article provides a systematic review and meta-analysis on gelatin extraction, conditions of enzymatic hydrolysis, characteristics of ACEi peptides, and effect of hydrolysis procedure on ACEi peptides. Fish gelatin preparation uses various solutions such as acids, bases and distilled water. Enzymatic hydrolysis is carried out with an E/S ratio of 0.2 – 7% and temperature of 28.9 oC (using bromelain) and 60.6 oC (using Alcalase). Level of pH in hydrolysis also varied greatly, from 2 (using Pepsin) to 10 (using Purafect enzyme). The molecular weight of fish gelatin ACEi peptides ranged from 186-829 Da and the sequence of peptides was dominated by hydrophobic and aliphatic amino acids. Based on a meta-analysis, hydrolysis using enzyme combination resulted in more satisfying product than a single enzyme, represented with a combined effect size value of 0.593.
Fermentation is thought to alter the composition and bioavailability of bioactive compounds in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and the ...bioactive compounds that might participate in this function is yet to be elucidated. This study aimed to isolate bioactive compounds in fermented rice bran that play a key role in its anti-inflammatory function. The fermented rice bran was fractionated using a succession of solvent and solid-phase extractions. The fermented rice bran fractions were then applied to lipopolysaccharide (LPS)-activated murine macrophages to evaluate their anti-inflammatory activity. The hot water fractions (FRBA), 50% ethanol fractions (FRBB), and n-hexane fractions (FRBC) were all shown to be able to suppress the pro-inflammatory cytokine expression from LPS-stimulated RAW 264.7 cells. Subsequent fractions from the hot water fraction (FRBF and FRBE) were also able to reduce the inflammatory response of these cells to LPS. Further investigation revealed that tryptamine, a bacterial metabolite of tryptophan, was abundantly present in these extracts. These results indicate that tryptamine may play an important role in the anti-inflammatory effects of fermented rice bran. Furthermore, the anti-inflammatory effects of FRBE and tryptamine may depend on the activity of the aryl hydrocarbon receptor.
Analog rice is an alternative food that can also be a functional food. Analog rice has the same shape as rice grains, can be made from non-rice flour, and can be consumed like white rice. The purpose ...of this study is to determine the effect as an antidiabetic of the addition of fermented black rice bran (FBB) and non-fermented black rice bran (NFBB) on analog rice based on in vitro assays. This research was conducted in three stages: analog rice was made from the raw materials of sorghum, yellow soybean, black soybean, FBB and NFBB; analysis of the phytochemical characteristics of analog rice; evaluation of DPPH-radical scavenging; and analysis of the inhibitory effects of agents α-amylase and α-glucosidase. Increased phenol, flavonoid, and anthocyanin content were found in analog rice with the addition of FBB. In addition, analog rice with the addition of FBB also had antioxidant activity and higher inhibition of α-amylase and α-glucosidase activity with a range of 54.50–65.52%, 63.16–65.51% and 60.27–62.09% respectively compared to analog rice with the addition of NFBB. The results of this study indicate that analog rice with the raw materials of sorghum, beans and the addition of FBB has potential as an antidiabetic food.
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ...ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.
Worldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high ...content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profiles of azoxymethane (AOM)-induced mice, comprising lactic acid bacteria (LAB) colony count, short-chain fatty acids (SCFAs) concentration, and malondialdehyde (MDA). Rhizopus oligosporus was used for fermenting the black rice bran. Five weeks old male Balb/c mice were divided into four groups (n=6) based on their diets. AOM was injected intraperitoneally and Dextran Sodium Sulphate was added to their drinking water, thus initiating inflammation in the colon. The number of LAB in faeces at the end of intervention in the groups of fermented rice bran group (FRB) (9.04±0.04 log CFU) and non-fermented rice bran group (NRB) (8.99±0.04 log CFU) were higher than that of the positive control group (8.33±0.06 log CFU/g) but fewer as compared to the negative control (9.63±0.05 log CFU). The concentrations of SCFAs (acetic acid, propionic acid and butyric acid) of the cecum content in the NRB group (11.92±0.00, 2.31±0.01 and 3.41±0.01 mM) were higher in the positive control group (8.90±1.30, 1.60±0.16 and 2.27±0.31 mM). As compared to the positive control group, the concentration of propionic acid of cecum content in the FRB group was higher (2.09±0.32 mM), but the concentrations of acetic acid and butyric acid were indifferent. The MDA level of the FRB group (1.41±0.03 µmol) was lower thanthat of the NRB group (1.88±0.05 µmol), and the MDA level of NRB was lower than that of the positive control group (2.03±0.09 µmol). The results showed that both FRB and NRB had a positive role in increasing the number of LAB, ALRP concentrations, and decreasing MDA levels in AOM-induced mice colons.
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