Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Extraction of Flavonoids from Yellow Onion Skins
2.3. Fish Waste Material Preliminary Preparation
2.4. Enzymatic Hydrolysis of Fish Waste
2.5. Bioactive Peptides Identification and Characterization
2.6. Heat Treatment
2.7. Quenching of Bioactive Peptides with Yellow Onion Skins Extract
2.8. Microencapsulation of the Flavonoidic Extract in Bioactive Fish Peptides
2.9. Characterization of the Extract and of Microencapsulated Powders
2.10. Cell Culture and T
2.11. In Vitro Cytotoxicity Tests
2.12. Statistical Analysis
3. Results
3.1. Peptides Identification and Characterization
3.2. Characterization of the Flavonoid Extract from Onion Skins
3.3. Quenching of Peptides Solutions with Flavonoids Extract
3.4. Microencapsulation of the Flavonoidic Extract in Bioactive Fish Peptides
3.5. In Vitro Cytotoxicity
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Peptide Sequence | pI | MW | GRAVY | Instability Index |
---|---|---|---|---|
Peptides originating from collagen type I α1 | ||||
812-GEAGDNGAK-820 | 4.37 | 817.81 | −1.333 | −25.62 |
337-GEVGPQGAR-345 | 6.00 | 869.93 | −0.922 | 3.04 |
251-GHRGFSGLDGAK-262 | 8.75 | 1201.31 | −0.758 | −4.98 |
9-LALLLSATVLLAR-21 | 9.75 | 1353.71 | 2.031 | 9.23 |
1221-SLSQQIESIMSPDGTK-1236 | 4.37 | 1720.91 | −0.569 | 117.86 |
458-GEPGAAGGRGPPGERGAPGAR-478 | 9.51 | 1874.01 | −1.09 | 15.52 |
434-GEAGAQGVQGPPGPPGEEGKRGAR-457 | 6.23 | 2259.42 | −1.267 | 32.37 |
308-GNDGAAGAAGPPGPTGPAGPPGFPGGPGAK-337 | 5.84 | 2454.64 | −0.507 | 25.31 |
695-GDSGAPGAPGAQGPPGLQGMPGERGAAGLPGLK-727 | 6.07 | 2926.26 | −0.452 | 44.35 |
1384-AEGNSRFTYSVTEDGCTSHTGAWGKTVIDYK-1414 | 5.49 | 3381.63 | −0.716 | 19.36 |
Peptides originating from collagen type I α2 | ||||
1109-ADQASLRAK-1117 | 8.79 | 959.07 | −0.778 | 20.86 |
1118-DYEVDATVK-1126 | 4.03 | 1039.11 | −0.689 | −19.39 |
1274-KAVLLQGSNDVELR-1287 | 6.07 | 1541.77 | −0.143 | 46.33 |
423-GPPGDAGRAGEPGLVGAR-440 | 6.07 | 1633.78 | −0.544 | 17.22 |
T (°C) | KSV (104 mol−1) | Kq (1014 L/mol−1 s−1) | Kb (106 mol−1) | n |
---|---|---|---|---|
25 | 9.03 ± 0.42 b,1 | 9.03 ± 0.42 b | 1.10 ± 0.11 a | 0.73 ± 0.08 a |
75 | 9.52 ± 0.34 b | 9.52 ± 0.34 b | 1.01 ± 0.03 a,b | 0.72 ± 0.01 a |
85 | 11.80 ± 0.43 a | 11.80 ± 0.43 a | 0.97 ± 0.02 a,b | 0.69 ± 0.02 a |
95 | 12.19 ± 0.61 a | 12.19 ± 0.61 a | 0.92 ± 0.01 b | 0.65 ± 0.05 a |
T(K) | ΔHo (J·mol−1) | ΔSo (J·mol−1·K−1) | ΔGo (J·mol−1) | Ra |
---|---|---|---|---|
298 | −251.02 ± 11.45 a | −0.73 ± 0.08 | −32.31 ± 1.25 | 0.92 |
348 | 4.37 ± 1.12 | |||
358 | 11.71 ± 0.97 | |||
368 | 19.05 ± 1.90 |
Sample | Control | Microencapsulated Sample | H2O2 | ||||
---|---|---|---|---|---|---|---|
Concentration (µg/mL) | - | 50 | 100 | 500 | 1000 | 1500 | 1.7 |
Cell viability (%) | 100 | 97.22 | 95.43 * | 93.10 ** | 90.77 ** | 89.96 ** | 7.97 ** |
Degree of cytotoxicity | - | NC | NC | NC | NC | NC | C |
SD | 1.17 | 1.48 | 1.94 | 1.95 | 1.62 | 2.19 | 0.41 |
p | - | 0.063 | 0.025 | 0.006 | 0.001 | 0.002 | 0 |
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Grigore-Gurgu, L.; Crăciunescu, O.; Aprodu, I.; Bolea, C.A.; Iosăgeanu, A.; Petre, B.A.; Bahrim, G.E.; Oancea, A.; Stănciuc, N. Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients. Biomolecules 2020, 10, 1416. https://doi.org/10.3390/biom10101416
Grigore-Gurgu L, Crăciunescu O, Aprodu I, Bolea CA, Iosăgeanu A, Petre BA, Bahrim GE, Oancea A, Stănciuc N. Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients. Biomolecules. 2020; 10(10):1416. https://doi.org/10.3390/biom10101416
Chicago/Turabian StyleGrigore-Gurgu, Leontina, Oana Crăciunescu, Iuliana Aprodu, Carmen Alina Bolea, Andreea Iosăgeanu, Brîndușa Alina Petre, Gabriela Elena Bahrim, Anca Oancea, and Nicoleta Stănciuc. 2020. "Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients" Biomolecules 10, no. 10: 1416. https://doi.org/10.3390/biom10101416