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Keywords = soybean proteins and peptides

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16 pages, 3372 KiB  
Article
Soybean Trypsin Inhibitor Possesses Potency Against SARS-CoV-2 Infection by Blocking the Host Cell Surface Receptors ACE2, TMPRSS2, and CD147
by Wen-Liang Wu, Jaung-Geng Lin, Wen-Ping Jiang, Hsi-Pin Hung, Atsushi Inose and Guan-Jhong Huang
Int. J. Mol. Sci. 2025, 26(14), 6583; https://doi.org/10.3390/ijms26146583 - 9 Jul 2025
Viewed by 383
Abstract
Angiotensin-converting enzyme 2 (ACE2) is a cell-surface receptor that helps the body regulate blood pressure and endocrine secretions. Transmembrane serine protease 2 (TMPRSS2) is a cell surface protein expressed mainly by endothelial cells of the respiratory and digestive tract, which participates in the [...] Read more.
Angiotensin-converting enzyme 2 (ACE2) is a cell-surface receptor that helps the body regulate blood pressure and endocrine secretions. Transmembrane serine protease 2 (TMPRSS2) is a cell surface protein expressed mainly by endothelial cells of the respiratory and digestive tract, which participates in the cleavage of protein peptide bonds with serine as the active site. These two proteins have been studied to be highly associated with infection with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Soybean trypsin inhibitor (SBTI) has special bioactivities such as anticarcinogenic and anti-inflammatory functions, which can be widely used in functional foods or drugs. Our study involved in vitro and in vivo experiments to elucidate the effect of SBTI on SARS-CoV-2 host invasion. First, it was confirmed that being under 250 μg/mL of SBTI was not toxic to HepG2, HEK293T, and Calu-3 cells. The animal study administered SBTI to mice once daily for 14 days. In the lungs, liver, and kidneys, the histopathologic findings of the SBTI group were not different from those of the control group, but the expression of ACE2, TMPRSS2, and CD147 was reduced. Thus, our findings suggest that the inhibition of ACE2, TMPRSS,2 and CD147 proteins by SBTI shows promise in potentially inhibiting SARS-CoV-2 infection. Full article
(This article belongs to the Special Issue New Advances in Bioactive Compounds in Health and Disease)
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17 pages, 8160 KiB  
Article
Modeling the Hydrolysis of Soybean Flour Proteins Digested with Gastric Proteases of the Marine Fish Sparus aurata and Commercial Non-Starch Polysaccharidases
by Óscar Martínez, Lorenzo Márquez, Francisco J. Moyano and Manuel Díaz
Fishes 2025, 10(7), 320; https://doi.org/10.3390/fishes10070320 - 2 Jul 2025
Viewed by 262
Abstract
Soybean flours are widely used as a protein-rich ingredient in fish aquafeeds, and to obtain value-added compounds after a previous treatment with proteases. Additionally, non-starch polysaccharidases (NSPases) enhance dietary protein bioaccessibility and have been used as feed additives. In this study, defatted soybean [...] Read more.
Soybean flours are widely used as a protein-rich ingredient in fish aquafeeds, and to obtain value-added compounds after a previous treatment with proteases. Additionally, non-starch polysaccharidases (NSPases) enhance dietary protein bioaccessibility and have been used as feed additives. In this study, defatted soybean flour was hydrolyzed using Sparus aurata gastric proteases and varying doses of a commercial blend of acidic NSPases. Reactions occurred at 25 °C for 3 h under typical fish stomach pH conditions (3.5–5.6). We modeled the hydrolytic process using response surface methodology, focusing on the released peptides and carbohydrates. The main finding was the efficient control of the degree of protein hydrolysis. We achieved 6–25% hydrolysis for peptides below 10 kDa by adjusting the carbohydrase dose and reaction pH. This work confirms that acidic commercial NSPases improve soybean flour protein hydrolysis when combined with S. aurata gastric proteases. Full article
(This article belongs to the Section Nutrition and Feeding)
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20 pages, 534 KiB  
Review
Extraction and Valorization of Oilseed Cakes for Value-Added Food Components—A Review for a Sustainable Foodstuff Production in a Case Process Approach
by Nada Grahovac, Milica Aleksić, Biljana Trajkovska, Ana Marjanović Jeromela and Gjore Nakov
Foods 2025, 14(13), 2244; https://doi.org/10.3390/foods14132244 - 25 Jun 2025
Viewed by 545
Abstract
Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focusing on their rich protein (up to 56%) and fiber (up to 66%) content. [...] Read more.
Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focusing on their rich protein (up to 56%) and fiber (up to 66%) content. We analyze both conventional and innovative extraction methods, highlighting the advantages of ultrasound-assisted (96.64% phenolic compound yield), enzymatic (82–83% protein recovery), and subcritical water extraction techniques in improving efficiency while reducing environmental impact. This review demonstrates diverse applications of oilseed cake components from gluten-free bakery products and plant-based meat alternatives to advanced nanoencapsulation systems for bioactive compounds. Each major oilseed type (soybean, rapeseed, sunflower and flaxseed) exhibits unique nutritional and functional properties that can be optimized through appropriate processing. Despite technological advances, challenges remain in scaling extraction methods and balancing yield with functionality. This paper identifies key research directions, including the development of integrated biorefinery approaches and the further exploration of health-promoting peptides and fibers. By addressing these challenges, oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste. Full article
(This article belongs to the Section Food Security and Sustainability)
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23 pages, 6844 KiB  
Article
A Hydrolyzed Soybean Protein Enhances Oxidative Stress Resistance in C. elegans and Modulates Gut–Immune Axis in BALB/c Mice
by Jun Liu, Yansheng Zhao, Fei Leng, Xiang Xiao, Weibo Jiang and Shuntang Guo
Antioxidants 2025, 14(6), 689; https://doi.org/10.3390/antiox14060689 - 5 Jun 2025
Viewed by 706
Abstract
Soy protein isolate (SPI) is a high-purity protein from defatted soybeans, providing emulsifying and gelling functions for plant-based foods and supplements. Hydrolysis can facilitate the production of bioactive small-molecule proteins or peptides with potential functional applications. In this study, 20% hydrolyzed soy protein [...] Read more.
Soy protein isolate (SPI) is a high-purity protein from defatted soybeans, providing emulsifying and gelling functions for plant-based foods and supplements. Hydrolysis can facilitate the production of bioactive small-molecule proteins or peptides with potential functional applications. In this study, 20% hydrolyzed soy protein (20% HSP) was prepared from SPI, and the effects of 20% HSP and SPI on alleviating oxidative stress in Caenorhabditis elegans (C. elegans) and regulating immune–gut microbiota in cyclophosphamide (CTX)-induced immunocompromised BALB/c mice were investigated. In C. elegans, both SPI and 20% HSP (300 μg/mL) enhanced locomotive activities, including body bending and head thrashing, and improved oxidative stress resistance under high glucose conditions. This improvement was mediated by increased antioxidant enzyme activities (SOD, CAT, and GSH-Px), while malondialdehyde (MDA) content was reduced by 60.15% and 82.28%, respectively. Both of them can also significantly extend the lifespan of normal C. elegans and paraquat-induced oxidative stress models by inhibiting lipofuscin accumulation. This effect was mediated through upregulation of daf-16 and suppression of daf-2 and akt-1 expression. In immunocompromised mice, 20% HSP alleviated CTX-induced immune dysfunction by increasing peripheral white blood cells and lymphocytes, attenuating thymic atrophy, and reducing hepatic oxidative stress via MDA inhibition. Gut microbiota analysis revealed that 20% HSP restored microbial balance by suppressing Escherichia-Shigella and enriching beneficial genera, like Psychrobacter. These findings highlight 20% HSP and SPI’s conserved anti-aging mechanisms via daf-16 activation in C. elegans and immune–gut modulation in mice, positioning them as plant-derived nutraceuticals targeting oxidative stress and immune dysregulation. Full article
(This article belongs to the Special Issue The Interaction Between Gut Microbiota and Host Oxidative Stress)
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19 pages, 1786 KiB  
Article
Contamination of Wheat Flour and Processed Foodstuffs with Soybean and Mustard Allergenic Proteins
by Mariachiara Bianco, Domenico De Palma, Antonio Pagano, Ilario Losito, Tommaso R. I. Cataldi and Cosima D. Calvano
Int. J. Mol. Sci. 2025, 26(8), 3891; https://doi.org/10.3390/ijms26083891 - 20 Apr 2025
Viewed by 549
Abstract
In recent years, sustainable agricultural practices in wheat cultivation have garnered significant attention, particularly those focused on minimizing pesticide and herbicide usage to safeguard the environment. One effective approach is green manuring, which entails rotating wheat with crops such as soybean and mustard [...] Read more.
In recent years, sustainable agricultural practices in wheat cultivation have garnered significant attention, particularly those focused on minimizing pesticide and herbicide usage to safeguard the environment. One effective approach is green manuring, which entails rotating wheat with crops such as soybean and mustard to harness their natural pesticidal and herbicidal properties. While this method presents clear environmental advantages, it also poses a risk of cross-contamination, as these globally recognized allergens may unintentionally pass through wheat-based products. To protect consumers with allergies, there is an urgent need for a reliable analytical method to detect and quantify these allergenic proteins in wheat-derived foodstuffs. In this study, we assessed various protein extraction protocols to optimize the recovery of soybean and mustard allergens from wheat flour. The extracted proteins were analyzed using a bottom-up proteomics approach involving trypsin digestion, coupled with reversed-phase liquid chromatography and mass spectrometry in multiple reaction monitoring (MRM) mode. Two key allergenic proteins, Glycinin G1 and 11S Globulin, were selected as representative for soybean and mustard, respectively. The identified quantifier marker of Glycinin G1 was VLIVPQNFVVAAR (m/z 713.4312+), while FYLAGNQEQEFLK (m/z 793.8962+) and VFDGELQEGR (m/z 575.2802+) were designated as qualifier markers. The selection of specific marker peptides for mustard proved challenging due to the high structural similarity among proteins from Sinapis alba and other members of the Brassicaceae family. For 11S Globulin, FNTLETTLTR (m/z 598.3192+) was recognized as the quantifier marker, with VTSVNSYTLPILQYIR (m/z 934.0192+) serving as the qualifier marker. The developed method underwent thorough validation for linearity, limit of detection (LOD), limit of quantification (LOQ), recovery, repeatability, and reproducibility, as well as potential matrix and processing effects. This strategy successfully facilitated the identification and quantification of soybean and mustard allergenic proteins in complex, processed food matrices, including naturally contaminated flour and cookies. These findings enhance food safety monitoring and regulatory compliance, thereby helping to mitigate allergen-related risks in wheat-based products. Full article
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25 pages, 4060 KiB  
Article
Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins
by Jixin Zhang, Tao Cui, Lan Zhang, Huiqing Xu, Jingguo Xu and Jun Wang
Foods 2025, 14(2), 151; https://doi.org/10.3390/foods14020151 - 7 Jan 2025
Cited by 2 | Viewed by 1511
Abstract
This study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein [...] Read more.
This study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), and lowest β-sheet, β-turn, and random coil contents (12.33%, 16.07%, and 22.41%, respectively). It also showed the lowest endogenous fluorescence and surface hydrophobicity, and the highest thermal denaturation temperature (76.8 °C). Additionally, microwaving for ≤90 s led to increased peptide modifications, with carbamylation and deamidation being the most prevalent. A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m2/g and 33.63 min). The foaming capacity was second only to the 120 s treatment (32% at 60 s versus 34% at 120 s), though the oil-holding capacity (22.73 g/g) and foaming stability (33.42%) were significantly lower than those of the controls. Microwave treatment durations exceeding or below 60 s led to the structural disintegration of the protein, diminishing most of its functional properties. This study explores the mechanism of how microwave processing time affects the structure and functional properties of glycosylated soybean 7S protein and identifies 60 s as the optimal microwave processing time. It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food. Full article
(This article belongs to the Topic Food Security and Healthy Nutrition)
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21 pages, 2173 KiB  
Review
Review: Application of Protein-Based Raw Materials in Health Foods in China
by Hao Duan, Gaigai Liu, Jiaqi Liu, Zhuoye Wang, Shuyuan Bao, Xinyue Chang and Wenjie Yan
Foods 2025, 14(1), 20; https://doi.org/10.3390/foods14010020 - 25 Dec 2024
Cited by 1 | Viewed by 1649
Abstract
Raw protein materials are beneficial for human health, so they are being increasingly used in health foods. In recent years, there has been more and more research on and applications of raw protein materials, but few teams have conducted a detailed review of [...] Read more.
Raw protein materials are beneficial for human health, so they are being increasingly used in health foods. In recent years, there has been more and more research on and applications of raw protein materials, but few teams have conducted a detailed review of the application status of raw protein materials in China’s health foods, the basis for their compliance and use, and the research on their health care functions. Therefore, this review evaluates the application of animal and plant proteins in China’s health foods, the impact of animal and plant proteins on human health, and future research recommendations for animal and plant proteins. This review analyzes and discusses the data on approved health foods that have been verified to contain raw protein materials (mainly including the number of protein health foods approved over the years, the classification of raw protein materials and types of relevant regulations, the analysis of the frequency of use of raw protein materials, and the functions of approved health foods). Through this process, the application of raw protein materials in health foods in China is systematically reviewed. In short, through data analysis, this study found that in 1996~2024, a total of 1142 health foods containing raw protein materials were approved in China, which are mainly divided into animal proteins, vegetable proteins, microbial proteins, and peptide raw materials, and peptide raw materials comprise the majority. The compliance applications of these ingredients are mainly related to China’s five categories of food regulations. The results show the following for health foods containing raw protein materials: in terms of the dosage form, they are mainly solid preparations; according to their functional claims, they mainly help to enhance immunity, help improve bone density, help improve skin moisture, and relieve physical fatigue; and in the application of raw materials, it is found that the use of raw materials such as casein phosphopeptide, soybean protein isolate, whey protein, collagen, spirulina, and other raw materials in products is relatively high. Finally, based on these studies, this paper discusses suggestions for raw protein materials in the future development of health food in China and also discusses the limitations of the current research in this review. Full article
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17 pages, 4193 KiB  
Article
Soybean β-Conglycinin and Cowpea β-Vignin Peptides Inhibit Breast and Prostate Cancer Cell Growth: An In Silico and In Vitro Approach
by Biane Oliveira Philadelpho, Victória Guimarães Santiago, Johnnie Elton Machado dos Santos, Mariana Barros de Cerqueira e Silva, Rone Aparecido De Grandis, Eduardo Maffud Cilli, Fernando Rogério Pavan, Marcelo Santos Castilho, Alessio Scarafoni, Carolina Oliveira de Souza and Ederlan de Souza Ferreira
Foods 2024, 13(21), 3508; https://doi.org/10.3390/foods13213508 - 1 Nov 2024
Viewed by 2008
Abstract
B-cell lymphoma 2 protein (Bcl-2) is an important regulator of cell apoptosis. Inhibitors that mirror the structural domain 3 (BH3) of Bcl-2 can activate apoptosis in cancer cells, making them a promising target for anticancer treatment. Hence, the present study aimed to investigate [...] Read more.
B-cell lymphoma 2 protein (Bcl-2) is an important regulator of cell apoptosis. Inhibitors that mirror the structural domain 3 (BH3) of Bcl-2 can activate apoptosis in cancer cells, making them a promising target for anticancer treatment. Hence, the present study aimed to investigate potential BH3-mimetic peptides from two vicilin-derived legume proteins from soybean and cowpea bean. The proteins were isolated and sequentially hydrolyzed with pepsin/pancreatin. Peptides < 3 kDa from vicilin-derived proteins from soybean and cowpea beans experimentally inhibited the growth of cultivated breast and prostate cancer cells. In silico analysis allowed the identification of six potential candidates, all predicted to be able to interact with the BH3 domain. The VIPAAY peptide from the soybean β-conglycinin β subunit showed the highest potential to interact with Bcl-2, comparable to Venetoclax, a well-known anticancer drug. Further experiments are needed to confirm this study’s findings. Full article
(This article belongs to the Special Issue Structural Characterization of Food Proteins and Peptides)
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18 pages, 3633 KiB  
Article
Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate
by Ziying Zhao, Mingzhe Yang, Zhijiang Li, Huacheng Tang, Xuejian Song and Xinhui Wang
Foods 2024, 13(17), 2798; https://doi.org/10.3390/foods13172798 - 3 Sep 2024
Cited by 2 | Viewed by 1780
Abstract
To address the public health challenges posed by high-salt diets, this study utilized pepsin and flavourzyme for the continuous enzymatic hydrolysis of a soy protein isolate (SPI). The separation, purification, and identification of salt-containing peptides in SPI hydrolysate were conducted using ultrafiltration (UF), [...] Read more.
To address the public health challenges posed by high-salt diets, this study utilized pepsin and flavourzyme for the continuous enzymatic hydrolysis of a soy protein isolate (SPI). The separation, purification, and identification of salt-containing peptides in SPI hydrolysate were conducted using ultrafiltration (UF), gel filtration chromatography (GFC), and Liquid Chromatography–Mass Spectrometry/Mass Spectrometry (LC-MS/MS). Subsequently, a molecular docking model was constructed between salt receptor protein transmembrane channel 4 (TMC4) and the identified peptides. Basic bioinformatics screening was performed to obtain non-toxic, non-allergenic, and stable salt peptides. After the enzymatic hydrolysis, separation, and purification of SPI, a component with a sensory evaluation score of 7 and an electronic tongue score of 10.36 was obtained. LC-MS/MS sequencing identified a total of 1697 peptides in the above component, including 84 potential salt-containing peptides. A molecular docking analysis identified seven peptides (FPPP, GGPW, IPHF, IPKF, IPRR, LPRR, and LPHF) with a strong theoretical salty taste. Furthermore, residues Glu531, Asp491, Val495, Ala401, and Phe405 of the peptides bound to the TMC4 receptor through hydrogen bonds, hydrophobic interactions, and electrostatic interactions, thereby imparting a significant salty taste. A basic bioinformatics analysis further revealed that IPHF, LPHF, GGPW, and IPKF were non-toxic, non-allergenic, and stable salt-containing peptides. This study not only provides a new sodium reduction strategy for the food industry, but also opens up new avenues for improving the public’s healthy eating habits. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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18 pages, 1866 KiB  
Article
Anti-Inflammatory, Cytotoxic, and Genotoxic Effects of Soybean Oligopeptides Conjugated with Mannose
by Pornsiri Pitchakarn, Pensiri Buacheen, Sirinya Taya, Jirarat Karinchai, Piya Temviriyanukul, Woorawee Inthachat, Supakit Chaipoot, Pairote Wiriyacharee, Rewat Phongphisutthinant, Sakaewan Ounjaijean and Kongsak Boonyapranai
Foods 2024, 13(16), 2558; https://doi.org/10.3390/foods13162558 - 16 Aug 2024
Cited by 3 | Viewed by 2137
Abstract
Soy protein is considered to be a high-quality protein with a range of important biological functions. However, the applications of soy protein are limited due to its poor solubility and high level of allergenicity. Its peptides have been of interest because they exert [...] Read more.
Soy protein is considered to be a high-quality protein with a range of important biological functions. However, the applications of soy protein are limited due to its poor solubility and high level of allergenicity. Its peptides have been of interest because they exert the same biological functions as soy protein, but are easier to absorb, more stable and soluble, and have a lower allergenicity. Moreover, recent research found that an attachment of chemical moieties to peptides could improve their properties including their biodistribution, pharmacokinetic, and biological activities with lower toxicity. This study therefore aimed to acquire scientific evidence to support the further application and safe use of the soybean oligopeptide (OT) conjugated with allulose (OT-AL) or D-mannose (OT-Man). The anti-inflammation, cytotoxicity, and genotoxicity of OT, OT-AL, and OT-Man were investigated. The results showed that OT, AL, Man, OT-AL, and OT-Man at doses of up to 1000 µg/mL were not toxic to HepG2 (liver cancer cells), HEK293 (kidney cells), LX-2 (hepatic stellate cells), and pre- and mature-3T3-L1 (fibroblasts and adipocytes, respectively), while slightly delaying the proliferation of RAW 264.7 cells (macrophages) at high doses. In addition, the oligopeptides at up to 800 µg/mL were not toxic to isolated human peripheral blood mononuclear cells (PBMCs) and did not induce hemolysis in human red blood cells (RBCs). OT-Man (200 and 400 µg/mL), but not OT, AL, Man, and OT-AL, significantly reduced the production of NO and the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX2) stimulated by lipopolysaccharide (LPS) in RAW 264.7 cells, suggesting that the mannose conjugation of soy peptide had an inhibitory effect against LPS-stimulated inflammation. In addition, the secretion of interleukin-6 (IL-6) stimulated by LPS was significantly reduced by OT-AL (200 and 400 µg/mL) and OT-Man (400 µg/mL). The tumor necrosis factor-α (TNF-α) level was significantly decreased by OT (400 µg/mL), AL (400 µg/mL), OT-AL (200 µg/mL), and OT-Man (200 and 400 µg/mL) in the LPS-stimulated cells. The conjugation of the peptides with either AL or Man is likely to be enhance the anti-inflammation ability to inhibit the secretion of cytokines. As OT-Man exhibited a high potential to inhibit LPS-induced inflammation in macrophages, its mutagenicity ability was then assessed in bacteria and Drosophila. These findings showed that OT-Man did not trigger DNA mutations and was genome-safe. This study provides possible insights into the health advantages and safe use of conjugated soybean peptides. Full article
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2 pages, 160 KiB  
Abstract
Evaluation of the Quality Protein and the Effect on Muscle Health of a New Ingredient Based on Hydrolyzed Egg White
by Lidia Tomás-Cobos, Elisa Gallego, Elena Diez-Sánchez, Laura Soriano-Romaní, María Eugenia Juncal-Fernández, Raul da Pereira-Rouco and María Pereda-Legaspi
Proceedings 2023, 91(1), 435; https://doi.org/10.3390/proceedings2023091435 - 2 Aug 2024
Viewed by 1273
Abstract
Concerns about the growing human population and how to supply future nutritional needs have translated to a growing interest in searching for alternative proteins. However, one important aspect of protein intake to be considered is the quality of these proteins and the health [...] Read more.
Concerns about the growing human population and how to supply future nutritional needs have translated to a growing interest in searching for alternative proteins. However, one important aspect of protein intake to be considered is the quality of these proteins and the health benefits of these products. This a comparative study of a novel technological protein ingredient based on “hydrolyzed egg white” with different protein sources, such as pea protein, soy protein, and powder milk, evaluating the protein digestibility-corrected amino acid scores (PDCCAs) and their effects on muscular metabolism. PDCCAs are a method of determining the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. An in vitro methodology has been used based on gastrointestinal digestion using a dynamic system to study the bioaccessibility of the amino acids and peptides and determine the PDCAAS, and a further study was carried out with the bioaccessible fraction in a cellular model of muscular cells (C2C12) to monitor the effect on the genes that code to myogenin, mTOR, and creatin kinase gene via rt-PCR. The results showed that the new hydrolyzed egg white-based ingredient is a high-quality protein source because the PDCAA score of all essential amino acids was higher than 1. This pattern of PDCCAs was similar to that of pea protein and slightly higher than that of concentrated soybean protein. In addition, the new ingredient in hydrolyzed egg white stimulated muscle metabolism by enhancing mTOR and myogenin gene expression in C2C12 cells. A new protein ingredient based on egg white has been developed with a proven protein quality and a healthy effect on muscle metabolism that improves protein synthesis. This new ingredient has potential in the formulation and development of new products for populations with special protein requirements, such as elderly or sportive populations, among others. Full article
(This article belongs to the Proceedings of The 14th European Nutrition Conference FENS 2023)
10 pages, 1212 KiB  
Article
Application of Protein Hydrolysate Improved the Productivity of Soybean under Greenhouse Cultivation
by Daniele Caroline Hörz Engel, Daniela Feltrim, Mayara Rodrigues, João Leonardo Corte Baptistella and Paulo Mazzafera
Agriculture 2024, 14(8), 1205; https://doi.org/10.3390/agriculture14081205 - 23 Jul 2024
Cited by 3 | Viewed by 2222
Abstract
Protein hydrolysates are plant biostimulants containing amino acids, oligopeptides, and peptides in their composition. When supplied to plants, protein hydrolysates (HPs) have been identified to improve nitrogen metabolism, enhance the activity of antioxidant enzymes, boost plant defense response to stresses, and positively impact [...] Read more.
Protein hydrolysates are plant biostimulants containing amino acids, oligopeptides, and peptides in their composition. When supplied to plants, protein hydrolysates (HPs) have been identified to improve nitrogen metabolism, enhance the activity of antioxidant enzymes, boost plant defense response to stresses, and positively impact the quantity and quality of products. Soybean is a crucial global commodity, with nitrogen being the primary nutrient for crop development as it directly affects productivity. This study aimed to evaluate the effect of an HP-based biostimulant on the N metabolism in nodulated soybean plants and their productivity. A greenhouse experiment was conducted to test two modes of application of the 0.20% HP-based biostimulant. Soybean plants, growing in pots, were treated with 0.20% HP either via seed treatment or foliar application (at growth stages V3 and V5). Activities of enzymes and compounds related to N metabolism, gene expression, and productivity components were analyzed. It was observed that the mode of application did not significantly influence the results. The application of HPs increased the concentration of nitrate, amino acids, and ureides in soybean leaves. It also positively altered the expression of genes such as nitrate reductase, urease, and asparagine. Additionally, it enhanced productivity, resulting in plants with a greater number and weight of pods and grains. Therefore, it is possible to consider HPs as a stimulator for increasing soybean productivity, even under non-stressing conditions. Full article
(This article belongs to the Section Crop Production)
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16 pages, 9440 KiB  
Article
Soybean Bioactive Peptide Supplementation Affects the Intestinal Immune Antioxidant Function, Microbial Diversity, and Reproductive Organ Development in Roosters
by Yimeng Wei, Xiyu Zhao, Tao Xu, Zhenyan Liu, Yalan Zuo, Mingxue Zhang, Yao Zhang and Huadong Yin
Animals 2024, 14(13), 1954; https://doi.org/10.3390/ani14131954 - 2 Jul 2024
Cited by 3 | Viewed by 1361
Abstract
Soybean is an important source of high-quality vegetable protein with various health-improving properties, and its main bioactive substances are small peptides produced by in vitro enzymatic hydrolytic processes. In traditional layer breeding, the nutritional health of roosters is frequently neglected, ultimately affecting the [...] Read more.
Soybean is an important source of high-quality vegetable protein with various health-improving properties, and its main bioactive substances are small peptides produced by in vitro enzymatic hydrolytic processes. In traditional layer breeding, the nutritional health of roosters is frequently neglected, ultimately affecting the quality and quantity of offspring. This study investigated the effects of various quantities (0%, 0.15%, 0.30%, 0.45%, and 0.60%) of soybean bioactive peptide (SBP) feed additives on immunological and antioxidant functions, gut health, and reproductive performance of roosters. SBP supplementation significantly improved male growth and reproductive performance, including growth rate, feed conversion ratio, reproductive organ development, and semen quality. SBP also increased immune and antioxidant levels, boosted the integrity of the small intestinal physiological structure and barrier function, and diversity of cecal microbes, and decreased the apoptotic ratio of small intestinal epithelial cells. The effects of SBP on various functions of males showed a quadratic trend, with the optimal concentration determined to be 0.45%. Full article
(This article belongs to the Section Poultry)
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18 pages, 3631 KiB  
Article
Proteomic Characterization of a Lunasin-Enriched Soybean Extract Potentially Useful in the Treatment of Helicobacter pylori Infection
by Giselle Franca-Oliveira, Sara Monreal Peinado, Stephanny Miranda Alves de Souza, Dario Eluan Kalume, Theo Luiz Ferraz de Souza, Blanca Hernández-Ledesma and Adolfo J. Martinez-Rodriguez
Nutrients 2024, 16(13), 2056; https://doi.org/10.3390/nu16132056 - 27 Jun 2024
Viewed by 2963
Abstract
Helicobacter pylori infection affects over 50% of the world’s population and leads to chronic inflammation and gastric disorders, being the main pathogen correlated to gastric cancer development. Increasing antibiotic resistance levels are a major global concern and alternative treatments are needed. Soybean peptides [...] Read more.
Helicobacter pylori infection affects over 50% of the world’s population and leads to chronic inflammation and gastric disorders, being the main pathogen correlated to gastric cancer development. Increasing antibiotic resistance levels are a major global concern and alternative treatments are needed. Soybean peptides and other compounds might be an alternative in the treatment to avoid, eradicate and/or control symptoms of H. pylori infection. This study aimed to characterize a lunasin-enriched soybean extract (LSE) using proteomics tools and to evaluate its antioxidant, anti-inflammatory and antibacterial properties against H. pylori infection. By LC–MS/MS analysis, 124 proteins were identified, with 2S albumin (lunasin and large-chain subunits) being the fourth most abundant protein (8.9%). Lunasin consists of 44 amino acid residues and an intramolecular disulfide bond. LSE at a low dose (0.0625 mg/mL) reduced ROS production in both H. pylori-infected and non-infected AGS gastric cells. This led to a significant reduction of 6.71% in the levels of pro-inflammatory interleukin (IL)-8. LSE also showed antibacterial activity against H. pylori, which can be attributed to other soybean proteins and phenolic compounds. Our findings suggest that LSE might be a promising alternative in the management of H. pylori infection and its associated symptoms. Full article
(This article belongs to the Collection Diet and Multi-Omics)
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16 pages, 2372 KiB  
Article
Transgenic Soybean for Production of Thermostable α-Amylase
by Zhenyan Cao, Ye Jiang, Jiajie Li, Ting Zheng, Chaoyang Lin and Zhicheng Shen
Plants 2024, 13(11), 1539; https://doi.org/10.3390/plants13111539 - 2 Jun 2024
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Abstract
Alpha-amylases are crucial hydrolase enzymes which have been widely used in food, feed, fermentation, and pharmaceutical industries. Methods for low-cost production of α-amylases are highly desirable. Soybean seed, functioning as a bioreactor, offers an excellent platform for the mass production of recombinant proteins [...] Read more.
Alpha-amylases are crucial hydrolase enzymes which have been widely used in food, feed, fermentation, and pharmaceutical industries. Methods for low-cost production of α-amylases are highly desirable. Soybean seed, functioning as a bioreactor, offers an excellent platform for the mass production of recombinant proteins for its ability to synthesize substantial quantities of proteins. In this study, we generated and characterized transgenic soybeans expressing the α-amylase AmyS from Bacillus stearothermophilus. The α-amylase expression cassettes were constructed for seed specific expression by utilizing the promoters of three different soybean storage peptides and transformed into soybean via Agrobacterium-mediated transformation. The event with the highest amylase activity reached 601 U/mg of seed flour (one unit is defined as the amount of enzyme that generates 1 micromole reducing ends per min from starch at 65 °C in pH 5.5 sodium acetate buffer). The optimum pH, optimum temperature, and the enzymatic kinetics of the soybean expressed enzyme are similar to that of the E. coli expressed enzyme. However, the soybean expressed α-amylase is glycosylated, exhibiting enhanced thermostability and storage stability. Soybean AmyS retains over 80% activity after 100 min at 75 °C, and the transgenic seeds exhibit no significant activity loss after one year of storage at room temperature. The accumulated AmyS in the transgenic seeds represents approximately 15% of the total seed protein, or about 4% of the dry seed weight. The specific activity of the transgenic soybean seed flour is comparable to many commercial α-amylase enzyme products in current markets, suggesting that the soybean flour may be directly used for various applications without the need for extraction and purification. Full article
(This article belongs to the Topic Genetic Engineering in Agriculture)
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