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Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins
The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms of physical-chemical, antioxidant and techno-functional...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180474/ https://www.ncbi.nlm.nih.gov/pubmed/37175173 http://dx.doi.org/10.3390/molecules28093763 |
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author | Dumitrașcu, Loredana Lanciu Dorofte, Andreea Grigore-Gurgu, Leontina Aprodu, Iuliana |
author_facet | Dumitrașcu, Loredana Lanciu Dorofte, Andreea Grigore-Gurgu, Leontina Aprodu, Iuliana |
author_sort | Dumitrașcu, Loredana |
collection | PubMed |
description | The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms of physical-chemical, antioxidant and techno-functional properties. The solid residues and soluble protein contents increased with the hydrolysis time, the highest values being measured in samples hydrolyzed with neutrase. Regardless of the hydrolysis time, the maximum degree of hydrolysis was measured in the sample hydrolyzed with neutrase, while the lowest was in the sample hydrolyzed with trypsin. The protein hydrolysate obtained with neutrase exhibited the highest DPPH radical scavenging activity (116.9 ± 2.9 μM TE/g dw), followed by the sample hydrolyzed with trypsin (102.8 ± 2.7 μM TE/g dw). Upon ultrafiltration, the fraction of low molecular weight peptides (<3 kDa) released by bromelain presented the highest antioxidant activity (50.06 ± 0.39 μM TE/g dw). The enzymes influenced the foaming properties and the emulsions-forming ability of the hydrolysates. The trypsin ensured the obtaining of proteins hydrolysate with the highest foam overrun and stability. The emulsions based on hydrolysates obtained with neutrase exhibited the highest viscosity at a shear rate over 10 s(−1). These results indicate that the investigated proteases are suitable for modulating the overall functionality of the yeast proteins. |
format | Online Article Text |
id | pubmed-10180474 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101804742023-05-13 Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins Dumitrașcu, Loredana Lanciu Dorofte, Andreea Grigore-Gurgu, Leontina Aprodu, Iuliana Molecules Article The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms of physical-chemical, antioxidant and techno-functional properties. The solid residues and soluble protein contents increased with the hydrolysis time, the highest values being measured in samples hydrolyzed with neutrase. Regardless of the hydrolysis time, the maximum degree of hydrolysis was measured in the sample hydrolyzed with neutrase, while the lowest was in the sample hydrolyzed with trypsin. The protein hydrolysate obtained with neutrase exhibited the highest DPPH radical scavenging activity (116.9 ± 2.9 μM TE/g dw), followed by the sample hydrolyzed with trypsin (102.8 ± 2.7 μM TE/g dw). Upon ultrafiltration, the fraction of low molecular weight peptides (<3 kDa) released by bromelain presented the highest antioxidant activity (50.06 ± 0.39 μM TE/g dw). The enzymes influenced the foaming properties and the emulsions-forming ability of the hydrolysates. The trypsin ensured the obtaining of proteins hydrolysate with the highest foam overrun and stability. The emulsions based on hydrolysates obtained with neutrase exhibited the highest viscosity at a shear rate over 10 s(−1). These results indicate that the investigated proteases are suitable for modulating the overall functionality of the yeast proteins. MDPI 2023-04-27 /pmc/articles/PMC10180474/ /pubmed/37175173 http://dx.doi.org/10.3390/molecules28093763 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Dumitrașcu, Loredana Lanciu Dorofte, Andreea Grigore-Gurgu, Leontina Aprodu, Iuliana Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins |
title | Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins |
title_full | Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins |
title_fullStr | Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins |
title_full_unstemmed | Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins |
title_short | Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins |
title_sort | proteases as tools for modulating the antioxidant activity and functionality of the spent brewer’s yeast proteins |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180474/ https://www.ncbi.nlm.nih.gov/pubmed/37175173 http://dx.doi.org/10.3390/molecules28093763 |
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