Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice.

Przemysław Łukasz Kowalczewski,Anna Olejnik,Iga Rybicka,Magdalena Zielińska-Dawidziak,Wojciech Białas,Grażyna Lewandowicz

doi:10.3390/molecules26040852

Abstract

The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.

Highlights

In recent years, problems with the management and appropriate use of by-products in the food industry have become an increasing challenge
If we compare the effect of the membrane-assisted enzymatic hydrolysis with the membrane separation of potato proteins described in our previous work [23], the ratio of the protein to mineral fraction content is different
The use of ultrafiltration systems resulted in a product containing soluble proteins in a concentration several times higher than that of a simple enzymatic hydrolysis

Summary

Introduction

Problems with the management and appropriate use of by-products in the food industry have become an increasing challenge. One of the most interesting side streams in the food industry is potato juice (PJ), arising during the production of potato starch [1]. Non-protein organic substances mainly include vitamins (B1, B2, B6, PP, C, and E), as well as antinutritional substances (phytates) and even toxic substances (glycoalkaloids) [4,5,6,7]. The iron content in 100 g of the dry matter of juice from the most popular potato varieties is over ten times the recommended daily intake (RDI) for this element. The difference in the content of toxic alkaloids in individual potato varieties varies within five orders of magnitude; the content of glycoalkaloids (GAs) in potatoes intended for consumption is much lower than the permissible limits [8,9]

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