Water-soluble Protein Fraction Research Articles

A novel ACE inhibitory peptide from Pelodiscus sinensis Wiegmann meat water-soluble protein hydrolysate

Pelodiscus sinensis meat is a nutritional food and tonic with angiotensin-converting enzyme (ACE) inhibitory activities. To identify the bioactive substances responsible, several bioinformatics methods were integrated to enable a virtual screening for bioactive peptides in proteins identified within a water-soluble protein fraction of Pelodiscus sinensis meat by Shotgun proteomics. The peptides were generated from the identified proteins by in silico proteolysis using six proteases. A comparison of the numbers of proteins suitable for digestion with each enzyme and the iBAQ (intensity-based absolute quantification) values for these proteins revealed that bromelain and papain were the most suitable proteases for this sample. Next, the water solubility, toxicity, and ADMET (absorption/distribution/metabolism/excretion/toxicity) properties of these peptides were evaluated in silico. Finally, a novel ACE inhibitory peptide IEWEF with an IC50 value of 41.33 µM was identified. The activity of the synthesized peptide was verified in vitro, and it was shown to be a non-competitive ACE inhibitor. Molecular docking revealed that IEWEF could tightly bind to C-ACE, and N-ACE with energies less than 0 kJ mol−1, and the peptide IEWEF can form hydrogen bonds with C-ACE and N-ACE respectively. These results provide evidence that bioactive peptides in the water-soluble protein fraction account for (at least) some of the ACE inhibitory activities observed in Pelodiscus sinensis meat. Furthermore, our research provides a workflow for the efficient identification of novel ACE inhibitory peptides from complex protein mixtures.

Identification of effective anti-HCV and anti-HIV royal jelly constituents and their acute toxicity evaluation in Albino rats

Few studies on royal jelly's (RJ) antiviral activities and toxicity have been conducted. Here, we investigated the antioxidant properties of RJ that was fractionated into soluble fraction (SF), non-soluble fraction (NSF), water-soluble protein fraction (crude protein fraction, CPF), PF30, PF40, PF50, and PF60. The PFs were identified by SDS-PAGE, and phenolic constituents of SF were detected by HPLC. The qualitative anti-HCV, immunomodulatory, and predicted impact of the studied fractions on ERK2/MAPK14 (activated by HCV) were investigated. The influences of RJ fractions on HIV CD4, reverse-transcriptase, and integrase were examined. The acute toxicity of RJ, SF, NSF, and CPF-PF50 (all CPF except PF50) was tested. Results showed that RJ had potent antioxidant efficiency, and its SF contains functional phenolic compounds. PF30, PF40, and PF50 only showed anti-HCV potency, and PF50 had an immunomodulatory effect against HCV and predicted inhibitory influence on ERK2/MAPK14. RJ-PFs, particularly PF60, showed the most effective anti-HIV ingredients. A single ip injection of RJ fractions at different concentrations revealed that SF was the safest one. Whereas NSF was the most toxic at 700–5000 mg/kg b.w., its toxicity was reversed spontaneously after seven days. Thus, this study provides valuable information about the antiviral activities and toxicity of RJ constituents.

In vitro protein fractionation methods for ruminant feeds

Estimating protein fractions and their degradation rate are vital to ensure optimum protein supply and degradation in the digestive system of ruminants. This study investigated the possibility of using the ANKOM gas production system and preserved rumen fluid to estimate the protein fractions and in vitro degradability of protein-rich feeds. Three in vitro methods: (1) gas production method (2) Cornell Net Carbohydrate and Protein System (CNCPS), and (3) the unavailable nitrogen assay of Ross (uNRoss) were used to quantify protein fractions of four feeds (lupin meal, vetch grain, Desmanthus hay, and soybean meal). Rumen fluid mixed with 5% dimethyl sulfoxide and frozen at −20 °C was also compared against fresh rumen fluid in the gas production and uNRoss methods. All three methods ranked the feeds identically in the proportions of available (degradable or ‘a + b’) protein fractions as vetch grain, soybean meal, lupin meal, and Desmanthus hay in decreasing order. The use of fresh rumen fluid produced greater available protein fractions than preserved rumen fluid in all feeds. However, there was no difference between total gas production from lupin meal and vetch grain fermented for 16 h in either rumen fluid source. The in vitro degradable CP (IVDP) was higher for vetch grain (46 and 70%) at the 4th and 8th hours of incubation than other feeds, whereas soybean meal (85%) exceeded the other feeds after the 16th hour of incubation (P < 0.001). The greatest ammonia-N concentration was from soybean meal (1.27 mg/g) and lupin meal (0.87 mg/g) fermented for four hours using fresh rumen fluid. The proportion of fraction 'b' for soybean (82.1% CP) and lupin meals (39.4% CP) from the CNCPS method were not different (P = 0.001) from the fraction 'b' estimation of the gas production method for the same feeds (r = 0.99). Regardless of the methods, a greater water-soluble protein fraction was found from vetch grain (39.6–46.6% CP), and the proportion of fraction ‘c’ or unavailable protein in Desmanthus hay (39.1–41.5% CP) exceeded other substrates (P < 0.001). The strong positive correlation between fractions across different methods and identical ranking of feeds suggests the possibility of using ANKOM gas production apparatus for protein fractionation.

Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent.

The hydrolysis of the water-soluble protein (WSP) fraction from tuna fish meal was evaluated by subcritical water (subW) by using N2 and CO2 as different pressurization agents in the temperature range from 140 to 180°C. For both gases, the amino group release increased by increasing working temperature while the Lowry response decreased due to production of smaller-size peptides and free amino acids. The free amino acid content was higher with CO2 than with N2. At 180°C, 344±5 and 275±3mg of free amino acids per g of WSP were released, respectively; although, in both systems the smallest molecular weight amino acids, glycine and alanine, were preferentially released. The free amino acids content obtained by enzymatic hydrolysis with commercial proteases Alcalase and Novozym was much lower with the highest hydrolysis yield determined for histidine. These results have been supported by size exclusion chromatography analysis.

ZALEZNO ˙ S´ C MI ˛EDZY WYBRANYMI CECHAMI JAKO ´ SCIOWYMI WIEPRZOWEGO MI ˛E ´ SNIA ´ LONGISSIMUS A ZAWARTOSCI ˛A W NIM BIAŁEK ROZPUSZCZALNYCH W WODZIE

This study comprised 136 meat samples (m. longissimus lumborum) from 136 pork carcasses of six-month-old crossbred porkers derived from ♀ (Polish Large White×Polish Landrace)×♂ (Duroc×Pietrain), with an average carcass weight of 85.8 ± 8.5 kg, slaughtered on an industrial processing line. The pH1, pH24, pH48, WHC, colour parameters (L*, a*, b*), moisture content, crude protein, intramuscular fat, and water-soluble protein content were determined. Significantly high correlation coefficients between the proportion of water-soluble proteins in meat and crude protein and pH48, WHC, and lightness (L*) were recorded, with pH48 (measured in water extracts of meat) having the greatest effect on the proportion of water-soluble protein fractions in the meat and crude protein. In contrast, the basic chemical composition of the meat, i.e. moisture, crude protein, and intramuscular fat content, had no significant effect on the levels of water-soluble proteins. The results indicate that water-soluble proteins are a useful indicator of the quality of pork longissimus muscle.

Chemical composition, nutritional evaluation and functional properties of Elaeagnus mollis Diels (Elaeagnus L.) seeds

AbstractBackgroundElaeagnus L. seeds have high amount protein and are an important food source for humans. The chemical composition of Elaeagnus mollis Diels (Elaeagnus L.) seeds and the biochemical, nutritional, and functional properties of Elaeagnus L. seeds protein isolate (PPI) and protein fractions were studied, which is essential to the exploration of new protein sources.ResultsThe results indicated that Elaeagnus L. seeds contained 50.87% oil and 36.27% protein. Elaeagnus L. seeds oil was rich in unsaturated fatty acid (91.7%), especially linoleic acid, oleic acid and linolenic acid and ω‐6/ω‐3 was 6.33, closest to FAO/WHO recommended ratio. Alkali protein fraction (APF, 49.82%) was predominant and was rich in Glu, Arg and Pro. Water‐soluble protein fraction (WPF) had the highest SRC of 75.35, followed by PPI (70.66). The essential amino acids of PPI and WPF compared well with FAO/WHO recommended pattern for adults (except Lys and Trp). Functional properties of proteins were found to be comparable with soybean protein isolate. Low antinutritional factors enable the utilization of the proteins in nutrition food formulations.ConclusionThis study could be beneficial for enabling the utilization of Elaeagnus L. seeds proteins in nutrition and health‐related food formulations.

Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate

In this study, the characteristics of pea protein isolates after aqueous fractionization into water-soluble and water-insoluble fractions by centrifugation, decantation, and lyophilization were studied. Chemical composition and physicochemical properties upon pH changes were determined. The overall protein compositions of both soluble and insoluble pea protein fractions were similar containing albumins, globulins, and lipoxygenases, but amino acid compositions slightly varied. Distinct differences were observed in their charge properties, particle sizes, and voluminosities. The soluble pea protein fraction was free of measurable particles at pH 7, whereas the insoluble proteins contained particles with sizes of > 80 µm. Close to their respective isoelectric points, the soluble (pI = 3.9) and insoluble pea proteins (pI = 4.9) had very similar sizes of 40–50 µm. At pH 3, the particle sizes of soluble proteins did not change, however, the insoluble pea proteins had again sizes of > 80 µm. Voluminosity of the insoluble fraction was pH-dependent and had its highest voluminosity at pH 3 and 7, indicating changes in water binding as a function of pH. In contrast, the voluminosity of the soluble pea protein fraction did not change with pH. Taken together, this study showed that water-soluble and insoluble pea protein fractions of a commercial isolate may differ substantially with respect to their physicochemical properties. Observed inconsistencies in technofunctionality of various commercial preparations could thus be promoted by varying ratios between the two fractions.

The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour

High protein content, simplicity and time of cooking are two main advantages with which legumes have gained popularity among the population, however, this culture is used not only in its pure form, but also in the form of additives for baking. Adding pea and soybean flour to composite mixtures affects the behavior of the dough, requires corrections in the baking process, and all these issues can be resolved by farinographic analysis. The purpose of the current study was to determine the biochemical parameters of whole-meal pea and soybean flour, to study the rheological properties of the dough of composite mixtures with grain legume flour and to evaluate the efficiency of mixing pea and soybean flour with premium wheat flour according to the results of baking assessment. There has been identified nutritional value of whole-meal pea and soybean flour, additives exceeding the protein content on 13.2–23.6%, oil content on 1.3–21.2%, sugar content on 3.2–9.3%, which is very important in baking. There has been characterized the influence of the type of ingredients (pea, soybean flour) on the rheological properties of dough using farinographic analysis, when 5% addition of pea flour (the variety ‘Flagman 9’) to composite mixtures did not worsen the physical traits of the dough, 10 and 15% addition reduced dough stability on 1–2 minutes, valorimetric assessment on 4–6 e.u., but water absorption capacity of flour raised on 6% in relation to wheat flour. The addition of whole-meal soybeans (the variety ‘Samer 1’) strengthened and improved the physical the dough parameters, however, the volume of bread reduced because of a decrease in gluten percentage in the mixtures and the prevailing salt-soluble (globulins) and water-soluble (albumin) protein fractions. There has been estimated the efficiency of mixtures of premium wheat flour with wholemeal pea and soybean flour, when the overall baking assessment gave positive results of 4.0–4.6 points; in that case the bread is attractive, of regular shape, with smooth crust without cracks, the crumb color is light yellowish with fine porosity, but a little denser than in control, the smell is pleasant and fragrant.

Purification of immunoglobulin Y from egg yolk using thermoresponsive aqueous micellar two-phase systems comprising ionic liquids

Immunoglobulin Y (IgY) represents an important class of antibodies, being present in egg yolk, with relevant medical applications and involving non-invasive methods of extraction. However, due to the complexity of egg yolk, the purification levels required for use in most medical applications demands the application of multi-step and cost-intensive techniques. Therefore, it is of upmost importance to develop a biocompatible and cost-effective downstream process to purify IgY from egg yolk. In this work, IgY was purified from the egg yolk water-soluble protein fraction (WSPF) by the application of thermoresponsive aqueous micellar two-phase systems (AMTPS) composed of the non-ionic surfactant Triton X-114 and surface-active ionic liquids (SAILs) as co-surfactants. The best thermoresponsive systems allowed, in a single step, to recover IgY in the surfactant-poor phase with a purity level of 69%, and up to 73% if consecutive extraction cycles are performed, while maintaining the structural integrity of the antibodies. Considering these results, a downstream process was designed and proposed, consisting of four main steps: (i) recovery of the WSPF; (ii) purification of IgY by applying AMTPS; (iii) isolation of the IgY from the main solvents using an ultrafiltration step; (iv) recycling of the AMTPS phase-forming components by precipitating the contaminant proteins.

Формирование белка и пищевые достоинства перспективных линий гороха в лесостепи Среднего Поволжья

Abstract. The experiments were conducted at Samara Research Institute of Agriculture, a branch of the SamSC RAS in 2018–2020. The purpose of the research. Evaluation of promising lines of peas from the competitive variety trial nursery for the nutritional quality of seeds to create new varieties for the Middle Volga region. Methodology and methods of research. The material for the study was 6 promising lines of peas. The nutritional quality of the lines were evaluated according to the following characteristics: the protein content and composition in the seeds, the boiling time of the seeds, the seed cooking coefficient, and the taste of the boiled seeds. The peas grew and developed in dry (2018–2019) and moderate (2020) weather conditions. Results. The protein content in the seeds of the lines was determined by external environmental factors, especially the weather conditions during the bean filling phase. The seeds accumulated more protein when the weather was dry during the bean filling. The protein content of seeds had a positive correlation (r = 0.944) with the average daily air temperature, and a negative correlation (r = 0.986) with precipitation during the bean filling phase. On average, the lines had the same protein content as the Samarius standard but corresponded to the standard value of high-quality varieties (not less than 24.0 %). The following lines had the same seed protein content as the standard (25.6 %): B3737/2-2 (25.2 %), Kt6575 (25.8 %), Kt6358 (24.9 %). These lines contained a large amount of water-soluble protein fraction in comparison with the standard: Kt6575 (16.9 %), Kt6358 (16.6 %), and B3737/2-2 (16.9 %). B3737/2-2 and Kt6575 showed high cooking quality (seed boiling time 110–122 minutes, seed cooking coefficient 2.5–2.6). All lines had a good taste of boiled seeds equal to 4–5 points. Scientific novelty. B3737/2-2, Kt6575, Kt6358 have been suggested to be used as sources of new varieties for their high cooking quality.

Dynamics of macronutrients during short-term germination of flax seeds

Abstract: Germination is an environmentally friendly and convenient approach to enhancing the biochemical potential of food plant raw materials. The nutritional value of raw materials and the functional properties of protein contained therein can be significantly improved by activatying the inherent enzyme system. Bioactivation not only increases the amount of water-soluble protein fractions, but also promotes accumulation of free amino and fatty acids and easily soluble reducing sugars. We used flax seeds as a source of essential polyunsaturated fatty acids, dietary fibres, complete protein, polypeptides and lignans to support the most important physiological functions of the human body. The aim was to study the dynamics of macronutrients in the process of short-term germination of flax seeds by chemical and spectroscopic methods. Flax seeds were germinated in laboratory conditions in special trays at a temperature of 18–20 ºС for 5 days with periodic moistening. Visual changes occurring in flax seeds at all stages of short-term germination are demonstrated. The periodicity of changes in the main macronutrients of flax seeds is shown. It is concluded that, during the studied period of germination, the principal hydrolytic decomposition of seed storage proteins was incomplete, leading to a permanent decrease, first of all, in the content of proteins and protein nitrogen. Based on the changes in the lipid content and acid number, the intensity of the peaks associated with functional groups in the lipid region, in particular, the band at 1748 cm-1 assigned to stretching vibrations of C=Ogroups of fatty acids, no degradation of storage lipids at an early stage of germination was assumed. The accumulation of soluble substances during the studied germination period is demonstrated, including watersoluble protein compounds, as well as water-soluble polysaccharides and products of their hydrolytic degradation. Sprouted flax seeds are a valuable ingredient for producing healthy foods.

Physicochemical Properties of Milk Protein Concentrate Extrudates Generated Using Supercritical Carbon Dioxide

This study elucidated the comparative effects of steam extrusion (SX, 115 °C) and supercritical fluid extrusion (SCFX, 85 °C) on the physicochemical properties of extruded milk protein concentrate. SCFX with SC–CO2 injection at 2.5 (SC-2.5) and 5 (SC-5) wt % feed moisture temporarily lowered the pH of melt to 4.90 and 4.75, respectively, while the pH of 6.2 was maintained during SX. Acidic conditions during SCFX prevented temperature and shear-induced protein aggregation of calcium bridging and disulfide type. Compared to unextruded samples, the free sulfhydryl content was reduced by 12.6% in SC-5 and 75.9% in SX extrudates, indicating decreased sulfhydryl interactions in SCFX extrudates. The water-soluble protein fractions in SC-5 exhibited mean particle size and zeta potential of 166 nm and −28 mV, respectively, compared to 566 nm and −12.8 mV for SX. Thus, temporarily induced acidity and lower operating temperature of SCFX prevented protein aggregation and contributed to improving the physicochemical properties of milk protein extrudates.

Vicilin and legumin storage proteins are abundant in water and alkali soluble protein fractions of glandless cottonseed

In this work, we sequentially extracted water (CSPw)- and alkali (CSPa)-soluble protein fractions from glandless cottonseed. SDS-Gel electrophoresis separated CSPw and CSPa to 8 and 14 dominant polypeptide bands (110–10 kDa), respectively. Liquid chromatography-electrospray ionization-tandem mass spectrometry identified peptide fragments from 336 proteins. While the majority of peptides were identified as belonging to vicilin and legumin storage proteins, peptides from other functional and uncharacterized proteins were also detected. Based on the types (unique peptide count) and relative abundance (normalized total ion current) of the polypeptides detected by mass spectrometry, we found lower levels (abundance) and types of legumin isoforms, but higher levels and more fragments of vicilin-like antimicrobial peptides in glandless samples, compared to glanded samples. Differences in peptide fragment patterns of 2S albumin and oleosin were also observed between glandless and glanded protein samples. These differences might be due to the higher extraction recovery of proteins from glandless cottonseed as proteins from glanded cottonseed tend to be associated with gossypol, reducing extraction efficiency. This work enriches the fundamental knowledge of glandless cottonseed protein composition. For practical considerations, this peptide information will be helpful to allow better understanding of the functional and physicochemical properties of glandless cottonseed protein, and improving the potential for food or feed applications.

Specialized diet based on modified collagen-containing fish tissue

The study addresses the issue of complex processing of collagen-containing fish raw materials, and expansion of the range of specialized fish products of osteotropic action such as biocrips and protein bars. Small Baltic bream and heads of Baltic sprat, by-product of canned sprat production, were used as raw materials. The raw materials were pre-modified by high-temperature hydrolysis to break down collagen-containing connective tissues and soften bone tissues. Hydrolysis was performed in a thermoreactor in an aqueous medium at 120-40 °C, under pressure of 0.15 to 0.20 MPa within 60–90 minutes. Heat-treated raw materials were divided into fractions, which were used in specialized product processing. Chemical composition of raw materials and finished products was investigated. The technology of biocripts based on thermally modified muscle tissues of Baltic bream and bone supplement from its bones has been proposed. The formulation and technology of molded bars based on sublimated water-soluble protein fractions and a protein-mineral supplement made from heat-treated heads of Baltic sprat are substantiated. The functionality of the products in terms of the mineral content is shown. Recommendations for the use of specialized products for groups of people with deficiency of calcium, phosphorus, for sports and gerodietetic nutrition are elaborated.

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P&amp;lt;0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.

The Level of Methionine Residues in Storage Proteins Is the Main Limiting Factor of Protein-Bound-Methionine Accumulation in Arabidopsis Seeds.

The low level of methionine, an essential sulfur-containing amino acid, limits the nutritional quality of seeds. Two main factors can control the level of protein-bound methionine: the level of free methionine that limits protein accumulation and the methionine residues inside the storage proteins. To reveal the main limiting factor, we generated transgenic Arabidopsis thaliana seed-specific plants expressing the methionine-rich sunflower seed storage (SSA) protein (A1/A2). The contents of protein-bound methionine in the water-soluble protein fraction that includes the SSA in A1/A2 were 5.3- and 10.5-fold, respectively, compared to control, an empty vector (EV). This suggests that free methionine can support this accumulation. To elucidate if the level of free methionine could be increased further in the protein-bound methionine, these lines were crossed with previously characterized plants having higher levels of free methionine in seeds (called SSE). The progenies of the crosses (A1S, A2S) exhibited the highest level of protein-bound methionine, but this level did not differ significantly from A2, suggesting that all the methionine residues of A2 were filled with methionine. It also suggests that the content of methionine residues in the storage proteins is the main limiting factor. The results also proposed that the storage proteins can change their content in response to high levels of free methionine or SSA. This was assumed since the water-soluble protein fraction was highest in A1S/A2S as well as in SSE compared to EV and A1/A2. By using these seeds, we also aimed at gaining more knowledge about the link between high free methionine and the levels of metabolites that usually accumulate during abiotic stresses. This putative connection was derived from a previous analysis of SSE. The results of metabolic profiling showed that the levels of 29 and 20 out of the 56 metabolites were significantly higher in SSE and A1, respectively, that had higher level of free methionine, compared A1S/A2S, which had lower free methionine levels. This suggests a strong link between high free methionine and the accumulation of stress-associated metabolites.

The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses.

This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.

Characterization of crosslinked hard gelatin capsules for a structural assembly of elementary osmotic pump delivery system

The objective of this study was to characterize the crosslinked hard gelatin capsules (HGCs) for use as a structural assembly of elementary osmotic pumps (EOP). HGCs were crosslinked in formaldehyde vapor for 6, 12, and 24 h. Weight loss after immersing in various mediums, water soluble protein fraction, loss on drying, and formaldehyde residue were investigated. Fourier transform infrared (FTIR) spectra were used to detect the crosslinking formation. The EOP capsules were prepared for delivery of diltiazem hydrochloride (DIL HCl) and ambroxol hydrochloride (AMB HCl), which are freely and sparingly water soluble drugs, respectively. Physicochemical stability of storage crosslinked HGC shells was investigated. All crosslinked HGC shells were water insoluble. FTIR spectra exhibited intermediate lysine methylol and arginine methylol peaks. Storage time increased, moisture content increased and formaldehyde residue decreased. The developing EOP capsules were more appropriate for delivery of high water soluble rather than low water soluble drug. EOP capsule contained 100 mg DIL HCl using HGCs crosslinked for 12 h provided release profiles for 12 h with a lag time of 2.6–3.1 h. It was also found that DIL HCl EOP capsules prepared using crosslinked HGC shells stored for 90 days maintained the similar drug release profiles. AMB HCl EOP capsules exhibited low drug release. In summary, the crosslinked HGCs were applicable as a structural assembly of the osmotic controlled drug delivery system.

Получение экстрактов косметического назначения из микроводоросли Chlorella Vulgaris

В настоящее время наблюдается устойчивая тенденция увеличения ассортимента косметических продуктов, обогащенных биологически активными веществами, поиск новых природных косметических ингредиентов. Одним из перспективных сырьевых ресурсов этого направления может быть микроводоросль Chlorella Vulgaris. Биомасса микроводоросли содержит полноценный белок – до 60% с.в., полиненасыщенные жирные кислоты, витамины группы В, витамин С, β-каротин , микроэлементы и т.д. Наиболее эффективно можно использовать этот природный комплекс в форме экстрактов. Однако значительным препятствием для процесса экстракции является сложная многослойная структура клеточной стенки микроводоросли. Целью данной работы была разработка технологии получения экстрактов косметического назначения из микроводоросли Chlorella Vulgaris. В исследованиях использовали образец микроводоросли Chlorella Vulgaris, производимый НПК «Дело», Россия. Было изучено разрушение клеточной стенки микроводоросли (до начала экстракции) ферментными гидролитическими препаратами разного типа. Наибольший результат по выходу экстрактивных веществ был получен при действии комбинации ферментов целлюлазы, пектиназы, протеиназы. Было рассмотрено влияние на процесс экстракции следующих технологических параметров: соотношение сырье:экстрагент, продолжительность и температура экстракции, тип экстрагента. Величину экстракции оценивали по выходу водорастворимой белковой фракции – она составляла большую часть экстрактивных веществ. При анализе влияния разных факторов на экстракцию водорастворимой белковой фракции было установлено превалирующее значение предварительной ферментативной обработки микроводоросли, роль параметров экстракции была выражена в меньшей степени. В результате работы определены технологические режимы получения водных и водно-глицериновых экстрактов из микроводоросли Chlorella Vulgaris: гидромодуль 1:45, температура 25-40°C , продолжительность экстракции 1 ч. Разработаны рецептуры косметических продуктов на основе новых природных экстрактов.

Water-Soluble Fish Protein Intake Led to Lower Serum and Liver Cholesterol Concentrations in Obese Zucker fa/fa Rats.

Proteins from different fish species and different raw materials such as fish fillets and by-products have shown promising cardioprotective effects in rodents and humans, including effects on cholesterol metabolism. Blue whiting is used mainly to produce fish meal for the feed industry and during this production, a water-soluble protein fraction, containing small peptides that are easily absorbed and may hold bioactive properties, is isolated. The effects of water-soluble fish protein on cholesterol metabolism were investigated in twelve male obese Zucker fa/fa rats. Rats were fed diets with water-soluble protein from blue whiting (BWW) as 1/3 of the total protein and the remaining 2/3 as casein (BWW group) or with casein as the sole protein source (control group). After 5 weeks intervention, the BWW group had lower serum total, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) cholesterol concentrations and lower cholesteryl ester concentration compared to controls. Hepatic concentrations of cholesterol, 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, and LDL receptors were also lower in the BWW group. The groups had a similar concentration of serum total bile acids and similar fecal excretions of cholesterol and bile acids. To conclude, the BWW diet led to lower concentrations of serum and liver cholesterol in obese Zucker fa/fa rats, probably due to lower hepatic cholesterol synthesis.