Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-assisted high intensity ultrasound treatment
Аутори
Jovanović, JelenaStefanović, Andrea
Šekuljica, Nataša
Grbavčić, Sanja
Jakovetić Tanasković, Sonja
Bugarski, Branko
Knežević-Jugović, Zorica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The main purpose of this research was to investigate the effect of high-intensity ultrasound treatment on one-step proteolysis of egg white proteins (EWPs) using commercial food-grade protease Alcalase as well as evaluating antioxidant and antibacterial capacity of sonicated hydrolysates rich in bioactive peptides. Prior to the Alcalase proteolysis, a series of 10 % (w/w) egg white (EW) solution samples were exposed to ultrasonic waves in ultrasonic water bath with a frequency of 40 kHz during 15 min and ultrasound probe high-intensity with a frequency 20 kHz during 15 min. The sonicated EWP solutions were intensively hydrolysed by the addition the bacterial endopeptidase from Bacillus licheniformis, namely Alcalase in the amount of 2 % (w/w). The proteolysis was performed in a glass batch reactor with mechanical stirring at 240 rpm at optimum condition for Alcalase (50 °C and pH 8.0). Upon completion of the hydrolysis, the reaction mixture was cooled down to room temperature and centr...ifuged at 12,000×g for 10 min. The bioactive hydrolysate was finally collected by decantation and stored at 4 °C. The antioxidant capacity of bioactive hydrolysates was evaluated by measurements the oxidation of β-carotene linoleic acid emulsion and scavenging of hydroxyl radicals. The antibacterial capacity was estimated against Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacteria (Escherichia coli ATCC 25922) by hydrolysates' susceptibility of agar diffusion. The hydrolysate derived by proteolysis-assited ultrasound probe (UPH) has shown to be most effective in oxidation of β-carotene linoleic acid emulsion compared to hydrolysate acquired by proteolysis-assited ultrasound bath (UBH). The values of inhibition of lipid peroxidation were 85.4±0.42 and 73.9±0.49% for UPH and UBH respectively. The both hydrolysates were found to be potent scavengers of hydroxyl radicals compared to the untreated EW and its hydrolysate. Namely, UPH and UBH hydroxyl radical scavenging activities were 61.6±0.18 and 62.3±0.22 %, respectively. The results acquired from this research pointed that EWP hydrolysates have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria, especially UPH. The inhibition zone both sonicated hydrolysates were significantly greater that control. Minimal inhibitor concentration against S. aureus and E. coli of UPH was significantly higher than UBH (63.3±0.83 μg/mL and 79.1±1.04 μg/mL, respectively). This research emphasized that by proteolysis-assisted high intensity ultrasound treatment, received hydrolysate with improved antimicrobial and antioxidant activities can be promoted enhancing utilization of EWPs as bioactive component of dietary supplements. Likewise, the results have been indicated that the
producing bioactive hydrolysates from intact EWPs were affected by the ultrasound treatment type.
Кључне речи:
Egg white / Proteins / High-intensity ultrasound / Hydrolysate / Antioxidant capacity / Antibacterial capacityИзвор:
Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS, 2016, 66-67Издавач:
- Portugal : Proteomass
Финансирање / пројекти:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Šekuljica, Nataša AU - Grbavčić, Sanja AU - Jakovetić Tanasković, Sonja AU - Bugarski, Branko AU - Knežević-Jugović, Zorica PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6267 AB - The main purpose of this research was to investigate the effect of high-intensity ultrasound treatment on one-step proteolysis of egg white proteins (EWPs) using commercial food-grade protease Alcalase as well as evaluating antioxidant and antibacterial capacity of sonicated hydrolysates rich in bioactive peptides. Prior to the Alcalase proteolysis, a series of 10 % (w/w) egg white (EW) solution samples were exposed to ultrasonic waves in ultrasonic water bath with a frequency of 40 kHz during 15 min and ultrasound probe high-intensity with a frequency 20 kHz during 15 min. The sonicated EWP solutions were intensively hydrolysed by the addition the bacterial endopeptidase from Bacillus licheniformis, namely Alcalase in the amount of 2 % (w/w). The proteolysis was performed in a glass batch reactor with mechanical stirring at 240 rpm at optimum condition for Alcalase (50 °C and pH 8.0). Upon completion of the hydrolysis, the reaction mixture was cooled down to room temperature and centrifuged at 12,000×g for 10 min. The bioactive hydrolysate was finally collected by decantation and stored at 4 °C. The antioxidant capacity of bioactive hydrolysates was evaluated by measurements the oxidation of β-carotene linoleic acid emulsion and scavenging of hydroxyl radicals. The antibacterial capacity was estimated against Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacteria (Escherichia coli ATCC 25922) by hydrolysates' susceptibility of agar diffusion. The hydrolysate derived by proteolysis-assited ultrasound probe (UPH) has shown to be most effective in oxidation of β-carotene linoleic acid emulsion compared to hydrolysate acquired by proteolysis-assited ultrasound bath (UBH). The values of inhibition of lipid peroxidation were 85.4±0.42 and 73.9±0.49% for UPH and UBH respectively. The both hydrolysates were found to be potent scavengers of hydroxyl radicals compared to the untreated EW and its hydrolysate. Namely, UPH and UBH hydroxyl radical scavenging activities were 61.6±0.18 and 62.3±0.22 %, respectively. The results acquired from this research pointed that EWP hydrolysates have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria, especially UPH. The inhibition zone both sonicated hydrolysates were significantly greater that control. Minimal inhibitor concentration against S. aureus and E. coli of UPH was significantly higher than UBH (63.3±0.83 μg/mL and 79.1±1.04 μg/mL, respectively). This research emphasized that by proteolysis-assisted high intensity ultrasound treatment, received hydrolysate with improved antimicrobial and antioxidant activities can be promoted enhancing utilization of EWPs as bioactive component of dietary supplements. Likewise, the results have been indicated that the producing bioactive hydrolysates from intact EWPs were affected by the ultrasound treatment type. PB - Portugal : Proteomass C3 - Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS T1 - Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-assisted high intensity ultrasound treatment EP - 67 SP - 66 UR - https://hdl.handle.net/21.15107/rcub_technorep_6267 ER -
@conference{ author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Grbavčić, Sanja and Jakovetić Tanasković, Sonja and Bugarski, Branko and Knežević-Jugović, Zorica", year = "2016", abstract = "The main purpose of this research was to investigate the effect of high-intensity ultrasound treatment on one-step proteolysis of egg white proteins (EWPs) using commercial food-grade protease Alcalase as well as evaluating antioxidant and antibacterial capacity of sonicated hydrolysates rich in bioactive peptides. Prior to the Alcalase proteolysis, a series of 10 % (w/w) egg white (EW) solution samples were exposed to ultrasonic waves in ultrasonic water bath with a frequency of 40 kHz during 15 min and ultrasound probe high-intensity with a frequency 20 kHz during 15 min. The sonicated EWP solutions were intensively hydrolysed by the addition the bacterial endopeptidase from Bacillus licheniformis, namely Alcalase in the amount of 2 % (w/w). The proteolysis was performed in a glass batch reactor with mechanical stirring at 240 rpm at optimum condition for Alcalase (50 °C and pH 8.0). Upon completion of the hydrolysis, the reaction mixture was cooled down to room temperature and centrifuged at 12,000×g for 10 min. The bioactive hydrolysate was finally collected by decantation and stored at 4 °C. The antioxidant capacity of bioactive hydrolysates was evaluated by measurements the oxidation of β-carotene linoleic acid emulsion and scavenging of hydroxyl radicals. The antibacterial capacity was estimated against Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacteria (Escherichia coli ATCC 25922) by hydrolysates' susceptibility of agar diffusion. The hydrolysate derived by proteolysis-assited ultrasound probe (UPH) has shown to be most effective in oxidation of β-carotene linoleic acid emulsion compared to hydrolysate acquired by proteolysis-assited ultrasound bath (UBH). The values of inhibition of lipid peroxidation were 85.4±0.42 and 73.9±0.49% for UPH and UBH respectively. The both hydrolysates were found to be potent scavengers of hydroxyl radicals compared to the untreated EW and its hydrolysate. Namely, UPH and UBH hydroxyl radical scavenging activities were 61.6±0.18 and 62.3±0.22 %, respectively. The results acquired from this research pointed that EWP hydrolysates have an intense inhibitory activity on Gram-positive bacteria, poor on Gram-negative bacteria, especially UPH. The inhibition zone both sonicated hydrolysates were significantly greater that control. Minimal inhibitor concentration against S. aureus and E. coli of UPH was significantly higher than UBH (63.3±0.83 μg/mL and 79.1±1.04 μg/mL, respectively). This research emphasized that by proteolysis-assisted high intensity ultrasound treatment, received hydrolysate with improved antimicrobial and antioxidant activities can be promoted enhancing utilization of EWPs as bioactive component of dietary supplements. Likewise, the results have been indicated that the producing bioactive hydrolysates from intact EWPs were affected by the ultrasound treatment type.", publisher = "Portugal : Proteomass", journal = "Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS", title = "Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-assisted high intensity ultrasound treatment", pages = "67-66", url = "https://hdl.handle.net/21.15107/rcub_technorep_6267" }
Jovanović, J., Stefanović, A., Šekuljica, N., Grbavčić, S., Jakovetić Tanasković, S., Bugarski, B.,& Knežević-Jugović, Z.. (2016). Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-assisted high intensity ultrasound treatment. in Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS Portugal : Proteomass., 66-67. https://hdl.handle.net/21.15107/rcub_technorep_6267
Jovanović J, Stefanović A, Šekuljica N, Grbavčić S, Jakovetić Tanasković S, Bugarski B, Knežević-Jugović Z. Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-assisted high intensity ultrasound treatment. in Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS. 2016;:66-67. https://hdl.handle.net/21.15107/rcub_technorep_6267 .
Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Grbavčić, Sanja, Jakovetić Tanasković, Sonja, Bugarski, Branko, Knežević-Jugović, Zorica, "Antibacterial and antioxidant capacity of egg white hydrolysates screened from proteolysis-assisted high intensity ultrasound treatment" in Book of Abstracts / 2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis ULTRASONICS (2016):66-67, https://hdl.handle.net/21.15107/rcub_technorep_6267 .