One of the major challenges for the modern society, is the development of a sustainable economy also aiming at the valorization of agro-industrial by-products in conjunction with at a significant reduction of generated residues from farm to retail. In this context, the present study demonstrates a biotechnological approach to yield bioactive peptides from a protein fraction obtained as a by-product of the rice starch production. Enzymatic hydrolysis, with the commercial proteases Alcalase and Protamex, were optimized in bioreactor up to 2 L of volume. The two best digestates, selected with respect to peptide release and extract antioxidant capacity, were further fractionated (cut-offs of 10, 5, and 1 kDa) via cross-flow filtration. Amino acid composition indicated that most of the fractions showed positive nutritional characteristics, but a putative bitter taste. A fraction obtained with Alcalase enzyme (retentate 8 kDa) exerted anti-inflammatory potential, while the smaller molecular weight fractions (retentate 1–5 kDa and permeate < 1 kDa) were more active in tyrosinase inhibition. The latter were further sub-fractionated by size-exclusion chromatography. From the 15 most anti-tyrosinase sub-fractions, 365 peptide sequences were identified via liquid chromatography coupled with high resolution mass spectrometry. The present data support the possible exploitation of bioactive peptide from rice starch by-product as ingredients into food, nutraceutical, pharmaceutical, and cosmetic formulations

Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment / Ferri, M., Tedeschi, T., Prandi, B., Michelini, E., Calabretta, M. M., Babini, E., Graen-Heedfeld, J., Bretz, Karlheinz, Raddadi N., Gianotti, A., Lamborghini, M., Tassoni, A.. - In: FRONTIERS IN PLANT SCIENCE. - ISSN 1664-462X. - ELETTRONICO. - 13:(2022), pp. 1-13. [10.3389/fpls.2022.929918]

Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment

Ferri M.
;
Michelini E.;Calabretta M. M.;Babini E.;Raddadi N.;Gianotti A.;Tassoni A.
2022

Abstract

One of the major challenges for the modern society, is the development of a sustainable economy also aiming at the valorization of agro-industrial by-products in conjunction with at a significant reduction of generated residues from farm to retail. In this context, the present study demonstrates a biotechnological approach to yield bioactive peptides from a protein fraction obtained as a by-product of the rice starch production. Enzymatic hydrolysis, with the commercial proteases Alcalase and Protamex, were optimized in bioreactor up to 2 L of volume. The two best digestates, selected with respect to peptide release and extract antioxidant capacity, were further fractionated (cut-offs of 10, 5, and 1 kDa) via cross-flow filtration. Amino acid composition indicated that most of the fractions showed positive nutritional characteristics, but a putative bitter taste. A fraction obtained with Alcalase enzyme (retentate 8 kDa) exerted anti-inflammatory potential, while the smaller molecular weight fractions (retentate 1–5 kDa and permeate < 1 kDa) were more active in tyrosinase inhibition. The latter were further sub-fractionated by size-exclusion chromatography. From the 15 most anti-tyrosinase sub-fractions, 365 peptide sequences were identified via liquid chromatography coupled with high resolution mass spectrometry. The present data support the possible exploitation of bioactive peptide from rice starch by-product as ingredients into food, nutraceutical, pharmaceutical, and cosmetic formulations
2022
Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment / Ferri, M., Tedeschi, T., Prandi, B., Michelini, E., Calabretta, M. M., Babini, E., Graen-Heedfeld, J., Bretz, Karlheinz, Raddadi N., Gianotti, A., Lamborghini, M., Tassoni, A.. - In: FRONTIERS IN PLANT SCIENCE. - ISSN 1664-462X. - ELETTRONICO. - 13:(2022), pp. 1-13. [10.3389/fpls.2022.929918]
Ferri, M., Tedeschi, T., Prandi, B., Michelini, E., Calabretta, M. M., Babini, E., Graen-Heedfeld, J., Bretz, Karlheinz, Raddadi N., Gianotti, A., Lamborghini, M., Tassoni, A.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/893922
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