Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization
Hypoallergenic antibacterial low-molecular-mass peptides were produced from defatted soybean meal in a membrane bioreactor. In the fi rst step, soybean meal proteins were digested with trypsin in the bioreactor, operated in batch mode. For the tryptic digestion of soybean meal protein, optimum initi...
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University of Zagreb
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doaj-0f93403d973e4f41aba7461736fee5b32020-11-25T01:14:06ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062017-01-01553308324Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization Arij it Nath0Gábor Szécsi1Barbara Csehi2Zsuzsa Mednyánszky3Gabriella Kiskó4Éva Bányai5Mihály Dernovics6András Koris7Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryDepartment of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryDepartment of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43–45, HU-1118 Budapest, HungaryDepartment of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Somlói st 14–16, HU-1118 Budapest, HungaryDepartment of Food Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Budapest, Somlói st 14–16, HU-1118 Budapest, HungaryDepartment of Applied Chemistry, Faculty of Food Science, Szent István University, Budapest, Villányi st 29–33, HU-1118 Budapest, HungaryDepartment of Applied Chemistry, Faculty of Food Science, Szent István University, Budapest, Villányi st 29–33, HU-1118 Budapest, HungaryDepartment of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryHypoallergenic antibacterial low-molecular-mass peptides were produced from defatted soybean meal in a membrane bioreactor. In the fi rst step, soybean meal proteins were digested with trypsin in the bioreactor, operated in batch mode. For the tryptic digestion of soybean meal protein, optimum initial soybean meal concentration of 75 g/L, temperature of 40 °C and pH=9.0 were determined. Aft er enzymatic digestion, low-molecular-mass peptides were purifi ed with cross-fl ow fl at sheet membrane (pore size 100 μm) and then with tubular ceramic ultrafi ltration membrane (molecular mass cut-off 5 kDa). Eff ects of transmembrane pressure and the use of a static turbulence promoter to reduce the concentration polarization near the ultrafi ltration membrane surface were examined and their positive eff ects were proven. For the fi ltration with ultrafi ltration membrane, transmembrane pressure of 3•105 Pa with 3-stage discontinuous diafi ltration was found optimal. The molecular mass distribution of purifi ed peptides using ultrafi ltration membrane was determined by a liquid chromatography–electrospray ionization quadrupole time-of-fl ight mass spectrometry setup. More than 96 % of the peptides (calculated as relative frequency) from the ultrafi ltration membrane permeate had the molecular mass M≤1.7 kDa and the highest molecular mass was found to be 3.1 kDa. The decrease of allergenic property due to the tryptic digestion and membrane fi ltration was determined by an enzyme-linked immunosorbent assay and it was found to exceed 99.9 %. It was also found that the peptides purifi ed in the ultrafi ltration membrane promoted the growth of Pediococcus acidilactici HA6111-2 and they possessed antibacterial activity against Bacillus cereus.http://hrcak.srce.hr/file/275135soybean mealenzymatic hydrolysispeptide separationlow-molecular-mass antibacterial peptides |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Arij it Nath Gábor Szécsi Barbara Csehi Zsuzsa Mednyánszky Gabriella Kiskó Éva Bányai Mihály Dernovics András Koris |
spellingShingle |
Arij it Nath Gábor Szécsi Barbara Csehi Zsuzsa Mednyánszky Gabriella Kiskó Éva Bányai Mihály Dernovics András Koris Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization Food Technology and Biotechnology soybean meal enzymatic hydrolysis peptide separation low-molecular-mass antibacterial peptides |
author_facet |
Arij it Nath Gábor Szécsi Barbara Csehi Zsuzsa Mednyánszky Gabriella Kiskó Éva Bányai Mihály Dernovics András Koris |
author_sort |
Arij it Nath |
title |
Production of Hypoallergenic Antibacterial Peptides from
Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess
Engineering Study with Comprehensive Product Characterization
|
title_short |
Production of Hypoallergenic Antibacterial Peptides from
Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess
Engineering Study with Comprehensive Product Characterization
|
title_full |
Production of Hypoallergenic Antibacterial Peptides from
Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess
Engineering Study with Comprehensive Product Characterization
|
title_fullStr |
Production of Hypoallergenic Antibacterial Peptides from
Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess
Engineering Study with Comprehensive Product Characterization
|
title_full_unstemmed |
Production of Hypoallergenic Antibacterial Peptides from
Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess
Engineering Study with Comprehensive Product Characterization
|
title_sort |
production of hypoallergenic antibacterial peptides from
defatted soybean meal in membrane bioreactor: a bioprocess
engineering study with comprehensive product characterization |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2017-01-01 |
description |
Hypoallergenic antibacterial low-molecular-mass peptides were produced from defatted soybean meal in a membrane bioreactor. In the fi rst step, soybean meal proteins were digested with trypsin in the bioreactor, operated in batch mode. For the tryptic digestion of soybean meal protein, optimum initial soybean meal concentration of 75 g/L, temperature of 40 °C and pH=9.0 were determined. Aft er enzymatic digestion, low-molecular-mass peptides were purifi ed with cross-fl ow fl at sheet membrane (pore size 100 μm) and then with tubular ceramic ultrafi ltration membrane (molecular mass cut-off 5 kDa). Eff ects of transmembrane pressure and the use of a static turbulence promoter to reduce the concentration polarization near the ultrafi ltration membrane surface were examined and their positive eff ects were proven. For the fi ltration with ultrafi ltration membrane, transmembrane pressure of 3•105 Pa with 3-stage discontinuous diafi ltration was found optimal. The molecular mass distribution of purifi ed peptides using ultrafi ltration membrane was determined by a liquid chromatography–electrospray ionization quadrupole time-of-fl ight mass spectrometry setup. More than 96 % of the peptides (calculated as relative frequency) from the ultrafi ltration membrane permeate had the molecular mass M≤1.7 kDa and the highest molecular mass was found to be 3.1 kDa. The decrease of allergenic property due to the tryptic digestion and membrane fi ltration was determined by an enzyme-linked immunosorbent assay and it was found to exceed 99.9 %. It was also found that the peptides purifi ed in the ultrafi ltration membrane promoted the growth of Pediococcus acidilactici HA6111-2 and they possessed antibacterial activity against Bacillus cereus. |
topic |
soybean meal enzymatic hydrolysis peptide separation low-molecular-mass antibacterial peptides |
url |
http://hrcak.srce.hr/file/275135 |
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