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Utilizing wheat embryos as the raw material and employing Aspergillus niger as the fermentation strain, wheat embryo polypeptides were produced through microbial liquid fermentation. The protein concentration post-fermentation served as the response variable, and the preparation process underwent optimization through single-factor testing and a response surface methodology, followed by the assessment of antioxidant activity. The findings revealed that the optimal conditions for wheat embryo peptide preparation via Aspergillus niger fermentation included a fermentation duration of 24 h, an inoculum volume of 4%, an initial pH of 7, and a protein concentration of 21.47 mg/mL. Peptides with different molecular weights were then prepared by dead-end filtration. The results showed that F6 (<3 kDa) had strong scavenging ability against DPPH, ABTS, and ·OH radicals, which provided a basis for the preparation of antioxidant peptides in wheat germ and related research. [ABSTRACT FROM AUTHOR]

High Fischer ratio oligopeptides (HFOs) exhibit diverse biological activities, including anti-inflammatory and antioxidant properties. HFOs from gluten origin were prepared through fermentation and enzymatic hydrolysis and then characterized using free amino acid analysis and scanning electron microscopy (SEM). Following intervention, the levels of serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and hepatic malondialdehyde (MDA) in the rats significantly decreased (p < 0.05). Simultaneously, there was an increasing trend in superoxide dismutase (SOD) levels, and glutathione (GSH) levels were significantly elevated (p < 0.05). The mRNA expression levels of alcohol metabolism-related genes (ADH4, ALDH2, and CYP2E1) exhibited a significant increase (p < 0.05). Histological examination revealed a reduction in liver damage. The findings indicate that high Fischer ratio oligopeptides, prepared through enzymatic and fermentation methods, significantly improve lipid levels, ameliorate lipid metabolism disorders, and mitigate oxidative stress, and exhibit a discernible alleviating effect on alcoholic liver injury in rats. [ABSTRACT FROM AUTHOR]

The goat placenta has exhibited bioactive properties, but it is underutilized. In this study, the protein was extracted from goat placenta and the extraction residual were fermented by Bacillus subtilis. The placenta protein extract and fermented extraction residual were evaluated with their in vitro immunomodulatory activity (characterized by stimulation index [SI]) at different pH and temperature and nutritional profiles. For placenta protein extract, multiple factors were studied and the optimal conditions for maximal SI were obtained under a response surface methodology. The maximal stimulation index reached 132% for placenta protein extract. For fermented extraction residual, the SI reached 19% at 35 hr fermentation. For the stability of immunomodulatory activity, the optimal temperature and pH for protein extract were 30°C and 7. The fermented extraction residual showed higher temperature and pH stability than protein extract. For nutritional profiles, all essential amino acids were present in the placenta protein extract and fermented extraction residual. After extraction, protein extract showed higher amino acid scores than raw placenta. This study provided references for the utilization of goat placenta for producing valuable protein products for application in food and pharmaceutical industries. Practical applications: China is abundant in goat placenta resources. The annual output of goat in China exceeds 200 million and more than 5 million goat placentas are available. The goat placenta containing more than 80% protein and many kinds of amino acids, possess high nutritional value. However, the lack of deep‐processing technology gives rise to most of the goat placenta being thrown away as garbage, so the utilization rate is less than 3%. It is of great practical significance to fully develop and utilize goat placenta and there will be wide marketing prospects. This study provided references for the utilization of goat placenta for producing valuable protein products for application in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Goat placenta has been used in Chinese traditional medicine, and the latest studies have demonstrated that it is an animal recourse rich in biological and therapeutic components. At present, the water-soluble immune active peptides were extracted as health care ingredient and so on, and the rest was used to prepare bioactive peptides. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. The preparation of goat placenta peptides by using enzymatic hydrolysis has been carried out. Nevertheless, little information is available for its immune activity of the hydrolysates, and little information is known about goat placenta peptides prepared by fermentation. In this article, the goat placenta residues were fermented by using Bacillus subtilis to prepare bioactivity peptides. During the fermentation process, the activity of protease, the average chain length of polypeptides, immunoactivity and the antioxidant activity of fermentation broth were investigated. The results revealed that as fermentation time was prolonged, the degree of hydrolysis of goat placenta residues and the activity of protease gradually increased and the average chain length of polypeptides decreased. The immunoactivity and antioxidant activity of fermentation broth increased at first and then reduced. At fermentation of 30 h, the DPPH radical scavenging capacity of fermentation broth reached 87.16%; however, the fermentation broth showed the best effect on proliferation of mouse spleen lymphocytes with fermentation time at 35 h. It can be seen that the surface of the goat placenta residues after fermentation displayed rough and appeared more holes and small particles. The result showed that the goat placenta residues were eroded by the bacteria and its metabolites. The immune and antioxidant activity of fermentation broth were closely depending on the concentration of protein, the EC50 values on hydroxyl radical scavenging activities at 0.667mg/mL. At fermentation with 35 h, the fermentation broth was ultra-filtrated through membranes with different molecular weight cut-off (MWCO). The immunoactivity and antioxidant activity of different fractions were measured. It was found that peptides in the range of ≥3-10 kDa mainly accounted for the immune activity and peptides in the range of ≤3 kDa mainly accounted for the antioxidant activity. There are certain correlation between the bioactivity of goat goat placenta peptides and its molecular weight. It is recognized that, due to their lower molecular mass, peptides can be more reactive than those with higher Mw, and the bioactivity ability of peptides is also related to the material characteristics, restricted enzyme sites and its space structure. This finding is in agreement with previous studies, which support the fact that the bioactivity ability of peptides is related to molecular mass. Goat placenta has a great potential of supplying peptides. Bioactive peptides can be incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits. Bioactive peptides derived from goat placenta offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the food industry. [ABSTRACT FROM AUTHOR]

Pectin-chitosan complex was prepared as a candidate material for colon-specific capsule. First, the effects of beating on the properties of complex films were explored. Fourier transform infrared (FT-IR) spectroscopy was used to analyze the reaction mechanics, and an in vitro simulation experiment was performed to determine the degradation performance. Second, the capsule was prepared using pectin-chitosan complex as the main raw material; its targeting effect was evaluated and analyzed. Results indicated that the film became smooth and compact by beating. FT-IR data indicated that cross-linking occurred between the hydroxyl group of pectin and the amino group of chitosan to form a network structure. In vitro experiment showed that the pectin-chitosan complex film could not be degraded in the simulated gastric and intestinal fluids. However, pectin-chitosan complex could be degraded in the simulated colonic fluid, so it could be a potential candidate for colon-specific capsule. Because the complex has no ability for forming hard capsule, the carrageenan and starch were added to increase the flexibility, gelation, transparency and mechanical properties of the film. The preferred composition suitable for preparing the capsule was a mass ratio (2:1:1) of pectin-chitosan/carrageenan/starch mixture. The capsule showed excellent features in terms of shape, water content, and brittleness. The drug release rate reached 93.33% in colonic fluid for 1 h when bovine serum albumin was the model drug. Therefore, pectin-chitosan may be considered as a new material for colon- targeted capsule. [ABSTRACT FROM AUTHOR]