Characterization, Functionality and Antioxidant Activity of Water-Soluble Proteins Extracted from Bombyx mori Linn.
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Published:
Jul 9, 2018
Keywords:
Characterization, Functionality, Antioxidant activity, Water-soluble protein, Edible insect, Bombyx mori Linn.
Main Article Content
Abstract
The yield of water-soluble protein extracted from silkworm pupae, Bombyx mori Linn. (WSPB) was 3.96% by wet weight basis. The major amino acids found in WSPB were glutamic acid, which was the most abundant, followed by histidine, phenylalanine and glycine in that order. The electrophoretic study revealed that proteins with MW of 37, 64 and 75 kDa were the major protein components in WSPB. Based on FTIR analysis, WSPB remained its structural integrity. The surface hydrophobicity, free and total sulfhydryl group contents were 3.52, 22.17 μmol/g and 23.08 μmol/g, respectively. WSPB was highly solubilized in the pH range of 5-11. WSPB exhibited poor emulsifying properties and foaming capacity but the foam stability was comparable to bovine serum albumin (BSA). WSPB had high antioxidant potential, based on DPPH•, ABTS•+ and FRAP assay. Therefore, protein from silkworm pupae is a potential source of antioxidant and can be served as an ingredient in processed foods to enhance its desired functionality and nutritional value.
Keywords: Characterization, Functionality, Antioxidant activity, Water-soluble protein, Edible insect, Bombyx mori Linn.
Corresponding author: Tel.: +66-2329-8000 ext. 7250 Fax: +66-2329-8526
E-mail: praphan.pi@kmitl.ac.th
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References
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[30] Muyonga, J.H., Cole, C.G.B. and Duodu, K.G., 2004. Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus). Food Chemistry, 85, 81-89.
[31] Bußler, S., Rumpold, B.A., Jander, E., Rawel, H.M. and Schlüter, O.K., 2016. Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon, 2, e00218.
[32] Horax, R., Vallecios, M.S., Hettiarachchy, N., Osorio, L.F. and Chen, P., 2017. Solubility,functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates. International Journal of Food Science & Technology, 52, 196-204.
[33] Adebowale, Y.A., Adebowale, K.O. and Oguntokun, M.O., 2005. Evaluation of nutritive properties of the large African cricket (Gryllidae sp). Pakistan Journal of Scientific and Industrial Research, 48, 274.
[34] Omotoso, O.T., 2006. Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae). Journal of Zhejiang University SCIENCE B, 7, 51-55.
[35] Johnson, T.M. and Zabik, M.E., 1981. Ultrastructural examination of egg albumen protein foams. Journal of Food Science, 46, 1237-1240.
[36] Zielińska, E., Baraniak, B., Karaś, M., Rybczyńska, K. and Jakubczyk, A., 2015. Selected species of edible insects as a source of nutrient composition. Food Research International, 77,460-466.
[37] Pachiappan, P., Mohanraj, P., Mahalingam, C., Manimegalai, S., Swathiga, G. and Thangamalar, A., 2016. In vitro evaluation of antioxidant activity of bioproducts extracted from silkworm pupae. Environment & We an International Journal of Science & Technology,11, 33-39.
[38] Deori, M., Boruah, D.C., Devi, D. and Devi, R., 2014. Antioxidant and antigenotoxic effects of pupae of the muga silkworm Antheraea assamensis. Food Bioscience, 5, 108-114.
[39] Jemi, l I., Jridi, M., Nasri, R., Ktari, N., Ben Slama-Ben Salem R., Mehiri, M., Hajji, M. and Nasri M., 2014. Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26. Process Biochemistry, 49, 963-972.
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[42] Chalamaiah, M., Jyothirmayi, T., Diwan, P.V. and Dinesh Kumar, B., 2015. Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology, 52, 5817-5825.
[2] Hu, B., Li, C., Zhang, Z., Zhao, Q., Zhu, Y., Su, Z. and Chen, Y., 2017. Microwave-assisted extraction of silkworm pupal oil and evaluation of its fatty acid composition, physicochemical properties and antioxidant activities. Food Chemistry, 231, 348-355.
[3] Mishra, N., Hazarika, N.C., Narain, K. and Mahanta, J., 2003. Nutritive value of non-mulberry and mulberry silkworm pupae and consumption pattern in Assam, India. Nutrition Research, 23, 1303-1311.
[4] Wang, W., Wang, N., Zhou, Y., Zhang, Y., Xu, L., Xu, J., Feng, F. and He, G., 2011. Isolation of a novel peptide from silkworm pupae protein components and interaction characteristics to angiotensin I-converting enzyme. European Food Research and Technology, 232, 29-38.
[5] Yang, Y., Tang, L., Tong, L. and Liu, H., 2009. Silkworms culture as a source of protein for humans in space. Advances in Space Research, 43, 1236-1242.
[6] Zielińska, E., Karaś, M. and Baraniak B., 2018. Comparison of functional properties of edible insects and protein preparations thereof. LWT - Food Science and Technology, 91, 168-174.
[7] Park, Y.-S., Choi, Y.-S., Hwang, K.-E., Kim, T.-K., Lee, C.-W., Shin, D.-M. and Han, S.G., 2017. Physicochemical properties of meat batter added with edible silkworm pupae (Bombyx mori) and transglutaminase. Korean Journal for Food Science of Animal Resources, 37, 351.
[8] Kim, H.-W., Setyabrata, D., Lee, Y.J., Jones, O.G. and Kim, Y.H.B., 2016. Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages. Innovative Food Science & Emerging Technologies, 38, 116-123.
[9] Kim, M.-J., Hong, S.-J., Yang, J. and Kim, H.-K., 2007. Silkworm (Bombyx mori L.) reduces vasopressin expression in the hypothalamus of streptozotocin-induced diabetic mice. Neurological Research, 29, 72-77.
[10] Oh, H.-G., Lee, H.-Y., Kim, J.-H., Kang, Y.-R., Moon, D.-I., Seo, M.-Y., Back, H.-I., Kim, S.-Y., Oh, M.-R., Park, S.-H., Kim, M.-G., Jeon, J.-Y., Shin, S.-J., Ryu, K.-S., Chae, S.-W., Kim, O. and Park, J.-K., 2012. Effects of male silkworm pupa powder on the erectile dysfunction by chronic ethanol consumption in rats. Laboratory Animal Research, 28, 83-90.
[11] Hanboonsong, Y., Jamjanya, T. and Durst, P.B., 2013. Six-legged livestock: edible insect farming, collection and marketing in Thailand. [e-book] Bangkok: Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. Available through: http://www.fao.org/3/a-i3246e.pdf.
[12] Yhoung‐Aree, J., Puwastien, P. and Attig, G.A., 1997. Edible insects in Thailand: An unconventional protein source? . Ecology of Food and Nutrition, 36, 133-149.
[13] A.O.A.C., 2000. Official methods of analysis. 16th ed. Washington, DC.: The Association of official analytical chemists.
[14] Laemmli, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680.
[15] Malik, M.A., Sharma, H.K. and Saini, C.S., 2017. High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties. Ultrasonics Sonochemistry, 39, 511-519.
[16] Nalinanon, S., Benjakul, S., Kishimura, H. and Shahidi, F., 2011. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chemistry, 124, 1354-1362.
[17] Pearce, K.N. and Kinsella, J.E., 1978. Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26, 716-723.
[18] Murakami, M., Yamaguchi, T., Takamura, H. and Atoba T.M., 2004. Effects of thermal treatment on radical-scavenging activity of single and mixed polyphenolic compounds. Journal of Food Science, 69, FCT7-FCT10.
[19] Rice-Evans, C., Miller, N. and Paganga, G., 1997. Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152-159.
[20] Benzie, I.F.F. and Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70-76.
[21] Wittkopp, P.J. and Beldade, P., 2009. Development and evolution of insect pigmentation: Genetic mechanisms and the potential consequences of pleiotropy. Seminars in Cell & Developmental Biology, 20, 65-71.
[22] Azagoh, C., Ducept, F., Garcia, R., Rakotozafy, L., Cuvelier, M.E., Keller, S., Lewandowski, R. and Mezdour, S., 2016. Extraction and physicochemical characterization of Tenebrio molitor proteins. Food Research International, 88, 24-31.
[23] Wagner, J.R., Sorgentini, D.A. and Añón, M.C., 2000. Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates. Journal of Agricultural and Food Chemistry, 48, 3159-3165.
[24] Elias, R.J., McClements, D.J. and Decker, E.A., 2005. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 53, 10248-10253.
[25] Rao, P.U., 1994. Chemical composition and nutritional evaluation of spent silk worm pupae. Journal of Agricultural and Food Chemistry, 42, 2201-2203.
[26] Longvah, T., Mangthya, K. and Ramulu, P., 2011. Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupae. Food Chemistry, 128, 400-403.
[27] Nalinanon, S., Benjakul, S. and Kishimura, H., 2010. Biochemical properties of pepsinogen and pepsin from the stomach of albacore tuna (Thunnus alalunga). Food Chemistry, 121, 49-55.
[28] Zhou, Z.-F., Ren, Z.-X., Yu, H.-Y., Jia, J.-Q. and Gui, Z.-Z., 2017. Effects of different modification techniques on molecular structure and bioactivity of Bombyx mori pupa protein. Journal of Asia-Pacific Entomology, 20, 35-41.
[29] Je, J.-Y., Lee, K.-H., Lee, M.H. and Ahn, C.-B., 2009. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42, 1266-1272.
[30] Muyonga, J.H., Cole, C.G.B. and Duodu, K.G., 2004. Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus). Food Chemistry, 85, 81-89.
[31] Bußler, S., Rumpold, B.A., Jander, E., Rawel, H.M. and Schlüter, O.K., 2016. Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon, 2, e00218.
[32] Horax, R., Vallecios, M.S., Hettiarachchy, N., Osorio, L.F. and Chen, P., 2017. Solubility,functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates. International Journal of Food Science & Technology, 52, 196-204.
[33] Adebowale, Y.A., Adebowale, K.O. and Oguntokun, M.O., 2005. Evaluation of nutritive properties of the large African cricket (Gryllidae sp). Pakistan Journal of Scientific and Industrial Research, 48, 274.
[34] Omotoso, O.T., 2006. Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae). Journal of Zhejiang University SCIENCE B, 7, 51-55.
[35] Johnson, T.M. and Zabik, M.E., 1981. Ultrastructural examination of egg albumen protein foams. Journal of Food Science, 46, 1237-1240.
[36] Zielińska, E., Baraniak, B., Karaś, M., Rybczyńska, K. and Jakubczyk, A., 2015. Selected species of edible insects as a source of nutrient composition. Food Research International, 77,460-466.
[37] Pachiappan, P., Mohanraj, P., Mahalingam, C., Manimegalai, S., Swathiga, G. and Thangamalar, A., 2016. In vitro evaluation of antioxidant activity of bioproducts extracted from silkworm pupae. Environment & We an International Journal of Science & Technology,11, 33-39.
[38] Deori, M., Boruah, D.C., Devi, D. and Devi, R., 2014. Antioxidant and antigenotoxic effects of pupae of the muga silkworm Antheraea assamensis. Food Bioscience, 5, 108-114.
[39] Jemi, l I., Jridi, M., Nasri, R., Ktari, N., Ben Slama-Ben Salem R., Mehiri, M., Hajji, M. and Nasri M., 2014. Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26. Process Biochemistry, 49, 963-972.
[40] Bousopha, S., Nalinanon, S. and Sriket, C., 2016. Production of collagen hydrolysate with antioxidant activity from Pharaoh cuttlefish skin. Chiang Mai University Journal of Natural Sciences, 15, 151-162.
[41] Zambrowicz, A., Pokora, M., Eckert, E., Szołtysik, M., Dąbrowska, A., Chrzanowska, J. and Trziszka, T., 2012. Antioxidant and antimicrobial activity of lecithin free egg yolk protein preparation hydrolysates obtained with digestive enzymes. Functional Foods in Health and Disease, 2, 487-500.
[42] Chalamaiah, M., Jyothirmayi, T., Diwan, P.V. and Dinesh Kumar, B., 2015. Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology, 52, 5817-5825.