Application of steam explosion treatment on the collagen peptides extraction from cattle bone

[en] In this study, steam explosion (SE) treatment was applied to extract collagen peptides from cattle bone. The SE treatment conditions included steam pressure: 1.5 MPa (200.43 °C), 2.0 MPa (213.85 °C), and 2.5 MPa (224.99 °C), and reaction time: 10 min, 20 min, and 30 min. With the increase of pressure and reaction time, the protein recovery rate improved, and reached to 60.5% at 2.0 MPa–30 min. SE significantly decreased the molecular weight of collagen peptides (P < 0.05) with increasing pressure and reaction time. However, at 2.5 MPa, SE darkened the sample color resulting in dark yellow. Particle size analysis and SEM images indicated that SE decreased the particle size and destroyed microstructure of cattle bone powder. FT-IR analysis showed that SE induced distinct characteristic peaks of hydroxyapatite in cattle bone powder. SE facilitated peptides release from collagen by destroying peptide bonds and enzymatic cross-links. Amino acid analysis indicated SE could not change the amino acid composition of collagen peptides. The calcium-binding ability and osteoblast proliferative activity of extracted collagen peptides were 44.7 μg/mg and 126.7% (200 μg/mL), respectively. The findings put forward data support and a scientific basis for the application and development of SE technology to collagen peptides extraction and high-value utilization of cattle bone.

Disciplines :

Chemistry

Author, co-author :

Zhang, Hongru ; Université de Liège - ULiège > TERRA Research Centre

Liu, Hong

Qi, Liwei

Xv, Xiong

Li, Xia ; Université de Liège - ULiège > TERRA Research Centre

Guo, Yujie

Jia, Wei

Zhang, Chunhui

Richel, Aurore ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)

Language :

English

Title :

Application of steam explosion treatment on the collagen peptides extraction from cattle bone

Publication date :

May 2023

Journal title :

Innovative Food Science and Emerging Technologies

ISSN :

1466-8564

eISSN :

1878-5522

Publisher :

Elsevier BV

Volume :

Pages :

103336

Peer reviewed :

Peer reviewed

Additional URL :

https://api.elsevier.com/content/article/PII:S146685642300070X?httpAccept=text/xml

Funders :

NSCF - National Natural Science Foundation of China [CN]

Available on ORBi :

since 22 March 2023

Statistics

Number of views

51 (2 by ULiège)

Number of downloads

1 (1 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

Bibliography

do Amaral, E.S., Vieira Silva, D., Dos Anjos, L., Schilling, A.C., Dalmolin, Â.C., Mielke, M.S., Relationships between reflectance and absorbance chlorophyll indices with RGB (red, green, blue) image components in seedlings of tropical tree species at nursery stage. New Forest 50:3 (2019), 377–388, 10.1007/s11056-018-9662-4.
Andrushchenko, V.V., Vogel, H.J., Prenner, E.J., Solvent-dependent structure of two tryptophan-rich antimicrobial peptides and their analogs studied by FTIR and CD spectroscopy. Biochimica et Biophysica Acta (BBA) - Biomembranes 1758:10 (2006), 1596–1608, 10.1016/j.bbamem.2006.07.013.
Barakat, N.A.M., Khil, M.S., Omran, A.M., Sheikh, F.A., Kim, H.Y., Extraction of pure natural hydroxyapatite from the bovine bones bio waste by three different methods. Journal of Materials Processing Technology 209:7 (2009), 3408–3415, 10.1016/j.jmatprotec.2008.07.040.
Bonadio, T.G.M., Sato, F., Medina, A.N., Weinand, W.R., Baesso, M.L., Lima, W.M., Bioactivity and structural properties of nanostructured bulk composites containing Nb2O5 and natural hydroxyapatite. Journal of Applied Physics, 113(22), 2013, 223505, 10.1063/1.4809653.
Cantarella, M., Cantarella, L., Gallifuoco, A., Spera, A., Alfani, F., Comparison of different detoxification methods for steam-exploded poplar wood as a substrate for the bioproduction of ethanol in SHF and SSF. Process Biochemistry 39:11 (2004), 1533–1542, 10.1016/S0032-9592(03)00285-1.
Chen, C., Chi, Y.-J., Antioxidant, ace inhibitory activities and functional properties of egg white protein hydrolysate: Biological activities and functional properties. Journal of Food Biochemistry 36:4 (2012), 383–394, 10.1111/j.1745-4514.2011.00555.x.
Conde-Mejía, C., Jiménez-Gutiérrez, A., El-Halwagi, M., A comparison of pretreatment methods for bioethanol production from lignocellulosic materials. Process Safety and Environment Protection 90:3 (2012), 189–202, 10.1016/j.psep.2011.08.004.
Cui, P., Sun, N., Jiang, P., Wang, D., Lin, S., Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis. International Journal of Food Science and Technology 52:8 (2017), 1914–1922, 10.1111/ijfs.13468.
Cui, Y., Yang, L., Lu, W., Yang, H., Zhang, Y., Zhou, X., Ma, Y., Feng, J., Shen, Q., Effect of steam explosion pretreatment on the production of microscale tuna bone power by ultra-speed pulverization. Food Chemistry, 347, 2021, 129011, 10.1016/j.foodchem.2021.129011.
Dong, X., Li, X., Zhang, C., Wang, J., Tang, C., Sun, H., Jia, W., Li, Y., Chen, L., Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chemistry 157 (2014), 339–346, 10.1016/j.foodchem.2014.02.043.
Dong, Y., Yan, W., Zhang, X.-D., Dai, Z.-Y., Zhang, Y.-Q., Steam explosion-assisted extraction of protein from fish backbones and effect of enzymatic hydrolysis on the extracts. Foods, 10(8), 2021, 1942, 10.3390/foods10081942.
Dong, Z.Y., Li, M.Y., Tian, G., Zhang, T.H., Ren, H., Quek, S.Y., Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method. Food Chemistry, 299, 2019, 125103, 10.1016/j.foodchem.2019.125103.
Doyle, B.B., Bendit, E.G., Blout, E.R., Infrared spectroscopy of collagen and collagen-like polypeptides. Biopolymers 14:5 (1975), 937–957, 10.1002/bip.1975.360140505.
Ferraro, V., Gaillard-Martinie, B., Sayd, T., Chambon, C., Anton, M., Santé-Lhoutellier, V., Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential. International Journal of Biological Macromolecules 97 (2017), 55–66, 10.1016/j.ijbiomac.2016.12.068.
Fu, Y., Therkildsen, M., Aluko, R.E., Lametsch, R., Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges. Critical Reviews in Food Science and Nutrition 59:13 (2019), 2011–2027, 10.1080/10408398.2018.1436038.
Guo, J., Bian, Y.-Y., Zhu, K.-X., Guo, X.-N., Peng, W., Zhou, H.-M., Effect of steam flash explosion pretreatment on Phytate degradation of wheat bran. Food and Bioprocess Technology 8:7 (2015), 1552–1560, 10.1007/s11947-015-1517-9.
Hong, H., Fan, H., Chalamaiah, M., Wu, J., Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chemistry, 301, 2019, 125222, 10.1016/j.foodchem.2019.125222.
Hou, H., Li, B., Zhao, X., Zhang, Z., Li, P., Optimization of enzymatic hydrolysis of Alaska Pollock frame for preparing protein hydrolysates with low-bitterness. LWT - Food Science and Technology 44:2 (2011), 421–428, 10.1016/j.lwt.2010.09.009.
Jacquet, N., Maniet, G., Vanderghem, C., Delvigne, F., Richel, A., Application of steam explosion as pretreatment on lignocellulosic material: A review. Industrial and Engineering Chemistry Research 54:10 (2015), 2593–2598, 10.1021/ie503151g.
Kadam, S.U., Tiwari, B.K., Álvarez, C., O'Donnell, C.P., Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends in Food Science and Technology 46:1 (2015), 60–67, 10.1016/j.tifs.2015.07.012.
Kong, F., Zeng, Q., Li, Y., Di, X., Ding, Y., Guo, X., Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder. Frontiers in Nutrition, 9, 2022, 954654, 10.3389/fnut.2022.954654.
Lama-Muñoz, A., Rubio-Senent, F., Bermúdez-Oria, A., Fernández-Bolaños, J., Prior, Á.F., Rodríguez-Gutiérrez, G., The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization. Innovative Food Science & Emerging Technologies 55 (2019), 11–17, 10.1016/j.ifset.2019.05.009.
Li, B., Yang, W., Nie, Y., Kang, F., Goff, H.D., Cui, S.W., Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara. Food Hydrocolloids 94 (2019), 48–56, 10.1016/j.foodhyd.2019.02.042.
Liao, W., Chen, H., Jin, W., Yang, Z., Cao, Y., Miao, J., Three newly isolated calcium-chelating peptides from tilapia bone collagen hydrolysate enhance calcium absorption activity in intestinal Caco-2 cells. Journal of Agricultural and Food Chemistry 68:7 (2020), 2091–2098, 10.1021/acs.jafc.9b07602.
Liu, Y., Li, S., Liu, H., Li, B., Osteogenic peptides in collagen hydrolysates: Stimulate differentiation of MC3T3-E1 cells via β1 integrin-FAK-ERK1/2 signaling pathway and Smad1 protein. Food Bioscience, 47, 2022, 101775, 10.1016/j.fbio.2022.101775.
Long, C.G., Braswell, E., Zhu, D., Apigo, J., Baum, J., Brodsky, B., Characterization of collagen-like peptides containing interruptions in the repeating Gly-X-Y sequence. Biochemistry 32:43 (1993), 11688–11695, 10.1021/bi00094a027.
Malison, A., Arpanutud, P., Keeratipibul, S., Chicken foot broth byproduct: A new source for highly effective peptide-calcium chelate. Food Chemistry, 345, 2021, 128713, 10.1016/j.foodchem.2020.128713.
Maniet, G., Schmetz, Q., Jacquet, N., Temmerman, M., Gofflot, S., Richel, A., Effect of steam explosion treatment on chemical composition and characteristic of organosolv fescue lignin. Industrial Crops and Products 99 (2017), 79–85, 10.1016/j.indcrop.2017.01.015.
Marciniak, A., Suwal, S., Naderi, N., Pouliot, Y., Doyen, A., Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends in Food Science and Technology 80 (2018), 187–198, 10.1016/j.tifs.2018.08.013.
Olszta, M.J., Cheng, X., Jee, S.S., Kumar, R., Kim, Y.-Y., Kaufman, M.J., Gower, L.B., Bone structure and formation: A new perspective. Materials Science & Engineering R: Reports 58:3 (2007), 77–116, 10.1016/j.mser.2007.05.001.
Oxlund, H., Sekilde, L., Ørtoft, G., Reduced concentration of collagen reducible cross links in human trabecular bone with respect to age and osteoporosis. Bone 19:5 (1996), 479–484, 10.1016/S8756-3282(96)00283-9.
Prakash, K.H., Kumar, R., Ooi, C.P., Cheang, P., Khor, K.A., Apparent solubility of hydroxyapatite in aqueous medium and its influence on the morphology of Nanocrystallites with precipitation temperature. Langmuir 22:26 (2006), 11002–11008, 10.1021/la0621665.
Qin, X., Shen, Q., Guo, Y., Liu, J., Zhang, H., Jia, W., Xu, X., Zhang, C., An advanced strategy for efficient recycling of bovine bone: Preparing high-valued bone powder via instant catapult steam-explosion. Food Chemistry, 131614, 2021, 10.1016/j.foodchem.2021.131614.
Rivas-Vela, C.I., Amaya-Llano, S.L., Castaño-Tostado, E., Castillo-Herrera, G.A., Protein hydrolysis by subcritical water: A new perspective on obtaining bioactive peptides. Molecules, 26(21), 2021, 6655, 10.3390/molecules26216655.
Serpen, A., Gökmen, V., Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color. Journal of Food Composition and Analysis 22:6 (2009), 589–595, 10.1016/j.jfca.2008.11.003.
Shen, Q., Zhang, C., Jia, W., Qin, X., Cui, Z., Mo, H., Richel, A., Co-production of chondroitin sulfate and peptide from liquefied chicken sternal cartilage by hot-pressure. Carbohydrate Polymers, 222, 2019, 115015, 10.1016/j.carbpol.2019.115015.
Shen, Q., Zhang, C., Jia, W., Qin, X., Xu, X., Ye, M., Mo, H., Richel, A., Liquefaction of chicken sternal cartilage by steam explosion to isolate chondroitin sulfate. Carbohydrate Polymers 215 (2019), 73–81, 10.1016/j.carbpol.2019.03.032.
Song, Y., Fu, Y., Huang, S., Liao, L., Wu, Q., Wang, Y., Ge, F., Fang, B., Identification and antioxidant activity of bovine bone collagen-derived novel peptides prepared by recombinant collagenase from Bacillus cereus. Food Chemistry, 349, 2021, 129143, 10.1016/j.foodchem.2021.129143.
Sui, W., Chen, H., Extraction enhancing mechanism of steam exploded Radix Astragali. Process Biochemistry 49:12 (2014), 2181–2190, 10.1016/j.procbio.2014.08.010.
Sui, W., Xiao, Y., Liu, R., Wu, T., Zhang, M., Steam explosion modification on tea waste to enhance bioactive compounds’ extractability and antioxidant capacity of extracts. Journal of Food Engineering 261 (2019), 51–59, 10.1016/j.jfoodeng.2019.03.015.
Termine, J.D., Kleinman, H.K., Whitson, S.W., Conn, K.M., McGarvey, M.L., Martin, G.R., Osteonectin, a bone-specific protein linking mineral to collagen. Cell 26:1 (1981), 99–105, 10.1016/0092-8674(81)90037-4.
Tonin, C., Zoccola, M., Aluigi, A., Varesano, A., Montarsolo, A., Vineis, C., Zimbardi, F., Study on the conversion of wool keratin by steam explosion. Biomacromolecules 7:12 (2006), 3499–3504, 10.1021/bm060597w.
Ulug, S.K., Jahandideh, F., Wu, J., Novel technologies for the production of bioactive peptides. Trends in Food Science and Technology 108 (2021), 27–39, 10.1016/j.tifs.2020.12.002.
Vannucci, L., Fossi, C., Quattrini, S., Guasti, L., Pampaloni, B., Gronchi, G., Brandi, M.L., Calcium intake in bone health: A focus on calcium-rich mineral waters. Nutrients, 10(12), 2018, 1930, 10.3390/nu10121930.
Viguet-Carrin, S., Garnero, P., Delmas, P.D., The role of collagen in bone strength. Osteoporosis International 17:3 (2006), 319–336, 10.1007/s00198-005-2035-9.
Wan, F., Feng, C., Luo, K., Cui, W., Xia, Z., Cheng, A., Effect of steam explosion on phenolics and antioxidant activity in plants: A review. Trends in Food Science and Technology 124 (2022), 13–24, 10.1016/j.tifs.2022.04.003.
Wang, W., Yang, B., Li, W., Zhou, Q., Liu, C., Zheng, C., Effects of steam explosion pretreatment on the bioactive components and characteristics of rapeseed and rapeseed products. LWT - Food Science and Technology, 143, 2021, 111172, 10.1016/j.lwt.2021.111172.
Wang, X., Zhang, Z., Xu, H., Li, X., Hao, X., Preparation of sheep bone collagen peptide–calcium chelate using enzymolysis-fermentation methodology and its structural characterization and stability analysis. RSC Advances 10:20 (2020), 11624–11633, 10.1039/D0RA00425A.
Wu, W., He, L., Liang, Y., Yue, L., Peng, W., Jin, G., Ma, M., Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis. Food Chemistry 284 (2019), 80–89, 10.1016/j.foodchem.2019.01.103.
Xiang, H., Enzymatically synthesized γ-[Glu](n≥1)-Gln as novel calcium-binding peptides to deliver calcium with enhanced bioavailability. Food Chemistry, 387, 2022, 132918, 10.1016/j.foodchem.2022.132918.
Yue, J., Wang, J., Zhang, C., Jia, W., Li, X., Sun, Z., Effects of hot-pressure extraction time on composition and gelatin properties of chicken bone extracts. Journal of Food Science 82:5 (2017), 1066–1075, 10.1111/1750-3841.13687.
Zhang, H., Qi, L., Wang, X., Guo, Y., Liu, J., Xu, Y., Liu, C., Zhang, C., Richel, A., Preparation of a cattle bone collagen peptide–calcium chelate by the ultrasound method and its structural characterization, stability analysis, and bioactivity on MC3T3-E1 cells. Food & Function 14:2 (2023), 978–989, 10.1039/D2FO02146C.
Zhang, H., Zhao, L., Shen, Q., Qi, L., Richel, A., Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability. LWT - Food Science and Technology, 144(12), 2021, 111264, 10.1016/j.lwt.2021.111264.
Zhang, S., Liu, S., Ma, P., Effect of steam explosion on physicochemical characteristics of bovine bone. Food Science 41:19 (2020), 140–145, 10.7506/spkx1002-6630-20190903-043.
Zhang, Y., Yang, R., Zhao, W., Improving digestibility of feather meal by steam flash explosion. Journal of Agricultural and Food Chemistry 62:13 (2014), 2745–2751, 10.1021/jf405498k.
Zhao, J., Chen, H., Correlation of porous structure, mass transfer and enzymatic hydrolysis of steam exploded corn Stover. Chemical Engineering Science 104 (2013), 1036–1044, 10.1016/j.ces.2013.10.022.
Zhao, W., Yang, R., Zhang, Y., Wu, L., Sustainable and practical utilization of feather keratin by an innovative physicochemical pretreatment: High density steam flash-explosion. Green Chemistry 14:12 (2012), 3352–3360, 10.1039/C2GC36243K.
Zhu, L., Xie, Y., Wen, B., Ye, M., Liu, Y., Imam, K.M.S.U., Xin, F., Porcine bone collagen peptides promote osteoblast proliferation and differentiation by activating the PI3K/Akt signaling pathway. Journal of Functional Foods, 64, 2020, 103697, 10.1016/j.jff.2019.103697.