The Synergic Immunomodulatory Effect of Vitamin D and Chickpea Protein Hydrolysate in THP-1 Cells: An In Vitro Approach.

Vitamin D (VD), a crucial micronutrient, regulates bone health and immune responses. Recent studies suggest that VD may confer protective effects against chronic inflammatory diseases. Additionally, plant-based peptides can show biological activities.

Characterisation and beneficial effects of a protein hydrolysate obtained by immobilisation of the enzyme alcalase®.

Bioactive peptides have been considered potential components for the future functional foods and nutraceuticals generation. The enzymatic method of hydrolysis has several advantages compared to those of chemical hydrolysis and fermentation. Despite this fact, the high cost of natural and commercial proteases limits the commercialization of hydrolysates in the food and pharmacological industries.

Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities.

Chickpeas are a nutrient-rich source with optimal and high essential amino acid score. To evaluate its potential as a functional food ingredient, 36 chickpea protein hydrolysates were produced at the lab-scale using food-grade enzymes. Parameters including yields, protein content, hydrolysis degree, and antioxidant activities were employed to identify the most favourable conditions for scaling up production to a pilot plant level using a principal component analysis.

Optimisation and Characterisation of the Protein Hydrolysate of Scallops () Visceral By-Products.

In this research, scallops () visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop's viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30-70 °C), time (40-80 min), and enzyme concentration (0.