SETDB1 acts as a topological accessory to Cohesin via an H3K9me3-independent, genomic shunt for regulating cell fates.

SETDB1 is a key regulator of lineage-specific genes and endogenous retroviral elements (ERVs) through its deposition of repressive H3K9me3 mark. Apart from its H3K9me3 regulatory role, SETDB1 has seldom been studied in terms of its other potential regulatory roles. To investigate this, a genomic survey of SETDB1 binding in mouse embryonic stem cells across multiple libraries was conducted, leading to the unexpected discovery of regions bereft of common repressive histone marks (H3K9me3, H3K27me3). These regions were enriched with the CTCF motif that is often associated with the topological regulator Cohesin. Further profiling of these non-H3K9me3 regions led to the discovery of a cluster of non-repeat loci that were co-bound by SETDB1 and Cohesin. These regions, which we named DiSCs (domains involving SETDB1 and Cohesin) were seen to be proximal to the gene promoters involved in embryonic stem cell pluripotency and lineage development. Importantly, it was found that SETDB1-Cohesin co-regulate target gene expression and genome topology at these DiSCs. Depletion of SETDB1 led to localized dysregulation of Cohesin binding thereby locally disrupting topological structures. Dysregulated gene expression trends revealed the importance of this cluster in ES cell maintenance as well as at gene 'islands' that drive differentiation to other lineages. The 'unearthing' of the DiSCs thus unravels a unique topological and transcriptional axis of control regulated chiefly by SETDB1.

Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy whey.

The lack of vitamin B12 in unprocessed plant-based foods can lead to health problems in strict vegetarians and vegans. The main aim of this study was to investigate the potential synergy of co-culturing Bifidobacterium animalis subsp. lactis and Propionibacterium freudenreichii in improving production of vitamin B12 and short-chain fatty acids in soy whey. Different strategies including mono-, sequential and simultaneous cultures were adopted. Growth, short-chain fatty acids and vitamin B12 were assessed throughout the fermentation while free amino acids, volatiles, and isoflavones were determined on the final day. P. freudenreichii monoculture grew well in soy whey, whereas B. lactis monoculture entered the death phase by day 4. Principal component analysis demonstrates that metabolic changes in both sequential cultures did not show drastic differences to those of P. freudenreichii monoculture. However, simultaneous culturing significantly improved vitamin B12, acetic acid and propionic acid contents (1.3 times, 5 times, 2.5 times, compared to the next highest treatment [sequential cultures]) in fermented soy whey relative to other culturing modes. Hence, co-culturing of P. freudenreichii and B. lactis would provide an alternative method to improve vitamin B12, acetic acid and propionic acid contents in fermented foods.

Invited review: Camel milk and gut health-Understanding digestibility and the effect on gut microbiota.

Camel milk (CM), known for its immune-regulatory, anti-inflammatory, antiapoptotic, and antidiabetic properties, is a natural healthy food. It is easily digestible due to the high levels of ß-casein and diverse secreted antibodies, exhibiting superior antibacterial and antiviral activities compared with bovine milk. ß-casein is less allergic and more digestible because it is more susceptible to digestive hydrolysis in the gut; therefore, higher levels of ß-casein make CM advantageous for human health. Furthermore, antibodies help the digestive system by destroying the antigens, which are then overwhelmed and digested by macrophages. The connection between the gut microbiota and human health has gained substantial research attention, as it offers potential benefits and supports disease treatment. The gut microbiota has a vital role in regulating the host's health because it helps in several biological functions, such as protection against pathogens, immune function regulation, energy harvesting from digested foods, and reinforcement of digestive tract biochemical barriers. These functions could be affected by the changes in the gut microbiota profile, and gut microbiota differences are associated with several diseases, such as inflammatory bowel disease, colon cancer, irritable bowel disorder, mental illness, allergy, and obesity. This review focuses on the digestibility of CM components, particularly protein and fat, and their influence on gut microbiota modulation. Notably, the hypoallergenic properties and small fat globules of CM contribute to its enhanced digestibility. Considering the rapid digestion of its proteins under conditions simulating infant gastrointestinal digestion, CM exhibits promise as a potential alternative for infant formula preparation due to the high ß-/αs-casein ratio and protective proteins, in addition to the absence of ß-lactoglobulin.

Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds.

Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.

Air Traffic Controller Workload Detection Based on EEG Signals.

The assessment of the cognitive workload experienced by air traffic controllers is a complex and prominent issue in the research community. This study introduces new indicators related to gamma waves to detect controllers' workload and develops experimental protocols to capture their EEG data and NASA-TXL data. Then, statistical tests, including the Shapiro-Wilk test and ANOVA, were used to verify whether there was a significant difference between the workload data of the controllers in different scenarios. Furthermore, the Support Vector Machine (SVM) classifier was employed to assess the detection accuracy of these indicators across four categorizations. According to the outcomes, hypotheses suggesting a strong correlation between gamma waves and an air traffic controller's workload were put forward and subsequently verified; meanwhile, compared with traditional indicators, the indicators associated with gamma waves proposed in this paper have higher accuracy. In addition, to explore the applicability of the indicator, sensitive channels were selected based on the mRMR algorithm for the indicator with the highest accuracy, ß + θ + α + γ, showcasing a recognition rate of a single channel exceeding 95% of the full channel, which meets the requirements of convenience and accuracy in practical applications. In conclusion, this study demonstrates that utilizing EEG gamma wave-associated indicators can offer valuable insights into analyzing workload levels among air traffic controllers.

Rapid Mental Workload Detection of Air Traffic Controllers with Three EEG Sensors.

Air traffic controllers' mental workload significantly impacts their operational efficiency and safety. Detecting their mental workload rapidly and accurately is crucial for preventing aviation accidents. This study introduces a mental workload detection model for controllers based on power spectrum features related to gamma waves. The model selects the feature with the highest classification accuracy, ß + θ + α + γ, and utilizes the mRMR (Max-Relevance and Min-Redundancy) algorithm for channel selection. Furthermore, the channels that were less affected by ICA processing were identified, and the reliability of this result was demonstrated by artifact analysis brought about by EMG, ECG, etc. Finally, a model for rapid mental workload detection for controllers was developed and the detection rate for the 34 subjects reached 1, and the accuracy for the remaining subjects was as low as 0.986. In conclusion, we validated the usability of the mRMR algorithm in channel selection and proposed a rapid method for detecting mental workload in air traffic controllers using only three EEG channels. By reducing the number of EEG channels and shortening the data processing time, this approach simplifies equipment application and maintains detection accuracy, enhancing practical usability.

The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments.

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible alternative to improving food quality and safety. Postbiotics in dry and liquid forms can be easily integrated into food formulations and packaging materials, exhibiting antimicrobial and antioxidant effects owing to the presence of multiple antimicrobials, such as organic acids, bacteriocins, exopolysaccharides and bioactive peptides. Postbiotics can thus control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Because of their ability to be easily manufactured without requiring extensive processing, postbiotics are regarded as a safer and more sustainable alternative to synthetic preservatives, which can have negative environmental consequences. Additionally, food manufacturers can readily adopt postbiotics in food formulations without significant modifications. This systematic review provides an in-depth analysis of studies on the use of postbiotics in the biopreservation and packaging of a wide range of food products. The review evaluates and discusses the types of microorganisms, postbiotics preparation and modification techniques, methods of usage in dairy products, meat, poultry, seafood, fruits, vegetables, bread, and egg, and their effects on food quality and safety.

Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities.

During fermentation, camel milk forms a fragile, acid-induced gel, which is less stable compared with the gel formed by bovine milk. In this study, camel milk was supplemented with different levels of soy extract, and the obtained blends were fermented with 2 different starter culture strains (a high acidic culture and a low acidic culture). The camel milk-soy extract yogurt treatments were evaluated for pH value, acidity, total phenolic compounds, antioxidant capacities, degree of hydrolysis, α-amylase and α-glucosidase inhibition, angiotensin-converting enzyme inhibition, antiproliferative activities, and rheological properties after 1 and 21 d of storage at 4°C. The results revealed that some of the investigated parameters were significantly affected by the starter culture strain and storage period. For instance, the effect of starter cultures was evident for the degree of hydrolysis, antioxidant capacities, proliferation inhibition, and rheological properties because these treatments led to different responses. Furthermore, the characteristics of camel milk-soy extract yogurt were also influenced by the supplementation level of soy extract, particularly after 21 d of storage. This study could provide valuable knowledge to the dairy industry because it highlighted the characteristics of camel milk-soy yogurt prepared with 2 different starter culture strains.

Detection of Salmonella Enteritidis in Milk Using Conductometric Immunosensor Coated on Polyaniline/Zinc Oxide Nanocomposite.

The demand for rapid and accurate detection methods for Salmonella Enteritidis necessitates the development of highly sensitive and specific biosensors to ensure proper monitoring of food safety and quality requirements in the food sector and to secure human health. This study focused on development of a polyaniline/zinc oxide (PANI/ZnO) nanocomposite film on a gold electrode conductometric immunosensor for detection of Salmonella Enteritidis. The sensor was modified with monoclonal anti-Salmonella Enteritidis antibodies as biorecognition elements. The fabricated sensor was able to detect and quantify the target pathogen within 30 min and showed a good detection range from 101 to 105 colony-forming units (CFU)/mL for Salmonella Enteritidis and a minimum detection limit of 6.44 CFU/mL in 0.1% peptone water. Additionally, the fabricated sensor showed good selectivity and detection limit toward the target bacterium and successfully determined Salmonella Enteritidis content in ultrahigh heat-treated skim milk samples without pretreatment of the food sample.

[Clinical Study of San Wei Sheng Huo Decoction in the Treatment of Refractory Chemotherapy-Induced Thrombocytopenia].

Objective: To investigate the efficacy and safety of treating refractory chemotherapy-induced thrombocytopenia (RCIT) with San Wei Sheng Huo Decoction (SWSHD) as the main formula. Methods: A retrospective study was conducted and the data of RCIT patients treated with SWSHD as the main formula were collected. Changes in peripheral blood platelet (PLT) levels at different time points of treatment were examined and the significant effective rate (SER) and effective rate (ER) were analyzed. We measured the increase in peripheral blood PLT count before and after treatment, analyzed the differences in PLT count increase for different degrees of RCIT treatment, and evaluated the safety of the treatment. Results: A total of 35 cases of RCIT were included in the study. With SWSHD as the main treatment formula, the 2-week ER and SER were 74.29% and 14.29%, respectively, the 2-month ER and SER were 84.38% and 60.50, respectively, and the 1-year ER and SER were 92.31% and 80.77%, respectively. PLT count increased at all time points after treatment compared with that before treatment ( P<0.01). Subgroup analysis showed that, 2 months after treatment started, peripheral blood PLT counts increased by as much as 51.02×10 9L －1 in the severe RCIT group, higher than that of the moderate RCIT group at 36.58×10 9L －1 ( P<0.05), and the difference persisted until 1 year after the treatment. No obvious traditional Chinese medicine-related adverse reaction was observed during the treatment. Conclusion: SWSHD takes effect rapidly and its effect is long-lasting and stable. Furthermore, SWSHD has a more significant effect on severe RCIT.

Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge.

In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.

The impact of serum thyroid-stimulation hormone levels on the outcome of hepatitis B virus related acute-on-chronic liver failure: an observational study.

BACKGROUND: Thyroid dysfunction has been reported in severe liver diseases. The aim of this study was to analyze the impact of serum thyroid-stimulation hormone (TSH) levels on the prognosis of patients with hepatitis B virus (HBV)-related acute-on-chronic liver failure (ACLF). METHODS: This retrospective cohort study included 1,862 patients with HBV-related ACLF. Risk factors associated with 30-day and 90-day survival, hazard ratios (HRs), and 95% confidence intervals (CIs) for TSH were estimated using Cox proportional hazards regression. The Area Under the ROC curve (AUROC) analysis was carried out, and the cut-off values were calculated. After grouping by the cut-off value, survival was compared between the groups using the log-rank test. This study data is from the "Survival Cohort Study (SCS)", which has been registered at ClinicalTrials.gov (NCT03992898). RESULTS: Multivariate analysis indicated that an elevated TSH level was a highly significant predictor for 30-day survival (HR = 0.743, 95% CI: 0.629-0.878, P < 0.001) and 90-day survival (HR = 0.807, 95% CI: 0.717-0.909, P < 0.001). The AUROC of TSH level for 30-day and 90-day mortality were 0.655 and 0.620, respectively, with the same best cut-off values of 0.261 µIU/mL. Log-rank test showed that the group with higher TSH level had higher 30-day (78.5%, 95% CI: 76.1%-80.9% vs. 56.9%, 95% CI: 53.4%-60.4%; P < 0.001) and 90-day survival rate (61.5%, 95% CI: 58.6%-64.4% vs. 42.8%, 95% CI: 39.3%-46.3%; P < 0.001). Similar findings were observed in subgroups analysis. After adjusting for age and other risk factors, the higher level of TSH remained associated with 30-day survival (HR = 0.602, 95% CI: 0.502-0.721, P < 0.001) and 90-day survival (HR = 0.704, 95% CI, 0.609-0.814, P < 0.001). CONCLUSIONS: Serum TSH level significantly correlate with HBV-related ACLF patients' survival and may be of value for predicting 30-day and 90-day survival of patients with HBV-related ACLF.

Angiogenesis-Inhibitory Piperidine Alkaloids from the Leaves of Microcos paniculata.

Eight new 2,6-disubstituted piperidin-3-ol alkaloids (1-8), featuring a C10 unsaturated alkyl side chain, together with three previously reported analogues (9-11) were isolated from the leaves of medicinal plant Microcos paniculata. Their structures and absolute configurations were elucidated unambiguously by means of 1D and 2D NMR spectroscopic data analysis, modified Mosher's method, Snatzke's method, and quantum chemical electronic circular dichroism (ECD) calculations, as well as single-crystal X-ray crystallography. The isolates were evaluated for their antiangiogenic effects on human umbilical vein endothelial cells (HUVECs). Compound 2 displayed an inhibitory effect on tube formation of HUVECs in a concentration-dependent manner.

Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine.

BACKGROUND: The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS: Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION: The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.

Fermented shellfish condiments: A comprehensive review.

Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

A Bifunctional Coordination Polymer for Al3+ Ion Detection and its Treatment Effect on Nonalcoholic Fatty Liver Disease by Promoting Lipoxygenases and Reducing Intrahepatic Triglyceride Content.

In this study, a new Cd(II)-bearing coordination polymer with the chemical formula of {[Cd4(meda)3(dpe)4(H2O)4]·(NO3)2·2(H2O)}n (1, H2meda = 3,3'-methylenedibenzoic acid, dpe = 1,2-di(pyridin-4-yl)ethane) has been successfully prepared by reaction of Cd(NO3)·4H2O with a V-shape carboxyl ligand H2meda along with the linear dipyridine ligand dpe under the hydrothermal conditions. Due to its intensive luminescence, complex 1 could be utilized as the sensor of detecting Al3+ ion, and its detection limit is 4 × 10-6 M. Firstly, the toxicity of the compound on the normal liver cells was determined with Cell Counting Kit-8 detection kit. The triglyceride in liver cells was detected by detection kit after compound treatment and the relative expression of 15-lox and 12-lox in L02 cells was also measured by RT-PCR after compound treatment. In addition, multiple functional groups that provided by the synthesized Cd(II) complex have been studied by using molecular docking simulation for the confirmation of possible binding modes that formed between ligand and receptor.

The role of the primary cilium in cancer.

As a common lethal disease, cancer is now responsible for the majority of deaths worldwide and has been the single most important barrier to increasing life expectancy in the world. The pathogenesis of cancer has been the key point of cancer therapeutics research. The primary cilium, a solitary microtubule-based organelle, is considered to be an important sensor for receiving mechanical and chemical stimulation from other cells and environments; it plays an important role in a variety of signal transduction and disease processes. More importantly, the primary cilium can also function as an elaborate structure to regulate cell proliferation because ciliogenesis regulates cell division by sequestering the centriole. Recently, many new findings have suggested that the length and incidence of the primary cilium are closely connected to carcinogenesis and responses to cancer therapy. Here, we review relevant evidences proving that the primary cilium plays a key role in the occurrence and treatment of cancer. We also summarize the primary cilium-associated signaling pathways in cancer, including Wnt signaling, Hedgehog signaling, PDGFR signaling, and Notch signaling, and anticipate that targeting proteins localized in the primary cilium may be a potential anti-cancer strategy.

Invited review: Characterization of new probiotics from dairy and nondairy products-Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability.

The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect. Recently, numerous studies have been performed concerning the selection and evaluation of novel probiotic microorganisms, mainly probiotic bacteria isolated from dairy and nondairy products. Therefore, it would be crucial to critically review the assessment methods employed to select the potential probiotics. This article aims to review and discuss the recent approaches, methods used for the selection, and outcomes of the evaluation of novel probiotic strains with the main purpose of supporting future probiotic microbial assessment studies. The findings and approaches used for assessing acid tolerance, bile metabolism and tolerance, and adhesion capability are the focus of this review. In addition, probiotic bile deconjugation and bile salt hydrolysis are explored. The selection of a new probiotic strain has mainly been based on the in vitro tolerance of physiologically related stresses including low pH and bile, to ensure that the potential probiotic microorganism can survive the harsh conditions of the GIT. However, the varied experimental conditions used in these studies (different types of media, bile, pH, and incubation time) hamper the comparison of the results of these investigations. Therefore, standardization of experimental conditions for characterizing and selecting probiotics is warranted.

The Effects of Key Influencing Factors on Unsafe Events in Airport Flight Areas According to Time Series Data.

This study applied modern econometric models to analyze the factors affecting the number of unsafe events (NUE) in the airport flight area using time series data from 1993 to 2017. Influencing factors considered in this article include gross domestic product (GDP) per capita (GDPPC), household consumption level (HCL), the civil aviation passenger turnover (CAPT), the number of civil aviation transport aircraft (NCATA), the total population of the whole country, and the number of civil aviation employment (NCAE). First, the Johansen cointegration test results demonstrate that HCL, NCATA, and NCAE have long-term effects on unsafe events-namely, a 1% increase in HCL corresponds to an average 0.262% increase in NUE. In addition, a 1% increase in NCATA correlates to an average 2.339% increase, and a 1% increase in NCAE corresponds to an average 2.202% decrease in NUE with fixed variables. The analysis results based on the vector error correction model suggest that CAPT has short-term effects on unsafe events and positively correlates to unsafe events. The results of the impulse response function also indicate that the impact of NUE in the previous period on the change of NUE gradually weakens and finally tends to be stable. Finally, NCATA is found to promote the change of NUE significantly. Similarly, the results of variance decomposition also indicate that NCATA has the greatest contribution to the change of NUE, followed by NUE in the previous period. The findings reveal the effects of key factors on the change of unsafe events in airport flight areas, thus providing a valuable theoretical basis for preventing the occurrence of unsafe incidents.

Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology.

Meat processing generates significant amounts of by-products such as trimmings that require further valorization. In this study, pork trimmings were transformed with proteases to protein hydrolysates that may find applications as nutritional and/or flavouring ingredients. Four microbial proteases-Flavourzyme, Protamex, Alcalase, and Neutrase were explored to hydrolyze pork trimmings. Flavourzyme, which showed the highest degree of hydrolysis (DH), was selected to optimize the key hydrolytic parameters using response surface methodology (RSM) with Box-Behnken design. The optimal conditions were found to be 6: 100 (enzyme/substrate ratio), 50 °C, and pH 6 for a maximum DH at 48% after 6 h of hydrolysis. The protein hydrolysate was high in free amino acids (17 g/100 g dry weight), of which essential and taste-active amino acids accounted for 42% and 20%, respectively. The obtained hydrolysate may be considered suitable as a nutritional and/or flavouring ingredient.