Department of Food Science, University of Tennessee Institute of Agriculture, 2510 River Dr., Knoxville, TN 37996, USA.
Plant Science Division, University of Missouri, Columbia, MO 65211, USA.
Food Chem. 2021 Nov 15;362:130220. doi: 10.1016/j.foodchem.2021.130220. Epub 2021 May 27.
The goal of our study was to design a simple and feasible method to obtain lunasin, a naturally-occurring bioactive peptide, from tofu whey wastewater. A combination of alcoholic precipitation of high-molecular weight proteins from the whey, isoelectric precipitation of lunasin enriched material, and purification via gel filtration chromatography was selected as the best approach using tofu whey prepared at the laboratory scale. This process was applied to tofu whey produced by a local tofu factory and 773 mg of 80% purity lunasin was obtained per kg of dry tofu whey. Significant reduction of nitric oxide, and pro-inflammatory cytokines TNF-α and IL-6 over lipopolysaccharide activated murine macrophages demonstrate its biological activity. Our three-step process is not only simpler and faster than the previously reported methods to obtain lunasin but provides a sustainable approach for the valorization of a waste product, promoting the better utilization of soybean nutrients and active compounds.
我们的研究目标是设计一种简单可行的方法从豆腐乳清废水中获得 lunasin，这是一种天然存在的生物活性肽。研究选择了从乳清中沉淀高分子量蛋白质、等电沉淀 lunasin 富集物质，以及凝胶过滤层析纯化相结合的方法，该方法使用实验室规模制备的豆腐乳清进行了优化。然后将该方法应用于当地豆腐厂生产的豆腐乳清，每公斤干豆腐乳清可获得 773 毫克 80%纯度的 lunasin。与脂多糖激活的小鼠巨噬细胞相比，它能显著减少一氧化氮以及促炎细胞因子 TNF-α 和 IL-6 的产生，证明了其生物活性。我们的三步法不仅比以前报道的获得 lunasin 的方法更简单、更快，而且为废物的增值提供了一种可持续的方法，促进了大豆营养成分和活性化合物的更好利用。
