The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

Przemysław Łukasz Kowalczewski , Anna Olejnik , Wojciech Białas , Iga Rybicka , Magdalena Zielińska-Dawidziak , Aleksander Siger , Piotr Kubiak , Grażyna Lewandowicz

Abstract

Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.
Author Przemysław Łukasz Kowalczewski - Uniwersytet Przyrodniczy w Poznaniu
Przemysław Łukasz Kowalczewski,,
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, Anna Olejnik - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Anna Olejnik,,
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, Wojciech Białas - Uniwersytet Przyrodniczy w Poznaniu
Wojciech Białas,,
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, Iga Rybicka (WT / KTiAI)
Iga Rybicka,,
- Department of Technology and Instrumental Analysis
, Magdalena Zielińska-Dawidziak - Uniwersytet Przyrodniczy w Poznaniu
Magdalena Zielińska-Dawidziak,,
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, Aleksander Siger - Uniwersytet Przyrodniczy w Poznaniu
Aleksander Siger ,,
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, Piotr Kubiak - Uniwersytet Przyrodniczy w Poznaniu
Piotr Kubiak,,
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, Grażyna Lewandowicz - Uniwersytet Przyrodniczy w Poznaniu
Grażyna Lewandowicz,,
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Journal seriesNutrients, ISSN 2072-6643, (N/A 140 pkt)
Issue year2019
Vol11
No7
Pages1-13
Publication size in sheets0.6
Keywords in Polishsok z ziemniaka, rak, cytotoksyczność, aktywność przeciwutleniająca, białko, wartość odżywcza
Keywords in Englishpotato juice, cancer cells, cytotoxicity, antioxidant activity, protein nutritional value, chemical score, protein composition
ASJC Classification1106 Food Science
DOIDOI:10.3390/nu11071523
URL https://www.mdpi.com/2072-6643/11/7/1523
Languageen angielski
Score (nominal)140
Score sourcejournalList
ScoreMinisterial score = 140.0, 14-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.392; WoS Impact Factor: 2018 = 4.171 (2) - 2018=4.813 (5)
Citation count*8 (2020-09-07)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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