Spirulina platensis is an edible microalga with high protein content (60-70%). Presently, there is a rising interest to evaluate in vitro cytotoxic effect of edible protein after hydrolysis by the gastric protease. Unfortunately, despite widespread researches about the health effect of hydrolyzed proteins in dairy products, very few studies are available in the field of marine microalgae protein. Therefore, this research was aimed to investigate anticancer and antibacterial effects of the dominant protein of S. platensis after hydrolyzed by Trypsin and Chymotrypsin enzymes on Human colon adenocarcinoma cell and Escherichia coli, and Staphylococcus aureus, respectively. The results revealed that~ 20-22 kDa protein and its derived peptides decrease bacterial growth and<3kDa peptide fraction was able to significantly reduced SW480 cell viability. Based on this study, we can conclude that Spirulina plantesis is a potential protein source in the future industrial production of functional peptides.

Chickpea (Cicer arietinum L.) seeds are important sources of food proteins. Apart from their nutritional properties, pulse proteins also possess functional properties that play an important role in food formulation and processing. In the present study, the effect of protein extraction pH from kabuli chick pea seeds on solubility, emulsion properties, water absorption capacity and variety nitrogen fractions of isolates were obtained from two extraction methods including alkaline extraction and acidic extraction. In this research, the protein was extracted at pH=2.5 and pH=9.5 and after that the protein was precipitated at Isoelectric point (pH =4.5). All experiments were performed in triplicates and Duncan multiple range test with a confidence interval of 95% was used to compare the means. Protein solubility was studied at pH 2.5–7.0. Environment pH had significant effect on solubility (p£0.05). The solubility-pH profile of different protein isolates showed minimum solubility in the pH 4.0 and 5.0 and maximum solubility at pH 7 and afterward at pH 2.5, also protein isolates obtained by acidic method (isolate A) had higher solubility than protein isolates obtained by alkaline method (Isolate B). Both two isolates had suitable emulsion properties and water hold capacity. Isolate obtained by acidic method higher emulsification while alkaline method enhanced water absorption capacity (p≤0.05). Electrophoresis of the various fractions revealed that chickpea globulin was made up of sub-units of different molecular weights ranging from 10 to 150 kDa. bands corresponding to molecular weights of 30-40 kDa, which should be attributed to the acidic subunits of the 11S globulin (legumin), while the bands at about 25 kDa probably corresponded to the basic legumin subunit. Bands density of isolate B were thicker, this phenomena could be attributed to nearby of pH utilization for protein extraction at optimum pH of globulin extraction. According to suitable functional properties of chick pea protein isolate, it could be used as a novel protein source substitution in food productions.

Introduction: Infectious diseases, mainly caused by bacterial agents, are one of the most common causes of death worldwide. A significant number of these agents have been resistant to one or more antibiotics,some of them are multi-drug resistant and others are extensively drug resistant. Various antimicrobial and anticancer compounds have been reported from the venom of various species of scorpions. In this study, the antibacterial effects of crude venom and protein fractions of Hottentotta saulcyi were studied. Materials and Methods: In this study, the electrophoresis and chromatographic patterns of crude venom of the scorpion were obtained. Then, the antibacterial properties of the crude venom and its protein fractions on a Grampositive bacterium, Bacillus subtilis (B. subtilis), and a Gram-negative bacterium, Escherichia coli (E. coli), were evaluated using the minimal inhibitory concentration (MIC) assay by microdilution method. Results: In the Tricine SDS-PAGE profile of the crude venom, 7 protein bands, with a molecular weight of 4. 1 to 104 kDa were observed. In chromatographic studies, 14 main peaks were isolated and collected, of which 9 fractions contained protein. The crude venom at a concentration of 200 μ, g/ml had a significant inhibitory effect on Grampositive and Gram-negative bacteria. The effect of the protein fractions of the crude venom was also different in these two types of bacteria. Conclusion: The results of this study showed for the first time that the crude venom of Hottentotta saulcyi and some of its protein fractions have antibacterial properties.

INTRODUCTION: Probiotics are live microorganisms، habituated in the human intestine، which have a beneficial effect on our health. In spite of many reports about the anticancer effect of these bacteria in in– vivo and in– vitro، their mechanisms of action are not completely understood. The goal of this study was to compare the extracellular fractions of Lactobacillus casei and L. paracasei on the anti proliferation and apoptosis induction in K562 cell line. MATERIALS AND METHODS: L. casei and L. paracasei were cultured in MRS broth medium. Then extracellular secretions were collected and after enrichment، analyzed by electrophoresis. Fractionation were determined by gel filtration chromatography using sephadex G100 column، and the anticancer properties were evaluated. RESULTS: The results of SDS– PAGE showed various molecular weight of fractionated proteins of L. casei and L. paracasei. Bioactivity assessment illustrated that anti proliferative effects on K562 cells is dose and time dependent and the cytotoxic effects was parallel with protein concentration and the increase of time from 36 to 72 hours. CONCLUSION: Regarding the cell cytotoxicity results، the fractionated extracellular proteins of L. casei and L. paracasei have significant effects in inhibition of cancer cell proliferation. However، more study is needed to better elucidate the mechanisms of extracted proteins، and its effect on other human cancer cell lines.

Background and objectives: The demand for high-quality protein sources is likely to increase in the coming years, especially due to the increasing world population, which is estimated to reach about 9 billion by 2050, which may lead to more competition between humans and livestock for consuming high-quality protein sources, Therefore, it is important to identify and find alternative sources of protein for sustainable animal nutrition. Considering that millions of tons of feathers are produced worldwide every year, this by-product is considered a potential alternative to more expensive feed ingredients. Many biophysicochemical processes are used to increase the quality of feed sources, especially protein sources. Steam hydrolysis is a process commonly used to convert indigestible raw keratin into highly digestible feather meal. Since the protein digestibility of the feather in the living organism's digestive tract is relatively low, this method is not satisfactory. Therefore, according to the mentioned cases, the aim of the present study was to determine the effect of poultry feather processing on the chemical composition, total volatile nitrogen and protein fractions of feather meal based on the Cornell Net Carbohydrate and Protein System.Materials and methods: This research was carried out in a 2x2x2 factorial method based on a completely randomized design with 8 treatments and 5 replications including: 1) raw feathers autoclaved at 120°C and 2 kPa pressure for 20 minutes; 2) raw feathers autoclaved at 120°C and 2 kPa pressure for 20 minutes, 0.25% sodium metabisulfite; 3) raw feathers autoclaved at 120°C and 2 kPa pressure, 0.15% protease enzyme; 4) raw feathers autoclaved 120°C and 2 kPa pressure for 20 minutes, 0.25% sodium metabisulfite, 0.15% of protease enzyme; 5) raw feathers autoclaved at 100°C and 2 kPa pressure for 20 minutes; 6) raw feathers autoclaved at 100°C and 2 kPa pressure for 20 minutes, 0.25% sodium metabisulfite; 7) Raw feathers autoclaved at 100°C and 2 kPa pressure, 0.15% protease enzyme; 8) Raw feathers autoclaved at 100°C and 2 kPa pressure for 20 minutes, 0.25% sodium metabisulfite, 0.15% of protease enzyme. Chemical composition and total volatile nitrogen were determined. The protein fractions (A, B1, B2, B3, C) of the processed feather meal were measured according to the Cornell University method.Results: Dry and organic matter, crude protein, crude fat and ash were not affected by experimental treatments. The amount of total volatile nitrogen was affected by the experimental treatments. The processing of raw feather with protease enzyme significantly increased the amount of total volatile nitrogen (P=0.0015). The protein fractions of the processed raw feather were affected by the treatments. There was a statistically significant difference between fraction B1, B3 and C. The addition of sodium metabisulfite during raw feather processing had a significant effect on fraction B1 (P < 0.0001) and B3 (P < 0.0001). The use of protease enzyme during the processing of raw feathers had a significant effect on fraction B1 (P<0.0001). The effect of different temperatures in raw feather processing was significant on fraction C (P<0.0001).conclusion: According to the results of this research, it can be seen that the use of sodium metabisulfite in the processing of raw feathers causes an increase in the B1 fraction and a decrease in the B3 fraction, and also the addition of protease enzyme in the raw feather processing causes an increase in the amount of total volatile nitrogen and B1 fraction. Also, the results showed that processing at a lower temperature (100 °C) reduces the C fraction.