ArticleNutrients2019
The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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Who cites it
38 citing papers in PubMed.
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- Review
- High-efficiency patatin expression strategies inSynthetic and systems biotechnology · 2025Article
- Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.Foods (Basel, Switzerland) · 2025Article
- Chemical composition, functional properties, physico-chemical properties, and techno-functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix.Food science & nutrition · 2024Article
- Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion.Foods (Basel, Switzerland) · 2024Article
- Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh.Food science & nutrition · 2024Article
- Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile.Foods (Basel, Switzerland) · 2024Article
- Advances in the Modulation of Potato Tuber Dormancy and Sprouting.International journal of molecular sciences · 2024Review
- Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile.Food chemistry: X · 2024Article
- Deciphering core microbiota in rhizosphere soil and roots of healthy andFrontiers in microbiology · 2024Article
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.Foods (Basel, Switzerland) · 2023Article
- A review on waste valorization, biotechnological utilization, and management of potato.Food science & nutrition · 2023Review
- Genetic architecture of tuber-bound free amino acids in potato and effect of growing environment on the amino acid content.Scientific reports · 2023Article
- Digestibility of Protein and Iron Availability from Enriched Legume Sprouts.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Antioxidant Compounds of Potato Breeding Genotypes and Commercial Cultivars with Yellow, Light Yellow, and White Flesh in Iran.Plants (Basel, Switzerland) · 2023Article
- Enhancement of the Antioxidant Effect of Natural Products on the Proliferation of Caco-2 Cells Produced by Fish Protein Hydrolysates and Collagen.International journal of molecular sciences · 2023Article
- Emerging Protein Sources for Food Production and Human Nutrition.Molecules (Basel, Switzerland) · 2023Article
- The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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.
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