Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Indonesian Journal of Chemistry
Vo, Bao Chi
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering Chemistry

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Iron-Binding Capacity and Antidiabetic Activity of Baby Clam (Corbiculidae sp.) Meat Protein Hydrolysate Vo, Tam Dinh Le; Huynh, Thu; Le, Thuy Thi; Tran, An Thi Tuong; Vo, Bao Chi
Indonesian Journal of Chemistry Vol 25, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.98947

Abstract

Baby clam (Corbiculidae sp.) meat is served as a traditional dish in Vietnam, and the antioxidant activity of its protein extract has been discovered. This study evaluates baby clam meat protein hydrolysate's iron-binding capacity (IBC) and antidiabetic activity. Initially, an analysis of the basic chemical composition of the meat was conducted. Subsequently, Alcalase was employed for hydrolysis. The highest IBC and α-amylase inhibition activity were targets for obtaining the best hydrolysis condition, including the clam meat-to-water ratio, enzyme-to-substrate (E:S) ratio, and time. Under the best condition, the hydrolysates demonstrated the IBC of 1246.20 ± 44.00 µg Fe2+/g protein and α-amylase inhibition activity of 48.33 ± 1.44%, approaching three-quarters of the activity of ethylenediaminetetraacetic acid (EDTA) sodium salt and acarbose, respectively. These results served as preliminary data for the development of the protein hydrolysates as a natural iron chelator or α-amylase inhibitor, which could support the treatment of iron deficiency and diabetes.
Study on Zinc-binding Capacity of Featherback (Chitala ornata) Skin Hydrolysate Vo, Tam Dinh Le; Tran, Thinh Ngoc; Vo, Bao Chi; Ma, Hieu Trung; Tran, Hoa Gia; Nguyen, Son Manh; Hoang, Quyen Phuong; Nguyen, Van Thi Tuyet; Nguyen, Mai Thi Ngoc; Nguyen, Thao Huynh Ngoc; Pham, Vy Thuy; Cao, Khang Tran Gia; Pham, Cuong Viet
Indonesian Journal of Chemistry Vol 25, No 2 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.98948

Abstract

This study aims to valorize featherback (Chitala ornata) skin by-product by generating zinc-binding hydrolysate using Alcalase. Commencing with an effective assessment of hydrolysis conditions on the zinc-binding capacity (ZnBC), the hydrolysate gave the highest ZnBC. Subsequently, the hydrolysate was fractionated using ultrafiltration centrifugal devices, analyzed for its amino acid composition, and examined for the stability of its ZnBC against heat and pH. At the best hydrolysis condition, including the skin:water ratio of 1:4 (w/v), enzyme:substrate (E:S) ratio of 40 U/g protein, pH = 8, temperature of 50 °C, and hydrolysis time of 5 h, the gained hydrolysate exhibited the greatest ZnBC of 30.28 ± 0.83% (2.66 folds lower than that of ethylenediamine tetraacetic acid disodium salt (Na2EDTA)) and contained 8 essential amino acids (making 21.12% total amino acids). Besides, the hydrolysate’s ZnBC could retain above 66% after pH treatment in range 1–11 or thermal treatment at 100 °C for 180 min. The < 1 kDa fraction expressed the highest ZnBC of 38.48 ± 2.96%, 2.09 times lower than Na2EDTA. These findings indicate that hydrolysate and/or its peptide fractions derived from featherback skin could be a natural supplement, especially when producing functional food or nutraceuticals.
Preparation and Characterization of Cholesterol Esterase Inhibition Protein Hydrolysate from Whiteleg Shrimp (Litopenaeus vannamei) Head Vo, Bao Chi; Nguyen, Ha Thu; Vo, Linh Thi Truc; Cao, Khang Tran Gia; Vo, Tam Dinh Le
Indonesian Journal of Chemistry Vol 26, No 2 (2026)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.109424

Abstract

Protein hydrolysates with cholesterol esterase inhibition activity (CEIA) can reduce the de-esterification and absorption of dietary cholesterol, helping manage hypercholesterolemia. With a high protein content, whiteleg shrimp (Litopenaeus vannamei) heads (WLSH) are a promising source for producing such hydrolysates. Using a single-factor test by sequentially varying WLSH powder-to-water ratio (1:3–1:8 w/v), enzyme-to-substrate (E:S) ratio (10–50 U/g protein), and hydrolysis time (2–7 h), the best alcalase-catalyzed hydrolysis condition was determined as a 1:6 (w/v) WLSH powder-to-water ratio, a 30 U/g protein E:S ratio, and a 4-h hydrolysis time. The resulting hydrolysate displayed a CEIA of 58.00 ± 0.64% and retained over 70% of its activity after treatment with pH (1.0–6.0) or heat (100 °C for 2 h). Arg, the predominant amino acid in the hydrolysate, together with abundant hydrophobic amino acids, contributed to the hydrolysate’s activity. Furthermore, the notable foaming and emulsifying properties of the hydrolysate indicate its promise as a surface-active agent in food applications. Besides, the 1–3 kDa fraction from the hydrolysate exhibited the greatest CEIA, probably due to its easier access to the enzyme’s active site. With higher CEIA, compared to other hydrolysates, the WLSH hydrolysate and its 1–3 kDa fraction could serve as a new natural cholesterol-lowering agent.
Co-Authors Cao, Khang Tran Gia Hoang, Quyen Phuong Huynh, Thu Le, Thuy Thi Ma, Hieu Trung Nguyen, Ha Thu Nguyen, Mai Thi Ngoc Nguyen, Son Manh Nguyen, Thao Huynh Ngoc Nguyen, Van Thi Tuyet Pham, Cuong Viet Pham, Vy Thuy Tran, An Thi Tuong Tran, Hoa Gia Tran, Thinh Ngoc Vo, Linh Thi Truc Vo, Tam Dinh Le