Silk Sericin and its Food application: A Review

Madhu Shree G, Felshia Sherlin S, Madhavan S, Jeyanth Allwin S. I*

Department of Food Technology, Kalasalingam Academy of Research and Education, Anand Nagar, Krishnankoil - 626126, Srivilliputtur, Tamilnadu, India.

*Corresponding Author E-mail: jeyanthallwin.i@klu.ac.in

ABSTRACT:

This review deals with the structural and functional properties of sericin and its application in the food industry to enhance the food preservation. Sericin is a globular protein that contains silk fibre from the bombyx mori silkworm case. It has 18 amino acids. The proteins had been utilized in space travel food. Sericin is hydrophilic in nature and shows a physiological impact on the gastrointestinal system. Sericin contains different microbiology properties which allow us to apply it to different fields. Sericin can be attributed to three structures such as sericin A, sericin B, and sericin C. Comparison of extraction methods, extraction with steam using autoclave method is more sustainable. Sericin joins with properties such a gelling property, sol-gel change, isoelectric pH, dissolvability of sericin, and sun–nuclear weight. Sericin inhibits the growth of microorganisms such as S.aureus as gram-positive microorganisms and E.coli as gram-negative microorganisms. It provides a major antioxidant property by inhibiting tyrosinase enzymes. Sericin is an intriguing contender to impede the browning impact in food items without the expansion of manufactured cell antioxidant compounds. Food products prepared with sericin helps in diabetics and keeping up with the diet. The utilization of edible coating or films using sericin not only imparts antibrowning, antimicrobial, and antioxidant properties but also improves the nutritional properties of the food product. Though the production rate of sericin is high in India, a very few attempts have been made to utilize sericin in food applications. Hence utilizing sericin in food applications provide several advantages and improves its scope in food industry.

KEYWORDS: Sericin, Extraction, Food Application, Antimicrobial, Antioxidant, Gastrointestinal System.

INTRODUCTION: 

Silk sericin is a polymer acquired by a silkworm that produces protein. The silkworm is named as Bombyx mori, a holometabolous creepy-crawly having a place with the lepidoptera and Bombycidae family¹. During the finish of the fifth larval instar produce a lot of silk sericin and blend together gives fibroin, which frames a silk string used to deliver the case. Larval transformation is furnished with the ideal design. Sericin is a shapeless paste-like design with tacky and encompassing layers of fibroin whereas fibroin is a characteristic framing silk fiber². The silk yarn will be gotten after the evacuation interaction of sericin to achieve a cycle called " degumming"³.

This interaction was finished by bubbling sericin in water under different conditions even with proteolytic protein. Sericin is utilized in silk shaping business, which is considered as one of the most established agrarian investigations. Sericin assumes a significant part in affordable rising applications in agricultural business by having B.mori as a primary lepidopteran utilized in the logical examination for taking care of parcel of natural issue. The casing of B. mori and its fundamental proteins, for example, fibroin and sericin have been exposed to the parcel of fields in the method of exploration and application. The majority of the applications are utilized in the fields of biomedical, biomaterial, beauty care products and food industry. Eri silkworm is organically named as Samia ricini. It is a non-mulberry silkworm that had significant importance in sericulture. Eri sericulture had a significant water squander content because of the expanding creation of sericin⁴. The wastage from the sericin is removed in the water. They are currently reusing it for some other worth-added item. Expulsion and use of sericin will give a more grounded economy and ecological wellbeing. Sericulture is utilized mostly in district areas. Sericin has different properties including cancer prevention agent, antimicrobial, antibacterial, saturating, recuperating, and assurance from UV radiation⁵. Sericin has been utilized in the food industry for improving the properties of food items. Sericin has great fibre content which helps in diabetics and keeping up with the diet. It has been utilized in space explorer food items¹. Generally, sericin has been utilized in the pastry kitchen industry to fuse with bread. Sericin has been utilized in bundling enterprises as a consumable covering or film to improve the properties of a bundling material.  It had many nutrient properties even though the property utilization of sericin in the food industry as an ingredient is very low. So that the major application of sericin in food industries is discussed in this review

Structure of Sericin:

Sericin is a secondary silk protein, which contains eighteen amino acids together with basic amino acids and is described by the presence of 32% of serine. The sum of hydroxy amino acids present in sericin is 45.8. There is 42.3 percent of polar amino acid and 12.2 percent of nonpolar amino acid deposits. Sericin contributes around 20-30 percent of all-out case weight. Sericin’s major role is to swaddle the fibroin. The filaments will be hard, bright and delicate in presence of sericin after its eviction. Sericin is a shapeless irregular coil and less significantly, in a β-sheet coordinated construction. The arbitrarily looped structure effectively changes to the β-sheet structure, as an outcome of rehashed dampness retention and mechanical extending⁵.

Forms of Sericin:

Depending on solvency, Sericin can be classified into three different forms (Table: 1).

Sericin C:

Based on the shade of the casings, Sericin C can be classified into white (low consistency), yellow (medium consistency) which is utilized in salad dressing and yellow-green( thick consistency) which has antioxidant properties¹

Extraction of Sericin:

Extraction with stream using autoclave:

There are various extraction method for sericin such as detergent and alkaline method and extraction of enzyme method etc. The aqueous extract of the material was tested for Antimicrobial activity of against Gram positive and Gram negative bacterial strains can be inhibition⁶. To decrease the extraction time, shorten the solvent consumption, improve the quality of extracts and increase the yields^7. But extraction with stream using autoclave method is very easy and sustainable. This cycle comprises of the expulsion of sericin through high temperature and strain. Due to the application of high temperature, the water interacts with polar amino acids of the sericin as the hydrogen bonds between hydroxyl groups become weak or unstable^8,9 shown that the molecular weight of the samples obtained is in the range of 27 to 200 kDa. This method is simple and yields a good quality product¹⁰. A Few examinations contend that this technique could debase the sericin protein. The molecular weight of the sericin obtained varies with extraction temperature and time¹¹. The concentration of sericin was higher when extracted using alkaline compound like 0.5% calcium carbonate than steam-based extraction¹². Then again, the lower water utilization is necessary to contribute decidedly to the climate and consequently, to the reasonable component of the technique¹³. The subsequent isolation of the sericin by using extraction of detergent and alkaline method. The detergent extraction is a complex process¹⁰. Whereas the enzyme extraction method is costlier than other conventional methods mentioned above and it requires less energy for reaction¹³.

Table: 1. Types of sericin

Particulars	Sericin A	Sericin B	Sericin C	Ref.
Layer	Peripheral layer	Centre layer	Inner layer	^5 ^1
Nitrogen content (%)	17.2	16.8	16.6
Nature	Insoluble in hot water	-	Insoluble in warm water
Amino acids present	Threonine, Glycine, serine, and aspartic acid	On hydrolysis with acid, it yields a similar amino acid of Sericin A and tryptophan.	On hydrolysis, it yields amino acids present in sericin B and proline

Composition of sericin:

Table:2. Composition range

Composition	Range	References
Water content	2.64%	^14 ^1 ^5
Protein	96.4%
Fat	0%
Nitrogen	9-16%
Arsenic	0.9ppm
Lead	0.08 ppm
Ash	0.8-6%
Sodium	280 mg/100g
Calories	400/100g
PER	95
Biological value	96

Properties of Sericin:

Gelling property:

Sericin has random coil structure which is soluble in hot water. This structure gets converted to β-sheet structure when the temperature is lowered that leads to the formation of gel⁵.

Sol- gel transition:

Sericin has sol-gel property because it effectively breaks up into water at 50-60°C and once more gets back to gel on cooling¹⁵.

Isoelectric Ph:

The isoelectric point of sericin is about 4.0 which deposits essential amino acids¹⁶.

Solvency of sericin:

The solvency of sericin in water diminishes when the sericin particles are changed from an arbitrary loop into the β sheet structure. The solvency of sericin increments by an expansion of polydactylies and diminishes by the expansion of polyacrylamide, formaldehyde, or pitch completing agents¹⁵.

Sub atomic weight:

Separating sericin utilizing 1% sodium deoxycholate arrangement followed by precipitation, utilizing the equivalent volume of 10% trichloroacetic acid, shows sub-atomic load in the scope of 17100 to 18460. Extraction of sericin by boiling water shows a sub-atomic load of 24000 by gel electrophoresis, though splash drying technique created sericin of sub-atomic weight 5000 - 50,000, with catalyst activity 300-10,000 and 50,000 when it is removed with fluid urea at 1000⁵.

Antimicrobial Properties:

Sericin has antimicrobial action against various bacteria which includes Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. Mulberry, (B. Mori), sericin caused E. coli cell wall to harm¹⁷. Antimicrobial agents are classified based on their principle mechanism of actions¹⁸. Nanoparticles have a great source in all fields of science¹⁹. The silver nanoparticles inhibit the growth of sallemonela typical and vibrio cholera²⁰. It plays an important role in food packaging which is placed in the surface of the food to inhibit the microorganisms. This increases the shelf life of the product²¹. Antioxidants’ potential and their forms of getting vitamins, flavonoids, polyphenols etc has increase past years²². The cleanness and extraction technique of sericin influenced its medicament properties. The financially accessible pure Sericin is dynamic against S. aureus like anti-microbial (Penicillin/streptomycin) whereas having very low action against P. aeruginosa. Cowl sericin from autoclaving designing somewhat influenced S. aureus however didn’t influence each E. coli and P. aeruginosa⁷. Medicinal drug action and antibacterial action might not be the first property in each Mulberry and non-mulberry sericin; however sericin has various different bioactivity properties for clinical applications. In this way, blending of sericin with other anti-bacterial bioactive is helpful for improving its action and biomaterial properties. The biomaterials created from sericin got from each mulberry (B. mori) and non- mulberry (A. Semitic deity and S. ricini) sericin are joined with alternative biopolymers, for example, Chitosan nanofiber or film^23,24,25 or compound specialists, for example, Silver nanoparticles^26,27,28 oxide nanoparticles, and anti-biofilm Ti²⁹ to give an additional upgrade to the medicament and different biological properties. Besides medicament action, sericin has been found to repress in the biofilm arrangement³⁰. The repressive impacts of sericin against gram-positive microbes like S. aureus, B. megaterium, and B. cereus and gram-negative microbes like Pseudomonas fluorescens, E. coli, Salmonella enteritidis, Vibrio parahaemolyticus, associated Propionibacterium and fungi like Malassezia furfur were examined by the disc diffusion assay. The agar medium was prepared and spread on agar plates. After solidification, the bacterial suspension (1ml of 107 CFU) was inoculated on the agar plates. The sericin was diluted in 1 ml of distilled water and placed in agar plates.  The plates were kept in an incubator at 30°C for 1 h. To permit the sericin diffusion the plates were incubated at 30°C for 24 h. At the end of incubation, the inhibition zone (IZ) confirmed the reducing rate of microbial growth rate. The inhibition zone of the plate was estimated in millimetres with a straightforward ruler.

Antioxidant Properties:

Antioxidant plays an important role in our daily life. It is the first defence mechanism protects from diseases³¹. The main process to preventing damage caused to the products by free radicals³². Sericin detached from the casing of B. mori has shown anti-cancer properties when it was measured using DPPH assay (1,1-diphenyl-2- picrylhydrazyl), chemiluminescence, oxygen radical absorbance capability and completely other strategies. The sericin from high pigment casing strains (yellow-green case) uncovered a higher enemy of oxidative movement than low colour covers (white case)³³. Past information has shown that the sericin extracts has various molecular weight protein for the cases of various shading strains³⁴. The compound is gathered within the sericin layer³⁵. In addition, synthetic compounds, for example, flavonoids have been accounted for to have cell antioxidant properties³⁶. A study shows that pre-incubated sericin from the covers of each mulberry (B. mori) and non-mulberry Silkworms (A. mylitta)³⁷ shows antioxidant properties in skin fibroblastic cell line (AH927) before H₂O₂ stimulated oxidative stress. The sericin extraction technique in addition is influenced by extraction methods. In B. mori sericin, the antioxidant property was high for sericin isolated by the autoclaving technique and also least action for sericin isolated by the acidic methodology³⁸. Mulberry sericin, A. assamensis, and S. ricini explains that the traditional technique brought about the cell antioxidant activity³⁸. Likewise, the sericin acquired from by-products from the Antheraea spp. (tasar) silk industry held its cell antioxidant action³⁹. An in-vivo experiment deals with treating rats with sericin orally and the results showed that cell antioxidant activity in brain homogenate⁴⁰. These outcomes are also valuable for future applications in clinical areas. Also for the cryoprotection of many cell varieties, such as human hepatocytes⁴¹ fatty tissue-inferred dedifferentiated organisms⁴¹ isle cells⁴². Bovine undeveloped cells⁴³ and bovid spermatozoa⁴⁴ against oxidative stress property.

Inhibition of tyrosinase enzymes:

Tyrosinase protein otherwise referred to as polyphenol oxidase enzyme which catalyzes an oxidation reaction in which carbon–hydrogen bond oxidizes into carbon–hydroxyl bond as the monophenols gets converted to diphenols and thereby it oxidizes to form quinones. This process leads to browning due to the formation of melanin which is commonly found in some fruits and vegetables⁴⁵ Compounds with anti-tyrosinase activity are typically examined for food applications and medical areas as tyrosinase are involved in diseases like Parkinson and cancer^34,45 .Anti-tyrosinase activity of sericin from casings was described in many studies and the activity differs with strain and extraction methods³⁴. A study compared the extraction of sericin from Bombyx mori using different methods such as urea, temperature, acid and alkaline compounds which contributes inhibition of tyrosinase. The highest anti-tyrosinase action of sericin was exhibited when extracted with urea. This is due to the presence of large amount of valine and arginine which has high affinity for tyrosinase. On the other hand, some peptides acts as substrate for tyrosinase and causes browning^34,46 studied the influence of worm’s feed in anti-tyrosinase activity with 20 different strains. They have found that the sericin extracted from the worms which are fed with mulberry leaves has higher anti-tyrosinase activity compared with artificial feed. Hence, the influence of both strain and feed has major role on anti-tyrosine activity⁴⁶. The inhibitory effects are high due to the presence of amino acids like asparagine and serine⁴⁷. Tyrosinase enzyme requires copper for activation. The aminoacids such as serine, asparagine and threonine in sericin acts as chelators and binds with copper thereby inhibits oxidation reaction⁴⁸.

Sericin Nutritional Component:

Silk protein has been utilized as a diet for management Ecological Life. For space travellers, he Japanese Aerospace Exploration Agency has developed a formula by using silk protein. Dried powder of sericin was also used to take care of poultry and fish as it gives a better development rate⁴⁹. Sericin is polar compound and has good affinity for proteins. Silk Fibre is nontoxic which can be easily broken down, as its amino acid is found in individuals. Sericin causes chelation with various metal ions due to the presence of higher concentration of amino acids. The interposition of hydroxyl groups bringing about an expanded limit with regards to water maintenance. The protease cannot break down the sericin. Within the year 1998, the Japanese Association for Dietary Fibre analysis expressed that  luminacoids are the group of compounds that are hard to digest or absorb by human intestine but that helps maintenance of good health The substances that have variable physical properties. Sericin could be a versatile protein which can be controlled in analysis labs from food businesses to clinical purposes without changing its physical and chemical⁵⁰. It has been discovered that sericin expands the cell antioxidant activity in rodents by repressing Tyrosinase. It has an anti-constipative activity as it causes increased discharge of waste nitrogen, in this manner causing swollen evacuation in rats. Moreover, sericin increments biological process like intestinal absorption of various trace elements such as zinc, magnesium, and iron, and therefore it enhances the bioavailability of these Substances⁵¹. Sericin acts as an anti-icing agent which is applied on the fruits to avoid freezing⁵². Sericin incorporates a high substance of bioactive peptides (PB) that area unit specific components of proteins. Their amino acid succession is straight forwardly identified with the advantageous impacts on corporal capacities on frameworks like cardiovascular, nervous, gastrointestinal, and immune system⁵³. Nonetheless, the cell antioxidant and inhibitor tyrosinase activity was facilitated by peptides of sericin.

Table:3 amino acid range in the layers

Amino Acid	Cocoon Layer			Floss
	Inner	Outer Layer	Whole
Aspartic acid	18.61	18.30	18.46	10.20
Threonine	11.39	8.44	9.92	6.29
Serine	28.12	29.05	28.58	40.28
Glutamic acid	4.90	4.78	4.84	4.31
Proline	0.51	0.56	0.53	0.66
Glycine	16.90	16.70	16.80	18.17
Alanine	4.84	5.15	5.00	4.43
Cystine	0.42	0.64	0.53	Trace
Valine	2.67	2.91	2.79	3.46
Methionine	0.10	0.11	0.10	0.12
Isoleucine	0.60	0.67	0.63	0.67
Leucine	0.90	1.17	1.03	0.85
Tyrosine	3.28	3.39	3.33	4.09
Phenylamine	0.42	0.47	0.44	0.43
Lysine	2.26	2.89	2.58	1.89
Histidine	0.89	0.99	0.94	0.68
Arginine	3.03	3.41	3.22	3.30

Sericin in food Industry:

Administration bodies:

In Bharat, little examination has been finished with sericin within the food business. Food Safety and Standards Authority of India (FSSAI) is that the peak body that upholds the rules on food as supported within the Food Safety and Standards Act, 2006 (FSS Act). FSSAI pointers, food products can be classified as standardized and non-standardized food products. The standardized food products are those that principles are set and don’t endorse to fabricate, deal, distribution, or import. Non-standardized food products are those, that don’t have Standards about well-being boundaries. Non-standardized Food products anticipate item endorsement and assessed for Safety¹. To figure with item endorsement, a 90-day external snapping point is piven for consummation of the applying and audit live. Moreover, if the item is in addition alluded to the Scientific Panel for investigation, as so much as doable might be reached out for an extra thirty days. The candidates can follow the applying standing at any Stage of the endorsement interaction, and on endorsement, they will proceed with the exploration cycle⁴⁹.

Anti-browning specialist:

Sericin can stops the oxidative degradation reaction of lipids and inhibit tyrosinase. Tyrosinase oxidation reaction causes browning due to the presence of certain amino acid which is responsible for melanin biosynthesis. This prevents the browning reaction in food.

Sericin in salad dressing:

Salad dressing can be assembled into three sorts, to be specific, vinaigrettes, emulsified dressings, and creamy dressings, and each contains an alternate blend of fixings⁵⁴. Vinaigrettes blends an acid and oil, with or without spices should be mixed vivaciously not long before serving to ensure that they’re well blended and adjusted. To prevent lipid peroxidation and maintain emulsion, it should be blended with additives. To make a non- separable emulsion, emulsified dressings is the combination of oil and vinegar with egg yolk.

Creamy dressings can be made with the combination of sour cream, yogurt, heavy cream, and buttermilk. Sericin acts as a major ingredient in salad dressings as it has cell antioxidant activity and emulsifying property⁵⁵. The high molecular weight protein was found in the study⁵⁴. Antioxidants are abundant in vegetables and fruits are additional benefits for salad and it is also found in grain cereals, teas, legumes, and nuts⁵⁶.

Sericin in bread:

Sericin can be used as an additive of bread to enhance its nutrition. As sericin containing bread are rich in fibre it can be consumed by diabetic patients. The sericin causes >10/1000g of flour to become hard, dark and difficult to swallow. The surface volume and internal structure of the bread was analysed using SEM. whenever sericin included a sum to the bread can be an ideal prepared food and that is viable in assimilation and absorption⁵⁷.

Packaging properties:

The shade point and Chroma tests treated with sericin film coating stayed consistent while non-treated organic products had continuous reductions during capacity. The sericin treatment additionally diminished the cooking enzymatic activity of polyphenol oxidase, peroxidase, phenylalanine ammonia-lyase, and the phenolic content. Then again, there was no huge distinction in the immovability and ascorbic content between the treatment and control sets⁵⁵.

It is biodegradable and biocompatible. It addresses a group of proteins whose molecular mass ranges from 10 to 310 kDa. Sericin is a fascinating protein giving high potential to the utilization of consumable covering materials as it has film properties^58.

Advantage of sericin in food industry:

Table: 3 advantages of sericin

Advantages:

Nontoxic

Prudent

Astounding dampness holding limit

Expanded fibre content

Cancer prevention agent

Great emulsifying agent

Great anti-frosting agent

Diminishes serum cholesterol and free unsaturated fats

Easily available

CONCLUSION:

Sericin is a protein extracted from Bombyx mori which is used in the production of silk. Silk is a fibre produced by the silkworm in the production of silk. Silk could be a fibre made by the silkworm within the production of its cocoon. Sericin accommodates 2 proteins. They’re fibroin and sericin. There are several types of extraction methods to extract sericin but the easy and affordable method to extract sericin is stream with autoclave method which gives a good yield and quality product. Sericin is a versatile protein can be used positively without any changes in its physical properties and health benefits. Incorporation of sericin with nanoparticles gives upgraded antimicrobial properties in food industry. Cancer prevention agent of Sericin isolated by autoclave technique has a good influence of antioxidant properties. Antioxidant properties have major influence in milk industry. Currently, Sericin has been applied in various fields. Sericin in textile industry encompasses the fibroin filaments with progressive tacky layers that assistance in the arrangement of cover. The sericin-changed polyester is multiple times more hydroscopic than untreated polyesters. The cell antioxidant movement related with low edibleness of sericin that extends the applying within the medical specialty field, like antineoplastic, antimicrobial and calming specialist, medicine, acts in colon well-being, any developing blockage and shields the body from stoutness through any developed plasma macromolecule profile. Sericin tends to be utilized as the added substance of high-grade beauty care products. The amino acid parts of sericin give great dampness ingestion and maintenance on the skin. The atomic weight size of sericin will straightforwardly influence the kinds of cosmetical application. Sericin is approved as a key ingredient in food industry as a additive. It has been used as a flavour enhancer in food products. Though the researches related to the application of Sericin in food industry is very limited. Further studies on sericin in food industry will enhance the physical and chemical properties of food products.

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Received on 22.10.2021            Modified on 12.05.2022

Accepted on 10.09.2022           © RJPT All right reserved

Research J. Pharm. and Tech 2023; 16(4):2068-2074.

DOI: 10.52711/0974-360X.2023.00340