51
|
Ye M, Zhang C, Zhu L, Jia W, Shen Q. Yak (Bos grunniens) bones collagen-derived peptides stimulate osteoblastic proliferation and differentiation via the activation of Wnt/β-catenin signaling pathway. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2600-2609. [PMID: 31975417 DOI: 10.1002/jsfa.10286] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 01/10/2020] [Accepted: 01/24/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND As the world's population is transitioning gradually to an ageing stage, the incidence of osteoporosis is increasing annually. Yak bone is one of the major components of Tibetan medicine and it has mainly been associated with an improvement in bone health, for example against osteoporosis. However, the functional bioactive ingredients and the underlying mechanisms are still unclear. RESULTS Sequential purification of yak-bone hydrolysates was achieved by ultrafiltration, size exclusion chromatography, and semi-preparative reverse-phase high-performance liquid chromatography. After this, 35 novel peptides were identified by mass spectrometry analysis, of which peptide GPAGPPGPIGNV (GP-12) displayed the highest osteoblast proliferation-promoting activity, with an increase of 42.7% in cell growth. An in vitro stability study demonstrated that GP-12 was digested into smaller peptides (GP-9, GV-9, AV-10 and GP-11) after simulated gastrointestinal digestion and absorption (Caco-2 cell monolayers) experiments. However, some of them still can be absorbed intact through the (Caco-2 cell monolayers by a paracellular route (Papp: 5.36 ± 0.34 cm s-1 ). Flow cytometry results indicated that GP-12 enhanced osteoblastic proliferation by inducing the alteration of the cell-cycle progression both from the G0/G1 to the S phase and from the S to the G2/M phase. Quantitative real-time polymerase chain reaction (PCR) and western blot results revealed that GP-12 induced osteoblastic proliferation and differentiation in a dose-response manner through the activation of a Wnt/β-catenin signaling pathway. CONCLUSION These findings highlighted that such peptides hold the promise of discovering candidates for functional and health-promoting foods, which could be potentially used for the treatment of osteoporosis. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mengliang Ye
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lingyu Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- School of Tea and Food Science & Technology, Anhui agricultural university, Hefei, China
| | - Wei Jia
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qingshan Shen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
52
|
Miao W, He R, Feng L, Ma K, Zhang C, Zhou J, Chen X, Rui X, Zhang Q, Dong M, Li W, Xu Q. Study on processing stability and fermentation characteristics of donkey milk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109151] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
53
|
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS. Food Res Int 2019; 129:108853. [PMID: 32036889 DOI: 10.1016/j.foodres.2019.108853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 12/24/2022]
Abstract
The influence of production technology, namely, temperature, pH and 2-step fermentation (back-slopping approach), on the microbiological characteristics and on the phosphopeptide profile of kefir obtained with kefir grains was investigated. The growth of yeasts, lactic acid bacteria (LAB) and acetic acetic bacteria (AAB) in both grains and kefir was affected by the incubation temperature and by the use of back-slopping. In particular, at 25 °C the microbiota of kefir grains was mainly composed by LAB and yeasts, while at 18 °C yeasts represented the dominant group in kefir. Back-slopping at 25 °C determined a significant increase of AAB. A comprehensive characterization of potentially bioactive peptides, including caseino-phosphopeptides (CPPs), was performed, for the first time, in kefir obtained with kefir grains, using preliminary enrichment on hydroxyapatite followed by dephosphorylation and analysis by Liquid Chromatography-ElectroSpray Ionization-Quadrupole-Time of Flight-tandem mass spectrometry (LC-ESI-QTOF-MS/MS). As a result, seventy-three phosphopeptides, mostly arising from caseins (79% β-casein, 8% αs1-casein and 9% αs2-casein) and all including from three to five serine residues in their sequences, were identified. Seventy-one of them showed the typical motif "SerP-SerP-SerP-Glu-Glu", which is crucial for the ability of caseins to bind to minerals. Several peptides were observed, for the first time, from the 1-40 region of β-casein. As for the effect of production technology, phosphopeptide profiles of kefirs obtained at 25 °C and 18 °C were very similar, whereas kefir produced under acidic conditions showed a predominance of smaller peptides, suggesting a higher level of proteolysis. Conversely, kefir obtained through back-slopping at 25 °C contained longer peptides, thus indicating a lower proteolytic activity and a poor reproducibility in the kefir phosphopeptide profile occurring when grains are reused.
Collapse
|
54
|
Hiolle M, Lechevalier V, Floury J, Boulier-Monthéan N, Prioul C, Dupont D, Nau F. In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility. Food Res Int 2019; 128:108817. [PMID: 31955773 DOI: 10.1016/j.foodres.2019.108817] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/10/2019] [Indexed: 12/21/2022]
Abstract
Digestion is a mechanical and chemical process that is only partly understood, and even less so for complex foods. In particular, the issue of the impact of food structure on the digestion process is still unresolved. In this study, the fate of four micronutrient-enriched foods with identical compositions but different microstructures (Custard, Pudding, Sponge cake, Biscuit) was investigated using the 3-phase in vitro model of human digestion developed by the INFOGEST network. Matrix disintegration and hydrolysis of macronutrients (proteins, lipids and carbohydrates) were monitored during the three phases of digestion using biochemical techniques, size-exclusion chromatography, thin-layer chromatography and gas chromatography. Micronutrient release (vitamin B9 and lutein) was monitored using reverse-phase chromatography. Food structure did not greatly influence macronutrient hydrolysis, except for lipolysis that was four-times higher for Biscuit compared to Custard. However, the bioaccessibility of both micronutrients depended on the food structure and on the micronutrient. Vitamin B9 release was faster for Biscuit and Sponge cake during the gastric phase, whereas lutein release was higher for Custard during the intestinal step. Extensive statistical analysis highlighted the impact of food structure on the digestion process, with different digestion pathways depending on the food matrix. It also made it possible to characterise the gastric step as a predominantly macronutrient solubilisation phase, and the intestinal step as a predominantly hydrolysis phase.
Collapse
Affiliation(s)
- M Hiolle
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | | | - J Floury
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | | | - C Prioul
- Liot SAS, 86450 Pleumartin, France.
| | - D Dupont
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | - F Nau
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| |
Collapse
|
55
|
Li SN, Tang SH, He Q, Hu JX, Zheng J. In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations. J Dairy Sci 2019; 103:1120-1130. [PMID: 31759585 DOI: 10.3168/jds.2019-17165] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 10/01/2019] [Indexed: 12/17/2022]
Abstract
This study investigated the effects of Lactobacillus plantarum (Lp) and Bifidobacterium animalis ssp. lactis (Ba) in co-cultures with Streptococcus thermophilus (St) on changes in the acidification profile, proteolytic activity, peptide production, in vitro antioxidant activity, and angiotensin-converting enzyme (ACE) inhibitory properties of fermented milks during 21 d of storage at 4°C. The pH values and proteolysis in all batches showed a gradual decrease and increase during storage, respectively. The ACE-inhibitory activity and total antioxidant capacity of all co-fermented milk samples followed a similar pattern, with maximum values on d 6 of storage. The St starter, in conjunction with Ba or Lp or both, enhanced proteolysis, peptide generation, and ACE-inhibitory and antioxidant activity, but decreased pH values compared with St alone. The St-Ba-Lp samples showed higher DPPH• (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, hydroxyl radical scavenging activity, and total antioxidant capacity, but similar superoxide anion scavenging activity compared to St-Ba or St-Lp samples. The St-Ba samples showed higher DPPH• radical scavenging activity but lower hydroxyl radical scavenging activity than St-Lp samples. In the ACE-inhibitory assays, the St-Lp samples exhibited relatively low activity among the co-fermented milks, digested or not. The presence of Ba and Lp in fermentation together did not affect ACE-inhibitory activity in undigested fermented milks compared with the presence of Ba alone, and St-Ba-Lp fermented milks demonstrated an increase in ACE-inhibitory activity after simulated gastrointestinal digestion in storage. Pepsin digestion largely improved ACE-inhibitory activity, except in St-Lp samples, in which the activity was reduced. Further hydrolysis by trypsin reduced final activity in digestion. This study suggests that co-cultured fermentation with probiotics improves in vitro antioxidant and ACE inhibition activity in fermented milks, and this effect is partly due to the higher proteolytic activity of probiotics.
Collapse
Affiliation(s)
- S N Li
- College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, P. R. China; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - S H Tang
- College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, P. R. China.
| | - Q He
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
| | - J X Hu
- College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, P. R. China
| | - J Zheng
- College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, P. R. China
| |
Collapse
|
56
|
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040096] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.
Collapse
|
57
|
Boost anti-oxidant activity of yogurt with extract and hydrolysate of cinnamon residues. CHINESE HERBAL MEDICINES 2019. [DOI: 10.1016/j.chmed.2019.05.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
|
58
|
Fan M, Guo T, Li W, Chen J, Li F, Wang C, Shi Y, Li DXA, Zhang S. Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
59
|
Li Y, Xiong S, Yin T, Hu Y, You J. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chem 2019; 283:148-154. [DOI: 10.1016/j.foodchem.2019.01.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 12/31/2018] [Accepted: 01/04/2019] [Indexed: 11/15/2022]
|
60
|
Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi. Food Res Int 2019; 120:793-799. [DOI: 10.1016/j.foodres.2018.11.040] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 11/12/2018] [Accepted: 11/16/2018] [Indexed: 11/22/2022]
|
61
|
Savastano M, Liu Y, Mels J, Dittrich D, Haus S, Gensberger-Reigl S, Pischetsrieder M. Profiling of Multiphosphorylated Peptides in Kefir and Their Release During Simulated Gastrointestinal Digestion. ACS OMEGA 2019; 4:7963-7970. [PMID: 31172034 PMCID: PMC6545566 DOI: 10.1021/acsomega.8b03105] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Accepted: 03/18/2019] [Indexed: 06/09/2023]
Abstract
Casein phosphopeptides are multiphosphorylated milk peptides, which can have anticariogenic activity and improve mineral absorption by binding bivalent metal ions. The present study investigated phosphopeptides in kefir because fermentation may lead to their enhanced release from milk proteins. After selective enrichment by hydroxyapatite extraction, phosphopeptides and their phosphorylation degree were identified by matrix-assisted desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) before and after enzymatic dephosphorylation. Peptide structures were determined by ultrahigh-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry (UHPLC-ESI-MS/MS) revealing 27 phosphopeptides in kefir, including nine peptides containing the motif pSpSpSEE, which binds minerals most efficiently. The majority (18) of phosphopeptides were derived from β-casein, but only three were derived from the most abundant milk protein αs1-casein. After simulated gastrointestinal digestion, MALDI-TOF-MS analysis detected eight putative phosphopeptides in kefir, four of which were assigned by UHPLC-ESI-MS/MS to αs2-casein124-133, αs2-casein137-146, β-casein30-40, and κ-casein147-161. These results indicate that kefir is a good dietary source of multiphosphorylated peptides.
Collapse
Affiliation(s)
- Maria
Luisa Savastano
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
- Department
of Agricultural, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71100 Foggia, Italy
| | - Yufang Liu
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Jennifer Mels
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Daniel Dittrich
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Sabrina Haus
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Sabrina Gensberger-Reigl
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Monika Pischetsrieder
- Department
of Chemistry and Pharmacy, Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| |
Collapse
|
62
|
Galli BD, Baptista DP, Cavalheiro FG, Negrão F, Eberlin MN, Gigante ML. Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG. Food Res Int 2019; 123:393-402. [PMID: 31284991 DOI: 10.1016/j.foodres.2019.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 04/09/2019] [Accepted: 05/05/2019] [Indexed: 12/21/2022]
Abstract
Several factors might impact the proteolysis during cheese manufacture and ripening and, therefore, the release of bioactive peptides. These factors include the heat treatment of the milk, the type of starter and secondary culture used and the ripening time. Thus, the objective of this study was to evaluate the effect of the milk heat treatment and the use of adjunct culture in the development of the peptide profile of Camembert-type cheese during ripening. The cheeses were made from raw and heat-treated milk, with and without the addition of Lactobacillus rhamnosus GG. The results obtained by mass spectrometry (MALDI ToF/MS) and analyzed by chemometrics (PLS-DA) revealed a complex hydrolysis profile of the caseins with 103 peaks found, of which 70 peptides were identified and 15 presented bioactive potential. The potential bioactive peptides important for the separation of cheeses were all derived from β-casein. The heat treatment of the milk, the addition of the adjunct culture and the ripening time affected the peptide profile of the cheeses. At the beginning of ripening the cheeses presented a very similar peptide profile, which differed over time, and this differentiation is clearer for cheeses obtained from raw milk.
Collapse
Affiliation(s)
- Bruno Domingues Galli
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Débora Parra Baptista
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| | - Flávia Giacometti Cavalheiro
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| | - Fernanda Negrão
- ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, Campinas, SP 13083-970, Brazil
| | - Marcos Nogueira Eberlin
- ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, Campinas, SP 13083-970, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| |
Collapse
|
63
|
Yu Y, Qi Y, Jin Y. Milk digestion peptidomics: Tracking caseinophosphopeptides in simulated gastrointestinal digestion. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
64
|
Bhattacharya M, Salcedo J, Robinson RC, Henrick BM, Barile D. Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities. NPJ Sci Food 2019; 3:4. [PMID: 31304276 PMCID: PMC6550233 DOI: 10.1038/s41538-019-0037-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 02/15/2019] [Indexed: 12/30/2022] Open
Abstract
Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level. Milk-derived bioactive peptides and oligosaccharides have garnered both scientific and commercial interest because they possess unique functional properties, such as anti-hypertensive, immunomodulatory and prebiotic activities; therefore, the objective of this work was to employ peptidomic and glycomic tools to identify and measure relative and absolute quantities of peptides and oligosaccharides in widely consumed dairy products. Specifically, we identified up to 2117 unique peptides in 10 commercial dairy products, which together represent the most comprehensive peptidomic profiling of dairy milk in the literature to date. The quantity of peptides, measured by ion-exchange chromatography, varied between 60 and 130 mg/L among the same set of dairy products, which the majority originated from caseins, and the remaining from whey proteins. A recently published bioactive peptide database was used to identify 66 unique bioactive peptides in the dataset. In addition, 24 unique oligosaccharide compositions were identified in all the samples by nano LC Chip QTOF. Neutral oligosaccharides were the most abundant class in all samples (66-91.3%), followed by acidic (8.6-33.7%), and fucosylated oligosaccharides (0-4.6%). Variation of total oligosaccharide concentration ranged from a high of 65.78 to a low of 24.82 mg/L. Importantly, characterizing bioactive peptides and oligosaccharides in a wider number of dairy products may lead to innovations that go beyond the traditional vision of dairy components used for nutritional purposes but that will rather focus on improving human health.
Collapse
Affiliation(s)
- Mrittika Bhattacharya
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616 USA
| | - Jaime Salcedo
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616 USA
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616 USA
| | - Bethany Michele Henrick
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616 USA
- Evolve Biosystems, 2121 2nd Street, B107, Davis, CA 95618 USA
- Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, NE 68588 USA
| | - Daniela Barile
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616 USA
| |
Collapse
|
65
|
Sebald K, Dunkel A, Schäfer J, Hinrichs J, Hofmann T. Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11092-11104. [PMID: 30289254 DOI: 10.1021/acs.jafc.8b04479] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Aiming at the identification of the key bitter peptides in fermented foods, a new approach, coined "sensoproteomics", was developed and applied to fresh cheese samples differing in bitter taste intensity. By means of MPLC fractionation of the water-soluble cheese extracts in combination with taste dilution analysis, complex fractions with intense bitter taste were located and then screened by UPLC-MS/MS for the entire repertoire of ∼1600 candidate peptides, extracted from a literature meta-analysis on dairy products, by using a total of 120 selected reaction monitoring methods computed in silico. A total of 340 out of the 1600 peptides were found in the cheese samples, among which 17 peptides were identified as candidate bitter peptides by considering only peptides that were located in the bitter-tasting MPLC fractions (signal-to-noise ratio: ≥10) with a fold-change of ≥3 when comparing the less bitter to the more bitter cheese sample and that were validated by comparison with the synthetic reference peptides. While EIVPNS[phos]VEQK (αs1-CN70-78) and INTIASGEPT (κ-CN122-131) did not exhibit any bitter taste up to 2000 μmol/L, 15 of the 17 target peptides showed bitter taste thresholds ranging from 30 (ARHPHPHLSFM, κ-CN96-106) to 690 μmol/L (IQKEDVPS, αs1-CN81-88). Finally, quantitative peptide analysis followed by calculation of dose-overthreshold factors revealed a primary contribution of MAPKHKEMPFPKYPVEPF (β-CN102-119) and ARHPHPHLSFM (κ-CN96-106) to the perceived bitter taste of the fresh cheese samples. Finally, the evolution of the bitter peptides throughout two different fresh cheese manufacturing processes was quantitatively recorded.
Collapse
Affiliation(s)
| | | | - Johannes Schäfer
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology , University of Hohenheim , Garbenstrasse 21 , D-70599 Stuttgart , Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology , University of Hohenheim , Garbenstrasse 21 , D-70599 Stuttgart , Germany
| | - Thomas Hofmann
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Strasse 4 , D-85354 Freising , Germany
| |
Collapse
|
66
|
Raveschot C, Cudennec B, Coutte F, Flahaut C, Fremont M, Drider D, Dhulster P. Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application. Front Microbiol 2018; 9:2354. [PMID: 30386307 PMCID: PMC6199461 DOI: 10.3389/fmicb.2018.02354] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 09/13/2018] [Indexed: 11/19/2022] Open
Abstract
To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called “bioactive peptides” (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of Lactobacillus strains to produce novel hydrolysates and BAPs of major interest. This review aims at discussing the potential of different Lactobacillus species to release BAPs from fermentation media and processes. Strategies used for peptide production are presented. Additionally, we propose a methodology to select the most promising Lactobacillus strains as sources of BAPs. This methodology combines conventional approaches and in silico analyses.
Collapse
Affiliation(s)
- Cyril Raveschot
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France.,VF Bioscience, Parc Eurasanté, Loos-lez-Lille, France
| | - Benoit Cudennec
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - François Coutte
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - Christophe Flahaut
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - Marc Fremont
- VF Bioscience, Parc Eurasanté, Loos-lez-Lille, France
| | - Djamel Drider
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - Pascal Dhulster
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| |
Collapse
|
67
|
Ni H, Hayes HE, Stead D, Raikos V. Incorporating salal berry ( Gaultheria shallon) and blackcurrant ( Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties. Heliyon 2018; 4:e00875. [PMID: 30386826 PMCID: PMC6205296 DOI: 10.1016/j.heliyon.2018.e00875] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 10/11/2018] [Accepted: 10/17/2018] [Indexed: 01/17/2023] Open
Abstract
In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to reformulate yogurt and the anti-diabetic properties of the beverage were investigated during 4 weeks of cold storage at 4 °C. Results indicated that α-amylase, α-glucosidase and DPP-IV inhibitory activities increased with storage time for all samples. At the end of storage period α-amylase, α-glucosidase and DPP-IV inhibition were >61%, 62% and 56% respectively for all yogurt types. This increase in bioactivity during cold storage is attributed to the viability of lactic acid bacteria (∼108 cfu/g), which is maintained for 4 weeks. Enzyme inhibition increased similarly for all yogurt types at 4 °C except for α-glucosidase. Yogurt with BCP showed the highest potency to inhibit α-glucosidase (>90%) with an IC50 value of 0.20 mg/ml (week 4). A peptidomic approach based on liquid chromatography coupled with mass spectrometry (LC-MS) was used for the separation and identification of peptides generated in three types of yogurt. A total of 486 peptides mainly from caseins were identified, of which 15 have documented bioactivity, predominantly as antimicrobial agents or ACE-inhibitors.
Collapse
Affiliation(s)
- He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Helen E. Hayes
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK
| | - David Stead
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK
| | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK
| |
Collapse
|
68
|
Lorieau L, Halabi A, Ligneul A, Hazart E, Dupont D, Floury J. Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.019] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
69
|
Antihypertensive peptides from whey proteins fermented by lactic acid bacteria. Food Sci Biotechnol 2018; 27:1781-1789. [PMID: 30483443 DOI: 10.1007/s10068-018-0423-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 05/17/2018] [Accepted: 06/03/2018] [Indexed: 01/14/2023] Open
Abstract
In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 °C and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying abilities to inhibit ACE in vitro. Seven fermentates showed strong ACE inhibitory abilities between 84.70 ± 0.67 and 52.40 ± 2.1% with IC50 values between 19.78 ± 1.73 and 2.13 ± 0.7 mg/ml. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of 84.7 ± 0.67% (IC50 = 19.78 ± 1.73 μg/ml). Mass spectrometry revealed that more than half (57.7%) of the low molecular weight peptides (< 7 kDa) in the P. acidilactici SDL1414 fermented samples were ACE inhibitory peptides. Our results show that P. acidilactici SDL1414 could be used as a starter culture in the dairy industry to develop antihypertensive functional foods for hypertension management.
Collapse
|
70
|
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
71
|
Fernandez MA, Panahi S, Daniel N, Tremblay A, Marette A. Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr 2017; 8:812-829. [PMID: 29141967 PMCID: PMC5682997 DOI: 10.3945/an.116.013946] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Associations between yogurt intake and risk of diet-related cardiometabolic diseases (CMDs) have been the subject of recent research in epidemiologic nutrition. A healthy dietary pattern has been identified as a pillar for the prevention of weight gain and CMDs. Epidemiologic studies suggest that yogurt consumption is linked to healthy dietary patterns, lifestyles, and reduced risk of CMDs, particularly type 2 diabetes. However, to our knowledge, few to no randomized controlled trials have investigated yogurt intake in relation to cardiometabolic clinical outcomes. Furthermore, there has been little attempt to clarify the mechanisms that underlie the potential beneficial effects of yogurt consumption on CMDs. Yogurt is a nutrient-dense dairy food and has been suggested to reduce weight gain and prevent CMDs by contributing to intakes of protein, calcium, bioactive lipids, and several other micronutrients. In addition, fermentation with bacterial strains generates bioactive peptides, resulting in a potentially greater beneficial effect of yogurt on metabolic health than nonfermented dairy products such as milk. To date, there is little concrete evidence that the mechanisms proposed in observational studies to explain positive results of yogurt on CMDs or parameters are valid. Many proposed mechanisms are based on assumptions that commercial yogurts contain strain-specific probiotics, that viable yogurt cultures are present in adequate quantities, and that yogurt provides a minimum threshold dose of nutrients or bioactive components capable of exerting a physiologic effect. Therefore, the primary objective of this review is to investigate the plausibility of potential mechanisms commonly cited in the literature in order to shed light on the inverse associations reported between yogurt intake and various cardiometabolic health parameters that are related to its nutrient profile, bacterial constituents, and food matrix. This article reviews current gaps and challenges in identifying such mechanisms and provides a perspective on the research agenda to validate the proposed role of yogurt in protecting against CMDs.
Collapse
Affiliation(s)
- Melissa Anne Fernandez
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
| | - Shirin Panahi
- Department of Kinesiology, Laval University, Quebec, Canada
| | - Noémie Daniel
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
| | - Angelo Tremblay
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
- Department of Kinesiology, Laval University, Quebec, Canada
| | - André Marette
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- Department of Medicine, Faculty of Medicine, Laval University, Quebec, Canada
| |
Collapse
|
72
|
Mirzapour M, Rezaei K, Sentandreu MA. Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins. J Food Sci 2017; 82:2421-2431. [PMID: 28833139 DOI: 10.1111/1750-3841.13840] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 07/06/2017] [Accepted: 07/14/2017] [Indexed: 11/29/2022]
Abstract
In this study, the production, fractionation, purification and identification of ACE (angiotensin-I-converting enzyme) inhibitory peptides from wild almond (Amygdalus scoparia) proteins were investigated. Wild almond proteins were hydrolyzed using 5 different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme) and assayed for their ACE inhibitory activities. The degree of ACE inhibiting activity obtained after hydrolysis was found to be in the following order: alcalase > chymotrypsin > trypsin/pepsin > flavourzyme. The hydrolysates obtained from alcalase (IC50 = 0.8 mg/mL) were fractionated by sequential ultrafiltration at 10 and 3 kDa cutoff values and the most active fraction (<3 kDa) was further separated using reversed phase high-performance liquid chromatography (RP-HPLC). Peptide sequence identifications were carried out on highly potential fractions obtained from RP-HPLC by means of liquid chromatography coupled to electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). Sequencing of ACE inhibitory peptides present in the fraction 26 of RP-HPLC resulted in the identification of 3 peptide sequences (VVNE, VVTR, and VVGVD) not reported previously in the literature. Sequence identification of fractions 40 and 42 from RP-HPLC, which showed the highest ACE inhibitory activities (84.1% and 86.9%, respectively), resulted in the identification of more than 40 potential ACE inhibitory sequences. The results indicate that wild almond protein is a rich source of potential antihypertensive peptides and can be suggested for applications in functional foods and drinks with respect to hindrance and mitigation of hypertension after in vivo assessment. PRACTICAL APPLICATION This study has shown the potential of wild almond proteins as good sources for producing ACE-inhibitory active peptides. According to this finding, peptides with higher ACE inhibitory activities could be released during the gastrointestinal digestion and contribute to the health- promoting activities of this natural protein source.
Collapse
Affiliation(s)
- Mozhgan Mirzapour
- Dept. of Food Science, Engineering and Technology, Univ. of Tehran, Karaj, 31587-77871, Iran
| | - Karamatollah Rezaei
- Dept. of Food Science, Engineering and Technology, Univ. of Tehran, Karaj, 31587-77871, Iran.,Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, Univ. of Tehran, Karaj, 31587-77871, Iran
| | - Miguel Angel Sentandreu
- Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| |
Collapse
|
73
|
|
74
|
Oh NS, Joung JY, Lee JY, Kim Y, Kim SH. Enhancement of Antioxidative and Intestinal Anti-inflammatory Activities of Glycated Milk Casein after Fermentation with Lactobacillus rhamnosus 4B15. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4744-4754. [PMID: 28510450 DOI: 10.1021/acs.jafc.7b01339] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, we investigated the glycoproteomics of glycated milk casein (GMC) and GMC fermented by Lactobacillus rhamnosus 4B15 (FGMC) and determined their biological implications. There was a significant increase in the antioxidative and anti-inflammatory activities of GMC with galactose, which were higher than those of GMC with glucose (GMC-glc). Furthermore, the fermentation of GMC by L. rhamnosus 4B15 synergistically enhanced the above activities compared to those of unfermented GMC. Especially, fermented GMC-glc (FGMC-glc) possessed remarkably improved reducing power and radical scavenging activities. Moreover, FGMC-glc ameliorated the inflammatory response and tight junction-related intestinal epithelial dysfunction. Additionally, hexose-derived glycation and modification sites in protein sequences of GMC were identified. In particular, glycosylation and sulfation of serine and threonine residues were observed, and distinct modification sites were detected after fermentation. Therefore, these results indicated that glycation-induced modification of casein and fermentation correlated strongly with the enhanced functional properties.
Collapse
Affiliation(s)
- Nam Su Oh
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
| | - Jae Yeon Joung
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Ji Young Lee
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Younghoon Kim
- Department of Animal Science and Institute of Milk Genomics, Chonbuk National University , Jeonju 54896, South Korea
| | - Sae Hun Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| |
Collapse
|
75
|
Protein digestomic analysis reveals the bioactivity of deer antler velvet in simulated gastrointestinal digestion. Food Res Int 2017; 96:182-190. [PMID: 28528097 DOI: 10.1016/j.foodres.2017.04.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 03/31/2017] [Accepted: 04/02/2017] [Indexed: 12/19/2022]
Abstract
Proteins are the most prominent bioactive component in deer antler velvet. The aim of the present study was to track the fate of protein of antler velvet by protein digestomics. The peptide profile identified by LC-MS/MS and the in vitro bioactivity of antler velvet aqueous extract (AAE) were investigated in simulated gastrointestinal digestion. A total of 23, 387 and 417 peptides in AAE, gastric and pancreatic digests were identified using LC-MS/MS, respectively. Collagens, the predominant proteins, released 34 peptides in gastric digests and 146 peptides in pancreatic digests. The gastric and pancreatic digests presented dipeptidyl peptidase IV (DPP-IV) and prolyl endopeptidase (PEP) inhibition activities. Four peptides from digests were proved to be DPP-IV and PEP inhibitory peptides. The results showed that the peptides released from antler velvet protein contributed to the bioactivity of antler velvet during digestion.
Collapse
|
76
|
Liu Y, Pischetsrieder M. Identification and Relative Quantification of Bioactive Peptides Sequentially Released during Simulated Gastrointestinal Digestion of Commercial Kefir. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1865-1873. [PMID: 28195465 DOI: 10.1021/acs.jafc.6b05385] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Health-promoting effects of kefir may be partially caused by bioactive peptides. To evaluate their formation or degradation during gastrointestinal digestion, we monitored changes of the peptide profile in a model of (1) oral, (2) gastric, and (3) small intestinal digestion of kefir. Matrix-assisted laser desorption/ionization time-of-flight mass spectroscopy analyses revealed clearly different profiles between digests 2/3 and kefir/digest 1. Subsequent ultraperformance liquid chromatography-electrospray ionization-tandem mass spectrometry identified 92 peptides in total (25, 25, 43, and 30, partly overlapping in kefir and digests 1, 2, and 3, respectively), including 16 peptides with ascribed bioactivity. Relative quantification in scheduled multiple reaction monitoring mode showed that many bioactive peptides were released by simulated digestion. Most prominently, the concentration of angiotensin-converting enzyme inhibitor β-casein203-209 increased approximately 10 000-fold after combined oral, gastric, and intestinal digestion. Thus, physiological digestive processes may promote bioactive peptide formation from proteins and oligopeptides in kefir. Furthermore, bioactive peptides present in certain compartments of the gastrointestinal tract may exert local physiological effects.
Collapse
Affiliation(s)
- Yufang Liu
- Department of Chemistry and Pharmacy, Food Chemistry Unit, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Schuhstraße 19, 91052 Erlangen, Germany
| | - Monika Pischetsrieder
- Department of Chemistry and Pharmacy, Food Chemistry Unit, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Schuhstraße 19, 91052 Erlangen, Germany
| |
Collapse
|
77
|
Caron J, Domenger D, Dhulster P, Ravallec R, Cudennec B. Protein Digestion-Derived Peptides and the Peripheral Regulation of Food Intake. Front Endocrinol (Lausanne) 2017; 8:85. [PMID: 28484425 PMCID: PMC5401913 DOI: 10.3389/fendo.2017.00085] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Accepted: 04/03/2017] [Indexed: 12/12/2022] Open
Abstract
The gut plays a central role in energy homeostasis. Food intake regulation strongly relies on the gut-brain axis, and numerous studies have pointed out the significant role played by gut hormones released from enteroendocrine cells. It is well known that digestive products of dietary protein possess a high satiating effect compared to carbohydrates and fat. Nevertheless, the processes occurring in the gut during protein digestion involved in the short-term regulation of food intake are still not totally unraveled. This review provides a concise overview of the current data concerning the implication of food-derived peptides in the peripheral regulation of food intake with a focus on the gut hormones cholecystokinin and glucagon-like peptide 1 regulation and the relationship with some aspects of glucose homeostasis.
Collapse
Affiliation(s)
- Juliette Caron
- Université Lille, INRA, Université Artois, Université Littoral Côte d’Opale, EA 7394 – ICV – Institut Charles Viollette, Lille, France
| | - Dorothée Domenger
- Université Lille, INRA, Université Artois, Université Littoral Côte d’Opale, EA 7394 – ICV – Institut Charles Viollette, Lille, France
| | - Pascal Dhulster
- Université Lille, INRA, Université Artois, Université Littoral Côte d’Opale, EA 7394 – ICV – Institut Charles Viollette, Lille, France
| | - Rozenn Ravallec
- Université Lille, INRA, Université Artois, Université Littoral Côte d’Opale, EA 7394 – ICV – Institut Charles Viollette, Lille, France
| | - Benoit Cudennec
- Université Lille, INRA, Université Artois, Université Littoral Côte d’Opale, EA 7394 – ICV – Institut Charles Viollette, Lille, France
- *Correspondence: Benoit Cudennec,
| |
Collapse
|