51
|
O'Loughlin I, Murray B, Brodkorb A, FitzGerald R, Kelly P. Production of whey protein isolate hydrolysate fractions with enriched ACE-inhibitory activity. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
52
|
Characterisation of the hydrolytic specificity of Aspergillus niger derived prolyl endoproteinase on bovine β-casein and determination of ACE inhibitory activity. Food Chem 2014; 156:29-36. [DOI: 10.1016/j.foodchem.2014.01.056] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 12/18/2013] [Accepted: 01/19/2014] [Indexed: 01/08/2023]
|
53
|
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
Collapse
|
54
|
Dallas DC, Guerrero A, Khaldi N, Borghese R, Bhandari A, Underwood MA, Lebrilla CB, German JB, Barile D. A peptidomic analysis of human milk digestion in the infant stomach reveals protein-specific degradation patterns. J Nutr 2014; 144:815-20. [PMID: 24699806 PMCID: PMC4018946 DOI: 10.3945/jn.113.185793] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 01/09/2014] [Accepted: 03/17/2014] [Indexed: 01/01/2023] Open
Abstract
In vitro digestion of isolated milk proteins results in milk peptides with a variety of actions. However, it remains unclear to what degree protein degradation occurs in vivo in the infant stomach and whether peptides previously annotated for bioactivity are released. This study combined nanospray LC separation with time-of-flight mass spectrometry, comprehensive structural libraries, and informatics to analyze milk from 3 human mothers and the gastric aspirates from their 4- to 12-d-old postpartum infants. Milk from the mothers contained almost 200 distinct peptides, demonstrating enzymatic degradation of milk proteins beginning either during lactation or between milk collection and feeding. In the gastric samples, 649 milk peptides were identified, demonstrating that digestion continues in the infant stomach. Most peptides in both the intact milk and gastric samples were derived from β-casein. The numbers of peptides from β-casein, lactoferrin, α-lactalbumin, lactadherin, κ-casein, serum albumin, bile salt-associated lipase, and xanthine dehydrogenase/oxidase were significantly higher in the gastric samples than in the milk samples (P < 0.05). A total of 603 peptides differed significantly in abundance between milk and gastric samples (P < 0.05). Most of the identified peptides have previously identified biologic activity. Gastric proteolysis occurs in the term infant in the first 2 wk of life, releasing biologically active milk peptides with immunomodulatory and antibacterial properties of clinical relevance to the proximal intestinal tract. Data are available via ProteomeXchange (identifier PXD000688).
Collapse
Affiliation(s)
- David C Dallas
- Department of Food Science Foods for Health Institute, and
| | - Andrés Guerrero
- Department of Chemistry, University of California at Davis, Davis, CA
| | - Nora Khaldi
- Department of Food Science University College Dublin Conway Institute of Biomolecular and Biomedical Research, School of Medicine and Medical Sciences, UCD Complex and Adaptive Systems Laboratory, University College Dublin, Dublin, Republic of Ireland; and
| | - Robyn Borghese
- Department of Pediatrics, University of California at Davis, Sacramento, CA
| | | | - Mark A Underwood
- Foods for Health Institute, and Department of Pediatrics, University of California at Davis, Sacramento, CA
| | - Carlito B Lebrilla
- Foods for Health Institute, and Department of Chemistry, University of California at Davis, Davis, CA
| | - J Bruce German
- Department of Food Science Foods for Health Institute, and
| | - Daniela Barile
- Department of Food Science Foods for Health Institute, and
| |
Collapse
|
55
|
|
56
|
Gútiez L, Gómez-Sala B, Recio I, del Campo R, Cintas LM, Herranz C, Hernández PE. Enterococcus faecalis strains from food, environmental, and clinical origin produce ACE-inhibitory peptides and other bioactive peptides during growth in bovine skim milk. Int J Food Microbiol 2013; 166:93-101. [DOI: 10.1016/j.ijfoodmicro.2013.06.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Revised: 06/10/2013] [Accepted: 06/16/2013] [Indexed: 01/27/2023]
|
57
|
Jakubczyk A, Baraniak B. Activities and sequences of the angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from the digested lentil (Lens culinaris) globulins. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12226] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry; University of Life Sciences; ul. Skromna 8; 20-704; Lublin; Poland
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry; University of Life Sciences; ul. Skromna 8; 20-704; Lublin; Poland
| |
Collapse
|
58
|
Sánchez-Rivera L, Recio I, Ramos M, Gómez-Ruiz JÁ. Short communication: Peptide profiling in cheeses packed using different technologies. J Dairy Sci 2013; 96:3551-7. [DOI: 10.3168/jds.2012-6302] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Accepted: 02/04/2013] [Indexed: 11/19/2022]
|
59
|
Madureira AR, Soares JC, Amorim M, Tavares T, Gomes AM, Pintado MM, Malcata FX. Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1458-1465. [PMID: 23400948 DOI: 10.1002/jsfa.5915] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 08/28/2012] [Accepted: 09/25/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Probiotic whey cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. RESULTS Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the <3 kDa fraction exhibited higher activities in the case of L. casei and B. animalis than the control and L. acidophilus. CONCLUSION Whey cheeses with higher nutritional value were those inoculated with L. casei.
Collapse
Affiliation(s)
- Ana R Madureira
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
| | | | | | | | | | | | | |
Collapse
|
60
|
El-Salam MHA, El-Shibiny S. Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2012.692137] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
61
|
Shori AB, Baba AS, Keow JN. Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt. Pak J Biol Sci 2012; 15:1160-7. [PMID: 23755406 DOI: 10.3923/pjbs.2012.1160.1167] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
There is an increasing demand of functional foods in developed countries. Yogurt plays an important role in the management of blood pressure. Several bioactive peptides isolated from Allium sativum or fish collagen have shown antihypertensive activity. Thus, in the present study the effects of A. sativum and/or Fish Collagen (FC) on proteolysis and ACE inhibitory activity in yogurt (0, 7 and 14 day) and cheese (0, 14 and 28 day) were investigated. Proteolytic activities were the highest on day 7 of refrigerated storage in A. sativum-FC-yogurt (337.0 +/- 5.3 microg g(-1)) followed by FC-yogurt (275.3 +/- 2.0 microg g(-1)), A. sativum-yogurt (245.8 +/- 4.2 microg g(-1)) and plain-yogurt (40.4 +/- 1.2 microg g(-1)). On the other hand, proteolytic activities in cheese ripening were the highest (p < 0.05) on day 14 of storage for plain and A. sativum-cheeses (411.4 +/- 4.3 and 528.7 +/- 1.6 microg g(-1), respectively). However, the presence of FC increased the proteolysis to the highest level on day 28 of storage for FC- and A. sativum-FC cheeses (641.2 +/- 0.1 and 1128.4 +/- 4.5 microg g(-1), respectively). In addition, plain- and A. sativum-yogurts with or without FC showed maximal inhibition of ACE on day 7 of storage. Fresh plain- and A. sativum-cheeses showed ACE inhibition (72.3 +/- 7.8 and 50.4 +/- 1.6 % respectively), the presence of FC in both type of cheeses reduced the ACE inhibition to 62.9 +/- 0.8 and 44.5 +/- 5.0%, respectively. However, refrigerated storage increased ACE inhibition in cheeses (p < 0.05 on day 28) in the presence of FC more than in the absence. In conclusion, the presence of FC in A. sativum-yogurt or cheese enhanced the proteolytic activity. Thus, it has potential in the development of an effective dietary strategy for hypertension associated cardiovascular diseases.
Collapse
Affiliation(s)
- A B Shori
- Biomolecular Research Group, Division of Biochemistry, Faculty of Science, Institute of Biological Sciences, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | | | | |
Collapse
|
62
|
Meira SMM, Daroit DJ, Helfer VE, Corrêa APF, Segalin J, Carro S, Brandelli A. Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
63
|
A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0066-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
64
|
Bidasolo IB, Ramos M, Gomez-Ruiz JA. In vitro simulated gastrointestinal digestion of donkeys’ milk. Peptide characterization by high performance liquid chromatography–tandem mass spectrometry. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.04.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
65
|
Uenishi H, Kabuki T, Seto Y, Serizawa A, Nakajima H. Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.08.002] [Citation(s) in RCA: 128] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
66
|
Martínez-Maqueda D, Miralles B, Recio I, Hernández-Ledesma B. Antihypertensive peptides from food proteins: a review. Food Funct 2012; 3:350-61. [DOI: 10.1039/c2fo10192k] [Citation(s) in RCA: 199] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
67
|
Muro Urista C, Álvarez Fernández R, Riera Rodriguez F, Arana Cuenca A, Téllez Jurado A. Review: Production and functionality of active peptides from milk. FOOD SCI TECHNOL INT 2011; 17:293-317. [PMID: 21917640 DOI: 10.1177/1082013211398801] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, research on the production of active peptides obtained from milk and their potential functionality has grown, to a great extent. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions, and they may ultimately have an influence on health. Individual proteins of casein or milk-derived products such as cheese and yogurt have been used as a protein source to study the isolation and activity of peptides with several applications. Currently, the milk whey waste obtained in the production of cheese also represents a protein source from which active peptides could be isolated with potential industrial applications. The active properties of milk peptides and the results found with regard to their physiological effects have led to the classification of peptides as belonging to the group of ingredients of protein nature, appropriate for use in functional foods or pharmaceutical formulations. In this study, the main peptides obtained from milk protein and the past research studies about its production and biological activities will be explained. Second, an analysis will be made on the methods to determinate the biological activities, the separation of bioactive peptides and its structure identification. All of these form the base required to obtain synthetic peptides. Finally, we explain the experimental animal and human trials done in the past years. Nevertheless, more research is required on the design and implementation of equipment for the industrial production and separation of peptides. In addition, different authors suggest that more emphasis should therefore be given to preclinical studies, proving that results are consistent and that effects are demonstrated repeatedly by several research human groups.
Collapse
Affiliation(s)
- C Muro Urista
- Department of Chemical Engineering and Investigation, Instituto Tecnológico de Toluca. Av. Tecnológico s/n Ex-Rancho la Virgen, Toluca, C.P. 52140, México.
| | | | | | | | | |
Collapse
|
68
|
Albenzio M, Santillo A. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.023] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
69
|
Seol KH, Song JH, Prayad T, Kim HW, Jang AR, Ham JS, Oh MH, Kim DH, Lee MH. Assessment of the Inhibitory Activity of Peptide Extracts from Hanwoo Musculus Longissimus on Angiotensin I-Converting Enzyme. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.663] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
70
|
Moutinho CG, Matos CM, Teixeira JA, Balcão VM. Nanocarrier possibilities for functional targeting of bioactive peptides and proteins: state-of-the-art. J Drug Target 2011; 20:114-41. [PMID: 22023555 DOI: 10.3109/1061186x.2011.628397] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
This review attempts to provide an updated compilation of studies reported in the literature pertaining to production of nanocarriers encasing peptides and/or proteins, in a way that helps the reader direct a bibliographic search and develop an integrated perspective of the subject. Highlights are given to bioactive proteins and peptides, with a special focus on those from dairy sources (including physicochemical characteristics and properties, and biopharmaceutical application possibilities of e.g. lactoferrin and glycomacropeptide), as well as to nanocarrier functional targeting. Features associated with micro- and (multiple) nanoemulsions, micellar systems, liposomes and solid lipid nanoparticles, together with biopharmaceutical considerations, are presented in the text in a systematic fashion.
Collapse
Affiliation(s)
- Carla G Moutinho
- Bioengineering and Biopharmaceutical Chemistry Research Group, Faculty of Health Sciences, Fernando Pessoa University, Porto, Portugal
| | | | | | | |
Collapse
|
71
|
CHOI JONGWOO, SABIKHI LATHA, HASSAN ASHRAF, ANAND SANJEEV. Bioactive peptides in dairy products. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00725.x] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
72
|
Darewicz M, Dziuba B, Minkiewicz P, Dziuba J. The Preventive Potential of Milk and Colostrum Proteins and Protein Fragments. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2011.563396] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
73
|
Chiang ML, Chen HC, Wang SY, Hsieh YL, Chen MJ. Use of Taiwanese Ropy Fermented Milk (TRFM) and Lactococcus lactis subsp. cremoris Isolated from TRFM in Manufacturing of Functional Low-Fat Cheeses. J Food Sci 2011; 76:M504-10. [DOI: 10.1111/j.1750-3841.2011.02320.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
74
|
Madadlou A, Sheehan D, Emam-Djomeh Z, Mousavi ME. Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2112-2116. [PMID: 21538371 DOI: 10.1002/jsfa.4438] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Revised: 03/07/2011] [Accepted: 03/19/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Bioactive peptides generated from milk proteins are eminent ingredients for functional foods and nutraceuticals. Amongst several approaches to release these peptides, hydrolysis of milk proteins with proteolytic enzymes is a promising choice. It is, however, required to inactivate the enzyme after a predetermined time, which leads to impurity of the final product. Immobilization of enzyme molecules can overcome this problem as it simplifies enzyme separation from the reaction mixture. A fungal protease from Aspergillus oryzea was encapsulated within nanoparticles yielded via silicification of polyamidoamine dendrimer template generation 0. It was used to hydrolyze the dominant milk protein (casein) in the absence or presence of sonication. The production of angiotensin converting enzyme (ACE)-inhibitory peptides was monitored during hydrolysis. RESULTS Sonication did not affect maximum ACE-inhibitory activity but shortened the process sixfold. Ultrafiltration permeate of the centrifugal supernatant of casein solution hydrolyzed during sonication inhibited ACE activity as efficiently as the supernatant obtained from it. CONCLUSION The protease from Aspergillus oryzea encapsulated within nanospheres is suitable for generation of ACE-inhibitory peptides from casein. The nanoncapsulation procedure is simple, rapid and efficient. This may enable the industrial production of functional products from milk.
Collapse
Affiliation(s)
- Ashkan Madadlou
- Department of Food Science and Engineering, Faculty of Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | | | | | | |
Collapse
|
75
|
Torres-Llanez M, González-Córdova A, Hernandez-Mendoza A, Garcia H, Vallejo-Cordoba B. Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese. J Dairy Sci 2011; 94:3794-800. [DOI: 10.3168/jds.2011-4237] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2011] [Accepted: 04/15/2011] [Indexed: 12/11/2022]
|
76
|
Hernández-Ledesma B, del Mar Contreras M, Recio I. Antihypertensive peptides: production, bioavailability and incorporation into foods. Adv Colloid Interface Sci 2011; 165:23-35. [PMID: 21185549 DOI: 10.1016/j.cis.2010.11.001] [Citation(s) in RCA: 315] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2010] [Revised: 11/25/2010] [Accepted: 11/27/2010] [Indexed: 02/05/2023]
Abstract
Bioactive food peptides are encrypted within the sequence of food proteins but can be released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal transit. Among bioactive food peptides, those with antihypertensive activity are receiving special attention due to the high prevalence of hypertension in the Western countries and its role in cardiovascular diseases. This paper reviews the current literature on antihypertensive food peptides, focusing on the main methodologies for their production, such as enzymatic hydrolysis, fermentation and the use of recombinant bacteria. This paper also describes the structure/activity relationship of angiotensin-converting enzyme (ACE)-inhibitory peptides, as well as their bioavailability, physiological effects demonstrated by both in vitro and in vivo assays, and the contribution of mechanisms of action other than ACE inhibition. Finally, current reported strategies for incorporation of antihypertensive peptides into foods and their effects on both availability and activity are revised in this manuscript.
Collapse
|
77
|
Paul M, Van Hekken D. Short communication: Assessing antihypertensive activity in native and model Queso Fresco cheeses. J Dairy Sci 2011; 94:2280-4. [DOI: 10.3168/jds.2010-3852] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2010] [Accepted: 02/02/2011] [Indexed: 02/05/2023]
|
78
|
Phelan M, Kerins D. The potential role of milk-derived peptides in cardiovascular disease. Food Funct 2011; 2:153-67. [PMID: 21779574 DOI: 10.1039/c1fo10017c] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they demonstrate, particularly in relation to cardiovascular disease (CVD). By 2020 it is estimated that heart disease and stroke will become the leading cause of death and disability worldwide. Acute and chronic cardiovascular events may result from alterations in the activity of the renin-angiotensin aldosterone system and activation of the coagulation cascade and of platelets. Medications that inhibit angiotensin converting enzyme (ACE) are widely prescribed in the treatment and prevention of cardiovascular disease. ACE inhibitory peptides are of particular interest due to the presence of encrypted inhibitory peptide sequences. In particular, Ile-Pro-Pro and Val-Pro-Pro are fore runners in ACE inhibition, and have been incorporated into commercial products. Additionally, studies to identify additional novel peptides with similar bio-activity and the ability to withstand digestion during transit through the gastrointestinal tract are ongoing. The potential sources of such peptides in cheese and other dairy products are discussed. Challenges to the bio-availability of such peptides in the gastro intestinal tract are also reviewed. Activation of platelets and the coagulation cascade play a central role in the progression of cardiovascular disease. Platelets from such patients show spontaneous aggregation and an increased sensitivity to agonists which results in vascular damage and endothelial dysfunction associated with CVD. Peptide sequences exhibiting anti-thrombotic activity have been identified from fermented milk products. Studies on such peptides are reviewed and their effects on platelet function are discussed. Finally the ability of food derived peptides to decrease the formation of blood clots (thrombi) is reviewed. In conclusion, due to the widespread nature of cardiovascular disease, the identification of food derived compounds that exhibit a beneficial effect in such widespread areas of CVD regulation will have strong clinical potential. Due to the perception that food derived products have an acceptable risk profile they have the potential for widespread acceptance by the public. In this review, selected biological effects relating to CVD are discussed with a view to providing essential information to researchers.
Collapse
Affiliation(s)
- Martha Phelan
- Food for Health Ireland, University College Cork, Western Road, Cork, Ireland
| | | |
Collapse
|
79
|
|
80
|
Kamau SM, Lu RR, Chen W, Liu XM, Tian FW, Shen Y, Gao T. Functional Significance of Bioactive Peptides Derived from Milk Proteins. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.496025] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
81
|
Tryptic amaranth glutelin digests induce endothelial nitric oxide production through inhibition of ACE: Antihypertensive role of amaranth peptides. Nitric Oxide 2010; 23:106-11. [DOI: 10.1016/j.niox.2010.04.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2009] [Revised: 03/30/2010] [Accepted: 04/23/2010] [Indexed: 11/19/2022]
|
82
|
Preparation and high performance liquid chromatographic separation of casein peptides. Se Pu 2010; 28:637-43. [DOI: 10.3724/sp.j.1123.2010.00637] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
83
|
|
84
|
Pritchard SR, Phillips M, Kailasapathy K. Identification of bioactive peptides in commercial Cheddar cheese. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.03.007] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
85
|
Miguel M, Gómez-Ruiz JÁ, Recio I, Aleixandre A. Changes in arterial blood pressure after single oral administration of milk-casein-derived peptides in spontaneously hypertensive rats. Mol Nutr Food Res 2010; 54:1422-7. [DOI: 10.1002/mnfr.200900448] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
86
|
Ricci I, Artacho R, Olalla M. Milk Protein Peptides With Angiotensin I-Converting Enzyme Inhibitory (ACEI) Activity. Crit Rev Food Sci Nutr 2010; 50:390-402. [DOI: 10.1080/10408390802304198] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ignacio Ricci
- Department de Nutrition and Bromatology, College of Pharmacy, University of Granada, Spain
| | - Reyes Artacho
- Department de Nutrition and Bromatology, College of Pharmacy, University of Granada, Spain
| | - Manuel Olalla
- Department de Nutrition and Bromatology, College of Pharmacy, University of Granada, Spain
| |
Collapse
|
87
|
Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
88
|
Sieber R, Bütikofer U, Egger C, Portmann R, Walther B, Wechsler D. ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009049] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
89
|
|
90
|
Optimization of Conditions for Enzymatic Production of ACE Inhibitory Peptides from Collagen. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0198-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
91
|
Gagnaire V, Jardin J, Jan G, Lortal S. Invited review: Proteomics of milk and bacteria used in fermented dairy products: From qualitative to quantitative advances. J Dairy Sci 2009; 92:811-25. [DOI: 10.3168/jds.2008-1476] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
92
|
Nielsen MS, Martinussen T, Flambard B, Sørensen KI, Otte J. Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.10.003] [Citation(s) in RCA: 99] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
93
|
Meyer J, Bütikofer U, Walther B, Wechsler D, Sieber R. Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties. J Dairy Sci 2009; 92:826-36. [DOI: 10.3168/jds.2008-1531] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
94
|
|
95
|
Haque E, Chand R, Kapila S. Biofunctional Properties of Bioactive Peptides of Milk Origin. FOOD REVIEWS INTERNATIONAL 2008. [DOI: 10.1080/87559120802458198] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
96
|
Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.11.026] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
97
|
|
98
|
Gómez-Ruiz JA, Taborda G, Amigo L, Ramos M, Molina E. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese. J Dairy Sci 2008; 90:4966-73. [PMID: 17954735 DOI: 10.3168/jds.2007-0350] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A total of 107 different peptides, all derived from alphaS1-, alphaS2-, and beta-casein, were identified in different fractions of artisan or industrial Manchego cheese at 4 and 8 mo of ripening, and their sequences were examined. Most of these peptides are described for the first time in Manchego cheese. Taste characteristics (umami and bitter) were assigned based on their AA sequence and the position of these AA within the sequence. The umami taste was predominant in all fractions analyzed by the panelists, and the peptides EQEEL, QEEL, and EINEL, containing a high number of glutamic residues, were found within the fractions. However, in several fractions described as having umami characteristics, no peptides responsible for this taste were detected. Therefore, compounds other than peptides seem to be involved in the umami properties of water-soluble extracts lower than 1,000 Da of Manchego cheese.
Collapse
Affiliation(s)
- J A Gómez-Ruiz
- Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, C/Juan de la Cierva, 3, 28006 Madrid, Spain
| | | | | | | | | |
Collapse
|
99
|
|
100
|
Ong L, Shah NP. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C. J Food Sci 2008; 73:M111-20. [PMID: 18387113 DOI: 10.1111/j.1750-3841.2008.00689.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The influence of adjunct bacteria on composition of cheeses, organic acid profiles, proteolysis, and ACE-inhibitory activity during ripening at 4, 8, and 12 degrees C for 24 wk was investigated. cheddar cheeses were made with starter lactococci (control), Lactobacillus acidophilus L10, and starter lactococci (L10), and L. acidophilus L10, L. helveticus H100, and starter lactococci (H100). The counts of L. acidophilus in L10 cheeses remained at >10(6) colony forming units (CFU)/g after 24 wk of ripening at 4, 8, and 12 degrees C. Concentrations of lactic, acetic, and propionic acids of the L10 and H100 cheeses were significantly higher than those of the control cheeses after 24 wk of ripening (P < 0.05). Proteolysis of the cheeses was improved as the ripening temperature increased. Water-soluble nitrogen, trichloroacetic acid soluble nitrogen, and phosphotungstic acid soluble nitrogen of L10 and H100 cheeses were significantly higher than those of the control cheeses (P < 0.05). Increase in ripening temperature from 4 degrees C to 8 and 12 degrees C increased the percentage of ACE inhibition. The IC(50) value among cheeses ripened at 4, 8, and 12 degrees C, however, was not significantly different (P > 0.05). Hence, probiotic L. acidophilus L10 can be added into cheddar cheeses to improve proteolysis and ACE-inhibitory activity.
Collapse
Affiliation(s)
- L Ong
- School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia
| | | |
Collapse
|