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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12842-12855. [PMID: 32157886 DOI: 10.1021/acs.jafc.9b08297] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of proteins from foods of animal origin, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, and the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans as well as the hydrolysis of animal food proteins for the production of bioactive peptides are also reviewed.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Marta Gallego
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Milagro Reig
- Instituto de Ingenierı́a de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, 46022 Valencia, Valencia, Spain
| | - María-Concepción Aristoy
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
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102
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Ficin: A protease extract with relevance in biotechnology and biocatalysis. Int J Biol Macromol 2020; 162:394-404. [DOI: 10.1016/j.ijbiomac.2020.06.144] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/20/2022]
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103
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Wang M, Zheng Z, Liu C, Sun H, Liu Y. Investigating the calcium binding characteristics of black bean protein hydrolysate. Food Funct 2020; 11:8724-8734. [PMID: 32945323 DOI: 10.1039/d0fo01708f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The black bean protein has been widely utilized to prepare hydrolysates with different bioactive properties. Herein, we hydrolyzed the black bean protein to prepare hydrolysate with calcium binding activity and characterized its behavior. Our results showed that ficin was superior in obtaining hydrolysate with calcium binding capacity in comparison with trypsin, alcalase and bromelain. In particular, the optimal capacity of ficin hydrolysate reached 77.54 ± 1.61 μg mg-1, where the optimal hydrolysis conditions of ficin were a temperature of 70 °C, a pH value of 6.2, an enzyme concentration of 1.61% and a time of 3 h. This might be due to high proportions of aspartic acid and glutamic acid (35.59%). Further spectral analysis evidenced the formation of hydrolysate-calcium complexes, demonstrating that the interaction between hydrolysate and calcium ions primarily occur on carboxyl oxygen atoms and amino nitrogen atoms. These findings provide a possible utilization of black bean hydrolysate to serve as a calcium supplement nutraceutical to enhance the absorption and bioavailability.
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Affiliation(s)
- Man Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Hong Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
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104
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Spent Hen Protein Hydrolysate with Good Gastrointestinal Stability and Permeability in Caco-2 Cells Shows Antihypertensive Activity in SHR. Foods 2020; 9:foods9101384. [PMID: 33019511 PMCID: PMC7601532 DOI: 10.3390/foods9101384] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/17/2022] Open
Abstract
Spent hens are a major byproduct of the egg industry but are rich in muscle proteins that can be enzymatically transformed into bioactive peptides. The present study aimed to develop a spent hen muscle protein hydrolysate (SPH) with antihypertensive activity. Spent hen muscle proteins were hydrolyzed by nine enzymes, either individually or in combination; 18 SPHs were assessed initially for their in vitro angiotensin-converting enzyme (ACE) inhibitory activity, and three SPHs, prepared by Protex 26L (SPH-26L), pepsin (SPH-P), and thermoase (SPH-T), showed promising activity and peptide yield. These three hydrolysates were further assessed for their angiotensin-converting enzyme 2 (ACE2) upregulating, antioxidant, and anti-inflammatory activities; only SPH-T upregulated ACE2 expression, while all three SPHs showed antioxidant and anti-inflammatory activities. During simulated gastrointestinal digestion, ACE2 upregulating, ACE inhibitory and antioxidant activities of SPH-T were not affected, but those of SPH-26L and SPH-P were reduced. ACE inhibitory activity of gastrointestinal-digested SPH-T was not affected after the permeability study in Caco-2 cells, while ACE2 upregulating, antioxidant and anti-inflammatory activities were improved; nine novel peptides with five–eight amino acid residues were identified from the Caco-2 permeate. Among these three hydrolysates, only SPH-T reduced blood pressure significantly when given orally at a daily dose of 1000 mg/kg body weight to spontaneously hypertensive rats. SPH-T can be developed into a promising functional food ingredient against hypertension, contributing to a more sustainable utilization for spent hens while generating extra revenue for the egg industry.
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105
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Görgüç A, Gençdağ E, Yılmaz FM. Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments - A review. Food Res Int 2020; 136:109504. [PMID: 32846583 DOI: 10.1016/j.foodres.2020.109504] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 06/03/2020] [Accepted: 06/26/2020] [Indexed: 12/16/2022]
Abstract
Agro-industrial by-products containing considerable amounts of protein (10-50%) such as soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with annual disposal rate of 800 million tons in the world. More recently, plant by-products rich in protein content have been studied under various prisms that include recovery techniques, peptide production methods, determination of technological benefits and functional properties, and their applications in foods. The researches in bioactive peptides provide evidence over the techno-functional properties and the health benefits are highly dependent upon their amino acid sequences, molecular weights, conformations and surface properties. Research findings compared bioactive properties of the obtained peptides with respect to their amino acid sequences and also reported that hydrophobic/hydrophilic properties have direct effect on both functional and health effects. In addition, the resultant properties of the peptides could be affected by the conducted extraction method (alkaline, enzymatic, ultrasound assisted, microwave assisted, etc.), extraction solvent, precipitation and purification techniques and even by the final drying process (spray, freeze, vacuum, etc.) which may alter molecular weights, conformations and surface properties. Latest studies have investigated solubility, emulsifying, foaming, water/oil holding capacity and surface properties and also antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory and opioid activities of bioactive peptides obtained from plant by-products. Moreover, the application of the bioactive peptides into different food formulations has been a recent trend of functional food development. These bioactive peptides' bitter taste and toxicity are possible challenges in some cases that need to be resolved before their wider utilization.
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Affiliation(s)
- Ahmet Görgüç
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey
| | - Esra Gençdağ
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey.
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106
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Xiao C, Toldrá F, Zhou F, Gallego M, Zhao M, Mora L. Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity. Food Res Int 2020; 136:109459. [DOI: 10.1016/j.foodres.2020.109459] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/12/2020] [Accepted: 06/16/2020] [Indexed: 02/03/2023]
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107
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Tsoupras A, Lordan R, Zabetakis I. Thrombosis and COVID-19: The Potential Role of Nutrition. Front Nutr 2020; 7:583080. [PMID: 33102511 PMCID: PMC7545367 DOI: 10.3389/fnut.2020.583080] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022] Open
Abstract
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), responsible for the coronavirus disease (COVID-19), is a contagion that has rapidly spread around the globe. COVID-19 has caused significant loss of life and disrupted global society at a level never before encountered. While the disease was predominantly characterized by respiratory symptoms initially, it became clear that other systems including the cardiovascular and neurological systems were also involved. Several thrombotic complications were reported including venous thrombosis, vasculitis, cardiomyopathy, and stroke. Thrombosis and inflammation are implicated in various non-communicable diseases (NCDs). This is of significant concern as people with pre-existing conditions such as cardiovascular disorders, renal disorders, obesity, metabolic syndrome, and diabetes are at greater risk of severe COVID-19 infection. Consequently, the research surrounding the use of anticoagulants, antiplatelet, and antithrombotic strategies for prophylaxis and treatment of COVID-19 is of critical importance. The adoption of a healthy diet, physical exercise, and lifestyle choices can reduce the risk factors associated with NCDs and the thrombo-inflammatory complications. In this review, these thrombotic complications and potential foods, nutraceuticals, and the antithrombotic constituents within that may prevent the onset of severe thrombotic complications as a result of infection are discussed. While nutrition is not a panacea to tackle COVID-19, it is apparent that a patient's nutritional status may affect patient outcomes. Further intensive research is warranted to reduce to incidence of thrombotic complications.
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Affiliation(s)
- Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
- Bernal Institute, University of Limerick, Limerick, Ireland
- Health Research Institute, University of Limerick, Limerick, Ireland
| | - Ronan Lordan
- Health Research Institute, University of Limerick, Limerick, Ireland
- Institute for Translational Medicine and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
- Health Research Institute, University of Limerick, Limerick, Ireland
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108
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Muhialdin BJ, Abdul Rani NF, Meor Hussin AS. Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109776] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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109
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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110
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Abstract
This review was based on updated research on how to use brewer’s spent grains (BSG). The use of BSG was considered both in food, as an ingredient or using value-added components derived from brewer’s spent grain, or in non-food products such as pharmaceuticals, cosmetics, construction, or food packaging. BSG is a valuable source of individual components due to its high nutritional value and low cost that is worth exploiting more to reduce food waste but also to improve human health and the environment. From the bioeconomy point of view, biological resources are transformed into bioenergetically viable and economically valuable products. The pretreatment stage of BSG biomass plays an important role in the efficiency of the extraction process and the yield obtained. The pretreatments presented in this review are both conventional and modern extraction methods, such as solvent extractions or microwave-assisted extractions, ultrasonic-assisted extractions, etc.
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111
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Barati M, Javanmardi F, Jabbari M, Mokari-Yamchi A, Farahmand F, Eş I, Farhadnejad H, Davoodi SH, Mousavi Khaneghah A. An in silico model to predict and estimate digestion-resistant and bioactive peptide content of dairy products: A primarily study of a time-saving and affordable method for practical research purposes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109616] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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112
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Bioactive peptides generated in the processing of dry-cured ham. Food Chem 2020; 321:126689. [DOI: 10.1016/j.foodchem.2020.126689] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/27/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022]
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113
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da Costa de Quadros C, Lima KO, Bueno CHL, dos Santos Fogaça FH, Rocha M, Prentice C. Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14760] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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114
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YALÇIN E, RAKICIOĞLU N. Biyoaktif Besin Peptitleri ve Sağlık Üzerine Etkileri. DÜZCE ÜNIVERSITESI SAĞLIK BILIMLERI ENSTITÜSÜ DERGISI 2020. [DOI: 10.33631/duzcesbed.559968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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115
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Araya-Flores J, Guzmán C, Matus I, Parada R, Jarpa G, de Camargo AC, Shahidi F, Schwember AR. New Findings in the Amino Acid Profile and Gene Expression in Contrasting Durum Wheat Gluten Strength Genotypes during Grain Filling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5521-5528. [PMID: 32275419 DOI: 10.1021/acs.jafc.9b07842] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Grain protein composition is important in wheat quality and may influence the amino acidic sequence of bioactive peptides obtained from this feedstock. However, the genetic basis modulating the amino acid profile in durum wheat is not well-understood. Therefore, strong and weak gluten strength durum wheat genotypes were evaluated for their amino acid composition along grain filling. Strong gluten strength lines showed higher expression levels of low-molecular-weight glutenin-related genes between 21 and 35 days post-anthesis (DPA) and exhibited up to 43.5% more alanine than the weak lines at 42 DPA, which was supported by the higher expression levels of putative alanine amino transferase genes in strong genotypes. Therefore, with the involvement of chemistry and molecular biology, the results present here may influence the science of wheat.
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Affiliation(s)
- Jorge Araya-Flores
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain
| | - Iván Matus
- Instituto de Investigaciones Agropecuarias, Centro Regional de Investigación Quilamapu, Casilla 426, Chillán, Chile
| | - Roberto Parada
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile
| | - Gabriela Jarpa
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile
| | - Adriano Costa de Camargo
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada
| | - Andrés R Schwember
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile
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116
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Choe J, Park B, Lee HJ, Jo C. Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef. Sci Rep 2020; 10:7883. [PMID: 32398731 PMCID: PMC7217845 DOI: 10.1038/s41598-020-64861-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Accepted: 04/20/2020] [Indexed: 11/09/2022] Open
Abstract
Antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, and protein profile of crust (the dried surface of dry-aged beef) were evaluated compared to unaged, wet-, and dry-aged beef. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonate) radical scavenging activities, ferric reducing antioxidant power, and ferrous ion chelating activity. The crust samples showed the greatest (P < 0.05) ACE inhibitory and antioxidant activity resulting from the three different mechanisms of action (radical scavenging, non-radical redox potential activity, and metal chelating) among the treatments. Small molecular weight protein bands and small peptides (<3 kDa) indicating potent bioactivity were evident in the myofibrillar protein profile of crust samples. The lowest (P < 0.05) ACE inhibitory activity was observed in unaged beef. The results indicate that crust could be utilized in various areas as a functional ingredient possessed antioxidant and ACE inhibitory activity instead of being discarded. In addition, dry aging can use for generation of functional ingredient from beef as the regime.
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Affiliation(s)
- Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Bumjin Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea.
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117
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Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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118
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Fu W, Wang P, Wu H, Zhang Z, Zeng H, Zhang Y, Zheng B, Hu J. Antihypertensive effects of Trichiurus lepturus myosin hydrolysate in spontaneously hypertensive rats. Food Funct 2020; 11:3645-3656. [PMID: 32296790 DOI: 10.1039/c9fo02687h] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In this study, the blood pressure-lowering effects of Trichiurus lepturus myosin hydrolysate (TMH) and its possible mechanism were investigated in spontaneously hypertensive rats (SHRs). After gavage administration of TMH for 4 h, systolic blood pressure (SBP) was significantly decreased in SHRs. Furthermore, the SBP of SHRs remained low at 1 month after daily TMH treatment at 400 mg kg-1. Meanwhile, plasma levels of angiotensin II, bradykinin and nitric oxide in SHRs were ameliorated by TMH. Western blotting also suggested that TMH down-regulated the expression of ICAM-1 and VCAM-1, indicating a strong anti-inflammatory effect. Additionally, nitrotyrosine and collagen I were down-regulated, revealing a significant anti-oxidant effect of TMH. No obvious side effects or toxicity were observed in normal Wistar rats given TMH. Various pathogenic factors related to hypertension were improved by TMH, which may explain the underlying mechanism by which TMH synergistically reduces blood pressure.
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Affiliation(s)
- Weiqing Fu
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China and College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Peixin Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China and College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Hongqiang Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China
| | - Hongliang Zeng
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China and College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Yi Zhang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China and College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. and China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Baodong Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China and College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Jiamiao Hu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. and Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
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119
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Nandan A, Nampoothiri KM. Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases. Appl Microbiol Biotechnol 2020; 104:5243-5257. [PMID: 32342144 PMCID: PMC7186005 DOI: 10.1007/s00253-020-10641-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/15/2020] [Accepted: 04/20/2020] [Indexed: 12/11/2022]
Abstract
Aminopeptidases (EC 3.4.11.) belongs to exoprotease family, which can catalyze the cleavage of peptide bond which connects the N-terminal amino acid to the penultimate residue in a protein. Aminopeptidases catalyze the process of removal of the N-terminal amino acids of target substrates by sequential cleavage of one amino acid residue at a time. Microbial aminopeptidase are of great acceptance as industrial enzymes with varying applications in food and pharma industry since these enzymes possess unique characteristics than aminopeptidases from other sources. This review describes the various applications of microbial aminopeptidases in different industrial sectors. These enzymes are widely used in food industry as a debittering agent as well as in the preparation of protein hydrolysates. In baking, brewing, and cheese making aminopeptidases are extensively used for removing the bitterness of peptides. The inhibitors of these enzymes are found great clinical applications against various diseases such as cancer, diabetes, and viral infections. Aminopeptidases are widely used for the synthesis of biopeptides and amino acids, and found to be efficient than chemical synthesis. These enzymes are capable of hydrolyzing organophosphate compounds, thus having biological as well as environmental significance.Key Points • Cleaves the amino-terminal amino acid residues from proteins and peptides. • Microbial aminopeptidase are of great acceptance as both therapeutic and industrial enzyme. • Review describes the potential applications of microbial aminopeptidases. |
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Affiliation(s)
- Arya Nandan
- Department of Zoology, Kannur University, Mananthavady Campus, Wayanad, Kerala, India
| | - Kesavan Madhavan Nampoothiri
- Microbial processing Technology Division (MPTD), CSIR, National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, 695 019, India.
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120
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Marson GV, de Castro RJS, Machado MTDC, da Silva Zandonadi F, Barros HDDFQ, Maróstica Júnior MR, Sussulini A, Hubinger MD. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.11.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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121
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Dima C, Assadpour E, Dima S, Jafari SM. Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems. Compr Rev Food Sci Food Saf 2020; 19:954-994. [DOI: 10.1111/1541-4337.12547] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 01/07/2020] [Accepted: 01/24/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering“Dunarea de Jos” University of Galati Galati Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Stefan Dima
- Faculty of Science and Environment“Dunarea de Jos” University of Galati Galati Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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Taniguchi M, Aida R, Saito K, Oya R, Ochiai A, Saitoh E, Tanaka T. Identification of cationic peptides derived from low protein rice by-products and evaluation of their multifunctional activities. J Biosci Bioeng 2020; 129:307-314. [DOI: 10.1016/j.jbiosc.2019.09.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 09/04/2019] [Accepted: 09/09/2019] [Indexed: 12/12/2022]
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123
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Ballatore MB, Bettiol MDR, Vanden Braber NL, Aminahuel CA, Rossi YE, Petroselli G, Erra-Balsells R, Cavaglieri LR, Montenegro MA. Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin. Food Chem 2020; 319:126472. [PMID: 32163839 DOI: 10.1016/j.foodchem.2020.126472] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 02/18/2020] [Accepted: 02/22/2020] [Indexed: 01/10/2023]
Abstract
Whey protein is one of the most relevant co-products manufactured by the dairy industry and it is a powerful environmental pollutant. Therefore, the enzymatic hydrolysis of whey protein concentrate (WPC 35) to produce antioxidant peptides is an innovative approach which can provide added value to whey. The WPC 35 hydrolysis with trypsin was carried out for 4.31 h at 41.1 °C with an enzyme/substrate ratio of 0.017. Under such hydrolysis conditions, the peptides produced have the highest radical scavenging activity and cytoprotector effect. The WPC hydrolysate and a permeate ≤3 kDa were characterized by SDS-page, RP-HPLC and MALDI-TOF-MS. Furthermore, O2•- and HO• scavenging activity and the cytoprotective effect against a stress agent in epithelial cells of the rat ileum (IEC-18) were determined. In this study, strong antioxidant and cytoprotective peptides were obtained from a low-cost dairy industry product, which could improve consumers' health when used as functional ingredients.
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Affiliation(s)
- María Belén Ballatore
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Marina Del Rosario Bettiol
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Noelia L Vanden Braber
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Carla Aylen Aminahuel
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Yanina Estefanía Rossi
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Gabriela Petroselli
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina; CONICET, Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Facultad de Ciencias Exactas y Naturales Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Rosa Erra-Balsells
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina; CONICET, Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Facultad de Ciencias Exactas y Naturales Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Lilia René Cavaglieri
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Mariana Angélica Montenegro
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina.
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Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food Funct 2020; 10:6244-6266. [PMID: 31577308 DOI: 10.1039/c9fo01546a] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Livestock generates high quantities of residues, which has become a major socioeconomic issue for the meat industry. This review focuses on the identification of bioactive peptides (BPs) in animal byproducts and meat wastes. Firstly, the main bioactivities that peptides can have will be described and the methods for their evaluation will be discussed. Secondly, the various origins of these BPs will be studied. Then, the techniques and tools for the generation of BPs will be detailed in order to discuss, in the final part, how peptides could be used and assimilated. BPs possess diverse biological activities and can be strategic candidates for substituting synthetic molecules. In silico potentiality studies are a helpful tool to understand and predict BPs released from proteins and their potential activities. However, in vitro validation is often required. Although BP use is compelled by strict regulations in relation to the field of application, they are also limited by their low bioavailability and bioaccessibility. Therefore, it is important to test peptide stability during gastrointestinal digestion. Protective strategies have been discussed since their use could improve the stability and effectiveness of BPs.
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Affiliation(s)
- Julia Bechaux
- INRA, UR 370, Qualité des Produits Animaux (QuaPA), Site de Theix, 63122, Saint-Genès Champanelle, France.
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125
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Montesano D, Gallo M, Blasi F, Cossignani L. Biopeptides from vegetable proteins: new scientific evidences. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.10.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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126
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127
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Tonolo F, Fiorese F, Moretto L, Folda A, Scalcon V, Grinzato A, Ferro S, Arrigoni G, Bindoli A, Feller E, Bellamio M, Marin O, Rigobello MP. Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action. Antioxidants (Basel) 2020; 9:antiox9020117. [PMID: 32013158 PMCID: PMC7070694 DOI: 10.3390/antiox9020117] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/25/2020] [Accepted: 01/27/2020] [Indexed: 01/12/2023] Open
Abstract
Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant peptides extracted from fermented milk proteins were investigated. First, enriched peptide fractions were purified and analysed for their antioxidant capacity in vitro and in a cellular model. Subsequently, from the most active fractions, 23 peptides were identified by mass spectrometry MS/MS), synthesized and tested. Peptides N-15-M, E-11-F, Q-14-R and A-17-E were selected for their antioxidant effects on Caco-2 cells both in the protection against oxidative stress and inhibition of ROS production. To define their action mechanism, the activation of the Kelch-like ECH-associated protein 1/nuclear factor erythroid 2-related factor 2(Keap1/Nrf2) pathway was studied evaluating the translocation of Nrf2 from cytosol to nucleus. In cells treated with N-15-M, Q-14-R and A-17-E, a higher amount of Nrf2 was found in the nucleus with respect to the control. In addition, the three active peptides, through the activation of Keap1/Nrf2 pathway, led to overexpression and increased activity of antioxidant enzymes. Molecular docking analysis confirmed the potential ability of N-15-M, Q-14-R and A-17-E to bind Keap1, showing their destabilizing effect on Keap1/Nrf2 interaction.
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Affiliation(s)
- Federica Tonolo
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Federico Fiorese
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Laura Moretto
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Alessandra Folda
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Valeria Scalcon
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Alessandro Grinzato
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Stefania Ferro
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | - Giorgio Arrigoni
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
| | | | - Emiliano Feller
- Centrale del Latte di Vicenza S.p.A., 36100 Vicenza, Italy; (E.F.); (M.B.)
| | - Marco Bellamio
- Centrale del Latte di Vicenza S.p.A., 36100 Vicenza, Italy; (E.F.); (M.B.)
| | - Oriano Marin
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
- Correspondence: (O.M.); (M.P.R.)
| | - Maria Pia Rigobello
- Department of Biomedical Sciences, University of Padova, 35131 Padova, Italy; (F.T.); (F.F.); (L.M.); (A.F.); (V.S.); (A.G.); (S.F.); (G.A.)
- Correspondence: (O.M.); (M.P.R.)
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128
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Wang L, Wang X, Bai F, Fang Y, Wang J, Gao R. The anti-skin-aging effect of oral administration of gelatin from the swim bladder of Amur sturgeon (Acipenser schrenckii). Food Funct 2020; 10:3890-3897. [PMID: 31187836 DOI: 10.1039/c9fo00661c] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Gelatin was extracted from the swim bladder of Amur sturgeon with hot water at 50 °C with acceptable yield (76.54%) and it showed type I collagen features. The degree of hydrolysis reached 70.42%, and 26.55% of collagen peptides (380.76 Da) survived, after simulating digestion, absorption and peripheral blood circulation in vitro. In situ single-pass intestinal perfusion showed that the AMW of the collagen peptides was about 1100 Da in the intestine and they were mainly absorbed in the jejunum (61.11%). A 12-month feeding experiment using rats demonstrated that gelatin improved the histological structure, increased the thickness of the dermis (18.45%) and the density of collagen fibers (22.17%), and decreased the ratio of type III to type I collagen (43.44%) of chronologically aged skin at 3.85 g per kg bw per d. Moreover, the antioxidant enzyme activities in skin were significantly enhanced, while the malondialdehyde content was reduced by 31.99%. These results provided new insights into the development of new nutraceuticals and functional foods for the anti-skin-aging effect.
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Affiliation(s)
- Lin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, P. R. China.
| | - Xiaoxiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, P. R. China.
| | - Fan Bai
- Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou 324000, P. R. China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China
| | - Jinlin Wang
- Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou 324000, P. R. China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, P. R. China.
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129
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Martínez-Sánchez SM, Gabaldón-Hernández JA, Montoro-García S. Unravelling the molecular mechanisms associated with the role of food-derived bioactive peptides in promoting cardiovascular health. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103645] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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130
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Taniguchi M, Aida R, Saito K, Kikura T, Ochiai A, Saitoh E, Tanaka T. Identification and characterization of multifunctional cationic peptides from enzymatic hydrolysates of soybean proteins. J Biosci Bioeng 2020; 129:59-66. [PMID: 31324383 DOI: 10.1016/j.jbiosc.2019.06.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/17/2019] [Accepted: 06/26/2019] [Indexed: 12/30/2022]
Abstract
In this study, we used the commercial soybean protein hydrolysate Hinute-DC6 as a novel starting material from which to purify and identify multifunctional cationic peptides. After fractionation, Hinute-DC6 was separated into 20 fractions with varying isoelectric points (pI) by ampholyte-free isoelectric focusing (autofocusing). Subsequently, we purified and identified the cationic peptides from fractions 19 and 20, which had pI values greater than 12, using reversed-phase high-performance liquid chromatography and matrix-assisted laser/desorption ionization-time-of-flight mass spectrometry. Of the 83 cationic peptides identified, 14 had high pI values and net charges greater than +2, and were chemically synthesized and assayed for various bioactivities, including hemolytic, antimicrobial, lipopolysaccharide (LPS)-neutralizing, and angiogenic activities. None of the 14 cationic peptides tested exhibited hemolytic activity toward mammalian red blood cells at concentrations up to 1000 μM. Five of the cationic peptides exhibited antimicrobial activities against at least one of four human-pathogenic microorganisms tested. In addition, in chromogenic LPS-neutralizing assays using Limulus amebocyte lysates, the 50% effective concentrations of these 14 peptides were between 0.069 and 5.2 μM. Tube-formation assays in human umbilical vein endothelial cells showed that each of the 14 cationic peptides exhibited significant angiogenic activities at 10 μM, with values similar to those of the positive control LL-37. Our results demonstrate that the 14 identified cationic peptides have multiple functions with negligible hemolytic activity. These data indicate that the cationic peptides isolated from Hinute-DC6 and fractions containing these cationic peptides have the potential to be used as multifunctional ingredients for healthcare applications.
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Affiliation(s)
- Masayuki Taniguchi
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan.
| | - Ryousuke Aida
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Kazuki Saito
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Toyotaka Kikura
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Akihito Ochiai
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Eiichi Saitoh
- Graduate School of Technology, Niigata Institute of Technology, Niigata 945-1195, Japan
| | - Takaaki Tanaka
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
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131
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Mohd Salim MAS, Gan CY. Dual-function peptides derived from egg white ovalbumin: Bioinformatics identification with validation using in vitro assay. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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132
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Application of in silico approaches for the generation of milk protein-derived bioactive peptides. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103636] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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133
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Moreno-Valdespino CA, Luna-Vital D, Camacho-Ruiz RM, Mojica L. Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes. Food Res Int 2019; 130:108905. [PMID: 32156360 DOI: 10.1016/j.foodres.2019.108905] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 12/02/2019] [Accepted: 12/15/2019] [Indexed: 12/11/2022]
Abstract
The Fabaceae family of plants include a variety of seeds with multiple shapes, sizes, and colors; with a great diversity of bioactive compounds found in legume seeds. Legumes are an excellent source of protein, peptides and phytochemicals which are present in significant amounts. These bioactive compounds have been reported to reduce the risk of developing non-communicable diseases (NCD), such as obesity and type-2 diabetes. In this narrative review, we discuss the biological potential of bioactive compounds found in legumes and the health benefits associated with their consumption as an alternative approach in the management of NCD. Current extraction methods, characteristics of the bioactive compounds, and different in vitro and in vivo studies evaluating the bioactivity of legume bioactives are reviewed and discussed.
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Affiliation(s)
- Cecilia A Moreno-Valdespino
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, 44270 Guadalajara, Mexico
| | - Diego Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Rosa M Camacho-Ruiz
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, 44270 Guadalajara, Mexico
| | - Luis Mojica
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, 44270 Guadalajara, Mexico.
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135
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Real Hernandez LM, Gonzalez de Mejia E. Enzymatic Production, Bioactivity, and Bitterness of Chickpea (
Cicer arietinum
) Peptides. Compr Rev Food Sci Food Saf 2019; 18:1913-1946. [DOI: 10.1111/1541-4337.12504] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Luis M. Real Hernandez
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A
| | - Elvira Gonzalez de Mejia
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A
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136
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Magro AEA, Silva LC, Rasera GB, de Castro RJS. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. BIORESOUR BIOPROCESS 2019. [DOI: 10.1186/s40643-019-0273-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities.
Methods
This work reported the effects of solid-state fermentation (SSF) performed using strains of Aspergillus oryzae and Aspergillus niger on the antioxidant (DPPH, ABTS and FRAP) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase activities) potential of lentils.
Results
The results showed that the profiles of the biological activities of the extracts obtained from the fermented samples varied greatly with respect to both the microorganism involved and the fermentation time. The extracts obtained from the fermented lentils by A. oryzae after 72 h and by A. niger after 48 h using the FRAP assay showed the most remarkable changes in the antioxidant activity, increasing by 107 and 81%, respectively, compared to the nonfermented lentils. The lentil extracts produced by fermentation with A. niger after 48 h were able to inhibit the α-glucosidase activity by up to 90%, while a maximal inhibition of amylase (~ 75%) was achieved by the lentil extract obtained after 24 h of fermentation with A. oryzae. The content of the total phenolic compounds (TPCs) and the identification of them in lentil extracts correlated well with the improvement of the biological activities.
Conclusion
These results suggested that SSF was feasible to obtain extracts of fermented lentils with improved antioxidant and antidiabetic properties. Additionally, these results indicated that the proper choice of microorganism is crucial to direct the process for the production of compounds with specific biological activities.
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137
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Zarei M, Abidin NBZ, Auwal SM, Chay SY, Haiyee ZA, Sikin AM, Saari N. Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins. Biomolecules 2019; 9:E569. [PMID: 31590308 PMCID: PMC6843816 DOI: 10.3390/biom9100569] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 08/06/2019] [Accepted: 08/07/2019] [Indexed: 02/07/2023] Open
Abstract
Three novel peptide sequences identified from palm kernel cake (PKC) generated protein hydrolysate including YLLLK, WAFS and GVQEGAGHYALL were used for stability study against angiotensin-converting enzyme (ACE), ACE-inhibition kinetics and molecular docking studies. Results showed that the peptides were degraded at different cleavage degrees of 94%, 67% and 97% for YLLLK, WAFS and GVQEGAGHYALL, respectively, after 3 h of incubation with ACE. YLLLK was found to be the least stable (decreased ACE-inhibitory activity) compared to WAFS and GVQEGAGHYALL (increased ACE-inhibitory activity). YLLLK showed the lowest Ki (1.51 mM) in inhibition kinetics study when compared to WAFS and GVQEGAGHYALL with Ki of 2 mM and 3.18 mM, respectively. In addition, ACE revealed the lowest Kmapp and Vmaxapp and higher catalytic efficiency (CE) in the presence of YLLLK at different concentrations, implying that the enzyme catalysis decreased and hence the inhibition mode increased. Furthermore, YLLLK showed the lowest docking score of -8.224 and seven interactions with tACE, while peptide GVQEGAGHYALL showed the higher docking score of -7.006 and five interactions with tACE.
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Affiliation(s)
- Mohammad Zarei
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia.
| | - Najib Bin Zainal Abidin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Shehu Muhammad Auwal
- Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University, Kano 700231, Nigeria
| | - Shyan Yea Chay
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Zaibunnisa Abdul Haiyee
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
| | - Adi Md Sikin
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
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138
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Iwaniak A, Darewicz M, Mogut D, Minkiewicz P. Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103486] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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139
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Ayala-Niño A, Rodríguez-Serrano GM, Jiménez-Alvarado R, Bautista-Avila M, Sánchez-Franco JA, González-Olivares LG, Cepeda-Saez A. Bioactivity of Peptides Released During Lactic Fermentation of Amaranth Proteins with Potential Cardiovascular Protective Effect: An In Vitro Study. J Med Food 2019; 22:976-981. [DOI: 10.1089/jmf.2019.0039] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Affiliation(s)
- Alexis Ayala-Niño
- Chemical Research Center, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo, Mexico
| | | | - Ruben Jiménez-Alvarado
- Post Harvest Laboratory, Autonomous University of Hidalgo State, Tulancingo, Hidalgo, Mexico
| | - Mirandeli Bautista-Avila
- Natural Products Pharmacology and Synthesis Laboratory, Autonomous University of Hidalgo State, Pachuca-Actopan, Hidalgo, Mexico
| | - José A. Sánchez-Franco
- Post Harvest Laboratory, Autonomous University of Hidalgo State, Tulancingo, Hidalgo, Mexico
| | - Luis G. González-Olivares
- Chemical Research Center, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo, Mexico
| | - Alberto Cepeda-Saez
- Food Hygiene, Inspection and Control Laboratory, University of Santiago de Compostela, Campus Lugo, University Campus, Lugo, Spain
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140
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Priya S. Therapeutic Perspectives of Food Bioactive Peptides: A Mini Review. Protein Pept Lett 2019; 26:664-675. [DOI: 10.2174/0929866526666190617092140] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 04/24/2019] [Accepted: 04/25/2019] [Indexed: 01/17/2023]
Abstract
Bioactive peptides are short chain of amino acids (usually 2-20) that are linked by amide
bond in a specific sequence which have some biological effects in animals or humans. These can be
of diverse origin like plant, animal, fish, microbe, marine organism or even synthetic. They are
successfully used in the management of many diseases. In recent years increased attention has been
raised for its effects and mechanism of action in various disease conditions like cancer, immunity,
cardiovascular disease, hypertension, inflammation, diabetes, microbial infections etc. Bioactive
peptides are more bioavailable and less allergenic when compared to total proteins. Food derived
bioactive peptides have health benefits and its demand has increased tremendously over the past
decade. This review gives a view on last two years research on potential bioactive peptides derived
from food which have significant therapeutic effects.
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Affiliation(s)
- Sulochana Priya
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIRNIIST), Trivandrum, Kerala, 695 019, India
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141
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In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis. Nutrients 2019; 11:nu11092150. [PMID: 31505734 PMCID: PMC6769448 DOI: 10.3390/nu11092150] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 01/22/2023] Open
Abstract
Milk fermented with specific lactic acid bacteria (LAB) was reported to be a rich source of metabolites, such as peptides with different biological activities that may have a positive effect on cardiovascular health. Thus, in this study, the antithrombotic and hypocholesterolemic activities of fermented milk with specific strains of Lactococcus lactis were investigated before and after exposure to a simulated gastrointestinal digestion (SGD) model. The inhibition of thrombin-induced fibrin polymerization (IC50 peptide concentration necessary to inhibit thrombin activity by 50%), anticoagulant activity, inhibition of micellar solubility of cholesterol and bile acid binding capacity of water soluble fractions (WSF) <3 kDa from fermented milk were evaluated. Results indicated that the WSF from fermented milk with Lc-572 showed antithrombotic (IC50 = 0.049 mg/mL) and hypocholesterolemic (55% inhibition of micellar solubility of cholesterol and 27% bile acid binding capacity) activities. Meanwhile, fermented milk with Lc-571 showed mainly antithrombotic activity (IC50 = 0.045 mg/mL). On the other hand, fermented milk with Lc-600 presented mainly hypocholesterolemic activity (31.4% inhibition of micellar solubility of and 70% bile acid binding capacity). Moreover, biological activities were not lost after simulated gastrointestinal digestion conditions. Thus, fermented milk with these specific L. lactis strains show potential for the development of functional foods.
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142
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Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors. Food Res Int 2019; 123:11-19. [DOI: 10.1016/j.foodres.2019.04.042] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 01/29/2023]
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143
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Yu D, Wang C, Song Y, Zhu J, Zhang X. Discovery of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Todarodes pacificus and Their Inhibitory Mechanism: In Silico and In Vitro Studies. Int J Mol Sci 2019; 20:ijms20174159. [PMID: 31454889 PMCID: PMC6747323 DOI: 10.3390/ijms20174159] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 08/22/2019] [Accepted: 08/23/2019] [Indexed: 01/17/2023] Open
Abstract
In order to rapidly and efficiently excavate antihypertensive ingredients in Todarodespacificus, its myosin heavy chain was hydrolyzed in silico and the angiotensin-converting enzyme (ACE) inhibitory peptides were predicted using integrated bioinformatics tools. The results showed the degree of hydrolysis (DH) theoretically achieved 56.8% when digested with papain, ficin, and prolyl endopeptidase (PREP), producing 126 ACE inhibitory peptides. By predicting the toxicity, allergenicity, gastrointestinal stability, and intestinal epithelial permeability, 30 peptides were finally screened, of which 21 had been reported and 9 were new. Moreover, the newly discovered peptides were synthesized to evaluate their in vitro ACE inhibition, showing Ile-Ile-Tyr and Asn-Pro-Pro-Lys had strong effects with a pIC50 of 4.58 and 4.41, respectively. Further, their interaction mechanisms and bonding configurations with ACE were explored by molecular simulation. The preferred conformation of Ile-Ile-Tyr and Asn-Pro-Pro-Lys located in ACE were successfully predicted using the appropriate docking parameters. The molecular dynamics (MD) result indicated that they bound tightly to the active site of ACE by means of coordination with Zn(II) and hydrogen bonding and hydrophobic interaction with the residues in the pockets of S1 and S2, resulting in stable complexes. In summary, this work proposed a strategy for screening and identifying antihypertensive peptides from Todarodespacificus.
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Affiliation(s)
- Dingyi Yu
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
| | - Cong Wang
- Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Key Laboratory of Guangxi Colleges and Universities for Food Safety and Pharmaceutical Analytical Chemistry, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China
| | - Yufeng Song
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
| | - Junxiang Zhu
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China.
| | - Xiaojun Zhang
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
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144
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Nazir MA, Mu T, Zhang M. Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14291] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Muhammad Amer Nazir
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing 100193 China
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145
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Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01595-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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146
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Panyayai T, Ngamphiw C, Tongsima S, Mhuantong W, Limsripraphan W, Choowongkomon K, Sawatdichaikul O. FeptideDB: A web application for new bioactive peptides from food protein. Heliyon 2019; 5:e02076. [PMID: 31372542 PMCID: PMC6656964 DOI: 10.1016/j.heliyon.2019.e02076] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 06/11/2019] [Accepted: 07/08/2019] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Bioactive peptides derived from food are important sources for alternative medicine and possess therapeutic activity. Several biochemical methods have been achieved to isolate bioactive peptides from food, which are tedious and time consuming. In silico methods are an alternative process to reduce cost and time with respect to bioactive peptide production. In this paper, FeptideDB was used to collect bioactive peptide (BP) data from both published research articles and available bioactive peptide databases. FeptideDB was developed to assist in forecasting bioactive peptides from food by combining peptide cleavage tools and database matching. Furthermore, this application was able to predict the potential of cleaved peptides from 'enzyme digestion module' to identify new ACE (angiotensin converting enzyme) inhibitors using an automatic molecular docking approach. RESULTS The FeptideDB web application contains tools for generating all possible peptides cleaved from input protein by various available enzymes. This database was also used for analysis and visualization to assist in bioactive peptide discovery. One module of FeptideDB has the ability to create 3-dimensional peptide structures to further predict inhibitors for the target protein, ACE (angiotensin converting enzyme). CONCLUSIONS FeptideDB is freely available to researchers who are interested in exploring bioactive peptides. The FeptideDB interface is easy to use, allowing users to rapidly retrieve data based on desired search criteria. FeptideDB is freely available at http://www4g.biotec.or.th/FeptideDB/. Ultimately, FeptideDB is a computational aid for assessing peptide bioactivities.
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Affiliation(s)
- Thitima Panyayai
- Genetic Engineering Interdisciplinary Program, Graduate School, Kasetsart University, 50 Ngam Wong Wan Rd, Bangkok, Chatuchak, 10900, Thailand
- Department of Research and Development, Betagro Science Center Co. Ltd., Klong Luang, Pathumthani, 12120, Thailand
| | - Chumpol Ngamphiw
- National Biobank of Thailand, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Pathum Thani, 12120, Thailand
| | - Sissades Tongsima
- National Biobank of Thailand, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Pathum Thani, 12120, Thailand
| | - Wuttichai Mhuantong
- Enzyme Technology Laboratory, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road Khlong Nueng, Khlong Luang, Pathum Thani, 12120, Thailand
| | - Wachira Limsripraphan
- Department of Computer Engineering, Faculty of Industrial Technology, Pibulsongkram Rajabhat University, 156 Mu 5 Plaichumpol Sub-district, Muang District, Phitsanulok, 65000, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, 50 Ngam, Wong Wan Rd, Bangkok, Chatuchak, 10900, Thailand
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, Thailand
| | - Orathai Sawatdichaikul
- Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, 50 Ngam Wong Wan Rd, Ladyaow, Chatuchak, Bangkok, 10900, Thailand
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147
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A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides. Food Chem 2019; 286:530-536. [DOI: 10.1016/j.foodchem.2019.02.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 01/16/2019] [Accepted: 02/04/2019] [Indexed: 11/23/2022]
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148
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Li DL, Wu B, Zhang X, Li MY, Cheng JR, Tang DB. Enhancing hemoglobin peptide production from chicken blood fermentation by food-grade nonionic surfactant. Biotechnol Appl Biochem 2019; 66:833-841. [PMID: 31222824 DOI: 10.1002/bab.1795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Accepted: 06/16/2019] [Indexed: 11/06/2022]
Abstract
This study is focused on employing a potential process technology for enhancing hemoglobin peptides production from chicken blood. Effects of surfactants on chicken blood biodegradation and hemoglobin polypeptide accumulation were evaluated and the bioconversion conditions were optimized. Results suggested that surfactants exhibited the positive effect on hemoglobin peptides production during chicken blood bioconversion by Aspergillus niger. Dodecyl glucopyranoside was selected as the optimal surfactant and added at the 48th hour of the fermentation process (64 H) at the concentration of 6.0 g/L. Under the optimized conditions, 104.5 mg·N/mL amino nitrogen, 638.3 mg·N/mL nonprotein nitrogen, and 766.3 mg·N/mL soluble nitrogen were detected, which increased by approximately 0.7-, 3.7-, and 3.8-fold, respectively, compared with the control. Furthermore, the acid protease stability was remarkably intensified and the accumulated peptides were mainly distributed at 500-2,000 Da. Results from this work corroborate the potential of applying dodecyl glucopyranoside in hemoglobin polypeptide production from chicken blood.
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Affiliation(s)
- Deng-Long Li
- College of Life and Geographic Sciences, Kashi University, Kashi, People's Republic of China.,Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China.,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University, Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, China
| | - Bin Wu
- College of Life and Geographic Sciences, Kashi University, Kashi, People's Republic of China.,Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China.,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University, Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, China
| | - Xuan Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China
| | - Ming-Yuan Li
- College of Life and Geographic Sciences, Kashi University, Kashi, People's Republic of China.,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University, Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, China
| | - Jing-Rong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China.,Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, People's Republic of China
| | - Dao-Bang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People's Republic of China
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149
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Shi C, Li T, Huang J, Khan IA, Huang M, Zhou G. Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1575909] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Caiyue Shi
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Tingting Li
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Jichao Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
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150
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Niu Z, Thielen I, Barnett A, Loveday SM, Singh H. ε-Polylysine and β-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation. J Colloid Interface Sci 2019; 546:312-323. [DOI: 10.1016/j.jcis.2019.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/28/2019] [Accepted: 03/02/2019] [Indexed: 02/06/2023]
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