101
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Nasri M. Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Health Benefits. A Review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016; 81:109-159. [PMID: 28317603 DOI: 10.1016/bs.afnr.2016.10.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In recent years, a great deal of interest has been expressed regarding the production, characterization, and applications of protein hydrolysates and food-derived biopeptides due to their numerous beneficial health effects. In this regard, research is mainly focused on investigating the therapeutic potential of these natural compounds. Based on their amino acids composition, sequences, hydrophobicity, and length, peptides released from food proteins, beyond their nutritional properties, can exhibit various biological activities including antihypertensive, antioxidative, antithrombotic, hypoglycemic, hypocholesterolemic, and antibacterial activities among others. Protein hydrolysates are essentially produced by enzymatic hydrolysis of whole protein sources by appropriate proteolytic enzymes under controlled conditions, followed by posthydrolysis processing to isolate desired and potent bioactive peptides from a complex mixture of active and inactive peptides. Therefore, because of their human health potential and safety profiles, protein hydrolysates and biopeptides may be used as ingredients in functional foods and pharmaceuticals to improve human health and prevent diseases. In this review, we have focused on the major variables influencing the enzymatic process of protein hydrolysates production. The biological properties of protein hydrolysates will be described as well as their applications in foods and health benefits.
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Affiliation(s)
- M Nasri
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038, Sfax, Tunisia.
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102
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Su MY, Broadhurst M, Liu CP, Gathercole J, Cheng WL, Qi XY, Clerens S, Dyer JM, Day L, Haigh B. Comparative analysis of human milk and infant formula derived peptides following in vitro digestion. Food Chem 2016; 221:1895-1903. [PMID: 27979178 DOI: 10.1016/j.foodchem.2016.10.041] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Revised: 09/19/2016] [Accepted: 10/10/2016] [Indexed: 11/29/2022]
Abstract
It has long been recognised that there are differences between human milk and infant formulas which lead to differences in health and nutrition for the neonate. In this study we examine and compare the peptide profile of human milk and an exemplar infant formula. The study identifies both similarities and differences in the endogenous and postdigestion peptide profiles of human milk and infant formula. This includes differences in the protein source of these peptides but also with the region within the protein producing the dominant proteins. Clustering of similar peptides around regions of high sequence identity and known bioactivity was also observed. Together the data may explain some of the functional differences between human milk and infant formula, while identifying some aspects of conserved function between bovine and human milks which contribute to the effectiveness of modern infant formula as a substitute for human milk.
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Affiliation(s)
- M-Y Su
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - M Broadhurst
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand
| | - C-P Liu
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - J Gathercole
- AgResearch Ltd, Cnr Springs Road and Gerald Street, Private Bag 4749, Christchurch 8140, New Zealand
| | - W-L Cheng
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - X-Y Qi
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - S Clerens
- AgResearch Ltd, Cnr Springs Road and Gerald Street, Private Bag 4749, Christchurch 8140, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand
| | - J M Dyer
- AgResearch Ltd, Cnr Springs Road and Gerald Street, Private Bag 4749, Christchurch 8140, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, based at Massey University, Palmerston North, New Zealand; Wine, Food & Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - L Day
- AgResearch Ltd, Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| | - B Haigh
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand.
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103
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Biopeptides with antioxidant and anti-inflammatory potential in the prevention and treatment of diabesity disease. Biomed Pharmacother 2016; 83:816-826. [DOI: 10.1016/j.biopha.2016.07.051] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 07/19/2016] [Accepted: 07/27/2016] [Indexed: 01/06/2023] Open
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104
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Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations. Journal of Food Science and Technology 2016; 53:3566-3573. [PMID: 27777463 DOI: 10.1007/s13197-016-2336-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/31/2016] [Indexed: 10/20/2022]
Abstract
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.
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105
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Miquel E, Alegría A, Barberá R, Farré R. Identification of Novel Phosphopeptides After Simulated Digestion of αs2-casein by Tandem Mass Spectrometry. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206072906] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Casein phosphopeptides (CPPs) are encrypted in αs1-, αs2-and β-casein (CN) and can be released by in vitro, in vivohydrolysis or food processing of dairy foods. Bovine αs2-CN contains two cluster sequences of anionic phosphoseryl and glutamyl residues SpSpSpEE in its structure (residues 8–12 and 56–63), which can modulate mineral bioavailability. In this study αs2-casein (αs2-CN) was subjected to simulated gastrointestinal digestion. CPPs released were sequenced by on-line reversed-phase high performance liquid chromatography coupled to electrospray ionisation tandem mass spectrometry (RP-HPLC-ESIMS/MS). Six novel αs2-CN derived CPPs, Three of them (αs2-CN(54–87)4P,αs2-CN(24–70)4P and αs2-CN(14–73)5P) with the mineral binding cluster sequence SpSpSpEE were identified and characterised. CPPs from αs2-CN identified in this study resist simulated gastrointestinal digestion. As the molecular weights of these CPPs are approx. 2,165–7,112Da, they could be absorbed by intestinal cells. Consequently, these αs2-CN derived CPPs could be promising candidates for incorporation to mineral fortified foods as functional ingredients.
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Affiliation(s)
| | | | - R. Barberá
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia. Av. Vicent Andrés Estellés s/n, 46100–Burjassot, Valencia, Spain
| | - R. Farré
- CESNID Recinte Torribera–La Masia, 08921 Santa Coloma de Gramanet, Barcelona, Spain
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106
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Santiago-López L, Hernández-Mendoza A, Vallejo-Cordoba B, Mata-Haro V, González-Córdova AF. Food-derived immunomodulatory peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3631-3641. [PMID: 26940008 DOI: 10.1002/jsfa.7697] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Revised: 02/25/2016] [Accepted: 02/27/2016] [Indexed: 06/05/2023]
Abstract
Food proteins contain specific amino acid sequences within their structures that may positively impact bodily functions and have multiple immunomodulatory effects. The functional properties of these specific sequences, also referred to as bioactive peptides, are revealed only after the degradation of native proteins during digestion processes. Currently, milk proteins have been the most explored source of bioactive peptides, which presents an interesting opportunity for the dairy industry. However, plant- and animal-derived proteins have also been shown to be important sources of bioactive peptides. This review summarizes the in vitro and in vivo evidence of the role of various food proteins as sources of immunomodulatory peptides and discusses the possible pathways involving these properties. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera a La Victoria Km 0.6, 83304, Hermosillo, Sonora, Mexico
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera a La Victoria Km 0.6, 83304, Hermosillo, Sonora, Mexico
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera a La Victoria Km 0.6, 83304, Hermosillo, Sonora, Mexico
| | - Verónica Mata-Haro
- Laboratorio de Microbiología e Inmunología, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera a La Victoria Km 0.6, 83304, Hermosillo, Sonora, Mexico
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera a La Victoria Km 0.6, 83304, Hermosillo, Sonora, Mexico
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107
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Chim-Chi Y, Olivera-Castillo L, Betancur-Ancona D, Chel-Guerrero L. Protein Hydrolysate Fractions from Sea Cucumber (Isostichopus badionotus) Inhibit Angiotensin-Converting Enzyme. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1080775] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yasser Chim-Chi
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Yucatan, Mexico
| | - Leticia Olivera-Castillo
- Center for Research and Advanced Studies of the National Polytechnic Institute, Mérida, Yucatán, México
| | - David Betancur-Ancona
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Yucatan, Mexico
| | - Luis Chel-Guerrero
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Yucatan, Mexico
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108
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Lemes AC, Sala L, Ores JDC, Braga ARC, Egea MB, Fernandes KF. A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich Waste. Int J Mol Sci 2016; 17:E950. [PMID: 27322241 PMCID: PMC4926483 DOI: 10.3390/ijms17060950] [Citation(s) in RCA: 131] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 05/31/2016] [Accepted: 06/09/2016] [Indexed: 12/27/2022] Open
Abstract
Bioactive peptides are considered the new generation of biologically active regulators that not only prevent the mechanism of oxidation and microbial degradation in foods but also enhanced the treatment of various diseases and disorders, thus increasing quality of life. This review article emphasizes recent advances in bioactive peptide technology, such as: (i) new strategies for transforming bioactive peptides from residual waste into added-value products; (ii) nanotechnology for the encapsulation, protection and release of controlled peptides; and (iii) use of techniques of large-scale recovery and purification of peptides aiming at future applications to pharmaceutical and food industries.
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Affiliation(s)
- Ailton Cesar Lemes
- Federal University of Rio Grande, Chemistry and Food School, Rio Grande 96201-900, Brazil.
| | - Luisa Sala
- Federal University of Rio Grande, Chemistry and Food School, Rio Grande 96201-900, Brazil.
| | - Joana da Costa Ores
- Federal University of Rio Grande, Chemistry and Food School, Rio Grande 96201-900, Brazil.
| | | | - Mariana Buranelo Egea
- Federal Institute of Education, Science and Technology Goiano, Campus Rio Verde, Rio Verde 75901-970, Brazil.
| | - Kátia Flávia Fernandes
- Federal University of Goiás, Institute of Biological Sciences II, Goiânia 74001-970, Brazil.
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109
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Pessione E, Cirrincione S. Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines. Front Microbiol 2016; 7:876. [PMID: 27375596 PMCID: PMC4899451 DOI: 10.3389/fmicb.2016.00876] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Accepted: 05/24/2016] [Indexed: 01/14/2023] Open
Abstract
Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive molecules in fermented products. Sometimes these compounds can have adverse effects on human health such as biogenic amines (tyramine and histamine), causing allergies, hypertensive crises, and headache. However, some LAB products also display benefits for the consumers. In the present review article, the main nitrogen compounds produced by LAB are considered. Besides biogenic amines derived from the amino acids tyrosine, histidine, phenylalanine, lysine, ornithine, and glutamate by decarboxylation, interesting peptides can be decrypted by the proteolytic activity of LAB. LAB proteolytic system is very efficient in releasing encrypted molecules from several proteins present in different food matrices. Alpha and beta-caseins, albumin and globulin from milk and dairy products, rubisco from spinach, beta-conglycinin from soy and gluten from cereals constitute a good source of important bioactive compounds. These encrypted peptides are able to control nutrition (mineral absorption and oxidative stress protection), metabolism (blood glucose and cholesterol lowering) cardiovascular function (antithrombotic and hypotensive action), infection (microbial inhibition and immunomodulation) and gut-brain axis (opioids and anti-opioids controlling mood and food intake). Very recent results underline the role of food-encrypted peptides in protein folding (chaperone-like molecules) as well as in cell cycle and apoptosis control, suggesting new and positive aspects of fermented food, still unexplored. In this context, the detailed (transcriptomic, proteomic, and metabolomic) characterization of LAB of food interest (as starters, biocontrol agents, nutraceuticals, and probiotics) can supply a solid evidence-based science to support beneficial effects and it is a promising approach as well to obtain functional food. The detailed knowledge of the modulation of human physiology, exploiting the health-promoting properties of fermented food, is an open field of investigation that will constitute the next challenge.
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Affiliation(s)
- Enrica Pessione
- Laboratory of Biochemistry, Proteomics and Metabolic Engineering of Prokaryotes, Department of Life Sciences and Systems Biology, University of TorinoTorino, Italy
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110
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Lait camelin : nouvelle source de protéines pour enfants allergiques aux protéines du lait de vache ? REVUE FRANCAISE D ALLERGOLOGIE 2016. [DOI: 10.1016/j.reval.2015.08.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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111
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Przybylski R, Firdaous L, Châtaigné G, Dhulster P, Nedjar N. Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative. Food Chem 2016; 211:306-13. [PMID: 27283637 DOI: 10.1016/j.foodchem.2016.05.074] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 04/04/2016] [Accepted: 05/12/2016] [Indexed: 11/28/2022]
Abstract
Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137-141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of α137-141 production (to 807.95±41.03mgL(-1)). The α137-141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The α137-141 peptide also inhibited the microbial growths under refrigeration during 14days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT).
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Affiliation(s)
- Rémi Przybylski
- Univ. Lille, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France.
| | - Loubna Firdaous
- Univ. Lille, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
| | - Gabrielle Châtaigné
- Univ. Lille, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
| | - Pascal Dhulster
- Univ. Lille, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
| | - Naïma Nedjar
- Univ. Lille, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
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112
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ACE- inhibitory and radical scavenging activities of bioactive peptides obtained from camel milk casein hydrolysis with proteinase K. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0283-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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113
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Intestinal barrier dysfunction: implications for chronic inflammatory conditions of the bowel. Nutr Res Rev 2016; 29:40-59. [DOI: 10.1017/s0954422416000019] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
AbstractThe intestinal epithelium of adult humans acts as a differentially permeable barrier that separates the potentially harmful contents of the lumen from the underlying tissues. Any dysfunction of this boundary layer that disturbs the homeostatic equilibrium between the internal and external environments may initiate and sustain a biochemical cascade that results in inflammation of the intestine. Key to such dysfunction are genetic, microbial and other environmental factors that, singularly or in combination, result in chronic inflammation that is symptomatic of inflammatory bowel disease (IBD). The aim of the present review is to assess the scientific evidence to support the hypothesis that defective transepithelial transport mechanisms and the heightened absorption of intact antigenic proinflammatory oligopeptides are important contributing factors in the pathogenesis of IBD.
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114
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Dallas DC, Citerne F, Tian T, Silva VLM, Kalanetra KM, Frese SA, Robinson RC, Mills DA, Barile D. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins. Food Chem 2016; 197:273-84. [PMID: 26616950 PMCID: PMC4664887 DOI: 10.1016/j.foodchem.2015.10.116] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 10/21/2015] [Accepted: 10/24/2015] [Indexed: 02/01/2023]
Abstract
SCOPE The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. METHODS AND RESULTS Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. CONCLUSION The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases.
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Affiliation(s)
- David C Dallas
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
| | - Florine Citerne
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Tian Tian
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Vitor L M Silva
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Karen M Kalanetra
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Steven A Frese
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Randall C Robinson
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - David A Mills
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
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115
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Ryder K, Bekhit AED, McConnell M, Carne A. Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases. Food Chem 2016; 208:42-50. [PMID: 27132822 DOI: 10.1016/j.foodchem.2016.03.121] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 03/30/2016] [Accepted: 03/30/2016] [Indexed: 11/18/2022]
Abstract
Five commercially available food-grade microbial protease preparations were evaluated for their ability to hydrolyse meat myofibrillar and connective tissue protein extracts to produce bioactive peptides. A bacterial-derived protease (HT) extensively hydrolysed both meat protein extracts, producing peptide hydrolysates with significant in vitro antioxidant and ACE inhibitor activities. The hydrolysates retained bioactivity after simulated gastrointestinal hydrolysis challenge. Gel permeation chromatography sub-fractionation of the crude protein hydrolysates showed that the smaller peptide fractions exhibited the highest antioxidant and ACE inhibitor activities. OFFGEL electrophoresis of the small peptides of both hydrolysates showed that low isoelectric point peptides had antioxidant activity; however, no consistent relationship was observed between isoelectric point and ACE inhibition. Cell-based assays indicated that the hydrolysates present no significant cytotoxicity towards Vero cells. The results indicate that HT protease hydrolysis of meat myofibrillar and connective tissue protein extracts produces bioactive peptides that are non-cytotoxic, should be stable in the gastrointestinal tract and may contain novel bioactive peptide sequences.
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Affiliation(s)
- Kate Ryder
- Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand.
| | | | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand.
| | - Alan Carne
- Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand.
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116
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Tidona F, Criscione A, Guastella AM, Zuccaro A, Bordonaro S, Marletta D. Bioactive peptides in dairy products. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.315] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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117
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118
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Vieira MA, Oliveira DD, Kurozawa LE. Production of Peptides with Radical Scavenging Activity and Recovery of Total Carotenoids Using Enzymatic Protein Hydrolysis of Shrimp Waste. J Food Biochem 2016. [DOI: 10.1111/jfbc.12246] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michelle Alcantara Vieira
- Department of Food Technology; Rural Federal University of Rio de Janeiro; BR 465, km 7, Seropédica RJ 23890-000 Brazil
| | - Danielle Dionísio Oliveira
- Department of Food Technology; Rural Federal University of Rio de Janeiro; BR 465, km 7, Seropédica RJ 23890-000 Brazil
| | - Louise Emy Kurozawa
- Department of Food Technology; Rural Federal University of Rio de Janeiro; BR 465, km 7, Seropédica RJ 23890-000 Brazil
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119
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Jo C, Khan FF, Khan MI, Iqbal J. Marine bioactive peptides: Types, structures, and physiological functions. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2015.1137311] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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120
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121
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Sayari N, Sila A, Haddar A, Balti R, Ellouz-Chaabouni S, Bougatef A. Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2016; 23:366-376. [PMID: 26308921 DOI: 10.1007/s11356-015-5244-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 08/13/2015] [Indexed: 06/04/2023]
Abstract
Concerns over the environmental and waste disposal problems created by the large amounts of by-products generated from fish processing industries are increasing worldwide. The bioconversion of those marine waste by-products through the enzymatic hydrolysis of their protein content offers the possibility for the development of bioactive peptides for use in various biotechnological applications. The present study aimed to investigate and evaluate the biological and functional properties of smooth hound (Mustelus mustelus) protein hydrolysates (SHPHs) obtained by treatment with intestinal and gastric enzyme preparations from M. mustelus viscera and porcine pancreatin. The results revealed that the SHPHs exhibited different degrees of hydrolysis and antioxidant activity. The hydrolysate produced by the intestinal crude extract presented the highest rate of antioxidative activity, showing an IC50 value of 1.47 ± 0.07 mg/mL in 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assays. The alkaline protease extract from the intestine of M. mustelus produced hydrolysate with the highest angiotensin I-converting enzyme (ACE) inhibitory activity (82 ± 1.52% at 2 mg/mL). All the protein hydrolysates showed excellent solubility and interfacial properties that were governed by pH. The major amino acids detected in SHPHs were glutamic acid/glutamine, aspartic acid/asparagine, histidine and arginine, followed by methionine, phenylalanine, serine, valine and leucine. Overall, the results indicated that smooth hound by-products can be used to generate high value-added products, thus offering a valuable source of bioactive peptides for application in wide range of biotechnological and functional food applications.
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Affiliation(s)
- Nadhem Sayari
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Assaâd Sila
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Anissa Haddar
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Rafik Balti
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Semia Ellouz-Chaabouni
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia
| | - Ali Bougatef
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs, PB 1173, Sfax, 3038, Tunisia.
- Institut Supérieur de Biotechnologie de Sfax, BP 1175, Sfax, 3038, Tunisia.
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122
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Park YW, Nam MS. Bioactive Peptides in Milk and Dairy Products: A Review. Korean J Food Sci Anim Resour 2015; 35:831-40. [PMID: 26877644 PMCID: PMC4726964 DOI: 10.5851/kosfa.2015.35.6.831] [Citation(s) in RCA: 175] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 11/04/2015] [Accepted: 11/10/2015] [Indexed: 11/16/2022] Open
Abstract
Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities. Most of the bioactivities of milk proteins are latent, being absent or incomplete in the original native protein, but full activities are manifested upon proteolytic digestion to release and activate encrypted bioactive peptides from the original protein. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. Due to their physiological and physico-chemical versatility, milk peptides are regarded as greatly important components for health promoting foods or pharmaceutical applications. Milk and colostrum of bovine and other dairy species are considered as the most important source of natural bioactive components. Over the past a few decades, major advances and developments have been achieved on the science, technology and commercial applications of bioactive components which are present naturally in the milk. Although the majority of published works are associated with the search of bioactive peptides in bovine milk samples, some of them are involved in the investigation of ovine or caprine milk. The advent of functional foods has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health.
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Affiliation(s)
- Young Woo Park
- Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA 31030, and Adjunct Professor Emeritus, Department of Food Science & Technology, University of Georgia, Athens, GA, 30602, USA
| | - Myoung Soo Nam
- Department of Animal Bio-system Science, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 34134, Korea
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123
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Zarei M, Ghanbari R, Tajabadi N, Abdul-Hamid A, Bakar FA, Saari N. Generation, Fractionation, and Characterization of Iron-Chelating Protein Hydrolysate from Palm Kernel Cake Proteins. J Food Sci 2015; 81:C341-7. [DOI: 10.1111/1750-3841.13200] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Accepted: 11/30/2015] [Indexed: 01/11/2023]
Affiliation(s)
- Mohammad Zarei
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Dept. of Food Science and Technology, College of Agriculture and Natural Resources; Islamic Azad Univ; Sanandaj Branch Sanandaj Iran
| | - Rahele Ghanbari
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Naser Tajabadi
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Azizah Abdul-Hamid
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Fatimah Abu Bakar
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Nazamid Saari
- Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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124
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Gómez-Gallego C, Recio I, Gómez-Gómez V, Ortuño I, Bernal MJ, Ros G, Periago MJ. Effect of processing on polyamine content and bioactive peptides released after in vitro gastrointestinal digestion of infant formulas. J Dairy Sci 2015; 99:924-932. [PMID: 26686732 DOI: 10.3168/jds.2015-10030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 10/14/2015] [Indexed: 11/19/2022]
Abstract
This study examined the influence of processing on polyamines and peptide release after the digestion of a commercial infant formula designed for children during the first months of life. Polyamine oxidase activity was not suppressed during the manufacturing process, which implicates that polyamine concentrations were reduced over time and during infant formula self-life. In gel electrophoresis, in vitro gastrointestinal digestion of samples with reduced amount of enzymes and time of digestion shows an increase in protein digestibility, reflected in the increase in nonprotein nitrogen after digestion and the disappearance of β-lactoglobulin and α-lactalbumin bands in gel electrophoresis. Depending on the sample, between 22 and 87 peptides were identified after gastrointestinal digestion. A peptide from β-casein f(98-105) with the sequence VKEAMAPK and antioxidant activity appeared in all of the samples. Other peptides with antioxidant, immunomodulatory, and antimicrobial activities were frequently found, which could have an effect on infant health. The present study confirms that the infant formula manufacturing process determines the polyamine content and peptidic profile after digestion of the infant formula. Because compositional dissimilarity between human milk and infant formula in polyamines and proteins could be responsible for some of the differences in health reported between breast-fed and formula-fed children, these changes must be taken into consideration because they may have a great effect on infant nutrition and development.
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Affiliation(s)
- C Gómez-Gallego
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain.
| | - I Recio
- Department of Food Analysis and Bioactivity, Institute of Food Science, Spanish National Research Council (CIAL-CSIC), 28049, Madrid, Spain
| | - V Gómez-Gómez
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
| | - I Ortuño
- Research and Development Department, Hero Spain S.A., 30820, Alcantarilla, Spain
| | - M J Bernal
- Research and Development Department, Hero Spain S.A., 30820, Alcantarilla, Spain
| | - G Ros
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
| | - M J Periago
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
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125
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Tonon RV, dos Santos BA, Couto CC, Mellinger-Silva C, Brígida AIS, Cabral LMC. Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater. Food Chem 2015; 198:20-7. [PMID: 26769500 DOI: 10.1016/j.foodchem.2015.11.094] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 10/14/2015] [Accepted: 11/17/2015] [Indexed: 11/29/2022]
Abstract
The objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2. The concentrated effluent was then enzymatically hydrolyzed, aiming at obtaining peptides with antioxidant capacity. The effects of some process variables--temperature (55-75 °C), pH (7-9) and enzyme/substrate (E/S) ratio (0.1-2.5%)--on the degree of hydrolysis and the antioxidant capacity were evaluated. The increase in temperature and pH resulted in lower degree of hydrolysis and higher antioxidant capacity. The conditions selected as the most suitable were: temperature of 75 °C, pH of 9.0 and E/S ratio of 0.1%. The hydrolysates produced at these conditions were also evaluated for total amino acid content and electrophoretic profile, showing a suitable amount of essential amino acids that covers the recommended daily needs.
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Affiliation(s)
- Renata V Tonon
- Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil.
| | - Bianca A dos Santos
- Federal Rural University of Rio de Janeiro, BR-465, km 7, Seropédica, RJ, Brazil
| | - Cinthia C Couto
- State University of Rio de Janeiro, R. São Francisco Xavier, 524, 20550-900 Rio de Janeiro, RJ, Brazil
| | | | - Ana Iraidy S Brígida
- Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Lourdes M C Cabral
- Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil
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126
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Jahan-Mihan A, Rodriguez J, Christie C, Sadeghi M, Zerbe T. The Role of Maternal Dietary Proteins in Development of Metabolic Syndrome in Offspring. Nutrients 2015; 7:9185-217. [PMID: 26561832 PMCID: PMC4663588 DOI: 10.3390/nu7115460] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 10/16/2015] [Accepted: 10/28/2015] [Indexed: 12/22/2022] Open
Abstract
The prevalence of metabolic syndrome and obesity has been increasing. Pre-natal environment has been suggested as a factor influencing the risk of metabolic syndrome in adulthood. Both observational and experimental studies showed that maternal diet is a major modifier of the development of regulatory systems in the offspring in utero and post-natally. Both protein content and source in maternal diet influence pre- and early post-natal development. High and low protein dams’ diets have detrimental effect on body weight, blood pressure191 and metabolic and intake regulatory systems in the offspring. Moreover, the role of the source of protein in a nutritionally adequate maternal diet in programming of food intake regulatory system, body weight, glucose metabolism and blood pressure in offspring is studied. However, underlying mechanisms are still elusive. The purpose of this review is to examine the current literature related to the role of proteins in maternal diets in development of characteristics of the metabolic syndrome in offspring.
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Affiliation(s)
- Alireza Jahan-Mihan
- Department of Nutrition and Dietetics, Brook College of Health, University of North Florida, UNF Dr. Bldg 39, Room 3057A, Jacksonville, FL 32224, USA.
| | - Judith Rodriguez
- Department of Nutrition and Dietetics, Brook College of Health, University of North Florida, UNF Dr. Bldg 39, Room 3057A, Jacksonville, FL 32224, USA.
| | - Catherine Christie
- Department of Nutrition and Dietetics, Brook College of Health, University of North Florida, UNF Dr. Bldg 39, Room 3057A, Jacksonville, FL 32224, USA.
| | - Marjan Sadeghi
- Department of Nutrition and Dietetics, Brook College of Health, University of North Florida, UNF Dr. Bldg 39, Room 3057A, Jacksonville, FL 32224, USA.
| | - Tara Zerbe
- Department of Nutrition and Dietetics, Brook College of Health, University of North Florida, UNF Dr. Bldg 39, Room 3057A, Jacksonville, FL 32224, USA.
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127
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Nongonierma AB, FitzGerald RJ. Bioactive properties of milk proteins in humans: A review. Peptides 2015; 73:20-34. [PMID: 26297879 DOI: 10.1016/j.peptides.2015.08.009] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Revised: 08/13/2015] [Accepted: 08/14/2015] [Indexed: 12/25/2022]
Abstract
Many studies have demonstrated that milk protein consumption has benefits in terms of promoting human health. This review assesses the intervention studies which have evaluated potential health enhancing effects in humans following the ingestion of milk proteins. The impact of milk protein ingestion has been studied to asses their satiating, hypotensive, antimicrobial, anti-inflammatory, anticancer, antioxidant and insulinotropic properties as well as their impact on morphological modifications (e.g., muscle and fat mass) in humans. Consistent health promoting effects appear to have been observed in certain instances (i.e., muscle protein synthesis, insulinotropic and hypotensive activity). However, controversial outcomes have also been reported (i.e., antimicrobial, anti-inflammatory, anticancer and antioxidant properties). Several factors including interindividual differences, the timing of protein ingestion as well as the potency of the active components may explain these differences. In addition, processing conditions have been reported, in certain instances, to affect milk protein structure and therefore modify their bioactive potential. It is thought that the health promoting properties of milk proteins are linked to the release of bioactive peptides (BAPs) during gastrointestinal digestion. There is a need for further research to develop a more in-depth understanding on the possible mechanisms involved in the observed physiological effects. In addition, more carefully controlled and appropriately powered human intervention studies are required to demonstrate the health enhancing properties of milk proteins in humans.
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Affiliation(s)
- Alice B Nongonierma
- Department of Life Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland
| | - Richard J FitzGerald
- Department of Life Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
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128
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Baddela VS, Nayan V, Rani P, Onteru SK, Singh D. Physicochemical Biomolecular Insights into Buffalo Milk-Derived Nanovesicles. Appl Biochem Biotechnol 2015; 178:544-57. [DOI: 10.1007/s12010-015-1893-7] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Accepted: 10/08/2015] [Indexed: 01/22/2023]
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129
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Abstract
For over 100 years it was believed that dietary protein must be completely hydrolysed before its constituent amino acids could be absorbed via specific amino acid transport systems. It is now known that the uptake of di- and tripeptides into the enterocyte is considerable, being transported across the intestinal endothelium by the PepT1 H+/peptide co-transporter. There is also evidence that some di- and tripeptides may survive cytosolic hydrolysis and be transported intact across the basolateral membrane. However, other than antigen sampling, the transport of larger intact macromolecules across the intestinal endothelium of the healthy adult human remains a controversial issue as there is little unequivocal in vivo evidence to support this postulation. The aim of the present review was to critically evaluate the scientific evidence that peptides/proteins are absorbed by healthy intestinal epithelia and pass intact into the hepatic portal system. The question of the absorption of oliogopeptides is paramount to the emerging science of food-derived bioactive peptides, their mode of action and physiological effects. Overall, we conclude that there is little unequivocal evidence that dietary bioactive peptides, other than di- and tripeptides, can cross the gut wall intact and enter the hepatic portal system in physiologically relevant concentrations.
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130
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Identification of short peptide sequences in complex milk protein hydrolysates. Food Chem 2015; 184:140-6. [DOI: 10.1016/j.foodchem.2015.03.077] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 01/26/2015] [Accepted: 03/21/2015] [Indexed: 01/11/2023]
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131
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Guinane CM, Kent RM, Norberg S, O'Connor PM, Cotter PD, Hill C, Fitzgerald GF, Stanton C, Ross RP. Generation of the antimicrobial peptide caseicin A from casein by hydrolysis with thermolysin enzymes. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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132
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Ahmad N, Imran M, Khan MK, Nisa MU. Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2015.1079595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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133
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Liu Y, Eichler J, Pischetsrieder M. Virtual screening of a milk peptide database for the identification of food-derived antimicrobial peptides. Mol Nutr Food Res 2015. [PMID: 26202586 DOI: 10.1002/mnfr.201500182] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
SCOPE Milk provides a wide range of bioactive substances, such as antimicrobial peptides and proteins. Our study aimed to identify novel antimicrobial peptides naturally present in milk. METHODS AND RESULTS The components of an endogenous bovine milk peptide database were virtually screened for charge, amphipathy, and predicted secondary structure. Thus, 23 of 248 screened peptides were identified as candidates for antimicrobial effects. After commercial synthesis, their antimicrobial activities were determined against Escherichia coli NEB5α, E. coli ATCC25922, and Bacillus subtilis ATCC6051. In the tested concentration range (<2 mM), bacteriostatic activity of 14 peptides was detected including nine peptides inhibiting both Gram-positive and Gram-negative bacteria. The most effective fragment was TKLTEEEKNRLNFLKKISQRYQKFΑLPQYLK corresponding to αS2 -casein151-181 , with minimum inhibitory concentration (MIC) of 4.0 μM against B. subtilis ATCC6051, and minimum inhibitory concentrations of 16.2 μM against both E. coli strains. Circular dichroism spectroscopy revealed conformational changes of most active peptides in a membrane-mimic environment, transitioning from an unordered to α-helical structure. CONCLUSION Screening of food peptide databases by prediction tools is an efficient method to identify novel antimicrobial food-derived peptides. Milk-derived antimicrobial peptides may have potential use as functional food ingredients and help to understand the molecular mechanisms of anti-infective milk effects.
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Affiliation(s)
- Yufang Liu
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil-Fischer-Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Jutta Eichler
- Medicinal Chemistry Unit, Department of Chemistry and Pharmacy, Emil-Fischer-Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil-Fischer-Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
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134
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Nongonierma AB, FitzGerald RJ. The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.021] [Citation(s) in RCA: 152] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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135
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Brumini D, Criscione A, Bordonaro S, Vegarud GE, Marletta D. Whey proteins and their antimicrobial properties in donkey milk: a brief review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0246-1] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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136
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Ha GE, Chang OK, Han GS, Ham JS, Park BY, Jeong SG. Comparison of Antioxidant Activities of Hydrolysates of Domestic and Imported Skim Milk Powders Treated with Papain. Korean J Food Sci Anim Resour 2015; 35:360-9. [PMID: 26761850 PMCID: PMC4662359 DOI: 10.5851/kosfa.2015.35.3.360] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2015] [Revised: 05/06/2015] [Accepted: 05/06/2015] [Indexed: 01/19/2023] Open
Abstract
Milk proteins have many potential sequences within their primary structure, each with a specific biological activity. In this study, we compared and investigated the bioactivities of hydrolysates of the domestic (A, B) and imported (C, D) skim milk powders generated using papain digestion. MALDI-TOF analysis revealed that all milk powder proteins were intact, indicating no autolysis. Electrophoretic analysis of hydrolysates showed papain treatment caused degradation of milk proteins into peptides of various size. The antioxidant activity of the hydrolysates, determined using 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and total phenolic contents (TPC) assays, increased with incubation times. In all skim milk powders, the antioxidant activities of hydrolysates were highest following 24 h papain treatment (TPC: A, 196.48 μM GE/L; B, 194.52 μM GE/L; C, 194.76 μM GE/L; D, 163.75 μM GE/L; ABTS: A, 75%; B, 72%; C, 72%; D, 57%). The number of peptide derived from skim milk powders, as determined by LC-MS/MS, was 308 for A, 283 for B, 208 for C, and 135 for D. Hydrolysate A had the highest antioxidant activity and the most potential antioxidant peptides amongst the four skim milk powder hydrolysates. A total of 4 β-lactoglobulin, 4 αs1-casein, and 56 β-casein peptide fragments were identified as potential antioxidant peptides in hydrolysate A by LC-MS/MS. These results suggest that domestic skim milk could have applications in various industries, i.e., in the development of functional foods.
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Affiliation(s)
- Go Eun Ha
- Animal Products and Development Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea
- Department of Food Bioscience and Technology, Korea University, Seoul 136-701, Korea
| | - Oun Ki Chang
- Animal Products and Development Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea
- Imported Food Analysis Division, Gwangju Regional Food and Drug Administration, Gwangju 500-480, Korea
| | - Gi Sung Han
- Animal Products and Development Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Jun Sang Ham
- Animal Products and Development Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Beom-Young Park
- Animal Products and Development Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Seok-Geun Jeong
- Animal Products and Development Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea
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137
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Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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138
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Mann B, Kumari A, Kumar R, Sharma R, Prajapati K, Mahboob S, Athira S. Antioxidant activity of whey protein hydrolysates in milk beverage system. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3235-41. [PMID: 26028704 PMCID: PMC4444869 DOI: 10.1007/s13197-014-1361-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2014] [Accepted: 04/10/2014] [Indexed: 10/25/2022]
Abstract
The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these WPHs were analyzed for degree of hydrolysis and antioxidant activity. The antioxidant activities of these WPHs were evaluated using ABTS method. Trolox equivalent antioxidant activity of all the hydrolysates i.e. flavourzyme (0.81 ± 0.04), alcalase (1.16 ± 0.05) and corolase (1.42 ± 0.12) was higher than the WPC (0.19 ± 0.01). Among these, whey protein hydrolysates prepared using corolase showed maximum antioxidant activity. Total 15 β-lactoglobulin, 1 α-lactoalbumin, and 6 β-casein derived peptide fragments were identified in the WPHs by LC-MS/MS. Due to their size and characteristic amino acid composition, all the identified peptides may contribute for the antioxidant activity. The strawberry and chocolate flavoured milk was supplemented with WPC and WPHs and 2 % addition has shown increase in antioxidant activity upto 42 %. The result suggests that WPH could be used as natural biofunctional ingredients in enhancing antioxidant properties of food products.
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Affiliation(s)
- Bimlesh Mann
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Anuradha Kumari
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Rajesh Kumar
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Rajan Sharma
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Kishore Prajapati
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Shaik Mahboob
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - S. Athira
- Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001 Haryana India
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139
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Iskandar MM, Lands LC, Sabally K, Azadi B, Meehan B, Mawji N, Skinner CD, Kubow S. High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity. Foods 2015; 4:184-207. [PMID: 28231198 PMCID: PMC5302329 DOI: 10.3390/foods4020184] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 05/15/2015] [Accepted: 05/20/2015] [Indexed: 02/07/2023] Open
Abstract
Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different digestion protocols on the digestibility of pressurized (pWPI) and native (nWPI) whey protein isolates and the antioxidant and anti-inflammatory properties of the hydrolysates. The pepsin-pancreatin digestion protocol was modified to better simulate human digestion by adjusting temperature and pH conditions, incubation times, enzymes utilized, enzyme-to-substrate ratio and ultrafiltration membrane molecular weight cut-off. pWPI showed a significantly greater proteolysis rate and rate of peptide appearance regardless of digestion protocol. Both digestion methods generated a greater relative abundance of eluting peptides and the appearance of new peptide peaks in association with pWPI digestion in comparison to nWPI hydrolysates. Hydrolysates of pWPI from both digestion conditions showed enhanced ferric-reducing antioxidant power relative to nWPI hydrolysates. Likewise, pWPI hydrolysates from both digestion protocols showed similar enhanced antioxidant and anti-inflammatory effects in a respiratory epithelial cell line as compared to nWPI hydrolysates. These findings indicate that regardless of considerable variations of in vitro digestion protocols, pressurization of WPI leads to more efficient digestion that improves its antioxidant and anti-inflammatory properties.
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Affiliation(s)
- Michèle M Iskandar
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Larry C Lands
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Kebba Sabally
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Behnam Azadi
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Brian Meehan
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Nadir Mawji
- Montreal Children's Hospital - McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada.
| | - Cameron D Skinner
- Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street W., Montreal, QC H4B 1R6 Canada.
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
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140
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Haque N, Singh M, Hossain S. PA-PG-PL System in Dairy Animals and its Significance: A Review. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ijds.2015.95.106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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141
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Chatterjee R, Dey TK, Ghosh M, Dhar P. Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.01.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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142
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Dallas DC, Guerrero A, Parker EA, Robinson RC, Gan J, German JB, Barile D, Lebrilla CB. Current peptidomics: applications, purification, identification, quantification, and functional analysis. Proteomics 2015; 15:1026-38. [PMID: 25429922 PMCID: PMC4371869 DOI: 10.1002/pmic.201400310] [Citation(s) in RCA: 156] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2014] [Revised: 10/08/2014] [Accepted: 11/24/2014] [Indexed: 12/28/2022]
Abstract
Peptidomics is an emerging field branching from proteomics that targets endogenously produced protein fragments. Endogenous peptides are often functional within the body-and can be both beneficial and detrimental. This review covers the use of peptidomics in understanding digestion, and identifying functional peptides and biomarkers. Various techniques for peptide and glycopeptide extraction, both at analytical and preparative scales, and available options for peptide detection with MS are discussed. Current algorithms for peptide sequence determination, and both analytical and computational techniques for quantification are compared. Techniques for statistical analysis, sequence mapping, enzyme prediction, and peptide function, and structure prediction are explored.
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Affiliation(s)
- David C. Dallas
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Andres Guerrero
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Evan A. Parker
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Junai Gan
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - J. Bruce German
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Carlito B. Lebrilla
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
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143
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Biologically active and antimicrobial peptides from plants. BIOMED RESEARCH INTERNATIONAL 2015; 2015:102129. [PMID: 25815307 PMCID: PMC4359881 DOI: 10.1155/2015/102129] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/15/2014] [Revised: 10/13/2014] [Accepted: 10/31/2014] [Indexed: 11/22/2022]
Abstract
Bioactive peptides are part of an innate response elicited by most living forms. In plants, they are produced ubiquitously in roots, seeds, flowers, stems, and leaves, highlighting their physiological importance. While most of the bioactive peptides produced in plants possess microbicide properties, there is evidence that they are also involved in cellular signaling. Structurally, there is an overall similarity when comparing them with those derived from animal or insect sources. The biological action of bioactive peptides initiates with the binding to the target membrane followed in most cases by membrane permeabilization and rupture. Here we present an overview of what is currently known about bioactive peptides from plants, focusing on their antimicrobial activity and their role in the plant signaling network and offering perspectives on their potential application.
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144
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Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains. J Proteomics 2015; 117:41-57. [DOI: 10.1016/j.jprot.2015.01.005] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 12/19/2014] [Accepted: 01/04/2015] [Indexed: 11/20/2022]
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145
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Novel approaches to improve the intrinsic microbiological safety of powdered infant milk formula. Nutrients 2015; 7:1217-44. [PMID: 25685987 PMCID: PMC4344585 DOI: 10.3390/nu7021217] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Accepted: 01/29/2015] [Indexed: 02/07/2023] Open
Abstract
Human milk is recognised as the best form of nutrition for infants. However; in instances where breast-feeding is not possible, unsuitable or inadequate, infant milk formulae are used as breast milk substitutes. These formulae are designed to provide infants with optimum nutrition for normal growth and development and are available in either powdered or liquid forms. Powdered infant formula is widely used for convenience and economic reasons. However; current manufacturing processes are not capable of producing a sterile powdered infant formula. Due to their immature immune systems and permeable gastro-intestinal tracts, infants can be more susceptible to infection via foodborne pathogenic bacteria than other age-groups. Consumption of powdered infant formula contaminated by pathogenic microbes can be a cause of serious illness. In this review paper, we discuss the current manufacturing practices present in the infant formula industry, the pathogens of greatest concern, Cronobacter and Salmonella and methods of improving the intrinsic safety of powdered infant formula via the addition of antimicrobials such as: bioactive peptides; organic acids; probiotics and prebiotics.
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146
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Sauer S, Luge T. Nutriproteomics: Facts, concepts, and perspectives. Proteomics 2015; 15:997-1013. [DOI: 10.1002/pmic.201400383] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 11/03/2014] [Accepted: 11/27/2014] [Indexed: 12/19/2022]
Affiliation(s)
- Sascha Sauer
- Otto Warburg Laboratory; Max Planck Institute for Molecular Genetics; Berlin Germany
| | - Toni Luge
- Otto Warburg Laboratory; Max Planck Institute for Molecular Genetics; Berlin Germany
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147
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Renzone G, Arena S, Scaloni A. Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples. J Proteomics 2015; 117:12-23. [PMID: 25638024 DOI: 10.1016/j.jprot.2014.12.021] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2014] [Revised: 11/19/2014] [Accepted: 12/05/2014] [Indexed: 12/16/2022]
Abstract
UNLABELLED The Maillard reaction consists of a number of chemical processes affecting the structure of the proteins present in foods. We previously accomplished the proteomic characterization of the lactosylation targets in commercial milk samples. Although characterizing the early modification derivatives, this analysis did not describe the corresponding advanced glycation end-products (AGEs), which may be formed from the further oxidation of former ones or by reaction of oxidized sugars with proteins, when high temperatures are exploited. To fill this gap, we have used combined proteomic procedures for the systematic characterization of the lactosylated and AGE-containing proteins from the soluble and milk fat globule membrane fraction of various milk products. Besides to confirm all lactulosyl-lysines described previously, 40 novel lactosylation sites were identified. More importantly, 308 additional intermediate and advanced glyco-oxidation derivatives (including cross-linking adducts) were characterized in 31 proteins, providing the widest qualitative inventory of modified species ascertained in commercial milk samples so far. Amadori adducts with glucose/galactose, their dehydration products, carboxymethyllysine and glyoxal-, 3-deoxyglucosone/3-deoxygalactosone- and 3-deoxylactosone-derived dihydroxyimidazolines and/or hemiaminals were the most frequent derivatives observed. Depending on thermal treatment, a variable number of modification sites was identified within each protein; their number increased with harder food processing conditions. Among the modified proteins, species involved in assisting the delivery of nutrients, defense response against pathogens and cellular proliferation/differentiation were highly affected by AGE formation. This may lead to a progressive decrease of the milk nutritional value, as it reduces the protein functional properties, abates the bioavailability of the essential amino acids and eventually affects food digestibility. These aspects are of particular importance in products intended for infant diet, such as milk powders and infant formulas. BIOLOGICAL SIGNIFICANCE We used combined shotgun proteomic procedures for the systematic characterization of intermediate and advanced glycoxidation protein products in various raw and commercial milk samples. Several hundreds of modified species were characterized as deriving from 31 milk proteins, providing the widest qualitative inventory of assigned components in this fluid. Amadori adducts with glucose/galactose, their dehydration products, carboxymethyl-lysine, and glyoxal-, 3-deoxyglucosone/3-deoxygalactosone- and 3-deoxylactosone-derived dihydroxyimidazolines and/or hemiaminals were the most frequent derivatives observed. Proteins involved in nutrient delivery, defense response against pathogens and cellular proliferation/differentiation were highly subjected to intermediate and advanced glyco-oxidation modification. This may lead to a progressive decrease of the milk nutritional value, as it reduces the protein functional properties, diminishes the bioavailability of the essential amino acids, eventually affects food digestibility and determines a potential increase of specific allergens. These information are important points of interest to connect the extent of the Maillard reaction present in different commercial samples with the potential nutritional aspects mentioned above. These themes have to be fully evaluated in a next future for a complete estimation of the nutritional and toxicological properties of the dairy products deriving from severe heat processing.
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Affiliation(s)
- Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
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148
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Ambigaipalan P, Shahidi F. Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:864-871. [PMID: 25553507 DOI: 10.1021/jf505327b] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Date seed protein hydrolysates were evaluated for antioxidant activity as well as solubility and water-holding capacity in food and biological model systems. Date seed protein hydrolysates as well as carnosine exhibited >80% of solubility over a pH range of 2-12. The hydrolysates and carnosine at 0.5% (w/w) were also found to be effective in enhancing water-holding capacity and cooking yield in a fish model system, which was nearly similar to sodium tripolyphosphate (STPP; 0.3%, w/w). Incorporation of hydrolysates (200 ppm) in fish model systems resulted in the highest inhibition (30%) of oxidation in comparison to butylated hydroxytoluene (BHT; 9%). In addition, hydrolysates and carnosine inhibited β-carotene oxidation by 75%. The hydrolysates (0.1 mg/mL) inhibited LDL cholesterol oxidation by 60%, whereas carnosine inhibited oxidation by 80% after 12 h of incubation. Additionally, hydrolysates and carnosine effectively inhibited hydroxyl (6 mg/mL) and peroxyl (0.1 mg/mL) radical-induced DNA scission. Therefore, date seed protein hydrolysates could be used as a potential functional food ingredient for health promotion.
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Affiliation(s)
- Priyatharini Ambigaipalan
- Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland, Canada A1B 3X9
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149
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Bhat ZF, Kumar S, Bhat HF. Bioactive peptides of animal origin: a review. Journal of Food Science and Technology 2015; 52:5377-92. [PMID: 26344955 DOI: 10.1007/s13197-015-1731-5] [Citation(s) in RCA: 137] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/12/2014] [Accepted: 01/07/2015] [Indexed: 02/07/2023]
Abstract
Bioactive peptides are specific protein fragments which, above and beyond their nutritional capabilities, have a positive impact on the body's function or condition which may ultimately influence health. Although, inactive within the sequence of the parent proteins, these peptides can be released during proteolysis or fermentation and play an important role in human health by affecting the digestive, endocrine, cardiovascular, immune and nervous systems. Several peptides that are released in vitro or in vivo from animal proteins have been attributed to different health effects, including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, opioid activities, enhancement of mineral absorption and/or bioavailability, cytomodulatory and immunomodulatory effects, antiobesity, and anti-genotoxic activity. Several functional foods based on the bioactivities of these peptides with scientifically evidenced health claims are already on the market or under development by food companies. Consumer's increasing interest in these products has given an impetus to the food industry and scientific sector who are continuously exploring the possibilities for the development of new functional products based on these peptides. In this review, we describe above stated properties of bioactive peptides of animal origin.
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Affiliation(s)
- Z F Bhat
- Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102 India
| | - Sunil Kumar
- Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102 India
| | - Hina Fayaz Bhat
- Division of Biotechnology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Alusteing, Shuhama, Jammu and Kashmir India
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150
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Saadi S, Saari N, Anwar F, Abdul Hamid A, Ghazali HM. Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications. Biotechnol Adv 2015; 33:80-116. [DOI: 10.1016/j.biotechadv.2014.12.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 02/05/2014] [Accepted: 12/05/2014] [Indexed: 10/24/2022]
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