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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020; 19:3825-3885. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
Abstract
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
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Affiliation(s)
- Kong Fei Chai
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Amanda Ying Hui Voo
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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Pérez-Gregorio R, Soares S, Mateus N, de Freitas V. Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin. Molecules 2020; 25:E3443. [PMID: 32751126 PMCID: PMC7435807 DOI: 10.3390/molecules25153443] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/15/2020] [Accepted: 07/22/2020] [Indexed: 02/06/2023] Open
Abstract
The call for health-promoting nutraceuticals and functional foods containing bioactive compounds is growing. Among the great diversity of functional phytochemicals, polyphenols and, more recently, bioactive peptides have stood out as functional compounds. The amount of an ingested nutrient able to reach the bloodstream and exert the biological activity is a critical factor, and is affected by several factors, such as food components and food processing. This can lead to unclaimed interactions and/or reactions between bioactive compounds, which is particularly important for these bioactive compounds, since some polyphenols are widely known for their ability to interact and/or precipitate proteins/peptides. This review focuses on this important topic, addressing how these interactions could affect molecules digestion, absorption, metabolism and (biological)function. At the end, it is evidenced that further research is needed to understand the true effect of polyphenol-bioactive peptide interactions on overall health outcomes.
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Affiliation(s)
- Rosa Pérez-Gregorio
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, 4169-007 Porto, Portugal; (N.M.); (V.d.F.)
| | - Susana Soares
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, 4169-007 Porto, Portugal; (N.M.); (V.d.F.)
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Mäkinen S, Hellström J, Mäki M, Korpinen R, Mattila PH. Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products. Foods 2020; 9:E265. [PMID: 32121661 PMCID: PMC7142906 DOI: 10.3390/foods9030265] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.
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Affiliation(s)
- Sari Mäkinen
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Jarkko Hellström
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Maarit Mäki
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Risto Korpinen
- Natural Resources Institute Finland, Production Systems, Tietotie 2, 02150 Espoo, Finland;
| | - Pirjo H. Mattila
- Natural Resources Institute Finland, Production Systems, Itäinen Pitkäkatu 4, 20250 Turku, Finland
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Ding Q, Wu RA, Yin L, Zhang W, He R, Zhang T, Jiang H, Luo L, Ma H, Dai C. Antioxidation and memory protection effects of solid‐state‐fermented rapeseed meal peptides on
D
‐galactose‐induced memory impairment in aging‐mice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13145] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Qingzhi Ding
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Agricultural Engineering, Jiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Ricardo A. Wu
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Litao Yin
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Weiwei Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ronghai He
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Ting Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Hanfei Jiang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Lin Luo
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Agricultural Engineering, Jiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Chunhua Dai
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
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Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation. BIOSYNTHETIC TECHNOLOGY AND ENVIRONMENTAL CHALLENGES 2018. [DOI: 10.1007/978-981-10-7434-9_11] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Rizzello CG, Tagliazucchi D, Babini E, Sefora Rutella G, Taneyo Saa DL, Gianotti A. Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.09.023] [Citation(s) in RCA: 134] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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Mäkinen S, Streng T, Larsen LB, Laine A, Pihlanto A. Angiotensin I-converting enzyme inhibitory and antihypertensive properties of potato and rapeseed protein-derived peptides. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Karamać M, Kosińska-Cagnazzo A, Kulczyk A. Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity. Int J Mol Sci 2016; 17:ijms17071027. [PMID: 27367678 PMCID: PMC4964403 DOI: 10.3390/ijms17071027] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 06/17/2016] [Accepted: 06/17/2016] [Indexed: 11/16/2022] Open
Abstract
The antioxidant activity of flaxseed protein hydrolysates obtained using five different enzymes was evaluated. Proteins were isolated from flaxseed cake and were separately treated with papain, trypsin, pancreatin, Alcalase and Flavourzyme. The degree of hydrolysis (DH) was determined as the percentage of cleaved peptide bonds using a spectrophotometric method with o-phthaldialdehyde. The distribution of the molecular weights (MW) of the hydrolysis products was profiled using Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) and size exclusion-high performance liquid chromatography (SE-HPLC) separations. The antioxidant activities of the protein isolate and hydrolysates were probed for their radical scavenging activity using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS(•+)) and photochemiluminescence (PCL-ACL) assays, and for their ferric reducing antioxidant power (FRAP) and ability to bind Fe(2+). The hydrolysates were more effective as antioxidants than the protein isolate in all systems. The PCL-ACL values of the hydrolysates ranged from 7.2 to 35.7 μmol Trolox/g. Both the FRAP and ABTS(•+) scavenging activity differed among the hydrolysates to a lower extent, with the ranges of 0.20-0.24 mmol Fe(2+)/g and 0.17-0.22 mmol Trolox/g, respectively. The highest chelating activity (71.5%) was noted for the pancreatin hydrolysate. In general, the hydrolysates obtained using Alcalase and pancreatin had the highest antioxidant activity, even though their DH (15.4% and 29.3%, respectively) and the MW profiles of the peptides varied substantially. The O₂(•-) scavenging activity and the ability to chelate Fe(2+) of the Flavourzyme hydrolysate were lower than those of the Alcalase and pancreatin hydrolysates. Papain was the least effective in releasing the peptides with antioxidant activity. The study showed that the type of enzyme used for flaxseed protein hydrolysis determines the antioxidant activity of the hydrolysates.
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Affiliation(s)
- Magdalena Karamać
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Agnieszka Kosińska-Cagnazzo
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, 1950 Sion, Switzerland.
| | - Anna Kulczyk
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
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Beshkova D, Pavlov A. Editorial: Biotechnology of fermented food systems. Eng Life Sci 2012. [DOI: 10.1002/elsc.201270022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Dora Beshkova
- The Stephan Angeloff Institute of Microbiology; Bulgarian Academy of Sciences; University of Food Technologies; Plovdiv; Bulgaria
| | - Atanas Pavlov
- The Stephan Angeloff Institute of Microbiology; Bulgarian Academy of Sciences; University of Food Technologies; Plovdiv; Bulgaria
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