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Chen X, Fan R, Wang X, Zhang L, Wang C, Hou Z, Li C, Liu L, He J. In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants. Food Res Int 2024; 194:114914. [PMID: 39232534 DOI: 10.1016/j.foodres.2024.114914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/06/2024]
Abstract
Gastrointestinal digestibility behavior, structural and functional characteristics of bovine β-casein (β-CN) were studied in vitro under infant and adult conditions. This direct comparison helps reveal the effects of different physiological stages on the digestive behavior of β-CN. Not only was the degree of hydrolysis (DH) of β-CN analyzed, but also the changes in its digestive morphology, microstructure, and secondary structure during digestion were explored in depth. Meanwhile, we focused on the physicochemical properties of β-CN digesta, including solubility, emulsifying and foaming properties, as well as their functional properties, such as antimicrobial and antioxidant activities. Key results showed that β-CN underwent more extensive hydrolysis in the adult digestion model, with approximately twice the DH compared to the infant model. The adult model exhibited faster digestion kinetics, less protein flocculation, and a more loosened secondary structure, indicating a more efficient digestion process. Notably, the digesta from the adult model displayed significantly improved solubility and emulsifying properties, and also enhanced antioxidant capacities, with significantly better inhibition of two common pathogenic bacteria than the infant model, and an average increase in the diameter of the inhibition zone of approximately 2 mm. These findings underscore the differential digestive behavior and functional potential of β-CN across physiological stages. This comprehensive assessment approach contributes to a more comprehensive insight into the digestive behavior of β-CN. Therefore, we conclude that producing products from unmodified β-CN may be more suitable for the adult population, and that the digesta in the adult model exhibit higher functional properties.
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Affiliation(s)
- Xiaoqian Chen
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Rui Fan
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Xinyu Wang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Lina Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Zhanqun Hou
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
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2
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Li H, Fang C, Hu Y, Xu J, Zhao W, Li L. The Comparative Analysis of Peptides in Enteral Nutrition Products and Foods for Special Medical Purposes. Foods 2024; 13:2557. [PMID: 39200483 PMCID: PMC11353486 DOI: 10.3390/foods13162557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/31/2024] [Accepted: 08/12/2024] [Indexed: 09/02/2024] Open
Abstract
Enteral nutrition (EN) and foods for special medical purposes (FSMPs) can be used to meet the specific nutritional needs of patients. There are multiple types of EN products and nutritionally complete FSMPs on the market. The peptides in these products are important nutritional components, while their presence in different products remains unclear. To provide better clinical guidelines, we analyzed and compared the molecular weight (MW) distribution, types, and quantities of peptides and bioactive peptides of two EN products (liquid products) and two FSMPs with nutritionally complete formulas (powder products). Our results showed that each product had a unique peptide profile. The two liquid products and one powder product (Samples 1-3) had a higher content of peptides. Sample 1 contained 75.60% peptides with an MW less than 375 Da and contained 95.21% peptides with an MW less than 1000 Da, being rich in short peptides. Sample 2 and 3 had high levels of peptides with MW values between 180 Da and 2000 Da. Additionally, Sample 4 contained high levels of proteins, containing 69.18% peptides with MW values larger than 10,000 Da. Further, Sample 1 had more bioactive dipeptides and Sample 2 had more long bioactive peptides. Our results suggest that peptides in different EN and FSMP products are very different and should be evaluated in more detail. This will provide valuable information for clinical medical professionals, help them to guide patients with different physiological conditions better, and ultimately benefit patients.
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Affiliation(s)
- Hao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chenlu Fang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yushan Hu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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3
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Zhou X, Jiang L, Liu Q, Zhang X, Xu J, Liu Y. Comparative peptidomics analysis in the discovery of umami peptides from Chinese Douchi. Food Chem 2024; 445:138692. [PMID: 38387312 DOI: 10.1016/j.foodchem.2024.138692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 02/02/2024] [Accepted: 02/05/2024] [Indexed: 02/24/2024]
Abstract
Douchi is a kind of traditional Chinese fermented soybean product with outstanding umami taste. Besides the umami amino acids in Douchi, peptides were also considered as an important contributor for the umami taste of Douchi. Peptides with molecular weight below 0.66 kDa accounted for more than 50 % in all samples except for TongChuan Douchi, and a total of 421 peptides were identified from the ten kinds of Douchi samples by using LC-MS/MS. Combined with sensory evaluation results, 19 peptides containing Glu, Asp or known umami peptide sequences were chosen as potential umami peptides via PLS-DA and RDA analysis. Among them, 17 soluble peptides exhibited obvious umami taste and the threshold of 7 peptides were lower than MSG solution. Especially, the VD was detected with a minimum umami taste threshold at 0.16 mg/mL. The results indicated that the umami peptides might be the important components affecting the umami taste of Douchi.
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Affiliation(s)
- Xiao Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Qianqian Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Xinxin Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Jucai Xu
- School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
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4
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Aita SE, Montone CM, Taglioni E, Capriotti AL. Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:275-325. [PMID: 38906589 DOI: 10.1016/bs.afnr.2024.01.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Nowadays, the growing knowledge about the high nutritional value and potential functionality of hempseeds, the edible fruits of the Cannabis sativa L. plant, has sparked a surge in interest in exploring the worthwhile attributes of hempseed proteins and peptides. This trend aligns with the increasing popularity of hemp-based food, assuming a vital role in the global food chain. This chapter targets the nutritional and chemical composition of hempseed in terms of short- and medium-chain bioactive peptides. The analytical approaches for their characterization and multifunctional properties are summarized in detail. Moreover, the processing, functionality, and application of various hempseed protein products are discussed. In the final part of the chapter-for evaluating their propensity to be transported by intestinal cells-the transepithelial transport of peptides within hempseed protein hydrolysate is highlighted.
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Affiliation(s)
- Sara Elsa Aita
- Department of Chemistry, Sapienza University of Rome, Rome, Italy
| | | | - Enrico Taglioni
- Department of Chemistry, Sapienza University of Rome, Rome, Italy
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5
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Hiago Bellaver E, Eliza Redin E, Militão da Costa I, Schittler Moroni L, Pinto Kempka A. Food peptidomic analysis of bovine milk fermented by Lacticaseibacillus casei LBC 237: In silico prediction of bioactive peptides and anticancer potential. Food Res Int 2024; 180:114060. [PMID: 38395580 DOI: 10.1016/j.foodres.2024.114060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/16/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
Bioactive peptides, which exhibited diverse biological activities such as anti-cancer, anti-inflammatory, bactericidal, antiviral, and quorum sensing properties, were considered promising alternative therapeutic agents. Sourced from various raw materials, particularly foods, these peptides garnered significant interest. In this context, the study focused on exploring bioactive peptides derived from bovine whole milk fermentation by Lacticaseibacillus casei LBC 237. Comprehensive peptidomic analysis and in silico predictions, with a specific emphasis on anti-cancer properties, were conducted. The study categorized peptides into BP-LBC, originating from the metabolism of L. casei LBC 237 and not matching any sequence in the Bos taurus database, and BP-MILK, matching a sequence in the Bos taurus database. Among the 143 identified peptides with potential biological activity, 33.56% were attributed to BP-LBC, while 66.43% originated from BP-MILK, demonstrating the important contribution of proteins in bovine milk in the generation of bioactive peptides. Hydrophobic peptides, enriched in Leucine, Lysine, and Proline, dominated both fractions, significantly influencing their functional properties. Pearson correlation analysis revealed inverse relationships between bioactive peptides, molecular weight, and anti-tumor activity in BP-MILK. The DGKVWEESLK peptide exhibited in silico activity against 10 different cancer cell lines. Studying the bioactive properties of peptides from familiar sources enhances the connection between food science and human health. In addition, in silico studies have been crucial in deepening our understanding of the bioactive potential of these peptides and their mode of action.
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Affiliation(s)
- Emyr Hiago Bellaver
- Santa Catarina State University. Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology. Lages, SC, Brazil
| | - Eduarda Eliza Redin
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Ingrid Militão da Costa
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Liziane Schittler Moroni
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology. Lages, SC, Brazil; Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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6
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Rangel AHDN, Bezerra DAFVDA, Sales DC, Araújo EDOM, Lucena LMD, Porto ALF, Véras ÍVUM, Lacerda AF, Ribeiro CVDM, Anaya K. An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses. Foods 2023; 12:4261. [PMID: 38231707 DOI: 10.3390/foods12234261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/25/2023] [Accepted: 10/05/2023] [Indexed: 01/19/2024] Open
Abstract
The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
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Affiliation(s)
| | | | - Danielle Cavalcanti Sales
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | | | - Luis Medeiros de Lucena
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | - Ana Lúcia Figueiredo Porto
- Morfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife 55292901, Brazil
| | | | - Ariane Ferreira Lacerda
- Federal Institute of Education, Science and Technology (IFRN), Currais Novos 59380000, Brazil
| | | | - Katya Anaya
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz 59200000, Brazil
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7
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Li H, Gao J, Zhao F, Liu X, Ma B. Bioactive Peptides from Edible Mushrooms-The Preparation, Mechanisms, Structure-Activity Relationships and Prospects. Foods 2023; 12:2935. [PMID: 37569204 PMCID: PMC10417677 DOI: 10.3390/foods12152935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 07/29/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Mushroom bioactive peptides (MBPs) are bioactive peptides extracted directly or indirectly from edible mushrooms. MBPs are known to have antioxidant, anti-aging, antibacterial, anti-inflammatory and anti-hypertensive properties, and facilitate memory and cognitive improvement, antitumour and anti-diabetes activities, and cholesterol reduction. MBPs exert antioxidant and anti-inflammatory effects by regulating the MAPK, Keap1-Nrf2-ARE, NF-κB and TNF pathways. In addition, MBPs exert antibacterial, anti-tumour and anti-inflammatory effects by stimulating the proliferation of macrophages. The bioactivities of MBPs are closely related to their molecular weights, charge, amino acid compositions and amino acid sequences. Compared with animal-derived peptides, MBPs are ideal raw materials for healthy and functional products with the advantages of their abundance of resources, safety, low price, and easy-to-achieve large-scale production of valuable nutrients for health maintenance and disease prevention. In this review, the preparation, bioactivities, mechanisms and structure-activity relationships of MBPs were described. The main challenges and prospects of their application in functional products were also discussed. This review aimed to provide a comprehensive perspective of MBPs.
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Affiliation(s)
- Haiyan Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Ji’an Gao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Fen Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Biao Ma
- Beijing Science Sun Pharmaceutical Co., Ltd., Beijing 100176, China;
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Prakash Nirmal N, Singh Rajput M, Bhojraj Rathod N, Mudgil P, Pati S, Bono G, Nalinanon S, Li L, Maqsood S. Structural characteristic and molecular docking simulation of fish protein-derived peptides: Recent updates on antioxidant, anti-hypertensive and anti-diabetic peptides. Food Chem 2023; 405:134737. [DOI: 10.1016/j.foodchem.2022.134737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/30/2022] [Accepted: 10/22/2022] [Indexed: 11/25/2022]
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9
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Singh A, Duche RT, Wandhare AG, Sian JK, Singh BP, Sihag MK, Singh KS, Sangwan V, Talan S, Panwar H. Milk-Derived Antimicrobial Peptides: Overview, Applications, and Future Perspectives. Probiotics Antimicrob Proteins 2023; 15:44-62. [PMID: 36357656 PMCID: PMC9649404 DOI: 10.1007/s12602-022-10004-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/28/2022] [Indexed: 11/13/2022]
Abstract
The growing consumer awareness towards healthy and safe food has reformed food processing strategies. Nowadays, food processors are aiming at natural, effective, safe, and low-cost substitutes for enhancing the shelf life of food products. Milk, besides being a rich source of nutrition for infants and adults, serves as a readily available source of precious functional peptides. Due to the existence of high genetic variability in milk proteins, there is a great possibility to get bioactive peptides with varied properties. Among other bioactive agents, milk-originated antimicrobial peptides (AMPs) are gaining interest as attractive and safe additive conferring extended shelf life to minimally processed foods. These peptides display broad-spectrum antagonistic activity against bacteria, fungi, viruses, and protozoans. Microbial proteolytic activity, extracellular peptidases, food-grade enzymes, and recombinant DNA technology application are among few strategies to tailor specific peptides from milk and enhance their production. These bioprotective agents have a promising future in addressing the global concern of food safety along with the possibility to be incorporated into the food matrix without compromising overall consumer acceptance. Additionally, in conformity to the current consumer demands, these AMPs also possess functional properties needed for value addition. This review attempts to present the basic properties, synthesis approaches, action mechanism, current status, and prospects of antimicrobial peptide application in food, dairy, and pharma industry along with their role in ensuring the safety and health of consumers.
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Affiliation(s)
- Anamika Singh
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Rachael Terumbur Duche
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India ,Department of Microbiology, Federal University of Agriculture, Makurdi, Nigeria
| | - Arundhati Ganesh Wandhare
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Jaspreet Kaur Sian
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India ,Department of Microbiology, Punjab Agricultural University (PAU), Ludhiana, 141001 Punjab India
| | - Brij Pal Singh
- Department of Microbiology, Central University of Haryana, Mahendergarh, 123031 Haryana India
| | - Manvesh Kumar Sihag
- Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Kumar Siddharth Singh
- Institute for Microbiology, Gottfried Wilhelm Leibniz University, Herrenhäuser Str. 2, 30419 Hanover, Germany
| | - Vikas Sangwan
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Shreya Talan
- Dairy Microbiology Division, ICAR-National Dairy Research Institute (ICAR-NDRI), Karnal, Haryana India
| | - Harsh Panwar
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001, Punjab, India.
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10
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Peptidomics as a tool to analyze endogenous peptides in milk and milk-related peptides. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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11
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Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties. Nutrients 2022; 14:nu14204400. [PMID: 36297084 PMCID: PMC9609859 DOI: 10.3390/nu14204400] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/30/2022] Open
Abstract
Bioactive peptides are found in foods and dietary supplements and are responsible for health benefits with applications in human and animal medicine. The health benefits include antihypertensive, antimicrobial, antithrombotic, immunomodulatory, opioid, antioxidant, anti-allergic and anti-inflammatory functions. Bioactive peptides can be obtained by microbial action, mainly by the gastrointestinal microbiota from proteins present in food, originating from either vegetable or animal matter or by the action of different gastrointestinal proteases. Proteomics can play an important role in the identification of bioactive peptides. High-resolution mass spectrometry is the principal technique used to detect and identify different types of analytes present in complex mixtures, even when available at low concentrations. Moreover, proteomics may provide the characterization of epitopes to develop new food allergy vaccines and the use of immunomodulating peptides to induce oral tolerance toward offending food allergens or even to prevent allergic sensitization. In addition, food-derived bioactive peptides have been investigated for their anti-inflammatory properties to provide safer alternatives to nonsteroidal anti-inflammatory drugs (NSAIDs). All these bioactive peptides can be a potential source of novel drugs and ingredients in food and pharmaceuticals. The following review is focused on food-derived bioactive peptides with antiallergic and anti-inflammatory properties and summarizes the new insights into the use of proteomics for their identification and quantification.
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Caira S, Picariello G, Renzone G, Arena S, Troise AD, De Pascale S, Ciaravolo V, Pinto G, Addeo F, Scaloni A. Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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14
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Toldrá F, Mora L. Peptidomics as a useful tool in the follow-up of food bioactive peptides. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:1-47. [PMID: 35659349 DOI: 10.1016/bs.afnr.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
There is an intense research activity on bioactive peptides derived from food proteins in view of their health benefits for consumers. However, their identification is quite challenging as a consequence of their small size and low abundance in complex matrices such as foods or hydrolyzates. Recent advances in peptidomics and bioinformatics are getting improved sensitivity and accuracy and therefore such tools are contributing to the development of sophisticated methodologies for the identification and quantification of peptides. These developments are very useful for the follow-up of peptides released through proteolysis either in the food itself through the action of endogenous peptidases during processing stages like fermentation, drying or ripening, or from food proteins hydrolyzed by commercial peptidases or microorganisms with proteolytic activity. This chapter is presenting the latest advances in peptidomics and its use for the identification and quantification of peptides, and as a useful tool for controlling the proteolysis phenomena in foods and protein hydrolyzates.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
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15
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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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16
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Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation. Foods 2022; 11:foods11091270. [PMID: 35563993 PMCID: PMC9101964 DOI: 10.3390/foods11091270] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022] Open
Abstract
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.
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Ewert J, Eisele T, Stressler T. Enzymatic production and analysis of antioxidative protein hydrolysates. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04022-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Ali MA, Kamal MM, Rahman MH, Siddiqui MN, Haque MA, Saha KK, Rahman MA. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1263-1279. [PMID: 35250052 PMCID: PMC8882518 DOI: 10.1007/s13197-021-05091-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/04/2021] [Indexed: 12/31/2022]
Abstract
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
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Affiliation(s)
- Md. Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
| | - Md. Nurealam Siddiqui
- Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Khokan Kumar Saha
- Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Atikur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
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García JM, Udenigwe CC, Duitama J, Barrios AFG. Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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The genetic variations in CSN2 gene of Indian sheep breeds affect its protein stability and function. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Moaveni S, Salami M, Khodadadi M, McDougall M, Emam-Djomeh Z. Investigation of S.limacinum microalgae digestibility and production of antioxidant bioactive peptides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112468] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Lammi C, Boschin G, Bollati C, Arnoldi A, Galaverna G, Dellafiora L. A heuristic, computer-driven and top-down approach to identify novel bioactive peptides: A proof-of-principle on angiotensin I converting enzyme inhibitory peptides. Food Res Int 2021; 150:110753. [PMID: 34865771 DOI: 10.1016/j.foodres.2021.110753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/08/2021] [Accepted: 10/09/2021] [Indexed: 11/26/2022]
Abstract
Bioactive peptides are short peptides (3-20 amino acid residues in length) endowed of specific biological activities. The identification and characterization of bioactive peptides of food origin are crucial to better understand the physiological consequences of food, as well as to design novel foods, ingredients, supplements, and diets to counteract mild metabolic disorders. For this reason, the identification of bioactive peptides is also relevant from a pharmaceutical standpoint. Nevertheless, the systematic identification of bioactive sequences of food origin is still challenging and relies mainly on the so defined "bottom-up" approaches, which rarely results in the total identification of most active sequences. Conversely, "top-down" approaches aim at identifying bioactive sequences with certain features and may be more suitable for the precise identification of very potent bioactive peptides. In this context, this work presents a top-down, computer-assisted and hypothesis-driven identification of potent angiotensin I converting enzyme inhibitory tripeptides, as a proof of principle. A virtual library of 6840 tripeptides was screened in silico to identify potential highly potent inhibitory peptides. Then, computational results were confirmed experimentally and a very potent novel sequence, LMP was identified. LMP showed an IC50 of 15.8 and 6.8 µM in cell-free and cell-based assays, respectively. In addition, a bioinformatics approach was used to search potential food sources of LMP. Yolk proteins were identified as a possible relevant source to analyze in further experiments. Overall, the method presented may represent a powerful and versatile framework for a systematic, high-throughput and top-down identification of bioactive peptides.
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Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, Via Mangiagalli 25, 20133 Milan, Italy
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan, Via Mangiagalli 25, 20133 Milan, Italy
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, Via Mangiagalli 25, 20133 Milan, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, Via Mangiagalli 25, 20133 Milan, Italy
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Luca Dellafiora
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy.
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High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products. Molecules 2021; 26:molecules26216472. [PMID: 34770881 PMCID: PMC8587072 DOI: 10.3390/molecules26216472] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022] Open
Abstract
The process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular economy. In the present paper, a deep and detailed investigation of short endogenous peptides in milk and its byproducts (whole whey, skimmed whey, and whey permeate) was carried out by high-resolution mass spectrometry, with a dedicated suspect screening data acquisition and data analysis approach. A total of 79 short peptides was tentatively identified, including several sequences already known for their exerted biological activities. An unsupervised chemometric approach was then employed for highlighting the differences in the short peptide content among the four sets of samples. Whole and skimmed whey showed not merely a higher content of short bioactive peptides compared to whole milk, but also a peculiar composition of peptides that are likely generated during the process of cheese-making. The results clearly demonstrate that whey represents a valuable source of bioactive compounds and that the set-up of processes of revalorization of milk byproducts is a promising path in the obtention of high revenue-generating products from dairy industrial waste.
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Abstract
Peptides play a crucial role in many vitally important functions of living organisms. The goal of peptidomics is the identification of the "peptidome," the whole peptide content of a cell, organ, tissue, body fluid, or organism. In peptidomic or proteomic studies, capillary electrophoresis (CE) is an alternative technique for liquid chromatography. It is a highly efficient and fast separation method requiring extremely low amounts of sample. In peptidomic approaches, CE is commonly combined with mass spectrometric (MS) detection. Most often, CE is coupled with electrospray ionization MS and less frequently with matrix-assisted laser desorption/ionization MS. CE-MS has been employed in numerous studies dealing with determination of peptide biomarkers in different body fluids for various diseases, or in food peptidomic research for the analysis and identification of peptides with special biological activities. In addition to the above topics, sample preparation techniques commonly applied in peptidomics before CE separation and possibilities for peptide identification and quantification by CE-MS or CE-MS/MS methods are discussed in this chapter.
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Messner L, Antink MH, Guo T, Maas M, Beutel S. A versatile ceramic capillary membrane reactor system for continuous enzyme-catalyzed hydrolysis. Eng Life Sci 2021; 21:527-538. [PMID: 34584517 PMCID: PMC8456322 DOI: 10.1002/elsc.202100027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/14/2021] [Accepted: 06/24/2021] [Indexed: 01/06/2023] Open
Abstract
As an alternative to classical batch processes, enzyme-catalyzed hydrolysis can also be carried out continuously. To facilitate this, a continuous ceramic capillary membrane reactor system (CCCMRS) was developed which can be operated with various proteolytic enzymes immobilized on the porous ceramic capillary membranes. This system has several advantages over common batch processes regarding stability, reproducibility and controllability and can easily be adapted to optimal reaction conditions and individual preferences. Two exemplary applications utilizing the CCCMRS were carried out and investigated in long-term stability studies. In the first application the continuous enzymatic cleavage of human IgG into the antibody fragments Fab and Fc by immobilized papain was performed. A total volume of 22 mL of 1 mg mL-1 IgG-solution was enzymatically cleaved over a period of 33.3 h. The antibody cleavage products could be detected in an SEC-HPLC over the whole process time thus indicating long-term stability of the continuous hydrolysis process. The second application investigated the continuous digestion of pea and almond protein isolates by immobilized Alcalase resulting in the generation of a large variety of different peptides. This peptide fingerprint remains constant over a long period of time enabling fractionation and thus making the peptides accessible for further bioactivity studies in sufficient quantities. The constant peptide fingerprint could be shown in the RP-HPLC analysis for all 30 samples with a total volume of 29.7 mL collected over a period of 45 h.
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Affiliation(s)
- Lorn Messner
- Institute for Technical ChemistryLeibniz University HannoverHannoverGermany
| | | | - Tongwei Guo
- Advanced CeramicsUniversity of BremenBremenGermany
| | - Michael Maas
- Advanced CeramicsUniversity of BremenBremenGermany
- MAPEX Center for Materials and ProcessesUniversity of BremenBremenGermany
| | - Sascha Beutel
- Institute for Technical ChemistryLeibniz University HannoverHannoverGermany
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26
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De Luca C, Lievore G, Bozza D, Buratti A, Cavazzini A, Ricci A, Macis M, Cabri W, Felletti S, Catani M. Downstream Processing of Therapeutic Peptides by Means of Preparative Liquid Chromatography. Molecules 2021; 26:4688. [PMID: 34361839 PMCID: PMC8348516 DOI: 10.3390/molecules26154688] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/14/2021] [Accepted: 07/28/2021] [Indexed: 12/31/2022] Open
Abstract
The market of biomolecules with therapeutic scopes, including peptides, is continuously expanding. The interest towards this class of pharmaceuticals is stimulated by the broad range of bioactivities that peptides can trigger in the human body. The main production methods to obtain peptides are enzymatic hydrolysis, microbial fermentation, recombinant approach and, especially, chemical synthesis. None of these methods, however, produce exclusively the target product. Other species represent impurities that, for safety and pharmaceutical quality reasons, must be removed. The remarkable production volumes of peptide mixtures have generated a strong interest towards the purification procedures, particularly due to their relevant impact on the manufacturing costs. The purification method of choice is mainly preparative liquid chromatography, because of its flexibility, which allows one to choose case-by-case the experimental conditions that most suitably fit that particular purification problem. Different modes of chromatography that can cover almost every separation case are reviewed in this article. Additionally, an outlook to a very recent continuous chromatographic process (namely Multicolumn Countercurrent Solvent Gradient Purification, MCSGP) and future perspectives regarding purification strategies will be considered at the end of this review.
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Affiliation(s)
- Chiara De Luca
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
| | - Giulio Lievore
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
| | - Desiree Bozza
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
| | - Alessandro Buratti
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
| | - Alberto Cavazzini
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
| | - Antonio Ricci
- Fresenius Kabi iPSUM, Via San Leonardo 23, 45010 Villadose, Italy; (A.R.); (M.M.)
| | - Marco Macis
- Fresenius Kabi iPSUM, Via San Leonardo 23, 45010 Villadose, Italy; (A.R.); (M.M.)
| | - Walter Cabri
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy;
| | - Simona Felletti
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
| | - Martina Catani
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (C.D.L.); (G.L.); (D.B.); (A.B.); (A.C.)
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Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111762] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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28
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Delis-Hechavarria EA, Guevara-Gonzalez RG, Ocampo-Velazquez R, Gomez-Soto JG, Vargas-Hernandez M, Parola-Contreras I, Torres-Pacheco I. Functional Food for Rabbits. Current Approaches and Trends to Increase Functionality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - R. G. Guevara-Gonzalez
- Autonomus University of Queretaro. Engeneering Faculty, Campus Amazcala, Queretaro, Mexico
| | - R.V. Ocampo-Velazquez
- Autonomus University of Queretaro. Engeneering Faculty, Campus Amazcala, Queretaro, Mexico
| | - J. G. Gomez-Soto
- Autonomus University of Queretaro. Natural Science College, Queretaro, Mexico
| | - M. Vargas-Hernandez
- Autonomus University of Queretaro. Engeneering Faculty, Campus Amazcala, Queretaro, Mexico
| | - I. Parola-Contreras
- Autonomus University of Queretaro. Engeneering Faculty, Campus Amazcala, Queretaro, Mexico
| | - I. Torres-Pacheco
- Autonomus University of Queretaro. Engeneering Faculty, Campus Amazcala, Queretaro, Mexico
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30
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Cavaliere C, Montone AMI, Aita SE, Capparelli R, Cerrato A, Cuomo P, Laganà A, Montone CM, Piovesana S, Capriotti AL. Production and Characterization of Medium-Sized and Short Antioxidant Peptides from Soy Flour-Simulated Gastrointestinal Hydrolysate. Antioxidants (Basel) 2021; 10:antiox10050734. [PMID: 34066600 PMCID: PMC8148578 DOI: 10.3390/antiox10050734] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/27/2021] [Accepted: 04/30/2021] [Indexed: 12/24/2022] Open
Abstract
Soybeans (Glycine max) are an excellent source of dietary proteins and peptides with potential biological activities, such as antihypertensive, anti-cholesterol, and antioxidant activity; moreover, they could prevent cancer. Also, soy contains all the essential amino acids for nutrition; therefore, it represents an alternative to animal proteins. The goal of this paper was the comprehensive characterization of medium-sized and short peptides (two to four amino acids) obtained from simulated gastrointestinal digestion. Two different analytical approaches were employed for peptide characterization, namely a common peptidomic analysis for medium-sized peptides and a suspect screening analysis for short peptides, employing an inclusion list of exact m/z values of all possible amino acid combinations. Moreover, fractionation by preparative reversed-phase liquid chromatography was employed to simplify the starting protein hydrolysate. Six fractions were collected and tested for antioxidative activity by an innovative antioxidant assay on human gastric adenocarcinoma AGS cell lines. The two most active fractions (2 and 3) were then characterized by a peptidomic approach and database search, as well as by a suspect screening approach, in order to identify potential antioxidant amino acid sequences. Some of the peptides identified in these two fractions have been already reported in the literature for their antioxidant activity.
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Affiliation(s)
- Chiara Cavaliere
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
| | - Angela Michela Immacolata Montone
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, Portici, 80055 Naples, Italy;
- Department of Industrial Engineering, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Sara Elsa Aita
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
| | - Rosanna Capparelli
- Department of Agriculture Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, Italy; (R.C.); (P.C.)
| | - Andrea Cerrato
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
| | - Paola Cuomo
- Department of Agriculture Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, Italy; (R.C.); (P.C.)
| | - Aldo Laganà
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
- CNR NANOTEC, Campus Ecotekne, University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Carmela Maria Montone
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
- Correspondence:
| | - Susy Piovesana
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
| | - Anna Laura Capriotti
- Department of Chemistry, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (C.C.); (S.E.A.); (A.C.); (A.L.); (S.P.); (A.L.C.)
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Almusallam IA, Mohamed Ahmed IA, Saleh A, Al-Juhaimi FY, Ghafoor K, Al Maiman S, Babiker EE. Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1877826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibrahim A. Almusallam
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
- Date and Palm Center, Ministry of Environment, Water and Agriculture, Alhufuf, Alhasa, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Ali Saleh
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Salah Al Maiman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
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32
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In vitro and in silico analysis of dual-function peptides derived from casein hydrolysate. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2020.08.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Tu M, Liu H, Cheng S, Xu Z, Wang LS, Du M. Identification and analysis of transepithelial transport properties of casein peptides with anticoagulant and ACE inhibitory activities. Food Res Int 2020; 138:109764. [PMID: 33292945 DOI: 10.1016/j.foodres.2020.109764] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 09/19/2020] [Accepted: 09/25/2020] [Indexed: 11/29/2022]
Abstract
Casein is an excellent source for producing anticoagulant and angiotensin I-converting enzyme inhibitory (ACEI) peptides. Here, the anticoagulant and ACEI activities of the casein hydrolysate produced by in vitro simulated gastrointestinal (GI) digestion were evaluated. The casein hydrolysate showed potent anticoagulant activity by prolonging the thrombin time (TT) and activated partial thromboplastin time (APTT), and also presenting great ACEI activity, with an IC50 value of 0.52 mg mL-1. Subsequently, the transepithelial transport properties of the casein hydrolysate were analyzed by using the Caco-2 cell monolayer model. The peptides profile of the casein hydrolysate before and after it passed across the Caco-2 cell monolayer were identified by NanoLC-Q-TOF-MS/MS. The results showed that a total of 121 and 184 peptides were identified before and after casein hydrolysate moved through the Caco-2 cell monolayer, respectively. Eighty peptides were presented at both time points of the transport study. Among the 80 peptides, 26 of them were screened with a high possibility of exerting physiological roles after they were absorbed into the blood by in silico methods, and the physicochemical characteristics, e.g., hydrophobicity, net charge, and toxicity of the peptides also be evaluated. Our results provided a new prospect and approach for producing bioactive peptides from casein with anticoagulant and ACEI activities.
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Affiliation(s)
- Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Zhe Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, WI 53226, USA
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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34
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Yousefi L, Habibi Najafi MB, Edalatian Dovom MR, Mortazavian AM. Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with
Lactobacillus brevis
KX572382. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14891] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Leila Yousefi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad91775‑1163Iran
| | - Mohammad Bagher Habibi Najafi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad91775‑1163Iran
| | - Mohammad Reza Edalatian Dovom
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad91775‑1163Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran19395‐4741Iran
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35
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Tejera-Pérez C, Sánchez-Bao A, Bellido-Guerrero D, Casanueva FF. The Southern European Atlantic diet. Minerva Endocrinol (Torino) 2020; 46:145-160. [PMID: 33213124 DOI: 10.23736/s2724-6507.20.03381-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The Southern Europe Atlantic Diet (SEAD) is the traditional diet consumed in the Northwestern region of the Iberian Peninsula: Galicia (Spain) and North of Portugal. These regions have geographical, climatic and cultural characteristics that had led them to develop their own dietary pattern. This dietary pattern integrated into its environment is based on fresh, local and seasonal products intake. In this diet there is a high intake of fish, seafood, cereals, potatoes, legumes, fruits, dairy products and vegetables. Meat, preferably lean meat, is consume moderately as well as eggs and wine. SEAD is more than a diet, it is a lifestyle where exercise, simples cooking techniques, respect for the traditions and pleasure of eating accompanied are constants. Although this pattern has been known for centuries, it did not begin to be define as such until the signing of "Baione Declaration" in 2006. Some bioactive compounds of SEAD had showed health benefits and protect against acute myocardial infarction. Data supports that SEAD is a sustainable diet. In the presented review, results of studies on the SEAD are presented and discussed. Also, a recent proposal of SEAD Index is reported. Therefore, SEAD should be considered as an excellent dietary pattern and lifestyle.
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Affiliation(s)
- Cristina Tejera-Pérez
- Unit of Endocrinology and Nutrition, Complejo Hospitalario Universitario de Ferrol, A Coruña, Spain - .,Instituto de Investigación Sanitaria de Santiago (IDIS), Santiago de Compostela, Spain -
| | - Ana Sánchez-Bao
- Unit of Endocrinology and Nutrition, Complejo Hospitalario Universitario de Ferrol, A Coruña, Spain
| | - Diego Bellido-Guerrero
- Unit of Endocrinology and Nutrition, Complejo Hospitalario Universitario de Ferrol, A Coruña, Spain.,Instituto de Investigación Sanitaria de Santiago (IDIS), Santiago de Compostela, Spain
| | - Felipe F Casanueva
- Instituto de Investigación Sanitaria de Santiago (IDIS), Santiago de Compostela, Spain.,Unit of Endocrinology and Nutrition, Department of Medicine, Complejo Hospitalario Universitario de Santiago, University of Santiago de Compostela (USC), Santiago de Compostela, Spain.,CIBEROBN de Fisiopatología de Obesidad y Nutrición, Santiago de Compostela, Spain
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36
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Gao Y, Yuan X, Zhu Z, Wang D, Liu Q, Gu W. Research and prospect of peptides for use in obesity treatment (Review). Exp Ther Med 2020; 20:234. [PMID: 33149788 DOI: 10.3892/etm.2020.9364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Accepted: 09/08/2020] [Indexed: 12/11/2022] Open
Abstract
Obesity and its related diseases, such as type 2 diabetes, hypertension and cardiovascular disease, are steadily increasing worldwide. Over the past few decades, numerous studies have focused on the differentiation and function of brown and beige fat, providing evidence for their therapeutic potential in treating obesity. However, no specific novel drug has been developed to treat obesity in this way. Peptides are a class of chemically active substances, which are linked together by amino acids using peptide bonds. They have specific physiological activities, including browning of white fat. As signal molecules regulated by the neuroendocrine system, the role of polypeptides, such as neuropeptide Y, brain-gut peptide and glucagon-like peptide in obesity and its related complications has been revealed. Notably, with the rapid development of peptidomics, peptide drugs have been widely used in the prevention and treatment of metabolic diseases, due to their short half-life, small apparent distribution volume, low toxicity and low side effects. The present review summarizes the progress and the new trend of peptide research, which may provide novel targets for the prevention and treatment of obesity.
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Affiliation(s)
- Yao Gao
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing, Jiangsu 210008, P.R. China
| | - Xuewen Yuan
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing, Jiangsu 210008, P.R. China
| | - Ziyang Zhu
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing, Jiangsu 210008, P.R. China
| | - Dandan Wang
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing, Jiangsu 210008, P.R. China
| | - Qianqi Liu
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing, Jiangsu 210008, P.R. China
| | - Wei Gu
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing, Jiangsu 210008, P.R. China
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37
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Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions. FERMENTATION 2020. [DOI: 10.3390/fermentation6040100] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
In general, it is a common practice among dairy producers to store the milk in the refrigerator directly after milking, in order to preserve it and prevent the development of spoilage microbes. However, the impact of keeping the milk in the refrigerator overnight on milk microbial diversity has been poorly investigated. This study aimed to provide a snapshot of the bacterial composition of goat milk after direct storage at −80 °C and after being kept overnight at 4 °C and then in storage at −80 °, using high-throughput sequencing (HTS). Goat milk samples from four different farms were analyzed, to reveal that milk bacterial diversity differed between the two different storage conditions. Goat milk directly stored at −80 °C was characterized by the presence of the Gram-negative contaminants Pseudomonas and Acinetobacter, in addition to the genera Corynebacterium, Chryseobacterium, Bacteroides and Clostridium. Milk samples that were kept overnight at 4 °C were characterized by a reduction in their bacterial biodiversity and the predominance of the Gram-negative, aerobic Phyllobacterium. Overall, HTS methodologies provide an in-depth identification and characterization of the goat raw milk microbiome. Further, they offer a better understanding of the contribution of cold storage conditions to milk microbiota formation. This study may assist dairy producers in improving raw milk and raw milk cheeses quality and guaranteeing consumers’ safety.
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38
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Comprehensive identification of native medium-sized and short bioactive peptides in sea bass muscle. Food Chem 2020; 343:128443. [PMID: 33129615 DOI: 10.1016/j.foodchem.2020.128443] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 10/16/2020] [Accepted: 10/17/2020] [Indexed: 02/06/2023]
Abstract
Native peptides from sea bass muscle were analyzed by two different approaches: medium-sized peptides by peptidomics analysis, whereas short peptides by suspect screening analysis employing an inclusion list of exact m/z values of all possible amino acid combinations (from 2 up to 4). The method was also extended to common post-translational modifications potentially interesting in food analysis, as well as non-proteolytic aminoacyl derivatives, which are well-known taste-active building blocks in pseudo-peptides. The medium-sized peptides were identified by de novo and combination of de novo and spectra matching to a protein sequence database, with up to 4077 peptides (2725 modified) identified by database search and 2665 peptides (223 modified) identified by de novo only; 102 short peptide sequences were identified (with 12 modified ones), and most of them had multiple reported bioactivities. The method can be extended to any peptide mixture, either endogenous or by protein hydrolysis, from other food matrices.
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Fernández-Tomé S, Hernández-Ledesma B. Gastrointestinal Digestion of Food Proteins under the Effects of Released Bioactive Peptides on Digestive Health. Mol Nutr Food Res 2020; 64:e2000401. [PMID: 32974997 DOI: 10.1002/mnfr.202000401] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 09/15/2020] [Indexed: 12/20/2022]
Abstract
The gastrointestinal tract represents a specialized interface between the organism and the external environment. Because of its direct contact with lumen substances, the modulation of digestive functions by dietary substances is supported by a growing body of evidence. Food-derived bioactive peptides have demonstrated a plethora of activities in the organism with increasing interest toward their impact over the digestive system and related physiological effects. This review updates the biological effects of food proteins, specifically milk and soybean proteins, associated to gastrointestinal health and highlights the study of digestion products and released peptides, the identification of the active form/s, and the evaluation of the mechanisms of action underlying their relationship with the digestive cells and receptors. The approach toward the modifications that food proteins and peptides undergo during gastrointestinal digestion and their bioavailability is a crucial step for current investigations on the field. The recent literature on the regulation of digestive functions by peptides has been mostly considered in terms of their influence on gastrointestinal motility and signaling, oxidative damage and inflammation, and malignant cellular proliferation. A final section regarding the actual challenges and future perspectives in this scientific topic is critically discussed.
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Affiliation(s)
- Samuel Fernández-Tomé
- Samuel Fernández-Tomé. Hospital Universitario de La Princesa and Instituto de Investigación Sanitaria Princesa (IIS-IP), Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Diego de León, 62, 28006, Madrid, Spain
| | - Blanca Hernández-Ledesma
- Blanca Hernández-Ledesma. Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049, Madrid, Spain
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40
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Domínguez-Pérez LA, Beltrán-Barrientos LM, González-Córdova AF, Hernández-Mendoza A, Vallejo-Cordoba B. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104134] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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41
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A review on mushroom-derived bioactive peptides: Preparation and biological activities. Food Res Int 2020; 134:109230. [DOI: 10.1016/j.foodres.2020.109230] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 03/20/2020] [Accepted: 04/09/2020] [Indexed: 01/06/2023]
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42
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Amigo L, Martínez-Maqueda D, Hernández-Ledesma B. In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides. Foods 2020; 9:foods9080991. [PMID: 32722144 PMCID: PMC7466261 DOI: 10.3390/foods9080991] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/19/2020] [Accepted: 07/21/2020] [Indexed: 12/12/2022] Open
Abstract
Currently, the associations between oxidative stress, inflammation, hypertension, and metabolic disturbances and non-communicable diseases are very well known. Since these risk factors show a preventable character, the searching of food peptides acting against them has become a promising strategy for the design and development of new multifunctional foods or nutraceuticals. In the present study, an integrated approach combining an in silico study and in vitro assays was used to confirm the multifunctionality of milk and meat protein-derived peptides that were similar to or shared amino acids with previously described opioid peptides. By the in silico analysis, 15 of the 27 assayed peptides were found to exert two or more activities, with Angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and opioid being the most commonly found. The in vitro study confirmed ACE-inhibitory and antioxidant activities in 15 and 26 of the 27 synthetic peptides, respectively. Four fragments, RYLGYLE, YLGYLE, YFYPEL, and YPWT, also demonstrated the ability to protect Caco-2 and macrophages RAW264.7 cells from the oxidative damage caused by chemicals. The multifunctionality of these peptides makes them promising agents against oxidative stress-associated diseases.
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Affiliation(s)
- Lourdes Amigo
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
| | - Daniel Martínez-Maqueda
- Departamento de Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), 28800 Madrid, Spain;
| | - Blanca Hernández-Ledesma
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
- Correspondence: ; Tel.: +34-001-70-970
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43
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Lafarga T, Acién-Fernández FG, Garcia-Vaquero M. Bioactive peptides and carbohydrates from seaweed for food applications: Natural occurrence, isolation, purification, and identification. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101909] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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44
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Zheng Y, Wang X, Zhuang Y, Li Y, Shi P, Tian H, Li X, Chen X. Isolation of novel ACE-inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin-1. J Food Sci 2020; 85:1328-1337. [PMID: 32220144 DOI: 10.1111/1750-3841.15115] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 02/03/2020] [Accepted: 02/23/2020] [Indexed: 01/25/2023]
Abstract
Naked oat globulin was hydrolyzed by alcalase, flavourzyme, pepsin, and trypsin in sequence. The hydrolysates (NOGH) were purified using gel chromatography, reversed-phase high performance liquid chromatography (RP-HPLC). Finally, fraction D7d with the highest ACE-inhibitory was subjected to liquid chromatography-mass spectrometry analysis and 14 peptides were identified. Of which, peptide SSYYPFK (890.4 Da) was chose to synthesize based on in silico analysis. The SSYYPFK demonstrated high ACE-inhibitory activity (IC50 : 91.82 µM) with competitive inhibition mode, and could effectively (P < 0.05) lower the systolic blood pressure and diastolic pressure of spontaneously hypertensive rats at the concentration of 100 to 150 mg/kg body weight. Molecular docking simulation demonstrated that SSYYPFK could bind with the active site S1 of ACE via short hydrogen bonds. It could remain the ACE-inhibitory activity after simulated gastrointestinal hydrolysis. Moreover, SSYYPFK showed acceptable renin and endothelin-1 suppressing capacity (47.59% and 27.88% at 1.5 mg/mL, respectively). These results indicated that SSYYPFK may have similar antihypertensive mechanism with captopril, and could be develop to natural antihypertensive products. PRACTICAL APPLICATION: One novel ACE-inhibitory peptide SSYYPFK (890.4 Da) was identified from naked oat globulin hydrolysates. It exhibited relatively high renin and intracellular endothelin-1 suppressing capacity, and could effectively (P < 0.05) lower the systolic blood pressure and diastolic pressure of spontaneously hypertensive rats. This peptide could be used as natural and safe nutraceuticals and/or functional ingredients.
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Affiliation(s)
- Yajun Zheng
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Xian Wang
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Yongliang Zhuang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, China
| | - Yan Li
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Panqi Shi
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Hailong Tian
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Xiaotian Li
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
| | - Xing Chen
- College of Food Science of Shanxi Normal University, Linfen, 041004, China
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45
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Nguyen HTH, Gathercole JL, Day L, Dalziel JE. Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat. Food Chem 2020; 317:126419. [PMID: 32088406 DOI: 10.1016/j.foodchem.2020.126419] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 01/22/2020] [Accepted: 02/14/2020] [Indexed: 02/07/2023]
Abstract
Fermentation of milk is commonly used throughout the world to produce a variety of foods with different health benefits. We hypothesised that due to differences in physicochemical properties and protein sequences among milk from different species and their fermented yogurt samples, their protein digestion and resulting peptide profiles would differ. Cow, goat and sheep milk and yogurt were compared at designated timepoints throughout in vitro gastric and intestinal digestion for differences in peptide profiles and peptide bioactivities. The results showed that most proteins in all milk and yogurt samples were digested within the early phase of gastric digestion. β-Lg and β-CN were digested faster in yogurt than milk, which was most evident for sheep products. Regardless of species, in vitro gastric and intestinal digestion released a higher concentration of specific peptides, particularly anti-hypertensives, from yogurt compared with their milk counterparts.
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Affiliation(s)
- Hanh T H Nguyen
- Dairy Foods Team, Food & Bio-Based Products Group, AgResearch, Grasslands Research Centre, Palmerston North 4442, New Zealand.
| | - Jessica L Gathercole
- Proteins & Metabolites Team, Food & Bio-Based Products Group, AgResearch, Lincoln Research Centre, Christchurch 8140, New Zealand
| | - Li Day
- Food & Fibre Sector, AgResearch, Grasslands Research Centre, Palmerston North 4442, New Zealand
| | - Julie E Dalziel
- Food Nutrition & Health Team, Food & Bio-Based Products Group, AgResearch, Grasslands Research Centre, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4442, New Zealand
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46
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Liu L, Li S, Zheng J, Bu T, He G, Wu J. Safety considerations on food protein-derived bioactive peptides. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.022] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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47
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Piovesana S, Cerrato A, Antonelli M, Benedetti B, Capriotti AL, Cavaliere C, Montone CM, Laganà A. A clean-up strategy for identification of circulating endogenous short peptides in human plasma by zwitterionic hydrophilic liquid chromatography and untargeted peptidomics identification. J Chromatogr A 2019; 1613:460699. [PMID: 31767259 DOI: 10.1016/j.chroma.2019.460699] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 11/08/2019] [Accepted: 11/09/2019] [Indexed: 01/03/2023]
Abstract
Short peptides, namely di- tri- and tetra peptides, have been proven to play an important diagnostic role in several diseases. Therefore, the development of an analytical approach for their detection and identification is nowadays an important research goal. This paper describes an analytical procedure able to overcome the issues of short peptide isolation, clean-up and identification in plasma samples. Four different protocols were compared and tested to maximize both recovery and total number of identifications of short circulating plasma endogenous peptides. The purified peptides, coming from the four different tested protocols, were separated by zwitterionic hydrophilic liquid chromatography coupled to high-resolution mass spectrometry with the purpose of accomplishing an untargeted investigation based on suspect screening for short peptides in plasma. In particular, the use of Phree™ Phospholipid removal cartridge in combination with a purification step by solid phase extraction on a graphitized carbon black sorbent allowed the identification of the largest number of amino acid sequences (91 short peptides). The clean-up procedure allowed to tackle the issue of the low abundance of such peptides and their suppression during mass-spectrometric analysis. The results indicated that sample preparation is therefore fundamental for short peptide analysis in plasma samples.
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Affiliation(s)
- Susy Piovesana
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Andrea Cerrato
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Michela Antonelli
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Barbara Benedetti
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Laura Capriotti
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy.
| | - Chiara Cavaliere
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Carmela Maria Montone
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Aldo Laganà
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy; CNR NANOTEC, Campus Ecotekne, University of Salento, Via Monteroni, 73100 Lecce, Italy
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48
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Li Y, Lammi C, Boschin G, Arnoldi A, Aiello G. Recent Advances in Microalgae Peptides: Cardiovascular Health Benefits and Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11825-11838. [PMID: 31588750 DOI: 10.1021/acs.jafc.9b03566] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
There is now great interest in food protein hydrolysates and food-derived peptides, because they may provide numerous health benefits. Among other foodstuffs, microalgae appear to be sustainable sources of proteins and bioactive peptides that can be exploited in foods and functional formulations. This review considers protein hydrolysates and individual peptides that may be relevant in cardiovascular disease prevention because they mimic the functions of mediators involved in pathologic processes that represent relevant risk factors for cardiovascular disease development, such as hypercholesterolemia, hypertension, diabetes, inflammation, and oxidative status. Some of these peptides are also multifunctional (i.e., they offer more than one benefit). Moreover, the most efficient techniques for protein extraction and hydrolyzation are commented on, as well as the best methodologies for high-throughput detection and quantification. Finally, current challenges and critical issues are discussed.
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Affiliation(s)
- Yuchen Li
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Gilda Aiello
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
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Li S, Bu T, Zheng J, Liu L, He G, Wu J. Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile-Pro-Pro and Val-Pro-Pro. Compr Rev Food Sci Food Saf 2019; 18:1097-1110. [PMID: 33337010 DOI: 10.1111/1541-4337.12457] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 03/25/2019] [Accepted: 04/23/2019] [Indexed: 12/31/2022]
Abstract
Ile-Pro-Pro and Val-Pro-Pro are two most well-known food-derived bioactive peptides, initially identified as inhibitors of angiotensin I-converting enzyme (ACE) from a sample of sour milk. These two peptides were identified in fermented and enzymatic hydrolyzed cow and non-cow (that is, goat, sheep, buffalo, yak, camel, mare, and donkey) milk, as well as sourdough prepared from wheat, rye, and malt. Similar to other bioactive peptides, bioavailability of these peptides is low (about 0.1%), reaching picomolar concentration in human plasma; they showed blood pressure lowering activity in animals and in human, via improved endothelial function, activation of ACE2, and anti-inflammatory property. Emerging bioactivities of these two peptides toward against metabolic syndrome and bone-protection received limited attention, but may open up new applications of these peptides as functional food ingredients. Further studies are warranted to determine the best source as well as to identify novel enzymes (particularly from traditional fermented milk products) to improve the efficiency of production, to characterize possible peptide receptors using a combination of omics technology with molecular methods to understand if these two peptides act as signal-like molecules, to improve their bioavailability, and to explore new applications based on emerging bioactivities.
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Affiliation(s)
- Shanshan Li
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Tingting Bu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jiexia Zheng
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Ling Liu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Guoqing He
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jianping Wu
- ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China.,Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, Univ. of Alberta, Edmonton, Alberta, T6G 2P5, Canada
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Fan M, Guo T, Li W, Chen J, Li F, Wang C, Shi Y, Li DXA, Zhang S. Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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