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Tenenbaum M, Deracinois B, Dugardin C, Auger J, Baniel A, Boulier A, Flahaut C, Ravallec R, Cudennec B. Digested casein phosphopeptides impact intestinal calcium transport in vitro. Food Funct 2024; 15:8104-8115. [PMID: 39007353 DOI: 10.1039/d4fo01637h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/16/2024]
Abstract
Calcium is the most abundant mineral in the human body and is involved in critical physiological and cellular processes. It is essential for the development, maintenance, and integrity of bone tissue throughout life. Identifying new natural food-grade chelating agents to improve calcium uptake is of increasing interest. Casein phosphopeptides (CPPs), highly phosphorylated peptides obtained after enzymatic hydrolysis of caseins, represent promising calcium-chelating candidates. The aim of this study was to investigate, using cell culture models, the ability of a digested milk matrix enriched in CPPs to regulate calcium transport through the intestinal barrier and elucidate the involved mechanisms. To this end, a CPP-preparation underwent in vitro static digestion and was subsequently incubated with an intestinal barrier model to monitor calcium uptake and transport. Our results demonstrated that the digested CPP preparation enhanced the trans-epithelial calcium transport via paracellular pathways and that CPPs, identified by peptidomics, crossed the intestinal barrier in the same time.
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Affiliation(s)
- Mathie Tenenbaum
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Barbara Deracinois
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Camille Dugardin
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Julie Auger
- Ingredia S.A., 51 Av. Lobbedez - CS 60946, 62033 Arras Cedex, France
| | - Alain Baniel
- Ingredia S.A., 51 Av. Lobbedez - CS 60946, 62033 Arras Cedex, France
| | - Audrey Boulier
- Ingredia S.A., 51 Av. Lobbedez - CS 60946, 62033 Arras Cedex, France
| | - Christophe Flahaut
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Rozenn Ravallec
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Benoit Cudennec
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
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2
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Wei M, Ning C, Ren Y, Hu F, Wang M, Li W. Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates. Food Chem X 2024; 22:101360. [PMID: 38699589 PMCID: PMC11063390 DOI: 10.1016/j.fochx.2024.101360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 05/05/2024] Open
Abstract
This study evaluated the structural characteristics, processing properties, and antioxidant properties of hydrolysates prepared from donkey milk (DM) whey protein using different proteases (Alcalase, Neutrase, papain, and Flavourzyme). The results showed that enzymatic hydrolysis significantly increased hydrolysate solubility and reduced average particle size compared to those of DM whey protein. Neutrase and Flavourzyme hydrolysates exhibited higher degrees of hydrolysis (DH), along with elevated emulsification properties and surface hydrophobicity. The choice of protease influenced secondary and tertiary protein structures and amino acid composition. Enzymatic hydrolysis led to decreased molecular weight of DM whey proteins. Moreover, all hydrolysates exhibited higher fluorescence intensity at λmax compared to DM whey protein, implying distinct properties due to the varied impacts of the four proteases on DM whey protein structure. The preparation of hydrolysates from DM whey proteins using proteases contributes to the development of integrated-value DM products.
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Affiliation(s)
- Mingming Wei
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Chong Ning
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Yifei Ren
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Fengqing Hu
- School of Life Sciences, Liaoning University, Shenyang 110036, PR China
| | - Mingxia Wang
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Weixuan Li
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
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3
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An J, Wang Y, Li W, Liu W, Zeng X, Liu G, Liu X, Li H. Evaluating the capability of soybean peptides as calcium ion carriers: a study through sequence analysis and molecular dynamics simulations. RSC Adv 2024; 14:15542-15553. [PMID: 38741956 PMCID: PMC11089645 DOI: 10.1039/d4ra02916j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024] Open
Abstract
Calcium homeostasis imbalance in the body can lead to a variety of chronic diseases. Supplement efficiency is essential. Peptide calcium chelate, a fourth-generation calcium supplement, offers easy absorption and minimal side effects. Its effectiveness relies on peptide's calcium binding capacity. However, research on amino acid sequences in peptides with high calcium binding capacity (HCBC) is limited, affecting the efficient identification of such peptides. This study used soybean peptides (SP), separated and purified by gel chromatography, to obtain HCBC peptide (137.45 μg mg-1) and normal peptide (≤95.78 μg mg-1). Mass spectrometry identified the sequences of these peptides, and an analysis of the positional distribution of characteristic amino acids followed. Two HCBC peptides with sequences GGDLVS (271.55 μg mg-1) and YEGVIL (272.54 μg mg-1) were discovered. Molecular dynamics showed that when either aspartic acid is located near the N-terminal's middle, or glutamic acid is near the end, or in cases of continuous Asp or Glu, the binding speed, probability, and strength between the peptide and calcium ions are superior compared to those at other locations. The study's goal was to clarify how the positions of characteristic amino acids in peptides affect calcium binding, aiding in developing peptide calcium chelates as a novel calcium supplement.
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Affiliation(s)
- Jiulong An
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Yumei Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Wenhui Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Wanlu Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Xiangquan Zeng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
| | - Guoqi Liu
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
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4
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Echavarría JAC, El Hajj S, Irankunda R, Selmeczi K, Paris C, Udenigwe CC, Canabady-Rochelle L. Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications. Food Funct 2024; 15:3300-3326. [PMID: 38488016 DOI: 10.1039/d3fo05765h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Metal-chelating peptides, which form metal-peptide coordination complexes with various metal ions, can be used as biofunctional ingredients notably to enhance human health and prevent diseases. This review aims to discuss recent insights into food-derived metal-chelating peptides, the strategies set up for their discovery, their study, and identification. After understanding the overall properties of metal-chelating peptides, their production from food-derived protein sources and their potential applications will be discussed, particularly in nutritional, cosmetics and pharmaceutical fields. In addition, the review provides an overview of the last decades of progress in discovering food-derived metal-chelating peptides, addressing several screening, separation and identification methodologies. Furthermore, it emphasizes the methods used to assess peptide-metal interaction, allowing for better understanding of chemical and thermodynamic parameters associated with the formation of peptide-metal coordination complexes, as well as the specific amino acid residues that play important roles in the metal ion coordination.
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Affiliation(s)
| | - Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
| | | | | | - Cédric Paris
- Université de Lorraine, LIBIO, F-54000 Nancy, France
| | - Chibuike C Udenigwe
- School of Nutrition Science, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
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5
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Zhang Z, Zhang Y, Zhang M, Yu C, Yang P, Xu M, Ling J, Wu Y, Zhu Z, Chen Y, Shi A, Liu X, Zhang J, Yu P, Zhang D. Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 38153262 DOI: 10.1080/10408398.2023.2294164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
NLRP3 (NOD-, LRR- and pyrin domain-containing protein 3), a member of the nucleotide-binding domain (NOD) and leucine-rich repeat sequence (LRR) protein (NLR) family, plays an essential role in the inflammation initiation and inflammatory mediator secretion, and thus is also associated with many disease progressions. Food-derived bioactive peptides (FDBP) exhibit excellent anti-inflammatory activity in both in vivo and in vitro models. They are encrypted in plant, meat, and milk proteins and can be released under enzymatic hydrolysis or fermentation conditions, thereby hindering the progression of hyperuricemia, inflammatory bowel disease, chronic liver disease, neurological disorders, lung injury and periodontitis by inactivating the NLRP3. However, there is a lack of systematic review around FDBP, NLRP3, and NLRP3-related diseases. Therefore, this review summarized FDBP that exert inhibiting effects on NLRP3 inflammasome from different protein sources and detailed their preparation and purification methods. Additionally, this paper also compiled the possible inhibitory mechanisms of FDBP on NLRP3 inflammasomes and its regulatory role in NLRP3 inflammasome-related diseases. Finally, the progress of cutting-edge technologies, including nanoparticle, computer-aided screening strategy and recombinant DNA technology, in the acquisition or encapsulation of NLRP3 inhibitory FDBP was discussed. This review provides a scientific basis for understanding the anti-inflammatory mechanism of FDBP through the regulation of the NLRP3 inflammasome and also provides guidance for the development of therapeutic adjuvants or functional foods enriched with these FDBP.
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Affiliation(s)
- Ziqi Zhang
- The Second Clinical Medical College, The Second Affiliated Hospital of Nanchang University, Nanchang University, Jiangxi, China
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yuan Zhang
- School of Public Health, Nanchang University, Jiangxi, China
| | - Meiying Zhang
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Chenfeng Yu
- Huankui College, Nanchang University, Jiangxi, China
| | - Pingping Yang
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Minxuan Xu
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Jitao Ling
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Yuting Wu
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Zicheng Zhu
- Department of Anesthesiology, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yixuan Chen
- Department of Anesthesiology, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Ao Shi
- School of Medicine, St. George University of London, London, UK
| | - Xiao Liu
- Cardiology Department, The Sun Yat-sen Memorial Hospital of Sun Yat-sen University, Guangzhou, China
| | - Jing Zhang
- Department of Anesthesiology, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Peng Yu
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Deju Zhang
- The Second Clinical Medical College, The Second Affiliated Hospital of Nanchang University, Nanchang University, Jiangxi, China
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Hong Kong
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Gan J, Xiao Z, Wang K, Kong X, Du M, Wang Z, Xu B, Cheng Y. Isolation, characterization, and molecular docking analyses of novel calcium-chelating peptide from soy yogurt and the study of its calcium chelation mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2939-2948. [PMID: 36460619 DOI: 10.1002/jsfa.12370] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/21/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Calcium is an essential dietary mineral nutrient for humans. Digestive instability limits the bioavailability of calcium ions. Peptide-calcium chelate has been proven to excite higher calcium absorption than amino acid-calcium chelate, organic and inorganic calcium. Soy yogurt, which is produced via liquid-state fermentation using lactic acid bacteria, has a high amount of bioavailable calcium. In this study, a novel peptide with high calcium binding affinity was purified and identified from soy yogurt. The binding mechanism of peptide and calcium was then analyzed by bioinformatics and spectral analysis. Furthermore, the effect of the novel peptide on gastrointestinal stability by the Caco-2 cell model and calcium bioavailability in vivo were investigated by the zebrafish model. RESULTS The results showed that a novel peptide was purified and identified as DEDEQIPSHPPR (CBP). Calcium ions probably coordinate with Glu-2 and Glu-4 carboxyl groups via salt bridges and interact with Asp-1, Asp-3, and Arg-12 in CBP via charge pairing. The calcium binding activity of the CBP was 36.64 ± 0.04 mg g-1 . Fourier transform infrared (FTIR) spectra showed that calcium spontaneously bound to the amino group nitrogen and oxygen atoms of the carboxyl group. The binding mode is either bidentate or unidentate, depending on the circumstances. More importantly, the CBP peptide substantially increased the bone mass in a zebrafish osteoporosis model. CONCLUSION The more glutamic acid and aspartic acid, the high was the calcium affinity with peptide. Soy yogurt-derived peptides can be used as carriers of calcium ions throughout the gastrointestinal tract, which may be clinically useful for osteoporosis therapy. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiao Kong
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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El Hajj S, Irankunda R, Camaño Echavarría JA, Arnoux P, Paris C, Stefan L, Gaucher C, Boschi-Muller S, Canabady-Rochelle L. Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates. Food Chem 2023; 405:134788. [PMID: 36370575 DOI: 10.1016/j.foodchem.2022.134788] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 09/28/2022] [Accepted: 10/25/2022] [Indexed: 11/09/2022]
Abstract
Soy and pea proteins are two rich sources of essential amino acids. The hydrolysis of these proteins reveals functional and bioactive properties of the produced small peptide mixtures. In our study, we employed the hydrolysis of soy and pea protein isolates with the endopeptidases Alcalase® and Protamex®, used alone or followed by the exopeptidase Flavourzyme®. The sequential enzyme treatments were the most efficient regarding the degree of hydrolysis. Then, soy and pea protein hydrolysates (SPHs and PPHs, respectively) were ultrafiltrated in order to select peptides of molecular weight ≤ 1 kDa. Whatever the protein source or the hydrolysis treatment, the hydrolysates showed similar molecular weight distributions and amino acid compositions. In addition, all the ultrafiltrated hydrolysates possess metal-chelating activities, as determined by UV-spectrophotometry and Surface Plasmon Resonance (SPR). However, the SPR data revealed better chelating affinities in SPHs and PPHs when produced by sequential enzymatic treatment.
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Affiliation(s)
- Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France; Université de Lorraine, CITHEFOR, F-54505 Vandoeuvre Les Nancy, France.
| | | | | | | | - Cédric Paris
- Université de Lorraine, LIBio, F-54505 Vandoeuvre Les Nancy, France
| | - Loic Stefan
- Université de Lorraine, CNRS, LCPM, F-54000 Nancy, France
| | - Caroline Gaucher
- Université de Lorraine, CITHEFOR, F-54505 Vandoeuvre Les Nancy, France
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8
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Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour. Foods 2022; 11:foods11233769. [PMID: 36496578 PMCID: PMC9737618 DOI: 10.3390/foods11233769] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 11/25/2022] Open
Abstract
The germination of lamtoro gung has been shown to increase the angiotensin-I-converting enzyme inhibitory (ACE-I) activity in previous studies. The 48 h germinated flour had the highest ACE-I activity. Administration of the gastrointestinal digestion (GID) simulation with commercial enzymes was expected to increase the ACE-I activity. However, the GID simulation to increase ACE-I in the germinated lamtoro gung flour has not been found. Therefore, this study aimed to evaluate the GID simulation of ACE-I peptides in sprouted lamtoro gung flour. This study also identified and characterised the peptide with the ACE-I activity. The GID simulation was performed using commercial pepsin (pH 2) and pancreatin (pH 7.5). Both simulations occurred at 37 °C for 240 min. The degree of hydrolysis, peptide concentration, and ACE-I activity was analysed. Samples with the highest ACE-I activity were then fractionated and identified, to determine the peptide responsible for the ACE-I activity. The 180 min GID simulation in the test sample showed the highest ACE-I activity (89.70%). This result was supported by an increased degree of hydrolysis (DH) and peptide concentrations throughout the GID simulation. The <1 kDa peptide fraction had the highest inhibitory activity and had the most elevated peptide portion (54.69%). Peptide sequences containing crucial amino acids were found in the <1 kDa peptide fraction. PRPPKPP, PPPPPGARAP, and PFPPSNPPP had proline in the C and N terminal residues. The peptides obtained also had other biological activities, such as a DPP IV inhibitor, an alpha-glucosidase inhibitor, and antioxidative activity. Based on the toxicity prediction, those peptides are non-toxic and safe to consume.
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An J, Zhang Y, Ying Z, Li H, Liu W, Wang J, Liu X. The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates. Foods 2022; 11:foods11182762. [PMID: 36140890 PMCID: PMC9497609 DOI: 10.3390/foods11182762] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 12/04/2022] Open
Abstract
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products.
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Affiliation(s)
- Jiulong An
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yinxiao Zhang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhiwei Ying
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
| | - Wanlu Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Junru Wang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
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10
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Vo T, Nguyen V, Nguyen T, Vo B, Nguyen T. Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
This study aims to examine the effect of hydrolysis degree (DH) on both antioxidant activity and functional properties of Acetes japonicus proteolysate (AP). Consequently, the AP showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (SA) and ferric reducing antioxidant power (FRAP) at DH of 66.7%. Whereas, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical (ABTS•+) SA and superoxide anion radical (O2
•–) SA of the AP peaked at DH of 75.8%. In addition, its strongest Fe2+-chelating rate was found at DH of 72.1%. In the pH range from 3 to 8, the AP showed solubility over 55% even after heat treating, foaming capacity (FC) of 5.7–80.0%, foaming stability (FS) of 2.9–77.0%, emulsifying-activity index (EAI) of 16.1–56.3 m2 g−1, and emulsifying stability index (ESI) of 12.4–156.7 min. The highest water-holding capacity (WHC) and oil-holding capacity (OHC) of the AP were observed at DH of 66.7% and 50.6%, respectively. This study enhanced value of the Acetes by producing antioxidant AP possessing functionalities.
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Affiliation(s)
- T.D.L. Vo
- Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, 72506, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City, 71308, Ho Chi Minh City, Vietnam
| | - V.K. Nguyen
- Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, 72506, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City, 71308, Ho Chi Minh City, Vietnam
| | - T.T.P. Nguyen
- Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, 72506, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City, 71308, Ho Chi Minh City, Vietnam
| | - B.C. Vo
- Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, 72506, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City, 71308, Ho Chi Minh City, Vietnam
| | - T.T.T. Nguyen
- Pham Ngoc Thach Hospital, 120 Hong Bang Street, 72713, Ho Chi Minh City, Vietnam
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11
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Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review. Food Sci Biotechnol 2022; 31:1111-1122. [DOI: 10.1007/s10068-022-01128-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/30/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022] Open
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12
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Panjaitan FCA, Chen TY, Ku HH, Chang YW. In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel ( Scomber australasicus) Steaming Juice. Foods 2022; 11:foods11121785. [PMID: 35741983 PMCID: PMC9222390 DOI: 10.3390/foods11121785] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 01/27/2023] Open
Abstract
Mackerel (Scomber australasicus) steaming juice (MSJ) can be a good source of proteins. However, it is often treated as food waste during the canning process. The objective of this study was to investigate the Angiotensin-I converting enzyme (ACE-I) inhibitory and antioxidant activities from MSJ hydrolysates using in silico and in vitro approaches. Proteins extracted from MSJ were identified by proteomic techniques, followed by sulfate polyacrylamide gel electrophoresis (SDS-PAGE), in-gel digestion, tandem mass spectrometry and on-line Mascot database analysis. Myosin heavy chain (fast skeletal muscle), actin, myosin light chain 1 (skeletal muscle isoform), collagen alpha-2(I) chain, tropomyosin alpha-1 chain, beta-enolase, fructose-bisphosphate aldolase A and glyceraldehyde-3- phosphate dehydrogenase were identified and further analyzed using BIOPEP-UWM database. In silico results indicated that MSJ proteins had potential bioactive peptides of antioxidant and ACE-I inhibitory activities. MSJ was then hydrolyzed using six proteases (papain, pepsin, proteinase k, alcalase, bromelain, thermolysin). In particular, pepsin hydrolysates (5 mg/mL) showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (61.54%) among others. Alcalase hydrolysates (5 mg/mL) exhibited the highest metal chelating activity (89.76%) and proteinase K hydrolysates (5 mg/mL) indicated the highest reducing power activity (1.52 abs). Moreover, pepsin hydrolysates (0.1 mg/mL) possessed the highest ACE inhibitory activity (86.15%). Current findings suggest that MSJ hydrolysates can be a potential material to produce ACE-I inhibitory and antioxidant peptides as nutraceutical or pharmaceutical ingredients/products with added values.
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Affiliation(s)
- Fenny Crista A. Panjaitan
- Marine Products Processing Study Program, Marine and Fisheries Polytechnic of Jembrana, Bali 82218, Indonesia;
| | - Ting-Yi Chen
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan;
| | - Hao-Hsiang Ku
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung City 20224, Taiwan;
| | - Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan;
- Correspondence: ; Tel.: +886-2-2462-2192 (ext. 5152)
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13
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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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14
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Loria KG, Pilosof AM, Farías ME. Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Identification, characterization and binding sites prediction of calcium transporter-embryo egg-derived egg white peptides. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01398-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Sun N, Hu S, Wang D, Jiang P, Zhang S, Lin S. Calcium Delivery Systems Assembled using Antarctic Krill Derived Heptapeptides: Exploration of the Assembly Mechanism, In Vitro Digestion Profile, and Calcium Absorption Behavior. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2018-2028. [PMID: 35107281 DOI: 10.1021/acs.jafc.1c06951] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A novel heptapeptide QEELISK derived from Antarctic krill was used to assemble a calcium delivery system, of which the calcium binding mechanism of QEELISK, in vitro digestion kinetics, and calcium absorption behaviors were explored. QEELISK with continuous Glu possessed higher calcium binding capacity than that of QELEISK and QAALISK. Ca2+ bound to the carboxyl oxygen of Glu at position 3 of the QEELISK peptide at a stoichiometric ratio of 1:1 through charge-charge interaction; the formed QEELISK-Ca showed superior stability. Moreover, QEELISK-Ca underwent disaggregation and self-assembly during in vitro digestion reflected by visualization of calcium ions and circular dichroism spectra. QELEISK was partially stable during gastrointestinal digestion, and calcium chelation improved the digestive stability of QELEISK. In addition, a significant enhancement of calcium absorption with QELEISK-Ca occurred in the duodenum and ileum when compared to CaCl2 absorption, which indicated that QEELISK might carry calcium ions through the gastrointestinal tract.
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Affiliation(s)
- Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Di Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengfei Jiang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Simin Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
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17
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He J, Guo H, Zhang M, Wang M, Sun L, Zhuang Y. Purification and Characterization of a Novel Calcium-Binding Heptapeptide from the Hydrolysate of Tilapia Bone with Its Osteogenic Activity. Foods 2022; 11:foods11030468. [PMID: 35159617 PMCID: PMC8834476 DOI: 10.3390/foods11030468] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 01/28/2022] [Accepted: 02/02/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, a calcium-binding peptide was obtained by hydrolyzing tilapia bone and its osteogenic activity was evaluated. Animal protease was selected from nine enzymes, and its hydrolysate was purified through preparative and semi-preparative reverse phase high-performance liquid chromatography. The purified peptide was identified as DGPSGPK (656.32 Da) and its calcium-binding capacity reached 111.98 µg/mg. The peptide calcium chelate (DGPSGPK-Ca) was obtained, and its structure was characterized through Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and mass spectrometry (MS). The results of XRD and SEM showed that DGPSGPK-Ca was formed as a new compound. The carboxyl and amino groups of Lys and Asp residues may be the chelating sites of DGPSGPK according to the FTIR and MS results. The molecular simulation showed the carbonyl groups of Asp, Pro, Ser, and Lys residues involved in the binding of calcium. The interaction of DGPSGPK and different integrins was evaluated by molecular docking simulation, and the main forces involved were electrostatic interaction forces, hydrogen bonding and hydrophobic interactions. Furthermore, DGPSGPK could inhibit the differentiation of osteoclast and promote the proliferation, differentiation and mineralization of osteoblasts.
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18
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PENG S, JI H, SONG W, WEI L, ZHAN S, QU Y, CHEN M, ZHANG D, LIU S. Anti-fatigue effect of small molecule oligopeptides from tilapia (Oreochromis Mossambicus) in mice. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.93021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Hongwu JI
- Guangdong Ocean University, China; Aquatic Product Processing and Safety, China; Marine Biological Products, China; Technology Research Center of Marine Food, China; Guangdong Higher Education Institution, China
| | | | | | | | | | | | - Di ZHANG
- Guangdong Ocean University, China
| | - Shucheng LIU
- Guangdong Ocean University, China; Aquatic Product Processing and Safety, China; Marine Biological Products, China; Technology Research Center of Marine Food, China; Guangdong Higher Education Institution, China; Dalian Polytechnic University, China
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19
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Tian Q, Fan Y, Hao L, Wang J, Xia C, Wang J, Hou H. A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34761991 DOI: 10.1080/10408398.2021.2001786] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Calcium and iron play crucial roles in human health, deficiencies of which have globally generated public health risks. The poor solubility, low bioavailability and gastrointestinal irritation of existing commercial mineral supplements limit their further application. As an emerging type of mineral supplement, mineral chelating peptides have drawn plenty of attention due to their advantages in stability, absorptivity and safety. A majority of calcium and ferrous ions chelating peptides have been isolated from food processing by-products. Enzymatic hydrolysis combined with affinity chromatography, gel filtration and other efficient separation techniques is the predominant method to obtain peptides with high calcium and ferrous affinity. Peptides with small molecular weight are more likely to chelate metals, and carboxyl, amino groups and nitrogen, oxygen, sulfur atoms in the side chain, which can provide lone-pair electrons to combine with metallic ions. Unidentate, bidentate, tridentate, bridging and α mode are regarded as common chelating modes. Moreover, the stability of peptide-mineral complexes in the gastrointestinal tract and possible transport pathways were summarized. This review is to present an overview of the latest research progress, existing problems and research prospects in the field of peptide-mineral complexes and to provide a more comprehensive theoretical basis for their exploitation in food industry.
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Affiliation(s)
- Qiaoji Tian
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yan Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Li Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Chensi Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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20
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El Hajj S, Sepúlveda Rincón CT, Girardet JM, Cakir-Kiefer C, Stefan L, Zapata Montoya JE, Boschi-Muller S, Gaucher C, Canabady-Rochelle L. Electrically Switchable Nanolever Technology for the Screening of Metal-Chelating Peptides in Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8819-8827. [PMID: 34324321 DOI: 10.1021/acs.jafc.1c02199] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Metal-chelating peptides (MCP) are considered as indirect antioxidants due to their capacity to inhibit radical chain reaction and oxidation. Here, we propose a new proof of concept for the screening of MCPs present in protein hydrolysates for valorizing their antioxidant properties by using the emerging time-resolved molecular dynamics technology, switchSENSE. This method unveils possible interactions between MCPs and immobilized nickel ions using fluorescence and electro-switchable DNA chips. The switchSENSE method was first set up on synthetic peptides known for their metal-chelating properties. Then, it was applied to soy and tilapia viscera protein hydrolysates. Their Cu2+-chelation capacity was, in addition, determined by UV-visible spectrophotometry as a reference method. The switchSENSE method has displayed a high sensitivity to evidence the presence of MCPs in both hydrolysates. Hence, we demonstrate for the first time that this newly introduced technology is a convenient methodology to screen protein hydrolysates in order to determine the presence of MCPs before launching time-consuming separations.
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Affiliation(s)
- Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, Nancy F-54000, France
- Université de Lorraine, CITHEFOR, Vandoeuvre Les Nancy F-54505, France
| | - Cindy Tatiana Sepúlveda Rincón
- Université de Lorraine, CNRS, LRGP, Nancy F-54000, France
- Nutrition & Food Technology Group, Universidad de Antioquia, Medellín 050010, Colombia
| | | | | | - Loic Stefan
- Université de Lorraine, CNRS, LCPM, Nancy F-54000, France
| | | | | | - Caroline Gaucher
- Université de Lorraine, CITHEFOR, Vandoeuvre Les Nancy F-54505, France
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21
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Ke X, Hu X, Li L, Yang X, Chen S, Wu Y, Xue C. A novel zinc-binding peptide identified from tilapia (Oreochromis niloticus) skin collagen and transport pathway across Caco-2 monolayers. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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22
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Sudirman S, Su CY, Tsou D, Lee MC, Kong ZL. Hippocampus kuda protein hydrolysate improves male reproductive dysfunction in diabetic rats. Biomed Pharmacother 2021; 140:111760. [PMID: 34052566 DOI: 10.1016/j.biopha.2021.111760] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/05/2021] [Accepted: 05/20/2021] [Indexed: 12/19/2022] Open
Abstract
The global prevalence of diabetes mellitus is rapidly increasing. This disease is associated with many complications including male reproductive dysfunctions and infertility. Seahorse ( Hippocampus kuda) is a marine teleost fish well known for its beneficial effects on the reproductive system in traditional Chinese medicine books. Recently, several studies have been shown that the enzymatic hydrolysate of seahorse has multiple pharmacological activities. This study aimed to investigate the seahorse peptide hydrolysate (SH) ameliorative effects on the diabetic-induced male reproductive dysfunction in rat models. The in vivo studies were carried out with three different doses of SH (4, 8, and 20 mg/kg) and the diabetes condition was induced by administrating with streptozotocin (35 mg/kg) and fed a 40% high-fat diet. Seahorse hydrolysate (20 mg/kg) inhibited lipid peroxidation, increased antioxidant enzyme activity, and restored seminiferous tubules morphology in testis. Moreover, it improved reproductive dysfunction by increasing the level of testosterone, follicle-stimulating hormone, luteinizing hormone, sperm count, and motility. According to these results, we suggested that SH exhibited amelioration effects on the reproductive dysfunction.
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Affiliation(s)
- Sabri Sudirman
- Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indralaya 30862, Indonesia.
| | - Chieh-Yu Su
- Department of Food Science; National Taiwan Ocean University, Keelung City 20224, Taiwan.
| | - David Tsou
- Department of Food Science; National Taiwan Ocean University, Keelung City 20224, Taiwan.
| | - Meng-Chou Lee
- Department of Aquaculture, National Taiwan Ocean University, Keelung City 20224, Taiwan.
| | - Zwe-Ling Kong
- Department of Food Science; National Taiwan Ocean University, Keelung City 20224, Taiwan.
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23
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Sierra-Lopera LM, Zapata-Montoya JE. Optimization of enzymatic hydrolysis of red tilapia scales ( Oreochromis sp.) to obtain bioactive peptides. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 30:e00611. [PMID: 33912403 PMCID: PMC8063752 DOI: 10.1016/j.btre.2021.e00611] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 02/06/2021] [Accepted: 03/19/2021] [Indexed: 01/09/2023]
Abstract
The objective of this study was to optimize the conditions of enzymatic hydrolysis (type of enzyme, pH, temperature (T), substrate (S) and enzyme concentration (E)) to increase content of soluble peptides (P), antioxidant activities and degree of hydrolysis DH (%), in hydrolysates. Also, the effect of scaling up from a 0.5 L to a 7.5 L reactor, was evaluated. Hydrolysis was carried out for 3 h in a 500 mL reactor, with Alcalase® 2.4 L and Flavourzyme® 500 L enzymes. A second experimental design was then developed with S and E as factors, where DH, P and antioxidant activity, were response variables. The Alcalase® 2.4 L was the most productive enzyme, with optimal S and E of 45 g/L and 4.4 g/L, respectively. Its hydrolysates showed antioxidant activities with IC50 of 0.76 g/L, 12 g/L and 8 g/L for ABTS, FRAP and ICA, respectively. The scale up didn't showed negative effect on the hydrolysis.
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Affiliation(s)
- Leidy Maritza Sierra-Lopera
- University of Antioquia, Nutrition and Food Technology Group, 70th Street No. 52 - 21, 050010, Medellin, Antioquia, Colombia
| | - Jose Edgar Zapata-Montoya
- University of Antioquia, Nutrition and Food Technology Group, 70th Street No. 52 - 21, 050010, Medellin, Antioquia, Colombia
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24
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates. Foods 2021; 10:foods10051112. [PMID: 34069802 PMCID: PMC8157255 DOI: 10.3390/foods10051112] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/27/2022] Open
Abstract
Solanum macrocarpon (eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property and was separated using ultrafiltration membranes into <1, 1–3 and 3–5 kDa peptide fractions. Gel-permeation chromatography confirmed conversion of the ELI (average of 22 kDa) into protein hydrolysates that contained smaller peptides (<6 kDa). A total of 23 peptides consisting of tri and tetrapeptides were identified from the CH, which is a wider spectrum when compared to seven for AH and four each for TH and PH. CH exhibited stronger scavenging activities against DPPH and hydroxyl radicals. CH and TH exhibited the strongest inhibitions against angiotensin-converting enzyme. In contrast, AH was the strongest inhibitor of α-amylase while AH and PH had strong inhibitory activities against α-glucosidase when compared with other hydrolysates. Ultrafiltration fractionation produced peptides that were stronger (p < 0.05) scavengers of DPPH, and hydroxyl radicals, in addition to better metal-chelating and enzyme inhibition agents. The study concluded that the eggplant protein hydrolysates and the UF fractions may find applications in tackling oxidative stress-related diseases and conditions involving excessive activities of the metabolic enzymes.
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Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
- Correspondence: ; Tel.: +234-7038688258
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Saka O. Gbadamosi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
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Famuwagun A, Alashi A, Gbadamosi S, Taiwo K, Oyedele J, Adebooye O, Aluko R. In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/130401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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26
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Luo J, Zhou Z, Yao X, Fu Y. Mineral-chelating peptides derived from fish collagen: Preparation, bioactivity and bioavailability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110209] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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27
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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28
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Kimberle PDS, Carolina MS, Ana ISB, Luciana RBG. Modifying alcalase activity and stability by immobilization onto chitosan aiming at the production of bioactive peptides by hydrolysis of tilapia skin gelatin. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.06.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate. Food Chem 2020; 340:128056. [PMID: 33032152 DOI: 10.1016/j.foodchem.2020.128056] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/14/2020] [Accepted: 09/07/2020] [Indexed: 02/07/2023]
Abstract
In the study, a novel kind of peptides-zinc (AKP-Zn) chelate was obtained using the Antarctic krill (Euphausia superba) peptides (AKP) as raw material, the reaction was carried out with the mass ratio of the AKP to ZnSO4·7H2O of 1:2 at pH 6.0 and 60 °C for 10 min. The structure and composition of the AKP, including particle size, Zeta potential, molecular weight distribution, amino acid composition, microstructure and surface elemental composition, changed significantly after chelating with zinc. The result of Fourier transform infrared spectroscopy indicated that zinc could be chelated by carboxyl oxygen and amino nitrogen atoms of the AKP. Furthermore, compared with zinc sulfate and zinc gluconate, the AKP-Zn chelate was more stable at various pH conditions and the simulated gastrointestinal digestion experiment. These findings would provide a scientific basis for developing new zinc supplements and the high-value utilization of Antarctic krill protein resource.
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30
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Liao W, Chen H, Jin W, Yang Z, Cao Y, Miao J. Three Newly Isolated Calcium-Chelating Peptides from Tilapia Bone Collagen Hydrolysate Enhance Calcium Absorption Activity in Intestinal Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2091-2098. [PMID: 31927882 DOI: 10.1021/acs.jafc.9b07602] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, we used reversed-phase high performance liquid chromatography (LC) to isolate three novel peptides with calcium-chelating capacity from tilapia bone collagen hydrolysate. Using LC-tandem mass spectrometry, we determined the amino acid sequences to be GPAGPHGPVG, FDHIVY, and YQEPVIAPKL. We then synthesized the three peptides and verified their calcium-chelating activity. Results showed that the calcium-chelating activity of GPAGPHGPVG, FDHIVY, and YQEPVIAPKL reached 18.80 ± 0.49, 35.73 ± 0.74, and 28.4 ± 0.94 mg/g, respectively. We next investigated how each peptide enhanced intestinal calcium absorption using Caco-2 cell monolayers. Compared with the control group, GPAGPHGPVG, FDHIVY, and YQEPVIAPKL potently enhanced calcium transport within 30 min by 89 ± 9, 202 ± 12, and 130 ± 7%, respectively. Results suggest that these peptides isolated from tilapia bone hydrolysate can be used as dietary supplements to increase calcium absorption.
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Affiliation(s)
- Wanwen Liao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Jiangsu Key Laboratory of Marine Bioresources and Environment , Jiangsu Ocean University , Lianyungang 222005 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| | - Hui Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering , Shaanxi University of Technology , Hanzhong 723001 , People's Republic of China
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Jiangsu Key Laboratory of Marine Bioresources and Environment , Jiangsu Ocean University , Lianyungang 222005 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
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31
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Gomez HLR, Peralta JP, Tejano LA, Chang YW. In Silico and In Vitro Assessment of Portuguese Oyster ( Crassostrea angulata) Proteins as Precursor of Bioactive Peptides. Int J Mol Sci 2019; 20:ijms20205191. [PMID: 31635140 PMCID: PMC6829514 DOI: 10.3390/ijms20205191] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 12/31/2022] Open
Abstract
In this study, the potential bioactivities of Portuguese oyster (Crassostrea angulata) proteins were predicted through in silico analyses and confirmed by in vitro tests. C. angulata proteins were characterized by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and identified by proteomics techniques. Hydrolysis simulation by BIOPEP-UWM database revealed that pepsin (pH > 2) can theoretically release greatest amount of bioactive peptides from C. angulata proteins, predominantly angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory peptides, followed by stem bromelain and papain. Hydrolysates produced by pepsin, bromelain and papain have shown ACE and DPP-IV inhibitory activities in vitro, with pepsin hydrolysate (PEH) having the strongest activity of 78.18% and 44.34% at 2 mg/mL, respectively. Bioactivity assays of PEH fractions showed that low molecular weight (MW) fractions possessed stronger inhibitory activity than crude hydrolysate. Overall, in vitro analysis results corresponded with in silico predictions. Current findings suggest that in silico analysis is a rapid method to predict bioactive peptides in food proteins and determine suitable enzymes for hydrolysis. Moreover, C. angulata proteins can be a potential source of peptides with pharmaceutical and nutraceutical application.
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Affiliation(s)
- Honey Lyn R Gomez
- Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines.
| | - Jose P Peralta
- Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines.
| | - Lhumen A Tejano
- Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines.
| | - Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung 202, Taiwan.
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32
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Zhang C, Alashi AM, Singh N, Chelikani P, Aluko RE. Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers. Nutrients 2019; 11:nu11092166. [PMID: 31509959 PMCID: PMC6770518 DOI: 10.3390/nu11092166] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 08/30/2019] [Accepted: 09/05/2019] [Indexed: 12/24/2022] Open
Abstract
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsin hydrolysates (BPCH) were reacted with glucose to initiate Maillard reactions that led to the formation of glycated or advanced glycation end products (AGEs), BPAH-AGEs and BPCH-AGEs, respectively. The degree of glycation was higher for the BPAH-AGEs (47-55%) than the BPCH-AGEs (30-38%). Analysis by an electronic tongue instrument showed that BPAH-AGEs and BPCH-AGEs had bitterness scores that were significantly (p < 0.05) less than quinine. The addition of BPAH-AGEs or BPCH-AGEs to quinine led to significant (p < 0.05) reductions (up to 38%) in bitterness intensity of quinine. The use of 3% hydrolysate to react with glucose yielded glycated peptides with a stronger ability to reduce quinine bitterness than when 1% was used. Calcium release from HEK293T cells stably expressing the T2R4 human bitter taste receptor was significantly (p < 0.05) attenuated by BPAH-AGEs (up to 96%) and BPCH-AGEs (up to 92%) when compared to the BPAH (62%) and BPCH (3%) or quinine (0%). We concluded that BPAH-AGEs and BPCH-AGEs may be used as bitter taste blockers to formulate better tasting foods.
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Affiliation(s)
- Chunlei Zhang
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Nisha Singh
- Manitoba Chemosensory Biology Research Group, Department of Oral Biology, University of Manitoba, Children's Hospital Research Institute of Manitoba (CHRIM), Winnipeg, MB R3E 0W4, Canada
| | - Prashen Chelikani
- Manitoba Chemosensory Biology Research Group, Department of Oral Biology, University of Manitoba, Children's Hospital Research Institute of Manitoba (CHRIM), Winnipeg, MB R3E 0W4, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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33
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A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103447] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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34
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Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis. Food Chem 2019; 284:80-89. [PMID: 30744872 DOI: 10.1016/j.foodchem.2019.01.103] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/25/2018] [Accepted: 01/16/2019] [Indexed: 12/16/2022]
Abstract
In this study, alcalase and neutrase were used in combination to prepare collagen peptides with high calcium binding ability. The optimal conditions for the preparation of peptide-calcium chelate (mass ratio of peptide/calcium of 4.5:1 for 40 min at 50 °C and pH 9) were determined by response surface methodology (RSM), under which a calcium chelating rate of 78.38% was obtained. The results of Ultraviolet-Visible (UV-Vis), fluorescence and Fourier transform infrared (FT-IR) spectra synthetically indicated that calcium could be chelated by carboxyl oxygen and amino nitrogen atoms of collagen peptides, thus forming peptide-calcium chelate. The chelate was stable at various temperatures and pH values, and exhibited excellent stability in the gastrointestinal environment, which could promote calcium absorption in human gastrointestinal tract. Moreover, Caco-2 cell monolayer model was used to investigate the effect of peptide-calcium chelate on promoting calcium absorption. Results showed that peptide-calcium chelate could significantly improve calcium transport in Caco-2 cell monolayer and reverse the inhibition of calcium absorption by phosphate and phytate. The findings provide a scientific basis for developing new calcium supplements and the high-value utilization of pig bone.
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35
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36
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Purification and characterization of a novel calcium-biding decapeptide from Pacific cod (Gadus Macrocephalus) bone: Molecular properties and calcium chelating modes. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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37
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Walters ME, Esfandi R, Tsopmo A. Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption. Foods 2018; 7:E172. [PMID: 30347663 PMCID: PMC6210708 DOI: 10.3390/foods7100172] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/01/2023] Open
Abstract
Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands.
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Affiliation(s)
- Mallory E Walters
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
| | - Ramak Esfandi
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
- Institute of Biochemistry, Carleton Unive6rsity, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
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38
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Budseekoad S, Yupanqui CT, Sirinupong N, Alashi AM, Aluko RE, Youravong W. Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.041] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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39
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Functional Calcium Binding Peptides from Pacific Cod ( Gadus macrocephalus) Bone: Calcium Bioavailability Enhancing Activity and Anti-Osteoporosis Effects in the Ovariectomy-Induced Osteoporosis Rat Model. Nutrients 2018; 10:nu10091325. [PMID: 30231572 PMCID: PMC6163644 DOI: 10.3390/nu10091325] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/16/2018] [Accepted: 09/17/2018] [Indexed: 12/20/2022] Open
Abstract
Calcium binding peptides from Pacific cod (Gadus macrocephalus) bone have attracted attention due to their potential effects on bone health. In this study, calcium binding peptides (CBP) were prepared from Pacific cod bone by trypsin and neutral protease. Ultraviolet spectra, circular dichroism (CD), and Fourier transform infrared spectroscopy (FTIR) revealed that carboxyl and amino groups in CBP could bind to Ca2+, and form the peptide-calcium complex (CBP-Ca). Single-pass intestinal perfusion (SPIP) experiments indicated that the intestinal calcium absorption was significantly enhanced (p < 0.01) in CBP-Ca treated Wistar rats. The anti-osteoporosis activity of CBP-Ca was investigated in the ovariectomized (OVX) Wistar rat model. The administration of CBP-Ca significantly (p < 0.01) improved the calcium bioavailability, trabecular bone structure, bone biomechanical properties, bone mineral density, and bone mineralization degree. CBP-Ca notably (p < 0.01) increased serum calcium, however, it remarkably (p < 0.01) reduced the levels of osteocalcin (OCN), bone alkaline phosphatase (BALP), tartrate-resistant acid phosphatase isoform 5b (TRAP5b), and C-telopeptide of type I collagen (CTX-1) in serum. Results suggested that the cod bone derived CBP could bind with calcium, improve the intestinal calcium absorption, calcium bioavailability, and serum calcium, then reduce the bone turnover rate, and thus ameliorate osteoporosis.
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40
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Cheng H, Skibsted LH. Dissolution of calcium hydrogen phosphate in aqueous δ-gluconolactone; long-lasting supersaturation increasing calcium availability. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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41
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Zhang C, Alashi AM, Singh N, Liu K, Chelikani P, Aluko RE. Beef Protein-Derived Peptides as Bitter Taste Receptor T2R4 Blockers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4902-4912. [PMID: 29706068 DOI: 10.1021/acs.jafc.8b00830] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The aim of this work was to determine the T2R4 bitter taste receptor-blocking ability of enzymatic beef protein hydrolysates and identified peptide sequences. Beef protein was hydrolyzed with each of six commercial enzymes (alcalase, chymotrypsin, trypsin, pepsin, flavourzyme, and thermoase). Electronic tongue measurements showed that the hydrolysates had significantly ( p < 0.05) lower bitter scores than quinine. Addition of the hydrolysates to quinine led to reduced bitterness intensity of quinine with trypsin and pepsin hydrolysates being the most effective. Addition of the hydrolysates to HEK293T cells that heterologously express one of the bitter taste receptors (T2R4) showed alcalase, thermoase, pepsin, and trypsin hydrolysates as the most effective in reducing calcium mobilization. Eight peptides that were identified from the alcalase and chymotrypsin hydrolysates also suppressed quinine-dependent calcium release from T2R4 with AGDDAPRAVF and ETSARHL being the most effective. We conclude that short peptide lengths or the presence of multiple serine residues may not be desirable structural requirements for blocking quinine-dependent T2R4 activation.
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42
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Sun N, Jin Z, Li D, Yin H, Lin S. An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium Complex. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9782-9789. [PMID: 29065689 DOI: 10.1021/acs.jafc.7b03705] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The binding mode between the pentapeptide (DHTKE) from egg white hydrolysates and calcium ions was elucidated upon its structural and thermodynamics characteristics. The present study demonstrated that the DHTKE peptide could spontaneously bind calcium with a 1:1 stoichiometry, and that the calcium-binding site corresponded to the carboxyl oxygen, amino nitrogen, and imidazole nitrogen atoms of the DHTKE peptide. Moreover, the effect of the DHTKE-calcium complex on improving the calcium absorption was investigated in vitro using Caco-2 cells. Results showed that the DHTKE-calcium complex could facilitate the calcium influx into the cytosol and further improve calcium absorption across Caco-2 cell monolayers by more than 7 times when compared to calcium-free control. This study facilitates the understanding about the binding mechanism between peptides and calcium ions as well as suggests a potential application of egg white peptides as nutraceuticals to improve calcium absorption.
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Affiliation(s)
- Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Ziqi Jin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Dongmei Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Hongjie Yin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
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43
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Lin HC, Alashi AM, Aluko RE, Sun Pan B, Chang YW. Antihypertensive properties of tilapia ( Oreochromis spp.) frame and skin enzymatic protein hydrolysates. Food Nutr Res 2017; 61:1391666. [PMID: 29151830 PMCID: PMC5678373 DOI: 10.1080/16546628.2017.1391666] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 10/04/2017] [Indexed: 02/05/2023] Open
Abstract
Proteins from tilapia frame and skin can potentially be precursors of antihypertensive peptides according to the result of BIOPEP analyses. The aim was to generate peptides with inhibitory effects against angiotensin-converting enzyme (ACE) and renin from tilapia frame and skin protein isolates (FPI and SPI). The most active hydrolysate was then tested for blood pressure-lowering ability in spontaneously hypertensive rats (SHRs). Tilapia frame and skin protein hydrolysates (FPHs and SPHs) were respectively produced from FPI and SPI hydrolysis using pepsin, papain, or bromelain. The ACE-inhibitory activities of tilapia protein hydrolysates with varying degree of hydrolysis (DH) were evaluated. In order to enhance the activity, the hydrolysate was fractionated into four fractions (<1 kDa, 1–3 kDa, 3–5 kDa, and 5–10 kDa) and the one with the greatest ability to inhibit in vitro ACE and renin activities was subjected to oral administration (100 mg/kg body weight) to SHRs. Systolic and diastolic blood pressure (SBP and DBP), mean arterial pressure (MAP), and heart rates (HR) were subsequently measured within 24 h. The pepsin-hydrolyzed FPH (FPHPe) with the highest DH (23%) possessed the strongest ACE-inhibitory activity (IC50: 0.57 mg/mL). Its <1 kDa ultrafiltration fraction (FPHPe1) suppressed both ACE (IC50: 0.41 mg/mL) and renin activities more effectively than larger peptides. In addition, FPHPe1 significantly (p < 0.05) reduced SBP (maximum −33 mmHg), DBP (maximum −24 mmHg), MAP (maximum −28 mmHg), and HR (maximum −58 beats) in SHRs. FPHPe1 showed both in vitro and in vivo antihypertensive effects, which suggest tilapia processing coproducts may be valuable protein raw materials for producing antihypertensive peptides.
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Affiliation(s)
- Hsin-Chieh Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Adeola M Alashi
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E Aluko
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Bonnie Sun Pan
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
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44
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A novel calcium-binding peptide from Antarctic krill protein hydrolysates and identification of binding sites of calcium-peptide complex. Food Chem 2017; 243:389-395. [PMID: 29146354 DOI: 10.1016/j.foodchem.2017.09.152] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/27/2017] [Accepted: 09/29/2017] [Indexed: 11/22/2022]
Abstract
Trypsin was used for preparing peptides with high calcium-binding capacity from Antarctic krill. Hydroxyapatite chromatography (HAC), size-exclusion chromatography (SEC), and reversed phase high performance liquid chromatography (RP-HPLC) were used to capture and purify calcium-binding peptides. The peptide sequence was determined to be VLGYIQIR (N- to C-terminal, MW = 960.58 Da), using LTQ Orbitrap XL. According to the results of FTIR and mass spectrometry, chelating site of calcium ions may possibly involve the carbonal or amino groups of Gln, Ile and Arg residues. Molecular dynamic simulation showed the conformation of peptide was markedly varied, and the distance between calcium ion and Gln and Ile residues was changing all the time. However, the distance between calcium ion and carboxyl oxygen of arginine residues was not changed significantly from 2 ns to 100 ns. Identified peptide can be used as a novel calcium supplement.
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45
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Wu W, Li B, Hou H, Zhang H, Zhao X. Identification of iron-chelating peptides from Pacific cod skin gelatin and the possible binding mode. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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46
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Generation of bioactive peptides during food processing. Food Chem 2017; 267:395-404. [PMID: 29934183 DOI: 10.1016/j.foodchem.2017.06.119] [Citation(s) in RCA: 153] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/11/2017] [Accepted: 06/20/2017] [Indexed: 11/23/2022]
Abstract
Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri- and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides.
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47
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Wang L, Ding Y, Zhang X, Li Y, Wang R, Luo X, Li Y, Li J, Chen Z. Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination. Food Chem 2017; 239:416-426. [PMID: 28873586 DOI: 10.1016/j.foodchem.2017.06.090] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 05/02/2017] [Accepted: 06/15/2017] [Indexed: 10/19/2022]
Abstract
To isolate a novel peptide with specific calcium-binding capacity, wheat germ protein was hydrolyzed. The hydrolysates were purified using ultrafiltration, anion-exchange chromatography, gel filtration chromatography, and reversed-phase high performance liquid chromatography. The amino acid sequence of the purified peptide was determined and confirmed to be FVDVT (Phe-Val-Asp-Val-Thr). The calcium-binding capacity of FVDVT reached 89.94±0.75%, increased by 86.37% compared to the hydrolysates. The chelating mechanism between FVDVT and calcium was further investigated by Ultraviolet-Visible absorption spectroscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and 1H nuclear magnetic resonances spectroscopy. The results indicated that the oxygen atoms of the carboxy group and the nitrogen atoms of the amido group provided major binding sites. In addition, aspartic acid and threonine show considerable capacity for incorporating with calcium by donating electron pairs. This study provides a feasible approach to isolate calcium-binding peptides and to clarify the possible binding mechanism of calcium and peptide.
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Affiliation(s)
- Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
| | - Yuanyuan Ding
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yongfu Li
- School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ren Wang
- School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xiaohu Luo
- School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yanan Li
- School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Juan Li
- School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
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48
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Cui P, Sun N, Jiang P, Wang D, Lin S. Optimised condition for preparing sea cucumber ovum hydrolysate-calcium complex and its structural analysis. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13468] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Pengbo Cui
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Na Sun
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Pengfei Jiang
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Di Wang
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Songyi Lin
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
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49
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Cao Y, Miao J, Liu G, Luo Z, Xia Z, Liu F, Yao M, Cao X, Sun S, Lin Y, Lan Y, Xiao H. Bioactive Peptides Isolated from Casein Phosphopeptides Enhance Calcium and Magnesium Uptake in Caco-2 Cell Monolayers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2307-2314. [PMID: 28218527 DOI: 10.1021/acs.jafc.6b05711] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The ability of casein phosphopeptides (CPPs) to bind and transport minerals has been previously studied. However, the single bioactive peptides responsible for the effects of CPPs have not been identified. This study was to purify calcium-binding peptides from CPPs and to determine their effects on calcium and magnesium uptake by Caco-2 cell monolayers. Five monomer peptides designated P1 to P5 were isolated and the amino acid sequences were determined using LC-MS/MS. Compared with the CPP-free control, all five monomeric peptides exhibited significant enhancing effects on the uptake of calcium and magnesium (P < 0.05). Interestingly, when calcium and magnesium were presented simultaneously with P5, magnesium was taken up with priority over calcium in the Caco-2 cell monolayers. For example, at 180 min, the amount of transferred magnesium and calcium was 78.4 ± 0.95 μg/well and 2.56 ± 0.64 μg/well, respectively, showing a more than 30-fold difference in the amount of transport caused by P5. These results provide novel insight into the mineral transport activity of phosphopeptides obtained from casein.
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Affiliation(s)
- Yong Cao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Jianyin Miao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Guo Liu
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Zhen Luo
- Infinitus (China) Company Ltd. , Guangzhou, People's Republic of China
| | - Zumeng Xia
- Infinitus (China) Company Ltd. , Guangzhou, People's Republic of China
| | - Fei Liu
- Guangzhou Greencream Biotech Co., Ltd. , Guangzhou, People's Republic of China
| | - Mingfei Yao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Xiaoqiong Cao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Shengwei Sun
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Yanyin Lin
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Yaqi Lan
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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50
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Charoenphun N, Youravong W. Influence of gas-liquid two-phase flow on angiotensin-I converting enzyme inhibitory peptides separation by ultra-filtration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:309-316. [PMID: 27012308 DOI: 10.1002/jsfa.7732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2016] [Revised: 03/11/2016] [Accepted: 03/21/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Membrane fouling is a major problem in ultra-filtration systems and two-phase flow is a promising technique for permeate flux enhancement. The objective of this research was to study the use of an ultra-filtration (UF) system to enrich angiotensin-I converting enzyme (ACE) inhibitory peptides from tilapia protein hydrolysate. To select the most appropriate membrane and operating condition, the effects of membrane molecular weight cut-off (MWCO), transmembrane pressure (TMP) and cross-flow velocity (CFV) on permeate flux and ACE inhibitory peptide separation were studied. Additionally, the gas-liquid two-phase flow technique was applied to investigate its effect on the process capability. RESULTS The results showed that the highest ACE inhibitory activity was obtained from permeate of the 1 kDa membrane. In terms of TMP and CFV, the permeate flux tended to increase with TMP and CFV. The use of gas-liquid two-phase flow as indicated by shear stress number could reduce membrane fouling and increase the permeate flux up to 42%, depending on shear stress number. Moreover, the use of a shear stress number of 0.039 led to an augmentation in ACE inhibitory activity of permeates. CONCLUSIONS Operating conditions using a shear stress number of 0.039 were recommended for enrichment of ACE inhibitory peptides. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Narin Charoenphun
- Department of Natural Product Technology, Faculty of Agricultural Technology, Burapha University Sakaeo Campus, Sakaeo, 27160, Thailand
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand
- Membrane Science and Technology Research Center, Prince of Songkla University, Hat Yai, 90112, Thailand
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