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Zhang M, Wang O, Cai S, Zhao L, Zhao L. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Res Int 2023; 171:113061. [PMID: 37330842 DOI: 10.1016/j.foodres.2023.113061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.
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Affiliation(s)
- Mingxin Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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Jeenkeawpieam J, Rodjan P, Roytrakul S, Pruksaphon K, Mitsuwan W, Tanthanathipchai N, Boonkaewwan C, Tedja I, Pongpom M. Antifungal activity of protein hydrolysates from Thai Phatthalung Sangyod rice (Oryza sativa L.) seeds. Vet World 2023; 16:1018-1028. [PMID: 37576760 PMCID: PMC10420720 DOI: 10.14202/vetworld.2023.1018-1028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 04/10/2023] [Indexed: 08/15/2023] Open
Abstract
Background and Aim Fungal zoonoses are an economic and public health concern because they can cause various degrees of morbidity and mortality in animals and humans. To combat this issue, alternative natural antifungals, such as products derived from rice protein hydrolysates or rice antifungal protein/peptide are being considered because they are highly bioactive and exhibit various functional properties. Thailand is a leading rice producer and exporter. Among the various cultivated rice varieties, Sangyod rice (Oryza sativa L.) is exclusively indigenous to Thailand's Phatthalung province; it has a Thai geographical indication tag. Here, we investigated whether the Phatthalung Sangyod rice seeds have bioactive antifungal peptides. Materials and Methods Antifungal activity in four Sangyod rice seed extracts (SYPs) - namely, (1) the crude lysate, SYP1; (2) the heat-treated lysate, SYP2; (3) the heat- and pepsin digested lysate, SYP3; and (4) the heat- and proteinase K-digested lysate, SYP4 - was analyzed. Protein concentrations in these SYPs were determined using the Bradford assay. The total phenolic compound content was determined using the modified Folin-Ciocalteu method in a 96-well microplate. Then, the SYP protein pattern was determined using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Subsequently, using the agar well diffusion method, the antifungal properties of these SYPs were tested against ten medically important pathogenic fungi. The minimal inhibitory concentration (MIC) and minimal fungicidal concentration values were determined for the active SYPs - SYP2-4. Finally, the clinical safety of SYP4 was determined using a hemolytic assay (using canine red blood cells [RBCs]). Results The crude lysate SYP1 did not show antifungal activity against any of the ten tested pathogenic fungi. Surprisingly, hydrolysates SYP2, SYP3, and SYP4 displayed antifungal properties against the ten tested pathogenic fungi. Thus, heat and enzymatic hydrolysis seem to transform the bioactivity of the crude protein extract - SYP1. Further, SYP4 shows the most effective antifungal activity. It completely inhibited Cryptococcus neoformans, Talaromyces marneffei yeast phase, Trichophyton mentagrophytes, and Trichophyton rubrum. A partial inhibitory action on Candida albicans and Microsporum gypseum was possessed while showing the least activity to C. neoformans. SYP4 was nontoxic to canine RBCs. Hemolysis of canine RBCs was undetectable at 1 × MIC and 2 × MIC concentrations; therefore, it can be safely used in further applications. Conclusion These results indicate that heat and proteinase K hydrolyzed SYP is a very potent antifungal preparation against animal and human fungal pathogens and it can be used in future pharmaceuticals and functional foods.
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Affiliation(s)
- Juthatip Jeenkeawpieam
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Prawit Rodjan
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, Thailand
| | - Kritsada Pruksaphon
- Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Watcharapong Mitsuwan
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | | | - Chaiwat Boonkaewwan
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Irma Tedja
- Department of Biochemistry and Molecular Biology, Monash Biomedicine Discovery Institute, Monash University, Victoria 3800, Australia
| | - Monsicha Pongpom
- Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
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Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices. Food Chem 2023; 406:135046. [PMID: 36446284 DOI: 10.1016/j.foodchem.2022.135046] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 10/31/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
New challenges in food production and processing are appearing due to increasing global population and the purpose of achieving a sustainable food system. Bioactive peptides obtained from food proteins can be employed to prevent or pre-treat several diseases such as diabetes, cardiovascular diseases, inflammation, thrombosis, cancer, etc. Research on the bioactivity of protein hydrolysates is very extensive, especially in vitro tests, although there are also tests in animal models and in humans studies designed to verify their efficacy. However, there is very little published literature on the functionality of these protein hydrolysates as an ingredient in food matrices, as well as the effect that thermal or non-thermal processing, and storage may have on the bioactivity of these bioactive peptides. This review aims to summarize the published literature on protein hydrolysates as a functional ingredient including processing, storage and simulated gastrointestinal digestion regarding the bioactivity of these peptides inside food matrices.
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Joshua Ashaolu T, Le TD, Suttikhana I. Stability and bioactivity of peptides in food matrices based on processing conditions. Food Res Int 2023; 168:112786. [PMID: 37120233 DOI: 10.1016/j.foodres.2023.112786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/20/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
Bioactive peptides (BPs) generated from food proteins can serve therapeutic purposes against degenerative and cardiovascular diseases such as inflammation, diabetes, and cancer. There are numerous reports on the in vitro, animal, and human studies of BPs, but not as much information on the stability and bioactivity of these peptides when incorporated in food matrices. The effects of heat and non-heat processing of the food products, and storage on the bioactivity of the BPs, are also lacking. To this end, we describe the production of BPs in this review, followed by the food processing conditions that affect their storage bioactivity in the food matrices. As this area of research is open for industrial innovation, we conclude that novel analytical methods targeting the interactions of BPs with other components in food matrices would be greatly significant while elucidating their overall bioactivity before, during and after processing.
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Pei J, Gao X, Pan D, Hua Y, He J, Liu Z, Dang Y. Advances in the stability challenges of bioactive peptides and improvement strategies. Curr Res Food Sci 2022; 5:2162-2170. [PMID: 36387592 PMCID: PMC9664347 DOI: 10.1016/j.crfs.2022.10.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/26/2022] [Accepted: 10/30/2022] [Indexed: 11/08/2022] Open
Abstract
Bioactive peptides are widely used in functional foods due to their remarkable efficacy, selectivity, and low toxicity. However, commercially produced bioactive peptides lack quality stability between batches. Furthermore, the efficacies of bioactive peptides cannot be guaranteed in vivo due to gastrointestinal digestion and rapid plasma, liver, and kidney metabolism. The problem of poor stability has restricted the development of peptides. Bioactive peptide stability assessments use different stability assays, so the results of different studies are not always comparable. This review summarizes the quality stability challenges in the enzymatic hydrolysis production of bioactive peptides and the metabolism stability challenges after oral administration. Future directions on the strategies for improving their stability are provided. It was proposed that we use fingerprinting as a quality control measure using qualitative and quantitative characteristic functional peptide sequences. The chemical modification and encapsulation of bioactive peptides in microcapsules and liposomes are widely used to improve the digestive and metabolic stability of bioactive peptides. Additionally, the establishment of a universal stability test and a unified index would greatly improve uniformity and comparability in research into bioactive peptides. In summary, the reliable evaluation of stability is an essential component of peptide characterization, and these ideas may facilitate further development and utilization of bioactive peptides. Stability challenges encountered by bioactive peptides were summarized. Strategies to improve the stability of bioactive peptides were provided. A universal stability test and unified index would improve uniformity and comparability in research into bioactive peptides. It was proposed that we use a method of traditional Chinese medicine fingerprinting as a quality control measure.
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Affiliation(s)
- Jingyan Pei
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, 100084, China
- Corresponding author.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, Jiangxi, China
| | - Ying Hua
- College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Zhu Liu
- Zhejiang Institute for Food and Drug Control, Hangzhou, 310052, Zhejiang, China
- Corresponding author.
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
- Corresponding author. School of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, 315211, China.
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Lee SY, Lee DY, Hur SJ. Changes in the stability and antioxidant activities of different molecular weight bioactive peptide extracts obtained from beef during in vitro human digestion by gut microbiota. Food Res Int 2021; 141:110116. [PMID: 33641983 DOI: 10.1016/j.foodres.2021.110116] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 12/16/2020] [Accepted: 01/04/2021] [Indexed: 01/12/2023]
Abstract
This study was conducted to determine changes in the stability and antioxidant activity of extracts of bioactive peptides with different molecular weights (<3 and <10 kDa) obtained from beef myofibrillar protein using commercial enzymes (alkaline-AK and papain) during in vitro human digestion by gut microbiota. After the digestion in the large intestine, the stability of the bioactive peptide extracts decreased regardless of their molecular weight. However, the peptides obtained following alkaline-AK treatment were less stable than those obtained following papain digestion. The radical scavenging activities of the peptide extracts also decreased during in vitro human digestion, regardless of the molecular weights of the peptides and the commercial enzymes used. These results indicate that the stability and antioxidative activity of the bioactive peptides were affected by the digestion process by the gut microbiota. This study provides data supporting the changes in the stability and bioavailability of functional materials within the human body.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daeduk-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daeduk-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daeduk-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea.
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The stability of antioxidant and ACE-inhibitory peptides as influenced by peptide sequences. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109710] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Preparation of sea cucumber (Stichopus variegates) peptide fraction with desired organoleptic property and its anti-aging activity in fruit flies and D-galactose-induced aging mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103954] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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In vivo and in vitro model studies on noodles prepared with antioxidant-rich pseudocereals. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00190-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Sabbione AC, Suárez S, Añón MC, Scilingo A. Amaranth functional cookies exert potential antithrombotic and antihypertensive activities. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13930] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana Clara Sabbione
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
| | - Santiago Suárez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
| | - Adriana Scilingo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
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Biofunctional properties of bioactive peptide fractions from protein isolates of moringa seed ( Moringa oleifera). Journal of Food Science and Technology 2017; 54:4268-4276. [PMID: 29184233 DOI: 10.1007/s13197-017-2898-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2017] [Accepted: 09/27/2017] [Indexed: 12/17/2022]
Abstract
Moringa oleifera (Moringaceae) is a specie of significant importance because of its multiple nutraceutical properties, that has led to increase in its consumption. The seeds contain a high percentage of protein (37.48%). However, little is known about the bioactive properties of these proteins and peptides, especially those generated by enzymatic hydrolysis. The objective of this study was to evaluate the biofunctional properties of total hydrolysates (TH) and peptide fractions from protein isolates of moringa seeds. Isoelectric protein isolates were prepared and TH were obtained by digestion with trypsin, chymotrypsin and pepsin-trypsin for 2.5 and 5 h. TH were fractioned by ultrafiltration (UF) with a 10 kDa membrane to generate the peptide fractions. In all treatments, the antioxidant capacity was significantly higher in peptide fractions > 10 kDa with 5 h of hydrolysis. The results showed that the fraction > 10 kDa of pepsin-trypsin digested for 5 h presented a better Angiotensin Converting Enzyme inhibition (ACE-I) activity with an IC50 of 0.224 μg/μl. Also, antidiabetic activity was enhanced in pepsin-trypsin treatment with 5 h of hydrolysis showing an IC50 of 0.123 μg/μl. Finally, this study showed that hydrolysates of moringa seed proteins had excellent in vitro nutraceutical potential.
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Quiroga AV, Aphalo P, Nardo AE, Añón MC. In Vitro Modulation of Renin-Angiotensin System Enzymes by Amaranth (Amaranthus hypochondriacus) Protein-Derived Peptides: Alternative Mechanisms Different from ACE Inhibition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7415-7423. [PMID: 28805378 DOI: 10.1021/acs.jafc.7b02240] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Among the factors affecting the development of cardiovascular diseases, hypertension is one of the most important. Research done on amaranth proteins has demonstrated their hypotensive capacity in vivo and in vitro; nevertheless, the mechanism underlying this effect remains unclear. The aim of this study was to analyze in vitro the inhibition of peptides derived from an amaranth hydrolysate (AHH) on other RAS enzymes other than ACE. The chymase and renin activities were studied. AHH was not able to inhibit chymase activity, although a dose-response effect was found on renin activity (IC50 0.6 mg/mL). To provide an approach to the renin inhibition mechanism, we analyzed AHH renin inhibition kinetics and performed a structural characterization of the peptides involved in the effect in terms of molecular size and hydrophobicity. Results suggest that amaranth peptides exhibit renin competitive inhibition behavior. Renin inhibition potency was directly related to peptide hydrophobicity. RP-HPLC separation of AHH and subsequent analysis of the peptide sequences showed 6 peptides belonging to 11S globulin (that can be grouped into 3 families) that would be responsible for renin inhibition. These results demonstrate that Amaranthus hypochondriacus seeds are an adequate source of peptides with renin inhibitory properties that could be used in functional food formulations.
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Affiliation(s)
- Alejandra V Quiroga
- Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET-CCT La Plata) y Comisión de Investigaciones Científicas (CIC-PBA), Universidad Nacional de La Plata (UNLP) , Calle 47 y 116, 1900 La Plata, Buenos Aires, Argentina
- Cátedra de Química General e Inorgánica, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata , Calle 60 y 119, 1900 La Plata, Buenos Aires, Argentina
| | - Paula Aphalo
- Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET-CCT La Plata) y Comisión de Investigaciones Científicas (CIC-PBA), Universidad Nacional de La Plata (UNLP) , Calle 47 y 116, 1900 La Plata, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas, Ministerio de Ciencia, Tecnología e Innovación , Calle 526 e/10 y 11, 1900 La Plata, Buenos Aires, Argentina
| | - Agustina E Nardo
- Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET-CCT La Plata) y Comisión de Investigaciones Científicas (CIC-PBA), Universidad Nacional de La Plata (UNLP) , Calle 47 y 116, 1900 La Plata, Buenos Aires, Argentina
| | - María C Añón
- Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET-CCT La Plata) y Comisión de Investigaciones Científicas (CIC-PBA), Universidad Nacional de La Plata (UNLP) , Calle 47 y 116, 1900 La Plata, Buenos Aires, Argentina
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