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Aquino ME, Drago SR, Sánchez de Medina F, Martínez-Augustin O, Cian RE. Anti-diabetic properties of brewer's spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion. Food Funct 2024; 15:3778-3790. [PMID: 38511218 DOI: 10.1039/d3fo04040b] [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: 03/22/2024]
Abstract
Brewer's spent yeast (BSY) hydrolysates are a source of antidiabetic peptides. Nevertheless, the impact of in vitro gastrointestinal digestion of BSY derived peptides on diabetes has not been assessed. In this study, two BSY hydrolysates were obtained (H1 and H2) using β-glucanase and alkaline protease, with either 1 h or 2 h hydrolysis time for H1 and H2, respectively. These hydrolysates were then subjected to simulated gastrointestinal digestion (SGID), obtaining dialysates D1 and D2, respectively. BSY hydrolysates inhibited the activity of α-glucosidase and dipeptidyl peptidase IV (DPP-IV) enzymes. Moreover, although D2 was inactive against these enzymes, D1 IC50 value was lower than those found for the hydrolysates. Interestingly, after electrophoretic separation, D1 mannose-linked peptides showed the highest α-glucosidase inhibitory activity, while non-glycosylated peptides had the highest DPP-IV inhibitory activity. Kinetic analyses showed a non-competitive mechanism in both cases. After peptide identification, GILFVGSGVSGGEEGAR and IINEPTAAAIAYGLDK showed the highest in silico anti-diabetic activities among mannose-linked and non-glycosylated peptides, respectively (AntiDMPpred score: 0.70 and 0.77). Molecular docking also indicated that these peptides act as non-competitive inhibitors. Finally, an ex vivo model of mouse jejunum organoids was used to study the effect of D1 on the expression of intestinal epithelial genes related to diabetes. The reduction of the expression of genes that codify lactase, sucrase-isomaltase and glucose transporter 2 was observed, as well as an increase in the expression of Gip (glucose-dependent insulinotropic peptide) and Glp1 (glucagon-like peptide 1). This is the first report to evaluate the anti-diabetic effect of BSY peptides in mouse jejunum organoids.
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Affiliation(s)
- Marilin E Aquino
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina
| | - Fermín Sánchez de Medina
- Department of Pharmacology, CIBERehd, School of Pharmacy, Instituto de Investigación Biosanitaria ibs.GRANADA, University of Granada, Granada, Spain
| | - Olga Martínez-Augustin
- Department of Biochemistry and Molecular Biology II, CIBERehd, School of Pharmacy, Instituto de Investigación Biosanitaria ibs.GRANADA, Instituto de Nutrición y Tecnología de los Alimentos José Mataix, University of Granada, Granada, Spain.
| | - Raúl E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina
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2
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Effects of agar-carrageenan wall materials and core-to-wall material ratio on physicochemical properties and in vitro bioaccessibility of microencapsulated bioactive peptides. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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3
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Xu Q, Zheng L, Huang M, Zhao M. Exploring structural features of potent dipeptidyl peptidase IV (DPP-IV) inhibitory peptides derived from tilapia (Oreochromis niloticus) skin gelatin by an integrated approach of multivariate analysis and Gly-Pro-based peptide library. Food Chem 2022; 397:133821. [DOI: 10.1016/j.foodchem.2022.133821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 01/15/2023]
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4
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Zhang M, Zhu L, Wu G, Liu T, Qi X, Zhang H. Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation. Crit Rev Food Sci Nutr 2022; 64:2053-2075. [PMID: 36095057 DOI: 10.1080/10408398.2022.2120454] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dipeptidyl Peptidase IV (DPP-IV) inhibitory peptides are attracting increasing attention, owing to their potential role in glycemic regulation by preventing the inactivation of incretins. However, few reviews have summarized the current understanding of DPP-IV inhibitory peptides and their knowledge gaps. This paper reviews the production, identification and structure-activity relationships (SAR) of DPP-IV inhibitory peptides. Importantly, their bioavailability and hypoglycemic effects are critically discussed. Unlike the traditional method to identifying peptides after separation step by step, the bioinformatics approach identifies peptides via virtual screening that is more convenient and efficient. In addition, the bioinformatics approach was also used to investigate the SAR of peptides. Peptides with proline (Pro) or alanine (Ala) residue at the second position of N-terminal are exhibit strong DPP-IV inhibitory activity. Besides, the bioavailability of DPP-IV inhibitory peptides is related to their gastrointestinal stability and cellular permeability, and in vivo studies showed that the glucose homeostasis has been improved by these peptides. Especially, the intestinal transport of DPP-IV inhibitory peptides and cell biological assays used to evaluate their potential role in glycemic regulation are innovatively summarized. For further successful development of DPP-IV inhibitory peptides in glycemic regulation, future study should elucidate their SAR and in vivo hypoglycemic effects .
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Affiliation(s)
- Mingkai Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited, Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, National Industry Technical Innovation Center for Wheat Processing, Bohai Advanced Technology Institute, Binzhou, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Sharma S, Pradhan R, Manickavasagan A, Thimmanagari M, Dutta A. Corn distillers solubles as a novel bioresource of bioactive peptides with ACE and DPP IV inhibition activity: characterization, in silico evaluation, and molecular docking. Food Funct 2022; 13:8179-8203. [PMID: 35829682 DOI: 10.1039/d1fo04109f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to investigate the biological potential of underutilized and low-value corn distillers solubles, containing a unique unexplored blend of heat-treated corn and yeast proteins, from the bioethanol industries, by bioinformatic and biochemical approaches. Protein hydrolysates were produced by applying four commercially accessible proteases, among which alcalase provided the best results in terms of yield, degree of hydrolysis, molecular weight, number of proteins, bioactive peptides, and deactivation against anti-angiotensin I-converting enzyme (ACE) and anti-dipeptidyl peptidase IV (DPP IV). The optimal conditions to produce anti-ACE and anti-DPP IV peptides were using alcalase for 10.82 h and an enzyme : substrate ratio of 7.90 (%w/w), with inhibition values for ACE and DPP IV of 98.76 ± 1.28% and 34.99 ± 1.44%, respectively. Corn (α-zein) and yeast (glyceraldehyde-3-phosphate dehydrogenase) proteins were mainly suitable, upon enzymolysis, for the release of bioactive peptides. The peptides DPANLPWG, FDFFDNIN, WNGPPGVF, and TPPFHLPPP inhibited ACE more effectively as verified with binding energies of -11.3, -11.6, -10.5, and -11.6 kcal mol-1, respectively, as compared to captopril (-6.38 kcal mol-1). Compared with the binding energy of sitagliptin (-8.6 kcal mol-1), WNGPPGVF (-9.6 kcal mol-1), WPLPPFG (-9.8 kcal mol-1), LPPYLPS (-9.7 kcal mol-1), TPPFHLPPP (-10.1 kcal mol-1), and DPANLPWG peptides (-10.1 kcal mol-1) had greater inhibition potential against DPP IV. The peptides impeded ACE and DPP IV majorly via hydrophobic and hydrogen linkage interactions. The key amino acids TYR523, GLU384, and HIS353 were bound to the catalytic sites of ACE and GLN553, GLU206, PHE364, VAL303, and THR304 were bound to the DPP IV enzyme. The PHs can be used as ingredients in the feed or food industries with possible health advantages.
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Affiliation(s)
- Sonu Sharma
- School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
| | - Ranjan Pradhan
- School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1. .,Shrimp Canada, 67 Watson Rd. S (Unit-2), Guelph, Ontario, N1L 1 E3, Canada
| | | | - Mahendra Thimmanagari
- Food and Rural Affairs, Ontario Ministry of Agriculture, 1 Stone Road West, Guelph N1G 4Y1, Ontario, Canada
| | - Animesh Dutta
- School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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6
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Garzón AG, Ferreira MDR, Cian RE, Oliva ME, D'Alessandro ME, Drago SR. Microencapsulated bioactive peptides from brewer's spent grain promotes antihypertensive and antidiabetogenic effects on a hypertensive and insulin-resistant rat model. J Food Biochem 2022; 46:e14283. [PMID: 35746832 DOI: 10.1111/jfbc.14283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 05/03/2022] [Accepted: 06/07/2022] [Indexed: 11/30/2022]
Abstract
The effects of microcapsules containing brewer's spent grain (BSG) peptides were evaluated on a hypertensive/insulin-resistant rat model induced by a sucrose-rich diet (SRD) administration. Animals received for 100 days the control diet (CD), SRD, and CD and SRD diets supplemented with microencapsulated peptides (CD-P and SRD-P). During the experimental period, blood pressure was monitored. Glycemia, tissue glycogen content, nitric oxide, and the activity of enzymes related to hypertensive and diabetogenic mechanisms were determined. The consumption of SRD caused hypertensive and hyperglycemic effects compared to CD. However, the SRD-P group presented lower systolic pressure at the middle of ingestion, achieving similar values than the CD. The SRD-P rats decreased all enzymes' activities compared to the SRD reaching the values of CD, except for those of α-amylase in cecal content and DPP-IV in serum. It was possible to corroborate potential antihypertensive and antidiabetogenic in vivo effects of the microencapsulated BSG peptides. PRACTICAL APPLICATIONS: Brewer's spent grain (BSG) is the main waste obtained from brewing industry. Bioactive peptides obtained after an enzymatic hydrolysis of proteins with in vitro antihypertensive and antidiabetogenic activity have been described. However, to corroborate the action of these bioactive peptides, in vivo studies are necessary. In the present work, microcapsules containing bioactive peptides from BSG were administered on the rat model with induced hypertension and insulin-resistance, corroborating an in vivo antihypertensive and antidiabetogenic effects by inhibition of enzymes related with blood pressure regulation and glucose metabolism. This work demonstrated that microcapsules of BSG peptides could be included into functional foods formulations, or used as dietary supplement for improving health and the prevention of non-communicable diseases, adding value to the brewing process by-product.
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Affiliation(s)
- Antonela G Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, Santa Fe, Argentina
| | - María Del Rosario Ferreira
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición, CONICET, Facultad de Bioquímica y Ciencias Biológicas, UNL, Santa Fe, Argentina
| | - Raul E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, Santa Fe, Argentina
| | - Maria Eugenia Oliva
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición, CONICET, Facultad de Bioquímica y Ciencias Biológicas, UNL, Santa Fe, Argentina
| | - Maria Eugenia D'Alessandro
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición, CONICET, Facultad de Bioquímica y Ciencias Biológicas, UNL, Santa Fe, Argentina
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, Santa Fe, Argentina
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7
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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8
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You H, Zhang Y, Wu T, Li J, Wang L, Yu Z, Liu J, Liu X, Ding L. Identification of dipeptidyl peptidase IV inhibitory peptides from rapeseed proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Cian RE, Albarracín M, Garzón AG, Drago SR. Precooked sorghum flour as proper vehicle of ACE‐I and DPP‐IV inhibitory sorghum peptides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
| | - Micaela Albarracín
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
| | - Antonela G. Garzón
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
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10
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Luo F, Fu Y, Ma L, Dai H, Wang H, Chen H, Zhu H, Yu Y, Hou Y, Zhang Y. Exploration of Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptides from Silkworm Pupae ( Bombyx mori) Proteins Based on In Silico and In Vitro Assessments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3862-3871. [PMID: 35230117 DOI: 10.1021/acs.jafc.1c08225] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This study aimed at exploring dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm pupae proteins by in silico analysis and in vitro assessments. In silico analysis of 274 silkworm pupae proteomes indicated that DPP-IV inhibitory peptides can be released from silkworm pupae proteins. In vitro assessments revealed that pepsin and bromelain led to better production of DPP-IV inhibitory peptides from silkworm pupae protein. Notably, peptide fractions (<1 kDa) from pepsin- and bromelain-treated hydrolysates exhibited more potent DPP-IV inhibitory activities. Two novel DPP-IV inhibitory peptides (Leu-Pro-Pro-Glu-His-Asp-Trp-Arg and Leu-Pro-Ala-Val-Thr-Ile-Arg) were identified by LC-MS/MS with IC50 values of 261.17 and 192.47 μM, respectively. Enzyme kinetics data demonstrated that these two peptides displayed a mixed-type DPP-IV inhibition mode, which was further validated by molecular docking data. Overall, in silico analysis combined with in vitro assessments can serve as an effective and rapid approach for discovery of DPP-IV peptides from silkworm pupae proteins.
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Affiliation(s)
- Fali Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Yong Hou
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China
- Biological Science Research Center, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
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11
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Identification and in silico study of a novel dipeptidyl peptidase IV inhibitory peptide derived from green seaweed Ulva spp. hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112414] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Salese L, Liggieri CS, Bernik DL, Bruno MA. Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release. J Food Biochem 2021; 46:e14016. [PMID: 34811749 DOI: 10.1111/jfbc.14016] [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: 09/24/2021] [Revised: 11/02/2021] [Accepted: 11/08/2021] [Indexed: 11/29/2022]
Abstract
A crude extract with proteolytic activity was prepared from edible fruits of Bromelia serra, containing cysteine peptidases with molecular masses between 24.1 and 25.9 kDa. The extract presented an optimal pH range of 6.03-9.05, retained more than 80% of activity after thermal pre-treatments at 23, 37, and 45°C (120 min), but it was rapidly inactivated after 10 min at 75°C. These proteases were employed to hydrolyze soybean proteins, bovine casein and bovine whey, achieving degrees of hydrolysis of 18.3 ± 0.6, 29.1 ± 0.7, and 12.6 ± 0.9% (55°C, 180 min), respectively. The casein 180 min-hydrolysate (55°C) presented the maximum value of antioxidant activity (2.89 ± 0.12 mg/mL Trolox), and the whey protein 180 min-hydrolysate (55°C) showed the highest percentage of angiotensin-converting enzyme inhibition (91.9 ± 1.2%). This low-cost enzymatic preparation would be promising for the food industry because it requires mild working conditions and yields hydrolysates with biological activities useful as ingredients for functional food. PRACTICAL APPLICATION: Proteolytic enzymes are employed in the food industry in a wide variety of processes since they modify the properties of proteins causing beneficial effects such as improvement digestibility, diminution of allergenicity, and release of bioactive peptides. Fruits from Bromelia serra possess cysteine peptidases that could be used in food biotechnology because they are capable to hydrolyze soybean and milk proteins by mild working conditions and to provoke the release of bioactive peptides. These hydrolysates containing antioxidative and ACE-inhibitor activities would be useful as ingredients for functional foods or as nutraceuticals, which are nowadays two products highly required by consumers.
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Affiliation(s)
- Lucía Salese
- Consejo Nacional de Investigación en Ciencia y Tecnología (CONICET), Buenos Aires, Argentina.,Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Constanza Silvina Liggieri
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.,Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Buenos Aires, Argentina
| | - Delia Leticia Bernik
- Consejo Nacional de Investigación en Ciencia y Tecnología (CONICET), Buenos Aires, Argentina.,Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Mariela Anahí Bruno
- Consejo Nacional de Investigación en Ciencia y Tecnología (CONICET), Buenos Aires, Argentina.,Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
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14
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Cao C, Xiao Z, Ge C, Wu Y. Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review. Crit Rev Food Sci Nutr 2021; 62:8703-8727. [PMID: 34080446 DOI: 10.1080/10408398.2021.1931807] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
In 2020, the world's food crisis and health industry ushered into a real outbreak. On one side, there were natural disasters such as the novel coronavirus (2019-nCoV), desert locusts, floods, and droughts exacerbating the world food crisis, while on the other side, the social development and changes in lifestyles prompted the health industry to gradually shift from a traditional medical model to a new pattern of prevention, treatment, and nourishment. Therefore, this article reviews animal by-products collagen and derived peptide, as important components of innovative sustainable food systems. The review also considered the preparation, identification, and characterization of animal by-product collagen and collagen peptides as well as their impacts on the food system (including food processing, packaging, preservation, and functional foods). Finally, the application and research progress of animal by-product collagen and peptide in the food system along with the future development trend were discussed. This knowledge would be of great significance for a comprehensive understanding of animal by-product collagen and collagen peptides and would encourage the use of collagen in food processing, preservation, and functional foods.
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Affiliation(s)
- Changwei Cao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China.,College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Zhichao Xiao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China.,College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
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15
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Silva do Nascimento E, Caju de Oliveira JM, Jocelino Gomes de Lacerda JT, Montenegro SB, Caetano-Silva ME, Dias M, Mendes MA, Juliano MA, Gadelha TS, Bertoldo Pacheco MT, Alberto de Almeida Gadelha C. Yam (Dioscorea cayennensis) protein concentrate: Production, characterization and in vitro evaluation of digestibility. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Han R, Hernández Álvarez AJ, Maycock J, Murray BS, Boesch C. Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates - Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Curr Res Food Sci 2021; 4:141-149. [PMID: 33778774 PMCID: PMC7985463 DOI: 10.1016/j.crfs.2021.03.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 01/06/2023] Open
Abstract
There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw < 3 kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods.
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Affiliation(s)
- Ruixian Han
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Alan J. Hernández Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Joanne Maycock
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Brent S. Murray
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
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17
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Castro-Jácome TP, Alcántara-Quintana LE, Tovar-Pérez EG. Optimization of Sorghum Kafirin Extraction Conditions and Identification of Potential Bioactive Peptides. Biores Open Access 2020; 9:198-208. [PMID: 32923174 PMCID: PMC7484892 DOI: 10.1089/biores.2020.0013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2020] [Indexed: 12/12/2022] Open
Abstract
The interest in extracting kafirins (KAF), the main storage protein from sorghum grain has recently increased due to its gluten-free content and the significant scientific evidence showing the health benefits of the bioactive peptides from cereal grains in human diets. The objectives were to obtain the highest percentage of KAF extraction using amyloglucosidase as pretreatment to increase the extraction yield and predict the bioactive peptides in the KAF. In this study, pretreatments with amyloglucosidase increased the extraction yield of KAF compared with extraction methods using only ethanol and sodium metabisulfite. Two protein fragment sequences were identified from KAF extract and were evaluated for potential bioactive peptide using the BIOPEP-UWM database, which suggest that KAF proteins from white sorghum may be considered as good precursors of dipeptidyl peptidase-inhibitor, angiotensin-converting enzyme inhibitor, antioxidant and hypotensive peptides following chymotrypsin, thermolysin, and subtilisin and their combination. Average scores aligned using PeptideRanker confirmed KAF proteins' potential sources of bioactive peptides with over 5 peptides scored over 0.8. In addition, 31 unexplored peptide sequences that could have biological activity were identified. Our results suggest that KAF can be used in the peptide productions with potential biological activity and beyond.
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Affiliation(s)
- Tania P. Castro-Jácome
- Instituto Tecnológico de Tepic. Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit, México
| | - Luz E. Alcántara-Quintana
- Catedra CONACyT, Facultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Niño Artillero No. 130, Zona Universitaria, S.L.P., México
| | - Erik G. Tovar-Pérez
- Catedra CONACyT, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Carretera Chichimequillas s/n, El Marqués, Querétaro, México
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18
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Gao J, Gong H, Mao X. Dipeptidyl Peptidase-IV Inhibitory Activity and Related Molecular Mechanism of Bovine α-Lactalbumin-Derived Peptides. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25133009. [PMID: 32630113 PMCID: PMC7412263 DOI: 10.3390/molecules25133009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/26/2020] [Accepted: 03/04/2020] [Indexed: 12/23/2022]
Abstract
Identifying DPP-IV inhibitory peptides from dietary protein has attracted increased attention. In the present study, bovine α-lactalbumin hydrolysates were generated by alcalase for various hydrolysis times, and DPP-IV inhibitory activity of these hydrolysates was determined. The 4 h hydrolysates displayed the most potent DPP-IV inhibitory activity, with DPP-IV inhibition rate of 82.30 ± 1.39% at concentration of 1.0 mg/mL. DPP-IV inhibitory peptides were isolated from the 4 h-hydrolysates with gel filtration chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). Using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI MS/MS), two DPP-IV inhibitory peptides were identified, and their amino acid sequences were Glu-Leu-Lys-Asp-Leu-Lys-Gly-Tyr (ELKDLKGY) and Ile-Leu-Asp-Lys-Val-Gly-Ile-Asn-Tyr (ILDKVGINY), respectively. Furthermore, molecular docking analysis showed that peptides ELKDLKGY and ILDKVGINY could form hydrogen bonds, pi-cation interactions, and salt bridges with DPP-IV. These findings indicated that bovine α-lactalbumin may be a potential source of natural DPP-IV inhibitor.
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Affiliation(s)
- Jing Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Han Gong
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Xueying Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Correspondence: ; Tel.: +86-10-62738684
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19
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Bechaux J, Ferraro V, Sayd T, Chambon C, Le Page JF, Drillet Y, Gatellier P, Santé-Lhoutellier V. Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches. Food Res Int 2020; 132:109123. [PMID: 32331690 DOI: 10.1016/j.foodres.2020.109123] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 02/19/2020] [Accepted: 02/21/2020] [Indexed: 12/28/2022]
Abstract
Food-derived bioactive peptides have generated an increasing interest in the field of health and well-being research. They can act either against the metabolic syndrome, participate in regulating the oxidation balance or act on the immune system. The aim of this study is to develop a workflow to generate bioactive peptides from three porcine offals namely, heart, liver, and lung and one muscle the Longissimus Dorsi, by combining in silico and in vitro approaches. Bioinformatics tools (e.i. BIOPEP and Uniprot) permitted to orientate the choice of enzymes for generating abundant bioactive peptides from the four studied porcine products. With papain and subtilisin, the main bioactivities potentially released were ACE inhibitors, DPP4 inhibitors and antioxidant peptides. An in vitro validation study using papain and subtilisin demonstrated high DPP4 inhibitors and antioxidant bioactivities for the generation of peptides. This work allowed: i) the identification of all proteins that composed porcine heart, liver, lung and LD muscle that could be useful for the scientific community, ii) the development of a workflow to select most abundant proteins in a product while considering abundance factors and iii) the potential of porcine meat and offals to generate DPP4 inhibitors and antioxidant peptides. However, there is still a need in developing new tools in order to face limitations of mass spectrometry for the identification of peptides with less than six amino acids. Such a work may contribute to the development of the circular economy and the innovative creation of value-added products from animal production.
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Affiliation(s)
- Julia Bechaux
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France; Cooperl Innovation, BU Ingrédients, Site de Lamballe, 22400 Lamballe, France
| | - Vincenza Ferraro
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France
| | - Thierry Sayd
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France
| | - Christophe Chambon
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Plateforme exploration du métabolisme (PFEM), Site de Theix, 63122 Saint Genès Champanelle, France
| | | | - Yoan Drillet
- Cooperl Innovation, BU Ingrédients, Site de Lamballe, 22400 Lamballe, France
| | - Philippe Gatellier
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France
| | - Véronique Santé-Lhoutellier
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France.
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20
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A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review. Food Res Int 2020; 131:109002. [PMID: 32247480 DOI: 10.1016/j.foodres.2020.109002] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/21/2019] [Accepted: 01/12/2020] [Indexed: 12/20/2022]
Abstract
Improper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer's interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in research. Process design is still on its early stages and is significantly influenced by important preliminary decisions. Thus, parameters like peptide bioactivity within the product, selection of the protein source, enzyme selection for hydrolysis, peptide enrichment method, as well as stability of the peptides within the food matrix and bioavailability are sensitive decision points, which have to be purposefully coordinated, as they are directly linked to amino acid content and structure properties of the peptides. Branched chain amino acids (BCAA) are essential components for humans, possessing various important physiologic functions within the body. Incorporated within peptide sequences, they may induce dual functions, when used as nutraceuticals in functional food, thus preserving the foodstuff and prevent several widespread diseases. Furthermore, there is evidence that consuming this peptide-class can be a nutritional support for elderly people or improve human health to prevent diseases caused by incorrect nutrition. Based on the knowledge about the role of BCAA within various peptide functions, discussed in the review, special attention is given to different approaches for systematic selection of the protein source and enzymes used in hydrolysis, as well as suitable peptide enrichment methods, thereby showing current trends in research.
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21
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Mohd Salim MAS, Gan CY. Dual-function peptides derived from egg white ovalbumin: Bioinformatics identification with validation using in vitro assay. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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22
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Liu R, Cheng J, Wu H. Discovery of Food-Derived Dipeptidyl Peptidase IV Inhibitory Peptides: A Review. Int J Mol Sci 2019; 20:ijms20030463. [PMID: 30678216 PMCID: PMC6387223 DOI: 10.3390/ijms20030463] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 01/11/2019] [Accepted: 01/19/2019] [Indexed: 12/17/2022] Open
Abstract
Diabetes is a chronic metabolic disorder which leads to high blood sugar levels over a prolonged period. Type 2 diabetes mellitus (T2DM) is the most common form of diabetes and results from the body’s ineffective use of insulin. Over ten dipeptidyl peptidase IV (DPP-IV) inhibitory drugs have been developed and marketed around the world in the past decade. However, owing to the reported adverse effects of the synthetic DPP-IV inhibitors, attempts have been made to find DPP-IV inhibitors from natural sources. Food-derived components, such as protein hydrolysates (peptides), have been suggested as potential DPP-IV inhibitors which can help manage blood glucose levels. This review focuses on the methods of discovery of food-derived DPP-IV inhibitory peptides, including fractionation and purification approaches, in silico analysis methods, in vivo studies, and the bioavailability of these food-derived peptides. Moreover, food-derived DPP-IV inhibitory peptides discovered during this decade are listed and distributed in a 3D scatter plot graph based on their IC50, molecular weight, and grand average of hydropathicity values, which can help us to understand the relationship between the features of the peptides and their activities.
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Affiliation(s)
- Rui Liu
- Jiangsu Key Laboratory of Research and Development in Marine Bio-resource Pharmaceutics, Nanjing University of Chinese Medicine, Nanjing 210023, China.
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Nanjing 210023, China.
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
- School of Pharmacy, University of Wisconsin-Madison, Madison, WI 53705, USA.
| | - Jianming Cheng
- Jiangsu Key Laboratory of Research and Development in Marine Bio-resource Pharmaceutics, Nanjing University of Chinese Medicine, Nanjing 210023, China.
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Nanjing 210023, China.
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
| | - Hao Wu
- Jiangsu Key Laboratory of Research and Development in Marine Bio-resource Pharmaceutics, Nanjing University of Chinese Medicine, Nanjing 210023, China.
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Nanjing 210023, China.
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
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23
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Ang SS, Ismail-Fitry MR. Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis. Food Technol Biotechnol 2019; 57:472-480. [PMID: 32123509 PMCID: PMC7029392 DOI: 10.17113/ftb.57.04.19.6294] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5% (m/m) enzyme/substrate ratio at pH=6.5 and 40 °C for 20 h. The produced liquid mushroom protein hydrolysate yielded 0.77–0.92% crude protein (p>0.05). Bunashimeji mushroom protein hydrolysate was the lightest in colour, while shiitake mushroom protein hydrolysate was the darkest (p<0.05). Enoki mushroom protein hydrolysate had the highest dry matter content. There was no significant difference in the degree of hydrolysis among different mushroom protein hydrolysates (53.52–67.13%, p>0.05), with the highest yield of bunashimeji and the lowest of shiitake mushroom protein hydrolysate (p<0.05). Preference test of chicken soup with added different mushroom protein hydrolysates was performed using 58 untrained panellists to evaluate their taste-enhancing effect, compared to monosodium glutamate (MSG). Soup with MSG had the highest score for the tested attributes, while soups with bunashimeji and oyster mushroom protein hydrolysates showed higher aroma, taste, mouthfeel and overall preference scores than negative control, which contained neither MSG nor any of the hydrolysates (p<0.05). This finding suggests that bunashimeji and oyster mushroom protein hydrolysate have the potential to be used as taste enhancers in food applications.
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Affiliation(s)
- San-San Ang
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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24
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Cian RE, Campos‐Soldini A, Chel‐Guerrero L, Drago SR, Betancur‐Ancona D. Bioactive
Phaseolus lunatus
peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestion. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14031] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL 1° de Mayo 3250, (3000) Santa Fe Argentina
| | - Andrea Campos‐Soldini
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL 1° de Mayo 3250, (3000) Santa Fe Argentina
| | - Luis Chel‐Guerrero
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn Mérida 97203 YUC México
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL 1° de Mayo 3250, (3000) Santa Fe Argentina
| | - David Betancur‐Ancona
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn Mérida 97203 YUC México
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25
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Dullius A, Goettert MI, de Souza CFV. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.063] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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26
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Fu Y, Therkildsen M, Aluko RE, Lametsch R. Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges. Crit Rev Food Sci Nutr 2018; 59:2011-2027. [DOI: 10.1080/10408398.2018.1436038] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Yu Fu
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | | | - Rotimi E. Aluko
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Winnipeg, Canada
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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27
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Recent trends and analytical challenges in plant bioactive peptide separation, identification and validation. Anal Bioanal Chem 2018; 410:3425-3444. [PMID: 29353433 DOI: 10.1007/s00216-018-0852-x] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 12/12/2017] [Accepted: 01/03/2018] [Indexed: 12/11/2022]
Abstract
Interest in research into bioactive peptides (BPs) is growing because of their health-promoting ability. Several bioactivities have been ascribed to peptides, including antioxidant, antihypertensive and antimicrobial properties. As they can be produced from precursor proteins, the investigation of BPs in foods is becoming increasingly popular. For the same reason, production of BPs from by-products has also emerged as a possible means of reducing waste and recovering value-added compounds suitable for functional food production and supplements. Milk, meat and fish are the most investigated sources of BPs, but vegetable-derived peptides are also of interest. Vegetables are commonly consumed, and agro-industrial wastes constitute a cheap, large and lower environmental impact source of proteins. The use of advanced analytical techniques for separation and identification of peptides would greatly benefit the discovery of new BPs. In this context, this review provides an overview of the most recent applications in BP investigations for vegetable food and by-products. The most important issues regarding peptide isolation and separation, by single or multiple chromatographic techniques, are discussed. Additionally, problems connected with peptide identification in plants and non-model plants are discussed regarding the particular case of BP identification. Finally, the issue of peptide validation to confirm sequence and bioactivity is presented. Graphical representation of the analytical workflow needed for investigation of bioactive peptides and applied to vegetables and vegetable wastes Graphical Abstract.
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28
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Yu Z, Wu S, Zhao W, Ding L, Shiuan D, Chen F, Li J, Liu J. Identification and the molecular mechanism of a novel myosin-derived ACE inhibitory peptide. Food Funct 2018; 9:364-370. [DOI: 10.1039/c7fo01558e] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The objective of this work was to identify a novel ACE inhibitory peptide from myosin using a number of in silico methods.
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Affiliation(s)
- Zhipeng Yu
- College of Food Science and Engineering
- Bohai University
- Jinzhou 121013
- P.R. China
- Department of Food Science and Human Nutrition
| | - Sijia Wu
- College of Food Science and Engineering
- Bohai University
- Jinzhou 121013
- P.R. China
| | - Wenzhu Zhao
- College of Food Science and Engineering
- Bohai University
- Jinzhou 121013
- P.R. China
| | - Long Ding
- Lab of Nutrition and Functional Food
- Jilin University
- Changchun 130062
- P.R. China
| | - David Shiuan
- College of Food Science and Engineering
- Bohai University
- Jinzhou 121013
- P.R. China
| | - Feng Chen
- Department of Food Science and Human Nutrition
- Clemson University
- Clemson
- USA
| | - Jianrong Li
- College of Food Science and Engineering
- Bohai University
- Jinzhou 121013
- P.R. China
| | - Jingbo Liu
- Lab of Nutrition and Functional Food
- Jilin University
- Changchun 130062
- P.R. China
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29
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Enhancing bioactive peptide release and identification using targeted enzymatic hydrolysis of milk proteins. Anal Bioanal Chem 2017; 410:3407-3423. [PMID: 29260283 DOI: 10.1007/s00216-017-0793-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 11/21/2017] [Accepted: 11/28/2017] [Indexed: 12/29/2022]
Abstract
Milk proteins have been extensively studied for their ability to yield a range of bioactive peptides following enzymatic hydrolysis/digestion. However, many hurdles still exist regarding the widespread utilization of milk protein-derived bioactive peptides as health enhancing agents for humans. These mostly arise from the fact that most milk protein-derived bioactive peptides are not highly potent. In addition, they may be degraded during gastrointestinal digestion and/or have a low intestinal permeability. The targeted release of bioactive peptides during the enzymatic hydrolysis of milk proteins may allow the generation of particularly potent bioactive hydrolysates and peptides. Therefore, the development of milk protein hydrolysates capable of improving human health requires, in the first instance, optimized targeted release of specific bioactive peptides. The targeted hydrolysis of milk proteins has been aided by a range of in silico tools. These include peptide cutters and predictive modeling linking bioactivity to peptide structure [i.e., molecular docking, quantitative structure activity relationship (QSAR)], or hydrolysis parameters [design of experiments (DOE)]. Different targeted enzymatic release strategies employed during the generation of milk protein hydrolysates are reviewed herein and their limitations are outlined. In addition, specific examples are provided to demonstrate how in silico tools may help in the identification and discovery of potent milk protein-derived peptides. It is anticipated that the development of novel strategies employing a range of in silico tools may help in the generation of milk protein hydrolysates containing potent and bioavailable peptides, which in turn may be used to validate their health promoting effects in humans. Graphical abstract The targeted enzymatic hydrolysis of milk proteins may allow the generation of highly potent and bioavailable bioactive peptides.
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30
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Nongonierma AB, FitzGerald RJ. Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteins. J Food Biochem 2017; 43:e12451. [PMID: 31353485 DOI: 10.1111/jfbc.12451] [Citation(s) in RCA: 96] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 09/29/2017] [Accepted: 09/30/2017] [Indexed: 01/14/2023]
Abstract
Dipeptidyl peptidase IV (DPP-IV) is involved in incretin hormone processing and therefore plays a key role in glycemic regulation. This review summarizes the latest developments in food protein-derived DPP-IV inhibitory peptides. The in silico approaches currently used to develop targeted strategies for the enzymatic release of DPP-IV inhibitory peptides from food proteins are outlined. The features within the primary sequences of potent DPP-IV inhibitory di-, tri-, and larger peptides, having half maximal inhibitory activity (IC50 ) < 100 µM, were evaluated and the outcomes are presented herein. It is proposed that detailed analysis of those food derived peptides identified in humans following ingestion may constitute a practical strategy for the targeted identification of novel bioavailable DPP-IV inhibitory peptides. Human intervention studies are required as the specific role of food protein-derived DPP-IV inhibitory peptides in the regulation of glycaemia in humans remains to be fully elucidated. PRACTICAL APPLICATIONS: This review provides recent information on dipeptidyl peptidase IV (DPP-IV) inhibitory peptides arising from food protein hydrolysates. Small animal studies have demonstrated that food protein hydrolysates with in vitro DPP-IV inhibitory properties also display antidiabetic activity. DPP-IV inhibitory peptides may be used as food ingredients to improve glycemic regulation in Type 2 diabetics. Therefore, the development of potent DPP-IV inhibitory hydrolysates containing bioavailable peptides in humans is of significant interest. This may help in the formulation of foods containing physiologically relevant doses of bioactive hydrolysates/peptides. Acquisition of detailed knowledge of DPP-IV inhibitory peptide features via the utilization of in silico tools may help to optimize the release of potent DPP-IV inhibitory peptides during enzymatic hydrolysis of food proteins. This review provides information on features within the primary sequences of potent DPP-IV inhibitory peptides and current in silico strategies which may be used to inform on the targeted enzymatic hydrolysis of food proteins.
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Affiliation(s)
- Alice B Nongonierma
- Department of Biological Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences and Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland
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