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Hu S, Lin S, Feng Q, He X, Xu H, Chen L, Sun N. Iron Complexes with Antarctic Krill-Derived Peptides Show Superior Effectiveness to Their Original Protein-Iron Complexes in Mice with Iron Deficiency Anemia. Nutrients 2023; 15:nu15112510. [PMID: 37299473 DOI: 10.3390/nu15112510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/21/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
Antarctic krill protein-iron complex and peptide-iron complex were acquired to investigate their iron bioavailability, expression of iron-regulated genes, and in vivo antioxidant capacity. Results indicated that the Antarctic krill peptide-iron complex significantly increased the hemoglobin (Hb), serum iron (SI), and iron contents in the liver and spleen in iron-deficiency anemia (IDA) mice (p < 0.05) compared with those of the Antarctic krill protein-iron complex. Despite the gene expressions of the divalent metal transporter 1(DMT1), the transferrin (Tf), and the transferrin receptor (TfR) being better regulated by both Antarctic krill peptide-iron complex and protein-iron complex, the relative iron bioavailability of the Antarctic krill peptide-iron complex group (152.53 ± 21.05%) was significantly higher than that of the protein-iron complex group (112.75 ± 9.60%) (p < 0.05). Moreover, Antarctic krill peptide-iron complex could enhance the antioxidant enzyme activities of superoxidase dismutase (SOD) and glutathione peroxidase (GSH-Px), reduce the malondialdehyde (MDA) level in IDA mice compared with the protein-iron complex, and reduce the cell damage caused by IDA. Therefore, these results indicated that Antarctic krill peptide-iron complex could be used as a highly efficient and multifunctional iron supplement.
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Affiliation(s)
- Shengjie Hu
- 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
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China
| | - Qi Feng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xueqing He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Haowei Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Chen
- 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
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China
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Wang W, Yang W, Dai Y, Liu J, Chen ZY. Production of Food-Derived Bioactive Peptides with Potential Application in the Management of Diabetes and Obesity: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37027889 DOI: 10.1021/acs.jafc.2c08835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The prevalence of diabetes mellitus and obesity is increasing worldwide. Bioactive peptides are naturally present in foods or in food-derived proteins. Recent research has shown that these bioactive peptides have an array of possible health benefits in the management of diabetes and obesity. First, this review will summarize the top-down and bottom-up production methods of the bioactive peptides from different protein sources. Second, the digestibility, bioavailability, and metabolic fate of the bioactive peptides are discussed. Last, the present review will discuss and explore the mechanisms by which these bioactive peptides help against obesity and diabetes based on in vitro and in vivo studies. Although several clinical studies have demonstrated that bioactive peptides are beneficial in alleviating diabetes and obesity, more double-blind randomized controlled trials are needed in the future. This review has provided novel insights into the potential of food-derived bioactive peptides as functional foods or nutraceuticals to manage obesity and diabetes.
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Affiliation(s)
- Weiwei Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenjian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yi Dai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Jianhui Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Zhen-Yu Chen
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
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3
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Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties. Nutrients 2022; 14:nu14204400. [PMID: 36297084 PMCID: PMC9609859 DOI: 10.3390/nu14204400] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/30/2022] Open
Abstract
Bioactive peptides are found in foods and dietary supplements and are responsible for health benefits with applications in human and animal medicine. The health benefits include antihypertensive, antimicrobial, antithrombotic, immunomodulatory, opioid, antioxidant, anti-allergic and anti-inflammatory functions. Bioactive peptides can be obtained by microbial action, mainly by the gastrointestinal microbiota from proteins present in food, originating from either vegetable or animal matter or by the action of different gastrointestinal proteases. Proteomics can play an important role in the identification of bioactive peptides. High-resolution mass spectrometry is the principal technique used to detect and identify different types of analytes present in complex mixtures, even when available at low concentrations. Moreover, proteomics may provide the characterization of epitopes to develop new food allergy vaccines and the use of immunomodulating peptides to induce oral tolerance toward offending food allergens or even to prevent allergic sensitization. In addition, food-derived bioactive peptides have been investigated for their anti-inflammatory properties to provide safer alternatives to nonsteroidal anti-inflammatory drugs (NSAIDs). All these bioactive peptides can be a potential source of novel drugs and ingredients in food and pharmaceuticals. The following review is focused on food-derived bioactive peptides with antiallergic and anti-inflammatory properties and summarizes the new insights into the use of proteomics for their identification and quantification.
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Cao X, Liao W, Wang S. Food protein-derived bioactive peptides for the management of nutrition related chronic diseases. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:277-307. [PMID: 35940708 DOI: 10.1016/bs.afnr.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Dietary intervention via modifications of dietary pattern or supplementations of naturally derived bioactive compounds has been considered as an efficient approach in management of nutrition related chronic diseases. Food protein-derived bioactive peptide is representative of natural compounds which show the potential to prevent or mitigate nutrition related chronic diseases. In the past decades, substantial research has been conducted concentrating on the characterization, bioavailability, and activity assessment of bioactive peptides. Although various activities of bioactive peptides have been reported, the activity testes of most peptides were only conducted in cells and animal models. Some clinical trials of bioactive peptides were also reported but only limited to antihypertensive peptides, antidiabetic peptides and peptides modulating blood lipid profile. Hereby, clinical evidence of bioactive peptides in management of nutrition-related chronic diseases is summarized in this chapter, which aims at providing implications for the clinical studies of bioactive peptides in the future.
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Affiliation(s)
- Xinyi Cao
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, Jiangsu, China
| | - Wang Liao
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, Jiangsu, China.
| | - Shaokang Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, Jiangsu, China
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5
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Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation. Foods 2022; 11:foods11091270. [PMID: 35563993 PMCID: PMC9101964 DOI: 10.3390/foods11091270] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022] Open
Abstract
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.
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Jahandideh F, Bourque SL, Wu J. A comprehensive review on the glucoregulatory properties of food-derived bioactive peptides. Food Chem X 2022; 13:100222. [PMID: 35498998 PMCID: PMC9039931 DOI: 10.1016/j.fochx.2022.100222] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 01/03/2022] [Accepted: 01/18/2022] [Indexed: 02/07/2023] Open
Abstract
Diabetes mellitus, a group of metabolic disorders characterized by persistent hyperglycemia, affects millions of people worldwide and is on the rise. Dietary proteins, from a wide range of food sources, are rich in bioactive peptides with antidiabetic properties. Notable examples include AGFAGDDAPR, a black tea-derived peptide, VRIRLLQRFNKRS, a β-conglycinin-derived peptide, and milk-derived peptide VPP, which have shown antidiabetic effects in diabetic rodent models through variety of pathways including improving beta-cells function, suppression of alpha-cells proliferation, inhibiting food intake, increasing portal cholecystokinin concentration, enhancing insulin signaling and glucose uptake, and ameliorating adipose tissue inflammation. Despite the immense research on glucoregulatory properties of bioactive peptides, incorporation of these bioactive peptides in functional foods or nutraceuticals is widely limited due to the existence of several challenges in the field of peptide research and commercialization. Ongoing research in this field, however, is fundamental to pave the road for this purpose.
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Key Words
- AMPK, AMP-activated protein kinase
- Akt, Protein kinase B
- Bioactive peptides
- C/EBP-α, CCAAT/ enhancer binding protein alpha
- CCK, Cholecystokinin
- CCK-1R, CCK type 1 receptor
- DPP-IV, Dipeptidyl peptidase IV
- Diabetes mellitus
- ERK1/2, Extracellular signal regulated kinase 1/2
- GIP, Glucose-dependent insulinotropic polypeptide
- GLP-1, Glucagon-like peptide 1
- GLUT, Glucose transporter
- Glucose homeostasis
- IRS-1, Insulin receptor substrate-1
- Insulin resistance
- MAPK, Mitogen activated protein kinase
- PI3K, Phosphatidylinositol 3-kinase
- PPARγ, Peroxisome proliferator associated receptor gamma
- Reproductive dysfunction
- TZD, Thiazolidinedione
- cGMP, cyclic guanosine-monophosphate
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Affiliation(s)
- Forough Jahandideh
- Department of Anesthesiology & Pain Medicine, Faculty of Medicine and Dentistry, University of Alberta, Edmonton, AB T6G 2G3, Canada.,Cardiovascular Research Centre, Faculty of Medicine & Dentistry, University of Alberta, Edmonton, AB T6G 2S2, Canada
| | - Stephane L Bourque
- Department of Anesthesiology & Pain Medicine, Faculty of Medicine and Dentistry, University of Alberta, Edmonton, AB T6G 2G3, Canada.,Cardiovascular Research Centre, Faculty of Medicine & Dentistry, University of Alberta, Edmonton, AB T6G 2S2, Canada
| | - Jianping Wu
- Cardiovascular Research Centre, Faculty of Medicine & Dentistry, University of Alberta, Edmonton, AB T6G 2S2, Canada.,Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada
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Romero-Garay MG, Montalvo-González E, Hernández-González C, Soto-Domínguez A, Becerra-Verdín EM, De Lourdes García-Magaña M. Bioactivity of peptides obtained from poultry by-products: A review. Food Chem X 2022; 13:100181. [PMID: 35498958 PMCID: PMC9039914 DOI: 10.1016/j.fochx.2021.100181] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/02/2021] [Accepted: 12/03/2021] [Indexed: 10/26/2022] Open
Abstract
The production and consumption of poultry products (chicken, duck, and turkey) are continually growing throughout the world, leading to the generation of thousands of tons of organic by-products, which may be important sources of bioactive peptides. The bioactive peptides isolated from poultry by-products have biological properties that can be useful in the prevention of different metabolic diseases and hence, their consumption could be beneficial for human health. Such peptides can be used as nutraceuticals, and their inclusion as active components of functional food products is increasingly gaining attention. The aim of this review was to present the investigations of the biological effect of the peptides obtained from different poultry by-products and the possible mechanisms of action underlying these effects.
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Affiliation(s)
- Martha Guillermina Romero-Garay
- Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico
| | - Efigenia Montalvo-González
- Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico
| | - Crisantema Hernández-González
- Centro de Investigación en Alimentación y Desarrollo, A. C., Unidad Mazatlán, Av. Sábalo Cerritos s/n. Mazatlán, Sinaloa 89010, Mexico
| | - Adolfo Soto-Domínguez
- Histology Department, Facultad de Medicina, Universidad Autónoma de Nuevo León, Madero y E. Aguirre Pequeño SN, C.P. 64460. Monterrey, Nuevo León, Mexico
| | - Eduardo Mendeleev Becerra-Verdín
- Clinical Research and Histology Laboratory, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, 63155 Tepic, Nayarit, Mexico
| | - María De Lourdes García-Magaña
- Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico
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8
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Qi L, Gao X, Pan D, Sun Y, Cai Z, Xiong Y, Dang Y. Research progress in the screening and evaluation of umami peptides. Compr Rev Food Sci Food Saf 2022; 21:1462-1490. [PMID: 35201672 DOI: 10.1111/1541-4337.12916] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/22/2021] [Accepted: 01/03/2022] [Indexed: 12/22/2022]
Abstract
Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food-flavoring research. The existing technology used for traditional screening of umami peptides is time-consuming and labor-intensive, making it difficult to meet the requirements of high-throughput screening, which limits the rapid development of umami peptides. The difficulty in performing a standard measurement of umami intensity is another problem that restricts the development of umami peptides. The existing methods are not sensitive and specific, making it difficult to achieve a standard evaluation of umami taste. This review summarizes the umami receptors and umami peptides, focusing on the problems restricting the development of umami peptides, high-throughput screening, and establishment of evaluation standards. The rapid screening of umami peptides was realized based on molecular docking technology and a machine learning method, and the standard evaluation of umami could be realized with a bionic taste sensor. The progress of rapid screening and evaluation methods significantly promotes the study of umami peptides and increases its application in the seasoning industry.
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Affiliation(s)
- Lulu Qi
- 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, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, China
| | - 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, Zhejiang, China.,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Yangying Sun
- 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, Zhejiang, China
| | - Zhendong Cai
- 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, Zhejiang, China
| | - Yongzhao Xiong
- 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, Zhejiang, China
| | - 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, Zhejiang, China
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Antioxidant Activity of Milk and Dairy Products. Animals (Basel) 2022; 12:ani12030245. [PMID: 35158569 PMCID: PMC8833589 DOI: 10.3390/ani12030245] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/30/2021] [Accepted: 01/16/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.
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Peptides Isolated from Yak Milk Residue Exert Antioxidant Effects through Nrf2 Signal Pathway. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2021:9426314. [PMID: 35003522 PMCID: PMC8741346 DOI: 10.1155/2021/9426314] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Accepted: 11/30/2021] [Indexed: 02/06/2023]
Abstract
Food-derived bioactive peptides are considered as the important sources of natural bioactive ingredients. Approximately 3094 peptides were identified by nESI-LC–MS/MS in the hydrolyzed yak milk residue. Peptide KALNEINQF (T10) is the strongest antioxidant peptide. The damage model of H2O2-induced human umbilical vein endothelial cells (HUVECs) was used to evaluate the antioxidant effect. After treatment with 25, 50, or 100 μg/mL T10 peptide, T10 obviously decreased H2O2-induced damage and increased the cell survival. Comparing with the H2O2-induced damage group, superoxide dismutase (SOD) activities were significantly increased 1.03, 1.1, and 1.33 times, and glutathione reductase (GR) activities were significantly increased 1.11, 1.30, and 1.43 times, respectively. Malondialdehyde (MDA) also reduced 1.41, 1.54, and 1.72 times, respectively. T10 inhibited H2O2-induced apoptosis in HUVECs, and protein expressions of the apoptosis-related genes bcl-2 and bax were increased and decreased by 1.95 and 1.44 times, respectively, suggesting T10 decreases apoptosis of the mitochondria-dependent pathway. Comparing with the H2O2-induced damage group, the RNA expressions of Nrf2, HO-1, and NQO1 were significantly increased by 2.00, 2.11, and 1.94 times; the protein expressions of p-Nrf2, HO-1, and NQO1 were significantly increased by 2.67, 1.73, and 1.04 times; and Keap1 was downregulated by 3.9 and 1.32 times, respectively. T10 also regulated the Nrf2 pathway and expressions of related genes (Keap1, HO-1, and NQO1), and blocking the Nrf2 pathway in the model decreased the protective effect of T10. Taken together, T10 peptide isolated from yak milk residue has a protective effect against H2O2-induced damage in HUVECs and the molecular mechanisms are involved in the regulation of Nrf2 signaling pathway and cell apoptosis.
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Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract. Curr Issues Mol Biol 2021; 44:139-151. [PMID: 35723390 PMCID: PMC8929122 DOI: 10.3390/cimb44010011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/23/2021] [Accepted: 12/26/2021] [Indexed: 11/17/2022] Open
Abstract
The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven in silico approach is rapid and cost-effective; however, it lacks an actual physiological significance. In this study a new integrated peptidomics and in silico method, which combines the advantages of the conventional and in silico approaches by using the pool of peptides identified in a food hydrolysate as the starting point for subsequent application of selected bioinformatics tools, has been developed. Pinto bean protein extract was in vitro digested and peptides were identified by peptidomics. The pool of obtained peptides was screened by in silico analysis and structure–activity relationship modelling. Three peptides (SIPR, SAPI and FVPH) were selected as potential inhibitors of the dipeptidyl-peptidase-IV (DPP-IV) enzyme by this integrated approach. In vitro bioactivity assay showed that all three peptides were able to inhibit DPP-IV with the tetra-peptide SAPI showing the highest activity (IC50 = 57.7 μmol/L). Indeed, a new possible characteristic of peptides (i.e., the presence of an S residue at the N-terminus) able to inhibit DPP-IV was proposed.
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Abstract
Peptides play a crucial role in many vitally important functions of living organisms. The goal of peptidomics is the identification of the "peptidome," the whole peptide content of a cell, organ, tissue, body fluid, or organism. In peptidomic or proteomic studies, capillary electrophoresis (CE) is an alternative technique for liquid chromatography. It is a highly efficient and fast separation method requiring extremely low amounts of sample. In peptidomic approaches, CE is commonly combined with mass spectrometric (MS) detection. Most often, CE is coupled with electrospray ionization MS and less frequently with matrix-assisted laser desorption/ionization MS. CE-MS has been employed in numerous studies dealing with determination of peptide biomarkers in different body fluids for various diseases, or in food peptidomic research for the analysis and identification of peptides with special biological activities. In addition to the above topics, sample preparation techniques commonly applied in peptidomics before CE separation and possibilities for peptide identification and quantification by CE-MS or CE-MS/MS methods are discussed in this chapter.
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Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays. Biomed Pharmacother 2021; 144:112275. [PMID: 34628165 DOI: 10.1016/j.biopha.2021.112275] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 01/13/2023] Open
Abstract
BACKGROUND Food proteins are a source of hydrolysates with potentially useful biological attributes. Bioactive peptides from food-derived proteins are released from hydrolysates using exogenous industrial processes or endogenous intestinal enzymes. Current in vitro permeability assays have limitations in predicting the oral bioavailability (BA) of bioactive peptides in humans. There are also difficulties in relating the low blood levels of food-derived bioactive peptides detected in preclinical in vivo models to pharmacodynamic read-outs relevant for humans. SCOPE AND APPROACH In this review, we describe in vitro assays of digestion, permeation, and metabolism as indirect predictors of the potential oral BA of hydrolysates and their constituent bioactive peptides. We discuss the relationship between industrial hydrolysis processes and the oral BA of hydrolysates and their peptide by-products. KEY FINDINGS Hydrolysates are challenging for analytical detection methods due to capacity for enzymatic generation of peptides with novel sequences and also new modifications of these peptides during digestion. Mass spectrometry and peptidomics can improve the capacity to detect individual peptides released from complex hydrolysates in biological milieu.
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14
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Baptista DP, Gigante ML. Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4010-4017. [PMID: 33543505 DOI: 10.1002/jsfa.11143] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 01/21/2021] [Accepted: 02/05/2021] [Indexed: 06/12/2023]
Abstract
Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral-binding properties. However, the presence of biopeptides in cheese does not imply actual biological activity in vivo because these peptides can be further hydrolyzed during gastrointestinal transit. This paper reviews the recent advances in biopeptide formation in ripened cheeses production, focusing on the influence of technological parameters affecting proteolysis and the consequent release of peptides. The main discoveries in the field of cheese peptide digestion through recent in vivo and in vitro model studies are also reviewed. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Débora Parra Baptista
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
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15
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Zhang H, Zhao L, Shen Q, Qi L, Jiang S, Guo Y, Zhang C, Richel A. Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111264] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Bustamante SZ, González JG, Sforza S, Tedeschi T. Bioactivity and peptide profile of whey protein hydrolysates obtained from Colombian double-cream cheese production and their products after gastrointestinal digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111334] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Wang S, Su G, Zhang X, Song G, Zhang L, Zheng L, Zhao M. Characterization and Exploration of Potential Neuroprotective Peptides in Walnut ( Juglans regia) Protein Hydrolysate against Cholinergic System Damage and Oxidative Stress in Scopolamine-Induced Cognitive and Memory Impairment Mice and Zebrafish. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2773-2783. [PMID: 33645974 DOI: 10.1021/acs.jafc.0c07798] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The purpose of this study was to determine the neuroprotective effect and mechanism of walnut protein hydrolysates (WPH) against memory deficits induced by scopolamine in mice and further to validate the potent neuroprotective peptides identified by integrated approaches of in silico analysis and peptidomics in scopolamine-induced zebrafish. Results showed that a remarkable amelioration on behavioral performance was observed for oral administration of WPH, and disorders of cholinergic system and oxidative stress were normalized in the brains of mice also. Unfortunately, no obvious inflammatory response and anti-inflammatory effect were observed. Additionally, WPH significantly upregulated the expressions of antioxidant defense-related protein (Nrf2) and neurotrophic-related protein (BDNF and CREB). Furthermore, 20 peptides with relatively higher abundance and PeptideRanker scores were predicted by docking to AchE and Keap1. Among them, FY and SGFDAE with the highest binding affinities, -9.8 and -8.0 kcal/mol, were considered as the promising AchE and Keap1 inhibitors, respectively. They were further validated to have neuroprotective capacity in scopolamine-induced zebrafish, indicating that peptidomics and in silico prediction might be the effective approaches to screen neuroprotective peptides.
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Affiliation(s)
- Shuguang Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
- Guangdong Huapeptides Biotechnology Co., Ltd, Zhaoqing 526000, China
| | - Xun Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Guohui Song
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Lixia Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 Huayuan Road, Zhengzhou 450002, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
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18
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Xue L, Yin R, Howell K, Zhang P. Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides. Compr Rev Food Sci Food Saf 2021; 20:1150-1187. [PMID: 33527706 DOI: 10.1111/1541-4337.12711] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 12/11/2020] [Accepted: 12/11/2020] [Indexed: 12/22/2022]
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE-inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE-inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE-inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo. In this paper, the mechanism of ACE-inhibition, sources of the inhibitory peptides, structure-activity relationships, stability during digestion, absorption and transportation of ACE-inhibitory peptides, and consumption of ACE-inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.
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Affiliation(s)
- Lu Xue
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.,School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Rongxin Yin
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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19
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Singh BP, Aluko RE, Hati S, Solanki D. Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives. Crit Rev Food Sci Nutr 2021; 62:4593-4606. [PMID: 33506720 DOI: 10.1080/10408398.2021.1877109] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Lifestyle-related diseases constitute a major concern in the twenty-first century, with millions dying worldwide each year due to chosen lifestyles and associated complications such as obesity, type 2 diabetes, hypertension, and hypercholesterolemia. Although synthetic drugs have been shown to be quite effective in the treatment of these conditions, safety of these compounds remains a concern. Natural alternatives to drugs include food-derived peptides are now being explored for the prevention and treatment of lifestyle-related complications. Peptides are fragments nascent in the primary protein sequences and could impart health benefits beyond basic nutritional advantages. Evidence suggests that by controlling adipocyte differentiation and lipase activities, bioactive peptides may be able to prevent obesity. Bioactive peptides act as agents against type 2 diabetes because of their ability to inhibit enzymatic activities of DPP-IV, α-amylase, and α-glucosidase. Moreover, bioactive peptides can act as competitive inhibitors of angiotensin-converting enzyme, thus eliciting an antihypertensive effect. Bioactive peptides may have a hypocholesterolemic effect by inhibiting cholesterol metabolism pathways and cholesterol synthesis. This review addresses current knowledge of the impact of food-derived bioactive peptides on lifestyle diseases. In addition, future insights on the clinical trials, allergenicity, cytotoxicity, gastrointestinal stability, and regulatory approvals have also been considered.
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Affiliation(s)
- Brij Pal Singh
- Department of Microbiology, School of Science, RK University, Rajkot, Gujarat, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Subrota Hati
- SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
| | - Divyang Solanki
- SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
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20
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Wen C, Zhang J, Zhang H, Duan Y, Ma H. Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.019] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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21
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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22
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Bioactive peptides generated in the processing of dry-cured ham. Food Chem 2020; 321:126689. [DOI: 10.1016/j.foodchem.2020.126689] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/27/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022]
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23
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Pérez-Gregorio R, Soares S, Mateus N, de Freitas V. Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin. Molecules 2020; 25:E3443. [PMID: 32751126 PMCID: PMC7435807 DOI: 10.3390/molecules25153443] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/15/2020] [Accepted: 07/22/2020] [Indexed: 02/06/2023] Open
Abstract
The call for health-promoting nutraceuticals and functional foods containing bioactive compounds is growing. Among the great diversity of functional phytochemicals, polyphenols and, more recently, bioactive peptides have stood out as functional compounds. The amount of an ingested nutrient able to reach the bloodstream and exert the biological activity is a critical factor, and is affected by several factors, such as food components and food processing. This can lead to unclaimed interactions and/or reactions between bioactive compounds, which is particularly important for these bioactive compounds, since some polyphenols are widely known for their ability to interact and/or precipitate proteins/peptides. This review focuses on this important topic, addressing how these interactions could affect molecules digestion, absorption, metabolism and (biological)function. At the end, it is evidenced that further research is needed to understand the true effect of polyphenol-bioactive peptide interactions on overall health outcomes.
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Affiliation(s)
- Rosa Pérez-Gregorio
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, 4169-007 Porto, Portugal; (N.M.); (V.d.F.)
| | - Susana Soares
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, 4169-007 Porto, Portugal; (N.M.); (V.d.F.)
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24
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Li X, Gu Y, He S, Dudu OE, Li Q, Liu H, Ma Y. Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics. Foods 2020; 9:foods9080998. [PMID: 32722405 PMCID: PMC7466191 DOI: 10.3390/foods9080998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 11/16/2022] Open
Abstract
It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using o-phthaldialdehyde (OPA), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography tandem mass spectrometry (LC-MS/MS), and amino acid analysis. These results showed that milk proteins were hydrolyzed quickly upon a long period of cold storage. Additionally, qualitative and quantitative results obtained using LC-MS/MS exhibited significant differences between samples, especially in pasteurized milk upon cold storage. Processing and storage played a decisive role in bioactive peptide generation. Such knowledge could provide insights into and directions for the storage of pasteurized milk for further clinical studies on protein bioavailability and the generation of bioactive peptides for desired health outcomes.
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Affiliation(s)
- Xing Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
| | - Yuxiang Gu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Hefei University of Technology, Hefei 230009, China;
| | - Olayemi Eyituoyo Dudu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
| | - Qiming Li
- New Hope Dairy Co, Ltd., Chengdu 610063, China;
- Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, China
| | - Haiyan Liu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
- New Hope Dairy Co, Ltd., Chengdu 610063, China;
- Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
- Correspondence: ; Tel./Fax: +86-0451-86282906
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25
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Arju G, Taivosalo A, Pismennoi D, Lints T, Vilu R, Daneberga Z, Vorslova S, Renkonen R, Joenvaara S. Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides. Foods 2020; 9:foods9080979. [PMID: 32718013 PMCID: PMC7466222 DOI: 10.3390/foods9080979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 12/25/2022] Open
Abstract
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min. The 40 min gradient did not show any sign of compromise in milk protein coverage compared to 60 and 120 min methods, providing the next step towards achieving higher-throughput analysis. Top 150 most abundant peptides passing selection criteria across all samples were cross-referenced with work from other publications and a good correlation between the results was found. To achieve even faster sample turnaround enhanced DIA methods should be considered for future peptidomics applications.
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Affiliation(s)
- Georg Arju
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia; (D.P.); (T.L.)
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
- Correspondence: ; Tel.: +372-53-401-565
| | - Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Dmitri Pismennoi
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia; (D.P.); (T.L.)
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Taivo Lints
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia; (D.P.); (T.L.)
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Zanda Daneberga
- Institute of Oncology, Riga Stradins University, 13 Pilsonu Str., LV-1002 Riga, Latvia; (Z.D.); (S.V.)
| | - Svetlana Vorslova
- Institute of Oncology, Riga Stradins University, 13 Pilsonu Str., LV-1002 Riga, Latvia; (Z.D.); (S.V.)
| | - Risto Renkonen
- Transplantation Laboratory, Haartman Institute, University of Helsinki, FI-00014 Helsinki, Finland; (R.R.); (S.J.)
- HUSLAB, Helsinki University Hospital, FI-00029 Helsinki, Finland
| | - Sakari Joenvaara
- Transplantation Laboratory, Haartman Institute, University of Helsinki, FI-00014 Helsinki, Finland; (R.R.); (S.J.)
- HUSLAB, Helsinki University Hospital, FI-00029 Helsinki, Finland
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26
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Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods. Molecules 2020; 25:molecules25153328. [PMID: 32707993 PMCID: PMC7435915 DOI: 10.3390/molecules25153328] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 02/07/2023] Open
Abstract
Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers 'nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of milk and its products is critical for producing consistent and high-quality dairy products and functional dairy ingredients. Over the last two decades, peptides have gained significant attention by scientific evidence for its beneficial health impacts besides their established nutrient value. Increasing awareness of essential milk proteins has facilitated the development of novel milk protein products that are progressively required for nutritional benefits. The need to better understand the beneficial effects of milk-protein derived peptides has, therefore, led to the development of analytical approaches for the isolation, separation and identification of bioactive peptides in complex dairy products. Continuous emphasis is on the biological function and nutritional characteristics of milk constituents using several powerful techniques, namely omics, model cell lines, gut microbiome analysis and imaging techniques. This review briefly describes the state-of-the-art approach of peptidomics and lipidomics profiling approaches for the identification and detection of milk-derived bioactive peptides while taking into account recent progress in their analysis and emphasizing the difficulty of analysis of these functional and endogenous peptides.
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27
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Wang C, Zheng L, Su G, Zeng XA, Sun B, Zhao M. Evaluation and Exploration of Potentially Bioactive Peptides in Casein Hydrolysates against Liver Oxidative Damage in STZ/HFD-Induced Diabetic Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2393-2405. [PMID: 31995979 DOI: 10.1021/acs.jafc.9b07687] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Hyperglycemia-induced oxidative stress can cause liver damage in diabetes, and protein hydrolysates with antidiabetic and antioxidant properties are emerging as a potential therapy. In this study, protective effects of casein hydrolysates against live oxidative damage in streptozotocin/high-fat-induced diabetic rats were studied and potentially bioactive peptides were explored by an integrated approach of differential peptide and in silico analysis. Results showed that different casein hydrolysates significantly alleviated liver oxidative damage (p < 0.05) via different mechanisms. Particularly, casein hydrolyzed by a papain-flavourzyme combination (P-FCH) treatment significantly improved liver antioxidant enzyme activities by enhancing nuclear factor erythroid 2-related factor 2 (Nrf2) transcription (p < 0.05). Furthermore, 18 peptides were screened as potential bioactive peptides by analyzing differential peptides among different hydrolysates combined with in silico prediction. Among them, the dipeptide WM might directly inhibit the Kelch-like ECH-associated protein 1 (Keap1)-Nrf2 interaction as potential Nrf2 activators. These results suggested that P-FCH might be an alternative way to treat liver damage in diabetes.
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Affiliation(s)
- Chenyang Wang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Lin Zheng
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Guowan Su
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
| | - Xin-An Zeng
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
| | - Mouming Zhao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center , Guangzhou 510650 , China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
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28
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Chamata Y, Watson KA, Jauregi P. Whey-Derived Peptides Interactions with ACE by Molecular Docking as a Potential Predictive Tool of Natural ACE Inhibitors. Int J Mol Sci 2020; 21:E864. [PMID: 32013233 PMCID: PMC7036835 DOI: 10.3390/ijms21030864] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/25/2020] [Accepted: 01/27/2020] [Indexed: 12/20/2022] Open
Abstract
Several milk/whey derived peptides possess high in vitro angiotensin I-converting enzyme (ACE) inhibitory activity. However, in some cases, poor correlation between the in vitro ACE inhibitory activity and the in vivo antihypertensive activity has been observed. The aim of this study is to gain insight into the structure-activity relationship of peptide sequences present in whey/milk protein hydrolysates with high ACE inhibitory activity, which could lead to a better understanding and prediction of their in vivo antihypertensive activity. The potential interactions between peptides produced from whey proteins, previously reported as high ACE inhibitors such as IPP, LIVTQ, IIAE, LVYPFP, and human ACE were assessed using a molecular docking approach. The results show that peptides IIAE, LIVTQ, and LVYPFP formed strong H bonds with the amino acids Gln 259, His 331, and Thr 358 in the active site of the human ACE. Interestingly, the same residues were found to form strong hydrogen bonds with the ACE inhibitory drug Sampatrilat. Furthermore, peptides IIAE and LVYPFP interacted with the amino acid residues Gln 259 and His 331, respectively, also in common with other ACE-inhibitory drugs such as Captopril, Lisinopril and Elanapril. Additionally, IIAE interacted with the amino acid residue Asp 140 in common with Lisinopril, and LIVTQ interacted with Ala 332 in common with both Lisinopril and Elanapril. The peptides produced naturally from whey by enzymatic hydrolysis interacted with residues of the human ACE in common with potent ACE-inhibitory drugs which suggests that these natural peptides may be potent ACE inhibitors.
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Affiliation(s)
- Yara Chamata
- Harry Nursten Building, Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, UK
| | - Kimberly A. Watson
- Harborne Building, School of Biological Sciences, University of Reading, Reading RG6 6AP, UK
| | - Paula Jauregi
- Harry Nursten Building, Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, UK
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29
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Changes in peptidomes and Fischer ratios of corn-derived oligopeptides depending on enzyme hydrolysis approaches. Food Chem 2019; 297:124931. [DOI: 10.1016/j.foodchem.2019.05.205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 05/29/2019] [Accepted: 05/30/2019] [Indexed: 11/15/2022]
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30
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Li Y, Lammi C, Boschin G, Arnoldi A, Aiello G. Recent Advances in Microalgae Peptides: Cardiovascular Health Benefits and Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11825-11838. [PMID: 31588750 DOI: 10.1021/acs.jafc.9b03566] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
There is now great interest in food protein hydrolysates and food-derived peptides, because they may provide numerous health benefits. Among other foodstuffs, microalgae appear to be sustainable sources of proteins and bioactive peptides that can be exploited in foods and functional formulations. This review considers protein hydrolysates and individual peptides that may be relevant in cardiovascular disease prevention because they mimic the functions of mediators involved in pathologic processes that represent relevant risk factors for cardiovascular disease development, such as hypercholesterolemia, hypertension, diabetes, inflammation, and oxidative status. Some of these peptides are also multifunctional (i.e., they offer more than one benefit). Moreover, the most efficient techniques for protein extraction and hydrolyzation are commented on, as well as the best methodologies for high-throughput detection and quantification. Finally, current challenges and critical issues are discussed.
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Affiliation(s)
- Yuchen Li
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
| | - Gilda Aiello
- Department of Pharmaceutical Sciences , University of Milan , Milan , Italy
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31
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In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis. Nutrients 2019; 11:nu11092150. [PMID: 31505734 PMCID: PMC6769448 DOI: 10.3390/nu11092150] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 01/22/2023] Open
Abstract
Milk fermented with specific lactic acid bacteria (LAB) was reported to be a rich source of metabolites, such as peptides with different biological activities that may have a positive effect on cardiovascular health. Thus, in this study, the antithrombotic and hypocholesterolemic activities of fermented milk with specific strains of Lactococcus lactis were investigated before and after exposure to a simulated gastrointestinal digestion (SGD) model. The inhibition of thrombin-induced fibrin polymerization (IC50 peptide concentration necessary to inhibit thrombin activity by 50%), anticoagulant activity, inhibition of micellar solubility of cholesterol and bile acid binding capacity of water soluble fractions (WSF) <3 kDa from fermented milk were evaluated. Results indicated that the WSF from fermented milk with Lc-572 showed antithrombotic (IC50 = 0.049 mg/mL) and hypocholesterolemic (55% inhibition of micellar solubility of cholesterol and 27% bile acid binding capacity) activities. Meanwhile, fermented milk with Lc-571 showed mainly antithrombotic activity (IC50 = 0.045 mg/mL). On the other hand, fermented milk with Lc-600 presented mainly hypocholesterolemic activity (31.4% inhibition of micellar solubility of and 70% bile acid binding capacity). Moreover, biological activities were not lost after simulated gastrointestinal digestion conditions. Thus, fermented milk with these specific L. lactis strains show potential for the development of functional foods.
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Hagi T, Nakagawa H, Ohmori H, Sasaki K, Kobayashi M, Narita T, Nomura M. Characterization of unique metabolites in γ-aminobutyric acid-rich cheese by metabolome analysis using liquid chromatography-mass spectrometry. J Food Biochem 2019; 43:e13039. [PMID: 31489647 DOI: 10.1111/jfbc.13039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 08/20/2019] [Accepted: 08/23/2019] [Indexed: 12/14/2022]
Abstract
Fermented dairy products comprise many functional components. Our previous study using fermented milk showed that the γ-aminobutyric acid (GABA)-producing Lactococcus lactis 01-7 strain can produce unique metabolites such as antihypertensive peptides, whereas this study was designed to find the unique metabolites in GABA-rich cheese using the 01-7 strain. Metabolites between cheese ripening with the non-GABA-producing L. lactis 01-1 strain (control) and GABA-rich cheese ripening with a mixture of 01-1 and 01-7 strains were compared. GABA and ornithine were detected in GABA-rich cheese using an amino acid analyzer and citrate was detected in the control cheese using HPLC. Metabolome analysis using LC-MS showed that peptides with unknown function and those with antihypertensive activity were higher in the GABA-rich cheese than in the control cheese. Further analysis of the amount of the YLGY derivatives showed that the amount of YL in the GABA-rich cheese was lower than that in the control. PRACTICAL APPLICATIONS: Clarification of metabolites in cheese contributes to the improvement of cheese ripening, thereby providing consumers with unique cheese with good nutritional and functional characteristics. The use of the 01-7 strain as a cheese starter might provide a functional cheese with antihypertensive-, antioxidative-, and anxiolytic-like activities.
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Affiliation(s)
- Tatsuro Hagi
- Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Hiroyuki Nakagawa
- Food Research Institute, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Hideyuki Ohmori
- Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Keisuke Sasaki
- Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Miho Kobayashi
- Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Takumi Narita
- Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Masaru Nomura
- Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
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Gallego M, Mora L, Toldrá F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0002-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Ma X, Liu C, Song W, Che S, Wang C, Feng X, Li B, Dai Y. Evaluating the efficacy of a ferrous-ion-chelating peptide from Alaska pollock frame for the improvement of iron nutritional status in rats. Food Funct 2019; 10:4888-4896. [PMID: 31339120 DOI: 10.1039/c9fo00310j] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study aimed to investigate the effects of ferrous-ion-chelating peptides from Alaska pollock frames (APFP-Fe) on iron deficiency in anaemic rats. We hydrolysed the Alaska pollock frames to obtain a peptide with an average molecular weight of 822 Da. The bioavailability of APFP-Fe was tested using animal experiments. Wistar rats were randomly divided into six groups: an iron deficiency control group, a normal control group, and iron deficiency groups treated with ferrous sulfate (FeSO4) or low-, medium-, or high-dose APFP-Fe. Rats in the iron deficiency groups were fed an iron-deficient diet to establish the iron deficiency anaemia (IDA) model. After the model was established, different iron supplements were given to rats once per day via intragastric administration for 21 days. The results showed that APFP-Fe had restorative effects, returning the body weight, weight gain, height, and haematological parameters in IDA rats to normal levels. In addition, compared with FeSO4, APFP-Fe promoted significant weight gain and effectively improved haemoglobin, serum iron and transferrin levels, and recovery of the capacity of iron binding with transferrin, especially at the medium and high doses. These findings suggest that APFP-Fe is an effective source of iron for improving the iron nutritional status in IDA rats and shows promise as a new source of iron supplementation.
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Affiliation(s)
- Xiaoming Ma
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
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Pujiastuti DY, Ghoyatul Amin MN, Alamsjah MA, Hsu JL. Marine Organisms as Potential Sources of Bioactive Peptides that Inhibit the Activity of Angiotensin I-Converting Enzyme: A Review. Molecules 2019; 24:molecules24142541. [PMID: 31336853 PMCID: PMC6680877 DOI: 10.3390/molecules24142541] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/04/2019] [Accepted: 07/09/2019] [Indexed: 11/16/2022] Open
Abstract
Angiotensin I-converting enzyme (ACE) is a paramount therapeutic target to treat hypertension. ACE inhibitory peptides derived from food protein sources are regarded as safer alternatives to synthetic antihypertensive drugs for treating hypertension. Recently, marine organisms have started being pursued as sources of potential ACE inhibitory peptides. Marine organisms such as fish, shellfish, seaweed, microalgae, molluscs, crustaceans, and cephalopods are rich sources of bioactive compounds because of their high-value metabolites with specific activities and promising health benefits. This review aims to summarize the studies on peptides from different marine organisms and focus on the potential ability of these peptides to inhibit ACE activity.
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Affiliation(s)
- Dwi Yuli Pujiastuti
- Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya 60115, Indonesia.
| | - Muhamad Nur Ghoyatul Amin
- Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya 60115, Indonesia
| | - Mochammad Amin Alamsjah
- Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya 60115, Indonesia.
| | - Jue-Liang Hsu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
- Research Center for Austronesian Medicine and Agriculture, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
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Li S, Bu T, Zheng J, Liu L, He G, Wu J. Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile-Pro-Pro and Val-Pro-Pro. Compr Rev Food Sci Food Saf 2019; 18:1097-1110. [PMID: 33337010 DOI: 10.1111/1541-4337.12457] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 03/25/2019] [Accepted: 04/23/2019] [Indexed: 12/31/2022]
Abstract
Ile-Pro-Pro and Val-Pro-Pro are two most well-known food-derived bioactive peptides, initially identified as inhibitors of angiotensin I-converting enzyme (ACE) from a sample of sour milk. These two peptides were identified in fermented and enzymatic hydrolyzed cow and non-cow (that is, goat, sheep, buffalo, yak, camel, mare, and donkey) milk, as well as sourdough prepared from wheat, rye, and malt. Similar to other bioactive peptides, bioavailability of these peptides is low (about 0.1%), reaching picomolar concentration in human plasma; they showed blood pressure lowering activity in animals and in human, via improved endothelial function, activation of ACE2, and anti-inflammatory property. Emerging bioactivities of these two peptides toward against metabolic syndrome and bone-protection received limited attention, but may open up new applications of these peptides as functional food ingredients. Further studies are warranted to determine the best source as well as to identify novel enzymes (particularly from traditional fermented milk products) to improve the efficiency of production, to characterize possible peptide receptors using a combination of omics technology with molecular methods to understand if these two peptides act as signal-like molecules, to improve their bioavailability, and to explore new applications based on emerging bioactivities.
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Affiliation(s)
- Shanshan Li
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Tingting Bu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jiexia Zheng
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Ling Liu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Guoqing He
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jianping Wu
- ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China.,Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, Univ. of Alberta, Edmonton, Alberta, T6G 2P5, Canada
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Grootaert C, Voorspoels S, Jacobs G, Matthijs B, Possemiers S, Van der Saag H, Van Camp J, Lucey A. Clinical aspects of egg bioactive peptide research: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Stefan Voorspoels
- Flemisch Institute for Technological Research (VITO NV, Vlaamse Instelling voor Technologisch Onderzoek) Boeretang 200 B‐2400 Mol Belgium
| | - Griet Jacobs
- Flemisch Institute for Technological Research (VITO NV, Vlaamse Instelling voor Technologisch Onderzoek) Boeretang 200 B‐2400 Mol Belgium
| | - Bea Matthijs
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | | | - Hans Van der Saag
- Bioactor BV Brightlands Health Campus Gaetano Martinolaan 85 6229 GS Maastricht The Netherlands
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Alice Lucey
- Cork Centre for Vitamin D and Nutrition Research School of Food & Nutritional Sciences University College Cork Western Road T12 HY8E Cork Ireland
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Nwachukwu ID, Alashi AM, Zahradka PC, Aluko RE. Transport, Bioavailability, Safety, and Calmodulin-Dependent-Phosphodiesterase-Inhibitory Properties of Flaxseed-Derived Bioactive Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1429-1436. [PMID: 30628451 DOI: 10.1021/acs.jafc.8b06299] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The aim of this work was to determine bioavailability and in vivo calmodulin-dependent-phosphodiesterase (CaMPDE)-inhibitory activity of six flaxseed-protein-derived peptides (AGA, AKLMS, QIAK, RWIQ, QQAKQ, and KQLSTGC) after oral administration to Wistar rats. Initial experiments tested the cytotoxicity and cellular-transport potentials of the peptides using Caco-2 cells. The cytotoxicity assay indicated that none of the six peptides had an adverse effect on the proliferation and viability of the Caco-2 cells, whereas the transport assay confirmed peptide translocation across the cell membrane. However, only two of the peptides (AGA and RWIQ) were detected in the rat serum up to 90 min postgavage, with traces of RWIQ persisting in serum 1 week after oral gavage. The six peptides inhibited plasma activity of CaMPDE with AGA (34.63%), QIAK (36.66%), and KQLSTGC (34.21%) being the most effective 30 min after gavage. In contrast, only AGA maintained significant plasma-CaMPDE-activity inhibition (44.35%) after 60 min.
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Affiliation(s)
- Ifeanyi D Nwachukwu
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
- Canadian Centre for Agri-Food Research in Health and Medicine , St. Boniface Hospital Albrechtsen Research Centre , 351 Tache Avenue , Winnipeg , Manitoba R2H 2A6 , Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
| | - Peter C Zahradka
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
- Department of Physiology and Pathophysiology , University of Manitoba , 745 Bannatyne Avenue , Winnipeg , Manitoba R3E 0J9 , Canada
- Canadian Centre for Agri-Food Research in Health and Medicine , St. Boniface Hospital Albrechtsen Research Centre , 351 Tache Avenue , Winnipeg , Manitoba R2H 2A6 , Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
- Richardson Centre for Functional Foods and Nutraceuticals , University of Manitoba , 196 Innovation Drive , Winnipeg , Manitoba R3T 2E1 , Canada
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Fernández-Tomé S, Hernández-Ledesma B. Current state of art after twenty years of the discovery of bioactive peptide lunasin. Food Res Int 2019; 116:71-78. [PMID: 30716999 DOI: 10.1016/j.foodres.2018.12.029] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 11/08/2018] [Accepted: 12/20/2018] [Indexed: 12/20/2022]
Abstract
Non-communicable diseases have become the medical challenge of the 21st century because of their high incidence and mortality rates. Accumulating evidence has suggested that the modulation of diet and other lifestyle habits is the best strategy for the prevention of these diseases. An increasing number of dietary compounds have been found to exert health promoting benefits beyond their nutritional effects. Among them, lunasin is considered one of the most studied bioactive peptides. Since its discovery in soybean twenty years ago, many researchers around the world have focused their studies on demonstrating the chemopreventive and chemotherapeutic activity of lunasin. Moreover, in the last years, promising protective effects of this peptide against hypercholesterolemia, obesity, metabolic syndrome and associated cardiovascular disorders, and inflammatory and immune-regulated diseases have been described. This review summarizes recent remarkable advances on the use of peptide lunasin as a potential functional ingredient to provide health benefits. Moreover, novel aspects related to the influence of lunasin's digestion and bioavailability, the mechanisms of action proposed to explain the underlying biological properties, and the incorporation of this peptide into nutritional supplements are critically discussed.
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Affiliation(s)
- Samuel Fernández-Tomé
- Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP), Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Madrid, Spain.
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40
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Gallego M, Mora L, Hayes M, Reig M, Toldrá F. Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1115-1126. [PMID: 30648392 DOI: 10.1021/acs.jafc.8b05888] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-acetylhydrolase (PAF-AH) inhibitory activity derived from dry-cured ham bones, which could exert cardiovascular health benefits. ACE-I and DPP-IV inhibitory peptides were stable against heating typically used in Mediterranean household cooking methods and also to in vitro digestion. PAF-AH inhibitory activity significantly increased following simulated gastrointestinal digestion whereas ECE inhibitory significantly decreased ( P < 0.05). The mass spectrometry analysis revealed a notable degradation of hemoglobin-derived peptides after simulated digestion, and the release of a large number of dipeptides that may have contributed to the observed bioactivities. These results suggest that natural peptides from Spanish dry-cured ham bones could contribute to a positive impact on cardiovascular health.
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Affiliation(s)
- Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC) , Avenue Agustín Escardino 7 , 46980 Paterna (Valencia) , Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC) , Avenue Agustín Escardino 7 , 46980 Paterna (Valencia) , Spain
| | - Maria Hayes
- Teagasc , The Irish Agricultural and Food Development Authority, Food BioSciences Department , Ashtown, Dublin 15, Ireland
| | - Milagro Reig
- Instituto de Ingeniería de Alimentos para el Desarrollo , Universitat Politècnica de Valencia , Camino de Vera s/n , 46022 Valencia , Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC) , Avenue Agustín Escardino 7 , 46980 Paterna (Valencia) , Spain
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Discovery and identification of antimicrobial peptides in Sichuan pepper (Zanthoxylum bungeanum Maxim) seeds by peptidomics and bioinformatics. Appl Microbiol Biotechnol 2019; 103:2217-2228. [PMID: 30623204 DOI: 10.1007/s00253-018-09593-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 11/04/2018] [Accepted: 12/16/2018] [Indexed: 10/27/2022]
Abstract
Antimicrobial peptides (AMPs) have generated growing attention because of the increasing bacterial resistance. However, the discovery and identification of AMPs have proven to be challenging due to the complex purification procedure associated with conventional methods. For the reasons given above, it is necessary to explore more efficient ways to obtain AMPs. We established a new method for discovery and identification of novel AMPs by proteomics and bioinformatics from Zanthoxylum bungeanum Maxim seeds protein hydrolysate directly. This process was initially achieved by employing ultra-performance liquid chromatography-electrospray ionization-mass spectrometry/mass (UPLC-ESI-MS/MS) spectrometry to identify peptides derived from Z. bungeanum Maxim seed protein hydrolysates. Three online servers were introduced to predict potential AMPs. Sixteen potential AMPs ranging from 1.5 to 2.7 kDa were predicted and chemically synthesized, one of which, designated NP-6, inhibited activity against all the tested strains according to antimicrobial assay. Time-killing assay indicated that NP-6 could quickly kill almost all the Escherichia coli within 180 min and Staphylococcus aureus at 360 min. Moreover, the simulation 3D structure of NP-6 was consisted of α-helix and random coil, and this was verified by circular dichroism (CD) spectra. At last, the scanning electron microscope (SEM) images of E. coli and S. aureus treated by NP-6 demonstrated that NP-6 had a significant effect on bacteria cell morphology. Our findings provide an efficient approach for discovery of AMPs, and Z. bungeanum Maxim seeds may be a nature resource to extract antimicrobial agents.
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Han R, Maycock J, Murray BS, Boesch C. Identification of angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory peptides derived from oilseed proteins using two integrated bioinformatic approaches. Food Res Int 2019; 115:283-291. [PMID: 30599943 DOI: 10.1016/j.foodres.2018.12.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 11/25/2018] [Accepted: 12/11/2018] [Indexed: 12/11/2022]
Abstract
Angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) play critical roles in the development of hypertension and type 2 diabetes, respectively. Inhibiting ACE and DPP-IV activity using peptides has become part of new therapeutic strategies for supporting medicinal treatment of both diseases. In this study, oilseed proteins, including soybean, flaxseed, rapeseed, sunflower and sesame are evaluated for the possibility of generating ACE and DPP-IV inhibitory peptides using different integrated bioinformatic approaches (UniProt knowledgebase, ProtParam, BLAST, BIOPEP, PeptideRanker, Pepsite2 and ToxinPred), and three bovine proteins (β-lactoglobulin, β-casein and κ-casein) as comparisons. Compared with bovine proteins, the potency indices of ACE and DPP-IV inhibitory peptides, calculated using the BIOPEP database, suggest that oilseed proteins may be considered as good precursors of ACE inhibitory peptides but generate a relative lower yield of DPP-IV inhibitory peptides following subtilisin, pepsin (pH = 1.3) or pepsin (pH > 2) hydrolysis. Average scores aligned using PeptideRanker confirmed oilseed proteins as significant potential sources of bioactive peptides: over 105 peptides scored over 0.8. Pepsite2 predicted that these peptides would largely bind via Gln281, His353, Lys511, His513, Tyr520 and Tyr523 of ACE to inhibit the enzyme, while Trp629 would be the predominant binding site of peptides in reducing DPP-IV activity. All peptides were capable of inhibiting ACE and DPP-IV whilst 65 of these 105 peptides are not currently recorded in BIOPEP database. In conclusion, our in silico study demonstrates that oilseed proteins could be considered as good precursors of ACE and DPP-IV inhibitory peptides as well as so far unexplored peptides that potentially have roles in ACE and DPP-IV inhibition and beyond.
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Affiliation(s)
- Ruixian Han
- School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK
| | - Joanne Maycock
- School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK
| | - Brent S Murray
- School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK.
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Edwards SL, Mergan L, Parmar B, Cockx B, De Haes W, Temmerman L, Schoofs L. Exploring neuropeptide signalling through proteomics and peptidomics. Expert Rev Proteomics 2018; 16:131-137. [DOI: 10.1080/14789450.2019.1559733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | - Lucas Mergan
- Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Leuven, Belgium
| | - Bhavesh Parmar
- Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Leuven, Belgium
| | - Bram Cockx
- Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Leuven, Belgium
| | - Wouter De Haes
- Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Leuven, Belgium
| | - Liesbet Temmerman
- Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Leuven, Belgium
| | - Liliane Schoofs
- Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Leuven, Belgium
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44
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Karaś M. Influence of physiological and chemical factors on the absorption of bioactive peptides. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14054] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Monika Karaś
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
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45
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Maestri E, Pavlicevic M, Montorsi M, Marmiroli N. Meta-Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability. Compr Rev Food Sci Food Saf 2018; 18:3-30. [PMID: 33337011 DOI: 10.1111/1541-4337.12402] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 09/28/2018] [Accepted: 09/29/2018] [Indexed: 01/09/2023]
Abstract
Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.
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Affiliation(s)
- Elena Maestri
- Dept. of Chemistry, Life Sciences and Environmental Sustainability, Univ. of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy.,Interdepartmental Centre for Food Safety, Technologies and Innovation for Agri-food (SITEIA.PARMA), Univ. of Parma, Parco Area delle Scienze, 43124, Parma, Italy
| | - Milica Pavlicevic
- Inst. for Food Technology and Biochemistry, Faculty of Agriculture, Univ. of Belgrade, Belgrade, Serbia
| | - Michela Montorsi
- Dept. of Human Sciences and Promotion of the Quality of Life, San Raffaele Roma Open Univ., Via F. Daverio 7, 20122, Milan, Italy.,Consorzio Italbiotec, Via Fantoli, 16/15, 20138, Milano, Italy.,Inst. of Bioimaging and Molecular Physiology, National Council of Research (CNR), Via Fratelli Cervi 93, 20090, Segrate, Italy
| | - Nelson Marmiroli
- Dept. of Chemistry, Life Sciences and Environmental Sustainability, Univ. of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy.,Interdepartmental Centre for Food Safety, Technologies and Innovation for Agri-food (SITEIA.PARMA), Univ. of Parma, Parco Area delle Scienze, 43124, Parma, Italy.,Consorzio Italbiotec, Via Fantoli, 16/15, 20138, Milano, Italy
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Raveschot C, Cudennec B, Coutte F, Flahaut C, Fremont M, Drider D, Dhulster P. Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application. Front Microbiol 2018; 9:2354. [PMID: 30386307 PMCID: PMC6199461 DOI: 10.3389/fmicb.2018.02354] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 09/13/2018] [Indexed: 11/19/2022] Open
Abstract
To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called “bioactive peptides” (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of Lactobacillus strains to produce novel hydrolysates and BAPs of major interest. This review aims at discussing the potential of different Lactobacillus species to release BAPs from fermentation media and processes. Strategies used for peptide production are presented. Additionally, we propose a methodology to select the most promising Lactobacillus strains as sources of BAPs. This methodology combines conventional approaches and in silico analyses.
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Affiliation(s)
- Cyril Raveschot
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France.,VF Bioscience, Parc Eurasanté, Loos-lez-Lille, France
| | - Benoit Cudennec
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - François Coutte
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - Christophe Flahaut
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - Marc Fremont
- VF Bioscience, Parc Eurasanté, Loos-lez-Lille, France
| | - Djamel Drider
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
| | - Pascal Dhulster
- INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France
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47
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Ni H, Hayes HE, Stead D, Raikos V. Incorporating salal berry ( Gaultheria shallon) and blackcurrant ( Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties. Heliyon 2018; 4:e00875. [PMID: 30386826 PMCID: PMC6205296 DOI: 10.1016/j.heliyon.2018.e00875] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 10/11/2018] [Accepted: 10/17/2018] [Indexed: 01/17/2023] Open
Abstract
In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to reformulate yogurt and the anti-diabetic properties of the beverage were investigated during 4 weeks of cold storage at 4 °C. Results indicated that α-amylase, α-glucosidase and DPP-IV inhibitory activities increased with storage time for all samples. At the end of storage period α-amylase, α-glucosidase and DPP-IV inhibition were >61%, 62% and 56% respectively for all yogurt types. This increase in bioactivity during cold storage is attributed to the viability of lactic acid bacteria (∼108 cfu/g), which is maintained for 4 weeks. Enzyme inhibition increased similarly for all yogurt types at 4 °C except for α-glucosidase. Yogurt with BCP showed the highest potency to inhibit α-glucosidase (>90%) with an IC50 value of 0.20 mg/ml (week 4). A peptidomic approach based on liquid chromatography coupled with mass spectrometry (LC-MS) was used for the separation and identification of peptides generated in three types of yogurt. A total of 486 peptides mainly from caseins were identified, of which 15 have documented bioactivity, predominantly as antimicrobial agents or ACE-inhibitors.
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Affiliation(s)
- He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China
| | - Helen E. Hayes
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK
| | - David Stead
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK
| | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK
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Mora L, Gallego M, Toldrá F. ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance. Nutrients 2018; 10:E1259. [PMID: 30205453 PMCID: PMC6164540 DOI: 10.3390/nu10091259] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/01/2018] [Accepted: 09/03/2018] [Indexed: 12/31/2022] Open
Abstract
Meat and meat products have been described as a very good source of angiotensin I converting enzyme (ACEI)-inhibitory peptides. The generation of bioactive peptides can occur through the action of endogenous muscular enzymes during processing, gastrointestinal digestion, or by using commercial enzymes in laboratory or industry under controlled conditions. Studies of bioavailability are necessary in order to prove the positive health effect of bioactive peptides in the body as they should resist gastrointestinal digestion, cross the intestinal barrier, and reach blood stream and target organs. However, in order to better understand their effect, interactions, and bioavailability, it is necessary to consider food matrix interactions and continue the development of quantitative methodologies in order to obtain more data that will enable advances in the field of bioactive peptides and the determination of their influence on health.
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Affiliation(s)
- Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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Fan H, Liao W, Wu J. Molecular interactions, bioavailability, and cellular mechanisms of angiotensin-converting enzyme inhibitory peptides. J Food Biochem 2018; 43:e12572. [PMID: 31353484 DOI: 10.1111/jfbc.12572] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/16/2018] [Accepted: 03/22/2018] [Indexed: 12/31/2022]
Abstract
Food-derived angiotensin-converting enzyme inhibitory (ACEi) peptides have gained substantial interest as potential alternatives to synthetic drugs in the management of hypertension. Peptide size and sequence are two critical factors that determine their potency, bioavailability, and cellular mechanisms. Molecular interaction studies between ACE and ACEi peptides support that potent ACEi peptides are generally composed of hydrophobic, positively charged, and aromatic or cyclic amino acid residues at the third, second, and first position from the C-terminus, respectively. Small peptides containing N-terminal Tyr and/or C-terminal Pro could improve their stability against enterocyte peptidases, thus their bioavailability. Different ACEi peptides can reduce aberrant cellular proliferation, excessive inflammation, and oxidative stress but through different mechanisms. Further understanding the structure-activity-bioavailability relationships will help design novel potent ACEi peptides with improved bioavailability and in vivo efficacy. PRACTICAL APPLICATIONS: ACEi peptides have the potential for uses as functional food ingredients against hypertension.
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Affiliation(s)
- Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Wang Liao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
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50
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Gallego M, Mora L, Toldrá F. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham. Food Chem 2018; 258:8-15. [DOI: 10.1016/j.foodchem.2018.03.035] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 03/05/2018] [Accepted: 03/08/2018] [Indexed: 10/17/2022]
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