1
|
Saadi S, Makhlouf C, Nacer NE, Halima B, Faiza A, Kahina H, Wahiba F, Afaf K, Rabah K, Saoudi Z. Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches. Compr Rev Food Sci Food Saf 2024; 23:e13288. [PMID: 38284584 DOI: 10.1111/1541-4337.13288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons, this review article is framed to understand the relationship existed in between those compound levels and structures with their main functional, biological, and therapeutic properties exhibited either in vitro or in vivo. The impacts of hydrolysis mechanism and separation techniques in enhancing those properties are likewise discussed. Furthermore, special emphasize is given to multifunctional effects of whey derived bioactives and their future trends in ameliorating further food, pharmaceutical, and nutraceutical products. The underlying mechanism effects of those properties are still remained unclear in terms of activity levels, efficacy, and targeted effectiveness. For these reasons, some important models linking to functional properties, thermal properties and cell circumstances are established. Moreover, the coexistence of radical trapping groups, chelating groups, sulfhydryl groups, inhibitory groups, and peptide bonds seemed to be the key elements in triggering those functions and properties. Practical Application: Whey proteins are the byproducts of cheese processing and usually the exploitation of these food waste products has increasingly getting acceptance in many countries, especially European countries. Whey proteins share comparable nutritive values to milk products, particularly on their richness on important proteins that can serve immune protection, structural, and energetic roles. The nutritive profile of whey proteins shows diverse type of bioactive molecules like α-lactalbumin, ß-lactoglobulin, lactoferrin, transferrin, immunoglobulin, and proteose peptones with wide biological importance to the living system, such as in maintaining immunological, neuronal, and signaling roles. The diversification of proteins of whey products prompted scientists to exploit the real mechanisms behind of their biological and therapeutic effects, especially in declining the risk of cancer, tumor, and further complications like diabetes type 2 and hypertension risk effects. For these reasons, profiling these types of proteins using different proteomic and peptidomic approaches helps in determining their biological and therapeutic targets along with their release into gastrointestinal tract conditions and their bioavailabilities into portal circulation, tissue, and organs. The wide applicability of those protein fractions and their derivative bioactive products showed significant impacts in the field of emulsion and double emulsion stabilization by playing roles as emulsifying, surfactant, stabilizing, and foaming agents. Their amphoteric properties helped them to act as excellent encapsulating agents, particularly as vehicle for delivering important vitamins and bioactive compounds. The presence of ferric elements increased their transportation to several metal-ions in the same time increased their scavenging effects to metal-transition and peroxidation of lipids. Their richness with almost essential and nonessential amino acids makes them as selective microbial starters, in addition their richness in sulfhydryl amino acids allowed them to act a cross-linker in conjugating further biomolecules. For instance, conjugating gold-nanoparticles and fluorescent materials in targeting diseases like cancer and tumors in vivo is considered the cutting-edges strategies for these versatile molecules due to their active diffusion across-cell membrane and the presence of specific transporters to these therapeutic molecules.
Collapse
Affiliation(s)
- Sami Saadi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Chaalal Makhlouf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
- Laboratory of Applied Biochemistry, Faculty of Nature and Life Science, University of Bejaia, Bejaia, Algeria
| | - Nor Elhouda Nacer
- Department of Biology of Organisms, Faculty of Natural and Life Sciences, University of Batna 2, Batna, Algeria
| | - Boughellout Halima
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Adoui Faiza
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Hafid Kahina
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Equipe MaQuaV, Laboratoire Bioqual INATAA, Université des Frères Mentouri-Constantine 1, Constantine, Algeria
| | - Falek Wahiba
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kheroufi Afaf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kezih Rabah
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
| | - Zineddine Saoudi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| |
Collapse
|
2
|
Screening and Mechanism of Novel Angiotensin-I-Converting Enzyme Inhibitory Peptides in X. sorbifolia Seed Meal: A Computer-Assisted Experimental Study Method. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248792. [PMID: 36557925 PMCID: PMC9785712 DOI: 10.3390/molecules27248792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitors are used extensively to control hypertension. In this study, a computer-assisted experimental approach was used to screen ACE-inhibiting peptides from X. sorbifolum seed meal (XSM). The process conditions for XSM hydrolysis were optimized through the orthogonal experimental method combined with a database. The optimal conditions for ACE inhibition included an alkaline protease dose of 5%, 45 °C, 15 min and pH 9.5. The hydrolysate was analyzed by LC-MS/MS, and 10 optimal peptides were screened. Molecular docking results revealed four peptides (GGLPGFDPA, IMAVLAIVL, ETYFIVR, and INPILLPK) with ACE inhibitory potential. At 0.1 mg/mL, the synthetic peptides GGLPGFDPA, ETYFIVR, and INPILLPK provided ACE inhibition rates of 24.89%, 67.02%, and 4.19%, respectively. GGLPGFDPA and ETYFIVR maintained high inhibitory activities during in vitro digestions. Therefore, the XSM protein may be a suitable material for preparing ACE inhibitory peptides, and computer-assisted experimental screening is an effective, accurate and promising method for discovering new active peptides.
Collapse
|
3
|
Li X, Feng C, Hong H, Zhang Y, Luo Z, Wang Q, Luo Y, Tan Y. Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
4
|
Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022; 11:foods11142103. [PMID: 35885347 PMCID: PMC9320122 DOI: 10.3390/foods11142103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84−6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45−54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.
Collapse
|
5
|
Mansinhbhai CH, Sakure A, Maurya R, Bishnoi M, Kondepudi KK, Das S, Hati S. Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2629-2642. [PMID: 35734133 PMCID: PMC9207014 DOI: 10.1007/s13197-021-05282-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2021] [Accepted: 09/20/2021] [Indexed: 06/01/2023]
Abstract
UNLABELLED The study aimed to investigate potent antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay, and Superoxide free radical assay), ACE inhibitory activity, and anti-inflammatory activity in the WPC (whey protein concentrate) hydrolysate using Alcalase. The hydrolysis conditions (addition rate and incubation times) for peptide synthesis were also optimized using proteolytic activity. The generation of proinflammatory cytokines by lipopolysaccharide-treated murine macrophages was reduced when the protein hydrolysate concentration was low. In comparison to unhydrolyzed WPC, SDS-PAGE examination revealed no protein bands in WPC hydrolysates. Two-Dimensional (2D) gel electrophoresis did not show any protein spots. Using the 'In-solution trypsin digestion' approach, the trypsin digested protein samples were put into RPLC/MS for amino acid sequencing. Peptides were also identified using RPLC/MS on fractions of 3 and 10 kDa permeates and retentates. The MASCOT database was used to look up the raw masses of LC/MS. By comparing hydrolyzed whey protein to the BLASTp (NCBI), PIR, BIOPEP, and AHTPDB databases, novel antioxidative and ACE inhibitory peptides were reported. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05282-3.
Collapse
Affiliation(s)
| | - Amar Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Ruchika Maurya
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, Mohali, Punjab 140306 India
- Regional Center for Biotechnology, Faridabad, Haryana 121001 India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, Mohali, Punjab 140306 India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, Mohali, Punjab 140306 India
| | - Sujit Das
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura campus, Tura, Meghalaya 794001 India
| | - Subrota Hati
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
| |
Collapse
|
6
|
Ali MA, Kamal MM, Rahman MH, Siddiqui MN, Haque MA, Saha KK, Rahman MA. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1263-1279. [PMID: 35250052 PMCID: PMC8882518 DOI: 10.1007/s13197-021-05091-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/04/2021] [Indexed: 12/31/2022]
Abstract
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
Collapse
Affiliation(s)
- Md. Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
| | - Md. Nurealam Siddiqui
- Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Khokan Kumar Saha
- Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Atikur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| |
Collapse
|
7
|
LI H, CHEN X, GUO Y, HOU T, HU J. A pivotal peptide (Ile-Leu-Lys-Pro) with high ACE- inhibitory activity from duck egg white: identification and molecular docking. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Haitao LI
- Zhejiang Pharmaceutical College, China
| | | | - Yan GUO
- Zhejiang Pharmaceutical College, China
| | - Tao HOU
- Huazhong Agricultural University, China
| | - Jun HU
- Huazhong Agricultural University, China
| |
Collapse
|
8
|
Pinho SC, Faria MA, Melo A, Pinto E, Almeida A, Alves R, Cabrita AR, Fonseca AJ, Ferreira IM. Effect of skimmed milk on intestinal tract: Prevention of increased reactive oxygen species and nitric oxide formation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
9
|
Gao D, Guo P, Cao X, Ge L, Ma H, Cheng H, Ke Y, Chen S, Ding G, Feng R, Qiao Z, Bai J, Nordin NI, Ma Z. Improvement of chicken plasma protein hydrolysate angiotensin I-converting enzyme inhibitory activity by optimizing plastein reaction. Food Sci Nutr 2020; 8:2798-2808. [PMID: 32566197 PMCID: PMC7300043 DOI: 10.1002/fsn3.1572] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/21/2020] [Accepted: 03/22/2020] [Indexed: 11/06/2022] Open
Abstract
Chicken plasma protein hydrolysate (CPPH) was prepared by trypsin with angiotensin I-converting enzyme (ACE) inhibitory activity of 53.5% ± 0.14% and the degree of hydrolysis (DH) of 16.22% ± 0.21% at 1 mg·ml-1; then, five proteases, including pepsin, trypsin, papain, alcalase, and neutrase, were employed to improve ACE inhibitory ability by catalyzing plastein reaction. The results indicated that trypsin-catalyzed plastein reaction showed the highest ACE inhibitory activity. The exogenous amino acids of leucine, histidine, tyrosine, valine, and cysteine were selected to modify the CPPH. The leucine-modified plastein reaction released the highest ACE inhibitory activity. The effects of four reaction parameters on plastein reaction were studied, and the optimal conditions with the purpose of obtaining the most powerful ACE inhibitory peptides from modified products were obtained by response surface methodology (RSM). The maximum ACE inhibition rate of the modified hydrolysate reached 82.07% ± 0.03% prepared at concentration of hydrolysates of 30%, reaction time of 4.9 hr, pH value of 8.0, temperature of 40°C, and E/S ratio of 5,681.62 U·g-1. The results indicated that trypsin-catalyzed plastein reaction increased ACE inhibitory activity of chicken plasma protein hydrolysates by 28.57%.
Collapse
Affiliation(s)
- Dandan Gao
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Penghui Guo
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Xin Cao
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Lili Ge
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Hongxin Ma
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Hao Cheng
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Yiqiang Ke
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Shien Chen
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Gongtao Ding
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Ruofei Feng
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Zilin Qiao
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Jialin Bai
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Nurul I. Nordin
- Industrial Biotechnology Research CentreSIRIM BerhadSelangorMalaysia
| | - Zhongren Ma
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| |
Collapse
|
10
|
Barrón-Ayala CG, Valenzuela-Melendres M, Camou JP, Sebranek JG, Dávila-Ramírez JL, Cumplido-Barbeitia G. Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme. Meat Sci 2020; 166:108111. [PMID: 32171565 DOI: 10.1016/j.meatsci.2020.108111] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/10/2020] [Accepted: 03/06/2020] [Indexed: 01/26/2023]
Abstract
The objective of this study was to assess the addition of whey protein hydrolysate (WH) on quality and antihypertensive potential of pork frankfurters, as the first step in development of a functional meat product. A hydrolyzed whey protein solution was incorporated in the frankfurter formula according to the following treatments: T0 (30% water), T1 (10% WH, 20% water), T2 (20% WH, 10% water) and T3 (30% WH). Addition of up to 30% WH increased lightness and yellowness, decreased hardness and chewiness by 15% and shear force by 43%, with no effect on pH (6.36) and cooking yield (93%). The WH addition resulted in an increase in the antihypertensive potential (IC50 258.78 μg/mL) relative to the T0 (IC50 1548.25 μg/mL). Cold storage of the product with 30% WH did not impact physicochemical quality, nor did it modify the antihypertensive potential. Incorporation of whey hydrolysate into pork frankfurters could be an option for providing antihypertensive peptides in food for health-oriented consumers.
Collapse
Affiliation(s)
- Cynthia G Barrón-Ayala
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Juan P Camou
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico.
| | - Joseph G Sebranek
- Iowa State University, Department of Animal Science, 215 Meat Laboratory, Ames, IA 50011, USA
| | - José L Dávila-Ramírez
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Germán Cumplido-Barbeitia
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| |
Collapse
|
11
|
Hussein FA, Chay SY, Ghanisma SBM, Zarei M, Auwal SM, Hamid AA, Ibadullah WZW, Saari N. Toxicity study and blood pressure–lowering efficacy of whey protein concentrate hydrolysate in rat models, plus peptide characterization. J Dairy Sci 2020; 103:2053-2064. [DOI: 10.3168/jds.2019-17462] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Accepted: 11/04/2019] [Indexed: 11/19/2022]
|
12
|
Reyes-Díaz A, Del-Toro-Sánchez CL, Rodríguez-Figueroa JC, Valdéz-Hurtado S, Wong-Corral FJ, Borboa-Flores J, González-Osuna MF, Perez-Perez LM, González-Vega RI. Legume Proteins as a Promising Source of Anti-Inflammatory Peptides. Curr Protein Pept Sci 2020; 20:1204-1217. [PMID: 31208309 DOI: 10.2174/1389203720666190430110647] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 02/21/2019] [Accepted: 03/27/2019] [Indexed: 11/22/2022]
Abstract
Legume proteins are precursors of bioactive components, such as peptides. In the present paper, different types of legume as sources of bioactive peptides and hydrolysates are considered and discussed based on their anti-inflammatory effect. Peptides with anti-inflammatory activity were included from in vitro and in vivo studies. Current strategies for obtaining bioactive peptides, as well as their structure and impact on health, were also reviewed. It was discovered that peptides derived from legume protein, mainly soybean and bean, can regulate several inflammatory markers, which include prostaglandin E2 (PGE2), nitric oxide (NO), inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX- 2), cytokines, and chemokines. So far, lunasin, VPY and γ-glutamyl peptides have been identified with anti-inflammatory activity but their mechanisms have not been fully elucidated. Furthermore, it is necessary to gather more information about hydrolysates containing peptides and single peptides with antiinflammatory activity. Considering the wide diversity, legume may be promising components to produce peptides efficient to ameliorate inflammatory disorders.
Collapse
Affiliation(s)
- Aline Reyes-Díaz
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - José Carlos Rodríguez-Figueroa
- Departamento de Ingenieria Quimica y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Santiago Valdéz-Hurtado
- Universidad Estatal de Sonora, Unidad Navojoa, Blvd. Manlio Fabio Beltrones 810, Col. Bugambilias, 85875, Navojoa, Sonora, Mexico
| | - Francisco Javier Wong-Corral
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Jesús Borboa-Flores
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - María Fernanda González-Osuna
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Liliana Maribel Perez-Perez
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Ricardo Iván González-Vega
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| |
Collapse
|
13
|
Ballatore MB, Bettiol MDR, Vanden Braber NL, Aminahuel CA, Rossi YE, Petroselli G, Erra-Balsells R, Cavaglieri LR, Montenegro MA. Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin. Food Chem 2020; 319:126472. [PMID: 32163839 DOI: 10.1016/j.foodchem.2020.126472] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 02/18/2020] [Accepted: 02/22/2020] [Indexed: 01/10/2023]
Abstract
Whey protein is one of the most relevant co-products manufactured by the dairy industry and it is a powerful environmental pollutant. Therefore, the enzymatic hydrolysis of whey protein concentrate (WPC 35) to produce antioxidant peptides is an innovative approach which can provide added value to whey. The WPC 35 hydrolysis with trypsin was carried out for 4.31 h at 41.1 °C with an enzyme/substrate ratio of 0.017. Under such hydrolysis conditions, the peptides produced have the highest radical scavenging activity and cytoprotector effect. The WPC hydrolysate and a permeate ≤3 kDa were characterized by SDS-page, RP-HPLC and MALDI-TOF-MS. Furthermore, O2•- and HO• scavenging activity and the cytoprotective effect against a stress agent in epithelial cells of the rat ileum (IEC-18) were determined. In this study, strong antioxidant and cytoprotective peptides were obtained from a low-cost dairy industry product, which could improve consumers' health when used as functional ingredients.
Collapse
Affiliation(s)
- María Belén Ballatore
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Marina Del Rosario Bettiol
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Noelia L Vanden Braber
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Carla Aylen Aminahuel
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Yanina Estefanía Rossi
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Gabriela Petroselli
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina; CONICET, Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Facultad de Ciencias Exactas y Naturales Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Rosa Erra-Balsells
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina; CONICET, Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Facultad de Ciencias Exactas y Naturales Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Lilia René Cavaglieri
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina
| | - Mariana Angélica Montenegro
- Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Villa María, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CIC-CONICET), Argentina.
| |
Collapse
|
14
|
Hussein FA, Chay SY, Zarei M, Auwal SM, Hamid AA, Wan Ibadullah WZ, Saari N. Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study. Foods 2020; 9:foods9010064. [PMID: 31936191 PMCID: PMC7022510 DOI: 10.3390/foods9010064] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 10/07/2019] [Accepted: 10/09/2019] [Indexed: 11/16/2022] Open
Abstract
Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.
Collapse
Affiliation(s)
- Fatima Abdelhameed Hussein
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
- Department of Dairy Production, Faculty of Animal Production, University of Khartoum, PO Box 32, Khartoum North 13314, Sudan
| | - Shyan Yea Chay
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
| | - Mohammad Zarei
- Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor 40450, Malaysia;
| | - Shehu Muhammad Auwal
- Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University, Kano 700231, Nigeria;
| | - Azizah Abdul Hamid
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia; (F.A.H.); (S.Y.C.); (A.A.H.); (W.Z.W.I.)
- Correspondence: ; Tel.: +603-9769-8367
| |
Collapse
|
15
|
Worsztynowicz P, Białas W, Grajek W. Integrated approach for obtaining bioactive peptides from whey proteins hydrolysed using a new proteolytic lactic acid bacteria. Food Chem 2019; 312:126035. [PMID: 31901822 DOI: 10.1016/j.foodchem.2019.126035] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 10/22/2019] [Accepted: 12/06/2019] [Indexed: 10/25/2022]
Abstract
In this study, we investigated the ability of Enterococcus faecalis 2/28, isolated from artisan cheese, to release biopeptides from whey proteins. We used an in silico approach for predicting the bioactivities of peptides generated by E. faecalis. The results of the in vitro study showed that the whey protein hydrolysates (WPHs) obtained had angiotensin-I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory activities, with inhibition of ACE being stronger than that of DPP-IV. To identify peptides that may be potential inhibitors of ACE, WPH with the highest ACE inhibitory activity was analysed using Sephadex G-75 gel filtration chromatography, Superdex peptide 10/300 GL size exclusion chromatography, and liquid chromatography-electrospray ionisation tandem mass spectrometry (LC-ESI-MS/MS). Among the identified peptides were ACE-inhibitory peptides (LDAQSAPLR, LKGYGGVSLPEW, and LKALPMH), antimicrobial peptides (AASDISLLDAQSAPLR, IIAEKTKIPAVF, IDALNENK, and VLVLDTDYK), DPP-IV-inhibitory peptides (LKALPMH, LKPTPEGDLEIL, LKGYGGVSLPE, LKPTPEGDLE, ILDKVGINY, and VLVLDTDYK), proliferation stimulating peptide (IDALNENK), and cytotoxic peptide (LIVTQTMK).
Collapse
Affiliation(s)
- Paulina Worsztynowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland.
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland.
| | - Włodzimierz Grajek
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland.
| |
Collapse
|
16
|
Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
17
|
Silva DDD, Lima MDSFD, Silva MFD, Silva GRD, Campos JF, Albuquerque WWC, Cavalcanti MTH, Porto ALF. Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
18
|
Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production. Antioxidants (Basel) 2019; 8:antiox8060158. [PMID: 31163620 PMCID: PMC6617266 DOI: 10.3390/antiox8060158] [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: 04/04/2019] [Revised: 05/16/2019] [Accepted: 05/27/2019] [Indexed: 01/16/2023] Open
Abstract
Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides. The objective of this work was to evaluate the suitability of using this waste to produce bioactive peptides by enzymatic hydrolysis with a digestive enzyme. Cheese whey from white cheese (Panela cheese) was concentrated to increase total protein and hydrolyzed with trypsin. A central composite design was used to find the best conditions of pH and temperature, giving the higher antioxidant capacity and Δ Angiotensin-converting enzyme inhibition (Δ ACEI) activity. Higher biological activities were found when hydrolysis was performed at 52 °C and a pH of 8.2. The maximum value for the 2,2- diphenyl-1-picrylhydrazyl (DPPH)-scavenging activity was 26%, while the higher Δ ACE inhibition was 0.89. Significant correlations were found between these biological activities and the peptides separated by HPLC. The hydrophilic fraction (HI) showed highly significant correlations with the antioxidant capacity (r = 0.770) and with Δ ACE inhibition (r = 0.706). Antioxidant capacity showed a significant positive correlation with 34 peaks and Δ ACE inhibition with 33 peaks. The cheese whey was successfully used as raw material to produce peptides showing antioxidant capacity and ACEI activity.
Collapse
|
19
|
Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
20
|
|
21
|
Tavano OL, Berenguer-Murcia A, Secundo F, Fernandez-Lafuente R. Biotechnological Applications of Proteases in Food Technology. Compr Rev Food Sci Food Saf 2018; 17:412-436. [DOI: 10.1111/1541-4337.12326] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/22/2017] [Accepted: 11/24/2017] [Indexed: 12/26/2022]
Affiliation(s)
- Olga Luisa Tavano
- Faculty of Nutrition; Alfenas Federal Univ.; 700 Gabriel Monteiro da Silva St Alfenas MG 37130-000 Brazil
| | - Angel Berenguer-Murcia
- Inorganic Chemistry Dept. and Materials Science Inst.; Alicante Univ.; Ap. 99 E-03080 Alicante Spain
| | - Francesco Secundo
- Istit. di Chimica del Riconoscimento Molecolare; CNR; v. Mario Bianco 9 20131 Milan Italy
| | | |
Collapse
|
22
|
QSAR Study of Angiotensin I-Converting Enzyme Inhibitory Peptides Using SVHEHS Descriptor and OSC-SVM. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-017-9661-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Sultan S, Huma N, Butt MS, Aleem M, Abbas M. Therapeutic potential of dairy bioactive peptides: A contemporary perspective. Crit Rev Food Sci Nutr 2017; 58:105-115. [PMID: 26852912 DOI: 10.1080/10408398.2015.1136590] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.
Collapse
Affiliation(s)
- Saira Sultan
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan.,b Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , Queensland , Australia
| | - Nuzhat Huma
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan
| | - Masood Sadiq Butt
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan
| | - Muhammad Aleem
- c Institute of Biological Chemistry and Nutritional Science (140a), Universitat Hohenheim , Stuttgart , Germany
| | - Munawar Abbas
- d Institute of Home & Food Sciences, Government College University , Faisalabad , Pakistan
| |
Collapse
|
24
|
Abd El-Fattah AM, Sakr SS, El-Dieb SM, Elkashef HAS. Bioactive peptides with ACE-I and antioxidant activity produced from milk proteolysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1270963] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Sally Samir Sakr
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | | | | |
Collapse
|
25
|
Purification and molecular docking study of angiotensin I-converting enzyme (ACE) inhibitory peptides from hydrolysates of marine sponge Stylotella aurantium. Process Biochem 2017. [DOI: 10.1016/j.procbio.2016.12.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register]
|
26
|
Cheison SC, Kulozik U. Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review. Crit Rev Food Sci Nutr 2017; 57:418-453. [PMID: 25976220 DOI: 10.1080/10408398.2014.959115] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and susceptibility to, the enzyme. Enzymes, being proteins are also amenable to the environmental conditions because they are either activated or denatured depending on the choice of the conditions. Furthermore, enzyme specificity is restricted to a narrow regime of optimal conditions while opportunities outside the optimum conditions remain untapped. In addition, the composition of protein substrate (whether mixed or single purified) have been underestimated in previous studies. In addition, protein pre-treatment methods like heat denaturation prior to hydrolysis is a complex phenomenon whose progression is influenced by the environmental conditions including the presence or absence of sugars like lactose, ionic strength, purity of the protein, and the molecular structure of the mixed proteins particularly presence of free thiol groups. In this review, we revisit protein hydrolysis with a focus on the impact of the hydrolysis environment and show that preference of peptide bonds and/or one protein over another during hydrolysis is driven by the environmental conditions. Likewise, heat-denaturing is a process which is dependent on not only the environment but the presence or absence of other proteins.
Collapse
Affiliation(s)
| | - Ulrich Kulozik
- b Chair for Food Process Engineering and Dairy Technology Department , ZIEL Technology Section, Technische Universität München , Weihenstephaner Berg 1, Freising , Germany
| |
Collapse
|
27
|
Arrutia F, Puente Á, Riera FA, Menéndez C, González UA. Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release. Food Chem 2016; 202:40-8. [DOI: 10.1016/j.foodchem.2016.01.107] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 01/22/2016] [Accepted: 01/27/2016] [Indexed: 10/22/2022]
|
28
|
Immobilization of Trypsin in Lignocellulosic Waste Material to Produce Peptides with Bioactive Potential from Whey Protein. MATERIALS 2016; 9:ma9050357. [PMID: 28773482 PMCID: PMC5503075 DOI: 10.3390/ma9050357] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 05/03/2016] [Accepted: 05/04/2016] [Indexed: 01/10/2023]
Abstract
In this study, trypsin (Enzyme Comission 3.4.21.4) was immobilized in a low cost, lignocellulosic support (corn cob powder—CCP) with the goal of obtaining peptides with bioactive potential from cheese whey. The pretreated support was activated with glyoxyl groups, glutaraldehyde and IDA-glyoxyl. The immobilization yields of the derivatives were higher than 83%, and the retention of catalytic activity was higher than 74%. The trypsin-glyoxyl-CCP derivative was thermally stable at 65 °C, a value that was 1090-fold higher than that obtained with the free enzyme. The trypsin-IDA-glyoxyl-CCP and trypsin-glutaraldehyde-CCP derivatives had thermal stabilities that were 883- and five-fold higher, respectively, then those obtained with the free enzyme. In the batch experiments, trypsin-IDA-glyoxyl-CCP retained 91% of its activity and had a degree of hydrolysis of 12.49%, while the values for trypsin-glyoxyl-CCP were 87% and 15.46%, respectively. The stabilized derivative trypsin-glyoxyl-CCP was also tested in an upflow packed-bed reactor. The hydrodynamic characterization of this reactor was a plug flow pattern, and the kinetics of this system provided a relative activity of 3.04 ± 0.01 U·g−1 and an average degree of hydrolysis of 23%, which were suitable for the production of potentially bioactive peptides.
Collapse
|
29
|
Wu Q, Du J, Jia J, Kuang C. Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study. Food Chem 2016; 199:140-9. [DOI: 10.1016/j.foodchem.2015.12.012] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/18/2015] [Accepted: 12/02/2015] [Indexed: 12/18/2022]
|
30
|
Arrutia F, Rubio R, Riera FA. Production and membrane fractionation of bioactive peptides from a whey protein concentrate. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
31
|
Li Y, Yu J. Research Progress in Structure-Activity Relationship of Bioactive Peptides. J Med Food 2015; 18:147-56. [DOI: 10.1089/jmf.2014.0028] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Affiliation(s)
- Ying Li
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
| | - Jianmei Yu
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA
| |
Collapse
|
32
|
Bhat ZF, Kumar S, Bhat HF. Bioactive peptides of animal origin: a review. Journal of Food Science and Technology 2015; 52:5377-92. [PMID: 26344955 DOI: 10.1007/s13197-015-1731-5] [Citation(s) in RCA: 131] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/12/2014] [Accepted: 01/07/2015] [Indexed: 02/07/2023]
Abstract
Bioactive peptides are specific protein fragments which, above and beyond their nutritional capabilities, have a positive impact on the body's function or condition which may ultimately influence health. Although, inactive within the sequence of the parent proteins, these peptides can be released during proteolysis or fermentation and play an important role in human health by affecting the digestive, endocrine, cardiovascular, immune and nervous systems. Several peptides that are released in vitro or in vivo from animal proteins have been attributed to different health effects, including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, opioid activities, enhancement of mineral absorption and/or bioavailability, cytomodulatory and immunomodulatory effects, antiobesity, and anti-genotoxic activity. Several functional foods based on the bioactivities of these peptides with scientifically evidenced health claims are already on the market or under development by food companies. Consumer's increasing interest in these products has given an impetus to the food industry and scientific sector who are continuously exploring the possibilities for the development of new functional products based on these peptides. In this review, we describe above stated properties of bioactive peptides of animal origin.
Collapse
Affiliation(s)
- Z F Bhat
- Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102 India
| | - Sunil Kumar
- Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102 India
| | - Hina Fayaz Bhat
- Division of Biotechnology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Alusteing, Shuhama, Jammu and Kashmir India
| |
Collapse
|
33
|
Saadi S, Saari N, Anwar F, Abdul Hamid A, Ghazali HM. Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications. Biotechnol Adv 2015; 33:80-116. [DOI: 10.1016/j.biotechadv.2014.12.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 02/05/2014] [Accepted: 12/05/2014] [Indexed: 10/24/2022]
|
34
|
Ketnawa S, Benjakul S, Martínez-Alvarez O, Rawdkuen S. Three-phase partitioning and proteins hydrolysis patterns of alkaline proteases derived from fish viscera. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.05.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
35
|
Uluko H, Zhang S, Liu L, Li H, Cui W, Xue H, Zhao L, Sun Y, Lu J, Lv J. Pilot-scale membrane fractionation of ACE inhibitory and antioxidative peptides from ultrasound pretreated milk protein concentrate hydrolysates. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
|
36
|
Huang L, Liu B, Ma H, Zhang X. Combined Effect of Ultrasound and Enzymatic Treatments on Production of ACE Inhibitory Peptides from Wheat Germ Protein. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12125] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- L. Huang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
- Jiangsu Provincial Key Laboratory of Physical Processing of Agricultural Products; Jiangsu 212013 China
| | - B. Liu
- Chinese Academy of Agricultural Mechanization Sciences; Beijing 100083 China
| | - H. Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
- Jiangsu Provincial Key Laboratory of Physical Processing of Agricultural Products; Jiangsu 212013 China
| | - X. Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| |
Collapse
|
37
|
Morais HA, Silvestre MP, Amorin LL, Silva VD, Silva MR, Simões e Silva AC, Silveira JN. Use of Different Proteases to Obtain Whey Protein Concentrate Hydrolysates with Inhibitory Activity toward Angiotensin-Converting Enzyme. J Food Biochem 2013. [DOI: 10.1111/jfbc.12032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Harriman A. Morais
- Federal University of Jequitinhonha and Mucuri Valleys (UFVJM); Diamantina MG Brazil
- Federal University of Minas Gerais (UFMG); Avenida Pres. Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Marialice P.C. Silvestre
- Federal University of Minas Gerais (UFMG); Avenida Pres. Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
- EDETEC Food Industry S.A.; Avenida José Cândido da Silveira, 2100, sala 24 31035-536 Belo Horizonte MG Brazil
| | - Larissa L. Amorin
- Federal University of Minas Gerais (UFMG); Avenida Pres. Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Viviane D.M. Silva
- EDETEC Food Industry S.A.; Avenida José Cândido da Silveira, 2100, sala 24 31035-536 Belo Horizonte MG Brazil
| | - Mauro R. Silva
- Federal University of Minas Gerais (UFMG); Avenida Pres. Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
- EDETEC Food Industry S.A.; Avenida José Cândido da Silveira, 2100, sala 24 31035-536 Belo Horizonte MG Brazil
| | - Ana Cristina Simões e Silva
- Federal University of Minas Gerais (UFMG); Avenida Pres. Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Josianne N. Silveira
- Federal University of Minas Gerais (UFMG); Avenida Pres. Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| |
Collapse
|
38
|
|
39
|
Moslehishad M, Ehsani MR, Salami M, Mirdamadi S, Ezzatpanah H, Naslaji AN, Moosavi-Movahedi AA. The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.015] [Citation(s) in RCA: 128] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
40
|
Lagemann A, Dunkel A, Hofmann T. Activity-guided discovery of (S)-malic acid 1'-O-β-gentiobioside as an angiotensin I-converting enzyme inhibitor in lettuce (Lactuca sativa). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7211-7. [PMID: 22762370 DOI: 10.1021/jf3022157] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Angiotensin-converting enzyme (ACE), playing a crucial role in the renin angiotensin aldosterone system, is well-known to catalyze the conversion of the decapeptide angiotensin I into the physiologically active octapeptide angiotensin II, triggering blood pressure increasing mechanisms. To meet the demand for natural phytochemicals as antihypertensive agents in functional food development, extracts prepared from a series of vegetables were screened for their ACE-inhibitory activity by means of a LC-MS/MS-based in vitro assay. By far the highest ACE inhibition was found for a lettuce extract, in which the most active compound was located by means of activity-guided fractionation. LC-MS, NMR spectroscopy, and hydrolysis experiments followed by ion chromatography led to the unequivocal identification of the ACE inhibitor as the previously not reported (S)-malic acid 1'-O-β-gentiobioside. This glycoside represents a novel class of ACE-inhibiting phytochemicals with a low IC(50) value of 27.8 μM. First incubation experiments in saliva and aqueous hydrochloric acid demonstrated the stability of (S)-malic acid 1'-O-β-gentiobioside against salivary glycosidases and stomach acid.
Collapse
Affiliation(s)
- Annika Lagemann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany
| | | | | |
Collapse
|
41
|
Muro Urista C, Álvarez Fernández R, Riera Rodriguez F, Arana Cuenca A, Téllez Jurado A. Review: Production and functionality of active peptides from milk. FOOD SCI TECHNOL INT 2011; 17:293-317. [PMID: 21917640 DOI: 10.1177/1082013211398801] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, research on the production of active peptides obtained from milk and their potential functionality has grown, to a great extent. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions, and they may ultimately have an influence on health. Individual proteins of casein or milk-derived products such as cheese and yogurt have been used as a protein source to study the isolation and activity of peptides with several applications. Currently, the milk whey waste obtained in the production of cheese also represents a protein source from which active peptides could be isolated with potential industrial applications. The active properties of milk peptides and the results found with regard to their physiological effects have led to the classification of peptides as belonging to the group of ingredients of protein nature, appropriate for use in functional foods or pharmaceutical formulations. In this study, the main peptides obtained from milk protein and the past research studies about its production and biological activities will be explained. Second, an analysis will be made on the methods to determinate the biological activities, the separation of bioactive peptides and its structure identification. All of these form the base required to obtain synthetic peptides. Finally, we explain the experimental animal and human trials done in the past years. Nevertheless, more research is required on the design and implementation of equipment for the industrial production and separation of peptides. In addition, different authors suggest that more emphasis should therefore be given to preclinical studies, proving that results are consistent and that effects are demonstrated repeatedly by several research human groups.
Collapse
Affiliation(s)
- C Muro Urista
- Department of Chemical Engineering and Investigation, Instituto Tecnológico de Toluca. Av. Tecnológico s/n Ex-Rancho la Virgen, Toluca, C.P. 52140, México.
| | | | | | | | | |
Collapse
|
42
|
CHOI JONGWOO, SABIKHI LATHA, HASSAN ASHRAF, ANAND SANJEEV. Bioactive peptides in dairy products. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00725.x] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
43
|
Bourbon AI, Pinheiro AC, Cerqueira MA, Rocha CM, Avides MC, Quintas MA, Vicente AA. Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.024] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
44
|
Phelan M, Kerins D. The potential role of milk-derived peptides in cardiovascular disease. Food Funct 2011; 2:153-67. [PMID: 21779574 DOI: 10.1039/c1fo10017c] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they demonstrate, particularly in relation to cardiovascular disease (CVD). By 2020 it is estimated that heart disease and stroke will become the leading cause of death and disability worldwide. Acute and chronic cardiovascular events may result from alterations in the activity of the renin-angiotensin aldosterone system and activation of the coagulation cascade and of platelets. Medications that inhibit angiotensin converting enzyme (ACE) are widely prescribed in the treatment and prevention of cardiovascular disease. ACE inhibitory peptides are of particular interest due to the presence of encrypted inhibitory peptide sequences. In particular, Ile-Pro-Pro and Val-Pro-Pro are fore runners in ACE inhibition, and have been incorporated into commercial products. Additionally, studies to identify additional novel peptides with similar bio-activity and the ability to withstand digestion during transit through the gastrointestinal tract are ongoing. The potential sources of such peptides in cheese and other dairy products are discussed. Challenges to the bio-availability of such peptides in the gastro intestinal tract are also reviewed. Activation of platelets and the coagulation cascade play a central role in the progression of cardiovascular disease. Platelets from such patients show spontaneous aggregation and an increased sensitivity to agonists which results in vascular damage and endothelial dysfunction associated with CVD. Peptide sequences exhibiting anti-thrombotic activity have been identified from fermented milk products. Studies on such peptides are reviewed and their effects on platelet function are discussed. Finally the ability of food derived peptides to decrease the formation of blood clots (thrombi) is reviewed. In conclusion, due to the widespread nature of cardiovascular disease, the identification of food derived compounds that exhibit a beneficial effect in such widespread areas of CVD regulation will have strong clinical potential. Due to the perception that food derived products have an acceptable risk profile they have the potential for widespread acceptance by the public. In this review, selected biological effects relating to CVD are discussed with a view to providing essential information to researchers.
Collapse
Affiliation(s)
- Martha Phelan
- Food for Health Ireland, University College Cork, Western Road, Cork, Ireland
| | | |
Collapse
|
45
|
Li D, Zhao XH. Glutaminase-induced deamidation and hydrolysis of casein and metal-chelating or ACE-inhibitory activity of the hydrolysates in vitro. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02493.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
46
|
Lee JK, Lee MS, Park HG, Kim SK, Byun HG. Angiotensin I converting enzyme inhibitory peptide extracted from freshwater zooplankton. J Med Food 2010; 13:357-63. [PMID: 20170338 DOI: 10.1089/jmf.2009.1241] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, hydrolysates obtained from the freshwater rotifer Brachionus calyciflonus were investigated for angiotensin I converting enzyme (ACE) inhibitory peptides. Freshwater rotifer protein was hydrolyzed using six separate enzymes in a batch reactor. The peptic hydrolysate had the highest ACE inhibitory activity compared to the other hydrolysates. The highest ACE inhibitory peptide was separated using Sephadex G-25 column chromatography and high-performance liquid chromatography on a C18 column. The 50% inhibitory concentration (IC(50)) value of purified ACE inhibitory peptide was 40.01 microg/mL. ACE inhibitory peptide was identified as being seven amino acid residues of Ala-Gln-Gly-Glu-Arg-His-Arg by N-terminal amino acid sequence analysis. The IC(50) value of purified ACE inhibitory peptide was 47.1 microM, and Lineweaver-Burk plots suggested that the peptide purified from rotifer protein acts as a competitive inhibitor against ACE. The results of this study suggest that peptides derived from freshwater rotifers may be beneficial as antihypertension compounds in functional foods or as pharmaceuticals.
Collapse
Affiliation(s)
- Jung Kwon Lee
- Faculty of Marine Bioscience and Technology, Gangnueng-Wonju National University, Gangneung, Republic of Korea
| | | | | | | | | |
Collapse
|
47
|
Hammé V, Sannier F, Piot JM, Bordenave-Juchereau S. Effects of lactokinins from fermented acid goat whey on lipid content and adipogenesis of immortalised human adipocytes. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.12.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
48
|
Cheison SC, Schmitt M, Leeb E, Letzel T, Kulozik U. Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.065] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
49
|
Wang L, Mao X, Cheng X, Xiong X, Ren F. Effect of enzyme type and hydrolysis conditions on the in vitro angiotensin I-converting enzyme inhibitory activity and ash content of hydrolysed whey protein isolate. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02210.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
50
|
|