1
|
Niu Y, Gu Y, Zhang J, Sun B, Wu L, Mao X, Liu Z, Zhang Y, Li K, Zhang Y. Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking. Food Chem 2024; 449:139216. [PMID: 38604031 DOI: 10.1016/j.foodchem.2024.139216] [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: 01/30/2024] [Revised: 03/22/2024] [Accepted: 03/31/2024] [Indexed: 04/13/2024]
Abstract
This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness-enhancing effects were prepared under conditions determined using an orthogonal test. Ten saltiness-enhancing peptide candidates were screened using an integrated virtual screening strategy. Sensory evaluation demonstrated that these peptides exhibited diverse taste characteristics (detection thresholds: 0.13-0.50 mmol/L). Peptides NKF, LGLR, WDL, NMKF, FDSL and FDGK synergistically or additively enhanced the saltiness of a 0.30% NaCl solution. Molecular docking revealed that these peptides predominantly interacted with TMC4 by hydrogen bonding, with hydrophilic amino acids from both peptides and TMC4 playing a pivotal role in their binding. Furthermore, Leu217, Gln377, Glu378, Pro474 and Cys475 were postulated as the key binding sites of TMC4. These findings establish a robust theoretical foundation for salt reduction strategies in food and provide novel insights into the potential applications of yeast proteins.
Collapse
Affiliation(s)
- Yajie Niu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, China
| | - Yuxiang Gu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Jingcheng Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Lina Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Yan Zhang
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
2
|
Sun Y, Wang R, Li Q, Ma Y. Influence of storage time on protein composition and simulated digestion of UHT milk and centrifugation presterilized UHT milk in vitro. J Dairy Sci 2023; 106:3109-3122. [PMID: 37002142 DOI: 10.3168/jds.2022-22602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 12/06/2022] [Indexed: 03/31/2023]
Abstract
The centrifugation presterilizing UHT (C-UHT) sterilization method removes 90% of the microorganism and somatic cells from raw milk using high-speed centrifugation following UHT treatment. This study aimed to study the changes in protein composition and plasmin in the UHT and C-UHT milk. The digestive characteristics, composition, and peptide spectrum of milk protein sterilized with the 2 technologies were studied using a dynamic digestive system of a simulated human stomach. The Pierce bicinchoninic acid assay, laser scanning confocal microscope, liquid chromatography-tandem mass spectrometry, and AA analysis were used to study the digestive fluid at different time points of gastric digestion in vitro. The results demonstrated that C-UHT milk had considerably higher protein degradation than UHT milk. Different processes resulted during the cleavage of milk proteins at different sites during digestion, resulting in different derived peptides. The results showed there was no significant effect of UHT and C-UHT on the peptide spectrum of milk proteins, but C-UHT could release relatively more bioactive peptides and free AA.
Collapse
Affiliation(s)
- Yue Sun
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001
| | - Rongchun Wang
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001; Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou, China, 450001.
| | - Qiming Li
- New Hope Dairy Co. Ltd., Chengdu, Sichuan, China, 610063; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu, China, 610000
| | - Ying Ma
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001; Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou, China, 450001
| |
Collapse
|
3
|
Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide. Food Chem 2023; 404:134583. [DOI: 10.1016/j.foodchem.2022.134583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/31/2022] [Accepted: 10/09/2022] [Indexed: 11/05/2022]
|
4
|
Gu Y, Li X, Qi X, Ma Y, Chan ECY. In silico identification of novel ACE and DPP-IV inhibitory peptides derived from buffalo milk proteins and evaluation of their inhibitory mechanisms. Amino Acids 2023; 55:161-171. [PMID: 36701004 DOI: 10.1007/s00726-022-03202-z] [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: 05/01/2022] [Accepted: 08/18/2022] [Indexed: 01/27/2023]
Abstract
The capacity of buffalo milk proteins to release bioactive peptides was evaluated and novel bioactive peptides were identified. The sequential similarity between buffalo milk proteins and their cow counterparts was analysed. Buffalo milk proteins were simulated to yield theoretical peptides via in silico proteolysis. The potential of selected proteins to release specific bioactive peptides was evaluated by the A value obtained from the BIOPEP-UWM database (Minkiewicz et al. in Int J Mol Sci 20(23):5978, 2019). Buffalo milk protein is a suitable precursor to produce bioactive peptides, particularly dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibitory peptides. Two novel ACE inhibitory peptides (KPW and RGP) and four potential DPP-IV inhibitory peptides (RGP, KPW, FPK and KFTW) derived from in silico proteolysis of buffalo milk proteins were screened using different integrated bioinformatic approaches (PeptideRanker, Innovagen, peptide-cutter and molecular docking). The Lineweaver-Burk plots showed that KPW (IC50 = 136.28 ± 10.77 μM) and RGP (104.72 ± 8.37 μM) acted as a competitive inhibitor against ACE. Similarly, KFTW (IC50 = 873.92 ± 32.89 μM) was also a competitive inhibitor of DPP-IV, while KPW and FPK (82.52 ± 10.37 and 126.57 ± 8.45 μM, respectively) were mixed-type inhibitors. It should be emphasized that this study does not involve any clinical trial.
Collapse
Affiliation(s)
- Yuxiang Gu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China
| | - Xing Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China
| | - Xiaofen Qi
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China.
| | - Eric Chun Yong Chan
- Department of Pharmacy, Faculty of Science, National University of Singapore, 18 Science Drive 4, Singapore, 117543, Singapore.
| |
Collapse
|
5
|
Gao S, Jiang Y, Zhang X, Cui S, Liu X, Zhao J, Zhang H, Chen W. Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus. Foods 2022; 11:foods11233885. [PMID: 36496691 PMCID: PMC9736952 DOI: 10.3390/foods11233885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022] Open
Abstract
Lactobacillus helveticus is one of the commonly used starter cultures for manufacturing various fermented dairy products. However, only a few studies have explored the cleavage region preference of L. helveticus with different cell envelope proteinase (CEP) genes. In the present study, we profiled the peptide composition of milk samples fermented by three different L. helveticus strains by means of peptidomics to illustrate their different proteolysis patterns. The result revealed that the differences in peptide profiles of milk samples fermented by different L. helveticus strains were mainly a result of variations in the peptide patterns of the casein fractions, which were correlated with CEP genotypes. This was mainly reflected in the extensiveness of the hydrolysis region of αS1-casein and the degree of β-casein hydrolysis. Bioactive peptides were mostly derived from the hydrolysis region common to the three L. helveticus strains, and DQHXN-Q32M42 fermentation resulted in the highest diversity and abundance of bioactive peptides and a significant antihypertensive effect in spontaneous hypertension rats.
Collapse
Affiliation(s)
- Shuman Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinyi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoming Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Pharmabiotics & Antibiotic Resistance, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Centre for Functional Food, Wuxi 214122, China
| |
Collapse
|
6
|
Li H, Zhang L, Jia Y, Yuan Y, Li H, Cui W, Yu J. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase. J Dairy Sci 2022; 105:9404-9416. [DOI: 10.3168/jds.2022-22314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/28/2022] [Indexed: 11/18/2022]
|
7
|
Hao X, Xia Y, Wang Y, Zhang X, Liu L. The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Tang PL, Cham XY, Hou X, Deng J. Potential use of waste cinnamon leaves in stirred yogurt fortification. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
9
|
Mohsin AZ, Marzlan AA, Muhialdin BJ, Wai LK, Mohammed NK, Meor Hussin AS. Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
10
|
Abstract
Bioactive peptides with high potency against numerous human disorders have been regarded as a promising therapy in disease control. These peptides could be released from various dietary protein sources through hydrolysis processing using physical conditions, chemical agents, microbial fermentation, or enzymatic digestions. Considering the diversity of the original proteins and the complexity of the multiple structural peptides that existed in the hydrolysis mixture, the screening of bioactive peptides will be a challenge task. Well-organized and well-designed methods are necessarily required to enhance the efficiency of studying the potential peptides. This article, hence, provides an overview of bioactive peptides with an emphasis on the current strategy used for screening and characterization methods. Moreover, the understanding of the biological activities of peptides, mechanism inhibitions, and the interaction of the complex of peptide–enzyme is commonly evaluated using specific in vitro assays and molecular docking analysis.
Collapse
|
11
|
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids. Food Res Int 2022; 156:111284. [DOI: 10.1016/j.foodres.2022.111284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/23/2022] [Accepted: 04/19/2022] [Indexed: 11/04/2022]
|
12
|
Gu Y, Li X, Chen H, Sun Y, Yang L, Ma Y, Yong Chan EC. Antidiabetic effects of multi-species probiotic and its fermented milk in mice via restoring gut microbiota and intestinal barrier. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
13
|
Xiao J, Wang J, Gan R, Wu D, Xu Y, Peng L, Geng F. Quantitative N-glycoproteome analysis of bovine milk and yogurt. Curr Res Food Sci 2022; 5:182-190. [PMID: 35072106 PMCID: PMC8763629 DOI: 10.1016/j.crfs.2022.01.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/25/2021] [Accepted: 01/05/2022] [Indexed: 12/02/2022] Open
Abstract
Post-translational modification structure of food's proteins might be changed during processing, thereby affecting the nutritional characteristics of the food product. In this study, differences in protein N-glycosylation patterns between milk and yogurt were quantitatively compared based on glycopeptide enrichment, liquid chromatography separation, and tandem mass spectrometry analysis. A total of 181 N-glycosites were identified, among which 142 were quantified in milk and yogurt. Significant alterations in the abundance of 13 of these N-glycosites were evident after the fermentation of milk into yogurt. Overall, the N-glycosylation status of the majority of milk proteins remained relatively unchanged in yogurt, suggesting that their conformations, activities, and functions were maintained despite the fermentation process. Among the main milk proteins, N241 of cathepsin D and N358 of lactoperoxidase were markedly reduced after undergoing lactic acid fermentation to produce yogurt. Furthermore, a comparative analysis of current and previously reported N-glycoproteomic data revealed heterogeneity in the N-glycosylation of milk proteins. To sum up, a quantitative comparison of the N-glycoproteomes of milk and yogurt was presented here for the first time, providing evidence that the fermentation process of yogurt could cause changes in the N-glycosylation of certain milk proteins. 181 N-glycosites from 118 N-glycoproteins were identified in milk and yogurt. 13 N-glycosites changed significantly after fermentation of milk into yogurt. N241 of cathepsin D and N358 of lactoperoxidase was markedly reduced in yogurt. Heterogeneity of N-glycosylation of milk protein has been documented.
Collapse
Affiliation(s)
- Jing Xiao
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Renyou Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610213, Sichuan, China
| | - Di Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Yisha Xu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
- Corresponding author.
| |
Collapse
|
14
|
Yue Y, Wang S, Lv X, Wang C, Xu B, Ping L, Guo J, Li X, Evivie SE, Liu F, Li B, Huo G. Analysis of the complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus with post-acidification capacity and its influence on yogurt in storage. J Dairy Sci 2021; 105:1058-1071. [PMID: 34802736 DOI: 10.3168/jds.2021-20999] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 10/12/2021] [Indexed: 11/19/2022]
Abstract
In recent years, yogurt has been one of the most popular fermented dairy products and is sold worldwide. In this study, pH and titrated acid changes of 4 strains of Lactobacillus delbrueckii ssp. bulgaricus fermented milk during storage were detected. The difference between L. bulgaricus KLDS1.1011 and KLDS1.0207 was significant, with the latter exhibiting reduced acidity levels. Therefore, we determined the complete genome sequence of the 2 strains. Then the expression of specific genes and common genes related to glucose metabolism and proteolysis of L. bulgaricus KLDS1.1011 and KLDS1.0207 were detected by quantitative real-time reverse-transcription PCR. Analysis indicated that the key enzymes in glycometabolism and proteolysis of L. bulgaricus KLDS1.1011 were significantly different than those of L. bulgaricus KLDS1.0207. The contents of lactose and glucose decreased during storage of L. bulgaricus fermented milk, as determined by HPLC, and the contents of lactic acid and galactose increased, with L. bulgaricus KLDS1.1011 increasing less. With skim milk as a raw material, L. bulgaricus KLDS1.1011, KLDS1.0207, and Streptococcus thermophilus S1 were used as fermentation strains to yield yogurt at 42°C, and sensory evaluation was compared with yogurt fermented by commercial starter cultures. Yogurt from L. bulgaricus KLDS1.1011 was the highest-rated. Therefore, the study may provide guidelines for the development of yogurt starters.
Collapse
Affiliation(s)
- Yingxue Yue
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Song Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiuli Lv
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Chengfeng Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Baofeng Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Lijun Ping
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Jiayao Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Xuetong Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Smith Etareri Evivie
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Food College, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science and Human Nutrition, Faculty of Agriculture, University of Benin, Benin City 300001, Edo State, Nigeria; Department of Animal Science, Faculty of Agriculture, University of Benin, Benin City 300001, Edo State, Nigeria
| | - Fei Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Food College, Northeast Agricultural University, Harbin 150030, PR China
| | - Bailiang Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Food College, Northeast Agricultural University, Harbin 150030, PR China.
| | - Guicheng Huo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Food College, Northeast Agricultural University, Harbin 150030, PR China.
| |
Collapse
|
15
|
Chen H, Qi X, Guan K, Gu Y, Wang R, Li Q, Ma Y. Peptides released from bovine α-lactalbumin by simulated digestion alleviated free fatty acids-induced lipid accumulation in HepG2 cells. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|
16
|
Characteristics of Food Protein-Derived Antidiabetic Bioactive Peptides: A Literature Update. Int J Mol Sci 2021; 22:ijms22179508. [PMID: 34502417 PMCID: PMC8431147 DOI: 10.3390/ijms22179508] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/29/2021] [Accepted: 08/30/2021] [Indexed: 12/25/2022] Open
Abstract
Diabetes, a glucose metabolic disorder, is considered one of the biggest challenges associated with a complex complication of health crises in the modern lifestyle. Inhibition or reduction of the dipeptidyl peptidase IV (DPP-IV), alpha-glucosidase, and protein-tyrosine phosphatase 1B (PTP-1B) enzyme activities or expressions are notably considered as the promising therapeutic strategies for the management of type 2 diabetes (T2D). Various food protein-derived antidiabetic bioactive peptides have been isolated and verified. This review provides an overview of the DPP-IV, PTP-1B, and α-glucosidase inhibitors, and updates on the methods for the discovery of DPP-IV inhibitory peptides released from food-protein hydrolysate. The finding of novel bioactive peptides involves studies about the strategy of separation fractionation, the identification of peptide sequences, and the evaluation of peptide characteristics in vitro, in silico, in situ, and in vivo. The potential of bioactive peptides suggests useful applications in the prevention and management of diabetes. Furthermore, evidence of clinical studies is necessary for the validation of these peptides’ efficiencies before commercial applications.
Collapse
|
17
|
Gheshlaghi SP, Khaledabad MA, Nikoo M, Regenstein JM, Gavlighi HA. Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111665] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
18
|
|
19
|
Hao X, Yang W, Zhu Q, Zhang G, Zhang X, Liu L, Li X, Hussain M, Ni C, Jiang X. Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
20
|
Gu Y, Li X, Chen H, Guan K, Qi X, Yang L, Ma Y. Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103666] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
21
|
Yu W, Zhang G, Wang W, Jiang C, Cao L. Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts. BMC Chem 2020; 14:46. [PMID: 32760914 PMCID: PMC7391586 DOI: 10.1186/s13065-020-00700-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 07/21/2020] [Indexed: 11/10/2022] Open
Abstract
The objectives of this study were to analyze and compare the proteomic and peptide profiles of mung bean (Vigna radiata) seeds and sprouts. Label-free proteomics and peptidomics technologies allowed the identification and relative quantification of proteins and peptides. There were 1918 and 1955 proteins identified in mung bean seeds and sprouts, respectively. The most common biological process of proteins in these two samples was the metabolic process, followed by cellular process and single-organism process. Their dominant molecular functions were catalytic activity, binding, and structural molecule activity, and the majority of them were the cell, cell part, and organelle proteins. These proteins were primarily involved in metabolic pathways, biosynthesis of secondary metabolites, and ribosome. PCA and HCA results indicated the proteomic profile varied significantly during mung bean germination. A total of 260 differential proteins between mung bean seeds and sprouts were selected based on their relative abundance, which were associated with the specific metabolism during seed germination. There were 2364 peptides identified and 76 potential bioactive peptides screened based on the in silico analysis. Both the types and concentration of the peptides in mung bean sprouts were higher than those in seeds, and the content of bioactive peptides in mung bean sprouts was deduced to be higher.
Collapse
Affiliation(s)
- Wei Yu
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Guifang Zhang
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Weihao Wang
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Caixia Jiang
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Longkui Cao
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| |
Collapse
|
22
|
Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.07.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|